Sangria Pops
Ingredients
Serves 10
2 cups (500 ml) red wine
1 cup (250 ml) lemon-lime soda
1 cup (250 ml) orange juice (no pulp)
Instructions
- In a large, spouted jug, stir together all ingredients. Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Bellini Pops
Ingredients
Serves 10
1 cup (250 ml) frozen sliced peaches
1 x 14 oz (398 ml) can peaches, with their syrup
2 tbsp (30 ml) strawberry jam
3 cups (750 ml) Prosecco, divided
Instructions
- In a large blender, combine frozen and canned peaches, strawberry jam and 1 cup (250 ml) Prosecco. Blend on high for 1 minute, or until smooth. Add remaining 2 cups (500 ml) Prosecco and blend for 3 to 5 seconds to combine. Let sit for 10 minutes, stirring occasionally, to allow bubbles to settle.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Watermelon Daiquiri Pops
Ingredients
Serves 10
2 heaping cups (about 500 ml) seedless watermelon cubes
1 heaping cup (about 250 ml) fresh or frozen sliced strawberries
2 lemons, zest and juice
1 tbsp (15 ml) grated ginger
½ cup (125 ml) white rum
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large blender, combine watermelon, strawberries, lemon zest and juice, ginger and rum. Blend on high for 1 minute, or until smooth. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Gin & Tonic Pops
Ingredients
Serves 10
1 cup (250 ml) gin
2 limes, juice and zest
1 cup (250 ml) chopped cucumber
3 large basil leaves
3 cups (750 ml) tonic water
1 tbsp (15 ml) Green Chartreuse (optional)
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large blender, combine gin, lime juice and zest, cucumber and basil. Blend on high for 1 minute, or until smooth.
- Place a fine mesh sieve over a bowl or container. Pour gin mixture through sieve to strain out any particles. Discard solids.
- In a large spouted jug, stir together gin mixture, tonic water and Chartreuse, if using. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Rosita
Ingredients
Serves 1
1½ oz (45 ml) Camarena Reposado Tequila
½ oz (15 ml) Campari
½ oz (15 ml) Martini Rosso Vermouth
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash Angostura bitters
grapefruit twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir to chill and dilute, then strain into a rocks glass over new cubed ice. Express oils from grapefruit twist over surface, then use twist for garnish.
Featuring
El Diablo
Ingredients
Serves 1
1½ oz (45 ml) Gran Centenario Plata Tequila
½ oz (15 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ oz (15 ml) lime juice
3 oz (90 ml) non-alcoholic ginger beer
blackberry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, crème de cassis and lime juice. Shake vigorously and strain into a Collins glass, then add ginger beer. Add cubed ice to fill glass and garnish with a blackberry.
Featuring
Matador
Ingredients
Serves 1
3 oz (90 ml) pineapple juice (freshly pressed, if available)
1½ oz (45 ml) Cazadores Blanco Tequila
¾ oz (22 ml) lime juice
pineapple wedge, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and strain into a cocktail glass over new cubed ice. Garnish with a pineapple wedge.
Featuring
Red Wine Lamb Burgers
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for grilling
4 tbsp (60 ml) unsalted butter, divided
2 large red onions, thinly sliced
¼ tsp (1 ml) + 1 tsp (5 ml) kosher salt, divided
¼ cup (60 ml) + 1½ cups (375 ml) red wine, divided
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) light brown sugar
1½ lbs (750 g) ground lamb
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) freshly ground black pepper
4 kaiser buns
8 leaves butter lettuce
4 oz (125 g) Cambozola or other mild blue cheese
Instructions
- To make caramelized onions, in a small saucepan over medium heat, heat oil and 1 tbsp (15 ml) butter. Add onions and ¼ tsp (1 ml) salt and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in ¼ cup (60 ml) wine and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- To make lamb burgers, start by making a red wine reduction. In a small saucepan, bring remaining 1½ cups (375 ml) red wine and brown sugar to a boil over high heat, stirring occasionally. Allow mixture to reduce by half, about 20 to 30 minutes. Remove saucepan from heat and stir in remaining 3 tbsp (45 ml) butter until melted. Set aside to cool.
- Preheat grill to medium-high. Brush grill with grapeseed oil.
- In a large bowl, use your hands to mix together lamb, Worcestershire sauce, remaining 1 tsp (5 ml) salt, pepper and ¼ cup (60 ml) wine reduction until well combined. Form into 4 equal-sized patties about 6-in (15 cm) in diameter. Grill until brown and grill-marked on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked through, turning and brushing occasionally with wine mixture, about another 4 to 8 minutes more. Remove from grill and set aside, then grill buns, cut-side down, until lightly browned.
- To serve, assemble burgers with lettuce, caramelized onions and Cambozola.
Drink Pairings
Plank-Grilled Salmon with Strawberry & Green Olive Tapenade
Ingredients
Serves 4
1 cedar plank, for grilling (about 17 in/43 cm)
¾ cup (175 ml) diced fresh strawberries
⅓ cup (75 ml) chopped pitted green olives
¼ cup (60 ml) thinly sliced green onions
¼ cup (60 ml) chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) low-sodium soy sauce
1 tbsp (15 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) skin-on salmon fillets
1 tbsp (15 ml) grapeseed oil
Instructions
- 1 to 2 hours before cooking, submerge cedar plank in water. When ready to cook, preheat grill to medium.
- To make tapenade, in a medium bowl, mix together strawberries, olives, green onions, parsley, chives, vinegar, soy sauce and olive oil. Season to taste with salt and pepper and set aside.
- Place cedar plank on grill. Coat salmon in grapeseed oil and season with salt and pepper. Place salmon skin-side down in a single layer on cedar plank. Cover and grill until salmon is uniformly pink in centre, about 12 to 15 minutes depending on thickness of salmon.
- Transfer plank to a heatproof serving platter and spoon tapenade over salmon. Serve immediately.
Drink Pairings
Sweet & Spicy Tofu & Pineapple Skewers with Cauliflower Rice
Ingredients
Serves 4
12 oz (350 g) extra firm tofu
¼ cup (60 ml) tomato paste
2 tbsp (30 ml) liquid honey
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) grapeseed oil, divided, plus extra for grilling
1 tbsp (15 ml) chopped canned chipotles in adobo sauce
½ tsp (2.5 ml) garlic powder
¼ tsp (1 ml) onion powder
½ tsp (2.5 ml) finely minced fresh ginger
1½ lbs (750 g) cauliflower florets
½ fresh pineapple, trimmed and cut into 1-in (2.5 cm) chunks
kosher salt and freshly ground black pepper, to taste
⅓ cup (75 ml) fresh cilantro leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh flat leaf parsley leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh basil leaves, finely chopped
2 green onions, trimmed and thinly sliced
1 tbsp (15 ml) fresh lime juice
Instructions
- Place tofu on a paper towel-lined plate. Place another couple sheets of paper towel on top of tofu and place a plate on top of paper towel. Place a can or 2 of beans or something else heavy on top of plate. Let sit for about 15 minutes.
- Meanwhile, make sauce. In a medium bowl, whisk together tomato paste, honey, soy sauce, 1 tbsp (15 ml) grapeseed oil, chipotles, garlic powder, onion powder and ginger until well combined. Set aside.
- To make cauliflower rice, place cauliflower florets in bowl of a food processor fitted with steel S blade attachment. Pulse until mixture resembles rice, working in batches if needed. Set aside.
- Preheat grill to high. Cut tofu into 1-in (2.5 cm) cubes and thread tofu and pineapple chunks onto 4 to 6 metal skewers. Place on a plate and brush each skewer all over with grapeseed oil. Set aside.
- Add remaining 1 tbsp (15 ml) grapeseed oil to a large frying pan and warm over medium heat. Add riced cauliflower all at once, season with salt and pepper and cover with a lid. Let cook for 1 minute, remove lid and stir in chopped herbs, green onion and lime juice. Continue to cook, stirring often, until cauliflower is al dente, about 4 to 7 minutes. Remove from heat, season to taste with salt and pepper and set aside.
- Place skewers on grill and close lid, letting them cook until nicely grill-marked, about 3 minutes. Flip skewers and close lid again, again letting them cook until grill-marked, about 2 to 3 minutes more. Brush half the sauce over skewers and flip. Let cook until sauce starts to caramelize, about 2 minutes. Brush skewers with remaining sauce and flip again, cooking until skewers are evenly caramelized, about 2 minutes more.
- To serve, spoon cauliflower rice onto a platter and place skewers on top. Garnish with additional cilantro and parsley.