– courtesy Sarcoa, Hamilton Cocoa-Nib Crusted Milk Chocolate Cheesecake 1 lb cream cheese4 oz yogurt (drained)1 cup granulated sugar1 egg1 vanilla bean, split175 oz milk chocolate, melted2 cups cocoa nibs1 litre vanilla ice cream1 cup toasted pistachios Begin by draining the yogurt in the refrigerator overnight to remove any excess …
THE RED CANOE BISTRO Champagne Shallot Mignonette 1/2 cup (125 mL) Champagne 1 tbsp (15 mL) coarsely cracked fresh pepper 1-1/2 tbsp (25 mL) minced shallots1 tsp (5 mL) kosher salt1 tsp (5 mL) lemon zest1 tsp (5 ml) thyme6 oysters Combine all ingredients and drizzle over fresh shucked oyster. …
– recipe courtesy of Lake House Restaurant, Vineland Escargot with Crispy Prosciutto 1 sheet puff pastry1 egg, beaten2 dozen large escargots2 oz Prosciutto, julienned½ tbsp chopped garlic2 oz white wine250 mL heavy cream¼ cup diced tomatoes1 tbsp red onion, minced1 tbsp butterSalt and pepper For puff pastry case, preheat oven …
– recipe from Bal Arneson, courtesy Dairy Farmers of Canada/dairygoodness.caLentil, Kale and Feta Salad Perfect for entertaining, this hearty winter salad stars lentils brightened with the tang of feta. Serves six. 1 cup dried brown lentils2 tbsp olive oil1/4 tsp mustard seeds1/4 tsp cumin seeds1 tsp garam masalaSalt and freshly …
I'm into Ginger-courtesy Crystal Head Vodka 1 ½ oz Crystal Head Vodka½ oz premium orange liqueur2 oz cranberry juice2 oz ginger beer Add Crystal Head Vodka, premium orange liqueur, cranberry juice and ginger beer to a tall glass filled with ice. Stir Gently. Garnish with a lime wheel.
– courtesy of The Lord Nelson, Burlington Tiger Shrimp Provencale with Savory Crèpe TulipPan seared with olive oil, tomato concasse, chopped garlic, herbs provencale and light citrus chardonnay fusion sauce. 4-6 large black tiger shrimp, peeled and deveined 1 vine-ripe tomato, seeded and diced2 cloves garlic, finely chopped 1 tbsp …
– recipe courtesy of Chef Tobias Pohl-Weary, Red Canoe Bistro, BurlingtonDuck Tourtiere Tartlets1 whole roasted duck 1 tsp (5 ml) salt 1 tsp (5 mL) coarsely ground pepper 1 tsp (5 mL) chopped fresh thyme 4 shallots, chopped 3 cloves garlic, chopped 1 tsp (5 mL) ground nutmeg 1⁄2 tsp …
– recipe courtesy of Sweet Smoke, Oakville Sweet Smoke Magic Powder This spicy rub for smoked meats is what Chef Andrew Taylor uses on his traditional southern barbecue at Sweet Smoke in Oakville. 4 ancho chile, toasted2 chile de arbol1 tbsp (15 mL) coriander seeds1 tsp (5 mL) cumin seeds1 …
Negroni– courtesy Cagneys, Streetsville/cagneys.ca A classic cocktail that feels just right served as an aperitif for the holiday season, with its deep red ruby hue. Serve straight up or on the rocks. Rub the orange peel over the rim of the glass to heighten the citrus flavour and scent. 1 …
– recipe courtesy of OC's at Stoneboats Gyoza1 lb shrimp (60-70U), raw peeled1 head Napa cabbage, julienned 2 carrots, julienned1 leek, julienned In boiling water blanch and cold shock cabbage, carrots and leeks. Drain in a salad spinner. Mix in a bowl and season to taste with below seasoning. Seasoning1/4 …