Friday, July 20, 2012

Mojito Season

Iced Green Tea Mojito


  • 1 tbsp fresh lime juice
  • 4 large spearmint leaves, plus more for garnish
  • 4 baby arugula leaves
  • 2 tsp sugar (I used raw, use your favorite sweetener)
  • 1/2 cup brewed green tea, chilled
  • 1 oz white rum


Muddle the lime juice, mint, arugula, and sugar together in a tall Collins glass until the leaves bruise lightly and the flavors release. Add ice until glass is about 3/4 full and then pour in rum and green tea. Stir well and garnish with mint and lime.

Wednesday, July 18, 2012

Summer Dessert

Blueberry Shortcakes

  • 5 cups Blueberries
  • 1/2 cup, divided Sugar
  • 2-1/2 teaspoons Lemon juice
  • 2-1/2 tablespoons Crème de cassis
  • 1-1/2 teaspoons Cornstarch
  • 2 cups Flour
  • 2-1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Kosher Salt
  • 4 ounces, chilled, cut into pieces Butter
  • 1Egg
  • 1/4 cup Buttermilk
  • 1- 3/4 cup, divided Cream
  • Powdered Sugar  as needed

1.    In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices.
2.    In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer 1 minute; remove from heat. Add remaining blueberries. Cool over an ice bath. Refrigerate until ready to use, up to two days.
3. Preheat oven to 425 °F. Line a baking sheet with parchment paper.
4.    In a food processor, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Pulse in the chilled butter until the mixture resembles coarse meal; remove to a mixing bowl. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; stir into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface gently knead several times.
5.    Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar.
6.    Bake until lightly golden brown, about 15 minutes.
7. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat to medium soft peaks. Chill until ready to use.

At Service:
With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.

Yield: 8 to 10 portions

Monday, July 16, 2012

Savrina and Tony - July 1st, 2012

Thank You Tony & Savrina (Ultimate DIY Bride) for allowing us 
to be a part of a spectacular (sunny) day!

Monday, July 9, 2012

Monday's Marvellous Find

Personalized Flip Flops For Your Wedding Day

Party Flops is a great idea for your destination or backyard wedding favours. Choose from a large selection of slippers or custom design your own slippers for you special day.

Sunday, July 1, 2012

Avocado Fries

Avocado Fries


  • Canola oil for frying
  • 1/4 cup flour
  • About 1/4 tsp. kosher salt
  • 2 large eggs, beaten to blend
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges


1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.
Serves 6

Friday, June 29, 2012