Sunday, July 22, 2012
Friday, July 20, 2012
Mojito Season
Iced Green Tea Mojito
Ingredients:
- 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
Directions:
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
Ingredients:
Directions:
- 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
Directions:
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
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
PartyFlops
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
Ingredients
- 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
Preparation
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
Wednesday, June 27, 2012
Monday, May 21, 2012
Summer Cocktail Hour
Blueberry Collins
Add a fresh or frozen dozen of blueberries to a tall glass and crush them with a muddler or a spoon back.
Top the glass up with ice and pour in 1 1/2 oz of Gin
2oz of lemon juice
2 oz of simple syrup
Add a splash of soda
Stir Garnish with a few more blueberries
Cheers......
Monday, May 14, 2012
Sunday, May 13, 2012
Wednesday, May 2, 2012
Thursday, April 26, 2012
Spring Wedding Trends
1. Modest is More.... We are seeing a departure from the strapless skin baring gowns to more modest gowns this spring. Covered shoulders and lots of lace.
2. A New Take On An Expensive Tradition... Flowers are now taking on a whole new meaning! Many
brides are chooses to make their bridal party arrangements out of brooches and table centre pieces out of
paper flower; using pages from Romance novels.
3. Say "I Do" To Something Blue... Many brides are following the in footsteps
of the Duchess of Cambridge
and hoping for a blue hue rather than that of the
traditional diamond engagement ring.
4. Cake Comeback... For years we have witnessed the take over of cupcake towers; this spring
the traditional wedding cake is back! From Red Velvet to Butter Cream the choice is yours!
Monday, April 16, 2012
Thursday, April 12, 2012
Tuesday, April 10, 2012
Sunday, April 1, 2012
Friday, March 30, 2012
Wednesday, March 28, 2012
Local Find......
Royce Sihlis Photography
-Kamloops, BC -
Whether it be a Save-The-Date shoot, a Wedding Shoot or a Lifestyle shoot Royce has an eye for simple yet perfect detail and an incredible knack for capturing just the right amount of light.
Check out the link above......
Monday, March 26, 2012
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