"Deceptively Easy Gourmet" Caramelized Espresso Frappe

Caramelized Espresso Frappe

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We have recovered from Easter, Lent and April Fool's Day so for the month of  April we are strengthening our bonds, enjoying each others company virtually, and honouring the season with this months theme "Deceptively Easy Gourmet" which was chosen by one of our newest members Sarah of All Our Fingers in the Pie.  

Is My Face Red (and White) Rhubarb Lemonade for Canada Day Celebrations

Rhubarb Lemonade

Normally when your face is red you are feeling bashful or embarrassed. But today, and for the next week as a lead up to Canada Day, my face will be wearing very patriotic red (and white) from licking my lips while enjoying a myriad of red (and white) dishes. I am resurrecting my challenge of last year where I created a menu from start from to finish using red and white ingredients. I am always up for a challenge and creating a menu based on a theme is a blogging challenge I relish. My friend Joan of FOODalogue is always cooking in colour too. I challenge you to come up with a menu using the colours of your own countries flag. Let's show some national pride here! What menu would you come up with using the colours of your own flag?

Singing Praises of Spring with Notes of Citrus in a Blood Orange Sangria

 

Blood Orange Sangria

If dreary winter weather is getting you down, lift your spirits by adding bright, zesty citrus fruits to your every day cooking. The new year is well under way and already we have visions and hopes of Spring.

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and now one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

This months theme " Notes of Citrus"was chosen by long time member Jamie following her Floridian roots. We've mixed and matched these tropical-flavoured recipes for an aromatic menu that includes a splash of sunshine from start to finish. If you have a dish that would fit into this months theme please feel free to add your link at the bottom of this post with the Linky Tool.

Next month we will be highlighting local ingredients with "100 Miles of Flavour"

Join Me for an Italian Bellini for Our Eat, Pray, Love Challenge Finale

Thank you for joining me once again for our Eat, Pray, Love challenge where we have created an inspiring Italian menu from antipasti to dolce to commemorate the opening of the much anticipated movie this coming Friday. After all this delicious food I would have loved to offer you an Italian-inspired zabaglione or smooth, creamy panna cotta but truthfully my guests and I have no room left for dessert. Instead I prepared a traditional Italian drink for you. This refreshing cocktail was first served in Harry's Bar in Venice, Italy, sometime in the 1930s or '40s. Named after the Renaissance artist Giovanni Bellini, this beautifully hued beverage is traditionally made with white peaches. If you can't find white peaches, regular peaches will do. Bellinis make the perfect beverage for our celebration. The frozen version from Joeys Global Grill is my all time favourite summertime cocktail which is one of the reasons my "pen" name is Bellini Valli.

Since this is a food blog I concentrated on the EAT part of the book for this personal challenge to celebrate the opening of Eat, Pray, Love the movie starring Julia Roberts. We began our Italian adventure with an antipasto of Toasted Bread with Burrata and Basil . Next we travelled to the Italian coast for an il primo of Spaghetti con le Cozza. We then moved to the secondo or "second course" which is the main dish with  Agnello Scottadita (Burned Fingers) which is a dish aptly named. Follow this with a contorno of Tiella and add a finishing touch of Insalata d'Arance and your guests will be more that in the Italian mood.  I am putting up my feet and apron strings and retiring to the outdoor patio for a glass of this Italian classic Bellini accompanied by good friends, good conversation and the strains of Italian music in the background. I am comforted to know my friends have been fed to bursting in true "nonna" fashion.

Journey to Jamaica with FOODalogue..Jamaican Patties, Planter Martini's, Hypnotic Breezes and H2Ope for Haiti

Jamaican Patties and Planters Martini

JAMAICA

Jamaica is the third largest island of the Caribbean. It lies aproximately 90 miles south of Cuba. It is a land of sharp contrast... mountains, lush green forest, wide rivers, cascading waterfalls, and breathtaking beaches. Jamaica has been a hot spot for sun-worship and water sports for years. The sand is clean, the water is undulating shades of turquoise and green, and the palm trees sway seductively. Maybe you're a fan of reggae, the island's national music. When it’s time to get away from it all, who can resist turquoise blue waters, warm, balmy days and powdery white sand beaches. Throw in a little bit of exiting nightlife and we were in paradise virtually. These are all of the elements for a great vacation. I spent some time in Negril in the 1980's and am very familiar with it's hypnotic ways.

Celebrate with Canadian Burgers.......

My hometown fireworks 2009

Pre Christmas Dinner ....Walking in a Winter Wonderland

Snowstorms battered Quebec, Ontario and southwestern B.C. late Saturday and into Sunday, the first official day of winter, while an evening blizzard swept through the Maritimes.
"If you're in a satellite looking down on Canada, it would be white from coast to coast to coast and it would be frozen," said David Phillips, senior climatologist with Environment Canada. "There's no area that can say that winter hasn't really arrived."On Saturday, airlines at Pearson spent the day clearing a backlog from more than 300 flights that had been cancelled after a snowstorm swept through on Friday. New winter storm warnings from Environment Canada were issued Sunday for much of southern Ontario, southwestern Quebec and the Maritimes, as well as southern British Columbia. Freezing windchill warnings were issued for the Prairies and northern Ontario. Up to 30 centimetres of snow were expected Sunday evening in parts of New Brunswick, Nova Scotia and Prince Edward Island. In the south coast of B.C., 15 centimetres fell Sunday and another 5 to 10 centimetres were expected over night, Environment Canada said.
Snowfall and blizzard warnings, along with wind warnings for Vancouver Island, have been issued for parts of the Fraser Valley.The temperature dropped to –15.2 C at Vancouver International Airport on Friday night. Forecasts for some regions in B.C., such as the Yoho and Kootenay National parks, included frostbite warnings as the wind chill is expected to make it feel as low as –48 .

If this sounds like news from "The Great White North" you are right. This is what other countries expect of Canada during the winter months...but believe me it isn't usually like this.

Although it hasn't put a damper on our Christmas spirit. You just have to be that much more diligent and careful driving when you venture out. Yesterday I was inside all snug and warm cooking up a storm of my own in the kitchen. "The Boy" came over for a dinner and some celebration before he heads north to his home town. No photos were taken of this feast but we had Crab Cakes with Chipotle Mayonnaise, Prime Rib Roast with Herbed Yorkshire Pudding and Two Mushroom Gravy, Garlic Roasted Potatoes (for Little Burnt Toast), Creamy Garlic Mashed Potatoes with Chives (for the rest of us), Steamed Carrots and Sugar Snap Peas and for dessert Eggnog Creme Brulee.

We sipped on my "They Asked for the Recipe Punch" and an Okanagan winery Shiraz. "The Boy" gifted me with Ina Gartens latest cookbook, 2 bottles of wine and an abundant bouquet of flowers with green orchids included. Spoiled I was... but not as spoiled as Little Burnt Toast. She should hold on to this one who treats her like an angel and "mom" like a queen...wink...wink...

Blueberry-Lemon Iced Tea - An Antioxidant Powerhouse

Blueberry Lemon Iced Tea

This time of year is a culinary dream for any self professed foodie out there. Our farmers markets, fruit stands and grocery stores are overflowing with the seasons fresh produce. Farmers markets are the ultimate way to support our local farmers, the 100-Mile Diet and just to eat locally. A Saturday morning visit starts the day off right. Here is where you can stop and chat with the local farmers, producers and bakers about how "their garden grows"; where you can taste fresh heirloom tomatoes and heritage plums; and support local small industry and crafters. There is some kind of huge satisfaction in bringing home myriads of fresh local produce with dreams of delicious meals on the table.The only thing that might surpass this feeling is growing it all yourself. If I can just find room for it all in my fridge I'm a happy camper!!!!! But aside from filling up your environmentally friendly cloth bags with impeccable ingredients you can chat with your neighbours, meet local artisans, or just sit down and watch people over a refreshing cherry lemonade, shrimp risotto cake, cinnamony baby doughnuts, perogies and sausage or buckwheat crepes with Nutella or farmers cheese(prepared by two ladies from Quebec).

Pina Colada Smoothie

Pina Colada Smoothie

Last Tuesday on our mother/daughter night we had a wonderful barbecued meal from start to finish starting with Grilled Flatbread with Ricotta and Tomatoes . It continued with Grilled Lamb Chops with Tzatziki , Minted New Potato Salad and Grilled Asparagus with Lemon & Chive Dressing (neither of which has been posted as yet). In keeping with the whole barbecue theme I also barbecued fresh pineapple slices with a little rum and maple syrup and topped it off with lemon sorbetto.

Out of Nothing Come the Rolling Stones

Just around the corner from my place a new winery Ex Nihilo is just about to open it's doors in Okanagan Centre (or Lake Country as the amalgamation of the town is now called). Ex nihilo is a Latin term meaning "out of nothing". It is often used in conjunction with the term creation , as in creatio ex nihilo, meaning "creation out of nothing". They will be opening just in time for the Spring Wine Festival May 1 to 10th.

The Okanagan Valley has over 80 wineries from Vernon to Osoyoos with world class wines and stunning vistas. One of the first releases from Ex Nihilo will be a limited release Icewine to be called "Sympathy for the Devil". I read that the Harders, the owners of the winery, approached Mick and the boys of the Rolling Stones 3 years ago with their product. It's a holy grail opportunity for celebrities to build their own personal brand when they tack their name onto foodie labels.

The Liquor Control Board of Ontario said, "That wines endorsed by Wayne Gretzky will sell 18,000 cases (or $2.7 million) over the next 12 months, and wines endorsed by Dan Aykroyd over 11,000 cases ($1.7 million). Both were among the top-10 bestselling wines of 2007.
Spokesman Chris Layton said all new celebrity wines have been selling well and significantly better than new, non-celebrity brands. Other celebrity wines are endorsed by: Mike Weir, Tommy Lasorda, Bob Dylan, Mariah Carey, Lorraine Bracco, Larry Bird, Fess Parker, Frances Ford Coppola, Barbra Streisand, Sting, Paris Hilton and Mario Andretti."

This particular ice wine from Ex Nihilo was produced from Pinot Noir grapes that are left to hang on the vine well into the winter months. When the temperature reaches minus 8 degrees Celcius the frozen grapes are then handpicked and pressed before the sun rises. Only 222 cases were produced this year which makes this a rare gift. Each bottle will be numbered and come with a collectors book. It will have the classic Rolling Stones logo for $125.00 per bottle. If this seems cost prohibitive I assure you ice wine is at a premium cost due to the labour intensive method of producing it and the limited quantities. It is due to be released May 1, about the same time Ex Nihilo releases it's own brand label. They will be releasing 500 cases of Riesling and 100 cases of Merlot. To get your own bottle sign up here .

Among the dozens of types of dessert wines in the world, one of my favorites is eiswein, or ice wine. The world's leading producer of ice wine is Canada, followed by Germany and Austria. Because of the concentrated taste, ice wine is one of the most elegant and refined dessert wines. Its opulent flavors are balanced by crisp acidity. Imagine a kaleidoscope of peaches, nectarines, apricots, and honey. Because the wine is so intense, a typical serving is just one ounce. There are so many delicious ways to use ice wine; Honeydew Melon Soup with Ice Wine, Summer Berries with Chilled Ice Wine Cream, Inniskillin Icewine and Thyme Grilled Fig Salad with Gorgonzola
and Sherry Dressing, or even Ice Wine Truffles .

My all time favourite and simplest dessert ever to use ice wine is to have Bernard Callebaut chocolate cups on hand. An ounce in each glass and voila!!!! If you would like to make your own chocolate cups try this recipe below. It makes 10 cups for 10 shots.

**Ice Wine Chocolate Cups**

3 ounces semisweet chocolate, chopped ( I would use Bernard Callebaut or other premium chocolate)
miniature paper baking cups or candy foil liners
ice wine or your favourite liqueur

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Melt chocolate over low heat in small saucepan or in microwave until smooth.
Brush insides of foil cups with chocolate to within 1/8 inch of top. Repeat until chocolate is about 1/8 inch thick. Refrigerate cups for 10 minutes. Brush another layer of chocolate over first layer. Refrigerate until very firm. Carefully peel liners from chocolate and store covered in refrigerator or freezer until ready to use.

Just before serving, fill with ice wine or your favorite liqueur.

Blueberry Tea will Cure All!!!!

A quiet Sunday has been spent catching up on laundry and the usual never-ending household chores. My appetite hasn't really come back , so , instead I am offering you a comforting warm drink that I fall back upon many times. Hic! I am not really a coffee drinker ( I hear your gasps!!!!!), so , when at a restaurant (as a replacement for dessert or a special coffee) I quite often order a Blueberry Tea as a relaxing end to a delicious meal.

Blueberry Tea is a cocktail made from tea and liqueurs. With this cold and feeling in need of comfort I have derived much pleasure from its warmth the past few days. The combination of amaretto, Grand Marnier and orange pekoe tea gives it a fruity taste that some liken to the flavour of blueberries.

Blueberry Tea is usually served in a brandy snifter, to concentrate and hold the alcohol fumes released by the tea's heat....perfect for a cold winters night!!!!! Since I haven't a brandy snifter in the house I had to substitute. It doesn't affect the flavours at all!

When the ladies and I from work get together this is my signature drink. They have come to expect this at the table or perhaps, as of late, a glass of ice wine in a chocolate cup for dessert.

Ingredients are typically:

1 oz. Grand Marnier liqueur
1 oz. Amaretto liqueur
Hot Orange pekoe tea to taste

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Add both liqueurs to the snifter and then fill with hot tea to taste. Swaddle the brandy snifter in paper napkins or a cloth to protect the hands. Some suggest a sugared rim, or adding sugar to the tea, or a lemon garnish.

Serves 1

They Asked for the Recipe Punch.....

They Asked for the Recipe Punch

This is a delicious make-ahead recipe for an open house. Stir in the ginger ale when the guests arrive. Serve in goblets, high ball glasses, or any pretty clear glasses to show off the festive colours.

I had friends over a few nights ago and my friend Neil asked for the recipe. If a guy who is not particularly interested in cooking asks...then I am flattered. This punch served 12 with only 1 glass each..it needs to be in multiples.

They also know of my obsession with blogging and didn't even bat an eye when I was taking photos of my food.

Pseudo Starbucks Eggnog Latte

'Tis the season to be jolly...fa-la-la-la-la-la-la-la-la.. My sister and I would start singing Christmas carols, and driving people mad of course, just after Hallowe'en. Even as a kid I would start planning early.

Clam Got Your Tongue???

T.W. Barritt over at Culinary Types  is right on the mark when he says that a "Bloody Caesar" is considered Canada's unofficial drink.

I have had Canada's version of a "Bloody Mary" on many, many occasions too numerous to mention over the years. It was invented in 1969 by a Canadian bartender Walter Chell at the Westin Hotel in Calgary and it's still as popular as ever. Originally it was made with hand-mashed clams, tomato juice, vodka, Worcestershire sauce, salt and pepper and adorned with a stick of celery. Thank goodness for Clamato juice!!! Yay Mott's!!!

I have a BBQ menu in mind that I found on the Food Network by the Surreal Gourmet. It starts with a Bloody Caesar and moves on from there. I will be serving it up next weekend. I will let you know how it goes!!

-Bloody Caesar

-Caesar Salad with Crouton Collars

-Grilled Salmon Between Romaine Lettuce Leaves

-Smashed Potatoes

In the meantime, here is the recipe for Canada's unofficial national drink!!!

**Bloody Caesar**

• 3 tablespoon plus 1/2 teaspoon celery salt, divided
• 1 lime, quartered
• 3 tablespoons freshly squeezed lime juice
• 24 oz canned Clamato juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon freshly grated, or bottled horseradish (optional)
• 6 oz vodka

1. Place 3 T celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.

2. In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice.

Salut!!!