This simple, yet tasty, three-ingredient recipe for cherry jam uses Walmart Great Value fruit, chia seeds and maple syrup.
A delicious, Canadian twist on your traditional cranberry sauce.
Enhance your favourite recipes with this all-purpose and long-lasting spice mix.
Preserve peppers the right way with this delicious and simple recipe.
Your guest will rave about this easy-to-prepapre dish. Try it and make a change from your usual cheese dips – you will not be disappointed.
One of the oldest and most popular spices in the world, saffron is known for its colour, flavour, smell and health benefits.
The beer in this recipe by Daniel Notkin of The Old Port Fishing Co. in Montreal rounds out the lightly acidic oyster marinade.
Morgan Wilson of Trios Bistro in Toronto likes Moroccan marinade with branzini (or catfish or mahi mahi); the firm-textured fish pairs perfectly with deep, exotic flavours.
Chef Jason Townes, from Ryan Duffy’s in Halifax, serves wild-caught Pacific salmon with adobo marinade. Strong-flavoured salmon can handle a piquant sauce well.
The shichimi togarashi (Japanese seven-spice) marinade by Kyle Groves, of Calgary’s Catch & The Oyster Bar, goes well with albacore tuna and mackerel-citrus tempers the oily taste of the fish and imparts a more delicate flavour.
Got fresh-picked apples and peanut butter? That’s virtually all you’ll need to make this creamy riff on PB&J. Dunk in sliced fruit or graham crackers, or spread it on a sandwich.
The tannic acidity of the berries cuts through the char’s natural fats, and the spruce buds give it earthy, smoky flavour.
Serve this mildly spicy and fragrant aioli underneath grilled char. With its citrus notes, the lemon basil adds freshness; the miso lends subtle saltiness and reflects the Asian influences of the West Coast.
Chef Rossy Earle is the creator of SupiCucú Latin American specialty foods. Her first offerings to go on sale are Diablo’s Fuego hot sauce and its sweeter sister sauce, Diabla’s Kiss. Earle’s Salsa Fresca balances creaminess with smoky, hot and citrus notes.
The guest of honour: Hearts of palm. “I add them for extra texture,” says Earle.
The refresher: Chopped cilantro, parsley and oregano give fresh and balanced herby flavour.
The non-conformist: Earle flame-roasts and smokes sweet red peppers for a taste of barbecue and intensifies the effect with a shake of smoked paprika.
The fire starter: Earle likes her salsa flavours well balanced. Serranos or jalapeños add just enough heat.
Whip up this quick salsa to add some spice to your next dinner party.
Number of servings : 96 (2 tbsp or 25 mL each)Prep time: 50 min (plus set time)Cooking time: Type of meal : | Condiments | CondimentsSpecial diet : Ingredients4 cups (1 L) fresh blueberries 2 cups (500 mL) fresh raspberries 5 cups (1.25 L) granulated sugar 2 tbsp (25 mL) lemon juice 3/4 cup (175 mL) […]
Preserve summer’s bounty with this sweet and savoury treat.
Number of servings : Prep time: 1 hr (plus set time)Cooking time: 48 (2 tbsp or 25 mL each)Type of meal : | Condiments | CondimentsSpecial diet : Ingredients1 1/2 cups (375 mL) white vinegar 1 medium sweet red pepper, seeded and chopped 1 cup (250 mL) seeded, chopped jalapeno peppers (about 5) 6 cups (1.5 […]
Use this tasty mayonnaise to compliment the Au Pied de Cochon Foies Gras Burger recipe.
Use this tartar sauce for the Qualicum Bay Scallop Burger recipe.