Blueberry Lemon Bread

30 08 2010

Fresh blueberries at a farm stand near Belleville, Ontario

Local blueberries are at their peak right now in most parts of Canada.  While imported blueberries are usually available at grocery stores year round, local wild berries are a special summer treat.  This moist and flavourful sweet bread is the perfect way to showcase juicy berries.  However, it can be made with frozen blueberries if fresh aren’t available.

Click here to get the recipe from Suite 101.com: Blueberry Lemon Bread

Bon Appétit and Enjoy!

Slices of freshly baked Blueberry Lemon Bread


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Categories : Blueberries, Recipes, Suite 101, Summer

Raspberry and Dark Chocolate Tartlets

22 08 2010

Fresh raspberries and dark chocolate are an unbeatable combination in these mini-tarts.

Raspberries are at their peak right now and it’s a real treat to use fresh berries in pies and tarts.  Local raspberries can be found at roadside stands, farmer’s markets and most supermarkets by the end of August.  However, they are very delicate and don’t store well so they should be used within a day of purchase.

These mini-tarts are very easy to make but they do require a bit of time between steps so the ingredients can cool.  They’re great for entertaining because they can be made in advance and the shells won’t get soggy thanks to a layer of chocolate protecting the tartlet shells.  You could also make one large tart instead of mini tartlets.

Raspberry and Dark Chocolate Tartlets

Makes 8 mini tarts (about 3″ each in diameter).  Recipe can be doubled or halved as desired.

  • 8 mini tart shells – I sometimes use Tenderflake frozen mini-tart shells or you can make the pastry from scratch: Basic Pastry
  • 2 ounces / 57 grams dark chocolate (70% cocoa).
  • 2 cups fresh raspberries
  • 2 Tablespoons water
  • 1/4 cup sugar
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • A pinch of salt
  • 8 fresh raspberries for garnish
  1. Preheat oven to 375 degrees Fahrenheit.  If using frozen shells*, let them stand at room temperature for 10 minutes.  Use a fork to prick the bottom of the shells.  Place on a baking sheet and blind bake (ie. bake the empty shells) until golden brown, about 12 to 15 minutes.      *If you are using freshly made pastry, line mini-tart pans or a muffin tin with the pastry and crimp the edges.  Prick the bottoms with a fork and bake until golden, about 10 minutes.
  2. Remove baked pastry shells from the oven and let them cool completely.  They can be baked a day or two in advance and kept in an air-tight container until ready to use.
  3. To prepare the chocolate layer:  Melt the chocolate in a double-boiler or in the microwave in one-minute increments.  Spoon some of the chocolate into each tart shell and use a pastry brush to coat the entire inside of the shell. Refrigerate the shells until the chocolate has hardened.
  4. To make the raspberry filling: In a medium saucepan, add 2 cups of raspberries, 2 Tablespoons of water and the sugar.  Bring to a simmer on medium-high heat. Cook until berries begin to soften, about 8 minutes.  Lightly mash berries with a spoon.
  5. In a mug or glass measuring cup, mix together the cornstarch and water until smooth.  Pour into the saucepan of raspberries and stir to combine. Cook raspberry mixture until it becomes glossy and thickens, about 5 to 7 minutes.
  6. Remove the raspberry filling from the heat and let cool slightly.  Spoon filling into the chocolate-lined tart shells and refrigerate shells until the filling is cool and firm.
  7. Garnish tarts with fresh raspberries and serve.

Bon Appétit and Enjoy!


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Categories : Chocolate, Dessert, Raspberries, Recipes, Summer

Roasted Cherry Tomato Spaghetti

18 08 2010

Cherry tomatoes on the vine

It’s mid-August and we’re just coming into tomato season in Southern Ontario. It’s been a great year for tomatoes because we’ve had hot and dry weather for most of the spring and summer.  Some of the tastiest tomatoes that can be found at grocery stores and farmer’s markets are cherry tomatoes (bonus: they’re grown in greenhouses during the winter so high quality cherry tomatoes are usually available year-round).  They can be used in salads, pasta dishes sandwiches, roasted or just eaten on their own.

Roasting cherry tomatoes concentrates their flavour

This pasta dish is one of my most popular recipes on Suite 101.com.  It’s easy, delicious and only requires a few ingredients.  The sauce coats the noodles lightly but it’s very flavourful so a little goes a long way.  The spaghetti is delicious served with a green salad and a glass of wine.

Roasted Cherry Tomato Spaghetti

Makes approximately 6 main dish servings

(VEGETARIAN)

To roast tomatoes:

  • 4 cups cherry or grape tomatoes (about 40 tomatoes)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 Tablespoon olive oil
  • Parchment paper

To finish sauce:

  • 1 Tablespoon olive oil + more to finish, if desired
  • 2 cloves chopped fresh garlic
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon chopped fresh oregano
  • Salt and pepper, to taste
  • Freshly grated parmesan cheese, to garnish
  • 1 lb. / 500 g dried spaghetti
  1. Heat oven to 400 degrees Fahrenheit.
  2. In a large bowl, add cherry tomatoes, olive oil, salt and sugar and toss to coat all of the tomatoes. Line a rimmed baking sheet with a piece of parchment paper cut to fit.
  3. Pour tomatoes onto the baking sheet and roast for 25 to 35 minutes or until they collapse and their skin begins to char.
  4. Remove tomatoes from the oven and let cool slightly. Carefully lift the parchment paper and pour the tomatoes and all their roasting juices into a large bowl. Set aside. (Tomatoes can be roasted in advance and refrigerated until ready to use).

To finish sauce:

  1. In a large skillet or enameled cast iron pot, heat olive oil on medium heat. Add garlic and red pepper flakes and sauté for about 1 minute. Add the roasted tomatoes with their juices and oregano. Use a spoon to break up the cherry tomatoes and cook until heated through.
  2. Cook pasta according to package instructions (for al dente results, it’s usually cooked for 9 to 11 minutes). Reserve 2 Tablespoons of the pasta cooking water and drain spaghetti.
  3. Add pasta and 1 Tablespoon of the pasta waster to the tomato sauce. Stir to thoroughly coat the spaghetti. If it seems a bit dry, add the remaining tablespoon of pasta water and drizzle with a bit more olive oil.
  4. Season with salt and pepper to taste and garnish with a grating of fresh parmesan to serve.

Roasted Cherry Tomato Spaghetti

Bon Appétit and Enjoy!

This article first appeared on Suite 101.com.


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Categories : Pasta, Recipes, Summer, Tomatoes, Vegetarian

Corn Chowder with Bell Peppers

26 07 2010

Corn Chowder with Bell Peppers, made with fresh corn and sweet summer peppers.

When I was a kid, one of my favourite soups was corn chowder.  My mom made it using canned creamed corn, green peppers, onions, potatoes and milk.  It was simple, delicious and comforting.  I took the basic concept and dressed it up a little with fresh corn and added some red peppers, a hint of jalapeno, some garlic and fresh thyme.  It’s a great way to use up corn on the cob and can be a summery starter or a hearty meal on its own.  You can add some protein such as shellfish, chicken or ham if you’d like.  It can also be made vegetarian by using vegetable stock in place of chicken in the base. Serve the chowder with fresh bread or biscuits.

Click here to get the recipe from Suite 101.com: Corn Chowder with Bell Peppers.

Bon Appétit and Enjoy!


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Categories : Corn, Peppers, Recipes, Suite 101, Summer, Vegetarian

Baby Red Potato Salad with Mustard Vinaigrette

16 07 2010

Potato salad made with baby red potatoes and a mustard vinaigrette is a delicious change from mayonnaise-based salads.

I love potatoes.  I grew up in an area that was originally settled by the Irish and potatoes were the main starch that accompanied most of our meals.  I tend to think of them as a winter vegetable because they can be stored year round but new baby potatoes are a special summer treat.  They are sweet, tender and have very thin skins.  New potatoes can be prepared very simply – just steam or boil them and top with a bit of salt and pepper.  They also are great in potato salads and don’t require a lot of work to prepare.

For a great mayonnaise-free potato salad that is full of zesty flavour, check out my recipe on Suite 101.com: Baby Red Potato Salad with Mustard Vinaigrette.

Bon Appétit and Enjoy!


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Categories : Potatoes, Recipes, Suite 101, Summer

Farmers’ Market Report – July 8th, 2010

8 07 2010

Zucchini blossoms are a rare and delicious summer treat.

Welcome to my first Farmers’ Market Report for Summer 2010!  The markets are at their peak for the next couple of months and this week’s offerings did not disappoint.  In fact, growing conditions in Southern Ontario have been so good this year, there were a few surprises.  Here is a rundown of some of this week’s highlights:

Corn

Corn has arrived at Ontario markets earlier than usual this year.

I was a bit stunned to see the first local corn at the markets already.  Speaking with some farmers, I learned that’s about two weeks earlier than normal this year.  I bought six ears to experiment with, crossing my fingers the quality was going to be decent. The ears were on the small side but the kernels were very tender.  It wasn’t as flavourful as I’d hoped but because it’s so early, I’m sure later harvests will be sweeter. My favourite way to eat corn is boiled, rolled in butter and then topped with salt and pepper. However, if you’re looking for something more elegant, try my recipe for Corn with Red Pepper and Herbs.

Peaches

Like corn, peaches are also early this year.  I didn’t buy any this week but we’ve been having a heat wave so hopefully that bodes well for upcoming weeks (peaches love hot, dry weather).  Peach Tiramisu is an elegant, no-bake dessert that showcases fresh peaches beautifully.

Apricots

Apricots were abundant at this week's market.

I often find raw apricots kind of bland with a bit of a mealy texture but the ones I bought today were pretty tasty.  They had a nice sweet-tartness to them so I ate a few out of hand.  I chose ones on the smaller side but the farmers were selling larger ones as well.  Apricots are ideal for both sweet and savoury recipes; why not make some Spicy Apricot Glazed Grilled Shrimp?

Herbs

Fresh herbs were in abundance this week including basil, mint and dill.  I keep an herb pot during the summer for day-to-day herbs but if I decide to do any large batch pickling or pesto, I’ll head to the farmer’s market to buy large amounts at a good price. To make use of summer herbs, check out my recipes for Pesto Sauce and White Bean Dip with Fresh Herbs.

Summer Squash

Pattypan squash and baby zucchini.

I have a feeling that zucchini are going to take over many gardens this summer, judging by the number and size of them at this week’s market.  Many of the yellow and green zucchini on display were already getting a little big for my taste (smaller ones tend to be less watery and are better for most recipes).  Pattypan squash were also abundant this week. You can make the most of summer squash by making Zucchini Pie with Fresh Basil or a moist Zucchini Bread with Cream Cheese Frosting.  I was also excited to find zucchini blossoms at a local grocer this week.  They are fragile and rare but will occasionally turn up at local markets.  To use them, try my recipes for Stuffed Zucchini Blossoms.

I discovered another summer squash this week that I was not familiar with: vegetable marrow (see photo below).  I asked the farmer about them and learned that they are very similar to zucchini and are often stuffed with a ground meat mixture.  It seems to be a popular vegetable in England.  You can find a recipe for stuffed vegetable marrow here: Recipe for Stuffed Marrow with Sausage Meat.

Vegetable marrow are similar to zucchini and are delicious stuffed.

Cucumbers

My husband loves cucumbers and often eats sliced cukes with a dash of salt and pepper as a snack.  They also add a fresh note to sandwiches and salads.  A crisp Asian Summer Slaw makes a great no-cook dinner.  Some of the stalls were selling dill alongside baby cucumbers – one-stop shopping for pickle makers.  Pick up some smoked salmon to make a Smoked Salmon and Cucumber Salad that is accented with fresh dill.

Cherries

Both sweet and sour Ontario cherries were abundant this week.  While sweet cherries are imported from the U.S. each spring, sour ones are harder to find.  My grandmother had a sour cherry tree in her yard so they were the only kind we ever had when I was growing up.  They’re not very good raw but once cooked and sweetened, they have a tartness that is addictive.  For a classic sour cherry pie recipe, check out this one from Epicurious.com: Classic Sour Cherry Pie with Lattice Crust.  If you have sweet cherries, why not make a Cherry Clafouti with Almonds or a simple Cherry Almond Bread?

Asparagus

I was told that this is probably the last week for asparagus this year.  Usually by the end of the season, asparagus is starting to look tired but not this year.  The stalks were thick, robust and vibrant.  This was an exceptional year for asparagus and I enjoyed it in a variety of dishes.  Check out the Asparagus Archives for some delicious ideas ranging from Sesame Noodles with Asparagus and Mushrooms to a rich and decadent Roasted Asparagus Lasagna.

Until next week,

Bon Appétit and Enjoy!


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Categories : Apricots, Asparagus, Basil, Corn, Cucumber, Dill, Farmers' Market 2010, Herbs, Summer, Zucchini

Asian Summer Slaw

7 07 2010

Beat the heat with a refreshing salad of seasonal vegetables and an Asian-style dressing.

We’re having a major heat wave in Southern Ontario, with high temperatures and humidity not seen here since 2007.  While this is good for growing things such as peaches, tomatoes and grapes, it can be a challenge when trying to decide what to eat for dinner each night.  No one wants to run a hot oven when the temperature is soaring so we look for things that are fresh and cooling.

So what should we eat?  Salads, of course!  Salads are a great option at the peak of summer because a lot of local produce is now available at the market.  A vibrant salad packed with fresh vegetables and lightly tossed with an Asian-inspired dressing is the perfect dish for dinner. It pairs well with grilled meats and rice dishes or you can add some grilled shrimp or chicken to make it a substantial main dish on its own. Cooked whole-wheat spaghettini or chow mein noodles would also be a nice addition.

The prep work for this salad takes a bit of time but none of it is difficult.  You could use bagged shredded coleslaw mix in place of chopping the cabbage and carrots. The dressing can be made in advance and refrigerated until ready to use.  However, don’t dress the salad too far in advance or it will get soggy and limp.

Asian Summer Slaw

Makes 4 to 6 side dish servings (can be made as a main course as well, see above)

(VEGETARIAN)

Dressing:

  • 1/2 cup Hellman’s/Best Foods style light mayonnaise
  • 2 teaspoons sugar
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon sodium-reduced soy sauce
  • 1 clove garlic, very finely minced
  • 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (or more, if you prefer a bit of heat)
  1. In a small bowl, add all ingredients and mix until thoroughly combined.  Keep refrigerated until ready to use.

Salad:

  • 3/4 cup snow peas (about 15), trimmed
  • 1/2 large red bell pepper, cut into thin strips
  • 1 small or 1/2 a large carrot, peeled and cut into matchsticks
  • 4 green onions, chopped (white and light green parts – save the dark green tops for garnish)
  • 1 cup sliced cucumbers – cut about 1/4″ thick (about 1/2 a large cuke)
  • 1 cup bean sprouts
  • 2 cups shredded Napa or green cabbage
  • 2 teaspoons toasted sesame seeds
  1. To blanch snow peas: Prepare a bowl of cold water and add a few ice cubes. Set aside.  Bring a small pot of water to a boil. Add snow peas and cook for 1 minute.  Drain peas and plunge them immediately into the ice water to halt cooking.  Drain and dry them once they cool and add to a large salad bowl.
  2. Add the red pepper strips, carrot, green onion, cucumber, bean sprouts and cabbage to the bowl.  Use salad forks (or spoons) to toss all ingredients until combined.  Add dressing to the salad a little at a time and stir to coat the vegetables, making sure you don’t overdress the salad (you probably won’t use all of the dressing. Extra dressing can be kept covered in the fridge for a couple of days).  Stir in sesame seeds and garnish with green onion slices.
  3. Serve as a side dish or add some protein and noodles as described above.

Bon Appétit and Enjoy!


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Categories : Cabbage, Cucumber, Recipes, Salad, Summer, Vegetarian

A Few of My Favourite (Canadian) Things…

2 07 2010

Maple syrup in a maple leaf bottle

A belated Happy Canada Day to all of my Canadian readers!  I must admit that I started to write this yesterday (Canada Day) and got distracted by various holiday celebrations, including a great fireworks display over Lake Ontario.

Canada Day is the one day of the year when we pull out our flags to celebrate our country and all the things that make it great (or just enjoy a day off in the middle of the week).  Canada is easy to stereotype but there’s a lot more going on here than hockey, moose, Celine Dion and beer (although there’s plenty of those too).  The culinary scene in Canada has never been so diverse and interesting and I’m constantly finding inspiration from local chefs, farmers, producers and writers.  Here are a few of my favourite Canadian food-related things:

Canadian Wines

A selection of Ontario wines

People outside of Canada might not even be aware that we have a number of wine producing regions that are growing rapidly. British Columbia and Ontario lead the way with dozens of wineries, ranging from small family-run producers to larger, corporate-owned vineyards.  Canadian icewines have won international awards and we also produce some top-notch whites including riesling (a favourite of mine in the summer).  To learn more about the largest wine regions of Canada, visit www.winebc.com and www.winesofontario.com

Unique Dishes

A take-out container of poutine

Every nation has dishes that are considered specialties of that country.  Because Canada is so spread out and diverse, a number of iconic dishes can be found across the country including poutine (french fries topped with cheese curds and gravy), donairs (spiced meat wrapped in a pita and topped with a sweet garlic sauce), smoked meat, Bloody Caesars, butter tarts, and Nanaimo bars.  A recent Globe and Mail feature asked what we thought our national dish might be: My National Dish (click through the slide show of Contenders at the bottom).  I’d rather not choose one – I like them all!

Great Products

Atlantic lobsters are served in restaurants around the world

Despite a relatively short growing season, Canada has great produce.  During the peak summer months, farmer’s markets are full of locally grown fruits and vegetables that range from the familiar to more exotic fare such as bitter melon and rapini.  We also have some of the world’s best seafood, fished from both the east and west coasts.  Prince Edward Island oysters, B.C. smoked salmon and Atlantic lobster are served at fine restaurants around the world.  Maple syrup is another famous Canadian export that is readily available at any grocery store across the country. Canadian artisan cheese makers are beginning to make their presence felt in the world with a Quebec produced goat cheese, Le Cendrillon, winning the title of Best Cheese in the World at the 2009 World Cheese awards.  Many provinces are now producing interesting and unique cheeses from goat, sheep and cow’s milk.

Another Canadian product I’ve been experimenting with over the past few months is duck. Brome Lake in Quebec’s Eastern Townships is famous for its ducks and many products are now easier to find in stores outside of the province.  I’ve been testing recipes using confit legs, smoked breasts and duck foie gras I’ve purchased at the St. Lawrence Market and A Taste of Quebec in Toronto.  There is even a store dedicated to duck products on Boulevard St-Laurent in Montreal called  Le Canard Libéré.

For some delicious recipes using Canadian products, check out some of these recipes:

Home Grown Talent

Some of Canada’s food personalities have recently gained more recognition abroad with the launch of the Cooking Channel in the United States.  Although their programs have been airing on Food Network Canada for a while, TV chefs such as Chuck Hughes (Chuck’s Day Off), David Rocco (Dolce Vita), Laura Calder (French Food at Home) and Roger Mooking (Everyday Exotic) will gain a much wider audience in the U.S.  Laura Calder also recently won a James Beard Foundation Award for her program, beating out popular nominees The Barefoot Contessa and Iron Chef America.  Other prolific Canadian food personalities include Lucy Waverman, celebrity chef Lynn Crawford, who recently launched a new tv show and a restaurant, and Michael Smith, who competed on Iron Chef America and cooked for the 2010 Vancouver Olympics.

Local Restaurants

The Au Pied de Cochon cookbook

The restaurant scene in Canada has never been so exciting.  Many of the country’s top chefs are championing the use of local products and creating dishes that are uniquely and distinctly Canadian.  Chef Martin Picard of Montreal’s temple of decadence, Au Pied du Cochon, uses local products to fuel his over-the-top cuisine. The menu features such madness as poutine topped with foie gras, cromesquis (fried cubes of foie gras that explode and melt in your mouth) and towers of Canadian seafood in the summer.  The last time I was there, I watched the chefs plate an entire pig’s head that had been cooked in their wood-burning oven.  Toronto’s Black Hoof restaurant is curing their own meats for charcuterie plates while Vancouver’s C Restaurant is featuring the best of local seafood in artistic presentations.  These are just a few examples – there are many other innovative Canadian restaurants from coast to coast who are shaping the culinary direction of our nation.

Diversity

Le Petit Alep, a Syrian/Armenian restaurant in Montreal

One of the great things about living in Canada in general is the great cultural diversity of our people.  In major cities such as Toronto, Montreal and Vancouver, you can sample the cuisines from dozens of nations – the world is your oyster, so to speak. You can have dim sum for lunch, sushi for dinner and Lebanese sandwiches as a midnight snack, if you so choose.  Many restauranteurs are using local ingredients in the preparation of ‘ethnic’ dishes (such as Vij’s in Vancouver), creating local/global hybrid dishes that are unique and interesting. As our population continues to grow, the fusion of various influences will only make eating ‘Canadian’ food more exciting.

Bon Appétit and Happy Canada Day!


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Categories : General, Holidays, Inspiration

Welcome to Summer!

21 06 2010

Summer produce should be hitting its peak within a few weeks.

Today is the first day of summer, which is always exciting.  Kids are almost finished school for the year and the weather is heating up.  Farmer’s markets are underway for the season, although it will likely be a few weeks until they hit their peak (lots of strawberries and asparagus right now though).  It was a busy spring – I had guests visiting, made a couple of trips to Montreal and my husband was stuck in Vancouver on business for a lengthy stretch.  Summer is a time when we can (hopefully!) relax a little and keep cooking and entertaining simple.

I hosted a casual brunch for ten last weekend and chose a menu inspired by what’s in season.  Many of the components can be made in advance and warmed as guests arrive.  I served everything buffet-style, which allowed everyone to take what they wanted and kept things informal and relaxed.  Here is what I served:

Early Summer Brunch Menu

Cherry Almond Bread

Asparagus Quiche

Ham and Cheese Tart (I left out the leeks and added some finely diced onion)

Green Salad with Basic Vinaigrette

A cheese plate, composed of local cheeses and garnished with fresh grapes

Bagels with cream cheese (Chive Cream Cheese topped with smoked salmon is a nice variation)

Sliced Montreal Smoked Meat

Build-Your-Own Strawberry Shortcakes

Mimosas

Coffee

A special thanks to my mom for helping with all of the preparation and cleanup!

I’ll be starting my annual Farmer’s Market Reports later this week so check back for some great recipe ideas for what’s in season.

Bon Appétit!

Trish


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Categories : General, Inspiration, Summer

Strawberry Mojito

29 05 2010

Strawberry mojitos are very refreshing on a hot afternoon.

The weather in Ontario this May has been incredible – unseasonably warm (hot even!) and very dry, which is unusual.  It feels like it could be mid-July instead of the end of May.  If this is any indication of what’s ahead, we’re in for quite a summer.

When the weather heats up, naturally we look for ways to cool down.  Iced tea, ice cream, lemonade and popsicles are just some of the treats that keep us cool.  For many adults, enjoying some frosty beverages on a patio is the perfect way to spend a lazy Saturday afternoon with friends.

I was at the farmer’s market this morning and local strawberries were abundant. There were also a number of vendors selling bunches of fresh mint.  It was then that I had a light-bulb moment: hot weather + front porch + strawberries + mint = strawberry mojitos! A mojito is a Cuban cocktail traditionally made with rum, lime, mint , sugar and sparkling water.  I first learned to make them while attending a wedding in Cuba. The resort we were staying at had a demonstration one day on how to make Cuban cocktails such as Mojitos, Cuba Libres and Hemingway Specials.  The key to making a proper mojito is to muddle the mint well. There are wooden muddlers that you can buy but a wooden spoon will work just fine.

Balance is important in this drink – you don’t want to venture into Girl Drink Drunk territory.  Keep the sugar to a minimum and let the strawberries and lime add a sweet-tart note.  To keep things easy, I use simple syrup to sweeten the drink instead of cane syrup or bar sugar (a quick dissolving sugar).  It’s very easy to make and can be used in a number of cocktails.

Strawberry Mojito

Makes 1 drink – can easily be multiplied

  • 5 large mint leaves
  • 1 to 1-1/2 oz. simple syrup (see recipe below)
  • 3 large or 5 small very ripe strawberries, hulled and cut into a small dice
  • 1/2 oz. fresh lime juice – from about 2 limes
  • 1-1/2 oz. white rum
  • Club soda
  • Ice
  • Fresh mint and a strawberry to garnish
  1. In a highball glass, add mint leaves and 1 oz. of simple syrup. Use a muddler or wooden spoon to mash the leaves in the syrup until they are broken up.
  2. Add the strawberry pieces and mash them with the spoon until they are broken up and juicy.
  3. Add ice cubes and pour in lime juice and rum.  Stir until combined and top with club soda.  Taste and add a bit more simple syrup if desired.
  4. Garnish with fresh mint leaves and a strawberry.

Simple Syrup

Simple syrup is one part water, one part sugar so it can be adapted to any quantity.  For a half cup of syrup you’ll need:

  • 1/2 cup sugar
  • 1/2 cup water
  1. In a small saucepan, add sugar and water and bring to a simmer on medium heat
  2. Stir sugar until it dissolves.  Remove from the heat and let the mixture cool before using.  Syrup can be stored in the fridge for a few days.  Extra syrup can be used in a number of other cocktail recipes.

Cheers and Enjoy!


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Categories : Drinks, Mint, Recipes, Spring, Strawberries, Summer

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