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      Blog — recipe

      Sip of the Month: The Fighter

      Sip of the Month: The Fighter

      When life gives you lemons, make lemonade. Spice up the fall season with this tonic-like cocktail filled with warming cayenne, bright lemon and pungent ginger. 

      The Fighter Cocktail
      The Fighter

      Serves 1


      1.5 oz Casamigos Blanco Tequila
      1 oz fresh lemon juice
      .5 oz agave nectar
      .25 oz ginger juice
      Pinch of cayenne pepper
      Club soda to top


      Combine all ingredients except cayenne pepper and soda in a shaker over ice. Shake and strain over new ice into a rocks glass. Top with club soda and garnish with pinch of cayenne pepper

      Recipe and photo via Town and Country

      Recipe: Quesadillas

      Recipe: Quesadillas

      The Raleigh South Beach, FL

      A classic Art Deco hideaway in the heart of South Beach, The Raleigh is famous for its lovely, baroque swimming pool and the nostalgic martini bar just off the lobby.

       Perfect alongside cool ceviche. The Raleigh's cured ham quesadillas are so good, and so easy to prepare. Each tortilla make three little triangles and it's really up to you how many of them to eat!

      Makes 1

      30g thinly sliced cured ham (prosciutto or serrano)
      3 coin-sliced slices of pickled green jalapeño chilli peppers from a jar
      50g grated cheese
      1 spring onion, finely sliced
      few leaves of cilantro
      1 teaspoon olive oil or sunflower oil

      TO SERVE
      good shop-bought salsa of your choice

      Heat a ridged griddle on the stovetop.

      Place the tortilla wrap on the counter in front of you and cover with the ham.

      Over one half only, sprinkle the pickled jalapeño slices, grated cheese and chopped spring onion. Scatter the cilantro leaves over the top.

      Carefully fold the tortilla wrap in half, that's to say, fold the un-cheese-topped half over the cheese so that you have a fat half moon.

      Lift this up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.

      Using a steady hand and a wide fine spatula, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.



      Recipe via Nigella Express by Nigella Lawson

      A Recipe For Your Virtual Seder

      A Recipe For Your Virtual Seder

      Simple but supremely delicious here is a Passover cake from famed food researcher and cookbook writer Claudia Roden. Its ingredients are the essence of simplicity and Claudia says, "it's as moist as a pudding."

      Sending a little sweetness your way during this difficult time and wishing you all a happy and healthy Passover xx HC

      Claudia Roden Almond CakeAlmond Cake
      by Claudia Roden

      1/2 lb. (1-3/4 cups) blanched whole almonds
      6 large eggs, separated
      1-1/4 cups superfine sugar
      Grated zest of 1 orange
      Grated zest of 1 lemon
      4 drops almond extract
      Confectioners’ sugar for dusting

      Finely grind the almonds in a food processor.

      With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.

      With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to turn it over quite a bit into the egg whites).

      Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out.

      Just before serving, dust the top of the cake with confectioners’ sugar.

      Recipe and photo via Fine Cooking

      Sip of the Month: Kir Breton

      Sip of the Month: Kir Breton

      A recipe for the classic French cocktail made with crème de cassis and dry cider  and a splash of Calvados. Delicious sipped by the sea or anywhere for that matter.

      Kir Breton

      Serves 1

      2 tsp crème de cassis

      2 tsp Calvados
      1 champagne glass of chilled dry cider

      Put the crème de cassis and Calvados into a champagne flute.

      Slowly top up the glass with the cider – it froths a bit so be careful – and serve.

      Photo and recipe via Diana Henry, The Telegraph 

      Sip of the Month: Shimmery Champagne Cocktail

      Shimmery Champagne Cocktail

      'Tis the season! Spread some joy this holiday with a little shimmer. This gorgeous cocktail puts the "festive" into any festivity you happen to be hosting for the holidays.

      Shimmery Champagne Cocktail
      Serves 6

      1/4 tsp  gold shimmery lustre dust
      2/3 cup St-Germain liqueur 
      1 bottle 750 ml of chilled champagne or Prosecco 

      Mix the St Germain liqueur with the gold lustre dust until you see gold swirls/shimmer. Measure ¾ of an ounce (½ jigger) of the gold shimmery liqueur into each champagne flute. Top with chilled champagne (about 4 oz) and serve.

      Photo and recipe via The Favor Bender

      Recipe: Mrs. Clarkson's Queen Mother's Cake

      Recipe: Mrs. Clarkson's Queen Mother's Cake

      A cake fit for a Queen. Serve something sweet this Mother's Day with one of Helene's mother's recipes. Mrs. Clarkson has a lovely family story and a delicious recipe for her Queen Mother's Cake: "Our relative Jan Smeterlin, the concert pianist, was an excellent cook. He was given this recipe by a fan and served it to the Queen Mother Elizabeth. She was very impressed so he gave the recipe to her chef. The roundelay came full circle when he visited Buckingham Palace and was served, of course, the cake."
      Queen Mother's Cake
      fine bread crumbs
      6 ounces sweet chocolate* 
      3/4 cup sweet butter
      3/4 cup sugar
      6 eggs, separated
      6 ounces almonds, finely grated
      pinch of salt

      Preheat oven to 375°. Butter a 9" spring form pan. Line the bottom with wax paper and butter the paper. Dust sides and bottom with fine bread crumbs freshly made in Blender. Set aside. Melt chocolate in double boiler. Remove from heat and cool. Cream butter and sugar very well in Mixing Bowl with Beater. Add yolks, 1 at a time, and beat until smooth. Stir in with Manual Control cooled chocolate and almonds ground on Medium Grating Blade. Beat egg whites with salt until stiff but not dry. Adding 1/2 of the whites at a time, fold carefully into chocolate mixture. Pour into prepared pan and bake 20 minutes. Reduce temperature to 350° and bake 45 minutes longer. Remove from oven and place pan on a wet towel to cool

      1 rounded teaspoon instant decaffinated coffee
      1/2 cup cream
      8 ounces sweet chocolate *

      Heat cream in saucepan until it just begins to boil. Add decaffinated coffee and stir until dissolved. Add chocolate. After a minute or two, remove saucepan from heat and stir constantly until chocolate is completely melted. Let cool a few minutes until it is just barely tepid. Stir well.

      Remove cake from pan. If top is uneven, level it with a thin sharp knife. Place cake on wax paper and pour icing over cake. Using a spatula, completely cover top and sides. Let stand until icing sets. Then transfer to cake platter.

      *Mrs. Clarkson uses Maillard Eagle Sweet Chocolate

      Mrs. Max B.E. Clarkson
      Toronto, Ontario, Canada