How do you make a summer berry trifle even cooler? Think vanilla ice cream, two types of sorbet, cubes of angel food cake and tart lemon curd, for starters. Raspberries, in coulis form and sprinkled overtop, put an exclamation point on this easily twisted classic.
Рубрика: Summer Cooking
-
Meat Lover’s Pizza
Serving pizza is a great way to keep your guests satisfied! This meat lover’s pizza is laden with prosciutto, white ham and cooked bacon.
-
Wasabi-Marinated Steak
The wasabi plant’s mustardy taste, which actually starts to fade once grated, packs a punch in this wasabi-marinated steak!
-
Bloody Caesar
Invented in Calgary almost 40 years ago, the Bloody Caesar is Canada’s cocktail. Beyond the requisite dash of hot sauce and Worcestershire, I also spike my Caesar with horseradish for more zip with every sip. I skip the celery salt rim (it just gets all over my face!). For stress-free summer vibes and a super-thirsty crowd (i.e., everyone I know), I mix mine by the pitcherful. — Laura Osborne, Editor-in-Chief
-
Passion Fruit Limeade Volcano
The kids will erupt with glee over a mocktail made just for them: a passion fruit limeade volcano—shake and serve!
-
Mango-Lassi Ice Pops
Refreshment on a stick gets a major upgrade with these creamy mango-yogurt lassi pops, studded with crunchy pistachios.
-
Peanut-Free Pork Satay Skewers
Southeast Asian satay sauces typically accent peanuts in intricately delicious ways. To pull off a peanut-free spin to sashay with the best satay, we yanked the legume for a surprising stand-in.
-
Mai Tai
First made famous at Trader Vic’s in California, the Mai Tai is the quintessential tiki tipple. The drink’s name was inspired by the Tahitian expression for “out of this world,” and our spin is exactly that thanks to a splash of pineapple juice and apricot brandy.
