We developed this cocktail recipe in honour of the April 8, 2024 total solar eclipse. It’s a rare celestial phenomenon (the next one will be visible in the year 2106 over North America) that’s worth beholding. For the occasion, prepare this cocktail with blue citrus liqueur, crème de cassis and tonic water, and then decorate it with a lemon slice inserted between the ice and the wall of the glass, like the moon and the sun.
Метка: Gluten-free
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Sangria Slush in a Frozen Drink Maker
Summer officially begins when you serve up this sangria-inspired slush to your guests. This seasonal recipe features rosé wine, strawberries and cane sugar syrup. Everyone is sure to enjoy this frozen alcoholic drink.
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Grilled Eggplant Salad with Tahini Sauce
This salad evokes the feeling of summer barbecues and picnics under the sun. Its star ingredient is the eggplant, which is grilled and then puréed with garlic confit, vegetables, green olives and walnuts. Serve it on a bed of tahini, garnish with pomegranate seeds and drizzle with a pomegranate molasses. Fragrant and served family-style, it’s the perfect starter for dipping and spreading.
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Lamb Kefta with Roasted Cherry Tomatoes
Traditional keftas, a popular meat skewer throughout the Maghreb, are always a welcome addition to any feast. This classic recipe is made with ground lamb, coriander seeds and cumin, as well as parsley and mint for added brightness. A side of cherry tomatoes and garlic completes the meal.
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Grilled Artichoke Bottoms with Labneh and Bean Salad
With these tasty bites, you’re surely somewhere in the land of 1,001 flavours. This simple dish consists of grilled artichoke hearts that are stuffed with labneh. They’re paired with a lima bean, shallot and dill salad. Bringing together balance and the joy of eating, it’s a delicious snack that will be enjoyed by everyone.
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Warm Olives with Anise and Grilled Lemon
Original and lemony, this recipe for warm olives is great for serving as an appetizer. After they’ve been coated in olive oil and herbs, cook the olives in a cast iron skillet and then deglaze with an anise-based alcohol. This cooking method enhances their flavour and lets their taste fully shine through. As a final touch, drizzle with the juice of a lemon half that’s been lightly caramelized on the grill.
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Cod with Creamy Pea Soup, Bacon and Cucumber Salad
This fish dish was only recently added to our Café RICARDO menu and has quickly become a favourite. Beautiful cod is served on a velvety pea soup garnished with bacon, while fresh herb cucumber ribbons enhance the presentation. It’s easy to make, but looks very stylish!
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Grilled Octopus Salad with Zucchini and Chickpeas
For a refined summertime sharing platter, turn to this magnificent salad that’s perfect for entertaining. Pieces of octupus, zucchini and onions are grilled before being combined with olive oil, chickpeas and aromatics, such as sun-dried tomatoes that add a sweet touch. With this refreshing salad, you’re in for a wonderful summer evening.
