A taste of The Cayman Islands in Oakville
Don't miss what is sure to be the hottest ticket of the season
Category: Food
Meringues
Meringues– courtesy Danish Pastry House, Oakville/danishpastryhouse.ca You can taste the care and quality that goes into the treats from one of our favourite local bakeries, the Danish Pastry House. For the holidays, they've shared this light as air meringue recipe for you to make at home. Adding the chocolate creates …
Exotic Pomegranate Passion
– courtesy Ten Restaurant, Mississauga Exotic Pomegranate Passion1.5 oz vodka1/2 oz Pama Pomegranate Liqueur2 lemon wedges2 orange slices1 oz simple syrup Muddle lemons and oranges with simple syrup in a cocktail shaker. Add vodka. Shake and strain into a chilled martini glass. Sink the Pama for layering effect.
Not-so-seasonal cider
Traditionally thought of as a summer beverage, cider is becoming more and more popular proving that you don't need a hot day for a cool, refreshing drink.
Winter Taste of Burlington
Get your forks ready because Winter Taste of Burlington is back! This year, featuring 23 of downtown's finest restaurants including Spencer's on the Waterfront, The Alex and Stone House the event will run from February 17 to March 10.
The Best Quick Loaf with Crumble-Top
-recipe courtesy Foodland Ontario; ontario.ca/foodland The Best Quick Loaf with Crumble-Top This moist and lightly sweetened quick loaf is fun to wrap up in pretty packaging – perfect as a hostess gift or to bring to a teacher or neighbour. The hardest part is deciding which variation to make, apple, …
FOOD: Perfect Pies
Serve a delicious slice at your next holiday gathering.
LOCAL FLAVOUR: Rogues
Tony Pereira's phone rings more than a dozen times during the 30-minute interview for this story.
Grilled Swordfish with Asian Vegetables, Sticky Rice & Hoisin Drizzle
– recipe courtesy of Walkers Fish Market, Burlington, Milton, Mississauga Grilled Swordfish with Asian Vegetables, Sticky Rice & Hoisin Drizzle4 6-8 oz Swordfish steaksolive oilsalt & pepper to taste Brush the steaks with oil, season with salt and pepper. Grill on medium high, approximately eight minutes per side. To serve, …
Kale & Soppresata Salad
– courtesy Yolanda's Spuntino Casa, Oakville Kale & Soppresata Salad1 cup chopped red kale1 cup chopped green kale1 tbsp wild honey1 tbsp aged balsamic vinegar1 radish, thinly shaved 1 tbsp grated Parmesan2 slices chopped soppresata salamiFried bread, tornSalt to tasteCOMBINE honey and balsamic vinegar. DRESS kale and toss. SEASON to …