Join our newsletter for awesome updates and amazing prizes!

Food

Biscoff Cookie Icebox Cake


Sponsored by Italian Centre In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as it sets up in the fridge overnight. Garnish with sea salt and more cookie crumbles for an easy presentation! Ingredients 2 cups heavy whipping cream …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 15227 [post_author] => 3 [post_date] => 2022-05-18 13:41:41 [post_date_gmt] => 2022-05-18 19:41:41 [post_content] =>

Sponsored by Italian Centre

In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as it sets up in the fridge overnight. Garnish with sea salt and more cookie crumbles for an easy presentation!

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup cream cheese
  • 1x jar Biscoff Spread (divided, 1/2 cup biscoff spread and remaining for topping)
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 2x packages Biscoff Cookies

Toppings: 

  • Sea salt
  • Biscoff Spread
  • Leftover Biscoff Cookies for crumbling

Servings: 8-10 pieces

Preparation: 30 minutes + overnight for cake to chill in refrigerator 

Total Time: 30 minutes plus overnight to chill

Kitchen Equipment: stand mixer, loaf pan (approx. 9 x 6 x 2 inch pan)

Instructions

  1. Line a loaf pan with parchment paper leaving a 1 inch overhang on the side of the pan.
  2. In a stand-mixer bowl or regular bowl (if using a hand mixer) add whipping cream and whip into stiff peaks.  Then add cream cheese, ½ cup biscoff spread, vanilla, icing sugar and a pinch of sea salt and whip until you reach a thick creamy consistency.
  3. Start by layering a single layer of biscoff cookies on the bottom of the loaf pan and one horizontal layer up the side of the pan (see photo).
  4. Spread about a 1/4 of the cream mixture (about 1 cup per layer) over the cookies. 
  5. Continue layering cookies (flat and up the sides of the pan horizontally per layer - see photo) and then cream mixture; you should have approximately 5 cookie layers and 4 cream layers but this will depend on the size of your loaf pan.
  6. End with a cookie layer and press into the cream. Melt the remaining biscoff spread in the microwave to pour over top of the cake. Sprinkle the cake with sea salt and any leftover cookie crumbles.
  7. Cover the pan tightly with plastic wrap and refrigerate at least 10 hours or overnight.
  8. If you want more of an ice-cream consistency, freeze for about 1 hour before serving.
  9. Using the parchment paper overhang on the sides of the pan for support, lift the cake out to a serving platter. Peel the parchment paper from the sides of the icebox cake and tear or cut so that there is parchment paper remaining on the bottom of the cake and around the edges.
  10. Sprinkle the top of the cake with more sea salt if you desire.
  11. Cut into slices (a serrated knife works best) and serve.

For more great recipes, visit Italian Centre's Recipe page

[post_title] => Biscoff Cookie Icebox Cake [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => biscoff-cookie-icebox-cake [to_ping] => [pinged] => [post_modified] => 2022-05-18 13:41:43 [post_modified_gmt] => 2022-05-18 19:41:43 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=15227 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [ID] => 0 [filter] => raw [_excerpt] => Sponsored by Italian Centre In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as it sets up in the fridge overnight. Garnish with sea salt and more cookie crumbles for an easy presentation! Ingredients 2 cups heavy whipping cream … ) 1

Piadina


Sponsored by Italian Centre Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah – it’s a thin flatbread from the Romagna region of north-central Italy. Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 15222 [post_author] => 3 [post_date] => 2022-05-18 12:19:08 [post_date_gmt] => 2022-05-18 18:19:08 [post_content] =>

Sponsored by Italian Centre

Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah - it’s a thin flatbread from the Romagna region of north-central Italy.

Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! For this recipe, we used a classic combination of prosciutto, burrata cheese, arugula and red onion. Satly, creamy, fresh and crisp - easy to make and perfect for lunch, a snack or a light dinner!

Ingredients

  • 1x fresh pizza dough ball (divided in half)
  • 8-10 slices prosciutto 
  • 1x ball burrata cheese
  • Arugula 
  • Olive oil
  • Optional: sliced red onion

Servings: 2 piadina

Preparation: 30 minutes (including resting time for the dough)

Total Time: 50 minutes  (including resting time for the dough)

Kitchen Equipment:  frying pan or cast iron skillet

Instructions

  1. Cut one fresh pizza dough ball in half and roll each half into a ball.  Let dough rest under a tea towel for about 20 minutes (this helps greatly when rolling the dough).
  2. To make the piadina, roll out each dough ball to about 8-10 inches; the dough will be fairly thin.
  3. Preheat a large skillet or frying pan to medium high heat.
  4. Brush the pan with a little olive oil (use a paper towel if you don’t have a brush).
  5. When the pan is hot, place one piadina at a time in the pan, pricking the dough with a fork quickly to keep the dough from bubbling up. If the dough starts to bubble up, poke the bubbles with the fork and continue cooking.
  6. Cook about 3-5 minutes per side or until starting to turn golden brown on each side.
  7. Repeat with the next dough. 
  8. To make each Piadina sandwich, fold each cooked dough in half and fill with layers of arugula, burrata cheese, prosciutto and red onion (if using).

For more great recipes, visit Italian Centre's Recipe page

[post_title] => Piadina [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => piadina [to_ping] => [pinged] => [post_modified] => 2022-05-18 13:42:24 [post_modified_gmt] => 2022-05-18 19:42:24 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=15222 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sponsored by Italian Centre Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah – it’s a thin flatbread from the Romagna region of north-central Italy. Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! … ) 1

BBQ Flatbread Pizzas


Recipes page provided by and Sponsored by Italian Centre Spicy Kale Flatbread with Honey Drizzle Ingredients 1x fresh pizza dough Flour for kneading the pizza dough 1 tbsp extra virgin olive oil 2 cups (packed) of kale, torn or chopped 3/4 tsp red pepper flakes Pinch salt and pepper 2x garlic clove sliced 2 tbsp …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 15212 [post_author] => 3 [post_date] => 2022-05-18 11:21:29 [post_date_gmt] => 2022-05-18 17:21:29 [post_content] =>

Recipes page provided by and Sponsored by Italian Centre

Spicy Kale Flatbread with Honey Drizzle

Ingredients

  • 1x fresh pizza dough
  • Flour for kneading the pizza dough
  • 1 tbsp extra virgin olive oil
  • 2 cups (packed) of kale, torn or chopped
  • 3/4 tsp red pepper flakes
  • Pinch salt and pepper
  • 2x garlic clove sliced
  • 2 tbsp extra virgin olive oil
  • 1/2 ball buffalo mozzarella
  • 1/3 cup ricotta
  • 1-2 tbsp honey (for drizzling)
  • Extra red pepper flakes

Servings: 6-8 slices

Preparation: 30 minutes

Total Time:  45 minutes

Kitchen Equipment: frying pan; rolling pin (optional)

Instructions:

  1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
  2. Preheat your barbeque to 400F.
  3. Tear or chop the kale into bite-sized pieces. Then add 1 tbsp olive oil to a frying pan and turn the heat to medium. Add the kale, red pepper flakes, pinch of salt and pepper and saute the kale until just starting to wilt, about 3-5 minutes.
  4. Mix together 2 tbsp olive oil with 2 garlic cloves, sliced (this is your sauce for the flatbread).
  5. Measure out both cheeses and set aside.
  6. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
  7. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
  8. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
  9. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds - 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
  10. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the olive oil sauce onto the flatbread, spreading the garlic around. Top with kale, dollops of ricotta and buffalo mozzarella.
  11. Cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
  12. Top the flatbread with more red pepper flakes (if you like it really spicy) and drizzle with honey. Enjoy!
Photo by Jessica Kostca

Speck & Taleggio Flatbread with Balsamic Glaze Drizzle

Ingredients

  • 1x fresh pizza dough
  • Flour for kneading the pizza dough
  • 1/3 cup Massimos tomato sauce
  • 6 slices of speck
  • 1x white mushroom, sliced thin
  • 1x brown mushroom, sliced thin
  • 140g taleggio cheese, torn
  • Balsamic glaze to drizzle
  • Fresh oregano leaves
  • Dipping Sauce:
  • 1/3 cup olive oil
  • 1/2 tsp dried oregano
  • 1 tbsp fresh oregano
  • 1/4 tsp salt
  • pinch of pepper

Servings: 6-8 slices

Preparation: 30 minutes

Total Time:  45 minutes

Kitchen Equipment: rolling pin (optional)

Instructions

  1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
  2. Preheat your barbeque to 400F.
  3. Prepare the olive oil dipping sauce by mixing the dried oregano, fresh oregano, salt and pepper and set aside.
  4. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
  5. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
  6. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
  7. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds - 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
  8. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the sauce onto the flatbread, then add the speck, mushrooms and cheese.
  9. Cover the grill and cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
  10. Top the flatbread with a drizzle of balsamic glaze, oregano leaves and serve with the oregano olive oil for dipping (be sure to give the olive oil dipping sauce a stir once more before serving).
Photo by Jessica Kostca

For more great recipes, visit Italian Centre's Recipe page

[post_title] => BBQ Flatbread Pizzas [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => bbq-flatbread-pizzas [to_ping] => [pinged] => [post_modified] => 2022-05-18 13:42:07 [post_modified_gmt] => 2022-05-18 19:42:07 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=15212 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Recipes page provided by and Sponsored by Italian Centre Spicy Kale Flatbread with Honey Drizzle Ingredients 1x fresh pizza dough Flour for kneading the pizza dough 1 tbsp extra virgin olive oil 2 cups (packed) of kale, torn or chopped 3/4 tsp red pepper flakes Pinch salt and pepper 2x garlic clove sliced 2 tbsp … ) 1

Locally Sourced Meat Means Fresh Cuts for The Grill


Sponsored by Italian Centre, written by Joanne Elves  Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get it onto a BBQ no matter what the season. But of course, when the sun sizzles in the summer, so does the BBQ. Patios, tailgates, …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 15236 [post_author] => 3 [post_date] => 2022-05-04 14:10:00 [post_date_gmt] => 2022-05-04 20:10:00 [post_content] =>

Sponsored by Italian Centre, written by Joanne Elves 

Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get it onto a BBQ no matter what the season. But of course, when the sun sizzles in the summer, so does the BBQ. Patios, tailgates, campfires, and balconies are grill central. A quick stop at The Italian Centre will have you set for supplies, recipes, and the best meat in the province. Let’s introduce you to Piedmontese – a low fat, high protein delicious beef offered exclusively at the Italian Centre Shop by Messinger Meats.

A few years ago, the Italian Centre shops introduced us all to Messinger Meats from Red Deer. Joe, Mercedes and their children supply all the Italian Centre Shops with a selection of locally raised pork, lamb wild meats and chicken but their speciality is the Piedmontese Beef.

Being married to a butcher means there is usually meat for the table each night but as Mercedes says, she never knows what Joe will bring home. When a roast from Peony Farms of Lacombe who specializes in Piedmontese beef came wrapped in the waxy brown butcher paper, Mercedes thought nothing of it until she cooked it. “I was so surprised by how it cooked and tasted. I just liked it so much, I had to research it. It was so different to me.”

What Mercedes learned made them change out what they were butchering to focus on selling only Piedmontese beef. “We have been selling this beef since 2003 and I’m still fired up about how wonderful it is!” says Mercedes.

The Piedmontese is a domestic breed of cattle originally from the Piedmont region of north-west Italy. While the predominantly white or grey bovine are raised for milk and meat in Italy, the animals introduced to Alberta in 1970 are predominantly raised for their meat. The breed carries a unique gene mutation that causes hypertrophic muscle growth, or double muscling making them look rather, um, “beefy”. This mutation causes the meat to have a higher lean-to-fat ratio. This creates a tender, tasty, high protein, low fat meat that cooks on average 30 per cent faster than what is found at the grocery chains.

The first time you cook any of the Piedmontese steaks on the BBQ you need to step away from old habits. Consider marinating the meat overnight in a blend of fresh herbs instead of salty powders. Let the meat come to room temperature for at least an hour before shocking it with a 450-500 F grill. When your blade slips through the steak, you’ll wonder why you bothered setting out knives. If you plan to grill a showstopper like the Tomahawk, take a look at our Grilled Tomahawk Steak recipe.

A lot of people are excited to set up the smoker and slowly cook the meat over indirect heat to make even the toughest cut delicious. So, the price for brisket has soared due to the sudden popularity and may not be readily available. Mercedes suggests checking the cooler for the tri-tip cut too. “The tri-tip is incredible on the smoker but is quicker to cook compared to brisket.”

Italian Centre Shop's General Manager, Gino Marghella suggests you talk to the meat counter for custom orders.

“Messinger Meats are very accommodating, it’s like having our own butcher shop. If you need 3-inch-thick T-bone steaks for Bistecca Alla Fiorentina or even a dozen beef cheeks for that special ragu recipe you have, we can arrange it.”

The Italian Centre Shop also stocks other items provided by Messinger Meats. They also provide an array of lamb, pork, elk, and bison products from central Alberta farms. The thick cut pork chops are perfect on the BBQ. An easy recipe is the Grilled Pork Chop with Fennel and Grapefruit Salad featured on the recipe page.

Being an artisan butcher shop, the Messingers pride themselves on sourcing their products from local ranchers who use the best practices in herd management. No hormones, antibiotics or steroids are used by the ranchers, and they humanely butcher the animals at their facility. Processed meats like the sausage and hamburgers do not include fillers, water or gluten and only natural spices and sea salt are used for flavours. Almost daily, the delivery vans are on route to all the Italian Centre Shops.

"We pride ourselves on stocking the best quality ingredients from both locally and beyond and our meat coolers are no exception. Our friends at Messinger Meats enable our shops to provide customers with products I'm so proud to serve at home to my family and friends while honouring my heritage."

Italian Centre Shop's President, Teresa Spinelli.

For more great food content, visit Italian Centre's Blog

[post_title] => Locally Sourced Meat Means Fresh Cuts for The Grill [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => locally-sourced-meat-means-fresh-cuts-for-the-grill [to_ping] => [pinged] => [post_modified] => 2022-05-18 14:10:49 [post_modified_gmt] => 2022-05-18 20:10:49 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=15236 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sponsored by Italian Centre, written by Joanne Elves  Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get it onto a BBQ no matter what the season. But of course, when the sun sizzles in the summer, so does the BBQ. Patios, tailgates, … ) 1

Crazy Edmonton Ice Cream Flavors


Five outlets with five of the wildest ice cream flavours in town Gone are the days when all you could get to crown your cone was ice cream available only in chocolate, vanilla and strawberry. Today, there are hundreds of flavours out there, and if you want to indulge in something other than the tried …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13951 [post_author] => 3 [post_date] => 2020-06-02 13:17:59 [post_date_gmt] => 2020-06-02 19:17:59 [post_content] =>

Five outlets with five of the wildest ice cream flavours in town

Gone are the days when all you could get to crown your cone was ice cream available only in chocolate, vanilla and strawberry. Today, there are hundreds of flavours out there, and if you want to indulge in something other than the tried and true, a few outlets would love to tempt your palate. We found the wildest options we could think of that exist in town as a challenge. Thankfully, at press time, all the venues in this top five list have pickup or curbside delivery, but check their websites for updates.

Choc ‘n’ Chili (Marble Slab Creamery)

Some like it hot, some like it cold. But Marble Slab took both preferences into consideration with this food fusion that’s bound to wake up the taste buds. Lest you think that the scoop will involve a messy blend of chocolate, ground beef and kidney beans, worry not. This spicy and sweet offering includes dark double chocolate, some vanilla and cinnamon and a hit of cayenne. (marbleslab.ca)

Peanut Butter Heat (Revolution Ice Cream)

This Old Strathcona spot certainly comes up with some ideas about as irreverent as the neighbourhood surrounding the establishment. This flavour consisting of peanut butter with a healthy kick of chili spices will likely push your senses in overdrive. And as proof of their community spirit, they also have a flavour dedicated to the famed local district called the 

Scona Fog. (revolutionicecream.com)

Sweet Corn and Blueberry (Kind Ice Cream)

We know we live in an age of food pairings, but who would have thought that corn from South America would make for a good match with the local, venerable blueberry? The folks at Kind who created this combo claim that the two items balance each other out for a unique taste. And it was concocted for a good cause as part of proceeds from sales of this flavour go to the Youth Emeregency Shelter Society. (kindicecream.ca)

Toyo with Carmeled Chow Mein (Yelo’d Ice Cream & Bake Shoppe)

Nope, you’re not looking at part of an Asian menu. This is an ice cream flavor that comes from the local mom and pop shop that does everything by hand. In this case, the flavour consist of soya sauce which apparently tastes like brown sugar and salted caramel. And for a crunch you might not expect, sink your teeth into the chow mein noodles added to the mix. (yelod.ca)

Matcha Green Tea (Scoop n Roll Creamery)

For those who like an ice cream that has loads of antioxidants to improve the well-being of your vital organs, you can’t go wrong with this flavor that’s probably the most exotic in this franchise’s lineup. The added benefit to health fanatics is that the flavour’s also totally vegan. (scooproll.com) 

[post_title] => Crazy Edmonton Ice Cream Flavors [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => crazy-edmonton-ice-cream-flavors [to_ping] => [pinged] => [post_modified] => 2020-06-02 13:18:00 [post_modified_gmt] => 2020-06-02 19:18:00 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13951 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Five outlets with five of the wildest ice cream flavours in town Gone are the days when all you could get to crown your cone was ice cream available only in chocolate, vanilla and strawberry. Today, there are hundreds of flavours out there, and if you want to indulge in something other than the tried … ) 1

White Wine


Some grape advice for vin blanc neophytes You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start is with some rudimentary knowledge about white wines, which is where we come in. With some essential tidbits about some of the most popular grapes …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13948 [post_author] => 3 [post_date] => 2020-06-02 13:13:03 [post_date_gmt] => 2020-06-02 19:13:03 [post_content] =>

Some grape advice for vin blanc neophytes

You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start is with some rudimentary knowledge about white wines, which is where we come in. With some essential tidbits about some of the most popular grapes out there–from characteristics to pairings–you’ll be impressing your family, friends and physical-distancing entourage in no time!

Chardonnay

Also known by its French version, Chablis, this wine is typically available either oaked or unoaked. Unoaked is the preferred French product. 

Body: from dry and crisp to rich and creamy

Flavours: citrus to tropical fruit, vanilla and butterscotch

Pairing: lobster, oysters, pasta and cheese

-

Gewurztraminer

A typically aromatic wine with a floral accent, it’s also sweet with a low to medium acidity.  

Body: made in both dry and sweet, very eclectic

Flavours: grapefruit, florals

Pairing: curries, Indian food, Asian dishes, pork with fruit, spicy

-

Pinot Gris

Also well known as Pinot Grigio, this is a light, fresh wine. 

Body: crisp, simple 

Flavours: melon, citrus

Pairing: poultry, fish, lighter salads

-

Riesling

While German Rieslings can be very sweet, many new world Rieslings are more often dry. 

Body: a wonderful balance of acidity and residual sugar.

Flavours: apricot, citrus, green apple, peach, honeysuckle. 

Pairing: shellfish, Asian food, fresh fruit

-

Sauvignon Blanc

This is an even-bodied, smooth and very enjoyable wine, but with its acidity and fermentation, 

it often displays pungent aromas that can be off-putting. 

Body: a body influenced by the soils in which its planted to offer a herbaceous quality

Flavours: like grass, herb, citrus, pineapple, peach

Pairing: grilled vegetables, salmon, shrimp, heavier salads, sushi

-

Viognier

Once a scarce French wine, this one is intensely aromatic with apricot and peach scents. 

Body: a rich wine with a well-rounded body

Flavours: floral, citrus and apricot

Pairing: ham, roasted vegetable, goat cheese n

-

Wine tips 

Wine storage: Store your wine in the basement, in a cool corner. Never put a wine rack by a window or on top of a refrigerator. 

Wine serving: Fill your wine glass to about 40 percent of capacity. This allows you to swirl the wine and allow it to be exposed to oxygen, adding to the overall flavour. 

Temperature: Remove the bottle from the fridge about a half-hour before serving, to allow it to warm to ideal serving temperature. 

-

Wine tools

Waiter corkscrew: It is compact and the most clean and efficient tool to open a bottle of wine. The corkscrew can be inserted cleanly, then using the lever, apply upward pressure to the side of the bottle. The lever can be moved easily to allow for the cork to be removed cleanly and slowly. 

Aerator with filter: With this tool, you can have your wine exposed to more oxygen as you pour. It allows the flavours and odors to be released.

[post_title] => White Wine [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => white-wine [to_ping] => [pinged] => [post_modified] => 2021-06-08 23:12:19 [post_modified_gmt] => 2021-06-09 05:12:19 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13948 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Some grape advice for vin blanc neophytes You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start is with some rudimentary knowledge about white wines, which is where we come in. With some essential tidbits about some of the most popular grapes … ) 1

Summer Fruit Cocktails


Summer isn’t summer without these fruit suggestions for your favourite cocktails You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun with a glass of cold spirit in your hand. Add a fruit element to your summer drink and you’ve got the ultimate in a season …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13944 [post_author] => 3 [post_date] => 2020-06-02 13:05:58 [post_date_gmt] => 2020-06-02 19:05:58 [post_content] =>

Summer isn’t summer without these fruit suggestions for your favourite cocktails

You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun with a glass of cold spirit in your hand. Add a fruit element to your summer drink and you’ve got the ultimate in a season refreshment. To that end, we’ve added a few fruit elements to inject a bit more fun while you imbibe during those lazy, hazy crazy days of summer.

Saskatoon & Lime Whisky Lemonade

The berry and spirits are a dead giveaway that this one’s a true Canuck concoction to have during Canada Day!

  • 2 cups fresh or frozen saskatoons
  • 1/2 cup white sugar
  • 1/3 cup pomegranate juice
  • 4 oz whisky
  • 3 oz lemonade
  • 3 oz club soda
  • 1 oz freshly squeezed lemon juice
  • 1 oz freshly squeezed lime juice
  • Sparkling wine (to taste)
  • Sprigs of basil and wedges of lime (to garnish)

Add the saskatoons, sugar and pomegranate juice to a medium-sized pot, and bring to a boil over medium-high heat. Reduce the heat to low, and let simmer 10 to 15 minutes, stirring occasionally. Press the softened berries and syrup through a sieve or a food mill. Place the collected syrup in a pitcher, and place in the fridge to chill. To the chilled pitcher with syrup, add the whisky, lemonade, club soda, lemon juice and lime juice. Stir, and pour into 4 or 5 glasses filled with ice. Top with a splash of sparkling wine, and garnish with a sprig of basil and a wedge of lime.

-

Peach Bourbon Smash

Here’s a popular drink from the south, but it’s not necessary to have Georgia on your mind every time you take a sip.

  • 2 oz bourbon
  • 1 oz lemon juice
  • 1 oz ginger-thyme syrup
  • 1 1/2 oz peach nectar
  • Ginger ale (to taste)
  • Slice of peach and sprig of thyme (to garnish)
  • For the ginger-thyme syrup
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1/2 tsp chopped ginger
  • 1 sprig fresh thyme

Combine all the syrup ingredients in a small pot, and bring it to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat, and set aside to cool completely.

To a cocktail shaker filled with ice, add the bourbon, lemon juice, ginger-lime syrup and peach nectar. Shake vigorously, and strain into a tumbler filled with ice. Top with a splash of ginger ale, and garnish with a slice of peach and a sprig of thyme.

-

Kiwi & Blueberry Mojito

Looking for a new take on a classic rum mojito? It’s kiwis to the rescue.

  • 2 1/2 oz rum
  • 1 oz freshly squeezed lime juice
  • 1 tsp white sugar
  • 12 mint leaves, torn into pieces
  • 2 kiwis, peeled and quartered
  • 1/3 cup blueberries
  • 1 tbsp honey
  • Club soda, to taste
  • 4 kiwi slices (to garnish)
  • 2 tbsp blueberries (to garnish)

Place the quartered kiwis, blueberries, mint and white sugar in a cocktail shaker, and muddle them until pulverized. Then, place two tablespoons of the mixture in the bottom of a tall glass,followed by ice cubes, kiwi slices and blueberries.

Next, fill a cocktail shaker half-full of ice, and add the rum, lime juice and honey. Secure the lid, and shake until chilled. Strain the mixture into the prepared glass, and top with club soda to taste.

[post_title] => Summer Fruit Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => summer-fruit-cocktails [to_ping] => [pinged] => [post_modified] => 2021-06-08 23:10:29 [post_modified_gmt] => 2021-06-09 05:10:29 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13944 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Summer isn’t summer without these fruit suggestions for your favourite cocktails You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun with a glass of cold spirit in your hand. Add a fruit element to your summer drink and you’ve got the ultimate in a season … ) 1

Food on a Stick


Sticking Around Try these unique recipes for the ultimate backyard skewering party! For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13925 [post_author] => 3 [post_date] => 2020-06-02 12:32:02 [post_date_gmt] => 2020-06-02 18:32:02 [post_content] =>

Sticking Around

Try these unique recipes for the ultimate backyard skewering party!

For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all you can eat on a skewer once the grilling’s done. Also try rice, lettuce cups and other fresh seasonal veggies and your guests are guaranteed to stick around!

Balsamic Portobello Mushrooms

Balsamic Portobello Mushrooms

These mushrooms are delicious with any cooked grain, but would also be yum on a bun, burger style.

  • 14 portobello mushrooms
  • ½ c. Balsamic vinegar
  • ¼ c. soy sauce
  • 3 tbsp. honey
  • ½ tsp. kosher salt
  • ½ tsp. red pepper flakes
  • ½ tsp. black pepper

Remove the stems from the mushrooms and use a spoon to scrape out the gills. In a bowl, combine the vinegar, soy sauce, honey, salt, red pepper flakes and pepper. Whisk all the 

ingredients together.

In a glass casserole dish, place the mushrooms cup side up. Drizzle the marinade overtop, cover and let the marinade soak in for 30-45 minutes.

Heat grill to medium-high. 

Skewer the mushrooms (any kind of skewer will work, wood, stainless steel) and make sure the skewer goes through the meatier portion of the mushroom. Two mushrooms will fit on a skewer but doing them one at a time works, too.

Place the skewers on the grill with the mushroom cup up to hold any extra marinade. Grill for two to five minutes per side until brown grill marks are present. Serve warm and enjoy!

-

Sweet and Sour Chicken Skewers with Pineapple and Pepper

This is a great sweet, tangy recipe. Perfect for a warm night of grilling.

  • 4 boneless, skinless chicken breasts, cut into 1” chunks
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 1 tbsp. vegetable oil
  • ⅓ c. tomato purée
  • 3 tbsp. rice vinegar
  • 1 ½ tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • ¼ c. julienned green onions
  • 1 red pepper chopped to 
  • 1 ½” chunks
  • ½ pineapple, also chopped into 
  • 1 ½” chunks

In a saucepan, warm the vegetable oil over medium heat. Stir in tomato purée, rice vinegar, brown sugar, soy sauce, sesame oil. Bring this mixture to a boil and then reduce to a simmer for eight to 10 minutes until the sauce is visibly thicker.

Season the chicken breasts with vegetable oil, salt and pepper. Also season with chopped pepper and pineapple with salt. Skewer all three items in an alternating pattern, chicken, pepper, pineapple. Leave a space in between each chunk.

Place skewers on a greased grill over medium heat. Brush half of the sweet and sour sauce over the skewers, grill, turn over once. Brush the other side with the sauce. Serve with rice or inside a yummy pita pocket!

-

Skewered Shrimp with Lemon and Coconut

Grilled shrimp is a great alternative to friends and family who prefer seafood over chicken and beef. The bright, citrus hit of the lemon juice combined with shredded coconut make a great cocktail snack or a meal. Just add rice and some slivered snow peas and the party is on!

  • 1 tsp. red pepper flakes
  • 1 lemon, zested and juiced
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. chopped fresh mint
  • ⅓ shredded coconut
  • ¼ c. olive oil
  • ¼ c. soy sauce
  • 1 lb. uncooked medium shrimp, peeled and deveined skewers

Combine the red pepper flakes, lemon zest and juice, cilantro, mint, olive oil and soy sauce in a food processor. Combine until the mixture is smooth. In a large bowl, toss together the shrimp and the marinade. Cover and set aside for two to three hours.

Preheat the grill to a medium-high heat. Thread the shrimp onto the individual skewers. Cook the skewers until they are browned on both sides and the meat is cooked. This takes approximately 4-6 minutes per side. Serve hot off the grill or alongside rice and slivered snow peas!

-

Beef Bulgogi Skewers

This delicious beef dish has its origins deeply rooted in Korean cuisine. Thinly sliced beef paired with a tangy marinade are traditionally served alongside rice or popped into a lettuce leaf for a crispy wrap-like meal. Ribeye, sirloin and brisket all work great in this recipe; just remember the key is very thinly cut strips of beef. Think razor thin! 

  • 3 sirloin steaks, thinly sliced, 
  • 1/8” thin approximately
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar combined with 1 tsp. white sugar or use mirin
  • 3 tbsp. brown sugar
  • 2 tbsp. grated, fresh ginger
  • juice of 1 lemon
  • ½ tsp. red pepper flakes
  • 1 tbsp. sesame oil

Pop the steak into the freezer for 30-45 minutes; this will make cutting the steak into thin slices much easier. While the steak is firming up, put together the marinade. Combine the soy sauce, sugars, vinegar, ginger, lemon juice, pepper flakes and sesame oil in a food processor or the container for a hand blender. Whiz up until smooth and pour into a large bowl.

Working with one steak at a time, leave the remaining steaks in the freezer, thinly slice the beef and add into the marinade. Marinate the meat in the fridge for up to two hours, but no more than that. The acidity from the lemon will break down the meat protein too much.

Heat the grill to a medium-high heat. Skewer the beef and cook. Grill the skewers three to five minutes per side, make sure there are lovely grill marks on each side.

Serve with rice, butter lettuce leaf cups and a sweet and salty dipping sauce.

-

Dipping Sauce

  • 1 tsp. sambal oelek
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 2 tbsp. soy sauce
  • 2 tbsp. sugar
  • ¼ c. rice vinegar
  • 2 tbsp. flavourless oil 
  • (sunflower, canola, grapeseed)
  • ¼ c. slivered green onions

Whisk to combine. Serve alongside the beef bulgogi or use as a drizzle over top of the rice.

[post_title] => Food on a Stick [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => food-on-a-stick [to_ping] => [pinged] => [post_modified] => 2021-06-08 23:06:07 [post_modified_gmt] => 2021-06-09 05:06:07 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13925 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sticking Around Try these unique recipes for the ultimate backyard skewering party! For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all … ) 1

Farmers’ Market Meals


Spice up your summer with these fabulous local finds Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available from the following featured merchants who’ll be showcasing their edible wares at select farmers’ markets in the Capital Region. But don’t stop there. Try some …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13332 [post_author] => 3 [post_date] => 2019-05-21 21:07:31 [post_date_gmt] => 2019-05-21 21:07:31 [post_content] =>

Spice up your summer with these fabulous local finds

Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available from the following featured merchants who’ll be showcasing their edible wares at select farmers’ markets in the Capital Region. But don’t stop there. Try some of the recipes listed below using those items to taste what a difference local produce and other foods brings to the table.

Pair homemade falafel patties from INFUSION with pita bread from HAPPY CAMEL. Serve with fresh slaw made with veggies from PEAS ON EARTH and KUHLMAN’S and a homemade yogurt dip.

Veggie Slaw

A colourful appetizer to get that patio party going.

  • kohlrabi
  • red cabbage
  • peppers
  • carrots
  • cilantro

Matchstick all the vegetables, mix together and add to a bowl. Put a dollop of yogurt dip (see recipe below) in the corner, add the falafel patties and garnish with cilantro and pita wedges.

Yogurt Dip

This creamy dip is cool and refreshing on a hot summer day.

  • 3 mini cucumbers, shredded and drained
  • ¾ c. greek yogurt
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. fresh dill (more if dill is a favourite flavour)

Combine all ingredients together in a bowl. Refrigerate until ready to serve.

Pair green onion cakes from THE GREEN ONION CAKE MAN, homemade salad rolls and samosas from MINI KITCHEN, with two homemade dipping sauces.

Salad Rolls

Try a new take on a popular Vietnamese treat.

  • Rice paper wrappers
  • Rice stick (vermicelli) noodles
  • Fresh cilantro
  • 1-2 carrots, peeled and julienned or matchstick pieces
  • 1 mango, peeled and julienned
  • 1 pepper, julienned
  • 1 cucumber, julienned
  • chopped cashews or peanuts (optional)

Soak noodles in hot water for approximately 10 minutes, drain and rinse with cold water, set aside.

Rice paper wrappers soak in warm water until soft and rollable.

Set up on a cutting board an assembly line like array of all your ingredients.

Place your soaked wrapper on a dry dish towel or a few paper towels, pat dry the top. In the middle of the wrapper put some noodles, a few of each of the chosen vegetables/fruit, a sprinkle of nuts and some fresh cilantro. Fold the bottom and the top in and roll up as if it was a burrito.  Serve as a whole roll or cut in half.

While finishing up the remainder of the rolls, keep the made ones soft by covering with a damp paper towel. 

Sweet & Spicy Dip

A little something to tempt all of your tastebuds.

  • ¼ c. rice vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. warm water
  • 2 tsp. brown sugar
  • Splash of lime juice
  • 1 tsp. red pepper flakes

Whisk ingredients together until combined, garnish with julienned green onions.

Almond Dipping Sauce

Now here’s a delicious way to get some fibre in you!

  • 4 tbsp. almond butter
  • 1 ½ tbsp. soy sauce
  • 1 ½ tbsp. brown sugar
  • 2 ½ tbsp. warm water
  • splash of lime juice
  • shake of red pepper flakes
  • Craft beer & Saskatoon Berry Fizz
  • A delicious prairie rendition of moonshine is Berry good indeed!
  • ½ c. craft beer
  • 175 ml Saskatoon berry cider
  • 2 shots of Saskatoon berry moonshine

Mix together, serve over ice in a cocktail glass!

Pair a jar of RED HOUSE SALSA with freshly chopped avocado and serve with EL GRINGO homemade tortilla chips.

Put together a charcuterie platter from many delicious treats from the Farmers’ Market. Include treats like: a variety of olives from OLIVE ME, a hard cheese from GRAPEVINE DELI paired with fresh honeycomb also from GRAPEVINE DELI, spicy pumpkin seeds from GOING NUTS, fresh bread sticks from BREADLOVE, delicious sausage and Biltong from TWIGGY STICKS BILTONG, grainy mustard and dried fruit. Another delicious addition to any charcuterie tray would be apple and pear slices.

Have fun with your snack ideas, including colourful popcorn from ORIGINAL CANADIAN KETTLE and savoury/sweet temptations from GOING NUTS.

[post_title] => Farmers' Market Meals [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => farmers-market-meals [to_ping] => [pinged] => [post_modified] => 2021-06-08 22:59:18 [post_modified_gmt] => 2021-06-09 04:59:18 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13332 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Spice up your summer with these fabulous local finds Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available from the following featured merchants who’ll be showcasing their edible wares at select farmers’ markets in the Capital Region. But don’t stop there. Try some … ) 1