Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5741 [post_author] => 3 [post_date] => 2017-05-26 15:01:24 [post_date_gmt] => 2017-05-26 15:01:24 [post_content] =>

Let There Be Cocktails!  Ready, set, sip!

It’s finally here. Patio season. And there’s only one rule to play by: if you live where summer’s short, make cocktail hour long. To help inspire that mandate, we’re sharing a few recipes to raise your glasses to. Some are impeccable classics, a few are modern mixes and one’s an excuse to eat popsicles. Enjoy responsibly. ___

Pisco Sour

If you’ve never tasted a pisco sour, you’re just in time for its comeback. Smooth brandy meets fragrant lime and a silky foam froth.

• 3 oz pisco
• 1 oz freshly squeezed lime juice
• 3/4 oz simple syrup
• 1 impeccably fresh egg white
• 1 dash Angostura bitters

To a cocktail shaker, add the pisco, lime juice, simple syrup and egg white. Secure the lid, and shake vigorously for 15 seconds. Remove the lid, fill the shaker with ice, return the lid and shake again for another 15 or 20 seconds. Strain the drink into a chilled cocktail glass, add a dash or two of bitters atop the foam, and enjoy. ___

Limoncello Collins

Quite possibly the perfect summer cocktail. Make them one at a time or in batches by the pitcher.

• 1 oz Limoncello, chilled
• 1 oz gin
• 4 oz clementine soda (or club soda), chilled
• Fresh raspberries and mint (to garnish)

Add the Limoncello, gin and soda to a stemless wine glass, and stir. Garnish with raspberries and mint, and serve. ____

Green-tea Strawberry Lemonade

Classic lemonade is hard to beat, but green tea and strawberries add a nice twist.

• 10 cups of water
• 4 bags of green tea
• 6 large lemons, juiced
• 10-oz container of frozen sliced strawberries in syrup, thawed

In a large pitcher, place 10 cups of cold water and 4 bags of green tea. Place in the fridge to brew for 8 hours (or overnight). Remove the teabags from the brewed tea, and stir in the lemon juice. Next, press the thawed strawberries and syrup through a sieve or food mill, and add the juices to the pitcher. Stir, adjust the sugar and lemon to your liking and serve. ____ [caption id="attachment_15917" align="alignnone" width="296"] Rhubarb Sour[/caption]

Rhubarb Sour

Make no mistake. This cocktail’s got kick! Flirty, refreshing and perfect for ushering in summer.

• 2 oz gin
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 1 1/2 oz rhubarb syrup
• 2 dashes rhubarb bitters
• Lime slices and strawberries (to garnish)
• A splash of tonic water or sparkling wine (optional)

To make the rhubarb syrup, place 2 cups of chopped rhubarb in a small pot with 1/2 cup of water and 1/2 cup of white sugar. Bring to a boil, reduce the heat and let simmer 20 minutes. Strain well, and store the syrup in the refrigerator. To a cocktail shaker, add the gin, lemon juice, lime juice, rhubarb syrup and bitters. Fill the shaker with ice, secure the lid and shake until chilled. Strain into a glass with ice, and garnish with lime and strawberries. For a sour with a little less kick, add a splash of tonic water or sparkling wine. ____

Peach Bourbon Smash

Peaches and thyme are always a nice pairing. The addition of bourbon makes it a party. Enjoy responsibly!

• 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. Secure the lid, 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. ____ ___

Sparkling Wine-sicles

Popsicles and wine, together at last! Meet your new summer cocktail. Assorted popsicles or frozen fruit bars Sparkling wine, chilled Simply place a popsicle or frozen fruit bar in a chilled wine glass, and top with bubbly. To up the elegance, replace the popsicle with a scoop of orange sorbet to create a mimosa float. Images by, Brenda Lakeman Photography Food styling by, Little Fire Creative [post_title] => Tasty Summer Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => cocktails [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:33:15 [post_modified_gmt] => 2023-03-20 00:33:15 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5741 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Let There Be Cocktails!  Ready, set, sip! It’s finally here. Patio season. And there’s only one rule to play by: if you live where summer’s short, make cocktail hour long. … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5733 [post_author] => 3 [post_date] => 2017-05-26 15:01:02 [post_date_gmt] => 2017-05-26 15:01:02 [post_content] =>

Bread Winners - Butter up to Edmonton’s bread scene

Edmonton has privilege to a wealth of bakeries that have been making waves in the local food scene. But while pastries and baked desserts have been enjoying their well-deserved moment, the spotlight on bread has been a little dim. That, however, is starting to change, as food lovers embrace a return to artisan bread and the bakeries that have quietly served our communities for decades. Carb-counters, look away. Bread is back!  --

Boulangerie Bonjour Bakery

9913 82 Ave, Edmonton Specialty: Strathcona’s Boulangerie Bonjour is deeply rooted in the traditions of European baking, and they take their artisanal status very seriously. Their ingredients are locally sourced, their grain is milled on location in the bakery and their bread is baked fresh every day. Achieving the perfect loaf of bread takes patience, and father-son duo Yvan and Kenny Chartrand are willing to take the extra time to ensure that they’re delivering a quality product to their customers. Boulangerie Bonjour has dozens of different loaves to choose from, and with their modest prices, you’ll always find yourself craving a taste of their latest creation. Price point: $5 to $13 per loaf ____ Canova Pasticcerie Location: 12667 - 125 Street, Edmonton Specialty: Canova Pasticceria is a family-run bakery from top to bottom. Owners Carla Roppo-Owczarek and Kris Owczarek, along with their three sons, have been creating Italian-style baked treats for the last five years. In 2016, however, they expanded their business from biscotti to a full assortment of breads and other pastries, including traditional Italian favourites such as panettone fruit loaves. Canova exports its bread to grocery stores across Edmonton and around the province, but if you’re having trouble tracking down your favourite treat, you’re always welcome to stop by the store itself. Carla and Kris are happy to help you find what you’re looking for. Price point: $8 to $10 per loaf __ Chartier Location: 5012 - 50 Street, Beaumont Specialty: Chartier is famous throughout the region, both for its delicious French-Canadian cuisine and for being the most successful crowd-funded restaurant in Canada. While you may have heard of the restaurant, you may not have heard of Chartier’s signature bread window. Owners Darren and Sylvia Cheverie want to change the way we think about food by adding a human element to the interaction. Every weekend, Chartier slides open its kitchen’s street-facing window to sell fresh bread to passersby, in the true style of a traditional French bakery. Through this window, you can watch the bakers work and even chat with them as they prepare your order. Even if you don’t find yourself in Beaumont often, it’s well worth the drive. Price point: $8 to $10 per loaf ___ Panaderia Latina Bakery Location: 5716 - 19A Avenue, Edmonton Specialty: Panaderia Latina is the best place in the city to get your fix of Latin-American style breads. Founded in 1993 by Chilean-Canadian couple Jose and Alicia Sanchez, this self-described “mom and pop” bakery has been a long-time favourite of the Mill Woods community. In addition to offering a wide array of baked goods, Panaderia acts as a social hub for Latin American residents of Edmonton. It is a place where they can meet and talk while getting a small taste of home. But even if you didn’t grow up eating Chilean breads and pastries, one taste of Jose and Alicia’s artisanal loaves will turn you into a repeat customer. Price point: $5 to $7 per loaf ___ Portuguese Canadian Bakery Location: 5304 - 118 Avenue, Edmonton Specialty: Vaso and Madelina Matias opened the Portuguese Canadian Bakery in 1996, and it’s been a local favourite ever since. As soon as you walk through the doors, you’ll feel the community spirit that they’ve spent the last 20 years building. The bakery serves up pastries and cakes of all kinds, but their specialty is their selection of traditional Portuguese breads. These loaves can be purchased to take home or sliced up at their deli counter to make a variety of delicious sandwiches. Just make sure you get there early in the day; their stock sells out quickly. Price point: $7 to $10 per loaf ___ Zwick’s Pretzels Location: 12415 - 107 Avenue, Edmonton Specialty: Pretzels may not be the first thing that comes to mind when you think of bakeries, but one trip to Zwick’s Pretzels will change that. After running a successful catering business for five years, Zwick’s owners Darren Zwicker and Maria Chau have expanded their business to include a storefront that serves up just about any kind of pretzel you can imagine. Whether you prefer your pretzels big, small, savory or sweet, Zwick’s has something to match your tastes. Thanks to their full assortment of homemade cheese dips, mustards and sauces, you could stop in for a lunchtime pretzel every day this summer without exhausting the delicious combinations of flavours. Price point: $2 to $3 per pretzel, $22 to $35 per dozen

What Makes Bread Artisanal?

It’s not just a fancy label. Artisanal bread is handmade by an experienced baker and uses high-quality, natural ingredients. [post_title] => Edmonton's Bread Scene [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => bread [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:25:36 [post_modified_gmt] => 2023-03-20 00:25:36 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5733 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Bread Winners – Butter up to Edmonton’s bread scene Edmonton has privilege to a wealth of bakeries that have been making waves in the local food scene. But while pastries … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 5723 [post_author] => 3 [post_date] => 2017-05-26 15:00:51 [post_date_gmt] => 2017-05-26 15:00:51 [post_content] =>

Bragging Rights in a Jar - A showoff’s guide to making condiments

So you’ve mastered your signature Caesar and are known for your epic BBQ parties, so what’s next? How about more bragging rights? Perhaps a homemade pickled bean to garnish your already righteous Caesar or some bourbon mustard that you “just whipped up.” With gardens and market stands brimming over, there’s no better time to seal summer in a jar. And we’ve got the recipes to inspire: pickled ginger and beans, baby dills, homemade mustard—even Thai sweet chili sauce. Intimidated? Don’t be. This is one jarring experience you’re gonna like.

 

Bourbon & Brown Sugar Mustard

This truly might be the grainy mustard of champions. But don’t just save it for hot dogs. Add it to BBQ sauces, or use it as a glaze on grilled pork or chicken.

• 3/4 cup bourbon
• 3/4 cup water
• 1 cup brown mustard seeds
• 1/2 cup apple cider vinegar
• 5 tbsp dry mustard powder
• 1/2 cup packed brown sugar
• 1 tsp salt (or more to taste)

INSTRUCTIONS In a small mixing bowl, combine the bourbon, water and mustard seeds. Cover with plastic wrap, and allow to steep and absorb the liquid for 5 hours or overnight.

1. Place the soaked seeds in a food processor, and pulse to the consistency you like.
2. Add the vinegar, dry mustard, sugar and salt, and pulse to mix.
3. Transfer the mixture to a medium pot, and bring it to a boil over medium heat.
4. Simmer to thicken (3 to 5 minutes), then taste and adjust the salt to your liking.
5. Transfer to jars, add the lids and store in the fridge for up to 3 months.

__

Thai Sweet Chili Sauce

Sweet and sticky with just the right kick. The perfect plunge for a salad roll or glaze for grilled chicken wings.

• 1/3 cup coarsely chopped cilantro stems
• 2 cups water
• 2 Thai bird’s eye chilies, seeded and coarsely chopped (wear gloves)
• 3 tbsp chopped garlic
• 1/8 tsp salt
• 2 cups white vinegar
• 1 1/3 cups sugar
• 1/2 tsp cornstarch mixed with 2 tbsp water

INSTRUCTIONS

1. Place the chopped cilantro and water in a small pot, and bring to a boil.
2. Reduce the heat, and simmer 5 minutes.
3. Remove the pot from the heat, cover and let steep 15 minutes.
4. Strain out the coriander, reserving the liquid.Add the chilies, garlic and salt to a food processor, and pulse until coarsely puréed.
5. Spoon the mixture into a medium-sized pot, and add the vinegar, sugar, cornstarch slurry and 1 1/2 cups of the reserved cilantro water.
6. Bring to a boil over medium heat, and let simmer until reduced by half.
7. Pour into a jar, and let cool uncovered. Add the lid, and store in the fridge.

__

Easy Dill Counter Pickles

A farmhouse favourite, these delicious baby dills require no processing. As for restraint… good luck with that.

• 10 cups water
• 1/2 cup pickling salt
• 1/4 cup pickling vinegar
• 5 cloves garlic, peeled
• 1 handful of fresh dill, not chopped
• Enough baby cukes and carrots to fill a gallon jar

INSTRUCTIONS Add the water and vinegar to a very large pot, and stir in the pickling salt until dissolved. Place the pot over high heat, bring it to a boil and remove from heat.

1. Place the dill and garlic in the bottom of a freshly washed gallon jar that has a lid (we used a glass cookie jar).
2. Scrub the cukes, peel and trim the carrots and pack them in the jar.
3. Carefully pour in the hot brine to cover.
4. Pop on the lid, and place the jar on the counter (out of direct sun) for 1 week.
5. Remove the lid, and taste.

If you’d like a more sour pickle, leave the jar on the counter an extra week. If perfect, place in the fridge and enjoy. __

Pickled Ginger

Bragging rights, anyone? They’re all but guaranteed with this perfectly pickled ginger. 2 hands of young ginger with papery skin (old, woody ginger won’t turn pink) 6 tbsp white sugar 1 1/2 tbsp salt 10 tbsp unseasoned Japanese rice vinegar 3-by-3-cm square of dried kombu (kelp) Peel the ginger, and slice it into see-through coins with a mandolin (about 1 1/2 cups). Place the ginger in a bowl, and toss it with 1 tbsp of sugar and all of the salt. Let sit 1 hour. Next, blanch the ginger in a pot of boiling water for 30 seconds, and strain into a sieve to drain. Pack the drained ginger in a glass jar, and set aside. In a small pot, bring the sugar, vinegar and kombu to a boil (mixing to dissolve). Then pour the brine over the ginger to cover, and let cool 10 minutes before securing the lid. Let the jar finish cooling, then pop it in the fridge to pickle for 5 days. Store in the fridge for up to 3 months. ___

Dilly Pickled Beans

If you’ve got a weak spot for Caesars, you probably know your way around a pickled bean. These are downright delicious.

• 2 cups pickling vinegar
• 2 cups white wine vinegar
• 4 cups water
• 1/4 cup pickling salt
• 1 tbsp white sugar
• 6 cloves garlic, peeled
• 10 large sprigs fresh dill
• 8 peppercorns
• 2 medium yellow peppers, seeded and sliced into spears
• 1 heaping ice cream bucket of fresh green beans, ends trimmed

Add the water and vinegars to a large pot, and stir in the pickling salt and sugar until dissolved. Place the pot over high heat, bring it to a boil and remove from the heat. Divide the garlic, dill and peppercorns evenly between 2 freshly washed quart jars. Pack the beans and pepper spears upright in the jars. Carefully pour the hot brine over the vegetables to cover. Pop on the lids, allow the jars to cool and refrigerate for 4 days before serving. Store in the fridge for up to 2 months. n Images by, Brenda Lakeman Photography Food styling by, Little Fire Creative [post_title] => Pickling & Flavours alike [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => pickling [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:15:27 [post_modified_gmt] => 2023-03-20 00:15:27 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=5723 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Bragging Rights in a Jar – A showoff’s guide to making condiments So you’ve mastered your signature Caesar and are known for your epic BBQ parties, so what’s next? How … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9286 [post_author] => 3 [post_date] => 2017-01-08 15:38:42 [post_date_gmt] => 2017-01-08 15:38:42 [post_content] =>

An ancient craft in your own backyard

One of our oldest professions, the ancient practice of beekeeping, is experiencing something of a renaissance. In 2015, a record number of colonies—just over 721,000—were in operation across Canada, with almost 300,000 of those in Alberta alone. When you look at the big picture, it’s no wonder. Besides producing honey and beeswax, bee colonies bring many other benefits, both to the people who care for them and to the communities where they are located.

Cheap & Easy

As far as hobbies go, keeping a backyard hive (or two) is neither exhausting nor expensive. Much of what you’ll need to spend, in time and money, will come early on as you’re getting into it. For starters, you’ll need to do some research. Find out what bylaws regulate beekeeping in your area and how to register your hives. Figure out what equipment you’ll need and how to use and maintain it. Also, learn about the different kinds of bees so that you can choose one that’s appropriate for you (subtle hint: don’t start with an aggressive strain). You’ll also need to buy a few things: hives, hive stands, protective clothing, smokers, feed, other tools and supplies, and, of course, bees—all of which will probably set you back a few hundred dollars.

Once your beehive is up and running, the rest will be fairly straightforward. It’ll take a year before you can start harvesting honey, but rest assured, your bees will do all the hard work—which they’re sort of known for—meaning all that’s expected of you is some regular maintenance and, eventually, a honey harvest.

A Little Pocket Money

For many, beekeeping is a labour of love. But it doesn’t hurt if your hobby can provide you with extra pocket money. Once your first hive is a success, you can set up additional hives (provided you have the room). Extra honey means extra honey you can sell, perhaps at farmers’ markets, from your home or in local stores. You’ll also have excess beeswax that can be made into candles, lip balm, hand lotion and so on. There’s even a viable market for renting out bee colonies to farms to help pollinate crops. In Alberta, thousands of hives are rented each year just for this purpose. According to the Canadian Honey Council, the average rental fee for a hive is $120, depending on the crop that needs to be pollinated.

Stress? What Stress?

Urban beekeepers often talk about the stress-busting power of beekeeping. Like bird watching, gardening or watching cat videos, there’s something calming about keeping bees. Plus, there’s a whole social aspect to apiculture. As the activity spreads across the country, many cities and towns now have beekeeping clubs. Newbies can easily join a passionate community of fellow beekeepers, where they can get advice and start new friendships.

Better Gardens

Even if they’re not actively beekeeping themselves, urban gardeners benefit from having bees in the neighbourhood. The reason is simple: most flowering plants reproduce through cross-pollination. This requires an animal pollinator to move pollen from one flower to another, and bees are the best known and most efficient pollinators nature has to offer. Bees visit flowers to gather nectar and pollen, their main sources of energy, fat and protein. As they move about, they inevitably carry pollen grains to the flowers they visit, allowing cross-fertilization to happen. So, the benefit is mutual—gardens feed bees, and bees help gardens thrive, promoting biodiversity and ecological stability in urban areas.

Saving Bees

As you likely know, beekeeping may actually contribute to helping save the world’s bee populations, which have been in decline for some time now. In Canada, a combination of pesticide use, habitat loss, poor nutrition, disease, mites and severe winters has been blamed for colony losses. The good news? The rate of loss has slowed over the last decade, according to data from the Canadian Association of Professional Apiculturists. At the same time, the number of honeybee colonies across the country has increased by 22.4 percent. t8n

Fun Fact

When it’s properly sealed, honey may be the only food that never spoils in its edible form.
This is due to unique antibacterial properties, such as high acidity and an absence of water, which prevent many microorganisms from growing in it. Archaeologists have found (and apparently tasted!) preserved, millennia-old pots of honey while excavating Egyptian royal tombs.

[post_title] => BEEKEEPING [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => beekeeping [to_ping] => [pinged] => [post_modified] => 2021-05-26 19:58:59 [post_modified_gmt] => 2021-05-27 01:58:59 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9286 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => An ancient craft in your own backyard One of our oldest professions, the ancient practice of beekeeping, is experiencing something of a renaissance. In 2015, a record number of colonies—just over … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 2006 [post_author] => 3 [post_date] => 2016-05-19 02:04:50 [post_date_gmt] => 2016-05-19 02:04:50 [post_content] => Scoop, There It Is Hello, ice cream season! Summer and ice cream are perfect companions. But ice cream has two Italian cousins you should plan to spend some time with, too. There's no need to buy a plane ticket though, because the Greater Edmonton area offers no shortage of Italian gelati, sorbetti and, of course, traditional ice cream. Here are 10 places to help you keep cool this summer—scoop by delicious scoop. - Block 1912 Café 10361-82 Avenue, Edmonton A favourite destination on Whyte Avenue, this café serves gelati along with other desserts, soups, sandwiches, alcohol, coffee and tea. Catering to everyone, Block 1912 also offers a selection of tofulattis (soy-based, lactose-free ice cream) and non-dairy sorbetti. The must-tries: the chocolate-banana chai gelato and the trail mix gelato (both perfect in waffle bowls). - Caffè Sorrentino 10665-109 Street & Edmonton Airport A favourite from one end of Edmonton to another, Caffè Sorrentino offers a variety of gelati and sorbetti that never disappoint. Watch for seasonal flavours like eggnog gelato and watermelon sorbetto, or treat yourself to an affogato—a scoop of gelato drowned in a shot of espresso (with or without alcohol). A must-try: an Italian milkshake, called frullati. - Ice Cream Shack 11 Athabascan Avenue, Sherwood Park Weather dependent, this much-loved Ice Cream Shack opens in early May and sells Foothills Ice Cream, frozen yogourt and sorbetto all summer long. And since ice cream is best messy, there are wipes on every table and a washing station in the picnic area. The must-tries: the raspberry swirl yogourt and the rocky road ice cream. - Pinocchio Ice Cream Find at many businesses In business since 1981, Pinocchio makes their ice cream, gelati and sorbetti on-site and from scratch. If you can’t get down to their store, watch for their product in the freezer section of the Italian Centre Shop or in the ice cream case at other creameries. The must-tries: the coconut ice cream, the champagne ice cream and the cactus pear ice cream. - What’s the Scoop? Location: 10329-82 Avenue, Edmonton If you shop Whyte Avenue, you might already know your way to this small, blue “shack” that sells generous portions of more than 50 flavours of ice cream. Whether your treat is in a cone or a dish, What’s the Scoop covers everyone’s tastes, from the traditional to the exotic. The must-tries: the Nanaimo bar ice cream, the lemon pie ice cream and the burgundy cherry ice cream. - The Italian Centre Shop (Spinelli’s Bar Italia) 10878-95 Street, 17010-90 Avenue, 5028 104 a Street, & 8005 Emerald Dr, Sherwood Park Spinelli’s Bar Italia, serves gelati made by a local family company called Fantasia Gelati. Fantasia Gelati went the extra mile—in this case, to Italy—to learn how to make top-quality gelati from the best. A must try: An affogato with fruit-flavoured gelati, espresso and peach grappa or limoncello. n [post_title] => Ice Cream [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => ice-cream [to_ping] => [pinged] => [post_modified] => 2023-03-19 18:08:19 [post_modified_gmt] => 2023-03-20 00:08:19 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=2006 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Scoop, There It Is Hello, ice cream season! Summer and ice cream are perfect companions. But ice cream has two Italian cousins you should plan to spend some time with, … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 2003 [post_author] => 3 [post_date] => 2016-05-19 02:03:05 [post_date_gmt] => 2016-05-19 02:03:05 [post_content] => Haute Dogs A classy take on a classic meal By Robert Michon Whether they’re roasted over a roaring campfire or grilled on a backyard BBQ, hot dogs are a key part of summertime cuisine. But let’s be honest—though they’re cheap and easy to make, hot dogs can also be a little bland. So if you’re getting tired of the same old ketchup/ wiener/bun combo, you may want to spend some time this summer getting to know the gourmet hot dog scene. Edmonton has no shortage of “haute dog” shops to explore, and you just might walk away with your own new trick. - Fat Franks Locations: Capilano, 125-5015-101 Avenue, West Edmonton Mall Food Court & Street Corners Everywhere   Price: $3 to $7 With twenty-one years of service under its belt, Fat Franks is practically an Edmonton institution. Since opening two decades ago, this company has been focused on perfecting the street food experience. Quick, cheap and tasty, these dogs are perfect for eating on the go, whether that means a quick lunch or a late-night snack on Whyte Avenue. Fat Franks is infinitely customizable, offering a number of different types of sausages, buns and premium toppings. After ordering, they hand the reins over to you to mix and match your favourite sauces and garnishes. You’re likely to run out of summer afternoons before you exhaust the possible ingredient combinations that these carts and kiosks have to offer. With gluten-free and vegetarian options available, Fat Franks has something you’ll love no matter what you’re craving on your hot dog. - It’ Dog Location: 8621-109 Street   Price: $7 to $10 Opening early last year, It’ Dog is the youngest of Edmonton’s gourmet hot dog shops. The perfect melding of Korean and American styles, It’ Dog is perhaps the only place in the city where you’ll be reaching for the kimchi instead of the sauerkraut. Whether you order your dog to go or grab a table in their small shop, you’re in for a truly unique experience. Each hot dog is served on a pretzel bun and is piled high with some of the most unconventional toppings you’ve seen on a dog. Bulgogi, shrimp, pineapple and mac and cheese are only a few of the exciting toppings you can choose from. It’ Dog is a good match for any culinary adventurer, but even if you’re just in the mood for something traditional, this shop has something for you. - Pub 1905 Location: 10525 Jasper Ave Price: $9.75 (Includes side) You might want to sit down and order a beer for this one. Pub 1905 focuses on the full restaurant experience, and while they offer a menu loaded with tasty treats, it’s their gourmet dogs that have people talking. Using high-quality fresh ingredients, Pub 1905 offers a variety of creative hot dog variations that are sure to excite your taste buds. You can order your gourmet dog in the classic, vegetarian, spicy or calorie-loaded variety, each time getting a whole new taste experience. Be sure to stop in for a bite the next time you find yourself downtown. - The Dog Location: Summertime Festivals Price: $6 to $10 The Dog’s stand-alone restaurant closed its doors earlier this year, but long-time fans of these one-of-a-kind hot dogs need not worry. The Dog survives in the form of a mobile kitchen, which is expected to hit Edmonton festivals all summer long. Operating in tandem with its sister-restaurant, Sloppy Hoggs Roed Hus, The Dog’s mobile kitchen focuses on delivering the same quality ingredients that made the restaurant such a treat. All of the ingredients, from sausages to sauces, are prepped in-house and are sure to impress. Offering exotic meats, a wide vegan selection and even hot dogs that look suspiciously like dessert, it seems as if nothing is beyond the reach of The Dog’s culinary masterminds. -

Home Made Gourmet Mustard

Making your own gourmet mustard is not only easy, it’s a short, delicious path to BBQ bragging rights. Give this one a try. Honey Brown Mustard Ingredients

• 1/3 cup yellow mustard seeds
• 1/4 cup brown mustard seeds
• 1/2 cup apple cider vinegar
• 1 cup of your favourite beer
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon turmeric

Directions In a small container, mix the yellow and brown mustard seeds with the cider vinegar and 1/2 cup of beer. Cover, and place in refrigerator overnight. The next day, place the soaked seed mixture in a small pot with the remaining 1/2 cup of beer. Add the sugar, honey, salt and turmeric. Bring the mixture to a boil over medium heat, then remove it from the heat, and let it cool. When cooled, pour the mixture into a blender, and blitz it until smooth. Transfer the mustard to a Mason jar, and refrigerate before using. [post_title] => Hot Dogs - Edmonton [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => hot-dogs-edmonton [to_ping] => [pinged] => [post_modified] => 2021-06-02 20:04:01 [post_modified_gmt] => 2021-06-03 02:04:01 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=2003 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Haute Dogs A classy take on a classic meal By Robert Michon Whether they’re roasted over a roaring campfire or grilled on a backyard BBQ, hot dogs are a key … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 1999 [post_author] => 3 [post_date] => 2016-05-19 02:01:26 [post_date_gmt] => 2016-05-19 02:01:26 [post_content] => G Is for Gin Make no mistake. It’s gin o’clock somewhere. By Carmen D. Hrynchuk On hot summer days when the mercury rises, gin has a way of going with everything—and in everything. Popsicles? Yes, please. Cocktails? Don’t mind if I do. Marinades and salad dressings? You get the idea. Gin, in all its glorious imaginings, is summer’s perfect pairing. Give these little lovelies a try. Cucumber & Lime Gin-sicles (makes 6 to 8)

• 1 large cucumber, peeled, seeded and chopped
• 1/4 cup freshly squeezed lime juice
• 1 tsp lime zest
• 1/2 cup room-temperature water
• 1/3 cup white sugar
• 2 1/2 oz gin
• 1 1/2 cups tonic water

To a blender, add the chopped cucumber, lime juice, lime zest, water, sugar and gin. Blend until smooth, and then transfer to a pitcher. Add the tonic water, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. Orange & Thyme Gin Salad Dressing

• 1/4 cup gin
• 1/4 cup freshly squeezed orange juice
• 1/2 cup extra-virgin olive oil
• 1 tbsp yellow mustard
• 1/2 tsp sugar
• 1 tsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper

Place all the ingredients in a Mason jar, add the lid and shake until combined. Use immediately, or store in the fridge for up to a week. Beautiful on summer salads or as a glaze for grilled chicken and fish. Lemon & Gin Marinade

• 1/4 cup avocado oil
• 1 oz gin
• 3 tbsp freshly squeezed lemon juice
• Zest of 1 lemon
• 2 tsp fresh oregano, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper
• 2 scallions, chopped

Add all the ingredients to a large, resealable plastic bag, and give them a little mix. Add 2 large chicken breasts, seal the bag (removing as much air as possible) and place in the fridge to marinate for 25 minutes. Also makes a great marinade for shrimp. [caption id="attachment_15907" align="alignright" width="350"] French Tart Cocktail[/caption] The French Tart

• 2 oz gin
• 1 oz elderflower liquor
• 2 oz freshly squeezed pink grapefruit juice
• 1/4 oz freshly squeezed lemon juice
• 1/2 oz rosemary syrup
• Prosecco, chilled
• Sprig of rosemary to garnish

To make the rosemary syrup, simply combine 1/2 cup white sugar, 1/2 cup water and 2 sprigs of fresh rosemary in a small pot, and bring it to a boil. Reduce the heat, let the mixture simmer 5 minutes and then remove it from heat and let it cool. When cool, remove the rosemary, pour the syrup in a Mason jar and store it in the fridge. To a chilled cocktail glass filled with ice, add 2 ounces of gin, 1 ounce elderflower liquor, 2 ounces pink grapefruit juice, 1/4 ounce lemon juice and 1/2 ounce rosemary syrup. Top with chilled prosecco (to taste), and garnish with a sprig of rosemary and a slice of grapefruit. Honey & Sage Gin Fizz

• 1 1/2 oz gin
• 1/2 oz honey-sage syrup (to taste)
• 1/2 oz freshly squeezed lime juice
• club soda (to taste)
• fresh sage to garnish

To make the honey-sage syrup, simply combine 1/2 cup honey, 1/2 cup water and 5 fresh sage leaves in a small pot, and bring it to a boil. Reduce the heat, let the mixture simmer 5 minutes and then remove it from heat and let it cool. When cool, remove the leaves, pour the syrup in a Mason jar and store it in the fridge. To a chilled cocktail glass filled with ice, add 1 1/2 ounces of gin, 1/2 ounce honey-sage syrup, 1/2 ounce lime juice and top with club soda (to taste). Garnish with a fresh sage leaf, and enjoy responsibly. Perfect Pairings Wondering what to garnish your favourite gin cocktail with? Here are some fruit-and-herb combos to try. Watermelon and basil Raspberry and basil Blood orange and rosemary Pomegranate and rosemary Grapefruit and thyme [post_title] => G is for Gin - Ideas and Recipes [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => gin-recipes [to_ping] => [pinged] => [post_modified] => 2023-03-19 17:49:14 [post_modified_gmt] => 2023-03-19 23:49:14 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=1999 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => G Is for Gin Make no mistake. It’s gin o’clock somewhere. By Carmen D. Hrynchuk On hot summer days when the mercury rises, gin has a way of going with … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 1995 [post_author] => 3 [post_date] => 2016-05-19 01:59:14 [post_date_gmt] => 2016-05-19 01:59:14 [post_content] => Get Ready, Grilling & Able It’s finally here—grilling season. And what better way to break in the BBQ than with a few new tricks. Unexpected ones! Grilled lemons, romaine, figs, fennel and carrots. Besides making spectacular side dishes, they’re all equally delicious as leftovers—if you’re lucky enough to have any. Happy grilling. Lemons—Grilling lemons helps release their juices and brings out their sweetness. Squeeze them over grilled salmon, chicken and calamari, or use the juice in any vinaigrette. To grill, simply cut the lemons in half, brush them with grapeseed oil and sprinkle with a little salt and pepper. Next, place them cut-side down on the grill until slightly charred and softened (5 to 10 minutes). Hearts of Romaine—Grilled lettuce may seem like an odd concept, but try it once, and you’ll be a believer. Split the hearts of romaine in half lengthwise, brush with olive oil, sprinkle with salt and pepper and grill for 2 to 3 minutes on each side until slightly charred. Serve them whole with a drizzle of olive oil, a squeeze of grilled lemon and a grating of Parmesan, or chop them up and toss them with your favourite Caesar salad dressing. Add grilled steak or chicken for an unforgettable salad. Carrots—Grilling carrots brings out their sweetness and adds a depth of flavour that not even a roasted carrot has. Grill them whole over medium-high heat for 25 minutes (rotating every 5), or cut them diagonally into medallions, and thread them onto wooden skewers that have been soaked in water. When they are almost cooked, brush them with a salty and sweet soy glaze: equal parts honey and soy sauce with grated ginger and garlic to taste. Delicious. Fennel—Grilled fennel is working its way onto menus everywhere. But don’t wait to go out to enjoy them. Grilling them at home couldn’t be easier. Simply slice off the ferns, cut the fennel in half lengthwise, drizzle with olive oil, sprinkle with salt and pepper and slow grill them over medium-high heat until they’re tender and golden brown (about 12 minutes per side). For a quick dressing, drizzle the tops with a little balsamic vinegar and a sprinkling of salt, or dress them with a squeeze of grilled lemon and a grating of parmesan. Add the leftovers to pasta salad. Figs—If you’re looking for a recipe to impress, grilled figs are a game changer. There’s only one secret to preparing them, and that’s a super hot grill. Too low a temp and they will stick. Simply cut them in half, brush them with grapeseed oil and grill them cut-side down for just over 1 minute. For a fabulous warm salad, toss the figs in a bowl with some feta, arugula and a handful of chopped pistachios. Drizzle with a honey-balsamic vinaigrette. Unforgettable.

Shake It Up

Making a vinaigrette is as easy as shaking a few ingredients in a jar: 1 orange zested and juiced 2 tbsp each of honey, walnut oil and balsamic vinegar, 1/2 tsp of salt and pinch of freshly cracked pepper. Perfect drizzled over grilled figs or brushed on grilled chicken, pork or shrimp [post_title] => Grilling Veggies and Fruit [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => grilling-veggies-fruit [to_ping] => [pinged] => [post_modified] => 2021-05-25 23:03:21 [post_modified_gmt] => 2021-05-26 05:03:21 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=1995 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Get Ready, Grilling & Able It’s finally here—grilling season. And what better way to break in the BBQ than with a few new tricks. Unexpected ones! Grilled lemons, romaine, figs, … ) 1