Tomiko and I tried a cup of lavender lemonade when we were travelling through Prince Edward County last summer. It was delicious!
To make it more obvious that you’re drinking or serving the lavender lemonade, try adding a drop of red and two drops of blue food colouring to the whole batch to lightly tint it purple. The lavender flavour is also quite mild, since I didn’t want to feel like I was drinking soap.
Enjoy this lavender lemonade on porch or at a barbecue this summer!
Here is the almond rhubarb upside-down cake for my dad for Father’s Day. I love rhubarb and always buy it when it first comes out in the springtime. In previous years, I made rhubarb fool and rhubarb and strawberry crumble, but this year I wanted to make a cake. It was a perfect dessert to a barbecue dinner with pork tenderloin, roasted vegetables, rice, and green beans.
The almond meal and almond extract nicely complement the tart taste of the rhubarb and the sweetness of the strawberry jam. I love how the rhubarb turns a rosy pink colour in this almond rhubarb upside-down cake, a springtime version of the classic pineapple upside-down cake. Continue reading →
Ryan tried this chocolate covered mango popsicle in Brooklyn when we visited a few summers ago. Of course I had to take a bite, and it was fresh, cooling, delicious, and healthier than any ice cream or sorbets!
This chocolate covered frozen mango popsicle tastes decadent and is a great cooling snack on a hot summer day. Make a bunch of these and keep in the freezer and then serve them for dessert at a summer barbecue.
I like to use the creamy ataulfo mangoes for this treat, as the larger Tommy Atkins is more fibrous and its stringy texture is difficult to eat when frozen. Continue reading →
Ryan loves whiskey and has several types stored in our liquor cabinet. He has a few pricey ones he’ll drink neat, but also some cheaper ones that go well in mixed drinks. This is a cocktail that he started making, and he says that every time he has it he likes it more and more.
Do not waste really peaty or really flavourful liquor in this whiskey cocktail; rather, Ryan uses a smooth Canadian whiskey like Forty Creek or Canadian Club Small Batch. We get the elderflower syrup from Ikea, but any other flavoured simple syrup would also be a nice twist.
Reading The Craft Cocktail Party by Julie Reiner got me more interested in classic cocktails. Although I find them much too strong for my own taste, just knowing the simplicity and history of these cocktails is really intriguing. The Fancy Ryan Whiskey Cocktail follows this tradition by mixing just a couple ingredients to make a strong but tasty drink. Continue reading →
Saltfish buljol is a sort of fish salad (like the Trini version of tuna salad) that is usually eaten as a breakfast food alongside bake. The word buljol is a corruption of the French brûle gueule, which means “burn mouth,” implying that this dish has a fiery kick. You can make this as spicy as you like by adding minced chilies or hot sauce, although all the versions I had were rather mild.
Some recipes will tell you to cook the soaked and simmered saltfish and vegetables all together in a pan, but Ryan’s mom said she normally just adds the cooked fish to fresh vegetables. Continue reading →