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Recipes

Honey Bourbon Fruit Salad

BT Calgary | posted Monday, Aug 17th, 2015

good_eats2

Make this salad in the summer when melon is ripe and plentiful. In the fall or winter, be sure to allow fruit to ripen fully before assembling the salad. Berries are another great option and add beautiful color to this fragrant salad.

 

 

Ingredients:

  • 4 cups of fresh fruit such as honeydew, cantaloupe, watermelon or strawberries, cubed
  • ½ cup liquid honey
  • ½ cup bourbon
  • Juice of 1 lime
  • ½ teaspoon dry mustard
  • ½ teaspoon sea salt
  • ½ cup fresh mint, thinly sliced

 

Method:

  1. Combine all the ingredients for the dressing and toss with the fruit until lightly coated, careful not to bruise the fruit.
  2. Let it marinade for 30 minutes (or longer) gently tossing every 10 minutes to circulate the dressing evenly.
  3. Place into individual bowls, sprinkle with mint and serve.

 

If you are not fond of bourbon, rum or brandy is a nice substitute.

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Frozen Blueberry Lime Squares

BT Calgary | posted Thursday, Jul 31st, 2014

 Ingredients

  • 7 graham cracker squares
  • 2 cups fresh blueberries
  • 4 ounces reduced-fat cream cheese, softened
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup lime juice
  • 2 teaspoons lime zest
  • Blueberry-Pineapple Salsa (recipe below)

 

Blueberry- Pineapple Salsa

1-1/2 cups fresh blueberries
1 cup chopped fresh pineapple3 tablespoons chopped fresh mint
2 tablespoons lime juice
1 tablespoon brown sugar
In a bowl, toss together blueberries, pineapple, mint, lime juice and brown sugar. Cover and chill until serving time.

 

Directions

  1. Lightly oil a 9-inch square pan.
  2. Cover the bottom of the pan with graham crackers in a single layer, breaking pieces to fit.
  3. In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth; add lime juice and zest; blend well.
  4. Spoon blueberry mixture onto the graham crackers and spread evenly.
  5. Cover and freeze until solid, about 2 hours.
  6. To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes.
  7. Cut into 9 squares; serve on dessert plates with Blueberry-Pineapple Salsa. (Return any unused squares to the pan, cover tightly and freeze.)

 

Courtesy BC Blueberry Council

 

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“WALDORF” BERRY SALAD

BT Calgary | posted Tuesday, Jul 22nd, 2014

Waldorf Berry Salad_480

Preparation time: 20 minutes

Yield: 6 servings

An exciting twist on a classic summer salad. Celery, toasted walnuts, apples, mixed berries, all tossed in a creamy dressing – using half and half cream, sour cream and Greek yogurt. Chef’s Tips: For tender and sweeter celery, peel the back part of the celery rib with a vegetable peeler; this really changes the flavour and nature of celery!

 

Ingredients

  • ¼ cup (60 mL) 10% half-and-half cream
  • 3 tbsp (45 mL) sour cream
  • 3 tbsp (45 mL) Greek yogurt
  • 1 tbsp (15 mL) fresh lemon juice
  • 1-½ cups (375 mL) diced celery
  • 1 cup (250 mL) toasted walnuts, lightly crushed, divided
  • 1 red delicious apple, cored, quartered and diced (skin on)
  • 1-2/3 cups (400 mL) assorted berries (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
  • Salt and black pepper
  • 8 to 10 whole butter lettuce leaves
  • 10 to 12 celery leaves (Celery leaves can be found in the heart of the celery.)

Method

  1. In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, ¾ cup (175 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.
  2. In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.

 

 

Nutritional Information

Per serving

196 Calories

Protein: 5 g

Carbohydrate: 13 g

Fat: 15 g

Fibre: 4.2 g

Sodium: 59 mg

 

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 6% / 70 mg

Vitamin C: 29%

Folate: 21%

Magnesium: 19%

Phosphorus: 11%

 

Courtesy Chef Michael Allemeier

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Honey & Soy Glazed Chicken and Trout

BT Calgary | posted Friday, Jun 6th, 2014

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It’s BBQ Friday! Chef  Elysia Vendenhurk of Three Farmers Camelina Oil shows us a delicious twist on the traditional  marinade.

Ingredients

  • 8 chicken drumsticks  OR  24oz fillet of steelhead trout
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 3 tbsp soya sauce
  • 2 tbsp roasted garlic and chili camelina oil
  • salt and cracked pepper
  • 1 lemon, wedged

Method

For the chicken:

  1. Whisk together the honey, sugar, soya and camelina oil. Place the chicken in a ziploc bag. Put 4-5 tablespoons of the glaze aside and pour the rest over top the chicken.
  2. Shake and massage the drumsticks to ensure the glaze is well distributed. Place in the refrigerator to marinade for approximately 2 hours. Pre-heat the grill and place chicken directly onto the grill.
  3. Halfway through the cooking period (approx. 10 min) brush the glaze that was set aside onto the drumsticks and continue to cook, this will add to the caramelization of the glaze.
  4. Once cooked, squeeze fresh lemon over top and serve.

For the Steelhead Trout (skin on):

  1. Rub the flesh side of the trout with the glaze and let sit approximately 20 minutes.
  2. Pre-heat the grill and brush the skin side of the fish lightly with camelina oil.
  3. Place the fish on the grill, skin side down.
  4. Grill on medium heat, with lid closed, for approx. 8 min.
  5. Brush the remainder of the glaze onto the trout and cook an addition 8-10 minutes or until done.
  6. Squeeze fresh lemon over top and serve.

Tip:  To test when fish is cooked, press lightly on the thickest part of the flesh and if it flakes away from itself easily it is done.

 

Courtesy Chef  Elysia Vendenhurk of Three Farmers Camelina Oil

 

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