Rosy Raspberry Fizzzz…

After a visit to Lunenburg, on the south shore of Nova Scotia this past Friday….it was obvious that a new cocktail would be in the making when we returned home. We stopped in at the Ironworks Distillery and sampled a few of their delicious and great tasting vodkas and liqueurs. After settling on a couple of choices we were on our way. There is no lack of attention to detail which is obvious by their innovative bottling and packaging of their product.

The shop is situated in an old marine Blacksmith’s shop and boasts a charming and quaint setting for this interesting and unique distillery.  It once produced ironworks for the shipbuilding trade back in the day.

Distilled by hand, with only natural ingredients, I was pleasantly surprised by the subtle and delicious taste of their Raspberry Liqueur…which in turn inspired this wonderfully colourful and tasty spring cocktail.

Ingredients

2 oz. Sparkling rose wine ( Yellow tail bubbles )
1 1/2 oz. Ironworks Raspberry liqueur
Splash of sparkling water ( enough to top up the glass )
Squeeze of fresh lime
3-4 fresh raspberries
lemon slices
sugar & yellow food colouring
Ice chips
Sprig of rosemary

Prepare

On a small plate add a small amount of sugar and 1-2 drops of yellow food colouring. Mix the sugar and spread around the plate so that the glass rim will be covered. With a wedge of lime, rim the glass ( martini or margarita style glass ) by placing it face down on the plate making sure that the rim is completely cover with the sugar.

Add to the glass the liquid ingredients along with the fresh raspberries and a slice of lemon on top. Add the ice chips and a sprig of rosemary for added garnish.

A refreshing and delightful spring or summer cocktail Enjoy ~

Serves 1

www.ironworksdistillery.com

Black Forest Fiddlehead & Leek Soup with Grilled Scallops

Black Forest Fiddlehead & Leek Soup with Grilled Scallops.

Black Forest Fiddlehead & Leek Soup with Grilled Scallops

Fiddleheads are short lived and basically only found in the month of May….so I decided to create another dish.  Soup is one of my all time favorite meals, year round, so why not create a fiddlehead soup. Fiddleheads are the curled, edible shoots of the ostrich fern (Matteuccia struthiopteris). They are considered a seasonal delicacy in many parts of Canada.  Fiddleheads are collected in the wild, found in many forests.

This is an easy soup and it’s not from scratch, so it’s perfect for a week night when you don’t have a lot of time.   Onion soup, leek soup set the base for this earthy soup…so all you have to do is saute the fiddleheads, celery, leeks, mushrooms, garlic and scallops….

Ingredients

1 package lipton onion soup

1/2 package Knorrs Leek soup

1 large bunch of fiddleheads, cleaned ( aprox 2 cups )

1/2 leek, sliced ( white part only )

6 large mushrooms, sliced and chopped

2 stalks celery, sliced

2 cloves garlic, chopped finely

5 cups water

1 tsp black ground pepper

1/2 tsp cummin

1 bunch of parsley, chopped or 1 tbsp.

8 scallops

1 tbsp butter

2 tbsp virgin oil

Prepare

Clean the fiddleheads thoroughly removing the brown ends.  Slice all the other vegetables and set aside.  In a skillet add the virgin oil and saute the fiddleheads, leeks, garlic, celery, mushrooms until slightly tender.  While cooking the vegetables add the butter and ground pepper.

In a sauce pan add the onion soup package with water over a low heat, then slowly add the leek soup bringing up to a medium heat as it thickens.  Reduce heat before adding the sauted fiddleheads and vegetables ingredients, chopped parsley, cummin and pepper to taste.

Cook soup for 30 minutes simmering on a low to medium heat.  In a hot skillet saute the scallops until golden brown just before serving the soup.

Serve the soup hot, and garnish with sprigs of parsley and top with sauted scallops.

Serves 4

Ginger and Cashew Chicken Stir Fry

Yesterday was a lovely day…and we are finally moving into the warmer weather and out of ‘winter comfort foods’.  It’s time to use more fresh vegetables and create some colourful yet easy dishes.

This dish was especially delightful with fresh ginger, coconut and cashews.  It’s packed full of colourful fresh veggies and has a nice hint of garlic and fresh herbs.

** Recipe to be added shortly….

 

Fiddleheads & Bay Scallop White Wine Toss

May is Fiddlehead month!  It is short lived, so we try to have a few feeds before the end of the season.

Full of iron and potassium they are easy to cook and don’t need much to enhance their delicious taste and flavour.  Very similar to asparagus, they can be a main meal or a side dish.

I decided on a new Fiddlehead dish with bay scallops, and it turn out to be fabulous.  I love both flavours and they married very well together with some white wine, garlic, cilantro, green onion and lemon…

This recipe has no real measurements so just cook the amount desired for the number of people.

Ingredients

1 large bag of fresh fiddleheads

1 package fresh or frozen bay scallops

1 bunch of cilantro, chopped

1 green onion, chopped

2 cloves garlic, chopped finely

1 lemon

2 tbsp butter

2 tbsp virgin oil

1/2 cup cooked peas

1 tsp fresh ground black pepper

Splash of white wine

Splash of balsamic vinegar

Prepare

In a colander, wash and rinse the fiddleheads until thoroughly cleaned.  Cut off the brown ends.  In a pot, bring the fiddleheads to a boil and blanche or cook till still firm.  Drain and add the butter to the fiddleheads.   Chop the garlic and green onion and cilantro and set aside.  In a small pot cook the frozen or fresh peas.  Drain and set aside.

In a skillet add the virgin oil and brown the scallops, garlic and green onions on a medium to high heat for a few minutes.  Now add the fiddleheads, cilantro and peas.  Stir fry for a few minutes while adding a splash of white wine, lemon juice, black pepper and balsamic vinegar.

This is a quick and easy recipe, so do not overcook.  Best to serve slightly el dente with lemon wedges.

Serves 2

 

Citrus Glazed Cornish Hens Stuffed with Wild Rice

Easter has come and gone and we decided on a delicious ‘Good Friday’ feast for two.  Cornish Hens have been a favorite of ours for quite some time.  Glazed with orange, lemon & lime juice, brown sugar and fresh herbs gives the gorgeous colour when serving these scrumptous hens.  The wild rice stuffing adds to the moist and tenderness of the meat.

As a side we decided on a Blueberry Arugula Salad with cashews, topped with a citrus balsamic vinegarette!  This meal would be a hit on any menu at a Five star restaurant!

This is a recipe for the cornish hens that we had done previously, so the cooking of the hens is the same. Enjoy

http://jsprat.wordpress.com/2010/01/02/mango-glazed-rock-cornish-hens-stuffed-with-wild-rice-and-peas/

Sprat’s Spicy Crab Cakes

I love crab cakes anytime of the year, but with early spring weather, the ease and wonderful taste of fresh crab cakes is perfect. I added more cayenne pepper to give these cakes a KICK…so if you like spice, don’t be afraid to add to your own tastes. I also added fresh chopped parsley and served the cakes hot with a chilled glass of chardonnay.

Below is the true and tested recipe…and the secret to the ‘melt in your mouth’ texture is the panko bread crumbs. They are light which makes the crab cakes so delcious!

Sprats' Crab Cakes with Basil, Herbs & Lime Mayo

Sprat’s Crab Cakes with Basil, Herbs & Lime Mayo Sauce

Ingredients

12 ounces cooked crab (can or shelled )
1/4 Cup finely diced celery
1/4 cup minced green onions or chives ( cut up enough for the sauce )
1/4 cup mayonnaise
1 large egg
2 teaspoons dijon mustard
1/4 teaspoon cayenne pepper or hot sauce
1 cup panko ( Japanese bread crumbs )
1/4 teaspoon Worcestershire sauce
Dash of black pepper & salt

Preparation

Put drained crab in a large bowl (discard any shell pieces )
Add the breadcrumbs and all other ingredients. Add egg and mix well.

Shape into small to medium sized patties. Heat virgin oil in a skillet, covering the bottom.

Add a few patties to hot oil, not too close together and do not move them around. Cook till lightly golden brown on both sides.

Basil, Herb & Lime Mayo

Add green onions, pepper, garlic spice, ( fresh herbs that you have available ), 2 teaspoons tartar sauce and squeeze of lime juice.

Makes approximately 12-15 patties.

Serve with wild mushroom risotto or rice of choice and garnish with lemon & lime and Basil Mayo.

Creamy Chicken Cabbage Casserole

Ingredients

4 chicken breasts or miscut chicken pieces, skin removed

1/2 head of cabbage, chopped

1 can of mushroom  or chicken soup

1/2 cup mushrooms, sliced approx. 10 mushrooms

1 stalk celery, sliced

2 carrots, chopped

2 cloves garlic, chopped finely

1 onion, slice and chopped

1 cup spinach, fresh chopped ( or frozen )

1 tsp worchestershire sauce

Fresh chopped herbs if you have them, or dried

2 tbsp chopped parsley

1 tsp rosemary

1/2 tsp black pepper

1 tbsp thyme

1 tbsp chicken broth ( soup mix )

1/4 cup milk

2 tbsp virgin oil

1/4 cup of white wine

1/2 cup panko bread crumbs ( or other )

1/2 cup parmesan cheese

Prepare

Slice the cabbage in half, and slice and chop 1/2 of the head removing the core.  Add a small amount of water to a pot and steam the cabbage until tender, drain and set aside.  In a mixing bowl add the soup, milk, wine, 1/2 cup of the parmesan cheese, chicken stock, add all the spices and herbs.

Chop the rest of the vegetables and set aside.  In a skillet add the virgin oil and brown the skinless chicken.  Remove the chicken and add the vegetables  ( not the spinach) and saute for a few minutes until translucent.  Use a large casserole dish and on the bottom put a layer of cabbage, add the other vegetables, fresh chopped spinach, then place the chicken on top.  Pour the soup mixture on top covering all of the chicken.

Now add the bread crumbs and top with parmesan cheese.  In a preheated 350 degree oven, cover the dish with tinfoil or lid and place the casserole dish on the rack.  Cook for  45 minutes, removing cover 1/2 way through, and cook until the top of the casserole is a golden brown.

Serve with rice of your choice and garnish with fresh herbs. ( a country chicken rice used for this recipe )

Serves 4

Havarti Herb & Shrimp Stuffed Tomatoes

Stuffed tomatoes are a wonderful addition to any meal.  Fresh and stuffed full of goodness, it’s a delicious and fun way to serve up tomatoes.  Topped with a nice parmesan crust, and full of cheese, shrimp and veggies…it’s a nice winter treat to get you through the winter months.  Stuffed tomatoes and peppers are also great as a meal in the summer time.

There are many combinations for the stuffing, so add any of your favorites foods and it’s sure to turn out great!

Ingredients

2 large field tomatoes

2 slices stale bread

2 tbsp virgin oil

1/2 onion, finely chopped

1 clove garlic, finely chopped

1/2 stalk celery, finely chopped

3 tbsp milk

1 tbsp lemon juice

1/2 tsp worcestershire sauce

1 tbsp fresh chopped parsely or dried

1/4 tsp black pepper

1/2 tsp oregano

1 tbsp fresh chopped basil or dried

1 tsp fresh chopped rosemary or dried

4 shrimp cooked, chopped small

1/4 cup shaved havarti herb cheese

1/4 cup shredded cheddar cheese

1/4 cup parmesan cheese

Crisp bacon bits ( optional for topping )

Prepare

In a small saucepan, add virgin oil and chopped onion, celery and garlic.  Saute for a few minutes.  In a mixing bowl break up the stale bread into small pieces, then add the herbs, spices, lemon & worcestershire sauce.  Add to the saucepan and mix well over low heat.  Add milk to the dressing to bind.  Add the havarti cheese and chopped shrimp.

Slice the top off the tomato, making a small lid, then with a knife go around the edge of tomato to remove the pulp.  With a spoon scoop out the tomato pulp and set aside.

Sprinkle salt and pepper on the inside of the tomato, then scoop in the stuffing mixture.  Push down the mixture and continue adding to both tomatoes using all the dressing.

Top with grated cheddar cheese ( bacon bits optional ) and place on a baking dish, with the lid leaning on the tomato, and a small amount of water on the bottom.  Place in a preheated 350 degree oven for 30 minutes.  After 15 minutes add the parmesan cheese, remove the lids, and allow the parmesan to brown for the final remaining time.

Garnish with parsley and serve.

Serves 2

Tilapia Stuffed with Ham, Spinach & Mango Curry Shrimp

This is an easy dish to make during the week, but is also a beautiful presentation for company.  Cooking fish in parchment paper produces moist and perfectly cooked fish everytime.  The fish steams in the parchment and cooks in its own juices which gives you a lovely sauce for the fish.  Be creative and wrap any of your favorite herbs, spices and veggies inside the parchment and enjoy!

Ingredients

2 tilapia fillets

1 can of cocktail shrimp

1 slice of cooked ham

1 tbsp mayonnaise

1//4 tsp curry powder

1 small bunch fresh parsley, chopped

1 lemon

4 spinach leaves

1 mango, sliced

1/2 onion, sliced in rings

1/2 red pepper, sliced

1/2 orange pepper, sliced

2 or 3 tbsp Mango Guava Rum drizzle or similar   ( * Our compliments Sensations  – Sobeys )

Prepare

Mix half of the can of cocktail shrimp in a mixing bowl together with the mayonnaise, curry powder, chopped parsley and 1 tsp of the lemon juice, or fresh squeezed lemon.  Take one large slice of the mango, chop into small pieces and add to the mixture.

You can choose to slice the fillets down the centre making two fillets, or use them whole.  Slice the ham in two and lay a strip on the fillet.  Take one spinach leaf and lay it on the ham, add 1 heaping spoon full of the shrimp mixture onto the leave then add another leaf on top.  At one end of the fillet, roll it up and wrap the leaf filled ingredients inside and secure the fish with toothpicks.  Repeat again for the second fillet.

On a piece of parchement paper stand the two fish fillets along the folded crease in the paper.  Heat a skillet and add virgin oil, onions and pepper.  Saute for a few minutes.  Place the veggies on top of the fish, then drizzle the fish with lemon juice and 2 tbsp of mango or orange sauce and chopped parsely.  Fold the paper over and secure the edges into a semi circle, making sure that the fish is secured. ( you do not want any steam to escape ).

In a preheated 350 F degree oven, place the fish on a baking sheet and cook for 15 minutes.  Remove from the oven and carefully open the package ( watch for the steam ) and check the fish.  Cook a few minutes longer if needed.

Serve immediately and use the juice sauce to top the fish.  Garnish with parsley and lemon wedge and mango slices.

Serves 1-2