April 21, 2011

proof whisky, sunny-side up, Vol. 30

With Earth Day (www.earthday.ca)(www.earthday.org), Easter AND Passover happening all at once, this weekend’s topic is themed around spring renewal, new-life and SHOPPING. And because nothing says new-life like an egg, we have been flipping around a couple of earth-friendly brunch recipes and gift ideas just for you. ‘Green’ eggs and yams anyone? Today’s light peach cocktail is a great complement to these sunny celebrations. To learn more about our brand visit www.proofbrands.com. Become a friend on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events. 

fizzy peach
1/2 oz proof whisky
2 oz Ceres peach juice
Pour 1/2 oz of proof whisky and 2 oz peach juice into a champagne flute. Top with prosecco.

Buying the best eggs West End - Augusta Eggs (251 Augusta Ave)
Farm fresh eggs come in white or brown, and are sized from peewee to extra large.

East End - Fresh from the Farm (www.freshfromthefarm.ca 350 Donlands Ave.) Fresh From the Farm partners with Ontario’s Amish and Mennonite farmers to provide you with quality, organic or hormone-free and drug-free food.

Here are two egg-based recipes (one sweet  & one savoury) ‘borrowed’ from one of our favourite east-coast culinary experts, Ina Garten. 
(better known as the Barefoot Contessa)

French toast bread pudding (recipe from Barefoot Contessa How Easy Is That)
1 challah loaf, sliced ¾ inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tbsp honey
1 tbsp grated orange zest
1 tsp pure vanilla extract
¼ tsp kosher salt
Confectioners’ sugar and maple syrup for serving
Preheat oven to 350 degrees. Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting the bread off to fit the dish. Set aside. In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes. Place the baking dish in a larger roasting pan and add enough very hot water to the roasting pan to come to an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40-45 minutes, until the pudding puffs up and the custard is set. Remove form the oven and cool slightly. With a small sieve, dust slightly with confectioners’ sugar and serve in hot squares with maple syrup on the side.  TIP: Add I tsp whisky to your maple syrup for added flavour


Blue Cheese Soufflé (recipe form Barefoot in Paris)
3 tbsp unsalted butter, plus extra for greasing the dish
¼ cup finely grated Parmesan cheese, plus extra for sprinkling
3 tbsp all-purpose flour
1 cup scaled milk
kosher salt and freshly ground pepper
pinch of cayenne pepper
pinch of nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese
5 extra-large egg whites, at room temperature
1/8 tsp cream of tartar
Preheat the oven to 400 degrees. Butter the inside of an 8-cup soufflé dish (7 1/2 inches in diameter x 3 1/4 inches deep) and sprinkle evenly with parmesan cheese. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, ¼ teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in middle of the oven. Turn the temperature down to 375 degrees. Bake for 30-35 minutes (don’t peek) until puffed and brown. Serve immediately.

Some eco-bunny gift ideas
www.epistachio.com: The story of Pistachio began with a simple idea – being generous, environmentally sensitive and engaged with life is good for us and good for the planet. Pistachio is about creating, using, and reusing things intelligently, about wasting less, and about putting good things into and
onto our bodies. We embrace the idea that being environmentally caring doesn’t mean denying, abandoning or refusing the things we love, but rather designing, developing and using products in more informed, eco-friendly ways. 

http://www.ecojot.com: This is definitely a gift that keeps on giving. Pick up a beautiful design and become part of the GIVE program.
www.lushandlavish.com: How about giving the gift of relaxation
www.thebodyshop.ca: A favourite since the 70s, the Body Shop was the original cosmetic green-shop

www.etsy.com: There is nothing like giving handmade – even if it IS coming from someone else’s hands. There is something for everyone at etsy – kids' recycled crayons, fancy treats for spike and fuzzy eggs for mom.

www.goodegg.ca (267 Augusta Ave – Kensington Market) This adorable kitchenware store sells everything from cookbooks to quirky little cooking gadgets

www.bobbetteandbelle.com (1121 Queen Street East – Leslieville) Visit this fine patisserie for its macarons and homemade flavoured marshmallows. Your friends will love you for it.

www.lpksculinarygroove.com: LPK Culinary Groove also offers a great selection of organic chocolates and gluten-free treats. LPK’s strives to make each of its desserts with certified organic, fair trade, local and seasonal ingredients whenever possible, along with being as sustainable a business as possible. We also feature a delicious selection of ever-growing vegan and gluten-free desserts, along with a line of raw desserts, gluten-free breads and a variety of savoury delights from local and like-minded food producers. They sell their goods at the Evergreen Brick Works Farmer’s Market on Saturday mornings. (http://ebw.evergreen.ca)

Sample proof whisky this weekend at one of the following LCBO stores:
Toronto – Meet proprietor Michael Riley - April 21st from 4–8 pm – 415 King St. W. 
Etobicoke – April 23rd from 11:30–3 pm – 2762 Lakeshore Blvd West
Collingwood – April 23rd from 4–8 pm – 1 First Street
Windsor – April 23rd from 4–8 pm – 1320 Walker Road
Burlington - April 23rd from 11:30–3:30 pm – 3365 Fairview Street
Woodbridge – April 23rd from 4–8 pm – 8260 Hwy. #27
Scarborough - April 23rd from 1–5 pm – 21 William Kitchen Road

Weekend Forecast:
Saturday: Scattered showers and a high of 16 degrees
Sunday: Isolated showers and a high of 10 degrees

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