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Sensational Summer Thirst Quenchers

BT Toronto | posted Monday, Jul 15th, 2019

Pavo Real 

1.5oz     Flor de Caña Rum – 12 year

.5oz        Red herbal liqueur, like Aperol

.25oz     Fino sherry

1.5oz     Fresh pineapple juice

.25oz     Fresh lime juice

.5oz        Orgeat syrup

Add all ingredients to a cocktail shaker filled with ice. Shake and strain into an ice-filled Collins glass.


Grapefruit Mojito

2oz         Flor de Caña Rum – 12 year

1oz         Fresh lime juice

.75oz     Simple syrup

6             Mint leaves

Schweppes Zero Sparkling Grapefruit

Add all ingredients to a Collins glass. Fill with ice and top with Schweppes Zero Sparkling Grapefruit


“Hip to be Square”

2oz         Apple soda

.25oz     Fresh lime juice

.75oz     Agave syrup

.75oz     Seedlip Distilled Non-Alcoholic Spirit (Garden)

Club Soda

Add all ingredients to a rocks glass. Fill with ice and gently stir.


“Wake Me Up Before You Go-Go”

.75oz     Espresso

.75oz     Fresh grapefruit juice

.5oz        Simple syrup

.5oz        Seedlip Distilled Non-Alcoholic Spirit (Spice 94)

Tonic Water

Shake all ingredients in a cocktail shaker filled with ice. Top with tonic water




Tamari-ginger grilled chicken and figs

BT Toronto | posted Thursday, Feb 14th, 2019

Serves 2

2 chicken breasts
4 fresh black mission figs
1/4 cup tamari (or soy sauce)
2 tbsp canola oil
2 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sriracha
1” piece of peeled ginger finely chopped
1 clove garlic, minced
8 medium wooden skewers soaked in water
Sesame seeds to garnish

1.   Cut the chicken into bite sized pieces and place in a bowl for marinating.

2.    Slice each fig in half lengthwise and place in another bowl for marinating.

3.    Whisk the tamari, canola, rice vinegar, brown sugar, Siracha, ginger and garlic together until the brown sugar is dissolved.

4.    Pour ¾ of the marinade over the chicken and toss well to coat.  Pour the remaining marinade over the figs and toss.  Let sit for 15min.

5.    Skewer only the chicken pieces on to 6 of the wooden skewers. Then skewer the figs on to the remaining 2 skewers.

6.     Preheat a grill pan to medium and place the chicken skewers on the grill.  Cook for about 3min per sided until the chicken is cooked through.

7.    Place the figs cut side down on the grill and cook for 3-4 min.  Just until figs are warmed through.

8.    Transfer to a serving platter and garnish with sesame seeds.

Fig panzanella

BT Toronto | posted Thursday, Feb 14th, 2019

Serves 4

4  – 1″ thick slices of sourdough bread
3 tbsp canola oil
1/2 tsp sea salt
10 fresh black mission fig, torn into bite size pieces
10 black olives cut in half
3/4 cup thinly sliced red onion
2 tbsp red wine vinegar
1/4-cup canola oil
salt and pepper to taste
10 basil leaves

Preheat oven to 400 F

 1.    Lay the bread on a cookie sheet and liberally brush both sides of each slice with the canola oil and sprinkle with salt.  Place in oven for 4 min then flip for another 4 min. until the bread is golden brown and toasted. Remove from oven and allow it to cool.

2.      Add the figs, olives, red onion, canola, and red wine vinegar into a bowl and toss together. Tear the bread into bite size pieces and add it to the fig mixture, season with salt and pepper.

3.      Pour the fig mix on to a serving platter and tear the basil over the top.

Winter shortcakes with fig and orange conserve

BT Toronto | posted Thursday, Feb 14th, 2019

For the shortcakes – Makes 6

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar
1 tsp teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tsp orange zest
½ cup cold butter
3/4 cup plus 2 tbsp 35% cream
1 tsp vanilla
3 tbsp turbinado sugar
2 fresh black mission figs, sliced lengthwise

Preheat oven to 400F

1.    Add the flour, baking powder, salt, sugar, cinnamon, cardamom and orange zest into a bowl and mix.

2.    Cut the butter into cubes and add it to the flour mixture. Use your fingers to pinch the butter into the flour until it has been broken into smaller pieces, a bit larger than peas.

3.    Combine ¾ cup of cream with the vanilla and slowly stir it into the flour mixture.  Use your hands to mix the dough gently until you have a shaggy dough that holds together when you squeeze some together in the palm of your hand.

4.    Lightly flour your work surface and dump the dough on to the flour. Work quickly to bring the dough together, kneading it 3 or 4 times.

5.    Shape the dough into a rectangle then use a rolling pin to roll the dough into an 8” x 5” rectangle.

6.    Cut the dough in half lengthwise and then into thirds to form six squares.

7.    Brush each shortcake with the remaining 2tbsp of cream and top each shortcake with a slice or two of fresh fig. Sprinkle each shortcake liberally with turbinado sugar.

8.    Place the shortcakes on a parchment lined baking sheet and bake in the oven for 20-22 minutes. Shortcakes will be golden brown.

9.    Set on a rack to cool.

Fresh fig and orange

2 navel oranges peeled and supremed*
4 figs cut into 6 wedges
1 tbsp honey
1 tbsp orange juice

*To supreme an orange: Cut a slice off the top and bottom of the orange and lay it flat on one of the cut sides. Starting at the top of the orange and working your way toward the board, use your knife to peel the orange.  Be sure to remove all the white pith. Holding the peeled orange in your hand, carefully cut the orange into segments by using your knife to cut in between each segment.

1.    Mix all the ingredients together in a bowl and let it sit for 15min.

Sweetened Balkan yogurt

1 cup full fat Balkan yogurt
1 tbsp honey
1 tbsp orange juice

1.    Mix all the ingredients together.

To assemble the shortcakes;

1.    Slice the shortcake in half using a serrated knife and place on a plate.

2.    Spread a little sweetened yogurt on top of the bottom half of the scone and top with some of the fresh fig and orange mixture.  Dollop with more yogurt then top with the top half of the scone.


Amaretti Cookies

BT Toronto | posted Friday, Dec 7th, 2018

PREP TIME: 30 minutes

COOK TIME: 15 minutes

TOTAL TIME: 45 minutes

SERVES: 40-45 cookies

AUTHOR: Mary Mammoliti / Kitchen Confession / kitchenconfession.com


4 cups ground almonds (3 1/4 cup whole almonds = approximately 4 cups ground almonds)

1 cup ground hazel nuts (1 1/2 cups whole hazel nuts = approximately 1 1/4 ground)

1 1/4 cups of sugar + 1/2 cup of sugar to coat

5 tablespoons almond extract

2 eggs

2 tablespoons flour


1. Preheat oven to 350°F

2. Line 2 rimmed baking sheets with parchment paper or 2 silicone mats

3. Chop almonds and hazel nuts to a medium fine grind using a food processor and set aside.

4. In a stand mixer, use the paddle attachment, beat eggs and 1 1/4 cups of sugar together. Add almond extract, flour and continue to beat until combined.

5. Pour in ground almond and hazel nuts and continue to mix until dough is moist but easy to handle.

6. Pour 1c sugar into small bowl and set aside

7. Using a cookie scoop or tablespoon roll dough into 2 inch balls then roll each one into the bowl of 1/2 cup sugar to coat.

8. Place cookies on the prepared baking sheets and gently press an almond into the tops. The cookie will push down into a disc shape.

9. Place tray in oven and bake for 15 minutes.

NOTE: If you do not have a stand mixer you can use a large bowl, whisk to combine the egg, sugar, almond extract and flour. Switch to a wooden spoon or a silicone spoon and add the ground almonds and hazel nuts. Continue mixing until all ingredients are combined.

Capellini with P.E.I. Mussels, Sea Urchin and Lemon Zest

BT Toronto | posted Friday, Oct 19th, 2018


Serving: 2 people

  • 3 ¾ cups (200g) Capellini
  • 1lb mussels
  • 6 pieces of fresh sea urchin (comes in wooden box/white tray)
  • 3 pieces of garlic
  • 1 lemon juiced (rind saved for zest)
  • ¼ bunch parsley
  • ¼ cup (1/8 lb) butter softened
  • 1 smoking chip
  • To taste salt
  • To taste olive oil
  • ¼ cup white wine
  • ¼ cup water (or fish stock)
  • 1 tsp dried Calabrian chillies
  • 2 teaspoons corn starch


  1. Place sliced 2 pieces of garlic, chillies and olive oil in a medium sized saucepan on medium heat. Once the garlic is golden, add rinsed PEI mussels. Add white wine and cover, cooking until mussels open.
  2. Remove mussels and pull meat out of the shell. Once meat is pulled out, heat up another medium pan on medium heat until hot. Place mussel meat in the pan. Add smoking chip (light on fire) and smoke for ten minutes.
  3. As mussels smoke, strain the liquid from the mussels twice and reserve.
  4. Add half of butter portion to a food processer and mix until smooth. Add 2 pieces of sea urchin, lemon zest and salt and blend to combine. Set aside.
  5. Put a medium sized pot of water on and turn to high heat for pasta.
  6. In a pot, simmer 1 piece of garlic in olive oil on medium heat. When golden, add half of the reserved mussel liquid and blend with hand blender. Add 2 pieces of sea urchin to the pot and season, slowly adding lemon juice, olive oil and other half of butter to emulsify, continually stirring. Add in corn starch while mixing sauce. Once sauce is smooth, remove from heat and set aside.
  7. Finely chop parsley and add Capellini to pot of boiling water. Cook for 3-4 minutes.
  8. To assemble, add a bit of olive oil, one piece of garlic and reserved lemon zest. When pasta is cooked, add it into the pan and toss. Add remainder of mussel liquid to pasta. Then, slowly add sea urchin, butter and mussels. Plate. Add chopped parsley and pour over top the sea urchin sauce. Finish with a drizzle of olive oil

Sugar Reduced Apple Pie

BT Toronto | posted Wednesday, Mar 14th, 2018

Pastry Dough: 

Source: www.ontrackdiabetes.com/print/recipes/dessert/basic-pastry-dough

Apple pie filling:


  • 2 (9 inch) pie shell
  • 3 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
  • 6 cups sliced green apples


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
  3. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
  4. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
  5. Bake in preheated oven for 45 minutes, or until crust is golden brown.

Source: www.allrecipes.com/recipe/15697/no-sugar-apple-pie/print/?recipeType=Recipe&servings=8&isMetric=false


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Shortbread Lemon Parfait

BT Toronto | posted Monday, Nov 27th, 2017




Two (5.3 ounce) packs of Walkers pure butter shortbread fingers (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

½ cup unsalted butter

½ cup granulated sugar + 2 tablespoons

3 lemons

5 egg yolks ½ pint heavy cream (at room temperature)



  1. Place the two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs. Melt the unsalted butter and stir into the shortbread until combined. Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.


  1. Zest the lemons and set aside. Juice the lemons and pass the juice through a fine sieve. Put the sugar, zest and juice in a pan and boil for about 3 minutes, until the sugar is melted and the mixture is slightly syrupy. Let cool.


  1. In an electric mixer, whip the cream until it is stiff and set aside. With a clean bowl, whip the egg yolks until double the thickness, light in color and cold. Gradually pour in the lemon syrup mixture and whisk until combined. Fold in the cream and spoon into a 1 pound loaf tin, terrine or heart shaped molds.


  1. Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.


  1. Note: Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish
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