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Winter Rum Cocktail Ideas

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With its deep amber colour and tempting aromas, Chic Choc Spiced Rum is the first Canadian spiced rum crafted with a unique blend of six Canadian indigenous spices. This blend creates a fresh take on rum that features a spicy bouquet with nuances of sugar cane and cinnamon, complemented by a subtle peppery tone.

Straight from the Chic Choc mountains on the Gaspé Peninsula of Quebec, this blend of aged rum is the perfect flavour for winter recipes. Here are some winter rum cocktail ideas.

Suit & Ties

Winter Rum Cocktail Ideas

Ingredients

  • 1 ½ oz. Chic Choc Spiced Rum
  • ½ oz. Kayak red vermouth
  • 1/8 oz. Italian bitter liqueur
  • Orange zest
  • Sour cherry
  • Ice cubes

Preparation

  1. Combine all of the ingredients in an old-fashioned glass containing a few ice cubes, except the orange zest and sour cherry.
  2. Stir using a mixing spoon.
  3. Garnish with orange zest and cherry.

Chic Choc Libre

Winter Rum Cocktail Ideas

Ingredients

  • 1 ½ oz. Chic Choc Spiced Rum
  • 6 oz. 1642 cola
  • Lime wedges
  • Sour cherry
  • Ice cubes

Preparation

  1. Pour the rum into a highball glass, half-filled with ice cubes.
  2. Top up with cola.
  3. Add squeezed lime wedge and stir using a mixing spoon.
  4. Garnish with lime wedge and sour cherry.
Maple Syrup Winter Cocktail Ideas
Holiday Gin Cocktail Recipes feat. Ungava Gin
Holiday Cocktail Recipes with Quartz Vodka

Chinese Spicy Red-Braised Pork Belly Recipe

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Chinese New Year falls on February 5 this year as people welcome the year of the Pig.  Food is certainly a big part of my Chinese New Year celebrations, and many sumptuous meals are eaten with family and friends.

Chinese New Year Recipe: Chinese Spicy Red-Braised Pork Belly with Chinese Mushrooms

With ingredients from Superstore, I was able to create the popular Chinese dish, Red-Braised Pork Belly, but with a spicy twist.  I also added Chinese Mushrooms for some delicious, earthy flavours.

Disclosure: This original post was sponsored by Superstore.

Chinese New Year Recipe: Chinese Spicy Red-Braised Pork Belly with Chinese Mushrooms

The signature red colour from this recipe is from cooking the pork in a sweet-and-savoury sauce made with caramelized sugar and soy sauce.  In Chinese culture, red is the colour of fire and is a symbol of good fortune and joy.

Starting off with some luscious pieces of Canadian Western pork belly…

Chinese New Year Recipe: Chinese Spicy Red-Braised Pork Belly with Chinese Mushrooms

Cooking the pork with star anise, Chinese Mushrooms, and dried chilies…The red colour in the meat develops over time.

Chinese New Year Recipe: Chinese Spicy Red-Braised Pork Belly with Chinese Mushrooms

And here it is, the final dish with a beautifully red-braised pork belly!

Chinese New Year Recipe: Chinese Spicy Red-Braised Pork Belly with Chinese Mushrooms
Chinese New Year Recipe: Chinese Spicy Red-Braised Pork Belly with Chinese Mushrooms

Wishing you a delicious and lucky Year of the Pig! For more ideas on where to celebrate Chinese New Year in Vancouver, visit my post here.

Chinese New Year Events in Metro Vancouver 2019
Print Recipe
 Chinese Spicy Red-Braised Pork Belly With Chinese Mushrooms
Spicy Red-Braised Pork Belly With Chinese Mushrooms
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
  • 1 - 1.5 lb skin-on pork belly
  • 1 tbsp vegetable oil
  • 2 tbs crushed Chinese rock sugar or granulated sugar
  • 1/4 cup Chinese rice wine (Shao Hsing) or dry sherry
  • 2 tbsp soy sauce
  • 10-20 dried flower mushrooms
  • 2 star anise
  • 2-10 dried red chili peppers
  • 2 cups chicken broth
  • 3 green onions chopped
  • 2-3 slices ginger
  • Jasmine brown rice for serving
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
  • 1 - 1.5 lb skin-on pork belly
  • 1 tbsp vegetable oil
  • 2 tbs crushed Chinese rock sugar or granulated sugar
  • 1/4 cup Chinese rice wine (Shao Hsing) or dry sherry
  • 2 tbsp soy sauce
  • 10-20 dried flower mushrooms
  • 2 star anise
  • 2-10 dried red chili peppers
  • 2 cups chicken broth
  • 3 green onions chopped
  • 2-3 slices ginger
  • Jasmine brown rice for serving
Spicy Red-Braised Pork Belly With Chinese Mushrooms
Instructions
  1. Cut skin-on pork belly into 1/2 to 1 inch cubes.
  2. Place cubes into a non-stick pan and fry on medium/high heat until all sides are golden brown.
  3. Add 1 tablespoon of vegetable oil and 2 tablespoons of sugar in a wok or a large sauce pan on medium heat. Allow sugar to caramelize and turn brown.
  4. Remove from heat; carefully add rice wine. (NOTE: Mixture may splatter and steam.)
  5. Add pan-fried pork belly, soy sauces, onions, ginger, star anise, and peppers. Add small amounts of water to cover most of the pork pieces. Cook on medium/high heat until boiling.
  6. Taste the broth/sauce and adjust accordingly. Then continue to cook on low heat for 1-2 hours till pork skin is soft and gelatinous.
  7. Serve with rice.

Homemade Caramel Sauce with Natrel

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Holidays means family, sharing and delicious treats.  This week, I made a salted caramel sauce (for the first time) with Natrel butter and whipping cream.  It involves just three ingredients: cane sugar, Natrel salted butter, and Natrel lactose-free whipping cream.

Disclosure:  I received media samples from Natrel.

For dessert, I drizzled it over a double-chocolate brownie topped with vanilla ice cream and a mini gingerbread man.  Pretty simple, delicious and easy to put together.

You can find the recipe on Natrel’s website here.

How do you like to enjoy a buttery, salted caramel sauce?

Holiday Cocktail Recipes with Quartz Vodka

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With the holiday season officially upon us, it’s time to start thinking of creative ways to entertain friends and families.  Here are some holiday cocktail recipes featuring Quartz Vodka.

holiday cocktail recipes quartz vodka

Stray Dog

45 ml (1.5 oz.) Quartz Vodka
15 ml (0.5 oz.) Kayak white vermouth
60 ml (2 oz.) grapefruit juice
15 ml (o.5 oz.) maraschino liqueur
2 g of fleur de sel
Grapefruit wedge
Basil leaf
Ice cubes

1. Rim an old-fashioned glass with salt
2. Add a few ice cubes to the glass
3. Combine vodka, vermouth, grapefruit juice and maraschino liqueur in a shaker filled with ice
4. Shake vigorously
5. Double filter into the glass using an ice strainer and a sieve
6. Garnish with grapefruit wedge and basic leaf
7. Enjoy

holiday cocktail recipes quartz vodka

Martini Vesper

45 ml (1.5 oz.) Ungava premium gin
15 ml (0.5 oz.) Quartz vodka
15 ml (0.5 oz.) de vin apéritif Lillet blanc
Twist of lemon
Ice cubes

1. Place a few ice cubes in a martini glass to cool it
2. In a shaker filled with ice cubes, combine all ingredients except for the lemon zest. Shake for several seconds
3. Remove ice from the martini glass
4. Strain into the chilled martini glass
5. Garnish with a twist of lemon

Maple Syrup Winter Cocktail Ideas
Winter Rum Cocktail Ideas
Holiday Gin Cocktail Recipes feat. Ungava Gin

Halloween Cocktails with Chic Choc Spiced Rum

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As Halloween is just around the corner, here are some cocktail ideas featuring Chic Choc Spiced Rum.

Halloween Cocktail Recipes Spice Rum

With its deep amber colour and tempting aromas, Chic Choc Spiced Rum is the first Canadian spiced rum crafted with a unique blend of 100% Canadian indigenous spices.  Straight from the Chic Choc mountains on the Gaspé Peninsula of Quebec, this blend of aged rum is the perfect flavour for fall recipes.

Bloody Boulevardier

  • Mix 1 oz. Chic Choc Spiced Rum, 1 oz. Sweet Vermouth and 1 oz. Campari in a glass.
  • Add candied floating eyeball as a garnish, then serve.

Death by Coffee

  • Combine 1 oz. Chic Choc Spiced Rum and 1 oz. Kahlua.
  • Next, add 1 tsp. of pumpkin puree
  • Top with 1 oz. of espresso, then serve.

Out of Time

  • Combine 2 oz. Chic Choc Spiced Rum, ¾ tbsp. lime juice, and ¾ tbsp. cinnamon apple syrup.
  • Top with ginger beer.
  • Garnish with Angostura spray and a dehydrated apple slice with cinnamon sprinkled on top.
  • This drink can be served in a small punch bowl with dry ice.

Matcha Snow Skin Mooncake with Red Bean Filling

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Happy Mid Autumn Festival, everyone!  The Mid Autumn Festival is celebrated on 15th day of the 8th month of the lunar calendar and this year’s celebrations start on September 24.  It’s a time of harvest and reunion when family and friends gather together to enjoy the full moon and to eat a special treat called mooncakes.  Mooncakes resemble the full moon and are typically filled with ingredients such as egg yolk, nuts, lotus seed paste and various kinds of bean paste.  This year, I decided to try to make my own mooncake and went with my two favourite Asian flavours: matcha and red bean.  Here’s a look at how to make Matcha Snow Skin Mooncakes with Red Bean Filling.

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

What is Snow Skin?

Snow Skin mooncakes are no-bake versions of traditional mooncakes and are served cold.  You’ll find that the outer skin is quite like mochi because both are made with glutinous rice flour.

Where to Buy Ingredients

The three flours needed to make Snow Skin mooncakes are: glutinous rice flour, rice flour and wheat starch.  I was able to buy all of these at my local T&T Supermarket and these products are very affordable being around $1 per bag.  For the red bean paste, you can get uncooked red beans from T&T or you can even find cooked red bean paste there in the refrigerated section.  I used matcha powder from Tea Parky but you can get it from a local tea merchant or online.  The mooncakes I made are also lactose-free as I used Natrel 3% lactose-free milk.

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

Where to Buy Mooncake Mold

Disclosure:  Some of the links below are affiliate links, which means I receive a commission if you click a link and make a purchase.  While clicking these links won’t cost you any extra money, they will help us keep this site up.  Thanks for the support!

I purchased a 2 Set Mooncake Mold Press from Amazon which makes mooncakes that are either round or wedged and weigh about 50 g each.  The set was expensive being $21 CDN but I bought it anyways in order to make the mooncakes in time for the Mid Autumn Festival.  The cheaper route would be to buy them on Ebay where sets could be as cheap as $3 – $5 but you would need to buy them several months ahead of time since it takes a while for those products to ship from China.

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

As for this mooncake mold kit, I found the round mold worked better than the wedge one.  The round mooncakes came out cleaner while the wedged shaped mooncakes were not as perfect around the sharp corners.

How to Make Matcha Snow Skin Mooncake With Red Bean Filling

When I researched online for recipes on how to make matcha snow skin mooncakes, I was overwhelmed with the different recipes and methods.  However, there were two recipes that I found that best explained the process and both recipes were very similar to each other.  Both posts have videos to demonstrate the process which was helpful for me.  When I was making my own mooncakes, I referred to both recipes for the wrappers.  however, I found was that with my own ingredients and process I made less than what was noted in the recipes.

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

As for the red bean paste, check out this recipe by China Sichuan Foods.  When I made it, I was just going by feel but essentially you need to soak the beans overnight, blend them to a consistency that you want (smooth, chunky) and then I slow cook the mixture on the stovetop to dehydrate it and get it to a paste-like consistency.  You also add sugar to your liking.

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

All in all, it was a fun and easy process to make these Snow Skin Mooncakes.  Next year, I’ll have to experiment with other flavours and combinations.  Until then, happy eating!

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

Matcha Snow Skin Mooncake with Red Bean Filling Recipe

Creamy Roasted Garlic and Greens Dip Recipe

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Roasting garlic mellows the sharpness and enhances its natural sweetness, giving this rich dip an addictive caramelized flavour.  Be sure to wipe out your food processor after pulsing the frozen greens, as any leftover bits in the bowl will tint the cream cheese mixture.  Serve with flatbread, sliced vegetables or your favourite PC crackers.

Creamy Roasted Garlic and Greens Dip Recipe

Credit: President’s Choice

Suggested crackers for pairing: PC® Chickpea Tortilla Chips

The PC® Chickpea Tortilla Chips combines two favourite snacks – tortilla chips and hummus – are fused into one incredible flavour combination.  Made with chickpeas, and stone ground white corn, these extra crispy round chips have delicious crunch with a hint of garlic.  They’re amazing as is or dunk into the creamy roasted garlic and greens dip.

Chickpea Hummus Chips


Print Recipe


Creamy Roasted Garlic and Greens Dip

Recipe reprinted with permission from President's Choice.

Creamy Roasted Garlic and Greens Dip Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 15 minutes

Servings


Ingredients
  • 1 head garlic
  • 1 tbsp (15 mL) PC Organics 100% Pure Sunflower Oil
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) frozen PC Organics Chopped Leafy Greens Kale, Spinach and Collard Greens
  • Half pkg (250 g pkg) cream cheese (1/2 cup/125 mL) cubed and softened
  • 1/2 cup (125 mL) PC Organics 14% M.F. Sour Cream
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) freshly ground black pepper
  • Pinch (0.5 mL) cayenne pepper

Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 15 minutes

Servings


Ingredients
  • 1 head garlic
  • 1 tbsp (15 mL) PC Organics 100% Pure Sunflower Oil
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) frozen PC Organics Chopped Leafy Greens Kale, Spinach and Collard Greens
  • Half pkg (250 g pkg) cream cheese (1/2 cup/125 mL) cubed and softened
  • 1/2 cup (125 mL) PC Organics 14% M.F. Sour Cream
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) freshly ground black pepper
  • Pinch (0.5 mL) cayenne pepper
Creamy Roasted Garlic and Greens Dip Recipe


Instructions
  1. Preheat oven to 425°F (220°C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with pinch salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden, about 45 minutes. Unwrap; let cool 15 minutes.

  2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine-mesh strainer set over large bowl. Set aside.

  3. Wipe out food processor. Squeeze garlic cloves into food processor. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.

  4. Press on greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.


Recipe Notes

Chef’s Tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.

Chicken Cacciatore Baked Penne Recipe

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Chicken Cacciatore is a favourite Italian comfort food featuring chicken braised in a hearty tomato and mushroom sauce.  This President’s Choice baked penne recipe cranks up the comfort by tossing it with pasta, topping with a generous handful of cheese and baking the whole thing ‘til bubbly for a fresh take on classic casserole.

Chicken Cacciatore Baked Penne

Credit: President’s Choice


Print Recipe
 Chicken Cacciatore Baked Penne
Recipe reprinted with permission from President's Choice.
Prep Time 30 minutes
Cook Time 1.5 hr
Servings
Ingredients
  • 1 lb PC Free From Air-Chilled Boneless, Skinless Chicken Breasts
  • 5 tbsp (70 mL) olive oil
  • 3 cups (750 mL) PC Penne Rigate (about half 454 g pkg)
  • 1 pkg (227 g) PC Cremini Whole Mushrooms halved and thinly sliced
  • 2 onions finely chopped
  • 2 carrots finely chopped
  • 1/2 cup (125 mL) PC Olives Stuffed with Red Peppers drained and roughly chopped
  • 1/3 cup (75 mL) PC Splendido Sun-Dried Tomatoes In Seasoned Oil drained and thinly sliced
  • 1 jar (400 mL) PC Cacciatore Cooking Sauce
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) passata (bottled strained tomatoes)
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper
  • 1 cup (250 mL) PC Tre Formaggi Shredded Cheese
  • 2 tbsp (25 mL) chopped fresh parsley
Prep Time 30 minutes
Cook Time 1.5 hr
Servings
Ingredients
  • 1 lb PC Free From Air-Chilled Boneless, Skinless Chicken Breasts
  • 5 tbsp (70 mL) olive oil
  • 3 cups (750 mL) PC Penne Rigate (about half 454 g pkg)
  • 1 pkg (227 g) PC Cremini Whole Mushrooms halved and thinly sliced
  • 2 onions finely chopped
  • 2 carrots finely chopped
  • 1/2 cup (125 mL) PC Olives Stuffed with Red Peppers drained and roughly chopped
  • 1/3 cup (75 mL) PC Splendido Sun-Dried Tomatoes In Seasoned Oil drained and thinly sliced
  • 1 jar (400 mL) PC Cacciatore Cooking Sauce
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) passata (bottled strained tomatoes)
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper
  • 1 cup (250 mL) PC Tre Formaggi Shredded Cheese
  • 2 tbsp (25 mL) chopped fresh parsley
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Arrange chicken in single layer in 13 x 9-inch (3 L) glass baking dish; drizzle with 1 tbsp oil. Bake until no longer pink inside, about 20 minutes. Transfer to cutting board; let cool enough to handle. Shred into bite-size pieces with 2 forks. Set aside.
  3. Meanwhile, bring 4 L (16 cups) water to a boil in large saucepan. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 11 to 12 minutes. Drain; rinse under cold water until chilled. Drain well. Set aside.
  4. Reduce oven temperature to 425°F (220°C).
  5. Heat 2 tbsp oil in same saucepan over medium-high heat. Add mushrooms; cook, stirring occasionally, until no liquid remains and mushrooms are lightly browned, 5 to 7 minutes. Transfer to small bowl. Set aside.
  6. Heat remaining 2 tbsp oil in same saucepan over medium-high heat. Add onions, carrots and celery; cook, stirring often, until softened, about 10 minutes. Add olives and sun-dried tomatoes; cook, stirring often, 2 minutes. Stir in cooking sauce, broth, passata, salt and pepper. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 5 minutes.
  7. Add chicken, pasta and mushrooms; cook, stirring often, until heated through, about 2 minutes. Transfer to same 13 x 9-inch (3 L) glass baking dish, spreading evenly. Sprinkle with cheese. Cover with greased foil.
  8. Bake 30 minutes. Uncover; bake until cheese is golden and sauce is bubbly, 5 to 10 minutes. Let cool 5 minutes. Sprinkle with parsley.
Recipe Notes

Chef’s Tip: Swap out the olives for 1/4 cup capers, if you like. Keep in mind that capers are very salty, so give them a good rinse before adding to the sauce.

Strawberry Banana Cricket Powder Smoothies

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Looking for a quick and easy way to incorporate protein in your daily diet?  Join the 80 per cent of the world’s population, and incorporate insects into your diet!  As another step on its journey for constant innovation, President’s Choice is among the first to bring cricket powder to Canadians in an easy to manage way.

Strawberry Banana Cricket Powder Smoothies

Credit: President’s Choice

Cricket powder can be easily incorporated into baked goods, smoothies, or seasoning, and is high in protein, iron, calcium and fibre.  The on-trend PC Cricket Powder does just that, and adds a subtle/earthy flavour to whatever it is added to.

Cricket Powder

Check out this easy smoothie recipe featuring cricket powder and kefir yogurt which give you a boost of protein and gut-friendly probiotics.

Print Recipe
 Strawberry Banana Cricket Powder Smoothies
Cricket powder and kefir yogurt give these fruity smoothies a boost of protein and gut-friendly probiotics. Feel free to switch up the frozen fruit according to what you’ve got in your freezer – frozen blueberries, raspberries, sweet cherries or mixed berries are all great options. *Recipe reprinted with permission from President's Choice.*
Strawberry Banana Cricket Powder Smoothies
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 1 ripe banana sliced
  • 1 cup (250 mL) frozen PC Whole Strawberries UPC: 6038399385
  • 1 cup (250 mL) PC Strawberry Kefir Probiotic 2% M.F. Yogurt UPC: 60383176617
  • 1 tbsp (15 mL) PC 100% Cricket Powder
  • 1 Pinch (0.5 mL) cinnamon
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 1 ripe banana sliced
  • 1 cup (250 mL) frozen PC Whole Strawberries UPC: 6038399385
  • 1 cup (250 mL) PC Strawberry Kefir Probiotic 2% M.F. Yogurt UPC: 60383176617
  • 1 tbsp (15 mL) PC 100% Cricket Powder
  • 1 Pinch (0.5 mL) cinnamon
Strawberry Banana Cricket Powder Smoothies
Instructions
  1. Combine banana, frozen strawberries, yogurt, cricket powder and cinnamon in blender. Blend until smooth.

Char Sui BBQ flavoured Pork Rillette Recipe

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At the Science of Cocktails 2018 preview last week, Chef Jesse Hochhausen of Showcase Restaurant presented the most fantastic appetizer that was full of flavour and went well with cocktails.  He prepared Char Sui BBQ flavoured pork rillettes, yuzu juice thickened with agar-agar that appeared like pearls or roe.  It also had miso and sesame emulsion, fried rice cracker, togarashi spice blend and wild sesame leaf (also known as perilla leaf) which is quick frozen and mulled with liquid nitrogen.  Chef Hochhausen shared this recipe which could inspire seasoned chefs or challenge the home cook.

Char Sui Pork Rillette Recipe

Char Sui Pork Rillette Recipe

Rillette Ingredients:

  • 15 kg pork belly
  • 15 kg pork shoulder
  • 8 litres olive oil
  • 3 cinnamon sticks
  • 6 bay leaves
  • 9 cloves
  • 9 star anise
  • 90 g fennel seed
  • 120 g black peppercorn

Method (Rillette):

Divide pork and ingredients evenly into 3 deep stainless steel roasting pans.  Cook in oven at 150 C for 2.5 – 4 Hours.  Pork Belly will finish much faster than Shoulder.  Check every 30 min once 2.5 hours is reached.

Marinade Ingredients:

  • 2 litres honey
  • 250ml sesame oil
  • 1 litre Hoisin sauce
  • 1.5 litres sweet soy
  • 1 cup ginger
  • 1 cup garlic
  • 1 tablespoon white pepper
  • 2 cups sambal

Method (Marinade):

Blend all marinade ingredients together and bring to a simmer, then cool.

Final Method:

Separate pork and fat/oil from roasting pans.  Pull the pork.  Add the pork into a Large Electrical Mixer and mix pork meat, marinade and some fat until flavor is a little salty.  Then roll pork into long tubes with plastic wrap OR press in metals pans overnight.

Miso Mayo

Ingredients:

  • 1500 g mayo
  • 300 g miso
  • 180 g brown sugar
  • 45 g ginger
  • 6 cloves of garlic

Method:

Blend all ingredients.

Rice Cracker Seasoned with Nori Powder

Rice Cracker Ingredients:

  • Rice paper wrappers 22cm
  • Canola oil
  • Nori sesame powder

Method (Rice Cracker):

Deep fry rice paper wraps in 375 F oil.  Flip halfway through deer frying.  Sprinkle with Nori Sesame powder and let dry on paper towel.

Nori Sesame Powder Ingredients

  • 200g black sesame seeds
  • 3 nori Sheets
  • 20g Togarashi seasoning
  • 20g salt
  • 30g white sugar

Method:

Toast sesame seeds.  Toast nori, cut into small strips.  Blend everything until it’s a powder.

Yuzu Pearls

Ingredients:

  • 750 ml Yuzu Juice
  • 250 ml water
  • 80 g sugar
  • 20 g agar-agar
  • 4 litres canola oil (ICE COLD)

Method:

Bring Yuzu, water, and sugar to a boil.  Whisk in agar-agar.  With a squeeze bottle drip mixture into the ice cold oil.  Strain pearls out of oil and use.

To read more on what happened at the Science of Cocktails preview, visit here.  For more information on Science of Cocktails 2018, visit www.scienceworld.ca/cocktails.

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