5 Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes. 6 Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm. Serves 10 GUACAMOLE SAUCE 2 large avocados, pitted and peeled ½ cup (125 ml) fresh cilantro leaves ¼ cup (60 ml) Jose Cuervo Especial Silver Tequila 2 tbsp (30 ml) fresh lime juice, plus more to taste ¼ tsp (1 ml) ground cumin 1 tsp (5 ml) kosher salt, plus more to taste 1 In pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl. Makes about 1 cup (250 ml) INGREDIENT IN JOSE CUERVO ESPECIAL SILVER TEQUILA Mexico $37.49 576264 ITALIAN HOAGIE DIP
¼ tsp (1 ml) red pepper chili flakes (optional) ½ cup (125 ml) mayonnaise 2 baguettes 2 cups (500 ml) packed thinly sliced romaine lettuce 1 In a large bowl, toss tomatoes, soppressata, ham, turkey, salami, provolone, banana pepper rings, onions, basil, oregano and chili flakes (if desired) until combined. Add mayonnaise and banana pepper brine and stir until well incorporated. 2 Cut baguettes in half lengthwise and remove most of interior bread to create 4 long bread boats. Reserve removed bread for another use. 3 Just before serving, fold lettuce into meat mixture. Divide dip evenly among bread boats. Transfer boats to a cutting board to allow diners to chop off their own slices, or chop each filled baguette boat into 3-in (7.5 cm) lengths and place on a serving platter. Serves 10 RYE CHOCOLATE PRETZEL COOKIE CAKE
add flour mixture, beating until just combined, about 1 minute. Lightly crush ¼ cup (60 ml) pretzels, then fold them in along with chopped chocolate and 3 tbsp (45 ml) cacao nibs. 4 Transfer cookie dough to a large sheet of parchment. Cover top with another sheet of parchment and roll out dough to a 9-in (23 cm) round. Remove and discard top layer of parchment and trim edges if desired for a cleaner-looking final cookie cake. Transfer dough round on parchment to a large baking sheet. Sprinkle with remaining 1 tbsp (15 ml) cacao nibs and ¼ cup (60 ml) whole pretzels, pressing lightly into dough to adhere. 5 Bake until just set around edges and a slight indent remains when you press your finger into cookie, about 15 minutes. Let cool on baking sheet for at least 20 minutes, then cut into wedges and serve. Serves 8 to 10 INGREDIENT IN ALBERTA PREMIUM CANADIAN RYE WHISKY Canada $23.49 984 PAIRS WITH GAME DAY ASAHI SUPER DRY 0.0% DE-ALCOHOLIZED Italy $11.29 265620 6 × 330 ml OLÉ COCKTAIL CO. MARGARITA LIME MOCKTAIL BC $13.49 375986 4 × 355 ml CABRÓN CANTARITO TEQUILA BLANCO COCKTAIL BC $16.29 434718 6 × 355 ml PHILLIPS IOTA HAZY IPA DE-ALCOHOLIZED BC Craft $8.99 259083 4 × 355 ml SUPERFLUX BEER CO. HAPPYNESS IPA BC Craft $17.29 30803 4 × 473 ml
KILKENNY IRISH CREAM ALE Ireland $13.49 793810 4 × 500 ml
1½ cups (375 ml) all-purpose flour ⅓ cup (80 ml) cocoa powder ½ tsp (2.5 ml) baking soda ¼ tsp (1 ml) kosher salt ½ cup (125 ml) unsalted butter, room temperature ½ cup (125 ml) granulated sugar ½ cup (125 ml) packed light brown sugar 1 large egg 1 tbsp (15 ml) Alberta Premium Canadian Rye Whisky ½ cup (125 ml) mini pretzels, divided 3½ oz (105 g) bittersweet chocolate, chopped
2 medium tomatoes, finely diced (about 1 cup/250 ml total) ¼ lb (110 g) hot soppressata, chopped into bite-sized pieces ¼ lb (110 g) thick-sliced ham, chopped into bite-sized pieces ¼ lb (110 g) sliced deli turkey, chopped into bite-sized pieces ¼ lb (110 g) uncured Genoa salami, finely chopped
4 tbsp (60 ml) cacao nibs, divided 1 Preheat oven to 350 F (175 C). 2 In a large bowl, whisk flour, cocoa powder, baking soda and salt until well combined. Set aside.
¼ lb (110 g) provolone, finely chopped ½ cup (125 ml) sliced jarred banana pepper rings, plus 1 tbsp (15 ml) brine ¼ cup (60 ml) finely chopped red onions ½ tsp (2.5 ml) dried basil ½ tsp (2.5 ml) dried oregano
3 In bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and whisky and beat again on medium speed until well combined, about 1 minute. With mixer running on low, gradually
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