® of Alberta Distillers Limited Calgary, Canada. Reifel Rye™, Canadian Rye Whisky, 42% alc./vol., ©2023 Alberta Distillers, LTD. Canadian Club® Blended Canadian Whisky, 40% alc./vol. ©2023 Canadian Club Import Company, Chicago, IL.
4 Using a rubber spatula, fold melted chocolate mixture, almond flour, pistachios, rum, lemon juice and lemon zest into the yolks. In 2 batches, fold whipped egg whites into chocolate base. 5 Pour mixture into prepared pan. Bake for 40 to 45 minutes or until puffed, golden brown and a skewer inserted into centre comes out clean. The cake will feel soft in centre. Cool completely. 6 To serve, release sides of cake pan. Slide cake off metal base and carefully remove parchment paper. Pack cake into a portable container and top with fresh raspberries and almonds. Dust with icing sugar, if desired. Cover container and set into picnic basket. Serves 6 to 8 PAIRS WITH SCARPETTA FRICO LAMBRUSCO Italy $21.99 186062 4 x 250 ml BAILEYS ALMANDE ALMOND BEVERAGE USA $31.99 756999
½ cup (125 ml) dark brown sugar 2 tbsp (30 ml) black peppercorns 2 tbsp (30 ml) juniper berries 1 bunch fresh dill 1 bunch fresh thyme ½ cup (125 ml) Irish whiskey
St. Patrick’s Day Brunch from page 110
HERBED CRÈME FRAÎCHE ½ cup (125 ml) packed fresh dill 1 cup (250 ml) packed fresh parsley leaves and tender stems 1 tbsp (15 ml) capers, rinsed cup (60 ml) extra-virgin olive oil ½ jalapeño pepper, seeded and chopped 1 tbsp (15 ml) fresh lemon juice ¾ cup (175 ml) crème fraîche or sour cream OAT & POTATO CAKES 3 medium baking potatoes, peeled 2 green onions, trimmed and finely sliced ¾ cup (175 ml) rolled oats 3 large eggs, lightly beaten 1 tsp (5 ml) kosher salt ½ tsp (2 ml) freshly ground black pepper 1 tsp (5 ml) lemon zest 6 tbsp (90 ml) each unsalted butter and grapeseed oil, for cooking
IRISH OAT & POTATO CAKES WITH WHISKEY-CURED SALMON & HERBED CRÈME FRAÎCHE WHISKEY-CURED SALMON 1½ lbs (750 g) skin-on salmon fillet, rinsed under cold water, patted dry, pin bones removed 1 cup (250 ml) kosher salt
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