WIN A TRIP TO CALGARY ALBERTA AND EXPERIENCE RYE RANCH TO ENTER, VISIT www .RwA2022CONTEST.SPLASHTHAT. COm FOR YOUR CHANCE TO WIN ONE WINNER AND THEIR GUEST WILL WIN A UNIQUE EXPERIENCE PROVIDED BY ALBERTA DISTILLER’S LIMITED WHERE YOU’LL BE EDUCATED IN ADL’S WHISKY MAKING PROCESS, EXPERIENCE A PRIVATE TASTING AND TOUR AND MORE. FLIGHTS FOR TWO, RENTAL CAR AND TWO COMPLIMENTARY DINNERS PROVIDED FOR 2 DAYS. NO PURCHASE NECESSARY. Must be of legal drinking age to enter. Void outside British Columbia and where prohibited. Sweepstakes begins March 5, 2023, and ends March 31, 2023. Limit one (1) entry per person/household. ONLINE ENTRY DETAILS: On March 5, 2023, access www.RWA2022CONTEST.SPLASHTHAT.com. and follow the on-screen instructions to submit an entry. FOR OFFICIAL RULES AND PRIVACY POLICY GO TO www.RWA2022CONTEST.SPLASHTHAT.com. mARCH 5 - mARCH 31, 2023
® 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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