Citrus with Cocktails Baby

The weekend is here!  Boo Ha cold weather I am making a Gin Fizz.  

So long G&T. 
A recent trip to Ontario introduced me to Dillons small batch gin and I have converted to the Gin Fizz.
Dillons is a classic distilled gin crafted in copper pots. It is unfiltered to maintain its flavour, its base is the local Niagara grape, its finished by sending vapour through 22 botanicals. The flavour is so amazing that I have traded in the tonic for club soda. If the lemon or lime juice is fresh and sweet, try it with a meyer lemon, you can leave out the simple syrup. Alas I can't find Dillons Gin in Alberta but I have stocked my bar with a bounty of small batch gins and I'll let you know how things progress!

Cocktail Gin Fizz

Equipment: Pitcher or Shaker, tall or high ball glasses

Servings: 2

Ingredients for Two

Ice

3 oz gin

11/2 oz fresh lemon or lime juice

1-2 oz simple syrup or 2 tsp super fine sugar or to taste

Club soda

Order of Events

1. Pour all ingredients over ice in a mixing container, pitcher or shaker except club soda.
2. Shake or stir and strain into 2 high ball glasses.
3. Fill with club soda.
4. Traditionally no garnish but I love a slice of citrus and a bit of mint.
5. Repeat

Simple Syrup for Cocktails

Ingredients

2 parts water

1 part sugar

Order of Events

1. Boil 2 parts water and 1 part sugar in a pot, stirring to dissolve sugar.

2. Cool completely before using.

Keeps for 6 months refrigerated 

Citrus & Fish

I live in Alberta and today, Wednesday April 2, it is snowing! Tonight I am eating an easy meal of fish, veggies and rice topped off with bright lemon and dreaming of  a hot summer sun.


Fish en Papillote

Oven temperature: 400F

Cooking Time: 10-15 minutes

Equipment: jelly roll pan, parchment paper

Ingredients

4 cups cooked jasmine rice

8 (4- ounce) Fish Fillets, Cod, Sole, Tilapia, Halibut, Flounder or other white fish

4 green onions, thinly sliced lengthwise

2 carrots, thinly sliced lengthwise

4 tsp olive oil

4 tsp white wine or lemon juice

1 tsp salt

2 cloves garlic

2 tsp butter
2 thin slices lemon

8 sprigs fresh thyme

Fresh ground black pepper

8 sheets of parchment or baking paper approx. 13 X 13 inches

Order of Events

1. Preheat oven to 400 F.

2. Lay parchment papers out on the counter ready to assemble.

3. Place ½ cup of cooked rice on each piece of parchment. Top with a fish fillet. Top each fillet with green onions and carrots.

4. Top packets with ½ tsp each of olive oil and white wine or lemon juice. Crush garlic into salt and chop fine, sprinkle on top.

5. Top with a dot of butter, 2 slices lemon, sprig of fresh thyme and fresh ground black pepper.

6. Pull edges of parchment paper together and fold over a number of times. Fold ends in and tuck under. Tightly seal the edges around the ingredients. Or Pull the sides of the parchment up and tie tightly with oven proof string.

7. Place packets on a jelly roll pan or baking sheet with sides as some juices may escape. Bake in the centre of the oven until the fish is opaque and the vegetables are tender crisp, 10-15 minutes. Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork. Let stand 5 minutes before serving.

8. Serve directly in the parchment on a plate. This keeps the fish warm until everyone sits down. For variety choose your favourite veggies thinly sliced.

Staying with Citrus / Citrus, Herb & Bean Dip

Oh dreary Canadian weather, where art though spring? This week I am staying with citrus.

Appetizer - Fresh Herb & Bean Dip

Equipment: Large bowl

Servings: 8-12

Ingredients

1 19 oz can cooked white kidney beans, drained, rinsed ( 1 cup)

2 cloves garlic

Zest & juice from 1 lemon (1Tbsp zest, 1 Tbsp juice)

¼ tsp cayenne pepper

½ tsp salt

2 Tbsp olive oil

1/3 cup packed fresh herbs, flat leaf parsley or basil or favorite delicate herb

French Stick / Fresh Veggies

Order of Events

1. Put all ingredients into a food processor or blender and blend until mixed through.

2. Put dip into a serving bowl and rest in the fridge 1 hour before serving.
3. Slice French stick into rounds and slice each round in half.
4. Serve Fresh Herb & Bean dip with chunks of French sticks.
5. Assemble the appetizer plate. Each plate should have a dollop of bean dip, garnished with lemon zest and parsley, vegetable sticks, French sticks, olives

Zest Off The Blahhhhs!

 Zest off the winter or I mean spring blahs with a pan of Lemony Date Squares.

These squares are easy to make and the hit of lemon brightens them beautifully!

Unite Your Sous Chefs - Coerce someone to make them for you!

Lemony Date Squares

Oven Temperature: 350 F

Baking Time: 30-35 minutes

Equipment: 13 X 9 baking dish, medium saucepan, stand mixer with paddle attachment or large bowl and spoon

Makes: 20 squares

Ingredients

2 cups  dates, chopped, pitted ( 1 kg pkg)

3 Tbsp lemon juice

11/2 cups water

¼ tsp salt

3 cups all-purpose flour

3 cups rolled oats

1 cup brown sugar

1 tsp baking soda

½ tsp salt

11/4 cup unsalted butter

zest from lemon

Order of Events

Preheat oven to 350˚F.

1.     Zest your lemon, set aside. In a medium-sized pot over medium heat cook dates, lemon juice, water and salt until it forms a thick paste, 5-7 minutes.

2.     In a stand mixer with paddle attachment or in a large bowl, combine flour, oats, brown sugar, baking soda, salt, butter and lemon zest until mixture is crumbly.

3.     Pat half of the mixture into the bottom of a 13x9-inch pan.

4.     Cover with the date paste.

5.     Top with remaining oat mixture and pat down.

6.     Bake in preheated oven for 30-35 minutes until browned on top.

7.     Cool on wire rack and cut into squares.

Citrus to the Rescue for Snowwy Blahhhs!

A bit of zest, a squeeze of juice. 

Citrus brightens breakfast, lunch, dinner, dessert & cocktails. Citrus juice helps marry flavours, increase your vitamin C, aids in iron absorption and provides antioxidants.

With the snow still falling on March 27, I need citrus!

Citrus, Ginger Salad Dressing

Ingredients

2 Tbsp apple cider vinegar

1 Tbsp lime juice

1 Tbsp fresh ginger, sliced, chopped fine

2 Tbsp honey

1 clove garlic, minced

¼ tsp each salt and pepper

½ cup olive oil

Order of Events

1. Whisk together vinegar, lime juice, ginger, honey, garlic, salt and pepper in a bowl.

2. Slowly whisk in olive oil.