BRIDAL SHOWER THEMES

http://www.marthastewartweddings.com/photogallery/bridal-shower-theme-ideas

DO’S AND DON’TS

http://www.marthastewartweddings.com/photogallery/bridal-shower-etiquette

RECIPES AND COCKTAILS

http://www.marthastewartweddings.com/photogallery/bridal-shower-recipes

Don’t keep your coffee beans in the fridge or freezer. Ground coffee is very porous so storing it in the fridge can not only infuse it with the scent of last night’s dinner, but the cold air can also dry out the beans. Keep it in an airtight, light-proof canister and store them in a cool, dark place.
Tip courtesy of Chataleine

Is RHUBARD A FRUIT OR A VEGETABLE??

RHUBARB IS…..A member of the buckwheat family, rhubarb is closely related to sorrel.

Although rhubarb is technically a vegetable, the stems are used as a fruit in most recipes.

Make sure to wager a significant amount of dough on this one…. : )

This recipe is inspired by summer memories of the Pacific National Exhibition (PNE), which takes places the last two weeks of August every year in Vancouver. The PNE has been a Vancouver tradition since 1910 when it was founded, and it now welcomes more than three million people every year. For many families in BC, the fair is a tradition, and each person must stop at his or her favourite food court stand, whether it be the mini-donuts, whales’ tails, cotton candy or caramel apples. The next time you are craving a taste of summer and you can’t make it to the PNE, try this recipe.

serves 8

Ingredients:

1 lb dark brown sugar
3/4 cup unsalted butter, room temperature
1 x 10 oz can sweetened condensed milk
2/3 cup light corn syrup
1/4 tsp sea salt
1 tsp vanilla
1/4 cup heavy cream
8 apples, such as Macintosh or Granny Smith, stems removed, washed and dried
8 wooden sticks such as craft sticks, popsicle sticks or even chopsticks

Method:

Combine brown sugar, butter, condensed milk, corn syrup and salt in a heavy-bottomoed pot over medium-low heat and stir slowly but continually to dissolve sugar until it reaches a temperature between 234F and 240F (112C-115C) on a candy thermometer, or the soft-ball stage (see tips below). Remove from heat, stir in vanilla and whipping cream and pour into a clean metal bowl. Cool until caramel is 200F (95C), about 15 minutes.

While caramel is cooling, line a baking sheet with buttered parchment paper and push a stick into the stem end of each apple. Dip apples in caramel and let excess caramel drip off before setting on the greased paper. Cool before eating. Chill any uneaten apples, wrapped in cellophane, up to 1 week.

Tips:

If your apples are quite waxy, dip them in boiling water for 30 seconds to remove the wax, and dry very well.
Once the caramel apples have set, dip them into melted chocolate for an extra decadent Halloween treat. You can also roll them in chopped nuts, candy sprinkles or crushed candy bars.
The soft-ball stage is a candy test where you drop a little syrup in cold water, and as the syrup cools, if forms a soft ball that flattens when it is removed from the water.

Chef Marilyn’s notes: Every year since my boys were young, We’ve gone to the PNE. It’s a fun family tradition we kept up until the boys were late teens, where we would drive into Vancovuer from White Rock (hours drive at least) park, walk around, see the cows (20 minutes) and get back in our car and drive home. : ) We soon learned the tradition had run its course! But we have fond memorials and do drop in once in a while for old time sake. LOVE THE WHALES TALES!! and it smells much better now!! ha ha

Check out Edible Canada. com for more wonderful recipes

PEAR & FIG CRISP

Goat Cheese & Whisky Ice Cream, Spicy Fig Sauce

PROSPECT WINERY “LOST BARS” VIDAL ICE WINE 2007

CRISP

Ingredients:

6 Okanagan Pears, Peeled & Sliced (Green Grocer)
3 BC Figs (when in season), cut into 1/8’s (Green Grocer)
½ C Brown Sugar (Grainry)
3 Tsp Saigon Cinnamon (Grainry)
2 Tsp Ground Cloves (Grainry)
2 Tsp Ground Nutmeg (Grainry)
½ C Whisky or Brandy (BCLDB)
2 C Rolled Oats (Grainry)
½ C Whole Wheat Flour (Grainry)
½ C Brown Sugar (Grainry)
½ C Unsalted Butter, softened (Milk Man)
2 Tsp Saigon Cinnamon (Grainry)
2 Tsp Ground Cloves (Grainry)
3 C Goat Cheese & Whisky Ice Cream (Recipe to Follow)
1 C Spicy Fig Sauce (Recipe to Follow)
6 Springs Fresh Mint (South China Seas)

Method:

In a large stainless steel bowl, toss the pears, figs, brown sugar, cinnamon, cloves, nutmeg and whisky until well combined. Place them into a well greased non-stick rectangular baking tin.
In the same bowl (to save on dishes) toss the oats, flour, sugar, butter, cinnamon and cloves until well combined and then place on top of the pear and fig mixture and pat until firmly in place.
Place the pan into a preheated, 350 degree oven and bake for 40-60 minutes, or until the sides are bubbly and the top is golden brown. If the top starts to brown to quickly, put some aluminium foil on top.
Remove from the oven and let it rest prior to serving.
To serve, place a scoop of the crisp in the center of the serving dish, and top with a scoop of the goat cheese ice cream, and then drizzle with the spicy sauce, and garnish with a spring of mint.

ICE CREAM (makes 3 cups)

Ingredients:

2 C Heavy Cream (Milk Man)
½ C Whole Milk (Milk Man)
4 Egg Yolks (Milk Man)
¼ C Sugar (The Grainry)
3 Tbsp Corn Syrup (The Grainry)
4 Ounces Goat Cheese (Oyama)
1 Ounce Whisky (Liquor Store)

Method:

Prepare an ice water bath. Bring the cream and milk to a boil.
Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs.
Pour the eggs into the cream and continue to cook for 2-3 minutes or until it the mixture coats the back of a spoon and steam rises from the top.
Whisk together the corn syrup, whisky and goat cheese and then whisk the mixture into the cream mixture until smooth.
Strain through a fine mesh sieve and chill over the water bath.
Freeze in an ice cream machine according to manufacturer’s instructions and keep frozen until ready to serve.

FIG SAUCE

Ingredients:

4 Tbsp Sugar (The Grainry)
1 C Fresh Squeezed OJ, Warm (Fraser Valley Juice Bar)
½ C Fresh Figs, Chopped (Green Grocer)
2 Star Anise (The Grainry)
9 Peppercorns (The Grainry)

Method:

Cook the sugar in a heavy bottom sauce pan over medium heat for 3 minutes or until golden brown.
Add the OJ, and bring to a boil. Add the figs, star anise, and peppercorns and bring to a boil and cook for 5 minutes.
Strain through a fine sieve and then return to the heat and reduce to a sauce like consistency.

FOR MORE GREAT RECIPES CHECK OUT EDIBLE CANADA BLOG ediblecanada.com