Chilled White Wine Sangria Jellies

You know how some recipes can get you more revved up than others? 

When I saw how well these little sangria jellies turned out, I just about burst with excitement!

Then I had a Woody Allen moment and was absolutely convinced I was going to get flattened by a truck before having the chance to share them with you...

Phew.

I'm still here. 

And so are you!

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These fruit jellies are so much fun and are sure to add a splash of novelty and elegance to your summer celebrations.

What I appreciate most about them is their complete adaptability.  You can vary the size and content entirely according to dietary need and preference.

If you are making a batch of sangria jellies for children, you can use a combination of water and delicious fruit juice such as white grape to keep the base translucent so that the beautiful, colourful fruit shines through at maximum capacity. 

I just love how the orange is suspended in the jelly mid-glass

Or, you can go for a brilliantly coloured beverage in a purple grape or ruby red tone, as desired.

For adults, you can play around with white, red, or rosé wine.  Or, if alcohol is not in the picture, you can simply omit it and use a sparkling water or fruit juice.  Since I generally prefer the taste of drinks without much sugar, I found sparkling water to be the perfect complement to the dry white wine and fruit in the featured version.

But you can do whatever you like with these - including varying the fruit content. You can also play with the size of these jellies - setting them up in shot glasses, ramekins or, in the featured version, I used a clear cylinder glass (with one cup capacity).

Depending on how you set it up size wise, you can offer these jellies as an apéritif or digestif or simply enjoy them for dessert, as you wish.

Chilled White Wine Sangria Jellies

• 2 cups dry fruitty white wine (I used a Niagara Riesling that was lovely - Cave Spring 2009)
• 2 cups sparkling water (such as Perrier or Pellegrino) or fruit juice or plain water
• 2 cups assorted fresh fruit, (such as orange, lemon, lime, blueberry, raspberry, strawberry, cherry, blackberry, peach, etc.), chopped into bite sized pieces where necessary
• 2 packets (each 7 grams) unflavoured gelatin powder

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Makes 4 one cup servings

Note: if you are using sparkling water, you will notice a fizz effect and likely the accumulation of bubbles (frothing) on the surface of your glasses.  You can simply use a spoon to scoop away the froth.  It's quite easy to deal with.

The ratio of wine to sparkling water used in this recipe renders a relatively mild alcoholic taste.  If you prefer, you can experiment with 3 cups white to 1 cup water, etc. as desired.

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Place wine in a saucepan over medium-high heat.  Allow mixture to come just to a boil and then remove from heat.  Whisk in gelatin until dissolved and well integrated.  Add sparkling water (or fruit juice or plain water).

Meanwhile, divide fruit among 4 x one cup (250-mL) glasses. Pour wine mixture into each glass dividing it among the four glasses.

Refrigerate sangria jellies until set, about 2-3 hours.  They will store well in the fridge for up to 2 days.

Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce

Have you found your spot yet?

You know that place near or far, real or imagined, that allows you to be a little bit more like yourself and a little bit less like the impostor who sometimes inhabits your being?

I spent some time up at my spot this weekend.  In fact, for the first time in nine years, I spent 24 blessed hours all.by.myself. at my spot.  Not another soul in sight (except for my four-legged companion that is).  A rare opportunity indeed.

my spot

And the funny thing?  I almost didn't go.  30 degrees and brilliant skies but I had the usual litany of excuses pounding at the door: I should really stay in town and put some order in the house while I can... wash the floors, get the cupboards organized, match socks. 

Yeah. Maybe not.

Find your spot.  Wonderful things happen there.

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I love the combination of mango and cucumber in the summertime.  Juicy, refreshing and hydrating - not to mention delicious.

It also reminds me of one of my all time favourite salads (which I'm pretty sure I could eat every day if required).

The chickpea (and peanut) in this recipe transforms the salad into a meal with its quality plant protein and fulsome fibre.  Add a little cilantro and a drizzle of spicy peanut sauce and you've got a wonderfully tasty, no-cook, meatless meal option - lunch or supper - any day of the week!

If you have vegetarian teenagers in the house, this is a healthy, well-balanced and hassle-free meal they can whip up on their own.

Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce

For the Mango Chickpea Lettuce Cups:

• 1 head Butter (aka: Boston or Bibb) lettuce, leaves gently removed
• 2 cups cooked chickpea, well rinsed if using canned
• 1 large ripe mango, roughly diced
• 1/2 English cucumber, roughly diced
• 2 Tbsp scallions (green onion), sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup natural peanuts, chopped

For the Spicy Peanut Sauce:

• 2 Tbsp all natural peanut butter
• 1 Tbsp low sodium soy sauce
• 2 Tbsp water
• 1 tsp fresh lime juice
• 1 tsp sesame oil
• 1-2 tsp chili garlic sauce
• 1 tsp brown sugar
• Sprinkle of dry chili peppers, as desired

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Directions:

Serves 4

To create lettuce 'cups' simply place two or three leaves together in an overlapping fashion, trying to fit them together such that they form the best cup shape possible (not an exact science).

Meanwhile, in a medium sized bowl, combine chickpea, mango, cucumber, onion and cilantro. Mix ingredients together gently to combine.

Place about one quarter cup of chickpea filling into each lettuce cup (more/less depending on size of cups).  Top each cup with some chopped peanuts.

For the dressing, place all spicy peanut sauce ingredients together in a small bowl and whisk to combine. If you find the consistency too thick, simply add a little more water.

Once the dressing ingredients are well combined, drizzle the spicy peanut sauce over the mango chickpea lettuce cups and enjoy.

 

Lemon Currant Oatmeal Scones with fresh Lavender Leaves

Ever since visiting this property, it has been a quiet fantasy of mine to cultivate my own lavender farm.

Wouldn't you just love to run yourself and your naked feet through those fragrant purple fields? 

But since I'm not likely to abandon my life as I currently know it, nor obtain a degree in horticulture anytime soon, I decided I would do the next best thing. 

Snip off some fresh lavender leaves from my little herb box and get busy.

I made these scones for my husband on Father's day.  (He adores scones; something I don't make very often so it qualifies as a treat).

He tried the first scone without jam, cream or anything in between, preferring instead to "explore the subtle flavour of the lavender" (shameless flirt).

If you're looking for puffy, airy, white flour vapidness - these are not your scones.  The featured scones are made with whole grains and deliver a more textured, coarse biscuit-style bite with just a touch of sweetness and plenty of nature's surprise.

These scones were a big hit in our home (once we were finally able to wrestle a few away from Dad that is) - I hope you enjoy them too!




Lemon Currant Oatmeal Scones with fresh Lavender Leaves

• 1 + 2/3 cups spelt flour (or other whole grain flour of choice)
• 1 + 1/3 whole grain oats
• 1/4 cup golden turbinado sugar, substitute other coarse grain sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 3/4 cup cold butter, cut into pieces
• 1 tsp pure vanilla essence
• Zest of one lemon
• 1 Tbsp fresh lemon juice
• 2/3 cup buttermilk, well-shaken
• 1/2 cup dried currants
• 2 heaping Tbsp lavender leaves

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Makes 12 - 14 scones

Preheat oven to 425 F.

In a large bowl, combine spelt flour, oats, turbinado sugar, baking powder and baking soda.

Add butter and, using your fingers, work the butter into the dry mixture until it resembles small pea-sized lumps.  Add currants and lavender leaves to mixture.

In a separate smaller bowl, stir together vanilla, lemon zest, lemon juice and buttermilk.  Add wet mixture to dry ingredients.

Stir until a sticky dough begins to form. 

Turn dough out onto a lightly floured surface and gently knead a few times.

Pat dough into a 1-inch thick rectangular shape, dusting surface with flour if necessary. 

At this point, I usually add more citrus zest
and currants to the surface of the dough

Cut out as many scones as possible with your cutter - or an object posing as a cutter

I have no idea where my cookie cutter is...
probably in the Christmas box

 

Transfer scones onto a parchment paper lined cooking sheet. 

Be sure to gather any scraps of dough to reshape for more cut outs.

Brush the tops of the scones with buttermilk and sprinkle with a dusting of turbinado sugar if desired (I forgot to do this - it did not seem to matter).

Bake for approximately 12 - 15 minutes until golden brown.

Allow scones to cool on a rack prior to eating.

Lemon Thyme Artichoke Dip ~ a summer fresh delight

"There is no such thing as a little garlic"  ~ Arthur Baer.

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Every morning, I visit my little herb garden to see what surprises await me.



My sons made these beautiful elevated herb boxes for me

on Mother's day this year (with a little help from their dad)

The herb boxes are made of cedar. So not only do the herbs smell delicious, the boxes do too! (they remind me of that smoky, intoxicating sauna smell...which reminds me of skiing... which reminds me of jacuzzis... which reminds me of saunas... the perfect circle of life).

More importantly, the herb boxes are elevated and away from a certain girl who would absolutely and unequivocally love to devour them, roots and all.

who, moi?

Doesn't she perform innocent well? Just look at those chocolate brown eyes... they'll melt your heart while she quietly goes about destroying your property (gone are my kiwi plants; raspberry bushes, tulips and I'm in the fight of my life for our precious lilac tree).  Good thing I love the little stinker to pieces.

Anyway, today, in my elevated herb boxes, the lemon thyme was calling out to me.  I decided to use it in this summery version of artichoke dip.

With a solid protein content, this dip is the perfect accompaniment to fresh, hydrating vegetables.  Summer delicious.

 Lemon Thyme Artichoke Dip ~ a summer fresh delight

• 1 400 ml bottle whole artichokes (about 1 + 1/2 cups), drained and coarsely chopped
• 1 cup plain Greek yogurt
• 1/3 cup fresh grated Parmesan cheese
• 2 Tbsp pitted green olives, finely diced
• 1/2 tsp jalapeno pepper, finely diced
• 2 Tbsp fresh lemon thyme, chopped + more for garnish
• 2 Tbsp olive oil
• 1 Tbsp tarragon vinegar (substitute rice vinegar)
• 2 tsp fresh lemon juice
• 4 garlic cloves, chopped
• 1 tsp grainy Dijon mustard
• 1 tsp brown sugar
• sea salt & coarse black pepper to taste

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Notes:

This dip has got some good ol' fashion zing to it.

If zing is not your thing, you may wish to tone down the raw garlic (the primary source of zing) and/or skip the jalapeno.






Why Garlic?

Those of us who love garlic don't need any excuses to consume copious amounts of this allium, but just in case some of you are curious...

Research suggests that garlic may help lower cholesterol and high blood pressure as well as assist in helping prevent heart attacks by reducing the potential of blood clotting.

Raw garlic is also known for its antibacterial and antiviral properties.

The compound that is principally responsible for garlic's disease-fighting ability (and characteristic smell) is allicin.  Allicin is formed after garlic is crushed or chopped and is best left exposed to air for at least a few minutes prior to cooking or integrating in food to activate maximum health benefits.

Garlic smell in your fingers?  Try rubbing a few drops of vanilla essence on your finger tips to tone down the stinking rose.

As for your breath?  Easy solution: make sure your partner eats plenty of garlic too!

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Directions:


Place all ingredients in a blender and blend until desired consistency is achieved.

Keep dip stored in the fridge until you are ready to serve it.  It will keep well in a sealed container in the fridge for up to 5 days. 

You can enjoy it throughout the week - with vegetables, as a sandwich spread, on poultry, chicken or your burgers.  It's wonderfully versatile and flavourful.

Have fun with it.

Raspberry Mango Cheesecake Pops with an Almond Crust ~ Gluten Free

The most challenging part about making this recipe is resisting eating the entire cheesecake batter before putting the pops in the freezer (so, so, ... so, good).

As indulgences go, this one is pretty innocent.  In fact, these cheesecake pops are more like a healthy snack than a dessert.

Made with two cups of fresh fruit, protein rich yogurt and delicately sweetened mascarpone cheese, these pops will keep you cool and refreshed while providing you and your family with delicious nutrients.

As summer settles in and temperatures rise, our fluid needs increase.  Beyond water, our best dietary source of fluid comes from fresh fruits and vegetables.  Fruits and vegetables also provide an abundant source of vitamins, minerals, fibre, enzymes and antioxidants for our bodies.  They are truly wonder foods and when paired with a protein - yogurt, cheese, nuts, seeds, beans - they provide a balanced, low glycemic snack that helps keep our blood sugar levels stable and our energy and mood balanced.

Raspberry Mango Cheesecake Pops with an Almond Crust ~ (gluten free)

For the Cheesecake Pops

• 12 x 3 oz. Dixie cups
• 2 cups 2 % fat plain Greek yogurt
• 1 cup mascarpone cheese
• ¼ cup agave nectar, honey or pure maple syrup
• 2 tsp natural vanilla essence
• 2 Tbsp fresh lime juice
• 1 generous cup mango, coarsely chopped + a few smaller pieces for garnish
• 1 generous cup fresh raspberries + a few chopped pieces for garnish

For the Almond Crust

• 3/4 cup ground natural almonds (I use a dedicated coffee grinder to grind nuts/seeds)
• 1 Tbsp brown sugar
• 1-2 Tbsp melted butter

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Why Greek Yogurt?

I favour Greek yogurt for its exceptional protein content (and gorgeous texture).

All yogurts, regardless of milk fat content, begin the same way - by adding bacterial cultures to milk.  Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey.  According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt.  The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content - even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream) .

You will pay more for Greek yogurt but I think you will find that you get what you pay for.

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Directions:

Assemble ingredients.

Place yogurt, mascarpone, agave nectar (or other), vanilla and lime juice in blender or food processor and blend until combined.

Add mango and raspberries to mixture and pulse just until fruit is broken down somewhat but still retains visible pieces of fruit.

Try not to eat all the batter.

Line up Dixie cups.  Drop a couple of small pieces of fruit at the bottom of each cup before filling cups 3/4 full with cheesecake batter.

Gently tap cups down on counter a couple times to allow batter to fully settle into cups and prevent air pockets.

Place a couple more pieces of fruit on top of cheesecake batter.

hmm...only 11 Dixie cups...
I wonder what happened to that other portion...

Assemble almond crust ingredients in a bowl.  There should be just enough butter in the mixture to allow the ground almond/sugar to stick together.  Top each cheesecake pop with a couple tsp of almond crust, pressing down on the crust to allow it to adhere to the cheesecake mixture.

Place a popsicle stick in the center of each Dixie cup.

I made a few with crust and left some without -
both versions were delish

Place cheesecake pops in the freezer for about 2 hours.

Important Note: 

Because these cheesecake pops are a natural food that do not contain thickeners, stabilizers or emulsifiers, they will freeze like ice (and become rock hard).

Do not let this deter you from making these delicious and healthy snacks.

Instead, you can simply remove the pops from the freezer and allow them to soften somewhat at room temperature on the counter or move the pops from the freezer to the fridge (which is what I do most often) in the Dixie cups.  Even if you forget them there, you can simply enjoy with a spoon out of the Dixie cup (like a thick smoothie - delish!).

To eat, remove pops by pressing up on the base of the Dixie cup or, failing that, simply tear away the cup.

I hope you enjoy these as much as we do ('did').  My husband and sons came home from camping this past weekend and wiped out my entire stock!  They loved them...

Sticky Orange Maple Ribs - in the slow cooker!

My sister was razzing me the other day for not having posted a proper pork recipe on my site yet.

I've posted a few prosciutto recipes but I suspect that's not the same as a juicy chop, roast or rib.

So, for all of you pork lovers out there, take note, because this is one seriously delicious recipe!

Cooked in a orange hoisin sauce and finished in a glaze of caramelized maple, it's fair to say these fall-off-the-bone succulent ribs rocked our party socks.  

And done in the slow cooker yet!  

Paired with a fresh market salad, you've got an immensely simple and full-flavoured meal for any day of the week. Perfect for entertaining too.

 

Be sure to check out some other delicious pork loin recipes brought to you by Reader's Digest.

Sticky Orange Maple Ribs - in the slow cooker

• About 2 kg (4 pounds) pork back ribs*, cut into singular rib portions (or double rib portions if you prefer larger pieces)
• 1 large yellow onion, coarsely chopped
• 3/4 cup hoisin sauce
• 1/2 cup chicken stock
• 1/4 cup orange juice concentrate
• Zest of 1 orange
• 4-8 garlic cloves, finely chopped
• 1 Tbsp garam masala
• 2 tsp cinnamon powder
• 2 Tbsp pure maple syrup

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* Good for You and the Planet Too

The summer is an ideal time to wander down to your local farmers' market and strike up a conversation with market vendors (usually the farm owners) to learn about their growing methods and inquire about their use of pesticides and/or antibiotics and hormones.  Most farmers are very enthusiastic and eager to educate about their practices.  By developing a relationship, you begin to get a better understanding of the food that you are buying; where it is coming from and how it is being treated (whether produce or livestock).

Supporting local farmers and markets also means that you are encouraging important livestock diversity initiatives such as heritage breeds which are distinct from genetically uniform livestock breeds. 

Genetically uniform livestock breeds are often 'encouraged' to reach market weight through the use of unnatural feeding and growth practices characteristic of our modern industrialized agriculture. The lack of genetic diversity among these livestock also means that these animals are more likely to react to disease in the same way. Heritage breeds on the other hand, foster livestock diversity and focus on a natural diet free of growth hormones; this means the animals mature more slowly (at a natural rate) but are not as profitable for the farmer.  By supporting local farmers, you make it possible for them to continue fostering these important diversity initiatives which in turn help support planetary sustainability.

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Serves 4

Place onion, ½ cup hoisin sauce, chicken stock, orange juice concentrate, orange zest and chopped garlic into the slow cooker.  Add ribs and toss to coat thoroughly.  Sprinkle garam masala and cinnamon over coated ribs. 

Cover slow cooker and cook until tender, about 5 hours on low or 3 hours on high.

Finishing under the Broiler or on the Grill:

Preheat broiler to high or grill to medium-high.

In a small bowl,  combine remaining ¼ hoisin sauce and maple syrup, mixing well.

Transfer ribs to a foil-lined baking sheet. Brush ribs with hoisin/maple mixture and then broil until golden brown and sauce is caramelized, about 3 to 5 minutes. If using a grill, cook, turning once, until caramelized, about 5 minutes.

 

Light and Refreshing Mojito Smoothie

Mojitos are one of my all-time favourite summertime drinks.

On the weekends, my husband and I try to escape for a few blessed moments of tranquility by the lake to enjoy a refreshing cocktail.  Side by side on our wobbly dock, we chat about our crazy lives, share our dreams and soak in a few moments of calm and gratitude.

It seems we are both huge fans of freshly squeezed lime juice and typically alternate between margaritas and mojitos as our favoured drink.  We have a simple electric citrus juicer that burns through 12 limes in no time, extracting every ounce of goodness. 

On hot and sticky summer days when we are back in the city, I find myself craving that same fresh lime juice but since it is not generally advisable to consume rum or tequila during the day (something to do with reduced productivity levels), I fashion a delicious protein rich smoothie that has all the taste and refreshing qualities of the mojito without the alcohol.

I hope you enjoy this smoothie as much as I do - our boys also love this drink!

Light and Refreshing Mojito Smoothie

• 1 ½ cups plain Greek yogurt
• ½ cup milk
• ½ cup ice cubes
• Zest of 3 limes
• Juice of 3 limes
• 10-15 fresh mint leaves
• Handful of lemon thyme leaves, optional
• 3 Tbsp pure maple syrup (substitute agave or natural honey)

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Serves 2

Because this smoothie is comprised of fruit juice rather than fruit pulp, you may find that it is not as thick as a traditional smoothie.  It tastes every bit as good but if you find it overly liquid, you can play around with the consistency by adding more yogurt and omitting the milk, as desired. 

I had some beautiful lemon thyme growing in my little herb box so I couldn’t resist tossing a handful into the mix.  Delicious.

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Place all ingredients in a blender and blend until smooth.

Pour into two large glasses, sit back, breathe, relax, enjoy.

Sunset on the water - wobbly dock in the foreground