by Chef Dixie-May Kunicky Directions Berry salad: Combine all ingredients together in a bowl and place in the fridge so all the flavours can come together. Let stand for at least 1 hour. Meringue: Preheat oven to 350 °F. Place chocolate in a microwave safe bowl and … [Read more...] about Spicy Baked Chocolate Meringue Cookies with Drunken Berry Salad
Recipes
RECIPE: The Legendary Cup
In a pretty 1.25 litre pitcher full of ice add: • 2 oz. Gin (preferably Doctor’s Orders;) • 4 oz. Naramaro • 2 oz simple syrup or honey syrup • 3 oz freshly squeezed lemon juice • Sliced cucumbers (around 8-10 slices) • Sliced fresh or frozen strawberries Mix well and … [Read more...] about RECIPE: The Legendary Cup
Seared Marinated Halibut with Spanish Bean Hash & Salsa Fresca
Local chef Dixie-May Kunicky shares this lovely recipe celebrating BC halibut season. She suggests pairing it with Langley based winery Domaine de Chaberton’s 2014 Valley Chardonnay. Dixie says the wine boasts “lots of peach and pear, a good balance in acid and it was only $14!” … [Read more...] about Seared Marinated Halibut with Spanish Bean Hash & Salsa Fresca
Spring Frittata – RECIPES
Every cook should know how to create a frittata. Much lighter than a pastry-lined quiche, they are also much easier and much faster to whip up in a pinch. Super flexible with ingredients, frittatas make for a fabulous catchall for leftovers in the fridge. Vary the cheese, herbs, … [Read more...] about Spring Frittata – RECIPES
Okanagan Noir Chocolate Sozzled Cherry Cookies
This delicious recipe was created by Naramata blogger and Food & Wine Trails writer Elaine Davidson. It was inspired after a taste of the brand new line of artisan chocolate being created at Okanagan College’s Pastry and Culinary Arts Program! Want a taste? It is for sale in … [Read more...] about Okanagan Noir Chocolate Sozzled Cherry Cookies