That’s my jam Black Sheep 1569 Dresden Row If you settle in for a long and lazy late-morning meal at the Black Sheep, chances are you’ll notice a standout supporting character on many brunch plates—jam. The seasonally inspired, housemade blueberry basil jam has recently been added to mix, co-owner Dave Woodley says, and has become […]
Recipes
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Za’atar Labneh Veggie Man’ouche
Za’atar Labneh Veggie Man’ouche Saj House 19 Alma Crescent “It’s pretty special—my dad opened with the hope one of his kids would take it over one day,” says Chirine Issa of the family business, Saj House, which she took over after her father passed away suddenly last year. “I had big shoes to fill, but […]
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Lamb kofte
Lamb kofte Efendy 1569 Dresden Row “It’s the traditional Mediterranean way,” says Altin Begolli, of why the charcoal grill plays such a huge role in almost everything Efendy serves. In its just over three years in business, the downtown eatery—owned by Begolli and chef Ali Simsek— has made an unforgettable impression on diners, with its […]
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Rhythm + Beets Latte
Rhythm + Beets Latte Lucky Penny Coffee Co. 6440 Quinpool Road The thought of bright pink frothed milk was excuse enough for the coffee lovers at the Lucky Penny to experiment with a beet-inspired latte. What started as a joke between a barista and owner Barb Kaill is now regular menu item at the highly […]
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Chicken Curry
Chicken Curry Little India Seaport Farmers’ Market, 1209 Marginal Road (Saturdays and Sundays), Halifax Forum Farmers’ Market, 2901 Windsor Street (Saturdays) Elakkia Priya Sakthikumar is very used to people asking her for her recipes. The owner of popular farmers’ market stall Little India says she gets requests every weekend. “People ask me, ‘How do you […]
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Duck Rillette
Ingredients 1 recipe Duck Confit (below) ¼ cup minced onions 1 tablespoon minced parsley 3 tbsp orange zest 3 tbsp pickled capers, minced 10 garlic cloves, reserved from the confit 1 tbsp cognac ½ stick (4 tablespoons) butter ½ tsp freshly ground black pepper ¼ tsp salt 2 tbsp fat reserved from the confit Duck […]
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Hot Rum Holiday Cider
Ingredients 1 oz JD Shore spiced rum 6 oz hot apple cider cinnamon stick sugar Method Rim your glass or mug with sugar and top with rum and hot cider. Add a cinnamon stick, or sprinkle of cinnamon or nutmeg, for garnish. Party tip: For larger parties or family gatherings, mix one bottle of JD […]
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Mini Caramel Apple Drumsticks
Ingredients 3 large Granny Smith apples 18 sucker sticks 1½ cups caramel baking bits or caramel chews 1 tablespoon heavy cream Optional toppings: Crushed nuts, crushed cookies, sprinkles Method Method Peel apples. Using a melon baller, scoop out apple balls and insert the sucker stick into the apple. Be careful not to puncture the stick […]
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Spiced Toast
Ingredients 1 oz lemon juice 1 oz cardamom French toast syrup 1 oz Amber rum 1 oz spiced rum blackberries rosemary Method Mix ingredients over ice and garnish with fresh rosemary and blackberries. The Middle Spoon 1563 Barrington Street Related Stories
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Bacon-Wrapped Beef Tenderloin
Ingredients half-strip of bacon beef tenderloin, cut 1/8-inch thick in a 2-inch rough square 1 small nugget of blue cheese (Blue Harbour Urban Blue) Method Lay your bacon strip down, then place the beef on top. Take the small nugget of blue cheese and place it on top of the beef. Roll the bacon and […]
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Mexican Chocolate Eggnog
Ingredients 8 oz bittersweet chocolate, chopped 1 tbsp cocoa 1 tsp cinnamon ½ tsp nutmeg ½ tsp cayenne 3 cups milk 2 cups heavy cream 2 tsp vanilla 8 eggs, separated 1/3 cup sugar XO Patron Cafe Whipped meringue top or cookies (ratio of 2 g sugar to 1 g egg white) 290 g of […]
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New Zealand Pavlova
Ingredients 6 large egg whites (room temperature) 1¾ cup caster sugar 2 tsp corn flour 1 tsp vinegar 1 tsp vanilla extract 1 tbsp boiling water Method Preheat oven to 110°C. Place egg whites in the bowl of a metal or glass mixing bowl (ensuring bowl and whisk are perfectly clean). Whisk until soft peaks form […]
