This colourful appetizer highlights the season and can be included on a cheese platter as a lighter choice. It’s also a great way to use up milk that’s close to its best-before date.
This quality protein can be used in smoothies or baked goods in place of water.
Use ricotta to top pasta and pizza. Homemade ricotta is a better choice than some store-bought versions that contain modified milk ingredients, binders, and/or preservatives.
Line strainer with 3 layers of cheesecloth. Cheesecloth usually comes in a quadruple layer in the package, so open and refold into 3 layers. Place over bowl or pitcher so you can save the whey.
Put milk in large, heavy-bottomed pot over medium-high heat. Cook, stirring regularly and watching closely to keep from scorching, until milk bubbles up sides of pot and temperature reaches 165 F (74 C), about 8 to 10 minutes. Do not let it boil.
Remove from heat and add lemon juice. Stir gently to combine and watch for the white curds to separate from the yellowish whey. It should start separating into curds and wheyu2014if this doesnu2019t happen and thereu2019s a lot of unseparated milk, add an additional 1 Tbsp (15 mL) lemon juice or white vinegar, and stir gently.
Once milk is fully separated, gently pour it through cheesecloth, allowing whey to drain into bowl while capturing curds. You may need to stir it, scraping it gently from the cloth to allow more whey to get through. Add salt, stirring gently to avoid breaking the curds.
Let sit for 10 minutes to drain until it reaches desired consistencyu2014some people prefer ricotta more dry and some more moist. Scoop it out of cheesecloth into medium bowl and add olive oil, lemon zest, cranberries, and herbs. Allow to sit for 30 minutes to allow flavours to combine, or refrigerate until ready to serve.
Serve with fresh bread, crackers, and/or chopped veggies.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.