This elegant dessert is a breeze to assemble. Additional maple syrup can be added for those who like a very sweet sauce—but I find the zing of this one strikes just the right note.
6 Tbsp (90 mL) toasted coconut (large unsweetened flakes)
1 cup (250 mL) frozen blueberries
1/4 cup (60 mL) blueberry vinegar
2 Tbsp (30 mL) maple syrup
2 cups (500 mL) lemon gelato
To toast coconut, place flakes in small skillet and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Remove from heat and set aside in small bowl.
To make sauce, place frozen blueberries and blueberry vinegar in small pan—allow to sit and macerate for a few minutes. Press down on blueberries with fork to release juices. Next, slowly heat pan until blueberry mixture is simmering.
Add maple syrup and simmer, stirring frequently until mixture begins to thicken. Remove from heat and let cool a bit until just warm.
While sauce is cooling slightly, divide gelato into 4 serving dishes. Top each dish with toasted coconut and warm sauce.
Serves 4.
Each serving contains: 246 calories; 3 g protein; 14 g total fat (12 g sat. fat, 0 g trans fat); 31 g total carbohydrates (26 g sugars, 4 g fibre); 39 mg sodium
source: "Virtuous Vinegar", alive #367, May 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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