1: Good Cheer Punch
6 cups (1.5 L) water, divided
1/3 cup (80 mL) light agave nectar
1/2 cup (125 mL) thinly sliced fresh ginger
4 jasmine green tea bags
3 cups (750 mL) unsweetened pineapple juice
1/4 cup (60 mL) freshly squeezed lemon juice
1/4 cup (60 mL) freshly squeezed lime juice
Fresh mint, for garnish
In large saucepan, bring 1 1/2 cups (350 mL) of water, agave, and ginger to a boil. Reduce heat to low and, stirring occasionally, let mixture simmer for 10 minutes. Remove from heat and steep for 5 minutes. Meanwhile, bring remaining 4 1/2 cups (1.125 L) water to a simmer. Remove from heat and add tea bags. Set aside to steep for 2 minutes. Discard tea bags and let tea cool to room temperature. Strain ginger syrup into large pitcher or bowl. Stir in juices and tea. Refrigerate until cold. Serve in tall glasses over ice and garnish with fresh mint, if desired.
Makes about 12 servings.
2: Melon Fizz
2 cups (500 mL) chopped ripe cantaloupe melon, plus extra for garnish
2/3 cup (160 mL) green grapes, plus extra for garnish
2/3 cup (160 mL) unsweetened apricot juice
Chilled sparkling water
Place melon and grapes in blender and purée until smooth. Strain melon mixture into bowl and stir in apricot juice. To serve, pour some melon mixture into the bottom of a glass or champagne flute and top with sparkling water. Thread a couple of extra melon pieces and grapes onto a cocktail stick or decorative toothpick to garnish each glass.
Makes about 16 servings.
3: Heart Warmer
4 cups (1 L) water
2 cups (500 mL) fresh or frozen cranberries
3 cups (750 mL) unsweetened pear juice
1 cinnamon stick, plus extra for garnish
3 whole cloves
1/8 tsp (0.5 mL) ground nutmeg
1/4 of a vanilla bean, cut in half lengthwise
2 strips of orange zest, cut with vegetable peeler
In large saucepan, stir together water, cranberries, pear juice, cinnamon stick, cloves, nutmeg, vanilla bean, and orange zest. Place over medium-high heat and bring to a boil. When cranberries start to pop, reduce heat to a simmer, cover, and cook for 15 minutes. Strain mixture into clean saucepan and discard remaining solids. Keep warm over minimum heat or serve immediately in mugs. Garnish with cinnamon sticks, if desired.
Makes about 8 servings.
source: "Happy New Year!", alive #374, December 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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.