POM Wonderful - Bountiful & Beneficial

The almighty pomegranate. If you are willing to put in the effort to tackle an often time messy endeavor, the end result will be a bounty full of delicious and nutritious red jewels that your body and taste buds will appreciate. We all can understand though that you do have a busy life, and there is sometimes not enough time to dig for those red seeded jewels yourself. As pomegranates are ripe and in season now, let POM Wonderful do the work for you as it is the perfect time to indulge in a cold, refreshing glass of pomegranate juice.

According to a recent Leger survey, 93% of Canadians want to live a healthier lifestyle, and part of that dedication to healthier living starts with changing beverage choices from sugar-filled carbonated drinks to more natural options. Pomegranate juice contains natural ingredients that are vital for our bodies. POM Wonderful (original) is made with 100% pomegranate juice and does not contain any added sugar, colourants, or cheap filler juices. It is also a great source of potassium.

Did you know that every 473ml bottle of POM Wonderful 100% Pomegranate Juice has the juice of four whole pomegranates inside and nothing else? That means that 125mL is a serving of fruit towards the 7-10 servings a day recommended for adults by Canada's Food Guide.

One thing I was not aware of about POM Wonderful was not only do they sell their pomegranate juices that we all know and love, they also sell POM Arils! If you have never heard of what an aril is, it is simply the seed pod inside a pomegranate. Translation? The pomegranate seeds have all been magically picked out for you to enjoy with no work or mess involved on your part! It is a wonderful, wonderful thing. You really won't be able to appreciate the hard work it is to pull those arils out unless you have actually cut the pomegranate fruit open and tried it for yourself. It's tough work! 

POM Wonderful being such a versatile drink also comes in three delicious flavours. Of course there is the original 100% pomegranate juice, but there is also POM Cherry and POM Blueberry! A small fruity twist to the already wonderful flavours and nutrition of pomegranate. If you are feeling even more adventurous and want to try something else besides drinking it on its own, with the Holiday season upon us it can also be transformed into the Winter Warmer Cocktail. This is a winning drink recipe created from Toronto bartender Meghan McIntosh, designed to taste festive as we head into this Holiday season. Enjoy!

Ingredients

1.5 oz Tromba Anejo
1 oz POM Wonderful
1.5 oz Apple cider
1 oz Cinnamon syrup
0.75 oz lemon juice  

Method

1) Shake
2) Served straight up or on the rocks with lemon wheel and pomegranate seeds as garnish

#LGChuckBites - Tomato Pie Recipe From Chuck Hughes & LG Appliance Showcase

Celebrity Chef Chuck Hughes was in the city last week showcasing some of the latest, most technologically advanced kitchen appliances LG has to offer. Utilizing the LG Stainless Slide in Range with ProBake Convection, Chuck Hughes demonstrated right in front of our eyes how easy it was to put together a delicious and savoury Tomato Pie that is perfect to share around the Christmas dinner table. Speaking of Christmas, the entire time spent watching Chuck work his magic in the kitchen, all I could think of was how I was going to lure my family and friends to get me one of these sleek LG kitchen appliances. I mean it would fit perfectly in my kitchen decor. Honest! 

LG has really stepped up its game recently by releasing their newest generation of kitchen appliances, notably the new LG Black Stainless Slide in Range with ProBake Convection (MSRP $2899.99). Inspired by pro-style ranges, it has a modern, luxurious look that is fingerprint resistant with a finish that easily wipes clean with just a smooth, dry cloth. Its heating element is moved from the bottom of the oven to the back wall for optimal heat distribution, and cleaning has never been easier using EasyClean for just ten minutes.

Watch Chuck Hughes create his Tomato Pie recipe using the LG Black Stainless Slide in Range with ProBake Convection below!

Need a place to store all your tomatoes? Look no further than the new LG Stainless Fridge (MSRP $4899.99). The coolest thing about this fridge has to be its InstaView Door-in-Door with ColdSave Panel built right into it. With just a double tap on the right side door, it instantly lights up allowing you to see what's inside without opening the fridge. Its Slim SpacePlus Ice System is also located on the door, so you end up with more storage space on the top shelf of the freezer.

Watch Chuck Hughes show us the features of the LG Stainless Fridge including the built-in InstaView Door-in-Door with ColdSave Panel below!

Now this Tomato Pie recipe from Chuck Hughes does not require you to have the above LG appliances (although it would be nice to have), so any oven and fridge will do. This savoury pie combines fresh tomatoes, basil, and sweet onions in a delicate phyllo crust with zesty Cheddar topping. It's extremely flavourful and presents very well, yet so easy to put together.

Ingredients

Crust

6 sheets of phyllo
1 cup cold butter, cut up, melted

Filling

6 large field tomatoes, divided
2 tsp kosher salt, divided
1 1/2 cups (6 oz) freshly shredded extra-sharp white Canadian Cheddar cheese
1/2 cup freshly shredded Gruyere cheese
1/2 cup mayonnaise
2 large eggs, lightly beaten
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 red onion, sliced paper-thin
Basil leaves
1 tbsp instant tapioca

Directions

Crust

Melt the butter. Lat out 1 sheet of phyllo and brush with clarified butter. Lay another phyllo sheet on top and repeat until you have 6 layers of buttered phyllo sheets

Filling

Cut 4 of the 6 tomatoes into 1/4" thick slices and remove the seeds. Place tomatoes in a single layer on paper towels. Sprinkle with 1 tsp salt. Let stand 30 minutes.

Preheat oven to 425F (220C). Stir together Cheddar, Gruyere, mayonnaise, eggs, sugar, salt, and black pepper in a large bowl until combined.

Pat tomato slices dry with paper towel. Sprinkle tapioca over the bottom of the crust. Lightly spread 1/2 cup of the cheese mixture onto the crust. Layer with half of the tomato slices in slightly overlapping rows.

Spread paper-think red onions and basil leaves evenly. Then spread on another 1/2 cup of the cheese mixture.

Repeat layers, using the remaining tomato slices, red onions, basil leaves, and cheese mixture. Cut the remaining 2 tomatoes into 1/4" thick slices and arrange on top of the pie.

Bake at 425F (220C) for 30 - 35 minutes, shielding the edges with foil during the last 20 minutes to prevent excessive browning. Let stand 1-2 hours before serving.

Recipe - Chocolate & Hazelnut Popsicles

One of my favourite recipes I've come across this year is delicious, fun to make, and probably one of the easiest things I've learned to do all summer! At the focal point of this recipe are organic ingredients supplied by PRANA who promote wholesome living through good nourishment. All of PRANA products are certified organic, kosher, vegan, gluten-free, gmo-free, preservative-free, sulfite-free and, above all, free of compromise.

This recipe is perfect for the entire family and very kid friendly, so feel free to have the young ones help out in the kitchen on this one. You even get to make your own almond milk at home!

Check out this unique recipe made by Marie-Josée Richer, co-founder of PRANA below!

Ingredients:

2 cups homemade almond milk
2 tablespoons of hazelnut butter
1/3 cup + 2 tablespoons of maple syrup
1/4 cup cocoa powder
1/2 teaspoon ground vanilla pod
1/8 cup guar gum (optional)

Directions:

How to make homemade almond milk:

1. Soak almonds for at least 12 hours in pure water with ½ tsp sea salt.

2. Rinse almonds well.

3. Blend several minutes until smooth and creamy.

4. Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.

Place all the ingredients in a blender.
Mix at maximum power until blended.
Pour into moulds and let set at least 4 hours in the freezer.

Enjoy!

Recipe: Drake One Fifty Caesars

We have three exclusive Caesar recipes for all our readers today from one of the hottest restaurants in Toronto right now, Drake One Fifty, the Drake Hotel's chic stand-alone destination restaurant in the heart of the Financial District. These three cocktail recipes is directly from the head bartender himself Gord Hannah who has already mastered the art of cocktail making, and has graciously shared three of his favourite Caesar recipes with us including their Classic Drake Caesar. These cocktails will surely impress your guests the next time you are hosting your very own cocktail party, and the great part to this is that they are super easy to make thanks to the clear and concise directions from Gord below.

Check out the three Drake One Fifty Caesar recipes below!

Classic Drake Caesar

Ingredients

• 2 oz. Vodka

• 1 oz. Carol + Co. Bloody Mix

• Lemon Wedge

• Olives

• Pinch of...

  • Horseradish

  • Clamato Juice

  • Cracked Pepper

  • Celery Salt

Directions: To craft your perfect Canadian Caesar, begin by moistening the rim of your glass with a lemon wedge and then coat with celery salt. Fill your glass half-way with ice and then you’re ready to pour! First, add the vodka followed by the Carol + Co. Bloody Mix and a pinch of horseradish. Top your glass off with Clamato juice and then let the garnishing begin. Trim your Caesar with olives and add crushed pepper to taste. After that, it’s all yours to drink!

Cucumber Gin Caesar

Ingredients

• 2 oz. Gin

• 1 oz. Carol + Co. Bloody Mix

• Lemon Wedge

• Sliced Cucumber

• Cucumber Ribbon

• Pinch of...

  • Clamato Juice

  • Cracked Pepper

  • Celery Salt

Directions:  A new twist on an old classic, the Cucumber Gin Caesar is the perfect drink for summer! Begin by moistening the rim of your glass with a lemon wedge and then coat with celery salt. Ice your glass half-way and add in a couple of cucumber slices. Follow this by pouring in the gin and the Carol + Co. Bloody Mix. Top off your drink with Clamato juice and garnish with crushed pepper and a cucumber ribbon. The cucumber ribbon is a pretty touch that will be sure to wow! To make: peel a thin slice of cucumber and weave through a tooth-pick in an ‘S’ formation.

Cilantro Tequila Caesar 

Ingredients

• 2 oz. Tequila

• 1 oz. Carol + Co. Bloody Mix

• Lemon Wedge

• Olives

• Pinch of...

  • Horseradish

  • Clamato Juice

  • Cracked Pepper

  • Celery Salt

  • Cilantro

Directions: For a drink that truly packs a punch, look no further than the Cilantro Tequila Caesar! Begin by moistening the rim of your glass with a lemon wedge, coat with celery salt and ice. Next, bruise your cilantro by putting it in the palm of your hand and slapping it with the other. This will really bring out the flavour! Add the cilantro into the glass and pour in the tequila, Carol + Co. Bloody Mix, and horseradish. Top off your glass with Clamato juice and garnish with olives and cracked pepper to taste!

Photos taken by Brian Lai.

Recipe: Georgian Bay Vodka Smash

Summer is just around the corner and for many people that means a cocktail party is in order.  To get you on the right track this summer when picking out that perfect summer sipper to share with your friends and family, we have this remarkable cocktail recipe for you to try out.

This recipe features Canada's own small batch distillers "Georgian Bay Spirit Co." and its Georgian Bay Vodka. What make's this vodka special? The small-batch vodka is made using a unique combination of single malt and a corn-based vodka, blended with spring water from what has been described as the purest reservoir on earth in Ontario's township of Springwater.

Cool, crisp and bold like the landscape that inspires it, Georgian Bay Vodka tastes fresh and lively with subtle citrus notes in each sip. The purity of the spring water used lends to the vodka's characteristic smoothness. Remarkably balanced with a creamy, vanilla finish, the handcrafted spirit pairs exceptionally well with fresh air and long weekends.

The distinguished judges of this year's World Spirits Competition in San Francisco unanimously awarded Georgian Bay Vodka top marks in a blind taste test, and ultimately was chosen as Best Vodka, a “best of the best” ruling determined in a final round of judging. As the prestigious winner of this elevated round, Georgian Bay Vodka represents the finest spirit in its class. 

To put this award winning vodka to good use, below you will find a simple recipe that will certainly be a crowd-pleaser.

Georgian Bay Vodka Smash

Ingredients:

1 oz. Georgian Bay Vodka
1⁄2 oz. lemon juice
1⁄2 oz. lime juice
1⁄2 oz. St. Germaine
1 1⁄2 oz. pomegranate blueberry juice
12-15 blueberries (15 - 20 if using wild)
4-5 raspberries
6 or 7 mint leaves
Soda water

Directions:

Add lemon juice, lime juice, blueberries, raspberries and 4 or 5 mint leaves to a cocktail shaker and muddle. Pour in St. Germaine, vodka and pomegranate blueberry juice. Add ice and stir. Strain into highball glass filled with ice. Top with 2 to 3 oz. of soda water. Garnish with remaining mint leaves.

Georgian Bay Vodka    |    $39.95    |    Available at the LCBO

Recipe: Nutty Home - Style Mac & Cheese

One of the most beloved, universal comfort foods out there is none other than a glorious bowl of Mac & Cheese. With so many different variations to choose from, it can be hard to find that one perfect recipe that stands out with diverse flavours, a balanced blend of different cheeses, but above all else the one recipe that just hits the spot each time you take in a bite of the macaroni smothered in stringy cheese goodness.

That is why today I will be sharing with you all an award winning Mac & Cheese recipe that has proven to be a favourite among foodies and critics alike. Alexandra Feswick, Chef de Cuisine at the Drake Hotel in Toronto, emerged victorious in one of Canada's highest profile culinary comfort food battles, Dairy Farmers of Canada's (DFC) Grate Canadian Cheese Cook-Off. Earlier this month, four top chefs from across Canada took the stage in an attempt to create the ultimate Mac & Cheese using Canadian cheeses, pasta, and a little creativity.

Through an esteemed judging panel, Chef Feswick's "Nutty Home-Style Mac & Cheese" recipe was declared victorious. This truly unique Canadian macaroni & cheese experience starts with combining the distinctive nostalgia of home-styled comfort classics such as cheddar, sage and mushrooms, and memorably finishes by pairing them with the luxurious flavours of hazelnuts,  blue cheese, and Jerusalem artichokes. Now you will be able to make her award winning recipe to be enjoyed at the comfort of your very own home.

Souce: www.newswire.ca

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RECIPE

Preparation Time: 45 Minutes

Cooking Time: Approx 48 Minutes

Baking Time: 40 Minutes

Yield 6 Servings

Source: www.dairygoodness.ca

Ingredients:

1 lb (500 g) Jerusalem artichokes, divided
2 tsp (10 mL) vegetable oil
1⁄4 tsp (1 mL) salt
3 cups (750 mL) 2% milk,  divided
1 1⁄2cups (375 mL) 35% whipping cream, divided
1 pkg (150 g) Beech mushrooms, trimmed and separated (about 2 cups/500 mL)
1⁄4 cup (60 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1⁄4 tsp (1 mL) each ground nutmeg and black pepper
1 lb (500 g) cavatelli pasta    
1 1⁄2 cups (375 mL) shredded Canadian 7-year-old Cheddar cheese
1 1⁄2 cups (375mL) shredded Niagara Gold cheese
2/3 cups (150 mL) crumbled Blue d’Elizabeth cheese
1cup (250 mL) shredded Alpindon cheese

Toppings:

1 cup (250 mL) panko breadcrumbs, toasted
1⁄2 cup (125 mL) toasted hazelnuts, finely chopped
1⁄4 cup (60 mL) chiffonade or finely chopped parsley
3 tbsp (45 mL) finely shredded Alpindon cheese
1 tbsp (15 mL) finely chopped sage
1⁄2 tsp (2 mL) salt

All the ingredients you will need!

The blend of cheeses!

Directions:

1.    Preheat oven to 375°F (160°C). Line baking sheet with parchment paper; set aside.

2.    In medium bowl, toss half of the whole, unpeeled Jerusalem artichokes with oil and salt. Place on prepared baking sheet and roast for 35 minutes or until artichokes are soft, easily poked with fork. Place roasted artichokes in blender with 1⁄2 cup (125 mL) of milk and 1⁄2cup (125 mL) of cream; blend on high until smooth. Set aside.

3.    In medium saucepan, combine remaining milk and cream, heat over medium heat until bubbles start to form around the edge of the saucepan and steaming about 10 minutes, stirring occasionally.    

4.    Meanwhile, dice remaining Jerusalem artichokes into 1⁄2-inch (1 cm) pieces. Add to heated milk and cream mixture and cook over low heat until soft when poked with a fork, about 20 minutes. Strain Jerusalem artichokes and reserve milk and cream mixture. Return milk and cream mixture into saucepan; add mushrooms and cook on low heat until mushrooms soften, about 3 minutes. Strain mushrooms and reserve milk and cream mixture.

5.    In a clean medium saucepan, melt butter over medium heat. Mix in flour until fully incorporated. Stirring constantly with wooden spoon, cook for 5 minutes. Slowly whisk in reserved milk and cream mixture, nutmeg and pepper. Simmer on low heat, constantly stirring until sauce is thick enough to coat the back of a spoon, about 20 minutes.

6.    In large pot of boiling, salted water, cook pasta according to package directions; drain and spread on parchment lined baking sheet; set aside. Preheat oven to high broil.

7.    Remove sauce from heat and whisk in oneat a time the Cheddar, Niagara Gold and Blued’ Elizabeth cheeses (the sauce will be thick and stringy with melted cheese). Stir in reserved Jerusalem artichoke puree.

8.    In large pot, mix together sauce, pasta and reserved Jerusalem artichokes and mushrooms until well combined. Transfer into a 13x9-inch (3 L) glass baking dish and sprinkle with Alpindon cheese. Broil on middle rack, until bubbly and top is crispy,  about 5 minutes.

9.    Toppings: In small bowl, combine breadcrumbs, nuts, parsley, Alpindon cheese, sage, and    salt. Sprinkle over hot pasta in dish. Serve and enjoy!

Chef Tip: Combining the pasta with the cheese sauce while they’re both hot helps guarantee a moist and creamy mac and cheese.

Dinner for 6 is served!