May
19
2016

Refreshing Rhubarb Spritzers

A Whole new way to love white wine

by: Paula Roy

Refreshing Rhubarb Spritzers

Rhubarb Spritzers | YummyMummyClub.ca

Sisters always have the best ideas, even the ones we call sisters but don't share DNA with. I cannot count the number of adventures or delicious kitchen experiments that were prompted by a member of my extended tribe of sisters. I count myself as very lucky to share my life with my mom and three sisters, all of whom enjoy good food and drink. One of them brought some rhubarb syrup to my mom's 87th birthday party the other day and we quickly got to talking about how great it would be in an "adult beverage." This spritzer is simply delightful, much like my sisters. Package up the rhubarb syrup with a bottle of wine and one of soda water and you've got the ultimate hostess gift!

Ingredients

Rhubarb syrup

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/2 cup white sugar

 

To make one spritzer

3 tbsp rhubarb syrup
6 tbsp white wine
2 ice cubes
Soda water

 

Directions

  To make the syrup, put the rhubarb, sugar and water in a medium pot. Cover and bring to a boil, then reduce heat to medium and cook for 3 minutes.

  Let mixture cool for 10 minutes then strain into a clean glass jar or jug. Refrigerate until ready to make drinks.

  To make the spritzer, put rhubarb syrup in a wine glass, followed by wine and ice. Top with soda water and serve.

Note: The syrup recipe makes one cup. Extra syrup can be refrigerated for a week or frozen for up to 6 months.

Rhubarb Spritzer | YummyMummyClub.ca

 RELATED: A Frozen Summer Delight - Gin and Tonic Slushies

May
17
2016

Waffle Iron Mozzarella Poppers

Fight the Snack Attack!

by: Paula Roy

Waffle Iron Mozzarella Poppers

Waffle Iron Mozzarella Poppers | YummyMummyClub.ca

I don't know about your family, but I honestly think mine is addicted to cheese. From chili mac 'n cheese to grilled cheese to cheesy pasta pie, they just can't get enough of the stuff.  This recipe was created for a a hangry kid one day, and it's quickly become one of our favourite snacks. We like to dunk them in pizza sauce, but they would be great with salsa too.

Ingredients

300 g block of mozzarella
3 tbsp all purpose flour
1/2 tsp dried oregano
1 egg, beaten
1/2 cup panko (Japanese breadcrumbs)
Canola oil
1/4 cup pizza sauce

 

Directions

  Cut mozza into 1 x 1 x 1/2 inch cubes

  Put flour in a small, shallow bowl; blend in oregano.

  Put egg in a bowl, put panko in a third bowl.

Waffle Iron Mozzarella Poppers | YummyMummyClub.ca

  Roll mozza cubes one at a time in flour, then egg, then panko, making sure they are thoroughly coated with breadcrumbs. Place on a plate while you finish preparing the rest of the cheese cubes.

Waffle Iron Mozzarella Poppers | YummyMummyClub.ca

  Preheat waffle maker.

  Grease waffle plates lightly with canola oil.

  Add one coated cheese cube per compartment of your waffle maker.

Waffle Iron Mozzarella Poppers | YummyMummyClub.ca

  Cook 3 minutes, until bread crumb coating is golden brown and cheese has melted. If the bread crumb coating sticks to the top plate, just pry it off and stick it back on the cheese – it will adhere perfectly.

  Let sit for 2 minutes before eating; serve with pizza sauce for dipping.

Makes 8 mozzarella poppers.

Waffle Iron Mozzarella Poppers | YummyMummyClub.ca

RELATED: You Can Pair Mozzerella Poppers With These Amazing Pita Chips

May
10
2016

Live Your Best Summer Life with These Gin & Tonic Slushies

A new twist on a favourite cocktail

by: Paula Roy

Live Your Best Summer Life with These Gin & Tonic Slushies

The classic G&T gets a refreshing update with fresh herbs and the slushie treatment

Summertime opens up a whole world of cocktail possibilities and I like to shake things up (pun intended) each year with a few new creations. I’ll be kicking off my backyard parties in style with these delightful warm-weather drinks, which you can make ahead and store in the freezer so they’re ready to serve whenever you feel a fiesta coming on! Use whatever herbs you like to add a delicate pop of flavour to your drinks – I’ve tried basil, mint, rosemary and cilantro and they’ve all been delicious. The taste testing was arduous (ok, not really). The best part? If anyone asks what you're having for dinner, you can say salad. Herbs and cucumber are salad, right?? Cheers to summer!

Ingredients

1/2 cup gin
1 tbsp fresh, aromatic herbs (cilantro, basil, rosemary, mint, etc.)
2 tbsp lime juice
1 cup tonic water
1/4 cup thinly sliced baby cucumbers
Lime slices, for garnish

Directions

  • Combine gin and herbs in a measuring cup or glass jar. With a wooden spoon, muddle them together to infuse gin with the flavour of the herbs. Strain mixture, discarding herbs.
  • Put the infused gin in a sturdy zip lock bag. Add lime juice, tonic and sliced cucumbers. Seal tightly and shake to combine.
  • Put bag in freezer and let chill for several hours until slushy in texture.
  • Scoop into two glasses, garnish with lime and serve immediately.
  • Makes two cocktails.

 

 

IMAGE SOURCE: COURTESY OF PAULA ROY