Granita is a light iced dessert similar to a sorbet, but made with half the effort, no ice cream maker necessary. This simple but satisfying dessert with origins in Sicily literally melts in your mouth! Here at the Flirty Foodie, we are always looking for excuses to incorporate liquor into our recipes. This rendition takes advantage of fresh in season blackberries and tangy Limoncello, a combination that is a near religious experience for your taste buds! This refreshing sweet treat is ideal for those summer scorchers, on those days where relief from the heat can be cured by a good old brain freeze via liquor laden snow cone. Continue reading
Nothing beats a fresh tree ripened peach in the summertime. Peaches are a versatile fruit that shine in desserts and can add complexity to savoury dishes. We love this dessert created by Chef Tony Rondow at a recent cooking course at Lucky’s Liquor Store; a wonderful marriage of savoury and sweet. Ripe and juicy peach slices marinated in gin, mint and lemon juice are layered on a slice of baked creamy brie cheese.
Berries, cherries, peaches or grapes. What’s your favourite summer fruit? Post your answers below!
Dining at an ethnic restaurant is supposed to transport diners to the exotic country of the cuisine’s origin.
Most of the time they do not.
The end result is palate numbing combination of forgettable fusion and perpetual fortune cookies with traditional recipes being tailored to suit Western palettes. Huong Lan Vietnamese Restaurant however is the rare exception.
What do you get when you mix lavish meals, new friends, wine, seminars, swag, a mixology class gone awry, more food, and a visit from the infamous green fairy? IFBC! The International Food Bloggers Conference is the mother of all food blogger conventions. This year’s festivities took place in Portland, Oregon, one of the most exciting food scenes in the US. Meaghan made the treacherous 15 hour journey spent on on ferries, busses and public transit to attend this whirlwind event. While we don’t want to spoil the surprise, we just had to share this teaser. Taken at one of Meaghan’s favourite seminars; a food photography workshop hosted by Andrew Scrivani of The New York Times. Continue reading