By Dorothy Duncan
Not anything extra Comforting is a mirrored image of our society: an eclectic mixture of many alternative cultures and traditions. Dorothy Duncan -- together with her huge wisdom of background meals -- has selected her favorite "Country Fare" columns from the preferred Century domestic journal for this glorious booklet on Canada's historical past delicacies. every one bankruptcy specializes in one specific nutrition or factor by means of historic evidence and conventional recipes so you might attempt at domestic. speedy nutrients eating places and immediate meals won't ever change our seasonal and neighborhood specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn at the cob, Saskatoon berries and McIntosh apples. The recipes during this publication benefit from Canada's specific meals, making a flavor that's especially Canadian. not anything extra Comforting will give you the avid in addition to the armchair prepare dinner with fascinating meals evidence and new recipes to attempt.
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Extra resources for Nothing More Comforting: Canada's Heritage Food
Fill cocktail shaker with ice. 2. Add gin, grenadine, and egg white. 3. Shake. 4. Strain into a chilled cocktail glass. 50. BREAKFAST EGGNOG Most people don’t drink eggnog other than at Christmas. But they should. An eye-opener for any day of winter. 1 egg 2 ounces brandy 1/2 ounce orange curacao 3 ounces milk 1. Fill cocktail shaker with ice. 2. Add egg, brandy, curacao, and milk. 3. Shake. 4. Strain into a tumbler or goblet. 5. Dust with nutmeg. 51. GOOD MORNING FIZZ Prepares you to face even the most annoyingly perky Susie Sunshines.
CITRONELLA 25 COOLER For a guaranteed mosquito-free brunch. 1 ounce citrus vodka Dash of lime juice 2 ounces chilled lemonade 1 ounce chilled cranberry juice 1. Build vodka, lime juice, lemonade, and cranberry juice in a collins glass. 2. Top with a squeeze of fresh lime. 11. MAY BLOSSOM FIZZ As sweetly intoxicating as springtime flowers. Your guests just may frolic around the May Pole. 1 teaspoon grenadine 1/2 ounce lemon juice 1 ounce club soda 2 ounces Punsch 1. Fill cocktail shaker with ice.
1/5 blue curacao 8 ounces lemon juice 4/5 dry champagne Peel of two lemons 1. Chill all ingredients. 2. Pour curacao and lemon juice into a punch bowl (with no ice). 3. Stir. 4. Add champagne. 5. Stir gently. 6. Float lemon peels in the bowl. (Serves 25) 58. CHAMPAGNE WITH KIRSCH PUNCH For wedding parties that strive for just a hint above ordinary. 4 fifths iced brut champagne 5 ounces iced Kirsch liqueur 5 ounces cream sherry 4 ounces iced lemon juice 16 ounces iced orange juice 1. Pour all ingredients into a chilled champagne bowl.