2015 Summer Celebrations

celebrations
New Ideas for Hot Summer Days
Featuring Pan Am Inspired Recipes

At Denninger’s our focus has been
on farm to table. Locally sourced
meats will improve the taste of your
meals like nothing else. Denninger’s
is a proud member of Home Grown
Ontario, which allows us to maintain
close relationships with local,
family-run Ontario farms.
Our premium 100% Ontario Angus
beef is raised in Ontario by a Co-op
of family farms in the Shelbourne area.
It has no added hormones, is antibiotic
free, grass fed and finished with
non-GMO corn, aged for a minimum
of 21 days and naturally raised.
We sell only free-range chickens,
which are air-chilled to retain their
natural juices and flavour with no
added water.
This summer, try our new and
delicious grilling recipes using our
farm to table meats and impress
your friends and family.
Countries participating in the
2015 Pan Am Games have inspired
some of our recipes. Try them during
the games, and keep them as summer
favourites. Look for these flags
to identify them.
Taste the huge difference between
our quality pork and factory-raised
pork. Our pork is of the highest quality
grade available and comes from
Ontario pigs that are fed a healthy
diet of grains and soy meal with
no added hormones or antibiotics,
and is delivered to our stores daily.
Argentina
Bahamas
Ecuador
Jamaica
Contents
Appetizers 2
Pizza Bar 6
Sausages 8
Burger Bar 10
Kebobs 14
Entrées 18
Salads 28
Desserts 30
Cocktails 32
Barbados
Brazil
Canada
Mexico
Peru
U.S.A.
1

Goat Cheese Bruschetta
2 cups fresh Roma
tomatoes, chopped
3 garlic cloves, finely minced
(more or less to taste)
1 tbsp extra virgin olive oil
1 tbsp Duke of Modena
balsamic vinegar
1/2 cups basil, chopped
kosher salt and fresh
cracked pepper to taste
2 garlic cloves, cut in half
1 Boulart Belgian Loaf sliced
3/4 inch thick
1 tub Président Feta Crumble
4 slices Denninger’s side
bacon, fried crisp and
crumbled (optional)
APPETIZERS
QUICK TIP:
In a mixing bowl, add Use Fontaine
chopped tomatoes,
Sante
garlic, olive oil, balsamic Bruschetta
vinegar and basil together.
Let it sit for an hour for more
flavour, do not refrigerate. Add
kosher salt and pepper to taste.
Toast bread slices on a cookie
sheet just until slightly browned.
Rub cut side of garlic clove over the
toasted side to infuse bread with
flavour. Spread with goat cheese
to taste. Spoon tomato mixture
on top of the bread and sprinkle
with bacon, if desired, and serve.
Serves 8-10.
Baked Double Creme Brie with Lingonberries
350 g Vaudreuil Brie
Double Crème
1 jar Danish Selection
Lingonberry Spread
2 tbsp Maille Old Fashion
Mustard
‘
Place Brie on a jellyroll pan. Spread
mustard on top of Brie. Spoon desired
amount of lingonberry jam over top,
allowing a bit to run down the sides.
Bake at 350°F until cheese is melted
and bubbles, approximately 15-20
minutes. Serve with crackers, pita chips
or thinly sliced baguette. Serves 8-10.
2
3

Fiesta Chili with Blue
1 large onion, peeled
and chopped
2 tbsp oil
1 green chilli, finely chopped
1 lb ground beef
½ lb Chorizo sausage, diced
1 can tomatoes, chopped
2 tbsp chilli powder
1-2 tsp dried oregano
1½ beef stock
1 can kidney beans, drained
and rinsed
1 pack Castello Traditional
Blue Cheese
fresh cilantro to serve
APPETIZERS
Fry onion in a large pan in the oil
until tender, then add meat and brown
quickly, add chorizo and do same.
Stir oregano, chili powder, tomatoes
and just over half of the beef stock
into chili. Bring to boil stirring well.
Reduce heat and simmer for at least
60 minutes, checking regularly and
adding more stock if necessary.
Add kidney beans and cook for further
10 minutes. Serve in bowls with cheese
crumbled on top and just stirred
through. Top with chopped, fresh
cilantro.
Serves 4.
QUICK TIP:
Serve with
QuePasa
Tortilla Chips
Enjoy With
King Brewery Pilsner
4
5

Ole
,
Spicy Sausage P izza
1 Manoucher Romano Loaf
2 Denninger’s Chipotle, Chorizo
or Jalapeno cheddar
sausages, grilled and
crumbled
¼ cup Mrs. Renfro’s Mild Salsa
½ cup Beemster Classic Cheese,
shredded
½ cup Beemster Goat Cheese,
shredded
1 avocado, cut into small slices
juice from ½ lime
cilantro
PIZZA BAR
Turn on one burner of the BBQ on
medium high, leaving the other burner
off. Spread salsa on the Romano Loaf.
Arrange crumbled sausage and cheese
on top. Sprinkle with goat cheese.
Scatter the cloves of garlic on top.
Grill for 7-10 minutes on the burner
that is not turned on. Keep a close
watch so that the bottom does not
burn. Remove from grill and garnish
with avocado slices and cilantro,
drizzle with lime juice.
P izza Italiano
1 Manoucher Fokachio Loaf
1 jar Denninger’s Vodka Sauce
1 cup Galbani Mozzarella cheese
slices
2 Italian sausage, grilled and
cut in coins
1 can Denninger’s Artichoke
Hearts, cut in quarters
1 Denninger’s Roasted Red
Peppers cut in small strips
2 Denninger’s Sun Dried
Tomatoes, sliced
12 Dumet Black Kalamata Olives
fresh basil
Turn on one burner of the BBQ on
medium high, leaving the other burner
off. Spread pasta sauce on the Fokachio
loaf. Top with cheese slices. Arrange
sausage, artichokes and roasted red
peppers on top.
Grill for 7-10 minutes on indirect heat.
Keep a close watch so that the bottom
does not burn. Remove from grill and
top with sun-dried tomatoes, olives
and basil.
Manoucher has been providing the world with their unique, handmade
breads for over 25 years. Each and every loaf is carefully made using
only the best in all-natural ingredients.
6
7

Denninger’s Artisan Beer Sausage
Served with Bacon Beerkraut
6 Beer Sausages
6 Denninger’s Pretzel Buns
Suggested Toppings:
Denninger’s Bacon Beerkraut
Denninger’s Sauerkraut
Denninger’s Dijon Mustard
Honeycup Mustard
Denninger’s Crispy Onions
Kozlik Triple Crunch Mustard
Balderson Double Smoked Cheddar,
shredded
Inglehoffer Smoked Applewood
Bacon Mustard
Island Chicken Mango Sausage
with Mango Salsa
SAUSAGES
Simmer sausages in water for
5 minutes, and then finish on
the BBQ on low heat to ensure
that they are fully cooked.
Serve on a pretzel bun and
top with any of the following
condiments.
Our Artisan Beer Sausage is made
with King Brewery Dark Lager,
while we find King Brewery Pilsner
tastes best in our Bacon Beerkraut.
6 Chicken Mango Sausage
6 Glen Abbey Sausage Buns
Mango Salsa
2 fresh mangoes, peeled,
pitted, and chopped
¼ cup finely chopped red bell
pepper
¼ red onion, chopped
¼ tbsp chopped cilantro
1 tsp Cholula Hot Sauce
1 fresh jalapeno pepper,
finely chopped
1 tbsp lime juice
1 tbsp lemon juice
Simmer sausages in water for
5 minutes, and then finish on the
BBQ on low heat to ensure that
they are fully cooked.
Serve on a sausage bun with Mango
Salsa or Denninger’s Brussle Sprout
Slaw.
Mix mango, red onion, red pepper,
cilantro, jalapeno, hot sauce, lemon
and lime juice in a small bowl. Cover
for 30 minutes to allow flavours to
blend before serving.
QUICK TIP:
Use Mrs.
Renfro’s Mango
or Pineapple
Salsa
8
9

The Canadian C lassic Burger
4 Denninger’s Red Box
Classic Burgers
4 Denninger’s Pretzel Buns,
split and toasted
4 slices Oka Cheese
8 slices German salami
Oka Crème spread
Kuehne Pickled Beets
Summer Kitchen
Caramelized Onions
BURGER BAR
Grill the burgers according to
directions on the box. Spread the
Oka cheese spread on the bottom bun.
Place burgers on buns and top with
cheese, salami, onions and beets. Place
the top of the bun on burgers and
serve. Serves 4.
Our classic
burgers
contain a
mixture of
beef and
pork
Texas Steer Burger
4 Denninger’s 100 Mile
Ontario Angus Burgers
4 egg buns, split and toasted
1 8oz package Ontario
mushrooms
1 tbsp C&B Worcestershire sauce
1/4 cup Stubbs Honey Pecan
BBQ Sauce
2 tbsp olive oil
2 tsp Denninger’s Dijon mustard
4 thin slices Emmi Gruyère
cheese
Very Lazy Caramelised
Onions
Boston bibb lettuce,
for topping
Salt and pepper
Grill the burgers according to
directions on the box.
Meanwhile, heat 2 tsp olive oil in a
large skillet over medium-high heat.
Add the mushrooms and cook
2 minutes. Add the Worcestershire
sauce and carmalised onions and
cook until the mushrooms are
tender, about 2 more minutes.
Season with salt and pepper and
remove from the heat.
Combine the honey BBQ sauce and
mustard in a small bowl and set aside.
Top each patty with 1 slice of Gruyère
cheese, and cover the grill to melt
the cheese, about 1 minute. Place the
burgers on the buns, top each with
¼ of the mushroom mixture, a
teaspoon of the BBQ sauce/mustard
mixture, a piece of lettuce and the
top of the bun. Seves 4.
10
11

The Merlot Burger
4 Denninger’s Red Box Prime
Rib Burgers
4 onion buns,
split and toasted
4 slices Sartori BellaVitano
Merlot Cheese
4 tbsp Denninger’s Truffle Pesto
4-8 slices Prosciutto di Parma, thinly
sliced
arugula, for topping
BURGER BAR
Grill the burgers according to
directions on the box.
Top each patty with 1 slice of cheese,
and cover the grill to melt the cheese,
about 1 minute. Place the burgers on
the buns, top each with a tablespoon
of pesto, a slice or two of prosciutto,
arugula and the top of the bun.
Serves 4.
The Gobbler
4 Denninger’s Red Box
Turkey Burgers
4 Boulart Burger Buns, split
and toasted
8 slices Denninger’s Side Bacon,
fried crisp
½ cup Président Feta Cheese
Spread
Denninger’s Sun-Dried
Tomatoes, thinly sliced
2 cloves garlic, crushed
Boston bibb lettuce,
for topping
Grill the burgers according to
directions on the box. Mix feta, garlic
and sun dried tomato together.
Place burgers on buns and top with
bacon, feta mixture and lettuce. Place
the top of the bun on burgers and
serve. Serves 4.
Denninger’s Red Box Burgers are made from local, high quality meats
and mixed according to traditional recipes. Making the burgers in small
batches ensures the best quality and freshness that continually brings
our customers back for more. Six flavours to choose from.
12
13

Grilled AsianPork Belly Kebobs
2 lbs Denninger’s Pork Belly,
cut into 2 cm pieces
½ bottle Uncle Dougie’s Kung
Fused Asian Marinade
QUICK TIP:
Dip into Uncle
Dougie’s Tomato
Heaven Small
Batch
Ketchup
Sriracha Glazed Chicken Sticks
with Coconut Rice
4 air chilled Ontario
chicken breasts
6 tbsp Kikkoman Sriracha Glaze
3 tbsp olive oil
1 clove garlic, crushed
1 large red chili,
finely chopped
225 g Lundberg Long Grain Rice
1 onion, finely chopped
1 can Thai Kitchen
Coconut Milk, 400 ml
cilantro, finely chopped
6 wooden barbeque sticks,
soaked in water for
20 minutes
KEBOBS
Soak skewers in cold water for 30
minutes. Place pork into a shallow
bowl. Pour marinade over pork and
toss to coat evenly. Cover and
refrigerate for about 3 hours.
Preheat grill to medium-high. Drain
pork, reserving marinade. Thread
pork onto skewers. Barbecue kebobs
for about 8 minutes, turning and
basting with marinade often, or
until cooked through.
Garnish with lime zest and/or
cilantro leaves. Serves 6.
Cut the chicken into bite sized pieces,
and thread onto the wooden kebob
sticks. Mix together the glaze, crushed
garlic, half of the chili and 2 tbsps of
olive oil, pour a little of the dressing
over the chicken sticks to lightly coat,
and reserve the remainder. Marinate
for at least 20 minutes.
Heat the remaining oil in a large
saucepan, add the onion and the
remaining chili, soften over a low
heat. Add the rice and stir, pour in
the coconut milk, fill the can with
water and add, stir and simmer for
20 minutes, stirring at regular
intervals until the rice is cooked.
Cook the chicken skewers on the
barbeque approximately 15-20 minutes
until cooked through, turning at
regular intervals.
Drizzle the reserved dressing over the
chicken skewers and rice, and garnish
with cilantro. Serves 6.
14
15

Lamb Koftka with Feta Dip
KEBOBS
1 lb Ontario Ground Lamb
4 cloves garlic, crushed
1 tsp kosher salt
3 tbsp onion, grated
3 tbsp fresh parsley, chopped
1 tbsp ground coriander
1 tsp ground cumin
¼ tsp each ground allspice,
cayenne pepper, ground
ginger, ground black pepper
¼ tbsp ground cinnamon
12 bamboo skewers, soaked in
water for 30 minutes
Feta Dip
1 cup Krinos Sheep’s Feta Cheese
½ cup sour cream
½ cup plain yogurt
2 cloves garlic, peeled
¼ tsp salt
Chicken Souvlaki with Tzatziki
4 Denninger’s boneless, skinless
chicken breast
1 bottle Garlic Expressions Marinade
1 small onion, sliced
4 Naan breads
2 medium tomatoes, sliced
Wooden barbeque sticks,
soaked in water for 20 mins
Tzatziki
113 g Woolwich Chevrai, Tzatziki
¼ cup sour cream or
crème fraiche
½ seedless cucumber peeled
and finely diced
1-2 tbsp milk
1 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh garlic, chopped
1 tbsp shallot, chopped
sea salt & fresh ground pepper
Mix the lamb, onion, garlic, salt and
all of the herbs and spices in a mixing
bowl until well blended. Form the
mixture into 28 balls. Insert a skewer
into each ball, and flatten the balls into
a 2-inch oval. Place the koftkas onto
a baking sheet, cover, and refrigerate
at least 30 minutes, or up to 12 hours.
Preheat grill for medium heat, and
lightly oil the grate. Grill the skewers,
turning occasionally, until the lamb
has cooked to your desired degree
of doneness, about 6 minutes for
medium.
Feta Dip
Pulse all ingredients in food processor
until garlic is minced. Season with salt
and pepper. Serves 6.
Preheat grill for medium-high heat.
Cut the chicken in 1 1 /2 inch pieces
and marinate a minimum of two
hours or overnight. Thread onto
skewers alternating with onion slices.
Lightly oil grate. Cook for 10 to 15
minutes, or to desired doneness,
turning skewers frequently for even
cooking. Remove meat from
each skewer on to the
middle of a Naan bread.
Top with tomato slices
and Tzatziki.
QUICK TIP:
Can also be
made using pork
tenderloin
Tzatziki
Place cucumber in a colander,
sprinkle with salt, stir and let drain
for 15 minutes. Blend the sour cream
and chevrai cheese. Add in milk until
desired consistency is reached.
Mix in cucumbers, herbs, shallots,
salt and pepper. Serves 4.
16
17

C luck & Squeal Chicken
1 whole chicken
1 can King Brewery Pilsner, half full
Cluck & Squeal All Purpose
Seasoning & BBQ Rub
ENTRÉES
Preheat grill to medium-high heat,
(375°F).
Discard giblets and neck. Rinse chicken
under cold running water, drain and
pat dry. Fit chicken over the beer can
with legs side down. Sprinkle chicken
liberally with rub.
Place the chicken on the can, directly
on the preheated grill. Close the lid
and barbeque for about 1 hour and
15 minutes or 180°F at the thickest part
of the thigh. Remove chicken from
the grill and the can. Cover with foil,
and allow to rest in a warm oven for
10 minutes before slicing. Serves 3-4.
Pork Back Ribs with Apple Cider Glaze
2 racks Denningers Baby Back Ribs
(about 4 pounds total)
Bone Suckin’ Seasoning
& Rub
Apple Cider Glaze
1 cup Thornbury Cider
1
/3 cup Kuehne Apple
Cider Vinegar
½ cup brown sugar
¼ cup Greaves Apple Jelly
¼ cup thinly sliced ginger
1 tsp red pepper flakes
½ tsp dry mustard
2 cloves garlic, minced
¼ tsp salt
Season both sides of ribs with rub.
Place ribs in a large baking tray, meat
side up. Place foil over tray to cover and
seal foil tightly to sides. Bake ribs
for approximately 3 hours.
About 15 minutes before ribs are done,
put all glaze ingredients in a sauce pan.
Heat to boiling over medium-high
whisking constantly. Boil 1 minute.
Prepare outdoor grill for direct grilling
over medium heat. Remove ribs from
oven. Carefully pull back foil to expose
ribs. Drain off any liquid in pan. Brush
ribs with apple glaze. Place ribs on grill,
and cook 12 - 16 minutes, turning ribs
occasionally and brushing often with
glaze. Serves 4.
QUICK TIP:
No time for
glaze? Use Bone
Suckin’ BBQ
Sauce
18
19

ENTRÉES
100 Mile Grilled Bourbon Steak with
Horseradish Cheddar Butter
It’s easier than you think!
Denninger’s New York Strips don’t need any marinade
when cooked properly. Have your Denninger’s butcher
cut the steaks 1-1½ inches thick leaving only ½ inch of fat.
½ cup Stubb’s Hickory Bourbon
BBQ Sauce
3 tbsp bourbon (optional)
3 tbsp Inglehoffer Cream Style
Horseradish
1 tsp Inglehoffer Stone
Ground Mustard
2 tbsp honey
1 large shallot, finely chopped
1 tbsp fresh thyme, chopped
4 Denninger’s 100 mile
strip loin steaks
ground pepper
salt
Horseradish
Cheddar Butter
½ cup Stirling Unsalted Butter
½ cup Bothwell Horseradish
Cheddar, grated
1 tbsp parsley, chopped
Enjoy With King
Brewery Dark Lager
Prepare your grill for direct high
heat cooking.
In a small sauce pan, combine
hickory bourbon BBQ sauce, bourbon,
horseradish, mustard, honey, shallot,
and thyme. Cook over high heat until
it reaches a boil, then reduce to a
simmer. Stir frequently for 5-8 minutes
until reduced to half. Remove from
heat.
Sprinkle steaks with salt and pepper,
and brush with sauce. Lightly oil your
grates. Grill the steak for 6-8 minutes
for medium-rare, turning once and
brushing with sauce again. Remove
from the grill and let rest for 5 minutes.
Thinly slice the steak on the diagonal
and serve with Horseradish Cheddar
Butter. Serves 4.
Bring butter to room temperature.
In a small bowl combine butter,
cheese and parsley. Spread it out
on a sheet of saran wrap and roll
into a log and refrigerate. When
steaks are ready to serve, garnish
each stake with one or two ½ inch
slices of the butter. Chill the
remaining butter for another time.
Can be stored in refrigerator
for 2 weeks.
20
21

ENTRÉES
Steak El Gaucho
Steak El Gaucho
3 lb Denninger’s Picanha Steak
Chimichurri
1 cup fresh, flat leaf parsley,
chopped
3 cloves garlic, minced
1 tsp salt
½ tsp freshly ground pepper
½ tsp chili pepper flakes
2 tbsp fresh oregano leaves
2 tbsp shallot or onion, minced
¼ cup olive oil
2
/3 cup sherry or red wine vinegar
IN A HURRY?
Use Gaucho
Ranch Chimichurri
Sauce or
Denninger’s Red
Chimichurri
Sauce
Score the fat cap in diamonds, like
a ham, to prevent it from curling.
Cut the meat into thick steaks.
Add all chimichurri ingredients to a
shallow bowl just large enough to
hold the steaks on one layer. Mix well.
Set aside 2 /3 cup of the sauce.
Add the steaks to the bowl, coating
both sides with chimichurri. Cover and
refrigerate for a minimum of 2 hours or
up to 6 hours, turning occasionally.
Place each steak on the direct heat of
a prepared hot grill with the fat side
up. Sear the underside and the outer
two sides for a few minutes each. Turn
the steaks fat-side down, moving them
away from the hottest part of the grill
to avoid over-cooking. Grill to desired
doneness.
Before serving, remove any of the
remaining fat layer, and let the steaks
rest for at least 5 minutes. Slice across
the grain. Serve with the reserved
chimichurri drizzled over the top.
Serves 4-6.
Enjoy With
King Brewery P ilsner
22
23

C offee Crusted Steak
with Spicy Mole Sauce
2 1 inch thick Denninger’s
T-bone steaks, 12 oz each
kosher salt, to taste
freshly ground black pepper,
to taste
¼ pkg Kicking Horse ground coffee
½ tbsp olive oil
Spicy Mole Sauce
1/4 lb dried ancho chiles,
stemmed and seeded
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tsp dried oregano
4 oz Rausch Equador Dark
¼ cup
½ cup
½ tsp
½ tsp
Chocolate (75% cocoa)
Nuts to You almond butter
chicken broth
cinnamon
cumin
IN A HURRY?
Denninger’s
Coffee Chipotle
Mole available
in store
ENTRÉES
Season steaks with salt and pepper
and then rub with with ground coffee.
Brush grill lightly with olive oil. Place
steaks on a hot grill. Cook for three
minutes then flip steak and cook
for an additional 3 minutes or until
done to your liking.
Let rest on a plate covered with foil
for 5 minutes. Serve with Quick Spicy
Mole Sauce. Serves 2
Soak the chilies in 1 cup of hot water
for 15 minutes. Drain and set aside.
In a skillet, heat the oil over medium
heat, sauté the onions until translucent,
about 3 minutes. Add the garlic and
sauté another 2 minutes. In a blender,
combine the onion, garlic, chilies,
almond butter, oregano cumin,
cinnamon and chicken stock. Blend
until very smooth. Transfer to a
medium sauce pan and bring to a boil
over high heat. Once boiling, reduce
the heat to medium, cover and simmer
20 minutes. Add the chocolate, stirring
until chocolate is melted and the sauce
is smooth.
Grilled Delmonico Steak
4-10 oz Denninger’s Rib-Eye
Delmonico Steaks
1 bottle Delmonico’s 1837
Steak Sauce
olive oil
Prick steaks on both sides with a fork,
and place in a shallow container with
a lid. Pour sauce over steaks, cover and
refrigerate at least 3 hours or overnight.
Preheat grill to medium heat. Remove
steaks from marinade, and discard the
marinade. Lightly oil the grilling surface
with olive oil, and place steaks on the
grill. Sear 4-5 minutes each side on
direct heat. Move to indirect heat and
cook until desired doneness. Serves 4.
24
25

ENTRÉES
Tomahawk Steak with Jerk Marinade
2 Canadian Beef
Tomahawk Steaks
½ bottle Sable & Rosenfeld
Tipsy Jerk Sauce
QUICK TIP:
Serve with
Emelia Mango
Chutney
Trim excess fat from each steak,
and marinate with jerk sauce in an
air tight container in the refrigerator
for a minimum of 2 hours, turning
occasionally. Remove steaks and bring
to room temperature, 20 minutes
prior to grilling. Preheat grill to hot.
Lay steaks over hottest grill grates and
sear 4-5 minutes per side, turning ¼
turn after 2 minutes. Move steaks to
cooler, indirectly heated grill grates and
cook until desired internal temperature
is reached, flipping once every 5-10
minutes using tongs. Grill to 145°F for
medium-rare, 155°F for medium and
165°F for medium well. Remove steaks
from grill and tent with tin foil for 5
minutes, allowing meat to reabsorb its
juices. Each steak serves 2-3 people.
Enjoy With King
Brewery Vienna Lager
Sable & Rosenfeld Tipsy Jerk
The ‘just right’ jerk sauce, ideal for grilling or as a marinade. Full of
heat and flavour with just a touch of Jamaican Rum that makes it
a great change from the ordinary.
26
27

SALADS
Quinoa Salad with Citrus Vinaigrette
1 cup Bob’s Red Mill White Quinoa
2 cups water
1 ½ cups cooked edamame, shelled
2 mango, peeled, pitted
and chopped
2 ripe avocados, chopped
¼ cup red onions, sliced thin
2 cups arugula
3 tbsp cilantro chopped
salt and freshly ground
black pepper
Citrus Dressing
3 tbsp Maille Sherry Vinegar
1 tbsp Maille Creamy
Dijon Mustard
1/3 cup olive oil
1 tbsp lime juice
1 tbsp orange juice
1/8 tsp fresh ginger, grated
Rinse quinoa. Add water and quinoa
to a medium saucepan and bring to
a boil over medium heat. Boil for
5 minutes. Turn the heat to low and
simmer for about 15 minutes, or until
water is absorbed. Remove from heat
and fluff with a fork. Set aside to cool.
Make the dressing while the quinoa
cools. In a small bowl, whisk together
all dressing ingredients and set aside.
In a large bowl, combine cooled
quinoa, edamame, mango, avocado,
onions, and arugula. Gently toss. Pour
the dressing over the quinoa salad and
stir to combine. Garnish with cilantro
and season with salt and black pepper,
to taste. Serve at room temperature
or chilled. Serves 4.
Enjoy With Thornbury
Apple Cider
QUICK TIP:
Try sprinkling
with Woolwich
Feta Crumble
28
29

Banoffee Trif le
2 cups 35% whipping cream
2 tbsp icing sugar
1 cup Gaucho Ranch
Dulce de Leche
1 bag St Michel Madeleines
Mini Sponge Cakes
3 - 4 bananas, sliced
¼ cup brandy or coffee liqueur
(optional)
cocoa powder
Key Lime P ie
Crust
400 g pkg McVitie’s Digestive
biscuits
¼ cup Stirling unsalted
butter
Lime Curd Filling
1 cup sugar
¼ cup butter
3/4 cup fresh Key lime juice
1 tbsp lime zest
2 eggs, beaten
Meringue Topping
4 egg whites
1 cup sugar
½ tsp cream of tartar
Garnish
1 bag Hippie Snack
Coconut Chips
DESSERTS
Whip cream together with icing sugar
in a bowl until fluffy.
Place dulce de leche in a glass measuring
cup. Microwave for 30 seconds or until
sauce is pourable. Stir until smooth.
Place half of the sponge cakes in the bottom
of a large glass serving bowl. Sprinkle half
of the brandy or liqueur evenly over cake.
Drizzle with half of the heated dulce de
leche. Layer half the bananas over cake.
Top with ½ of the whipped cream.
Repeat layer with remaining cake, brandy
or liqueur, dulce de leche and bananas.
Spoon remaining whipped cream over
top of trifle. Top with a dusting of cocoa
powder. Cover and refrigerate until ready
to serve.
Preheat oven to 300°F.
Crush enough biscuits in a blender to fill
2 cups of biscuit crumbs. Melt the butter
and mix it with the crumbs. Press mixture
firmly into a 9” pie pan.
For filling, stir sugar, butter, lime juice,
lime zest in the top of a double boiler
over medium-high heat until butter melts.
Mix 2 tablespoons hot lime mixture into
the eggs and stir to blend. Reduce heat
to medium and simmer. Slowly whisk egg
mixture into the lime mixture. Cook until
lime mixture thickens, 20-25 minutes.
Cool. Pour filling into crust.
Put meringue ingredients into a kitchen
mixer with beater attachments and whip
on high speed until firm peaks are formed.
Top pie with meringue and spread out over
entire surface; using a spoon to form peaks.
Bake for 25-30 minutes. Remove from
oven and let stand for 15 minutes at room
temperature. Refrigerate until fully cooled.
Serve chilled. Garnish with coconut chips,
just before serving.
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COCKTAILS
Pomegranate Raspberry Iced Tea
1 litre water, boiled
2 bags Twinings Pomegranate
Raspberry Tea
sugar (optional)
fresh Raspberries
Bring water to a boil, and pour
over tea bags as soon as the water
reaches a boil.
Steep for 3-5 minutes. Sweeten to taste.
Cool and pour over ice. Garnish with
fresh raspberries.
For variations add your choice
of the following:
• squeeze of fresh lemon
or lime juice
• pomegranate juice
• reduce boiled water to half
and when cool add ½ litre
of sparkling water
• sweeten with agave syrup
Easy Summer Caesars
1 bottle Uncle Dougie’s Caesar Mix
1 cup vodka
celery salt
8 slices lime
8 small stalks celery
In a large pitcher, combine Caesar mix
and vodka. Pour into glasses that
have been rimmed with celery salt.
Garnish with celery, lemon or lime
slices, olives or cherry tomatoes.
TRY:
Sable and
Rosennfeld
Cocktail
Stirrers
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Hamilton
284 King St. E.
905-528-8468
Jackson Square
2 King St. W.
905-525-9641
OUR LOCATIONS
Mountain
1289 Upper James
905-389-4113
Burlington
699 Guelph Line
905-639-0510
Stoney Creek
826 Queenston Rd.
905-662-5237
Oakville
2400 Lakeshore W.
905-827-3717
www.denningers.com