Turmeric Ginger Juice Shots

Turmeric Ginger Juice Shots – Candy Coated Culinista

Now that I have found the right way to consume turmeric I want it all the time.

Yield/Serving: makes 12 (2 once) bottles
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

From: Preservation Pantry – Modern Canning

Ingredients
• 4 cups orange juice (from 15 medium oranges)
• 1 cup fresh lemon juice (from about 6 medium lemons)
• 1” piece ginger, peeled, minced
• 1” piece turmeric, peeled, minced
• 1 tbsp local honey
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Slice fruit in half and juice.
3. Mince ginger and turmeric.
4. Place juice, ginger, turmeric, honey, cayenne pepper and black pepper in a stainless steel saucepan.
5. Once boiling turn heat down to low and steep for 5 minutes.
6. Place contents into a blender and blend for 3 minutes until no peels or pulp can been seen.
7. Strain the contents of the blender through a sieve and pour into a heat resistant container to cool down.
8. At the filling station keeping the jars and juice hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
9. Wipe each rim and secure lids.
10. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.

Tips
• I have ginger and turmeric in my smoothies daily so I doubled the amount of it because I am used to these ingredients.
• Wear gloves when working with turmeric as it can stain counters, skin and clothes. I never need to do this of have an issue; but just take note.

Please Enjoy

My thoughts
Since I’m such a turmeric and ginger fan I doubled up on those two ingredients because I can tolerate them easily. This is a very spicy juice and the cayenne and black pepper adds a real extra unexpected but great kick. I enjoyed my shots straight or I put them in my daily smoothie to get those anti-inflammatory benefits. I wish I had doubled this recipe; but it just means I have to make this again soon.

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Vanilla Bean Lemonade with Fruit Nectars

Vanilla Bean Lemonade with Fruit Nectars – Candy Coated Culinista

I never pass up a chance to have lemonade when I see it on the menu and now I can have this interesting lemonade at home.

Yield/Serving: 6 pints
Prep Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Preservation Pantry – Modern Canning

Ingredients
Lemonade

• 7 cups fresh lemon juice (from about 35 medium lemons)
• 1 vanilla bean
• 2 tsp almond extract (option instead of vanilla)
• 1 ½ cups granulated sugar
Mango Nectar
• 1 mango, peeled and chopped
• 1 cup of water
Guava Nectar
• 3 Guava, peeled and chopped
• 1 cup of water

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Wash lemons under cold running water.
3. Roll lemons on the counter back and forth and pressing slightly.
4. Peel off rinds with a sharp knife.
5. Cut lemons in half and juice.
6. Cut vanilla bean in half from top to bottom and scrape the insides of the pod with a sharp knife saving the seeds.
7. Using a large stainless steel pot add lemon juice, 3 cups of water, sugar and vanilla bean pod and seeds.
8. Cook over medium heat until sugar has dissolved, stirring occasionally for about 5 minutes.
9. Pour liquid tough a fine meshed sieve into a heat resistant pitcher.
10. At the filling station keeping the jars and lemonade hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
11. Wipe each rim and secure lids.
12. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.
13. Remove jars and place on a tea towel and let rest for 24 hours, then check seal and label.
14. When serving lemonade add at a ratio of 1:1 or lemonade to water or sparkling water or sparkling wine.

Tips
• Use room temperature lemons to extract the most juice.
• If you don’t have a vanilla bean substitute with 2 tsp of vanilla extract.
• Save leftover lemons to stuff inside a chicken to roast.
• Use almond extract instead of vanilla
• Make fruit nectars to give some options like mango, guava, pineapple, peach watermelon or any seasonal fruits

Please Enjoy

My thoughts
Right now I am really into mango lemonade and watermelon lemonade. This will be a great base recipe to add my favourite fruits or even make this as a hard lemonade with vodka. I’m not fond of canning because there is just a lot of product and chances are I would be bored of the item no matter how long it was around the house. However; I wanted to give this a chance as I never tire of lemonade and I can change it up. I made some mango and guava nectar to give some options and I split the recipe and used almond extract as an option also. This is a recipe that you really can’t go wrong with and this is why I love it so much. I felt that the sugar level may have been too much; but it was the perfect amount as once you add the water the lemonade still is more sour than sweet. Canning really isn’t for everyone and I’m one of those people; if I can half batch or ¼ batch a recipe I will to make it work for me.

Dole Whip

Dole Whip – Candy Coated Culinista

What in the world is a Dole Whip and why is it only at Disneyland and Disney World? Dole Whip is a soft serve or float consisting on pineapple created by the Dole food company in 1986 and I need to try this.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 cups frozen pineapple chunks
• 1 frozen banana, cut into chunks
• ½ cup unsweetened coconut milk
• Fresh pineapple wedge, if desired

Assembly
1. Using a blender, blend pineapple, banana and coconut milk until very smooth.
2. Pour into glass and decorate with pineapple wedge.

Please Enjoy

My thoughts
When I heard dole whip I was immediately curious and wanted to make a version of my own. Now I don’t eat much ice cream and I haven’t really ever enjoyed a float; but a smoothie I’m all for and making the Dole whip into a smoothiesque consistency treat is right up my alley. Pineapple has always be one of my favourite fruits so trying this Disneyland essential was a no brainer for me and I will be making this again and again.

Cinco de Mayo

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.

Caribbean Christmas Sorrel

Caribbean Christmas Sorrel - Candy Coated Culinista

Caribbean Christmas Sorrel – Candy Coated Culinista

This is my absolute favourite Christmas drink. Once the Christmas season is upon us I know I’m getting Sorrel and I’m elated. Sorrel is made from sorrel leaves; which are from the hibiscus family and with its deep, rich red colour it just screams Christmas to me. Not to mention all of those other Christmas spices.

Yield/Serving: 9 cups
Prep Time: 5 min.
Cook Time: 20 to 25 min.
Difficulty level is: Easy

Ingredients
• 1 cup sorrel leaves
• 9 cups water
• 1 hand of peeled ginger, cut into pieces
• 1 cinnamon stick
• A few cloves
• 2 star anise
• 1 cup cane sugar, to taste
• Lemon to taste

Assembly
1. Place all the ingredients except the sugar and lemon into a large pot and bring to a boil covered.
2. Reduce to low heat and let simmer for 20 to 25 minutes.
3. Remove from heat to allow to steep for a few hours.
4. Strain away the solids and add sugar and lemon to taste.
5. Chill and serve with ice.

Please Enjoy

My thoughts
I have tasted two types of Sorrel: the Bajan (Barbados) way; which I am accustomed to and more recently the Jamaican way which a lot of the time has Rum added to it; but I have only enjoyed the rum-free version to date. Both islands ways taste great in their own right; the Bajan having more of that Christmas smell and so dark and dense when the drink is put up to the light, no light is getting through. On the other hand the Jamaican way has a lot more ginger and the addition of orange peel and the drink is not as dense. So when I made my first attempt at this I did a combination of both recipes. This tasted alright to me I was really hoping for it to taste like the originals; but it tasted like a Caribbean Canadian version if you will. I think I watered it down too much. I did get my Bajan & Jamaican recipe originators to taste it and they said it tasted good. I will say it tasted better over the next few days as the ingredients blended more and I will definitely add less water next time.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

Drink Diaries: Chachago Toronto

Food Diaries: Chachago - Candy Coated Culinista

Food Diaries: Chachago – Candy Coated Culinista

Location: 3 Elm Street, Toronto, Ontario, M5G 1H1
Hours: Everyday: 11 am – 11pm
Website: http://www.chachago.ca/

Another Tea shop has opened up in Toronto and I can say I have enjoyed my second Asian style tea. Chachago is a part of the Taiwanese tea culture with a promise of a great cup of tea with quality ingredients. Milk teas, fresh fruits, fresh milk, salted whip and other beverages are available. I was quite surprised at all the beverage options and I just decided to go the safe route and select a drink that I could see a picture representation of. You can select three different ice levels and three different sugar levels. I choose the Sicilian Orange made with Sicilian oranges and passion fruit with regular ice and sugar. I enjoyed my tea a lot and the atmosphere of the restaurant was relaxed with a constant stream of K Pop Music Videos playing on the TV. I could smell a taste the fragrance of the oranges and passion fruit and see the actual fruit which I appreciated. Everything at my table looked quite tasty and I could have easily seen myself having almost anything on the menu except the chocolate items. I will be visiting again for sure and prices range from $4.50 to $6.20. There is also punch card where you get 10% off your next visit after you purchase your first drink.

Top picks at Chachago are: Strawberry ice smoothie, Chachago bubble milk tea, Taiwan taro milk tea, Passionfruit rocket, Green bean ice smoothie, Grapefruit green tea, Mango aloha, Ice cream chocolate, Cranberry aloha green tea, Sicililian orange, Black tea milk cap and kiwi ice smoothie. There is something on the menu here for every flavour palette.

Tea Diaries: Infuse Cafe

Tea Diaries: Infuse Café - Candy Coated Culinista

Tea Diaries: Infuse Café – Candy Coated Culinista

Location: 3 Gerrard Square Mall – Main Floor – 1000 Gerrard Street East, Toronto, Ontario M4M 3G6
Hours: Monday – Friday: 10am – 9pm; Saturday: 9:30am – 6pm; Sunday: 11am – 6pm;
Website: http://www.infusecafe.ca/

I was invited to my first instameet up and got introduced to Infuse Café’s at their second location in Gerrard Square. I had actually browsed the café for a quick moment on Boxing Day when shopping; but I didn’t have a moment to grab a tea; but a this launch party I got to learn all there is to the Infuse Café. Infuse Café combines organic and fair trade ingredients with industry leading technology; which results is a one of a kind tea experience. Rich, bold and robust flavours are layered using the RAIN technology. If you have ever had a tea that smells when you open up a container; but then the tea doesn’t really taste of that fruit anymore when you drink the actually tea – this is your new cafe. RAIN technology is the Reverse Atmospheric Infusion technology that uses vacuums to remove the air that is trapped in organic materials cellular structure; this result in a more flavourful tea profile. The Bkon Craft Brewer is a machine that uses the RAIN technology to give the purist cuppa. This machine costs $14,000 – $16,000 totalling $22,000 total including the technician flying in from San Francisco and installing the machine. Infuse Café has the only 4 Bkon Craft Brewers in the area and has exclusivity on the device for the next 4 years.

Tasting for the night included blueberry hibiscus ice tea and infuses signature coffee iced. Each tea takes about 120 seconds to make and a special algorithm is used to make each tea; which is steeped just under the boiling temperature to not scorch the teas leaving resulting in a harsh flavour. These machines can also create alcoholic drinks and it takes out the alcohol flavour and ups the value and taste; and if you are a coffee lover more caffeine is extracted than the normal brewing process.

A tea demo was provided by World Tea Podcaster TJ Williamson showing steeped and un-steeped processes. This gave us all some insight into the art of Japanese tea making and I will add this podcast to my feed.

At both locations Cecelia’s Cheesecakes are the perfect treat to accompany your tea. The cheesecakes are light and airy with a hint of cheese. Each is beautifully decorated and I think Japanese style cheesecake may be the way to go for me regarding cheesecakes.
I went back yesterday to try two more teas which were the customer favourite White Peach Blossom tea and the Tropical Crimson which reminds me of Caribbean sorrel with is vibrant deep red hue. I enjoyed my hot tea unsweetened and it tasted delicious. It was light and I could smell the peach. The iced tea had very little ice in it which was great as the tea wasn’t watered down.
Loose leaf tea and tea sets are also on sale and the barista’s couldn’t be any more friendly or helpful. I think I have found a new tea shop in my neighbourhood to frequent. The beverages whether tea or coffee hot or iced is rich, strong, robust, bold and flavourful but not overpowering; it just taste pure.

Tea Diaries: Infuse Café - Candy Coated Culinista

Tea Diaries: Infuse Café – Candy Coated Culinista


Tea Diaries: Infuse Café - Candy Coated Culinista

Tea Diaries: Infuse Café – Candy Coated Culinista

Tea Diaries: Infuse Café - Candy Coated Culinista

Tea Diaries: Infuse Café – Candy Coated Culinista

Cecelia's Cheesecakes  - Candy Coated Culinista

Cecelia’s Cheesecakes – Candy Coated Culinista

World Tea Podcast  - Candy Coated Culinista

World Tea Podcast – Candy Coated Culinista

Dia de Muertos: Spiked Mexican Hot Chocolate

Spiked Mexican Hot Chocolate - Candy Coated Culinista

Spiked Mexican Hot Chocolate – Candy Coated Culinista

Dia de Muertos or Day of the Dead is a Mexican holiday celebrated to remember your friends and family who have passed on. Now I don’t need a special day to remember my mom or any of my loved ones who have gone on to a better place; but I do like the idea of this day as people celebrate the lives that the dead lived and it’s not about grieving. I have been looking for Mexican chocolate for over a year now, but I wasn’t going to make a trip or purposefully look for a Mexican grocery store in Toronto. I was shopping in the Detox Market and found Mexican Chocolate here of all places and that means I can make my spiked Mexican hot chocolate.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Hot Chocolate
• 3 cups 2% milk
• 2/3 oz tequila
• Chipotle chocolate bar, chopped into pieces
• 2 tbsp Dutch-processed Cocoa powder
Whipped Topping
• 1/2 cup heavy cream
• Cinnamon, garnish
• Nutmeg, garnish
• Cayenne pepper, garnish
• Shaved chocolate, garnish
• 2 cinnamon stick, garnish

Assembly
Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the tequila and chocolate pieces and combine until melted and frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream.
4. Top with whipped cream and grate cinnamon, nutmeg, cayenne pepper, chipotle chocolate and put a cinnamon stick in.

Please Enjoy

My thoughts
This had some heat thanks to the chipotle and cayenne on my lips which I enjoyed. On a cold night curled up watching a movie this is a great a different spin on a traditional hot chocolate.

G is for … Grapefruit Pomegranate Cocktail

G is for … Grapefruit Pomegranate Cocktail  - Candy Coated Culinista

G is for … Grapefruit Pomegranate Cocktail – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 3 grapefruits, freshly squeezed
• 1 lime, freshly squeezed
• 2 oz. Vodka
• 1/3 cup pomegranate seeds
• Ice

Assembly
1. Squeeze grapefruits and lime into pitcher and ensure no seeds get through using a strainer.
2. In two glasses pour some pomegranate seeds and muddle.
3. Pour in 1 oz. Vodka into each glass.
4. Put ice into each cup and pour grapefruit juice overtop.

Tips
• Decorate with grapefruit wheel or rind swirls or lime wheel or rind swirls

Please Enjoy

My thoughts
Two of my favourite fruits combined into an adult beverage; how could it go wrong. It didn’t and I loved the refreshing taste this had.

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