Rhubarb Lemonade
Normally when your face is red you are feeling bashful or embarrassed. But today, and for the next week as a lead up to Canada Day, my face will be wearing very patriotic red (and white) from licking my lips while enjoying a myriad of red (and white) dishes. I am resurrecting my challenge of last year where I created a menu from start from to finish using red and white ingredients. I am always up for a challenge and creating a menu based on a theme is a blogging challenge I relish. My friend Joan of FOODalogue is always cooking in colour too. I challenge you to come up with a menu using the colours of your own countries flag. Let's show some national pride here! What menu would you come up with using the colours of your own flag?
Canada's 144th birthday is fast approaching on July 1st. For many this is just another long weekend but Canada Day is an opportunity to gather in every community from coast to coast to coast to celebrate the vision of our ancestors. We celebrate with community events, backyard barbecues, family picnics and plenty of fireworks in each and every community across the country. Canada is a melting pot of cultures, sights and sounds and is steeped in history. As a Canadian I hope I have shared a glimpse into our passion for food over the past 4 years of blogging with local ingredients thrown in for good measure.
This year not only will we be wearing red and white T-shirts and sun hats at the MTBT household (the colours of the Canadian flag), but, we will also be enjoying red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show!! Last years patriotic menu consisted of a Tomato Salad with Pickled Shallots and Goat Cheese Crouton , Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp, Baby Scallops Ceviche in Radicchio Cups, Red and White Potato and Radish Salad, Halibut with Grilled Red Pepper Harissa and a finale of Raspberry Tiramisu.
Of course you don't have to be Canadian to enjoy these summertime favourites. You just have to have a love of good food which as bloggers I know you do!!!Each recipe uses fresh local ingredients and celebrates our local producers and farmers. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I can't think of a better way to celebrate Canada or any country in the world than to take pride in what we have to offer from coast to coast.
To start us off I am offering a refreshing drink to quench your thirst. If you are over the age of 19 you can add a little vodka or tequila as you watch your steaks grill on the barbecue! What better way to start our menu than with a beverage made with tart seasonal rhubarb from our very own Canadian Living magazine!
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**Rhubarb Lemonade**
recipe from Canadian Living
2 cups (500 mL) chopped rhubarb
3/4 cup (175 mL) granulated sugar
2tsp (10 mL) grated lemon rind
1/2cup (125 mL) lemon juice, (approx 3 lemons)
2 cups(500 mL) ice cubes
10 lemon slices
In large saucepan, stir together rhubarb, sugar, 3/4 cup (175 mL) water and lemon rind; bring to boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes.
Remove from heat; stir in lemon juice. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, mix syrup with 5 cups (1.25 L) water; stir in ice to chill. Garnish with lemon slices.
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You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
To start us off I am offering a refreshing drink to quench your thirst. If you are over the age of 19 you can add a little vodka or tequila as you watch your steaks grill on the barbecue! What better way to start our menu than with a beverage made with tart seasonal rhubarb from our very own Canadian Living magazine!
**Rhubarb Lemonade**
recipe from Canadian Living
2 cups (500 mL) chopped rhubarb
3/4 cup (175 mL) granulated sugar
2tsp (10 mL) grated lemon rind
1/2cup (125 mL) lemon juice, (approx 3 lemons)
2 cups(500 mL) ice cubes
10 lemon slices
In large saucepan, stir together rhubarb, sugar, 3/4 cup (175 mL) water and lemon rind; bring to boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes.
Remove from heat; stir in lemon juice. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, mix syrup with 5 cups (1.25 L) water; stir in ice to chill. Garnish with lemon slices.
You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
