Okanagan Spirits Craft Distillery is Western Canada’s oldest craft distillery, using 100% locally grown fruits and grains to make premium, world-class spirits. BC’s original harvest-to-flask distillery now offers a selection of more than 25 internationally awarded spirits, including their signature raspberry liqueur. We were impressed with it’s natural flavour and aroma; it tasted like fresh picked raspberries – with a punch!

Raspberry Mango Mimosas

2015-12-07 22:34:31

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By the Glass

1. 2 oz mango juice
2. 1 oz Okanagan Spirits Raspberry Liqueur
3. 2 oz Prosecco
4. Raspberries to garnish

By the Pitcher

1. 2 1/4 c mango juice
2. 1 1/2 c Okanagan Spirits Raspberry Liqueur
3. 2 1/4 c Prosecco, Champagne or Sparkling White Wine

Notes

1. Champagne or Sparkling White Wine can be substituted for Processo

Creative Sides https://creativesides.ca/

Raspberry Mascarpone Crêpes

2015-12-07 22:56:59

Yields 15

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Total Time

45 min

Total Time

45 min

Ingredients

1. Crêpes: (Makes 15)
2. 1/3 c sugar - or less if desired
3. 1 tbsp buckwheat flour
4. 1 tbsp canola oil or melted unsalted butter
5. 1/3 c water
6. 1 tsp salt
7. 1 tsp vanilla
8. 2 eggs
9. 1 3/4 c all-purpose flour
10. 2 1/4 c milk

Mascarpone Filling

1. 1 c whipping cream
2. 3 tbsp sugar
3. 1 oz Okanagan Spirits Raspberry Liqueur
4. 8 oz mascarpone cheese
5. 1 tsp grated lemon zest
6. 1 oz Okanagan Spirits Raspberry Liqueur

Coulis

1. 1 pint fresh raspberries
2. 1/2 c sugar
3. 1/4 water
4. 2 oz Okanagan Spirits Raspberry Liqueur
5. 1 tsp lemon zest

Crêpes

1. In a large mixing bowl mix together the sugar, buckwheat flour, butter, oil, water, salt, vanilla and eggs.
2. Alternate adding the all purpose flour and the milk, mixing well after each addition.
3. Ladle batter into crêpe pan or crêpe maker and rotate pan or use spreader.
4. Leave to cook for 15-20 seconds.
5. Remove with spatula and place on plate.

Mascarpone Filling

1. In a large mixing bowl, whip cream until stiff peaks have almost formed.
2. Mix in sugar and 1oz of liqueur. Be sure not to over-beat or mixture will become butter like.
3. Set aside.
4. In a separate bowl, mix mascarpone, lemon zest and 1 oz liqueur until creamy.
5. Fold in whipped cream.

Coulis

1. Combine ingredients in a saucepan; bring to a boil over medium-high heat.
2. Reduce heat to medium low; cook about 8 minutes.
3. Remove from heat; cool completely.
4. Place mixture in a fine-mesh strainer to remove seeds.

Great Tip

1. Mascarpone filling and coulis can be made the day before to reduce prep time.
2. Chill beater and bowl before whipping cream.
3. If you are short on time, you can buy ready-to-use crêpes at your local supermarket such as Frieda's French Style Crêpes.

By Creative Sides

Creative Sides https://creativesides.ca/

The post Raspberry Mascarpone Crêpes and Raspberry Mango Mimosas *VIDEO* appeared first on Creative Sides.

Simple Steel Cut Oats

2015-11-03 11:26:44

Serves 4

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Cook Time

40 min

Cook Time

40 min

Ingredients

1. 1 cup steel-cut oats
2. 4 cups milk or water (or a mix of both)
3. 1 tablespoon brown sugar, maple syrup, or honey
4. 1/2 teaspoon cinnamon
5. 1/4 teaspoon salt

Instructions

1. Stir ingredients together in medium saucepan over high heat.
2. Stir constantly until mixture comes to a boil.
3. Turn heat down to simmer for 30 minutes, stirring occasionally.
4. Top with dried fruit, chopped nuts, sliced bananas, chia seeds, hemp hearts, frozen berries, a splash of cream. The options are endless!

Creative Sides https://creativesides.ca/

The post Simple Steel-Cut Oats appeared first on Creative Sides.

They are basically 3 ingredients – even I can handle that! I doubled the batch so that we could have left overs to warm up later (they are to die for warmed up with a little bit of butter and cinnamon) and my über picky eater even took a bite! It ended there but it’s a victory that he allowed it to touch his lips, trust me! So my leisurely morning making crepes and sipping my coffee was going pretty smoothly until clumsy me managed to drop the bowl of batter and it spilled all over my glass cooktop and myself. It was once again proof that I am not meant to cook unattended. The mess was unforgiving and took sometime to clean up, after all the stove was HOT when I managed to dump the batter all over it. Good thing I doubled the recipe or I wouldn’t have gotten to taste my efforts, which were fantastic if I do say so myself!