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In blender, puree 1 cup each frozen mixed berries, plain yogurt and ice with 1 tbsp liquid honey.
2. Citrus Berry Water
Steep 3 orange slices and 1/2 cup frozen mixed berries in 3 cups water in refrigerator for 12 hours.
3. Cranberry Cassis Fizz
Pour 1/2 oz each creme de cassis and 100 percent cranberry juice into champagne glass; top up with sparkling wine.
4. Raspberry Butter
Beat together 1/4 cup butter, softened; 2 tbsp seedless raspberry jam; and 2 tsp lemon juice. Transfer to serving dish. (Or, using plastic wrap, roll into cylinder and refrigerate until firm; slice into discs.) Spread on toast or scones.
5. Chocolaty Maple Syrup
Whisk 1 tsp cocoa powder into 1/2 cup warm maple syrup. Drizzle over French toast, pancakes or fresh fruit.
6. Cinnamon Maple Syrup
Steep 1 cinnamon stick in warm maple syrup for 30 minutes.
7. Herbed Potato Hash
In skillet, saute 1 lb (450 g) cooked cubed potatoes, 1 onion, chopped, and 1/2 tsp dried herbes de Provence in 1 tbsp olive oil over medium-high heat until golden, about 10 minutes.
8. Buttery Baked Apples
Spoon 2 tbsp packed brown sugar into cored tart apple; drizzle with 1 tbsp apple juice or cider and dot with butter. Bake in 375°F (190°C) oven until tender when pierced with knife, about 45 minutes. Drizzle with cream.
|This story was originally titled "Morning Glories" in the January 2013 issue. |
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