Golden onions cooked to sweetness add pizzazz to the beef on buns.
Kick off the celebration and toast the New Year with this exclusive beverage created for us by mixologist Gabrielle Panaccio.
Cheers!
This nonalcoholic drink is a favourite of the Caribbean, where each cook seems to have his or her own recipe. This one, inspired by a recipe from A Taste of the Tropics (Ten Speed, 1991) by Jay Solomon, is sweet with a spicy, slightly effervescent bite. It's deliciously refreshing served over ice.
To serve this fairground treat as a fun appetizer, cut the hotdogs into four or six pieces and serve with ballpark mustard as a dip. You can find nitrate-free hotdogs in the organic section of the grocery store or at specialty food shops. You will need about 1/4-inch (5 mm) thick wooden skewers, cut in 6-inch (15 cm) lengths.
For extra crispy battered onion rings, dredge the onion rings in flour before dipping them into batter.
Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.
This dip is best served warm and bubbly, so it's worth rooting around in your basement to find that long-hidden fondue set. Serve with blanched asparagus or broccoli, boiled potatoes or sliced apple. If you don't have Calvados on hand, you can make the fondue without it, but it kicks it up a notch.
