Our executive editor shares the food news you need to know this month, including a darling dessert cookbook, limited edition beer for Canada’s 150th and an amazing jam made with chia seeds and low in sugar.
Saskatoon's Renée Kohlman of the popular food blog Sweetsugarbean has created an essential addition to our list of must-have cookbooks. It contains everything she's good at: baking, photography and writing. Try the Strawberry Balsamic Ice Cream—it makes a great pairing with our Canadian Maple Raspberry Cake.
All the Sweet Things (TouchWood Editions) by Renée Kohlman, $40.
Raise a toast with Beau's beer
This year, Beau's All Natural Brewing Co. has collaborated with breweries across Canada, the hospitality industry and others to produce a limited-edition beer every month in honour of Canada's 150th. Each reflects the identity, terroir and culture of the region it's from, and a portion of sales is donated to a charity of the collaborative partner's choice. In Ottawa this month, Canadians will toast the nation with a patriotic pint of Beau's Upper Reaches Pale Ale, brewed with peaches and spruce.
That's my jam
Looking to cut back on sugar in jam? Try Epicure's Chia Jam Mix, which uses mostly chia seeds as a thickener instead of sugar. Flavoured with ginger and lemon verbena, it makes fresh jam in 20 minutes. Best of all, there's just one gram of sugar per tablespoon.
Epicure Chia Jam Mix, $8, epicure.com.
I love a good party, especially one that lasts a whole year! And now that Canada Day is here, I've got 150th celebration fever. Of course, for me, it's all about the food, and I've learned the secret is to keep it simple: Prep as much ahead as possible, stick to a few dishes you feel confident making and always ask for help (also, you can never go wrong with cake!). We've been celebrating our nation's music, geography and arts since the beginning of January, but the fun doesn't end this month. If you're late to the party, don't worry—simply download the free Passport 2017 app to find out about events in your neck of the woods.
Photography by Sian Richards
—Jennifer Danter, Acting executive Food editor