Puffed Wild Rice Green Tea

This blend is adapted from a Japanese green tea that contains toasted puffed rice. We use puffed wild rice and add cranberry-like rose hips for a fruit-and-nut variation. After bringing fresh water to a boil, remove it from the heat and let it stand for 2 minutes before pouring over leaves; the right temperature is essential for bringing out the best flavour.

Maple Crusted Cedar Plank Salmon

I love to barbecue, and this is my family's favourite way to eat salmon. We always buy a few extra maple sugar leaves from the farmer's market to use on the salmon. We also make our own maple syrup from our trees, so this makes it more personal. I serve the sweet salmon with a tart cranberry icewine compote, which sets the flavours off nicely. The icewine is made not far from us, in Prince Edward Country, Ontario, so that is local as well. Finally, we grow fiddleheads on our property, which are just coming into season now, so I think this makes a perfect side dish.

Sandy's Christmas Punch

Add this boozy punch to your holiday party cocktail menu.

No-Bake Holiday Cheesecake

Whisky Wrap-Up

Sparkling White Winter Sangria

Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.

Pitcher Cosmopolitans

Forget the punch.—this trendy cocktail is even better when there is lots to share, as in this pitcher. Add the ice just before serving so the cocktail doesn’t get watered down.

Cosmopolitan

This rosy cocktail has taken North America by storm over the last few years.

Wassail Royale Punch

Wassail is a hot mulled cider drink that's traditionally enjoyed on New Year's Eve. In this iced "royale" version, we've swapped out the cider in favour of sparkling wine and pears. Prep the punch in advance so you can relax and spend time with guests as soon as they arrive.

Slow-Cooker Confit Lemon Turkey Breast