A creamy, flavourful coconut icing conceals the surprise lime curd filling in these tropical cupcakes. When removing the cupcake centres, reserve the leftover cake to make cake pops. You'll find coconut extract in the baking section of most grocery stores.
Tilapia is a great (and sustainable) fish option, but you can substitute halibut, catfish, cod or any other firm white-fleshed fish. Serve with lime wedges.
The marinade of lime juice, beer and herbs gives this pork a smoky taste. It also makes a dandy sauce, but to be safe to eat it can't have touched the raw meat. Reserve 1/3 cup (75 mL) before combining the remainder with the pork; bring to a boil to mellow the flavours. Serve with corn on the cob and boiled new potatoes.
Cool and refreshing, this nonalcoholic beverage looks great in a pitcher with ice cubes – and tastes even better.
The white chocolate ganache that glazes this classic loaf is a nice departure from the more traditional icing sugar glaze usually found on tea loaves. Our technique of layering the frozen blueberries keeps them from dyeing the batter purple, making each slice a delicious contrast of moist cake and juicy berries.
Cool down on a hot day with this tart-sweet drink that is perfect for any occasion. Look for cherry juice in the produce or natural foods section. Simple syrup is made of equal parts water and sugar; it can be stored in an airtight container for up to 2 weeks.
