So Great-ful for Sangria

As it is the last weekend of the summer, we have to make every minute of it count. And for my part I will be taking advantage of every opportunity to sit on the patio with friends enjoying a beautiful fruity glass of sangria, or 2. There are as many kinds of sangria as there are fish in the sea, but we prefer white sangria for those hot days.  You can make sangria with any kind of wine, traditionally it is done with cheaper bottles, but our rule is, if you want to like the drink you have to like the ingredients. Feel free to experiment with your favorite summer fruits and alcohols.

Ingredients:

1 bottle of white wine, we used Hardy's Stamp of Australia - Riesling Gewurztraminer

1/3 cup of peach schnapps, we absolutely love Dr. Mcgillicuddy's® peach liqueur!

2 peaches, peeled and sliced

1 lemon, washed and sliced into rounds

1 cup raspberries, strawberries or other seasonal fruit

1 sprig of mint leaves (optional)

1/2 liter of ginger ale (use Sprite or 7-up if you like your sangria sweeter.

Directions:

1. In a large pitcher, pour wine and liqueur and add fruit, stir gently.

2. Chill mixture for at least an hour to allow the flavours to blend.

3. Add soda and mint just before serving.

Give Chickpeas A Chance

All we are saying, is give chickpeas a chance. There is far more to these little nuggets of luscious indulgence than just turning them into hummus (Not that hummus isn't fantastic). This sexy little appetizer dish was inspired by an amuse bouche served at Mario Batali's B&B in Las Vegas and the ever present problem of making something fantastic to bring to parties that is quick, easy and best of all won't break the bank.

This recipe can be adjusted for personal taste, so the quantities below are just guidelines. Once you have tried this, you will never think poorly of the humble chickpea ever again.

Serves 6.

Ingredients.

1 loaf of baguette bread or similar
Olive oil
1 can of chickpeas
3 cloves of garlic, minced and 1 whole clove
1 Tablespoon cayenne powder
1 Teaspoon cumin
1 lemon, zest and juice
3 Tablespoons italian parsley, chopped fine
Salt and pepper

Directions.

1. Turn oven on to low broil. Slice baguette in 1" pieces and arrange on cookie sheet.
2. Drizzle lightly with olive oil and broil till lightly toasted (aprox 3 mins), flip and toast 2nd side.
3. When done, rub the oiled side of each piece with the whole clove of garlic.
4. Drain the chickpeas and rinse in hot water. Put in medium bowl.
5. Sweat but do not brown the minced garlic in a generous amount of olive oil. Add cumin and cayenne   to toast the spices.
6. Add garlic, oil, and spices to chickpeas, add zest and juice of lemon, parsley, salt and pepper to taste.
7. Mix well, smashing the chickpeas slightly.
8. Serve mixture on toasted bread.

Hardcore Prawns

Looking for a perfect dish to serve for friends sitting on the patio with a glass of wine, or a great side to go with salad?  These prawns are spicy and mouthwatering.  We prefer using fresh prawns, size 20/30 peeled and deveined. Larger prawns are delicious too, but tend to be less sweet. We also put this marinade on scallops and cook them under the broiler.

Ingredients:

1 lb raw prawns, peeled and deveined

1/3 cup lemon juice

1 tablespoon lemon rind

2 tablespoons minced garlic

1 tablespoon chili flakes

1 1/2 tablespoons cayenne powder

Salt and Pepper

Bamboo Skewers 

Directions:

1. Heat BBQ to 350 - 400 degrees.

2. In a shallow baking dish soak the skewers in water for 30 minutes

3. Thread 4-5 prawns onto each skewer, by piercing the skewer through the body and tail. Check prawns at this time to make sure all of the intestinal vein has been removed. Rinse in cold water if required.

4. Put the skewers on a plate and mix remaining ingredients into a small bowl. Pour the marinade over the prawns ensuring even coverage.

5. Let sit for a maximum of 30 minutes, as the acid in the lemon juice will start to cook the prawns.

6. Put skewers on the BBQ, and grill 2-3 minutes on each side until the prawns have turned pink and are no longer translucent.

Ode to the Olympics! - British Trifle the Canadian way

As dedicated Olympic fans we have spent endless hours over the last 9 days glued to our television sets cheering on the Canadian team in every possible sport. So how can we pay homage to the Olympic Host Nation of England?  We made Trifle, a recipe takes the gold medal for being rich, creamy, fruity goodness, while being able to make it in World Record time too.

Now some people may disqualify us for using store bought or box cake, but sometimes you just need a recipe that is a little less work but still results in a great desert. We prefer using pound cake or sponge cake, it has a nice density, and doesn't turn to total mush with the rest of the layers. Angel food, or plain white sheet cake is also good, but it is a little sweet for our liking.

Serves 4.

Ingredients:

1 9" round sponge cake
1/3 cup raspberry jam
2 cups fresh raspberries
2 nectarines or peaches, peeled and sliced
300 ml whipping cream
1 tablespoon sugar

For the custard:
3 yolks
3 tablespoons sugar
300 ml heavy cream
1 tablespoon vanilla

Directions:
1. Spread the jam on the sponge cake and then cut into 1" cubes. Divide the cake cubes between 4 glasses or bowls.
2. Take half the raspberries and sprinkle them over the cake.
3. To make the custard, put the heavy cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth.
4. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. Add vanilla when the mixture is cool and stir well.
5. Whip cream and sugar until soft peaks form.
6. Spread a layer of cooled custard over cake in glasses.
7. Add layer of nectarines, another layer of custard, the rest of the raspberries.
8. Top with whipped cream. Chill 2 hours before serving.

Just for the Halibut

We love fresh halibut! The firm white meat is low in fat and full of flavour. With this recipe we didn't want to cover up the natural flavour of the fish, but instead bring in other flavours that are complementary. You can either bake the halibut, pan fry it, or our personal favorite, barbeque it.

Serves 4.

Ingredients: 
4 Halibut fillets (approx 6 oz each) preferably with skin
1 cup of dry white wine
1/4 cup of dijon mustard
2 teaspoons of minced garlic
1/4 cup of chopped italian parsley
2 green onions finely chopped
Salt and Pepper to taste

Directions:
1. In a bowl, add all ingredients except Halibut and mix together well.
2. Lay fish into the bowl, and turn to coat.
3. Let sit in the marinade for about 30 mins.

Note: If you let the fish sit too long, the the marinade will start to cook the fish.

4. Heat the BBQ to 400 degrees and lightly oil the grill with vegetable oil.

5. Put the Halibut on the grill skin side down. Cooking time will vary depending on how thick the fillet is. A 1" fillet will take approximately 10 minutes. The fish is ready to eat when it is opaque through the middle and flakes easily. Flip the fish once only as it breaks apart easily.

"Q-ing" up Dinner

Are you tired of thinking about what to have for dinner?  Sick of making a ton of dishes and mess? Having last minute company and don't want to spend your evening cooking and cleaning? 

We love this meal! It is super easy and takes almost no time and has no clean up.

TIP: The secret to the success is that you bake the chicken in the oven before your guests arrive. 

Barbecued Chicken Legs With Grilled Corn and Asparagus.

Serves 6

For the chicken:

• 6 chicken legs - skin on (breasts work as well if you prefer)
• Salt
• Pepper
• Your favorite BBQ sauce (see Product Reviews and Tips for a review of our new favorite)

Directions:

1. Place chicken in a baking dish, (we prefer using a 9 x 13" pyrex cake pan)
2. Salt and pepper lightly.
3. Bake chicken at 350 degrees for approximately 30 minutes or until just cooked and juices run clear. 
4. Take out of oven, and let rest for 10 minutes. (You can do this step in advance, but cold chicken will take longer to grill)
5. Coat the chicken in your favorite barbeque sauce, and place on the grill.
6. Barbeque until the chicken has grill marks and the sauce is caramelized. ( 5-7 minutes)  

For the corn and asparagus:

• 6 ears of corn (husked)
• 2 bunches asparagus (not too thin)
• Salt
• Pepper
• Olive Oil

Directions:
1. Wash and dry the vegetables, trim asparagus.
2.  Coat lightly with olive oil, sprinkle with salt and pepper.
3. Place on grill, turn occasionally to create grill marks. (3 - 7 minutes depending on grill temperature)

Note: Both corn and asparagus cook quickly, and you don't want to overcook them. Asparagus should still be crisp, and corn just required warming through.

Also try: coloured peppers, tomatoes, zucchini and mushrooms.
For added zip, drizzle veggies with balsamic vinegar.

A MONSTER of a cookie!

Just the name, Monster Cookie, brings back memories for so many people. Whether it was Girl Guides or Scouting, soccer teams, or camping.  These enormous cookies are what youth is all about and taste just as you remember them.

This recipe is from our Great Aunt Mary, she used to make them by the dozens so that they were ready for when the family came to visit.  The original recipe has been used by our family for three generations and makes over 100 large cookies, calling for 18 cups of oatmeal!!! WOW!

To make the recipe a more reasonable size, (not to mention affordable) we have divided recipe into quarters. The dough and cookies freeze really well so they can always be on hand.

Ingredients:
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 cups smooth peanut butter
3 eggs
1 tbsp vanilla
2 tsp baking soda
4 1/2 cups oatmeal
1 cup chocolate chips
1 cup nuts (optional)
1 cup Smarties (can be mixed in or used to decorate)

Directions:
1. Preheat oven to 350 degrees.
2. Using an electric mixer, whip butter and both sugars together in a large bowl until light and fluffy.
3. Add in peanut butter, eggs, vanilla and baking soda and mix till well blended.
4. Add the oatmeal in three parts, mixing to incorporate only.
5. Add chocolate chips, nuts and Smarties.
6. Form dough into balls, use large mixing spoon for traditional 'monster' size or a soup spoon, for a more modest size.
7. Leave ample space between each ball as the cookies will spread when baking.
8. Bake for 10-12 minutes. Let set for 5 minutes and transfer to a cooling rack until totally cool.
9. Try not to eat them all in one sitting!


Do you have a favorite food memory? What is it?

On the GREEK Yogurt bandwagon!

Yup that’s right! We've wholeheartedly hopped on the GREEK yogurt bandwagon and we’re not afraid to admit it!!! And what’s a better way to utilize the creamy goodness of Greek yogurt than in a blueberry SMOOTHIE!! A perfect early morning treat!!

For the smoothie:


1 cup blueberries (frozen or fresh)
1 whole banana
1 cup greek yogurt (vanilla)
4-5 ice cubes
1/4 teaspoon of vanilla extract
Mint garnish (optional)

Add all the ingredients to a blender and BLEND to desired consistency!!

TIP- A bit of vanilla extract adds a great richness of flavour!

What bandwagon are you on these days?

Summer Spinach Salad

NOTE: THIS IS NOT YOUR TRADITIONAL SPINACH SALAD!!! No egg, no mayonnaise, no bacon (better luck next time) This version of spinach salad is perfect for summer time, light and refreshing!

Serves 6:

For the salad:
6 generous handfuls of baby spinach, washed and stems removed
½ pint of strawberries, washed, hulled, and sliced
3 oz soft goat cheese, crumbled
½ cup toasted pecans, halves or pieces

For the dressing:
¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
Salt to taste

Assembly instructions:
1. Add greens to large bowl
2. Toss greens with 2/3rds of dressing
3. Place the greens in a large shallow platter
4. Arrange strawberries, goat cheese and pecans on greens
5. Drizzle the remaining dressing on top

TIP- to toast pecans- spread out on baking sheet, toast in oven at 350 degrees for 5-7 minutes

VIOLA! Easy, refreshing summer salad!

Strawberry Rhubarb Pie

If you didn't have it starred, circled, and highlighted on your calendar and are therefore unaware, we are nearly into SUMMER!!! I know the weather isn't helping! REGARDLESS we thought we would cash in on our favourite part of summer which is the amazing fresh fruit that's readily available! Of course we choose an easy way to integrate strawberries into pastry with a delicious Strawberry Rhubarb Pie!! ENJOY!

For the pastry:
5 1/2 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 lb Tenderflake lard
1 egg
1 tablespoon white vinegar
1 cup ice water (Approximate)

Directions:
The key to this recipe is for everything to be ice cold, to move quickly, and to mix the dough as little as possible.

NOTE: This recipe makes enough pastry for 6 crusts, or 3 whole pies. Put the disks in the freezer ready for use any time!

1. In a large bowl, mix the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal.
3. In a measuring cup, combine the egg and vinegar and mix.
4. Add enough cold water to make a total of one cup of liquid.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together then gather the dough into a ball, and separate into 6 portions.
6. Wrap each portion in saran wrap ad and refrigerate for one hour, you can chill overnite, or freeze for up to 3 months. (If freezing, let thaw for 20-30 minutes before rolling)


For the filling:
3 cups of sliced strawberries
4 cups of sliced rhubarb
1 cup sugar
3 tablespoons cornstarch
dash salt

Tip: use a vegetable peeler to remove some of the stringy fibres from the rhubarb skin.

Directions:
1. Preheat oven to 400 degrees and adjust the racks so the pie will be in the center of the oven.
2. In a large bowl, mix sliced strawberries, rhubarb, sugar, cornstarch and salt together and toss gently.
3. On a lightly floured counter, roll out one of the disks of dough to about 1/8" thick to line a 9" glass pie plate. lightly press the pastry into the plate leaving some pastry to overhang.
3. Spoon in the filling but not the juice that has been extracted.
4. Roll out the other disk to 1/8" and lay it on top of the rhubarb filling. Pinch the pastry together and trim any excess with a paring knife.
5. Brush the top with with an egg wash made with 1 egg and a tablespoon of water.
6. Cut some steam vents in the top.
7. Bake the pie for 15 minutes and then reduce the temperature to 350 degrees and bake for another 40 minutes, or until the crust is golden brown, and the filling is bubbling.
8. Cool pie completely before serving, about 2 hours.

Welcome to the Savour Sisters Blog

Thanks for taking the time and stopping by our blog! We are the Savour Sisters.

We grew up in a family where food was a major part of our daily lives and where every holiday or occasion involved getting together and sharing around the dinner table. The kitchen in our parent's house is where you will find all members of the family hanging around and enjoying each other's company, helping out, and waiting for whatever fabulous meal is being prepared.

We were so fortunate to have a mother and grandmothers that are excellent cooks and bakers, and we learned so much standing by their sides about technique, using the right ingredients, and making food from the heart for people that you love. This has inspired us to create this blog, to share our recipes, some family favorites and some new discoveries for you to share with those that you love.

All of the recipes have been tested and modified to bring out the best in the ingredients and to be reliable and delicious. We hope you enjoy and will share our blog with your family and friends.