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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!

 

People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.

 

Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.

 

Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.

 

The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!

 

After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit: https://www.epl.ca/blogs/post/the-coolest-recipes-to-beat-the-summer-heat/

Coconut and White Chocolate Fudge from Ford Canada's #FarmToCar Event

October 19th, 2016

We had a blast at the Ford Canada #FarmtoCar event last night hosted by Pumpkin PR & Art Gallery of Alberta!

The Art Gallery chef created meals based on sustainable materials Ford is using or researching to use in their vehicles - like coconut & soy and we got this great take away recipe - that we wanted to share with you! 

INGREDIENTS

¼ cup (60ml)
1 cup (250ml)
¼ cup + 2 Tbsp (80ml)
6oz (175g)
½ cup (125ml)
1 cup (250ml)
1 cup (250ml)
1 cup (250ml)
3 Tbsp (45ml)
Unsalted butter
Sugar
Sour Cream (full fat)
White Chocolate, chopped
Coconut Cream
Moss (Lichen)
Water
Sugar
Unsweetened Coconut Flakes

METHOD

In a pot, melt butter, sugar, sour cream and white chocolate.
Heat to 235F (113C) for about 7–10 minutes.
Place a non-stick mat on a baking tray and pour chocolate mixture to cool.
Using a spoon, scoop the fudge mixture and roll them into little balls,
about 1 Tbsp (15ml) each ball. Makes about 30 truffles.
For lichen, trim any brown bits on the stem.
Submerge the lichen in a large container of water and shake vigorously.
Remove any large needles and dirt.
Boil the lichen in water for about 20 minutes, use a weighted tray to keep
the lichen submerged in the water. Strain and set aside.
In a pot, mix the water and sugar to create a simple syrup. Add the lichen
and boil for about 15 minutes. Strain. Place the lichen in a dehydrator or a
very low oven until the moss is completely dry.
Crumble the lichen and mix with the coconut flakes.
Toss the room temperature fudge balls in the crumble and coat evenly.

YIELDS: 30 PIECES

Recipe by Chef Justin Cournoyer, ACTINOLITE

Tags: eating, food

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