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raincoast crisp icecream sandwichNot just for the cheese and crackers plate, our Raincoast Crisps can elevate even the younger set’s entertaining needs. These ice-cream sandwiches take seconds to put together, can be stored briefly in the freezer until party time, and guarantee you can feel good about the treats you’re serving. Try mixing up the crisp flavours with your favourite ice-cream varieties: I recommend Salted Date & Almnond crisps with Caramel ice-cream – delish!!

Makes 6

12 Raincoast Crisps

6 large scoops of ice cream of your choice

On a parchment lined cookie sheet place 6 Raincoast Crisps of the chosen flavour, place a scoop of ice-cream in the middle and cover with another Raincoats Crisp. Press together enough to push the ice cream out to the edges: return to the freezer until serving.

Jackie Doyle - August 30, 2014 - 3:56 pm

yumm!

Anonymous - September 7, 2014 - 8:45 pm

Margret Brzoza these crackers just landed at the Whole Foods Market In Mississauga, Ontario. They were being showcased with cheese balls this weekend. Absolutely delicious!!!

Fresh, D.I.Y. ricotta is all the rage right now and it’s no wonder! It couldn’t be simpler to make and the results are infinitely better than the store bought variety. I love to spread it on toasted bread but it’s also great as a base for tarts and other sweet treats. To add some extra flavour, add fresh herbs, a spoonful of pesto or tapenade and serve as a dip with your favourite flavour of raincoast crisps and grilled rustic baguette slices. The ricotta will keep atleast 4 days in the fridge.

fresh ricottaMakes 3 cups

  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/2 tsp. kosher salt
  • 1 1/2 Tbsp. white wine vinegar

Set a large sieve over a deep bowl. Line a large sieve with 2 layers of wet cheesecloth.

Bring the cream and milk and salt to a full boil in a heavy based saucepan. Remove from the heat and add the vinegar: allow the milk mixture curdle which will take 1 – 2 minutes. Pour the mixture into the cheesecloth lined sieve and let sit at room temparture for  20-30 minutes. The whey will drain from the mixture and you will be left with ricotta. Transfer to another bowl throw away the whey and cheesecloth: cover the ricotta and refrigerate until ready to use.

This is one of my go-to salads when the weather turns hot – all of the ingredients simply scream ‘summer’ and are amazingly delicious when combined together. Serve with grilled fish and chicken for an ultralight and tasty side, or just as it is for a quick and easy lunchtime treat.

Watermelon Salad with Feta,Cucumber,Olive  and MintServes 6-8

  • 3 lbs. watermelon cut in 1 1/4” pieces
  • 2 large red peppers
  • 2/3 cup kalamata olives pitted
  • 1 lg bunch fresh mint washed dried and torn in ¼”pieces
  • 1/2 lb. feta preferably sheeps milk

Place the watermelon in a large serving bowl. Preheat your bbq to medium hot. Core the red peppers  and remove the white pith cut in quarters place on the bbq and char slightly on all sides this should only take 4-5 mins. Remove and let cool enough to be able to handle them and then cut in long thin strips add to the watermelon and toss gently. Note: if you don’t have time or easy access to a bbq you can simply julienne the peppers in long thin strips and skip the barbequing.

Add the olives and mint and the vinaigrette, toss gently and add the feta at the end crumbling it on top in large chunks. Grind a little fresh pepper on top and serve immediately.

Vinaigrette

  • 1 lemon
  • 2 limes
  • 1/2 tsp. sea salt
  • 1/2 tsp. cumin
  • 1 Tbsp. liquid honey
  • 1/2 cup extra virgin olive oil

In a small bowl combine the juice of the lemon and limes: add the salt, cumin, and honey.  Whisk in the olive oil and use as per the above recipe.

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