From Jude's kitchen

It’s like a trip to another country to see the proliferation of colourful liqueurs and the many drinks that are made from flavoured alcohol today, if you visit a bar.

On the whole, my bar-hopping days are in my distant past, so if I do drop into one, it’s quite a surprise to try and unravel the many, many varieties of mixed drinks available on the menu. Some of them come with the most imaginative names, too!

Not to be completely outdone by the younger crowd, once in a while I have to try something different, so here’s a new idea that came out of a school reunion last month. If you don’t drink alcohol, try substituting juices and it will be very refreshing too.

Another idea from that visit was her use of a piece of slate for a cheese tray, which looked terrific and worked really well.

Now that B.C. isn’t burning quite so close to home, this weekend is a great opportunity to celebrate the diversity in this wonderful province. From the succulent seafood available along its coastline to the fresh corn and other vegetables, berries, poultry, dairy products and mushrooms that mark the Fraser Valley; the tree fruits and grapes from the Okanagan and the beef, pork and lamb from the Cariboo and the north, we grow it all.

Nowhere else in the country is there such a wide range of edible products grown in one small area, and I didn’t even mention the smaller farms where fresh herbs are grown, or where a variety of products come from a single plot of land.

We’re very lucky to have the opportunity to enjoy so many delicious foods close to where they are harvested—where they taste the best.

Whenever or wherever you shop, select B.C.-grown over imported, and if they’re not available, be sure to let the shopkeeper know you’re not pleased because you want to buy from your neighbours: the farmers from closest to home who harvest healthy food your family will thrive on—while supporting your local economy.

Rockin’ Pink Pear Martini

These are very refreshing and a great party starter. My friend Antonette tossed these together during a reunion with a bunch of old friends from school days and we really rocked and rolled afterwards!

6 oz. (177 ml) pear vodka

6 oz. (177 ml) cranberry cocktail

3 limes

3 oz. (88 ml) orange brandy

ice

lime zest

Combine vodka (you could also try lemon vodka, I would think), with cranberry cocktail, the juice of three limes and an orange brandy or liqueur, over ice.

Shake well and strain into long-stemmed martini glasses.

Garnish with a twist of lime zest.

Serves 6.

Lemon Bulgur with fresh herbs

You could substitute couscous for the bulgur, but bulgur, which is whole wheat that has been cleaned, parboiled, dried and ground, is more nutritious than either couscous or rice. This is a nice, fresh, nutty-tasting side dish which can be served hot or cold. You could also add fresh, chopped spinach leaves to this at the end of cooking.

1 c. (250 ml) bulgur

1 1/2 c. (375 ml) hot water

1 tbsp. (15 ml) lemon juice

1 tbsp. (15 ml) fresh chives

1 tsp. (5 ml) lemon zest

2 tbsp. (30 ml) fresh mint

2 tbsp. (30 ml) fresh parsley

1 tbsp. (15 ml) olive oil

2 tbsp. (30 ml) slivered almonds, toasted

salt and pepper, to taste

Add bulgur to the hot water in a pot over high heat and bring to a boil. Add minced chives (you could substitute a green onion) and lemon zest and lemon juice. Reduce the heat and let it simmer for about 15 minutes, until tender and the liquid has been absorbed. Remove from the heat. If using couscous, just cover and soak in the hot water, before proceeding.

While still warm, add minced fresh mint and parsley, a drizzle of olive oil and toasted slivered almonds, along with sea salt and freshly-ground black pepper, to taste.

Serve hot or cold.

Serves 2 to 4.

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