Let the Party Begin!
Sports brings so many people together, but over here in Edmonton, Alberta - the Edmonton Oilers hockey team making the playoffs seems to be a larger than life event in every household!
We are planning on a long playoff run (to the Stanley Cup obviously), and with that comes the Playoff Party season! Below are a few of our favourite recipes that are perfect for hosting or bringing over to a friend's house!
Lime Margarita Cocktail
Ingredients
1 1/2 ounces silver tequila
1 ounce orange liqueur (Cointreau, Grand Marnier or Triple Sec)
3/4 ounce freshly-squeezed lime juice
Optional sweetener: agave nectar or simple syrup
Coarse salt for rimming the glass
Directions
Step 1
Salt the rim (optional). Run a lime wedge (the juicy part) around the top rim of your serving glass. Fill a shallow bowl or plate with salt, then dip the rim until it is covered with your desired amount of salt. Set aside.
Step 2
Make the margarita mix. Add tequila, orange liqueur, lime juice and a few ice cubes to a cocktail shaker. Cover and shake vigorously for about 10 seconds. Give the mix a taste and stir in a teaspoon or two of sweetener if desired.
Step 3
Fill the prepared serving glass with ice. Strain in the margarita mix, garnish with a dehydrated lime slice, serve and enjoy. Cheers!
Truffalo Wings
Ingredients
1 tbsp cayenne pepper
1 tbsp garlic powder
1 tsp salt
1/3 cup flour
1/2 cup unsalted butter
1 1/2 tbsp white vinegar
1/4 tsp Worcestershire sauce
1/2 bottle TRUFF Hot Sauce
9-12 wings
Step 1
Place the wings on a baking sheet lined with tinfoil and bake the wings for 45 minutes at 450ºF.
Step 2
Add the butter, white vinegar, Worcestershire sauce, and TRUFF to a pan on medium heat. Mix the sauce regularly until the ingredients are fully blended. Remove the wings from the oven, pat them dry, and add them to a large bowl.
Step 4
Pour the TRUFFALO™ mixture on top of the wings and toss them until fully coated. For an extra truffle kick, add fresh truffle shavings to the top of the wings.
Jalapeno Poppers
Ingredients
4 pieces cooked thick-cut bacon
¼ tsp freshly cracked black pepper
10 jalapeños, halved and seeded
2 tablespoons salted butter, melted
8 ounces cream cheese, room temperature
1 tablespoon olive oil or baking spray
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh chives
½ tsp Kanel Fiery Sea Salt
2 cloves garlic, minced
1 cup panko breadcrumbs
Step 1
Preheat oven to 350° Lightly grease a baking sheet and set aside.
Step 2
In a small bowl, combine the parmesan cheese, cream cheese, crumbled bacon, chives, garlic, salt, and pepper.
Step 3
Place the peppers, cut side up, on a baking sheet and bake on the bottom rack until the cheese has melted, jalapeños have softened and panko is golden brown. About 30 minutes. Remove from the oven and serve immediately.
Step 4
Using kitchen gloves or a plastic grocery sack to protect your hands, halve each jalapeño lengthwise. Remove seeds and membranes using a paring knife. Spoon cheese mixture evenly into each jalapeño half. Melt butter and pour over panko. Toss to coat. Sprinkle evenly over each popper.
Black Truffle Popcorn
Ingredients
1/2 cup white popcorn kernels (or pre-made popcorn)
2 Tbsp canola oil or other high heat oil
2 Tbsp butter or butter alternative
1/2 teaspoon Kanel Truffle Salt - extra to taste
Step 1
In a large pot, add the canola oil and turn heat to high. Once the oil is shimmering, add the popcorn kernels and cover. Shake the pot as needed (careful to hold the lid firmly on the pot), and popcorn should start popping almost right away. When popping slows to 1-2 seconds between pops, remove from heat. Pour the popcorn into a large bowl once you no longer hear pops.
Step 2
Using the residual heat in the pan, melt the butter or butter alternative and 1/2 teaspoon of the Summer Black Truffle Salt, swirling it so that it doesn't burn. Once butter is melted, pour 1/2 of the butter over the popcorn and shake the bowl to coat.
Step 3
Pour the remaining butter over the popcorn and shake (adding more truffle salt if desired). Serve immediately.
