Blend for 30 to 40 seconds with 3/4-part water, then put the mixture in the freezer, stirring occasionally until it achieves your desired thickness. (If you want to blend it with a scoop of ice instead, then skip the water.)
Pour your desired amount of rum — Reyes suggested a shot; I suggest a couple — into the bottom of your glass. To make it authentic, use Ron del Barrilito, Puerto Rico’s oldest and most cherished rum.
Pour the slushy mix on top, then decorate with a cocktail-umbrella-stabbed maraschino cherry and pineapple chunk.
Perhaps a Piña Colada Ice lolly is more your speed!
Ingredients: 450g fresh pineapple chunks 4 tbsp Malibu zest and juice ½ lemon 2 tbsp icing sugar 100ml coconut cream, plus 2 tbsp extra for dipping 2 tbsp desiccated coconut – Method: Whizz the pineapple in a food processor until it is quite smooth but still has some texture. – Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture – it should be sweet and sharp. Add more lemon juice or icing sugar if needed. – Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid. – Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. – Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. – Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. – Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week. – Enjoy!! ? – Image Credit: thebaker.chic
https://www.thewineladies.com/wp-content/uploads/2020/07/Screen-Shot-2020-07-08-at-9.10.32-AM-1.png507604Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-07-09 07:24:132022-03-21 17:16:48If you like Piña Coladas! …. la la la…National Piña Colada Day, July 10,2020
#Win #Contest #SingersCaesarContest We are celebrating #CanadaDay with the classic all Canadian #cocktail the #caesar Enter to win one of two Singers Caesar Mix Gift packs with Dixon’s Spirits to make your very own! Easy To Enter! 1. Follow us here @thewineladies@singerscaesarmix ? 2. Like this post ❤️❤️❤️ 3. Tag a friend in the comments below. ? Each friend tagged counts as an entry. Enter as much as you like. The winners will be contacted via Instagram DM. Contest closes Sunday, June 28th, 2020 at noon.
We invite you to check out our #audiopodcast episode 87: Canada Day 2020 featuring founders Wayne & Barb Singer, JD Dixon and Chris Wilson.
https://www.thewineladies.com/wp-content/uploads/2020/06/Screen-Shot-2020-06-24-at-8.58.52-AM.png5871415Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-06-24 09:00:342020-06-24 09:12:52Enter to win Singers Caesar Contest, Canada Day 2020
On today’s podcast we shift gears temporarily away from the vine to Canada’s iconic cocktail. What is Canada’s very own originally created in 1969 at the Calgary Inn and was officially named Canada’s National cocktail by Parliament in 2009? It is the spicy, scrumptious, red hot cocktail, the Bloody Caesar! And why the Caesar you may ask? After all Canada Day is just around the corner and we’ll be celebrating with an all Canadian cast right here in Bronte, Oakville.
https://www.thewineladies.com/wp-content/uploads/2020/06/Episode87-SingersCaesar.jpg10801080Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-06-15 10:54:402020-06-16 07:14:53Celebrating Canada Day with the all Canadian Almighty Caesar! Singers Caesar Mix
Lobsters aren’t all red. They can be many different colors, including bright blue, white and brilliant gold tones.
They can be right-handed, left-handed, or ambidextrous.
Many species can live to be over 100 years old.
Most travel over 100 miles a year and have migratory patterns.
What type of wine goes with lobster?
The number one wine to pair with them is hands-down Chardonnay. Consider the palate profile of most international Chardonnay wines whether they are from Burgundy or California, Chile or Australia—Chardonnay often highlights its own innate citrus nuances both in the aromatic components and in flavor
What kind of red wine goes with lobster?
In general, look to lighter styles of wines, such as a crisp dry rosé wine from any variey (typically Grenache, Syrah, Cinsault in France) and the lighter styles of Pinot Noir to pair with more delicately cooked white fish, poached salmon, and seafood such as oysters, crab, lobster, and mussels.
How do you boil the perfect lobster?
Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time. Steam a lobster for 7 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter.
What is lobsters favorite food?
Lobsters usually move around and hunt for food at night. It was once thought that lobsters were scavengers and ate primarily dead things. However, researchers have discovered that lobsters catch mainly fresh food (except for bait), which includes fish, crabs, mussels, sea urchins, and sometimes even other lobsters!
Celebrity Chef Ted Reader on The Wine Ladies radio show 2008, 1050 CHUM.
Find out who will be appearing on The Wine Ladies Radio Show this Saturday, August 30th, 2008 on 1050 CHUM.
1050 CHUM Call in radio show, with featured guests every week. Saturday mornings, 10:00am -11:00am. The lines are burning up with lost of “Ask The Wine Ladies” questions. Georgia has the answers to be sure!
1050 CHUM every Saturday morning at 10:00a.m., set that dial to connect with The Wine Ladies radio show.
This week we’ll explore what is quickly becoming one of the world’s newest fine wine growing regions, Prince Edward County, Ontario. Joining us Frederic Picard, Winemaker of Huff Estates Winery. With two separate vineyard plantings in Prince Edward County, Frederic will share his passion for this wine growing area, its unique wines and its very bright future.
And don’t forget to log on to the Ted Reader website to enter the Chef Ted Reader contest and have a chance to win a fabulous Wine and Cheeseburger Party, plus barbeque package valued at $1,500!
The smoker and trailer were built by Dead Serious Cookers (www.deadseriouscookers.com) in Texas. It’s a 10 foot long barrel smoker. It runs on hard wood (hickory, maple, oak, and cherry) and charcoal. Traditional smoker with three smoking doors, however another shelf has been added to it.
This rig holds upwards of 500 lbs of meat. It’s traditionally used for low and slow, high volume smoking. It is 100% manual. No fancy gadgets, no electronic smoker units in it. It is pure hardwood manpower. Three (3) Napoleon PT450RBI Grills have been added…..MORE
https://www.thewineladies.com/wp-content/uploads/2008/08/Screen-Shot-2018-03-28-at-9.27.40-AM.png400597Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-05-27 12:00:002020-05-28 07:15:33Celebrity Chef Ted Reader on The Wine Ladies radio show August 27th, 2008,1050 CHUM. Throwback Thursday, May 28,2020
Thanks to everyone who joined us last Friday We had so much fun that we are doing it all over again and again! Same time… Same place… Zoom wine party.
Please join us as we raise a glass together with your favorite wine. We’ll talk a bit about wine chit chat and just have some fun.It will all be recorded and posted on The Wine Ladies YOU TUBE Channel and social media! So be sure to put on some lipstick, comb your hair and get out of your pj’s!
Tonight we have special guest who will be joining us! David Johanns of Dave’s Virtual Piano Bar who will be tickling the ivy’s with a wine song or two!
After The Wine Ladies…
Dave’s Virtual Piano Bar Tonight 8:00pm . New shirts, new songs, new stories. The 41st night of consecutive pandemic performances. Beautiful music, beautiful audience, beautiul moments. Please share. Sponsored by realtor
If you would like to share this email and invite a friend or two that’s ok too! Here are the details to the scheduled party
https://www.thewineladies.com/wp-content/uploads/2020/05/David-Johanns-Daves-Virtual-Piano-Bar.jpg10801080Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-05-01 14:56:542020-05-01 15:34:22David Johanns, special guest tonight! WTF! It’s Wine Time Friday with The Wine Ladies
Celebs Suburban Stars from Suburban Life Magazine.
Our good friend Kathryn Kates contributing writer for and The Toronto Star’s Saturday At Home With columnist asked us if we would like to showcase our homes in the magazine. We thought what a great way for people to get to know us a little bit more.
Although we are close as sisters and live close to each other,one street over and ten houses down, our decorating styles couldn’t be more different. We each have our own distinct styles.
Georgia’s style is more modern, sleek and minimalist. She likes clean lines and big sunny windows. Just like her smile and personality.
Susanne tends to be a little over dramatic from time to time maybe even a bit flamboyant. Romance is very important to me.
Although our home decorating styles are different we agree when we pick a wine for dinner. Georgia’s wine cellar at home is fully stocked with a great selection f over 5000 bottles.
For other celebrity home features you can read Kathryn’s articles and stories in The Toronto Star every Saturday as well as 6 times a year in Suburban Life.
Uncorking prize homes
Georgia Mensé-Chase and Susanne Seelig-Mensé are sisters known to lovers of the grape as the Wine Ladies. Owners of a small wine agency, the Montreal-born oenophiles have become media darlings in recent years.
https://www.thewineladies.com/wp-content/uploads/2008/07/The-Toronto-Star-The-Wine-Ladies-.png393476Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-04-23 12:00:002020-04-24 09:11:40At Home With The Wine Ladies featured July 2008! Celebs Suburban Stars! Throwback Thursday
Hi wine lovers, family, fans and friends! Georgia and Susanne here! It’s not an easy time right now with the Covid-19 pandemic. We want to raise your spirits so we thought we would have an on line ZOOM wine party to celebrate Malbec World Day!
We’ve decided to honour the Malbec grape once again, as well as the country that has become synonymous with Malbec, just as Shiraz is to Australia, Sauvignon Blanc to New Zealand and Carmenere to Chile, Malbec is to Argentina.
Please join us as we raise a glass of your favorite Malbec!
We’ll talk a bit about the Malbec grape, the region, taste some wine, chit chat and just have some fun! It will all be recorded and posted on The Wine Ladies YOU TUBE Channel and social media! So be sure to put on some lipstick, comb your hair and get out of your pj’s!
Don’t forget to bring your favorite bottle of Malbec to share on line with all of us! Let’s see if we can have friends from all over the world join us! We will all be safe from the Covid-19.
Here are the details to join the ZOOM call.
The Wine Ladies are inviting you to a scheduled Zoom on line party. Topic: Celebrate Malbec World Day with The Wine Ladies on line with our own ZOOM wine party.
https://www.thewineladies.com/wp-content/uploads/2020/04/Malbec-Wine-Party-Instagram.jpg10801080Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-04-11 08:27:012020-04-16 15:45:13Celebrate Malbec World Day with The Wine Ladies on line with our own ZOOM wine party. Covid-19
Tiffany Bourque Co-Founder with her sister Amber Gille and owners of the Spa in the Village, a luxurious upscale Spa founded in 1987. Recognized as an industry leader in cutting edge solutions in beauty and relaxation, the sisters have introduced a new treatment protocol that we experienced first hand! You won’t want to miss out on hearing more! And be sure to join us March 5th for a fabulous wine and food event featuring a very special new spa treatment, SharpLight! The latest technology in hair removal, skin resurfacing and body conturing.
At Spa in the Village we care about each other and we care about our clients. We do facials, massage, IPL hair removal, skin tightening, electrolysis, waxing, sugaring, threading, body scrubs, manicures, pedicures and so much more….
https://www.thewineladies.com/wp-content/uploads/2020/02/Spa-in-the-Village-SharpLight.jpg800800Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-02-07 10:03:592020-02-09 12:24:07Join us March 5th for a totally fabulous event at Spa in the Village
“What will you be serving at your Super Bowl party? It doesn’t have to be all about Bud Light and Buffalo wings!
We wanted to offer an alternative for your Super Bowl party this year so we brought in the food experts. The folks from Liaison College to offer up some easy tips and recipes to make this year’s party the best one yet. Food and drink is an important part of making any party a great one and this day in fact is the 2nd largest in terms of food consumption in the USA.
If there is anyone that knows football and food it’s Liaison College founder Rudy Florio, former Alouette running back. (1973-1977). Rudy played in 2 Grey Cups and won the trophy in 1974. Nicknamed “Captain Crunch” and Special Teams Captain it’s not surprising that food would be his next area of victory. Founded in 1996, Liaison College is Ontario’s #1 culinary arts and chef training facility now with 10 locations. If food is your passion, you can become a chef (professional or just for pleasure) in less than a year, with hands on training, small classes, commercial grade equipment and a 90% placement rate your dream of being part of this illustrious profession
This article was first posted on TheWineLadies.com in February 1st, 2010.
Award winning Chef Shawn Whalen from the Liaison College Toronto West didn’t disappoint us with 3 delicious Super Bowl party recipes. Chef Whalen’s Super Bowl menu is based on the premise that the party is going to be at least 4 hours long. Keep it simple and easy to prepare with little fuss and of course something that is going to offset the beer and wine that will be consumed at the party.
His three touchdown Super Bowl tail gate party dishes for this year; Snow Crab Cakes with Cajun Mayo paired with Finger Lakes Shaw Vineyard Pinot Grigio, Shrimp and Chorizo Rice Pilaf and Smoked Pork Hocks with Sauerkraut both paired with a Finger Lakes Shaw Vineyard Cabernet Sauvignon. All the three recipes are included here at the end of the article.
All of these recipes were paired up with Shaw Vineyard from the state of the New York Jets. A refreshing LiBella Pinot Grigio 2008 and stunning Shaw Vineyard Cabernet Sauvignon 2005 were hand delivered, driven in to Toronto by Steve Shaw Jr., the Marketing Manager ( Thanks Steve!) for this small boutique style winery located on the pristine waters of Seneca Lake in the Finger Lakes. We were so impressed with the award winning Cabernet Sauvignon with its great depth and complexity able to rival some of the very fine wines of Bordeaux. Although sold only in New York State at the moment, the wine can be obtained through Shaw Vineyard’s wine agents and distributors and available across the USA. Contact Steve for more information. Shaw Vineyard
It is worth the effort!
Liaison College also has a series of fabulous YOU TUBE videos with great recipes and entertaining tips. Here’s a classic one…. Super Bowl Pulled Pork by Chef Mark Super Bowl Pulled Pork by Chef Mark Duncan.
Chef Shawn Whalen’s Super Bowl Party Recipes.
Snow Crab Cakes with Cajun Mayo (makes 900 g or 2lbs)
Metric Imperial Crab Cakes: 450 g Crab Meat 1 lb, 45 ml Grape Seed or Vegetable Oil 3 tbsp, 2 Stalks Celery, Cleaned, Diced Small 2 stalks, 1 Pc Onion, medium, Peeled, Diced Small, 1 Pc Red Pepper, Diced Small, 1 Pc Yellow Pepper, Diced Small 1 pc, ¼ bunch Parsley, Cleaned, Chopped ¼ bunch, ½ loaf White Bread, Crusts Removed, Diced Small, 75 mL, Mayonnaise 5 tbsp, ½ pc Lemon Juice, 100 mL Eggs Beaten 3.5 oz, To taste Salt and Pepper, To taste 60 mL Grape Seed Oil 4 tbsp, 100 mL Mayonnaise 3.5 tbsp, To taste Cajun spice.
Crab Cake: 1. Preheat non-stick skillet or sauté pan. 2. Drain and squeeze the crab of all liquid. 3. To hot skillet, add oil, celery, onion, red and yellow pepper and sauté until tender and soft to the bite. 4. In a mixing bowl, incorporate all dry ingredients including crab. Add mayonnaise and lemon juice. 5. Season with salt and pepper to taste and add eggs. Mix well to incorporate. 6. Preheat non-stick sauté pan to medium-high. 7. Form crab cakes into 75 g patties (or whatever size necessary) 8. Add oil and fry the crab cakes until golden brown. Check the centre of the crab cake to ensure a temperature of 165F has been reached. If necessary finish in the oven. 9. Mix the mayo with the Cajun spice Shrimp and Chorizo Rice Pilaf (Serves 6).
Chorizo Rice Pilaf
450 grams Chorizo sausage, sliced into coins, 200 grams Shrimp, peeled and deveined, 2 tbsp Grape seed oil, optional 2 pc Onions, small diced, 1 pc Red pepper, small diced, 1 pc Yellow pepper, small diced, ½ pc Jalapeno pepper, seeded and minced (optional), 4 cloves Garlic, minced, 2 Chorizo sausage, sliced into coins 200 grams, Shrimp, peeled and deveined, 2 tsp Chili powder 1/2 tsp, Ground black pepper, 1 tsp Salt, 1.5 cup Long grain white rice, soaked and rinsed 1 can Red kidney beans, strained and rinsed 1 cup Red tomatoes, chopped 625 mL, Chicken broth, 1 bunch Green onions, sliced.
1. Preheat a frying pan. 2. Sauté the chorizo sausage, to caramelize. Remove and set aside. 3. Immediately place onions and sauté until tender. 4. Add red, yellow and jalapeno peppers, as well as minced garlic. Sauté for one minute longer. 5. Season with chili powder, black pepper and salt. 6. Add rinsed rice and stir until mixture is well distributed. Add kidney beans, chopped tomatoes and chicken broth, gently stir and taste for seasoning. Turn skillet off. 7. Carefully pour the mixture into a rice cooker 8. Close lid and cook according to rice cooker directions. 9. Serve rice garnished with green onions. Tips If no rice cooker is available, place the ingredients into a covered sauce or stock pot and place in the oven for approximately 20-30 minutes or until the rice is cooked.
Smoked Pork Hocks with Sauerkraut (Serves 4)
Metric Imperial Pork Hocks: 15 mL Vegetable oil, 1 tbsp 450 g Double smoked bacon, sliced 1 lb 1 Large onion, sliced 1 900 g Sauerkraut, drained 2 lbs, 10 mL Celery seed , 2 tsp 10 mL Marjoram 2 tsp, 1 tbsp Paprika 15 mL, 1 L Pure apple juice 35 oz ,To taste Salt and pepper To taste, 3 x .5 kg Pork hocks, trimmed 3 x ½ lb.
1. Preheat a large sauté pan or pot. 2. Add the oil to the pan and sauté the bacon in the skillet until lighlightly caramelized, add the onion and cook until soft. 3. Add the sauerkraut and mix well. Add the celery seed, marjoram and paprika and incorporate. 4. Add the apple juice and simmer for 5 minutes, season to taste. 5. Place a layer of the sauerkraut in the bottom of a Slow Cooker, add the pork hocks and add the rest of the sauerkraut on top. 6. Program the slow cooker to high and cook for 4 – 5 hours or until the pork hocks are very tender. Tips If no slow cooker is available, cook in a covered sauce or stock pot in the oven until tender.
https://www.thewineladies.com/wp-content/uploads/2010/02/Super-Bowl-Party-Grub.jpg10801080Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-01-12 16:01:002020-01-29 12:00:31Super Bowl grub. Kick it up a notch!