With sunny days just around the corner, the excitement for consuming fresh products is palpable! Premixed cocktails are available in a wide variety of flavours and are perfect for a laidback happy hour on your terrace.
Looking to make exciting new discoveries this summer? Try Quebec-made premixed cocktails, and pair them with some of our amazing local ingredients!
Rocking a sweet and salty combo
This is a combo that’s as old as time! Honestly, is there any better way to enjoy sweet-and-salty than by joining fruit with cheese? Mozzarella and Swiss pair perfectly with the acidic and sweet flavours of blueberries and strawberries. Fruit salsa is usually made with a combination of lemon or lime juice and onions or shallots, and can be mixed and matched every which way. You could even replace the berries in this recipe with mango and pineapples, or peaches and raspberries.
Photography: David De Stefano
A salsa bar? Si!
Serving salsa or dip is a great way to round out your cinq-à-sept spread. Expecting a big crowd? Then set up a salsa bar! In addition to our recipe, whip up a bowl of guacamole and a fine herb-and-cheese dip. You’ll have something for everyone!
Nachos with summer fruit salsa
Preparation: 20 minutes
Resting: 30 minutes
Cooking: 5 minutes
Cost per serving: about $4.00
125 mL (1/2 cup) blueberries, coarsely chopped (or sliced in two)
125 mL (1/2 cup) strawberries, chopped
125 mL (1/2 cup) corn kernels
1 large, fully-ripened tomato, finely diced
1 shallot, chopped
22 mL (1 1/2 tbsp) lemon juice
30 mL (2 tbsp) chopped fresh cilantro
10 mL (2 tsp) chopped fresh mint
Ground black pepper, to taste
2 L (8 cups) multi-coloured nachos
125 mL (1/2 cup) black olives, sliced
375 mL (1 1/2 cups) grated mixed cheese (mozzarella and Swiss)
1. Mix the first nine ingredients in a bowl. 2. Let rest 30 minutes in the refrigerator. 3. Preheat the oven on broil. 4. Spread the nachos in an oven dish, garnish with the olives and grated cheese. 5. Brown in the oven until the cheese is melted and golden. 6. Serve with the fruit salsa.
What to drink with these chips?
For an original pairing, opt for a fruit cooler such as the Seventh Heaven. Featuring flavours of strawberry and rhubarb, the drink is practical, perfectly balanced and made from genuine spirits. As for the Spritz Les Îles and the alcohol-free Brise Glace by Noroi, their bitter taste and invigorating profile are sure to stimulate your taste buds at the start of any meal.
Discover other salsa recipes:
250 ml (1 cup) stale bread
1 small garlic clove, minced
5 ml (1 tsp.) Dijon mustard
Juice of 1 lime
500 ml (2 cups) coriander, washed and stemmed
80 ml (1/3 cup) olive oil
1. Blend the salsa verde ingredients in a food processor, slowly adding the olive oil to make an emulsion. 2. Season with salt and pepper.
160 g (2/3 cup) strawberries, chopped
15 ml (1 tbsp.) capers, chopped
45 ml (3 tbsp.) red onion, chopped
15 ml (1 tbsp.) vodka
15 ml (1 tbsp.) olive oil
Ground black pepper to taste
1. Combine all ingredients except salmon in a bowl.
Peach and mango salsa
125 ml (1/2 cup) peach, peeled, pitted and cut into 1 cm (3/8 in.) dice
125 ml (1/2 cup) mango, peeled and cut into 1 cm (3/8 in.) dice
30 ml (2 tbsp.) red onion, thinly sliced
1/2 jalapeno pepper, seeded, finely chopped (or to taste)
15 ml (1 tbsp.) fresh coriander, chopped
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) lime juice
5 ml (1 tsp.) nuoc mam (fish sauce)
- In a bowl, mix together all the salsa ingredients. Stir gently. 2. Cover and refrigerate for about 1 hour, so all the flavours meld well.
Top picture: Two food photographers