MOTHER'S DAY RECIPES
Wee Chicken & Waffles with Jezebel-Maple Syrup SERVES: 10 TO 12, THREE OR FOUR WAFFLES EACH
INGREDIENTS: 2 cups maple syrup 1/4 cup pineapple preserves 1/4 cup apple jelly
INSTRUCTIONS: 1.
To make Jezebel-Maple Syrup: In a large microwave-safe glass measuring cup with pour spout (one holding at least 3 cups) or a bowl, add the maple syrup, pineapple preserves, apple jelly, horseradish, pepper and salt; whisk to combine. M icrowave the mixture on high for 35 seconds. Stir and taste, adjusting the flavour if desired. Set the syrup aside. Place the toasted waffles on a large serving platter. Top each waffle with a piece of chicken. Drizzle the chicken-waffle bites with about 1 tea - spoon of the syrup. G arnish with the parsley, if desired, and serve with the remaining syrup and hot sauce.
1 1/2 tbsp prepared horseradish 3/4 tsp ground black pepper 1/2 tsp salt 40 mini waffles, lightly toasted 40 pieces cooked fried popcorn chicken
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Finely chopped fresh Italian flat-leaf parsley or green onion for garnish (optional) Hot sauce for serving
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Spice up brunch this Mother’s Day
INSTRUCTIONS: 1. Infuse vodka: Tear 5 basil leaves into small pieces and place into a small glass jar with vodka. Seal tightly and shake, refrigerate, then infuse for at least 6 hours, up to 12 hours, shaking the jar occasionally. 2. M ake basil sugar: In a (prefera- bly small) food processor, com- bine sugar and remaining basil. Pulse until basil is chopped into small uniform pieces and sugar is pale green.
3. S train vodka into a glass measur- ing cup, squeezing basil leaves to release any remaining liquid. 4. R im glasses: Pour basil sugar onto a small shallow plate. Fill another shallow plate with water until 1/4-inch deep. Dip the rim of each glass first in water, then in basil sugar. 5. A ssemble cocktail: Divide basil vodka between glasses, then add 1/2 cup lemonade to each. Fill glasses with ice cubes and top with seltzer. Garnish with lemon slices.
SAVOUR MANITOBA | SPRING 2026 | 35
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