up at the COTTAGE

Keep ev­ery­thing ca­sual is the one rule ev­ery­body sticks to up at the cottage. There’s noth­ing bet­ter than hang­ing out by the wa­ter on a long af­ter­noon with a tray of good­ies and a cooler well stocked with cold beer.

Food & Drink - - FLAVOURS VARIATIONS ON SEAWEED -

Start with what­ever grilled meat or veg­eta­bles you have left from yes­ter­day’s bar­be­cue, add some onions to the fry­ing pan and turn ev­ery­thing into mini fa­ji­tas. Open up a jar of what­ever pick­led veg­eta­bles you like best and put some mixed nuts in a bowl. Turn a thin-crust pizza into an el­e­gant ad­di­tion by cutting it into slen­der slices. Presto—a feast of snacks!

Of course, there’s a world of beer to choose from, but we’ve stuck to On­tario craft brews that strad­dle the cusp of the sea­sons. Brasserie Tuque de Broue opened in Em­brun, Ont., in 2016; its Gougounes Rousses (LCBO 508028,

473 mL, $3.35) is a rich, full-bod­ied red ale with prune and caramel notes. Ball’s Falls Session IPA (LCBO 481515, 473 mL, $3.15) from Ni­a­gara’s own Bench Brewing Co. is an easy­go­ing IPA with dry hop­ping that’s more peachy cit­rus than bit­ter. Lager lovers will en­joy Side Launch Dark Lager (LCBO 437228, 473 mL, $3.25), a big-bod­ied Munich-style brew with a slightly sweet, malty char­ac­ter and a re­fresh­ing fin­ish.

Load up your pizza with any avail­able ex­tra top­pings—or go min­i­mal with a sim­ple, perfect pizza margherita. Serve mixed nuts warm. Spread them on a bak­ing tray; heat for five min­utes in a 350°F (180°C) oven.

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