SUMMER RECIPES

LEARN HOW TO MAKE THIS TROPICAL

CAESAR INSIDE WITH NEW

MOTT'S CLAMATO RESERVE

THE CAESAR IN THREE

FRESH WAYS

21+

BEST BURGER, LEMON LOAF &

MOREEASY

PRESENTED BY

COOKING IDEAS

COOL MEALS THE KIDS

CAN MAKE

HOT SUMMER

APPETIZERS

Feta watermelon amuse-bouche • 1 small watermelon• 2 cups feta cheese, diced in small cubes• 1 handful basil leaves• 3 shallots, sliced thin• Balsamic reduction, to taste• Olive oil, to taste

In one bowl, add feta cheese, thinly sliced shallots, and olive oil. Toss gently, and set in the fridge.

Cut watermelon into 1.5 inch slices. Using a circle cookie cutter, cut watermelon rounds. If you don’t have a round cookie cutter, the lid of a mason jar will work. Plate on a serving platter.

Hand rip the basil into bite sized pieces, and add to the feta mix and toss gently.

Scoop a small amount of the cheese mixture onto the watermelon rounds, and garnish with balsamic reduction. Serve immediately. Goat cheese and roasted beet salad • 2 medium red beets, scrubbed• 2 medium golden beets, scrubbed• 4 cups baby arugula• 6 oz goat cheese (can substitute with feta)

Dressing Ingredients

• 1/2 cup extra virgin olive oil• 1/2 cup champagne vinegar• 2 tbsp maple syrup• 2 tsp dijon mustard• 1 clove garlic, grated• Kosher salt, to taste

Goat cheese and roasted beet salad CONT'd. Preheat the oven to 400°F. Wrap each beet in foil, place on a baking sheet, and roast until a knife goes through the foil cleanly (approximately one hour). Let cool until easy to handle.

Under running water, open the foil and rub the beets vigorously with your fingers until the skins come off. The running water prevents staining of fingers.

Finely slice the beets.

In a medium size bowl, combine all dressing ingredients and mix well until colour is light and oil is well-incorporated. Dressing should look almost creamy. A hand-held mixer will make this process much easier.

Add beets to bowl, and cover with plastic or wax wrap. Seal securely, and let set overnight in the fridge, or at least 4 hours. For best colour retention, separate the golden and red beets into two separate bowls with equal amounts of dressing.

On a serving plate, cover with baby arugula. Place beets in alternating colours. Top with goat cheese, crumbled, and the remainder of the dressing. TIP: For extra nutrition, try adding walnuts and pumpkin seeds as additional garnishes.

Mexican-inspired cobb salad • 1/3 cup yellow mini potatoes • 1 tsp avocado or olive oil • 1 tsp freshly grated lime rind• 1/3 cup finely chopped cilantro • 1 clove garlic, shredded • 1 tsp salt and pepper • 4 cups lightly packed red cabbage, shredded • 1 avocado, diced • 1 can black beans • 1 1/2 cups corn • 1/2 cup monterey jack with jalapeno • 300g cocktail tomatoes, quartered• 1/4 cup thinly sliced green onion • 1/3 cup lime juice

Boil potatoes in a saucepan of boiling water until tender but still firm (10 minutes).

Drain and halve potatoes. Whisk together oil, lime rind and juice, cilantro, garlic, salt and pepper.

Toss each remaining ingredient in the dressing and set on a large, round serving platter starting with the cabbage and topping with the other ingredients, save green onions and cheese. To serve, sprinkle with green onions and cheese.

TIP: By tossing each ingredient in the dressing beforehand, the salad does not need to be tossed before serving, allowing you to really style the salad from platter to plate!

Cornbread muffins • 3/4 cup yellow cornmeal• 1 1/4 all-purpose flour• 1 tbsp baking powder• 1/2 cup sugar• 2 tsp salt• 2 large eggs, at room temperature• 2 tbsp honey• 3/4 cup milk, at room temperature• 1/2 cup unsalted butter, melted and cooled

Preheat oven to 350°F.

Line a muffin pan with paper liners, and grease lightly.

Mix dry ingredients in one bowl, and wet ingredients in another.

Mix the dry ingredients into the wet ingredient bowl, and stir until just blended. Do not overstir!

Bake for 17-20 minutes, or until the tops of the muffins are golden brown and springy.

TIP: For a bit of a kick, add a seeded and diced jalapeno pepper to the wet ingredients in step 3!

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ENTRéES EASY

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Peanut broccoli noodles CONT'D. Noodles• 1 bunch broccoli, cut small• 600g udon noodles• 1 bunch fresh cilantro• Lime wedges to garnish• 2 tbsp vegetable oil

Add all sauce ingredients in a medium size bowl, and whisk vigorously until well blended. Set aside.

Heat vegetable oil in a pan over medium heat. Add broccoli and fry until the colours brighten.

Add noodles, sauce, and cook until sauce starts to absorb, and noodles are well-coated. Add cilantro and cook one minute longer.

Serve hot, garnished with lime wedges. Grilled fish with mango salsa • 2 cups tomato• 1 1/2 cups mango• 1/2 cup red onion• 1/2 bunch cilantro• 2 tbsp lime juice• 1 tbsp vinegar• 1 tsp sugar • 3 cloves of garlic• White fish of choice

Grill the fish with olive oil, salt and pepper in a pan on high heat for 3 minutes on each side.

Dice the tomatoes, mango, onion, and cilantro together. Combine with the rest of the remaining ingredients to make the salsa.

Serve the fish on a plate with the mango salsa on top.

SMASH BURGERS

• Approximately 3 tbsp vegetable oil• 1 lb ground beef (medium fat content or higher-do not use lean beef!)• Kosher salt, to taste• Pepper, to taste• Cheese slices, to taste• 4 burger buns, toasted• Toppings and condiments, as preferred for serving Heat a cast-iron skillet over medium- high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal rustic portions-do not roll them out into patty shapes.

Place portions on a skillet and “smash” flat with a spatula or ceramic plate to form 4" diameter burgers. The edges will not be smooth-this is a good thing.

Season with salt and pepper and cook for about 2 minutes, or until the edges are brown. Do not touch the burgers during this time.

Flip burgers, season again, and place a slice of cheese on top of each burger.

Cook until cheese droops and burgers are medium, between one and two minutes (one minute if you prefer your burgers on the medium-rare side).

Serve patties on rolls with toppings and condiments.

Peanut broccoli noodles Sauce • 1/2 cup creamy peanut butter• 1/4 cup soy sauce• 3 tbsp rice vinegar• 2 tbsp brown sugar• 3 tsp fresh ginger, grated• 5 cloves garlic, grated• 2 tsp sesame oil• Sambal oelek to taste

Mini key lime pies

• 12 mini graham cracker crusts• 3 cups sweetened condensed milk• 1 cup sour cream• 1 cup freshly squeezed lime juice• 4 tbsp grated lime zest• 2 fresh key limes, thinly sliced• 1 cup whipped cream

Preheat oven to 350°F. Place mini graham cracker crusts onto a baking sheet.

In a bowl, whisk the sweetened condensed milk, sour cream, lime juice, and zest until smooth.

Pour the filling into the graham cracker crusts, filling to the top.

Bake in the preheated oven until hot, 5 to 8 minutes.

Refrigerate at least 1 hour.

To serve, garnish each mini pie with a key lime slice and a dollop of whipped cream.

Lemon Loaf Lemon Cake Ingredients• 3 cups flour• 2 tsp baking powder• 1 cup butter, at room temperature• 2 cups white sugar• 1 tsp salt• 3 large eggs, at room temperature• 2 lemons, juiced and zested (separately)• 1 tsp vanilla extract• 1 cup milk• 1/8 cup mayo Lemon Glaze Ingredients• 1/2 cup sugar• 1/4 cup lemon juice (about 2 lemons)

LEMON LOAF CONT'D.

Lemon Icing Ingredients• 2 cups powdered sugar• 1 lemon, juiced and zested• 1 tbsp butter, softened• 1 tsp vanilla extract

Preheat the oven to 350°F.

Add all cake ingredients, and mix until well mixed. Pour evenly into a greased bundt cake pan, and bake for about one hour, or until a toothpick inserted comes out clean. Add the lemon glaze ingredients in a microwave safe bowl, and mix well. Heat in the microwave in 30 second increments until the sugar is fully incorporated and no longer grainy. Let cool until it thickens up.

Once the cake and the glaze are cool, brush the glaze all over the cake.

In a separate bowl, prepare icing by mixing the butter, vanilla extract and lemon juice and zest together. Slowly incorporate the powdered sugar until the icing is some what thick, about the consistency of melted chocolate. Continue to mix until the icing is smooth. Once the glazed cake is completely cooled, gently and evenly pour the icing on top, allowing it to drip down the sides. Top with extra zest if preferred.

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Citrus Twist Drink

READY IN: 15 Minutes SERVES 4

4 lemons, juiced4 limes, juiced1 cup water1 cup white sugar4 cups soda water

1. Heat 1 cup water to a boil.

2. In a heat-safe container, mix freshly boiled water with 1 cup sugar. Mix until no grittiness remains. Chill, and set aside.

3. In one container, fully juice both the lemon and the lime.

4. Add soda water.

5. Add simple syrup (the hot water and sugar mixture) 1/4 cup at a time, tasting for sweetness preference.

6. Serve over ice.

PAIR THIS WITH TEX MEX BOWLS

TO COMPLETE YOUR MEAL FOR MOM!

DESSERTS DREAMY

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Classic Doughnuts

• 1 1/8 cup milk, warm• 1/3 cup sugar• 3 tsp Active Dry Yeast• 1 1/2 tsp baking powder• 2 tsp nutmeg• 2 whole large eggs, lightly beaten• 5/8 cup butter, melted• 4 cups all-purpose flour, plus a little more for kneading• 1/2 tsp salt (if using unsalted butter)• Shortening/oil for frying• Icing (recipe follows) Warm milk until it is warm to touch, and add sugar. Stir to dissolve. Add yeast and stir to combine.

In a separate bowl, lightly beat eggs. Add to milk mixture. Add melted butter slowly, mixing well.

Add the remaining ingredients,and mix well until a ragged dough forms. Remove from bowl, and knead on a lightly floured surface for at least 5 minutes. The dough should be smooth and slightly sticky.

Turn dough in an oiled bowl, cover, and refrigerate for a minimum of 2 hours.After refrigeration, remove dough and roll it out until it reaches desired thickness, about 2cm give or take. Use a doughnut cutter to form the doughnuts, and place on a lightly greased sheet. Allow them to rise for about one hour, or until very puffy. Heat a few inches of oil in a large skillet over medium heat, and add doughnuts. Fry until golden brown, then flip and fry the underside. Remove and place on a paper towel to absorb excess oil. Let cool to warm before glazing. Dip doughnuts face down into the icing. Let excess icing drip off, and top with sprinkles.

CLASSIC DOUGHNUTS CONT'D.

Icing • 3 cups powdered sugar• 1/4 cup butter, softened• 2-4 tbsp cream• 2 tsp vanilla extract• 1 tbsp strawberry extract (optional)• Food colouring (optional)• Sprinkles

Beat butter until soft and fluffy. Fold in powdered sugar, one cup at a time. Mix until it comes together in a thick paste. Add cream 1 tbsp at a time until icing becomes smoother. Add extract, and food colouring, if using. Japanese Cheesecake • 2/3 cup sugar• 6 eggs, separated• 1/2 tsp cream of tartar• 1/4 cup unsalted butter• 1 cup cream cheese• 6.5 tbsp milk• 1 tbsp fresh lemon juice• 1/2 cup flour• 3 tbsp cornstarch Preheat the oven to 320°F. Use butter to grease an 8-inch round cake tin. Melt cream cheese, butter and milk in a saucepan over low heat. Remove from heat and cool. Fold in the flour, cornstarch, egg yolks, lemon juice and mix well. In a separate bowl, whisk egg whites with an electric beater with cream of tartar until it thickens and foams. Add sugar and whisk until stiff peaks form.

Add the cheese mixture to the egg white mixture and mix well. Pour into the cake tin.

Place cheesecake tin into a larger oven-safe dish. Fill the bottom with water, about 3cm deep. Bake cheesecake for 75 minutes, or until set and golden brown.

THROWBACK TREATS

Cosmic-INSPIRED Brownies

Brownie • 1/2 cup all-purpose flour• 1/4 cup cocoa powder• Pinch salt• 3/4 cups brown sugar• 5 tbsp salted butter, melted• 1 egg plus 1 egg yolk, room temperature• 2 tbsp honey• 1 tsp vanilla extract

Ganache and decorating• 1 1/2 cups chocolate chips• 1/2 cup heavy cream, slightly warmed• Rainbow chocolate covered sprinkles

Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper. Lightly oil and set aside.

In a large mixing bowl, sift together the flour, cocoa powder, and salt. In a separate bowl, whisk together the melted butter and brown sugar until well mixed and slightly fluffy. Add remaining ingredients and stir until well combined.

Stir in the dry ingredients until no clumps remain. Pour the batter into your prepared pan and bake for 40 minutes. A toothpick inserted into the middle should come out pretty clean. Remove from the oven, and allow the brownies to cool in the pan on a wire rack.

Over low heat, place a pot with 2 inches of water. Place on top a bowl large enough to cover the edges of the pot. In this bain-marie, melt the chocolate chips, whisking constantly to make sure they do not burn. Slowly pour in the cream, whisking constantly until smooth and combined. Pour over the cooled brownies, sprinkle chocolate candies, and let set for 20 minutes.

Dunkaroo-INSPIRED COOKIES + DIP

Cookies • 1 1/4 cups flour• 2 tsp baking powder• 3 tsp cinnamon• 2 tsp nutmeg• 1/4 cup salted butter, melted• 1/2 cup brown sugar• 1 large egg• 2 tsp vanilla extract

Dip• 1 box confetti vanilla cake mix• 3/4 cup vanilla yogurt• 3 cups whipped cream topping• 1/4 cup rainbow sprinklesMix together and chill

Make the cookies: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.

Reduce the mixer speed to low and add the flour mixture until just combined. Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.

Lightly flour a kitchen surface, then place the dough on top and lightly flour the dough. Using a rolling pin, roll the dough to a 1/8-inch thickness. Use a small cookie cutter to punch out shapes and transfer them to the prepared baking sheet.

Bake until the bottoms and edges of the cookies turn golden brown, 5 to 7 minutes. Remove the cookies from the oven and transfer them to a cooling rack. When they’re completely cool, dip in the frosting and serve.

CAESAR THREE

WAYS

SEñORITA CAESAR

Rim• 2 tbsp Taco Seasoning• 2 tbsp Hickory Smoked Sea Salt

Garnish • Pickled Jalapeño• Pork Rinds• Cilantro

Caesar • 0.5 oz ReaLime* Juice• 4 Heavy Dashes of Mexican Hot Sauce• 1 tbsp Hot Salsa• 1/2 tbsp Pickled Jalapeño Juice• 1 oz (30 mL) Tequila• 5 oz (150 mL) Mott’s* Clamato* Reserve

Rim glassware with taco seasoning and hickory smoked sea salt.

Add tequila, ReaLime juice, Mexican hot sauce, hot salsa, and pickled jalapeño juice. Add ice.

Top off with Mott’s Clamato Reserve.

Stir well.

Garnish with pickled jalapeño, pork rinds, and cilantro. THE BIG EASY CAESAR

Rim• 3 tbsp Cajun Seasoning• 2 tbsp Smoked Sea Salt

Garnish• Smoked Pepperoni Stick• Pepperoncini Pepper Caesar • 1 oz (30 mL) Vodka• 0.5 oz ReaLime* Juice• 4 Heavy Dashes of Louisiana style Hot Sauce• 1 tbsp BBQ Sauce• 0.5 oz Red Wine Vinegar• 5 oz (150 mL) Mott’s* Clamato* Reserve

THE BIG EASY CAESAR CONT'D. Rim glassware with Cajun seasoning and smoked sea salt.

Add vodka, ReaLime juice, Louisiana style hot sauce, BBQ sauce, and red wine vinegar. Add ice.

Top off with Mott’s Clamato Reserve. Mix well and enjoy!

Garnish with smoked pepperoni stick and pepperoncini pepper. TROPICAL THUNDER CAESAR

Rim• 2 tbsp Jerk Seasoning Spice• 1 tbsp Mott’s* Clamato Rimmer* seasoning salt

Garnish • Pineapple Wedge and Leaf

Caesar • 1 oz (30 mL) Tequila• 0.5 oz ReaLime* Juice• 1 tbsp Pineapple Jerk Sauce• 6 Heavy Dashes of Chipotle Hot Sauce• 0.5 oz Pineapple Juice• 5 oz (150 mL) Mott’s* Clamato* Reserve

Rim glassware with jerk seasoning spice and Mott’s Clamato Rimmer.

Add tequila, ReaLime juice, pineapple jerk sauce, pineapple juice and chipotle hot sauce. Add ice.

Top off with Mott’s Clamato Reserve. Stir well.

Garnish with pineapple wedge and leaf.

SPONSORED CONTENT SPONSORED CONTENT

FOR TRADITIONAL CAESARS AND SEASONAL RECIPES, VISIT MOTTSCLAMATO.CA OR FOLLOW ALONG ON SOCIAL @MOTTSCLAMATOCAESAR

Looking for a savoury twist to your summer drink? NEW Mott's Clamato Reserve, made with natural ingredients and flavoured with fire roasted jalapeño puree is the perfect addition to your brunch or cottage menu. From an elevated tropical caesar to a fun cajun mix (The Big Easy Caesar, as pictured above), here are three unique ways to take your traditional Caesar up a notch.

PLEASE DRINK RESPONSIBLY *Trademarks used under license by Canada Dry Mott's Inc.

Peach Lemonade

• 1 cup lemon juice • 3/4 cup sugar • 5 1/4 cup water• 3 peaches

Blend peaches and strain.

Heat lemon juice and water on low.

Gradually add sugar.

Take off the heat and add strained peach juice.

Cool in the refrigerator and serve with ice.

Frappé COFFEE

• 1 cup cold-brewed coffee• 3/4 cup milk (either whole or almond works best)• 1/2 cup caramel, plus more for serving• 1 cup ice• Whipped cream, for serving Add coffee, milk, caramel, and ice into a blender and blend on high until smooth.

Pour into a tall glass, and top with whipped cream and a little extra caramel. GIN BASIL SMASH

• 3/4 oz simple syrup• 1.5 oz lemon juice• 1 handful fresh basil leaves, plus 1 or 2 to garnish• 2 oz gin• Ice

Simple Syrup:Equal parts hot waterand sugar, cooled

GIN BASIL SMASH CONT'D. In a shaker, muddle gin and basil until gin is green.

Add simple syrup and lemon juice, straining for seeds.

Add ice, and shake until very cold, about 30 seconds.

In an ice-filled glass, add extra basil leaves after slapping them between two palms.

Strain cocktail into drink and enjoy immediately. WHITE SUMMER SANGRIA

• 1 lime, sliced thin• 1 lemon, sliced thin• 1 cup strawberries (fresh or frozen)• 1 orange, sliced thin• 1 peach or mango, cut into wedges• 1/2 cup cointreau or triple sec• 1 bottle dry white wine, such as a pinot grigio or sauvignon blanc• Prosecco or ginger ale to top, about 2 cups

Mix fruits and orange liquor in a large pitcher.

Muddle and let sit up to 24 hours.

Add remaining ingredients, and serve over ice.

CLICK THE PLAY BUTTON TO WATCH A VIRTUAL TUTORIAL ON CRAFTING A GIN BASIL SMASH + WHITE SUMMER SANGRIA.

SWEET SIPS

TIP: USE YOUR HANDS TO

CRUMBLE THE MIXTURE!

JUNIOR CHEFS

Creamy Caesar Salad

Salad • 2 heads of romaine lettuce, ripped• Croutons • Bacon, cooked and crumbled• Parmesan cheese to top

Dressing • 1 cup mayo • 4 cloves garlic, crushed• 1 lemon, juiced• 2 tsp dijon mustard • 1/3 cup parmesan• 1/2 tsp worcestershire sauce• Salt and pepper to taste • 1/2 cup extra virgin olive oil Add mayo and lemon to a bowl, and whisk until well blended.

Add mustard, garlic, worcestershire, and parmesan. Mix well-you should have a thick paste at this point. Add olive oil slowly, whisking the whole time. This is very important-do not stop whisking as you add the olive oil, or for 2 minutes afterwards.

Add salt and pepper to taste.

In a large bowl, add ripped romaine lettuce. Add bacon and dressing, and mix well to coat.

Right before serving, add croutons and parmesan. Enjoy cold! SLOPPY joES • 4 tbsp vegetable oil• 2 yellow onions, chopped• 3 stalks celery, chopped• 1/2 cup mushrooms, chopped• 3 cloves garlic, grated or crushed• 1 lb lean ground beef• 1/4 cup vegetable or beef broth• 1/4 cup barbeque sauce• 1/4 cup ketchup• Salt and pepper to taste• 3 tbsp hot sauce (optional)• 4 buns

SLOPPY joES CONT'D. In a large skillet, heat oil over medium heat.Add onion, celery, mushrooms and garlic. Cook until soft, about 7 minutes.

Add the ground beef, and stir to break it up. Continue to cook until beef is fully cooked, and no longer pink-about another 5 minutes. Add broth, barbeque sauce, ketchup, and hot sauce and simmer together until hot and bubbly. Check for taste, and add salt and pepper as needed. Serve in buns, and enjoy hot! Fruit Crumble

• 3/4 cup steel cut oats• 1/2 cup all purpose four• 1/2 cup packed brown sugar• 1/3 cup cold butter, cubed• 5-6 cups of fruits, cubed into evenly-sized pieces • 1/3 cup sugar• 2 tbsp fresh lemon juice• 1/4 cup raisins, optional• Ground cinnamon, nutmeg, and cardamom, to taste, optional

In a medium size bowl, combine oats, flour, brown sugar, butter, and any spices, if using.

Using the back of a fork, work butter into the mixture until the whole mixture looks crumbly. If the butter starts to melt, place in the refrigerator until it hardens up again.

In another bowl, combine your cut fruit with sugar, lemon juice, and if using, raisins and spices.

In a baking dish, evenly spread fruit mixture on the bottom. Top with oat mixture, sprinkling it evenly on top. Place baking dish in the oven, and bake 35-50 minutes, or until the fruit is bubbling and the topping is browned. Remove from oven, and let sit for at least 10 minutes before serving.

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Village Juicery’s Breakfast Smoothie • 1 cup Village Juicery Cashew Milk (any plant-based milk alternative will do)• 1 cup Blackberries• 1 cup Spinach• 1/2 Banana (or more if you are using unsweetened plant-based milk)• 1 tbsp Cashew Butter• 1 tsp Bee Pollen • 4-6 Ice cubes Add ingredients to a blender and blend until smooth.

Grilled scallops with melon-avocado salsa from Pier 87 • Finely grated lime zest, plus 2 tbsp fresh lime juice• 1 tbsp extra-virgin olive oil, plus more for drizzling• 1 1/2 lbs honeydew melon, rind removed and melon cut into 1/4- inch dice (2 1/2 cups)• 1 Hass avocado, cut into 1/4-inch dice• Salt and freshly ground black pepper• 2 lbs large sea scallops

Light a grill or barbecue on high.

Meanwhile in a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil.

Using a rubber spatula, gently fold in the diced honeydew melon and avocado.

Season the salsa with salt and black pepper. Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.

Transfer the scallops to plates, spoon the salsa alongside and serve.

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