ROSEMARY GIN FIZZ

MARASQUINO & CRANBERRIES

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Makes 1 cocktail

 

INGREDIENTS

2 oz          Canopy Gin
3/4 oz     Simple rosemary syrup
3/4 oz     Fresh lemon juice
1 C.          Nutra-Fruit Maraschino Cranberries Syrup
Tonic
Sprig of rosemary
4-5           Nutra-Fruit Maraschino Cranberries

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For a vegan version: replace the veal with a vegan galette and the blue cheese with a blue fauxmage.

Substitute veggie for the mayonnaise.

Substitute olive oil for the butter.

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Vegan alternative at the bottom of the recipe!

PREPERATION

Patties

In a bowl put the ground veal. Add the garlic flower, the Boucher Bloc spices and the fleur de sel. Mix gently. Form 4 patties of the same size, not compacting the meat too much. Press gently with your fingertips to keep the patties juicy and with a more interesting texture. Reserve in the refrigerator

 

Caramelized onions

 

In a non-stick skillet over medium heat, caramelize the onions in oil and butter for 10 to 15 minutes, stirring regularly.

Add the pot of port & maple cranberries, mix and reduce until no more liquid remains.

 

Meaux mustard mayonnaise

In a small bowl, mix the mayonnaise and Meaux mustard. Add the fleur de sel and ground pepper.

 

Condiments

 

Slice the apples, tomatoes, cucumber and blue cheese

Prepare the Meaux mustard mayonnaise

 

 

BURGER ASSEMBLY

 

Cook the veal patties on the BBQ.

On the lower part of the bread, put caramelized onions. Add a veal patty, blue cheese slices, apple slices, 1-2 tomato slices, cucumbers and lettuce. Brush the top of the bread with the Meaux mustard mayonnaise.

NUTRA-FRUIT products you will need to make this wonderful recipe.

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