A great bouquet to celebrate Canada Day with, or a wonderful Welcome for new citizens or permanent residents. Along with it's wonderful floral design the bouquet includes all the ingredients for two Canadian classics Poutine and Caesar (vodka not included). Enjoy this bouquet and get some great pictures before enjoying a traditional Canadian poutine and Caesar.
Size of bouquet: 61cm Wide and 54cm Long.
Poutine mix gravy,
Caesar spicy mix
Known as Canada's national dish, Originating in Quebec, the French-Canadians discovered the incredible mixture of french fries, cheese curds and brilliantly topped it with gravy.
Worcestershire sauce, in a salty glass topped with celery and beans. The Caesar was invented in Calgary to celebrate the opening of a new Italian restaurant, people loved it so much that it became widely known throughout the country.
This cocktail is a Classic Canadian Caesar Recipe, perfect for brunch or to cure a hangover. This cocktail consists of vodka, clamato juice, spices and a few secret ingredients.
- 1 lime wedge
1 tablespoon celery salt, or as needed
ice cubes, as needed
1 fluid ounce vodka
1 dash Worcestershire sauce, or to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste
8 fluid ounces tomato and clam juice cocktail (such as Clamato®)
1 celery stick
Step 1 Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
for 4 servings
- 3 large russet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 ½ teaspoons salt, divided
- 1 teaspoon pepper, divided
- 6 tablespoons unsalted butter, 3/4 stick
- gravy mix
- 1 ½ cups cheese curd (335 g)
- Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
- On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
- Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
- Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
- Bake for 25 minutes, flipping halfway through, until golden brown.
- Gravy: Follow instructions of package mix gravy recipe. Whisk until the mixture is a golden brown.
- Remove from the heat and cover to keep the gravy hot.
- Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
- Transfer to a dish and serve immediately.