May Long Weekend Recipes as seen on Breakfast Television

Whether you’re heading to the cottage, the backyard, or balcony… the first long weekend of summer calls for a fun, delicious & doable menu. Cheers to long weekend eating!!

The Ultimate Muskoka Surf & Turf Burger with Maple Mayonnaise, Pickled Onions & Muskoka Four Season Greens

No long weekend at the cottage (or in the backyard) is complete without a juicy burger off the grill!

Maple Mayonnaise

• ½ cup (125 mL) prepared mayonnaise
• ¼ cup (60 mL) roughly chopped fresh tarragon (or chopped fresh dill)
• 2 tbsp (30 mL) Muskoka Maple Syrup
• 1 tbsp (15 mL) grainy Dijon mustard
• 1 clove garlic, minced
• pinch salt and pepper

Directions

Stir together all ingredients. Cover and refrigerate until ready to use (up to 3 days.)

Char’s Pickled Onions

• 1 cup (250 mL) white (or cider) vinegar
• ⅓ cup (75 mL) granulated sugar
• 1 large red onion, very thinly sliced

Directions

1. Stir together vinegar and sugar in a small sauce pot over medium heat.
2. Bring to a boil, stirring until sugar has dissolved and immediately remove from heat.
3. Place sliced onions in a shallow dish and pour vinegar mixture over onions.
4. Let stand for at least 1 hour (stirring once or twice).
5. Cover and refrigerate for up to 1 week.

Char’s Ultimate Beef Burger

• 2 lb (900 g) medium ground Canadian beef
• ½ cup (125 mL) chopped fresh parsley
• 2 tbsp (30 mL) roughly chopped fresh rosemary
• 2 tbsp (30 mL) grainy Dijon mustard
• 3 cloves garlic, minced
• ¾ tsp (3 mL) salt
• ½ tsp (2 mL) pepper
• 4 Big River Baking Company Hamburger Buns (click here for product info)

Garnishes

• 4 oz (approx) Milford Bay Smoked trout (click here for product info)
• Muskoka Four Season Greens Pea Shoots (click here for product info)
• Char’s Pickled Onions (recipe above)

Directions

1. Preheat the grill to medium-high.
2. Using clean hands, combine all ingredients in a large bowl.
3. Form into 4 even-size patties (or 6 smaller patties).
4. Place burgers on a clean, preheated grill. Turn heat down to medium and grill for about 5 to 7 minutes per side (or until internal temperature reads:160°F (71°C)).
5. Remove from the grill. Let stand for about 5 minutes.
6. Place burgers on buns and slather evenly with maple mayonnaise. Divide smoked trout evenly between burgers and top each burger with a few pickled onions and a small handful of Muskoka Four Season Greens. Enjoy!! Makes 4 burgers.

Char’s Crunchy Creamy Lime Slaw

A crunchy, zesty slaw might be my favourite side to anything off the grill.

Dressing

• 1 cup (250 mL) prepared mayonnaise
• Finely grated zest and juice of 2 limes
• 1 tbsp (15 mL) cider vinegar
• 1 tbsp (15 mL) granulated sugar
• ½ tsp (2 mL) each of salt and pepper

Directions

Whisk together dressing ingredients and set aside.

Slaw

• Half a red cabbage, core removed and very thinly sliced (or 8 cups (approx) prepared shredded cabbage)
• 1 apple, well washed and chopped (leave skin on)
• 1 carrot, grated (approx 1 cup (250 mL) grated)
• ½ cup (125 mL) roughly chopped green onions
• ⅓ cup (75 mL) each of roughly chopped fresh mint and chopped fresh dill
• ⅓ cup (75 mL) dried cranberries
• 3 tbsp (45 mL) each of green pumpkin seeds and shelled sunflower seeds

Directions

1. Place slaw ingredients in a large mixing bowl.
2. Toss dressing with slaw.
3. Cover and refrigerate for up to 2 days. Toss well before serving.
4. Makes about 8 cups (2 L).

Homemade Mile High Caramel S’mores Bars

No campfire required for these bars!!

Base

• 2 cups (500 mL) graham cracker crumbs
• ⅓ cup (75 mL) melted butter

Directions

1. Preheat the oven to 350 F (180 C). Stir together crumbs and butter (mixture will look a bit wet).
2. Measure out 1/2 cup (125 mL) of mixture and set aside. Press remaining crumb mixture into the bottom of a parchment paper lined 8 X 8-inch square baking pan.
3. Bake in the centre of the oven for about 10 minutes, or until edges are slightly golden.
4. Remove from the oven and cool completely while making chocolate marshmallow layer.

Chocolate Marshmallow Layer

• 1 lb (500 g) dark chocolate, finely chopped (or dark chocolate chips)
• 1/4 cup (60 mL) butter
• 1 tbsp (15 mL) dark corn syrup
• 3 cups (750 mL) mini marshmallows – divided

Directions

1. Over a double boiler, melt chocolate, butter and corn syrup.
2. Remove from heat and let cool for about 10 minutes.
3. Fold in 2 cups (500 mL) marshmallows.
4. Using the back of a spoon, gently spread the mixture evenly over the Graham cracker base.
5. Sprinkle top evenly with remaining 1 cup (250 mL) marshmallows.
6. Chill while preparing caramel.

Caramel Layer

Note: You can use 3/4 cup (175 mL) prepared caramel sauce instead of making your own

• 3/4 cup (175 mL) packed brown sugar
• 1/3 cup (75 mL) butter
• 2 tbsp (30 mL) dark corn syrup
• 2 tbsp (30 mL) 35% whipping cream

Directions

1. Combine all ingredients in a small sauce pot.
2. Cook over medium heat, stirring only once or twice until mixture comes to a gentle boil.
3. Continue to cook, stirring once or twice until sugar has dissolved (about one minute).
4. Remove from heat and cool slightly.

To assemble bars

Drizzle caramel evenly over chocolate/marshmallow layer. Sprinkle reserved crumb mixture evenly over caramel and press down lightly with your hand. Refrigerate for at least 2 hours (or overnight). Remove from the refrigerator about 20 minutes before cutting. Cut into 12 bars. Enjoy.

Muskoka’s Best Ice Cream Sandwiches

When two Muskoka sweet treats collide = Muskoka’s BEST ice cream sandwiches!! Yes, please!!

8 Comfort Bakeshop Ultimate Chocolate Cookies (click here for product info)
1 tub (500 mL) Belly ice cream (flavour of choice) (click here for product info)

Garnish

Maple flakes and/or decorative sprinkles

Directions

1. Place 4 cookies on a baking sheet lined with parchment paper
2. Top with a massive scoop of ice cream and top with additional 4 cookies
3. Roll ice cream edges of each ‘sandwich’ in garnishes and serve immediately, or, place sandwiches back on baking sheet and freeze until ready to consume. Enjoy! Makes 4 ice cream sandwiches.