RECIPE: The Naughty Naramatian

RECIPE: The Naughty Naramatian

The Naramata Inn’s version of a Cosmopolitan. The “cosmo” was invented in the 1970’s when bartender, Neal Murray, added cranberry juice to a Kamikaze and the first taster of the drink declared, “How cosmopolitan!”. This drink’s popularity skyrocketed in the 2000’s...
RECIPE: Hot Buttered Honey Shine

RECIPE: Hot Buttered Honey Shine

This cocktail captures the taste, smell, and warmth of the holidays all in one glass. Otherwise known as a Hot Buttered Rum, this Naramata Inn version uses Devine Distilleries Honey Shine Amber as a rum substitute from BC, made from 100% honey. This cocktail is a warm...
RECIPE: Seared Steelhead and Fall Apples

RECIPE: Seared Steelhead and Fall Apples

Seared Steelhead and Fall Apples  Featured Ingredient: Little Cedar Falls Steelhead, Orchard Apple butter I have always been intimidated by cooking fish.  Granted, my exposure to fish growing up wasn’t great.  When I was a little girl, my Dad used to bring back Jack...
RECIPE: BAILEY’S CRÈME BRULEE

RECIPE: BAILEY’S CRÈME BRULEE

Makes 6-8  This recipe is straightforward to make but does require some precision and confidence. You’ll need a blow torch (also called baker’s torch or brulée torch), and some shallow custard or cocotte dishes. My favorite dishes to use are terracotta flan dishes –...
RECIPE: Whiskey Fruitcake

RECIPE: Whiskey Fruitcake

CHRISTMAS FRUITCAKE Makes 1 large loaf or 2 smaller (1lb each) loaves Kindly set your glacé cherries aside – this is not your Nana’s loaf. We’re using heaps of dried fruit, citrus zest, and a generous soaking of booze. Make this a few weeks before the holidays for a...