I like to give the people what they want and it seems that for the last few weeks you guys have been in love with Popsicles. Now I've been taking it easy on you guys and providing simple recipes that can be made quickly, but I think it's time we step it up a notch.
You guys are ready for a slightly more challenging Popsicle project, this one was created by Tulci Dolci and it actually requires some cooking and a bit of skill. So if you're up for it, I'd like to unveil the Multi-Shade Blackberry Popsicle:
For this you'll have to make a yogurt mix and a blackberry mix, for the yogurt you'll need:
6 ounces of plain yogurt
2 ounces of cream cheese
1/4 cup of milk
1/4 cup of sugar
For the Blackberry mix you'll need:
2/3 cup sugar
2/3 cup water
4 cups blackberries
Here's where it gets a little complicated. You'll need to strain your yogurt and refrigerate it for 4 hours. Then blend it with the rest of the yogurt mix ingredients.
In a saucepan, combine the sugar and water from the blackberry mix. Bring to a boil then simmer for 5 minutes. Once it's cool, blend it with the blackberries, lemon juice and a bit of salt.
Set up 4 bowls and the blackberry mixture equally. Leave the first bowl as is. In the 2nd bowl combine some blackberry mix with 2 spoons of the yogurt mix. In the 3rd one combine some blackberry mix with 1/3 cup of yogurt. And in the 4th bowl combine the blackberry mix with 2/3 cup of yogurt.
Fill your molds or Dixie cups with the first bowl's pure blackberry mix and freeze for 30 minutes. Add a second layer using the mix from the second bowl (once again freeze for 30 minutes). Add your Popsicle sticks before adding the 3rd layer and then finish off with the 4th layer. Freeze it all for another 4 hours and you're done!
It's official — 2021 was the hottest year on record for Montreal, according to Environment Canada. It beat out the previous hottest years, 1998 and 2012, by a mean few hundredths of a degree.
This rise in temperature in Montreal is attributed to new weather patterns, causing scorching temperatures in June, August, September and October. "August and October were record-breaking months," said Environment Canada spokesperson Simon Legault.
"We were lucky that July was below normal because if it hadn't happened that way, [...] we would have shattered the record instead of just breaking it," he added.
A few hundredths of a degree may not sound like such a big problem, but temperatures in Montreal (and around the world) have been steadily rising.
The average annual temperature in Montreal from 1951 to 1980 was 6.5ºC, according to ClimateData.ca. Last year's mean temperature came in at a whopping 8.6ºC. This drastic increase in fortyish years has already begun to show its effects — not just on our electrical bills in the summer, but also the health of the population, the Climate Action Network says.
Whether or not 2022 will be even hotter remains anyone's guess. Projections for an area as small as Southern Quebec can only be made a few weeks in advance.
What we do know is that February and March should be significantly warmer than January.
"A few short intense waves of cold are coming in," Legault said of January, adding that February and March are expected to be "close to or above normal temperatures."
A Bombay spokesperson described the maze as a "large-scale [...] whimsical oasis" with walls that "cloak the discoverable experiences within."
The maze installations are being created by Quebec's Charlie Larouche (Glassware Artist), Jeroen Kleijn (DJ & Olfactory Artist) and Chantal Royer (Botanical Artist) who were inspired by the taste of Bombay Bramble, a new naturally-flavoured raspberry and blackberry gin.
The experience will be completely free, and anyone over the age of 18 can take part.
In addition to a Bombay Bramble sample, guests will leave with a signature Bombay Sapphire Balloon Glass that they can use to stir up fun drinks at home.
Hedge Maze at the Old Port
Bombay Sapphire Canada
When: August 6: 4 p.m.-8 p.m.; August 7 and 8: 1 p.m.-8 p.m.
Address: 430, boul. Saint-Laurent, Old Port, Montreal, QC
Why You Need To Go: Hedge mazes are fun, but even better when they're boozy.
La Maison Onyx is a pop-up that will run between July and October, giving marginalized chefs a stage to showcase their culinary expertise. Up first is Saint-Henri's Tropikàl Restobar, a Caribbean and Afro-Latin restaurant, which will be there from July 7 to July 27.
Tropikàl will be followed by Maquis Yasolo, an Afro-Québécoise restaurant in Saint-Henri. Later, MasterChef Canada’s Marissa Leon-John of Elle Jay’s Private Dining and Afro-Vegan chef Evy Mendes of Cantine Toca Toca will be serving up delicious eats.
La Maison Onyx is an initiative by DESTA Food, a Black youth network and non-profit business incubator for Black businesses.
According to a DESTA Food statement, La Maison Onyx will feature street food-style menus using local Quebec products, chef-led market tours at Jean-Talon Market, and on-site food demonstrations.
More chefs and Montreal restaurants will be announced in the coming weeks and months.
This article's cover photo was used for illustrative purposes only.
MTLàTABLE is back with set menus at your favourite eateries!
MTLàTABLE is back this year, and around 100 Montreal restaurants are participating in the city-wide food festival between June and October. You can get three-course meals at some of the city's best eateries starting at $20.
MTLàTABLE has revamped its format for 2021 complete with table d'hôte menus, fresh local produce and prizes you can win for simply dining out.
Each meal you buy at the festival's participating restaurants makes you eligible to win one of five weekly draw prizes like a $50 SAQ gift card and a $75 pre-paid VISA card to spend at the participating restaurants.
There are also eight 'Food & Fun Packages' to be won throughout the event, which include two nights in a Montreal hotel.
All you have to do is scan a restaurant's QR code every time you visit to earn a 'fork' and participate in the weekly draw.
This year's edition of the festival will also focus on fresh seasonal harvests in Quebec, with recipes tailored to in-season produce.
In June and July, restaurants will serve dishes with beets from the Montérégie region, strawberries from Île d’Orléans and raspberries from the Eastern Townships, as well as broccoli from the Capitale-Nationale region, zucchini from the Laurentians and other green vegetables from Quebec.
In August, field tomatoes, leeks, blueberries, and green beans from across the province — from Bas-Saint-Laurent to Lanaudière — will adorn restaurant plates across Montreal.
In September and October, the fall harvest begins, and restaurants will serve soups and stews that include Quebec carrots, morels, oyster mushrooms, eggplants and acorn squash.
Autumn brings the return of apples to Quebec orchards, and restaurants will make use of locally-grown apples on their dishes toward the end of the festival.