A cottage feast for friends and family

Dockside menu

Spiked lemonade
Chili-espresso ribs
Corn on the cob with lime and spices
Sweet and sour coleslaw
Peach-almond sponge cake

Spiked lemonade

Prep 5 min
Total 8 min



Ingredients:


1 1/2 cups granulated sugar
2 cups fresh lemon juice, about
9 lemons
2 cups vodka



Directions:


1. Combine sugar with 1 cup water in a small pot over medium-high. Heat, stirring occasionally, just until sugar dissolves, about 3 min. Cool to room temperature.


2. Pour sugar mixture, lemon juice and vodka into a large pitcher. Stir in 6 cups cold water. Serve over ice. Serves 8.


Per serving: 289 calories, 43 g carbs, 5 mg sodium. Good source of vitamin C.



Kid-friendly variation: Replace vodka with sparkling water.

Chili-espresso ribs

Prep 15 min
Total 1 hour 10 min
Plus 2 hours refrigeration



Ingredients:


8 garlic cloves
1/4 cup chili powder
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tsp cayenne pepper (optional)
1 tsp salt
4 racks pork back ribs , about 1.5 kg
2 bottles beer (341 mL each), preferably pale ale
1 cup cider vinegar
1 cup brown sugar
1/4 cup instant-coffee granules
2  tbsp sambal oelek or hot sauce



Directions:


1. Combine garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor. Pulse until it forms a paste. Rub all over ribs. Refrigerate ribs at least 2 hours or overnight.


2. Place ribs in a very large pot. Add beer. Ribs will not be totally submerged. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until ribs are fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.


3. Stir cider vinegar with 1 cup brown sugar, coffee, remaining chili powder and sambal in a medium saucepan. Bring to a boil, then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min.


4. Preheat barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning and basting often, until glazed and heated through, 10 to 12 min. Serves 8.


Per serving: 416 calories, 22 g protein, 35 g carbs, 21 g fat, 1 g fibre, 389 mg sodium. Excellent source of vitamin B12.

Corn on the cob with lime and spices

Prep 10 min
Total 20 min



Ingredients:
12 ears of corn
1/3 cup lime juice, about 6 limes
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp pepper


Directions:


1. Preheat barbecue to medium-high. Peel back corn husks. Remove silk from cobs. Soak cobs in water at least 5 min before grilling. Stir lime juice with chili powder, salt and pepper in a small bowl. Set aside.


2. Place cobs on grill, using tongs to turn every 2 min until charred, about 10 min in total. After each turn, brush the length of hot cob with lime-juice mixture. Transfer to a platter. Serve when cool enough to handle. Serves 12.


Per serving: 133 calories, 4 g protein, 31 g carbs, 2 g fat, 4 g fi bre, 310 mg sodium. Excellent source of folate.


Prep tip: No barbecue? Cook corn in a large pot of boiling water, partially covered, until tender, 6 to 8 min. Drain. Brush hot cobs with lime mixture.

Sweet and sour coleslaw

Prep 15 min
Total 15 min
Plus 1 hour standing time



Ingredients:


3/4 cup light mayonnaise
1/3 cup cider vinegar
3 tbsp ketchup
1 tbsp Dijon mustard
1 tsp hot sauce
6 cups shredded cabbage, about
1/2 small green cabbage
3 carrots, coarsely grated
1 small red onion, very thinly sliced



Directions:


1. Whisk mayo with vinegar, ketchup, Dijon and hot sauce in a large bowl. Stir in cabbage, carrots and onion until coated. Let stand up to 1 hour before serving. Serves 8.


Per serving: 113 calories, 2 g protein, 11 g carbs, 8 g fat, 2 g fi bre, 275 mg sodium. Excellent source of vitamin A.

Peach-almond sponge cake