Fresh blood oranges are slipping away from the shelves at the local supermarkets but if you look, you can still find a few. It’s really worth the effort! 
Nothing feels more like summer than sitting on your deck sipping the first cocktails of the season. If you’re lucky some of your herbs survived the winter and you can even pick some fresh.  One of my favourite cocktails hands downs is the Mojito but I am always working on new ways to shake them up & keep things interesting so in this version I have incorporated the fresh squeezed crimson juices of the blood orange.  It’s fantastic but be warned, the go down like water and if it’s a hot day they will sneak up on you.  Invite some friends over and have some fun. 

Blood Orange Basil Mojito   

5 large fresh mint leaves
5 large fresh basil leaves
½ oz. Basil infused simple syrup 
5 oz. Fresh squeezed blood orange juice
1 oz. White Rum
Club soda

In a tall glass, gently muddle the fresh mint and basil with the simple syrup. Add the blood orange juice and the rum. Fill with ice and top with club soda. 

Basil Infused Simple Syrup
1 c. sugar 
½ c. Water 
½ c. fresh basil leaves washed & packed into the measuring cup

Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, remove the syrup from the heat, and add the basil leaves. Allow the syrup to sit for at least 1 hour before straining through a mesh sieve. Discard the basil and store the syrup in an airtight container in the fridge until ready to use. Syrup will last for several weeks in the refrigerator.

Submitted by Angie Quaale of Well Seasoned

We are very excited about the new Contributor to Stimuli.  Angie Quaale, owner of Well Seasoned in Langley, will be lending us her extensive "foodie" knowledge.  Each Friday you will find a new H'appy Hour article on Stimuli.  Sometimes it will be a cocktail recipe paired with an Appy, other times we will feature a great new gadget or ingredient and then tell you how to use it to create wonderful new flavours.

To celebrate the launch of this great new section of Stimuli, we are giving away two seats in this Tuesday's cooking classes valued at $100.  This cooking class features:

Salad as Supper with Chef Georgia Morley
Tuesday, April 13th at 7:00pm

Post a comment on this editorial and you will be automatically entered to win.  We will make the draw Monday night!

We love that you can create a snack with such big flavour so quickly and simply. Make it in advance and serve it at room temperature spread on your favourite cracker, as a dip for raw veggies or homemade pita chips. Serve it with some ice cold Red Racer Wheat Ale from Central City Brewing in Surrey the fresh crisp notes of coriander, citrus and spice will pair perfectly with this delicious dip. Make extra spread, you can even use it instead of mayo on sandwiches !

Monsoon Coast is a Salt Spring Island based spice company that makes incredible exotic spice blends. They import the freshest, highest quality spices from all over the world - they roast and grind them to order. With Monsoon Coast, you are limited only by your imagination - they make a blend for absolutely everyone. Curry blends from the very mild to the mind numbingly hot. Experiment with them - we think you are going to love them as much as we do. All of their blends are available at Well Seasoned ~ gourmet food store.

Curried Cashew Spread by Monsoon Coast

In a dry frying pan, roast:

1/3 cup unsalted cashews

1/3 cup sesame seeds.

Roast until golden & toasty. Cool and transfer to a food processor, process until fairly fine but not a paste.

Add to the processor;

1 19 ounce can of chick peas rinsed and drained
1/4 cup olive oil (or more as needed)
small bunch cilantro, washed and most of the stems removed

2 cloves garlic
salt to taste
1 1/2 tbsp Monsoon Coast Moghul Curry
3 - 4 tbsp fresh squeezed lemon juice

Place all ingredients in food processor and blend until a nice smooth consistency. Taste for seasoning and serve at room temperature.

Submitted by:Angie Quaale
Fraser Valley Foodie, BBQ Enthusiast & Owner of Well Seasoned ~ gourmet food store.