Ingredients: 2 tbsp. agave nectar 4 oz. fresh mint (1 large bunch), leaves and stems 2 strips lemon zest, about ¼ x 2 inches each Directions: Combine agave nectar, mint and lemon zest in teapot. Cover with 4 cups boiling water and stir until combined. Steep for 5 minutes and strain. Serve hot or over ice.
April 10, 2013
Cooper Stevenson reviews five fish chowders and reveals his version of the island's BEST. I love fish chowder. There's something about that ruddy-brown concoction that plucks at every one of my Bermudian heartstrings. Everything good about island life - the…
March 15, 2013
Grandma’s chicken noodle soup might have healing powers after all. According to the Mayo Clinic, the soup acts as an anti-inflammatory and speeds up the movement of mucus, which helps relieve congestion and limits the amount of time viruses…
January 29, 2013
We asked the brains (and taste buds) behind the Bermuda Jam Factory brand, owners Grant Kennedy and Joel McDonnell, to share some of their favourite holiday recipes. Pan-Seared Duck Breast with Sweet Pepper and Papaya Compote Ingredients: 4(6-ounce)…
January 23, 2013
Toast to fall with a aromatic, apple-flavored tipple. Ingredients: 1 lady apple, cut in half lengthwise, or 2 slices of a larger apple 3 ounces whiskey 1 ounce dry vermouth 2 dashes bitters 1 cup sparkling apple cider …
October 24, 2012
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