Ambrosia Salad

Every now and again Ambrosia salad seems to grace many holiday tables, buffet style gatherings and backyard barbeques. They say Ambrosia is the food of the gods. I doubt if this salad was what they had in mind. Although in appearance Ambrosia Salad seems very cloud like. Truth be told it is sweet, fruity, and is simply an easy plate filler to make for those times when you want a dish so recognizable it becomes legendary. I know for myself whenever I see a bowl of Ambrosia I am unmistakably drawn to the fluffy white mass cradled in the bowl. Perplexed by the simple ingredients however delighted by the contrasting burst of sweet coconut mallow and citrus sour. And if you are looking for a bit of fluff and filler mixed with a bit of sweet and sour while entertaining this holiday season, Ambrosia Salad is perfect. If you have kids, they can easily make this salad with little or no supervision, depends on the age. 

Ambrosia Salad

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1 can (11oz) mandarin oranges, drained

1 can (13oz) pineapple chunks, drained

1 cup flaked coconut

1 cup light sour cream or 1/2 cup whipping cream

1 cup mini marshmallows

Mix all ingredients together. Chill for several hours or overnight. 

Notes: I also added chopped pieces of walnuts and a bit more coconut.

You may also want to add cherries, to make it more festive. Grapes would be a nice addition. Possibly adding some toasted coconut might be nice. 

Enjoy the weekend everyone! Mine, will consist of shovelling more snow! and more Christmas baking. - JW     

Corn Pasta

I found corn pasta at none other than Dollarama. Where most things are a dollar however on occasion you can find things for more than a dollar and in this case this package of corn pasta was 2 dollars. As I waited in line a customer noted the pasta in my hand and stated "It doesn't cook nice. It clumps." I appreciated the culinary heads up however went ahead and bought it anyway. 

This corn pasta is made from non-GE corn, lactose free, egg free and is gluten free. A surprising find at the Dollar store. When cooking, I followed the directions on the package which are straight forward and the same as cooking any pasta. How did it cook? Fairly well. It wasn't clumpy... in fact it only slightly clumped after draining when placing the pasta on plates, which can happen with any pasta. Although as soon as I put my homemade meat sauce over top of it, it became loose again. No clumps. It was perfectly fine. So in regards to the customer warning and trying to steer me clear of this product there was really nothing that I found to be bothered about. In fact, I would buy this again.

It is a very bracing snowy day today so I will let my current painting and Christmas baking guide me. Stay warm! - JW    

Fortnum and Mason ~ 2014

I know Christmas is on it's way when the Fortnum and Mason order arrives. Nothing beats carefully opening and rummaging through the packing peanuts and guessing through the bubble wrap at the glorious culinary treasures inside. As usual we get a selection of our favourites like Smoky Earl Grey tea, Horseradish, Charcoal biscuits, a range of English mustards and King George cake. There are more festive delights like Christmas tea, Christmas coffee, Christmas Glitter Shortbread, Frost Fayre Christmas Spiced biscuits, Christmas Spiced Marmalade, and Boxing Day Chutney. Other items... which usually change from year to year, as we try new and different things, are: French Lavender Honey, a selection of other teas, Fig Cheese (a spread for cheese and biscuits/crackers), Devil Gamekeeper Relish, Damson & Claret (spread), Spice Tins: No.119 Dukka and No.49 Nigella Seeds, Ginger Turkish Delight and the exclusive Sweet Theatre Chocolate in Chili Dark (Katherine) and Orange Dark (Lady Macbeth). 

All products will slowly be enjoyed over the days and months however all Christmasy treats will not be opened until December 24th and that includes the King George cake. How we... I mean... I, will manage until then I do not know.  

Hope everyone had a good weekend! - JW  

Leftovers #15 ~ Rice Pudding

As far as comfort food desserts go, rice pudding hits the top of the list. This recipe is quick, easy and delicious. All you need is some leftover/day old rice, milk, sugar, an egg, salt and a few other ingredients to create such enveloping comfort in a bowl.  

Creamy Rice Pudding

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1 1/2 cups leftover or day old rice (rice that has already been cooked)  

2 cups of milk

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins - optional  

1/3 cup caster sugar

1 tablespoon butter

1/2 teaspoon vanilla extract 

Combine cooked rice, 1 1/2 cups milk, and salt in a large sauce pan over medium heat. Cook and stir until thick and creamy... for about 15 - 20 minutes.

Stir in the remaining 1/2 cup milk, beaten egg, sugar, and raisins (if adding any) into the rice mixture and stirring continually. Continue cooking until egg is set for about 2-3 minutes. 

Remove from heat. Stir in the butter and vanilla extract into the pudding.

Serve.

Notes: 
As you know I always have some leftover rice on hand... however if you do not have any leftover/day old rice then cook some rice, according to package, and use that. I was having a terrible time opening the bottle of vanilla extract therefore I used rosewater essence instead. I also added ground vanilla bean to the sugar and served it with edible rose petals. Ground pistachios would be a nice touch as well.   

Have a good weekend everyone! - JW 

More Scottish Tartans Preserve

Just shortly after one of my viewers commented on the first post I did regarding the Scottish Tartans preserves they magically appeared at Winner's. The universe works in mysterious ways. Surprised, I bought a few. For the many American viewers that read my blog you may want to check out Marshalls. And hopefully you will find some there. To the Canadian viewers check out Winner's frequently. As always around this time of year there seems to be a landslide of kitchen/pantry items.   

This line of preserve is made by York Speacialty Foods LTD in Wheldrake, York, England Y019 6NA. There was no other additional information on the jar than that. This may help you in finding them online. 

- JW  

The ABC of Casseroles

These pocket sized cookbooks can be vital and serve as a quick reference to a recipe. If a one course dinner is all one has time for the ABC's of Casseroles may make it less complicated, more quick and imaginative. We are all living busier lives and the one pot, one pan, one spoon theory definitely comes to mind. Perhaps the casserole of the 1950's superseded all other dishes and rather be a sign of the times it unknowingly has become more like the dish of the future. The demand for less junk food, more organic, comfort home cooked meals is making it's way back the table and ultimately our stomachs. The great thing about casseroles are: they are more or less one dish, less stressful to  make, a rounded meal with a side salad, if pressed for time can be made the day or night before, and the ultimate comfort food. 

The classic Shepherd's Pie, Jiffy Macaroni and Tuna, Cheese Soufflé, and Chicken and Mushroom make up the recipes in this 60 page cookbook. I will share the recipe, Jiffy Macaroni and Tuna, with you from this book.  

Jiffy Macaroni and Tuna

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1 (1 lbs) package elbow macaroni

2 tablespoons butter

1 cup milk

2 tablespoons flour

1/4 pound mild Cheddar cheese

Mustard

Worcestershire sauce

1 (6 oz.) can of chunk-style tuna

1/2 cup bread crumbs

Cook macaroni in boiling, salted water until tender. Drain well. Melt the butter, blend in the flour, then add milk. Stir in cheese, cut in pieces. Bring slowly to boiling point, over low heat, stirring well. Place in top of double boiler over hot water and cook until cheese in entirely melted and sauce thickened. Add a little mustard and Worcestershire sauce. Drain tuna, turn from the can into centre of shallow casserole. Mix macaroni with cheese sauce and arrange around tuna.

Sprinkle with buttered crumbs and heat in 375º oven 15 minutes, or until crumbs are browned and tuna is pipping hot. Garnish with parsley. Serves 6. 

Notes: I presume when this recipe said: "sprinkle with buttered crumbs" they meant bread crumbs... could be a typo however no where does it state to butter bread crumbs. 

Also this recipe gives a great base for making macaroni and cheese. Add some broccoli, mushrooms, red peppers, curry powder... chicken instead of tuna. There are many options with this classic casserole dish. 

Hope everyone had a good weekend! - JW 

My Week In Food

This week was a particular busy one and I ended the weekend off or started the week, depends on how you look at it, with a roast beef dinner. Baby potatoes, carrots and mushy peas with lashings of gravy. 

Herb encrusted and done to perfection. Oven roasted at 325ºF for... depends on the size of the roast. The roast I had was just about 4 pounds in weight therefore it cooked for about 3 and 1/2 hours. 

Christmas baking got off to an earlier start. These chai shortbread were aromatically sound and delicious. Even more delicious with a cup of tea or coffee. 

Oh Christmas trees, Oh Christmas trees... my daughter had fun decorating these. 

Snack time! Found some exotic snacks at No Frill's. Masala Chana (Crispy Spicy Chickpea), Chatpata Dal (Hot and Sour treat of Gram) and Spicy Peanuts. Very spicy however very tasty and full of flavour.   

A comforting substantial dinner and a favourite of mine, pasta to keep one going during such a busy week. I made quite a bit so there are leftovers for tonights dinner. 

And at the end of it all... Camp coffee with Chestnut flavouring, steamed milk and a dash of cinnamon sugar. My cup does warmth over. 

Being pulled in many directions can be enlightening! Hope everyone has had a good week. - JW 

The Wartime Kitchen and Garden

This cookbook is in relation to a BBC show. The show recounts how Britain's wartime home played a part in the success of the Homefront. Ruth Mott and Harry Dodson along with several men and women share their experiences in wartime cookery and gardening. 

When reading through the 15 chapters some topics include Wartime shopping, Wartime gardening, kitchen economy and wild produce and herbs. With people wanting healthier food on a budget this cookbook may be relevant with today's kitchen and with today's home cook. Daily life has become more fast paced, more wired and with food prices increasing, cooking on a budget can no longer sit on the back burner. The home cook is thinking more creatively. And I find any cookbook dealing with a tumultuous and difficult time in world history carries over to the next centuries. Those that lived through the First World War and the Second World War have never forgotten and have passed that down throughout generations and many generations to come.  

The few cookbooks I have on the subject of wartime cookery mostly reflect the Second World War. My husband and I were talking about it and thought it had to do with many factors, population, the means at how food was readily available, and transportation. By the start of the Second World War the UK imported 20 tons of food per year. The population was at a staggering 50 million. And it was not unusual for the the enemy to attack shipping that was bound for Britain. Therefore restricting British industries and ultimately starving the nation into submission. Rationing was introduced by the British government at several times during the 20th century and most notably during and after the war. It was the Ministry of Food  that began a system of rationing.

The cooking staples were meat, fish, eggs, margarine, butter and cooking fats, milk, cheese, sugar, bread and oatmeal. Those staples still run supreme with today's pantry. In the Ministry of Food's leaflet of January 1944 they tell you how to use left-over toast as follows: "If there is a slice of cold toast left, use it to thicken soup. When the soup is quite hot, put in the slice of toast and boil up together. If there are a small unbroken pieces of toast left after boiling, beat with a fork and blend with the rest of the ingredients."  And from the Cookery under Rations (1941) suggestions for sandwich fillings are as follows: "Sardine and watercress, Marmite and chopped celery or shredded lettuce, Salad cream and any cold chopped vegetables, Cold potato, salad cream and chopped parsley, Grated raw carrot and grated raw beetroot, Mustard and cress, Lettuce and spring onions, Cucumber and lettuce, Chopped apple and celery, Purée of butter or haricot beans flavoured with anchovy essence, curry powder, meat or vegetable or any other flavourings liked."

Cheese Frizzles
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2 tablespoons medium or coarse oatmeal
1 tablespoon flour
2 tablespoons grated cheese 
1 tablespoon baking powder
salt and pepper
water to mix  

Put the dry ingredients into a basin. Mix well with enough water to make a fairly stiff batter. Heat a little fat in a fry-pan and, when smoking, drop spoonfuls of batter. Fry until golden-brown, then turn and cook the other side. 

- This recipe was from Joan Pickering, Sudbury, Suffolk. 


Wartime Chocolate Pudding
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2 oz margarine
1 oz sugar
1 cup carrot, grated
2 tablespoons golden syrup
2 cups flour
1 teaspoon baking powder
1 heaped tablespoon cocoa
pinch of salt
1/2 pint milk
a little vanilla essence

Cream the margarine and sugar together and stir in the grated carrot, syrup and the rest of the dry ingredients. Add milk and a few drops of vanilla essence to mix to a fairly stiff consistency. Put into a greased basin and steam for 2 hours.


Plum Chutney
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5 lbs plums
2 lbs sugar
3 oz salt
1 oz ground ginger
1 oz ground cinnamon
1 oz ground allspice
1 oz mustard seed, bruised
1 quart vinegar

Stone the plums and cut into quarters. Add all the other ingredients to the vinegar and bring to a boil, then put in the plums and simmer till tender. If the mixture is still too thin, continue to simmer gently until the desired consistency is obtained. 


Hope everyone is having a good week so far. It is only Thursday and it has been quite a busy one for myself. - JW