Tuxedo #2

This is a very crisp, neat cocktail that will definitely set your shirt straight.

Tuxedo #2 

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makes 2 cocktails

3 oz dry Gin

3 oz dry Vermouth

4 dashes Orange Bitters

2 dash of Pernod

2 dash Maraschino

Stir with ice and strain into cocktail glasses. Add a cherry and a lemon peel, if you wish.  

Have a great weekend and Happy New Year, everyone! - JD 

Christmas 2017

Christmas Eve found all of us enjoying fun and frolicks at our local pub so we enjoyed a nice light dinner of turkey bacon and cheese quiche paired with a spinach side salad tossed with almonds and dried cranberries in a sesame vinaigrette dressing. 

Christmas morning was started with a slice of coconut pie and an array of fresh fruit. All washed down with a Buck's Fizz or two... 

Christmas Day dinner we enjoyed oven roasted Cornish hens, vegetable stuffing, sautéd Brussel sprouts in a blood orange balsamic reduction, and mashed potatoes.  

Dessert was one of the many delicious things that came in our annual Fortnum and Mason order, the Praline Mince Pie. Which was exquisite!

Boxing Day found us hunkered down with warmth as the temperatures plummeted outside to a frigid -36 degrees! Our lovely guests that braved the elements to visit were greeted with the warming glow of a mixed savoury and sweet table. Homemade vegetable curry pies, ginger cake and my holiday baking were amongst the delectable edibles.

'Tis the season for sharing. Just a sampling of my baking which ended up leaving with some guests. 



Hope everyone had a lovely Christmas... holiday and hope it is continuing throughout the week. - JD 

Inca

This is a unique cocktail. It is sweet and smoky with a lot of flavours at play here. Makes for a lovely winter warmer.  

Inca

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makes 2 cocktails

2 oz Dry Gin

2 oz Sherry

2 oz Dry Vermouth

2 oz Sweet Vermouth

2 dashes of Simple Syrup

2 dashes of Orange Bitters

Place all ingredients into a cocktail shaker with ice. Stir and strain into glasses. 

Have a great weekend... Happy Christmas and Happy Holidays everyone! - JD 

Food Photo of the Day ~ Raspberry Sour Cherry Squares

This week I have been getting the last of the holiday baking done. Not everyone likes mincemeat squares; so I made these fruit squares using the mincemeat square recipe I posted the other day because the recipe lends for so many variations. I spread seedless raspberry jam over the bottom crust and placed chopped dried sour cherries over the jam; then the crumble over that and baked according to the recipe. A sweet almond taste reminiscent of a bakewell tart. 

Hope everyone is surviving the week... keeping warm and enjoying the few remaining days leading up to Christmas. - JD 

Christmas Mincemeat Squares

A dense buttery crust, slathered with vegetarian mincemeat covered by a lovely coconut crumble on top; this is another scrumptious yet informal way to enjoy the traditional holiday pie this season.       

Mincemeat Squares

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Crumb Mixture:

1 1/2 cups all purpose flour

1 cup old fashion rolled oats

3/4 cup (1 1/2 sticks) butter, melted

1/2 cup sugar
2 teaspoons almond extract 

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup vegetarian mincemeat pie filling, homemade or ready made

1/2 cup unsweetened flaked coconut, for sprinkling on top crumb mixture

Preheat oven to 350ºF. Grease and flour a 9inch square baking pan; then line with baking parchment paper. Set aside. 

In a large bowl combine flour, oats, butter, sugar, almond extract, baking soda and salt. Beat with an electric mixture at low speed for 1 to 2 minutes, until mixture is crumbly. Reserve 1 cup of the crumb mixture; press the remaining crumb mixture onto bottom of prepared baking pan.

Spread the mincemeat filling within 1/2 inch of edge of crumb mixture; sprinkle the reserved crumb mixture and the unsweetened coconut flakes over top. Bake in the preheated oven for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into squares. 

Hope everyone had a lovely weekend. We did! - JD  

French 75

This cocktail has a buck's fizz quality that is light and airy. Perfect for brunch or whenever you want to make a celebratory toast.   

  French 75

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makes 2 cocktails

2 oz Gin
1 oz lemon juice
2 teaspoon powdered sugar
Champagne

Divide the mixture into 2 glasses. Pour over cracked ice. Stir. Fill with Champagne. 

Have a great weekend everyone! - JD 

Food Photo of the Day ~ Mocha Shortbread

Holiday baking would not be complete without these delicious morsels. Make your favourite shortbread recipe however add 1 to 2 tablespoon of ground coffee to the flour mixture. I used butter pecan flavoured coffee, feel free to choose another. When completely cool, dip half of each biscuit in melted dark chocolate; allowing the chocolate to set by placing the shortbread on a sheet of wax paper. A rich mocha flavour worthy of dunking in steamed milk or coffee.   

This week seems to be flying by. Hope everyone is having a good one. - JD  

Coconut Fruit Clusters

These chocolate fudgey coconut clusters are not too sweet however they indulge in a rich chocolate almond flavour with just a hint of rum. Fudgey, chocolatey, fruit cakey whichever way you want to describe it these are simply luscious.

Coconut Fruit Clusters

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makes approximately 30 clusters

5 cups sweetened shredded coconut

1 cup chopped dried fruit

1 can sweetened condensed milk

2/3 cup dark cocoa powder

1/4 cup butter or margarine, melted

2 tablespoons dark rum

2 teaspoons vanilla extract

2 teaspoons almond extract

Preheat the oven to 350ºF. Line a baking tray with parchment paper. Set aside.

Combine the coconut, chopped fruit mix, condensed milk, cocoa powder, melted butter, rum, and almond and vanilla extract in a large bowl. Mix well. Drop by rounded tablespoons onto the prepared baking tray.   

Bake 9 to 12 minutes or until just set. Remove immediately from the baking tray and allow to cool completely on wire racks. Repeat until all mixture has been baked.  

Notes: Your dried fruit taste may vary however I used a pre-chopped dried fruit mix which consisted of dried dates, cranberries and apricots.  

Hope everyone had a great weekend. Was a warm one in E-town and seems like the warmer temperatures will continue.  - JD 

Singapore Sling

A classic cocktail that is light and refreshing. We skipped the Benedictine and used orange juice instead; which may explain the sherberty flavour.  

Singapore Sling
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1 cup ice
1 1/2 oz gin
1/2 oz cherry brandy
1/4 oz triple sec
1/4 oz Benedictine® liqueur
4 oz pineapple juice
1/2 oz lime juice
1/2 Grenadine syrup
1 cup ice
2 maraschino cherries to garnish

Fill a tall cocktail glass, like a Collins, with 1 cup of ice and place inside the freezer.

In a cocktail shaker combine the gin, cherry brandy, triple sec, Benedictine, pineapple juice, lime juice and Grenadine. Add the other 1 cup of ice, cover and shake well until chilled. Strain into the prepared cocktail glass.

Garnish with the cherries or a slice of pineapple and a cherry.

Have a great weekend everyone! - JD

Chocolate & Apricot Fudgy Refrigerator Cake

I added this easy chocolate refrigerator cake, from the Deliciously Dairy-free Cookbook to my holiday baking list and you may want to add them to. There may be a similar dairy recipes out there however this is a great alternative that deserves a try. 

Chocolate & Apricot Refrigerator Cake 

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Makes 16 squares

10 tablespoons dairy-free spread 

5 tablespoons light corn syrup

2 tablespoons dairy-free unsweetened cocoa powder, sifted

1 1/4 cups dried apricots, finely chopped

2 nuggets of stem ginger, finely chopped

3 1/4oz dairy-free semi sweet chocolate, broken into chunks

7oz dairy-free Graham crackers

Line a 8-inch square pan with parchment paper.

Place the spread, corn syrup, and cocoa powder in a deep saucepan over medium heat and mix well. Gently bring to a boil and let bubble gently for 2 minutes.

Stir in the apricots and ginger, return to a boil and mix well.

Take the pan off the heat and stir in the chocolate.

Place half the Graham crackers in a plastic bag and beat with a rolling pin until fine crumbs, then stir into the mixture.

Place the remaining crackers in a plastic bag and bash until gently broken into chunks, then stir into the mixture.

Spoon the mixture into the prepared pan and level out. Set aside to cool for 30 minutes.

Run a fork over the top to make it less smooth. Place in the refrigerator for 4 hours (or overnight, if possible) to set before cutting into squares.

Notes: I used a mixture of chopped dried fruit which consisted of apricots, dates, and cranberries. 

Hope everyone is having a good week. - JD  

The Abbey

The Abbey or the Abbey Standard as it is known; is an enjoyable cocktail that is light with a unique sharpness at the end. A complex and sophisticated take on the Orange Blossom cocktail. Making it a lovely brunch cocktail. 

The Abbey

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makes 2 cocktails

4 oz Gin

3 oz Orange juice

4 dashes Orange Bitters

Pour all the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a maraschino cherry. Enjoy! 

It has been one of those weeks where everything starts at once and finishes at once. Have a great weekend everyone! - JD 

Deliciously Dairy Free

The author of this cookbook became involved in dairy-free cooking when her mum was diagnosed with colitis and needed to change her diet. This book puts forward a more lighter... cleaner way of eating which combines great ingredients with a simple dairy free approach. This cookbook is great for those who have a lactose intolerance and those who want to minimize dairy or ditch dairy all together. There are plenty of inspiring recipes for any occasion. Mexican Corn Cakes with Avocado Crush, Spiced Sweet Potato Chowder, Creamy Lemon Potatoes with Herby Salmon, Fiery Fish Pie, Spaghetti Carbonara, Roasted Cauliflower and Broccoli Mornay with Chorizo Crumb, and Plummy Chocolate Mousse with Pistachios... to just name a few of the tempting recipes. 

Deliciously Dairy Free is a smorgasbord that allows you to have fun and flavourable outcomes with dairy free cooking and baking to ensure you are not missing out. The recipes are arranged within 7 chapters: Breakfast & Brunch, Big Salads & Super Soups, Weekday Favourites, Weekend Delights, The Clean Bake, Desserts, and Basics; and at the front of the cookbook is a helpful 2 page Recipe Finder that breaks down each chapter's recipes into a quick glance chart of: Contains no eggs, Contains no nuts, Gluten/Wheat free, Vegetarian, and Vegan. Beautiful mouthwatering photographs and recipes most often are on one page, which I consider a plus. 

I decided to share, what I would say would be the most "milk/dairy laden recipe" transformed... Macaroni and cheese. As you know, macaroni and cheese or Mac'n'Cheese is  notoriously known for it's creamy gooey cheesy comfort goodness that is why I was quite interested with such a dairy-free option.


Double Baked Mac & Cheese with Roasted Vine Tomatoes
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1/4 cup olive oil
1/4 cup all purpose flour
1 tablespoon  Dijon mustard
3 3/4 cups soy milk
1 1/2 cups finely grated dairy-free sharp cheddar cheese
freshly grated nutmeg, to taste
10 oz dried macaroni, cooked according to the package instructions
3 tablespoons dairy-free fresh white bread crumbs
13 oz baby vine tomatoes, kept on the vine
chili or olive oil, for drizzling (optional)
6 rindless smoked bacon slices
salt and pepper

Preheat oven to 400ºF

Heat 3 tablespoons of the oil in a large saucepan, add the flour and mustard and cook over medium heat for 30 seconds. Remove from the heat and add all the soy milk. Beat well until all the lumps have gone, then return to heat and bring to boil, stirring constantly. Simmer for 4 - 5 minutes, until thickish and smooth.

Add three-quarters of the dairy-free cheese, remove from the heat and stir until melted. Season to taste with nutmeg and salt and pepper.

Stir the cooked macaroni into the sauce and transfer to a large or 2 medium-sized, shallow ovenproof dishes. Mix together the remaining cheese and bread crumbs and sprinkle over the dish. 

Bake for about 15 minutes, until golden and bubbling hot and a good crust has formed.

Remove the mac and cheese from the oven, lay the tomato vine over the top and drizzle with chili or olive oil, if using, then return to the oven for another 8 - 10 minutes.

Meanwhile broil or fry the bacon until crisp.

Crumble the bacon over the mac and cheese and serve at once.


Hope everyone is having a good week. - JD 

Blood and Sand

If you enjoy a Long Island Ice Tea than you will enjoy this martini. Smooth, light and brisk. 


Blood and Sand
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1 oz Scotch
1 oz sweet Vermouth
1 oz cherry liqueur
1 oz fresh orange juice


Fill a cocktail shaker with ice. Add Scotch, vermouth, cherry liqueur and orange juice. Shake well and strain into a chilled martini glass. You may garnish with an orange wheel if you wish. 



Stay warm and have a great weekend everyone! - JD 

Food Photo of the Day ~ Sautéed Brussel Sprouts

This is becoming my favourite side dish... sautéed brussel sprouts. The pomegranate seeds  over top of the green give this dish a festive feel. 

Steam brussel sprouts until just tender. Allow to cool slightly. Slice each one in half. Over medium high heat in a large frypan; warm a tablespoon or two of oil, I used rice bran oil, place the cut brussel sprouts into the frypan's warm oil. Sauté until slightly golden. Then add a tablespoon of blood orange balsamic vinegar, adjust the amount of flavoured vinegar to your taste. Stir to coat evenly and allow the vinegar to be reduced. Place the sautéd brussel sprouts into a serving dish. Sprinkle pomegranate seeds over top and serve. Delicious simplicity at it's best! And all will be merry and bright with this as a holiday side dish. 

Yesterday was terribly cold, so trying to stay as warm as possible! - JD 

Leftovers #41 ~ Bean Couscous Salad

Having leftover couscous is great because you have the start of making an interesting dish. Take the leftover couscous and place into a large serving bowl, add chopped red and orange peppers, diced red onion and 1 can of mixed beans, that have been drained. Toss. Then make a a simple raspberry vinaigrette dressing and drizzle over the couscous salad. Toss to coat. Cover and allow to mellow in the refrigerator for a few hours. When ready to eat. Remove from refrigerator, give the couscous salad a nice toss and scatter fresh pomegranate seeds on top. Serve. The perfect side to meat or tofu. Keeping it simple!  

Opening

This was an interesting cocktail. Fruity and smoky with just a hint of sweetness. 

Opening

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makes 2 cocktails

2 oz Whiskey

1 oz Sweet Vermouth

1/2 oz Grenadine

Stir with ice and strain into a cocktail glass. 

Have a good weekend everyone! - JD 

Chickpea Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe before using chickpea flour however this recipe is slightly different than that one. This recipe uses chickpeas and the cookies are more soft and chewy in texture. With the help of a blender you will have these delicious cookies whipped up in no time.   

Chocolate Chip Cookie 

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1 can (15oz) chickpeas, drained

1/3 cup peanut butter

1/2 cup oat flour

1 teaspoon baking powder

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk or soy milk

1 cup mini chocolate chips or 1/2 cup regular chocolate chips

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

Place the drained chickpeas, peanut butter, oat flour, baking powder, maple syrup, vanilla extract, and milk into a blender and blend until a smooth dough has formed.  

Place the dough into a medium bowl and stir in the chocolate chips. Once the chocolate chips have been mix into the dough. Use a dessert spoon to drop the dough on to the prepared baking tray. Use a knife to help lift the dough off the spoon as it may be quite sticky and tacky. Gently press down with the back of the spoon, or another spoon if you wish but why create more dishes to wash. Repeat until all the dough has been used. 

Bake in the preheated oven for 12 to 15 minutes or until nicely browned on the bottom. Remove the tray from the oven and gently press the tops of the cookies down with the underside of a lifter/spatula or fork. Let rest on the cookie sheet for 2 minutes then transfer to wire racks to continue cooling. Repeat until all the dough has been used. 

Notes: I made about 22 cookies.

Hope everyone had a good weekend! - JD   

Bull Dog

A citrusy, sweet and sour mix which is believed that Sir Winston Churchill is the inspiration for this cocktail.

Bulldog

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makes 1 cocktail

1 oz gin

1 oz cherry liqueur

1 oz lime juice

Shake gin, cherry liqueur and lime juice into a cocktail shaker with ice. Strain into a chilled cocktail glass. You may garnish with a lime wedge, if you wish. 

Have a fabulous weekend everyone! - JD 

Tofu Vegetable Curry

Here is a delicious weekday meal that is quick and easy. You can simply interchange with fresh vegetables however frozen vegetables saves one just a bit of time. 

Tofu Vegetable Curry 

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1 to 2 packages of firm tofu, cut into cubes*

1 can coconut milk 

2 tablespoons fresh lime juice

1 1/2 tablespoons curry powder

1 teaspoon sesame oil

1 teaspoon coconut oil

1 package (500g) frozen mixed vegetables

 freshly grated lime zest

Grate the rind of 1 lime into a small bowl. Set aside. 

In a large bowl combine the coconut milk, lime juice, curry powder and sesame oil. Stir. Set aside.

In a large nonstick frypan or wok, heat 1 teaspoon of coconut oil over medium heat. Add the cubes tofu, turning the cubes often, cook for about 10 minutes or until lightly brown all over.

Turn the heat up to high and add the frozen mixed stir-fry vegetables, stir and cook for 5 to 7 minutes or until heated through. Add the coconut milk mixture and allow to simmer to a boil. Once boiled, turn the heat down to medium and continue to simmer for 5 to 10 minutes. Remove from heat. Add the grated lime zest, stir, and serve over brown rice. 

*To remove the excess moisture from the tofu, press tofu between kitchen towels/paper towels or clean pieces of cloth. 

Notes: you can stir a handful of cashews before serving.   

Stay warm! - JD 

Bonfire Night

Our Bonfire feast was a slow cooker seasoned steak, an oven roasted jacket potato and steamed brussel sprouts that were sautéd with a touch of fig balsamic vinegar. We did make a Bonfire cocktail to sip afterwards... 

A cousin of the Nergoni cocktail... the Bonfire Boulevardier. This is a rich and smooth, smoky cocktail; which colour is striking and reminiscent of fiery embers. A very good sipping cocktail on a chilly night. 

Bonfire Boulevardier

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makes 1 cocktail

1 oz whisky

1 oz Campari

1 oz Sweet Vermouth

Add all the ingredients into a cocktail mixing glass, add ice and stir. Once the desired dilution is reached, strain into a cocktail glass with ice and add a twist of orange, if you wish. 

Hope everyone had a good weekend. - JD

Nightmare

With all it's subtleness this cocktail has a sweet cherry flavour with just a bit of a kick. Compelling yet reflective.  


Nightmare
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makes 1 cocktail 

1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz cherry brandy
1 oz orange juice

In a shaker filled with a cup of ice, pour the gin, dry vermouth, cherry brandy and orange juice. Shake well and strain into a chilled cocktail glass.


Have a great weekend everyone! - JD 

Coconut ~ more than 60 recipes

It has been awhile since I posted about a cookbook. After picking up this book for a bargain, $2.00 and the first signs of winter, a scattering of snow over the past two days, have made an appearance I thought this should convey some comfort. The word coconut and the sight of coconut, as with most people, conjures a tropical feel however it can have a wintery one too, as it can mimic freshly fallen snow.  

There is no introduction in this cookbook; may be because it pertains to the use of one familiar ingredient in each recipe. Therefore it seems straight forward. This cookbook does offer a quick multitude of recipes through out it's chapters. Starting at breakfasts and ending with desserts. There are a few good recipes although the recipes involving cakes always seem to use a ready made cake mix, rather than creating from scratch, within it's recipe. That is my only issue with this cookbook. Regardless, it is a minor bump in a near reasonably full cookbook. There are quite a few sweet coconut recipes and almost an equal amount of savoury coconut recipes too. 

Most of the recipes are easy and quick. I will spare sharing any recipes using pumpkin and will share this comforting recipe for a stew. 

Chickpea and Orange Squash Stew

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1 teaspoon coconut oil

3/4 cup chopped onion

1/2 to 1 jalapeño pepper, seeded and minced

1 (1/2-inch) piece fresh ginger, peeled and minced

1 clove garlic, minced

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 cup cubed peeled butternut squash or sweet potato 

1 cup canned chickpeas, rinsed and drained

1/2 cup water

2 teaspoons soy sauce

1 cup unsweetened canned coconut milk

juice of 1 lime

1/4 cup chopped fresh cilantro

Spinach leaves, optional 

1. Heat oil in a medium saucepan over medium-low heat. Add onion, jalapeño pepper, ginger and garlic; cook and stir 2 to 3 minutes or until onion is translucent. Add cumin and coriander; cook and stir 1 minute.

2. Add squash, chickpeas, water and soy sauce to saucepan. Bring to a boil. Reduce heat; simmer 15 minutes or until squash is tender. Add coconut milk; cook and stir 2 to 3 minutes or until heated through. Stir in lime juice and cilantro. Garnish with spinach. 

Yorkshire Puds

I sought another Yorkshire pudding recipe to try out in our new Yorkshire pudding pans. The pans are heavy with largish shallow cups. The recipe, I tried, was good however I am open to trying another recipe or two. According to some, Yorkshire puds may be a bit fussy and or difficult however I don't mind if they are.

Hope everyone had a great weekend! - JD

Vampire Ritual

There are a few versions of this cocktail. One uses beet syrup in replace of blueberry. Supposedly it gives this cocktail a more earthy taste. It has a very dark sinister colour that one can assume is supposed to mimic blood therefore, apart from the name, it's vampiric  implications are pure. 

Vampire Ritual

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makes 1 cocktail

1 1/2 to 2 oz gin

1/2 oz triple sec

1 1/2 oz blueberry syrup/juice

10 - 15 fresh blueberries

3/4 oz lemon juice

Muddle the blueberries and syrup/juice together, the pout the mixture and all the other ingredients into a cocktail shaker, with ice. Shake vigorously and strain into a martini glass. 

Notes: to make the syrup, just boil equal part of water and sugar, add some fruit, in this case blueberries, strain out the chunky bits and use the liquid. 

Halloween is almost here. Have a fabulous weekend everyone! - JD 

Remembrance Cookies

Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups powdered sugar (icing sugar)

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 to 2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.