Cider & Raspberry Slushie

Very refreshing and with a summer berry tartness that will keep you cool regardless of the temperature.   

Cider & Raspberry Slushie

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Serves 2

2 cups hard cider

1 1/4 cups fresh raspberries

plus 2 to garnish

Pour the hard cider into a freezer-proof plastic container with a lid

Secure the container with the lid and place in the freezer for 3 hours, or until the cider has frozen.

Remove the cider from the freezer and break up the mixture with a fork, until the cider is in small chunks.

Put the raspberries into a blender with the cider chunks and blend until you have a slushy consistency.

Serve immediately in a large glass with a straw and garnish with the fresh raspberries. 

Notes: We added a bit more raspberries than what the recipe called for. 

Have a great weekend everyone! - JD 

Chocolate Water Biscuits ~ for cheese

Rifling through cookbooks, I stumbled across this recipe from the Adventures with Chocolate cookbook by Paul. A Young. Unusual however very decadent with a variety of cheeses. A subtle cocoa flavour that enhances the cheese board experience any time. 

Chocolate Water Biscuits ~ for cheese

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2 1/4 cups plain flour

1 teaspoon sea salt

2 tablespoons cocoa powder

1/2 teaspoon English mustard powder, optional

Your choice of spice or herbs, optional 

6 teaspoons unsalted butter

1/3 cup ice-cold water, as needed

Place the flour, cocoa powder, and salt, including any flavourings, in a large bowl and mix well. Rub in the butter with your fingertips until evenly combined. Gradually add enough ice water to form a pliable dough; this must not be too sticky, so be careful when adding the water. Knead the dough gently until smooth. Wrap in plastic wrap and refrigerate for 30 minutes to rest and relax.

Pre-heat oven to 350ºF.

Roll the dough on a well-floured surface to 1/8 inch thick or thereabouts. Use a round cutter to cut out circles of your preferred size, e.g. a 1 inch cutter for canapé-sized biscuits, or 2 inches for cheese biscuits; alternatively, use a sharp knife to cut into squares or rectangles. Prick each biscuit with a fork. Arrange on a baking sheet. Bake until golden and crisp, about 10 - 12 minutes. Place on a wire rack to cool.

The biscuits can be stored in an airtight container for 2 to 3 months.

Notes: I found that I needed to add a bit more ice cold water than the recipe stated.

It was great to have such a nice break. Hope everyone had a lovely weekend! - JD  

Piccadilly Martini

In a round about way, this martini is smooth with a strong finish. Definitely worth a sip or two! 

Piccadilly Martini

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Makes 2 martinis

6oz Gin

2oz Dry Vermouth

1oz Pernod

1 dash Gernadine

Pour ingredients into a shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a cherry. 

Have a wonderful weekend everyone! As for myself... I will be taking a week off. - JD 

Leftovers #38 ~ Pasta Salad

The last time I made a pasta salad, with leftover pasta, I used greek yogurt which tends to make a more thick sticky dressing. This time, sour cream was used and it was lighter  and more creamier. Reminiscent of shop pasta salad however far more tastier and less fat. 

Pasta Salad

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2 cups leftover pasta, any shape will do... I had penne

half of a green pepper, chopped 

half of a red pepper, chopped

1/3 cup of diced red onion

For the dressing:

1 cup light (low fat) sour cream

3 tablespoons light (low fat) mayonnaise

2 tablespoons apple cider vinegar, or any vinegar

1 teaspoon sugar

1 tablespoon mixed herbs of your choice, I used a premixed maple bacon seasoning

some fresh ground pepper

Place leftover pasta into a large serving bowl. Add the chopped veggies. Toss. Set aside.

In another bowl combine the sour cream, mayonnaise, vinegar, sugar, mixed herbs, and the ground pepper. Stir.

Pour the dressing over the pasta and veggies. Toss to coat evenly. Cover and place in the refrigerator to chill and mallow for a few hours.

Notes: revive leftover pasta by placing it in a colander and run a bit of warm water over the pasta and allow to drain. 


Hope everyone had a great weekend! - JD  

Park Avenue Cocktail

Some Park Avenue recipes offer a splash of Orange Curacao, either way this vintage cocktail, with it's fairly basic ingredients, is fruity and smooth. 


Park Avenue Cocktail

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3oz Gin

1oz Sweet Vermouth
1oz pineapple juice 

Place all ingredients into  cocktail shaker with cracked ice an shake well. Strain into chilled martini glasses. 

Enjoy the sunshine and have a great weekend everyone! - JD 

Oven S'mores

If you are wondering how our oven s'mores, made with maple marshmallows, turned out here they are. Dark chocolate cuts the sweetness and the maple marshmallows gave a lovely hint of maple to such an agreeable treat. Oven s'mores are simple and fun! 

Preheat oven to 350ºF and line a baking tray with baking parchment paper. Place graham crackers in rows according to how many you are making on the prepared baking sheet; place a few chocolate chips or pieces of shaved chocolate on top of the graham cracker, then place a marshmallow over the chocolate, (cut the marshmallow in half, if you have to) add more chocolate and place the open s'mores in the preheated oven. Keeping a watchful eye and checking quite frequently until the chocolate has melted a bit and the marshmallows become puffy.

At this point shut off the oven and turn the broiler on to high. Still keeping a watchful eye... allow the chocolate to melt, just a bit more and the marshmallows to achieve a nice golden brown status... about 2 to 3 minutes.   

Remove the baking sheet from the oven and place another graham cracker on top of each of the open s'mores. Pressing down gently. Being careful, as they are hot, and use a lifter to remove the covered s'mores from the baking sheet and place on a serving plate.   

Enjoying the melted chocolate marshmallow crunch! 

Hope everyone is enjoying the sunshine! - JD 

Oven Baked Bannock

Bannock may be pan-fried or roasted over an open fire and also oven baked. This weekend I made this oven baked Indigenous recipe that was delicious.

Bannock

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3 cups of all purpose flour

1 teaspoon salt

2 tablespoons baking powder

1/4 cup melted butter*

1 1/2 cups water

* Traditionally bannock is made with animal lard or shortening

Preheat oven to 350ºF (175ºC) 

Measure flour, salt, and baking powder into a large bowl. Stir or whisk together. Create a well in the centre of the flour mixture and pour the melted butter and water into the well. Using a fork stir the flour mixture into the wet ingredients until all is combined and a sticky dough has formed. 

Place dough on a lightly floured surface and gently knead 10 times. Break off pieces and forming into rounds about 1 inch thick. 

Bake on a greased or lined baking sheet in the the preheated oven for 25 to 30 minutes. Or if you prefer cook bannock in a greased frypan; over medium heat allowing 15 minutes for each side.   

Notes: The dough may be formed and placed in a greased loaf pan and baked until golden brown on top. Then broken in to pieces. I used baking parchment paper to line the baking sheet I was using to bake the bannock.

Hope everyone had a great weekend! - JD