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