Ballets Russes

This sweetly smooth cocktail, inspired by a ballet company formed in Paris in 1909 by Sergei Diaghilev, will have you doing a pirouette... or two.    

Ballets Russes
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makes 1 cocktail

2 oz vodka
1 oz créme de cassis
1/2 oz freshly squeezed lime juice
ice cubes

Fill a cocktail shaker halfway full with ice cubes. Add the vodka, creme de cassis, and lime juice. Shake well.

Strain into a cocktail glass. Garnish with a small piece of tulle.


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

Christmas 2018

Christmas Eve we did a late night simple savoury snack of a bacon sandwich and apple slices because we had visited the local pub, earlier, and had a few drinks and nibbles there while meeting and greeting friends.

Christmas Day started with fresh fruit, eggnog muffins, coffee and a round of Bucks Fizz that kept us going until mid afternoon. 

Christmas Day dinner was more traditional then ever this year. Our late afternoon dinner was turkey, roasted vegetables (potato, carrots, brussel sprouts, and parsnips), stuffing, pickled cabbage, pickled onions, pickled walnuts and a lovely garlic chutney. 

Boxing Day we did our usual get together of close friends and shared an array of cheeses, meats, olives, dried fruit, my baking, of course, a vegan frittata and a minced beef Wellington, unfortunately not shown, as there was no room on the table. So that remained in the kitchen where guests could served themselves or we could serve them. We also had a wonderful mulled wine to enjoy and warm up to. As usual everyone left with a nice selection of my baking. It was a great afternoon... evening for all. 

... and of course no Christmas, of ours, may be complete without another tradition; that sees us throughout the year...  our Fortnum and Mason order. Last year, I forgot to post about our annual order... I may still have the photo somewhere. That being said, this year, I remembered and thought it would be appropriate to share within the Christmas/Holiday post. We ordered plenty of chutney's, sauces, preserves, biscuits, savouries, tea, coffee, Turkish Delight and a Single Malt Whisky Dundee cake to share and enjoy.     

Mulled Wine

When it's cold outside this will certainly keep you warm and toasty. Fragrant mulled spices and wine simply embody the many shared celebrations throughout the holiday season. 

Mulled Wine

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In a large stock pot, bring 1/2 litre of water and spice bag to the boil. Simmer for 15 minutes. 

Add 1 litre of red wine, a 1/2 litre of orange juice, 1 oz of brandy and sugar to taste.

Gently heat to serving temperature. Stirring constantly. Do not boil. 

Notes: spice bag - place cinnamon sticks  orange peel, all spice and cloves in a muslin cloth. Tie with string. If you do not want to create your own then any ready made or prepared mulled spice bag will do.

Hope everyone is done with their Holiday planning and preparing. Wishing you the Merriest! - JD 

Cheese and Pink Peppercorn Shortbread

If something a bit more savoury is what you are after; then look no further than these, cheesy and slightly peppered shortbread that melt in your mouth. 

Cheese and Pink Peppercorn Shortbread

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approximately 30 cookies

2 2/3 cups (650ml) unbleached all purpose flour
1/3 cup cornstarch
1 to 2 teaspoons freshly ground pink peppercorns
1/2 cup grated parmesan cheese 
1/2 cup grated sharp cheddar cheese

1 1/2 cup butter, softened

1/2 cup caster sugar


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

In a bowl, mix together the flour, cornstarch, ground peppercorns, and both cheeses. Set aside.

In a large bowl, using a wooden spoon cream the butter and sugar together. Gradually stir in the flour mixture to make a soft dough. 

Using a tablespoon round the dough and roll each spoonful into a ball with your hands, no larger than a walnut. Place the now formed balls onto the prepared baking tray... approximately 2 inches apart. Lightly press the tops with a floured fork or the floured bottom of a glass. 

Bake for 10 to 15 minutes, or until cookies are lightly golden brown on the bottom. 


Hope everyone has been having a good week. Doing all those last minute things that need to be done. - JD  

Chocolate Chip Cookie Bars

A sweet and slightly chewy multi chocolate chip treat. Decorating with melted chocolate and sprinkles changes your perspective of the humble chocolate chip cookie and adds a bit of festive flair. Perfect with hot chocolate. 

Chocolate Chip Bars

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6 tablespoons butter, softened

1/2 cup caster sugar

1/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup unbleached all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dark chocolate chips

1 cup white chocolate chips

extra white chocolate, melted, for decorating 

red and gold decorating sprinkles

Preheat oven to 350ºF (180ºC) Grease a 9'' square baking tin or line with foil, extending the foil beyond the tins edges.

Beat butter, caster sugar, brown sugar, egg and vanilla in a large bowl until well blended. 

In another bowl, combine together the flour, baking soda, and salt. Add to the butter mixture. Stir in the dark chocolate chips and the white chocolate chips. Spread into the prepared lined baking tin.

Bake 25 to 30 minutes or until lightly golden brown and the bars begin to pull away from the sides of the baking tin.

Cool completely in the baking tin on a wire rack. When cooled, lift out of the pan using the foil as a handle. Peel away the foil and cut into bars.

Melt the extra white chocolate and randomly drizzle over the top of the cooled bars; and sprinkle with the red and gold decorating sprinkles.    

Hope everyone had a great weekend. - JD 

Poor Harriet Cocktail

Apparently an inspiration and a reference from Jane Austen's, Emma; when a character exclaimed "The delightful family party which Emma was securing for herself, poor Harriet must, in every charitable caution, be kept at a distance from."  This is an excellent toasting cocktail. It's semi fruity flavour is light, refreshing and cheerful.  

Poor Harriet Cocktail 

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makes 2 cocktail

1 oz Gin

1/2 oz Parfait Amour

1/2 oz simple syrup

1/2 oz freshly squeezed orange juice

dash of Peychaud's Bitter

chilled Prosecco 

Fill a cocktail shaker halfway full of ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.

Strain into a flute glasses. Top with chilled Prosecco. 

Notes: Angostura Bitters may be used in replace of Peychaud's Bitter. 

Just over a week to go before Christmas. Have a fabulous weekend everyone! - JD 

Cherry Almond Squares

Like my mincemeat squares these cherry almond squares are equally good and have a subtle bakewell tart taste. 

Cherry Almond Squares

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1 1/2 cups unbleached all purpose flour
1 cup old fashion rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup sugar

3/4 cup (1 1/2 sticks) butter, melted
2 teaspoon almond extract
1 can cherry pie filling

Almond Paste:
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1 cup ground almonds
1/2 cup icing sugar
1 egg


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

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

In a medium bowl combine the almond meal, icing sugar and 1 egg. Stir until blended and smooth. Spread the almond mixture on top of the now form crust in the baking tin. 

Open the can of cherry pie filling and spoon the filling over the almond mixture to 1/2 inch of the sides. Sprinkle with the remaining crumb mixture. Bake in the preheated oven for 22 to 30 minutes until golden brown, bubbly and the filling has somewhat set. Cool completely in the baking tin on a wire rack. Cut into squares. 


Warmer temperatures this week means getting those few remaining things done before Christmas begins. - JD

Honey Date Cookies

When I made these cookies years ago, around this time, I had mailed a few to my mum in a parcel. She was quite fond of them and requested more and the recipe. Although, I originally made these with chopped dried cranberries and vanilla extract. They were her favourite. Since her passing, I have only made them once in my holiday baking, not really sure why. Making these, with my daughter over the weekend, was such a wonderful way to remember my mum and sharing the story with her. Regardless of the different flavour, to me, they will always be my mum's favourite. 

 Honey Date Cookies 

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makes 3 dozen

1 cup soft butter

1 cup packed dark brown sugar

2 eggs

1/3 cup honey

1 teaspoon maple extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

3/4 cup chopped dates

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

In a medium bowl blend together the flour and baking soda. Add the chopped dates. Stir to combine. Set aside.

In a large bowl mix together the butter, sugar and eggs. Stir in the honey and maple extract. Stir in the flour mixture, gradually, until a dough had formed. 

With clean floured hands roll into balls, the size of a large walnut. Place on the prepared baking tray and with the bottom of a drinking glass floured or a floured fork, gently press each cookie down. Bake 8 to 12 minutes or until slightly golden, no imprint remains when touched and the bottoms are browned. Remove from baking tray and allow to cool on wire racks. Repeat until all the dough has been used up.

Notes: the cookie texture is a slight crisp outside with a soft inside. If you find the dough too sticky it may be placed in the refrigerator, for several hours or overnight to firm up... however flouring clean hands worked for me.        

Sea Fizz Cocktail

On one of the most snowy days, we tried this light frothy cocktail. A fresh summertime drink that will have you floating along regardless what the temperature may be outside. According to some, this cocktail was founded in 1946 in the Stork Club Bar Book by Lucius Beebe.   

Sea Fizz Cocktail

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makes 1 cocktail

1 1/2 oz Absinthe

1/2 oz freshly squeezed lemon juice

1/2 oz simple syrup

1 egg white

chilled club soda

Fill a cocktail shaker half way with ice cubes. Add the absinthe, lemon juice, simple syrup, and egg white. Shake the cob webs out (which means shake well).

Fill a highball glass halfway full with ice cubes. Strain the sea into the glass.

Fill the glass almost to the top with the chilled club soda, and stir well.

Stay warm and have a great weekend everyone! - JD 

Spiced Buttery Shortbread

These buttery shortbread have a subtle spiced flavour that is reminiscent of egg nog.  

Spiced Buttery Shortbread

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makes approximately 30 cookies

2 2/3 cups unbleached all-purpose flour

1/3 cup cornstarch

3/4 cup caster sugar
1 teaspoon British mixed spice

1 1/2 cups butter, soft 

1 1/2 teaspoons rum extract

4 drops or more of yellow food colouring, optional

Holiday Spiced sugar, to decorate

Preheat oven to 300ºF (150ºC) Line a baking tray with parchment paper and set aside.

In a large bowl whisk the flour, cornstarch, sugar and British mixed spice together. Set aside. 

In another bowl using a spatula or wooden spoon, cream the soft butter, rum flavouring and food colouring together until well blended, making sure you added enough food colouring, if using, to achieve your desired colour. Add the butter mixture to the flour mixture and blend until smooth. Using clean hands if you must. The dough should be soft.

Roll into balls, nothing larger than a walnut size. You can do this by using rounded tablespoon or by pinching pieces of the cookie dough to roll. Place on the lined baking tray, about 2 inches apart, and lightly press down with a floured fork. Sprinkle with the Holiday Spiced Sugar. 

Bake in the preheated oven on the prepared baking tray for 18 to 20 minutes or until firm and the bottoms are lightly golden brown. Cool on wire racks.  

Notes: If you can't find Holiday Spiced Sugar you can create your own by mixing together the following: caster sugar, ground cinnamon, ground ginger, ground vanilla beans, ground cloves and mace. You may try adding rum, if you prefer, although you may have to adjust the amounts. You don't have to add the yellow food colouring. 

Hope everyone had a great weekend. Ours was filled with plenty of snow... everything is winter white here in E-town. - JD 

Marguerite Cocktail

This crisp cocktail is smooth with just a subtle hint of cherry. Classically good, sip after sip. 

Marguerite Cocktail

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makes 1 cocktail

1 1/4 oz Gin

1 1/4 oz Dry Vermouth 

1/4 oz Anisette

3 dashes Orange Bitters

Maraschino Cherry

twist of lemon, optional

Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, vermouth, anisette, and orange bitters. Stir well.

Add the cherry to a cocktail glass. Strain the mixture into the glass and over the cherry. 

If using a lemon too then, twist the lemon twist over the glass and drop into glass. 

Have a great weekend everyone! - JD 

Egg Nog Alternatives

Growing up I did not like egg nog. The prospects of chugging a glass left me gasping for air. Still to this day, thoughts of egg nog can send shivers down my spine until I found these appealing options; making it easier to consume this Holiday tradition.  

So Delicious Dairy Free Coconut Holiday Nog... perfect for those minding their lactose and dairy. I found this one to be very pleasing in taste, true to traditional egg nog with a perfect balance of creaminess and spice. Preferred on it's own, however this tasty nog was great added to coffee and I could see baking with it. 

Earth's Own So Fresh Almond Nog... again great for those minding their lactose, dairy  and soy however I found this one to be much more sweet and light. Great, if you want a more sweeter spiced nog. I preferred this mixed into coffee as it mellowed a dark roast nicely.   

So far these are the only two alternative options, we have tried, to traditional egg nog.

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Zesty Lime Shortbread

Continuing on with the Holiday baking, I decided to make lime shortbread. All you need to do is add fresh grated lime zest to the flour mixture before mixing in the butter. I also made a imprint into the tops of each cookie before baking. I then placed a small amount of lime marmalade into the imprint of the now baked shortbread and allowed them the cool. These were quite zesty and buttery.

Hope everyone had a great weekend! - JD
      

Cassisco

This unique fizzy fruity cocktail carries a refreshing tang. Perfect for when you need to unwind.   

Cassisco

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makes 1 cocktail

1 1/2 oz Créme de Cassis

1 1/2 oz Triple Sec

Chilled Club Soda

1. Fill a highball glass three quarters full with ice cubes. Add the Créme de Cassis and Triple Sec. Stir once westerly and once easterly.

2. Fill the glass almost to the brim with the club soda. Stir again, four times each way. 

Have a great weekend everyone! - JD 

Smoky Ginger Ale

We stumble upon this, Fever Tree's, Smoky Ginger Ale at our local shop. It was an interesting find with a very distincted smoky flavour. Add a bit of rum and you have one lovely cocktail.   


Hope everyone is enjoying the week and the some what warmer temperatures. - JD 

Rosemary Crackers

These simple crackers have a subtle nutty rosemary flavour with a slightly salted top. A wonderful pairing to accompany any cheese board. 

Rosemary Crackers

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1 cup unbleached all purpose flour

1 cup chickpea flour

1/2 teaspoon salt

1 teaspoon baking powder

2/3 cup warm water

1/3 cup olive oil

2 to 3 tablespoons toasted sesame seeds

1 1/2 tablespoons chopped fresh rosemary

sea salt, to lightly sprinkle on top, optional

Preheat oven to 400ºF (200ºC) Line a baking tray with baking parchment paper.

In a large bowl combine, flour, chickpea flour, baking powder, sesame seeds, and  chopped rosemary. Stir in the water and oil, mixing until a smooth dough has formed. Halve the dough.

On a lightly floured surface, roll out half the dough into a large square, as thin aa you can get it... about 1/4 inch or so, they will puff up a bit more in the oven. You can also roll the dough out on a clean sheet of baking parchment paper. 

Cut rolled out dough into small squares or shapes, by hand or by cutter. Place the shapes on to the prepared baking sheet. Pierce with a fork and lightly sprinkle with the sea salt.

Bake until crackers are dry and golden, about 10 to 12 minutes. Pulling the really brown ones. Cool completely on wire racks. Store in an airtight container. 

Notes: you can add more or less of the sesame seeds or not add them at all, it comes down to personal taste. You may also try using a different oil. I cut the cracker dough into shapes by hand, using a ravioli cutter.

Hope everyone had a lovely weekend! - JD 

Red-Nosed Rehbock

A champagne cocktail that is sweet, lively and suitable this Holiday season. A great substitution for a Buck Fizz. 

Red-Nosed Rehbock

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makes 1 cocktail 

1/2oz Campari
1oz cranberry juice

chilled brut Champagne

dash of orange bitters

Add the Campari and cranberry juice to a flute glass. Stir once.

Fill the flute with champagne almost to the top. Stir calmly and briefly. Top with the dash of orange bitters.

The snow has returned. Have a great weekend and stay warm everyone! - JD 

Food Photo of the Day ~ Treacle Toffee Shortbread

Every year I bake shortbread as part of my holiday baking and I do try and change up the flavours or add ins. Getting ahead start, I decided to add a bit of the Bonfire toffee I made. It was fun crushing it about into little bits to add to the flour mixture. Even more fun was the devouring of such a tasty morsel. The buttery treacle richness is deliciously suitable in every way!       

Hope everyone is having a good week so far. - JD 

Bombay Potatoes

These easy potatoes are perfect with a curry or a lovely way to spice up your Sunday roast. 

Bombay Potatoes

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2 bags of mini potatoes

1/2 teaspoon salt

2 - 4 tablespoons grape seed oil

2 teaspoon black mustard seed
1 teaspoon turmeric

2 tablespoons curry paste 

1 onion, diced

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Place the potatoes in a large stockpot and cover with water. Add the salt before the potatoes come to the boil. Simmer potatoes until just tender... approximately 5 to 7 minutes. 

Drain the potatoes. Allow to cool enough to touch and may be cut in half. Place potato halves in a large mixing bowl. Add the diced onion to the bowl. Set aside.  

In a small bowl, mix together the oil, black mustard seed, turmeric and curry paste. Drizzle the curry oil mixture over the potatoes and onions and gently toss to coat. Ensuring all the potatoes are well coated.

Turn out onto the prepared baking tray and pop in the oven for 30 to 40 minutes until nicely brown and crispy. 

Notes: If using leftover boiled or roasted potatoes, toss the leftover potatoes in a mixture of turmeric, curry paste, onions, oil and black mustard seeds before popping in the oven for approximately 20 to 30 minutes. Unfortunately, I could not find black mustard seeds therefore I used nigella seeds instead.
If you are using peeled potatoes you can add the turmeric to the boiling water with the potatoes.       

Hope everyone had a lovely weekend! - JD 

Desert Healer

This thirst quenching cocktail is simply refreshing. One that will rejuvenate when it has been just one of those days. 

Desert Healer

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2oz Gin

1oz Cherry Heering

1 1/2 oz freshly squeezed orange juice

chilled Ginger Beer

ice cubes 

Fill a cocktail shaker halfway full with ice cubes. Add the gin, cherry Herring, and orange juice. Shake well.

Fill a goblet halfway full with ice cubes. Strain the mixture over the ice. top with ginger beer, and stir briefly.

Notes:  Add a few cranberries and orange slices for garnish for a more festive drink. 

Have a great weekend everyone! - JD 

Grated Carrots

Recently I read an article about how the use of a common kitchen gadget... the grater, is probably being used incorrectly. Instead of standing it up we are supposed to be lying it down or on it's side. So I put this method to the test...

The premise is by placing the grater on it's side; it contains whatever you choose to grate therefore making it easier to carry and place the grated item or items. The one we have is angle, like most I assume, and I found that it wasn't less messy. You still get bits flying about and I also found it awkward to grate a such a sloping angle. Regardless, using either method would be fine it is just up to what works and is comfortable for you.  

When all is said and done the grated carrots still ended up in the saucepan all the same. 

Hope everyone is enjoying their week, so far, and staying warm!  - JD 

Bonfire Toffee

This treacle toffee is rich and buttery and easy to make. A perfect treat for Bonfire Night. 

Bonfire Toffee

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3oz (75 grams) golden syrup

3oz (75 grams) black treacle

6oz (150 grams) dark brown sugar

3oz (75 grams) butter

1/4 teaspoon cream of tartar

1 candy thermometer 

Line a 6 x 8 inch/15 x 20cm baking tray with baking parchment paper.

Measure all the ingredients into a deep, heavy based saucepan. Place over medium heat and stir constantly until the butter is melted and the sugar has dissolved.

When the mixer is well combined and smooth, increase the heat and bring the mixture to a fast boil. When the mixture reaches 285ºF/140ºC, pour carefully into the lined tray. 

 Let the toffee cool completely, then break into shards with a rolling pin.

Or... If you want even pieces, wait until the toffee is cool enough to handle, but soft enough so that a finger pressed in the top leaves a slight indent, about 15 to 20 minutes depending on the room temperature. Partially cut the toffee into even pieces with an oiled knife. When it is cooled completely break along these lines.

Store in an airtight container, with individual layers of toffee separated by baking parchment. If leave exposed to humidity, the toffee will soften and stick together.

Notes: If you can't find treacle than use dark molasses. The toffee shards maybe  broken into smaller pieces and may be added to ice cream or desserts that call for a brittle or toffee crunch.    

Hope everyone had a great weekend! - JD 

The Devil Martini

Still in the swing of all things Halloween with this strong and fiery cocktail. It will definitely ignite the fires within! 

The Devil Martini

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makes 1 cocktail

2 oz Dark Rum

1/2 oz Dry Vermouth

blackberries

black sugar

Stir and strain the rum and vermouth into a chilled martini glass that has been rimmed with sugar. Garnish with blackberries. 

Notes: you may use black olives instead of the blackberries and may replace the black sugar with red or orange. 

Have a great weekend everyone! - JD 

Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD