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