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