Peppery Cheese Stars

I always lean towards the savoury and these will certainly perk up any cheese board or table. The star shape gives them a bit of a festive flare, last year I made these into circular shapes, however cutting them into any shape will do. I added maple flavouring because I couldn't resist, must be a Canadian thing, plus it flavours so well with the cheddar cheese.   

Peppery Cheese Stars

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1 cup icing sugar (powdered sugar)

1 cup unsalted butter, softened

1 egg

1 1/2 teaspoons maple extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups grated sharp cheddar cheese

1/2 cup grated parmesan cheese

1 to 2 teaspoons pink peppercorns, crushed and slightly ground

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper. Set aside.

In bowl blend the flour, baking soda, cream of tartar, salt, cheddar cheese, parmesan cheese and ground peppercorns. 

In a large bowl beat together the icing sugar, butter, egg and maple flavouring until creamy. Fold the flour mixture into the butter mixture, in about 3 to 4 additions at a time until combined. Beat until a dough forms. The dough will be a bit soft and pliable, that is okay as it makes for easy rolling. Divide the dough in two round portions. I usually divide it into three.  

On a well floured surface and flour the rolling pin as well, roll out one portion of dough, at a time, to a 1/4 inch thickness. Use a star shaped cookie cutter or whatever cookie cutter shape you wish to cut shapes to the dough. Reform the bits of dough together and repeat rolling and cutting.    

Place the cut out shapes on the prepared baking tray and bake in the preheated oven for 5 to 9 minutes or until the edges are slightly golden. Repeat the same process with the second portion of dough. When cookies are done transfer to a wire rack to cool completely. 

Notes: You may refrigerate the dough, to firm it up, however I've been finding if I do what I call a 'flash chill' (placing the rolled cut out shapes on the prepared baking tray and popping the tray into the freezer for 1 to 3 minutes before baking) to chill up the dough works, for me, and is a method I have been using from time to time. You may adjust the amount of pepper you use or omit it all together according to taste. 

   

Have a Happy New Year everyone! - JD 

Christmas 2019

Christmas Eve, after we had our usual nibbles an drinkies at our local pub and a walk to enjoy the festive lights; we settle for some homemade tomato soup, a dinner roll and a glass of Fortnum and Mason's Sparkling Tea beverage, to close the night.  

Christmas Morning, for brunch we had a round of homemade cranberry almond scones with Devonshire cream and fresh fruit to keep us going until an early Christmas dinner. 

Christmas Dinner, was Cornish hens, Brussels sprouts with blood orange vinegar and mashed potatoes, homemade stuffing with lashings of gravy.

... and we rounded out our dinner with a slice of Fortnum and Mason's Figgy pudding. Although lashing of custard may have been in order, a slice unadulterated was perfect! 

Boxing Day, was a quiet one spent with friends. We offered some of the usual... cheese and biscuits, olives, dried fruit and of course, my baking. However, I did make a savoury galette, cranberry cocktail sausages and coronation chicken cups. 

What Christmas of ours, would not be complete, without our Fortnum and Mason's order. A nice sampling to enjoy now and throughout the year. Loads of decadent things... honey, sauces, hot mustard, tea, jams, marmalades, puddings, glacé fruit, coffee, biscuits, chocolate, anniversary Heinz ketchup, and sparkling tea beverages.

Hope everyone had a wonderful Holiday time. Whether sharing, enjoying or relaxing, we had a lovely one! - JD     

Absinthe Special Cocktail

Festive in colour and in spirit; this smooth cocktail comes with a kick! 

Absinthe Special Cocktail

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makes 1 cocktail

1 1/2 oz Absinthe

1 oz water

1/4 teaspoon powdered sugar

1 dash of orange bitters

Place all ingredients into a cocktail shaker with cracked ice. Shake well and strain into a 3oz cocktail glass. 

Will do my best at posting throughout the next two weeks in-between all the hustle and bustle. Wish you all the Merriest of the merry! - JD 

Turkey Stuffing Potato Chips

These remind me of the roasted chicken crisps (potato chips), we find in England. The flavour wasn't too salty and mimicked a slightly roasted poultry flavour nicely. Pure novelty for the holiday season. 

- JD 

Nigella Lawson's Christmas Chocolate Cookies

I have tried a few chocolate shortbread recipes and have not been satisfied until I tried this recipe. I suggest following Nigella's recipe as scripted although I did add a teaspoon of cinnamon and half a teaspoon of British mixed spice into the flour mixture. It did not compromise the baked cookie at all; only enhanced the flavour. To decorate, I did, royal icing and sprinkles rather than the recipe's chocolate festive topping. Perhaps the next time I make these I will. These are minor touches and alterations to a good recipe that more came down to personal taste. The cookies, plain with no icing or sprinkles, are just as good and I may prefer them more that way. I will share the recipe, how it is presented on her website however if you wish, visit Nigella Lawson's website for this recipe, click *here*   

Nigella Lawson's Christmas Chocolate Cookies (from 2008, Nigella Christmas)

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INGREDIENTS

Makes: approx. 24

FOR THE BISCUITS

• 2¼ sticks soft butter
• ¾ cup superfine sugar
• ⅓ cup unsweetened cocoa
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder

FOR THE FESTIVE TOPPING

• 2 tablespoons unsweetened cocoa
• 1½ cups confectioners' sugar
• ¼ cup boiling water (from a kettle)
• 1 teaspoon vanilla extract
• christmas sprinkles
• 
  
• METHOD

1. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF and line a baking sheet with Bake-O-Glide or baking parchment.
2. Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g / one-third cup unsweetened cocoa (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Or just put everything in the processor and blitz, if you prefer.
3. This mixture is very soft and sticky and I find it easiest to form the biscuits wearing my CSI (disposable vinyl) gloves, so pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
4. Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top, and it’s this cosy, homespun look I love.
5. Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack, with a sheet of newspaper under it (to catch drips while topping them).
6. To make the topping, put the unsweetened cocoa, confectioners' sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
7. When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm.
8. After you’ve iced 6 biscuits, scatter with some of the Christmas sprinkles, and continue thus until all the biscuits are topped. If you ice them all before sprinkling, you will find the cocoa “glue” has dried and the sprinkles won’t stick on.

Hope everyone had a great weekend. It is coming down to doing those last few things before Christmas. - JD  

Prosecco Cooler

A sparkling cocktail with a hint of citrus that is refreshing and bubbly. 

Prosecco Cooler

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makes 1 cocktail

1 oz Aperol

4 oz Prosecco

2 1/2 oz Sparking water

lemon juice

ice cubes

Place ice cubes and a slice of lemon in a cocktail glass. Fill with the Aperol, Prosecco and sparkling water and a splash of lemon juice. 

Getting organized for the Holidays is always a rush. Stay warm and have a great weekend everyone! - JD 

Food Photo of the Day ~ Poutine

Poutine, a French Canadian dish dating back to the 1950's. You can make your own chips (French fries) or use store bought; this is a great build your own dinner to warm up to. French fries sprinkled with local cheese curds, green onions, sautéd mushrooms, Canadian bacon all smothered with gravy is absolutely irresistible. This does not replace traditional poutine, of course, or even poutine served at a Poutinerie however this came pretty close and satisfied our poutine craving! 

Stay warm! - JD   

Cranberry Sauce

Keeping it simple with this tangy orange flavour cranberry sauce; Whether you pour it, spread it or top it over what ever you please this sauce will add some zest to your holiday season cuisine.  

Cranberry Sauce

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2 cups frozen cranberries, thawed

1/2 cup water

1/2 cup brown sugar

zest and juice of 1 orange

1/4 teaspoon cinnamon

Place all ingredients into a medium saucepan. Bring to a boil over medium heat, allowing to boil  until the cranberries pop, about 10 minutes. Remove from heat and gently mash the cranberries. Pour the cranberry sauce into a bowl and allow to cool. The sauce will thicken when cool. 

Hope everyone had a great weekend! - JD 

Croft's Pink Port Cocktail

Definitely a summer spritzer however I can see many variations with orange slices instead of a lemon, cranberries, blackberries, sprigs of lavender. A light sparkling cocktail that is refreshing.

Croft's Pink Port Cocktail

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makes 1 cocktail

3 oz Croft's Pink Port

tonic

twist of lemon zest

ice cubes

Place ice cubes in a glass then add Croft's Pink Port. Top with tonic. Add a twist of lemon zest, if you wish. 

Stay warm and have a great weekend everyone! - JD

Food Photo of the Day ~ Roasted Butternut Squash Seeds

I know I am not the first person to roast a seed however popping these butternut squash seeds in the oven with a little oil and salt was a treat. Being very similar to roasted pumpkin seeds in flavour; they are worth the effort and can be enjoyed as they are, for snacking, or scattered on top of a salad.  

The snow is falling and the temperature is dropping... again. Stay warm. - JD   

Pineapple Gingerbread

Pineapple, although tropical can be festive too. Making it a complimentary way to add a touch more sweetness to a classic gingerbread recipe.  

Pineapple Gingerbread

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1 cup (250ml) butter, softened

1 cup (250ml) packed brown sugar

1/4 cup (50ml) molasses

1 egg

2 1/4 cups (675ml) unbleached all purpose flour

2 teaspoons (10ml) baking soda

1/2 teaspoon (2ml) salt

1 tablespoon (15ml) ground ginger

2 teaspoons (10ml) ground cinnamon

1/2 teaspoon (2ml) ground cloves

1 cup (250ml) chopped dried pineapple 

caster sugar, for decorating

pieces of dried pineapple to place on top 

Preheat oven to 350ºF (180ºC). Line baking trays with baking parchment paper. Set aside.

In a bowl combine the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves and chopped dried pineapple. Stir and set aside.  

In a large bowl, using an electric mixer, cream the butter, brown sugar, molasses and egg together until light and fluffy. Gradually add in the flour mixture. Mix well. 

Place some caster sugar on a plate. Roll dough into round balls and then roll each dough ball on the plate with caster sugar, covering completely, then place onto the prepared baking sheets. Using the smooth bottom of a glass, lightly press down and place a piece of dried pineapple on top. 

Bake in the preheated oven for 10 to 12 minutes or until cookies are set. When set remove from oven and allow to rest on the tray for 1 to 2 minutes then transfer to wire racks to cool.

We had a lovely weekend and hope you did too. - JD 

French 66

For any occasion and just fancying something a bit different, the French 66, is the cocktail to serve. 

French 66

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makes 1 cocktail

1 oz Lemon juice

6 dashes Orange Bitters

Champagne

lemon slice

Add lemon juice and Orange Bitters into a champagne glass. Top up with champagne. Garnish with a lemon slice.

Stay warm and have a great weekend everyone! - JD 

Food Photo of the Day ~ Fried Egg Sandwich

When I want something that has substance however modest; I keep it simple with an easy no frills fried egg sandwich. A handful of mixed greens and sprouts nestle the egg and a heavy scattering of back pepper with a light touch of no salt margarine keeps this sandwich focused. I know I made a compromise with the white bread, sometimes it is a must, although brown or seeded breads are my preference. Regardless, this sandwich hits the spot and keeps me going until dinner. 

Hope everyone had a lovely weekend! - JD       

Dry Martini with a Martini Berry

A classic, shaken or stirred, with a martini berry twist! 

Dry Martini

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makes 1 cocktail

1 1/2 oz Gin
1/3 oz Dry Vermouth
1 martini berry
ice cubes

Fill a cocktail shaker with ice cubes. Add the gin and dry vermouth. Shake and strain into a cocktail glass. Garnish with a martini berry.

These intriguing martini berries from Fortnum & Mason are a nice way to change up a cocktail. They taste like an olive however have tiny edible seeds inside that have a mild crunch. So glad we ordered these in our yearly Fortnum & Mason order.    


Stay warm and have a great weekend everyone! - JD 

Food Photo of the Day ~ Pumpkin Poppyseed Loaf

Not having any walnuts means getting creative in the kitchen and a pumpkin poppyseed loaf came together as a result of that. Most of us have had lemon poppyseed loaf or cake however pumpkin and poppyseed came together quite well, that it is definitely worth repeating! Perhaps next time with a bit of drizzle icing or for something more decadent, a cream cheese icing. That being said without icing this loaf was gobbled up in no time. - JD  

Peanut Butter Flax Cookies

Peanut butter cookies always remind me of my childhood as my mum would regularly make them. This is a nice take on a comforting classic recipe and are exceptionally good and did not last long.  

Peanut Butter Flax Cookies

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makes approximately 18 to 24 cookies

1 1/4 cups unbleached all purpose flour

1/3 cups ground flaxseed

1 teaspoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 cup crunchy peanut butter

1/2 cup unsalted butter, softened

1/2 cup white sugar

1/2 cup coconut sugar

2 eggs, lightly beaten

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment paper. 

In a bowl combine the flour, flaxseed, ground cinnamon and baking powder. Set aside.

In a large bowl stir together the peanut butter, butter, caster sugar and coconut sugar until smooth; beat in the eggs. Stir the flour mixture into the peanut butter mixture a little at a time until a dough forms. Shape into round balls, no larger than a walnut, place on the prepared baking sheet and press down with a floured fork. 

Bake in the centre of the preheated oven for 10 to 12 minutes, rotating the baking sheet half way, or until the cookies start to brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. 

Notes: you can replace the crunchy peanut butter with smooth peanut butter and use whole wheat flour instead of white flour. 

Hope everyone had a lovely weekend, we did! - JD 

Alfonso

This aromatic cocktail is a bit of a departure from the traditional Champagne cocktail.

Alfonso

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makes 1 cocktail

1 oz Dubonnet

1 whole white sugar cube

2 dashes of orange bitters

Champagne

1 twist of lemon

Place the sugar cube into the champagne flute. Add the orange bitters and Dubonnet to the glass. Top up with Champagne. Garnish with a twist of lemon, if you wish. 

Have a great weekend everyone! - JD 

Greenfeast ~ Spring, Summer

Although we are settling into fall and winter, Greenfeast - Spring, Summer by Nigel Slater is a comforting cookbook reminding us of the fresh lightness we may so dream of during this time of year. Most of these recipes seem to have come from his daily food diary. Where he saw, amongst his own accounts, how his food... his eating had changed; morphing into more plant based. One could assume that he would like these recipes to be an inspiration rather than be a guided recipe. Flexible... open for interruption, with no set rules or boundaries. 

What I like and really enjoy about this cookbook, besides the simplicity and feature calligrapher, Tom Kemp, how much is conveyed with fewer ingredients and a relaxed approach to these recipes. The format is fitting too, short and compact, bright and bold. It is a wonderful cookbook and is hard to imagine that it truly is plant based driven, which was probably unconsciously done, if I may assume. I feel as though this cookbook was more to do with what he ate then a way of eating. Something perhaps one can relate too; as we age, presumably, we eat less or food becomes more of what sustains us for longer periods of time. How do we keep the internal engine, our bodies, nourished... going. Therefore appealing to anyone struggling or coming to that culinary conclusion within themselves.

It was hard deciding which recipe to share however I did pick one that I thought even though we are in a different season, it still may be enjoyed; plus right now I am gobbling up sweet potatoes... or yams like crazy! 

Sweet Potatoes, Tomatoes
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Serves 2

sweet potatoes 1kg
butter 50g
dried, fine breadcrumbs 120g
lemon zest, finely grated 1 teaspoon
tarragon leaves, chopped 1 tablespoon
an egg
a little flour
groundnut or vegetable oil, for shallow frying

For the quick tomato sauce:

tomatoes 500g
garlic 2 cloves
olive oil 3 tablespoons
basil leaves 10


Peel the sweet potatoes and cut into large chunks, then steam for about twenty minutes till tender enough to crush. Mash with the butter and set aside to cool.

Put the breadcrumbs on a plate, then add the zest and tarragon and combine. Crack the egg into a shallow bowl and briefly beat with a fork to mix the white and yolk.

When the mash is cool, shape into four large balls and pat them, with floury hands, into patties. Dip the patties first into the beaten egg, then into the crumbs. Put them on a baking sheet and refrigerate for thirty minutes.

Make the tomato sauce: chop the tomatoes. Crush the garlic. Warm the olive oil in a saucepan, add the tomatoes and garlic and a little salt and simmer for fifteen to twenty minutes, stirring regularly. Tear and stir in the basil. season with black pepper.

Warm a little groundnut or vegetable oil in a non-stick frying pan, then lower the cakes into the hot oil and leave to cook, without moving them, for four or five minutes until the underside is crisp and golden. Carefully, using a palette knife or fish slice, turn the cakes over and lightly crisp the other side. Serve with the tomato and basil sauce.

NIGEL SLATER'S RECIPE NOTES: Drain the potatoes very thoroughly before mashing. Let the mash cool before shopping and allow the cakes to rest fully before cooking. If your mixture seems too soft to shape, stir in a tablespoon or two pf flour. Once you have put the cakes into the hot oil, don't move them until the base has crisped, turn them carefully over and let the other side become completely crisp before removing from the pan. 

Hope everyone had a lovely weekend and is having a good week. It snowed for most of it.  - JD 

Rosso Royale

This certainly seems like a festive cocktail however it's sweet and bubbly fruity taste makes this sip-able anytime when champagne is on hand. 

Rosso Royale

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makes 1 cocktail

2/3 oz Cranberry juice

1/4 oz Simple Syrup

2/3 oz Sweet Vermouth

Champagne

cranberry

Add cranberry juice, simple syrup and sweet vermouth into a champagne glass. Top up with champagne. Garnish with a cranberry, if you wish.   

Stay warm and have a great weekend everyone! - JD 

Sunchokes

Sunchokes, grown in North America however they have been called the Canadian truffle or the Canadian potato. Their appearance resembles a ginger root and may come in a variety of colours, varying from white, brown, red or purple. They have an underlying sweet nutty flavour and are a good source of fibre, iron niacin, and Vitamin B6. 

The best way to enjoy them are oven roasted...

Roasted Sunchokes

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sunchokes, sliced about 1/4 inch thick

2 tablespoons olive oil

salt 

fresh rosemary or dried herbs 

1 clove garlic, crushed

Preheat oven to 425ºF. Line a baking tray with baking parchment paper. Set aside.

Place the sliced sunchokes in a large bowl and toss with the olive oil, salt, rosemary and garlic. Place the prepared sunchokes on the lined baking tray and bake for about 15 to 20 minutes or until the sunchokes are tender exactly like roasted potatoes.

Winter has definitely made an appearance; snow has fallen making everything bright and crisp. The first snowfall is the prettiest. - JD   

The Smoky Nail

If you are still in the throws of Halloween then perhaps this twist on a classic is a must. Straight up, smoky and on the rocks.  

The Smoky Nail (Rusty Nail)

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makes 1 cocktail

2 oz Islay Whisky 

3/4 oz Drambuie or Honey Liqueur 

1 twist lemon zest 

ice cubes

Fill a rocks glass with ice cubes. Add all the ingredients. Garnish with a lemon zest. 

Have a very Hallow weekend everyone! - JD  

Food Photo of the Day ~ Creepy Cookies

Idle hands and teenagers make for dedicated creative decorating in the afternoon. These creepy cookies are stunning and the attention to detail is fabulous. My kids had a blast working together so diligently. 

Happy Halloween everyone! - JD

Roll-Out Sugar Cookies

Sugar cookies are an effort which can be made with one or many idle hands at work however there is a bit of an ease with a classic recipe such as this. Also, the focused creative decorating, wittling the afternoon away, may help to banish stress.    

Roll-Out Sugar Cookies

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makes about 3 dozen

1 cup butter, softened 

1 cup caster sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 3/4 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 350ºF. 

In a large bowl beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and extracts. 

In another bowl combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, about 1 cup at a time, mixing after each addition. 

Divide the dough in half and shape each half into a ball. Do not chill dough. On a floured surface, roll each ball into a circle, approximately 12 inch wide and 1/8 inch thick. Using floured cookie cutters cut out desired shapes. Bake cookies on an ungreased cookie sheet for 7 to 10 minutes or until cookies are lightly golden brown. Transfer cookies to wire racks to cool.  

When cooled decorate with your favourite icing recipe or use ready made icing. 

Hope everyone had a lovely weekend. Ours was chilly, with minus temperatures and  minor snow flurries making it a bracing one and reminding us winter is on it's way. - JD  

Green-Eyed Monster

If you are looking for a different cocktail and one that is Halloween inspired you may want to try this. It is slightly sweet with herbal undertones all thanks to the Chartreuse.  

Green Eyed Monster

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makes 1 cocktail

1 oz Green Chartreuse

1 oz Gin

1 oz Sweet Vermouth

Ice cubes

Fill a cocktail mixing pitcher with ice cubes. Add all the ingredients. Stir and strain into cocktail glass. 

Hope everyone is getting into the Halloween spirit. Have a good weekend! - JD 

Rosemary Lemon Shortbread

Rosemary, is for remembrance and I make these shortbread around this time of year. I suppose you could say that this is my homage of giving thanks and remembrance to those who are no longer with us. Just remember when serving to use two plates, with fresh sprigs of rosemary, one for the living and one for the dead.   

Rosemary Lemon Shortbread

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1/2 cup cornstarch

1/2 icing sugar

1 cup unbleached all purpose flour

2 tablespoons chopped fresh rosemary

zest from 1 lemon

3/4 cup butter, softened

Preheat oven to 300ºF. 

In a large bowl combine the cornstarch, icing sugar, flour, chopped rosemary, lemon zest. Add the softened butter and stir until well blended. Roll portions of the dough into balls. Place on a baking tray, about 1 inch apart, and gently flatten with a floured fork or with the bottom of a smooth glass, that has been floured. Sprinkle with caster sugar. Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown. Remove from baking tray and cool on wire racks.   

Hope everyone is having a good week! - JD