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