White Wine Spritzer

  

Fall is upon us and what better way then to make use of that partially chilled bottle of wine. A cool and refreshing way to toast summer and hot summer nights, late August celebrations and in-between seasons.

White Wine Spritzer 

--------------------------------------------------------------------

makes 1 spritzer

Fill a wine glass with ice cubes and fill 3/4 full with exceptionally chilled white wine; then top up with exceptionally cold, that means very cold, chilled club soda. Serve with a slice of lemon. 

Notes: An easy way to remember this recipe is 3 parts chilled wine and 1 part chilled club soda.

Have a nice weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Potato Salad

Potato salad the dependable summer side dish that goes with just about everything. When you have leftover homemade potato salad and leftover mini taco bowls; together,  they are the perfect way to get creative for lunch; just scoop potato salad into the taco bowl top with grated vegetables and chopped lettuce and you have a deliciously cool summer time lunch. Simple!     

Hope everyone is having an okay week. - JD 

Cranberry Oat Bran Muffins

If bran isn't your thing there is oat bran. Complex carbohydrates, high in fibre, vitamins, and semi sweet dried fruit makes these muffins dense in texture and taste. Therefore being quite substantial for breakfast or a snack. 

Cranberry Oat Bran Muffins 

-----------------------------------------------------------

1 1/2 cups (375ml) buttermilk or milk

1 1/2 cups (375ml) Oat Bran

1 1/4 cups (300ml) all purpose flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) baking soda

1 tablespoon ground flax seed

1/2 (2ml) teaspoon salt

1/2 cup chopped dried cranberries

1/2 cup chopped dried apricots, optional 

1/3 cup (80ml) vegetable oil

1 egg, beaten

1/2 cup (125ml) coconut sugar

1 teaspoon (5ml) vanilla extract

Preheat oven to 375ºF (190ºC). Line a 12 cup muffin tin with baking paper liners or reusable baking liners. 

In a large bowl combine the buttermilk and oat bran and let stand.

In another bowl combine the flour, baking powder, baking soda, ground flax seed, salt, chopped cranberries and chopped apricots, if using. Set aside.  

Add the oil, beaten egg, coconut sugar and vanilla to the oat bran mixture and stir to combine. Add the dry ingredients (flour mixture) to the wet ingredients (oat bran mixture) and stir until just combine. Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes.

Hope everyone had a nice weekend! - JD 

The Garnet

Surprisingly strong but smooth with a refreshing citrus twist. A nice cocktail to relax and chill on an August summer evening.  

The Garnet

-------------------------------------

makes 1 cocktail

1 1/2 oz Gin

3/4 oz Cointreau

1 oz pomegranate juice

1 oz freshly squeezed grapefruit juice

orange peel, for garnish

Combine the Gin, Cointreau, pomegranate juice and grapefruit juice in a mixing glass with ice and shake well. Strain into a chilled cocktail glass and garnish with an orange peel, if you wish.

Have a great weekend and stay safe everyone! - JD 

Honey & Almond Cake

Sweet with intense honey flavour and a subtle almond touch effortlessly make this substantial cake the perfect August soon to be Fall dessert. There are many ways one can add or heighten the texture and flavour however, pure and simple, as this cake is, is best. 

Honey & Almond Cake

-------------------------------------------------------------------------------------

1 1/4 sticks unsalted butter, plus extra for greasing

1/2 cup packed light brown sugar

3/4 cup honey

1 tablespoon lemon juice

2 eggs, beaten

1 2/3 cups all purpose flour

2 teaspoons baking powder

2 tablespoons slivered almonds

warmed honey, to glaze

Preheat the oven to 350ºF. Grease and line the bottom and sides of an 8-inch cake pan. 

Place the butter, sugar, honey, and lemon juice in a saucepan and stir over medium heat, without boiling until melted and smooth.

Remove the pan from the heat and gradually beat in the eggs. Sift the flour into the pan and fold into the butter mixture. Pour the batter into the prepared pan and scatter the almonds over the top.

Bake in the preheated oven for 35 - 40 minutes, until well risen and firm. Transfer to a wire rack to cool. Brush with the warmed honey and serve.

Notes: I found that at 30 minutes of baking time the cake was well risen and firm. I would say possibly a baking time between 25 to 40 minutes, I know it's a gap, however ovens vary, so you may need to adjust your baking time. 

Hope everyone is doing well and staying safe. - JD 

 

Corn Fritters

Corn fritters or corn cakes, as I like to call them because I tend to use less oil and therefore they look more like a pancake than a fried fritter. A savoury addition to almost any meal; that may be dressed up in many ways by adding chopped green onions, cilantro, jalapeño peppers, bacon and different herbs and seasonings. I enjoy serving them with spicy salsa however adding a dab of sour cream would not go a miss or maple syrup for a touch of sweetness. These unadulterated and uncomplicated corn fritters are pure bliss.     

Corn Fritters

---------------------------------------------------------

1 can of corn kernels

1 cup of flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon mixed seasoning

1/2 cup milk

2 eggs, beaten

1 teaspoon oil

In a large bowl, mix together the flour, baking powder, mixed seasoning and salt. Make a well in the and add the milk, beaten eggs and oil. Blend until the batter is smooth.

Add the can of corn kernels (or 1 cup fresh) and mix well.

Heat about 1/4 inch of oil in a fry pan and drop fritters by level tablespoonfuls into the hot oil. Fry until golden, turning once. Drain and serve. Serve with salsa and sour cream or maple syrup. 

Have a nice weekend everyone! - JD 

Food Photo of the Day ~ Penne with Tomato Mushroom Sauce

Plenty of fresh vegetables can be added to a homemade tomato sauce. One of my favourites  are mushrooms after that any fresh spinach I have lounging about in the refrigerator. It is a quick way to use lingering produce and change the course of an already delicious meal. Grated carrots are another vegetable I add to my pasta sauces, as I always have them on hand and they enhance the sweetness of a tomato sauce. There are plenty of ways to dress up your dinner and be creative in the kitchen.   

Hope everyone had a nice weekend. - JD   
 

Chocolate Carrot Cake

I have made this cake for many occasions and it is always a favourite and I often get asked for the recipe. You don't have to make the chocolate icing I have posted here; although the instant coffee gives the icing a delicate mocha flavour. Feel free to create one or use a classic cream cheese icing, if you wish. This is a rich dense chocolatey cake that is worth every morsel.  

Chocolate Carrot Cake

-------------------------------------------------------------------------

4 large eggs

1 1/2 cups (375ml) white sugar

1/2 cup (125ml) vegetable oil

2 teaspoons (10ml) vanilla

3 cups (750ml) grated carrots 

2 cups (500ml) all purpose flour

1/2 cup (125ml) good quality cocoa powder

2 teaspoon (10ml) baking soda

1/2 teaspoon (2ml) cinnamon 

1/4 teaspoon (1ml) salt

Preheat oven to 325ºF. Grease and flour a 9x13 inch rectangle cake tin and line the bottom with parchment paper.

Place the eggs in a large bowl and beat together. Add the sugar and blend together well. Add the vegetable oil and vanilla. Add the grated carrots and stir to combine. Set aside.

In another bowl whisk together the flour, cocoa powder, baking soda, cinnamon and salt. Add to the egg mixture and mix well. 

Pour the batter into the prepared cake tin and bake in the preheated oven for 40 to 45 minutes until a wooden pick inserted in the centre comes out clean. Allow to cool on a wire rack. While cooling make icing.   

Chocolate Cheese Icing

------------------------------------------------------------------------

250gram (8oz) cream cheese

1/4 cup (60ml) butter 

1/2 cup (125ml) cocoa powder

2 teaspoons (10ml) vanilla

3 cups (750ml) icing sugar

1 tablespoon (15ml) Instant coffee granules

1 tablespoon (15ml) boiling water

In a large bowl combine the cream cheese, butter, cocoa powder, vanilla and icing sugar. Using a hand mixer, beat on low to moisten and bring all the ingredients together. Then beat on medium until fluffy and light.

Stir the coffee granules and boiling water together in a small bowl. Add to the icing and beat for a few seconds until blended. Icing cake. Sprinkle with chopped walnuts, if you wish.   

 Have a good weekend everyone! - JD 

Food Photo of the Day ~ Lughnasadh

August 1st marks the beginning of harvest and with that comes, Lughnasadh, a Gaelic festival, traditionally held halfway between the summer solstice and autumn equinox, focusing on the gifts of summer and the bounty of the earth... reaping what was sowed. I decided to bake some bread; as baking a loaf of bread honours the first grain harvest. There are other things you can do to celebrate and mark this festival such as light a candle, connect with nature and include the fruit, herbs and or vegetables grown from your garden to your meal. Of course these are modest ways, and may easily be done on your own, to enjoy and celebrate Lughnasadh.   

Hope everyone is staying cool despite the temperatures and enjoying the weekend! - JD