Honey Rum Shortbread

 

Honey Rum shortbread is a rich and buttery festive treat. With all the sweetness and warmth of honey and rum this traditional Scottish biscuit is a beloved recipe and favourite around this time of year. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

2  (10 ml) teaspoon rum extract or rum

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. Then gently indent with the tines of a fork. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with caster sugar. Allow to cool slightly but while still warm gently follow the premade score marks to cut into slices. 

 

Decadent Chocolate Muffins

 

Chocolate lovers look no further than these decadently dense and spongy morsels that will wholeheartedly satisfy any chocolate or semi sweet craving you may have. The rum flavouring adds a more indulgent rich flavour than the usual comforting sweet vanilla and the chocolate chips gives it an extra colossal chocolatey-ness with every bite. 

Decadent Chocolate Muffins

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1 and 1/2 cups self raising flour

1/2 cup unsweetened cocoa powder

1 cup dark brown sugar

1 and 1/3 cups milk

2 tablespoons olive oil

1 teaspoon rum or vanilla extract or 1 tablespoon dark rum

2/3 cup semi sweet dark chocolate chips

extra chocolate chips for decorating

icing sugar for sprinkling

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with baking paper liners or silicone baking cups. Set aside.

In a large bowl whisk the self-raising flour, cocoa powder, and brown sugar together. Add the chocolate chips and stir together.   

Add the milk, olive oil and rum extract to the flour mixture and stir until well combined and smooth. 

Divide the batter evenly between the 12 lined cups. Sprinkle a few chocolate chips on top of each muffin. 

Bake on the centre rack in the preheated oven for 20 minutes or until a toothpick inserted into the centre comes out clean. 

Once baked remove from oven and cool on a wire rack. Once completely cool sprinkle with icing sugar to decorate. 

 

Notes: Since there are no eggs in this recipe you can easily use a milk alternative and vegan chocolate chips, if you wish. 

 

Savoury Bread Pudding

 

One pan dinners are pure bliss. Part of that joy, often means less prep and just a wee bit of cleanup. A flavourful and exquisite meal can be made by using a few basic kitchen staples such as eggs, butter, milk/cream, cheese and bread. A savoury bread pudding has all the comfort and spongy eggy goodness you would expect from such a substantial stodgy dish.

Savoury Bread Pudding

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3 - 4 tablespoon olive oil

1 medium onion, chopped

4 cloves of garlic, minced

1 package of chopped frozen spinach, thawed and drained

4 - 6 cups cubed bread

2 tablespoons herbs de Provence

1 cup shredded or crumbled cheese

6 eggs

1 cup heavy cream

1 1/2 cups 2% milk

1/4 teaspoon sweet smoked paprika

salt and pepper to taste

cherry tomatoes

extra cheese 

Preheat oven to 375ºF (190ºC).

Heat olive oil in a large frying pan and cook the onion, garlic and spinach until onion is just soft. Add the herbs de Provence to the oily vegetable mixture and toss to coat.

Toss the bread cubes in the olive oil, onion, garlic, spinach and herb mixture as best you can, not every piece needs to be coated. Place in a well oiled deep sided 9 x 13 inch rectangle baking dish. Toss with half of the cheese. 

Beat together the eggs, cream and milk. Add the paprika and a dash of salt and pepper and whisk together. Pour over the bread in the baking dish. Randomly place cherry tomatoes on top and sprinkle with the remaining cheese.

Bake for about an hour, or until browned and the cheese has melted, a knife inserted into the centre should come out clean. Place fresh springs of rosemary on top before serving. Serve with a side of lightly steamed green beans. 

Notes: Fresh spinach can be used instead of frozen spinach. 

Tres Leches Cake

 

There were many reasons to make this cake although one of them was in part due to my conversation I had with the shop assistant at Worlds End Bookshop. Why I ever thought this was a complicated cake to make I'll never know. As easy and simple as it is, it is one voluptuous cake. Sweet, yes however I did cut the sugar in half and honestly I'm sure I wouldn't notice if I hadn't made the cake myself. There seems to be quite a few variations in the recipe of Tres Leches Cake however I feel all of them have merit due to the similarities of ingredients. It's just a matter of finding a recipe you enjoy making. 

Tres Leches Cake is a traditional Mexican and Salvadoran dessert that is made for special occasions and is perfect to make a few hours or a day ahead of time. Tres Leches means, three milks. The syrup consisting of whole milk, condensed milk and evaporated milk is poured over a sponge cake which has been poked with holes, allowing the milky syrup to be absorbed by the cake, creating a moist, rich but surprisingly light sponge cake and to balance things off the cake is topped with a lightly sweetened whipped cream. The name of the cake in Spanish is also known as, pastel de tres leches or torta de tres leches.  

Tres Leches Cake 

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1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup unsalted butter, softened and room temperature 

1/2 cup white sugar 

5 eggs

1/2 teaspoon vanilla extract

1 1/2 cups 2% or whole milk

1 can (14 oz) sweetened condensed milk

1 can (12 fl oz) evaporated milk

1 teaspoon cinnamon

2 cups whipping cream

1/2 cup icing sugar

1 teaspoon vanilla

ground cinnamon for decorating

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 9 x 13 inch baking pan.

In a medium bowl sift the flour, baking powder and baking soda together. Set aside.

In a large bowl and using an electric mixer beat the white sugar and butter together until light and fluffy. Add eggs and vanilla extract and beat well. Then add the flour mixture a 1/2 cup at a time, mixing until just blended. 

Pour or spoon the batter into the prepare baking pan, making sure that the batter is evenly distributed and smooth on top. 

Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and using a fork pierce the cake all over. Let cool to room temperature.

In a medium bowl add the milk, condensed milk, evaporated milk and cinnamon and whisk together. 

Pour the milk mixture over top of the cooled cake and allow it to soak in.

In a chilled metal or glass bowl and using an electric mixer, whip the whipping cream, icing sugar and vanilla together until thick. Spread over the top of the cake and lightly dust with ground cinnamon.  

Keep cake in the refrigerator until serving.  

NOTES: if you feel the batter is a bit thick then add about 1 to 2 tablespoons or up to a 1/4 cup of milk to the butter and egg mixture just to give it that relaxed creaminess.  

Fleischmann's® Canada Corn Starch Shortbread

 

An easy four ingredient recipe to literally whip up with basic pantry essentials. This shortbread is an absolute cult favourite amongst home bakers. A melt in your mouth biscuit that may be also known as Benson's Shortbread, Grandma's Shortbread, Canadian Shortbread or Whipped Shortbread. Fleischmann's® Canada Corn Starch Shortbread is how I remember it; as our pantry growing up always had a box of this brand of corn starch and this recipe was always on the back. What I add to the recipe usually changes depending on the seasons because I make shortbread throughout the year. Pictured above, I added chopped dried cranberries and mini dark chocolate chips to the flour mixture before adding the butter and found using clean hands to help form a dough easiest. 

Fleischmann's® Canada Corn Starch Shortbread

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1/2 cup (125 ml) Corn Starch

1/2 cup (125 ml) icing sugar

1 cup (250 ml) unbleached all purpose flour

3/4 cup (175 ml) butter, softened

Add ins:

1/2 cup chopped dried cranberries

1/2 cup mini dark chocolate chips

Sift together corn starch, icing sugar and flour. Using a wooden spoon, blend in the butter until a soft and smooth dough forms. Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet; flatten with a lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake in a 300ºF (150ºC) oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 24 cookies. 

Crescents: Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate. 

Notes: Avoid over mixing and overworking the dough. Score the surface for even baking without bubbles or cracks. Sifting the flour before mixing helps remove lumps. Add fruit, nuts and chocolate, if using to the flour mixture. 

Gingerbread Cookies

 

Seriously spiced with a deep molasses flavour these gingerbread cookies are crunchy, giving them more of a ginger snap texture and quality. Some were lightly dusted with sparkling sugar for a more minimal and understated decorating approach, however whether you decorate these cookies traditionally or not they are a delightful. 

Gingerbread Cookies

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2 1/2 cups unbleached all purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

1/2 cup unsalted butter, softened to room temperature

1/2 cup white sugar

1/2 cup dark molasses

1/4 cup water

In a medium bowl whisk together the flour, salt, baking soda, ground ginger, nutmeg and allspice. 

In a large bowl cream together the softened butter and sugar. Blend in the water and molasses and then add the flour mixture and blend well. Once a dough has been formed, cover and chill in the refrigerator for 1 to 2 hours. 

Preheat oven to 375ºF (190ºC).

Roll dough to 1/4 inch thick on a lightly floured surface. Cut with cookie cutters of your choice and place shapes on an ungreased baking sheet. Sprinkle with decorating sugar, if you wish.  

Bake for 10 to 12 minutes. Remove immediately from baking sheet and cool on wire racks. Trim with icing and candy decorations, if you wish. 

Notes: ovens vary so baking time may vary. You may line the baking sheet with parchment or a silicone mat. 

Classic Shortbread

Traditional buttery shortbread are superb with a cup of afternoon tea and for me, they offer more... much more, solace as these were my mum and grandmothers staple biscuit they baked, gifted or sent in holiday care packages. I diligently carry on that tradition throughout the year and often times these have become the biscuits I share most with family and friends as they are the ones that frequently get asked for. This recipe is simple, no need for a food processor, it is all done by hand and it's important the butter be room temperature for a decent rich dense buttery shortbread.  

Classic Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

1 1/2 teaspoons vanilla, optional

2 cups (256 g) unbleached all purpose flour

1 - 2 tablespoons fine white sugar for sprinkling

Heat oven to 325ºF (170ºC). Line the bottom of a 8 - inch or a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla and stir again until combined, then add the flour and stir until just combined, the dough will be coarse and a bit lumpy

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown, approximately 40 to 50 minutes for an 8 - inch pan or 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Transfer pan to a wire rack to cool and carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar, I used a lavender vanilla sugar.  

Rosemary Lemon Loaf

 

Rosemary Lemon Loaf is appropriate for Remembrance Day/Armistice Day or when we reflect upon loved ones who are no longer with us. Rosemary is for remembrance, may we never forget and the lemon, not to deter from sombreness but to gently ease a spirited and uplifting remembrance for our memories and the loving memories of those to which they live on in. Even in mourning there is a balance between good and bad days and this loaf modestly reflects that. When remembering and honouring the dead, serve slices with sprigs of rosemary and it is customary to have two plates, one for the living and one for the dead. 

Rosemary Lemon Loaf

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2 cups unbleached all purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

2 eggs

3/4 cup sugar

zest and juice of 1 lemon

2 tablespoons chopped fresh rosemary

1/2 cup olive oil

1 cup milk

thin slices of fresh lemon, seeds removed

1 tablespoon sugar

1 fresh sprig of rosemary

1 tablespoon powdered sugar

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin and line with baking parchment paper. 

In a bowl whisk together the flour, salt and baking powder. 

In another large bowl mix together the eggs, sugar, lemon zest, lemon juice, rosemary and olive oil until combined. Add the dry ingredients (flour mixture) and milk  and stir just until combined. Pour the batter into the prepare baking tin. 

Place the slices of lemon on top of the batter. Sprinkle the sugar evenly over the lemons. Bake in the preheated oven for 50 to 70 minutes or until a toothpick inserted into centre comes out clean. 

Allow to cool in the pan for 10 minutes. Carefully remove from tin and allow loaf to cool on a wire rack completely. Once completely cool sift the icing sugar over the loaf and place the fresh rosemary sprig on top.   

Notes: Oven vary therefore baking times may vary.

Food Photo of the Day ~ Baked Cheese Tortellini

 

Baked tortellini is always on heavy rotation in our house during the darker half of the year. I am not surprised, who can resist tortellini nestled in a thick and rich herbed tomato sauce and topped with loads of stringy melted cheese. It's a culinary comfort that is so fulfilling and a pleasure to make. 

Cook the tortellini according to package directions. Add tomato sauce, homemade or readymade, to the cooked tortellini and gently toss to coat. Place sauced tortellini in a oven proof baking dish, mine was 9x 13 inches. Top with shredded mozzarella and Parmesan cheese and bake in a preheated 350ºF (180ºC) oven for 10 to 15 minutes. Until cheese is melt and the sauce is bubbling. Turn the oven off and switch to broil and broil on high for a few minutes until the cheese is nicely golden brown and slightly crisp. Serve sprinkled with parsley.       

Red Lentil Stew

Spicy and full of flavour, stews are another winter meal that graces our table and has become a repetitive classic that's met with wide eyes and empty stomachs; soon to be full with such a delicious recipe as this. With a few simple ingredients you can create a wonderful hearty meal in under an hour and the savoury aroma as this simmers evokes an impatient hunger which will gladly be met with an empty bowl.  

Red Lentil Stew

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Serves 4 to 6

3 tablespoons olive oil

4 cloves of garlic, minced

1 medium yellow onion, diced

2 sweet potatoes, peeled and diced

1 carrot, peeled and diced

1 teaspoon salt

1/2 teaspoon dried red pepper flakes

1 can (28 - ounce) no salt diced tomatoes

1 teaspoon smoked paprika

1/2 teaspoon hot curry powder

1 cup red lentils

4 cups vegetable broth

2 cups water

freshly ground black pepper

juice of 1/2 lemon, to taste

Heat the olive oil in a large stockpot on medium heat. Add the garlic and diced onion to the pot and cook for 5 to 7 minutes. Next add the sweet potatoes and carrot and continue to cook all of the veggies for 5 to 7 minutes. Season the pot with the salt and red pepper flakes. 

Add the diced tomatoes to the pot and season with the paprika and hot curry powder. Add the red lentils, vegetable broth, and water, and bring the soup up to a rapid boil. Once the soup boils, lower the heat and continue to cook on a simmer for 10 to 15 minutes, until the lentils and vegetables are tender. Taste the stew for seasonings and adjust as necessary and according to taste. Serve warm with freshly ground pepper and a squeeze of lemon juice added to each bowl.  

Remembrance Cookies

 

I tend to make these Rosemary Remembrance cookies periodically between October 30th and December 31st; for Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day, Remembrance Sunday, Yule and also for remembering loved ones who are no longer with us. Serve them with fresh sprigs of rosemary, to symbolize remembrance, and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups icing sugar 

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore baking time may vary slightly.   

 

Apple Rosemary Cake

 

In many ways November is a month of remembrance for me... our family and us. Rosemary is for remembrance and in Celtic mythology, legend and folklore apples are not only an emblem of fruitfulness but at times immortality too. I tend to make this during the first few months of winter, when remembrance and missing those who are no long with us deepens, as the subtle sweetness with the comforting aroma of rosemary brings about all sorts of memories.  

Apple Rosemary Cake

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1 cup (2 sticks) butter, softened

3/4 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup honey

2 cored and chopped Ambrosia apples

3 tablespoons finely chopped fresh rosemary

2 cups unbleached all purpose flour

2 teaspoon baking powder

extra apples slices for the top

Preheat oven to 325ºF (170ºC). Lightly butter and flour a 3 lb. loaf tin and line the bottom with baking parchment paper.

In a medium bowl combine the flour and baking powder. Add in the finely chopped rosemary and stir together. 

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and stirring to incorporate after each. Stir in the vanilla extract and honey, then add the grated apples and stir together. 

Add the flour mixture, in three additions, to the butter and sugar mixture, stirring after each addition until the batter comes together nicely. The batter will be thick so spoon it as evenly as you can into the prepared loaf tin and using a butter knife smooth the top. Place thinly sliced apple slices or fresh rosemary sprigs on top to decorate. 

Bake in the preheated oven for 50 to 60 minutes or until done in the centre, checking with toothpick inserted into the centre. Allow the loaf to rest in the tin for 10 minutes, carefully remove from the tin, the parchment will help ease this, and transfer to a wire rack to cool.    

Cottage Pie

Cottage Pie and Shepherds Pie seems interchangeable however they are different. Cottage pie is made with minced beef and Shepherds pie made with minced lamb. The term cottage pie was in use by 1791 and the term shepherds pie didn't appear until 1854. 

Originating in the United Kingdom and Ireland. The name Cottage Pie was introduced at the end of the 18th century. It was around that time that poorer people in Britain, the people who lived in cottages in the country, started using potatoes as an everyday food. 

Other savoury pie variations include: 

St. Stephen's Day Pie: made with turkey or ham. 

Cumberland Pie: made with either beef or lamb and a layer of breadcrumbs and cheese on top. 

Fish Pie: made with seafood and a béchamel sauce topped with mashed potatoes.

Shepherdess Pie: a vegan or vegetarian alternative.  

Pâté Chinois: a French Canadian version of the dish made with a layer of minced beef, canned creamed corn and mashed potatoes. 

Other countries that have similar dishes are the Netherlands with Philosopher's Stew, Brazil's Escondidinho, Argentinian Pastel de Papa, Uruguayan Pastel de Carne, Indonesia Pastel Tutup and Portugal's Empadão.  

Cottage Pie

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Serves 4 to 6 

50 g/ 2oz butter

575g / 1 1/4 lbs minced beef

1 onion, chopped

2 carrots, finely chopped

100g / 4oz mushrooms, chopped

30ml / 2 tablespoons plain flour

300ml / 1/2 pint Beef stock

5ml / 1 teaspoon Worcestershire sauce

900g / 2 lbs potatoes, halved

30ml / 2 tablespoons milk

pinch of grated nutmeg

salt and pepper

Melt half the butter in a sauce pan and fry the minced beef until browned, stirring to break up any lumps. Add the chopped onion, carrots and mushrooms and cook for 10 minutes or until softened slightly.

Stir in the flour, then pour in the beef stock and Worcestershire sauce, with salt and pepper to taste. Bring to the boil, stirring, then cover the pan and simmer for 30 minutes.

Cook the potatoes in a saucepan of salted boiling water for about 20 minutes or until tender. Drain throughly and mash with a potato masher. Beat in the remaining butter and the milk to make a creamy consistency. Add salt, pepper and nutmeg to taste.

Set the oven to 200ºC / 400ºF / Gas 6. Spoon the meat mixture into an ovenproof dish. Cover with the potato and mark the top with a fork. Bake for about 25 minutes until the potato topping has browned. 

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.

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 

Remembrance Cookies

Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups powdered sugar (icing sugar)

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 to 2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.  

 

Easy Oven Beef and Vegetable Stew

There is something refreshing about placing a mountain of ingredients into one pan, placing it into a roaring oven and letting it stew for a few hours. The results are a delicious and hearty meal. 

Easy Oven Beef and Vegetable Stew

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Serves 6

1 1/2 Ibs. stewing beef

1 1/4 cups low sodium beef stock

1/4 cup flour

1 can (796ml) low sodium crushed tomatoes

1 large onion, peeled and chopped

2 large potatoes, diced

3 large carrots, chopped

3 cloves garlic, peeled and crushed

2 cups turnip, peeled and diced

3 cups water

fresh thyme or 1 teaspoon dried thyme 

fresh oregano or 1 teaspoon dried oregano

1/2 teaspoon pepper

pinch of salt

1 bay leaf

Preheat the oven to 350ºF.

Combine all the ingredients into a large roasting pan.

Bake for 3 hours. 

Serve with Irish soda bread, dumplings or dinner rolls.

Notes: With 1 hour remaining of the cooking time I added 1/2 cup of frozen peas. You may also try this recipe using chicken or turkey.    

The Best of Mrs. Beeton's

Maybe most of you haven't heard of Mrs. Beeton. I heard about her 2 years ago on another visit to England when I picked up this cookbook. To Britain she is a national treasure. She is one of the most famous cookery writers. Her biography is small, dying in 1865 when she was just 28 years old, however she has left a mark on household management that has proceeded throughout many decades.

This edition was published in 2009 by Orion. The 15 chapters offer regional specialities, comforting home traditions and British treats. Last night I leafed through it's 250 pages. Searching for any recipe that I could whip up in no time. I found one that was very fitting considering, November 5th is Guy Fawkes Night. Last year I made a feast of roast jacket potatoes, fried sausages, roasted marshmallows, burnt sparkles and even had a meager homemade paper and popsicle stick Guy Fawkes, which we burnt. This year we are celebrating Guy Fawkes Night with a Gingerbread recipe. Even though it has to sit for a week after baking I may just have to sneak a piece tonight. I will share Mrs. Beeton's recipe with you and the photo of the one I made.

           

        

GUY FAWKES GINGERBREAD

Make this gingerbread at least a week before eating and store in an airtight tin. It is best sliced and spread lightly with butter. An excellent treat for November 5th!

butter for greasing

200 g / 7 oz plain flour

1.25 ml / 1/4 teaspoon of salt

15 ml / 1 teaspoon ground ginger

50 g / 2 oz soft light brown sugar

50 g / 2 oz butter or margarine

100 g / 4 oz black treacle

75 ml / 5 tablespoons milk

5 ml / 1 teaspoon bicarbonate of soda

1 egg, beaten

  

Line and grease an 18 cm / 7 inch square tin or a 23 x 13 x 7.5 cm / 9 x 5 x 3 inch loaf tin. Set the oven 180ºC / 350ºF / gas 4.

Sift the flour, salt and ginger into a mixing bowl. Add the sugar. Heat the butter or margarine, treacle and most of the milk gently in a saucepan until the fat has melted. 

In a second saucepan, warm the remaining milk and stir in the bicarbonate of soda until dissolved. Pour the melted mixture into the dry ingredients. Add the beaten egg with the milk and soda mixture and beat well.

Pour into the prepared tin and bake for 20 minutes. Reduce the oven temperature to 150ºC / 300ºF / gas 2 and bake for a further 30 - 40 minutes until cooked through and firm to the touch. 

Makes one 18 cm / 7 inch SQUARE CAKE or One 23 x 13 x 7.5 cm / 9 x 5x 3 inch LOAF