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 

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 

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 

Cranberry Champagne Cocktail

If you are looking for a different beverage this long holiday weekend then you may want to try this refreshingly tart cocktail. 

Cranberry Champagne Cocktail

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makes 1 cocktail

1 oz cranberry juice (sweetened)

1 lime wedge

Champagne or sparkling wine

frozen cranberries

In a chilled champagne flute add the cranberry juice and squeeze of lime. Top up with Champagne. Garnish with 3 to 4 cranberries, if you wish. 

Have a lovely long weekend everyone! -JD  

French 75 en Blanc

A sparkling cocktail that is bittersweet and bubbly.  

French 75 En Blanc

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makes 2 cocktails

6 tablespoons Lillet

2 tablespoons Cognac or Brandy

2 tablespoons lemon juice

1/2 teaspoon caster sugar

Champagne

lemon peel

In a cocktail shaker stir the Lillet, Cognac... or Brandy, which ever one you prefer, lemon juice and caster sugar. Add ice, cover and shake until chilled. Strain equally into champagne flutes. Top with Champagne. Garnish with a lemon peel, if you wish.   

Have a lovely weekend everyone! - JD 

Graduate

Moving on to this chill cocktail... subtle citrus flavours and a smoothness that hails a balanced bitterness, thanks to the Campari. 

Graduate

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makes 1 cocktail

1 oz Creme de Cassis

1 oz Campari

1/2 oz freshly squeezed lemon juice

Chilled Brut Champagne, or Sparkling Wine

Ice cubes

Fill a cocktail shaker halfway full with ice cubes. Add the Creme de Cassis, Campari, and lemon juice. Shake well. Strain into a fluted glass, and top with the champagne.

Have a great weekend everyone! - JD 

The Pickled Pineapple

A creation all my own. Two ingredients... pineapple juice and champagne, to me, a perfect pair. 

The Pickled Pineapple 

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Pineapple juice

Champagne, chilled

In a champagne flute, fill 1/3 with pineapple juice and top up with champagne. 

Hope everyone has a great weekend! - JD 

Red-Nosed Rehbock

A champagne cocktail that is sweet, lively and suitable this Holiday season. A great substitution for a Buck Fizz. 

Red-Nosed Rehbock

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makes 1 cocktail 

1/2oz Campari
1oz cranberry juice

chilled brut Champagne

dash of orange bitters

Add the Campari and cranberry juice to a flute glass. Stir once.

Fill the flute with champagne almost to the top. Stir calmly and briefly. Top with the dash of orange bitters.

The snow has returned. Have a great weekend and stay warm everyone! - JD 

Champagne Cooler

Fizzy and refreshing, the champagne cooler is a crisp celebratory drink!

Champagne Cooler

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In a tall glass, half filled with ice place the following: 

1/2 oz Brandy, 

1/2 oz Cointreau 

then top up with chilled champagne. 

Stir and garnish with mint, if you wish. 

Have a fabulous weekend everyone! - JD

Pot of Gold

There are different versions of the Pot of Gold, here is one that includes champagne. Light and gilded with a hint of fruity sweetness.   

Pot of Gold

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makes 1 cocktail

2 tablespoons pear juice

2 tablespoons Irish Whiskey

Champagne

twist of lemon 

Place the pear juice and Irish whiskey into a fluted champagne glass. Top with champagne and a twist of lemon. 

Stay warm and have a great weekend everyone! - JD 

French 75

This cocktail has a buck's fizz quality that is light and airy. Perfect for brunch or whenever you want to make a celebratory toast.   

  French 75

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makes 2 cocktails

2 oz Gin
1 oz lemon juice
2 teaspoon powdered sugar
Champagne

Divide the mixture into 2 glasses. Pour over cracked ice. Stir. Fill with Champagne. 

Have a great weekend everyone! - JD 

Twinkle

Simple, crisp and delightful. The twinkle is a fabulous cocktail for any occasion. 

Twinkle
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Makes 2 cocktails

50ml vodka
30ml Elderflower cordial
Champagne, to top

Shake the vodka and Elderflower cordial with ice and strain into a chilled glasses. Top with champagne and add a twist of lemon, if you wish. 

Notes: you may use St. Germain Elderflower Liqueur instead of using Elderflower cordial. To make one cocktail just halve the recipe to 25ml vodka and 15ml Elderflower cordial.


Have a lovely weekend everyone and to those celebrating Canada Day, both near and far, Happy Canada Day! - JD 

The American Flyer

If you like a cocktail with a bit of a kick then the American Flyer is one you have to try. It makes for a refreshing tipple at the end of a busy week and one to the start a relaxing weekend.  

The American Flyer

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Makes 2 drinks

3 oz Jamaican rum

1 tablespoon lime juice

1 teaspoon simple syrup

Champagne, to top up

Place the rum, lime juice and simple syrup into a cocktail shaker with ice and shake. Pour into wine glasses and top up with champagne. 

Have a good weekend everyone! - JD 

The French Pirate

Who doesn't want to be a pirate and a French one at that. This is a lovely weekend... anytime cocktail to be enjoyed by many.  

French Pirate
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1/2 oz orange curacao liqueur

1 oz dark rum

champagne

In a fluted champagne glass, add the orange cacaco and dark rum; top up with champagne. Cheers! 

My husband was the hand model so that you may see the colour of this cocktail. It is quite and interesting one. 

Have a great weekend everyone! - JD 

Picnics for Lovers

Since Valentine's Day is this weekend and it has been a bit since I posted about a cookbook, I thought this would be a good one. 

Picnics to me, evoke that easy breezy leisurely lunch on a warm summer day. As for the winter months one can reminisce about those summery days however this cookbook makes picnics, romantic or not, to be enjoyed indoors just as much as the outdoors. Which span all the 4 seasons. Whether it is sunny, rainy, or snowy the picnic may be spontaneous or just as much preplanned. It all comes down to being creative, suggestive, and selective.  

This cookbook combines food and love and the love of food in inspiring romantically inclined recipes. Recipes appeal to the beginner and the more experienced cook and of course are meant to be shared. If you want a menu hinting of romantic getaways gone by or those you are longing for than this cookbook is for you. This book is divided into 4 cheeky chapters, A Midsummer Night's Dream, Autumn Leaves, Chestnuts Roasting on an Open Fire, and Cherry Blossoms. Each chapter has subtitled menus like... Rendezvous at the Old Mill, A Taste of the Canadian Wild, For Those Who Are Game, For the Bewitching Hour, Memories of Mexico, From Italy with Love, Middle Eastern Love Affair, Spring Fever Tonic, and Spring Time Fancy. The suggestive whimsical illustrations are done by Frank Newfeld.

There are plenty of recipes from this cookbook that could be made for any occasion and devoured by all. I have booked marked a few and will make them regardless of my mood or if it is Valentine's Day. For those of us who are longing for Spring, here is a lovely recipe from the Cherry Blossom Chapter...

Vichyssoise
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2 large leeks, trimmed or greens and roots
1 onion, chopped
2 tablespoons (30ml) butter 
2 medium - sized potatoes, peeled and chopped
2 cups (500ml) chicken stock, low sodium is preferred
salt and pepper to taste
1/4 cup (60ml) heavy cream
1 teaspoon (5ml) finely chopped chives or green tops

Split the leeks and thoroughly wash between each layer. Chop into bite-sized pieces. In a saucepan over medium heat, sauté the leeks and onions in butter until transparent. Add the potatoes and cook for 5 minutes. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then simmer for 30 minutes. 

Transfer the mixture to a blender and blend until smooth. Set aside to cool, then refrigerate. Just before serving, stir in the cream. Served in chilled bowls, topped with chopped chives. 


And for those who need something a bit more substantial this recipe from the Autumn Leaves Chapter should do...

Baked Eggplant with Cheese and Tomato
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1 small eggplant (aubergine), cut into 8 slices 1/2 in. (1cm) wide
2 tablespoons (30ml) vegetable oil
flour
1 large tomato, cut into 8 slices
salt and pepper to taste
4 slices of Mozzarella cheese, cut in halves
4 slices of Swiss cheese. cut in halves

Sprinkle salt over the eggplant and set aside for 30 minutes. Drain and pat dry. Heat the oil in a skillet. Dust the eggplant slices with flour and fry over medium heat for 3 to 5 minutes on each side, until the eggplant is tender.

Top each piece of eggplant with a slice of tomato and season with salt and pepper. Add the slices of Mozzarella and Swiss cheese. Cover and cook until all the cheese has melted. Serve hot. 


For some refreshments how about these from the A Midsummer's Night Dream Chapter...

Champlemousse
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1 grapefruit, freshly squeezed
1 teaspoon (5ml) sugar
champagne, well chilled
2 twists of lime

In to fluted champagne glasses, mix fresh grapefruit juice and sugar. Fill the glasses with champagne and add the twists of lime. Serve immediately.

Or this lovely one...

Kir Royal
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champagne
2 tablepoons (30ml) créme de cassis

In two fluted champagne glasses, combine the créme de cassis with well-chilled champagne. Serve. 


I wanted to share a couple more illustrations from the cookbook with you. 

It is bitterly cold today so staying warm is the key. Have a great weekend, everyone!  
- JD 

Champagne Vinegar

Yes, champagne vinegar. With it being such a small bottle we tend to enjoy and use this only on steamed or roasted asparagus and brussels sprouts. Mixed with a bit of oil it would make for a lovely salad dressing. Great to cook and marinate with too. Although, it would be extravagant to mix this vinegar with some olive oil to dip bread into. I found this at Winners however I am keeping my eyes open elsewhere to see if I may find something similar. To find out more about Sparrow Lane click *here* 

It is a bit more chilly today. So staying warm today and throughout the weekend is a must. - JD 

Cheesy Leeks

Adding cheese to any dish makes it an instant hit. And this simple cheesy leek dish is tasty. Making it an excellent addtion to any comfort food list. 

Cheesy Leeks
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4 leeks
25g (1 oz) butter
25g (1 oz) plain all purpose flour
300ml (1/2 pint) milk
125g (5 oz) grated old/mature Cheddar cheese
1 tablespoon grainy mustard
salt and pepper to taste 

First, you want to pre-heat the oven's grill to high. Cut the leeks in half and cooking in boiling water for about 3-4 minutes. 

Drain the leeks and put in a oven-proof baking dish. 

In a small/medium saucepan melt the butter over lotto medium heat then add the flour and cook for 1 minute. Gradually add the milk, stirring until it has thickened.

Stir in 100g (4 oz) of the grated Cheddar cheese and one tablespoon of mustard. Season with salt and pepper if you like. Then pour over the leeks and top with the remaining cheese. 

Place in the oven and grill under high for about 5 minutes. Until everything is bubbling nicely. 

Notes: You can try adding swiss or blue cheese. The cheese sauce is a great basic sauce that can serve many cheesy purposes, like macaroni and cheese, cheesy broccoli and cauliflower.

The cheesy leeks were the side dish for our New Years Day dinner of sweet glazed ham with oven roasted potatoes, carrots, and celery. 

Hope everyone had a great New Year's Eve. We did and celebrated rightfully so...

Happy New Year everyone! - JD

Here's to the New Year!

We celebrated the New Year the way most celebrate... quietly with rounds of Royal Pimms. Rather than reflect on the year that was we took great comfort in looking ahead.

  

HAPPY NEW YEAR, to all!  -JW 

My Weekend

Last week was such a busy week for me... for us actually. I got married this weekend and spent the week busily making shortbread for our champagne reception. I made 8 different varieties of shortbread. Chocolate chip, ground vanilla, cardamom and rosewater, plain with a diamond shaped jelly in the middle, chocolate and crushed chillies, spicy chai and lavender earl grey. All were consumed with great ease. Also guests received a delicious shortbread sampling to take with them. Unfortunately shortbread was the only thing I made. Olives, fruit, crackers and a cake of cheese set the table. 

This was our wedding cake. Completely made of cheese. The inspiration came from Marks and Spencer and Fortnum and Mason. Knowing that they could not deliver something like this we opted to create our own. Save On More was most accommodating in ordering and cutting the particular types of cheeses. Guests definitely had the pleasure of dismantling this cake.  

Finally us! It was a lovely day of bright sun and pure glistening snow. - JW  

New Year's Eve Eats 2012

I spent most of New Years Eve in the kitchen baking, cooking and preparing. It may not be how everyone spends New Years Eve Day however I quite enjoyed it. I kept everything simple and delicious, of course. 

I made savoury quiche with organic sharp old cheddar cheese, cherry tomatoes and my new found favourite spice, summer savoury.

I also served goats cheese with radishes on gluten free crackers. The crackers I bought from a local tea shop, Cally's Teas and are made on site by their cook/baker extraordinaire. 

I also purchased... even though I know how to make scotch eggs... from a local British Food Shop here in E-town. I was having a scotch egg craving and these tend to go fast. They were very delicious! I still would have preferred to make them however they did just nicely. Adding another savoury element to the meal.  

And for the dessert, remember the cookbook Plum Pudding Pie I spoke about and shared the Chocolate Rum Mousse recipe from... well here it is. Even though there is a certain amount of fusing it was easy to make. I served it in a martini glass with whip cream and a chunk of Lindt Orange Intense Dark chocolate on top. Candied orange peel would have worked as well. The orange flavour from the chocolate complimented this fabulous dessert exceptionally! The meal was filling however light. The champagne was sparkling and the dessert was heavenly. A great way to ring in the new year. 

Happy New Year everyone! - JW