Swinger Martini

I do not know to whom or what the Swinger martini is name after or for, however it is a crisp clean citrus martini that will have you swaying. 

Swinger Martini

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

makes 2 martinis

6 oz Vodka

3 oz Gin

2 oz Lime Cordial

Rim chilled martini glasses with dry Vermouth. Pour ingredients into a shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a twist of lemon, if you wish.

Have a good weekend everyone! - JD 

Lemon Poppy Seed Cheesecake

If you like lemon poppy seed cake, then you will thoroughly enjoy this cheesecake, as well. Tart with a creamy sweetness that pairs quite well with it's burst of lemon flavour.  

Lemon Poppy Seed Cheesecake

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

1 1/4 cups graham crumbs

1/4 cup butter, melted

3 pkgs. (250 grams each) Philadelphia brick cream cheese

3/4 cup of sugar

3 eggs

3 tablespoons poppy seeds

grated peel and juice from 2 lemons

whip cream, optional
1 lemon sliced, to decorate the top of the cheesecake with, if you wish  

Preheat oven to 350ºF, if using a silver 9-inch springform pan or if using a dark nonstick 9-inch springform pan, set the oven temperature to 325ºF. 

Combine graham crumbs and butter; press firmly onto bottom of springform pan.

Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add the eggs, 1 at a time, beating on low speed after each addition, just until blended. Stir in the poppyseed, lemon peel and 3 to 4 tablespoons of lemon juice. Discard any remaining juice.

Bake for 45 to 50 minutes, or until the centre is almost set. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing the rim of pan. Refrigerate for 3 hours or overnight. Garnish with lemon slices, if you wish and add a dollop of whip cream when serving. Store leftover cheesecake in the refrigerator. 

California Gimlet

A refreshing citrus cocktail bursting with lime flavour. Using Roses's lime cordial enhances the fresh juice, so I do recommend that. Perfect for hot summer nights or cosy winter ones. This cocktail will have you California dreaming in no time...   

California Gimlet

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

2 ounces gin

3/4 ounce freshly squeezed lime juice (the juice of 2 limes)

Dash of Rose's lime cordial , optional

1 ounce simple syrup

lime wheel, for garnish

Combine the gin, lime juice(s), and syrup in a mixing glass with ice and shake well. Strain into a small cocktail glass or serve over ice in an old-fashioned glass, garnish with the lime wheel. 

Have a great weekend everyone! - JD

Citrus Syrup Sponge Loaf Cake

I made this simple but delicious orange tea cake. The recipe came from the Tea at Fortnum and Mason book. At first, I possibly was a bit intimidated to recreate a Fortnum's quality standard however I was up for the challenge and it was just a tea cake. And if you want a bit of Fortnum's at home this cake is an easy way to achieve that. Lovely when served with tea, of course!    

Fortnum and Mason Citrus Syrup Sponge Loaf Cake

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

Serves 10

200g softened unsalted butter, plus extra to grease

200g golden caster sugar, plus 4 tablespoons extra for the syrup

3 large eggs

100g plain flour, sifted

100g self-raising flour, sifted

Zest and juice of 1 orange and 1 lemon

Preheat the oven to 170ºC/325ºF/gas mark 3.

Grease and line a 900g loaf tin with greaseproof paper. i.e.: parchment paper

Beat the butter and 200g sugar in a large bowl using an electric hand whisk. Gradually add the eggs, adding a spoonful of flour if the mixture look like it is about to curdle. 

Fold in the remaining plain flour, all the self-raising flour, the orange and lemon zest and half the juice. Spoon into the prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.

Remove the cake from the tin and cool on a wire rack. Put the remaining orange and lemon juice in a pan with the 4 tablespoons of sugar. Heat gently to dissolve the sugar. Drizzle over the cake and leave to soak in. Serve sliced or store in an airtight container for up to five days. 

The citrus syrup makes a wonderful glistening top to the cake. I randomly poked the top of the loaf with a toothpick so that the citrus syrup would sink further into the cake. 

Hope everyone has a good weekend! - JW 

Citrus A Cookbook

When you look at this cookbook one can say that it isn't nondescript. It's 9x12 frame screams coffee table book. However it's much more functional than that. 

I bought a bag of organic oranges and noticed that that were going off more quickly than the last bag had anticipated. I decided to squeeze the remaining oranges and do some baking. Racking my brain as what to bake I remembered this very cookbook tucked away and thought this book will pose some answers or send my creative juices flowing. It did both.

The introduction has a brief history of citrus and offers some helpful hints. Hints to note are: Use lemon juice in place of salt, for those following low sodium eating such as myself, Tenderize meat by marinating it in citrus juice, Substitute 1 teaspoon of lemon juice for 1/4 teaspoon of cream of tartar in meringue recipes, Add the juice of one lemon, instead of salt, to the water when boiling pasta, Never use iron or aluminum cookware in preparing citrus, as it will react with the metal, resulting in a metallic taste and darkening of food and most citrus fruits will keep at room temperature for 2 to 5 days or 2 to 4 weeks in the refrigerator. This cookbook covers breakfast and brunch; appetizers, soups and salads; main courses; relishes and condiments; desserts and beverages. Every recipe comes with a glowing full page photograph. Some are warm and inviting while others are cool, crisp and refreshing. 

I did want to try some of the beverages, Limeade Fizz, Hot Spiked Lemonade and the Lemon and Thyme tea, however, I made the Orange and Banana muffins. As I was trying to fill out the weekly school lunches. 

Here they are! When you have oranges that need to be squeezed and bananas that are turning, this is the perfect recipe. If the muffins I made can look and taste this good, try this recipe and yours will too! 

Orange and Banana Muffins 

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

3/4 cup whole wheat flour
3/4 cup rolled oats
1/2 cup unbleached, all purpose flour
1 tablespoon baking powder
1/2 cup brown sugar 
1/2 teaspoon salt
3 tablespoons wheat germ
1 teaspoon ground cinnamon

1/4 cup milk
1/4 freshly squeezed orange juice
1 large egg, lightly beaten
1 cup mashed bananas, about 2 bananas
2 tablespoons grated orange zest
1/4 cup unsalted butter, melted

Preheat oven to 400ºF.
Grease the muffin pan cups or just line the cups, like I did, with muffin cup papers. 
In a large bowl combine all the dry ingredients. In a small bowl combine all the remaining liquid ingredients. Mix well. Add the liquid ingredients to the dry ingredients all at once and stir just until moistened. Spoon the mixture into the prepared cups or muffin papers, filling them 2/3 full.

Bake approximately 25 minutes, or until they are golden brown and a toothpick inserted in the centre comes out clean. 

  
Have a great weekend everyone! - JW 

    

Victoria Gin

Victoria Gin is Canada's first premium gin. It's smooth with hints of evergreen, citrus, floral and spice. Although I found the citrus to be the most noteworthy undertone to my palette. It's gluten free and possibly might be Canada's cousin to Sipsmiths or Hendricks. The bottle is no fuss featuring a younger Queen Victoria and has it's own batch number. To find out more about Victoria Gin click on this word *Victoria*. - JW  

Candied Fruit Scones

Yesterday morning I made these scrumptious scones. A good scone recipe is one you can make in no time. Use whatever scone recipe you prefer. And add about 1/2 cup of candied fruit peel. Top with an icing sugar drizzle or sift the icing sugar over top of each scone. They were moist, sweet with little hints of citrus flavour. There were plenty of thumbs up and happy faces. I will be making these on Christmas Day for brunch. - JW