Breakfast Martini

We haven't been able to think why this martini is called what it is other than marmalade being in the list of ingredients. Which honestly has subtle bearing on its taste. It's quite light and zesty which one could see being served at brunch or a late sunny summer afternoon. Refreshing, yes! breakfasty... remains to be decided although brunch is what this cocktail is better suited for. 

Breakfast Martini

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makes 1 martini

1 teaspoon marmalade

ice

50ml gin

15ml Grand Marnier

15ml aperitif wine (like Lillet)

15ml lemon juice

orange zest for garnish

In a cocktail shaker, place the marmalade with ice, stirring to dilute.

Add the rest of the ingredients and shake with more cubed ice for 10 seconds.

Double strain, by using a regular strainer in your cocktail shaker and holding a fine mesh strainer over your glass. Pour through both strainers into a martini coupe glass. Garnish with orange zest.

Have a nice weekend, stay safe and stay warm! - JD

Food Photo of the Day ~ Marmalade

I... we, did get up to having a bit of kitchen foolery. I say that because we did not exactly slave in the kitchen to make these jars of marmalade. Most of the pulp, rind and essence that makes up this jam was already done and came in a huge can. We just added the sugar, water and a dollop of butter, followed the directions and simmered it on the stove and poured it into sterilized jars. It was a bit of a process however not labour intensive. I remember my parents making strawberry jam and helping out, my husband and I have made lemon curd and he recalls making jars of various things when growing up. If anything this was a process, an exercise and certainly gives me a taste for creating my own jam from start to finish.  

- JD  

Dundee Cake

I always wanted to try my hand at making a fruit cake however been a bit hesitant, for whatever reason. I believe this cake brings me close. I have always admired fruit cakes for their rich, dense fruity display although never a childhood favourite of mine, until later. Traditionally served during holidays and at feasts, this is quite lovely anytime. 

Dundee Cake

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1 cup whole blanched almonds

3/4 cup unsalted butter, softened

180g dark brown sugar

zest of 1 orange

3 tablespoons strong marmalade

3 large eggs, beaten

225 g unbleached all purpose flour

1 teaspoon baking powder

100g / 1 cup ground almonds

2 tablespoons milk

500g mixed dried fruit

100g whole glacé cherries

Glaze:

1 tablespoon milk

2 teaspoons caster sugar

Prep:

Place the almonds into a small bowl and pour boiling water over to just cover. Leave for 5 minutes then drain the water and leave to dry.

Preheat oven to 350ºF/180ºC/gas mark 4. Lightly butter and flour a deep spring form cake tin then line with baking parchment paper. Set aside.

Sieve the flour and baking powder together in a bowl. Set aside.

Making the cake:

Put the butter in a large bowl and using a hand held mixer beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and jam.

Add the eggs to the creamed butter and sugar one at a time, beating well between each addition. 

Add the flour mixture and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and gently mix together. 

Spoon the mixture into the prepared baking tin and spread the batter level using the back of a spoon. Arrange the whole blanched almonds close together forming circles on top of the cake. Bake in the oven for 45 minutes. 

Then lower the ovens temperature to 325ºF/160ºC/gas mark 3 and bake for a further 60 to 80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it is done it should have just a few crumbs attached. 

Check the cake every 10 minutes - it is important not to over cook this cake so the centre will be little soft.

When cooked remove the cake, briefly, from the oven, put the milk and sugar into a small saucepan and heat gently until the sugar dissolves. Brush over the top of the cake and return the cake to the oven for 2 to 3 minutes. Remove from oven and allow the cake to cool completely in the tin. When cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. 

Hope everyone a great weekend! - JD 

Bacon Marmalade

Was really intrigued when we saw this on the shelf. Two worlds are colliding in a very savoury way. If you need a quick bacon fix then this might do. I did slather it on toast and it was quite nice. To me, seems that it would work better with cheese and crackers, waffles and meats. 

Have a good weekend everyone! - JD

Fortnum and Mason ~ 2014

I know Christmas is on it's way when the Fortnum and Mason order arrives. Nothing beats carefully opening and rummaging through the packing peanuts and guessing through the bubble wrap at the glorious culinary treasures inside. As usual we get a selection of our favourites like Smoky Earl Grey tea, Horseradish, Charcoal biscuits, a range of English mustards and King George cake. There are more festive delights like Christmas tea, Christmas coffee, Christmas Glitter Shortbread, Frost Fayre Christmas Spiced biscuits, Christmas Spiced Marmalade, and Boxing Day Chutney. Other items... which usually change from year to year, as we try new and different things, are: French Lavender Honey, a selection of other teas, Fig Cheese (a spread for cheese and biscuits/crackers), Devil Gamekeeper Relish, Damson & Claret (spread), Spice Tins: No.119 Dukka and No.49 Nigella Seeds, Ginger Turkish Delight and the exclusive Sweet Theatre Chocolate in Chili Dark (Katherine) and Orange Dark (Lady Macbeth). 

All products will slowly be enjoyed over the days and months however all Christmasy treats will not be opened until December 24th and that includes the King George cake. How we... I mean... I, will manage until then I do not know.  

Hope everyone had a good weekend! - JW  

More Scottish Tartans Preserve

Just shortly after one of my viewers commented on the first post I did regarding the Scottish Tartans preserves they magically appeared at Winner's. The universe works in mysterious ways. Surprised, I bought a few. For the many American viewers that read my blog you may want to check out Marshalls. And hopefully you will find some there. To the Canadian viewers check out Winner's frequently. As always around this time of year there seems to be a landslide of kitchen/pantry items.   

This line of preserve is made by York Speacialty Foods LTD in Wheldrake, York, England Y019 6NA. There was no other additional information on the jar than that. This may help you in finding them online. 

- JW  

Pink Grapefruit

With the closure of one British shop I had to resort in going to another one here in E-town. There I found this MacKays Pink Grapefruit marmalade. It has a subtle sweet tart flavour which is a nice change from orange marmalade which may have a sharp bitter flavour. MacKays offer plenty of jams and marmalades. And I am never disappointed with the flavour. Another favourite of mine is the Dundee marmalade. - JW 

Marmalade

I luv marmalade! Probably just as much as Paddington Bear if not more. It isn't a big surprise that I will try many different flavours and varieties. I found this jar at Winners a few week ago. I was quite taken with the packaging and of coarse the lemon and lime combination. I found the lime flavour prevailed over the lemon which gives this marmalade a very unique taste. A delicious way to wake up in the morning. - JW