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 

Canada Day Delights

Canada Day is this weekend and celebrating 150 years is a monumental one; and in the culinary or grocery departments we seemed to have been inundated with all things Canadian...

Maple Marshmallows... these can be used to make rice krispie treats and most importantly as we decided, S'mores! Yes, I will be making s'mores using maple marshmallows. 

Firework Oreo's... although these seem more geared towards the American's, 4th of July, they were released before July 1st, here, so we'll take that as a sign of celebrating July 1st.

Maple Birthday Cookies... maple cream cookies are traditionally oh so Canadian however these birthday cookies are a red maple shaped biscuit with a cream cheese filling honouring the colours of the Canadian flag.  

The 150th to go coffee cup celebrating Canada's 150th year. These cups have been featured off and on during the months at Second Cup. At the time of this photo I was enjoying a lovely maple latté. Surprise! 

Merchandise... whether it's mugs, pins, shirts, or hats seems like showing your Canadian pride goes further and ventures into home decor. Home decor with cheeky Canadian humour. 

Beaver cookies... a sweet treat to enjoy. Even better with a maple latté.  

Maple frozen Greek yogurt bars... seems like nothing can escape maple not even frozen yogurt. 

Maple & Bacon Popcorn... although this was on shelves well before Canada Day it is a flavour that can be enjoyed anytime and even if you are not Canadian.

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Blueberry Scones

Plain scones are traditional and one can slather or dollop just about anything on top or inside; however blueberry scones are delicious and lend for more of a restrained approach with a generous helping of clotted cream or whip cream. When I make blueberry scones I pack them full of fresh blueberries. Each scone bursting with pockets of sweet blueberry tartness. 

Hope everyone had a lovely weekend, we did! - JD  

Blackthorn Cocktail

We have made a Blackthorn cocktail before, with Scottish whisky and sweet vermouth. This version is a more drier cocktail that packs a punch.  


Blackthorn Cocktail

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1 ounce Irish Whiskey

1 ounce dry Vermouth

3 dashes Pernod

3 dashes Angostura Bitters

Stir with ice and strain into cocktail glasses.

Been having some technical issues this week and today those issues are resolved. Have a great weekend everyone! - JD 

Mixed Bean Salad

Summer sides can be as simple as this. A bean salad is quick and easy to make yet generous in texture, flavour, and nutrition. Leafy salads have their place however an abundant change such as this is refreshing.  

Bean Salad

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1 - 14 ounce can of chickpeas, drained

1 - 14 oz can of kidney beans, drained

1 - 14 oz can of pinto beans, drained

1 - 14 oz can of lima beans, drained

1 - 14 oz can of black beans, drained, optional

1/2 cup green pepper, chopped

1/2 cup red onion, chopped or diced

half can of corn, drained 

You may use any combination of beans you like... I used a 540ml (19 fl oz) can of exotic bean mix which included: adzuki beans, urid beans, moong beans, and soya beans plus a can of chickpeas. 

Dressing:

1/2 cup oil

1/2 cup red wine vinegar

1/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon za'atar (thyme herb mix) seasoning 

In a large serving bowl combine all the drained beans, chopped green pepper, diced red onion, and corn. Toss together. Set aside.

In another bowl whisk together the oil red wine vinegar, white sugar, salt and pepper, and za'atar seasoning until the sugar has dissolved. Spread over the bean and vegetable mixture and gently toss again. Refrigerate for several hours or overnight. 

Notes: You may use honey or agave syrup to sweeten. Try adding other vegetables like, red, orange or yellow peppers. Try different oils, vinegars or seasoning.  

Royal No. 2

The Royal No. 2 is a very smooth cocktail that is both neat and crisp.   

Royal No. 2

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1 ounce dry gin

1 ounce dry vermouth

1 ounce cherry brandy

Stir with ice and strain into cocktail glass. Add 1 or 2 cocktail cherries, if you wish. 

Have a great weekend everyone! - JD 

Apple Rhubarb Crumble

Apple crumble... or apple crisp is a classic dessert and the addition of rhubarb gives it a tangy and tart zing amongst the sweetness.  

Apple Rhubarb Crumble

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8 large apples, peeled, cored and diced

2 cups rhubarb, blanched

1/2 cup caster sugar

1/4 cup all purpose flour

1 teaspoon ground cinnamon

1 1/4 cups quick cooking oats

1 cup all purpose flour

1/2 cup dark brown sugar

1/2 cup chilled butter, cut into pieces

OPTIONAL: 

2 tablespoons caster sugar

1/2 teaspoon ground cinnamon

Pre heat oven to 350ºF (175ºC) and butter a 9x13 baking dish.

In a large bowl, mix together the apples, rhubarb, caster sugar, flour, and cinnamon until combined. Spread the mixture into the bottom of the prepared baking dish.

In another bowl mix the quick oats, flour, and brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture. Mix the caster sugar and ground cinnamon together and sprinkle over the top, if you wish. You may also use a pre-made cinnamon sugar.

Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm. 

  

Hope everyone is having a good week. - JD