The Sunset Cocktail

I know it is only mid week however this weekend the forecast is predicting a warm one, so a cocktail maybe in order. This tipple was one that my husband and I created over the weekend; The Sunset is a working title. This cloudy coral shot of Vitamin C reminded me of a lovely Canadian sunset, a beacon blazing and stretching across the evening sky. 

The Sunset Cocktail

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the juice of 1 orange, freshly squeezed and strained

the juice of 2 lemons, freshly squeezed and strained

4 ounces of gin

a glug of simple syrup

a dash of Angostura Bitters 

10 ml of Rose's Cranberry Twist Mix

Place all ingredient into a cocktail shaker with a few ice cubes. Shake and pour into a martini glass. Serve and enjoy!

Hope everyone is having a good week. It has been a busy Spring Break for us so far. - JD 

Food Photo of the Day ~ Easter Dinner

Not the typical Easter dinner however it was a modest holiday feast of sorts. Turkey is traditionally reserved for Christmas and Thanksgiving however I decided to change things up a bit and cook up an Easter dinner from our claimed grocery points, which was a free turkey. Seasoned turkey and creamy mashed potatoes with lashings of gravy, thick mushy peas and homemade cranberry orange sauce. All with the added bonus of leftovers, plenty of leftovers, to be had and made into other delicious dishes this week. 

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

Food Photo of the Day ~ Violet Rice Krispie Treats

Roses are red, and violets are the colour of our rice krispie treats! Today the kidlets created this Easter inspired treat. They worked together with such organization I was only on hand to supervise and do the clean up. Just by adding a bit of food colouring and some candy sprinkles it completely turned this popular cereal treat around. The colour is a bit more vibrant than the photo shows. Still, they had fun and it is a great way to start off their Spring Break! 

 

Food Photo of the Day ~ Chickpea Veggie Korma

Almost nothing compares to sautéing vegetables, their muted colours burst with vibrancy and flavour. With the added seasoning blend of a Korma that makes these veggies even more irresistible. Whether you create the sauce on your own or use a low-salt ready made one; trying different vegetables like cauliflower and kale adds superfood goodness while also adding texture and taste.  

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

Brown Soda Bread with Molasses

I have made soda bread before however thought I would give this recipe a try. It has a slight variation, the addition of molasses. This is a quick no fuss recipe without yeast that gives a more dense and textured bread typical of rural Ireland. This soda bread is so appealing that it is great to serve anytime, with any meal and not just Irish inspired ones. 

Brown Soda Bread with Molasses

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Makes 1 loaf

2 cups all purpose flour, plus extra for dusting

2 cups whole wheat flour 

1/2 cup rolled oats

1 1/2 teaspoons salt

1 teaspoon baking soda

1 3/4 cups buttermilk

2 tablespoons molasses

Preheat the oven to 450ºF. Line a baking sheet with a sheet of nonstick parchment paper.

Combine the flours, oats, salt, and baking soda in a large bowl, mixing throughly.

Whisk together the buttermilk and molasses in a large pitcher. Make a well in the centre of the flour mixture and pour in the buttermilk mixture. Using a fork, stir the liquid, gradually drawing in the flour from around the edge. With floured hands, lightly knead to a soft dough.

Shape the dough into a circle and place on the lined baking sheet. Press flat to about 2 inches thick. Use a sharp knife with a long blade to cut a deep cross in the top.

Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 400ºF. Bake for an additional 20 to 25 minutes, or until the bottom of the bread sounds hollow when tapped. Transfer to a wire rack and let cool slightly. Serve warm. 

Red Cabbage with Mushrooms, Nuts, & Bacon

Cabbage is an ingredient in Irish cuisine and rightfully so. With the many colours comes different flavours; and this recipe has red cabbage lightly braised with bacon, mushrooms, and hazelnuts. With the prep work aside this dish is not complicated to create and makes for a lovely side dish.

Red Cabbage with Mushrooms, Nuts, & Bacon

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Serves 4

1/2 large red cabbage

2 tablespoons canola oil or vegetable oil

6 thin bacon strips, cut into bite-size pieces

1 onion, chopped

2 teaspoons thyme leaves

2 1/2 cups coarsely chopped cremini mushrooms 

1/3 cup toasted hazelnuts, coarsely chopped

grated zest of 1 lemon

1 teaspoon sea salt flakes

1/2 teaspoon black pepper

1/2 teaspoon sugar

2 tablespoons apple cider vinegar

1 cup meat stock

1/4 cup chopped fresh parsley

pat of lightly salted butter

Substitutions: meat stock for a low sodium stock such as chicken or vegetable stock.

Quarter the cabbage lengthwise and discard the tough core in the centre. Slice the leaves widthwise into ribbons.

Heat the oil in a flameproof casserole dish or deep skillet over medium - high heat. Cook the bacon for about 5 minutes, until crisp.

Reduce the heat to medium, add the onion and thyme, and cook for 5 minutes, until the onion is translucent.

Add the mushrooms and cabbage, and cook for an additional 5 minutes, until starting to soften. 

Stir in the nuts, lemon zest, sea salt, pepper, and sugar, and cook for an additional 3 minutes. Pour in the vinegar and stock, cover, and bring to a boil, then reduce the heat and simmer for 15 minutes, until the cabbage is tender.

Check the seasoning, adding salt and pepper if necessary. Stir in the parsley and a pat of butter just before serving.

Porter Cake

This cake is similar to fruit cake. Instead of brandy there is Porter, or stout... like Guinness. Porter cake is dense and rich; perfect for dessert or with a cup of tea. Even a scoop of maple walnut ice cream would compliment nicely.  

Porter Cake

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Makes one 7-inch cake

3 cups mixed currants and golden raisins

1 cup dried unsweetened cherries

3/4 cup finely chopped candied citrus peel

1 1/3 cups stout

2 3/4 all purpose flour

1 teaspoon baking powder

1 teaspoon all spice

pinch of salt

1 cup (2 sticks) of butter

1 cup firmly packed brown sugar

3 eggs, lightly beaten

Mix the currants, golden raisins, cherries, and citrus peel in a large bowl. Add the stout and let soak for at least 5 hours or overnight, stirring occasionally.

Preheat the oven to 325ºF Grease and line and 7 inch square cake pan.

Sift the flour baking powder, spice, and salt into a large bowl.

Cream the butter and sugar in a separate bowl for about 4 minutes, until light and fluffy. Stir in the beaten eggs, a little at a time, adding some of the flour mixture at each addition and beating well. Stir in the remaining flour.

Add the fruit and any liquid to the batter, mixing well to a soft consistency. Spoon the batter into the prepared pan, levelling the surface with a wet spatula.

Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300ºF and bake for an additional 1 1/2 to 2 hours, or until a toothpick inserted in the centre comes out clean. Let rest in the pan until completely cool.

Invert, wrap in wax paper, and store in an airtight container. 


Notes: I baked the cake in a 9 inch square cake tin because I do not own a 7 inch one.  This is a very heavy, as in weight, cake so when removing from the oven or the tin be prepared to use some caution and muscle! 

Happy St. Patrick's Day to all!