What a great signature drink to serve your guests as they enter your home for an evening of great food, great conversation , great friends.
- 1 part lemon vodka
- 1 part triple sec
- 1 part lemoncella
- 1 part peach shnapps
- splash of mango nectar
Pour all the ingredients into a crushed ice filled shaker and shake really well for about 5-6 seconds. Strain into well chilled martini glasses that have been rimmed with Triple Sec and sugar.
You will get lots of ooohs and ahhs with this one. Serve only 1 – that is what makes it a signature drink.
Packing Up
Today is the day my nerves have taken a bit of a hit. Tomorrow I am going to Osoyoos to demonstrate different ways to set the table for company during the festive season, beit for casual wine and cheese to Christmas at the lake, perhaps or at home and going all out.
We will be posting pictures, probably under the heading of “table settings” and I hope you will go and take a peek.
I hauled out everything that I would normally use in my home and then it hits me……this is Frances’ store and I am suppposed to showcase everything she has to offer. Let me tell you something….I could set tables for 8 hrs a day for a year and not use everything this store has to offer.
One thing that is too cool….Wild Hibiscus Flowers in syrup. When put into a glass of sparkling wine or 7-up, gingerale ….whatever is fizzy..and the flower opens up. They can be used on crackers and goat cheese with the flower on top or on top o f cheese cake slices. Beautiful …all edible as well. Way to go Frances!
So….after putting all my stuff away, I pack up what is essential and say a prayer for the best. I need a glass of wine.
Red Beet Falafel
Last night we were at a cooking class with Chef Paul Cecconi. This is one of the treats you can make and serve at your Christmas/New Year’s parties. Warning: It has a bit of a bite.
- 2 cups dried chickpeas
- 1 onion, diced
- 1 medium beet, grated
- 4 tbsp. parsley, chopped
- 4 tbsp. cilantro, chopped
- 2 tsp. salt
- 1 1/2 tsp. red chili flakes
- 8 cloves of garlic (yes, really)
- 2 tsp. cumin
- 2 tsp. baking powder
- 1/2 cup flour
Soak the chickpeas overnight. This is the only step that takes time.
Next day, drain the chickpeas and rinse off. Put the chickpeas in a food processor along with all the ingredients except the baking powder and flour, and puree until well blended, but not to the puree state. You do want some texture.
Sprinkle in the flour and baking powder and pulse only to mix. Remove from the bowl and cover with plastic wrap and let sit for a few hours. Pour a coffee, sit and relax and get ready to make the golf ball sized balls for deep frying.
Roll these into balls, lightly squeezing to ensure any excess moisture is removed but not to the point where it is too dry. Carefully immerse in a pot of oil (temperature should be 350 degrees) until you get a nice golden colour and turn them over to cook the other side. This takes a few minutes each side. You can judge by the colour. If in doubt, remove one and break it open to check for doneness.
Remove from the oil, drain on a paper towel.
For the sauce, make some homemade cranberry sauce (simply cook the fresh cranberries until they burst and have thickened up. Grate some fresh ginger and mix together in a bowl of plain yogurt to blend. (taste to ensure the flavours are perfect).
These are really a great party food.
Win The Gold Mocktinis
For those of you who do not inbibe for whatever reason, or you have guests coming who won’t be drinking, make this one up and all will be well.
- 6 parts pineapple juice
- 2 parts coconut cream (not milk)
- 2 parts fresh half and half cream
- 1 part white cranberry juice
Pour all the ingredients into a shaker filled with cracked ice and shake well. Strain into a chilled martini glass and add a wedge of fresh pineapple for garnish.
Creole Spice
Soon we will be heading off to New Orleans, for trying all the different food experiences, but I thought I would share Don’s recipe for this spice. It is all dry ingredients and once put together, kept in an airtight container, it will keep for quite awhile.
- 3 tbsp. salt
- 2 tbsp. paprika
- 1 tbsp. garlic powder (not salt)
- 3/4 tbsp. cayenne pepper
- 3/4 tbsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/2 tsp. thyme
Now you can go ahead and make gumbo or up the ante on the shrimp you are planning on putting on the bbq this weekend. It can be put on anything…chicken, seafood. You are in charge.
Pears With Figs And Honey In Freeform Pastry
‘Tis the Season for turkey, cranberries and, yes, pears. This is an easier-than-you-thought-it would-be dessert and I hope you will give it a try. After the first time you make this, you will wonder why you didn’t make it sooner.
Fruit Mixture
- 1/4 cup packed dark brown sugar
- 1/4 cup sugar
- 2 tbsp. cornstarch
- pinch of ground cardamom
- pinch of ground cloves
- pinch of kosher salt
- 4 Anjou pears, cored, cut into 8 wedges. Do not peel
- 10 dried but moist Calimyrna figs, stemmed and quartered
- whipping cream for brushing
- 2 tbsp. honey
- raw sugar
Pastry
- 1 2/3 cups flour
- 1/4 cup cornmeal
- 2 tbsp. sugar
- pinch of salt
- 1 1/2 sticks (3/4 cup) unsalted butter, chilled
- 3 tbsp. (or more) cold water
Blend the first 4 items in a processor, and add the butter using a stop-start method until it looks like coarse meal. Spoon the water over the mixture and blend only until it forms a ball. Wrap in plastic wrap and chill in the fridge for no less than 20 minutes. Remove, let it soften slightly at room temperature before rolling out.
On parchment paper, roll out pastry to make a 14 inch square or round. Try to make it even and carefully transfer to a cookie sheet.
Mix the sugars, cornstarch, spices, and salt together. Add the fruit and mix together gently.
Mound the pear mixture with the juices in the center, leaving at least 2 inches of border plain. Now, use the parchment paper as your guide and roll the pastry up over the edges of the fruit. If it cracks, try to mend to seal any cracks. Brush the edges with the whipping cream and sprinkle generously with the raw sugar.
Bake for about 50-60 minutes until the pastry is golden and the fruit is bubbling. If it starts browning too quickly, cover with tin foil. Remove from the oven, drizzle the honey over the hot filling. Run a long thin knife around the pastry edges to loosen. Cool on the parchment paper for about 1 hour.
Serve warm. If you really want decadence, serve with best quality vanilla ice ceam.
OMG! My mouth is watering now. Yummy.
Red Pear Bisque With Celery
For the next while, I will be posting, hopefully, some new ideas for your traditional Christmas celebration. It is nice to stick to the ‘same old-same old’ dishes of our past, but sometimes it is nice to upgrade to add a new one. There is nothing wrong with deleting one as well. In our house, for sure, it would be Brussel Sprouts. You?
- 5 tbsp. butter
- 5 cups thinly sliced, but peeled, celery including leaves. Finely chop some of the leaves for garnish and set aside.
- 3 – 3 1/2 cups red skinned (Red Bartlett or Red Williams) pears, unpeeled and sliced thin. Save a few slices and chop fine for garnish. Sprinkle with lime juice to avoid browning.
- 1 cup chopped leeks, dark green tops only
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- 1 1/2 tbsp. flour
- 3 cups chicken broth
- whipping cream, optional (really worthwhile)
Melt butter in a large pot on medium heat, Add the celery, pears, leek tops, bay leaves and thyme. Cover and cook for about 7-8 minutes, until the celery softens. Be sure to stir occasionally so as not to burn anything.
Add the broth and reduce the heat to low and simmer for about 20 minutes. Check to see that the celery is cooked.
Remove the bay leaves, and puree in a blender or use the hand held emulsifier until smooth. Return to the pot, season to taste, and if you wish to make it a nice thicker bisque, add enough whipping cream to make it wonderful.
Serve in your prettiest bowls, putting a sprinkling of the finely chopped leavesand pear on top.
Stand back and wait for the applause to cease. Enjoy! Absolutely wonderful.
Sliders For The Party
Be it a football party or entertaining for the holiday season, these are great little “bites” to serve. Make the meatballs with a gentle touch and don’t make them packed too hard. These are cooked right in the sauce. YUMMY !
- 2 slices white bread, cut into 1 inch pieces,
- 1/2 cup whole milk
- 8 oz. lean ground beef
- 8 oz. ground pork
- 4 oz. ground veal
- 1/2 cup finely grated Romano or Parmesan cheese (1 oz.)
- 3 tbsp. coarsely chopped flat leaf parsley
- 1 garlic clove, minced
- 1 large egg
- pinch of pepper
- 6 cups Marinara Sauce (homemade or bottled)
- 2 dozen Brioche buns, split
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup-finely grated Romano cheese
- Small basil leaves (or larger ones, torn)
Soak the bread in the milk for about 5 minutes, now mix together the bread, meat, cheese, parsley, egg and pinch of salt. Cover and refrigerate for 30 minutes.
Pour a coffee, tidy the work-space…whatever…then roll out 24 x 1 oz. meatballs. They should look like golf balls.
Pour the marinara sauce in a large pot and when at a simmer, add the meatballs and cook on for 20-25 minutes.
When ready to serve, heat the oven to 400 degrees, arrange the buns, cut side up on the cookie sheet lined with parchment paper. Place 1 meatball, 1 tbsp. of the sauce and 1 tbsp of the mozzarella cheese, along with a 1 tsp of the romano cheese on the bottom half.
Bake for about 3 minutes until the cheese melts. Remove from the oven, add a basil leaf on top and place the bun top on. Put on a tray and, with a handful of plates and napkins placed on the table, present this.
Ohhhs and ahhhs for sure. The smells, looks and tastes will make you the hit for the day. Yeah, you deserve that glass of wine (or beer).
Nectarine and Baby Spinach Salad
Sure, it’s cold outside, but a beautiful looking and, better yet, tasting salad will complement any meal you are serving for dinner. This one is a winner!
- 1 tbsp. balsamic vinegar
- 2 tsp. fresh lime juice
- pinch of sea salt
- 3 tbsp. olive oil
- 4 firm-ripe nectarines
- 24 thin slices of pancetta
- 2 tbsp. olive oil
- 2 1/2 oz. crumbled ricotta salata (any Italian store or specialty cheese store
- 6 oz. baby spinach (about 5 1/2 cups)
- coarsely ground black pepper (to taste)
Whisk together vinegar, lime juice and salt. Add the olive oil in a stream, whisking until emulsified.
Cut the nectarines in 6 pieces and wrap each wedge with a slice of pancetta. Heat the remaining oil in a skillet and when hot, but not smoking, cook the fruit in 2 batches until the pancetta is cooked on all sides (about 5 minutes).
Transfer to a plate and cover with tin foil loosely. Divide the spinach on 8 plates, divide the fruit onto the plates and drizzle with the dressing and ricotta sala and pepper,
Serve immediately.
Chunky Guacamole – Freshly Homemade
With the Grey Cup this weekend and knowing everyone will be glued to the television, this is a lovely guacamole to serve along with tortilla chips, and fresh tomato salsa (on site).
- 3 avocados- peeled, pitted and mashed
- 1 lime, juiced
- 1/2 cup finely diced onion
- 2 tbsp. chopped cilantro
- 2 tomatoes, chopped
- 1 tsp. minced garlic
- pinch of cayenne
In a bowl, mash together the avocado, lime juice and salt. Mix in the onion, cilantro, tomatoes and garlic.
Stir in the cayenne pepper and refrigerate for an hour to let the flavours blend well.
Enchilada Sauce
Chef Paul gave us this recipe way back in 2012 and I am just now getting to it. I added the chocolate myself for the extra richness.
- 2 dried ancho chillies
- 1/4 cup chopped onion
- 1 tbsp. vegetable oil
- 2 tomatoes, peeled and chopped
- 1/4 cup raisins
- pinch of oregano
- pinch of cumin
- 2 cups chicken broth
- 1/2 oz. darkest chocolate
Soak the ancho peppers in hot water for 15 minutes.
Remove the stems and seeds, then chop.
Saute the chopped peppers and onion in the vegetable oil until tender.
Add the tomato, raisins, cumin, oregano, chocolate and chicken broth and simmer for 15 minutes longer.
Transfer all to a blender and puree until smooth.
This is the ultimate sauce for true Mexican dishes.
Basic Chou Pastry
Want to make your own cream puffs? Eclairs? Here is the pastry to make.
- 1 cup water
- 1/2 cup butter
- 1 cup sifted flour
- pinch of salt
- 4 large eggs
Combine water and butter in a heavy saucepan and bring to a boil, allowing the butter to melt.
Add all the flour and salt at the same time and stir vigorously until smooth and leaves the sides of the pan, forming a ball. (This takes a few minutes)
Turn off the heat and add the eggs, one at a time, beating until well mixed. Beat until smooth. Cover lightly and let stand until cool.
When cool, spoon into a piping bag with a 1 inch plain piping tip. Pipe into desired shapes on a well greased baking sheet.
Bake in a 450 degree oven in the center for 8 minutes. Reduce the temperature to 350 degrees and bake for 20–35 minutes until dry and lightly browned. Remove from the pan immediately and set on a rack to cool.
Fill with desired filling (whipping cream, custard, whatever) and dip into dark chocolate if you want to really bring it up a notch.
Yummy!