Gin and Tonic Bundt Cake

 I absolutely loved this one!  From Food and Drink Magazine

CAKE

Softened unsalted butter and all purpose flour for coating pan
4 tsp dried juniper berries
2 cups granulated sugar, divided
1 cup unsalted butter, softened
3 cups all purpose flour
2 tsp ground cardamom

1/2 tsp baking soda

1/2 tsp table salt

4 large eggs at room temperature

4 tsp finely grated lime zest (about 3 large limes)

1 tsp vanilla

1 cup buttermilk

2 tbsp gin

G&T SYRUP

1 tbsp juniper berries

1/2 cup granulated sugar

1/2 cup tonic water

2 tbsp gin

GIN AND LIME GLAZE

1 1/2 cups icing sugar

1 tbsp lime juice, approx

1 tbsp gin, approx

1 tsp white corn syrup

Pinch of table salt

1. Preheat oven to 325 F
2. For cake, generously butter a 10 inch bundt pan.  Tip a little flour into pan, then tilt pan to completely coat insides with flour.  Tap to tip out excess flour then set pan aside.
3. In a small skillet toast juniper berries over medium heat until plump, glossy and fragrant, about 2 minutes.  Remove from heat and let cool completely.
4. In a spice grinder combine toasted juniper berries and 1 tbsp sugar.  Grind until mixture is reduced to a fine powder. This can take a couple of minutes

       5. In the bowl of a stand mixer (or in a large bowl and using a hand-held electric mixer), beat together juniper mixture, remaining sugar and butter until light and fluffy.

6. Meanwhile, in a medium bowl, whisk together flour, cardamom, baking soda and salt, then set aside.

7. Beat eggs into sugar mixture, 1 at a time, beating well after each addition and scraping down sides of bowl if necessary. Beat in lime zest, then beat in vanilla.

8. With a rubber spatula or large metal spoon, fold flour mixture into sugar mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk, until no streaks of flour remain. Fold in gin (batter may look curdled, but don’t worry).

9. Scrape batter into prepared pan and smooth top level. Bake until a slim skewer inserted in centre of cake comes out clean and cake starts to pull away from sides of pan, 65 to 75 minutes.

10. Remove cake from oven. Run a small spatula around edge of pan and around centre post. Put pan on wire rack and let cake cool in pan for 10 minutes.

11. While cake is cooling, prepare G&T syrup. Crush juniper berries in a mortar and pestle, then tip into a small saucepan. Add sugar and tonic water to saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Let mixture bubble until liquid has reduced by half, about 5 minutes. Remove from heat; strain through a fine sieve into a small pitcher, discarding juniper berries. Stir in gin.

12. After cake has cooled for 10 minutes, turn it out of pan onto a wire rack set over a rimmed baking sheet. With a slim skewer, make deep holes all over top of cake.

13. Very gradually drizzle hot G&T syrup over cake, letting cake absorb syrup before adding more. Let cake cool completely on wire rack.

14. For gin and lime glaze, sift icing sugar into a medium bowl. In a small bowl, stir together 1 tbsp (15 mL) lime juice, 1 tbsp (15 mL) gin, corn syrup and salt. Gradually whisk lime juice mixture into icing sugar until glaze is smooth. If glaze is too thick to drizzle, whisk in a little more lime juice or gin, according to taste.

15. Either leave cake on wire rack over baking sheet or carefully transfer it to a serving plate. If moving to a serving plate, place strips of parchment paper under cake all way round to prevent glaze from dripping onto plate, if desired. Gradually drizzle glaze evenly over cake, letting excess dribble down sides.

French Onion Dip and Kettle Chips

 This is a nice take on the usual French onion dip, it was very popular in our house

1 tbsp butter

1 tbsp olive oil

2 medium cooking onions, finely sliced, about 2 cups

1/2 tsp sugar

3/4 tsp sea salt

1/2 cup greek yogurt 2%

1 cup full fat sour cream

1/2 cup mayonnaise

1/2 tsp garlic powder

Pepper to taste

Bag of kettle chips for dipping

• In a large skillet over medium heat add butter and oil, heat and add onions, sugar and salt.  Sauce for 10 minutes, stirring often than lower heat to low and continue cooking until the onions are deeply caramelized, about 15 to 20 minutes more.  Remove from heat and set aside to cool
• In a medium bowl, mix the yogurt, sour cream, mayonnaise, garlic powder and pepper together until smooth.  Roughly chop the caramelized onions and stir into the dip mixture.  Refrigerate for at least 30 minutes, and then stir again before serving with your favourite chips or vegetables.

Classic Cinnamon Rolls

A delicious classic recipe

FOR THE DOUGH

 3/4 cup water 

1 packet active dry yeast (2 1/4 tsp)

2 tbsp plus 1/4 tsp granulate sugar

2 3/4 cups all purpose flour

1/3 cup non fat milk powder, sifted if needed

1 tsp salt

4 tbsp unsalted butter, melted

2 large egg yolks

FOR THE FILLING

1/4 cup granulated sugar 

1/4 cup packed light brown sugar

2 tbsp ground cinnamon

1 stick unsalted butter, softened

FOR THE ICING

   2 oz cream cheese at room temperature

4 tbsp unsalted butter at room temperature

1 1/2 cups confectioners sugar

1/2 tsp pure vanilla extract

• Heat the water to 100 degrees in a bowl in the microwave.  It should be warm but not hot.  Sprinkle the yeast and 1/4 tsp granulated sugar over the top to dissolve.  Let stand until foamy about 5 minutes
• Meanwhile whisk the flour, milk powder, salt and remaining 2 tbsp granulated sugar in a large bowl and make a well in the centre.  Whisk in the melted butter and egg yolks into the yeast mixture, then pour into the dry ingredients and stir with a wooden spoon until the dough comes to a shaggy ball.  
• Turn the dough out onto a lightly floured surface.  Dust with fore flour and knead adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes.  Transfer the dough to a buttered bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place until doubled in size 1 to 1 1/2 hours.
• Make the filling.  Mix the granulated sugar, brown sugar and cinnamon in a small bowl.  Turn out the dough onto a lightly floured surface, pat and roll out into a 10 x 18 inch rectangle.
• Spread the butter over the dough, leaving a 1 inch border on one long side.  Sprinkle with the cinnamon sugar and lightly press into the butter.  Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9 x 13 inch baking dish and lightly sprinkle with granulated sugar.  Slice the dough log into 12 pieces and arrange cut side up in the dish.  Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350F. Uncover the rolls and bake until golden brown, 25 to 30 minutes.  Let cool at least 15 minutes in the baking dish.
• Meanwhile make the icing.  Beat the cream cheese and butter with mixer on medium speed until smooth.  Add the confectioners sugar and vanilla and beat until combined.  Spread a thin layer on warm cinnamon rolls; serve with remaining icing.

Flourless Peanut Butter Cookies

 Who doesn't love a peanut butter cookie?

1/2 cup salted peanuts

2 tbsp granulated sugar

1 cup creamy peanut butter

3/4 cup packed dark brown sugar

1 large egg

1 tsp pure vanilla extract

Sprinkles or sugar

• Position racks in the upper and lower thirds of the oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Combine the peanuts and granulated sugar in a food processor and process until finely ground and beginning to clump.   Pour the mixture into a small nonstick skillet and cook over medium heat, stirring often until lightly toasted, about 5 minutes.  Pour into a large bowl and let cool.
• Stir the peanut butter, brown sugar, egg, and vanilla into the peanut mixture with a rubber spatula until combines.   Scoop heaping tablespoonfuls of dough and arrange 1 1/2 inches apart on the prepared pans.  Gently press the back of a fork on top of each piece of dough twice to flatten slightly and make hatch marks (dip the fork in water if it gets sticky).  Sprinkle with sugar.
• Bake, switching pans halfway through until the cookies are just set around the edges but not totally firm.  15 to 16 minutes.  Let cool completely on the pans.

Chocolate Peppermint Cookies

 Very chocolatey!

COOKIE

1 3/4 cups all purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking powder

1 3/4 sticks unsalted butter at room temperature

1 cup sugar

1 large egg yolk

1 tsp pure vanilla extract

3/4 tsp pure peppermint extract

ICING

4 OZ semisweet chocolate, chopped

2 tbsp heavy cream

1 tbsp unsalted butter

Crushed peppermint candies for topping

1. Make the cookies.  Whisk the flour, cocoa powder, salt and baking powder in a medium bowl.  Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 4 minutes.  Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds.  Reduce the mixer speed to low; beat in the flour mixture until just combined.  Pat the dough into a rectangle and place between 2 sheets of parchment paper.  Roll out into an 8 x 13 inch rectangle, about 1/4 inch thick.  Refrigerate until firm, at least 1 hour.
2. Position racks in the upper and lower thirds of the oven, preheat to 350F.  Line 2 baking sheets with parchment paper.  Cut the dough into 1 x 2 1/2 inch rectangles.  Arrange 1 inch apart on the prepared pans.
3. Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes.  Let cool 10 minutes on the pans, then transfer to racks to cool completely.
4. Make the icing:  Melt the chocolate wtht he heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring.  Remove the bowl from the pan and let cool 5 minutes.  Spread on the cookies.  Sprinkle with peppermint candies. 

White Chocolate Sugar Cookies

 Sugar cookies are good for any occasion, just change up the decorations and you are good to go for Christmas, Valentine's Day, Easter or whatever you are celebrating.

1 4 oz bar white chocolate, chopped

2 3/4 cups all purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter, room temperature

1/2 cup sugar

1 large egg

1 tsp vanilla extract

Icing and seasonal sprinkles

• Put the chocolate in a small microwave safe bowl and microwave in 20 second intervals, stirring until melted, about 2 minutes.  Let cool slightly.  Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 5 minutes.  Beat in the egg until smooth.  Beat in the melted white chocolate, then the vanilla.  Reduce the mixer speed to low and beat in the flour mixture in 3 additions until just combined.  Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Roll out the dough on a floured surface until 1/4 inch thick.  Cut out cookies using a 3 to 3 1/2 inch cookie cutter.  Arrange 1 1/2 inches apart on the prepared pans.  Freeze until firm, about 10 minutes.  Gather the scraps and refrigerate until firm, then preroll once, cut out more cookies and freeze.
• Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes.  Let cool 5 minutes on the pans then transfer to racks to cool completely.
• Decorate the cookies with icing and sprinkle with decorations.  Let set about 1 hour.

Cheddar Chive Cornbread

 Cornbread is a favourite of mine!

1 3/4 all purpose flour
1 cup cornmeal

1/4 cup sugar

1 tbsp baking powder

2 tsp kosher salt

1/4 tsp baking soda

6 oz sharp cheddar cheese, cubed

2 eggs

1 1/2 cups sour cream

1/2 cup vegetable oil

1/3 cup chopped chives

Preheat oven to 350F.  Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl.  Toss in cheese. In a separate bowl, whisk eggs, sour cream and oil.  Fold the wet ingredients into the dry ingredients then stir in chopped chives.  Spread in a 9 x 5 nonstick loaf pan.  Bake until a toothpick comes out clean, about 1 hour.  Let cool 30 minutes then turn out on a rack.

Gingerbread Smash

 I love gingerbread so I really liked this spicy drink.  

GINGERBREAD INFUSED GIN

1 cup gin
1/3 cup light brown sugar
2 tsp grated ginger
6 cloves

3 cardamom pods

2 cinnamon sticks

1/2 tsp freshly grated nutmeg

COCKTAIL

1 1/2 oz gingerbread infused gin

1 oz Aperol

1/2 oz freshly squeezed lemon juice

Splash of ginger beer

1.  For the gingerbread infused gin, in a glass jar with a lid, add all ingredients and shake to combine.  Let stand for a minimum of 48 hours to allow the flavours to infuse.  The longer it sits, the stronger the flavour will be.  Strain mixture and place liquid back in a jar until ready to use.

Add gin, Aperol and lemon juice to an ice filled cocktail shaker.  Shake well for 1 minute.  Strain into a chilled glass.  Top with a splash of ginger beer.

Mujendra with Dates and Pecans

 I got this from the Food and Drink Magazine but made a few changes.  I used it as a vegetarian main meal but it also makes a nice side dish.

2 cups (500 mL) vegetable stock
1 cup (250 mL) long-grain rice
1/2 cup (125 mL) roughly chopped pecans
3 tbsp (45 mL) olive oil
1 1/2 lbs (680 g) onions, thinly sliced
Salt and freshly ground pepper to taste
7 Medjool dates, pitted, julienned
3/4 cup dried lentils rinsed and cooked to tender
1/2 cup (125 mL) finely chopped flat-leaf parsley or cilantro

1. In a medium pot, bring vegetable stock to a boil. Add rice and reduce heat to simmer. Cover and cook until liquid is absorbed, 10 to 15 minutes. Remove from heat, remove lid and place a tea towel over pot. Place lid back on and let stand covered. Fluff with fork when ready to use.
 
2. Heat a large, deep sauté pan over medium heat. Add pecans. Cook, stirring occasionally, until lightly golden and toasted, 3 to 4 minutes. Transfer to a plate to cool.
 
3. In same pan, heat oil over medium heat. Add onions and season with salt and pepper. Cook onions, stirring occasionally, until golden and caramelized, 15 to 18 minutes. (Reduce heat if onions are browning too quickly.) If heat was reduced, raise heat to medium. Add dates. Cook until dates have softened, about 1 minute more. Add lentils and rice. Season with salt and pepper. Cook,   stirring occasionally, until rice and lentils are warmed through, 3 to 5 minutes. Remove from heat and stir in walnuts and parsley.

Serves 6