Rum Cream

 This is a rich, creamy celebration drink.  Easy to make and a delicious addition to any holiday meal.

1/2 cup amber rum

1/2 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk

1 tsp crushed allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a 3 cup bottle.  Close lid and shake well to mix.  Keep chilled for up to 2 weeks.

Makes about 5 servings

Cranberry Lime Gin Smash

 A refreshing drink that is easy to make.  I grow mint in my herb garden and using fresh mint really enhances this drink.

3 fresh mint leaves,  torn
1 tsp granulated sugar
1 1/2 oz gin
Juice from 1/2 lime

Crushed ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

lime wedges

• To a cocktail glass, add 3 mint leaves, sugar, gin and lime juice.  Use a muddler to release flavour of fresh mint.
• Fill glass with crushed ice and frozen cranberries.  Add cranberry juice and top with a splash of sparkling water.  Garnish with lime and fresh mint.

Makes 1 drink.

Chicken Liver Pate

 This is lovely with a good quality cracker and a nice glass of wine!

225g chicken livers, rinsed well under cold water

3/4 cup + 1 tbsp butter, divided

1/4 tsp salt

Freshly cracked pepper to taste

2 shallots, finely chopped 

1 small garlic clove, minced

2 tbsp cognac

1/2 tsp allspice

Freshly grated nutmeg to taste

fresh herbs for garnish

• Trim any connective tissue or discoloured pieces from livers.   Cut each in half where the lobes naturally separate.
• In a large frying pan, melt 1/4 cup butter over medium heat.  When butter is foaming, add livers.  Season with salt and pepper.  Cook, turning often, until livers are just no longer pink inside, about 4 minutes.  Transfer to a plate.  Set aside.
• To the same pan, add shallots and garlic.  Cook, stirring often, until soft and lightly brown, 2 to 3 minutes.  Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off alcohol.  Alternatively, Cognac can be reduced for 2 minutes.  When flame subsides or after 2 minutes, remove from heat and stir in allspice and nutmeg.  Let cool for 10 minutes.
• Cut 1/2 cup butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture.  Process until very smooth, scraping down sides if needed.  Scrape into a serving bowl, smooth top.
• In a small saucepan, melt remaining 1 tbsp butter.  Pour evenly over pate.  Refrigerate until set, 1 hour.  Sprinkle with fresh herbs, if using before serving.  Serve with baguette or crackers.  Pate can be made ahead and chilled for up to 2 days.  Bring to room temperature before serving.

Serves 6 to 8

From Food and Drink Holiday 2021

Burnt Sugar Potatoes

 Very much a Scandinavian favourite, these are absolutely delicious! This version is from Food and Drink Holiday 2021.

1.13 Kg fingerling potoates

1/2 cup granulated sugar

1/4 cup water

1/4 cup butter

1/4 tsp salt

• Place potatoes in a large pot with enough water to cover.  Cover with a lid and bring water to a boil over high heat.  Cook until potatoes are fork tender, about 10 minutes.  Drain well and transfer to a baking sheet then let cool completely, about 1 hour.
• Using a paring knife, peel and discard skin from potatoes.  Remove any imperfections if needed.  Set aside.
• In a large heavy frying pan, combine sugar with water and set over medium high heat.  Without stirring let come to a gentle simmer.  Swirl the pan as mixture begins to turn golden.  When it is medium golden stir in butter until melted.  Carefully add potatoes, mixture will lightly seize.  Continue cooking, gently stirring often with a heatproof spatula, until potatoes are deeply glazed and caramel has thickened about 5 minutes.  Remove from heat and season with salt.

Pistachio Alexander

 This is a bit of a decadent drink, suited well as a dessert.  I had no idea where to get pistachio syrup so I resorted to Amazon and it was surprisingly good.  The pistachio syrup also worked well in other drinks and even as a flavouring in coffee so if you don't want to drink pistachio alexanders until you finish the syrup it is pretty versatile.  

In a cocktail shaker filled with ice, combine 1 oz cream, 1 oz pistachio syrup, 1/2 oz white creme de cacao and 1 1/4 oz amber rum.  Shake and strain into prepared glass and sprinkle a little crushed pistachio overtop

makes one cocktail

Easy Hazelnut Chocolate Spread

 This was not quite as spreadable as the commercial brands, but the flavour was wonderful!  I definitely needed by Food Processor for this.  I don't think it would come out smooth any other way.

1 1/2 cups hazelnuts
3/4 cup icing sugar
1/4 cup unsweetened cocoa powder

2 tbsp vegetable oil or melted coconut oil

1 1/2 tsp pure vanilla extract

3/4 tsp kosher salt

6 oz (170 g) milk chocolate, chopped, melted

• Preheat oven to 350F.
• Spread hazelnuts on a rimmed baking sheet.  Bake until browned and skins start to plaster 11 to 15 minutes.  Let cool enough to handle
• Using hands, rub hazelnuts to release skins.  Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a food processor.  Blend until beginning to liquefy, about 5 minutes.  Using a rubber spatula, scrape down bowl.  Add icing sugar, cocoa, vegetable oil, vanilla and salt.  Blend until smooth, 3 to 4 minutes.
• Scrape down bowl, add milk chocolate and process until smooth and shiny, about 1 minute.  Transfer to a 2 cup glass jar.  Cover and stop in a cool dark cupboard for up to 2 weeks or refrigerate for up to 2 months.  If refrigerated, bring to room temperature before serving.

Makes 1 3/4 cup