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

Cranberry White Russian

 A cranberry twist to a classic.  I found this in the Food and Drink Holiday 2022 magazine.  While it takes a bit of preparation because you have to make the cranberry simple syrup it is worth it.

CRANBERRY SIMPLE SYRUP

1/2 cup water

1/2 cup sugar

1/2 cup cranberries fresh or frozen

COCKTAIL

1 oz vodka

3/4 oz coffee liqueur

1/2 oz cranberry simple syrup

melted white chocolate for garnish

1 oz Irish Cream Liqueur (I used PJs)

1 oz cream or milk

• For the cranberry syrup, in a saucepan over medium heat, add the water, sugar and cranberries.  Stir to combine.  Bring to a gentle simmer and continue stirring until sugar is fully dissolved.  Remove from heat and let stand 30 minutes.  Strain mixture and store in a lidded glass jar until ready to use or up to 2 weeks.
• Add vodka, cold brew and cranberry simple syrup to an ice filled cocktail shaker.  Shake well for 1 minute.  Strain into a chilled glass rimmed with white chocolate.  Add the Irish cream and milk.

Makes 1 cocktail

Thai Coconut Soup with Shrimp and Mushrooms

 This is a nice light soup with a lot of flavour and really simple to make.

2 inch piece of ginger

zest of 1 lemon

zest of 1 lime

2 cans (each 398 ml) full fat coconut milk

1 cup water

1/2 tsp red pepper flakes

2 tbsp oyster sauce

2 tsp granulated sugar

1 cup thinly sliced cremini mushrooms

350 g shrimp peeled and deveined

2 tbsp fresh lime juice

1/4 cup packed cilantro leaves, plus more for serving

Peel and slice ginger.  In a large pot, heat coconut milk, water, ginger, lemon and lime zest, and red pepper flakes over medium height.  Bring to a boil, then reduce to a gentle simmer.  Cook 5 minutes.  Add mushrooms.  Cook until tender 3 to 4 minutes.  Add shrimp. Simmer until pink and cooked through 2 to 5 minutes.  Remove from heat.  Add lime juice and cilantro.  Garnish with more cilantro leaves and serve.

Serves 4

Crispy Potatoes with Olives, Lemon and Coriander

I got this recipe from the Food and Drink Magazine.  It was quick to make and just great!

3 lbs mini yellow potatoes

2 tbsp whole coriander seeds

1/4 cup light olive oil

10 cloves garlic, flattened with side of a knife, peeled

1 cup green olives, sliced

1/4 cup fresh lemon juice

Flaky Sea Salt to taste

• In a large pot, add potatoes and enough water to cover.  Bring to a boil.  Reduce heat to simmer.  Cook until potatoes are fork tender; 6 to 7 minutes.  Drain and transfer to a baking sheet.  When potatoes are cool enough to handle, cut in half lengthwise.
• Place coriander in mortar and press with pestle to crack.  You can also place it between two pieces of parchment and press down with bottom of heavy skillet.
• In a large saute pan, heat oil over medium heat.  Add garlic.  Cook until soft and translucent.  3 to 4 minutes.  Transfer garlic with a slotted spoon to a small plate.  Set aside.  
• Add potatoes to hot oil.  Cook, turning occasionally, 5 minutes.  Add cracked coriander, garlic, olives and lemon zest.  Cook, stirring occasionally, until potatoes are crisp and golden about 5 minutes more.
• Remove from heat and stir in lemon juice and slat

Serves 6

Marshmallow Meringue

 This is a quick and simple addition to hot chocolate, brownies, or cake that take it next level.  I don't have a kitchen torch (I think that may be my next purchase) but a BBQ lighter worked ok.

4 egg whites

1 cup sugar

1/4 tsp cream of tartar

3/4 tsp vanilla extract

* Combine egg whites and sugar in stand mixer with whisk attachment and beat until sugar is dissolved and mixed in well.  Add cream of tartar and vanilla.  Continue to beat until stiff peaks form.  Use on desired item and toast with kitchen torch or in my case BBQ lighter.  Enjoy!