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!

Easy Chocolate Truffles

 These are fun little truffles that don't take a lot of time to make and are tasty!

2 tbsp unsalted butter, plus more for greasing

1 can (300 ml) sweetened condensed milk

2 tbsp unsweetened cocoa powder

Pinch kosher salt

1/3 cup bittersweet or semi sweet chocolate chips

1/3 cup sprinkles

• In a medium saucepan, whisk butter, condensed milk, cocoa and slat over medium heat until butter is melted.  Change to a wooden spoon and stir in chocolate chips until melted.  Bring to a simmer, stirring constantly.  Reduce heat to medium low and cook, stirring constantly, until mixture is very thick and shiny and pulls away from bottom of pan, 10 to 12 minutes.
• Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture.  Refrigerate until cold, about 2 hours.
• Portioning mixture with a buttered 1 tbsp measure, roll mixture into balls and then into sprinkles.  Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles

Coffee Martini

 Equal parts

Strong coffee

Vodka

Kahlua

Pour into shaker with ice, shake and pour

 STRAWBERRY SUFGANIYOT (Doughnuts)

Jelly doughnuts that are to die for!  These do not last long.  Use a good quality jam to fill these to get the best flavours and sprinkle with sugar when cooled.

1 cup (250 mL) whole milk, warmed
2 1/2 tsp (12 mL) dry active yeast
1/4 cup (60 mL) granulated sugar, divided
1/4 cup (60 mL) unsalted butter, melted,
cooled slightly
2 eggs, room temperature, beaten
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) salt
3 1/2 cups (875 mL) all-purpose flour, plus more
for dusting
8 cups (2 L) canola oil, divided
1 1/2 cups (375 mL) good-quality strawberry
preserves

1     Combine milk, yeast and 1 tsp (5 mL) sugar in bowl of a stand mixer fitted with a dough
hook. Let stand until foamy, about 10 minutes.

2 Add in remaining sugar, butter, eggs, vanilla and salt. Stir to combine.

3 With the dough hook running on low speed, gradually add flour. Continue to mix until a
smooth dough has formed that releases cleanly from bowl as it kneads, about 5 minutes.

4 Grease a large bowl with 2 tsp (10 mL) canola oil. Form dough into a ball in greased bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 1 hour.

5 Transfer dough onto a floured surface. Roll out into a sheet about 1/2 inch (1 cm) thick.

6 Lightly flour 2 baking sheets. Using a 2-inch (5 cm) circle cutter, cut rounds and transfer, spacing evenly, to baking sheets. (Lightly dust cutter with flour as you go to avoid sticking.)

7 Collect dough scraps and roll into a ball. Rest dough for 5 minutes, then repeat step 6 to cut
remaining dough. Discard any remaining scraps.

8 Cover baking sheets with plastic wrap. Let rise in a warm place until they puff to about one and a half times their size, about 40 minutes.

9 About 10 minutes before they finish rising, heat remaining canola oil in a large pot over medium-high heat until temperature reaches 375°F (191°C). Adjust heat to maintain temperature. (this is crucial, I used a candy thermometer to keep a close eye on the temperature.

10 Working in batches of 3, gently place doughnuts in oil. Fry until golden and puffed, about 2 minutes per side. Remove from oil and place on a wire rack to cool.

11 If preserves are chunky, purée in a food processor first.

12 Before placing a large piping tip into a piping bag, use the tip to pierce a hole in the side of each doughnut. (This will make them easier to fill.) Place tip in bag and fill with strawberry
preserves. Pipe about 1 tbsp (15 mL) strawberry preserves into each doughnut.

13 Once doughnuts are completely cooled, sift sugar over doughnuts.