No Sugar-Added Winter Sangria

November 19, 2015

No Sugar-Added Winter Sangria

No Sugar-Added Winter Sangria

No Sugar-Added Winter Sangria

Tis the season of delicious sippers and boozy treats. One of my faves is definitely mulled wine, but I find it’s just too damn sweet (I’ve found recipes that include 2 cups of sugar per jug!! YUCK), and sure, it’s nice to sip a couple of glasses, but after that I get a nasty headache and I feel thirsty as heck (and not in a sex-craved kinda way haha).

My coworkers and I were thinking “can we leave the sugar out?” and the answer is yes. So I thought of making a winter sangria instead of mulled wine – the principle is the same; spices and hot wine – but the difference is in the fruit. The secret to make it sweet sans all the added sugar is to roast your fruit, that way you get all the natural occurring sugars out. If you need an extra boost of sweetness you can always add extra apple cider (all-natural). Not bad huh?!

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Thanksgiving Quickie: Strawberry Cranberry Pot Pies

November 11, 2015

Thanksgiving Quickie: Strawberry Cranberry Pot Pies

Thanksgiving Quickie: Strawberry Cranberry Pot Pies

Thanksgiving Quickie: Strawberry Cranberry Pot Pies

Thanksgiving is fast approaching for you, my dear Americanos (here in Canada we already digested the copious amounts of pie), and soon after that will be christmas…shiiiiiit! How did that happen? Seriously, last thing I remember was going to the farmers market to get summer produce and now, BAM! It’s toque and gloves weather and time to stuff our faces again, not that I think it’s a bad thing, but come on time, slow down a bit.

Anyways, if you are on the same boat as me and haven’t prep’d anything for your thanksgiving dinner, then don’t worry, I got you covered with this MEGA easy recipe to make Strawberry Cranberry Pot Pies which I adjusted from the ‘5 Ingredients Baking’ book. I must say I’m liking the messy red dribble on the sides, looks quite festive and rustic.

I posted the full recipe and step-by-step over at Urban Outfitters blog, ’cause like us, they’re also up to their hip cowl scarves in holiday prep work.

Hope you enjoy it!

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A 30-Month Aged Parmigiano Reggiano and a Cheesy Proposal

November 9, 2015

30 month-aged Parmigiano Reggiano

30 month-aged Parmigiano Reggiano

30 month-aged Parmigiano Reggiano

Have you seen the show Chef’s Table on Nextlix? If you haven’t, get on it! It’s a must. I cried with a few episodes, yep, that’s right, beautiful food can bring me to tears (dramaaaa). In one of the episodes – the one with Massimo Bottura – they featured a parmesan cheese that’s one of chef Massimo’s favourites. Obviously I wished I was in the cheese factory with him tasting a bit of that salty, buttery heaven. Well, guess what? DREAMS DO COME TRUE!! Cheese dreams, nonetheless.

Turns out the guys from Sobeys are the official grocery vendor in all of Canada of the mentioned parmigiano regianno, AND – here comes the cool shit – they sent me a big hunker to test it!! YAAASSSS. I may be lactose intolerant, but sometimes busting out a mega dose of lactose pills is worth it, so so worth it.

Keep reading to find out some cool facts about this cheese, plus – wait for it – an invite for you to stuff your freaking face with parm AND a contest. Cheese cheese cheese..wait what? CHEESE!

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Test Kitchen #1: Baked Satsuma with Orange Liqueur and Coconut Cream

November 4, 2015

Test Kitchen #1: Baked Satsuma with Orange Liqueur and Coconut Cream

Test Kitchen #1: Baked Satsuma with Orange Liqueur and Coconut Cream

Test Kitchen #1: Baked Satsuma with Orange Liqueur and Coconut Cream

Hi peeps! Ok so I wanted to start something new here on the blog called Test Kitchen. Basically it’s some of the recipes I’m currently testing (or have tested) and won’t make the cut. These recipes are either meh, or some may even be total fuck ups, ha! You could be wondering right now – why the hell do I want to see these tests? Well here’s why I’m doing it: I feel that a lot of times we only get to see the absolutely most perfect version of every dish online, which usually takes lots of testing, so why not making you guys part of the process!

Test Kitchen #1: Baked Satsuma with Orange Liqueur and Coconut Cream

I put these tests out there to inspire possible future dishes, and to start a conversation around food, maybe there’s a trick I don’t know about or maybe there’s a flavour I should have included. Basically this is for us to have fun and give each other ideas to stuff our faces. Sounds pretty good to me, yes?! In each of these test kitchen posts I’ll give you what worked, what didn’t work, and possible fixes.

In this first instalment of the test kitchen I give you: Baked Satsuma with Orange Liqueur and Coconut Cream. The idea behind this recipe was to have this little caramelized treat topped with coconut cream. Seemed to be perfect for fall and winter…but I was kinda like meh about it. I didn’t realize they were going to shrink so much. Now the look like pumpkins! (and halloween is over). Why I didn’t like them? I thought they were just ok tasting.

Notes and details of the test after the jump!

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Nutella Brownie Tart Topped with Coffee Salt

October 15, 2015

Nutella Brownie Tart Topped with Coffee Salt

Nutella Brownie Tart Topped with Coffee Salt

Nutella Brownie Tart Topped with Coffee Salt

Nutella Brownie Tart Topped with Coffee Salt

So have you guys heard of Mr. Billy Green from Wit and Vinegar? If you haven’t, what the heck? You are totally missing out! This dude is one of those internet gems that makes you belly laugh while talking about brownies. Like a drunk barefoot contessa..wait, she was drunk in a few episodes..so yah, maybe like her.

He just happened to release his new cookbook Whip It Up! which is just as colourful and hilarious as his blog. And listen, I’m not blowing smoke up his ass just because, I actually DO like the book! The recipes are super easy to make, so it’s a good book to have around when you literally want to whip up something delicious without a big fuss.

I am joining his blog tour with this recipe of a Nutella Brownie Tart (YAAASS) and I added a little personal touch to it; coffee salt! Yep, I ground some fresh coffee by hand (cuz I’m super hipster like that) and mixed it with flaky sea salt – SO GOOD. The combo is great; rich and sweet with a touch of salty and bitter (from the coffee).

Get your apron on and let’s whip it out..eer..up!

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Buttermilk Pancakes with Caramelized White Chocolate and Gluhwein Jam

October 14, 2015

Buttermilk Pancakes with Caramelized White Chocolate and Gluhwein Jam

Buttermilk Pancakes with Caramelized White Chocolate and Gluhwein Jam

Buttermilk Pancakes with Caramelized White Chocolate and Gluhwein Jam

Buttermilk Pancakes with Caramelized White Chocolate and Gluhwein Jam

You guys, this little treat will have you go bonkers for brunch. Love me some good ol’ pancakes, but you know what I love even more? Spreading them with insanity haha which is also known as caramelized white chocolate, yep, white chocolate. When was the last time you spread chocolate? Oh what about gluhweim (german-style mulled wine) jam? Yeah, see what I mean?

Caramelized white chocolate is actually easy to make and it yields a great tasting treat (thank you David Lebovitz); when warm it can be spread on almost anything, and I mean anything! (toast, cakes, cookies, you name it), and when it cools down and hardens, you can eat it as is and it tastes super nutty and buttery. Now for the gluhweim, that’s traditionally a winter thing, but heck, weather here is already chilly and rainy, so I’m fast forwarding a season to get this brew going – this jam has anise, cinnamon, red wine, and orange so it’s the perfect treat to get cozy at home.

I made this recipe for the guys at Kendall Jackson wines and you can get the whole scoop and step-by-step on their blog. If you are not able to get the same wine posted there, just remember to use a bold red wine that will stand the aromatics used in the jam.

If you have any questions about the recipe or the method to make the jam or the white chocolate, let me know in the comments and I’ll be happy to guide you, seriously, give it a go! Oh and don’t just think this can be made for brunch, I think it can also be made as dessert after dinner, because, breakfast for dinner is how adults do it :P haha I’ma rite?!

Enjoy!

Buttermilk Pancakes with Caramelized White Chocolate and Gluhwein Jam

Recipe created in partnership with JK Wines. All views my own.

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Rustic Brandy, Chocolate, and Apple Flourless Cake

October 7, 2015

Rustic Brandy, Chocolate, and Apple Flourless Cake

Rustic Brandy, Chocolate, and Apple Flourless Cake

Ok so I originally hadn’t intent to post this recipe, but since you guys gave it so much love on Instagram, I think it deserves a blog post of its own.

I made this cake for a -secret, soon to come- video project and it was more for the behind the scenes of the blog. It’s one of those recipes that only needs a few ingredients to whip together and turns out amazing every time; super rich and fudge-y. The look of this cake is super rustic and somewhat wonky, which is also why I love it – me loving all things rustic and gnarly haha.

You can swap the booze for calvados (fancy french apple brandy) or even pernod. I was gonna use pears instead, but right now the market is full of so many pretty varieties of apples, I couldn’t resist. OH on that note, since it was a “behind the scenes” cake, I only took a couple photos of it, sorry!! But trust me! It’s DAMN GOOD.

And may I add that this cake may be your salvation for thanksgiving *wink wink* Let’s bake it!

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