We celebrated my dad’s birthday with this seemingly sophisticated, yet entirely unpretentious cake.
SPICY MAYO
Stuff about food and food-related stuff
Cocktail Chronicles: Moschatel Tonic
If you love light, refreshing summery cocktails then this one’s for you.
0.75oz Bombay Sapphire Gin
0.75oz St. Germain Elderflower liqueur
0.5oz Giffard Muroise Blackberry liqueur (substitute chambord if needed) 3-4 dashes orange bitters
splash of lemon juice
top with tonic water
in a mixing glass combine all ingredients except tonic and muroise. add ice and stir.
strain into a collins glass full of ice
top with tonic till almost full
pour muroise over top.
garnish with one lemon and one orange slice.
then drink. yum!!!
Cocktail Chronicles: Rum
Recently rum has risen the ranks in my drinking repetoire as it has a versatility very few spirits can convey. It can be made light, amber, dark, flavoured and spiced. As well it pairs with just about anything, especially in a Dark & Stormy. Yum!
I’ll go into more detail on how rum is made and such next week. As for now I’d like for you all to watch this little video on one of my favourite rums, Gosling’s Black Seal. In my opinion by far the best dollar for dollar rum you can buy.
Cocktail of the Week: Details »
The Cocktail Chronicles: Malted Scotch
Subject: Cocktail Chronicles: Malted Scotch Production
Hello everyone,
Welcome to round 3 of the Cocktail Chronicles.
This week I’m going to focus on how Malted Scotch is prepared for distillation.
Bread Pudding
It’s a bit unusual for me to have bread in the cupboard long enough to get stale. If you’re looking at an old chunk of Calabrese and French toast doesn’t tickle your fancy, perhaps this tasty, comforting bread pudding will do the trick.
A Single Jar of Jam
I usually leave the grocery store with at least one food item I have insufficient time or interest to prepare. I often buy out of aesthetic appreciation or out of some half-hearted commitment to eating healthier foods. A piece of fresh fish might end up in the freezer before I get around to cooking it. I may eat a few blueberries or strawberries and leave the rest in the fridge on some palliative care type shit — I observe with cool indifference as they shrivel and die. Looking at a container of organic strawberries, I resolved not to let these go to waste!
Compound Butter
The first nights of frost touched up most of the herbs and flowers but I did manage to salvage some lemon thyme and chives. I put together a compound butter of chives and chili to finish off a perfect piece of sole!
Couscous and Chic Pea Salad
I harvested the last couple delicate and still tiny zucchinis from my mom’s garden and they star in this super easy salad.
Wild Boar Hocks
Braised Boar Hocks
Seduced by these exotic-sounding chunks of meat at the Farmer’s Market, I scoured the interweb for a suitable recipe. In the absence of any solid leads, I decided to try a variation on my previous braising projects.
old fashioned way for an old fashioned drink
