Recipes

Cranberry Ginger Gin Fizz

November 17th, 2021

Ingredients:

• 2 oz Cranberry Ginger Gin (see recipe below)
• 1 oz lemon juice, freshly squeezed
• 3/4 oz simple syrup
• 1 egg white
• Sparkling water to top

Instructions:

• Add the gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds. Add 3 or 4 ice cubes and shake vigorously until well chilled. Double-strain into a chilled Collins glass and top with sparkling water.

Cranberry Ginger Gin

Ingredients:

• 1 cup cranberries, fresh
• 1 tbsp ginger, sliced
• 1 lime, zested
• 2 cups of gin

Instructions:

• Pulse together the cranberries, ginger and lime zest. Pour into a large jar and let age for 1-3 days. Strain and keep refrigerated.

Goat Cheese Truffles

November 17th, 2021

Ingredients:

• 1 cup shelled pistachios
• 9 oz fresh Milner Valley chevre (goat cheese)
• 24 seedless red or green grapes

Instructions:

• To roast the nuts, preheat the oven to 350F. Spread the pistachios on an ungreased baking sheet and roast in the oven for 8-10 minutes. Remove from the oven and allow to cool. In a small food processor, process the toasted pistachios until finely chopped, but not powdered. Set aside in a small bowl.
• Put about 2 tsp of chevre in the palm of your hand, flatten into a disk and place a grape on top. Fold the cheese over the grape and roll it to completely cover the grape in the cheese. Place it on a baking sheet. Repeat this process until all of the grapes are covered or you run out of cheese.
• Set the baking sheet with the grapes in the refrigerator, uncovered, for about 15 minutes to firm them up. Then, roll the cheese-coated grapes in the chopped pistachios until they are coated. Return them to the refrigerator until you are ready to serve them/ They will keep, covered with plastic wrap, for about 4 days

Marinated Christmas Cheese

November 17th, 2021

Ingredients:

• 1/2 lb sharp cheddar cheese, cut into cubes
• 1 brick cream cheese
• 1/2 cup extra virgin olive oil
• 1/2 cup aged sherry vinegar
• 2 tsp honey
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper
• 2 green onions, thinly sliced
• 2 fresh garlic cloves, minced
• 3 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 x 14oz jar roasted red peppers, drained and chopped

Instructions:

• Place the cheese in a large container with a lid, alternating the cheese pieces so it looks nice. In a bowl, whisk together olive oil, vinegar, honey, basil, oregano, salt, pepper, green onions, garlic, basil, parsley and dill. Stir in the chopped red peppers. Pour the marinade over the cheese. Refrigerate at least 4 hours or overnight. Serve with crackers.

Hot Buttered Rum Base

By Angie Quaale

November 10th, 2021

Ingredients:

• 1 cup salted butter at room temperature
• 1 cup dark brown sugar
• Zest of 1 orange
• 1/4 cup of honey
• 1/4 cup of maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp each of ground cloves, nutmeg and allspice
• A generous pinch of salt

Instructions:

• Blend until smooth, refrigerate until ready to use.
• For the cocktail: add 2 tbsp of the spiced butter mixture to a coffee mug. Pour 2 oz of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with a cinnamon stick, a fresh orange slice and serve.

Vegan Irish Cream

By Chef Tessa Turcotte-Novosedlik

November 10th, 2021

Ingredients:

• 1 can coconut cream
• 1/2 can coconut milk
• 1 cup unsweetened chocolate almond milk
• 1/2 cup Lakanto Golden Monkfruit Sweetener or coconut sugar
• 1 tbsp espresso powder
• 1 cup of your favourite Irish Whiskey (to taste)
• Pinch of salt

Instructions:

• Ina medium or large pot, combine the cans of coconut milk with the almond milk and whisk
• Next, whisk in the sweetener and espresso powder. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly
• Remove from the heat, add a pinch of salt and finally the whiskey
• Allow the mixture to cool and add more whiskey if you want it stronger
• This stores well for up to 7 days in the refrigerator, in a sealed jar. Delicious served over ice or with coffee. Shake before using.

Fig & Vanilla Infused Whiskey

By Chef Tessa Turcotte-Novosedlik

November 10th, 2021

Ingredients:

• 1 x 26 oz bottle of Jack Daniels or Makers Mark
• 12 dried figs, cut in half
• 2 whole vanilla beans, split 
• 1 tsp of best quality ground cinnamon

Instructions:

• Steep for 8 weeks in a pantry or cool place
• This Whiskey is best served on it's own, over lots of ice!