Recipes

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!

Orange-cello

By Chef Tessa Turcotte-Novosedlik

November 10th, 2021

Ingredients:

• 5 oranges
• 2 cups of vodka
• 1 3/4 cup water
• 1 cup sugar

Instructions:

• Using a vegetable peeler, remove the peel from the oranges, ensuring to remove as much of the white pith from the peel as possible
• Steep the orange peels in the vodka for 4 days
• On the 4th day, prepare the syrup by placing the sugar and water into a small pot over high heat. Bring to a boil and cook for 2 minutes. Remove from heat, pour overtop the steeped vodka and strain. Allow to cool and refrigerate.

Cranberry Ginger Gin

By Chef Tessa Turcotte-Novosedlik

November 10th, 2021

Ingredients:

• 1 cup cranberries, fresh
• 1 tbsp ginger, slice
• 1 lime, zested
• 2 cups Gin

Instructions:

• In a food processor, pulse together the cranberries, ginger and lime. Add to a large jar, then pour atop the gin. Age for 1-3 days, then strain and keep refrigerated