Cherry Cheesecake Cream Ale Bread.

Cherry Cheesecake Cream Ale Bread.

With my latest beer recipe, Cherry Cheesecake Cream Ale, I added 1 kg of cherries into secondary fermentation to infuse my beer with cherry flavour. Most people throw that out but I just can’t. So, I ‘harvested’ them from my carboy and saved them for later use. I’m so glad I did because this Cherry Cheesecake Cream Ale Bread was a huge success! My family loved it!

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Hopped White Lady

Hopped White Lady

It's spring, finally, which means we should be seeing flowers and tree buds and animals being all frisky real soon. Here in Ontario, that hasn't happened quite yet, but it's going to. I just checked the weather. I can't be wrong! In the meantime, my blogger friends and I have another edition (flower themed!) of Connecting Over Cocktails that'll help you wait for spring to take over winter entirely! Naturally, I chose my favourite flower, hops! 

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Sardine Pan Bagnat

Sardine Pan Bagnat

Today's post comes from my good friend Jen from Mud On Her Boots. We decided a little while ago to do a mini series on everyone's favorite canned fish, Sardines. You can find my recipe over on her site, HERE. One of the things I love about Jen is her sense of humour. She's witty, dry, and sensible. I like it! I first met her last year at Food Bloggers of Canada's conference and we've been friends since. She loves all things simple, clean eats, and homemade. Just look at her homemade lip balm! Check out her site and follow her on Twitter, Facebook, Instagram, and Pinterest

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Chipotle and Blueberry Sweet Potato Hash

Chipotle and Blueberry Sweet Potato Hash

I have, to be honest, this week has been a bit overwhelming. I think I’ve tried to write this post 2-3 times and each time I just keep deleting and restarting. I’m actually surprised I've got this far and haven't begun again. I’ll blame my lousy mood and writer's block on the weather because, well, that’s easier than being honest. We all know that avoidance, distraction, and not talking about stuff is the healthiest way to live, right? (Please read my sarcasm) Ugh, I need a vacation! This week has definitely been a downer, for multiple reasons, which is why, I think, I needed to make this Chipotle and Blueberry Sweet Potato Hash. 

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Spaghetti Squash Stuffed with a Lemon Thyme Mushroom Filling

Spaghetti Squash Stuffed with a Lemon Thyme Mushroom Filling

Back in October, I attended the Food Bloggers of Canada conference in Toronto, ON. One of the highlights for me was the food photography course.  I learned so much about the technical side of photography, but more importantly I learned the importance of composition. The instructor was Dennis Prescott of the wildly popular Instagram account Dennis the Prescott and dennistheprescott.com. He’s an unbelievably talented food photographer and stylist. If his pictures are as good as his recipes, it's safe to assume his food is delicious.

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Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

Every Christmas my mom would bring out special Christmas mugs. They were decorated with reindeer, snow flakes and Angels We Have Heard On High. I loved them. Each of them was special in its own right, but one stood out to me in particular. Every Christmas I’d enjoy drinking hot Chocolate from Santa’s big old jolly hollowed out head. His face would stare back at me as I wondered what he’d bring me on Christmas Eve. I swore then, and still do, that hot chocolate tasted better out of it than any other one. I just wish I still had it so I could do highly scientific research on this Peanut Butter Hot Chocolate recipe to confirm my suspicions. 

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Simple Raspberry Coulis

 Simple Raspberry Coulis

Simple Raspberry Coulis 

I’ve been making this Raspberry Coulis recipe since I was in college. I’ve carried it with me throughout my culinary career because 1. I love how simple and easy it is, 2. It tastes great and people love it. One of the reason why I think it’s so popular is it’s simplicity. I mean, there’s only two ingredients and you don’t even have to cook it! This leaves the raspberry flavour pure because they aren’t broken down through the cooking process. As I’ve continued to learn and grow as a chef I’ve learned, the hard way, that simple recipes are usually the most delicious and this is no exception. It’s as simple as blending them with icing sugar, straining them through a sieve, and this Raspberry Coulis is ready to serve, simple.

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Foamy Blanket Cocktail (Rum Nog Sour)

Foamy Blanket Cocktail (Rum Nog Sour)

Foamy Blanket Cocktail (Rum Nog Sour)

What’s your favourite Christmas movie? Mine is the claymation of Rudolf the Red-nose Reindeer. I’ve always liked that movie and I've found the message of inclusivity and anti-bullying to have new meaning for me throughout the years. One of my favourite memories growing up was watching it with my parents and sisters. We’d gather around our television with the gas fireplace on, eggnog in hand, and settle in for 45 minutes of Christmas bliss. This Foamy Blanket Cocktail is my homage to those memories.

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