Whiskey Alexander

When it comes to dessert, I’d much rather have a glass of wine with a bit of cheese than a piece of cake.  If I’m feeling fancy, we might even make cocktails instead.  You know I love whiskey and whiskey-based cocktails and this is one of my favourites.  It’s a variation on a Brandy Alexander, made with whiskey, crème de cacao, vanilla, cream and nutmeg.  I love to entertain with this recipe.  It’s wintery and sweet, and with a touch of nutmeg, perfect for the holidays or just dessert on a Friday night.  Choose a good quality whiskey, but one that’s not too expensive.  I like to use a local whiskey from Leopold Bros, but if that’s not available, Tullamore D.E.W.  – a subtle and smooth Irish whiskey (for only about $30 USD a bottle) – is a great alternative. Continue reading “Whiskey Alexander”

Cardamom Orange Cake

On Sundays we often drive into the city to have dinner with my parents.  They still live in my childhood home in the charming neighborhood where I grew up.  I love that my children now play in my old bedroom and in the garden where I once planted flowers.   My brother selects the wine for our dinners, and I always bring dessert.  I’m lucky to have this outlet with which to dispense and disperse all of the sweets I like to make, otherwise my husband and I would be terribly fat!  This past Sunday morning we woke very late.  The sunlight that normally streams through our bedroom window and falls in a band of warmth across the bed was completely eclipsed by thick, cold November storm clouds. Continue reading “Cardamom Orange Cake”

Brown Butter Carrot Cupcakes

The feasts before the feast

Happy November!  I love these few weeks between Halloween and Thanksgiving when the anticipation of the holidays begins to build from a mild hum to a full-blown roar.  November is, quite possibly, the month in which I spend the most time in the kitchen, and that couldn’t make me happier.  My thoughts of food start to shift from pumpkin-spice everything in October, to warm and wintery and extravagant meals, fit for a king.  In our house, Thanksgiving recipe-testing begins and the menu starts to take shape.  Over the next few weeks, we’ll have many “mini-feasts” as I test and try out new recipes and new combinations before finalizing the Thanksgiving menu.  November is the month of feast after feast. Continue reading “Brown Butter Carrot Cupcakes”

Maple-Cinnamon Sweet Potatoes

L’opéra d’automne

The lake is changing quickly these days.  Fall has stepped firmly into the spotlight .  I always say, Fall arrives as a whisper.  She is the Prima Donna of a grand opera.  She arrives quietly through the back door and slips into her dressing room with nothing more than the rustle of her petticoats.  In the theatre there’s a whisper of her presence, a rumor, an electricity in the air, and though no one has seen her, she is felt by everyone.  She keeps it that way for a while, perhaps only for her own vain amusement, as Prima Donnas are known to do.   She works on her own time, at her own pace, primping and prepping behind the scenes, and everyone follows suit.  No one dares to question her punctuality as she waits in hushed wings, keeping her presence secret until she, and only she, is ready to step onto the stage.  Her grand entrance is a crescendo of gold and bronze and brilliance and luster as she arranges herself in the centre of everything and all eyes fall upon her.  Though she had been there all along, the audience watches in awe and stunned silence as the music begins to swell.   Continue reading “Maple-Cinnamon Sweet Potatoes”

A French-Inspired Fall Feast

We live just on the edge of a forested wetland comprised of several little lakes and ponds that extend out from the main river like leaves from a branch.  I like to start my day there in that quiet oasis, walking among the trees and along the shores of the lakes.  For me it’s a form of “Forest Bathing” which, if you’re not familiar with traditional Japanese medicine, is a therapy based on the principle that the beneficial organic compounds released by the trees and vegetation are absorbed into our bodies when we walk through the forest.  The benefits of literally “taking in the forest” include Continue reading “A French-Inspired Fall Feast”