What do you serve with ham? Growing up in rural Ontario the pat answer was always: scalloped potatoes, green Jello-O with coconut sprinkles, white gummy rolls (of the Pilsbury variety) and little glassed filled tomato juice. If your bored with bird, and are thinking ham, roasted winter vegetables are a great side dish, and a better alternative to green Jello-O and gummy rolls. These flavourful vegetables also go well with roast beef or lamb.

A great way to clean out the crisper, a variety of legumes can be used.

Ingredients

• baby red potatoes (6)
• yams (2)
• baby carrots (1/2 bag)
• parsnips (4)
• celery root
• pears (2)
• turnip (1/2 cup)
• butter
• olive oil
• seasonings

Directions

Peal and chop four different kinds of vegetables using the list above - a good combination is potatoes, parsnips, carrots, and yams. Make about 1 1/2 to 2 cups of each - depending on the size of your pan. A 9 x 13 glass pyrex will feed a party of 10.

The most important ingredient is the pears. Wash and cube them but make sure to leave the skin on so they don’t go mushy.

Combine a 1/3 cup of melted butter with 1/3 cup of olive oil (the amount will vary depending on the quantity of vegetables you’re making) and pour over vegetables, coating them before baking. Season with sea salt and pepper. If you have Garamasala (blend of Indian spices) lightly sprinkle this over the vegetables before roasting.

Cook for 1 hour and 15 minutes at 375 degrees F.

This dish can be made in advance and reheated. It also freezes well and can be reheated in a frying pan with a dollop of butter.

Cheers,

Julie

PS - Thank you to Jean Smart for today’s recipe and amazing ham dinner.

Merry Christmas Cottagers. I wish I was the one who wrote those words in the sand, but alas I am sitting in my office in Vancouver living vicariously through my friends’ emails from Hawaii. Living on the west coast, most folks either head to Mexico, or Hawaii, to escape the cold. Lucky for those of us staying home, the weather here is warm and sunny.

I would like to take a moment to thank all those great women out there who make Christmas so special and memorable for their families. It’s ironic that a fat man in a red suit gets all the credit, but for all the gals who have shopped, decorated, baked, entertained and will stay up until well past midnight tonight stuffing stocking and doing last minute wrapping, bless you.

Christmas is not an easy holiday. It’s only now I truly appreciate all my mom did for our family. Quite a feat considering she worked full time, had four kids and a husband who was rather “hands-off” so to speak. I was asking a friend, who has two teenagers, age 13 and 17, how they felt about Christmas. She said her kids are really traditional. They like doing the things they have always done. She wished they had established more of them when they were younger.

This helped me to realize that:

• buying a special ornament every year with the date on it, indicative of that year’s activities
• taking the kids to go buy a fresh Christmas tree decorating together as a family while listening to Christmas carols
• suffering through the torture of making shortbread
• getting our picture taken with Santa at Santa’s Breakfast
• opening one present on Christmas Eve
• fancy dress dinner in the dining room
• skiing over the Christmas holidays

Are important because these are our family’s traditions. They are what really makes Christmas -Christmas. These are the things, I’m told, that my children will remember. So no matter how tempting or envious I am of my friends hoping on a plane and spending Christmas on a white sandy beach, our traditions happen here in Vancouver. But going away after Christmas…..

I would love to hear about your family’s traditions - old or new.

And where ever you’re spending your Christmas holidays, may they be peaceful and beautiful.

Cheers,

Julie

If you want to show off this holiday season, or you’re looking for a great dessert without all the fuss, then this week’s recipe, Julie’s Black Forest cake, is definitely the way to go. I learned how to make this whilst working part-time in a German restaurant. A 16- year-old lowly dishwasher, I would often sneak into the hectic kitchen to watch the cooks turn out crispy golden schnitzels with rich mushroom sauces, steaks topped with crab sauce, but what captivated me the most, was their black forest cake. A huge hit at this restaurant, it’s easy to make and actually tastes better the second day. You can totally cheat and use prepared items like the chocolate pudding and cherry pie fill.

I shamelessly used it to woo my future husband. It worked. His only complaint is that we don’t have it often enough (cake that is). You can make this at the cabin as long as you have an electric mixer, or someone is going to have an awfully sore arm trying to whip the cream.

Ingredients:

• One chocolate cake mix (I use Betty Crocker or Duncan Hines - whatever is on sale)
• 3 eggs
• 1/3 cup of oil
• 1 1/3 cup water
• 500 ml whipping cream
• 1 tsp vanilla
• 2 - 3 tbsp white sugar
• 3 tbsp rum
• 1 can cherry pie fill
• Jello - chocolate pudding - 2 - 3 pudding cups

Directions

Prepare the cake mix as per the directions using three eggs, oil and water. Pour into two round cake pans - lined with parchment paper (it makes the cake much easier to get out of the pans). Bake at 350 F. for 35 minutes - stick a knife or toothpick in the centre - if it comes out clean the cakes are cooked. Let it cool for 30 minutes before assembling.

Prepare the whipping cream - Beat the cream on high until it forms peaks, and then add the sugar and vanilla- beat a little longer (1 minute) and refrigerate.

The trick with the cake is in the assembly. Take a large bread knife and cut each cake horizontally (you should end up with 4 rounds of cake)

Take one cake round and lay it on your serving plate. Spread chocolate pudding on the bottom layer (might need to use several pudding cups). Spoon 2 - 3 tbsp rum over the chocolate pudding. Lay another cake layer on top and spread enough pudding to cover the cake. Next spoon about 1/2 can of cherry pie fill covering up the chocolate pudding. Add another cake round. Make sure the cake is stable and not splitting apart before you add this next cake layer. Add the remaining cherry pie fill and cover it with whip cream. Add the last cake round and cover the whole cake (top and sides) with whip cream. If you want to get fancy and you have some cherry pie fill left over, you can put it in the centre at the top. You can also grate chocolate and spread the shavings on the top.

Once it’s assembled store in the fridge until you’re ready to serve. Note, not only is this a delicious dessert, it also makes a fabulous breakfast, that is if you have any left over.

If you’re cake does split apart whilst making it - don’t panic.  Whip cream can hide a multitude of sins. Make sure your bottom layer is flat and sits level on the plate. If the subsequent layers are oval - trim the centre so they lay flat.

If you’re friends want the recipe - just send them to www.CottageDaily.com.

Cheers,

Julie

If you’re heading to the cottage for the holidays and are taking a gang with you, here are some group activities to keep them amused and prevent you from getting cabin fever.

• Puzzles - Placing a puzzle on a side table is like putting out a bowl of potato chips. People will pick away at it until it is finished. It’s a great activity for any age group, but if your crowd is older, you might want to pick up a 500 piece puzzle.
• Gingerbread House - Do not attempt to make one from scratch! Costco, Superstore and any other retail outlet stock gingerbread house kits. They can be assembled in under 45 minutes and cost less than $10. Encourage your kids to get creative and host a prize for the best house. Not sure if they’ll have more fun building it or eating it.
• Movie fest - Invite your guests to bring their favourite DVD or video. Pop a bowl of popcorn and let the credits roll.
• Make your own Christmas movie. Make a documentary of your family’s holiday. Ask them to share their favourite memories of 2007, one thing they would like to do to change the world, and their wishes for 2008.
• Get outside and play in the snow, assuming you have snow of course. Pack the tobaggon, the foot warmers and a thermos of hot chocolate with a nip of Bailey’s and hit the slopes.
• Take along a yoga DVD and mat to the cabin. Try doing it first thing in the morning before anyone else is up. It’s a great way to stretch and centre yourself, especially if you’re holidaying with a large group.
• Board game tournaments - Break out the Scrabble or Monopoly board. If you are looking for something new, here are Amazon.com’s best sellers: Are You Smarter Than A 5th Grader, Apples to Apples, and Blokus Strategy Board Game. Play nice.

I always love to hear what you’re up to - so fire away and let us know how you plan on spending the holidays.

Cheers,

Julie

Every Christmas season I say the same thing, “I will not drink too much at our Christmas party.” Tis the season to make merry, and EggNog, like fruit, cake is right up there on my list of things to be avoided at all costs. But every year, at our annual Christmas bash, I join the long queue of guests waiting for a glass of eggnog. Over the course of the evening, I will stand in this line many times. Not because I like eggnog, I actually don’t. But calling this eggnog is really an injustice. It’s no ordinary concoction. This rich, creamy, velvety drink with the subtlest hints of cinnamon and nutmeg is really an elixir, inspired for the greater good. Much discussion takes place in the line-up about the substance’s ingredients, but the host keeps mum, refusing to give away any secrets regarding his much loved and coveted recipe.

Today, out of the blue, the recipe has landed on my desk; proving once again that Santa Clause really does exist. I am so thrilled to be able to share this Christmas cheer with you. I sincerely hope you enjoy it as much as I do. But be forewarned, it has the same effect on a person as electric jello. You will not know what hit you until it’s too late - and then it’s too late. So exercise extreme caution. DO NOT DRINK AND DRIVE. I have already made my travel arrangements for this year’s party, because I know, despite my best efforts, I will be standing in that queue faster than you can say, “Here comes Santa Clause,” waiting to for my cup of merriment.

This would make a great drink to make at the cottage to help ring in the new year, along with your creamy rich cheese fondue. Talk about decadent.

Absolutely Fabulous EggNog

In a large punch bowl combine:

• 4 litres of the best store bought eggnog you can find
• 1 quart of French vanilla ice cream (melted)
• 4 oz 151 Rum
• 4 oz dark rum
• 4 oz brandy
• 2 oz Bailey’s
• 2 oz Kahula
• Advil Headache tablets (reserve for the next day)

Stir well and top with a sprinkle of nutmeg and cinnamon.

Cheers,

Julie

After a frosty day of snowmobiling or cross-country skiing, cozying up to the fire and a rich cheese fondue seems like a perfect ending. Cheese fondue originated in Switzerland, but chocolate fondue was created in 1964 by Konrad Egli, a Swiss-born chef working in New York. Kinda like old world meets new. So today at Cottagedaily, we are bringing you the best of both worlds, Three-cheese fondue with Champagne and Toblerone dark chocolate honey-almond fondue. These are fun dishes to make with a gang of people, particularly if you plan on spending New Year’s eve at the cottage. The champagne will definitely not go to waste.

Three-Cheese Fondue with Champagne (Bon Appetit February 2001)

Ingredients

• 4 tsp cornstarch
• 1 tbsp fresh lemon juice
• 1 1/4 cups dry brut Champagne
• 1 large shallot
• 2 cups coarsely grated Gruyere cheese (about 7 ounces)
• 1 1/3 cup coarsely grated Emmenthal cheese (about 5 ounces)
• 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
• Generous pinch of ground nutmeg
• Pinch of ground white pepper
• 1 French-bread baguette, crust left on
• Cubes of apple and pear
• Roasted potatoes
• Julienne raw red bell peppers
• Blanched broccoli florets

Preparation

Stir cornstarch and lemon juice in a small bowl until cornstarch dissolves; set aside. Combine Champagne and shallots in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with cubed bread and other prepared foods and left over Champagne.

Makes 2 generous servings.

Toblerone Dark Chocolate Honey-Almond Fondue (Bon Appetit December 1997)

Ingredients

• 6 tbsp whipping cream
• 3 tbsp honey
• 2 3.52 ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
• 1 tbsp Kirsch (clear cherry brandy)
• 1/4 tsp almond extract
• Assorted fruit (whole strawberries, 1 inch think peeled banana, orange segments, large marshmellows, cubed angel food cake, cubed apple)

Preparation

Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in Kirsch and almond extract. Pour into fondue pot or bowl. Place on platter, surrounded with fruit. Serve with skewers.

Makes 4 to 6 servings.

If anyone has any other fondue suggestions or tips, I would love to hear from you.

Cheers,

Julie

PS - Tomorrow I am off to try snowshoeing with my buddy Lois from Natural Trekking - see Friday’s blog for details on our adventure in the mountains.

Forget the bowl of cold limp corn flakes, savour instead, warm golden pancakes, filled with melting chocolate chips, and marinated in sweet maple syrup. Now that the weather has turned colder, it’s time to warm up our breakfast.  Nothing tastes better than a thick buttery pancake, or a crisp English muffin, topped with Canadian bacon and creamy hollandaise sauce. Guaranteed to keep you warm on cold fall mornings.

Today’s recipes will get even the deepest sleepers out of bed, as the tantalizing aroma from the chocolate chip pancakes wafts through your cottage. How do I know? They come from the Fabulous Fairholme Breakfasts & Brunches cookbook, perfected by the inn-keeper herself, Sylvia Main.

This stunning victorian Hotel, located in Victoria, B.C., was recently named Top 10 City Hotels by Sunset Magazine; recommended by Conde Nast Johansens 2007, and the 2006 Grand Award Winner and Canadian Best Bed and Breakfast of the year. Wow. Not only is this a great place to sleep, it’s also a great place to eat.

Main explained during a recent telephone interview, all of the recipes in the book have been tested 1,000s of times. This is one of those cookbooks you want to have at least one copy of, preferably two - one for home and one for the cottage.

As we get closer to Christmas, we will be featuring the Manor’s brunches, great because they can be made in advance. And scones, heavenly white chocolate cranberry orange scones. A decadent treat when served with piping hot chocolate for the apres skiing, skating or snowshoeing crowd.

If you can’t wait for the recipes on CottageDaily.com, you can go to their website and buy the book online.

Blueberry Pancakes (I use chocolate chips instead of blueberries when they’re not in season - 1/2 -3/4 cup chipits)

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp sugar
• pinch salt
• 2 large eggs, lightly beaten
• zest 1 large lemon or orange
• 3 cups buttermilk
• 4 tbsp unsalted butter melted
• 1 cup fresh or frozen blueberries
• maple syrup

Preheat griddle or skillet on medium heat.

Sift together flour, baking powder, baking soda, sugar and salt in a bowl. Stir until thoroughly mixed and make a well in the centre. In a separate bowl, whisk together eggs, lemon or orange zest, buttermilk and melted butter. Pour mixture into the centre of the well and gently fold together. The batter should have a pebbly or slightly lumpy consistency.

Coat the griddle with vegetable oil. Pour about 1/2 cup batter onto the heated griddle, about 2″ apart. Scatter 8 to 10 blueberries (or chocolate chips) on top of each pancake. When the bubbles begin to appear on top, carefully flip over each pancake and continue to cook until golden brown.

Sprinkle with powdered sugar and serve warm with maple syrup and butter.

Fairholme’s Eggs Benedict

Blender Hollandaise Sauce (this is soo easy to make and it turns out perfectly every time)

• 3 egg yolks
• 2 tbsp lemon juice
• pinch cayenne
• 1/4 tsp salt
• 3/4 butter

Melt butter in microwave. Place egg yolks, lemon juice, cayenne and salt in blender and turn on high for about 10 minutes.

With blender running, pour the melted butter into the egg mixture in a slow steady stream.

Allow the butter to fully incorporate and blend for 30 more seconds. The sauce should be light, creamy and smooth. Serve immediately.

• 8 large poached eggs
• 4 English muffins
• 8 slices Canadian bacon
• 8 slices tomato
• 2 tbsp chives or parsley, finely chopped
• cayenne
• butter

Poached Eggs

Fill a skillet almost to the brim with cold water. Bring water to boil over high heat and reduce to medium or gentle simmer. Crack eggs one at a time into a small teacup. Pour each egg slowly into the gently simmering water. Allow the whites to start coagulating before dropping in the entire egg. Bring the water back up to temperature between each egg.

Allow eggs to lightly simmer in poaching water for 2 1/2 - 3 minutes or until whites are completely cooked. Remove each egg with a slotted spoon and drain excess liquid.

Putting it all Together

Lightly toast and butter English muffins, keep warm in oven. Heat Canadian bacon in skillet with a little butter, do not brown. Place in oven with English muffins.

Place English muffins on plate. Top with Canadian bacon, tomato slice and poached egg. Pour 1-2 tablespoons Hollandaise Sauce over each egg. Garnish with chopped herbs and a pinch of cayenne.

Thank you, Sylvia for sharing these delectable recipes with us. If the making them seems a little daunting, why not take a short cut. Simply book yourself into Fairholme Manor and dial “O” for room service.

Cheers,

Julie

Today’s recipe, chicken, beef and shrimp satay with peanut sauce, makes a great appetizer or meal, especially when served with an icy cold beer and a crusty bread (for mopping up the sauce).  They’re also a nice accompaniment to a caesar salad.

I’m going to serve them at my husband’s 40th birthday party this weekend. Satay’s are a good, but tricky appetizer. There is just enough meat to make it worth the struggle, but juggling a skewer on a cocktail plate can be a bit trying. The trick is to pack the meat to one end so it is easier to remove and make sure there are lots of napkins to catch the drips. It’s also important to soak your skewers for at least 30 minutes.

Today’s recipe was inspired by Cottage Life’s Summer Weekend Cookbook. But the recipe listed below comes from Epicurious.com.’s readers review.

Try it out and let me know what you think. The peanut sauce, from the summer vegetable rolls, got rave reviews. I quadrupled the amount from the original because I am serving a large crowd. The satays will feed eight so I will likely triple this one as well.

I hope it works. If not there are always the meatballs to fall back on, see Yummy Easy Peasy Appetizers for sweet and sour meatballs.

Peanut Sauce

12 tablespoons finely chopped onion
4 small garlic clove, minced
3 teaspoon dried hot red pepper flakes
4 teaspoon vegetable oil
12 tablespoons water
4 tablespoon creamy peanut butter
4 tablespoon hoisin sauce
4 teaspoon tomato paste
3 teaspoon sugar

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

For Saté:
½ cup teriyaki sauce

¼ cup soy sauce

¼ cup hoisin sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 ½ tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 ¼ pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips

1 ¼ pounds beef skirt steak, cut into 3×1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips

36 (about) bamboo skewers, soaked in water 30 minutes

Banana leaves or ornamental kale

Lime slices

For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour. Do not marinade any longer - it will reduce the meat to mush.

Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.

Cheers,

Julie

If you are looking for a fun and easy craft to make with your children this weekend, caramel apples might just do the trick.

We made them this morning. The hardest part, next to peeling the wrappers off the caramels, is keeping them out of your kids’ and husband’s mouths.

All you need is:

• a one bag of Kraft Caramels -it actually comes with the sticks

• 5 granny smith apples

• 2 tbsp of cream

Directions:

Wash and dry the apples and insert wooden sticks in their core.

Unwrap all the caramels, placing them in a small pot, with 2 tbsp of cream. Heat on medium to low heat and stir until all the caramels are melted. Dip the apples in the caramel sauce until they are evenly coated. Scrap any excess off the bottom and place on a piece of wax or parchment paper. Cool and serve.

The kids can also roll them in chopped pecans or shredded coconut or decorate them with sprinkles. From start to finish it takes about 15 minutes.

Cheers

Julie

U-Brew

There are two ways to make beer. The first, and arguably the easiest, involves going to a “u-brew” store where everything is provided. U-Brews were really popular in the mid-nineties, but few remain in operation today. Some of the reasons for their decline are due to high operation costs and strict government regulations.

For first time brewers, this is a good place to start. You simply call ahead to book your brew time, when you arrive, everything is setup and ready to go. You decide what kind of beer you want to make, and yes, they do carry popular brands like Canadian and Coors Lite. The staff will guide you with your selection and step you through the whole process.

The first phase takes about 90 minutes. The second phase (2 weeks later) is the bottling phase, and requires an additional 90 minutes. You will end up with approximately 135 - 140 bottles of beer. The average cost per bottle is $0.74 -$1.00.

Home Brew

The second way to make beer is definitely more complicated, and will require a lot more effort on your part. It can be broken down into three main events: brewing, fermentation and bottling
Getting Started

The brewing process requires the following equipment:

1. 20 qt. brew pot made of stainless steel or enamel-coated metal. Do not use aluminum or a chipped enamel pot - it will cause the beer to taste funny.
2. large stirring spoon (non wood)
3. tablespoon
4. glass measuring cup
5. 12 oz glass jar
6. primary fermentor (purchase from homebrew store)
7. airlock and stopper (homebrew store)
8. sanitizer (restaurant bleach)
9. stick on thermometer
10. plastic hose
11. bottling bucket
12. bottles
13. bottle brush
14. bottle capper (if glass bottles used)
15. small bowl
16. saucepan
17. rubber spatula
18. oven mitts

Next, you need to select your mix, this can be purchased at a homebrew store and will contain all the ingredients needed to brew a particular style of beer. The kit consists of malt extract, yeast, and hops.

Sterilize Everything

The first and most important step in the brewing process is to clean and sanitize everything.

The next step is to create the wort. Wort is the sweet, amber liquid extracted from malted barley that the yeast will later ferment into beer. The primary fermentation process takes about 5 days to complete.

The next phase involves bottling and secondary fermentation and takes 10 - 14 days. Every step along the way requires very careful preparation and handling so the beer does not become contaminated.

According to Dan Small, owner of Dan’s Homebrewing Supplies, bottling is definitely the drudgery of beer making. A lot of people use kegs instead of bottles. The upfront costs are higher, but it saves a lot of time and energy in long run.

Costs

Homebrewing equipment costs approx. $60, and the ingredients range from $20 - $30 depending on the beer. If you’re re -using glass bottles, a capper is required and costs $20. One kit will make 60 regular bottles, costing on average $0.40 a bottle. This excludes start-up costs. There is money to be saved by brewing your own beer, but it is a time consuming hobby.

Kegs

While the upfront costs to use kegs are higher, roughly $300 for set up including a CO2 tank, you will save a lot of time in the long run. One kit will produce 42 litres of beer which can be split into two kegs. You will need a beer fridge to store the keg, or you can purchase one from Kegs to Go, see Tuesday’s blog, No Ordinary Beer Fridge.

While beer sold in the store is definitely more expensive, it does free up my time to devote to more worthwhile activities, like drinking it, and enjoying it with my neighbors.

Tomorrow is Beer Can Chicken.

Cheers,

Julie

PS If you would like a step-by-step guide to brewing beer, visit these sites:

www.howtobrew.com and www.soyouwanna.com/site/syws/makebeer/makebeer.html