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Mixed fresh fruit such as chopped strawberries, blueberries and raspberries
1 tsp (5 mL) honey
1/2 cup (125 mL) Merlot
1 oz Grand Marnier
Soda water
Twist of lemon
Place the fruit in the bottom of a highball glass with honey and muddle. Add ice, then wine and Grand Marnier, stirring to mix. Top with soda and twist of lemon.
Recipe by Brandon Boone
By Brandon Boone
1 oz Chambord vodka
Champagne
1 Blackberry
In a rocks glass filled with ice, pour in vodka. Fill glass with Champagne and garnish with a blackberry and serve.
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup chilled unsalted butter, cut into equal pieces
1/4 cup ice cold water
1/2 teaspoon salt
Measure the flour into the processor. Add the unsalted butter and salt. Pulse three times with three counts per pulse to lightly mix the ingredients. With the motor running, add ice water and process until the dough starts to get crumbly. Don’t wait until it is a big clump or it will be way too wet and will turn out tough. Remove the dough and gather it into a ball. Wrap in wax paper or plastic wrap and chill it 30 minutes to an hour in the refrigerator. When nicely chilled, roll out dough on a lightly floured surface to desired size.
By Miles Thatcher
While we wait for the cold weather to finally break, a lot of people looking for warmth find it in foods ranging from stews and soups to chilies and casseroles. For me, I find refuge in pie. I’m not sure why I do—maybe because the aroma wafting out of the oven fills me with the same sense of comfort that others get from different dishes. Or maybe it’s because they’re simply delicious. No matter what the reason, once you get into the groove of pie-making, sweet or savoury, soon everything you spy at the supermarket will start to look even better encased in flaky golden-brown pastry.
You might be thinking that pie-making is a difficult and time-consuming process and, in some cases, it can be. But the following recipes are ones that a novice in the pastry arts will be quick to master. To make prep even more simple, we’ve let you off the hook from making your own pastry dough, but if you’ve got the time or inclination, check out Flavours website for our recipe for the perfect food-processor dough that will work in any of following dishes. If you’re eyeing the Mandarin Orange Meringue Pie recipe already (and with good reason), here’s a tip to ensure your meringue looks like it could be on the cover of a food magazine: place the meringue on the pie while the filling is nice and hot. This will stop it from “weeping” or shrinking from the sides as it bakes. Now let’s get started!
By Colin McAllister & Justin Ryan
We can fix anything—it’s as simple as that.
Aye, and it’s a task we relish! Sometimes our re-branding exercises involve incredibly complex manoeuvers, whereas other times they are simple procedures that bring spaces alive with maximum results for minimum investment.
Take this week’s design crime: the needy abode of Dave and Lisa, two seriously style-free offenders. But before we examine the minutiae of our decorative spell, let’s go past tense and consider what our homeowners had, ahem, “achieved” as they struggled to furnish their space in a bright, uplifting manner. And be under no illusion—the assembly of furniture depicted in our “before” shot wasn’t inexpensive. In fact the sofa alone cost several thousand dollars. And as for that giant television? Let’s not even go there. Which all goes to prove that dishing out loads of dollars isn’t foolproof protection against bad taste. Sorry Dave and Lisa, please believe us: we only chastise in a caring, protective, almost brotherly, “let us make it better” type of way.
Practical criticisms aside, righting wrongs chez D and L was an absolute pleasure. This lovely couple, you see, makes an adorable and stoic partnership. Dave is a no-nonsense, hardworking Canadian who simply wants what’s best for his partner. And Lisa is a cute-as-pie princess who looks for the entire world like she’s just stepped out of a Hallmark greeting card. They just didn’t have a clue about decor.
Hey, we love our job: transforming ordinary houses into extraordinary homes for wonderful folks. That, after all, is what we do best. And we always pledge to do it appropriately, to reflect our client’s taste. Like a pair of heat-seeking missiles in slingbacks, we jiggled and wiggled our way through an undeniably gloomy living room and ended up in a beautiful world where the sun always shines.
TO FAIL TO PLAN IS TO PLAN TO FAIL Ahead of any major design project, please heed our maxim. Analyze your plans and figure out what works best in your space. Consider daylight, floor plan, budget and materials. Here’s a tip, too—have a contingency fund of around 10 per cent is a wise move as costs can easily escalate and the last thing you want is to run out of money before you‘ve even finished. Assembling a mood board makes sound sense, too; scan magazines, clip pictures from product brochures and get your hands on as many samples as you can before flexing your credit card. Consider paint colours in the project space and look at these under both natural and electric light; you’d be amazed how shades appear to change by day or night. Better to be absolutely sure before kicking off your project that you are 100 per cent committed to your plans! (Continued )
WALL COLOUR Simple whisper grey, as a cool background colour, allows for limited drama elsewhere. Always keep in mind the the three “Ps”: preparation, preparation and preparation. Smoothing wall surfaces before painting will increase the professional feel of your project. Also remember to avoid paint with sheen if you have stubborn surface imperfections. Matte paint will help disguise minor lumps and bumps so go to this as first choice. Shine, on the other hand, will only serve to highlight imperfections. As far as colour is concerned, we find it better, generally, to avoid making schemes too complex by interfacing opposing primary colours. Better to anchor everything with a first-choice bold tone, and then control everything else thereafter. Cool soft greys and “default mechanism” whites are no-nonsense foils for big, overt decorating decisions like this primary yellow accent.
FLOORING Connecting, as this room does, to a nearby kitchen, we used the same flooring in both zones. Doing this increases the feeling of “flow” and makes both areas seem larger. It avoids threshold bars, which are a total red flag for us. Warm underfoot and resilient to scuffs and wear, this lacquered honey-toned lumber adds visual warmth to what is essentially, short of the sofa and artwork, a monochromatic scheme. Tip: When renovating, invest in permanent features such as flooring that will remain perfect for years to come. These “big ticket” items should be relatively neutral so that subsequent schemes can be arranged around them without clashing or fussing.
WINDOW DRESSING To evoke the dreamy feel of New England-type shutters (without the associated spend) we opted for Venetian wood-look blinds in a crisp, white finish. For a similar product try Rona, which carries blinds in a host of sizes and colours to suit your scheme. Tip: When measuring blinds, always size into the window for a slicker and more streamlined look. Blinds that sit outside the window frame are more likely to blow in the wind and look untidy.
SOFA Yup, it’s yellow. And why not? For too long our world has languished in “greige” (grey and beige) mediocrity, but we hope to change all that. So let the sunshine in as we brighten Canada’s decorating landscape one gloomy room at a time! After assessing proportions (the previous sofa devoured far too much real estate) we scaled back slightly, specified fabric, sketched a simple L-shaped design and set our trusty upholsterer to the task of creating this comfy lovely. While you might think custom work would be expensive, it often turns out to be around the same price as an off-the-shelf kit. Plus, you get to tailor your upholstery ideals to your own particular space. Tip: By following the custom route you can choose the type of filling that’s inserted within cushions; we find that foam, wrapped in feather, is a perfect comfy combo. Simply speak to your upholsterer to work out what’s best for you.
ROCK WALL With Lisa’s fondness for things bright and bubbly attended to, we decreed it only fair to give Dave a little of what he fancied. His love of masculine pursuits and the great outdoors led us to consider a bloke-friendly rock tile that’s actually surprisingly easy to install. Hanging on pre-fixed batons, this tactile treat is a dramatic cornerstone in an exciting and thoroughly rebranded space. What’s more, it’s available in a host of gorgeous looks to suit your scheme. In previous projects we’ve used softer colours and creamy terracotta shades but, to add real drama, this grey solution was absolutely perfect for our clients.
TV AND FIREPLACE If a job’s worth doing, it’s worth doing properly. With this in mind, we abandoned our initial labour-saving plan of hanging the new television and fireplace on top of our stone wall. Instead, as floor space was more than adequate, we instructed our contractor to build a framework into which we “bedded” our new appliances. Supervised by a C ‘n’ J squat team of professional electricians and carpenters, we were able to adequately meet safety requirements and avoid any heat buildup from either item. Tip: Wherever electricity or heat buildup are concerned, never EVER cut corners. Always seek professional advice and study manufacturers’ guidelines to the letter. Better that than encounter problems further down the line. Play safe, lovelies!
LIGHTING An overhead spread of pot lights helped brighten the room while a directional lamp added an extra jolt of design integrity. The light was inspired by the classic “Arco” lamp, one of which recently sold at a British auction for $3,000. This one was a whole load cheaper—just $388. A bargain, if ever there was, and one with seriously cool lines to boot. Tip: Check online auction or shopping sites such as ebay and Craigslist; you’ll be amazed at what you can find.
Resources
Paint: Universal Grey, www.icipaints.com
Stone wall tile: Springwood Black 3D Slate, www.erthinc.ca
Floor: Bruce hardwood natural ash, www.goodfellowinc.com
Upholstery: www.cypressupholstery.ca
Custom glass partitions: www.mirrorinteriors.com
Arco Lamp: New Home Show, Scarborough, 416.750.3636
Toshiba TV: www.futureshop.ca
Electric fireplace: www.burleyfires.com
White barrel side table: www.homeoutfitters.com
Blinds: www.rona.ca for a comprehensive selection
eBay: www.ebay.ca
Craigslist: www.craigslist.ca
Check out all that’s new, fresh and fabulous in our world at www.colinandjustin.tv
By Alex Svenne
What ever happened to tarragon? It used to be a fairly common herb in your spice rack or window box, but now it’s really hard to find. The main flavouring of béarnaise sauce and one of the herbs in any, “fine herbs” mix, tarragon is an essential ingredient in French cooking. I remember my mom throwing it on boiled potatoes, mixing it into egg salad or using it in vinaigrette. But now if you want to make a recipe using tarragon you would be hard pressed to even find it.
I love tarragon as a seasoning. Its flavour is somewhere between basil and anise with a tart lemony note. It is great for cutting through the richness of meats. It can stand up to and enhance strong flavours like asparagus and artichokes. And it adds a green freshness to everything it touches. I like to mix it into eggs when making an omelet, maybe with a little prosciutto and sharp cheese. I sprinkle it on fish with lemon and butter. Add a sprig to cream of leak soup. Chop it up with some crab meat and mix it in next time you make devilled eggs. Next time you grill a steak, if you don’t feel like making a béarnaise, just mix some chopped tarragon with a little butter for the perfect finish. Your taste buds will thank you.
Tarragon is also great for drinks. Infuse some gin with tarragon for a very tasty spring martini. Muddle it with rum, lime and soda for a fun take on a mojito. Chop up some tarragon and add it to a jug of sangria.
The anise flavours of tarragon also lend themselves very nicely to desserts. Toss some into your fruit salad. Add tarragon to the strawberries topping your strawberry shortcake. You can make syrup with tarragon and drizzle it over lemon or pistachio gelato. Don’t be shy; the flavour of tarragon will even stand up to your richest chocolate cake.
The problem of course, is where to get tarragon. Your best bet is to grow it yourself. There are several hardy forms of tarragon that will grow well in your backyard, with “true” French tarragon being a little more finicky—but with a little care it should grow well for you. Tarragon is a perennial so it should come back for you every spring, too.
If you don’t have any growing in your backyard, you are going to have to try the supermarket. Sometimes it will be in the fresh herb section. The more gourmet the store, the more likely it will have tarragon. Sometimes it will be an ingredient in the fresh poultry blend assortment. By the pack, pick out the tarragon and use the other stuff for something else. The problem is that because tarragon is the most delicate of the herbs in the poultry blend it is usually the one that looks very sad and wilted next to the robust rosemary and vigorous thyme.
If you can find dry tarragon, don’t be afraid to use that. I buy dry tarragon from a bulk spice dealer that is very tasty. The only thing that is really missing is that fresh green flavour. Whenever I use dry tarragon, I always finish the dish with another fresh green herb like parsley or chives to complete the experience.
I really don’t know why tarragon has fallen out of favour. It has a vibrant flavour that works so well with many of the foods we love to eat. Maybe if we called it by its other name, Dragon’s-wort, it would regain its popularity. But my advice to you: find some, cook with it and see for yourself just how amazing it really is because I think it’s high time for a tarragon revival.
By Mireille Sauve
Trends are something we often equate to the world of fashion but they are very much present in the wonderful world of wine as well. Why, were it not for wine trends we would all still be pouring wine into clay cups instead of using crystal stemware and decanters. And screw caps? Who doesn’t love that a twist of the wrist now does the work a clunky corkscrew used to do?
While we soak in the burgeoning warmth of spring, watching the tulips bud and revelling in the freshness of a new year, let’s take a look at the year past to see what was cool, what became uncool and what’s coming on the wine horizon.
Animal wines are out
Thank goodness this fad is on its way out. For years, consumers have cuddled bottles adorned with plush cats, koalas, wallabies, dogs, monkeys, snakes and more, but why? An animal tells us nothing about the wine in the bottle, other than the sadly obvious “Cat’s Pee on a Gooseberry Bush” rendition, which tells us that the wine is a benchmark Sauvignon Blanc (in more detail than most of us ever wanted to know). Wineries are finally waking up to the fact that wine buyers want cleverness without the kitsch, and as such …
Informative
labels are in
Wine labels are important—they tell us what’s in the bottle so that we can make informed decisions. Expect to see more wineries listing the grape varietals that make up the wine in the bottle right there on the front label where we can see them. Names that we can pronounce make information even clearer for us and back labels complete with food-pairing tips are an
added perk.
Sunshine-in-a-Bottle
is out
Gone are the days when a good red wine meant a sweet fruit bomb in a glass. One-dimensional wines are a thing of the past as Canadian wine drinkers are ever developing their palates, thereby showing sophistication in their taste preferences. Where once there were ripe, juicy wines and not much else, there is now a growing trend toward wines with complexity.
Old World wines are in
For classic examples of wines with complexity, look to Old World archetypes such as France’s Chablis for Chardonnay, Italy’s Chianti Classico for Sangiovese and Germany’s Mosel for Riesling. More and more, we are seeing New World wine regions emulating these Old World styles by adopting their traditions of blending grapes, barrel aging and other time-honoured winemaking customs, all in the name of making wines that are more complex.
Alternative
packaging is out
Putting wine in Tetra-paks, plastic bottles and squeezy pouches just for the sake of doing something different has been called out as a waste of effort. A wave of unique bottling ideas swept store shelves not too long ago, boasting environmental friendliness, but consumers weren’t convinced. Rather, the spotlight is now being shone upon proven sustainability, from the growing of
the grapes right through to the packaging of
the wine.
Green wines are in
It’s no longer enough to put your wine into lighter glass bottles and claim that the fuel used to cart the stuff to our shores is reduced by 30 per cent due to a decrease in weight. Today’s wine drinkers are demanding a greater respect for the planet from wine producers so a wave of sustainability is sweeping store shelves. From organic and biodynamic wines to wines grown in vineyards that respect the nature around them to lightweight, recycled and recyclable packaging, green wines are all the rage. Many wineries are even going so far as to donate proceeds of their wine sales to conservation efforts toward Mother Earth and her animal inhabitants, topping the charts with a brighter shade of green.
Pinot Gris is out
Well, it isn’t out entirely, but it isn’t quite the rage that it once was. A few years back, almost every winery in BC ripped out its Pinot Blanc vines in favour of the hottest-selling white grape in the market: Pinot Gris. Now that BC wine appreciators have tasted Pinot Gris from every possible plot of land allocated to grape growing throughout the province, many have tired of the unilateral grape selection and are seeking other flavours. Thus, welcome aromatic white varietals and the inevitable return of the once-prized Chardonnay.
Chardonnay is back
It may take a while for this trend to fully take hold but winemakers worldwide are beginning to investigate the roots of the once-cherished Chardonnay, discovering that this noble grape variety can, and should, be used to make delicious and complex white wines which offer structure and diversity. Enhancing this revelatory trend is the welcome surge of lesser-known but equally wonderful grape varieties such as Pinot Blanc, Viognier, Semillon and Riesling.
Excitement is teetering on the horizon as we enter 2012 and the Year of the Dragon.
Embrace these new trends as they bring opportunities to discover new favourites for you and your kin.
As the old Scottish song suggests, let’s raise a cup of wine my friends, for auld lang syne!
Anybody who knows me knows that I love to bake.
And cook. And eat. OK, there’s a lot of things I like to do in the kitchen.
Still, it drives my better half bezerk because I don’t have a sweet tooth.
Whipping up a batch of fair trade, organic, natural cocoa brownies or rolling out a sweet pastry for a pie actually makes me giddy but the thought of tearing into it (or them, depending on how many batches I make) doesn’t fill me with the same kind of enthusiasm.
Sure, I’ll taste it to confirm how all the ingredients taste together but will I sneak a square after dinner or slide off with a slice post lunch? No, not really.
That’s why it drives my beautiful wife crazy.
Being 23 weeks pregnant with our third child, her ability to stay clear of my baked goods is being overruled by the other person growing inside, and since I’m not contributing to the cake’s erosion, she’s often starring at a full 9″ round double layer cake minus a few forkfuls. Or a full pan of brownies. You get the idea.
To help, I’ve begun sending pieces home with our nanny, leaving hunks of it on friends doorsteps (they never seem to mind) and offering it to almost anyone who comes to the door. So slowly, it’s being taken care of.
I like dessert, I do, I just really need to be in the mood for it and that doesn’t strike too often.
But, if you offered me something salty, say, ripple chips, now that’s an offer I couldn’t refuse.
In the end though, even when my dearest gives me that look as I cut out perfect parchment rounds for my baking pans, I know she’s happy she’s getting a piece.
My point of this blog is really about what goes on the cake rather than the cake itself.
I think part of the reason I can’t dive in is that the frosting is just too sweet for my tastes.
So, I’ve been tinkering with whipping cream that’s lightly sweetened and combined with melted chocolate.
I find it almost refreshing when compared to other butter-loaded spreads.
To wit, here’s my recipe for Dark Chocolate Whipped Cream Frosting
Enjoy!
1 cup of chopped dark belgium chocolate
1 tsp instant espresso mixed into 2 tbsp boiling water
1/2 cup whipping cream
2 tbsp sugar
One very chilled bowl from an electric mixer
1 cup whipping cream
1/2 cup icing sugar
1 tbsp vanilla extract
DIRECTIONS:
In a sauce pot set over medium-low heat, combine chocolate, espresso, 1/2 cup cream and sugar. Using a whisk, gently stir until chocolate is melted and the mixture is smooth. Remove from heat and let cool to room temperature. When cooled, place remaining cream in the chilled bowl with the sugar and vanilla. Beat until stiff peaks form then gently fold in chocolate mixture. Cover and chill for 30 minutes before using.
Makes enough to cover and fill a double layer 9″ round cake
1 ½ oz McLoughlin & Steele Rye Whisky (or other rye whisky)
3/4 oz Martini & Rossi Bianco Vermouth
1/2 oz Torres 5 Solera Brandy
1/4 oz Benedictine
3 dashes Angostura Orange Bitters
Grapefruit peel for garnish
Combine all ingredients in a mixing glass filled with ice. Stir to mix, then strain into a stemmed antique cocktail glass. Garnish with a long rectangular grapefruit peel. Twist over the glass to release the oil, and then drop in.
Serves 1
Recipe by Evelyn Chick
Black Pepper & Coriander Syrup:
½ cup (125 mL) water
¼ cup (125 mL) sugar
1/2 tbsp (7 mL) ground coriander seeds (freshly ground is best)
1 tbsp (15 mL) freshly crushed black pepper
1 cup (250 mL) water
½ cup (125 mL) sugar
Honey Ryder:
1 oz (30 mL) Plymouth Gin
1 oz (30 mL) Tantalus Riesling or other Riesling wine
1 1/2 tbsp (22 mL) lemon juice
1/2 oz (15 mL) Calvados
1/4 oz (15 mL) Strega Italian liqueur
1 tbsp (15 mL) Black Pepper & Coriander Syrup
Lemon peel for garnish
Black Pepper & Coriander Syrup:
Combine the first 4 ingredients in a saucepot set over medium-high heat. Bring to a boil then remove from heat and strain out pepper and coriander. Lower heat to medium and add remaining ½ cup (120 mL) sugar and 1 cup (240 mL) of water and heat until sugar is dissolved. Cool and refrigerate.
Honey Ryder:
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously. Double strain into a coupe glass. Garnish with a long lemon twist, and a dash of black pepper.
Recipe by Evelyn Chick