Macarons made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

Flavours to mention…..hazelnut and brown butter, peanut butter and jelly, chocolate-banana, candied violet, black olive and white chocolate, pistachio-rose, toasted sesame, caramel, pistachio raspberry, mocha, vanilla, green tea and lemon, just to name a few…….

In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.

Modern commercially made curds are still a popular spread for bread, scones, toast or muffins. They can also be used as a flavoring for desserts or yogurt.

Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening.

http://www.duchyoriginals.com/recipe.php?id=16

Red Leicester is a cows milk cheese, originally from England. It has a firm texture, which makes it suitable for grating, and it is a good choice for use in cheese on toast or with a baked potato. The taste complements fruit, pasta, and crackers and is often used in tarts or quiches. At its best, it has a slightly nutty taste.

Grilled cheese anyone?

Try it out for your next cheese tray you can purchase at jacobson.ca

From Bbq, curry, butter and panko, to dried herbs, and spicy cayenne with paprika.

Try your own creation, from spices in your pantry,and enjoy the different tastes.

3 tbsp olive oil

2 lbs sweet potato (washed, peeled and chopped into cubes)

1lb red potato (washed, peeled and chopped into cubes)

2 medium sized onions (chopped)

1 celery stock (chopped)

2 large cloves of garlic (chopped)

3 cups of baby spinach

2 cups of chorizo sausage (mixed hot and regular)

6 cups of chicken broth

2 teaspoons of chili flakes

salt and pepper to taste

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper and chili flakes. Divide among bowls and serve.

Thanks smittenkitchen.com for a fantastic recipe!!!

30% off!

Here is a little taste!

I can not wait for a year from now when “she” is all dog eared and dirty!

Bon Apetite.

Ingredients:

2 full racks pork ribs

3/4 cups hoisin sauce

2 teaspoons chopped fresh ginger

1/2 maraschino cherries

water to cover

three green onions

Preparation:

In your crock pot combined all ingredients and ribs cut in three section with water to cover. Cook covered on low heat for 6-7 hours or on High for 3-4 hours.

Chop green onion to garnish.

We decided to pat our beef down and rub it with simple salt and pepper. Brown all sides, and throw her into the oven and roast till 125 degrees reads medium rare (a little more rare)

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Delicatessen means “delicious things (to eat)”

Delicatessens may also provide specialist food from other countries and cultures which is not readily available in local food stores.

In Europe, it has a rather different meaning; it designates top-quality (and top-price) foodstuffs. Luxury food shops in Europe include Fauchon in Paris, Dallmayr in Munich, Germany and Harrods and Fortnum & Mason in London.

In the USA, most delicatessens, or Deli, is a type of business that could be described as a synthesis of a grocery store and a fast-food restaurant.

In Canada, both uses of the term delicatessen are found. First-generation immigrants from Europe often use the term in a manner consistent with its original German meaning. As well, even Jewish delis (as in Montreal, for example) can be either strictly take-out, or mixed take-out and sit-down restaurants.

In Australia, large grocery supermarket chains often incorporate a specific deli department, and there is an abundance of stand-alone independent delicatessens across all parts of the country.

Pronounced KEEN-WA

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta).

Black bean and Tomato Quinoa Recipe from http://www.Epicurious.com

Ingredients:

• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro

Preperation:

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.