Pineapple Cider Cocktail

Pineapple Cider Cocktail  - Candy Coated Culinista

Pineapple Cider Cocktail – Candy Coated Culinista

When you are missing the warmer weather like me, sometimes a tropical beverage is in order.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

• Lime wedge
• 2 tsp ground ginger
• 1 ¼ cup pineapple juice
• 3 oz. Foundry Golden cider, or any alcoholic cider beverage
• ¼ cup granulated sugar
• 10 Ice cubes

1. Run lime around the edge of the glass and dip the glass into the ginger mixture to rim.
2. Pour pineapple juice, Golden Cider, sugar and ice cubes into a blender and blend.
3. Pour into rimmed glass and serve.

Please Enjoy

My thoughts
Surprisingly I enjoyed this. I was just trying to find a way to get rid of the Golden Cider as I’m really not a fan of it, but this turned out well.

Curtis Stone & Fresh Blackberry Cocktail

Curtis Stone & Fresh Blackberry Cocktail - Candy Coated Culinista

Curtis Stone & Fresh Blackberry Cocktail – Candy Coated Culinista

Does anyone remember Take Home Chef that ran from 2006 to 2007? Well I sure do. Back then TLC (The Learning Channel) was one of my favourite TV stations and as an early riser (we’re talking between 5 and 6 am every morning) I would wake up and turn on the TV as I started my day making breakfast and such. Take Home Chef was a show that I tuned into every morning for an hour and introduced me to Curtis Stone and his style of cooking. I loved the idea of someone just going about their day shopping for groceries and her comes a chef offering his services to help the person make dinner for their partner or guest with an out of this world dinner. The one thing I always remember is how charming Curtis was and still is today and that while the meals were made with easy to find ingredients; it was still a very classy elegant meal. I have most recently seen Curtis hosting shows like Top Chef Duels and Kitchen Inferno which made me check to see what he was up to now cook book wise. I picked up his new cookbook Good Food Good Life and started testing recipes to find out that he was making a trek to Toronto and I of course then have to be at this event. When Curtis arrived he briefly talked about the book and said that his life is very busy and even more so now that he is married with two kids so this cookbook is perfect for those people always on the go. A quick anecdote he mentioned which made us all chuckle was that his eldest son Hudson just loves to be in the kitchen cooking with daddy and he loves to be barefoot and on top of the counter. He quipped that it wouldn’t pass any health codes, but in his home kitchen it would always get a pass; to which we all laughed and laughed.

I got my Relaxed Cooking along with Good Food Good Life signed as I always bring my back catalogue just incase the author decides to sign, which he did for this event. When I got up he shook my hand and we took a picture. I mentioned that I had already made the Mint Chip Gelato (post to come soon) and he said “amazing! By hand” I said yes I steeped the fresh mint leaves and everything to which I got a high five; which I thought was pretty cool. I asked which was his favourite recipe and the Chocolate Salted Caramel Kisses are his favourite, so I will be trying to make these also. I mentioned I would be making the Blackberry Cocktail when I get home and enjoying his book some more.

This cookbookworm had a fun time chatting with other ladies in line and seeing how far some of them came just to have a 2 minute encounter with Curtis. I will say Curtis is definitely on the top of my most friendly, charming and modest chefs to date. It also helps that I am a sucker for a tall man and an accent.

Yield/Serving: 1
Prep Time: 5 min.
Difficulty level is: Easy

From Good Food Goof Life

• 3 cups of ice
• 1/3 cup fresh blackberries
• 2 tsp sugar, or to taste
• 1 tbsp fresh lime juice
• ¼ cup silver rum
• 1 tbsp St-Germain, elderflower liquor
• ¼ cup club soda

1. Using a food processor, grind the ice to a finely crush and fluffy consistency, like shaved ice.
2. Place blackberries, sugar, lime juice in a rocks glass and muddle.
3. Stir in the rum, St-Germain and ½ cup of crushed ice.
4. Pack more ice into the glass, mounding it well above the rim.
5. Pour the club soda over and serve immediately.

Please Enjoy

My thoughts
What a tasty, refreshing adult beverage. I have never been a fan of club soda and unflavoured carbonated water but this added a fizziness to the drink I liked. When I got to the bottom it was a little bit sweeter; which I appreciated as sometimes I like an extra bit of sugar. I didn’t crush my ice because well I am a little lazy of that front, but it still tasted wonderful to me sans crushed ice.

Speedy Rum Baba

Rum Baba - Candy Coated Culinista

Rum Baba – Candy Coated Culinista

This recipe comes from another one of my favourite Canadian chefs Laura Calder. Ever since I saw “French Food at Home” there is just something about the show. The theme song with the French music just evokes thoughts of Paris immediately and the types of food I’ll be enjoying. The TV show is no longer on Food Network Canada, but I am still a huge fan and I am using my personalized autographed Paris Express cookbook to make this Rum Baba. When I went to her book signing she was so lovely and was dressed exactly how I imagined her to be – classic and monochromatic. I asked her what her favorite recipes from the book was and she said she had made this recipe just this morning before the book signing; and this is where I will start then. This recipe is not a classic baba as it contains no yeast but it’s still soaked in hard liquor and that’s what counts right?

From Paris Express – Laura Calder

Yield/Serving: 8 slices
Prep Time: 5 min.
Cook Time: 40 min.
Difficulty level is: Easy

• 1 cup flour
• 1 tsp baking powder
• 4 eggs
• ½ cup plus 2 tbsp sugar
• ½ tsp vanilla extract
• 1 cup sugar
• 1 ½ cups water
• ¼ cup dark rum

1. Preheat oven to 350°F.
2. Spray a 9” pan with non stick cooking spray.
3. In a medium-sized bowl sift the flour baking powder together.
4. In a large bowl whisk the eggs and then beat in the sugar until thick and frothy and whisk in the vanilla extract.
5. Pour in the dry ingredients into the egg mixture and whisk until a smooth batter comes together.
6. Pour into baking pan.
7. Bake for 40 minutes or until a cake tester inserted comes out clean.
8. With 10 minutes left in the cook time, over high heat add water and sugar into a pot and let boil for 3 minutes.
9. Once the mixture has boiled remove from heat and add in the dark rum.
10. Turn cake onto a serving plate and slowly spoon the syrup over top the cake.
11. Let cool completely.
12. Serve at room temperature with whipped cream.

• The cake was cooked at the 35 minute mark maybe even a little earlier for me.

Please Enjoy

My thoughts
Surprisingly the cake absorbed almost all the liquid and it was moist with the taste and smell of rum. Almost two days later and the cake is still moist. This was hands down the fastest and simplest recipe I have ever made. In a rush this is now on my list of go to quick recipes.

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