Chef Paul Shufelt’s Chai Eggnog

Chef Paul Shufelt’s Chai Eggnog

Tis the season for holiday entertaining at home, and London Drugs has all the tools you’ll need to wow guests this holiday season.

Beehive Beverage Dispenser

Chef Paul Shufelt, one of Canada’s most celebrated Chefs, shares his popular Chai Eggnog recipe he’s created, which easily stores and pours for guests using the London Drugs Beehive Beverage Dispenser.

Prep Time: 20 minutes
Yields: About 1 lt.

 

Ingredients:

  • 15 whole cloves
  • 1 tbsp. fresh ginger, minced
  • 2 cinnamon sticks, broken up
  • 1 tsp. vanilla bean paste
  • ½ tsp. whole black peppercorns
  • 1 cup milk
  • 4 Darjeeling tea bags (you can substitute Double Chai Tea if necessary)
  • 4 egg yolks
  • ¾ cup sugar
  • pinch salt
  • 1 cup heavy cream
  • 2 cups milk
  • ½ cup spiced rum (optional, but hey it’s Christmas!)
  • Fresh grated nutmeg for garnish

Instructions:

kitchenAid Architect Food Processor

  1. Using a KitchenAid Architect Series Food Processor, combine cloves, ginger, cinnamon sticks, cardamom seeds and whole black peppercorns, and pulse to grind
  2. Heat the one cup of milk, adding the pulsed spice mix, then steeping the tea bags in for 4-5 minutes
  3. Remove from the heat and strain to remove spice mix and tea bags
  4. In a pot combine the egg yolks, sugar and salt. Add heavy cream and remaining milk, bring to a simmer slowly, stirring constantly to avoid curdling the mixture
  5. Once the mixture coats the back of a spoon it is ready
  6. Remove from heat and continue to stir
  7. Add the strained steeped milk and either serve warm or chill until cold.
  8. Add the liquor right before serving
  9. Garnish with nutmeg and serve

Who’s thirsty!

Book of the Month – December 2013

book_of_the_month_blog

This month we are reviewing the book My Mother’s Secret by J.L.Witterick

My-mother's-secretMy Mother’s Secret by J.L.Witterick
Franciszka and her daughter Helena, are unlikely heroines. They are simple people who mind their own business and don’t stand out from the crowd…until 1939, when crisis strikes. The Nazis invade Poland and start to persecute Jews. Providing shelter to Jews has become a death sentence, and yet Franciszka and Helena do exactly that. In their tiny two-room house in Sokal, they cleverly hide a Jewish family in a loft above their pigsty, a Jewish doctor with his wife and son in a  makeshift cellar under the kitchen floorboards, and a defecting German soldier in the attic – each party completely unknown to the others. For everyone to survive, Franciszka will have to outsmart her neighbors and the German commander.

Told simply and succinctly from four different perspectives – all under one roof – My Mother’s Secret is a testament to the kindness, courage, and generosity of ordinary people who choose to be extraordinary.

Reviews
“My Mother’s Secret is a story about the bravery and compassion of a woman and her daughter during the holocaust. Although a short book, this book is poignant and amazingly powerful. Based on a true story, it is inspiring to learn that during this dark time during the world war 2, love and nobility existed. It was definitely a good read.” – Review by Maria

“Given the story content, I thought this would be a difficult one to read.  On the contrary.  It was an easy, yet inspiring and poignant read that actually uplifted me.  Those who were going through so much suffering, gave what little they had, despite persecution and the threat of death.  In a time of ugliness and hatred, compassion and kindness was not obliterated.” – Review by Susie

“It’s like many short stories that merge into one at the end. Although it is a touching story of the bravery and generosity of some people, I found that the chapters were too short and the stories were bouncing back and forth too often. Because the chapters were so short, it was difficult to pick up the story line before it went to the next story line. There could have been better descriptions/build up of the characters so that the reader can have more empathy for them.” – Review by Janice

Book of the Month
Every month we will be featuring a new book to be showcased in our Book of the Month. Staff members and friends will be reading the book and posting their reviews. We’d love to hear what you thought of these books as well. Post your comments and let us know.

 

Individual Sticky Toffee Buns

Individual-Sticky-Toffee-Buns

Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients:

  • 3 (45 g each) Mackintosh’s Creamy Toffee Bars, chopped
  • 1/3 cup whipping cream
  • 2 tsp ground cinnamon
  • 1 tube (391 g) refrigerated pizza crust
  • 3/4 cup chopped pecans
  • Sweetened whipped cream

Directions:

  1. Melt toffee with cream and cinnamon in a small saucepan set over medium heat.
  2. Roll pizza crust to be 16×12-inches. Spread three-quarters of the toffee mixture over crust; sprinkle with pecans.
  3. Roll into a log and cut into 12 rounds. Place each round in a greased muffin cup.
  4. Bake, at 375°F, for 15 minutes or until golden.
  5. Rewarm remaining toffee mixture and drizzle over warm buns. Garnish with whipped cream.

Makes 12 servings.

Twelve Recipes of Christmas

with Chef Julie Van Rosendaal

JulieVan

Download this recipe book featuring our holiday favorites from Julie Van Rosendaal using the latest compact kitchen appliances. Follow #LDHoliday to join the conversation about the new tools for holiday entertaining.

Book of the Month – November 2013

book_of_the_month_blog

This month we are reviewing the book The Harem Midwife by Roberta Rich

The-Harem-MidwifeThe Harem Midwife by Roberta Rich
Hannah and Isaac return in this riveting and suspenseful sequel to the #1 national bestseller The Midwife of Venice. Hannah and Isaac Levi, Venetians in exile, embark on a new life in Constantinople. Isaac runs a silk workshop, while Hannah, the best midwife in all of Constantinople, plies her trade in the opulent palace of sultan Murat III, where she tends to the women of his lively and infamous harem. One night, Hannah is unexpectedly summoned to the palace. She is asked to examine Leah, a shockingly beautiful Jewish peasant girl who has been abducted from her village and purchased by the sultan’s harem. The sultan favours her as his next conquest and wants her to produce his heir, but Leah wants only to escape. Will Hannah lie and risk her life to protect this young girl, or will she perform her duty as imperial midwife?

Reviews
“The Harem Midwife, sequel to The Midwife of Venice, follows protagonist Hannah to her new home in Constantinople. After being summoned to the Imperial Harem, she must decide whether to risk her own safety to help a young slave girl.
I found the book to be an easy read, and found the historical aspects of life in the Ottoman Empire to be interesting. However, the story was quite implausible at times, and I didn’t really find myself rooting for our heroine. I would recommend it as a very light, casual read.” – Review by Melissa

“The Harem Wife is a sequel to Midwife of Venice by Canadian author Roberta Rich.  It continues on with the story of Hannah a Jewish midwife and her husband Isaac.  In this book they have moved to Constantinople and Hannah is sometimes called to work in the palace of Sultan Murat III.   The book has a number of twists and turns and is very interesting for the true historical information that is included as part of the fictional story.” – Review by Carolynn

“I liked the book and thought it was well written.  I found it suspenseful and sad at times but also inspiring when you see some of the choices the main character has to make.  I also really liked getting a glimpse of what it would be like living in that time and culture, even if it may have been a bit farfetched at times. Overall a good read.” – review by Sharlie

Book of the Month
Every month we will be featuring a new book to be showcased in our Book of the Month. Staff members and friends will be reading the book and posting their reviews. We’d love to hear what you thought of these books as well. Post your comments and let us know.

 

Crock-tober: Black Bean Soup

I LOVE most foods, but when I think of one simple thing I could eat as a meal, it would be black beans. In fact, I think most meat entrées pair nicely with a trio of black beans, salsa, and a smattering of sour cream. So I thought I’d find an interesting black bean recipe that goes well with these foggy days we’ve been having. After a quick Google search I found a great recipe to make Slow Cooker Black Bean Soup.

This soup is a total winner. I’ve shown two recipes—one directly from the Internet which is about 8 portions too big for this single diner, and one I amended from this recipe for one person. In the smaller recipe I skipped the carrots (not a fan) and used canned beans (I am lazy.) The “para uno” version turned out FABULOUSLY!

Black Bean Soup—Serves 9 (!)

  • 2 cups dried black beans (1 pound), sorted and rinsed
  • 10 cups water
  • 8 cups vegetable broth
  • 2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
  • 2 medium carrots, coarsely chopped (1 cup)
  • 2 medium onions, coarsely chopped (1 cup)
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • Sour cream, if desired
  • Chopped fresh cilantro, if desired

Directions:

  1. Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  2. Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
  3. Cover and cook on low heat setting 10 to 12 hours.
  4. Serve soup topped with sour cream and cilantro.

 

This full, 9-serving recipe pic is from BettyCrocker.com. I didn't make this one, and if you do please let us know how it turned out!

This full, 9-serving recipe pic is from BettyCrocker.com. I didn’t make this one, and if you do please let us know how it turned out!


Black Bean Soup—para uno

  • 1-–540ml can black beans drained and rinsed
  • 4 cups vegetable broth
  • 1–398ml can diced tomatoes
  • 1 red onion medium chopped
  • 2 tsp minced garlic (from a jar)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp chili pepper (or to your taste)
  • 1 handful (or your preference) chopped cilantro
  • 1 dollop (or, again, your preference) sour cream

Directions:

  1. Put all ingredients in your slow cooker except sour cream and cilantro.
  2. Cover and cook on low 4-5 hours.
  3. Dish up and garnish with sour cream and cilantro.

 

My amended Black Bean Soup recipe—no carrots, canned beans.

My amended Black Bean Soup recipe—no carrots, canned beans.

 

Crock-tober and Pulled Pork Heaven

Whenever a restaurant wants to make a meat entrée sound truly delicious, they will describe it as “slow-cooked” and how you won’t need a knife to cut it. This is absolutely true for any meat made in a slow-cooker.

So naturally, using your Crock-Pot for a pulled pork recipe is a no brainer, and there are plenty hanging around the Internet hoping you’ll choose one and make it your own. I’m here to say the most important part of a pulled pork recipe is the rub, and this recipe has one so delicious it’s almost impossible to type this post.

crocktober_pork2

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