It has been a few months since our big move to our new home and we have unpacked most of the boxes Dear Reader. I have a nice, new kitchen that I will be sharing recipes with you from...I am so excited about it! It is very open and bright, a welcome change from my last kitchen which felt like a cave. I feel inspired again - it must be the warm afternoon sunshine that fills the kitchen...and my heart.
It has felt like home to me since the first time I saw this house and now it is starting to look like it too. It's been a lot of work with a lot more to come...a new deck to be built in a few short weeks and a new fence in the Spring, not to mention the painting but we're getting there.
It has felt like home to me since the first time I saw this house and now it is starting to look like it too. It's been a lot of work with a lot more to come...a new deck to be built in a few short weeks and a new fence in the Spring, not to mention the painting but we're getting there.
I haven't bothered with a house warming party - instead opting for smaller, intimate gatherings with good friends and family. They have been much easier to arrange over the busy summer and nicer to host. Having fewer guests allowed for inclusive, catching up conversations. My kind of get-togethers.
A few weekends ago, my cousins Marjory and Tom came over for the afternoon for the official tour and nibbles and drinks. I didn't feel like making anything too fussy - instead something we could graze on while we chatted in the living room. Had we had the deck built, it would have been a whole different story!
I was up and out early the day before their visit and heading down to Scheffler's Deli at the St. Lawrence Market. As you know, it's a favourite haunt of mine - Ody, the owner, has helped me on quite a few occasions to choose the perfect cheese and meats to pair together. It is a bit of a trek since our recent move, but it is always worth getting up early for. So with his suggestions and a few bottles of nice wine, I put together this beautiful cheese board.
A few weekends ago, my cousins Marjory and Tom came over for the afternoon for the official tour and nibbles and drinks. I didn't feel like making anything too fussy - instead something we could graze on while we chatted in the living room. Had we had the deck built, it would have been a whole different story!
I was up and out early the day before their visit and heading down to Scheffler's Deli at the St. Lawrence Market. As you know, it's a favourite haunt of mine - Ody, the owner, has helped me on quite a few occasions to choose the perfect cheese and meats to pair together. It is a bit of a trek since our recent move, but it is always worth getting up early for. So with his suggestions and a few bottles of nice wine, I put together this beautiful cheese board.
It was easy to put together. I sliced assorted crusty breads, and then arranged olives, grapes, dried apricots, figs, heirloom tomatoes amongst the cheese and Serrano ham, mortadella, pepper crusted salami and provolone wrapped with sun-dried tomatoes. The only thing I "made", if you can even call it that, was the 5 Spice Pecans. Chinese 5 spice is a blend of spices, the most common being star anise, cloves, cinnamon, fennel seeds and Sichuan pepper. Mixed and made in under 15 minutes, these pecans are a tasty nibble for your cheeseboard. Some versions of 5 spice include ginger, which is what I used. It gives the nuts a nice warmth and would make a nice hostess gift at Christmas.
5 Spice Pecans
4 tsp vegetable oil
2 tbsp plus 1 tsp brown sugar
4 tsp water
1 1/2 tsp five-spice powder
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
2 cups pecan halves
1/4 tsp salt
Heat oven to 350°.
In a medium saucepan, warm the vegetable oil over medium-low heat. Add the brown sugar, water, and five-spice powder, ground cumin and freshly ground black pepper. Stir until the sugar dissolves and mixture bubbles. Add the pecan halves and stir until the pecans are cooked and evenly coated, about 3 minutes.
Spread evenly on a baking sheet lined with parchment paper and sprinkle with salt. Bake until fragrant and crisp, about 8 to 10 minutes. Cool completely. Once cooled, break apart.
5 Spice Pecans
4 tsp vegetable oil
2 tbsp plus 1 tsp brown sugar
4 tsp water
1 1/2 tsp five-spice powder
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
2 cups pecan halves
1/4 tsp salt
Heat oven to 350°.
In a medium saucepan, warm the vegetable oil over medium-low heat. Add the brown sugar, water, and five-spice powder, ground cumin and freshly ground black pepper. Stir until the sugar dissolves and mixture bubbles. Add the pecan halves and stir until the pecans are cooked and evenly coated, about 3 minutes.
Spread evenly on a baking sheet lined with parchment paper and sprinkle with salt. Bake until fragrant and crisp, about 8 to 10 minutes. Cool completely. Once cooled, break apart.
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