Well here it is Sunday night and I am feeling groovy.....relaxed that is. Usually, by now, I have a good case of "sundayitis" going on...thinking about the work week ahead. But not tonight Dear Reader. Tonight is different because although I am thinking about the week ahead, only two days of it include work. I have booked off the remainder of the week to accompany my husband on a business trip to Orillia. I have procrastinated all weekend because of this, and I must say, this carefree attitude is sheer luxury. Usually I fret over laundry being done on a Sunday, but today....who cares!? Instead I shared a relaxing afternoon with my man watching a movie and enjoying a Manhattan and Whiskey Cheddar Spread with some lovely campari tomatoes with a sprinkling of Maldon salt. Three cheers for a lazy day!
Mahattan Cocktail
Adapted from Canadian Living Magazine, January 2008 issue
2oz rye whiskey (I used Crown Royal)
1 oz sweet vermouth (I used Martini & Rossi sweet red vermouth)
1 dash Angostura bitters (you'll find this at the grocery store in the beverage aisle)
1 maraschino cherry
Place ice in cocktail shaker and add the whiskey, vermouth and bitters. Shake well and strain into old fashioned style glass or stemless martini glass. Garnish with maraschino cherry. Serves one.
Whiskey Cheddar Spread
Adapted from Canadian Living Magazine, January 2008 issue
1/3 cup hazelnuts
2 cups diced extra old cheddar cheese
1/4 cup butter, softened
2 tbsp whiskey (I used Canadian Club)
1 tbsp Dijon mustard
1/2 tsp pepper
Preheat oven to 350 degrees. Place hazelnuts on baking sheet and bake until fragrant, about 6 minutes. Cool completely and then coarsely chop.
Combine cheese, butter, Dijon mustard, whiskey and pepper in food processor until smooth and creamy. Add 1/4 cup of the chopped hazelnuts and pulse until combined. Scrape mixture into pretty bowl or dish and sprinkle remainder of hazelnuts on top. Serve with oatcakes or your favourite crackers.
Mahattan Cocktail
Adapted from Canadian Living Magazine, January 2008 issue
2oz rye whiskey (I used Crown Royal)
1 oz sweet vermouth (I used Martini & Rossi sweet red vermouth)
1 dash Angostura bitters (you'll find this at the grocery store in the beverage aisle)
1 maraschino cherry
Place ice in cocktail shaker and add the whiskey, vermouth and bitters. Shake well and strain into old fashioned style glass or stemless martini glass. Garnish with maraschino cherry. Serves one.
Whiskey Cheddar Spread
Adapted from Canadian Living Magazine, January 2008 issue
1/3 cup hazelnuts
2 cups diced extra old cheddar cheese
1/4 cup butter, softened
2 tbsp whiskey (I used Canadian Club)
1 tbsp Dijon mustard
1/2 tsp pepper
Preheat oven to 350 degrees. Place hazelnuts on baking sheet and bake until fragrant, about 6 minutes. Cool completely and then coarsely chop.
Combine cheese, butter, Dijon mustard, whiskey and pepper in food processor until smooth and creamy. Add 1/4 cup of the chopped hazelnuts and pulse until combined. Scrape mixture into pretty bowl or dish and sprinkle remainder of hazelnuts on top. Serve with oatcakes or your favourite crackers.
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