Hallowe'en Mojitos!

Makes 1 cocktail 

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Preparation

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. 

Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. 

Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Asparagus with Parma Ham, Garlic Butter and Lemon Canapés

Ingredients

• 32 large asparagus spears (about 3 pounds), trimmed and peeled
• butter
• garlic powder
• sea salt
• 8 thin slices proscuitto di Parma (about 4 ounces total)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• freshly squeezed lemon juice (from 1 medium lemon)

 

Preparation

Have ready large bowl ice water. In medium saucepan over high heat, bring water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Drape 1 slice prosciutto atop asparagus on each plate. Drizzle with garlic butter and sprinkle with parsley and a generous squeeze of lemon.

 

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Hallowe'en Stir-Fried Shrimp with Rum from Trinidad

Ingredients

• 1 pound large shrimp
• Juice of 1/2 lime
• 3  small diced tomatoes or 12 tomatinos
• 3 tablespoons dark Jamaican rum
• 2 teaspoons soy sauce
• 1/4 teaspoon ground white pepper
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon salt
• 1 medium ripe tomato, cut into thin wedges
• 1 large green bell pepper, cut into thin strips
• 1 small onion, cut into thin wedges
• Optional: 1 tablespoon finely chopped cilantro

 

 

 

Preparation

Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the diced tomatoes, rum, soy sauce, and ground white pepper.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.

Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the rum tomato mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp.

Isla Negra

Chardonnay

 Chile

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Pomegranate and Pine Nut Green Salad

Ingredients

• 1 large head butter or bibb lettuce
• 1 small cucumber
• 1 green pepper
• 1/3 cup pomegranate seeds
• Pine nuts
• Optional: tomatoes

House Dressing

• 2 1/2 tablespoons crème fraîche
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

 

 

 

Preparation

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the pine nuts. Serve immediately.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Nicholas' & Robyn's King Prawn, Avocado and Mushroom Canapés

Ingredients

• King prawns - pre-cooked and shelled
• Mushrooms - the mildest ones you can find
• Dash of olive oil
• Parsley
  

Avocado filling

• 5 large ripe avocados, halved, pitted, peeled, chopped
• 2 tablespoons fresh lime juice (or juice of 1 lime)
• Kosher salt
• Pepper
• 1/4 large white onion finely diced
• Optional: 2 tablespoons chopped fresh cilantro 

Preparation

Mash avocado, lime juice, onion and a pinch of salt and pepper in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Season with salt. Put aside.

Remove stems from mushrooms and line up inverted on a baking tray. Sprinkle with  olive oil and grill in oven for 5 minutes at 180 degrees Celcius. Remove mushroom tray from oven and let cool.

Assemble canapés: mushroom base, fill with avocado filling, top with King prawn mushroom and sprig of parsley. Done!

Remark: Yum! But next time we might try a milder flavoured mushroom base. Or a more traditional pastry base. The mushrooms almost overpowered the prawn top notes. This recipe was designed for the 'caveman diet'.

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Canadian Thankgiving Bird with Caveman Sausage, Celery and Pine Nut Stuffing

  

Ingredients

• 1 chicken
• 3 sausages
• 1 white onion
• 2-3 cloves garlic
• Dash of olive oil
• 2 stalks celery
• 2 spring onions
• 2 eggs
• 1/2 diced red pepper
• 5 sliced mushrooms 
• Pine nuts
• Parsley
• Rosemary
• Thyme
• Garlic powder
• Salt
• Pepper

Preparation

Bird
Untruss bird and place in baking tray. Sprinkle liberally with salt, pepper and garlic powder. Place in fridge and let sit to 'marinate'. Go on 2 hour canal walk.

Stuffing
Once returned exhausted from canal walk, remove sausages from skins, dice white onion, peel and crush garlic cloves. Lightly fry in pan with olive oil till sausage is cooked and onions lightly brown. Let cool and set aside. Chop all of celery, spring onions, red pepper and mushrooms. Add to cooled sausage onion mix. Add several sprigs of fresh thyme and rosemary to taste. Add pepper and tiniest bit of salt to taste. Mix all.

Stuff in bird cavities front and back and hold shut with skewers, toothpicks, thread etc. Place any random leftover sausages and/or vegetables around bird. Cook bird in oven at 200 degrees Celcius for about 60-80 minutes, depending on size of bird. Serve with a flourish.

Isla Negra Reserva 

Cabernet Sauvignon

 Chile

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Nicholas' Secret of Life: Red Wine Gravy

 

 

Ingredients

• All the juices in the bottom of the Thanksgiving bird baking tray
• 1 tablespoon white flour
• reeeeeeed wiiiiiiiiiiine!
• water
• salt
• pepper

 

Preparation

Decant the juices into a small container and let it settle so that oil and fat rises to top. Spoon off as much of the oil as you can. Pour remainder into a small pot over medium heat. Add generous amounts of wine with a fluid wrist. Add 1 tablespoon white flour and stir with wooden spoon or whisk and stir continuously to eliminate lumps. Let simmer while flour thickens the gravy. Dilute with more wine and/or add more flour until desired consistency achieved. Serve!


First time Nicholas made this for me was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Roasted Cinnamon Butternut Squash and Garlic Glazed Zucchini

 

   Ingredients

• 1 butternut squash
• Butter
• Cinnamon
• Ground cloves
• 1 large zucchini
• Dash of olive oil
• Garlic powder
• Salt
• Pepper

 

 

Preparation

Quarter unpeeled butternut squash, then cut again to make eigths. Place in baking tray and spread with butter, sprinkle with cinnamon and cloves.

Slice zucchini and place in same baking tray. Drizzle with olive oil and sprinkle with garlic powder, salt and pepper to taste.

Place all in oven for about 30 minutes while Thanksgiving bird is also cooking. Check regularly for softness with a fork and cooking time will vary with size of vegetables.

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.