Category Archives: Episodes

Friends Food Fun, Recipes

FFF – EP 34 WALDORF SALAD

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httpvhd://www.youtube.com/watch?v=Rs2wDEntEbc
There won’t be a Desserts are Fun episode this month as I am working on something exciting (at least it is in my mind). Stay tuned for more details. Desserts are Fun will be back soon.

I love Waldorf salad. My first time eating it was at Helenka’s when she gave a dinner party for four at her place (I think it was a birthday party several years ago). I was so taken aback by this salad that I just had to recreate it (it just took me a few years). The freshness of the fruit and nuts along with the mayonnaise dressing made it such a joy to eat.

The version I’m using was modified (of course) from a recipe I found.

Stay Warm!

Enjoy B&H =:)

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Ingredients

1/2 cup olive oil mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 Fuji apples — peeled, cored, and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins

Directions

1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice and salt.
2. Stir in the apples, celery, walnuts, grapes and raisins. Chill until ready to serve.

Helenka’s Notes:
I believe I may have already mentioned that one of the spectacular parties I’ve hosted (and the one to which Brian alluded above where he had his Waldorf christening) was this one, held in March of 2007. I called it “Honouring Titans” (as I’d cast the four of us as real life heroes from the Titanic). And, yes, I definitely was Margaret (not Molly) Brown. For my source cookbooks, I used Last Dinner on the Titanic, Dinner at Buckingham Palace as well as Paul Burrell’s book, In the Royal Manner, on Royal entertaining. [Right … as if I were ever going to be preparing a casual luncheon for 300!]

I also pored through my all-time favourite and eminently reliable source of recipes, namely The Joy of Cooking which is where my recipe originated. The guest of honour had always wanted to eat certain dishes and I did my best to fulfill that request, even though I’d never made any of them before in my life (okay, with the exception of asparagus)! You know how traditional advice says to never present dishes at a party that you’ve never made before? Ha! That’s never deterred me from venturing forth full of confidence. Though, now that I think of it, I believe I reduced the cubed bacon for the roast sirlion sauce down to nothing (hey, I didn’t know I could do that) and even burned my wooden fork; so it’s a good thing I had extra bacon and could start all over. Whee! Isn’t live cooking exhillirating?

This is the final menu I served:
Mushroom and Cheese Puffs,
accompanied by a sparkling rosé wine;
Mary Tudor Aspic (tomato aspic, flavoured as a Bloody Mary);
Waldorf Salad;
Vichyssoise;
Roast Sirloin with Sauce Forestière (lots of wild mushrooms),
Fresh Asparagus with a Lemon and Herb Sauce,
accompanied by a Merlot Cabernet;
A pink frosted chocolate cake decorated with maraschino cherries and pink pig sprinkles; the cake was doctored up with rum, walnuts, chocolate chips and the maraschino cherry liqueur, accompanied by a titch of Grand Marnier.

One of our guests made the soup, Brian made the cake and I made everything else (!!!) with the exception of the appetizer which was courtesy of President’s Choice. I was very proud of pulling off such a grand party. The only regret was that I decided at the last moment to drop Yorkshire Pudding off the menu. Just too few arms, too many ouchies and not enough time. Isn’t that usually a fact of life?

Anyway, I’m sure you can guess what my first comment will be about this dish. Yep, what did I know from Waldorf Salad (despite my frequent visits to NYC in the past), considering my Polish background. So I was really surprised to see how quick and easy it was to make (taking into account how long some of the other dishes needed). Combine celery, apples, walnuts and grapes, glomp together with mayonnaise … and I’m done? Really? So I was both impressed and happy to know that I could include a dish that was prepared in advance. And tasted yummy. And is so refreshing to anticipate eating on a sweltering day. So I’m thrilled that Brian remembered it over three and a half years later and wanted to make his own!

Variations:
The recipe on which Brian based his salad contained raisins, while mine had grapes; so we had both. And my taste-buds danced from the inclusion of lemon juice, salt and sugar (or, in this case, Splenda). Brian’s recipe already gave suggestions for other substitutions (cranberries or craisins in place of grapes) and the addition of rotisserie chicken to make the dish more substantial (as an entrée rather than side dish). I piped in with my usual cold roast beef option. And, just now, I thought of using cold shrimp (perhaps broiled first with lime juice and black pepper). I always like the idea of serving a non-leafy salad on a large leaf of contrasting colour (such as boston or radicchio) and think it would be unique presented as an appetizer stuffed into endive leaves.

Even though this dish has a revered origin, there is no disrespect in making changes and trying out new combinations (as long as the core ingredients remain as the foundation). So I hope you will use our recipe as the template for your own unique creations. It’s so much fun!

Friends Food Fun, Recipes

FFF – EP 33 ‘ONOLICIOUS BANANA PANCAKES (WITH A BANANA LIQUEUR SAUCE)

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httpvhd://www.youtube.com/watch?v=uYjlXKt9uoA

Helenka got a request for a recipe for pancakes. Not just any pancakes, of course, but special ones from Hawaii. I, being curious and all that, had to do some research first on what was a Hawaiian pancake? I found the main difference was the sauce poured over the pancakes (a Macadamia nut one). Well, in our typical fashion and not to be outdone by the absence of Macadamia nuts (cause they are expensive), we tried to find a recipe that met most of the requirements. I got the bright idea of “How about we combine two recipes into one!” We had French Toast on the show before and the sauce was just incredible; plus it had bananas in it. Coincidence? I think not. The original used a vanilla bourbon and caramelized banana sauce (but we did the old switcheroo for this recipe by replacing the bourbon with a banana liqueur). I’m posting the macadamia nut sauce recipe, too. Who knows: if we find a good source for this wonderful nut, I may just make it the original way.

For the pancakes, I found a recipe that fit the bill quite nicely. (link) They were so fluffy and delightful; plus, with the sweet banana sauce, we knew that once we finished we would be in a state of sugary bliss (I think we both slept really well that night [Helenka concurs, wazzz verrry sleeepy]).

This was a fun exercise and we’d like to do it again. So, if you have a request, give us some details and we’ll see if we can whip up something special … just for you.

Till next time,
Enjoy!
B&H =:)

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Helenka’s Notes:

Yes, we love requests, but this one threw us for a loop because what do we know about Hawaii (except for those amazing Macadamia nuts)? But, hey, I think we ended up with a fabulous result. And … and … we got to have ::adopts that happy, little-girl voice:: “breakfast for dinner again”.

In all honesty, I can’t contribute too much to this blog post because, as I mentioned during filming, pancakes weren’t a part of my upbringing. But I’m willing to learn. So, I asked myself, “Self, what other fruits and goodies would make yummy pancakes? The bananas were perfect for incorporating into the batter, as the fruit is fibrous and doesn’t release excessive moisture. But that shouldn’t mean that you can’t use other fruits. You’ll just have to exercise a little care.

Variations:
If you follow the original directions and mix the ingredients without any fruit, then I could see the following being folded in gently:

  • blueberries (I know, so traditional), with slivered almonds and a dollop of Greek yogurt or sour cream instead of a cooked sauce
  • chopped apricots (because they’re dense-fleshed, too), with pecans and rum
  • chopped fresh peeled figs (either green or black), with hazelnuts and hazelnut liqueur
  • chopped not-quite-ripe nectarines (lightly dusted with flour first to prevent sticking), with cashews and orange liqueur
  • plumped raisins and cranberries with nutmeg, cinnamon and brandy

and, to end on a silly note, chocolate chips, with a mint and chocolate liqueur sauce and garnished with sprigs of fresh mint

 

I just realized that I’ve gone the “Let’s have breakfast for dinner FOR DESSERT route!” Do I feel guilty about that? ::shakes head:: I thought you all knew me better than that by now.

Anyway, this recipe is for Mary. I hope you enjoy making it (uh … them … considering the substitutions and variations). I’m just sorry we couldn’t provide you with matching Hawaiian weather!

Our source for the banana pancakes (with a slight modification of using buttermilk) came from polynesiankitchen.blogspot.com

Banana Pancakes

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • 1 cup milk (we substituted buttermilk)
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed (place bananas in Ziploc bag, zip and squish!)
  • ½ teaspoon vanilla extract
  • dash of cinnamon, if you like

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy. [Evil editor missed the “in a separate bowl” part and Brian mixed everything in one bowl. It turned out just fine!]
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

The original recipe for the sauce we used came from the “Cook This Not That” book with a modification from us (using banana liqueur).

Vanilla Banana Liqueur and Caramelized Banana Sauce
(We dare you to say that 3 times fast!)

  • 2 tablespoons unsalted butter
  • 2 tablespoons banana liqueur
  • ¼ cup brown sugar
  • ¼ cup crushed walnuts
  • 2 ripe but firm bananas sliced into ¼ inch rounds
  • ¼ cup 2% milk

1. Heat the butter in a medium pan (nonstick if you have it) over medium heat. Add the banana liqueur, then stir in the brown sugar till dissolved. Cook for about 1 to 2 minutes until you see bubbles.
2. Add in the walnuts and cook for another 2 minutes; gently add in the banana slices and heat through.
3. Stir in milk, then turn heat down to low and keep warm.

Macadamia Nut Sauce (optional to the sauce above and original to the banana pancake recipe)

  • 1 cup macadamia nuts
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 cup cream
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • ¾ teaspoon lemon juice

Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving.

Desserts Are Fun, Recipes

DRF – EP 5: A Winning Apple Pie – In Pictures!

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Happy New Year!

Can you believe that it has been a year since Helenka and I started video production? And what a year it has been!

In retrospect:
  • we published 45 blog entries combining pictures, videos and commentaries
  • we wrote a dizzying 44,875 words, with each post averaging 997 words
  • we used over 230 tags
  • Helenka was nabbed by Aliens (TWICE)!  [Evil editor isn’t sure whether that should be considered an accomplishment or not! – [Brian says maybe not but it sure was funny!]]
  • we goofed (more like I goofed) and didn’t record one episode properly (when I thought the camera was on, it was off and vice-versa)
  • we managed to complete and taste-test recipes in 15 minutes or less of finished on-air time
  • we went all out with our Christmas episode, our biggest ever, nearly one hour long
  • more friends joined us over the course of the year (and even more are interested now)
  • we reviewed a great cookbook and added our own twists to the recipes which, in turn, led to eating better!  [Helenka adds … and discovered some amazing taste sensations such as goat cheese in … unexpectedly imaginative recipes.]

So, what’s coming up for this year?

Our first year was a great learning experience and one thing I definitely learned was the amount of time it takes to reduce our actual footage down to 15 minutes (aka literally hours).

With that said, we are going to try to post only twice a month rather than every week. Posts will also appear on Thursday evenings, to give us both plenty of time to make any necessary changes (plus Helenka is here every Thursday, so it makes perfect sense to review one final time face-to-face before publishing). This will also give us time to better plan future episodes, and I get to spend some more time with my friend without the pressure of filming every week. [Helenka melts. Awww, we get to have social time.]

This week, I am pleased to present to you my winning pie recipe from a competition we had at work, where there were at least 8 entries. I don’t have a video of the making of this but I did take lots of pictures along the way so that you can see the results.

One secret to great pies is of course the pastry crust (oh … and great ingredients). I found just the right recipe combining vegetable shortening and butter to make this out-of-the-world crust (with great reviews from the folks at work to boot). For that extra special touch, I found a pie stencil which made a pattern out of the top crust giving it a more rustic look.

Recipes and pictures are below Helenka’s post.

So here’s to a brand new year and more fun food episodes from me and my Friends!

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

Helenka’s Notes:

Okay (or not ::pouts::), as I had nothing to contribute to the dessert in question, I thought I’d just … you know … talk. What about? Why … US, of course! You’ve already read the About Brian and About Helenka sections, but until now there’s not been a word About Brian AND Helenka. I plan to change that right now. ::eyes Brian shiftily:: Are you on board with this, Brian?

Our Story:
When we began this cooking show (and companion blog) one year ago, we gave you wee bits of information on our individual pasts, especially some of the influences from our childhoods. But that was then. How did we move from there to where we are now – here in Toronto.

So, I thought I’d give you a bit more background information on how we clicked when we met all those years ago. Despite a considerable difference in our ages, we definitely felt a connection. Who knew that our love of food and putting on parties (on a large scale) would lead to a more personal expression of our personalities, even if performed in front of a world-wide audience (and occasionally an intergalactic one, in my delusions; but, hey, I did get abducted by aliens, TWICE, after all).

When Brian and I were members of a local SF club, we so wanted to put on our first big party for the group. So you can see that, even from the beginning, we didn’t know there was such a thing as starting small. We decided to plan it while dining at a Japanese restaurant at the corner of Jarvis and Bloor Streets. The hostess led us to a fake tatami room (you know, the kind with the well underneath the table for our legs). When our waitress served us and then slid the panel closed, we brought out our writing stuff and began to toss ideas around. We still don’t know exactly what the staff thought of our presence, but I can still remember us shrieking with laughter as we made our amazing plans behind the privacy (but not soundproof barrier) of those translucent screens.

So … what was the theme of the party? Well, as we were (and still are) Trekkers, we wanted to hold our party on Risa, the pleasure planet. One of my many intergalactic titles is Queen of Arachnia and Brian was (is and always shall be: no escape for you, my dearest friend) my Ambassador to Risa. ::giggles:: Why, yes, we are delusional, but also delightful.

One of our group lived just south of the restaurant and we thought his recreation facilities would be perfect. All we were asking of them was that they transform into an honest-to-goodness HOLODECK! Included was a casino with no real money (I remember friends playing cards using my Scrabble tiles as currency) and a disco dance floor which we outlined with miniature lights. Everybody was encouraged to wear beachy-party clothes. And bathing suits if they wanted to use the pool. Hey, we tried to have everything!

Brian created a special themed Passport (with a hummingbird which we’ve used as OUR emblem on other items like Brian’s official BBQ apron). We had a decontamination procedure (using my space-gun that emitted fluctuating alien sounds) after which our guests got lei’d and welcomed with a star-like holographic sticker on their wrists. I remember everyone had a terrific time. I also remember us staying behind to make sure everything was spotless afterwards before dragging myself home.

I managed to unearth the original promo:

Vacation on Risa
Stardate 930130
Blast off on a vacation from reality. Join the Captain and Crew of the —classified— on the Holodeck where we will recreate the exotic and luxurious locale of Risa (where Captain Picard and Commander Riker – among others – have enjoyed a little R&R). Dip your toes (or plunge your body) in our Holodeck re-creation of an aquatic spa (“pool”, in mundane terminology); learn the latest intergalactic steps on our dance floor; sample sumptuous summer-like organic nutritional supplements (desserts, fruit, ice cream, etc., etc.) in our Ten-Forward Lounge. There will be a separate con-suite for Filkers.

Brian and I recreated a variation of the theme of the party earlier this decade (wow – sounds long ago, too) for another club. We decided to host a Hawaiian beach party/indoor luau (aka a huge potluck), once again At. The. End. Of. January! Club members were encouraged to wear their wackiest beach clothes. [Hey, Brian, was there a prize for the tackiest Hawaiian shirt?] We had limbo and hula contests. And, again, we lei’d people. Hey, we like doing that (and it does sound … naughty).

Besides hosting HUGE parties, we’ve also done smaller ones (for, say, 20-30 people). The easiest one was held at a really nice Cabbagetown restaurant where the manager (one of my acquaintances from church) created a special menu for us at a fixed price. It was also held in what should have been COLD weather in the middle of winter, but it was unseasonably mild. I didn’t complain; besides, the sparkly-lit trees in the inner courtyard still enchanted us in our private garden dining room. So, that’s something else we encourage our viewers to do. If you’d like to entertain but live in a shoe box (okay, so perhaps slightly larger, but you know what I mean), approach a restaurant in your neighbourhood. Say you’d like to have a private party for xx guests and what could they do for you. You’ll be surprised to see how many establishments will make a special effort on pricing and courses because – hey – new business is good business!

I remember celebrating my birthday (once again with a large group) and other special occasions at the same restaurant; so they certainly got to know me. ::giggles:: And survived! The tip to making hosting such a party easier is to collect the money beforehand (when guests arrive). Also make sure your friends know that any beverages will be billed individually. So, really simple. And a lovely way to host a party and still have lots of fun yourselves.

Amazingly enough, I’ve come to the end of my reminiscences. But I’m sure I’ll have many more fond memories of Brian’s and my adventures throughout the known galaxy! Stay tuned (or, hey, just re-watch an episode) until next time! ::waves jauntily:: Bye-bye.

Oh, wait. I’m not completely done yet. I just wanted to acknowledge all of the amazing work (hours and hours … and HOURS of it) that Brian has put into the production of this show and blog. And, yeah, one year later, we can both stare in shock at each other and ask, “What on Earth were we thinking?” when we jumped immediately from the birth of the show (it is a baby, after all) to the equivalent of running a Marathon. Crawling, tottering and walking fell by the wayside in our zeal to Do. The. Whole. Enchilada. Which we have now done. And can take it a bit easier. Even enjoy each other’s company (instead of worrying about whether this or that was done right, especially before the deadline crunch). So I’m hoping that our new, more laid-back attitude will be a winner, both for us and for you, our viewers. Happy New Year, everyone!

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Recipe: Vegetable Shortening & Butter Pastry

Special kudos to What’s Cooking America for this recipe where you will also find alternate versions of pie crusts.

Ingredients

  • 2-1/2 cups all-purpose unbleached flour, plus extra for rolling
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup chilled vegetable shortening
  • 1/2 cup cold unsalted butter, cut into 1/4-inch pieces
  • 6 to 8 tablespoons ice water

Directions

  1. In a food processor, process the flour, salt, and sugar until combined. Add the vegetable shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. Turn the mixture out into a medium bowl.
  2. Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
  3. Flour your hands generously. Tilt the rolling pin and, while rotating, sprinkle it with flour. Divide the dough into two balls and flatten each into a 4-inch disc. Wrap both separately in plastic film and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round. [For two-crust pie, divide pastry into halves and shape into two rounds.] Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and sides.

Preperation time (duration): 90

Meal type: dessert

 

Recipe: Apple Pie

For the filling recipe, I found this on allrecipes.com A Grandmother’s recipes can never go wrong and this one from Grandma Ople is no exception!

Ingredients

  • 1 recipe pastry for a 9-inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup granulated (white) sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Cooking time (duration): 60

Meal type: dessert

Closeup Carmelized Goodness

Friends Food Fun, Party Tips, Special Videos

FriendsFoodFun! Christmas Special 2010

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httpvhp://www.youtube.com/view_play_list?p=DBA6612F073488CA

Christmas Celebrations, Past and Present

For me, while growing up in Newfoundland as one of a pretty big family (seven including my parents), Christmas was always something of a huge event for us. Usually it started with Mom grocery shopping which, to feed a family of this size, was an event all on its own. Upon her return home, all five kids would have traipsed to the car several times to retrieve the many bags she had brought back. Still, those almost never-ending multitudes of bags of food would not last long and barely made it past New Year’s.

Over the years, I also remember friends of my parents coming to visit, dressed as “Mummers” – people who would disguise themselves with old articles of clothing. I remember some pretty weird costumes they made, using whatever they could find to cover their faces to keep their identities hidden. It would be a game to “discover” just who those costumed folks were; being from a small community helped tremendously. 🙂 I think alcohol may have been involved, but you didn’t hear that from me.

My paternal Grandparents who lived just next door would come over on Christmas Eve to spend time with us. My Dad and my Grandfather would sit talking over some fine whiskey. I am sure the rest of us, being a noisy bunch, entertained everyone. Oh … getting us to bed was another chore, though we finally would settle in.

The next day, we would open our presents (at the crack of dawn no less) and Mom would busy herself preparing the turkey for cooking or checking on it if she was having a lunch as it would have been cooked overnight. A traditional Newfoundland Christmas dinner consisted of turkey, potatoes, peas porridge, carrots, turnips, salt beef and doughboys. Except for the turkey, it would all be boiled together for what seemed like hours (and the best meal you were sure to have).

This was a traditional Newfoundland boiled dinner (sometimes called Jiggs Dinner) and also served during Thanksgiving and Easter as well (at least it was in our family). Occasionally, there would be a ham thrown in (not boiled). When I was a teenager returning home from boarding school, Mom would always ask what I wanted her to make for Christmas and my response was always bread pudding with raspberries. It was divine. Mental note: “MOM, can you make it again this year … please???” Trying to describe it would probably not do it any justice and using Google led me to many recipes for it (of course, there IS Mom’s version, too).

Helenka and I have added our own traditions when it comes to Christmas and this year was no exception. [Well, there was one: I filmed it all!] It all started many years ago as we used to celebrate what we considered pretty fine dining by choosing something from that year’s President’s Choice Insider’s Report (Winter issue). Then, one year, when it didn’t inspire us, we set out to cook for each other (this is the shortened version of a long story). Part of that deal was that we would host each other and decorate our respective places: I’d do it usually before Christmas and she in the New Year. [Devious editor snickers. Pretty smart of me, eh?]

I always loved going overboard and, as I lived in a very small place, that was quite easy to do. I always had Christmas lights attached around the perimeter of my apartment (like a Christmas disco). [The still-stunned editor reminds Brian that he’s forgetting to mention that the lights were at the really high ceiling!] One year, I decorated my fridge with wrapping paper and a huge bow, then plunked a 4-foot Christmas tree on top of it … and off we went.

Another year, I wanted to pretend I had a fireplace; so I took my desk and put my Commodore 64 monitor (my TV back then) under it and, along with a plastic brick tablecloth with a hole cut out for the monitor, created my own version of a fireplace complete with stuff one normally puts on a mantle. But it didn’t just have to look right, it had to sound real. And it did, with Fireplace in a Box (VHS tape of a real fire) and surround sound. [Very impressed editor adds, “With all those speakers, I heard every crisp snap and crackle.”]

Nowadays, I have my own fireplace and mantle which I got to decorate in our Christmas Special. My friend Mary from work started me off, over a year ago, for my first party in my new place. It was fantastic plus everything I was hoping for. Mary left me with all the decorations you see here so that I could recreate it myself (and this was my first time doing it all on my own).

One thing I set out to do for our Special was to present some tried and true recipes we have used over the years and occasionally adapted (the roasted chicken for example was originally substituted with Cornish hens – yummy!). The Brussels with bacon is a new dish and inspired by the cookbook “Cook This Not That” while the stuffed tomatoes were invented on the spot from our own creative minds (though based upon the dish I made many years ago for Helenka).

I would also like to take this opportunity to thank all our loyal viewers as we complete this fantastic year of celebrating great friendships, fantastic food and, of course, we cannot forget the fun!

Presented here is the special journey that Helenka and I take you on in our Friends Food Fun! Christmas Special. And we’re so proud to share our recipes with you.

Happy Holidays,

Peace and Long Life,

See you in the New Year!

Cheers!

B&H =:)

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Recipes are below Helenka’s post 

Helenka, on finding the true meaning of Christmas, even if it took me a while

I believe that my approach to (and recognition of) Christmas is unique. And I’m not just saying that for effect, either.

When I was growing up, there was absolutely no religious connotation to December 25th at home. In fact, there was no celebration of any kind at home that day. Instead, we piled into a car and drove to a family friend’s house where long tables were set up in the basement for dozens of people in the Polish community to gather and enjoy a huge meal. Everybody knew everybody else. Included was the daughter of the house, one of my childhood girlfriends to whom I wasn’t that close … simply because she lived too far away for us to have any regular interaction. [OTOH, she was Sharif Ali to my El Aurens (Laurence of Arabia) when we were riding our pretend camels to the well in the desert … um, okay … on her uncle’s raspberry/strawberry farm. And we did get to go real trail riding nearby (on real horsies) once. When I say I have a really good memory, you’d better believe me … because those particular ones are over 40 years old!]

Instead, the traditional Christmas celebration took place on Christmas Eve at home, with the table set in a specific manner (straw underneath the tablecloth to represent hay in the manger and an empty chair just in case Jesus stopped by … or an unexpected guest), as well as a completely meatless 12-course dinner. My fave courses were the pickled herring with sliced onions and carrots with rye bread and the tiny piroszki (miniature pierogi) with a dried Polish mushroom/cabbage filling served in a meatless beet soup. So, it was a balancing act, going from a semi-religious celebration to an ethnic one overnight. However, one of the unique bonuses of not celebrating Christmas Day itself was that I got to open presents legally ::giggles:: a day earlier!

However, all of that changed when my father died before I turned 16. No more Christmas. I couldn’t do anything about it because I was just a kid and an only child at that. So it wasn’t until I moved out on my own at 23 (after getting my university degree) that I was able to start to assemble my own Christmas traditions.

Over the decades, I’ve participated in several types of Christmas Eve/Christmas Day celebrations:

  • casual aka running off in bone-chilling cold with a friend’s boyfriend (?!?) who was away from his home and family, to catch the umpteenth viewing of Star Wars IV (as we had an unofficial competition going on), then returning to my place to warm up with hot tea, seedless green grapes, cookies and to play Scrabble.
  • work-related, with a colleague inviting me to spend it with her daughter and herself (and gifting me with an exquisite black satin caftan which I accepted with glee) before driving me to the subway station at the end of the line where I managed to miss the final train and had the unique experience of taking the night bus across town.
  • with a variety of close friends over the years with whom I spent very satisfying Christmas Days and usually prepared some festive or extravagant dishes (can you say lobster?).
  • after deciding that there was something missing in my life in 1990, I attended my first Christmas Eve church service ever and discovered a church home and acquired a chosen family to which I’ve been adding (and, sadly, subtracting from as well) for the last 20 years.
  • interestingly enough, spending a happy Christmas Day alone after that church service when I did a lot of equally happy crying. All I had to do was glance through the order of service, remember the way I felt surrounded by thousands of people and feel warm all over. So it’s important to realize that one can have the capacity to celebrate even when alone … if such are the circumstances.
  • continuing a church tradition of offering a warm and inviting place in our Social Hall for Christmas Day dinner, decorations (including my menagerie of pigs – because they insisted on being included), music and games to people who had no place else to go (and hosting it for more than a decade). In fact, last Sunday I approached Mum (of Mum & Dad renown, as they were a couple who accepted all of us without hesitation – we who were biological, situational or emotional orphans from our families, to the extent that we were proud to call them our “Mum & Dad”) to reminisce about the year when her own aunt died (a charming yet feisty, down-to-earth lady in our congregation) and they didn’t feel up to doing their own Christmas dinner, so asked if they could join us. What a question! It was my honour to have them be with us. Not only did they come and relax, they brought lots of little gifts for me to add to the raffle draw (because all I could usually afford from a few monetary donations was to get everybody a fancy Christmas cracker – and I always thought we all looked quite grand in our tissue-paper crowns).
  • bringing close friends even closer into my chosen family, most of them drawn from my church and giving them official designations (I had lots of uncles, brothers and sisters, as well as fairy godmothers).
  • falling in love (more than once, lol) and having intimate, romantic Christmas dinners that I cooked from scratch, even if the menu wasn’t exactly traditional. There may have also been a Christmas pizza … once or twice.

The only thing I never did was to volunteer at a Mission, serving Christmas dinner to the homeless, though I do have one close church friend who’d done that year after year, but first stopped in at the church to share ours before heading out and I always felt both grateful and humbled that she got to have Christmas while being of service to those in need.

In years past (though not forgotten), I managed to combine the Christmas Eve service, Christmas Day dinner at church and then stagger home to prepare my own romantic Christmas dinner. Is it any wonder I needed to sleep for a week after that? Or didn’t even want to think about food?

But, you know, whatever the form of your Christmas (or other religious or non-denominational) celebration, the food and decor aren’t the important things: it’s the willingness to reach out, to share even with those to whom you have no family ties at all. Hey, I created my own chosen family and so can you.

Brian’s mentioned some of the highlights of hosting me at Christmas, in terms of decor and food. I was so awed by his creativity, I tried to match it. When he had the fake fireplace arrangement, I responded with Aquarium in a Box and transformed my place into an outer space underwater research station. I met him at the door carrying a pewter lantern, as the light levels had to be diminished so as not to disturb the fish ! Whenever he created something spectacular, I was inspired (resulting one memorable time in my three-hour masterpiece of velvety cream of asparagus soup). The year he made the original stuffed tomatoes, I countered with a tomato/bread/onion pudding as well as quail legs. Another year, I made my own mushroom butter as well as Tequila-marinated shrimp. Even when something threatened to be a disaster (crème brulée refused to firm up). I poured it into my ice cream maker and turned it into exquisitely rich ice cream. Another planned and far more healthy dessert that did turn out was mango sorbet with a scoop of mango purée in the same cut-glass bowl. As for trees, I think one year I outdid even myself when I put 800 lights on my tree, had the programmable multi-coloured lights wound around my 19-foot long balcony railing and even around the base of my glass and black steel coffee table. Hey, I did say Brian inspired me!

The way we’ve played off each other has been one of the cornerstones of our nearly two-decade long friendship that blossomed even though we had so many differences even beyond our ages (he came from a large family and had living grandparents; I was an only child who never knew my grandparents). It just makes it even more precious to me.

In celebration of togetherness, I lift my glass. And dedicate this blog entry to “Mum”. “Dad” will have to excuse himself for a moment from his pals amid heavenly surroundings to know that he’s being equally honoured. Cheers, “Dad”!

And, oh, I guess I should say something about food, so I will admit that we may have gone a titch overboard with the red pepper flakes in the Brussels sprouts. Just a tad. So I took special editorial liberty to adjust the amount stated in the recipe. And, even then, you should use a gentle hand.

I hope everyone will enjoy a serene holiday season and a joyous New Year. See you when the calendar page is flipped over!

Recipe: Roasted Chicken in a Fig and Clementine Glaze

Ingredients

Main Ingredients:

  • 1 whole roasting chicken
  • 1 tbsp olive oil
  • 1 small cooking onion, finely sliced
  • 1 oz Brandy or orange liqueur (we used Cointreau)
  • 6 dried figs, halved with stems removed
  • 6 clementines, peeled and segmented

Marinade:

  • ¼ cup olive oil
  • 1 tsp ground cumin
  • 2 tbsp Spanish paprika (or regular paprika)
  • 1 tbsp course black pepper
  • ¼ cup chopped fresh thyme and oregano, combined
  • 2 tbsp finely chopped garlic
  • ¼ cup lemon juice
  • salt, to taste
Orange Glaze:
  • 1 cup chicken stock
  • 1 cup orange juice, good quality (like Tropicana Grovestand)
  • ¼ cup sugar (or Splenda)

Directions

  1. To prepare marinade, whisk together all ingredients. Pour over chicken and marinate 4 hours, or overnight, in refrigerator.
  2. Preheat oven to 400 degrees (for crispy skin). Roast chicken, about 90 minutes (depending on size of chicken).
  3. Meanwhile, prepare orange glaze. In medium saucepan, over medium heat, combine all ingredients, cooking slowly, about 5 to 8 minutes, or until reduced by half.
  4. In large skillet, over medium heat, sauter onion in 1 tbsp of olive oil about 3 to 5 minutes, or until brown. Add Brandy or Cointreau and deglaze skillet. Add orange glaze and dried figs and continue to cook until slightly reduced and thickened, about 5 minutes. Add clementines until just heated through. Cut chicken into pieces, arrange on plate or platter, then pour glaze over chicken.

Variations

For a more spicy orange sauce, try some of these variations:
Fresh ginger slivers, chopped cilantro, crushed garlic, dried hot peppers.

Recipe: Stuffed Tomatoes

Ingredients

  • 4 medium to large tomatoes
  • 2 tbsp freshly grated Parmesan cheese
  • ½ cup Panko breadcrumbs (increase up to 1 cup for larger tomatoes)
  • ⅓ cup fresh Italian flat leaf parsley
  • ¼ tsp dried basil (fresh is better, if available)
  • 1 tbsp chopped garlic
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 F
    Cut tops off tomatoes; scoop out pulp and seeds and reserve. In a bowl, mix Parmesan cheese, Panko breadcrumbs, parsley, basil, garlic, salt and pepper and reserved pulp and seeds.
    Spoon mixture into each tomato, then place on a baking sheet and bake for 15 minutes. Depending on size, time may have to be adjusted.

Recipe:  Rosemary Roasted Potatoes

Ingredients

  • 12 small red potatoes, quartered
  • 3 tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1-½ tbsp dried rosemary
  • 2 cloves garlic, minced

Directions

  1. Preheat oven to 400 degrees. In a large bowl, toss all ingredients together until potatoes are lightly coated with olive oil. Place potatoes on a baking pan, and roast for 25 – 35 minutes until lightly golden.

Recipe: Brussels with Bacon

Ingredients

  • 4 strips precooked bacon
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic
  • ½ tsp red pepper flakes (adjust to taste according to desired amount of heat)
  • 1 pound Brussels sprouts, bottoms trimmed and cut in half
  • Salt and black pepper to taste
  • 2 tbsp chopped walnuts

Directions

  1. Heat olive oil in a large skillet over medium heat, add garlic, pepper flakes, Brussels sprouts and a pinch of salt; sauter until sprouts are lightly browned on the outside and tender but still firm 10 – 12 minutes. Add the walnuts and sauter for another minute or two. Season with salt and pepper.

Recipe: Cookies’n’Cream

Ingredients

  • Whipping Cream:
    1. Begin with thoroughly chilled cream.
    2. Chill mixing bowl and beaters beforehand.
    3. Whip the cream on medium speed.
    4. Add sugar (2 tablespoons to 1/4 cup granulated) and any flavourings like Framboise, Rum, etc. I used Butter Ripple flavoured liqueur (Schnapps).
    5. Cream is whipped when soft peaks form.
    6. For vanilla-flavoured whipped cream, add 1 teaspoon of vanilla extract

Directions

  1. For this recipe, you can use either canned whipped cream (which can be fun and fancy – sprayed in swirling patterns) or make your own (see above). Use a good-quality favourite cookie (once again, store-bought or home-made), studding them around the perimeter of the dessert dish and then artfully arrange some fresh fruit over the top in the centre. Voilà: an instant dessert using your own variations and imagination.
Friends Food Fun

FFF EP-32 DECADENTLY DIVINE CHEESE TASTING

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httpvhd://www.youtube.com/watch?v=Qbh5CgBJ8DI

In this episode, Helenka and I got to sample some interesting cheeses. We also tried, though not too successfully, to show you what each of them looks like from the perspective of my new little camera (but we are getting better at it). So I’m listing each one for you here.

The cheeses were (pictures are also in this order after the plate)

And, just for the record (because the evil editor said so), here are all the crackers we used: multi-grain, olive oil & sea salt, wheat-free/gluten-free (as I mentioned, it was practically like eating seeds), olive oil & herb multi-pack from which I chose one I really like, namely roasted garlic & rosemary.

It was fun to sample cheeses typically found in any supermarket or warehouse club. There is, of course, a wide variety of artisanal cheeses that are available only from farmers’ markets or specialty food stores. My favourites were the cream cheeses, but I really did enjoy them all.

The interesting thing about doing this episode is that we got to use the cheeses again in later episodes (which increased the variety to choose from).

On another note, next week we’ll be releasing our Friends Food Fun! Christmas Special which will be not only our biggest video, but also our last post for the year. We are both taking a well-deserved break to spend time with friends and family. Keep an eye out for it!

Till next time, have some fun with your food and bring along some friends, too!

Enjoy!
B & H =;)

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Insight on: DECADENTLY DIVINE CHEESE TASTING

Notes from the Chef’s Sidekick (Helenka)

Because Brian and I’d had so much fun with the last “surprise” tasting (of jams and jellies), Brian decided to recreate the <em>moment</em> with cheese. Oh, glorious cheese! If for no other reason, I have to admit to my life-long gratitude to cows, buffalo, goats and sheep for providing the milk that makes something that tastes so amazing! Who knew there could be so many varieties, textures and flavours?

Well, I guess that I didn’t until I grew up. When I was a kid, the only cheese we had in the house was cottage (traditionally used as the filling in Polish crepes), brick and – as a treat – cream cheese from Kensington Market. I had a much broader exposure to traditional smoked or processed meats (mostly Polish, but let me tell you about that fine Mortadella … or not) than I did cheeses … though I think I finally caught up. After all, I’ve had plenty of time and opportunity!

You’ve already seen the individual and unique reactions from us as we filmed this episode and I’m sure we could film another two or three with completely different cheeses. But that might be going just a titch overboard … even for us.

So I think I’ll get really personal (I <em>know</em>, what a shock, because I’ve been so secretive until now, lol, NOT). Cheese and romance were made for each other. Boursin and kissing are marvellous companions. Garlic, what garlic? Boursin is one of the most sensual cheeses I’ve ever had and is always perfect for that romantic interlude. Just add olives, crackers and wine. Oh, wait, I nearly forgot the gherkins. And … um … your partner of choice!

You already know that Brian prefers red wine, while I really like sparkling and white wines. When it comes to pairing Boursin, there’s absolutely nothing better (in my opinion) than sparkling wine – either alone or mixed in a tantalizing combination with Cognac (if you can afford it) or just a really good Brandy. And, if you’re in a dessert mood to go along with the sparkling wine (after all that delicious cheese), I highly recommend French mints (I get mine from Laura Secord).

Another excellent way to consume cheese (and, yes, maintain that intimate touch) is in a fondue. Hmmm, I’m on my fourth fondue set, but I still remember my first cheese fondue from the early 1970s. The set I found had a lovely black (why are you not surprised) steel base supporting a red pot and had been marked down to $3 (from $29) because the four sectioned plates were missing. I didn’t care because the recipe manual was still there (and I <u>just</u> looked at it again). So I bought the baguette, cheeses, garlic, white wine, kirsch and prepared my first fondue. And I got so tipsy – and delightfully giggly – just from the wine <u>in it</u>. Well, that’s my story and I’m sticking to it. But I do remember that romantic evening fondly … even if a bit fuzzily.

Variations

Brian and I have a couple episodes waiting to be aired where we do use cheese in inventive ways, but there are a lot of dishes that would benefit from the addition of a bit of cheese. Crumbled or grated onto a salad or over veggies. An unexpected molten centre in dinner rolls. Or swirled into hot soup … wonderful on a cold night. Incorporating it into an omelette is probably the most basic idea ever. As far as I’m concerned, you can never go wrong with cheese. Go, experiment for yourselves and enjoy!

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