Summer Dessert

Blueberry Shortcakes

Ingredients:

• 5 cups Blueberries
• 1/2 cup, divided Sugar
• 2-1/2 teaspoons Lemon juice
• 2-1/2 tablespoons Crème de cassis
• 1-1/2 teaspoons Cornstarch
• 2 cups Flour
• 2-1/2 teaspoons Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Kosher Salt
• 4 ounces, chilled, cut into pieces Butter
• 1Egg
• 1/4 cup Buttermilk
• 1- 3/4 cup, divided Cream
• Powdered Sugar  as needed

Directions:

1.    In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices.
2.    In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer 1 minute; remove from heat. Add remaining blueberries. Cool over an ice bath. Refrigerate until ready to use, up to two days.
3. Preheat oven to 425 °F. Line a baking sheet with parchment paper.
4.    In a food processor, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Pulse in the chilled butter until the mixture resembles coarse meal; remove to a mixing bowl. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; stir into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface gently knead several times.
5.    Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar.
6.    Bake until lightly golden brown, about 15 minutes.
7. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat to medium soft peaks. Chill until ready to use.

At Service:
With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.

Yield: 8 to 10 portions

Avocado Fries

Ingredients

• Canola oil for frying
• 1/4 cup flour
• About 1/4 tsp. kosher salt

• 2 large eggs, beaten to blend
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preparation

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Serves 6

Summer Cocktail Hour

Blueberry Collins

Add a fresh or frozen dozen of blueberries to a tall glass and crush them with a muddler or a spoon back.

Top the glass up with ice and pour in 1 1/2 oz of Gin

2oz of lemon juice

2 oz of simple syrup

Add a splash of soda

Stir Garnish with a few more blueberries

Cheers......

Monday's Marvellous Find.....

Unique Hand Decorated Sugar Cookies For Any 

Special Event or Occasion

http://www.sarahssweets.ca/index.html

Our Wine List At The Moment - Part 2

On Our Wine List At The Moment.......

Quinoa Patties.....

• 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup/.5 oz /15 g finely chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
• 3 cloves garlic, finely chopped
• 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
• Water, if needed
• 1 tablespoon extra-virgin olive oil or clarified butter

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.  Form 1 inch thick patties.  Heat the oil in a large, heavy skillet over medium-low heat, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned on both sides.

Try cooking your quinoa with your favorite stock to add flavor.  Delicious served with a dollop of sour cream or tzitziki.

Wine Wednesday's........

Yes it's true......

The Bonfire Grill at The Cove has WINE WEDNESDAY'S!

Featuring Wine's From Their Backyard.

For More Details Check Out Their Website:

http://bonfiregrillatthecove.com/

or 

Visit Them Lakeside at:

4205 Gellatly Road Westbank, Kelowna

Spinach Pie Bites

What You Will Need:

300g package of frozen spinach, defrosted

1 egg white

1/4 cup finely chopped green onions

1/8 tsp nutmeg

1 cup crumbled Feta Cheese

4 sheets phyllo pastry

2-4 tbsp olive oil

1. Arrange racks at top and bottom thirds of oven. Preheat oven to 375F. Squeeze out liquid from spinach. Pat with kitchen or paper towel until very dry. In a medium bowl, whisk egg white. Add chives and nutmeg, and whisk until evenly mixed. Add spinach and feta. Stir to mix.
2. Lay 1 sheet of phyllo on the counter. (Cover remaining sheets with a dampened kitchen or paper towel until ready to use.) Cut phyllo on counter lengthwise into 4 strips. Brush with olive oil.
3. Mound scant 2 tbsp spinach mixture on corner of 1 phyllo strip (see diagram). Fold corner diagonally across phyllo to cover filling. Press around filling, forming a triangle. Continue folding diagonally, as shown, working toward the end of the strip, maintaining triangular shape. Tuck in loose ends. Lightly brush top with oil. Place on greased baking sheet. Continue with remaining ingredients, creating 16 triangles and arranging on 2 large baking sheets.
4. Place baking sheets on top and bottom racks of oven, and bake until pies are golden around edges and lightly golden on top, about 12 min, switching position of baking sheets halfway through. Cool slightly before serving, at least 5 to 10 min.

Vintage Candy Bar Vintage Origami

Check out Yuriko's Blog for more details......

http://www.vintageorigami.com/blog/

DIY Hand Lettered Chalkboard Menu

All you need is a vintage frame, black foam board, a white sharpie and a vintage chair frame for an easel; and VOILA a drink menu!

Holiday Table Decor Ideas.........

http://www.etsy.com/shop/TheBakersDaughter?ref=top_trail

Tis The Season

Book your Holiday Event with Bliss & Bloom

Contact Us Today For A 

Complimentary Consultation

blissandbloom@shaw.ca

You Need This...........

The GoAway Wood Shop on Etsy http://www.etsy.com/shop/TheGoAwayWoodshop?ref=seller_info

Peanut Butter Cookies

All You Need Is:

1 Egg

1 Cup Sugar

1 Cup Peanut Butter

All You Need To Do Is:

Combine and blend ingredients in a mixing bowl. Let stand in fridge for one hour. Tray and bake at 350 degrees for 10-13 minutes. 
Cool and serve. Makes 2 dozen. 

Enjoy!

Monday's Marvellous Find

Every day on my way home as of late the sun has been shining, the smell of fall is in the air and the beauty of Tantalus Vineyard in Beautiful South East Kelowna is breathtaking. 

Check out their website for more info on tours, tastings and where to purchase their latest offering - Riesling 2010.

http://www.tantalus.ca/home.php

Mmmmmmmmmmmmmm.............

Moroccan Stew

Ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 pound sweet potato, peeled and cubed
• 1 orange bell pepper, seeded and cubed
• 1 pound cooked chicken breast, cubed
• 1 (28 ounce) can diced tomatoes
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• 1 1/2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 cup frozen corn
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Rustic-Weather-Elegant-Charming

Romantically Elegant Ideas For All Occasions

by

Cloth&Patina

http://www.etsy.com/shop/ClothandPatina

K is for Kale Chips

Ingredients

1 head of Kale - Washed and thoroughly dried

2 tbsp Olive Oil

Sea Salt for Sprinkling

Directions

Preheat Oven to 275 Degrees F

Remove the ribs from the kale leaves and cut into 1 1/2inch pieces. Spread evenly across a baking sheet. Toss with olive oil and sea salt. Bake until crisp - 20 minutes- turning leaves at the 10 minute mark. 

Bon Appetit!

Creative Serving Ideas

Get creative when putting together platters for your next backyard BBQ or outdoor event. We love this idea from from Eddie Ross. 

http://www.eddieross.com/eddie_ross/2011/06/outtakes-from-a-backyard-bash-.htm