KOMBUCHA

KOMBUCHA

Ingredients:

5.5 cups water
3 tea bags (black)
1/3 cup sugar (white or organic cane)
2/3 cup starter kombucha

scoby

What to do:
Make the tea. Boil water in a large pot. Add sugar, and whisk to dissolve. Add tea bags, cover, and let steep overnight (or over the course of the day). Once cooled completely, remove the tea bags.

First fermentation. In a large glass vessel, combine your steeped tea and starter kombucha. This can be either store-bought kombucha, or the liquid you've stored your scoby in. With clean hands, transfer the scoby into the jar. Cover jar with a dishcloth, seal with an elastic band, and set aside for the first round of fermentation (7-10 days, depending on how warm your house is).

Bottling and second fermentation. After 7-10 days, using clean hands, gently remove the scoby. You can either use it immediately in another batch of kombucha, or store it in the fridge, in a small glass jar with enough kombucha liquid to keep it covered. Transfer your kombucha into smaller bottles, and add any second fermentation add-ins (see below). Seal the bottles, and set them aside for the second round of fermentation (3 days).

After 3 days, move the bottles to the fridge and enjoy!

Second Fermentation Add-ins

ginger-maple// 
Blend on a high speed a 2" piece of ginger, 1/4 cup water and 1/2 Tbsp maple syrup. Strain through a fine mesh sieve. Split evenly between the bottles.

cherry//
add 1-2 Tbsp ready made cherry juice to each bottle; alternatively, blend pitted cherries and a bit of water on high speed. Strain through a fine mesh sieve before adding to bottles.

GINGER RHUBARB ICE CREAM

Somehow I got caught up in the kerfuffle of Passover, work trips to Toronto, and hosting Mother's Day and Dad's birthday dinner, blinked, and it was already mid-May. I'm not entirely sure how that happened, but I'm rolling with it. We're doing our best to maximize our time outside and enjoy the sun. We've already downed our first patio caesar, fired up the barbecue, and have taken a few walks/bikes/runs along the canal.

In the spirit of "summer is coming," I decided to take the ice cream maker out of winter hibernation. Last weekend's festivities (and my first attempt at strawberry shortcake) left me with heavy cream in the fridge, so the timing just felt right. What started as a simple ginger ice cream, quickly morphed into something amazing when I spotted Ontario rhubarb at the store (I may or may not have squealed with excitement). The result was far more delicious then I could have ever imagined. If you don't have an ice cream maker, make this cream instead, but either way, do not miss out on this lip-smacking flavour bomb!

GINGER, OAT + PISTACHIO BARS (GF+DF)

When we were in New Zealand, Queenstown specifically, we stumbled onto this adorable café tucked at the base of the gondola. We were craving something warm and sweet, so decided to wander in. After scouring the glass display for a solid 10 minutes, I finally settled on an almond milk flat white and a ginger pistachio bar (I can't say no to ginger). The bar was everything I could have asked for in an afternoon treat -- sweet, yet tangy from the ginger, and soft enough to eat with a fork, yet crunchy from the baked bottom layer and pistachio topping. After fighting over the last bite, I knew almost immediately that I would have to try making them once we were back home. I settled on a dairy and gluten free version and couldn't be happier with the results. I hope you like them as much as I do!

Many thanks to Sabatier for sponsoring this post! The chopping knife made nut and ginger prep an absolute breeze, and I quickly fell in love with the versatility of the butcher block.

Pictured: bamboo butcher block / santoku knife / flatware

SOFT AND CHEWY GINGER MOLASSES ICE CREAM SAMMIES

Happy Canada Day! Happy Almost July 4th! Happy we're moving! Wait, what?

You heard me -- we're picking up and moving to Montreal at the end of the month! I still can't believe its happening. We've been talking about it for quite some time, and the timing just feels right. It's all a little bit surreal, as we've totally loved our time in Toronto, but we're keen to discover (re-discover for me) a new city together, be closer to the lake, mountains and maple syrup (of course). More details to come over the next few weeks, but just know that things may get quiet around here as we attempt to sneak in all things Toronto, and pack up the absurd amount of kitchen things and bowls that I own.

Ice cream sandwiches felt like an appropriate way to celebrate all the excitement. Not only are there some kick-ass places to get them in Toronto, but N and I have a mutual love for all things cookies and ice cream. So bake up a batch, grab some ice cream and head outside for the festive celebrations!

PIMM'S CUP WITH GINGER BEER

There's been a haze of humidity looming over the city lately. The air has felt stuffy, heavy and downright unpleasant. But come night time, the humidity lifts, and leaves behind a perfectly magical summer evening, begging for a relaxing drink on the back deck. Usually its a simple glass of wine, or a beer, but sometimes, we go the extra mile and put our bar cart goodies to use.

Pimm's Cup is an ideal refreshing outdoor bevvy. Typically made with lemon soda, we swapped out the soda for a delicious local ginger beer that we're mildly obsessed with. Try to track down some authentic ginger beer, it makes all the difference.

GINGER MOLASSES WAFFLES WITH ROASTED PEARS AND POMEGRANATE

Spending time at home always comes and goes a little too fast. Don't get me wrong, we've been pretty busy since I got here last Tuesday -- celebrating, drinking, eating, skiing, taking advantage of boxing day deals, movie watching and lounging -- yet somehow, the time always passes faster then I'm prepared for. All of a sudden its time to pack up, say our goodbyes, and head back. If I'm being totally honest, I'm not quite ready to leave yet...

Last year, we woke up on January 1st to freshly baked bread. This year, if we weren't going to be on an airplane (more on that later), I'd definitely be making these waffles. Packed with molasses and warm seasonal spices, and then topped with roasted fruit and a sprinkling of festive pomegranates, these are a perfect for a January 1st breakfast, or any other cozy winter morning really.

Wishing you all a very happy and healthy 2015!

DOUBLE CHOCOLATE GINGER COOKIES

This time of year, in the month leading up to the holidays, I tell myself I'll avoid sweets and stick to salads and soups -- but who am I kidding -- nothing says December like baking, crafting and listening (on repeat) to this fabulous new album. So I apologize in advance for all the sugar-y, festive goodness that may be gracing these pages in the weeks to come, please forgive me.

Now, onto these cookies. The LCBO releases their holiday issue of Food + Drink every year sometime around late november. This issue always flies off the shelf, so you have to be quick if you're going to snag one. As per usual, I was blown away by the content, but these cookies stood out, screaming to be made. I couldn't resist. Intensely chocolatey, perfectly speckled with ginger bits, and doused in a glittery sugar coating -- totally festive and thoroughly delicious.

DOUBLE CHOCOLATE GINGER COOKIES // makes 15-20

Adapted from Food + Drink, Winter 2014. This recipe is easily doubled - as per the original. Just remember, 4 T=1/4 cup.

Ingredients:

4oz. dark chocolate, chopped
1/4 cup all purpose flour
2 T cocoa powder
3/4 tsp baking powder
2 T butter, softened
1/3 cup sugar
1 egg
2 T vegetable oil
1 tsp vanilla
2-3 T finely chopped crystallized ginger

~1/4 cup coarse sugar (turbinado), placed in a shallow bowl

What to do:

Using a double boiler setup, melt the chocolate. Stir until smooth and let cool to room temperature.

Whisk together the flour, cocoa powder and baking powder in a small bowl. Set aside.

In the bowl of a stand mixer fitter with the whisk, beat butter and sugar until combine, light and fluffy. Add the egg and mix well. Continue to add the oil, vanilla and room temp melted chocolate, and beat until well blended. Finally, add the flour mixture, and whisk until you no longer see any dry bits.

Transfer to a bowl, and stir in the ginger pieces. Cover with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 350, and line 2 baking sheets with parchment.

Remove the dough from the fridge, gather 1 tbsp at a time, roll into a ball, then roll through the coarse sugar. Place 2 inches apart on the baking sheet. Continue until the sheet is full and transfer to the oven. Place the bowl back in the fridge.

Bake for 8-10 minutes until the edges are set, and the tops cracked. Remove from the oven and allow to cool for 2 minutes before transferring to a wire rack.

Repeat with the rest of the dough, using the second baking sheet. If making a double batch, allow the baking sheet to cool completely before using for another round of cookies.

Chocolate. YUM.

GINGER MOLASSES PANCAKES WITH CARAMELIZED BANANAS

It's a well known fact that I love all things 'ginger-molasses' - especially cookies. I'm on a constant mission to sample cookies when I find them, and so far, my top three, have been at Wanda's, Ideal Coffee, and Pusateris. I made some delicious ginger molasses cookies a while back and jumped at the opportunity to try pancakes that may taste just as yummy. Topping them with sugary bananas wasn't even necessary, but it sure was a weekend breakfast treat!

GINGER MOLASSES PANCAKES WITH CARAMELIZED BANANAS // makes 10 pancakes

Ingredients:

1 cup white flour
1 tbsp baking powder
1 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp brown sugar

1 egg
1 cup milk (I used soy)
3 tbsp molasses
1/2 tsp vanilla extract
2 tbsp butter, melted

for the bananas...
1 large banana, cut lengthwise in half, and chopped into 1/2" chunks
1 tbsp brown sugar
1 tsp cinnamon

What to do:

In a large bowl, combine the dry ingredients. Mix the wet ingredients in a separate bowl, and then fold into the dry, mixing just enough to combine.

Heat a large pan on medium and melt a small spoon of butter. When the butter is hot, ladle-in pancake mix into pancake size circles. Watch closely and after a few minutes (once the underside is set), flip. Be sure not to burn them. Once ready, place on a wire rack - being sure not to stack them or they will get soggy.

While the pancakes are cooking, make the bananas. In a bowl, combine the chopped banana, sugar and cinnamon. Melt some butter in a small saucepan and fry the bananas until gooey and crispy on medium-high heat.

Serve pancakes with a scoop of bananas and some maple syrup.

MOLASSES COCONUT CAKE

This is a breakfast cake; if cake can be eaten for breakfast. Perfect balance of molasses and coconut and no overpowering sweetness. The figs add a subtle sweetness and moisture, but really, any fruit would do. Having baked goods in the house is dangerous...just saying.

MOLASSES COCONUT CAKE // 9" round pan

A non-vegan version of this

Preheat oven to 350.

Ingredients:

1/2 cup butter
1/3 cup maple syrup
1 egg
1/2 cup soy milk
1 cup molasses
2 cups flour
1 cup unsweetened coconut flakes
1 tsp baking soda
1 tsp ground ginger
1 tsp cinammon

figs for serving

What to do:

In a stand mixer, whip the butter; then add the syrup, egg, milk and molasses; mix to combine.
Add the remaining ingredients into the mixture and mix until combined.
Grease baking pan, transfer mixture and bake for ~40 minutes (check at 30 and assess).