GINGERBREAD COOKIES

A few years back (2015), I got really into the idea of Christmas cookies. I scoured the web and settled on a few favourites. Since then, these gingerbread have become an annual treat in our house come December. There's something so comforting about the ginger + molasses combo, and something so relaxing about piping/decorating with royal icing and sprinkles. I figured it was finally time for my version of these cookies to live on the site. Happy Holidays!

MULLED APPLE CIDER

We were recently in Vermont, and as per the recommendation of a friend, we stopped at the Cold Hollow Cider Mill for breakfast dessert and indulged in their famous apple cider donuts. While there, we spotted a giant jug of fresh apple cider and couldn't resist.

The past week has been filled with home-made baked donuts, mugs of warm cider while binging on our new favourite show, brainstorming about how to recreate the epic apple cider sorbet we had in Waterbury, and (naturally) trying to come up with a boozy way to finish off the jug. Mulled wine just felt right, after waking up yesterday to our first snow fall of the season -- filled with all the warmth, aromatics and alcohol one craves this time of year.

ROASTED SQUASH, CHICKPEA AND WHEAT BERRY SALAD

While in Chicago with my mom back in November, we had lunch at this fabulous little neighbourhood restaurant called Birchwood Kitchen (merci vicky for the recommendation). It was one of those restaurants where everything on the menu tempts you, and you leave your decision to the very last minute and just trust your gut. I chose mushroom ragu on toast (think something like this), and my mom ordered a roasted squash salad, with chickpeas, wheatberries, hazelnuts and pecorino. To say that we were happy with our choices would be an understatement. We left with full bellies, big smiles, and a promise that I would attempt to replicate my mom's dish once back home. It may have taken a little while, and I may have abandoned a few ingredients along the way, but I never break a promise - had to get it just right. Enjoy!

WINTER GREENS + CITRUS SALAD

Apparently the few weeks following Christmas and New Years are supposed to be all about salads, juices and holiday cleanses. Well, clearly I missed the memo, because this past week was anything but. Toronto temps dropped far (like farrrrrr) below zero, there was a wind so viscous that walking to work required 2 pairs of pants, and our trusty ol' furnace crapped out. Brrrrrrr

That being said, salads were the last thing on my mind. Instead, there was a massive pot of soup, bowls filled with dal, and consecutive couch nights with a glass of bourbon and ashrod's new book. When the temperatures finally let up yesterday (for all of 24 hours), there was salad - this salad - colourful winter greens, doused in wintery citrus flavours.

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!

POTATO LATKE CASSEROLE (POTATO KUGEL) WITH CRANBERRY APPLESAUCE

I head home on Tuesday, just in time to catch the last night of Chanukah 'en famille,' followed by my grandmother's 90th birthday. Considering this time last year, it will feel great to spend some happy, celebratory time together as a family, filled with good food and wine, laughter and probably some highly inappropriate dinner table conversations. I can't wait.

With the last night of Chanukah and Christmas fast approaching, I wanted to post a recipe that could swing both ways -- ideal for Chanukah, but perfectly suitable as a Christmas side as well. Consider this dish to be a happy medium between latkes and scalloped potatoes. Don't get me wrong, I do love me a good batch of Chanukah latkes, but sometimes, just sometimes, I don't feel like smelling like a deep fryer for days on end. Potato kugel is very similar in flavour and texture to a latke, just a whole lot easier to make. Top it with a cranberry infused apple sauce, and you have yourself a perfectly festive holiday appetizer.

Wishing you joy, peace, and a whole lot of love. Happy Holidays xx

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE

I attended my first engagement party this weekend, and in my opinion, engagements are definitely a cause for celebration! This engagement party was unique in that it was a potluck - Nona provided the pasta and crostata, while the guests were tasked to bring appis, salads and bevvies. When I sat down to plan my dish, I knew I had to include pomegranate seeds; not only because they are easy to find this time of year (and I love them), but because there is something about them that just screams CELEBRATION!! The rest of the salad threw itself together fairly easily, inspired by all of the thanksgiving recipes inundating the web these days.

much love to E+J, can't wait for november 2015 xx

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE // serves a large crowd

I recently invested in a rimmed, non stick, baking sheet - goodbye parchment, hello perfectly roasted veggies. Just saying.

Preheat oven to 400.

Ingredients:

1 large sweet potato, diced
1 red onion, sliced
4 cups loosely packed red kale (or green), roughly chopped
4 cups loosely packed lacinato kale, roughly chopped
1 pomegranate, de-seeded
1/2 cup hazelnuts, chopped in half
1-2 T olive oil
1/2 T balsamic vinegar
1/2 tsp paprika
s + p

lemon-shallot vinaigrette //
1 shallot, chopped
1/2 cup olive oil
1/4 cup water
juice from 2 lemons
2 tsp dijon mustard
1 tsp honey
s+p

What to do:

On a rimmed baking sheet, toss the sweet potato cubes with a drizzle (~1 T) of olive oil, the paprika and some salt and pepper. Roast for 30-45 minutes, flipping halfway through, until browned and crispy.

Line a baking tray with parchment. Toss the onion slices with the remaining olive oil and the balsamic vinegar. Roast for 20-25 minutes, until caramelized.

To make the vinaigrette, combine all the ingredients in a blender or food processor and pulse until smooth.

In a large bowl, combine the kale with a 1-2 spoonfuls of vinaigrette. Use your hands to gently massage the kale and dressing. Set aside.

Toast the nuts in a small saucepan over medium heat. For the most part, the skins will fall off during/after toasting. Set aside.

Remove the veggies from the oven, and allow to cool before adding them to the kale. Continue to add the pom seeds and hazelnuts. Dress liberally, and toss well.

If  making ahead of time, add the pom seeds, hazelnuts and dressing just before serving.

Enjoy!

PAPRIKA ROASTED CARROTS WITH BARLEY + BLACK BEANS

I'm on a barley kick these days. The winter weather makes me crave 'winter salads' and winter salads means hearty, warm grains and oven roasted veggies. I've recently read up on barley, and not only is it delicious, its full of fiber and totally great for you! Winning! (read up on it here)

PAPRIKA ROASTED CARROTS WITH BARLEY + BLACK BEANS // serves 4

Preheat oven to 400.

Ingredients:

4 carrots, chopped into 1/2" pieces
1/2 tsp sweet paprika
1/2 tsp smoked paprika
pinch cayenne
1 cup barley, cooked
1 can black beans, strained and rinsed
1/4 cup sunflower seeds
1 avocado
juice from 1 lime
drizzle of honey
olive oil

What to do:

Mix the carrots with 1 tbsp olive oil, paprika and cayenne. Spread onto a parchment lined baking sheet and bake for 30 minutes.

While the carrots are roasting, combine the barley, beans, lime juice and honey in a large bowl.

Once the carrots are cooked, add them to the bowl and drizzle with olive oil.

Serve with sunflower seeds and sliced avocado.

CHILI

I may not be the biggest football fan, but I do love any excuse to make chili, eat cornbread and drink a nice cold beer (or two). I've spent past Superbowls with a friend's family, and her dad's chili was superb. I had him pass along the recipe, but shied away when I stumbled onto this one (no hard feelings Vince). It sounded spicier, heartier (more veggies - yay!) and slightly less tomatoe-y. Pair it with some cast iron cornbread and you have yourself a winning winter meal.

CHILI // serves 8-10

Adapted from The Kitchn

Ingredients:

1 1/2 lbs ground beef*
1 large onion, diced
1 red pepper, diced
1 green pepper, diced
1 medium sized carrot, diced
2 cloves of garlic, minced
1 tbsp chili powder
1/2 tbsp ground chipotle powder
1 tsp cumin
2 tsp sea salt
1 cup amber or brown ale (I used guinness)
3 cups broth (vegetable, beef or chicken)
1-28oz can diced tomatoes, strained
1-16oz can black beans, rinsed and strained
1-16oz can kidney beans, rinsed and strained
to serve: shredded cheese, sour cream, avocado, cilantro (optional)

*Note: If making a vegetarian chili, replace the ground beef with sweet potatoes or butternut squash, add along with the beans (see below), reduce the broth and cooking time by half.

What to do:

In a large dutch oven or soup pot, warm a drizzle of olive oil over medium heat. Add the ground beef and allow to brown for several minutes. Break up the meat as it browns, or leave it as larger pieces if you prefer. Once browned, transfer to a bowl and set aside.

In the same pot, and still on medium heat, use the beef oil to cook the onions. After about 5 minutes, add the other vegetables and continue cooking for 5 minutes. Add the garlic to the pot and stir to combine. Its normal for a dark sticky crust to start forming on the bottom on the pan - don't worry.

Add the spices and salt to the vegetables and stir until evenly coated and fragrant, about 30 seconds.

Pour the beer into the hot pot and scrape up the brown crust on the bottom. Continue stirring until half, or all of the beer has evaporated (5-7 minutes).

Transfer the meat and broth into the pot. Bring to a simmer, and let cook, uncovered for 50-60 minutes. Stir occasionally to avoid a thick film forming on top. The mixture will look very soupy. Don't panic.

After about an hour, add the tomatoes and beans to the pot. Simmer for another 10 minutes.

Taste and adjust seasoning. Serve hot, and with any additional garnishes if you like.

ROASTED EGGPLANT WITH TOMATOES, BARLEY + ZA'ATAR CHICKPEAS

Not sure about you, but my December always seems to involve friends gathering over delicious food and wine, celebrating the holidays and spending quality time together. This month has been, and will continue to be busy, and will include a lot of eating out. That being said, eating healthy and hearty salads at lunch will not only get me through the work day, but will also make me feel slightly less guilty about indulging in fried chicken, recently opened restaurants and korean tacos.

ROASTED EGGPLANT WITH TOMATOES, BARLEY + ZA'ATAR CHICKPEAS // makes about 4 servings

Adapted from Green Kitchen Stories

Preheat oven to 400.

Ingredients:

2 large eggplants, diced into 1/2" pieces*
1 tsp cumin
1 tsp sumac (can be bought in a middle eastern store, or donated from your lovely Persian coworker)
1 can chickpeas, strained and rinsed
2 tbsp za'atar spice blend (black label!)
1 cup barley, cooked
1 pint small cherry tomatoes (or 2 regular tomatoes), halved
handful flat leaf parsley
juice from 1/2 a lemon
olive oil

*Note: When roasting eggplant, I prefer to keep skin on every piece. Simply reuse the middle of the eggplant for something else (hello eggplants chips!)

What to do:

Start by roasting the eggplant. In a large bowl, combine eggplant pieces, 1 tbsp of olive oil, cumin and sumac. Mix well and spread onto a tinfoil lined baking sheet. Bake for about 30 minutes.

While the eggplant is cooking, combine chickpeas and za'atar in a large bowl and stir to combine. Add the barley, tomatoes and lemon juice.

When the eggplant is ready, toss it into the bowl, add one final drizzle of olive oil and mix well.

Serve with fresh parsley.

PEAR CRISP

I am a huge fan of crisps. The balance of fruit with crumbly topping gets me every time. We were hosting a dinner this past weekend and a crisp seemed like the perfect December dessert - warm, hearty and delicious. I've tackled peaches and apples already, so I decided to try out something new. I was amazed with how the pear stayed firm while baking, adding a rather refreshing crunch.

PEAR CRISP // 9x9 square dish

Adapted from Pastry Affair

Preheat oven to 375.

Ingredients:

5 large Bosc pears, peeled and chopped
1/4 cup brown sugar
3 tbsp butter, room temperature
1 tsp vanilla extract
2 tbsp bourbon, optional

1/2 cup flour
1/3 cup brown sugar
1/3 cup rolled oats
1/3 cup sliced almonds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (1/2 stick) butter, room temperature

What to do:

Place the chopped pear in a large bowl and set aside.

Heat a small skillet on medium. Combine the brown sugar and butter and mix until blended and melted. Remove from the heat and add the vanilla. Pour the mixture over the pears and mix well. Transfer the pears to the glass dish and drizzle the bourbon on top.

For the topping, combine all dry ingredients in a large bowl. Using your hands, break the butter into clumps and spread throughout the mixture. Sprinkle the crumble on top of the pears.

Bake for 40-50 minutes, until bubbly and golden on top. Serve hot.

FESTIVE FRUIT SALAD WITH EARL GREY SYRUP

I've definitely said this before, but there are some recipes that you stumble upon and know you're going to make them almost immediately. They sound so delicious and look so tantalizing, that you're basically half way to the store by the time you actually finish reading the recipe. This fruit salad was one of those recipes, and it happened to be posted the same day that I was asked to bring fruit salad to a baby gender reveal brunch. How timely. And perfect. YUM!

FESTIVE FRUIT SALAD WITH EARL GREY SYRUP // makes enough for a large crowd (~10 people)

Modified oh so slightly from The First Mess

Ingredients:

For the salad...
2 ripe persimmons, peeled and sliced
2 grapefruits, peeled and segmented (takes time, but totally worth it!)
3 clementines, peeled and segmented
2 bosc pears, cored and sliced
seeds from 1/2 a pomegranate
juice from 1 lime
handful of pumpkin seeds
sprinkle of black sesame seeds

For the syrup...
1/4 cup maple syrup
2 tbsp loose leaf earl grey tea
1/2 tsp cinnamon
1 sprig fresh rosemary
big splash (just under 1 cup) of water

What to do:

Combine all your fruit in a large bowl and cover with lime juice. Set aside.

Make your syrup by combining all the ingredients in a small pot and simmering on medium, while stirring, until it begins to boil. Once boiling, remove from heat and let steep for 10 minutes. Using a fine strainer (I used my David's Tea mug infuser), strain the syrup into a jar.

Just before serving, sprinkle pumpkin seeds, sesame seeds, and syrup over the fruit. No need to toss as you risk mushing up your fruit - syrup will seep through on its own. Enjoy!

PS. In case you were wondering... pink jelly beans! (She's having a girl)!