Visit Our Tiny Cottage Kitchen

Our Tiny Kitchen Saw Some Amazing Food!

We’ve had so much fun at the cottage this summer.  But all good things must come to an end.  We actually launched out Blog and Facebook page while we have been here.  Much of the fun was exploring local produce and the Farmer’s Market helped us do that.  We created more than a few new dishes for you because we were inspired by fresh local ingredients as they became available.

We thought you might like a peek at our tiny cottage kitchen while we talk food!

our cottage kitchenSome of the things we cooked this summer were completely new to us. One of the big triumphs were the Zucchini Flowers that we received.  They were a gift form a new friend and the first time we had ever made them.  The other was the Summer Ratatouille that developed out of a shopping trip that left us with just too many fresh vegetables.

kitchen vingetteWith all the sunshine, we had a bumper crop of Basil.  The Pesto we made offered us an opportunity to make Pasta, Pesto and Peas and to add that special touch to our Tomato Lover’s Lunch.  The local corn was outstanding so we made Mexican Street Corn, (everyday for about 2 weeks). Then we took a break and just had buttered corn.

We did a lot of baking this summer so of course we had to feature our Apple Blossoms and lets not forget about the Black Forest Cupcakes. The guests at the pot luck fell upon them like a herd of locusts!  Luckily we made a few extra so we actually got to enjoy them.

dining area Then there were the parties! You can’t have great party without fabulous food. Cool and Creamy watermelon feta bites went fast and our Wine and Cheese Appetizers had more views than any other recipe to date when it was posed. You guys love your wine and cheese don’t you?

This weekend will be the last Get-to-gether of the season with our cottage friends.  We’ll be making those awesome Maple Bacon Donuts as well as the Apple Blossoms in miniature.  And since we all need to eat our veggies, there’s Carrot Cake for the health nuts!  I’m sure they will all be delicious served with a Rose’ wine, Vin Santo and Apple cider.

Next week we’re heading home and we’re looking forward to that. Its been an awesome Summer but its time to go home. We’ll be out shopping in our favorite places once we’re back in town.  We’ll take you on some shopping and cooking school adventures too.  Don’t forget to check out our new page called “Lets Shop” here on the blog.

We wish you the best that the Fall can bring. Thanks so much for your readership over the Summer!

 

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Maple Bacon Donuts

Who Does Not Love Bacon?

Ok, if you are vegetarian, this isn’t gonna fly, but for the rest of us, the combination of smokey, salty bacon and sweet maple syrup is great cause for celebration. The recipe we are about to present is from an article in Zoomers Magazine.  Caplansky’s Deli in Toronto is where we first tasted the Maple Beef-Bacon Donut. There were tears of joy and silence at the table. Caplansky’s also has a food truck in the city now, so if making them yourself is not something you’d attempt, just go down to College St and indulge the need.

Maple Bacon DonutsHarry has become quite the baker in the past year and when he said he was going to make these glorious little tributes to pig and tree I was in. First, let me say that pork is my favorite meat of all.  So to combine it with dessert is sheer genius in my books.

You might think that a deep fried ball of dough loaded with bacon would be a heavy object, but please allow me to say these are very light in texture and flavor. They are also very simple to make. The thing that we don’t like is the smell of the deep fryer, so we decided to make them Al Fresco.   I covered the patio table with newspaper and we fried outside. Clean up took less than 30 seconds, almost the time it took to eat three donuts!!!

The Recipe is as follows:

Thank-you to Caplansky’s Deli for generously posting their signature dessert for all to enjoy.

  • 3/4 cup white sugar
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 egg yolk
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp grated nutmeg
  • 1 cup buttermilk (see Cook’s tip below)
  • 3/4 cup Bacon of your choice. Minced and lightly fried. Drain on paper towel.
  • Icing sugar to sprinkle on top
  • Real Maple syrup to pour over
  • Canola or peanut oil for frying.

Beat sugar and melted butter in a mixing bowl until fluffy. Add eggs and beat to incorporate.

In a large bowl, measure the dry ingredients, then add in the sugar, butter and egg mixture. Pour in the buttermilk and add the bacon crumble. Mix well and refrigerate for at least one hour.

Heat oil to 350 degrees in a deep fryer or a deep saucepan. Using a medium ice-cream scoop or two tablespoons, drop the batter into the hot oil and cook until they are a rich golden brown. Turn them in the oil as needed to brown both sides. They only take a few minutes. Cook only 6 donuts at a time to help keep the oil hot throughout the frying.

Makes about 30-40 donuts.

Cooks Tip:

To make Buttermilk, add 2 tsp. of lemon juice or white vinegar to milk and allow to thicken for 5 minutes. The addition of the acidic milk helps make the batter lighter.

Caution:

You can fry in as little as 3 inches of oil if you use a very deep pot. Never leave hot oil unattended. Set pan aside to cool completely before returning the oil back to the bottle.

maple bacon donutsThe batter took about 15 minutes to make. The frying takes just 3-4 minutes per batch. The pleasure lasts forever!

If you enjoy this recipe please be sure to share it with your Facebook and Twitter friends.