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Everything posted by MaryIsobel
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Thank you, we just buy the basic clamato so we can season to taste. I saw a canned Mango Caesar somewhere and immeditely thought "no thank you!' If you are feeling adventurous, I suppose you could make your own clamato...https://www.maricruzavalos.com/clamato-juice-copycat/ and introduce your Chinese friends to Bloody Caesars.
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I'm really curious where you got 53 pounds of turkey carcasses!
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That's the plan for the cook's treat!😉
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Probably my fault for calling it a Caesar rather than a Bloody Caesar although I havent heard it referred to as such in years.
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Nothing to do with salad. It is a Canadian cocktail, a Caesar or a Bloody Caesar - similar to a Bloody Mary but made with clamato juice rather than tomato juice. As my late BIL used to ponder "I wonder who had a drink of tomato juice and said "what this needs is a shot of clam juice?!" None the less, it is probably one of the more popular cocktails in these parts. https://www.liquor.com/recipes/bloody-caesar/
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It's all about the gathering, I'm sure whatever you serve will be appreciated.
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I used this recipe for proportions but added horseradish as it is manatory for caesars in this house. As caesars are often garnished with a pickled green bean, I add those on the side for the one non-tomato eater in the family. https://www.foodnetwork.com/recipes/bloody-mary-tomatoes-3504582
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Couldn't find a TG 2023 post - It's upon us Canadians - US folks have another month to start thinking about it. We will be 8 for dinner tomorrow. We're having ham, we use to have turkey but as I host both TG and Christmas for the whole family, I found it dreary to prepare the same big meal meal twice within a couple of months. Today is prep day. Made my first ever pecan pie. The crust is more golden than it appears in the photo. Also poked holes in a pint of cherry tomtoes for Ceasar Cherry Tomatoes for an app. Looks murky due to the worchestershire sauce, hot sauce and horseradish that is added to the vodka for mascerating/marinating. They are drained, then served on picks with pickled green beans and Caesar rimmer for dipping. Wildly popular. We'll also have prosciutto/gruyere palmiers and bacon wrapped water chesnuts. Now I have to trim and halve a boatload of brusses sprouts which will be roasted with pancetta and finished with a drizzle of balsamic glaze. Then I'll roll out the pastry and make the filling for the pumpkin pie and put it together and bake in the morning. When that's done, I will have run out of excuses to not do the housecleaning which is my least favourite part of entertaining!
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Al pastor is what has me hooked on pork of any kind and pineapple.
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Thanks @blue_dolphin. The chili and honey grilled pineaapple is kind of what I had envisioned!
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Way to think outside the box! I'll have peruse a few recipes.
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I'm glad your are safely home and once again, thank you for sharing your adventures.
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Tamarind drizzle is an interesting idea - thanks!
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That pretty much says it all. I do like pineapple with ham, which is what's for Thanksgiving this year. I know there is a pineapple casserole that's very popular in the southern US, but when I ran it past the "Board" it didn't fly. I know I could grill fresh pineapple spears but was looking for something with just a little more "something." Our family is fairly adventerous (despite the naysaying on the casserole) and we tend to prefer savoury/salty to sweet other than for desserts. If it helps, the sides will be au gratin potatoes, green beans almondine, marinated vegetables, rolls, and assorted mustards
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I am sorry for you. That is an abyssmal looking fish and chips dinner. As I know that you are originally from the UK, I'm sure you're ancestors are rolling in their graves!
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I've never tried one - the description is interesting. Are they eaten as a sweet/dessert or as an appetizer type thing?
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
MaryIsobel replied to a topic in Pastry & Baking
I wonder if the egg whites cause the foam? I have never used a recipe that called for whole eggs in addition to yolks. -
My lunch was leftover roasted butternut squash. While I love it with just salt, pepper and butter, I wanted to jazz it up a bit and my eyes fell on the chili crisp in the fridge door. I don't think I can ever eat butternut squash without it again. Not picture worthy, as it was microwaved on an Ikea plastic plate which has seen better days.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
MaryIsobel replied to a topic in Pastry & Baking
I'll be interested to hear people's opinions. My recipe that I've used for my last few batches and the one that I will use for one of the fillings for my daughter's wedding cake is Tropical Senior's microwave version. Absolutely foolproof. (And delicious.) -
Thanks Shelby - I always appreciate a little slice of you life which is so different than mine!
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I get a bar at Freshco - dark chocolate with candied orange peel. It's about 3.00. I have 2 squares a night and only those that I can trust know where I keep it. 😉
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Shorter days make me feel a bit blue, but I do love the colour in the trees, the crisp mornings but warm afternoons, etc. I can relate to that blue feeling even though fall is my favourite season. I have turned my attention back to making bread and baking a whole lot more treats than we need!
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What a great market! Belive me, we considered the Island for years but given that all friends, family, doctors, are in the Fraser Valley, it just doesn't make sense. Husband was/is an avid fisherman and that has all gone down the tubes. If they would just build a damn tunnel or bridge or some way other than ferries, we would move there in a heartbeat.