Our October Cinq a Sept was held the Friday of Thanksgiving Weekend and even though it was a long weekend, we had a great turnout.
It was a cold evening, so a warm fire was built. Nice and toasty. Seems hard to believe that only a month ago we were outside in summer weather.
The featured cocktail was an Appleini.
To make this, mix together 2 tbsp gran. sugar and a tbsp of cinnamon in a flat plate or saucer. This is the rimmer for the glass. Using a slice of lemon or orange, rim the glass so it is moistened and then dip into the rimmer mixture.
In a cocktail shaker, mix
1 oz of vodka
1/2 oz of apple liqueur such as Sourz
3 oz Apple Cider
Pour into rimmed glass and garnish with an apple slice or cinnamon stick.
==================================
We also served Chicken Salad Sliders, Cranberry Sauce over cream cheese and Pumpkin Mousse tartlets.
Our November CaS will be cancelled, as the boys will be up north that weekend. But we'll meet on December 4th to kick off my favourite month.
Cheers~
Sunday, October 18, 2009
Saturday, September 12, 2009
Sept Cinq a Sept had a record turnout!
What a fun evening Sept 4th was – Warm summer evening, setting sun and lots of friends gathered around. It felt extra-specials, as we had some novice attendees – Abby, Bonnie & Steve, and Martha & Pat, as well as many regular familiar faces. Many thanks to those of you who brought gifties (Bonnie, your homemade pesto was magnifico!), but please next time -- just bring yourselves.
Peaches and tomatoes were everywhere, so how could we not include them in the menu?
Our cocktail of the day was the Bell Street version of a Peach Bellini
½ oz Peach Schnapps
1 oz Peach Nectar
Top up with a white sparkling wine
Garnish with a fresh peach slice and blueberries
Our appetizers were super-simple –
Tomato Capped Sausages
4 honey-garlic sausages, grilled and then sliced into 1” bites
Each sausage slice was skewered on a toothpick and capped with ½ cherry tomato
Served with a honey maple mustard for dipping
Bruschetta
3 cups of chopped yellow tomatoes and roma (plum) tomatoes
2 garlic cloves, minced
10 basil leaves, sliced fine
2 tbsp olive oil
1 baguette, sliced into ¾” slices
1 whole clove of garlic
2 tbsp olive oil
Two hours before serving, combine first 4 ingredients in a non-metallic bowl, cover and allow to marinate.
1 hour before serving, brush olive oil on one side of baguette slices and grill (or bake) until lightly toasted. Flip and apply olive oil on other side and lightly toast. Remove from heat and spread on tray. While slices are warm, rub the garlic clove across the slices of toast.
When ready to serve, scoop tomato mixture with a slotted spoon into serving bowl. Place bread slices on a separate platter and allow guests to dish up their own bruschetta.
Fresh Peach Jam with Cream Cheese spreads
4 peaches chopped
Juice of a ½ lemon
1 c. sugar
½ tsp red pepper flakes
½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Morning prior to party, microwave peaches, lemon juice and sugar in a microwave safe bowl for 12 minutes, stopping to stir every 3 to 4 minutes. When jam is thick and bubbling, remove and stir in pepper flakes and spices.
Place in a covered glass jar and refrigerate.
(You can change the spices to suit your taste, or add light liqueur such as Amaretto or Grand Marnier)
Serve fresh peach jam sided with whipped cream cheese. Present with dried bagle crisps or light crackers.
Cinq a Septers – Please note that our next Cinq a Sept will not be held the 1st Friday of October, due to a previous commitment with my father-in-law. We schedule around these events!! So, the October version will be held on Thanksgiving Weekend – October 9th. Hope to see you all then. Wouldn’t it be lovely if we could be outside again?
Peaches and tomatoes were everywhere, so how could we not include them in the menu?
Our cocktail of the day was the Bell Street version of a Peach Bellini
½ oz Peach Schnapps
1 oz Peach Nectar
Top up with a white sparkling wine
Garnish with a fresh peach slice and blueberries
Our appetizers were super-simple –
Tomato Capped Sausages
4 honey-garlic sausages, grilled and then sliced into 1” bites
Each sausage slice was skewered on a toothpick and capped with ½ cherry tomato
Served with a honey maple mustard for dipping
Bruschetta
3 cups of chopped yellow tomatoes and roma (plum) tomatoes
2 garlic cloves, minced
10 basil leaves, sliced fine
2 tbsp olive oil
1 baguette, sliced into ¾” slices
1 whole clove of garlic
2 tbsp olive oil
Two hours before serving, combine first 4 ingredients in a non-metallic bowl, cover and allow to marinate.
1 hour before serving, brush olive oil on one side of baguette slices and grill (or bake) until lightly toasted. Flip and apply olive oil on other side and lightly toast. Remove from heat and spread on tray. While slices are warm, rub the garlic clove across the slices of toast.
When ready to serve, scoop tomato mixture with a slotted spoon into serving bowl. Place bread slices on a separate platter and allow guests to dish up their own bruschetta.
Fresh Peach Jam with Cream Cheese spreads
4 peaches chopped
Juice of a ½ lemon
1 c. sugar
½ tsp red pepper flakes
½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Morning prior to party, microwave peaches, lemon juice and sugar in a microwave safe bowl for 12 minutes, stopping to stir every 3 to 4 minutes. When jam is thick and bubbling, remove and stir in pepper flakes and spices.
Place in a covered glass jar and refrigerate.
(You can change the spices to suit your taste, or add light liqueur such as Amaretto or Grand Marnier)
Serve fresh peach jam sided with whipped cream cheese. Present with dried bagle crisps or light crackers.
Cinq a Septers – Please note that our next Cinq a Sept will not be held the 1st Friday of October, due to a previous commitment with my father-in-law. We schedule around these events!! So, the October version will be held on Thanksgiving Weekend – October 9th. Hope to see you all then. Wouldn’t it be lovely if we could be outside again?
Cheers
Saturday, July 11, 2009
July CaS - a cool kick-off to summer
Our July CaS was a hit – the McBrides, Astolfos, Mascarins, Parrys and Simons all made an appearance. We celebrated the beginning of summer (although it was certainly cooler than past Julys) and also Rita’s upcoming dream trip, spending a month in Italy with her daughter, Laura. We’re so envious, Rita.
Sticking to a seasonal theme, our drink of the day was Strawberry Slush.
I hadn’t made this concoction for many years, but it used to be a standard fixture in my freezer. Keep it in a covered bowl and then help yourself to it after a hot day of working or playing outside. Deeee-lightful! This recipe makes a nice big batch – so make and store it in a large covered plastic bowl.
4 c. blended strawberries
1 container of frozen lemonade
3 c. water
2 c. rum
1 c. sugar
Combine all and freeze overnight, stirring occasionally – to make the “slush”.
Serve ½ and ½ with cold club soda. Provide straws.
We also served little Brie, Pecan and Grape Salsa Tartlets - easy peasy to make.
You’ll need a box (24) of tartlet cups (I use the Siljans brand that is sold at La Rose)
Pkg of Brie – cut into 24 ¾” pieces - use as much as you need.
½ c. crushed pecans or walnuts
Salsa:
¾ cup of red or green seedless grapes, quartered
1 tbsp balsamic vinegar
2 green onions minced
Salt/pepper to taste
1 tbsp fresh parsley, finely chopped
Combine salsa ingredients in a bowl and refrigerate for 2 hrs prior.
Prior to serving, preheat oven to 350.
Place all tartlet cups on a cookie sheet.
Into each tartlet cup, place a piece of brie and a ½ tsp of walnuts.
Bake until cheese is melted – approx 20 min.
Remove from oven and place a tsp of the grape salsa into each tartlet.
Sprinkle with minced parsley leaves and serve.
Finally, as a salute to Canada Day and Rita’s trip to Italy, we made Baby Boccacini and Grape Tomato Sticks
Very easy and a bright addition to the party table.
1 container of Baby Boccacini, drained (available at most grocery stores)
1 pint of cherry or grape tomatoes
1 tbsp virgin olive oil
1 or 2 cloves of minced garlic
1 tbsp finely chopped fresh basil leaves
Salt/pepper to taste
Party picks
Combine all food ingredients in non-metallic bowl. Allow to sit at room temp for 30 minutes.
Using a party pick, stick through one tomato and then one baby boccacini and place on a small platter, preferably with a rim, so that they are able to stand up.
Repeat using rest of tomatoes and cheese.
Optional – After the serving dish is full, try finely grating parmesan cheese over all. Very pretty. Looks like snow.
Tip: Tomatoes do not like the refrigerator, so you cannot make these ahead and stick in the fridge. You’ll need to plan to make them just prior to your guests’ arrival.
Combine ingredients, let them sit for a ½ hr while you go and get dressed or do any other last minutes chores and then return to make your sticks prior to guests’ arrival.
Cheers ~
Sticking to a seasonal theme, our drink of the day was Strawberry Slush.
I hadn’t made this concoction for many years, but it used to be a standard fixture in my freezer. Keep it in a covered bowl and then help yourself to it after a hot day of working or playing outside. Deeee-lightful! This recipe makes a nice big batch – so make and store it in a large covered plastic bowl.
4 c. blended strawberries
1 container of frozen lemonade
3 c. water
2 c. rum
1 c. sugar
Combine all and freeze overnight, stirring occasionally – to make the “slush”.
Serve ½ and ½ with cold club soda. Provide straws.
We also served little Brie, Pecan and Grape Salsa Tartlets - easy peasy to make.
You’ll need a box (24) of tartlet cups (I use the Siljans brand that is sold at La Rose)
Pkg of Brie – cut into 24 ¾” pieces - use as much as you need.
½ c. crushed pecans or walnuts
Salsa:
¾ cup of red or green seedless grapes, quartered
1 tbsp balsamic vinegar
2 green onions minced
Salt/pepper to taste
1 tbsp fresh parsley, finely chopped
Combine salsa ingredients in a bowl and refrigerate for 2 hrs prior.
Prior to serving, preheat oven to 350.
Place all tartlet cups on a cookie sheet.
Into each tartlet cup, place a piece of brie and a ½ tsp of walnuts.
Bake until cheese is melted – approx 20 min.
Remove from oven and place a tsp of the grape salsa into each tartlet.
Sprinkle with minced parsley leaves and serve.
Finally, as a salute to Canada Day and Rita’s trip to Italy, we made Baby Boccacini and Grape Tomato Sticks
Very easy and a bright addition to the party table.
1 container of Baby Boccacini, drained (available at most grocery stores)
1 pint of cherry or grape tomatoes
1 tbsp virgin olive oil
1 or 2 cloves of minced garlic
1 tbsp finely chopped fresh basil leaves
Salt/pepper to taste
Party picks
Combine all food ingredients in non-metallic bowl. Allow to sit at room temp for 30 minutes.
Using a party pick, stick through one tomato and then one baby boccacini and place on a small platter, preferably with a rim, so that they are able to stand up.
Repeat using rest of tomatoes and cheese.
Optional – After the serving dish is full, try finely grating parmesan cheese over all. Very pretty. Looks like snow.
Tip: Tomatoes do not like the refrigerator, so you cannot make these ahead and stick in the fridge. You’ll need to plan to make them just prior to your guests’ arrival.
Combine ingredients, let them sit for a ½ hr while you go and get dressed or do any other last minutes chores and then return to make your sticks prior to guests’ arrival.
Cheers ~
Thursday, July 2, 2009
Recipe for Meaty Nachos
Meaty Nachos
This Nachos recipe is two parts - the 1st part is making the meat mixture, which we usually do the night before. It’s really a recipe for Sloppy Joes, but they’re not that sloppy. The original recipe is from Looney Spoons, but I’ve adapted the recipe a bit. Here is my version –
Nachos Meat Mixture – also good for stuffing wraps and hamburger buns
1 lb of lean ground chicken or turkey (ground beef would work well too)
½ c chopped onions
2 cloves garlic, minced
½ c chopped celery
¼ c grated carrot
1 c mashed romano or pinto beans (or any canned beans you have on hand – use a ½ can drained)
1 c cooked brown or white rice (I never have cooked rice on hand, so I use a c. of oatmeal flakes)
1 c diced tomato (canned or fresh)
½ c salsa
2/3 c ketchup
½ c chopped green onions
2 jalapenos peppers, seeded & minced (I use jarred jalapenos)
2 tblsp white vinegar (or white wine vinegar)
1 tbsp Worcestshire sauce
1 tbsp brown sugar
1 ½ tsp chili powder
1 tsp EACH of ground cumin, and prepared mustard
½ tsp crushed red pepper flakes
¼ tsp black pepper
Use non stick pan or spray with non-stick spray. Add chicken, onions, garlic, celery and carrot. Cook over med-high heat until chicken is browned and no longer pink, about 8 mins. Stir often.
Break up any large chunks with fork. Drain off any fat.
Stir in remaining ingredients. Reduce heat to med-low. Cover and simmer for 10 min, stirring occasionally. If you have to leave mixture for any length of time, turn down to lowest setting, or it will burn.
You would probably not want to use this large a recipe just for nachos – we use about ½ for a meal and then save the other ½ for nachos the next day.
Nachos
Makes 2 pie plates of nachos
Nachos meat mixture
Bag of nacho chips
1 c. of salsa
1 c. of shredded cheddar
Sliced jalapenos – optional
Preheat over to 350
Place a layer of nacho chips at the bottom of each pie plate. Drop some of meat mixture over chips and also salsa. Sprinkle ½ cheese over this layer, then add more nacho chips. Repeat with meat, salsa and cheese. Add jalapenos, too, if using.
Pop in the oven for approx 10 min, until cheese is melted and before chips turn brown. Serve warm.
This Nachos recipe is two parts - the 1st part is making the meat mixture, which we usually do the night before. It’s really a recipe for Sloppy Joes, but they’re not that sloppy. The original recipe is from Looney Spoons, but I’ve adapted the recipe a bit. Here is my version –
Nachos Meat Mixture – also good for stuffing wraps and hamburger buns
1 lb of lean ground chicken or turkey (ground beef would work well too)
½ c chopped onions
2 cloves garlic, minced
½ c chopped celery
¼ c grated carrot
1 c mashed romano or pinto beans (or any canned beans you have on hand – use a ½ can drained)
1 c cooked brown or white rice (I never have cooked rice on hand, so I use a c. of oatmeal flakes)
1 c diced tomato (canned or fresh)
½ c salsa
2/3 c ketchup
½ c chopped green onions
2 jalapenos peppers, seeded & minced (I use jarred jalapenos)
2 tblsp white vinegar (or white wine vinegar)
1 tbsp Worcestshire sauce
1 tbsp brown sugar
1 ½ tsp chili powder
1 tsp EACH of ground cumin, and prepared mustard
½ tsp crushed red pepper flakes
¼ tsp black pepper
Use non stick pan or spray with non-stick spray. Add chicken, onions, garlic, celery and carrot. Cook over med-high heat until chicken is browned and no longer pink, about 8 mins. Stir often.
Break up any large chunks with fork. Drain off any fat.
Stir in remaining ingredients. Reduce heat to med-low. Cover and simmer for 10 min, stirring occasionally. If you have to leave mixture for any length of time, turn down to lowest setting, or it will burn.
You would probably not want to use this large a recipe just for nachos – we use about ½ for a meal and then save the other ½ for nachos the next day.
Nachos
Makes 2 pie plates of nachos
Nachos meat mixture
Bag of nacho chips
1 c. of salsa
1 c. of shredded cheddar
Sliced jalapenos – optional
Preheat over to 350
Place a layer of nacho chips at the bottom of each pie plate. Drop some of meat mixture over chips and also salsa. Sprinkle ½ cheese over this layer, then add more nacho chips. Repeat with meat, salsa and cheese. Add jalapenos, too, if using.
Pop in the oven for approx 10 min, until cheese is melted and before chips turn brown. Serve warm.
Wednesday, July 1, 2009
July Cinq a Sept
Just a reminder that our next Cinq a Sept is Friday, July 3rd.
Our featured cocktail will be seasonally strawberry based.
Hope to see you there.
Happy Canada Day!
J&B
Our featured cocktail will be seasonally strawberry based.
Hope to see you there.
Happy Canada Day!
J&B
Monday, June 8, 2009
Cinq a sept
An idea that has finally come to fruition. Since Bill & I moved back to Milton in 2004 and we were closer to so many of our friends, I always thought how much fun it would be to host regular gatherings to just shoot the breeze. I always loved our Chez Cocoa Suds nights and was hoping to resurrect that kind of feeling again.
Well, it took me a while, 5 yrs, but in April 2009, we launched our 1st Cinq a sept party. A little chilly out – we had to have the fireplace going. And it was also the week that Holy Trinity lost one of their students in a tragic car crash. So, our mood was somber and quiet. But a good, healthy turnout for the 1st time.
The gathering for the month of May had to be pushed back a week. The guys were meeting at the Dick for their spring BPQ gathering. So, on the 2nd Friday of the month, we hosted our May Cinq a sept. A beautiful May evening and warm enough that we could sit on the patio. Another pretty good showing and a fun, restful evening.
The month of June again, we were blessed with warm temps and lots of sunshine. The party was held on the day of Bonnie’s mom’s funeral. So, I think it was fitting that we were all able to be together to hold her in our thoughts for a while longer. Kevin brought Kandy and many of us finally got to meet her. Hope we weren’t too shocking and crazy for her first impression of us.
There’s been requests for recipes. So, am going to do so –
For those of you who have not yet attended, the format has started to take on a wee bit of a tradition, already. To keep things simple for your hosts, beer & wine is served to our guests, and also one featured cocktail – which is especially created for our evening and is mostly consumed by the ladies. (I have a lot of fun coming up with the recipes.) Here are the recipes for the first three months’ featured cocktails.
April -- we named the inaugural cocktail after the event – the Cinq a Sept. Fruity and refreshing.
1 oz of mango vodka
½ oz of Galliano
2 oz of orange juice
2 oz of cranberry juice
Mix in a cocktail shaker with crushed ice and serve in a martini glass.
May - Le Limon this was a big hit. Lemons are a pretty honoured fruit with this group, so it was fitting that we had a lemon drink early on.
1 oz of vodka
½ oz of limoncello
4 oz of sparkling Italian lemonade (available at our nearby La Rose)
Mix in a cocktail shaker with crushed ice and serve in a martini glass with a slice of lemon.
June - Citrus Cinq I have to admit – I am trying to empty our liquor cabinet of some of the unused bottles. So, was hoping I could come up with some creation that would use up all the Glayva, and whiskey and unusual liqueurs we have accumulated over the years. But these are pretty strong flavours and not always appealing for the female palettes.
1 oz of vodka
½ oz Cointreau (or you could use any orange based liqueur such as Grand Marnier or Triple Sec)
½ oz white rum (I know it’s weird, but wanted to use up the rum)
4 oz of white cranberry juice
Juice of a ½ lime
Combine all in a tall glass, add ice and top up with cold club soda. Garnish with a half slice of lime.
More recipes to follow in other blogs. Everyone enjoyed the guacamole and nachos, so I’ll work on getting these to you.
Cheers ~
An idea that has finally come to fruition. Since Bill & I moved back to Milton in 2004 and we were closer to so many of our friends, I always thought how much fun it would be to host regular gatherings to just shoot the breeze. I always loved our Chez Cocoa Suds nights and was hoping to resurrect that kind of feeling again.
Well, it took me a while, 5 yrs, but in April 2009, we launched our 1st Cinq a sept party. A little chilly out – we had to have the fireplace going. And it was also the week that Holy Trinity lost one of their students in a tragic car crash. So, our mood was somber and quiet. But a good, healthy turnout for the 1st time.
The gathering for the month of May had to be pushed back a week. The guys were meeting at the Dick for their spring BPQ gathering. So, on the 2nd Friday of the month, we hosted our May Cinq a sept. A beautiful May evening and warm enough that we could sit on the patio. Another pretty good showing and a fun, restful evening.
The month of June again, we were blessed with warm temps and lots of sunshine. The party was held on the day of Bonnie’s mom’s funeral. So, I think it was fitting that we were all able to be together to hold her in our thoughts for a while longer. Kevin brought Kandy and many of us finally got to meet her. Hope we weren’t too shocking and crazy for her first impression of us.
There’s been requests for recipes. So, am going to do so –
For those of you who have not yet attended, the format has started to take on a wee bit of a tradition, already. To keep things simple for your hosts, beer & wine is served to our guests, and also one featured cocktail – which is especially created for our evening and is mostly consumed by the ladies. (I have a lot of fun coming up with the recipes.) Here are the recipes for the first three months’ featured cocktails.
April -- we named the inaugural cocktail after the event – the Cinq a Sept. Fruity and refreshing.
1 oz of mango vodka
½ oz of Galliano
2 oz of orange juice
2 oz of cranberry juice
Mix in a cocktail shaker with crushed ice and serve in a martini glass.
May - Le Limon this was a big hit. Lemons are a pretty honoured fruit with this group, so it was fitting that we had a lemon drink early on.
1 oz of vodka
½ oz of limoncello
4 oz of sparkling Italian lemonade (available at our nearby La Rose)
Mix in a cocktail shaker with crushed ice and serve in a martini glass with a slice of lemon.
June - Citrus Cinq I have to admit – I am trying to empty our liquor cabinet of some of the unused bottles. So, was hoping I could come up with some creation that would use up all the Glayva, and whiskey and unusual liqueurs we have accumulated over the years. But these are pretty strong flavours and not always appealing for the female palettes.
1 oz of vodka
½ oz Cointreau (or you could use any orange based liqueur such as Grand Marnier or Triple Sec)
½ oz white rum (I know it’s weird, but wanted to use up the rum)
4 oz of white cranberry juice
Juice of a ½ lime
Combine all in a tall glass, add ice and top up with cold club soda. Garnish with a half slice of lime.
More recipes to follow in other blogs. Everyone enjoyed the guacamole and nachos, so I’ll work on getting these to you.
Cheers ~
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