Gluten-Free Coconut Shrimp with Spicy Ginger-Orange Sauce

Gluten-Free Coconut Shrimp

SO it’s been almost two months since I’ve blogged. Whoops!

It’s been insanely busy here. First, we took advantage of a local spay and neuter promotion – free surgeries for the month of April! – to get 60% of our backyard feral colony fixed. Then a week or so later, we found out we were a little too late – we discovered 3 kittens! We’ve been raising them ever since – checkout the colony’s Facebook page for all kinds of ridiculously cute photos!

Aside from that, I’ve been working on cosplay costume orders, and getting ready to promote my cookbook at a Gluten-Free expo this past weekend. Gave the most awkward demonstrations ever, sold some books, met some cool people – was great!

One thing to come from the weekend was a request for a Gluten-Free Coconut Shrimp recipe, so we decided to splurge a little and do one up… using LARGE shrimp.

We’re usually pretty frugal with food, so snarfing $25 worth of shrimp in a sitting was a BIG treat… but hey, cheaper than going out, right? 🙂

This recipe came together quickly, easily, and tastes GREAT! I’m especially a fan of the dipping sauce I worked up, using ingredients we happened to have on hand. Demonstrating my Sesame Chicken recipe this weekend still had me in the mood for ginger/spicy, and telling people about my Spicy Orange Chicken had me craving something like THAT. Decided to combine the two cravings and come up with something to scratch both itches.

We like to use a lot of ginger, and go with 1 Tbsp… but you can use as little as 1 tsp if you want.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Coconut Shrimp with Spicy Ginger-Orange Sauce


Gluten-Free Coconut Shrimp with Spicy Ginger-Orange Sauce

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Miruvor Recipe

Well, this is fun. As I started to blog this recipe, I realized that I probably need an “Elvish” category. 🙂 I nested it under my Ethnic Foods category, LOL!

Anyway. A couple months ago, I started work on a recipe for as-legit-as-possible Miruvor. I’d seen recipes out there for cocktails called Miruvor, but nothing that seemed really canon. So…

Miruvor (or MiruvĂłrĂ«) is an elvish drink, from Tolkien’s writings. “Miruvor” was mentioned in the Lord of the Rings trilogy, as “Cordial of Imladris”. Made by the Rivendell elves, its purpose in the stories is to revive those who drink it… sort of an elvish energy drink.

“As soon as Frodo had swallowed a little of the warm and fragrant liquor he felt a new strength of heart, and the heavy drowsiness left his limbs. The others also revived and found fresh hope and vigor.” – Fellowship of the Ring

Elrond gave it to Gandalf, who shared it with the Fellowship – in small doses – explaining it to be precious.

Miruvor was based, in-world, on MiruvĂłrĂ« – a drink created and imbibed by the Valar, in Valinor. MiruvĂłrĂ« was made from flowers grown in Yavanna’s gardens, and has been referred to as “A kind of nectar” by Tolkien, and as a sweet mead by Galadriel. So, enough information to use and build on, but still fairly vague.

While my *serious* Miruvor is indeed a mead recipe, next week’s “One Last Party” seemed like an ideal occasion to break out a bottle of Miruvor… but my brewing batch will not be ready for several more months. I decided to do a “quick” version: liqueur, rather than mead. So… Miruvor, rather than MiruvĂłrĂ«. As with the in-world beverages, my Miruvor will similarly be inspired by my upcoming MiruvĂłrĂ« 🙂

So, as I do not personally have access to flowers from Yavanna’s gardens in Valinor – and because pretty much no information was ever created in terms of the actual FLAVOUR of said flowers, I had to get imaginative. In my mind, it would be a light floral flavour, almost fruity. I didn’t picture it as anything heavy, like rose or lavender, for instance.

In running through my knowledge of edible flowers that were also readily accessible, and deciding whether any were suitable as what I was picturing, it hit me: ELDERFLOWERS. Not only is their flavour pretty much exactly what I was picturing, the name is perfect. Elder flowers… Eldar flowers!

Ok, yeah, Rivendell elves aren’t technically “Eldar” elves, but Elrond WAS captured and raised by Maedhros and Maglor, who WERE Noldor, and therefore “Eldar”, so … Whatever, it’s headcanon now. Elderflowers = elvish.

For this recipe, I decided to use elderflower syrup, as it’s available year round and just a few clicks away on Amazon. You can use IKEA’s Elderflower syrup for a budget version, but I find the D’Arbo White Elderflower Syrup to be vastly superior in taste. Plus, you know… it’s SUPPOSED to be a precious drink, go ahead and spend the extra money to get the really good stuff!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Miruvor

Miruvor

Next-Level Scalloped Potatoes

Next-Level Scalloped Potatoes!

Today’s recipe has a bit of a weird inspiration/backstory – it all started with a Boxing Day trip to Walmart to snag cheapo gift sets for an upcoming party and gift swap.

It was early enough that the store was blissfully empty and quiet, but we were in a rush to get home and get to work. We decided to pick up a couple food items needed for the coming days. En route to pick up the cheapest, smelliest tuna they had (the cats prefer it that way!), I noticed something from the corner of my eye: Jalapeno cheddar instant scalloped potatoes. It kinda stopped me dead in my tracks- why hadn’t I ever thought to put jalapeno in scalloped potatoes. It was an epiphany!

We ALMOST bought it, but (at least!) one too many childhood experiences with dehydrated “Hamburger Helper” type potato products got in the way. Besides, we had potatoes and almost a litre of heavy whipping cream at home left over from other recipes, I’d just make my own from scratch.

After adding everything I wanted to it – beer, because I LOVE beer as an ingredient when it comes to cheese (even if I won’t drink beer as a beverage!), onions, garlic… it was amazing. The sauce almost didn’t make it to the potatoes, from uh.. “quality control”. 🙂

The smell coming out of the oven was maddening. Why is it that the recipes that put out the most tantalizing smells seem to start doing so the earliest in their cook times, and have the LONGEST cook times? I was very frustrated, and was pretty ravenous by the time it finished cooking – maybe not the best thing to make first thing in the morning, for breakfast!

Actually, I lie. It WAS the best thing to make for breakfast. SO GOOD. I love potatoes almost any way you could come up with making them (Yes, I live up to most stereotypes for my Irish heritage!), but this was WAY beyond any scalloped potatoes I’d ever had/made before. Hey, let me ask my husband for a 6 am, getting ready for work, several days after the fact food review!

“Well, they’re obviously much better than anything I’ve had from a box, all fancy and stuff. I liked the little bit of zip from the 2 large jalapenos – it was great heat level for breakfast or lunch. For dinner, I like this a little more spicy so would add more jalapenos.”

So there you have it. “All fancy and stuff”. 🙂

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Next-Level Scalloped Potatoes

Next-Level Scalloped Potatoes

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Southern Comfort Glazed Ham

Southern Comfort Glazed Ham

Last week, we celebrated Thanksgiving. Well, the first of two, anyway – the joys of being a 2-nationality marriage! Last week was Canadian, then we celebrate US Thanksgiving in November. Life is good 🙂

Anyway, we decided to have a ham for Canadian, turkey for American this year. For the ham, we were trying to pick out which whiskey we wanted for my usual ham glaze – we didn’t have any Jack Daniels, and my husband’s usual whiskeys are too peaty.

I had a crazy idea: what about Southern Comfort? The fruitiness of it would work well with the flavours of both the ham, and my usual glaze ingredients.

…it was fantastic! I made a HUGE Southern Comfort glazed ham, using the leftovers for a big batch of French Canadian Pea Soup, one of my ultimate favourite comfort foods. (Just be sure to cut off the “crust” of the ham you’ll be using in the soup – I’m not big on mixing the flavours of the glaze into it!)

Enjoy!

A note on Southern Comfort: Southern Comfort is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo it in favour of juice, rum or brandy.

Southern Comfort Glazed Ham


Interested in Gluten-free cooking and baking? You’ll LOVE my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Hoppy Citrus IPA Glazed Wings

Hoppy Citrus IPA Glazed Wings

Hoppy Citrus IPA Glazed Wings

Eek, it’s been over a week since I posted my Hoppy IPA BBQ Sauce Recipe… guess I should get to posting the other deliciousness that resulted from that day in the kitchen!

While the BBQ sauce was kind of a last minute “Ooh, you know what we should try making?” thought, these wings were a recipe idea I’d been tossing around in my head for a WHILE. We were actually in the grocery store buying ingredients to make these, when having the idea to make BBQ sauce!

I’ve said it before… I’m not a fan of drinking beer, but I do LOVE it as an ingredient. That BBQ sauce was amazing, Jalapeno Beer Peanut Brittle is probably my favourite brittle ever, and I frequently use beer as an ingredient in soups, fondues, sauces, etc. In these wings? Completely fantastic! The flavours went together so well, complex but coherent, and definitely unique. It was sweet and savoury with a little heat and a little bit of bitter hop bite – perfectly balanced, and so, SO good.

Hoppy Citrus IPA Glazed WingsHoppy Citrus IPA Glazed Wings

Let me share what the hop heads had to say about it, though:

“I would first like to say, I love hops, the more hoppy the beer the better. I however have never had anything really made with hops beyond a hop candy sold from my local brewing supply shop. I was excited for my first dive into cooking with hops, also nervous, I had never really heard of anything besides a tasty beverage made with hops.

Hoppy Citrus IPA Glazed Wings! These little treats were deep fried chicken wings and drummies, they were covered lightly in a light orange glaze, they looked really good. My first bite was a great crisp feel followed by first a nice honey taste, followed with the fresh taste of citrus from an orange, it was then all combined at the end with the bitterness from the hop. Very much like a very good beer the taste had the distinct front, middle and end tastes you would expect. It was truly delicious!”Trevor

“These hop wings are delicious! The flavors explode in your mouth, with sweet honey and orange popping up first and the slightly bitter citrus finish with a little bit of spice. I tore through my wings super fast, this is an addictive sauce! It’s not simply a variation of another sauce or a replication of a commercial sauce, this stands out on its own so well. I love trying new flavors of wings, but this is one where I’d keep coming back to it over and over, it quickly became my favorite.” – Porter

An interesting note about my husband: He has some weird “top of the food chain guilt” thing going on. He doesn’t mind eating meat, he just doesn’t want to be reminded that it used to be an animal… so he hates eating food off the bone, etc. I think this is the first time I’ve seen him seem totally OK with eating non-boneless wings!

A note about hops: While we used fresh hops – as that’s what we had readily available – you can also use dried. Use about half as many, if you’re going with dried. Dried (and sometimes fresh, too!) hops are available from home brewing supply stores everywhere.

Hedonistic Hops

This recipe comes from my cookbook, Hedonistic Hops. It’s FULL of fun, tasty recipes using hops for flavour – you should check it out🙂

Hoppy Citrus IPA Glazed Wings

Hoppy Citrus IPA Glazed Wings

Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!

Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!

Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Hoppy IPA BBQ Sauce Recipe

Hoppy IPA BBQ Sauce

This past weekend, we finally got around to harvesting our hops. They’d grown *insane* this year, and it was a task that had been easy to procrastinate on. One look at the abundance of hops, twisted vines, and leaves everywhere… it’s hard NOT to say “eh… LATER!”. Luckily, one of our hop-head friends was willing to come help out, and we got it all done!

As the guys were picking and sorting hops, I was in the kitchen, busily developing from fresh hop recipes we’d conceptualized a while ago. It’s always exciting when we finally get to turn a crazy idea into reality! Both recipes we were looking to create turned out amazingly well, and we even ended up with a 3rd recipe. Well… half recipe, anyway. (Hard to look at 3 ingredients and like 30 seconds of work as a recipe, right?)

This is my Hoppy IPA BBQ Sauce. Based with IPA and fresh hops, it has a wonderfully complex taste, while still being a legit BBQ sauce. I’ll let the guys give you their two (four?) cents on the sauce…

“This is a delicious sauce that has a great complexity. It starts out sweet with hints of orange and pepper then fades away with a delicious hop flavor. I don’t think you need to be a hop-head to enjoy this, but if you are – like I am! – then this will be right up your alley. The flavors compliment each other so well and will taste great on almost anything. I’m pretty sure I could just grab a spoon and dig into the jar when nobody is looking.” – Porter

“Being a Midwesterner, I had never had any seafood with BBQ sauce on it, sure ribs or pork slathered in the stuff but never any fish, let alone shell fish. I have to say the smell and look of the shrimp looked amazing, nicely seared with a light brushing of sauce. I was excited for the first bite. It was fantastic, the tangy smokey flavor was certainly making a showing, followed by the hot spicy flavors I love in any BBQ sauce, then the hops took the end and merged all the flavors with that of the shrimp. Just like a good hoppy pint of joy, the front, middle and end were present. Maybe it was because of the addition of the hops that I noticed this more than I have in other foods as a hop head I always look for more of a flavor profile in my beer than I usually do my food, but its addition definitely added excitement, taste and enjoyment. I was so surprised and would definitely keep an eye out for more foods and recipes with hops to try.”Trevor

With the citrussy notes in this sauce, it worked ridiculously well on some grilled shrimp and scallops we made that night. It would also be great on pork and chicken, in particular – though I’m sure you could enjoy it on just about anything!

… and for those who don’t grow hops at home, they’re usually available for purchase at most homebrew supply stores – and they’re in season right now!

Hoppy IPA BBQ Sauce


Hoppy IPA BBQ Sauce

Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!

Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!

Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Grownup Hot Chocolate & Hot Cocoa

Grownup Hot Chocolate & Hot Cocoa

The weather here has been pretty miserable for the last little while – TONS of rain, heavy winds, and pretty cold on top of it. Many of my friends have flooding in their homes, and I’m just super thankful we live up on the hill.

We spent yesterday morning running errands in that nonsense, and ended up soaked to the bone while grocery shopping in a walk-in fridge. Getting home from THAT, all I wanted to do was make a big pot of boozy hot chocolate.

As I whipped it up, I realized that I’d promised some friends my hot chocolate recipes a few months ago. Whoops. I’ve been super swamped with “Beyond Flour – A New Kind of Gluten-Free Cookbook“, and with costuming orders. It’s been a while since I posted anything at all – sorry about that! Things should clear up in a month or two, I expect you won’t be able to shut me up, then!

Anyway – hot chocolate. I actually have two recipes for you today, because I do differentiate between “hot chocolate” and “hot cocoa”. “Chocolate” using chocolate, and “cocoa” using cocoa. Easy, eh? 🙂

Both of these recipes are the way *I* like it – so ridiculously rich, that 1 coffee mug is enough. I would never be able to drink these in huge, gas station sized cups. It’s diabetes in a cup! When it’s cold and rainy, though – perfect. Feel free to thin them down with additional milk, if you’d like something a bit more … chuggable.

Also, while I advocate always having a baggie of vanilla beans on hand (they can be obtained from Amazon at reasonable prices!), I get that not everyone does. SO, if you don’t have a bean, just add one tsp of really good vanilla extract right before serving.

Grownup Hot Chocolate and Hot Cocoa


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Bananas Foster Pavlova

Bananas Foster Pavlova

Just flew back from a WILD trip to Dallas this past week. Stayed with friends, enjoyed great company, great food, … Vanilla Ice, Ninja Turtles.. drunkenly prank calling some of my MasterChef “prison buddies” with Matt Orsini (remember him from my videos?).. and more. Truly epic trip.

One thing that I was particularly looking forward to, was meeting Ben Starr for the first time. As you may recall, Ben was my “Haymitch”, as I prepared for my brief stint on MasterChef. I realized this week that it’s been almost a year and a half since first contact!

After I arrived in Dallas, we planned to meet up on our second last night in Dallas – he would have my husband and I over for dinner, along with John – one of our friends that we were staying with. I was honestly kind of nervous – meeting people always makes me nervous, but Ben was even beyond that – someone I owed a good chunk of my sanity to, over the whole course of the past year and a half.

I don’t *ever* get star struck, but apparently I DO get “Starr” struck!

So, with a few hours to go before dinner, I texted him to once again ask if there was anything I could bring, hoping that I could get my mind off of “Man, I wonder what this whole thing would have been like, if I’d never contacted him”. I offered to bring dessert, and he accepted. Yes! Distraction!

Relief soon turned to stress, as I realized that I was in a kitchen that was not my own, with no real access to grocery stores, not a whole lot in the way of available ingredients, and only a few hours to go. Yay for speaking before thinking things out, eh?

We’d purchased the stuff to make a bananas foster bread pudding the following day – erring on the side of too much in the way of ingredients, as I hadn’t created the recipe yet. I quickly worked things out and could tell I had enough to make a bit of bananas foster… and I could easily make a bananas foster pavlova. Done and done – and Pavlova IS my favourite dessert ever, afterall. Less than 10 minutes later, the pavlova was in the oven, and the wonderful aroma of bananas foster was wafting off the stovetop.

The hour+ drive to his house, I was so nervous. Would I say something stupid? What if I got really emotional about the last year and a half and just bawled on sight? What if he really hated my dessert?

Then, he answered the door in his underwear. I’d actually been so nervous I didn’t even notice, til he pointed it out. We laughed, and my social tension disappeared!

His business partner – from his underground dining venture, “Frank” – Jennie was there. They were both all kinds of awesome. Later on, Ben’s partner Christian arrived, and HE was all kinds of awesome. The whole evening was unbelievably awesome, and yes – I know I’m overusing awesome. IT WAS AWESOME. So much laughter. Such great food! An illicit absinthe collection, a chicken on the table… good times!

Anyway, I could yap all day about that evening (Did I mention that we had an AWESOME TIME?)… but I’m here to share a recipe!

So, here’s the bananas foster pav. Contrary to my early worries, it went over VERY well with the others!

This recipe is a bit different from a normal pavlova, in that I swap out half of the white sugar, for brown. This changes the texture – the inside of the meringue ends up almost cakey! It’s delicious, and is naturally gluten-free. Also, as has been road-tested… it’s a great recipe to pull out as a last minute sure-to-impress dessert!

Ok, I’m going to go get some sleep now…



Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Maple Butter Tart Liqueur!

Maple Butter Tart Liqueur

A while back, I was craving butter tarts .

That’s nothing new, I’m a Canadian away from home – I’m always craving something that I either can’t get at all, or will have to make myself.

What was new is that I was drinking at the time, (Ok, THAT part isn’t new!)… and got it in my head that “Butter tart” would make a lovely flavour for a liqueur or cocktail. I immediately set about working through some ideas, deciding which way would be best to go.

In the end, doing a custom infused spirit and then turning it into a liqueur made the most sense.

This takes very little in the way of ingredients or effort, and the result will make any butter tart fan – or general Sweet Tooth – very happy!

Also: there is time to make this maple butter tart liqueur as a Christmas gift!


With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Tropical Fruit & Rum Cookies!

Tropical Fruit & Rum Cookies.

Fruitcake may be a holiday season thing, but the general idea behind MY version of it can be be used year round, to make fantastic cookies.

As you may recall from my Gluten-Free Fruitcake Cookies, I like to use dried fruit – rather than glaceed – and soak it in rum. The flavour and texture is so much better than traditional fruitcake … why not make them in the summer?

These Tropical Fruit and Rum cookies start out by soaking dried tropical fruit in flavourful rum, and just get even better from there!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Tropical Fruit and Rum Cookies

Tropical Fruit and Rum Cookies

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.