Nocino

Nocino in Brandy
Nocino in Brandy

Recipe and photos by Gayle Hurmuses

Nocino is a fabulous digestif, a traditional Italian bitter made from unripe walnuts (any type) that can be made into a lovely liqueur given the right treatment.

The articles I read before making last year’s batch suggested that it would be gone before the year of proper aging was complete and the authors were right. The first few tastes were much like Fernet Branca, but over time it mellowed nicely into something much more subtle and compelling.

Traditionally, the latest date to make Nocino is June 24. Thanks to a late winter in BC, we’re weeks behind, and in late June, the walnuts were still barely marble-sized. They’re nice and plump today however, and the shells have not yet begun to form, so it’s a perfect time to begin. From the look of the fruits there are still a few more days to go before it’s no longer possible.

This recipe will give wonderful results. You may not want to share. I didn’t. O:-)

Walnuts for Nocino

Banana coconut rum upside down cake (gluten free)

Recipe and photos by Rita Anastasiou.

banana-coconut upside down cake 3

It all started with a failed attempt to make a healthy dessert… It was one of those days again,when I was trying so desperately to trick my sweet tooth with plain bananas…! One thing brought another,I realized I had in my pantry Malibu Rum and all the ingredients for a cake. It’s not any kind of cake! It’s one of the most  moist,rich,fluffy upside down cake you’ve ever had! The caramelized bananas pair beautifully with the warm spiced and the coconut rum! The kitchen bathes with the aromas of the baked bananas…  Try to refuse a piece of cake like this!

banana-coconut upside down cake 2

banana-coconut upside down cake

Jaine’s mom’s Pecan Pie

I’m a day late for Pi Day…oops.

Recipe by Mrs Ross, photos by Gayle Hurmuses

Use with Pie Crust recipe

*Note: Jaine tells me that it’s important to use white sugar, rather than brown (flavour)…and I have discovered that agave syrup is a great substitute for the corn syrup.

I also cut the syrup portion by 1/3 and increased the pecans to make up the volume. For me personally, this makes a very satisfying pie.

Philly’s Easy Kim Chi

Recipe and photos by Philly Markowitz

Finished Kimi Chi w/Rice
Finished Kimi Chi w/Rice

This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.

As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.

Warm Bread for Cold Days – Purity Flour Cookbook White Bread

How to knead bread, Purity Flour Cookbook
How to knead bread, Purity Flour Cookbook

There is nothing better than a fresh slice of bread with butter melting into it.

I made my first pies at the age of 8 and my first bread at the age of 10. Supervised by adults at first, but fiercely independent, I would make them sit back and watch, and only allowed assistance for the purpose of instruction.

Quickly, I was making it regularly,  entirely on my own, inspired by how much I loved Grandma Nelson’s home made bread. She never needed a recipe, just poured mountains of flour into a bowl, waved her hands over it and voila! Bread.

It may have involved more than that, but she wasn’t big on giving instructions, so I never did learn her secrets, even though I watched her every chance I had on visits. She made at least 8 loaves and a tray of bannock every week. I can still smell her kitchen when I think of fresh bread.

At one point, I bought a bread maker at a garage sale, and tried it out…it worked fine, but lacked the tactile sensations that are part of my love for bread making.

Normally, I prefer whole wheat bread, but this is the first recipe I ever used, and it is bullet-proof. It’s from the Purity Flour Cookbook, and the same recipe appears in most of the flour company cookbooks of that era that I have seen.

You’ll notice that this recipe calls for the addition of milk, as does the Sunflower Bread, in both cases, I regularly use milk to make ricotta, and then use the whey from the cheese making  to make the bread.  A litre of milk will usually produce about 600-700ml of whey.

Lisa Shamai’s Corny Cornbread

Yummy Cornbread
Yummy Cornbread

I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in 2005 (here’s the title song, somewhat earlier at the Distillery Jazz Festival, where I met Lisa Shamai, local caterer extraordinaire, and the creator of this delicious, spicy, cornbread recipe.

A warm and gracious woman, Lisa has been cooking in Toronto for decades, at one time running a jazz club on weekends at her catering facility, Lisa Shamai Cuisinerie. Sadly, it was a brief candle, and the club blew out before I got to see it. Happily, the catering company is still with us.

I’ve always loved Johnnycake, aka cornbread and enjoyed this one a great deal at the show, going back to sneak extra helpings of the spicy, cheesy bread. Lisa was gracious enough to share it with me for this soup and bread edition of Eatin’s Canada and we thank her for it. I suggest you try it with the 3Bean Chili recipe from January…and lots of butter. Yummy.

Pear Chutney

Pear Chutney
Pear Chutney

This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.

It looks lovely in the jar and makes a great gift.

However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting.  The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.