Port Poached Pears Wrapped in Puff Pastry

Port Poached Pears Wrapped in Puff Pastry
Recipe by Dragon

My love affair with Port wine started when I was a teenager and was allowed to take my first sip at a family get together. It was love at first taste. Port Wine is a fortified wine produced exclusively in the Douro Valley region in the northern provinces of Portugal. These days I look for ways to use it in my cooking and especially in my baking. This recipe is a perfect way to highlight this special wine. Now, Port is not an inexpensive wine so this dessert is decadent but it is also simple to prepare. It's a show stopper dessert and one that will impress any dinner guest. Enjoy!

Serves 4

Ingredients:
3 cups port wine
1 cup water
3/4 cup honey
1/4 cup sugar
1 inch piece of ginger, chopped coarsely
1 cinnamon stick, snapped in half
1 vanilla bean
4 pears, peeled and cored
1 sheet of puff pastry, thawed if frozen
Sanding sugar
1 egg, beaten with 1 tablespoon of water

Directions:

1. Combine the port wine, water, honey, sugar, ginger and cinnamon stick in a saucepan big enough to just fit the pears.

2. Cut the vanilla bean in half lengthwise, then run the knife down both halves to scrape out the brown seeds. Add the bean and seeds to the saucepan. Heat saucepan over medium high until the sugar dissolves. Reduce heat to medium.

3. Lay the pears in the poaching liquid on their sides. Poach the pears for about 20 minutes until they are folk tender. Turn the pears occasionally to allow them to poach evenly. Remove the pears from the poaching liquid and allow them to cool.

4. Increase the heat to high to start reducing the poaching liquid. Reduce the liquid until it has a syrupy consistency, strain to remove the cinnamon sticks, ginger and vanilla pod.  Allow the syrup to cool to room temperature.

5. Preheat the oven to 400 F. Cut 3/4 of the puff pastry into 8 long strips using a sharp knife. Cut the remaining puff pastry into 8 leaf shapes and score the tops to resemble veins.

6. Wrap 2 puff pastry strips around the outside of each pear, starting from the bottom. Overlap the strips to make sure the pears are completely cover. Wet the back of 2 leaves for each pear with water and attach to the top of each pear.

7. Brush each pear with the egg wash and sprinkle the pears with sanding sugar. The egg wash will help the sanding sugar stick to the puff pastry.

8. Carefully place the pears on a baking sheet and bake for 25-30  minutes until the puff pastry is golden brown.

9. Serve each pear on a thin bed of port syrup and a scoop of ice cream.

Steak with Coffee Sauce

Steak With Coffee Sauce
Recipe by Dragon

I first tried this dish on my last trip to Portugal. Now, the combination of meat and coffee might seem a little strange at first but I fell in love with it. The bitterness of the coffee goes well with the sweetness of beef, especially sirloin. You can always adjust the strength of the coffee to suit your taste. Weaker coffee, milder taste. If you like a strong coffee flavour, use a shot of espresso instead. You can also adjust the amount of cream you use to get just the right flavour combination for yourself. Enjoy!

Serves 2

Ingredients:
2 6 oz sirloin steaks, room temperature
2 cloves garlic, peeled, smashed
salt and pepper
3 tablespoons butter
1 tablespoon oil
1 bay leaf
Good splash of Port or red wine
1/4 cup heavy cream
1/3 cup strong coffee

Directions:

1. Rub both sides of the steaks with the garlic then season with salt and pepper. Reserve the garlic.

2. Heat 2 tablespoons of butter and the oil in a frying pan over medium heat. The frying pan should be just big enough to hold both steaks.

3. Add the steaks and cook on both sides until you achieve your desired doneness. For medium, I do 2-3 minutes per side. Remove the steaks from the pan and cover with foil to keep warm.

4. Add last tablespoon of butter, smashed garlic and the bay leaf to the pan. Cook for 1 minute taking care to not let the garlic burn.

5. Increase the heat to medium high and add a good splash of port or red wine to the pan. Stir and scrape up any brown bits from the bottom of the pan.

6. Add the cream, coffee and any meat juices from the reserved steaks to the pan. Adjust the salt and pepper to your liking. Let the mixture bubble up and thicken to sauce consistency. Strain the sauce through a fine sieve to catch the garlic & bay leaf.

7. Plate the steaks and spoon the sauce over them. Serve with roast or fried potatoes.

Chocolate & Cherry Cookies

Chocolate & Cherry cookies
Recipe by Dragon

Chocolate and cherries are a perfect combination and these cookies are a delightful vehicle for these flavours. These cookies are crispy on the outside and soft in the middle....just like a perfect cookie should be. If you want to make these cookies a little more 'adult', soak the cherries in a little Kirsch for 1/2 hour and drain before adding them to the dough. You're welcome. ;) Enjoy!

Makes 24 cookies

Ingredients:
1 cup light brown sugar
1/4 cup granulated sugar
3/4 cup butter, melted and cooled slightly
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup dried cherries
1 cup dark chocolate chips

Directions
1. Preheat the oven to 350F and place the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment.

2. In a large bowl, cream the sugars and butter. Add in the egg, egg yolk and vanilla. Mix until incorporated.

3. Add the flour, cocoa, salt and baking soda and mix until just combined. Fold in the cherries and dark chocolate chips.

4. Scoop out 2 tablespoons of dough and roll into a ball. Place the dough balls on the baking sheets, equally spaced to have 12 per sheet.  Press down on each cookie to flatten slightly. Bake for 12-15 minutes, switch positions of baking sheets halfway through baking. Cool the cookies on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. .

Creamy Lemon Shrimp & Pea Risotto

Creamy Lemon Shrimp & Pea Risotto
Recipe by Dragon

This risotto is one of my favourite recipes....ever. It is creamy, fresh and so comforting. Risotto takes time, patience and a steady hand. It's an elegant dish that I like to serve as an appetizer to a special meal. I don't make it often and I serve this to only very special people. But for you, very special people, I will share the recipe. Enjoy!

Serves: 4

Ingredients:
2 cups chicken broth
1 1/2 cups shrimp broth *(see note)
4 tablespoons unsalted butter
24 medium shrimp, peeled and cleaned
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine
1/2 cup frozen peas
Zest of one lemon
1/2 cup Parmesan cheese grated
Salt and freshly ground black pepper
Paremesan cheese grated for garnish

* Note: I used the shrimp shells to make the broth by adding the shells to 2 cups of boiling water, a bay leaf, peppercorns and a pinch of salt. Cook broth for 5 minutes and strain.

Directions:
1. Bring the chicken and shrimp broths to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shrimp and saute for 1 1/2 -2 minutes per side until shrimp is pink. Remove the shrimp and keep warm.

3. Add 1 more tablespoon of butter to the pan and then add the onions. Saute about 5 minutes. Stir in the garlic and saute for 30 seconds.  Stir in the rice and cook for about 2 minutes until the rice is toasted.

4. Add the wine and stir until it is absorbed, about 1 minute. Add 1/2 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often. Repeat, adding 1/2 cup of hot broth until all the broth is used up.  Stir the rice until the rice is just tender and the mixture is creamy, about 5 minutes longer.

5 Stir in the peas and lemon zest until the peas are completely warmed through and risotto is fragrant with lemon. Add the 1/2 cup of Parmesan and last tablespoon of butter. Season to taste, with salt and pepper. Stir in reserved shrimp to warm up in the risotto.  Sprinkle additional Parmesan over and serve.

Spaghetti Carbonara With Pancetta and Peas

Spaghetti Carbonara With Pancetta and Peas
Recipe by Dragon

I wanted something comforting for dinner tonight and pasta always satisfies that craving. Checked the fridge for ingredients and with some leftover pancetta, a couple of eggs, Parmesan and cream....a carbonara was just screaming to be made. Added a little twist on the classic dish with the addition of peas, onions, red pepper flakes and wine. It came together quickly and deliciously. Give it a try...you'll thank me later. ;) Enjoy!

serves: 2

Ingredients:
1/4 lb spaghetti
1/4 cup cream
1/4 cup Parmesan, grated (a little more is needed for garnish)
2 eggs
fresh cracked pepper to taste
1/4 cup pancetta, diced
1/4 cup onion, chopped
1/4 cup white wine
1/2 cup peas, thawed if frozen
squeeze of lemon
1 clove garlic minced
1/4 tsp red pepper flakes


Directions:

1. In a large pot of boiling salted water, cook spaghetti until al dente about 6-8 minutes. Drain well but reserve 1/4 cup of the cooking water.

2. In the meantime, beat the eggs, cream, pepper and Parmesan together. Season the eggs with a pinch of salt. Set aside.

3. In a large saute pan, cook the pancetta over medium heat until it is crispy. Remove the pancetta with a slotted spoon to a bowl lined with paper towels. Set aside. Drain off all but 1 tablespoon of the pancetta fat from the saute pan.

4. Add the onion to the pancetta fat and saute for 2 minutes. Add the wine and cook until wine is reduced by half.

5. Add the peas, lemon juice, garlic and red pepper flakes. Cook for another minute or until the peas are warmed through.

6. Return the reserved pancetta to the saute pan. Add the cooked spaghetti to the pan, combine and cook for 1 minute.

7. Remove the pan from the heat and add the egg/cream mixture, stirring quickly until the eggs thicken. Don't let the eggs scramble. Add some of the reserved pasta water if you need to thin out the sauce a bit.

8. Plate pasta and garnish with more grated Parmesan & fresh cracked pepper. Serve immediately.

Ginger, Lemon & Honey Tea

Ginger, Lemon & Honey Tea
Recipe by Dragon

Whenever I'm under the weather I always turn to my Ginger, Lemon & Honey tea to make me feel better. I drink it hot and cold. I always make a huge batch that lasts in the fridge for up to a week. Why ginger, lemon and honey? Each ingredient has medicinal qualities and when combined, they create a soothing tea that can relieve cold/flu symptoms and boost the immune system. I also think it's really delicious so this 'medicine' goes down easy. Enjoy!

Makes: 8 cups

Ingredients:

8 cups water
1/2 cup fresh ginger, peeled, chopped small
Peel of 2 lemons (just the zest not the pith), cut into thick strips
1/2 cup fresh lemon juice
1/2 cup honey (add more or less depending on how sweet you want it)
pinch of salt

Directions:

1. Bring the water to a boil in a large pan.

2. Once it is boiling, add the ginger, lemon peel, lemon juice, honey & salt.

3. Cover it and reduce to a simmer for 20 minutes. Strain the tea.

4. Enjoy the tea immediately or let it come to room temperature then store in the fridge.

Shrimp Mozambique

Shrimp Mozambique
Recipe by Dragon's Family

This is a popular Portuguese dish that originated from Mozambique, a former Portuguese colony that borders the Indian Ocean where there are plenty of shrimp.

This spicy dish makes a perfect appetizer or dinner. You can serve it over steamed rice, pasta or even couscous. My favourite way to serve it is on it's own with lots fresh crusty bread to soak up the delicious sauce.

You'll be able to find different variations on this recipe throughout Portuguese kitchens but this is my favourite. Enjoy!

Serves 2-4

Ingredients:
4 cloves garlic, chopped finely
1 teaspoon saffron, crushed and soaked in 2 tablespoons of water for 10 minutes
3 dried piri piri peppers, crushed (more or less depending on how hot you want it)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 - 2/3 can/bottle of beer
1 1/2 lb of raw, cleaned but unpeeled shrimp
1/4 cup parsley, chopped
1/2 tablespoon of butter to finish
squeeze of lemon


Directions:

1. Combine and gently mix; garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl. Set aside.

2. Over medium heat, melt the butter and olive in a large saute pan. Add the onions and cook until they are soft (about 3 minutes)

3. Add the garlic/saffron mixture and cook for another 2 minutes.

4. Add the beer, increase the heat and bring the mixture to a boil. Reduce heat to medium and cook for another 2 minutes.

5. Add the shrimp and 1/2 of the parsley. Cook until the shrimp are pink. Don't overcook or they will be tough.

6. Remove the pan from the heat and stir in the 1/2 tablespoon of butter.

7. Add the squeeze of lemon. Taste the sauce and adjust the salt and pepper if needed. Sprinkle the remaning parsley over the shrimp.

8. Serve immediately in a bowl with crusty bread to sop up the sauce.

Pumpkin Bourbon Cheesecake with Walnut Bourbon Caramel

Pumpkin Bourbon Cheesecake with Walnut Bourbon Caramel
Recipe by Dragon, Inspired by Epicurious.com

I made this cheesecake for Thanksgiving dinner this year and it was a hit. A creamy dream that looked and tasted of fall. It takes a bit of time to make and but this cheesecake is worth it. I think I'll make it again at Christmas...or maybe just again on the weekend. ;) Enjoy!

Ingredients:

For crust
1/2 cup graham cracker crumbs
1/4 cup ginger snaps crumbs
1/2 cup walnuts, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
1 tablespoon bourbon

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
2 tablespoons bourbon
1/4 cup granulated sugar
zest of half an orange
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
3 packages cream cheese, at room temperature

For Walnut Bourbon caramel sauce:
1/2 cup cream
1 tablespoon vanilla
3 tablespoons bourbon
1 1/2 cups sugar
2 tablespoons unsalted butter
1/2 cup walnut pieces, toasted and chopped

Directions:

Make crust:
1. Preheat oven to 400°F. Butter the bottom of a 9 inch springform pan. Stir together crumbs, walnuts, sugars, and butter in a bowl until combined well.

2. Press crumb mixture evenly onto bottom of pan, bake in the center of the oven for 6-8 minutes then cool crust for 1 hour. Sprinkle the top of the crust with the tablespoon of bourbon (I used a spray bottle).

Make filling and bake cheesecake:
3. Put oven rack in bottom third position and preheat oven to 350°F.

4. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined.

5. Stir together granulated sugar, orange zest, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

6. Pour filling into crust, smoothing top. Set the springform pan on a sheet of foil wrap and wrap the foil around up the sides of the pan. Put springform pan in a "bain marie". Fill with enough boiling water to 2/3 the way up the sides of the springform pan. Bake until center is just set, 60-70 minutes.

7. Cool cheesecake completely in pan on rack, about 3 hours.

8. Chill, covered, until cold, at least 4 hours or overnight.

To make caramel sauce:
9. Combine the cream, vanilla and bourbon. Set aside.

10. In a dry heavy saucepan cook sugar over moderate heat. When the sugar begins to lightly brown here and there, gently swirl the pan until all of the sugar is a deep golden brown.

11. Remove pan from heat and carefully add the cream mixture to the pan and whisk until smooth. Stir in butter until then add the toasted walnuts. Sauce may be made ahead then cooled, covered and chilled. Reheat sauce to warm before serving.

12. Remove the cheesecake from the pan and place on serving platter. Pour enough of the warmed caramel to cover the top of the cheesecake and let it drip over the sides. Serve the rest of the sauce on the side.

Orange Rind & Honey Syrup

Orange Rind & Honey Syrup
Recipe by Dragon
This syrup is the perfect topping for my Orange & Olive Oil Cake but it would be great on top of ice cream, Greek yogurt, toast, oatmeal...anywhere you want added yumminess.

The key to making this syrup is to take the time to prepare the orange rind properly. The boiling takes away the bitterness and leaves the orange flavour and colour intact. It's a great way to use leftover orange peels and I've already made several batches. Enjoy!

Makes 3/4 cup

Ingredients:

peel of 3 oranges, piths removed & cut in long strips
1/4 cup honey
1/2 cup sugar
3/4 cup water
pinch of salt

Directions:
1. Bring a saucepan with 2 cups of water to a boil. Reduce heat to a slow boil and place peel in a saucepan. Cook for 3 minutes.

2. Drain peels in a strainer and rinse under running cold water.

3. Repeat steps 1 and 2, boiling for another 3 minutes.

4. To the saucepan add the prepared rind, sugar, honey, water and salt. Cook over a low heat until sugar has dissolved.

5. Turn heat up and gently boil until the water reduces by half (or the consistency you want) and has become syrupy.

6. Allow the syrup to cool 1/2 hour before using or cool completely and store covered in the refrigerator until needed.

Dragon's Favourite Chocolate Chip Cookies

Dragon's Favourite Chocolate Chip Cookies
Recipe by Dragon

I get asked to make these cookies often. Actually, a lot. People like that they are crunchy on the outside and soft & chewy on the inside....but mostly it's because they are big! The keys to the perfect cookie are to not over mix the cookie dough and to chill the dough before baking. Enjoy!

Makes 18 cookies

Ingredients:
1 cup of butter, soften
1 cup of brown sugar
1/2 cup of white sugar
2 eggs
2 teaspoon vanilla
2 tablespoon of strong coffee (liquid)
1 tablespoon of pure maple syrup
2 1/4 cup of flour
1/4 teaspoon of salt
1 teaspoon baking soda
1 teaspoon baking powder
pinch of cinnamon
1 1/2 - 2 cups chocolate chips

Directions:
1. Beat together butter and sugars until creamy. Add eggs (1 at a time), vanilla, coffee and maple syrup. Mix well.

2. Combine in a separate bowl, flour, salt baking soda, baking powder and cinnamon. Combine dry ingredients into the wet ingredients. Don't over mix!

3. Add chocolate chips, gently fold them into the cookie mix.

4. Chill the cookie dough for 1 hour. Preheat oven to 375.

5. Drop the cookies (I used a large ice cream scoop to drop the cookies on the tray, you should get 6 per tray) 2 inches apart on a greased cookie sheet. Bake in the middle of your oven for 10-12 minutes (depending on your oven) or until the tops turn golden.

6. Remove from oven and let sit on the tray for 1 minute. Transfer cookies to cooling rack.

Seafood Boil

Seafood Boil
Recipe by Dragon and Peter Minaki of www.kalofagas.ca

Sometimes the best meals are not the ones you plan....they are ones born out of an idea, a craving, a passing thought. That is how this Seafood Boil dinner came about.

We had already made plans for dinner but instead, Peter's suggestion of "I want lobster" was all it took to get our creative juices going and this wonderful meal prepared. Yes, lobster, but why not crab...why not both?

Off we went to the local Chinese supermarket and the seafood department provided the rest of the inspiration. We not only got lobster and crab but picked up clams and shrimp....a seafood boil was on the menu.

We gathered our supplies and headed home to cook. When you break it down, a Seafood Boil is simple to prepare. It's all about timing how long each ingredient takes to cook and making sure things are added to the pot in the proper order. Once all the ingredients were prepped, the Seafood Boil came together rather quickly....which was a good thing considering we were hungry by this point! :)

We prepared the table by layering some old newspapers down as a tablecloth, added a couple of finger bowls with water & lemon slices, lobster crackers, seafood picks and wine glasses....no plates required and it's an easy cleanup.

The Seafood Boil was drained then poured right out onto the newspaper. We squeezed some lemons and limes over the seafood and topped it with fresh basil and thyme....then we feasted!

So a little spontaneity, some inspiration and a whole lot of fun in the kitchen lead to a most memorable dinner. I think Germain Greer said it best..."The essence of pleasure is spontaneity." Enjoy!


Serves: 4

Ingredients:
24 cups of water
2 large onions, quartered
1/2 to 3/4 cup of Old Bay Seasoning (or salt or your preferred seasoning)
3 bay leaves
5 birdseye chilles
the peel of 1 whole lemon
1 handful of mixed peppercorns
2 heads of garlic, sliced in half
1 cup of white wine
1 long piece of dry (cured) chourico sausage, cut into 1-inch pieces (or other cured sausage like Andouille or Kielbasa)
8 new (red potatoes), about palm-size
4 corn on the cob, peeled and cut into three
2 live lobsters, about 1.5 lb. each

2 live crabs, about 1lb. each
1 lb of littleneck clams, rinsed
1 lb of medium shrimp, deveined
1/4 cup extra-virgin olive oil
wedges of lemons & limes for garnish
1 cup basil leaves + sprigs of fresh thyme for garnish

Directions:

1. Bring water to boil along with Old Bay, peppercorns, chillies, lemon peels, wine, garlic, onions and sausage. Simmer for 10 minutes.

2. Add the potatoes (whole) and boil for 10 minutes.

3. Add corn, lobster and crab and boil for another 10 minutes.

4. Add clams and boil for 5-6 minutes or until just opened. Take pot off the heat and add shrimp and olive oil and let stand for 5 minutes (shrimp are cooked when pink). Drain the liquid and enjoy!

Enjoy some more photos from our dinner.

Orange & Honey Madeleines

Orange & Honey Madeleines
Recipe by Dragon

I added a Portuguese twist to this classic French cookie by adding two ingredients often used together in Portuguese baking, orange and honey. The two flavours work well together and a simple dusting of powdered sugar is all you need to finish these darlings off. I love these with a morning coffee, an afternoon tea or a midnight snack with milk...or just about any time of the day. Enjoy!

Makes 2 dozen

Ingredients:
1/2 cup unsalted butter, melted
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup whole milk
zest of one orange
1 tablespoons orange juice
3 tablespoons honey
Confectioners sugar for dusting

Directions
1.Preheat oven to 350 degrees. Prepare two Madeleine pans by brushing them with softened butter. Set aside.

2. Sift flour, baking powder and salt into a bowl. Set aside.

3. Put eggs, egg yolks, granulated sugar, vanilla, milk, orange zest, juice and honey in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Add melted butter and mix until blended.

4. Gently fold the flour mixture into egg mixture. Don't over mix.

5. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bang the pans on the counter to remove bubbles.

6. Bake, switching position of pans halfway through baking and rotating 180 degrees, until the madeleines are golden around edges, 7-9 minutes.

7. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.

Honey Cakes

Honey Cakes (Bolinhos de Mel)
Recipe by Dragon

I first discovered these delicious little honey cakes when I visited Portugal as a teen. I went to a cafe with my older cousins and they ordered me an espresso and a bolinho de mel (honey cake)....it was love at first bite. Now, every time I visit Portugal, I must have one or two or ten little cakes. These moist and flavourful cakes will steal your heart too.

I've tried several different honeys with this recipe and my favourite was the Wildflower Honey from Rosewood Estates. I just love it's lovely floral taste. Enjoy!

Makes: 4 mini cakes or 1 loaf or 1 bundt cake

Ingredients:
4 eggs, separated (you'll need 4 yolks & 3 whites)
3/4 cup sugar
1 1/4 cups all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup honey (use a floral honey)
zest of one lemon
1 tablespoon of lemon juice
1/3 cup extra virgin olive oil
1/3 cup flaked almonds

Directions:

1. Preheat the oven to 350F. Butter and flour 4 little cake pans (1 1/2 cups) or loaf pan or bundt pan.

2. Sift together flour, cinnamon, salt and baking powder. Set aside.

3. In a bowl, combine the egg yolks and sugar and beat them (about 3 minutes). Add the honey, lemon zest and lemon juice to the egg/sugar mixture and beat for another minute.

4. Alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain.

5. Beat the egg whites until stiff peaks form. Fold the whipped egg whites into the batter, half at a time until the batter is just combined. Don't over mix.

6. Fill the cake pans up to 3/4 full. Bang the cake pans on the counter to remove any air bubbles. Top the batter with some of the flaked almonds.

7. Bake for 20-22 minutes until the cakes are golden and a toothpick inserted into the center comes out clean. Cover the pans with foil if the tops are getting too brown.

8. Let the cakes cool in their pans for 5 minutes then remove them from the pans. Allow the cakes to cool completely.

9. Store in a covered container for up to 4 days at room temperurature.

Dragon's Fury Cocktail

Dragon's Fury Cocktail
Recipe by Dragon

I made this cocktail for my last 7 Deadly Sins dinner. I started the dinner with Wrath and I wanted a cocktail that would get everyone's attention. Oh this got people's attention all right! It was spicy, sweet and oh so yummy. I asked each of the guests to try a little of the syrup to see how much heat they could handle and adjusted the cocktail to their tastes....but I did dare them to be brave and most were. I loved this cocktail. I hope you do too. Enjoy!

Ingredients:

Lime wedges
1 part scotch bonnet-ginger syrup (or to taste) *see below
3 parts vodka
3 parts mango nectar
1 part blood orange juice

Garnish Options:
Cane sugar
Fresh mango slices
Lime slices

Scotch Bonnet & Ginger Syrup:
1 cup sugar
1 cup water
2 scotch bonnet peppers, trimmed & cut in half
2 oz piece of ginger, peeled & sliced thickly

Directions:

* Syrup:
1. Combine all the ingredients in a saucepan. Heat the mixture until the sugar & water dissolve and just before boiling. Take off the heat.

2. Remove scotch bonnet peppers about 5 minutes after taking it off the heat. Leave the ginger to steep in the syrup as it cools completely.

3. Strain the syrup into a jar, cover and refrigerate for up to 3 weeks.

Cocktail:
1. Muddle the lime and syrup in a chilled shaker.

2. Fill with ice and add the vodka, mango nectar and blood orange juice.

3. Shake well and strain into chilled martini glass.

4. Garnish to taste.

Carrot, Ginger & Parsley Soup

Carrot, Ginger & Parsley Soup
Recipe by Dragon

You are going to love this soup, it is crisp, fresh tasting and slightly sweet. It's a great soup to serve in any weather because this soup is delicious hot or cold. The secret ingredient is the lemon juice...don't omit it because it's the magic that unites all the flavours. Enjoy!

Serves: 4-6

Ingredients
2 tablespoons of butter
1 tablespoon olive oil
6 large carrots, peeled and roughly chopped
2 inch piece of ginger, peeled and cut into 3 large pieces
1 medium onion, roughly chopped
3 stalks of celery, roughly chopped
3 garlic cloves
juice of 1/2 a lemon
4 cups chicken broth
1 cup water
1 bay leaf
1 cup milk
1/4 cup chopped parsley
salt and pepper to taste
Cream to garnish

Directions:
1. Heat butter and oil in soup pot over medium low.

2. Add carrots, onions, celery, ginger and garlic. Saute until the vegetables are soften.

3. Add lemon juice, broth, water and bay leaf, cook for ten minutes at a low simmer.

4. Remove the ginger pieces and bay leaf.

5. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

8. Bring soup to a simmer and season with salt and pepper to taste. Add milk and chopped parsley and stir until blended and heated through.

9. Serve with a drizzle of cream for garnish.

Pineapple Banana Muffins

Pineapple Banana Muffins
Recipe by Dragon

I really like the tropical flavour of these moist muffins but it's the addition of the cinnamon and ginger that really takes them to another level...the awesome level. That's right, I said the "awesome level". ;) Enjoy!

Makes: 12

Ingredients:
2 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large ripe bananas, mashed
2 eggs
2/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 tablespoon fresh lemon juice
1 tablespoon vanilla
1 cup pineapple, chopped (reserve 12 chunks for garnish)
3 tablespoons crystalized sugar

Directions:
1. Preheat oven to 375 F. Lightly grease muffin tin.

2. Combine flour, baking powder, salt, cinnamon and ginger.

3. Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.

4. Stir in dry ingredients until blended. Stir in pineapple until just combined (over mixing will dry out the muffins). Spoon into prepared muffin cups, dividing batter equally.

5. Top each muffin with a pineapple chunk then sprinkle the crystalized sugar evenly over the muffins.

6. Bake for 25-30 minutes or until golden.

Sonhos

Sonhos "Dreams"Recipe by Dragon
Sonhos are a traditional Portuguese dessert of fried dough rolled in sugar. Sonhos means "Dreams". I'm told the reason they are called dreams is that you will think you're dreaming when you bite into one of these little puffs of happiness. Who wouldn't want to eat one or more of these? Not me...I love them. Enjoy!

Makes: 20

Ingredients:
1/2 cup water
1/4 cup unsalted butter
pinch of salt
1/2 teaspoon vanilla
1/2 cup flour
2 eggs
1/2 cup of sugar
1 teaspoon of cinnamon (or more if you like)
vegetable oil for frying

Directions:

1. Start heating your vegetable oil to 350-360°F

2. Heat the water, butter, salt and vanilla in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil.

3. Add the flour and beat it with a wooden spoon until the mixture forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly.

4. Take the dough and place it into a mixing bowl. Let it cool for one minute. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium speed, add the eggs one at at time. Beat well after each egg addition, incorporating as much air as possible.

5. Fill a piping bag with the dough (you don't need a piping tip, just cut a 1/2 inch opening at the base). When your oil is ready, hold the piping bag over the oil and squeeze out a small amount (about a teaspoon) of the dough and use a pair of kitchen scissors to cut the dough into the oil. Be careful not to hold the piping bag to far above the oil or it will splash and burn you. Fry in batches until the dough is golden. They will puff up in the oil so don't crowd the pan.

6. Combine the sugar and cinnamon in a shallow bowl. When the sonhos are golden remove them from the oil and immediately roll them in the sugar/cinnamon mixture. Serve them warm or at room temperature.

Portuguese Roast Pork Loin

Portuguese Roast Pork LoinRecipe by Dragon
Photos by Dragon & Peter Minaki
This is my favourite way to roast pork. The flavours are entirely Portuguese with the exception of the thyme (my little French addition). I recently served this roast pork as the entree for a Portuguese dinner. It turned out flavourful & moist and it didn't fail to impress. I served it with a saffron rice and simple green beans.

Don't skip the gravy, it's a must! Even though I say the cream is optional, go ahead and use it..."Everything in moderation, including moderation." as my beloved, Julia Child used to say. Enjoy!

Serves: 4 - 6

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 bay leaf, crumbled
1/4 teaspoon cayenne pepper
1 dried piri piri pepper, crumbled

1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 1/2 teaspoons of salt
3 cups Vinho Verde or a dry white wine
3 lb center cut boneless pork loin, rolled & tied

1 large carrot, cut into chunks
2 stalks celery, cut into chunks
1 small onion, cut into chunks
1 apple, peeled, cored and cut into chunks
3 cups chicken stock, divided
3 tablespoons flour (might need more)
1/4 cup heavy cream (optional)
2 teaspoons fresh thyme leaves
1 tablespoon honey
Salt & Pepper to taste

Directions:

1. Using a mortar and pestle (or a food processor), blend the first 10 ingredients together into a paste.

2. Rub the paste evenly over the pork loin. Place the pork in a medium shallow bowl (preferably one with a lid) and pour the wine over and around the pork. The wine should come half way up the pork sides. Cover the pork and refrigerate.

3. The pork needs to marinate for at least 24 hours and for best results, 48 hours. Turn the pork loin several time during the marinating process.

4. Take the pork out of the refrigerator a 1/2 hour before roasting. Preheat oven to 475F.

5. Place the pork (reserve 1/2 cup of the marinade) fat side up on the rack of your roasting pan. Add the carrots, celery, onion, apple, the reserved marinade and 1 cup of the chicken stock to the roasting pan.

6. Roast uncovered for 20 minutes then reduce the oven temperature to 350F and roast until the internal temperature of the pork is 145-150F (about 1 1/2 hours). Baste the pork with the pan juices several times during the roasting period.

7. Remove the pork from the roasting pan and let it rest on a plate. Remove and butcher's string used to tie the pork, then cover with tin foil to keep it warm.

8. To make the gravy, discard the carrot, celery, onion and apple chunk. Carefully remove some of the fat from the pan juices in the roasting pan.

9. Over medium heat on the stove top (you might require two burners if your roasting pan is large), add the flour evenly over the pan juices and using a whisk, blend it into the pan juices. Slowly add the remaining chicken stock (only use as much as you need to get your preferred consistency for the gravy).

10. When the gravy is at your preferred consistency, add the fresh thyme leaves, honey, juices from the resting pork and the heavy cream. Season with salt and pepper to taste. Strain the gravy and keep it warm until you're ready to serve along with the pork.

Clams a Cataplana

Clams a CataplanaRecipe by Dragon
Photos & Video by Peter Minaki

A Cataplana is a Portuguese cooking vessel that is traditionally made of copper and is shaped like two domed clam shells hinged at one end. It is designed to seal tightly so that the food cooks evenly and quickly.

I received my Cataplana as gift from my father a few years back. He had brought it back from his most recent trip to Portugal. I literally squealed with delight when I saw it. I remembered all the delicious seafood dishes I had tried that were prepared in one and I couldn't wait to make some of my own.

This is my favourite dish to make in my Cataplana.The saltiness of the pancetta and chourico compliments the clams and tomatoes perfectly. A real winner! As the cataplana sits on the stove top, it shakes and moves around a little. I think it's quite entertaining to watch and I'm sure your guests will think so too. :) Enjoy!


Serves 4-6

Ingredients:
1 tablespoon olive oil
1/3 cup pancetta, cut into cubes
1/3 cup chourico, cut into cubes
1 large onion, chopped
1 green pepper, chopped
2 bay leaves
2 teaspoons paprika
2 dried piri piri peppers, crushed
2 garlic cloves, minced
1 28 oz can of diced tomatoes, keep 1/2 the juice
3/4 cup Portuguese Vinho Verde or a dry white wine
4 dozen clams, scrubbed and kept in cold water until needed
1/4 cup parsley, chopped & divided
Salt & Pepper to taste
Extra virgin olive oil to garnish

Directions:

1. Over medium high heat in a large skillet, heat the oil, then add the pancetta and chourico. Fry until crispy. Remove the pancetta and chourico then transfer them to a paper towel lined plate to drain.

2. To the oil, add onions, green peppers, bay leaves, paprika and piri piri peppers and saute until the vegetables are tender but not too soft, about 5 minutes.

3. Add the garlic and saute for another minute.

4. Add the tomatoes with their juice and 1/2 the vinho verde. Reduce the heat to a low simmer and cook for about 45 minutes. Salt and pepper to taste but remember that the pancetta and chourico will also add to the saltiness of the dish so go easy on the salt.

5. To assemble the cataplana, spoon half of the tomato mixture into the bottom of the cataplana (if you don't have a cataplana just use a large dutch oven). Bring the tomato mixture to a simmer in the cataplana.

6. Add the clams evenly over the tomato mixture then top with the remaining sauce. Add the rest ove the vinho verde and sprinkle 1/2 of the chopped parsley.

7. Close the cataplana tightly and let it cook until the the clams open up, about 10 minutes. Remember that cataplana will move around a little on the stove top so keep an eye on it. Shake the cataplana occasionally. Discard any of the clams that haven't opened and stir in the reserved pancetta and chourico cubes.

8. I like to serve the clams right from the cataplana in the middle of the table. Sprinkle the top of the dish with the remaining chopped parsley and drizzle a little olive oil over it. Serve with crusty bread to sop up all the juices.



Here's a video of my Cataplana in action. :)

Calde Verde

Calde Verde (Portuguese Creamy Potato and Kale Soup)
Recipe by Dragon

For me, this soup is Portugal and pure comfort. It is called Calde Verde, a creamy potato and kale soup. It literally means "Green Soup". This soup is so loved in Portugal that it is the country's national dish. I use to devour bowls of this soup as a kid. So, it's no wonder that every time I make it, I feel like I'm home.

I served this soup as part of a Portuguese dinner I recently had in my home. In my opinion, you can't have a true Portuguese dinner without this soup on the menu. Enjoy! :)

Serves: 8

Ingredients:
8 cups chicken stock
1 teaspoons salt
2 cloves garlic, minced
2 large onions, quartered
1 1/2lb potatoes, peeled and halved (about 4)
2 tablespoons olive oil
8 oz chourico (spicy cured sausage)
2 cups water
2 cups kale, finely shredded

Directions:
1. In a large soup pan, combine all the ingredients except for the kale. Leave the chourico in one piece. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove chourico, slice thinly and reserve. Transfer potato mixture to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the shredded kale. Cook kale until its wilted. Adjust salt if necessary.

3. To serve, ladle soup into bowls and garnish each serving with a few chourico slices and a drop of olive oil.