Opening today in Vancouver was the German inspired Christmas Market. After a fire broke out on the original opening date of November 24, workers tirelessly repaired the damage, and the market opened to enthusiastic crowds and good weather. The market is open every day until December 24th.
The long wait is over. Originally scheduled to open in August, we finally were able to step into Kerrisdale's newest addition to the culinary landscape. Business was steady on opening day as we sat enjoying our hot chocolate and cappuccino.
We found a couple of different recipes for a serpentine. One of them had green creme de menthe and champagne, but the following was a little more appealing to us this week.
Who likes rice pudding? This is our adaptation from Anna Olson's Sugar cookbook.
Another week, another classic cocktail! There are many stories surrounding the origin of the gimlet from the late nineteenth/early twentieth century, but the one I like the best is that the drink was devised by British Royal Navy Surgeon General Sir Thomas D. Gimlette, as a way of getting scurvy-preventing lime into sailors' diets.
There are also many recipes for gimlets. We tried two of the more common ones.
Way back in 1997, when we had a subscription to Bon Appétit, we found a great recipe for a Caribbean Black Bean and Rice Salad by the unfailing duo, Jinx and Jefferson Morgan. That was a great recipe, and we enjoyed making it for years.
Fast forward to 2005. We were in Stong's when we saw a black bean salad that looked appetizing. We took it home and loved it so much, we knew we had to reverse engineer the recipe from the ingredient list.
As much as we liked the black bean and rice salad, we thought it would be healthier to replace the white rice with brown rice, or leave it out altogether.
I don't remember when we first had a Savary Island pie, but it was at least five years ago, when we frequented Ambleside Village. Nowadays, we get our lemon buttermilk berry pie fix from Stong's. Last month, however, we were in West Vancouver again, and I dropped in to the bakery.
A tradition in our family is to make homemade pizza. We've refined our methods over the years, and we finally think we have a crust that's as good as, or better than, most pizza places in town. If we had a wood-fired or even just a commercial oven, we might get even better results.
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| apple tart |
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