This past week has been about family, friends, and lots of food. We’ve had sesame-crusted fish tacos, assorted homemade pierogies, roasted chicken, spiced dahl, salmon and squash risotto, to name a few. There were also the cheeses and desserts—bourbon pecan pie, creamy fudge, apple crisp, and Kiflis (Hungarian cookies). Oh, and the amazing chocolate birthday cake with lavender-infused frosting!
We’ve also enjoyed martinis and fabulous Nova Scotian wines and beers. Pictured above is the Christmas lunch of local smoked salmon, horseradish cream and sparkling wine from L’Acadie Vineyards.
This week’s recipe is based on a New Orleans classic—the brandy milk punch.
Whisky Milk Punch
• 2 shots Canadian whisky
• 1/2 cup milk
• 2 tablespoons 18% cream
• 1 tablespoon sugar
• 4-5 ice cubes, crushed
• 1/4 teaspoon pure vanilla extract
Mix all the ingredients together.
Serve and and top with freshly grated nutmeg.