Wine Recap – November 2018

Wine Recap

Welcome to the November 2018 edition of Wine Recap!

This past month, we’ve been slightly on a break due to various reasons. One is due to decrease of alcohol due to some health stuff my husband is dealing with. We wanted to lower the alcohol consumption to lighter varieties and we’re having this feeling that perhaps he has grown an intolerance to white wine so we’ll see how this segment shifts from here on out. The second is that the SAQ, which is the entity that governs our alcohol distribution in Quebec, is having union negotiations and strikes and such and for personal reasons, its been making us going less so I’ve picked up only two things from the grocery store this past month.

With the holidays coming up, I promise that December will make up for this month. I’d say I’m about 80% positive that it will.

Beach Day Every Day

Beach Day Every Day

Producer: Beach Club
Alcohol Content: 6.5%
Location: Quebec

A light refreshing alcoholic drink is really what Beach Day Every Day is. Its a drink great to have on a hot summer’s day. Very fitting for its name. It actually tastes a lot like Crush with hints of alcohol, making it a rather relaxing one to have. I bought this one at the grocery store (maybe an IGA, if I remember correctly).

Henry’s Hard Soda

Henry's Hard Soda

Producer: Blitz-Weinhard Brewing Co.
Alcohol Content: 4.2%
Location: USA

Surprisingly, it seems that I’ve been choosing a lot of citrus flavors. This one is an orange flavor which actually didn’t taste of alcohol at all but almost felt like I was drinking something identical to Crush or any other orange soda. You can’t say that its not true to be fair. Its pretty tasty and the orange flavor is full, plus it also wasn’t too sweet. I don’t mind drinking this one again, although I am curious what the other flavor tastes like. It should be coming up in next month’s since we bought one can of each flavor from the grocery story (Metro in this case).

Revisit: Madjack Iced Tea

Madjack Iced Tea

Just to keep it real (and because there wasn’t anything else here), I did end up buying a pack of Madjack Iced Tea flavored drinks this month. It spanned over the month to drink so that is also why we didn’t buy much of anything else. It is always our fun light drink to have. For my initial thoughts, check out April 2018 recap HERE.

That’s it for this “wine” recap.
Not any wine at all but its the alcoholic content that matters in this segment. Its alcoholic drinks in general (for anyone new here).

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Goodfood Recap #31

Goodfood

As we catch up with the last box from 2 weeks ago, this is the recap with the rather interesting recipes and one familiar one that had a slight twist added to it.

Let’s check it out!

Roasted Nantes Carrots & Broccoli
with Lentils & Spiced Tahini Vinaigrette

Roasted Nantes Carrots & Broccoli

Usually we aren’t fans of lentils or such and this is a filler meal for this box that we thought that we would take a chance on since it had nantes carrots and broccoli and we like those veggies a lot, however, this one did turn out better than we expected. I have roasted carrots in the oven before but never broccoli and it turned out really good. These boxes may be convenient but I think what I love even more is how it teaches me new things that I haven’t tried before.

Sichuan Chicken Salad
with Chilled Soba Noodles, Cucumbers & Edamame

sichuan chicken salad

I can’t remember the last time I had soba before this meal. That is how long that was and it might even have been on a plane flying through Japan to go to China or Hong Kong or something like that. Sichuan chicken automatically means this dish packs in some heat. If I remember well, the spice pack for this was peppers and chili and so on. But the balance of the noodles and the chicken and the veggies balanced everything out quite well. It was pretty enjoyable to eat.

Vegetarian Spring Rolls Bowls
with Jade Rice & Crunchy Peanut Sauce

vegetarian spring roll bowl

The one thing I learned when choosing meals is that when you some kind of bowl option, its usually easy and delicious. Vegetarian spring roll bowl was the kind of thing that had me curious plus I had no idea what jade rice was and was slightly curious. As I was making this, the 20 minutes time was increased solely because there was a lot of prep work like cutting a ton of veggies and mangoes and such, so I took much longer than that, but then everything other than the rice and roasted peanuts is eaten raw, so it makes up for other menus and their cooking times. However, consider this one a surprise. Jade rice was good. The balance in the bowl with the peanut sauce was really delicious and the freshness of all the veggies and mangoes balanced each other out. It gobbled it up in one sitting (which is rare as some of these meals, I split them in two.)

Chicken Breasts
with Delicata Squash & Carrots, Chermoula Spiced Yogurt

chicken breasts with delicata squash

The reason I wanted this box was for the return of the chicken and delicata squash dish. Much to my surprise and slight disappointment, it felt that the menu did change. Now they have this yogurt dressing which we had to put on the side and then improvise so we just used the honey to drizzle over the dish. The chicken spice and a seemingly recent obsession of Goodfood is Berbere spices which is a really spicy blend. Luckily we drizzled honey on top or else it would have been worse in the spicy department. I get that the blend asks for the yogourt to probably soothe the heat but us lactose-intolerance folks can’t. Oh well… don’t get me wrong though. The meal itself other than the mouth on fire part is still really good. Delicata squash and nantes carrotd in the oven are awesome as always and the chicken is made so juicy and tender with the partially covered cooking method and such.

This wraps up this recap! Goodfood has added to its food with a smoothie menu and being a current client, they had a deal offer for the first one so we are going to give that a shot. However, my order was processed late so it missed the cutoff of this box, bumping it to the next one in December.

Goodfood Recap #30

goodfood recap

And we’re back to business with the recap image sorted out!

In general, we’re doing the monthly boxes so I actually forgot to post up the last one. Its been a bit crazy on my end. So I actually have another post coming up soon. First, lets get this overdue Goodfood recap up from 2 weeks ago!

Soy-Steamed Cod
with Sesame-Ginger Kuri Squash and Baby Bok Choy

soy-steamed cod

My husband was the one who cooked this meal. I always say that we try to pick up some fish meals. This one is really good. I’ve never had kuri squash before and it tastes delicious, especially with the spices used here. It had a little kick but still was really lovely.

Citrus-Miso Udon
with Sesame-Ginger Tofu Orange Segments & Bell Peppers

citrus-miso udon

One of the two vegetarian dishes in this box. I’m a big fan of udon noodles. My husband is not so while I love to get them, its always a struggle to see whether he will like it. This one is mostly uncooked except for the tofu. I can’t say this is my favorite dish both in terms of how the tofu is done or how the whole dish comes together but I like the tofu with ginger and sesame bit, I guess and udon in general is a noodle texture that I personally enjoy so it worked in that sense.

Malabar Curry
with Chickpeas & Sugar Snap Peas, Basmati Rice & Roasted Cashews

malabar curry

The surprise of our box is this second vegetarian dish. After our experience with the Miss Fresh boxes and their love for curries and such, we took a huge break from it once we started Goodfood boxes because the variety here is fantastic in comparison. After 29 boxes, we finally decided to go for a curry meal in the Goodfood boxes and let me tell you, this dish was a highlight. My husband loved it. I thought it was immensely delicious. We’re putting some serious reconsideration on getting some more curry meals now.

Portuguese Chicken
with Crispy Potato Rounds, Romaine-Carrot Salad with Roasted Red Pepper Vinaigrette

portuguese chicken

The last meal of the box goes to this portuguese chicken. We do use piri piri spice when we make our own chicken here. This one is not bad. Its actually quite tasty. My only issue all the time with these recipes is how long it asks us to make the potatoes in the oven. I don’t know if I cut it too thin or the time is not correct but that is the only thing that didn’t quite work out. The start of the show, the chicken itself didn’t disappoint and that has to go to my husband for making it.

That’s it for this overdue Goodfood recap!
Another recap coming next week for last week’s menu and then we’ll be back on track!

What did you think of this Goodfood box?

Restaurant: L’Atelier de Joel Robuchon Montreal

If you want to see last year’s L’Atelier de Joel Robuchon recap HERE.

Located in the Casino de Montreal, L’Atelier de Joel Robuchon is tucked in a little downstairs corner accessible by elevators at one end of the casino. Different from last year is how it was bustling and full of action this time with tons of customers there. After last year’s experience, I was a little more knowledgeable about how to approach this year’s dinner so was a little less ambitious. If you had seen last year’s dinner, it took well over 3 hours, this wasn’t really that much more different.

In terms of decor, there wasn’t much change. I’m back at the same time after all so I do wonder if the decor changes especially in the display case with the seasons. Maybe one day, I’ll go not in autumn.

Green Tea

Due to the rainy weather outside and a rather under the weather feeling like a cold was creeping in, I ended up vouching to get a green tea. This is a Japanese green tea recommended by the waitress for us. It tasted great. I don’t usually drink Japanese green tea but this one definitely was a treat.

Bread

The breads here are also quite good. This time, we had the baguette one the left and the bacon and mustard braid on the right. Not shown here but my friend got two other ones which had dairy products in it. One was a flaky cheese one I believe and I can’t remember the other one right now.

Amuse Bouche

A refreshing starter amuse-bouche to kick things off. Tonight’s starter, the dairy free option, I assume since my friend got something different but he also had the 7 or 9 course seasonal discovery tasting menu. This amuse-bouche is a eggplant topped on one side with a red pepper and the other one is topped with a zucchini (or maybe eggplant) chip? I can’t remember anymore. But I can tell you that it tasted really good. I’m not much of an eggplant fan. I really just eat it for its health benefits on a daily basis but this was really lovely.

Tasting Portion Dishes

Like I said in the beginning, last year’s tasting menu traumatized me to my core. Not that the food wasn’t good but the duration and the sheer amount was just way over what I could handle. So this year, I went a different route. I asked the suggestion of the waitress to tell me what would be a good approach and she gave me a very accurate one of taking 3 tasting portion which should be enough and went along with her knowledge and suggested the ones that she knew could be modified to be dairy-free or already was dairy-free. With that I chose three (with her help):

L'atelier de joel robuchon montreal

Le Homard

Le Homard – Lobster over mashed avocado tart  and pomegranate arils

My first choice when I first saw my choices was this one. Avocado tart and pomegranate and lobster all sounds so fresh and delicious. From the presentation to the delicious balance of flavors to just the crispy different texture of the pomegranate seeds and little bits and the crunchy fresh vegetables and the lobster was such a delight. Not to mention of course the creamy avocado tart base.

l'atelier de joel robuchon montreal

La Morue Noire

La Morue Noire – Stewed Black Cod with “Malabar” peppercorn, baby spinach

The star of the show, my friends. I picked this one because the waitress highly recommended it. Normally, this one would have a frothy creamy coconut foam. Mine is just coconut sans the cream for the obvious lactose intolerance issue. With that said, this dish is absolutely heavenly. I kid you not, the cod is done so perfectly.

l'atelier de joel robuchon montreal

L’Agneau

L’Agneau – Quebec lamb ribs with eggplant and lemon pulp confit caviar

Talking about the final dish in my selection is the lamb. I’m starting to realize that I have a tendency to get lamb whenever I go out, mostly because I wouldn’t eat it at home. This was done the perfect doneness. The eggplant caviar as they call it is really delicious along with the eggplant chips which are both very good. Paired up with the lemon pulp, it worked so well together. The only thing I wasn’t a big fan of based on personal preference is the date puree thing. I’m personally not a fan of dates so it didn’t quite appeal to me. Overall, the whole dish worked together really well.

Dessert

La Bulle – Blown sugar ball with coconut cream, fresh coriander sorbet

The original La Bulle is made with yuzu lemon in the menu. However, this version is dairy-free version so its made with coconut cream. I have to say that the coriander sorbet is somewhat of an acquired taste that took a moment to get used to but it cuts through the sweetness from the coconut so it works out well.

Overall, L’Atelier de Joel Robuchon Montreal is a great dining experience. It offers fantastic cuisine, comfortable ambiance, flexible with their dishes to accommodate allergens as well as great service. Its honestly one of the restaurants that I love going to. It is quite pricey but worth every penny.

Wine Recap – October 2018

Time for last month’s wine recap! We are back to our healthy selves, well, physically, I’d say so. We’ve had stuff to celebrate last month and stuff to grieve over. So, different times to relax while drinking some wine and other varieties.

Rose Nodo Bobal Garnacha Spain Wine 2017

nodo roseAlcohol Content: 12%
Location: Spain

Nodo is a wine that I picked up randomly at the supermarket. I still am in search for a Rosé wine that can beat the two that I currently like. However, if there’s anything that I’ve come to learn is that Spanish wines are fairly dry and this one was extremely on that end. If you prefer something dry, this one definitely will be up your alley. Unfortunately, for myself, it wasn’t as enjoyable.

J.P. Chenet Ice – Sparkling Wine

JP Chenet Ice

Producer: Grands Chais de France
Alcohol Content: 10.5%
Location: France
Taste Tag: Fruity and Sweet

JP Chenet is the wine that my sister in law brought over for our Thanksgiving dinner. Its light and fruity and sweet. Very beautiful and delicious. It is one that definitely is a crowd pleaser. It finds a nice balance between being very smooth but also feeling like there is a decent amount of layers in the drink itself. The star of October for us has to go to this wine for sure.

Millebois Original

MilleBois Original

Producer: Millebois
Alcohol Content: 4.8%
Location: Quebec, Canada
Taste Tag: Light and Dry

I can’t say I agree with taste tags all the time but this one nails it. Millebois is a company that we discovered when we went to Sherbrooke to the Public Market there. You can see the haul HERE. Millebois is one that makes maple syrup based alcoholic beverages. Light it is and also dry it also is. I can’t say that I loved it but its tolerable on the dry scale, something like a semi-dry sort of feelings. I think the harder part for this drink and is more of an acquired taste is the maple syrup based portion. I’m not sure that I’m a fan but then I’ve never been a particular fan of maple syrup based alcohol.

Milton Cidre de FeuMilton Cidre de FeuProducer: Cidrerie Milton
Alcohol Content: 10%
Location: Quebec, Canada
Taste Tag: Sweet

We’re a big fan of ice cider in our home. However, if you haven’t had fire cider, well, you are missing out. Its our favorite thing ever. We’ve never had this Cidrerie Milton version though. This one is pretty good. It had all the elements of a fire cider that we love and has more layers. It tastes a lot like drinking apple juice which also makes it a silent attack for those who drink this quickly.

Willm Riesling Réserve 2017

willm riesling reserve

Producer: Alsace Willm
Alcohol content: 12%
Location: Alsace, France
Taste Tag: Fruity and Vibrant

I’m usually a big fan of Riesling. They usually find a nice balance of texture and not being too dry. Willm Riesling is definitely more on the dry side of things. Its one that took a little bit of an acquired taste. Its also the first time (in my memory) that we’ve chosen a Fruity and Vibrant taste tag (and what are the chances that the wine below also is). Dry it may be, but if you like dry wines, this one does goes down really nice. There’s still a good texture to it.

Yalumba The Y Series Viognier

Yalumba

Producer: Yalumba Wines
Alcohol Content: 13.5%
Location: South Eastern Australia
Taste Tag: Fruity and Vibrant

Australian wines are something of a hit and miss for us. We’ve had some lovely ones like Jacob’s Creek who never fails to deliver. But Moscato is a different variety so can’t be compared to something like this one. Yalumba Y Series Viognier is a really dry wine. I mean, just a whiff of it and you know it. I can’t say its a bad wine though because there is a nice texture. Its just more than we usually like to handle from the dryness. However, I would recommend it for those who like dry wines. Saying all that, I was doing a little bit of research on what else they offer and they have some other variety that I wonder if the SAQ here holds to try like the Riesling and their organic wines as well.

It seems like there was a lot of dry wine varieties in October.
However, we did have a few enjoyable wines that worked for our preferences. 

Have you discovered any wines (or cocktails/liquors, etc) lately?

MTL a Table 2018: Nom Nom Cantine

As usual, our November Battle of Ingredients is put aside as we head out for MTL a Table. This year’s MTL a Table included a good many more selections as more restaurants joined into the fun. A lot of new restaurants also participated which makes it all the more exciting. This time, we return to a familiar location where we went to previously when it was owned by another restaurant called E.A.T (Etre Avec Toi), the restaurant is closed so meaningless to check the post now (although you can if you want HERE).

The current restaurant in this location is Nom Nom Cantine which serves Asian fusion food. Just one look at the menu and it shows off those qualities right away.

Nom Nom Cantine

Decor

Nom Nom

Nice and soothing to say the least. We had a pretty early reservation so we were the first group to arrive which gives me the chance to take these pictures with no one else in there. However, rest assured that the restaurant did fill up as the evening went along. However, one nice thing is that it stayed fairly casual and relaxing.

Cocktails

Nom Nom

This time, our group went for the interesting selection of cocktails that it offered. Trust me when I say its unique when one of the cocktails (I think the Bloody Caesar had fish sauce as one of the ingredients). However, these are two popular choices among us. On the left is The Noble One (the guys took this one) and on the left is the one I chose called Deadly Sin which had a bunch of stuff I liked including the so underused Apricot Brandy. Both tasted fantastic (well, to us). Deadly Sin has a lot of citrus flavors including yuzu so it was more sour and floral. The Noble One is a stronger one but still very smooth.

Bread & Amuse-Bouche

Nom Nom

Ten out of ten for presentation alone here. I didn’t taste the bread but our little bread expert (aka Phoebe’s toddler) approved it and ate a bunch. Props to the restaurant for making this happen although normally the MTL a Table menu doesn’t come with it.

Nom Nom

They also offered up an amuse-bouche. This is a slightly modified one for my husband and I, the lactose-intolerant option. The original was peppercorn salmon with sour cream and coriander (I think) and ours is replaced with a mango and something sauce. I should seriously write these things down. Regardless, it still tasted really good.

First Course

There are two options for first course.

Nom Nom

Dumpllings Basket (4)

Dumplings basket was one of these choices and the one that I chose (along with a few others from our group). Four different dumplings here: chicken, pork and shrimp, beef, vegetables. I could swear that mine came with two beef ones but I didn’t quite mind because it tasted like the beef that we have at dim sum and its a flavor that I’ve missed eating. Regardless, my husband did have all four and he liked it. I thought the dumplings are also really good. Actually, I’d love to go back just to have dumplings.

White Tuna Tartare

Second option was the white fish tartare, matcha, citrus, coriander, coconut cream. These were really clever as instead of having bread or something as the accompaniment, they went with shrimp chips to eat with the tartare. Its a very  nice twist that matched with the restaurant concept.

Second Course

Another two choices for second choice below.

Nom Nom

Pork Roulade, Quebec Butternut Squash Puree, Roasted Mushrooms, Chestnut

While the portions were fairly little, there was quite a lot to like about this dish. For one, the Pork Roulade is pretty good. The barbecue sauce is made in the restaurant so it has a nice spicy kick to it. I really liked particularly the butternut squash puree along with the roasted mushrooms and the chestnut. Although they weren’t plentiful, they felt like it was done perfectly. I’m not a big fan of arugula but it wasn’t a huge amount so it was okay. That is really just a personal preference. The dish here is done very good and has a nice balance of textures and flavors.

Nom Nom

Fish Tempura, Papaya Salad, Coconut and Chili Sauce

My husband took this meal. I tried a little piece and the fish tempura was done really tender. I didn’t try the sauce since I’m not really into spicy sauces much however the little taste I had was pretty decent.

Dessert

For dessert, there are two choices as well however due to the lactose intolerance issue for us, we got our own little thing.

Nom Nom

Rocher Brulé, 70% Chocolate Mousse, Milk Chocolate and Puffed Rice Crisp, Coffee-Caramel Fondant, Vanilla Creme Brulée, Quebec Honey And Coffee Ice Cream

Judging from my friends, this one was a sweetness explosion. For those with a sweet tooth though, they enjoyed it quite a bit. The chocolate mousse looked delicious to be honest however, I have no first hand experience to talk about.

Nom Nom

Cocolada (Pineapple Carpaccio, Rum-Coconut Sorbet, Tapioca, Poppy Seed Meringue, Lime Gel)

If this one didn’t have the tapioca, we could had it but unfortunately it also had that one.

Nom Nom

Fruit Bowl with Poppy Seed Meringue

As for our fruit bowls…lets say that my one comment is that if restaurants could do substitutes for lactose intolerant people and not give fruit bowls, that would be really thoughtful. The bowl itself and the fruits were pretty good, except the extremely sour blackberries. They did add in the poppy seed meringue which tasted really good.

Overall, Nom Nom Cantine was a pretty nice experience. The food tasted really good. There were some delicious and creative cocktails. The service especially is what I’d like to compliment on. Our waitress was fantastic in both being attentive to all our allergies and dislikes as well as accommodating the best that she could. The food presentation was nice as well and all the little details were matching to the concept. At the same time, the decor was also really nice and lots of ambiance.

That’s it for the recap of Nom Nom!

Battle of Ingredients: Fall: Winter Melon & Pumpkin

Welcome to the next Battle of Ingredients!

This time, we are actually taking a focus on a Chinese vegetable, Winter Melon which our guests had as harvest and Phoebe from Starry Traveler’s Road, my partner in crime in this project took the helm on our featured vegetable. As for myself, I took the back seat on this one and chose pumpkin as my fall harvest highlight, however, mine wasn’t our own harvest but just a recipe with the ingredient. I don’t have the land to grow pumpkin. (However, I did get two little ones that I haven’t made yet so I’ll be making a dessert out of that one soon.) We’re back indoors for the next few months until summer arrives.

Wine

wine

Dr. Loosen Riesling 2017

We started our main meal with the Riesling. The primary reason is that the second sparkling wine needed some more chilling time. This one is pretty good. It starts off slightly dry however the finish is very smooth. Its categorized as fruity and sweet which it delivers for sure.

Domaine de Lavoie Poiré Mousseaux 2014

We’re personally at our house at least, not much into pear flavored drinks. In fact, I can’t remember the last time I bought one however, this one was surprisingly good. It had a very subtle pear flavor and was a nice change. We cracked this one open with our dessert which was very fitting, I’d say.

Starter

Winter Melon

winter melon soup

Winter Melon Soup
Recipe by Phoebe

Ingredients:
Winter Melon
Dried Chinese mushrooms
Shrimps
Chicken Breasts (x2)
Jinhua Ham
Water
Dried scallop (optional)

Utensils:
Knife
Cutting Board
Bowl
Thermal Cooker
(using the Japanese Import Thermos Thermal Cooker)

*Our friend who gave the massive winter melon already removed the little fur on the melon with newspaper so it is easier to handle)*

  1. Soak dried Chinese mushrooms in bowl of water
  2. Cut the winter melon. Remove both the skin and seeds.
  3. Cut winter melon chunks to desired size (bigger pieces is normally better as the melon will disintegrate if too small)
  4. Put melon in stainless steel inner pot.
  5. Put in chicken breasts and shrimps.
  6. After a little while, pour the water of the Chinese mushrooms and toss mushrooms with other ingredients.
  7. Cut a small piece of Jinhua ham (do not put too much or it will be salty).
  8. Add water to the inner stainless steel pot and simmer to a boil (big bubbles).
  9. Put into the insulated outer container to cook for a few hours.

The soup turned out so good. Winter melon was cooked perfectly. The chicken, shrimps and mushrooms enhanced the flavor of the winter melon and soup in a whole. This is a fairly time consuming process to make any kind of Chinese soup so kudos to Phoebe for taking on this challenge.

Main Meal

Dim Sum

My contribution is the much more easy and simple meal here. The pasta is a mix of gluten-free spaghetti and Catelli Protein spaghettini. The vegetables are cooked in the pan and has carrots, brussel sprouts and portobello mushrooms. The chicken here is the highlight as I used chicken thighs and a local spice that I bought from Rustique Pies called Dim Sum which is a fun take with five spices. This dry rub was the highlight of my dish and I have to say that it turned out pretty good. It was slightly spicy though but worked so well.

The original concept was to have it all cooked together as one big pasta dish however, my pan just wasn’t big enough so I ended up doing it like this. The idea is that the seasoning from the chicken and vegetables will give the pasta taste so depending on how it was mixed, the pasta could have felt bland as I only put a little oil and salt in there. Most of the flavors was the in the chicken and vegetables.

winter nelon

Winter Melon and Jinhua Ham
Recipe by Phoebe

Ingredients:
Winter Melon
Jinhua Ham
Honey (maple syrup taste better if I recall)

Utensils:
Knife
Cutting board
Spoon
Deep flat pan with lid
Steaming Dish
Steaming Rack

  1. Cut winter melon to bigger pieces, remove seeds and skin.
  2. Prepare pot with water to steam.
  3. Gently slice in the middle of the big chunks and put in steaming dish.
  4. Cut the Jinhua ham in slices and place a slice into the middle of the melon chunks.
  5. Drizzle the melon and ham with a spoonful of honey
  6. Steam until melon and ham are cooked. Winter melon will become transparent when cooked.

This winter melon and Jinhua ham dish was done really well. For one, the winter melon was cooked perfectly. The balance here is mostly however between the honey’s sweetness and the Jinhua ham’s saltiness. Phoebe made a point above about how maple syrup was the original ingredient which we didn’t happen to have a small portion to use so she went with honey. In my opinion, this did turn out that honey didn’t quite overcome the powerful saltiness of Jinhua ham. However, that’s my opinion. I know that for someone who likes saltier foods (and not bland like myself), this worked pretty well.

Dessert

Pumpkin Cookies

Pumpkin Cookies

Recipe found via Pinterest: https://lovelylittlekitchen.com/soft-pumpkin-cookies/

I was actually able to use this recipe exactly as it was. The only ingredient that I didn’t use was the nutmeg. Also, I ended up cutting the recipe in half because I didn’t want to 3 dozen. However, seeing as everyone loved it and pretty much ate it all in the evening. Probably 3 dozen would have been good. This one was really good. For one, it was fluffy and soft. Phoebe had a comment about how it wasn’t heavy on cinnamon as she doesn’t like cinnamon as much but it worked with this recipe as it was fairly subtle and balanced between the ingredients.

 This wraps up this month’s Battle of Ingredients!
Next month, we head out like past years to MTL a Table in November before we head back to the kitchen and homecooking.