Coffee Hazelnut Ice cream

Ingredients

  • 1/3 cup (2 oz / 55g) granulated sugar
  • 2 tbsp corn syrup / golden syrup
  • 3 tbsp powdered milk
  • 2-3 tbsp instant coffee (depending on taste)
  • 2 cups (500ml) milk (anything 1% or above)
  • 1 cup (250 ml) light cream (aka single cream)
  • 2 tbsp cornstarch
  • 3 tbsp cream cheese (low fat is fine)
  • 1 heaped tbsp hazelnut butter (no added salt or sugar)

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes

Ingredients

  • 1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds)
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper, divided
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1 cup unsalted beef broth
  • 3/4 cup apple cider
  • 3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
  • 2 teaspoons minced garlic
  • 2 tablespoons maple syrup
  • 1 teaspoon minced fresh ginger
  • 2 tablespoon cornstarch dissolved in 2 tablespoons brandy or water

Harissa-and-Maple-Roasted Carrots

Ingredients

  • 2 garlic cloves, finely grated
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground black pepper
  • 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed

Directions

  1. Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
  2. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

Bacon Bourbon Caramel Popcorn

Ingredients

  • 5 quarts plain popped corn (freshly air-popped recommended.)
  • 1⁄2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
  • 1 cup butter
  • 2 cups brown sugar
  • 1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon baking soda
  • 3 ounces Bourbon

Pineapple Lemonade

Ingredients

  • 1/2 cup sugar
  • 1 cup lemon juice
  • 1 cup pineapple juice
  • 2 tablespoons lime juice

Directions

  1. To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved; let cool.
  2. In a large pitcher, whisk together simple syrup, lemon juice, pineapple juice, lime juice and 5 cups water. Place in the refrigerator until chilled.
    Serve over ice.

Homemade Ginger Ale

Ingredients

  • 30ml mint juice (method follows)
  • 15ml ginger juice
  • 20ml lemon juice
  • 15ml sugar syrup
  • Sprite or 7Up
  • Sprig of mint

Directions

  1. To make the mint juice, take mint leaves and ice and blend the two. Strain out the juice.
  2. To make ginger juice, use ginger and a little bit of water and blend it
  3. Mix mint juice, ginger juice, lemon juice, and the sugar syrup in a tall glass.
  4. Top it up with Sprite or 7Up. Garnish with a spring of mint.
  5. Serve chilled.