Homemade Persimmon Honey Wine

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This is not wine from a kit. There are no commercial yeasts involved. No artificial flavours or chemical preservatives. I never thought I'd make wine, but once you make ginger beer and start exploring Sandor Katz's fermentation bible, Wild Fermentation: The Flavor, Nutrition … [Read more...]

Gluten Free and Dairy Free (And Some Vegan) Japanese-Inspired Desserts: Uncle Tetsu’s Cheesecake, Tiramisu, Bananas Foster Pudding Cake, Strawberry Mousse Cake and Chestnut Layer Cake

gluten free dairy free tiramisu

For the 9th Annual Volk/Watson Christmas Extravaganza, I kept with the Japanese theme (mostly sushi) and created light-as-air pastries and cakes. That's not easy when you're gluten free and dairy free. I can't remember the last time I ate cheesecake or tiramisu, two of my … [Read more...]

The 9th Annual Volk/Watson Christmas Extravaganza: Sushi (and a Surprise!)

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If you've been reading my blog for awhile, you'll know that every year my family has a massive Christmas party in Newfoundland called an at-home, where friends and friends-of-friends drop by for a few hours in the afternoon on their way to other Christmas parties, most likely. … [Read more...]

Teriyaki BBQ Unagi (aka How to Cook an Eel)

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Did you know that unagi on a sushi menu means eel? There sure ain't no Caterpillar in your Caterpillar roll. Instead, that's generally eel that's been grilled, slathered in teriyaki sauce, vacuum-packed sous vide in plastic, frozen, shipped half way around the world, defrosted … [Read more...]

Kimchi 2016 (Plus fried rice and kimchi jigae recipes, aka “what to do with the rest of last year’s batch”)

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There's no better way to warm up on a cold day than with spicy-hot kimchi! Good thing I have an annual tradition of making approximately 18 litres of the Korean red pepper cabbage ferment with my friend Joel. But in preparation for the day-long event, I had to eat the rest … [Read more...]