A Special Little Christmas

I would like to wish everyone a very Merry Christmas and Happy New Year 2010!

Wow, a decade is almost done, with only one year to go. I can’t believe how time flies. Life seems to be traveling so fast these days, it’s nice to have some time to simmer – and Christmas is the perfect time to do just that.

I welcome the holidays because it is a time to reconnect with close friends and family. I am looking forward to spending time with my parents, twin sister (we shared a birthday yesterday), brother-in-law and little baby Chloe this year. It’s a small Christmas, but a very special one. I hope that yours is special also.

Happy Holidays!

Kathy

Kathy (right) & Betty

Kathy (right) & Betty

The adorable Chloe!

The adorable Chloe!

Christmas Break, Here I Come!

winterYes, I know, today is only Tuesday, but as of 4:00pm today, I’m outta here! I thought that instead of missing Friday altogether, I would post a “Tuesday’s with Kerry” this week.

I am so looking forward to some well needed time off – as are all of you I’m sure. My time is going to be spent with the ones I love–family and friends–and yes, a bottle or two of well aged red wine and maybe even a rum and egg nog. There will be tonnes of yummy food, and of course, countless hours on the lake (we are so blessed to have the coolest ice rink right out our back door). I’ve got one foot out the door just writing about it.
I wish all of our readers a spectacular holiday season, and I look forward to sharing some wonderful food and beverage stories and recipes when I return.
Today I would like to share with you a recipe that I whipped together last Sunday ~ in full anticipation of not having time to slave over a hot stove once inside from the rink.
 
winter1Slow Cooker Smokey Sirloin Chili 

  • 5 lb. Sirloin roast, cut into tiny pieces (this is the time consuming part but trust me, it’s worth it)
  • 1 large cooking onion, chopped fine
  • 2 stalks of celery with leaves, chopped
  • fresh parsley, chopped
  • 3 cloves garlic, pressed
  • 2 tbsp butter
  • 1/4 tsp chipotle chili pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika 
  • 1 tbsp brown sugar
  • salt to taste
  • pepper to taste
  • 2 tsp Worcestershire Sauce
  • 1 small can of tomato paste
  • 1 large can of stewed tomatoes with italian seasoning
  • 1 can tomato sauce
  • 1 can kidney beans, rinsed  

Add butter to frying pan and brown beef in batches over medium – high heat (do not cook all at once), remove beef and put in slow cooker. Continue to cook remaining batches, adding to crock pot once browned (do not overcook, just needs about 5 min.). With heat still med – high, add to pan juices; onions, garlic, parsley and celery with leaves. Cook for about 7 min., then add spices, brown sugar and worcestershire sauce. Just cook long enough for the spices to get fragrant then add to the crock pot along with the beef. Add paste, stewed tomatoes, tomato sauce and kidney beans. Stir together, taste for adjusting salt and pepper. Cover and cook on low for 6-8 hrs. Remember, try to avoid lifting the lid for a taste or a sniff, as you lose about 20min. of valuable cooking time each time you do!

Serve with warm bread with chive & garlic butter. Aged cheddar and sour cream are nice toppers too. What a treat, to come in from the cold to this hearty, warm dish!

Cheers!

Kerry

The Countdown is On!

What are your go-to recipes for Christmas?

What are your go-to recipes for Christmas?

The countdown is on! Only six more days to finish off your holiday shopping, and that includes the holiday food items on your list. I’ve finally finished my gift shopping, now all I have left is my grocery shopping (and trust me, that’s no small feat). 

This year I’m getting off easy–we have been invited to close friend’s for Christmas dinner. Yes, that’s right, that means that I don’t have to cook the turkey! Not that I normally do anyways, that’s my dad’s deal. He has perfected the art, and I don’t like to mess with perfection. Lucky me! 

Sitting down with friends and family, to a table that is overflowing with scrumptious food and drink, is my most favorite part of the holidays. I can almost hear the laughter and enthusiasm from everyone as they gather–it’s just intoxicating! 

I can’t help but feel like I have to come up with something spectacular to bring along; maybe some yummy appetizers and a few veggie side dishes. Any thoughts? 

Sometimes, for inspiration, I look to a few of my favorite food sites, one being Our Kitchen, which you should be familiar with by now if you have been following some of my recent Friday posts. One of my new favorites is The Pioneer Woman  ~ brilliant is the best way to describe her.

Her sense of humor, honesty and complete love affair that she has with her food is just amazing and so refreshing. She openly admits that ingredients such as butter and bacon fat makes everything taste better. Well hallelujah, someone who is on the same page as me! 

Most recently I made her recipe for the stuffed mushrooms, I served these at our Christmas party and they were a huge hit – thanks Ree, you rock, I just love your site! (Not only does she share wonderful recipes, but she is a very talented photographer and she tells heartfelt stories about the man of her dreams and their children, once I start reading I can’t seem to pull myself away). 

So that answers that, mushrooms it is, along with another recipe that I have been dying to try. It was sent in my Canadian Living Newsletter:

A unique, holiday recipeOrange Balsamic Cipolline Onions

By The Canadian Living Test Kitchen

Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild onions. If you can’t find them in the supermarket or an Italian market, substitute pearl onions.  

I’d love to hear from anyone out there who has a brilliant recipe that would be fitting for a Holiday Family Feast.

Have a great weekend! ‘Till next week! 

And don’t forget, only six more days to finish that shopping!

Cheers,

Kerry

Facebook Anyone?

This is us!

This is us!

A little FYI for all of our amazing blog readers out there: We have a Facebook Fan Page that’s active and full of information that you can’t get here: albums, notes, recipes, links, portfolio, staff bios, events and more to come.

We appreciate all of you who’ve taken the time to follow us here (blog), there (Facebook), and everywhere (Twitter, LinkedIn, Blip.fm). Thank you so much!

If you haven’t reached out and connected with us, drop us a line, a tweet–whatever–we’d love to hear from you.

In the meantime, check out the Fan Page for today’s…blog post? Yes, that’s right! Our picks for Thursday reading are up.

Christmas with Our Kitchen

Pavlova_main-image

Once again, we have been blessed with another post from our friends from Our Kitchen, over in New Zealand. This time the recipe is for one of their Christmas specialties ~ Pavlova.

Susie from Our Kitchen writes:

Pavlova is an iconic Kiwi dessert, well, if you believe us New Zealanders and not our counterparts across the ditch in Australia.  It’s probably one of the more versatile desserts I know of.  It can be served in hot or cold weather, can make the grade for special dinners but can also be served up at a low key barbeque.

Typically the meringue dessert is slathered in cream and then decorated with slices of kiwifruit.  But I know and have seen many other ways to garnish it.  It’s definitely a dessert we savour at Christmas time, and since Christmas time marks the beginning of summer for us here in New Zealand we like to garnish it with fresh berries.  I definitely recommend having a try at it and getting a taste of an antipodeans Christmas.

Hope you guys have a fantastic festive season!

Traditional Kiwi Pavlova

Serves 4

  • 3 egg whites
  • 1 cup caster sugar
  • 1 tsp vinegar
  • 1 tbsp cornflour
  • 1 tsp vanilla essence
  • Fresh Berries
  • Whipped Cream for topping

Method

1. Preheat your oven to 150°C on bake, if you would like to use a fan function for that extra crispy coating use a lower temperature like 125ۦC*.

2. Line a baking sheet with baking paper.

3. Beat the egg whites on a high setting until stiff peaks form. To make you sure your egg whites whisk up nicely ensure there is no egg yolk in them and that all the utensils and bowl have been rinsed in scalding hot water to remove any grease.

4. Add sugar gradually whilst still beating on a high setting, usually a tablespoon at a time is the norm or if you have steady hands pour in a slow steady stream, making sure at each addition it is beaten thoroughly.

5. Once all the sugar is added beat for a further 10 minutes. This is important as it helps the mix to stiffen a little more, which will mean it will keep its shape when it’s baked.

6. Mix together the vinegar, cornflour and vanilla essence, decrease the mixer setting to med-low and add in the cornflour mix. Once just mixed in, turn off mixer.

7. Cut a ~40cm length of baking paper and fold along its length. Curl on tray to make a cuff with a diameter of ~17cm, either tape or pin it to keep its shape.

8. Spoon meringue mix into cuff and smooth out surface. Place into the middle of the oven, if on bake turn the oven down to 125°C and bake for one hour. After an hour turn the oven off and let the pav cool in the oven. For fan functions do everything the same just turn the oven a little lower, maybe 115°C.

Hull and wash some berries, whip some cream and serve! You can also opt for the sliced kiwifruit.

Tips and Tricks

  • Using a fan function forces convection currents and dries out humidity that the more gentle bake function has, which is why you’re likely to get more of a crust on the pavlova using a fan function. Because of the forced convection, fan functions transfer heat and energy quicker than bake, thus the golden rule of baking is to decrease the baking temperature by roughly 20°C when using them.

Thanks again for sharing Susie, from all of us at Engine, we wish you and your F&P team a Merry Christmas and a prosperous New Year! 

For more recipes from the team at Our Kitchen, make sure to visit their blog. Connect with them on Facebook and Twitter too!

Cheers,

Kerry

The Rules of Engagement

This post is part of the Guest Blog Grand Tour over at Life Without Pants – an epic two-month journey of over 50 guest posts. Want to learn more about Matt Cheuvront & see how far the rabbit hole goes? Subscribe to the Life Without Pants RSS feed & follow him on Twitter to keep in touch!

You don’t need me to tell you, but the world of marketing and advertising has seen some pretty dramatic shifts over the past few years. Social Media is changing the face of the way companies do marketing. How? With the emphasis on B2C communication – tools like Twitter, Facebook, and LinkedIn are making it easier than ever for businesses to give and receive instant feedback from their customers.

But just because the tools are readily available, doesn’t mean businesses are using them to their maximum potential. The approach to Social Media has to be taken from a different angle than more “traditional” marketing mediums. Where selling, generating leads, and landing clients may be the end result – the approach with Social Media has to be to engage and build relationships first, before focusing on the sales pitch.

One thing that everyone can take a lesson in, and something I continue to work on myself – is the power of listening. Listen to what your customers are saying, pay attention to their conversations, and take note of their ideas. Becoming a good listener and eavesdropping at the right time and place is priority number one for Social Media marketing.

You’ll hear everyone tell you that listening is important – but that’s only the first step. The follow up, and most important element of communication is knowing WHEN to communicate. Those who are “doing it right” spend a considerable about of time listening, and when the time is right, take it to the next step and get involved.

What does “get involved” mean? At the end of the day, it’s about being a person first, a human representative and voice of your company. People don’t want to talk to a business – they want to talk to a person, they want a connection, a human on the other end of the line who genuinely cares about their wants and needs. If you’re that person on the other end, be yourself, be funny, share interesting and relevant information, become a resource for your community. Social Media works best when the line between personal and professional is blurred.

Once you’ve built a rapport with the members of your community, they’ll be more willing and accepting of your “sales” pitches. Engage first, sell second – A simple formula that’s often forgotten, but is the recipe of success for any business integrating Social Media into their marketing mix.

What examples do you have of businesses that are doing it right (or wrong) with Social Media?

Holiday Entertaining 101 – Part 4

The countdown is on!

All right, so over the past few Friday’s I have been talking about planning the perfect party, and I think that we are all ready to graduate to the next step, the best step, and the yummiest…preparing food for the party. This post is strictly about food, and honestly, I can’t think of anything better! 

A few weeks ago I posted a recipe for meatballs, other items on my Christmas Party Menu would include:  

Assorted cheeses paired with fruit and crackers.

Assorted cheeses paired with fruit and crackers.

Assorted Cheese Platter with Fresh Fruit, Bread & Crackers 

It doesn’t get much easier than putting an assortment of cheeses together on an old wooden platter or a piece of slate. Tip: make sure you represent cheeses from different parts of the world, such as France, Italy, Greece, and of course, don’t forget your local artisian cheese factories. Make sure that you have representation from each style of cheese. Some examples: hard (parmesan, Romano, Asiago), semi-hard (Cheddar, Gruyere, Gouda, Jarlsberg), semi-soft (American Brick, Havarti, Buffalo Mozzarella) and soft (cream cheese, ricotta, brie, bleu, Roquefort). 

It’s also a good idea to purchase cheeses that are close to their “best before” date, as they are at their peak flavor. 

Pair cheeses with: sliced pear & apple, grapes, figs, chutney (I just love extra old cheddar and red pepper jelly) and lets not forget, a variety of crackers and bread. 

Putting a name to the face is very helpful! If you’re using slate you could write the names of the cheeses and where they are from in chalk. Or you can use the standard cheese spikes. 

Tip:  Take cheeses out of fridge about an hour prior to serving – cheese should be at room temperature to get full flavor. 

Smokey Bacon Bites – I found this Rachael Ray recipe online last Christmas ~ now a regular in my lineup of appis ~  super easy and very tasty! 

  • 1 tbsp olive oil
  • 1/2 pound bacon, chopped into small pieces
  • 1 large onion, finely chopped
  • Pepper
  • Flour for dusting
  • 1 sheet puff pastry dough (13×10”), defrosted
  • 1 six ounce container herb & garlic cheese like Boursin
  • 1 cup Swiss cheese, shredded. 
Puff Pastry

Puff Pastry

Preheat oven to 400F. Place a medium-sized skillet over medium-high heat, add olive oil. Once hot, add the bacon and cook until crispy, about 5 min. With a slotted spoon, remove the bacon from the skillet to a paper towel-lined plate. 

Remove all but 2 tbsp of the fat from the skillet, return to the heat and add the onion and cook until tender. Remove from heat and combine with the bacon. Season with some pepper and let cool. 

Lay the pastry dough out on a nonstick sheet. Spread the Boursin cheese evenly over the dough then top with the bacon-onion mixture and sprinkle with cheese. 

Transfer to the oven and bake until golden brown and cooked through, about 20 min. Once the dough is done baking, let cool and cut into 1-2 inch squares. (Makes about 35 pieces.) 

 

Christmas just isn't the same without cranberries!

Christmas just isn't the same without cranberries!

Cranberry Brie Puffs ~ Christmas without Cranberries, come on…?  

  • Half of a 397 ml pkg of frozen puff pastry
  • 1 cup fresh cranberries
  • 1/4 cup water
  • 3 tbsp sugar
  • 1/4 cup all-purpose flour, for flouring work surface
  • 6 oz brie, rinds removed, cut into 24 equal pieces
  • Fresh rosemary for garnish

 Thaw pastry at room temperature for about 1 hour or until soft enough to roll out. Preheat oven to 400F. Put the cranberries, water and sugar in a small saucepan. Cook, covered, over high heat for

2-3 min or until cranberries have popped. Remove lid and stir to mash. Reduce heat to medium and continue cooking until the mixture has thickened and liquid has evaporated. Cool. 

Sprinkle work surface with flour and roll out puff pastry into a 12 X 9 rectangle. With a pizza cutter, cut the dough into 24 equal rectangles. Press pastry into mini-muffin pans (two pans with 12 cups each). Divide cooled cranberry mixture among the muffin cups. Put a piece of Brie in each cup. Bake puffs for 15 – 20 min. or until puffed up and golden brown. Sprinkle chopped rosemary over tops and decorate serving platter with extra sprigs. Serve warm. (Makes 24 pieces.) 

To be continued next Friday… along with a guest post from our friends in New Zealand! 

Cheers,

Kerry

We’re Blipping (Is that a word?)

Blip_Fm_LogoWorking in a creative space, we tend to use different media to express ourselves. Kerry is not only an amazing project manager-marketer-media buyer, she’s also a fantastic cook. Fillmore is not only a brilliant web designer, he’s also a skilled photographer, and talented musician. You get the drift.

How we express our creativity comes in many shapes and forms, and it should. Taking a multi-faceted approach in any creative career is what keeps us all innovating, growing, and challenging the way we see our clients, ourselves, and our world.

The other day we got talking about our shared passion for creating, which led to a discussion about music, and favourite songs, bands, etc. Once again, we found something we could all get excited about–almost as excited as we get about food.

What’s the natural next step? Since Bryna spends so much time in the online space, a Blip.fm account was the (her) obvious choice. Why not build a shared platform for something that helps us learn, move, emote, create, relax, love, think…What doesn’t music do?

So here it is, folks, yet another place where we can be who we are, and share that with you. We hope you enjoy! (We may even take requests.)

Blip.fm/EngineCom

Added bonus! Check out our Facebook Fan Page, for a selection of Kathy’s, Kerry’s and Bryna’s favourite songs of all time (thus far).

Guest Post on NateRiggs.com

Henderson Bas, The Nice Agency

Henderson Bas, The Nice Agency

Hey all! Just a couple things:

Yesterday, I had the pleasure of working with the team at Henderson Bas, the most awarded interactive agency in Canada. They are an amazing group of creatives, strategists, marketers, and programmers. Some of their clients include Coke, Mercedes-Benz and Molson Canadian. Thanks for having me, guys!

I also had the pleasure of writing a guest contribution on Nate Riggs’ blog. If you don’t know Nate, make sure to take a look at his guest post on our blog from last week. He’s a brilliant creative, working in the field of social web strategy. He not only runs his own business, Social Business Strategies, but he is also the Director of Communication Strategy at Huber + Co. Interactive, in Columbus, Ohio. On top of that he’s a great dad, and a marathon runner. Not too shabby.

So today, rather than write something of my own, I encourage you to read my guest post over at NateRiggs.com.

Holiday Entertaining 101 – Part 3

glasswear

Beautiful glassware presents your holiday cocktails as presents all their own.

Here’s the skinny on setting up the Perfect Bar! 

Very important – make sure your bar is completely set up before your guests arrive

• Ice & lots of it ~ running out of ice isn’t cool!

• Shot glass or jigger for measuring

• Strainer for chilled drinks without the ice

• Pitcher for mixed drinks with long handled spoon for stirring

• Shaker set for those “shaken, not stirred” cocktails

• Small cutting board (bar board) and paring knife for cutting lemons and limes

• Cocktail napkins

• Swizzle sticks

• Bottle opener

• Corkscrew

It’s not always possible but having a designated bartender is a bonus and takes some of the pressure off of the host. 

HELPFUL HINTS: 

  1. Don’t stick to lemons and limes for garnishes. Set out bowls of cranberries, raspberries, star fruit, vanilla beans, lavender, lemongrass, chocolate swizzle sticks, flowers, olives, pickles, etc. 
  2. If fridge space is limited use your deck, porch or balcony! 
  3. Offer some low-carb and low-cal beverages, such as light beer or light coolers. 
  4. Serve both plain and sparkling water and lots of non-alcoholic choices. 

Gorgeous glassware is must! I don’t know about you, but my red wine just doesn’t cut it when it’s served to me in a plastic glass (go “green” and use glass not plastic, rent or borrow from family or friends if you have to). Go above and beyond and serve beer in a tall pilsner glass – adds a touch of class (unless your guests specifically request their beer in a bottle).

 Make sure that you have enough glasses for everyone, usually two per guest for each type of drink you will be serving. Why not write the names of guests on holiday gift tags, tie them to the stems of the glasses as you hand out the drinks. OR, as Rachael Ray recommends, use a china marker and write the names directly on the glasses.

eggnog

Easy Homemade Eggnog

 12 large eggs

1 1/2 cups granulated sugar

3/4 tsp salt

12 cups Homogenized milk (for richness, some recipes call for whipping cream so this isn’t so bad!)

3 tbsp Vanilla

2 cups Brandy

1/2 cup rum

Ground nutmeg

 Beat eggs in extra large bowl until light. Continue beating while adding sugar and salt gradually. Beat until sugar is dissolved. Add milk and vanilla. Add brandy and rum. Adjust strength by increasing or decreasing liquor. Stir. Can be refrigerated for up to 24 hours before serving, or stored covered for 6 days. To serve, run immersion blender through to foam. Garnish with nutmeg. Makes 28 servings.

curryCurried Nuts ~ so easy, and a great addition to any bar! 

1/4 cup butter

1 tsp medium-hot curry powder (curry flavor is not too strong, adjust as desired)

1 tsp salt

Dash or two of Worcestershire sauce

4 cups of mixed nuts (pecans, almonds, peanuts, walnuts, cashews etc.)

Melt butter in large saucepan. Stir in curry powder, salt & Worcestershire. Sauté until fragrant. Add nuts. Stir to coat. Turn into ungreased roasting pan and bake in a preheated (325 degrees) oven 10 – 15 minutes. Stir occasionally while baking. Cool then store in an airtight container.

curry1Check out our Facebook Fan Page for more holiday entertaining tips. We have the skinny on all the cocktail trends for 2010, and we’ll be posting more holiday recipes as we head closer to Christmas.