cupcakes & contests

I'll be completely honest. Lately, I'm having a hard time blogging. I feel I'm at a crossroads in my life and I can't seem to clear my head long enough to write more than two sentences. I've started many a blog post in the past few weeks only to realize I couldn't find the words to finish. Hopefully with Spring in the air and new beginnings on the horizon, my words will find their way.

It, however, doesn't stop me thinking I can enter every contest I can find. Last month, the Feisty Chef had a photo contest in celebration of her blogiversairy in which you could win a private dinner for nine with the chef herself. Simply make one of her recipes, snap a pic, and get your friends voting. I take pics of my food on the daily so I thought I'd be golden. Loving anything avocado, I decided on this chickpea, avocado, and tomato salad with a tahini za'atar dressing. I even opted to whip up my own za'atar with thyme, sumac, toasted sesame seeds, a pinch of cumin, and salt.

chickpea, avocado & tomato salad + homemade za'atar

Caught up in life's craziness, I unfortunately waited to post with mere days to go. Though I loved how my pic turned out, I was too late to beat out team muffin. Hell, at least it forced me to make za'atar myself, switch up my salad routine, and develop my food photography. I'd say that's a win. This week we even used some leftover za'atar on homemade falafel pitas to add more depth of flavour. Win indeed.

Then, there was the Chronicle Herald cupcake photo contest last month in which you could win a KitchenAid stand mixer. I knew I wouldn't be messing around with no fondant so, with a few days left to submit, I finally found the time to bake up a cupcake that would rival any fondant masterpiece. There was the baking, the clean up, the buttercream, the clean up, the salted caramel, the photo shoot and, surprise surprise, the clean up. All totally worth it.

chocolate espresso cupcake + brown butter buttercream + caramel + sea salt

Now, I will never complain when there are over a dozen mini cupcakes sitting on my counter begging to be eaten but I was happy to be having a little party to elicit some help. Can it really be that difficult to encourage guests to eat chocolate espresso cupcakes topped with a brown butter buttercream dripping with salted caramel? Exactly. Funny enough I hadn't even tried a cupcake until a few drinks in when someone suggested we do a cupcake shot. Yes, it happened. Five of us huddled around the table, mini cupcake in hand, counting down. A whole cupcake jammed into your mouth can't be bad right? It wasn't. In fact, it was amazing.  If salty and sweet got together and had a baby, this would be it.

Did I win you ask? Funny story that. Though I had a plan, or rather thought I had a plan, I completely missed the deadline, thinking it was days later. In fact, my cupcakes were baking in the oven as the contest drew to a close. Another timing fail. But then again isn't sharing a cupcake shot with friends a total win?

Besides, there is no better prize than bringing a smile to a friend's buttercream covered face.

Haskapa, nature's little present

If you live here in Nova Scotia, you've probably been hearing some hype about haskap lately. Thanks to the folks at Haskapa the new brand at the helm of its North American launch, the haskap berry, in all in't antioxidant glory, is taking the province by storm. Originating in Siberia then later carried to Japan where it is huge, haskap is the berry of the blue honeysuckle tree, tasting like blackberry, raspberry, and blueberry all rolled into one. Though the berry has been growing in Saskatchewan since the early 2000's, Haskapa in partnership with LaHave Natural Forests have only recently started cultivating, organically I might add, the berry here in Nova Scotia. Translating to "nature's little present at the end of the branch", haskap is a health powerhouse, delivering three times the antioxidants as blueberries and more vitamin C than an orange. And I can tell you first hand the stuff is delicious.

A few weeks back Haskapa sent local bloggers a sample of juice and dried berries to gain some feedback. My mind immediately went to granola. Apparently so did Kelly who made her most beloved version of Coach Wendy J's recipe. My coconut haskap granola barely made it the week. I could eat those dried berries by the handful but I think most bloggers shared my sentiment. Asheley used the dried berries in a chicken salad and Lia used them with some Brie de Meaux to create one delicious looking hot mess. My girls Sheena and Kathy of Made With Local even added the Heavenly Haskapa to their line of all natural granola bars. 

The juice with it's deep crimson colour is also incredible, bursting with berry flavour. I'm not sure if there's a berry I don't taste in there. I obviously made a cocktail with the juice consisting of Aperol, gin, rosemary syrup, haskap juice, lemon, and rhubarb bitters. It was nothing short of delicious. Resisting the urge to chug the juice and/or make more cocktails, I decided to use it in a salad dressing. Here, paired with bacon, blue cheese, apples, and pistachios, the haskap dressings adds rich colour and a fruity tartness to the dish. If blue cheese isn't your thing, feel free to replace it with goat cheese or feta. 

Haskap + Spinach  Salad

haskap dressing

1 tablespoon haskap juice
3 tablespoons olive oil
1 teaspoon cider vinegar
1 teaspoon whole grain dijon
2 teaspoons maple syrup
sea salt + fresh cracked pepper

spinach salad

3 slices bacon, sliced
3 cups spinach, torn
2 tablespoons pistachio chopped
1/2 apple, julienned
2 tablespoons blue cheese, crumbled

To get started, cook the bacon til crisp. I used an incredible local applewood smoked bacon from Oulton's and I suggest you do the same. That limp stuff in the grocery store can barely be called bacon though when it comes right down to it, I don't discriminate.

Combine dressing ingredients in a mason jar fitted with a lid and shake to combine. Alternatively, whisk together in a bowl. Season to taste with salt and pepper.

To assemble salad, layer remaining ingredients on a plate. Drizzle with dressing. Serves 2.

For more recipes, information on where you can purchase or sample Haskapa products (there's even an ice cream!), please visit their website. 

brunchin: The Coastal Cafe

Oh brunch, that heavenly marriage between breakfast and lunch. The meal where burgers join eggs benedict at the table, where daytime drinking is encouraged, where sleeping in is rewarded with eggs well into the afternoon. With brunch in the city being an almost exclusive weekend affair, you'd be hard pressed to find your eggy fix during the week save but a few diners with all day breakfasts or the generic 20 page menu at the one brunch franchise. Serving up brunch 6 whole days a week, it's just one more reason The Coastal Cafe is at the top of my list.

It being my third post professing my love, there's really no surprise Coastal is my brunch go to. But here's the thing, it has counter service, the coffee is only ok (snob alert!) and, well, with about 25 seats and a lineup of folks learing at you as you finish your meal, the atmosphere may not be the best in the city. Back it up. You're telling me the best brunch in the city doesn't have great coffee, doesn't have table service (though they do a combo of table/counter service so tip 'em well), and doesn't have amazing atmosphere? Hells yes I am. At Coastal, the food makes up for all of it.

It's.That.Good.

Creative and delicious, the food at Coastal is unlike anything else in the city. Where else can you find the Durty Bird, a buffalo chicken, bacon and guac breakfast sandwich that would make the Colonial himself gasp in disbelief. Or A Durtier South (pictured above) consisting of three eggs, BBQ brisket, red eye beans, cheesy fried grits, and crispy spicy onions. A take on my most beloved Coastal dish, the Durty South, this had me written all over it. Welcome to the party, it's in my mouth. Brent's Les Oeufs Printemps, two poached eggs with asparagus, onions, new potatoes, sprout salad, mornay sauce, and baguette was equally as satisfying. But, the best part, the Coastal's chimichuri steak heuvos totally blew the mind of our bestie in town from Montreal. Nothin' but empty plates going back to that kitchen.

With inventive takes on waffles, scrambles, and other mind blowing dishes rounding out the seasonal menu, there is literally is something for everyone. And don't even get me started on the lunch menu. So, the next time you imbibe a little too much and are looking for the cure, forgo the greezy bacon n' eggs, get in that line and put your belly in the hands of Chef Mark Giffin.

Damn, now I'm hungry.