The original HARVEY WALLBANGER CAKE!!!
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Let’s make your next adventure in baking even sweeter! This rich HARVEY WALLBANGER CAKE will win your heart.
It’s our absolute pleasure to present this recipe for HARVEY WALLBANGER CAKE as our contribution to THREE EASY SUMMER DESSERTS – a collaboration between ourselves and two other YouTube channels.
After you’ve made ours, don’t forget to click the links below to see our collaborators’ videos and to check out their fabulous recipes too.
Please visit:
BEST BITES FOREVER - Peach Custard Tart with Blueberries
COUNTRY HILL COTTAGE - Cherry Crumble
Now, grab your best Bundt pan and get ready to bake; let’s make a HARVEY WALLBANGER CAKE.
I have fond and lasting memories of this cake, which was introduced into my childhood home sometime in the 70s. It all started with the appearance of a unique and distinctively shaped bottle of GALLIANO on our kitchen counter.
I was always an inquisitive kid, especially when food and drink was involved, and I remember there being a discussion about how the vibrant yellow, almost banana-scented liquor was a key ingredient in making a trendy cocktail called a Harvey Wallbanger. Click our CITY SLICKER PLAYLIST to watch our 1-minute HARVEY WALLBANGR COCKTAIL video showing how to make it.
The cocktail concept held little meaning to 10-year-old Nik, but there was added buzz; this same cocktail was also being used to make a very popular cake.
Seriously, you can’t make this stuff up. It was a different time back then, totally acceptable to serve your kids a boozy cake before sitting down to watch the antics of other happening families like the Bradys and the Partridges. Go figure!
Cocktail aside, the basic premise for this cake is actually quite ingenious and is now usually referred to as Nostalgia Cake. - take boxed cake and pudding mixes and with a few enhancements, turn them into a dessert that is both flavourful and memorable. Sceptics out there are invited to give this recipe a go. I have a feeling you’ll be pleasantly surprised.
For our HARVEY WALLBANGER CAKE, only a few simple suggestions:
CAKE MIX – The original recipe calls for a yellow cake mix. My cousin Linda suggests using an orange (as in orange-flavoured) cake mix but they seem to be only available in the States. If you’re ever at the Ambassador Bridge coming into Windsor and see a woman dressed in a retro muumuu, that’s Linda. If she looks suspicious, it’s probably because she has 20 or 30 boxes of the stuff under her dress. Ask her for one - JOKING!
PUDDING – The recipe calls for one box of instant vanilla pudding mix. I ended up using a vanilla-flavoured cooked pudding and pie filling. We like it way better.
GALLIANO – Look for this unique liqueur at your liquor store. We ended up using a Vanilla Galliano and did like the results, but next time, back to the original. It’s such a unique flavour and worth the effort to find some.
ORANGE JUICE – Only freshly squeezed and strained OJ please. One bite and you’ll understand why.
Last thing is a huge thank you to my sister Dana and cousin Linda who came to the cottage and helped in the production of this post. It’s always comforting to be in the company of dear and treasured friends, and these two made the entire process a ton of fun.
Remember to check out the equally scrumptious dessert offerings from COUNTRY HILL COTTAGE and BEST BITES FOREVER – they are some pretty sweet peeps too!
Time to raise a glass, I mean Bundt pan and cheer this amazing dessert. A HARVEY WALLBANGER CAKE is a retro classic bringing new life to your dessert repertoire.
STEAMED MUSSELS RECIPE | Seafood Lover Weekend Meal!
A STEAMED MUSSELS RECIPE that delivers on the promise of bold and beautiful presentation and flavours.
Truth – I shot the video and photos for this story, then proceeded to devour the bowl of steamed mussels with a hunk of cheesy bread in record time. After cleaning everything up and sitting down to write this post I reflect on everything I want to say and my mouth is watering all over again. This is seriously the best mussels recipe I’ve ever made.
Before I share everything that goes into making steamed mussels with white wine and tomatoes, how about a reminder to PIN this story to one of your PINTEREST boards for easy access and reference. I’d also bookmark the page and SHARE this recipe with your friends – they’ll certainly love you more for your kindness.
Here we go then - the WATC guide on how to prepare mussels!
INGREDIENTS
The ingredients for this fabulous recipe are all readily available at your local supermarket or grocery store. Nothing is hard to find, but as always, we’ve come to appreciate the true flavour of organic vegetables and ingredients. If you have access to them, please try to use them. And don’t forget to buy local!
BIG & BOLD
We relied on two ingredient combinations for the big, bold flavours that make this mussels recipe so crazy good. The first is leeks, shallots, and garlic, getting all soft, sweet and fragrant as they cook down in the butter and oil. The second winning combo is white wine and tomato purée; the tomatoes add a little sweetness into the mix, while the wine cuts down their acidity.
MUSSELS
Did you know that we have been consuming these bivalve mollusks for thousands of years? Well, when it comes to shopping for them, fresh is best, and I suggest purchasing them from your favourite fish and seafood monger. Look for ones holding a tight seal when you press the outer shells together. If you want to learn more about mussels, read the WIKI article.
CHEESE BREAD
Please don’t miss the chance to try this - it’s perfect for dipping into the broth. Check out our one-minute City Slicker VIDEO on how to make this easy, crispy, gooey, garlicky bread.
Last thing is about how to serve this STEAMED MUSSELS RECIPE. I was taught years ago not to serve any mussels that didn’t open after being cooked. In my experience, the likelihood of unopened shells is greatly reduced when you use really fresh mussels.
Many of you are probably thinking of this recipe as the main for an upcoming dinner or get together; we suggest offering it with a SIMPLE SALAD and following it with an incredible dessert like our LEMON MERINGUE PIE or HARVEY WALLBANGER CAKE.
Your quest for an awesome STEAMED MUSSELS RECIPE ends here. Bon appétit!
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STUFFED CHICKEN BREASTS
#weekendatthecottage #easydeliciousrecipes #stuffedchickenbreast
Ready in under 30 minutes, these STUFFED CHICKEN BREASTS are a no-fuss main that delivers in both taste and flavour.
One of the most common requests we receive is for easy main course ideas that can be served on weeknights. Whether you’re a busy executive, a working parent, a student, or someone with a hectic schedule who still enjoys a home cooked meal, this recipe will become a new favourite.
Aside from the top marks it gets for ease of preparation, it also boasts fabulous flavours and a lovely presentation.
Here’s why it works:
CHICKEN – The recipe calls for boneless, skin-on chicken breasts. If you have kids coming to table, look for smaller breasts or cut a large breast in two before stuffing, but remember, the size will determine the final cook time.
STUFFING – This dish happened out of necessity when some friends decided to stay for dinner. I had chicken breasts in the fridge and knew I’d find something to stuff them with from the pantry. I love the simplicity of using a unique cheese, in this case, a mild and creamy French sheep’s milk cheese called Etorki.
Mixing the cheese with cured and marinated vegetables like artichoke, sundried tomatoes and roasted peppers is a stellar combination, especially when combined with the walnuts and pesto.
SAUCE – The sauce for this dish is so perfect, yet so simple, I’m almost embarrassed to share it. Heavy cream with a dollop of homemade pesto and a pinch of salt, brought to temperature on low heat. Fab!
PESTO – Click HERE to view our City Slicker video on how to make homemade WALNUT PESTO. If it wasn’t so simple and delicious, I’d probably suggest you just add a store bought variety. Instead, follow my lead and make your own!
SERVICE – By this point you should have realized I’m going for the biggest bang for your buck. Make this entrée and present it with nothing more than a SIMPLE SALAD, like THIS ONE.
Served in no time, these STUFFED CHICKEN BREASTS are amazing!
ROAST GOOSE recipe!
THE HOLIDAYS PRESENT THE PERFECT OCCASION TO PREPARE A DELICIOUS ROAST GOOSE.
WORD ON THE BIRD
Unlike other poultry, geese are “big-boned”, meaning, there’s less meat compared let's say to turkey. Smaller, younger geese are often more tender, and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.
We prepared a 9-pound goose for this recipe which adequately served 6 guests. A good rule is to allow 1.5 pounds (about 750g) per person. Order your goose from a trusted butcher, giving them ample time to find you the perfect bird.
FAT & STUFF
Geese are notoriously fatty birds, so it’s essential to prick or pierce the skin of the goose before roasting. We used a metal brochette to accomplish this, but the tip of a small sharp knife will also do the trick. This ensures the fat melts away from the bird as it roasts.
We filled the cavity of this goose with a mix of onion, apple, and herbs to enhance the flavour of the meat. Please don’t get fancy and swap those ingredients for stuffing as it will only act as a sponge and soaks up all the rendered fat.
GLAZE & ROAST
A crispy-skinned goose is the ultimate goal, and we achieved this by basting it at regular intervals with a glaze of orange juice, honey, and spices. If you decide not to make this glaze, at least baste the goose with its own rendered fat to achieve that crispy skin.
Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.
TAKING STOCK
While the goose was roasting, we opted to make a rich poultry stock. This rich, velvety stock can then be used to create gravy or delicious soup.
COOK TIME & SERVICE
We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tin foil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.
A holiday tradition, serve ROAST GOOSE and present it with best wishes to each and all. Season’s greetings!
INGREDIENTS
1 9-pound goose
1 white onion, roughly chopped
1 apple, roughly chopped
2 tablespoons of fresh thyme, chopped
2 tablespoons of fresh sage, chopped
kosher salt, about 2 tablespoons
black pepper, about 1 tablespoon
For the glaze:
1 tablespoon of honey
½ cup of fresh orange juice
1 teaspoon of ground cinnamon
¼ teaspoon of cayenne pepper
INSTRUCTIONS
1) Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wingtips. All of these parts can be used to make a goose stock.
2) Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple, and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
3) Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
4) Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
5) After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
6) Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
7) Remove goose to a carving board and cover loosely with tin foil, allowing it to rest for 45 minutes before carving.
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MEDITERRANEAN PASTA SALAD - Two ways!
An assortment of flavourful ingredients come together to create a memorable salad that’s perfect on its own or as a side dish. MEDITERRANEAN PASTA SALAD is delicious!
This recipe for MEDITERRANEAN PASTA SALAD had me seeking out a variety of ingredients associated with some of the countries that border the Mediterranean - we wanted to offer something rustic in appearance that delivered on both the flavour and presentation fronts. I certainly think we accomplished both, plus an interesting last-minute recipe enhancement that works too.
Last thing before I review the highlights of this recipe is to point how versatile it is. We originally set out to add something to our ever-growing list of vegetarian options - we know that a number of you appreciate this - but to keep everyone happy, we’re also presenting the salad with an option to enhance it with tuna. The idea came to me while I was shooting the story, and you know me – never one to miss an opportunity.
Here are some key things to keep in mind:
PASTA – Although this salad is billed with pasta being the key ingredient, don’t go overboard. We think two cups of pasta is the quantity perfect. We also used squat TUBETTI noodles, the smaller bites blending well with everything else. As with all pasta recipes, cook your dry pasta in salted water to the directions on the package.
MARINATED VEGETABLES – We assembled an assortment of stellar marinated veggies for this salad and love the rich flavours they provide. We included sundried tomatoes, artichoke hearts, two types of olives, grilled garlic and capers. When prepping them, don’t stress about how to chop and dice them - a rough chop adds a rustic look to the completed dish.
FRESH VEGETABLES – Adding some fresh vegetables to your salad contributes yet another interesting layer of taste. We went with colourful vine-ripened tomatoes, zucchini, scallions and red onion, but additional fresh vegetables might include sweet peppers, mushrooms, asparagus, and peas – the more the merrier.
FRESH HERBS – Our addition of basil offers a welcome burst of fresh flavour but other herbs will work just as well. Feel free to add some chopped oregano, thyme, and flat-leaf parsley.
CHEESE – We wanted to include cheese in the salad and think Greek feta to be perfect. Crumbling this slightly salty cheese into the salad is quite heavenly. We also like mixing the ingredients for this salad together when the cooked pasta is still warm. The heat from the pasta melts the cheese a bit – yum!
DRESSING – We purposely did not whip up a custom dressing for this recipe, instead of turning to one of our tried and true favorites, ITALIAN DRESSING. Not a bad idea to double the recipe so you can use it for this pasta salad and reserve the rest for another time.
TWO WAYS TO ENJOY – Carol and I spend a lot of time thinking about how you might best enjoy our recipes, tips, and ideas. For this post, we ended up adding a second way to enjoy it, especially for those looking to add a bit of carnivorous protein into the mix, by simply adding some canned tuna.
Whether you serve our MEDITERRANEAN PASTA SALAD on its own or with tuna, prepare to be amazed – both versions are fabulous. If you’d like to serve it as a side dish, prepare smaller portions with our GRILLED VEGETABLE MEDLEY, ROAST CHICKEN or MIXED GRILL.
MEDITERRANEAN PASTA SALAD – your next adventure in salad should be this amazing!
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Tender SIRLOIN TIP ROAST recipe!
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Preparing a SIRLOIN TIP ROAST from Ontario’s acclaimed BLACKVIEW FARM has us believing in the superior taste of grass-fed beef.
I ordered a SIRLOIN TIP ROAST and here are my tips on how to best prepare it:
ROOM TEMPERATURE – It’s very important to begin this recipe with a roast that has been brought to room temperature. Take your roast out of the fridge about an hour and a half before you prepare it for roasting. This ensures the roast will cook evenly.
SEASONING – Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.
ROAST TIME – The best way to achieve your desired doneness is to use a meat thermometer. See our AMAZON LINKS if you don’t have one. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our SPICED LIME GINGER CARROTS and our light and fluffy GARLIC MASHED POTATOES. One final suggestion - head HERE to see our 1 minute City Slicker video on how to prepare YORKSHIRE PUDDING.
A final thank you to BLACKVIEW FARM for the superior roast used in the preparation of this post. You can visit them at blackviewfarm.com
Perfectly prepared SIRLOIN TIP ROAST - there’s nothing quite like it. Enjoy!
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