Archive for Seasonal

Cog Nog for Christmas

For food bloggers, this is one of the busiest times of the year. We are all frantically putting together our Christmas lists, our Christmas recipes, and of course, experimenting with Christmas cocktails.

I’ll have more holiday drink recipes of my own a bit later, but I wanted to share one with you from Yew at the Four Seasons.

Yew is one of my favorite places in the city for a cocktail. They also serve up some wonderful comfort food, like their Lobster Bisque, and the Lobster Mac ‘n’ Cheese. Yeah, that’s right. Lobster Mac ‘n’ Cheese.

This time of the year, The Four Seasons is pretty magical. They have a huge Christmas Tree display in the lobby that is worth visiting alone, but if you are pooped after a day of craziness at the mall, I highly suggest heading to the sanctuary of Yew for a cocktail.

There are quite a few this holiday season; one of my favorites being the Jefferson Ginger Tea.

Lauren Mote is the head of their cocktail program here, and she is a superstar.

One of their most famous holiday drinks here is the Cog Nog. It’s their version of eggnog, and it’s extra special because it comes in a Moose Mug, which are only available once a year.


Image courtesy of Yew at the Four Seasons.

Here’s the recipe, though if you want to drink it out of a Moose Mug, you’ll have to actually go to Yew and order one there.

Happy Holidays, y’all! Here’s some Christmas cheer.

Cog Nog

(recipe by Lauren Mote at Yew at the Four Seasons)


Darjeeling Syrup

  • 20g Darjeeling Tea
  • 600g white sugar
  • 600mL water

Add the tea to 140F water, and allow tea to steep for 15 minutes. Strain out the tea, and add the sugar, stir until dissolved. Store in food-safe, clean, dated bottles in the fridge for up to 7 days.


Add all ingredients to a shaker, and viciously dry shake without ice to emulsify the egg. Add ice and shake hard. Double straininto a moose mug, top with freshly grated nutmeg.

Exploding Cake Pops

It’s Halloween!


One of the great things about living where I do is how much of a community we have here. We regularly take care of each other, walk each other’s dogs, and babysit each other’s children.

We also like to do up Halloween big in these parts. Tonight, my neighbors and I will get together to decorate our hallway and make it all spooky for Monday night when the trick or treaters come. And then tomorrow, we’ll throw a big Halloween party for everyone in our complex, kids and adults alike.

I’ll be bringing a big bowl of this roasted carrot dip, but I also wanted to make a special sweet treat for the kids.

What better to incorporate into my recipe than candy? More specifically, I’m using pop rocks.


I remember trying pop rocks for the first time when I was a kid, and being in complete wonder at the weird feeling of them jumping around on my tongue.

This recipe is for a Halloween cake pop, but when you take a bite, they give you that exploding, jumping feeling. How fun is that?

If you’ve never made cake pops, never fear. They aren’t as complicated as you might think.


Exploding Cake Pops


  • 1 box vanilla cake mix
  • orange food colouring
  • 2 tbsp milk
  • candy melts in the colour/flavor of your choice
  • pop rocks in the colour/flavor of your choice
  • lolipop sticks


  1. Prepare the cake mix according to the directions. Before baking, add enough orange food colouring to the batter to make it nice and orangey. Bake in a 9″ x 13″ pan, or in 2 round cake pans or 2 square cake pans, again according to the directions.
  2. Once the cakes are baked, allow them to cool in the pans for 30 minutes, then remove and allow to cool fully on wire racks.
  3. Take the cake and crumble it up into the bowl of your stand mixer, fitted with the paddle attachment. Turn it on low. Slowly add the 2 tbsp of milk, until the cake balls together.
  4. Remove the bowl from your stand mixer, and using a cookie scoop, scoop out balls of dough, rolling them in your hands to make them smooth. Place them on a parchment-lined cookie sheet.
  5. Once you’ve rolled all your balls, push a lollipop stick into the middle of each one.
  6. In a double boiler, melt your Candy Melts. If the mixture gets too thick to work with, use a little canola oil to thin it down.
  7. Pick up each ball by the lolipop stick and dip it into the melted candy melts. Then, carefully sprinkle a few pop rocks over the wet coating, before putting it back down on the waxed paper-lined cookie sheet.
  8. Once you’ve dipped and sprinkled each ball, place them in the fridge for an hour to set up.


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