Dec 8, 2021
This dessert cocktail is festive and fun for the holiday season.
Makes: 1 serving
INGREDIENTS
- 1 oz. dark chocolate or milk chocolate liqueur
- 1/2 oz. Marshmallow Vodka – see directions below
- 1/2 oz. heavy cream
- 1/4 cup marshmallow fluff
- Crushed graham crackers
- Standard or Jumbo size marshmallows
- Wooden skewers
DIRECTIONS
To make the Marshmallow Vodka
- Fill a jar halfway with marshmallows, around 1/3 cup. Top with 1 cup vodka.
- Cover with lid and let sit to infuse for 24 hours (the marshmallows will dissolve into the vodka).
- Strain the vodka mixture into a clean jar. Cover and store.
To make the S’mores Martini
- Dip the rim of your glass in the marshmallow fluff and then in the crushed graham cracker.
- Pour the chocolate liqueur into a martini or coupe cockail glass.
- Mix together the heavy cream and marshmallow vodka in a cocktail shaker.
- Pour the vodka mixture very slowly over an upside down spoon over the chocolate liqueur to create a layered look.
- Stick a skewer through a marshmallow and toast the marshmallow using a grill or kitchen torch. Place the garnish over the rim of the glass.
- Serve immediately.
Dec 1, 2021
BRING THIS SHOWSTOPPER TO THE HOLIDAY TABLE!
A decadent chocolate cake, filled with layers of peppermint frosting, and piled high with edible decorations – crushed peppermint candy, meringue kisses, candy canes, and peppermint bark.
Prep Time: 30 minutes ■ Cook Time: 40 minutes ■ Ready In: 1 hour 10 mins
INGREDIENTS
- 2 1/2 c. all-purpose flour
- 1 1/4 c. unsweetened cocoa
- 2 1/4 c. granulated sugar
- 3/4 c. packed brown sugar
- 2 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 1/2 c. whole milk
- 3/4 c. canola oil
- 3 large eggs
- 1 1/2 tsp. peppermint extract
- 1 1/4 c. boiling water
- 20 mini candy canes
- 3 package cream cheese
- 3/4 c. unsalted butter
- 1 box confectioners’ sugar
DIRECTIONS
- Preheat oven to 350°F.
- Grease three 8-inch X 2-inch cake pans. Line bottoms of pans with parchment paper. Grease the parchment paper.
- In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugars, baking soda, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Add the boiling water to the mixture (the batter will be thin).
- Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
- While the cake is cooling, crush the candy canes and set aside. and make the icing. In a large bowl, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and beat until light and fluffy, about 3 minutes.
- Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Pipe swirls of frosting on top of the cake. Top with chocolate dipped peppermint meringue kisses, peppermint bark, and candy canes.
Dec 1, 2021
These Peppermint Meringue Kisses are a sweet, festive treat and they’re perfect for holiday giving.
Prep Time: 1 hour ■ Cook Time: 1 hour ■ Makes: 4 dozen
INGREDIENTS
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Red food dye
- 1 (10-ounce) pkg. dark chocolate morsels
- Crushed peppermint candy
DIRECTIONS
- Preheat oven to 225°F and line a large cookie sheet with parchment paper. Set aside.
- Add egg whites, cream of tartar, and salt to a large, clean bowl.
- Using an electric mixer, mix on low speed until mixture becomes foamy. Increase mixer speed to high, and gradually add sugar, about 1 Tablespoon at a time, mixing after each addition until sugar is dissolved.
- Beat until mixture forms stiff peaks and the sugar is completely dissolved.
- Stir in vanilla extract and peppermint extract.
- Fit a large disposable piping bag with a large tip. Using a clean paintbrush, paint the inside of the piping bag with stripes of red food dye (running the length of the piping bag).
- Very carefully add the meringue to the prepared piping bag and pipe onto prepared cookie sheet in the shape of ‘kisses’.
- Bake for 1 hour. Turn off the oven and allow the meringue kisses to cool completely in the oven before removing; about 1 to 2 hours.
- Once the meringue kisses have cooled, melt dark chocolate chips in a microwave-safe bowl. Place chocolate chips in a microwave-safe bowl. Place the bowl in the microwave and heat for 15-20 seconds. Stir the chocolate using a rubber spatula so you can scrape down the sides, and repeat until chocolate is almost completely liquid with just a few small solid pieces remaining. Remove from microwave and continue stirring. The residual heat from the melted chocolate will continue melting the rest of it.
- Dip the bottoms of the meringues in the dark chocolate and sprinkle with peppermint pieces. Place chocolate-dipped meringues on a piece of wax paper and allow chocolate to harden.
- To store your meringue kisses, place in a large ziploc bag and press out the extra air. Store at room temperature.
Dec 1, 2021
ROLL IT ■ MOLD IT ■ SCULPT IT ■ CUT IT.
This marshmallow fondant is easy to make, and tastes delicious! Use it to decorate cakes, cookies, cupcakes, and more.
INGREDIENTS
- 1 package (10 ounces) white mini marshmallows
- 3 tablespoons water
- 6 cups sifted powdered sugar (confectioners’ sugar)
- Vegetable shortening
- Food Colour Gel (optional)
DIRECTIONS
- Pour the marshmallows into a microwave-safe bowl. Stir in the water, coating the marshmallows evenly.
- Microwave for 30 seconds, then stir. Repeat, 30 seconds at a time, until the mixture is smooth.
- Sift 3 cups of the powdered sugar into a large bowl. Make a well in the center of the sugar.
- Pour the melted marshmallow mixture into the well of powdered sugar.
- Sift the rest of the powdered sugar on top of the marshmallows.
- Oil your hands with vegetable shortening to prevent the marshmallow from sticking. Knead in the sugar mixture until you have the consistency of soft taffy and the fondant no longer sticks to your hands. If you are colouring the fondant, add the food colouring at this step and knead until the color is fully incorporated.
- Use immediately, or store in a plastic bag at room temperature.
FOOD DYE TIPS
Coat hands lightly with vegetable shortening, or use food-safe gloves to prevent hands from staining.
To remove food colour stains from hands, wash repeatedly with soap and water.
For countertops, use an all-purpose cleaner with bleach.
Nov 28, 2021
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
It’s that time of year again, when everyone’s blowing their nose or got a tickle in their throat. Just as the dreaded pandemic is starting to ease, bugs like the common cold are back with a vengeance. Luckily, we have our immune systems to help us weather the storm. But what is the immune system? And how can we best support it?
What is the immune system?
The immune system is our body’s complex network of organs, cells and chemicals that work together to try to keep out germs and fight the ones that do get in.
It is made of two types of system that work together to keep you healthy: the innate immune system which we are born with, and the adaptive immune system develops as and when you are exposed to germs. The main parts of the immune system include white blood cells, antibodies, the lymphatic system and the bone marrow.
How does it work?
As we go about our lives, our bodies come into contact with all sorts of bacteria, viruses, fungi and parasites. These can enter the body through our skin, by breathing in liquid droplets from others’ sneezes or coughs, sexual intercourse, blood from a needle or insect, or ingesting contaminated food and water.
The immune system senses the invading microbes and immediately responds by releasing special cells which travel towards the danger and attack it. Once the microbe is defeated, your system will memorise it using special types of white blood cells (B- and T-lymphocytes) so that it can recognise and destroy the microbes quickly should they ever return. This is why you often bounce back easily from viruses you’ve already had, like chicken pox.
Other parts of the immune system act preventatively. Mucus in your nasal passages and digestive system contains enzymes ready to fight and kill unwanted bacteria should it occur. Similarly, the lymphatic system is made up of fine tubes which collect fluid called lymph from tissues that picks up and filters out waste and germs.
How can we take care of it?
A highly complex system, your immune response requires balance and harmony to function at its best. As with all elements of your body, it works most effectively when supported by a healthy lifestyle.
A varied diet rich in fruit and vegetables is key. Citrus fruits and bell peppers are rich in Vitamin C, which builds your immune system by increasing your production of white blood cells. Crammed with vitamins A, C, and E alongside a wealth of minerals and antioxidants, broccoli is also a great addition to your plate, while garlic and ginger have been used since ancient times to help fight infection.
On the other hand, bad habits like smoking can significantly harm your immune system, making you far more susceptible to infections like pneumonia and flu. Stress can also weaken your immune response, as the stress hormone corticosteroid lowers the number of white blood cells ready to fight foreign bodies.
How can your pharmacy help?
As temperatures drop and we spend more time indoors, you might find yourself battling the bugs – but that is where we can help.
For colds and flu symptoms, try Otrivine, Vicks First Defence, XClear or Afrin to ease congestion and Chloraseptic Spray or lozenges and Strepsils are great for a sore throat. If your little ones are suffering, Hyland’s or Zarbee’s syrups will help them return to their lively selves,
If you’re worried your diet might not providing the nutrients your immune system needs, try a multi-vitamin like Centrum, Smarty Pants or Olly products and speak to your pharmacist about quick and easy ways to boost your diet. We can also advise on smoking cessation products like Nicorette or Nicotinell available as gum, lozenges, patches, or spray – you won’t believe how quickly your bodily functions improve once rid of the harmful effects of cigarettes.
Your GP and pharmacist are here to help all year round, so if you’re concerned about your health, do come to see us.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Nov 17, 2021
Gratin Dauphinois is a classic French dish featuring layers of thinly sliced potatoes and cheese, baked in milk or cream, originating from the Dauphiné region in south-eastern France.
Prep Time: 20 mins ■ Cook Time: 45 mins ■ Makes: 8 servings
INGREDIENTS
- 1 Tbsp unsalted butter
- 2 cups heavy cream
- 1 cup milk
- 1 garlic clove, crushed
- 8 large Yukon Gold potatoes (about 2 – 2 1/2 lbs)
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups grated gruyère cheese, divided
- 1 1/2 tsp thyme leaves
- 1/8 tsp freshly grated nutmeg, optional
DIRECTIONS
- Move oven rack to center position. Preheat oven to 400°F.
- Butter the bottom and sides of a 2-quart casserole or baking dish.
- Wash and peel potatoes. Slice about 1/8-inch thick. Place the slices in a bowl of cold water to prevent browning while slicing. Drain thoroughly before using in next step.
- Add heavy cream, milk, and garlic to a large saucepan; bring to a simmer. Add potatoes, salt, and pepper, and continue to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese and half the thyme. Add remaining potatoes and pour cream mixture from the saucepan over the potatoes to just cover. Sprinkle with remaining cheese and the remaining thyme, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
- Grate nutmeg over top just before serving, if desired.
