Cooking for Friends
Celebrations are a wonderful part of life and I like to celebrate well.
It was around this time last year when we had just planted the seed of Volume. All of the essential pieces – structuring and organizing the flow of the recipes, writing, photographing were underway, and it was as if the project truly emerged with Spring.
April 2017 marked the 75th Anniversary of the camp honoured at the annual Spring celebration/fundraiser– a wonderful opportunity to share the Volume cookbook with absolute purpose. We gave away sweetly wrapped packages of the camp’s granola recipe to take home as a little taste of what would come and we also held a little draw for a special tasting dinner with wine pairings for 6 guests, prepared by me!
In February we marked the occasion, and among music and conversation, I prepared a beautiful 6-course meal, with variations on recipes from the book for 6 guests / friends, who kindly offered my husband and I a seat at the table. You wouldn’t believe the smells that escaped the kitchen that night. What a pleasure and an evening to remember.
Ginger tea with gin
Mini pots of mac and cheese
Oregano-orange chicken with tzatziki
Spinach and quinoa
Roasted pork tenderloin with ginger-garlic sauce
Roasted mixed veggies
Chocolate coconut pudding with cinnamon almond cookies
As a treat, I’m including a recipe that can’t be found in the book, but that I love to make ahead of time if I’m entertaining for a bit of a crowd. Delicious cinnamon almond cookies – to dip into coffee at the end of the night, or for extra decadence – to dip into the chocolate coconut pudding.