Gatherings: Bringing People Together with Food - Dinner With Julie

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dinnerwithjulie

Cook, cookbook author, writer, eater. Food columnist on CBC radio, contributing food editor for the Globe + Mail. Pulse enthusiast. ❤️ feeding people.

Here’s to none of the usual “New Year, new you

Here’s to none of the usual “New Year, new you!” bullshit- let’s enter this year knowing we’re just fine as we are. Better, even. ❤️

Instagram post 17875310957065910

Instagram post 17875310957065910

Any melty cheese ends can be tossed into an ovenpr

Any melty cheese ends can be tossed into an ovenproof skillet, drizzled with olive oil and/or honey, topped with sprigs of rosemary or thyme and maybe some black pepper and popped into a hot oven or under the broiler until melty. The easiest possible fondue!

I saw the super smart @chefannaolson making indivi

I saw the super smart @chefannaolson making individual trifles in jars for Christmas door drops, and adopted the idea to upcycle some of this week’s leftovers for NYE. (Which I know isn’t until Thursday, but we’re talking about it on CBC tomorrow!) I rummaged through the freezer and came up with cream puffs to use - Anna has been known to utilize mini doughnuts and crumbled apple pie for this purpose - and layered them with simmered cranberries, mandarin oranges and rhubarb, custard and cream.

With a semi-functioning oven, my waffle iron purch

With a semi-functioning oven, my waffle iron purchase turned out to be a timely one! These are leftover mashed potato and cheese waffles: to about a cup of mashed potatoes (of average moisture level) I added an egg, garlic (herbs would be good too), about 1/4 cup flour, 1/4 tsp baking powder and a big handful of grated sharp cheese, like extra-old cheddar, Gouda or parm. Cook in your waffle iron until crisp and golden and use as a vehicle for all kinds of things. You can waffle that!

Distance makes the heart grow stronger.. or is it

Distance makes the heart grow stronger.. or is it fonder? Merry Christmas to you and all you hold close to your heart.

Merry Christmas to all, and to all a good night.

Merry Christmas to all, and to all a good night.

I dug through my basement to scrounge up enough ja

I dug through my basement to scrounge up enough jars to make a batch of antipasto -a delicious combo of (mostly) olives, cauliflower, tuna and ketchup, recipe from the Art Gallery of Windsor’s Uncommon Cookbook, circa 1966. Best eaten with Breton crackers. My dad will be happy.

I get a lot of questions about how to assemble and

I get a lot of questions about how to assemble and refrigerate cinnamon buns overnight to bake in the morning. Usually I just make the dough itself, let it rise on the counter for a bit, then tuck it into the fridge overnight (the cold will slow the rise, but won’t stop it), then pull it out, roll/spread/slice and then let them rise in the pan while the oven is preheating. But you can also assemble them and then refrigerate - as the log, before slicing, or once they’re in the pan... I just take them out in the morning and let them warm up a bit before I bake them. Bake them in disposable foil containers (reused from takeout, or from the dollar store) for door drops! Also: you can whisk eggnog and icing sugar (and maybe a bit of melted butter!) to drizzle overtop!

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