Monday, April 29, 2013
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The KEG Steakhouse & Bar ~ Richmond Hill, Ontario Canada
Attended the "NOW OPEN" KEG Steakhouse and Bar in Richmond Hill on February 25th and found the ambiance warm and inviting. I ordered the Teriyaki Sirloin and my husband ordered the 12 oz Sirloin, both arrived grilled to our specifications.
The wine we chose was the Jean Bousquet Organic Malbec 2009.
All in all a delightful evening great meal and excellent wine pairing. Check out their web site at ;
http://www.kegsteakhouse.com/en/locations/ON/richmond-hill/richmond-hill-keg/
The wine we chose was the Jean Bousquet Organic Malbec 2009.
All in all a delightful evening great meal and excellent wine pairing. Check out their web site at ;
http://www.kegsteakhouse.com/en/locations/ON/richmond-hill/richmond-hill-keg/
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Hint- in Ontario
Baking Cookies "Christmas Stars"
Christmas Stars
1 cup shortening
2/3 cup sugar
2 eggs
1/2 tsp. salt
1 tip vanilla
1 tsp. almond flavoring
2 3/4 cup flour
Frosting:
1 1/2 cup powdered sugar
2 tbsp milk
1 tip vanilla
food coloring
Cream together the shortening and sugar. Beat in the eggs, salt and flavorings. Stir in the flour until smoothly blended. Chill in the fridge for about an hour.
Roll out on a floured surface to a thickness of about 1/4 inch. Cut with your favorite cookie cutters. Bake on an ungreased cookie sheets until lightly browned around the edges, about 8-10 minutes. Let it cool down.
Frosting:
Mix the powdered sugar, milk, and vanilla together thoroughly. Divide and color each portion. Frost the cookies.
1 cup shortening
2/3 cup sugar
2 eggs
1/2 tsp. salt
1 tip vanilla
1 tsp. almond flavoring
2 3/4 cup flour
Frosting:
1 1/2 cup powdered sugar
2 tbsp milk
1 tip vanilla
food coloring
Cream together the shortening and sugar. Beat in the eggs, salt and flavorings. Stir in the flour until smoothly blended. Chill in the fridge for about an hour.
Roll out on a floured surface to a thickness of about 1/4 inch. Cut with your favorite cookie cutters. Bake on an ungreased cookie sheets until lightly browned around the edges, about 8-10 minutes. Let it cool down.
Frosting:
Mix the powdered sugar, milk, and vanilla together thoroughly. Divide and color each portion. Frost the cookies.
Up-Side-Down Pum Cake
3/4 cup butter
1/2 cup firmly packed brown sugar (I use only 1/4 cup)
1/2 teaspoon ground cinnamon
1 1/2 cups Plums halves ,pitted
1/2 cup granulated sugar
1 egg
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Melt 1/4 of the butter in square pan (9x9x2 inches). Sprinkle with brown sugar and cinnamon. Arrange plum halves rounded side down, in pan. Cream 1/2 cup butter with granulated sugar until light. Beat in egg. Sift dry ingredients and add alternately with milk, beating until smooth. Spread on top of plums. (mixture is thick now and I drop by tablespoon onto the plums, no need to spread; in oven it all evens out) Bake in preheated moderate oven (375° F.) for about 30 minutes. Let stand for 10 minutes; turn out on serving plate and serve with whipping cream, if desired. Makes 6 large or 9 small servings. Enjoy! At our house this cake never gets to be turn out on serving platter; we bake, cool and eat it!
Not for Plums alone, I have used canned apricots or apples wedges and it's just as good.
1/2 cup firmly packed brown sugar (I use only 1/4 cup)
1/2 teaspoon ground cinnamon
1 1/2 cups Plums halves ,pitted
1/2 cup granulated sugar
1 egg
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Melt 1/4 of the butter in square pan (9x9x2 inches). Sprinkle with brown sugar and cinnamon. Arrange plum halves rounded side down, in pan. Cream 1/2 cup butter with granulated sugar until light. Beat in egg. Sift dry ingredients and add alternately with milk, beating until smooth. Spread on top of plums. (mixture is thick now and I drop by tablespoon onto the plums, no need to spread; in oven it all evens out) Bake in preheated moderate oven (375° F.) for about 30 minutes. Let stand for 10 minutes; turn out on serving plate and serve with whipping cream, if desired. Makes 6 large or 9 small servings. Enjoy! At our house this cake never gets to be turn out on serving platter; we bake, cool and eat it!
Not for Plums alone, I have used canned apricots or apples wedges and it's just as good.