Family Bites

Hot Cocoa Mix (and a Giveaway!)

My boys have been hit with what I’m calling The Fever Flu, a 30-hour bug that flattened all three of them (at different times, of course) and was accompanied with near 40 degree temps, aches, pains, chills, coughs, and small side of complaining, but hey, can you blame them?

Thankfully, Rob and I have managed to avoid it (my fingers and toes are all crossed it stays that way!) and right now the two of us are alternating between finishing up our work and taking care of the kids. We all start two weeks of vacation on Friday, and I plan on feeling my best so I can fully enjoy it. But before we can get to that, I promised you all a giveaway, and I’m happy to say that this week I have two of them!

I’m starting with one of my favourite finds of the past year: Ricardo magazine. I’m hooked on this pretty publication designed for the home cook, and have been faithfully reading it since the spring. The images are inspiring, the recipes simple and approachable, and the entertaining tips seem totally doable. Every time an issue lands in my mailbox, I make the time to sit and read it cover to cover, unlike some of the other magazines I’ve been subscribing to for the past few years. I like getting tiny glimpses into Ricardo’s own home kitchen, a bustling space he shares with his busy wife and three daughters, and I always finish the magazine motivated to spend even more time cooking.

There were many recipes I flagged in the recent holiday issue, but the first one I made was the hot cocoa mix. A few weeks ago, Matthew and I came home late on a Friday afternoon and I found nine boys in my house. One of the older boys had four friends over, and the other one brought three boys home from school with him. Naturally, they were on the hunt for both food and drinks. Do you know how much milk you go through when there are nine teenage boys in the house? A few days' worth in one shot, especially when you make them all hot chocolate. The fix, of course, is to keep a jar of mix on hand – ideally one that can be made with boiling water, if desired. I made a jar immediately, and have kept it close ever since, simply because we all adore it.

All of this is to say, I want one of you to enjoy reading Ricardo as much as I do - and trying the recipes! - which is why I’m giving away a one-year subscription to a Family Bites reader. I want you to feel just as inspired to bring people together with food as I do, and hopefully this will help.

We’re all busy right now so entering the giveaway couldn’t be easier: just leave a comment. Any comment about anything you feel like talking about it! And in the meantime, make some hot cocoa to have on hand just in case you have a few people to feed in the coming weeks.

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec. Winner must answer a skill-testing question. No purchase necessary to enter. Giveaway will run from Tuesday, December 15, 2015 at 12:01am to Friday, December 18, 2015 at 11:59pm. Winner will be contacted via email.

Hot Cocoa Mix

Makes approx. 4 cups

• 1/2 cup cocoa powder
• 1 cup skim milk powder
• 1 1/4 cups cane sugar
• 6 oz milk or dark chocolate, coarsely chopped
• 2 teaspoons cornstarch

In a food processor, pulse all the ingredients until the chocolate is cut into thin pieces. Spoon it into a lidded jar and keep at room temperature for a few weeks.

To make hot chocolate, combine 3 Tbsp. of the mix with 3/4 cups warm milk or boiling water and stir well. Top with marshmallows and serve immediately. 

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Update: A winner has been selected and contacted via email. Congratulations, Cathy!

Keep Cool

As I type this, Ben and I are texting back and forth about the playlist we’re putting together for our backyard barbecues this summer. We have a shared love for older music – think 60s and 70s – and his iPhone currently houses more than 200 songs that were produced in the years before I was born.

We're all anxious for the school year to end, and summer to officially begin, but there’s a lot to be done between now and then, and if you have school-aged kids I know you hear what I’m saying. School concerts, music recitals, spring and summer sports, exams, work commitments, graduations… the list goes on. It’s hard to see the end clearly, especially when there are so many things standing in the way of getting there, but like I told the boys last week, if the school year can be likened to a marathon, then we have about three miles to go. That’s it. We can do it!

I’m certainly no runner, but I do know you don’t quit when you’re close to the finish line. Some might say you push through even harder. So, for the next few weeks we just have to keep on keepin’ on. We can coach ourselves along, drink a bit to keep ourselves cool – both figuratively and literally – and know that we’re going to make it.

Cold-Brew Tea

This is a staple in our fridge these days. Every night I fill two or three jars (1L) with my tea bags of choice (3-4) and cover with cold water. They steep overnight in the fridge and in the morning I remove the bags from the bottles and return them to the fridge for drinking throughout the day.

I tend to drink mine as is, poured over ice, but if you find the tea concentrate a little strong you can dilute it with cold water. You can also add a little sweetener in the form of honey or agave, as sugar has a hard time dissolving in cold water. If you use black tea – I like chai – feel free to add milk to your glass, too. Slices of lime and lemon are also welcome in some herbal teas like raspberry or lemon, and I even top up my glasses with some sparkling water every now and then for a fizzy fix.  

Build-Your-Own Bloody Caesar Bar

Our Canada Day barbecue was a smashing success. The adults relaxed in the backyard, drinks in hand, while the kids ran around soaking each other with water balloons and spray guns, stopping only for the occasional nibble at the appetizer table.

I usually try to come up with a different menu for each July 1^st celebration, but last year’s fully loaded burger and hot dog bar was such a hit, I opted to repeat the idea again this year – a very good move on my part. When adventurous adult eaters and ravenous teenagers combine with the picky palates of the younger guests in attendance, a DIY anything is always a popular option, and this was certainly no exception.  

I always plan something fun for the kids to keep them entertained, and this year I included a special treat just for the adults: a build-your-own bloody Caesar bar. For my American friends, Caesars are a classic Canadian cocktail similar to a bloody Mary, only instead of filling up the glass with traditional tomato juice we use Clamato, a unique combination of tomato and clam juices. 

This particular set-up encouraged everyone to create their own concoctions, allowing them to add as much vodka and heat as desired, and to adorn their Mason jar glasses with the customary leafy celery stalk and/or a heartier edible like the antipasto skewers I added to the table. Cubes of Canadian aged cheddar were wrapped in salami and threaded onto a short bamboo skewers, along with a stuffed olive, cherry tomato, and baby dill pickle. Some people plopped them directly into their drink, and others consumed them appetizer-style while sipping on their beverage. Regardless of how they were devoured, the small bites disappeared quickly, indicating they were a definitely a huge hit for all. 

Here's what I included in my build-your-own bar:

• Clamato juice
• Vodka
• Ice
• Lime wedges
• Celery salt rimmer
• Worcestershire sauce
• Horseradish
• Tobasco
• Celery stalks
• Antipasto garnish
• Mason jars for drinking glasses

Are you a fan of Caesars? Is there anything else you would add to this build-your-own bar?

Classic and Summer Sangria

I can’t imagine any summer soirée that wouldn’t benefit from a pitcher of sangria plunked down in the middle of the table within easy reach of everyone in attendance. From a night in with the girls to a large backyard barbecue, there is no occasion where this Spanish-style wine wouldn’t be appreciated.

I’m partial to serving both red and white varieties to a large group. Each is a welcome addition to any gathering (or weeknight dinner, in our case) and has the ability to stretch two bottles of inexpensive wine a very long way. That’s the wonderful thing about serving sangria: it's a cost-effective entertaining trick everyone should keep in their back pocket, and the use of mediocre wines are perfectly acceptable because once the sugar, juice, and liqueur make it into the mix, it’s no longer possible to tell what type of vino you began with.

The base recipes below can easily be customized to include the flavours you’re fond of. I’ve mentioned some variations at the bottom of each, and feel confident that no two batches ever taste the same in my own home. The fruity bits change often, and sometimes I use more or less liqueur depending on how many people I’m serving, and while the inclusion of sparkling water is completely optional, I do suggest adding it. The beverage is potent and you’ll likely find your friends lying under the table before the pitcher is empty if you decide to renounce it.

Classic (Red Wine) Sangria

As summer beverages go, sangria is almost always a hit. Feel free to change up the fruit or the juice, making your own version of this easy drink for outdoor entertaining.

• Lemon, lime, and orange slices (10-15 pieces total)
• ¼ cup superfine sugar
• 1 750-ml bottle red wine
• ½ cup liqueur (brandy, triple sec, Grand Marnier)
• 2 cups orange juice
• 2 cups sliced seasonal fresh fruit  (apples, berries, cherries, stone fruit, etc.)

To finish:

• Ice
• Sparkling water

Place the lemon, lime, and orange slices in the bottom of a pitcher and sprinkle the sugar over the fruit. Top with wine, liqueur, and juice; mix well. Add additional fruits and refrigerate for a minimum of 1 hour (the longer the better – overnight is great). Pour the sangria into ice-filled glasses and top with sparkling water.

Note: If your pitcher or serving vessel is large enough, add the ice and sparkling water to the sangria before serving. You can also drink this without the sparkling water, but it is potent and you’ll likely be lying under the table before the pitcher is empty.

Variation: Omit the juice and sparkling water and replace with sparkling orange juice or lemonade.

Summer (White Wine) Sangria

White grape juice is usually only sold in large quantities. After making the sangria, I like to pour the leftovers into an ice-cube tray the day before I serve my drink and use the cubes in my glasses.

• Lemon, lime, and orange slices (10-15 pieces total)
• ¼ cup superfine sugar
• 1 750-ml bottle dry white wine, chilled
• ½ cup liqueur (brandy, triple sec, Grand Marnier)
• 2 cups white grape juice
• 2 cups sliced seasonal fruits (cherries, berries, rhubarb, peaches, stone fruits, pineapple, melon, etc.)

To Finish:

• Ice (see headnote)
• Sparkling water
• Fresh mint leaves

Place the lemon, lime, and orange slices in the bottom of a pitcher and sprinkle the sugar over the fruit. Top with wine, liqueur, and juice; mix well. Add additional fruits and refrigerate for a minimum of 1 hour (the longer the better – overnight is great). Pour the sangria into ice-filled glasses, top with sparkling water and garnish with mint leaves. 

Note: If your pitcher or serving vessel is large enough, add the ice and sparkling water to the sangria before serving. You can also drink this without the sparkling water, but it is potent and you’ll likely be lying under the table before the pitcher is empty.

Variations:

1. Replace the liqueur with rum and the grape juice with grapefruit juice. Add pink grapefruit slices to the pitcher in lieu of the oranges.

2. Omit the juice and sparkling water and replace with sparkling lemonade or lemon/lime soda.

Fish Tacos and Palomas

If there’s anything I’ve learned about feeding kids it’s this: if they don’t like a specific food try incorporating it into a dinner they love. For example, fish is not Jackson’s favourite, but bundling it into a taco is the makeover this ingredient needed in order for it to meet his approval. He adores all manner of Mexican food, and when seasoned bits of firm white fish are combined with a spicy slaw and cilantro sour cream, then wrapped in a floury tortilla shell, the fish is suddenly oozing with appeal.

Serve this dish with a side of chips and guacamole, or a simple salad. And don’t forget to add a paloma; this fruity spin on a traditional margarita is the grown-up version of a pat-on-the-back you deserve for serving a supper everyone enjoys. 

Fish Tacos

• 1 1/2 lbs. thick white fish fillets, like halibut or cod
• olive oil
• salt and pepper
• chili powder
• 8 - 12 flour or corn tortillas*
• Tomato salsa
• Spicy coleslaw (recipe below)
• Cilantro sour cream (recipe below)
• Optional: crumbled queso fresco or feta, guacamole, lime wedges, pickled jalapeños, fresh cilantro

Brush both sides of the fish with olive oil and sprinkle with salt, pepper, and chili powder. Heat your grill to medium-high and cook the fish for 4-5 minutes, or until it's firm enough to turn. Flip and grill the other side for 3-4 minutes or until firm, opaque, and juicy. Transfer to a plate and slice or flake fish into pieces.

Place the fish, tortillas and remaining toppings on the table and let everyone assemble their own tacos. 

*If you have time, brush the tortillas with a little olive oil and give them a few minutes on the grill when the fish is done cooking. 

Spicy Coleslaw

• 2 cups shredded cabbage
• 1 large carrot, peeled and grated
• 1/4 cup mayonnaise
• juice 1/2 lime
• 1/2 - 1 teaspoon hot sauce
• salt

Place the cabbage and carrot in a bowl and toss with your hands to combine. In a small bowl, stir together the mayonnaise, lime juice, and hot sauce. Pour the mayonnaise mixture over the cabbage and mix wll. Season to taste with salt.  

Cilantro Sour Cream

Combine 1 cup sour cream or Greek yogurt, 2-3 tablespoons finely chopped cilantro, juice from 1/2 lime, and 1/4 teaspoon cumin in a small bowl. Season with salt and pepper and stir well. 

Paloma

Combine 1 part tequila with 2-3 parts grapefruit soda in a salt-rimmed glass filled with ice. Add the juice of 1/2 lime and stir well. Garnish with lime slice, if desired. 

*To rim the glass, place some kosher salt on a small plate. Rub the rim of glass with lime and dip in the salt.

** If you don't have grapefruit-flavoured soda on hand, feel free to use grapefruit-infused sparkling water and sweeten the drink with simple syurp, to taste.  

Chocolate Milk Hot Chocolate

Last month, we drove nearly 90 minutes to Stratford, ON to have family photos taken. I stumbled upon the brilliant Martina’s work earlier in the fall and immediately knew she was the perfect person to capture the casual yet precious keepsakes I was looking for.

We chose Stratford because we love it there; Rob and I spent a lot of time in the city while we were dating, we got married along the Avon river, a small body of water that weaves its way through the town, and if all goes according to plan, I hope to run a charming bed and breakfast there someday, once our kids fly the coop and head off to University. 

Our photos were taken on a cold, crisp Saturday at the beginning of December, and after the boys generously posed for an hour and half of pictures in various locations around the town, we stopped for a cozy hot chocolate break in one of the town’s quaint coffee shops. The exposed brick walls, cushioned benches, and window seating left us lingering in the space a little longer than expected, which worked out so well because Martina snapped a few candid shots of us enjoying our rest. If you look closely you can see the boys on the stools back by the windows, and I love that you can clearly see me laughing at something Rob said. 

While this photo is one of my favourites from the session, the boys are far less sentimental about the experience, preferring to focus their attention on the hot chocolate from that afternoon. They both declared it the best they’ve ever tasted, and a little snooping on Rob’s part revealed the recipe for the drink: heat and froth chocolate milk straight from the carton, pour into mugs, and serve.

I’ve made my share of cocoa based drinks over the years, but this idea never, ever occurred to me. Naturally it makes perfect sense, so how it could be anything but good? My sister told me that when she worked in a deli as a teenager that’s how they made their hot chocolate, placing the steam wand straight into the chocolate milk carton. She used to pour the sweet, frothy milk into her coffee, which probably wouldn’t taste all that bad, either. 

I’m not going to lie – I don’t purchase a lot of store-bought chocolate milk, but I’ve done it a few times for use in my beloved milk frother, purchased to support my tea latte addiction, and I must confess, the hot chocolate we’ve been making is some of the best I’ve ever tasted. In fact, it might even go on the menu of my future bed and breakfast.

Have you ever made hot chocolate by warming chocolate milk?

P.S. Other ways we like to make hot chocolate can be found here and here. 

Gatherings: 5 Drinks to Serve This Summer

Friends, we have good news. Remember back in January, when Julie and I first launched our Gatherings series, we talked about creating a new blog dedicated to simple entertaining? Well, the blog is on hold because the concept is being turned into a book! A real one that will be sold on Amazon, in Chapters stores, and pretty much anywhere you purchase your favourite reading material. I'm crazy happy about this, and so thrilled (and lucky!) to be working with Julie, and while we're still in the early stages of putting it all together, we thought you should know.

It's really important to both of us that we arm you with everything you need to make your gatherings easy and fun, so the book will be a combination of themed parties and simple know-how. Which is why this month, instead of sharing our ideas for a specific type of get-together, we're offering five of our favourite drinks that are perfect for any kind of summer entertaining.

The ones I have here are tried and true (as evidenced by my Instagram feed), and can almost always be found in the hands of someone at my house. I'm partial to the Pimm's myself, but the cold coffee is certainly a favourite, as is the root beer float, a classic summer sip that makes me think of drive-in movies, swimsuits, and hot summer afternoons.

While the Pimm's is fairly self-explanatory, the root beer float can use a little more description. First off, use an icy cold glass whenever possible. I tuck mine in the freezer in advance of using, and fill it with a few small scoops of vanilla ice cream before pouring icy cold root beer over top. My kids don't drink a lot of soda, and this one came from the health/organic section of my grocery store. It's a naturally flavoured beverage, and if you're not into conventional pops, try sourcing this wholesome alternative at your grocery or health food store.

Minty Moroccan sparkling tea is a new-to-me favourite, but it's refreshing and a fun alternative to traditional lemonade. To make the minty green tea syrup, combine 1 cup water and 1 cup sugar in a small saucepan and bring to a boil. Add 3 green tea bags and 4-6 mint leaves and allow to simmer for 15 minutes. Strain the syrup and store in the fridge for up to two weeks. You can serve this drink in a pitcher, or by the glassful, in which case I like to rim my cups in a herb sugar made from blending 3 tablespoons of sugar and 4 mint leaves in a small food processor. Store the flavoured sugar in the fridge and use it to fancy-up your drinks this summer. 

My friend, Shannon, can attest to how often I have a bottle of strawberry syrup stored in my fridge. To make it, I combine 2 cups chopped strawberries, 2 cups of water, and 1 cup of honey in a small saucepan and bring it to a boil. Reduce the heat to low and simmer the mixture for 15 minutes. Strain the berries, gently pressing on them to release their flavourful juices, then transfer the liquid to a glass bottle to be stored in the fridge. To make a kid-friendly or non-alcoholic version, swap the gin with more sparkling water, but the alcohol does add a lovely flavour you'll impress your adult guests with. 

Iced coffee is a favourite for many, and can be a sweet finish to a summer dinner, or a late afternoon pick-me-up when you have house guests and overnight visitors. I like to make cold-pressed coffee, which is done by placing 1/3 cup coarsely ground coffee into a 1 litre jar, and covering it with cold, filtered water. Seal and store at room temperature overnight or for up to 12 hours. Strain the coffee into a paper-towel lined sieve set over another jar, or bowl, and wash the first container to rid it of the excess sediment. Store the coffee concentrate in the fridge for up to one week, and to serve, pour it over ice and flavour with cream and sweetener, or homemade flavoured creamers.

To make the creamers, here are 3 simple recipes:

• Maple Almond Creamer = 3/4 cup light cream + 1/4 cup maple syrup + 1 teaspoon almond extract

• Vanilla Bean Creamer = 3/4 cup light cream + 2 Tbsp. cane/granulated sugar + 1/2 tsp. vanilla powder

• Malted Chocolate Creamer = 3/4 cup light cream + 2 Tbsp. cane/granulated sugar + 1 Tbsp. cocoa powder + 1 Tbsp. malted chocolate powder

Now it's your turn. Do you have a favourite summer drink? What do you like to serve when entertaining?   

68 Ways to Naturally Flavour Your Water

One of the perks of my “job” is convincing myself that I need something for “work” or “research” when in reality it’s just a cool object I want to add to my collection of stuff.

Case in point: the oversized glass drink dispenser. It’s been impossible not to notice the popularity of these party-sized urns in the past year or so, and they’ve been calling my name from the aisles of my favourite stores. I purchased one last week, and am anxious to spend the summer filling it with sangria, lemonade, and flavoured water.  

I’ve never had trouble meeting my daily quota of h2o, but infusing it with natural flavour is pretty much my favourite way to down it. Plus, it looks kind of pretty, don’t you think?  It only takes minutes to turn ordinary water into a serve-worthy drink for summer, and if a glass beverage dispenser isn’t on your kitchen wish list, any kind of clear pitcher, jar, jug, or bottle will do.

Here are some of my favourite flavour combinations. Sixty-eight of them to be exact. If using citrus fruits, squeeze the juices into the water before adding the segments, which will provide an additional burst of colour and taste to the pitcher. For the herbs, scrunch them up a bit in your hands before plopping them in to get the flavours flowing a little bit.

68 Ways to Naturally Flavour Your Water:

1. Blackberry, lavender, and lemon

2. Blackberry, lemon, and mint

3. Blackberry and lime

4. Blackberry, peaches, and ginger

5. Blackberry, lemon, and oranges

6. Cherry and lemon 

7. Cherry and lime 

8. Cherry and cantaloupe

9. Cherry and orange 

10. Cherry, raspberries, and mint

11. Blueberry, lemon, and lemon thyme

12. Blueberry, lavender, and lemon

13. Blueberry and lemon

14. Blueberry, watermelon, and lemon

15. Blueberry, peach, and lime

16. Blueberry and rhubarb, 

17. Blueberry, blackberry, strawberry

18. Blueberry and basil

19. Lemon and basil

20. Lemon and thyme

21. Lemon and rosemary

22. Lemon, rhubarb, and mint

23. Lemon and kiwi

24. Lemon, pink grapefruit, and orange

25. Oranges, peaches, and plums

26. Orange, blueberry, and basil

27. Orange and lemongrass

28. Orange and rosemary

29. Orange, lemon, and rosemary

30. Orange, pomegranate seeds, and mint

31. Lemon and lavender

32. Lime and mint

33. Pineapple and mango

34. Strawberry, blackberry, and orange

35. Strawberry, grapefruit, and plums

36. Strawberry and lime

37. Strawberry and lemon

38. Strawberry and mint

39. Strawberry, orange, and mint

40. Cucumber and basil

41. Strawberry, cucumber, and orange

42. Cucumber and lemon

43. Watermelon and rosemary

44. Orange, raspberry, and lime

45. Rhubarb, mint, and orange

46. Lemongrass, cilantro, and mint

47. Cucumber and pineapple

48. Cucumber and thyme

49. Cucumber, lemon, and lime

50. Cucumber, orange, and lime

51. Sliced cucumbers

52. Whole strawberries

53. Segmented oranges

54. Lemons wedges

55. Limes rounds

56. Blueberries

57. Blackberries

58. Watermelon cubes

59. Halved grapes 

60. Bunches of mint

61. Handfuls of basil

62. Cantaloupe chunks

63. Honeydew melon pieces

64. Pineapple and mint

65. Blackberry and sage

66. Peaches

67. Pineapple

68. Honeydew melon and cucumber

Did I miss you favourite combination or ingredient? How do you like to naturally infuse your water with flavour?

Handburgers for Halloween

Sometimes, when I get an idea, I head straight to Google to see how many times my brilliant concept has been created before. There are times when I type in a search word and see over 2,000 photos in the results. I feel both elated and depressed when that happens; content knowing that there are people out there who think like me, and then silently shaking my fist at them for coming up with my great idea first. 

Fortunately, this isn't what happened when I looked up hamburger hand.

I remember seeing Julie make a meat hand a few years ago, and I also remember thinking how great it would be to turn that meat hand into a smaller, portable portion; something to be served at a party, or just plain fun for the kids because we all know they love anything that's presented in miniature form.

Speaking of kids, mine were quite wowed to see these on their dinner plates last night. The shallot fingernails grossed them out a little - only because anything from the onion family isn't really their friend, but beyond that they were thrilled with this creepy creation. In fact, Jackson assures me that these were the best burgers he's ever tasted, even though they were made exactly like all the others. 

Handburgers

Makes 10 burgers

• Approx. 2 lbs. ground sirloin
• Salt and pepper
• Ketchup
• 1 shallot
• 1o burger buns
• Assorted condiments: lettuce, pickles, cheese, tomato, mustard, onion

Preheat the oven to 375 degrees.

Line a baking sheet (or two if necessary) with parchment paper. Divide the sirloin into 10 equal portions and shape into balls. I weighed mine on a kitchen scale to ensure they were each a little over 3oz.

Tear each ball into two pieces. Shape one into a round, flat disc and set in on the parchment paper and divide the other into five small pieces - one for each finger and the thumb. Roll these pieces into thin logs and insert them into the hand where the fingers and thumb would go. Work with the meat and shape it until you're happy with the look of the hand. 

Season the meat hands with salt and pepper. Bake for 15 minutes, remove from the oven and slather the tops with ketchup. Turn the oven to broil and pop the hands back in for 1-2 minutes, or until the hands are a little crispy and the ketchup is thick and gooey.

While the burgers are cooking slice the shallot into fingernail-like shapes and press them onto the fingers when the burgers are removed from the oven.

Serve with assorted condiments and buns. 

Celebrating with Peach Bellinis

Today we're celebrating.

I have a brand new niece, it's the weekend, I've knocked most of my projects off my to-do list, we have two weeks left of summer vacation and I'm expecting an Amazon order later today. Both big and small, the events of the past few days are completely worthy of a little extra special attention. 

Are you one for only celebrating the larger moments in life? The birthdays, job promotions, graduations and good report cards? I think I used to be, but now I find myself paying special homage to the smaller things too; those that might otherwise go unnoticed.

Neither Rob nor I grew up in particularly social households. They weren't prone to parties and gatherings - other than the annual events that required having people over for dinner or baking a cake - but now we both love to entertain, and extend hospitality whenever we can. Funny how it works out like that.

In fact, in the past three days I've fed five kids who aren't my own, I'm expecting two more tonight, and another one tomorrow. I love that my kids are learning at an early age the beauty of sharing food and drink with people they like, even if it's just a plate of cookies served alongside some video games.

Peach Bellinis

While many bellini recipes call for the addition of schnapps or some other flavourful liquor, I kept this version as simple as possible by using nothing more than peach purée and prosecco. I also swapped granulated sugar for honey, and think the addition of rosemary would be charming here.

• Peach purée (recipe below)
• Prosecco

Fill your glasses with 2-3 tablespoons of the peach purée and top with chilled prosecco.

For the peach puree:

• 4 peaches, peeled and sliced
• 2 tablespoons honey 

Combine the peaches and honey in a blender or food processor and pulse until completely puréed. Store in the fridge until ready to use.