Dillon’s Small Batch Distillers – The Sipping Society

For a good part of my childhood I had the privilege of living in Jordan Station. One of the things that I loved the most about the area when I was growing up was the amount of fruit trees that were present in the area. We always had fresh fruit, from local farms, except of coarse in the winter time. However as I grew up there was a time when, many of those same trees were being pulled out, to make way for subdivisions and other uses. It was very sad to see.

Dillon’s Sipping Society Fall Shipment.

So fast forward to 2018. Thanks to my wife, she knows that her husband, is somewhat of the adventurous sort, she put me on to a small local business that I see big things for in the coming years. While she was checking her social media feeds as well as looking for a potential Christmas gift for me, she stumbled across Dillon’s Small Batch Distillers. She thought I should check them out, and as they say, the rest is history.

Dillons Bitters

Dillon’s Bitters

So going out on a limb, and at the encouragement of my wife, I decided to go heavy and jump right in and become a member of the Dillon’s Distillers Sipping Society. Up until this point, I have had a total of Zero experience with any of Dillon’s products, so I was taking a chance. I Liked the fact that the distillery is local and conveniently situated between Vineland and Beamsville Ontario. I really liked the fact that they use locally sourced fruits and products for their wide array of adult beverages. One of the products that caught my eye was the Pear in Bottle Eau De Vie. That was one of the clinchers for signing up for their Sipping Society, it had the appearance of something that had to be tried. As part of membership there are perks that are well worth the price, like quality locally produced products shipped right to your door four times per year. The promise of members only events, advance notice of new products and the chance to be the first to try new items. The personalized journal and Sipping Society T-shirt are also great additions as well. . The price for a yearly membership is 500.00 for the first year, and 400.00 for follow on years. To me when you include a great quality product with a group of people, that clearly love what they do, then the price is well worth being paid.

Speaking of great people, I also had the opportunity to visit Dillon’s Distillery, my wife and I thought we would take a road trip out to my old stomping grounds and see what all the hype was about. I got the opportunity to me some of the staff, as well as Natalie, who is the Sipping Society contact, or Concierge would be a better term to describe the position that she holds. By all accounts they were great, friendly and answered all of my questions. I got a bit of a crash course on “Bitters” and their uses. To be honest I have never used bitters, so my knowledge of them was absolutely zero. However my lack of knowledge was not a problem, because of the attentive staff. At our visit we sampled and purchased some Cherry Gin, tried out some Peach Schnapps, as well as some Lemon Chelo, and while there I took the opportunity to purchase a book about the creation, history and uses of Bitters.

I believe this is the first year that Dillon’s has had its Sipping Society, but I don’t think its going to be the last.

 

Facer Street European Festival 2018

Facer Street European Festival 2018

Today I had the opportunity to visit the area, during the annual Facer Street European Festival. It was a hot day, but my wife and I, with hats and sun screen, braved the temperature and ventured out to the historic community. We weren’t sure what to expect, as we had never been to this festival before. We were pleasantly surprised.

The festival was a mixture of Polish, Ukrainian and Italian heritage and this was reflected in the music, food and festivities that ran the length of Facer street. Everything from Pirogies to Pizza and Ice Cream to Sour Kraut Soup could be found. There was an abundance of good food that left an abundance of full stomachs and broad smiles.

There were two stages set up for various forms of entertainment. There were a couple of venues that were licensed for the sale of alcohol, The event was well attended even in the stifling heat, nothing can prevent a great party.

For my wife it was a little walk down memory lane, it had been quite some time since she had walked the streets that she had lived on as a little girl. She showed me the “swear” corner, the place at the corner of a church no less, where as a child she got into trouble by her mother for using less than savoury language. She is still not really sure how her mother found out about it though. We strolled past where she used to live and she pointed out where here friends used to live, and then passed her old school. She showed me how she and some of her friends used to walk to school. It was a little look back into her past.

A place like Facer Street is a community unto itself. Even thought it is part of a larger city, it is the parts that make the whole. It is the small places that contain the stories and creat the memories that make the reality of the place.

Rum – Glazed Pear Slices

I made a wonderful little discovery with this quick easy and healthy  recipie. These little tasty guys are good on their own or with some Vanilla icecream. This little taste of heaven is made with simple ingredients, and definitely worth a try.

Rum – Glazed Pear Slices

Prep Time: 5 min

Cook Time: 15 min

• 3 Pears, red Anjou Pears

• 1 Tbsp Butter

• 2 Tbsp Agave Nectar

• 2 tsp Rum, Sailor Jerrys 

• 1 tsp Lemon Juice

• Nutmeg, pinch

Preparation Steps

1. Peal and core the pears, cut into thick wedges

2. In a large skillet, melt the butter over medium heat. Add the pears and cook until browned on bottom, about 3 to 5 minutes. Turn and cook until brown on top and softened through out, about 3 to 5 minutes more. Timing may vary depending on ripeness of pears. Remove pears to dish.

3. Add the Agave syrup, rum, lemon juice and nutmeg to the pan and cook until bubbly all over about 1 to 2 minutes. Return pears to the pan and cook, tuning until the pears are coated. 
Serve and and enjoy. Can be served on its own or over ice cream.

Awesome tasting Mexican Rice

Any one that knows me will be able to tell you that I love to eat. One item that I like to make for my family is Mexican Rice. It takes a little bit of prep time but the result is oh so worth it. You can get all of these items for less than twenty bucks and it fills you up. I hope enjoy my video, and please let me know what you think.

Mexican Rice
• 12 ounces tomatoes, very ripe and cored
• 1 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime
Preparation Steps
1. Adjust rack to middle position and preheat oven to 350.

2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.

6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately