Entertaining

From the Introduction
 
How do you sum up a lifetime of belly laughs, of conversations spoken only with your eyes, of shared delicious, joy-filled meals, and family you've fiercely loved? It's not easy, but this natural give and take my sister Lisa and I have is what's always kept us balanced. We're sisters who know when to step in and prop the other up, and when to stand back and let the other shine. We cheer each other on, and we always have each other's backs (rolls and all). We cross our arms over our chests in unison not because we're closed off, but because it's comfy. We still get sent away from our parents' dinner table for being naughty, we're always on the same page (even when we're not­it happens, sometimes), we share a deep love for dogs, we talk endlessly about nothing, and together, we've built a business that caters to each other's strengths. My (being Julie's) deep love for the written word and design partners perfectly with the bionic palate that has helped guide Lisa in developing over a thousand unbelievably tasty and doable recipes in three best-selling cookbooks and on our Bite Me More website. She'd never boast about that, but I can.
 
WHY THE BALANCE? 
Since we both always try to tell it like it is. here's the skinny on our waistlines: we've sweated to the oldies. we've tried and failed to build buns of steel. and we ate fat-free for way too long. We fervently bought into (and boy, do we wish we could have our money back) the idea of the quick fix. the sure thing, and the next fad that would surely make us the masters of our thighs. But. eventually, too hungry and too tired. we waved the white flag, and shockingly, the moment we gave up on all-or-nothing extremism. everything fell into place. We had no idea how starving we were to be free of dodgy diet claims and constant fork-in­hand self-flagellation until we discovered that all that time wasted on calorie counting {btw. I'm superbad at math). obsessing over forbidden fruit (and. no. it wasn't apples). and holding our breath as we stepped on the scale would be way better spent listening to what our bodies were telling us about what we needed to be nourished. energized. and. of course. satisfied.
 
Here's the boring truth of our hard-won know-how: there's no magic bullet when it comes to health and wellness for either of us. and there's nothing sexy about our approach--moderation is the granny panties of the diet world-which comes down to a lifelong commitment to eating smarter and moving more. Yuppers. you read that right: eat smarter and move more. And while we haven't included our calisthenics routine in this book (though Lisa does dish on dips and I serve up some epic burpees). we can most definitely help you with the eating part. 

Finding the right balance between healthy and indulgent eating means different things to different people. but we're hoping to arm you with the tools (aka everyday amazing, easy, delicious. well-tested, healthy­ish recipes) that will allow you. and us. to bake that cake and eat it too.

HOW DID I GET THERE?

My first vivid memory of tasting something sweet is deeply interwoven with a sense of excitement and escape. I was about four years old and my mother and I were flying one evening from Clermont-Ferrand—our small hometown—to Paris. Back in the '60s, the airport terminal wasn?t more than a wooden shack. We were flying on an Air Inter Nord 42 propeller plane. We walked across the tarmac with our suitcases to board the plane. I remember the strong smell of jet fuel and the flash of brilliant, clear blue lights of the runway. On board, the seats were plush, the kind you could sink into. Then the flight attendant appeared before me with a basket filled with sucettes—or in English, lollipops. She handed me the biggest lollipop I had ever seen—I mean a foot-long lollipop—a most delicious pretty thing that I devoured as we were departing. The whole plane shook with the roar of the engines and the force of speed as we gained altitude. It was my first memory of something sweet and exciting. From that I recall, almost as a sensation, a burst of freedom.

From this well entrenched sweet memory, I have developed two life passions: creating anything sweet, and a life-long love of planes. My dream as a child was to be a pilot. One passion became a successful career. The other one takes me to airport runways where I am still mesmerized by how gracious planes appear as they take off or land.

Never forgetting that planes are still vessels of dreams, in 1988, I embarked on a search of new horizons, open spaces and new flavours, and landed in New York. That is a journey I have never regretted—a North American love story where I have cooked alongside cooks from every walk of life in cities as vibrant as my curiosity. I discovered that food in North America was tasty, exciting, culturally rich and that the desserts were delicious. The first cookbook I bought after arriving was An American Baker by Chef Jim Dodge. I learned how entrenched baking was here, how centuries of immigrants from Holland, Germany, Italy and other distant places made this a land where I would learn and discover. I fell in love, and, 30 years later, I still get excited, learning new techniques and recipes.

Here are a few of my favourite recipes, from my heart to yours, to enjoy at home among family and friends. The kitchen is the heartbeat of the house; let the sweet smells of baking create long-lasting memories.

Bruno

Introduction
 
Ever since I was a little girl, I’ve found such satisfaction in setting the table for every meal. In addition to putting out the dishes, I would make sure there were fresh flowers on the table, light a candle, and put on music. Growing up in a Polish family, these little touches weren’t only important to us, they were essential. Christmas, Easter, Thanksgiving, birthdays, and life milestones were never missed. They were always elevated in the most beautiful ways, and they are the childhood moments that I remember the most.
 
My mom taught me that I should always have something on the table when welcoming someone into my home—even if it was just a simple salad or pierogies pulled from the freezer. She delighted in welcoming her guests. She would always offer them a drink, even if only an ice-cold glass of water. From watching her, I learned that simple gestures make guests feel important and noticed. Her thoughtfulness and attention to detail amazed me as a young girl, and the vibrant memories that came out of each gathering are still with me today.
 
Childhood memories as simple as Sunday morning breakfasts tug on my heartstrings. When I became a mom, I knew I wanted to pass on these fond memories from my childhood to my family. My husband, Troy, and I believe in fostering a strong sense of love, connection, and belonging in our home. What better way to build those elements than by gathering regularly around a table with our three children, Liam, Lillya, and Blake? Whether the five of us come together for
an everyday gathering or we invite guests over for a special occasion; whether the table is round or square, short or long, creating a sense of unity is what our hearts long for.
 
This means there’s rarely a moment when I’m not thinking about or planning the next gathering or celebration. I’m always the one to bring my closest family and friends together to mark major holidays and milestones, but often you’ll find me planning something much simpler: a party to kick off the weekend or an effortless afternoon lunch after church. It doesn’t matter if I’m having family over to celebrate a holiday or hosting a few friends for appetizers and drinks, I always want my guests to feel welcomed, comfortable, and excited the minute they walk through the door.
 
I want each occasion to feel exceptional, and I accomplish that by putting thought into every detail—though the preparations don’t always have to be extravagant and time consuming to have a lasting effect. If I can create even a few feel-good, meaningful memories that my loved ones will look back on with a sense of longing, then I have done my job.
 
One of my favourite celebrations to date is the special long-table meal we hosted in our backyard after the church dedication of our little Lillya Grace. I dreamt up the day when we started building our home. I imagined the laughter, smiles, and good company. When the day finally came, I cannot tell you how many times my eyes welled up with tears when I looked around the table to take in our rich heritage of family and friends. At one point I walked to the back of the yard to take a photo and paused, realizing that gathering together the people you love to savour all of life’s moments is actually part of what life is all about. The sun was warm and bright, the music carried on the wind, accompanied by laughter and bright conversation, and all of it was set against a beautiful landscape of carefully curated food and decorations. This moment. The culmination of arranging all these pieces to create another evocative memory is my ultimate love language, I thought to myself. If you welcome people into your home, you create space for all to feel loved and foster a sense of belonging. Our garden parties, last-minute weekend gatherings, birthday parties, pizza nights, and backyard bonfires—no matter what we plan—are meant to bring people together and build a loving community.
 
With this book, I want to share my favourite ways to make your everyday moments and seasonal celebrations meaningful through a collection of simple and delicious recipes, fun do-it-yourself (DIY) tutorials, and helpful tips to inspire you to add the extra-special touches that will show your family and friends how much you care. Don’t feel intimidated by the idea of hosting a dinner, throwing a party for a friend, preparing a brunch for your family, or hosting a last-minute girls night. Open up your home with a big smile and a generous heart for the ones you welcome inside. Hosting and serving others is so fulfilling. Once you start, you won’t want to stop!

Introduction

Most people think we are sisters, but the truth is we are cousins—our moms are sisters. We grew up spending every possible moment together, going on any crazy adventure we could, and forever trying to match each other, from coordinated socksto matching yellow bikinis. 

Our childhood was awesome. We were both very responsible kids and mature for our age, so we were given a lot of liberty. It was a bit crazy! Once, when Tori was sixteen (the ink on her driver’s licence was still wet) and Jillian was fourteen, we went camping by ourselves in Tori’s mom’s mini van. Leaving from a family reunion in northern Alberta, we spent a week camping our way through the Rockies with a tent. Of course, that was long before cell phones, and we were too young for credit cards, so we relied on a bit of cash and a few pay phones to call home here and there to let everyone know we were still alive. We were nearly eaten by a bear in Banff, and Tori saved Jillian from choking on a tomato during a giggling fit (good thing for the Heimlich manoeuvre!), but we had so much fun.

Fast-forward to the present and we are still attached at the hip, living a stone’s throw from each other, both bloggers and moms to our sweet kids (who are nearly identical ages). Our relationship is so special; we are seriously two lucky gals. This book offers a peek into our lives and the recipes that have fed our families through the years.

As with most families, our celebrations revolve around food; it is serious business over here. Our granny is the head honcho and is always the first one on the phone delegating dishes and overcommitting herself to cooking a feast. We grew up in a Ukrainian-dominated culture where fresh, seasonal veggies weren’t exactly the highlight at mealtime. Holiday meals meant cabbage rolls, beet rolls, perogies, creamed mushrooms, turkey, gravy, stuffing, fluffy white buns, and green jellied salad (which clearly doesn’t qualify as a “green,” and don’t worry, it didn’t make the cut for this cookbook). Minutes before everyone sat down at the table, someone would throw a bowl of canned corn and some steamed peas on the table in between the bowl of sour cream and the dish of butter as a somewhat guilt-induced after thought. Sigh.

We would love to say that we raised our own chickens and made our own almond milk in our spare time, but that would be a big fat lie. We were a typical family ofthe ’80s. Processed foods were a routine part of our diet, and we never questioned where our food was from or what was in it.

Fortunately, our Ukrainian granny instilled the love of cooking in us at an early age. But family meals have become a bit trickier since we were kids! Two of our family members have celiac disease and can’t eat gluten, a couple of us have turned to a more plant-based diet and have all but eliminated animal products, at least one person is on a low-carb kick at any given time, and of course we have picky kids in the mix. We swear if someone develops a nut allergy, they’ll be kicked out of the family!

We suspect that our crew is not all that unique. Cooking for a crowd is tough to begin with, but cooking for a crowd with so many different food needs is enough to drive a person crazy! We wanted to find a way to help people create dishes for gatherings big or small, as well as everyday meals that can be easily adapted to fit everyone’s requirements. Family meals are important, and so is your sanity. Let’s face it, there’s only so much wine a person can drink. (We would know, for the record.)

We eat for so many different reasons. The most obvious is to nourish ourselves and our families. But culture also determines what we eat, and it has really shaped this cookbook for us. Meals that speak to the heart, those nostalgic dishes from our childhood: we include a lot of these in the book. Wherever possible we lightened up these dishes to make them healthier and more earth-friendly by adapting them to be gluten-free or vegan (at the risk of getting an earful from our eighty-six-year-old granny and every other baba in the world!), but in a few cases we left them in all of their decadent glory.

We made a conscious effort to make this book as plant-heavy as we could, and focused on providing plant-based substitutions where meat or dairy was used traditionally. There is zero downside to eating more plants and fewer animal products. It is better for the environment (it takes fewer resources to produce plant-based foods versus animal-based foods), kinder to the animals (for obvious reasons), and better for our health—a serious win all round. There is a misconception that plant-based eating is expensive, lacks taste, or is difficult, but we promise it is none of these. If you are new to plant-based eating, please try some of the recipes with the plant-based substitutions. We bet you will be pleasantly surprised!

We wrote this cookbook together, but since we are different people with our own perspectives, here are a few thoughts from each of our desks.

Note from Jillian
I was not always a whiz in the culinary department. My earliest memory of getting creative in the kitchen involves some very pasty blueberry muffins that I made at the ripe age of five while my parents had a meeting with some kind of financial guy. I put on my apron, added some blueberries to some flour, sugar, and milk, mixed it all up, and popped it in the oven. Six minutes later, voila—fresh and soggy blueberry muffins were served. The meeting must not have been a successful one because my parents nicely declined the muffins but urged the financial guy to eat one. Poor guy. I remember tasting one and thinking, These are horrible!

I always loved being in the kitchen and experimenting. At a young age I was the lucky recipient of one of those mini stoves many kids in the ’80s had. They weres toves that you could actually bake in. We kept ours in the basement playroom, sitting right on the carpet—talk about a liability! I recall Tori came around to play one day and she was so excited about giving it a shot. To my horror, I had forgotten about some garlic bread I’d made a few weeks earlier. Inside my little oven it had turned into a petri dish of garlicky mould.

Okay, so I did not always have the magic touch in the kitchen, but I was never afraid to try new things and experiment. I had an odd palate for a kid, starting from when I was four. One of my favourite dishes was mushrooms stuffed with escargots, and I loved onion sandwiches, Marmite, pickled eggs, and pickled herring. I would try anything anyone offered me.

Some of my fondest memories in the kitchen involve Christmases at Tori’s parents’ place. Tori and I helped with Christmas baking and Christmas dinner and wanted to be a part of it from start to finish. I am not sure if we were actually much help or if we just drove our moms crazy, but I remember spending a ton of time in the kitchen. My mom and grandma were my biggest culinary influences. They always encouraged me to be creative, try new things, and tweak recipes just to see what would happen. I still have the recipe for my and Grandma’s Crazy Tomato Soup Cake that we created together.

My journey with food has taken quite a turn over the last few years. My favourite foods growing up may have included bacon, cream, butter, cheese, and sour cream, but over the years I have come to look at food differently and now have a new respect for where food comes from. I also feel strongly that one of the reasons I have a ring on my finger is because of my cooking. My fiancé, Justin, always talks about the love weight he gained in our first year together. He reminisces about the jar of bacon grease I would keep on the kitchen counter for cooking.

Although many of my readers on www.jillianharris.com think I am vegan, I am not, but I would say I am a much more conscious eater than I used to be. Do not get me wrong: a cheese perogy with fried bacon, onions, and sour cream is still one of my favourite dishes of all time, but nowadays I prefer plant-based foods and reduce the amount of animal products I consume. I prefer local and fresh ingredients wherever possible. I limit my consumption of animal products and only consume the absolute best local, small-farm, free-range, grass-fed, massaged, loved, sung-to animal products. (Believe it or not, my no-negotiation item is pork, so no more bacon for this gal!) What about Justin? Well, it took a year or two, but after reading enough articles and watching documentaries, the whole family has adopted the same eating style. Justin is always excited when I make a savoury, hot, comfort meal and tell him it's vegan. He’s up for trying anything new and has been enthusiastic about the change. Our son Leo’s favourites include smoked tofu, baked beans, vegan bolognaise, and of course Tori’s Angel Cakes. Our daughter Annie was born while wrapping up the final stages of our cookbook. We hope she will be an adventurous eater, too!

The focus on food has really changed in our house. We are always planning meals around what is in season, local, healthy, and good for the earth. And, of course, it has to be delicious! I realize this is a polarizing and controversial topic, but this cookbook is not about just me; it is about our family, the way we entertain, our traditions, our grandma and uncle Dougie’s stubborn ways, and feeding the whole damn family. While I wish I could label this cookbook and my diet, there is no black-and-white way to put it. Tori and I have made most of our recipes thoughtful, vegetarian- or vegan-convertible, heavy on the plants, and easier on the environment.

In the end, what matters most to us is that you have fun with this cookbook, that we are all going back to putting down our devices, laughing, talking (not texting), cooking with each other, and creating memories. Because that is what really matters, right?

Jillian

xo

Note from Tori
Food has always been at the heart of our family, so it seems natural that when it was time for me to gravitate toward a profession, it was in the direction of food. Being in the kitchen has always been my happy place. And since Jillian and I were joined at the hip growing up, we ended up spending a good chunk of our childhood together in the kitchen having the time of our lives creating new things, some edible, some not! Little did we know that this early love of cooking and baking, along with the creative freedom our parents let us have in the kitchen (we made a lot of big messes to go with those sometimes questionable dishes), would set the foundation for our cookbook.

When I was growing up, I assumed that all families were like Jillian’s and mine. We all live within a stone’s throw of each other, have the whole crew on speed dial, and celebrate every single holiday together. It isn’t always fancy (actually, it rarely is) or even totally civil (we’re family, after all), but it’s my kind of perfect. I think it was a bit of a shock for my husband, Charles, when he entered the family without reading the fine print: you sign up for the group deal with our clan! I love them all to bits and am so grateful to have such a tight-knit family that can laugh and joke and tease each other and always know that we have each other’s backs. It has had a profound influence over who I am today, on how I want to raise Max and Charlie now that I’m a mom. Family really means everything to Charles and me, and we want our boys to grow up having that same bond with their cousins, aunts, and uncles. It’s my life goal to give them the same magical Christmas mornings and mind-bending Easter egg hunts that we had growing up.

I have loved baking ever since I was about five years old according to my mom, but if my memory serves me correctly, I have not always been good at it. The first loaf of bread I ever baked easily weighed a solid ten pounds, and our dog would not even touch the first pie I made. Ouch. They say that practice makes perfect, and here I am, still practising away.

I have always been completely obsessed with cookbooks. I used to copy out recipes in perfectly neat handwriting on index cards and file them away in an accordion folder that I still have (I’d like those hours back for the record!). I read cookbooks the way most people read novels. But I never thought I would be lucky enough to write a cookbook of my own, especially with my “sister”—it’s a dream come true!

I took an interest in nutrition at an early age. I think it started in grade five, when we learned about the difference between white bread and brown bread and a million reasons to eat your veggies, and I was hooked. My poor parents! Honestly, I think I turned into their biggest nightmare. I took it a bit far, to be honest, forgetting to recognize that food serves a number of purposes in our lives beyond providing nutrients, and that there was still a place for the food that we grew up with, as rich as it may have been. Now that I have my own family, I want Max and Charlie to grow up with a healthy relationship with food. We talk a lot about “sometimes foods” and “everyday foods,” and how they can both fit in a well-rounded diet. I am not vegan but have always eaten a plant-heavy diet, and I’m always looking for new ways to make plant-based eating, and food in general, more enjoyable.

So here’s the deal. The dietitian in me wants to tell you that some of the recipes in this book are “sometimes foods” that we eat in moderation on special occasions. However, the foodie in me wants to pour you a good glass of wine and tell you that life is short and eating dishes made from quality ingredients, in moderation and in good company, is totally okay. I think both perspectives are right. I grew up with perogies and have zero intention of giving them up the few times a year that I eat them. Food is meant to be nourishing in every sense of the word. Yes, we need to feed our body with the nutrients it needs to be strong and healthy. But I also believe that food, preferably home-cooked with incredible wholesome ingredients (and mostly plants), is meant to be enjoyed with friends and family in all of its nostalgic glory to nourish our souls as well. Because food is love.

We are so honoured to be able to share this labour of love and little piece of our family with you. We wrote this cookbook with the hope that it will help inspire you to eat together more often, cook your own food using beautiful, simple, wholesome ingredients, eat more plants, indulge a little when it counts, and most important, to have fun with those you love.

Tori

xo

I knew from an early age that I wanted to forge my own path. By the time I was in my early twenties, I had finished a degree in biology and economics and was looking for a career that could use both. You might be surprised to learn that distilling immediately came to mind.

My interest in distilling had humble—and not so palatable—beginnings. I began dabbling in home-brew beer, and our student rental made its own house wine. It was terrible. Ask my wife. But that didn’t stop us from drinking it by the gallon and serving it proudly to our unsuspecting guests. In the end, we knew our fermented grape drink was never going to make it beyond the doors of our dorm, so my engineer roommate and I decided to try our hand at something a little different. We learned the physics and mechanics required for building a still so that we could make our own spirits, and what started out as a fun experiment quickly turned into serious business.

This first foray into making distilled spirits awakened an appreciation of rare and fine spirits that was fostered by my father. When I would return home for the summer during university, we’d sit in his living room and taste and review the newest additions to his spirit collection. In his extensive travels as a chemistry professor, he collected countless one-of-a-kind whiskies from Scotland, elusive sloe gins from the United Kingdom, incredible eaux-de-vie from France, and unique liquors from all over the globe. When he worked with graduate students from around the world, he always had one requirement of them—that they bring him a bottle of an unusual spirit from their home country to help him build his collection. I remember sampling a ginseng spirit with the root of the plant floating in the bottle. Now, ten years later, I can still taste it. In many ways, my dad sowed the seed for a father-son duo to take the craft distilling world by storm.

Suddenly, I wanted to learn everything I could about spirits—the styles, the ingredients, the equipment. But mostly, I wanted to make them. The spark had been lit and I knew distilling would become my lifelong passion. The more I learned about distilling, both formally and informally, the clearer it became: distilling, to me, was so much more exciting than making beer or wine. There was so much freedom with distilling. You could take merlot wine and distill it intogin. A distillery can transform an alcohol-based liquid (beer or wine) into a clear 95% alcohol with no flavour that can then be used to craft flavourful gins, vodkas, liqueurs, or whatever else you dream up. It was this freedom and the possibilities for exploration that drew me in.

The idea of starting a craft distillery was daunting, but my bigger fear was waking up in twenty years only to realize I had missed my calling. I knew this was my time, so I decided to go all in. I earned a Master Distiller certificate from the Institute of Brewing and Distilling, in the United Kingdom, and gained hands-on experience working in craft distilleries in Scotland and the United States. I soaked up all the distilling techniques and know-how I could. By the time my tour was over, the only thing I needed was a distillery.

My timing couldn’t have been better. In the 2000s, small distilleries were beginning to pop up in greater numbers across North America. Small family-run distilleries in other parts of the world had been making spirits for generations, but the idea of pure experimentation—of creating anything you want from whatever ingredients are on hand—was a newer one.

I spent some time getting to know the industry and sampling some of the amazing spirits coming out of distilleries in California, Colorado, Utah, and Washington, and I could feel the momentum building. Consumers expected more from the products they were going to put into their bodies, and there was a clear difference between the quality of what the big companies were producing and what smaller operations could achieve with more care and attention. These consumers cared more than ever where the ingredients came from and who was making the product. They were also looking for a real connection to the producer, an honest story. A movement was beginning to take hold, and there was no way that I wasn’t going to be a part of it.

At the time, I was newly engaged, and my fiancée’s father, Gary Huggins, was paramount in making my dream a reality. He is a lifelong entrepreneur and dreamer himself. Lucky for me, he liked my dream, and he also believed that I could make it a reality. He would listen to my crazy ideas about making booze and not only would he take me seriously, but he would go on to convince me and the rest of the team that starting a craft distillery was possible—and that wecould make it successful. After some years of hard work, the distillery began to emerge in brick, mortar, and copper. Dillon’s Small Batch Distillers was born.

As we quickly approached time to open the distillery, we knew that we needed someone to help direct the hospitality side of the business, an area we had no experience in. We were lucky enough to meet Whitney Rorison. She had years of expertise under her belt in hospitality in the Niagara area, having helped in the successful openings of many wineries and even a brewery. She came on board in late 2012 to help guide us and build the visitor experience side of the distillery, and has grown to do so much more. It’s thanks to Whitney that you’re able to enjoy this book, because she helped write it.

In the evolution of the distillery, my father has remained an important player. While my dad spent his career studying freshwater lakes as a renowned environmental scientist and chemist, his passion has always been spirits. Today, he lives on a beautiful ten-acre hobby farm just outside Bowmanville, Ontario. He grows all kinds of botanicals, herbs, and fruit, and has become the “mad scientist” behind our flavours. His lab is his lair where tinctures are tweaked and botanicals are boiled to create the lush spirits we sell today.