Cooking With Sin 2014 Calendar – May

Posted on: April 30th, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is May’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

CWS Calendar 2014-05 Carla Johnson author Cooking With Sin

Check out the story from the original recipe “Patti’s Classic Classy Cosmos.”

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Patti’s Classic Classy Cosmos

Posted on: April 29th, 2014 by Carla Johnson No Comments

“If I had my way, I’d wear jewelry, a great pair of heels and nothing else.” ~ Jada Pinkett Smith

My friend Patti Woods designs beautiful jewelry. Being a professional and classy woman, her jewelry is carefully and passionately created to make you look fabulous. With my mild addiction to silver, I do my best to keep her in business.  You might say I am the “Audrey” to her “Tiffany.” :)

CWS Patti Cosmo Audrey Hepburn

If you love jewelry, you will love Patti’s website “Designs by Patti Lynn.”

Patti does everything with class and style just like these great jello cosmos of hers. Prepare them for your next classy picnic.

CWS Patti Cosmo pic oil painted

Patti’s Classic Classy Cosmos

Serves 4
2 tablespoons of unflavored gelatin powder
1/2 cup cold water
1 1/4 cups cranberry juice
1/2 cup sugar
3/4 cup sprite
1/2 cup vodka
2 tablespoons lime juice
1 cup fresh raspberries
1 cup fresh blueberries
Mint leaves

1. In a bowl pour the cold water.  Evenly sprinkle gelatin over cold water and allow the gelatin to absorb for 2 minutes.

2. In a saucepan, bring cranberry juice and sugar to a boil.  Stir into gelatin until the gelatin is completely dissolved.

3. Allow to cool and stir in Sprite, Vodka and lime juice.  Refrigerate until thickened.

4. Gently fold in raspberries and blueberries.  Spoon into martini glasses and refrigerate until firm.  When ready to serve garnish with mint leaves.

CWS Patti Cosmo pic 2 upright watermark

Credit: All Cosmo photos taken by Patti Woods.

CWS Patti Cosmo jewelry poster

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


“Drive Thru” Rye & Ginger Lamb

Posted on: March 15th, 2014 by Carla Johnson No Comments

“Love makes the world go round? Not at all. Whiskey makes it go round twice as fast.” ~ Compton Mackenzie

Note to my non-Canadian visitors: In the Great White North here, we call our whisky “rye” because it has rye grain added to the mash and a “Rye & Ginger” is a popular drink. My hubby keeps his rye in the freezer. See the video at the end of the post.

Abandonned car wash drive thru lamb cooking with sin Chef Janet Craig

Written by Chef Janet Craig of The Satisfied Soul

It was as mild, sunny afternoon, after cooking at a client’s house, when I passed a “drive thru” car wash and thought I should go in. After chatting to the cash wash guy about cooking – he noticed the uniform – I drove in. Relaxing and reading my notes, I was suddenly jolted alert. Coming right through the water was the wash guy! He jumped out of the curtains in the actual car wash and banged on my truck, shrieking, “You are in “Drive,” Lady!!!” (instead of Neutral)

“Jeez! It said Drive Thru,” I thought.

Now I know why I was going through so fast!! I just thought I was being very efficient! He probably was worried about the Beemer in front of me!


It’s been a long chilly winter, but the maple syrup will be running soon. Here is a great Canadian recipe.

Abandonned car wash drive thru lamb cooking with sin sm

Rye and Ginger Butterflied Leg of Lamb


2 tablespoon (25 ml) Dijon mustard
2 tablespoon (25 ml) Maple syrup
¼ cup (50 ml) rye
½ cup ginger ale
2 teaspoon (10 ml) grated fresh ginger
2 teaspoon (10 ml) ground cumin
1/4 teaspoon (1 ml) cayenne
3 lb (1.5 kg) butter flied lamb leg
Freshly ground pepper to taste


1 tablespoon flour
¼ cup (50 ml) ginger ale
¼ cup (50 ml) rye
2 tablespoon (25 ml) maple syrup
2 tablespoon (25 ml) Dijon Mustard
1 cup (250 ml) chicken or beef stock

1. Combine mustard, maple syrup, rye, ginger ale, ginger, cumin and cayenne in a small bowl. Brush over lamb leg. Season with pepper. Marinate in zip lock bag overnight in refrigerator.

2. Preheat oven to 425°F (220°C).

3. Place lamb, fat side up, on rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally or until juices runs slightly pink.

4. Place lamb on a carving board and tent with foil, letting it rest for 10 minutes. Meanwhile make sauce.

5. Discard all fat from roasting pan but 1 tablespoon. Stir in flour, then deglaze the pan with the rye, scraping up meat bits. Stir in ginger ale, maple syrup, mustard and stock. Bring to boil, boil 3 to 5 minutes or until reduced by half. Sauce should be thick enough to coat a spoon. Season with salt and pepper.

6. To serve, carve into thin slices and drizzle sauce over lamb.

How to Make a Rye & Ginger

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Happy Birthday Lobster Caesar

Posted on: January 4th, 2014 by Carla Johnson No Comments

Happy Birthday Chef Suman!

Happy Birthday to you!

Chef Suman is an author and CWS contributor who shared his “Golden Apple” Roasted Rabbit recipe. For his birthday today he celebrated with a Rock Lobster Caesar.

Carla Johnson Cooking With Sin

Photo credit: Chef Suman via Twitter

Go on and make your own. Here’s to you Chef!

Lobster Caesar

1.5 oz. Vodka
6 oz. Clamato Juice
Steak Spice – for the rim and a pinch in the drink
Lobster Tail – on a skewer for garnish
Celery stick – for garnish

Follow Chef Suman and his culinary adventures on Twitter @Chefsuman

Raise your glass and rock on with memories of the ’80’s and the B52’s “Rock Lobster.” :D


“I Love NY” Sangria

Posted on: February 10th, 2013 by Carla Johnson No Comments

Monica and her dad are very close and they have an annual tradition; they make wine together at a local wine makers. It is a special father-daughter venture and each year they choose a new red grape juice to work with. They have made Shiraz, Merlot, Cabernet, Cabernet-Sauvignon and several others.

Cooking With Sin Carla Johnson

While she teaches grade 5 students by day, on the holidays Monica might be your tour guide on a bus trip to Montreal or New York. She has been to New York enough times that she has several favourite places. It was at a little Italian restaurant in NYC where she fell in love with their sangria and she set out to make her own version at home in Cambridge, Ontario, Canada.

Monica loves to entertain and invite people to her home. When it comes to party hostesses, she is one of the best. She is especially known for her delicious sangria. She has worked hard to find the right mix and at her last party I got a chance to have a few sips of it myself. I just loved it!

I find that sangrias can sometimes have a bit of a dry edge, but Monica’s is a smooth as silk. Her key ingredient cherry brandy. It works wonderfully.

“I Love NY” Sangria

1 750 ml bottle of Monica’s red wine
1/2 cup cherry brandy or cherry whiskey
1/2 cup triple sec
1/2 cup peach schnapps
1/2 cup lemonade
1/2 cup orange juice
1 cup Sprite
Frozen berries

1. Mix the liquid ingredients together in a pitcher or punch bowl. Monica pours her sangria into large plastic pop bottles which are nice to pour from and make it easy to store.

2. Monica keeps a bowl of frozen berries nearby to spoon into each cup as it is served.

Note: You want to look for cherry brandy specifically, not Kirsch. Kirsch is a cherry brandy that is made with the whole cherry, including the pit. It works really well in my Flaming Cherries Jubilee, but is too bitter for Sangria.