Party Recipes (Most Popular)
An easy dinner to whip together, yet special enough to serve to company. This is one of my mom's specialties!
Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist - dark raisins steeped in the Cognac. The topping takes a day to steep, and tastes better done a few days in advance. The crisps are best done the day of serving although they will keep 1-2 days.
The original (fictional) drink was invented by Zaphod Beeblebrox, a major character in Douglas Adams' novel The Hitchhiker's Guide to the Galaxy. The effect of a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon, wrapped 'round a large gold brick. It has also been described in the novel as the alcoholic equivalent to a mugging; expensive and bad for the head.
This is a more practical, but no less potent, version that is all about the booze. You definitely need to pace yourself... and your liver!
A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall.
Makes one 12” crust. This adds a touch of homemade, flavourful goodness to your next pizza night! Feel free to try out different flours, oils and herbs too!
Crispy non-spicy version of wings that I adapted for my non-heat loving father.
This smoothie is perfect for breakfast or I like to make it at 7-8pm at night when I get hungry! This is the perfect way to get rid of the urges to snack!!
Adapted from http://steamykitchen.com/blog/2007/08/05/n
egative-calorie-chocolate-cake/ to remove the eggs entirely, pump up the flavour a touch and keep the delicious, easy flavour. Not entirely negative calories, but a heck of a lot better than cakes staked 10 tiers high! These single-serve treats don’t even need frosting to keep ‘em deliciously moist.
A tasty way to prepare sea bass that involves poaching it and topping it with an olive-caper tomato sauce.
Aside from the good luck symbol of the black-eyed peas in these moist (and low-fat, to get you started on those resolutions) brownies, the addition of the almonds is also considered good fortune by the Chinese and Ancient Roman civilizations. The trick is to puree the beans very well, bits of skin hanging around in the batter are not pleasant!
While cleaning out our pantry, I came across about 3 boxes of grape Jell-o! I started thinking about how many different forms grapes and wine can take, and how to pair them with cheese on the same plate. I thought this was a cute, vegetarian tasteful treat! Substitute 2 tbsp unflavoured gelatine for the agar if you are not vegetarian.
This is an adaptation of a cake recipe that I’ve had for many years. The addition of the rice and pastry flours keep it light and fluffy along with the egg whites, and coconut milk, shredded coconut and coconut extract add a triple flavour punch to this amazing cake. The lime curd isn’t too sweet and nicely balances the tropical sensations nicely. Frosting though, I find, is overkill.
These brownies are sweetened purely with honey, not refined sugar. A good, hearty honey really shines through!
If you are as big of a cannoli fan as my stepbrother is, why not try a rich ricotta cheesecake that tastes just like one?
A decadent and strongly flavoured bread pudding with parents from Cuba! Great for a special treat after a Cuban BBQ.
This is a great BBQ or picnic side, or a vegetarian entree dish! Quinoa is a great and versatile gluten free grain to use, full of protein and fibre.
Serves 8 as a starter. A rich, warmed take on the classic cold Vichyssoise, with leek, onion, potatoes and of course butter and cream! Delicious and well worth the calories!
Delicious and vegetarian, wonderfully flaky pockets of seasoned TVP make this a sizzle on your tastebuds! For a less spicy version, omit the Tabasco.
The current marinade / stirfry sauce that I use. Very thin, so allow a little time for reduction after you add it to your pan.