Party Recipes (Most Popular)
"Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!"
Yields 10 cups, 1/2 cup per serving
I love the classic combination of apples and pork, so what better way of infusing that goodness than soaking a succulent whole tenderloin in the ingredients for the classic cocktail? A grate of fresh ginger, a pinch of crushed pepper flakes and a hint of curry jazz things up for a sweet and spicy meal. NI accounts for 30% of the marinade being absorbed.
Serves 2, generously
Forbidden (or purple) rice, coconut milk, ginger and lime run through these muffins, made moist with tahini and bursting with bites of mango!
A Medieval style dessert! A touch of turmeric tints the pastry while a raspberry jam and honey glaze colours the pears with a decadent blush. Just wait until you discover the hidden heart of strawberry granola!
Whether you prefer savoury, cheese and pepper topped puffs or elegant chantilly-filled swans, this basic choux paste makes just enough for a small group, and baked paste freezes like a dream!
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too!
Dense, tangy and full of rye flakes and flour, this loaf is perfect sliced thin with cheeses and charcuuterie or thick, toasted and smeared with jam. I use weights with sourdough to ensure consistency.
This is not an egg-custard type of flan but rather a hot, fruit-filled batter cake similar to clafoutis. It can be made with other berries, cherries or pears, depending on the season. Source: Adapted from The Food Lover's Guide to Paris by Patricia Wells, (Workman, 1999)
This was what I made and saved for my mom and stepdad when they came home from work. They both said it was amazing! The flavours get a chance to blend during the chill time before baking, which is important… don’t skip that step!
A tasty, elegant cheesecake in the Italian style. Nice and light, the berries are a great topping addition but so are sliced peaches, a lemon sauce or chocolate!
My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own.
Simple sugar cookies get a burst of Caribbean flavour from coconut extract, flour and milk, and then turned into grinning goodies with chocolate chips and cashews!
One layer of elegant and exotic cake that I made to turn into "cake balls", along with the "Where Did the Rum Go" cake. This is a crazily hot pink cake, and the amount of cherry extract is correct - I used LorAnn's flavouring which is about 10x stronger than the average! Though subtle, the rosewater really lifts the cake to a new level.
Okay, this was a child of several elements... a) a baby-shower treat request, b) a very well stocked pantry and c) a box of assorted Ganong chocolate bonbons that were going to waste. What emerged was a sticky, creamy loaf of banana and coconut with a hint of vanilla running through it. It was a hit!
These are SO awesome, great for appetizer, light dinner or a snack. Make up a bunch of the veggie mixture and roll them as you need them. They're even better if the veggies sit in the fridge overnight after they're cooked. YUM!