It's April and finally graced with a nice day which was missing the typical showers. I got excited and took to my garden to harvest the first of my fruits of labour. (Well, some baby carrots were first, but they weren't exactly, you know, edible.) The first things to come from gardens are ...
Twice busted. I'd been holding off making this month's cheesecake pops due to birthday celebration purposes... It's my son's turn at a birthday this week, so I thought that these would be just perfect, since the family will be en route for is Favourite Things Dinner. As part of his request ...
I don't know about you, but I typically go one of two ways when I'm on hors D'oeuvres duty; Chips and dip or stress with what will impress. I like entertaining and I quite like the reputation that guests don't need to eat before a gathering at my place. Lately I've found a few speedy plates that are quick to keep everyone happy and you chatty while you catch up with company. The eggplant caviar only takes a bit of prep time with the roasting but with a food processor, everything was so speedy quick that I also threw together some whole grain flat bread in the meantime. Sure, you could buy crackers but this way, you not only know what's in them, but it's up to you and your taste buds to add what goes on them. Roll them out and cut them into dainty shapes or go fast and fun and leave them just so. They're thin and crisp and cracking a piece off to spread some paté just lays things back a little.
View Surpisingly Easy Hors D'oeuvres That Don't Involve Opening a Chip Bag.
I was just asked, via a group email, if anyone had a recipe for hummus. A bunch of us are heading up to my family cottage for the weekend to soak up the last of the summery days and enjoy some early autumn fires to warm up the chilly evenings, oh, and eat. So, of course I want to be helpful and the food maker generale by jumping over here, ready to send a link, when I realized it's been sitting in my draft folder for about, um, I don't even want to admit it. I make this for just about every gathering, family birthday party or any other excuse snack. I've tried others and this one is it. Simple, light and perfect.
After so many sweet peaches I wanted something savoury. To get over the top of the mid-week peach, I decided on a chutney. Perfect along side anything roasted, grilled, atop some chèvre on a cracker, or as individual tarts with pistachio and parmigiana. You can make ...
Have no idea what I'm talking about do you? I think I could say I've been glamping for years but it's finally fashionable to go camping in style without baked beans from a can. Honestly, it's the only way I know how to camp and ...
EGGPLANT CAVIAR 1 Eggplant, halved and roasted 1 Teaspoon Olive Oil 1 Head Garlic, roasted Juice of 1/2 Lemon 1 Tablespoon Parsley, finely chopped 1/2 teaspoon Salt, or to taste Black Pepper to taste Preheat the oven to 350ºF. Halve the eggplant and lightly salt each side. Lay cut side down in a roasting pan. Cut ...
Perfect and quick addition to pancakes, swirled into cheesecake and of course, anything chocolate. RASPBERRY COULIS 1 Cup Raspberries, frozen is fine 1/2 Cup Granulated Sugar 1/4 Cup water 1 Tablespoon Lemon Juice Heat everything in a saucepan, bringing it to a simmer. Once the sugar has dissolved and the raspberries have broken down slightly, cook ...
MUSHROOM PATÉ 2 Portabella Mushrooms, finely chopped 10 Shitake Mushrooms, 3/4 Cup trimmed and sliced 1 Leek, white and light green parts only, well rinsed and finely chopped 2 Cloves Garlic, minced 2 Tablespoons Olive Oil 1/2 teaspoon Salt Freshly Ground Black Pepper, to taste 1/2 teaspoon Dried Rosemary, ground 1/3 Cup Red Bell ...
With the thought of guests and summer on its way, guacamole is a classic. I've seen about a million different variations of the recipe, the traditional Mexican Guacamole only has a few ingredients, the obvious being avocado, then onion, chilies, fresh tomatoes and salt. I've heard some controversy over ...
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