Feb 2, 2015
Start Valentine’s Day with a sweet breakfast surprise for your loved one. This quick and easy French Toast recipe tastes so good, your sweetheart will think you slaved in the kitchen all morning.
Ingredients
- 2 cups whole milk
- 6 large eggs
- 1/4 cup honey, warmed in microwave for 10-15 seconds (you can substitute with Amber Agave Sweetener if you wish)
- 1/2 teaspoon salt
- 8 (1/2-inch) slices stale Brioche, Challah Bread, or any other good quality bread
- Butter for grilling
Directions
- Preheat your nonstick griddle or skillet to 300°F and your oven to 350°F.
- Whisk together the first 4 ingredients until thoroughly combined. Pour mixture into a shallow dish and soak the bread in the batter. You may have to soak the bread in small batches. Soak one side of the bread for two minutes and then turn it over and soak the other side for about one minute.
- Place a wire rack over a baking sheet. Remove the soaked bread and place on wire rack for a few minutes to allow excess to drip off and to allow the bread to fully absorb the liquid.
- Add butter to the griddle or skillet and grill bread slices; about 2 minutes on each side. Be careful not to let bread burn or become too brown.
- Remove the slices from the griddle and place on a wire rack over a baking sheet. Place in the oven and cook for about 5 minutes to finish cooking through to the center of the bread.
- Remove from oven and serve immediately.
- Garnish with powdered sugar, cinnamon, agave nectar, or honey if desired.
King’s Hawaiian Original Sweet Round Bread is also a delicious alternative for making French Toast. See their famous recipe on kingshawaiian.com
Feb 2, 2015
Made with a creamy sauce using three different types of cheese, this macaroni & cheese is comforting, delicious and just perfect for two!
Ingredients
- 6 tablespoons unsalted butter
- 2 tablespoons very fine breadcrumbs
- 8 ounces elbow macaroni or fusilli rigati
- 4 tablespoons flour
- 2 cups milk
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 1/4 cups freshly grated Gruyère cheese
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
Directions
- Preheat oven to 350°F. Using 2 tablespoons of the butter, grease the sides and bottoms of two 12-ounce ramekins. Gently dust with breadcrumbs, shaking out any excess, and place ramekins on a baking sheet. Set aside.
- Cook the pasta: Add water to a medium saucepan and bring to a boil. Add salt and pasta and cook for about 5-7 minutes. (note: the pasta will be slightly undercooked but will finish cooking when baked. Drain pasta and set aside.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk until lightly golden brown. Gradually add the milk and stir constantly, until the mixture is smooth and slightly thickened. Add mustard and salt and pepper, to taste; stir. Add 1 cup of the Gruyère cheese, along with the cheddar and Parmesan cheese. Whisk until the cheese has melted and the mixture has thickened. Add the pasta to the cheese mixture and mix gently until pasta is coated.
- Spoon mixture into greased ramekins and top each with remaining 1/4 cup of Gruyère cheese. Season top of cheese with salt and pepper and bake for 25-35 minutes, until bubbly and slightly golden brown.
Jan 26, 2015
Fresh fruit and cream encased in a pancake ‘shell’ score a touchdown with a party crowd. Make them part of your game day menu lineup.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon honey
- 3/4 cup milk
- Vegetable oil
Directions
- Mix flour and baking soda in a bowl.
- In another bowl, whisk eggs, sugar, and honey together. Add milk and mix well.
- Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.
- Heat non-stick frying pan on medium-high heat. Add a small amount of oil and wipe off any excess oil. Using a ladle or scoop, drop 1/8 of a cup of batter onto the pan, like a pancake; about 5 to 6-inch diameter. Cook about 2 minutes, or just until the surface of the pancake has a lot of bubbles and the edges are cooked. Flip over and cook 1 more minute.
- Transfer to a wire rack and cover with a damp towel. Let pancakes cool completely.
- Take one pancake and gently fold together into a taco shape. Fill with cream. Add kiwi, strawberries, blueberries or other desired fruit.
For the filling
Ingredients
- 3 cups heavy or whipping cream
- 5 Tbs. granulated sugar
- 1-1/2 tsp. vanilla extract
Directions
- Using an electric mixer with a whisk attachment, pour the cream into mixing bowl and whisk on medium-high speed until it just starts to thicken. Reduce speed to medium and add sugar, a little at a time, until soft peaks form.
- Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form.
Note: Any variety of fruit can be used in this recipe. Alternatively, you may enjoy a sweet mascarpone filling instead of the whipped cream.
Jan 26, 2015
The epitome of ease and convenience, these dessert treats can be made the day before your game day party. Serve on a pretty flat platter, set out on the buffet table, and your guests can simply help themselves to these delicious parfaits.
Dark Chocolate Pudding
Sinfully delicious dark chocolate. Who can resist?! Mighty delicious by itself, this rich bittersweet dessert can be dressed up for any occasion. Layer with whipped cream and berries, add a brownie layer, add a salty, crunchy punch with pretzel pieces or chopped peanuts, or add a little Amaretto, Kahlua, or rum!
The simple addition of shaved chocolate can take an ordinary dessert to extraordinary!
Ingredients
- 1/3 cup sugar
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 cup milk
- 1/2 oz. bittersweet chocolate
- 1 teaspoon vanilla extract
Directions
- Add sugar, cocoa, and cornstarch to medium-sized heavy saucepan. Gradually add the milk, whisking until incorporated. Turn heat to medium and continue whisking until pudding thickens and comes to a boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Spoon into serving glasses. Refrigerate until ready to serve.
Tapioca Pudding
Tapioca is a starch extracted from cassava root, a plant Bermudians know, love and enjoy in our Cassava pies. While this pudding is traditionally thought of as an ordinary comfort food dessert, you can dress it up by layering with fresh fruit or topping with crumbled vanilla wafers, raspberry coulis, shaved chocolate, or simply dust with cocoa powder for a more elegant presentation. Try substituting coconut milk for the whole milk for a more exotic flavour – get the recipe here.
Ingredients
- 3 cups whole milk
- 1/3 cup small-pearl tapioca (not instant)
- 1/2 cup granulated sugar
- 2 large egg yolks, lightly beaten
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/8 teaspoon fine salt
Directions
- Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Leave uncovered at room temperature for 1 hour.
- Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking constantly, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, stirring constantly, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Spoon pudding into serving glasses. To stop a skin from forming, simply and press a piece of plastic wrap directly on the surface of the pudding. Refrigerate for up to 2 days.
Avocado Banana Pudding
Avocado has a creamy, buttery taste and it blends well to make a smooth, healthy dessert. You can always dress up this dessert by garnishing with shaved dark chocolate, chocolate syrup drizzle, or banana slices.
The sky is the limit! Pudding recipes are typically easy, and so adaptable. Have fun experimenting and whip up sweet variations to serve on game day. Incorporate your favourite team colours, or decorate in a football theme.
Makes: 2 servings
Ingredients
1 avocado
1 ripe banana
2 tablespoons coconut milk
2 tablespoons agave sweetener
1/4 teaspoon vanilla extract
Drop of fresh lemon juice
Pinch of salt
Directions
Place all ingredients in food processor or blender and process until smooth. Spoon into glasses and refrigerate until ready to serve.
Jan 26, 2015
Steak & Peppers on warm Ciabatta Bread
A hearty sandwich you can really sink your teeth into!
Get the recipe
Grilled Chicken, Prosciutto & Roasted Peppers with Garlic Aioli Sauce
Thin, salty prosciutto paired with grilled chicken, sweet roasted peppers, and topped with a creamy garlic aioli sauce. Yum!!
Get the recipe
BBQ Pulled Pork Sliders
Melt-in-your-mouth pork, topped with tangy coleslaw – it’s a favourite and classic slider!
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Blue Cheese & Steak Sandwich
There’s no mistaking the sharp, salty flavour of blue cheese in this classic steak sandwich. Intermingled with the flavour of earthy mushrooms and the sweetness of balsamic vinegar, this sandwich is delicious and sure to satisfy hearty appetites.
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Roasted Eggplant, Red Pepper & Feta Sandwich
Roasted eggplant, sweet red peppers, and tangy feta cheese with a creamy red pepper and garlic mayo sets this sandwich apart from your everyday ham and cheese combo.
Get the recipe
Jan 26, 2015
he Roasted eggplant, sweet red peppers, and tangy feta cheese with a creamy red pepper and garlic mayo sets this sandwich apart from your everyday ham and cheese combo.
Makes: 2 sandwiches
Ingredients
- 1/2 cup mayonnaise
- 1 garlic clove, quartered
- 1/4 cup bottled roasted red bell pepper, drained and blotted dry with a paper towel
- 8 eggplant slices, cut 1/2-inch-thick
- 1 large red Bell pepper
- 2 teaspoons olive oil, divided
- 4 (1-ounce) slices ciabatta bread
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) crumbled feta cheese
Directions
- Preheat broiler.
- In a food processor or blender, combine mayonnaise, red pepper, and garlic. Blend until mixture is almost smooth. Set aside.
- Cut bell pepper in half lengthwise; discard seeds and remove the membrane. Arrange bell pepper halves (skin side up) on a baking sheet. Press hand on peppers to flatten them. Brush eggplant slices with 1 teaspoon oil and arrange in a single layer alongside peppers. Broil 4 minutes then turn only the eggplant slices over. Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag and seal. Let stand for 15 minutes (this allows skin to soften from steam). Remove peppers from bag; peel and discard skin.
- Spread red pepper mayo on one side only of each of the bread slices. Layer each bread slice with pepper, eggplant slices, and top 2 slices of the bread with 2 tablespoons crumbled feta cheese. Place these two slices, cheese side down, on the other two bread slices.
