Spiced Peach Chutney is a glorious condiment to use on brie (warm or cold), grilled pork or chicken and pate. I first served it with barbecued spareribs and the peach spice flavour really suited the barbecued rib flavour. I next … Continue reading
Category Archives: Appetizers
Our cousin, Donna, has a Christmas cocktail party each year and one year, she served Sausage Stuffed Mushrooms. Even people who don’t normally like spicy food, love these mushrooms. The stuffing is a combination of Chorizo sausage, shredded Nacho cheese … Continue reading
In 1891,Alexander Fergusuon MacLaren, introduced a new product, MacLaren’s Imperial Cheese, which became very popular. Made from ground cheddar and sold in small porcelain containers, it was one of the first soft, processed cheeses to be commercially distributed. MacLaren’s Imperial … Continue reading
When we were visiting Greece a few years back, we were introduced to the Village Salad, that was filled with fresh tomatoes, peppers, Feta Cheese, cucumber and Kalamata olives and dressed with olive oil and red wine vinegar. Greek Village … Continue reading
Zucchini Fritters are made much like Potato Latkes. The vegetable is grated, onion added and then mixed in a basic egg/flour batter and fried. I served these fritters the other day with a grilled steak, sweet potatoes and farm fresh … Continue reading
Ontario watermelons are now available in the local grocery stores and the Farmer’s Market. The taste of watermelon, brings back the memories of summers long past….family picnics, watermelon seed spitting contests, a nice ending to a summer barbecue. My first … Continue reading
At a recent family picnic, we decided to make appetizers do for lunch. Carolyn chose to make Piquante Gazpacho shooters. Piquante Gazpacho is a refreshing spicey version of the cold soup. You can serve it in a small glass as … Continue reading
Brie is such a versatile cheese for appetizers. You can bake it in puff pastry, bake it in the oven with various toppings, split it in half and stuff it with a filling or in this case marinate it and … Continue reading
Escargot is a dish of cooked land snails, usually served as an appetizer. Escargot is the french word for snail and so the dish is often associated with French cooking. There is nothing quite so yummy as the traditional presentation … Continue reading
In this recipe for Baked Brie, the brie is sliced in half through the middle and filled with sun dried tomato and pesto. A different presentation for Baked Brie, and very yummy. Basil is at it’s prime right now, both … Continue reading