You don't need a candy thermometer to make this decadent two-ingredient "cheater" fudge. For best results, use a thicker, more spread-like dulce de leche rather than the runnier sauce-like variety.
The inn's kitchen sources custom-smoked wild sockeye salmon so that this magnificent West Coast product is ready to slice for guests no matter what time of day they're seated in the Pointe Restaurant. The chef slices waffle halves horizontally and layers them with filling, then nestles the torte on shredded hash browns. For a simpler version, we topped the waffle with eggs and salmon.
These enticing squares blend the flavours of moist banana bread and cakey brownies. For a nut-free version, omit the pecans and increase the chocolate chunks to 2 cups.
Bright and refreshing both in colour and flavour, this jelly can do double duty as a sweet or slightly savoury spread.
This colourful, refreshing salad works well as part of a buffet brunch or luncheon menu. As an alternative to wild rice, use cooked brown or red rice. Frozen raspberry concentrate is convenient to have on hand: use any remaining in smoothies, fruit salads or for deglazing pans when saut?g chicken or turkey strips. Serve salad on a bed of arugula or shredded lettuce.
Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
Serve with: Roasted quartered potatoes and blanched bitter greens, such as endive, chicory or dandelion, dressed with extra-virgin olive oil and lemon juice Lively Mediterranean tastes are featured in this dish, in which herbed chicken is napped with pan juices. Or grill the chicken and serve with sauce, as in the variation.
The hot days of summer call for lighter eating, and this zesty combination makes a delicious starter or side salad.