Sweet crunchy-topped muffins are a tasty addition to Christmas breakfast. Try them along with Maple Walnut Scones (recipe link below).
The “full English” is known the world over, and Scotland, Wales and Northern Ireland have their own delicious variations of the fry-up.
Ever-popular with hangover sufferers and holiday makers, the “fry-up” is one British classic that crosses the class divide – you’ll find it in the swankiest of hotels as well as the greasiest of greasy spoons. The basic components include sausage, bacon, eggs, tomato and mushrooms . A full English sometimes also has black pudding, baked beans and fried bread, and a full Scottish might add tattie (potato) scones, haggis and oatcakes. An Ulster fry also features soda bread and potato farls, and the Welsh lineup is completed with laver bread (made from seaweed) and cockles.
Brown butter gives this spread both caramel and nutty flavours, which pair exceptionally well with the bright pear flavour.
Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.
This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.
Watch out, strawberry shortcake—this sweet and tangy blueberry dessert might just become the new go-to summer treat. Double the blueberry mixture and use the extra (which can be refrigerated for up to 5 days) to top scones or brioche.
