These traditional walnut-stuffed Greek Christmas treats are dipped in a honey syrup. For optimal flavour, refrigerate and enjoy the next day to allow the syrup to be fully absorbed.
Many people think shortbread is only for Christmas, but this fruity version proves the opposite. In fact, these little treats add a burst of springtime to the sweet tray.
Being blessed with living near the Pacific ocean, we have always been experimenting with different ways to serve salmon. We've tried pan frying, poaching, baking, etc. but always come back to the BBQ. With our BC weather, we have barbecued in the dead of winter, in the (mild) snowy season and throughout the year. After purchasing our newest & best barbecue (grill) ever 2 years ago, we feel we have perfected the ultimate salmon BBQ recipe. It's easy to prepare and the blend of herbs & spices lend a unique flavour "memory" of tangy & sweet without covering up the salmon's own natural goodness! We pretty much only eat our salmon this way now and especially incorporate it into any evening of happy entertaining, including New Years!
Pretty little no-bake ladybugs are almost too cute to eat. Be sure to have many helping hands to decorate these bugs, since the coating chocolate sets quickly. Remelt it in the microwave as needed.
A dollop of store-bought raspberry jam takes these chocolate-studded cheesecakes to a new level of deliciousness.
I love making soups. I especially enjoy creating soups that become a whole meal. Nothing is more comforting during the cooler months as the aroma of a soup bubbling away on the stove.
Bright orange icing ties in nicely with the citrus flavours of Earl Grey tea.
Liven up mincemeat with pears, cranberries, lemon juice and brandy.
A cute, sparkly maple leaf garnish, and a simple mug of white hot chocolate becomes the perfect patriotic beverage. This recipe doubles easily, so it's perfect for a crowd–just be careful not to overfill your blender.
