Corn Bacon Quiche
Sep 8, 2010
Bursting with rustic charm, these easy jam tartlets are a great ending to a family meal. We used cherry jam, but feel free to substitute with your favourite fruit. For extra appeal, serve with a dollop of freshly whipped cream.
Classic angel food cake dressed up with strawberries and cream celebrates both the season and any special occasion.
The addition of lime curd to this creamy cheesecake offers just the right amount of tang and an extra richness.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
Tart lemon curd gives these zesty cheesecake squares a stunning mirror-like finish. Scrape down the sides of the bowl often for a perfectly smooth filling.
Chilaquiles (pronounced "chee-lah-KEE-lehs") is a Mexican dish that traditionally simmers leftover tortillas in zesty salsa. Our version is a one-pan wonder loaded with zucchini, tomatillo salsa, eggs and tortilla chips that are soft in the pan’s centre and crispy around the edge.
Switch up your usual graham cracker or chocolate crumb cheesecake crust with our festive gingersnap version. To make gingersnap crumbs, whirl whole cookies in a food processor. If you like, add a white chocolate curl garnish.
Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.
