Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, seen below, Rhubarb Syrup & Crispy, Spicy Maple Bacon) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.
Serve mom some breakfast in bed which is never complete without Fresh Toast!
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Fennel is May's SPICE OF THE MONTH!
Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.
This is a delicious side dish for grilled fish or meat. You could even serve them warm on top of your favourite salad or with an omelette for brunch.
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This salad dressing is a favourite at my house. I love it on a chopped salad with black beans, tortilla chips, grilled corn and grilled chicken. Make a double batch, it keeps really well and you are going to find a million ways to use it! ~ Angie
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I always forget how easy & delicious a good old vanilla crème brûlée is. We made these last night for the dinner party, served with fresh berries, they were fantastic! AND, one of the guests said if you eat them before 9pm, they are calorie free! Who knew? :D Have an awesome weekend ~ Angie
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Preheat the oven to 325 F and place 6 ramekins in a large high sided pan.
Heat the cream on medium low with the vanilla paste. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.
In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly until all has been added. Strain and pour into the ramekins.
Pour boiling water into the pan, around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let them cool for 10 minutes in the water bath, then remove & cool completely on a rack. Chill for at least 3 hours.
To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.
Dill is April's SPICE OF THE MONTH!
One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!
This salad dressing is super light and flavorful. It is perfect for a spinach salad topped with freshly grilled shrimp or salmon.
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We've received a new shipment of Fever-Tree Tonics and we've decided to celebrate with a twist on a classic G&T.
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