Bleu D’Élizabeth Cheese, Dark Chocolate & Date Bites

blue cheese bites

Ever tried blue cheese paired with dark chocolate? It’s divine! These fudge-like squares are deliciously different, and can be stored in the fridge until you’re ready to serve them – perfect for summer nibbling.

This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories – Bleu D’Élizabeth, a beautiful organic semi-soft cheese from Quebec. But any blue will do – I like to support our local farmers and producers by choosing Canadian cheeses – some of the best in the world!

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Watermelon Salsa

Watermelon-Salsa

In case you haven’t tried it, finely chopped watermelon is a great addition to salsa – juicy, crunchy, slightly sweet; a refreshing contrast to the chilies, black beans, corn and spice. It tames the heat, and lightens it – it’s a great way to use up that enormous watermelon that might be taking up space in your fridge or on your kitchen counter. Serve it with tortilla chips or over grilled chicken or fish.

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Prosciutto-wrapped Brie & Watermelon

Prosciutto-Brie-Bundles

It’s patio season – which means having some great nibbles in your repertoire that are easy to pull out and assemble without turning on the oven. These little bundles of joy are similar to the prosciutto wrapped melon of the eighties – the addition of a chunk of creamy brie puts them over the top.

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Balsamic Caramelized Onion Pizza with Arugula and Maple Drizzle

Caramelized Onion Pizza

A new cookbook by Katie Webster celebrates real maple syrup – it’s so Canadian, eh? Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup  is right up our alley – maple season came early this year, and our shelves are stocked with the sweet stuff from our neighbours out east. The hardcover cookbook is gorgeous, packed with recipes from appies to desserts – and of course breakfast – using pure maple syrup in ways we’d never have thought of.

This balsamic-spiked caramelized onion pizza caught our eye immediately – perfect for home entertaining, it’s easy to make, and the maple drizzle really brings it to a whole new level.

Thanks Katie!

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Asparagus Chicken Puffs

 

Asparagus Chicken Puffs
Store bought puff pastry makes these sumptuous appetizers so easy to make - leaving you with more time to mingle with family and friends.
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Ingredients
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
Instructions
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
The Best of Bridge http://www.bestofbridge.com/

Honey Lemon Marmalade

This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet

Honey Lemon Marmalade
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Ingredients
  1. This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet.
  2. 6 large lemons 6
  3. 11⁄2 cups water 375 mL
  4. 23⁄4 cups granulated sugar 675 mL
  5. 11⁄2 cups liquid honey 375 mL
  6. 1 pouch (3 oz/85 mL) liquid pectin 1
Instructions
  1. Using a vegetable peeler, remove rind from several of the lemons in wide strips; thinly slice to make 3⁄4 cup (175 mL). In a small saucepan, combine rind and water. Bring to a boil over high heat. Reduce heat and simmer, covered, for 15 to 20 minutes or until rind is softened. Set aside.
  2. Remove remaining peel and pith from lemons. Finely chop lemons, discarding seeds and any connective membranes. Place in a 4-cup (1 L) measure with any juice. Squeeze any juice from peel into the measure; discard peel. Add cooked rind with liquid and enough water to make 3 cups (750 mL) total.
  3. In a Dutch oven or a large, heavy-bottomed pot, combine lemon mixture and sugar. Bring to a full boil over high heat, stirring constantly to dissolve sugar. Stir in honey. Return to a full boil, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent rind from floating.
  4. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
  5. This marmalade is best served after resting for 1 week. Makes about five 8-ounce (250 mL) jars.
Notes
  1. Tip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  2. Variation
  3. Lemon Marmalade: Replace the honey with granulaTip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  4. Serving Suggestion: Stir a spoonful or two into hot tea when you have a cold.
The Best of Bridge http://www.bestofbridge.com/

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