Fresh Strawberry Sherbet

Definitely a frozen asset!

Fresh Strawberry Sherbet
  1. 2/ 3 cup Granulated Sugar 150 ml
  2. 1/ 3 cup Water 150 ml
  3. 5 cups Strawberries, Pureed and Chilled 1.25 L
  4. 2 TBSP Grand Marnier Liqueur 30 ML
  5. Grated Zest of 1 Lemon
  6. 2 TBSP Lemon Juice
  1. Combine sugar and water in saucepan over medium heat and stir until sugar is dissolved. Cool and chill. Combine pureed strawberries, Grand Marnier, lemon juice and lemon zest and blend well. Add sugar syrup to strawberry mixture. Freeze in an 8-inch (20 cm) square metal pan. After mixture is frozen, about 3 hours, partially thaw and beat in a food processor. This breaks down the ice crystals and gives it a fluffy texture. Refreeze for at least 3 hours.
  2. Serves 4.
The Best of Bridge

Sunrise-Sunset Bacon Strata

This works for brunch or supper. Serve with maple syrup in the morning or a green salad at night

Sunrise-Sunset Bacon Strata
  1. 6 slices bacon, chopped 6
  2. 6 eggs 6
  3. 1 cup half-and-half (10%) cream or 250 mL whole milk
  4. 2 tsp chopped fresh thyme 10 mL
  5. (or 1⁄4 tsp/1 mL dried)
  6. 1 tsp Dijon mustard 5 mL
  7. 1⁄2 tsp salt 2 mL
  8. 1⁄8 tsp pepper 0.5 mL
  9. 4 cups cubed white bread (see tip) 1 L
  10. 4 green onions, chopped 4
  11. 2 red-skinned apples (unpeeled), grated 2
  12. 2 cups shredded smoked Gouda or 500 mL
  13. extra-sharp (extra-old) Cheddar cheese, divided
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.
  2. Serves 6.
  3. Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata.
  1. Tip: Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.
  2. Find this great recipe in more in Best of Bridge Slow Cooker Recipes.
The Best of Bridge
How can you tell the male pancakes from the female pancakes?

The male pancakes don’t know where to find the other ingredients.

— Doug Dirks, radio show host,

CBC Radio, Calgary, Alberta



  1. 2 Large Garlic Cloves, Chopped
  2. Salt & Pepper to Taste
  3. 1/3 Cup Olive Oil 75 ml
  4. 6 – 8 Roma Tomatoes, Coarsely Chopped
  5. Handful of Chopped Fresh Basil
  6. 24″ Baguette 61 cm
  7. Grated Provolone, Fontina or Mozzarella Cheese (optional)
  1. n a shallow bowl, combine garlic, salt, pepper and a few drops of oil. Mash with the back of a wodden spoon to make a paste. Stir in Olive oil. Add tomatoes and basil. Toss gently and set aside. Cut bread in half, lenghtwise. Brush each half with additional oil and place under a preheated broiler until golden brown. Spoon tomato mixture onto each half and drizzle with remaining oil. (If desired, sprinkle with grated cheese) Broil – watch carefully! Cut and serve immediately.
The Best of Bridge
A truly happy person is one who can enjoy the scenery on a detour.

God Made Chocolate and the Devil Threw the Calories In!


Chocolate Raspberry Torte
  1. Cake
  2. 2 cups all-purpose flour 500 mL
  3. 2 tsp baking soda 10 mL
  4. 1⁄2 tsp salt 2 mL
  5. 1⁄2 tsp baking powder 2 mL
  6. 3 squares (each 1 oz/30 g) 3
  7. unsweetened chocolate
  8. 1⁄2 cup butter 125 mL
  9. 2 cups brown sugar, packed 500 mL
  10. 3 eggs 3
  11. 11⁄2 tsp vanilla extract 7 mL
  12. 3⁄4 cup sour cream 175 mL
  13. 1⁄2 cup strong coffee 125 mL
  14. 1⁄2 cup coffee-flavored liqueur (Kahlúa) 125 mL
  15. Filling
  16. 1 cup whipping (35%) cream 250 mL
  17. 2 tbsp icing sugar 30 mL
  18. 1 jar (12 oz/341 mL) raspberry or 1 strawberry jam
  19. Frosting
  20. 11⁄2 cups chocolate chips 375 mL
  21. 3⁄4 cup sour cream 175 mL
  22. Pinch salt Pinch
  23. Chocolate curls
  24. Raspberries or strawberries
  1. Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  2. Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
  3. Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
  4. Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
  5. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
  1. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
The Best of Bridge


Bomb Shelter Croustades

These tasty mushroom filled ‘tarts’ come from the wife of the architect who designed Pierre Trudeau’s bombshelter!

Bomb Shelter Croustades
  1. 24 very thin slices of white bread
  2. 2 Tbsp. butter 30 mL
Mushroom Filling
  1. 3 Tbsp. onion, finely chopped 45 mL
  2. 1/2 lb. mushrooms, finely chopped 250 g
  3. 4 Tbsp. butter 60 mL
  4. 2 Tbsp. flour 30 mL
  5. 1 cup whipping cream 250 mL
  6. 3 Tbsp. dry white wine 45 mL
  7. 1/2 tsp. salt 2 mL
  8. pinch cayenne pepper
  9. 1 Tbsp. finely chopped parsley 15 mL
  10. 1 1/2 Tbsp. finely chopped green
  11. onion 22 mL
  12. 3 Tbsp. grated parmesan cheese 45 mL
  1. Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
  2. Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
  3. To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests.
  1. These tasty mushroom filled 'tarts' come from the wife of the architect who designed Pierre Trudeau's bombshelter!
The Best of Bridge
 Book Reference – Grand Slam (Page: 48)