Auntie Jane’s Shortbread

IMG_8735My aunt knows how to lay a table. She uses good china, silver, and cloth napkins even for the breakfast table, which is laid the night before. Lunch may be as simple as homemade soup and bread, but somehow it becomes a gracious break in the day, time to sit, and enjoy a small, wonderful meal. A few treats will be arranged on a pretty plate, to be enjoyed with a pot of tea before heading back into the day.

One of my favourite treats she makes is her shortbread. It wasn’t until I was an adult that I realized that hers was a recipe that should definitely be preserved. I have never had a shortbread as good as hers, quite simply it is the best. It is slightly rustic, giving it a timeless quality. Continue reading

Cranberry Glazed Turkey Breast Roast

IMG_9189Convenience comes in all shapes and sizes, but when it comes to turkey, rolled breast roast is what’s needed to create a great little roast turkey dinner. Typically they’re about 1.5 kg / 3# each, and serve 6-8 people. All they need is a little glaze while roasting, and everyone who wants turkey, but doesn’t want to deal with the whole bird, will appreciate them. Two versions are shown in the recipe, each is wonderful. I use either, depending on the type of marmalade I have, so have shown them both. Continue reading

Hot & Sour Soup

IMG_8778One of our family’s favourite soups is Hot & Sour Soup, slightly spicy, sweet & sour with just a few ingredients; this is perfect for a light meal. There are some additions that do make it more authentic, but even this very basic version makes for a very happy meal. I can remember many busy school nights when this was served, always leaving us satisfied! Continue reading

Double Stuffed Mushroom Caps

IMG_8805Mushroom caps have long been a staple on appetizer buffets, and rightly so! They’re easy to do, usually just a mouthful or two, a perfect finger food. They’re typically filled with cream cheese, maybe with some crab mixed in. Cheese seems to be in so many appetizers, so if there’s a way to hold back on the stuff (this is me talking, She Who Wants Cheese) I try to do it whenever possible. This recipe is full of umami, and can easily be adapted to be Gluten Free or Vegan (see following main recipe). I usually allow for 3 per person if they’re to be plated and served before the salad course. However, if they’re part of an appetizer buffet allow for 1 – 2 per person.   Continue reading

Cranberry Almond Gratin

IMG_9201At a recent event, I wanted to serve something not too sweet for dessert. As we had to work feeding a large group from limited ovens, I thought that if I could pull the dessert out just before putting the meat into the oven, it would still be slightly warm for dessert. I decided to use the old standard, a gratin.

Using cranberries for the fruit, and a ground almond batter, made a tart & light dessert, which we topped with Orange Creme, a couple of pieces of Candied Orange Peel, and put a few pieces of segmented oranges alongside. Once the guests have gone through appetizers, salads, and a main buffet, I really like to give them a dessert that refreshes their taste buds, and isn’t overly huge, or heavy. This little gratin is a perfect ending for either a fancy dinner, or as a weekend treat for family & friends. Continue reading