Relish Recipes

Rhubarb Sour Cream Pie

Posted by Donna-Marie Pye on

Rhubarb Sour Cream Pie

WATCH OUR VIDEO ON HOW TO MAKE HOMEMADE PIE CRUST Download Recipe Card This has always been our #1 recipe on our website. It's time to share it once again. You can't go through a rhubarb season without making this pie at least once.  Ingredients... 1 9-inch unbaked pie crust Topping: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup melted butter Filling: 4 cups chopped rhubarb 1 egg 3/4 cup granulated sugar 1 cup sour cream 1/3 cup all purpose flour Method... Preheat oven to 450 F.  Topping: In a bowl, combine flour with sugar. Pour in...

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Sautéed Dates with Olive Oil & Sea Salt

Posted by Donna-Marie Pye on

Sautéed Dates with Olive Oil  & Sea Salt
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.

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Rhubarb-Infused Gin

Posted by Donna-Marie Pye on

Rhubarb-Infused Gin

DOWNLOAD RECIPE CARD Rhubarb infused gin is the quintessential flavour (and colour) of spring in Ontario. Enjoying the delights of a home-grown harvest of rhubarb in May and June is one of those joys that makes us look forward to the warmer months ahead. Its not-too-sweet, not-too-bitter flavour profile is a perfect pairing for many London Dry Gin labels on the current market. A rhubarb G&T is a perfect way of enjoying the end of each day. And why buy one of those over-priced pink gins from the LCBO when it’s so easy to make your own! I have explored...

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Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette

Posted by Donna-Marie Pye on

Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette
It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.

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Scrambled Eggs and Smoked Salmon Breakfast Pizza

Posted by Donna-Marie Pye on

Scrambled Eggs and Smoked Salmon Breakfast Pizza

Although this recipe originated in a cookbook by author Ann Lindsay for the Heart and Stroke Foundation, it was shared during a cottage weekend brunch by a friend and instantly became a favourite of ours. Its flavour and bright colours makes it the perfect way to greet the weekend or to serve Mom on Mother's Day!

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