Growing up in Whitby, the Ukrainian and Polish heritage was very strong throughout the area. My parents had many Ukrainian friends and I grew up being introduced to a lot of Ukrainian food. I have very fond memories of eating these pancakes at my friend Irene's house. Her grandmother used to make them for us and we devoured them. They can be eaten for breakfast, as an appetizer or a side dish. Whichever way you choose to eat them, a dollop of sour cream is an absolutemust-havefor the topping.
After all the holiday entertaining, I like to take stock of what's in my freezer as well as give myself a break from cooking - or allow myself to be a "lazy gourmet" for January. This quick and easy pizza is made using store-bought naan bread, Phlippens Jerk Sauce and an array of veggies from my fridge. We also give you alternative ideas for a Butter Chicken or Vegetarian versions at the end of the recipe.
Eggnog is pretty much synonymous with Christmas. What other time of year do you get to drink something that’s basically custard spiked with alcohol? A good eggnog is made up of just a few simple ingredients – alcohol, sugar, cream and raw eggs. Now if you are skeptical of drinking something with raw eggs, take note that the Centre of Disease Control (CDC) tested copious amounts of homemade eggnog to find that the addition of alcohol basically wiped out the risk of any contamination. And if all this isn’t enough to entice you, December 24th is National Eggnog Day. So go ahead and indulge a little – it’s the holidays.
You can't go to a holiday party without a bowl of this fun party snack mix appearing. The original recipe came out in 1952 when it appeared on the back of the Chex cereal box. It's been tweaked and revised many times over the years and this version is no different. Feel free to put your own spin on it by skipping the nuts or making it vegan or gluten-free. It rarely lasts long once the bowl is put out!
This is an easy appetizer I've made for years. Creamy ricotta cheese provides the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag - highlighting red, white and green. The toppings work beautifully with traditional crostini or with pan-fried polenta for gluten-intolerant friends and family - Emily Richards (from Per La Famiglia - Memories and Recipes of Southern Italian Home Cooking)