Relish Recipes — Egg

Homemade Eggnog

Posted by Donna-Marie Pye on

Homemade Eggnog
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.

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Panettone Bread Pudding with Amaretto Sauce

Posted by Donna-Marie Pye on

Panettone Bread Pudding with Amaretto Sauce
This is a perfect way to use up the panettone for a delicious holiday dessert. Feel free to add some chocolate chips for a bit of decadence.

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Buckwheat Galettes with Egg, Ham, and Cheese

Posted by Donna-Marie Pye on

Buckwheat Galettes with Egg, Ham, and Cheese

A galette is a buckwheat crepe filled with savoury breakfast staples, such as egg, ham, and cheese. It hails from Brittany and is enjoyed at any time of day. To prepare these galettes for a group that wants to eat together, have all your ingredients ready to go so you can assemble each one in the pan as the crepe finishes cooking. Note that buckwheat flour—despite the fact it has “wheat” in its name—is entirely gluten-free. It is ground from a seed, not a grain.

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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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Cheesy Dutch Baby

Posted by Donna-Marie Pye on

Cheesy Dutch Baby

Imagine a crepe and an omelette had a love child and covered it with a tangy salad. Intrigued? Dutch baby is like a giant puffy pancake— part popover, part soufflé and all delicious. Making it feels a bit like a magic trick since you put a pan of liquid batter into the oven and in no time it blooms up into a crispy, golden puffball (kids will happily sit in front of the oven glass and watch its progress with awe).

Dutch baby is also like a distant but beloved cousin of the cheddar soufflé in my first book. It’s easier and faster than soufflé, though, and while it’s not as luxurious, it’s still incredibly tasty and satisfying. And since it always looks like a salad bowl to me, I add greens and make it true!

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