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Relish Recipes

Boozy Bacon Jam

Posted by Donna-Marie Pye on

Boozy Bacon Jam
Who doesn't love a gifted treat? This homemade food gift is perfect for whipping up in small batches. Package up in one of our specialty Weck jars - and leave the jar with your host. While it's perfect accompaniment for a charcuterie board, you can use it as sandwich spread, in quesadillas or even stirred into soups!

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Monster Cookies

Posted by Donna-Marie Pye on

Monster Cookies
A few years ago we published a recipe courtesy of our customer Kathy (Nova Scotia Oatmeal Cookies). It's become one of our favourite oatmeal cookies so we decided to revisit the recipe and add a special Halloween twist. These cookies have a bumpy texture and subtle peanut butter flavour. We sometimes like to add healthy stuff like 2 tbsp of ground flax and hemp seeds to the batter. Whether you make them with the "healthy stuff" or not, all your trick-or-treaters will be sure to gobble them up!

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Creamy Polenta with Wild Mushroom Ragu

Posted by Donna-Marie Pye on

Creamy Polenta with Wild Mushroom Ragu
Cosy is on the menu with this delicious Italian vegetarian dish. Polenta is made from cornmeal. You don’t need to buy products specifically labeled polenta, but it is helpful to assure the quality and size of the cornmeal. The real trick to making wonderful creamy polenta is time. Instant polenta can cook in less than 10 minutes, while regular polenta can take up to an hour, based on grind size.

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Apple Clafoutis

Posted by Donna-Marie Pye on

Apple Clafoutis

 

Our delicious clafouti is a great way to showcase good juicy apples. This recipe is hard to resist, especially when topped with a generous dollop of English cream or a scoop of vanilla ice cream. Easy to prepare, you'll want to serve it often.

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Chef Lisa's Leek Stuffing

Posted by Donna-Marie Pye on

Chef Lisa's Leek Stuffing
A hearty and savoury recipe, Chef Lisa's Savoury Apple & Leek Stuffing is the perfect side dish for Thanksgiving and holiday meals. It's baked in the oven and served as a side dish - no stuffing required. But we still call it that!

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