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Relish Recipes

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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Overnight Holiday Strata

Posted by Donna-Marie Pye on

Overnight Holiday Strata
You may find yourself with overnight guest this year so preparing a breakfast that is done a day or two ahead will make for an easy Christmas morning meal. It takes about 5 minutes to prepare - giving you more time for what's important - family (or watching Hallmark movies).

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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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Cranberry Spiced Snack Mix

Posted by Donna-Marie Pye on

Cranberry Spiced Snack Mix
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!

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Brussels Sprouts with Browned Butter and Black Garlic

Posted by Donna-Marie Pye on

Brussels Sprouts with Browned Butter and Black Garlic
Black garlic has a highly concentrated taste - licorice meets balsamic meets the absolute essence of garlic. It's a quick way tin inject a huge amount of flavour into a dish. Get everything chopped and ready for this dish before you start, but don't cook it until just before starting - you want the sprouts to be eaten fresh from the pan.

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