Relish Recipes

Here's a simple and easy way to use up some holiday leftovers and make a few frozen quiches for later in the winter to heat and serve. DOWNLOAD RECIPE CARD Ingredients... Pastry for 9-inch single crust pie (store-bought or homemade) 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce or cranberry sauce  1 cup chopped cooked turkey 1 cup shredded Jarlsberg, Gouda or Gruyere cheese 3 large eggs 3/4 cup heavy/whipping cream 1/4 tsp salt 1/4 tsp freshly ground black pepper Pinch dried sage or poultry seasoning, optional Method... Preheat oven to 400 F. Roll out pastry to fit a 9-inch pie...

DOWNLOAD RECIPE CARD Ingredients… 6 tbsp unsalted butter 1 large red onion, halved and sliced 1/4-inch thick 4 large garlic cloves, peeled and halved 6 tbsp all-purpose flour 4 cups good chicken stock, preferably homemade 2 tbsp Cognac or brandy 10 large fresh sage leaves 2 bay leaves Kosher salt and freshly ground black pepper 1 cup dry white wine, such as Pinot Grigio  Method… Base: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle...

Christmas Eve always holds a special place in our hearts. As a child, Maria would gather with her large extended Italian family at Nonna and Nonno’s and share a traditional Christmas Eve feast, playing cards late into the evening while Donna-Marie’s British roots would have her family “visiting” grandparents and cousins in Toronto for the annual family Christmas Eve get-together. Two different cultural backgrounds, but always surrounded by family, food and fun. Tourtière is a French-Canadian pork pie and is a traditional part of the Christmas Eve celebration. We love to make this dish every holiday season and our friend...

Tourtière is a French-Canadian pork pie and is a traditional part of the Christmas Eve celebration. We love to make this dish every holiday season and our friend Rose Murray developed this festive appetizer version that’s perfect as a cocktail bite. Rose authored many bestselling cookbooks including “Rose Murray’s Canadian Christmas Cooking: The Classic Guide To Holiday Feasts” but it’s “A Taste Of Canada: A Culinary Journey” from which today’s recipe comes. These turnovers are best served hot with a our Mrs Bridges Cranberry Sauce with Port or Stonewall Kitchen Country Ketchup to temper the richness of the pastry.

According to chef New York based chef, Marcus Samuelsson, author of Yes, Chef (a recent Relish book club read) his grandmother's spice cookies take him right back to her kitchen in Sweden. "Her spice rack looked like it belonged to a culinary jet setter. It was the toasting of the spices that make all the difference in these cookies." DOWNLOAD RECIPE CARD Ingredients... 1½ tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cardamom ¼ tsp ground cloves 3½ cups all purpose flour 1 tbsp baking soda 1 tsp kosher salt ½ tsp freshly ground white pepper 10 tbsp...