by Cynthia | Oct 12, 2017 | Condiments
Don’t let the pretty color fool you. Depending on your heat tolerance, it can be extremely hot (it will be for most people). You’ll just need a touch to add to other sauces to give it the punch you desire. If you dare, try it on its own drizzled over...
by Cynthia | Aug 27, 2017 | Appetizers
This in one of my favorite tarts for entertaining in August and September. Fresh heirloom tomatoes are in abundance, especially in Prince Edward County. I grow nine different varieties each year in my raised beds. Consider different shapes, sizes and colours to create...
by Cynthia | Jul 26, 2017 | Desserts
This recipe took a while to create but I’m pleased with the final result. Many people are searching for special gluten free desserts and this one packs a punch. I like to use the corn flour to create a smoother crumb, but the corn meal works well too for a more...
by Cynthia | Jun 7, 2017 | drinks
I was first introduced to this syrup by heritage volunteer cook, Nancy Woods from our local museum, Macaulay House. She was kind enough to share her prized recipe with me. I’ve adapted it to make it a less sweet and incorporated local maple syrup and honey. This...
by Cynthia | Mar 29, 2017 | Appetizers
The caramelized apples give this chicken liver pate a hint of sweetness. Print Recipe Chicken Liver & Apple Pate Course Appetizer Servings Ingredients 3 tablespoons unsalted butter2 tablespoons sunflower or grape seed oil2 small apples peeled, cored and chopped2...
