Boursin No-Bake Cheesecake with Pickled Veggies

Boursin No-Bake Cheesecake with Pickled Veggies
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I’m not the biggest dessert person. Sure, I like the odd slice of pie and summer just isn’t summer without a s’more or two. But my sweet tooth is fairly chill most of the time. And when it kicks up I tend to go for treats with a savoury edge. This may feel like a prelude to a dessert recipe but it’s not. Today’s Boursin No-Bake Cheesecake with Pickled Vegetables is very much a lunch option but it does appear in a dessert-like format. So what are we looking at here? This Boursin No-Bake Cheesecake features a crisp base of crushed wheat crackers accented with brown sugar and dried mustard topped with whipped cream cheese and Boursin filling decorated with ribbons of lightly pickled vegetables. It’s basically a giant cracker with cheese but you know, fancy. 

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Fish Cake Eggs Benny

Fish Cake Eggs Benny
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The weekend is here and I for one am particularly grateful. I’m not sure if this has been a common experience but May and the first half of June always seem to be crunch time for me. So if you’ve felt the blog has been a little quiet recently, it’s because I’ve been crunched. But I’m here with you lovely people today to bring you quite possibly my favorite brunch – Fish Cake Eggs Benny. This dish boasts a chubby fish cake comprised of creamy mashed potatoes and carrots packed with tender chunks of haddock. The cake is served on a bed of roasted asparagus spears, topped with a poached egg, and positively drowned in hollandaise sauce. This is heaven on a plate, so let’s make it!

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Rhubarb Chiffon Cake with Pét-Nat Glaze

Rhubarb Chiffon Cake with Pét-Nat Glaze
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We’ve reached peak rhubarb season, which means rhubarb desserts are everywhere. And when your blog has the word “rhubarb” in its title, you better bring the goods, right? Every year I try to up the ante with something unexpected but also delicious. Whether I am successful or not is entirely up to you but it’s always a fun exercise in creativity. Last year, I brought you this fun take on a classic strawberry rhubarb pie and this year I give you this blushing Rhubarb Chiffon Cake with Pét-Nat Glaze. I don’t like to pick favorites so I won’t. But I will say I am tickled pink by this year’s entry.

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Lobster Wedge Salad

Lobster Wedge Salad with Creamy Tarragon Vinaigrette
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Lobster prices in Ontario are something I will never get over. Growing up in Nova Scotia, lobster was considered a treat but an obtainable treat. But now that I live in a lake-adjacent province far from the ocean, lobster is anniversary-level fare. Well, it would be if my partner actually liked it. So in order to combat the heart-stopping price of a whole lobster, I’ve devised recipes that make a little lobster go a long way. Take today’s Lobster Wedge Salad for example. This dish makes use of four lobster tails and transforms them into a veritable feast. Is it as good as meticulously pulling apart and devouring a whole lobster? Well, no. But it sure does scratch the itch.

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