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.
Fish Cake Eggs Benny
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!
Rhubarb Chiffon Cake with Pét-Nat Glaze
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.
Lobster Wedge Salad
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.