Spectacular when served any time of year, but especially at Christmas
Serves 4
- 2 cups commercial eggnog
- 1 1/2 tbsp cornstarch
- 2 tbsp light cream
- 1/3 cup golden raisins
- Pinch of salt
- 3 tbsp rum
- 2 cups cooked rice
- 1 cup sweetened whipped cream
- Fresh grated nutmeg
Heat eggnog over low heat. Combine cornstarch and cream, mixing until smooth. Pour into eggnog and cook, stirring constantly, until thickened. Add raisins before removing from heat.
Couldn’t be simpler.
Saskatoon Berry Bars
Makes about 32 pieces
- 1 1/4 cups flour
- 1 1/4 cup packed brown sugar, divided
- 3/4 cup soft butter
- 2 cups Cranberry/Almond Cereal
- 1 250g brick of cream cheese, softened
- 1 egg
- 1 cup loose Saskatoonberry jam
Preheat oven to 350 degrees. Mix flour and 1 cup of the sugar in a large bowl, add the butter and mix until it is quite crumbly. Add the cereal.
Press about 3 cups of the cereal in a greased 13 x 9 cake pan. Press firmly. Mix the cream cheese, remaining brown sugar and egg is a small bowl and spread evenly over the crust. Top with the jam, spreading evenly. Sprinkle remaining crumb mixture over top.
Bake about 30 minutes until lightly browned. Cut into bars when completely cooled.
Saskatoons are my son-in-law, Victor’s favourite, so this must get me brownie points. Right, Victor?
Menu Suggestion #4
- Red pepper soup with puff pastry bonnet
- Tomato and Mozzarella Plate
- Red Snapper
- Parmesan Baked Asparagus
- Mushroom risotto
- Saskatoon Bars
The soup here is delicious. Great complement to the rest of the menu.
Menu Suggestion #3
A great menu to try.
- Brandied Balderson Cheddar Cheese, Pecan and Pear Crostini
- Anjou Pear and Shaved Asiago Cheese Salad
- Corn Chowder
- Rack of lamb
- Twice baked squash
- Poppy seed Cake with White chocolate Icing
This is as tasty as it looks. Guests will love it.
Menu Suggestion #2
Out of ideas? Try this one for the next special dinner.
- Ham and asparagus roll-ups
- Papaya/shrimp salad
- Salmon Fillets with Pancetta Cream Sauce
- Puffed Cauliflower and Cheese
- Garlic mashed potatoes (my way)
- Easy Vanilla Ice Cream
Set a pretty table and enjoy.
Menu Suggestion #1
Set a pretty table and plan ahead. Much simpler than it sounds.
- Seared scallops
- Colorful crab salad
- Potato stand alones
- Broccoli
- Pork tenderloin
- Lime Dacquoise
The dinner is exquisite and stunning to look at when brought to the table.
Pear and Dried Cherry Crisp
I am on a kick the last few days for desserts. I promise I will have to start posting some more signature drinks. Then let the dinner begin.
Serves 8
- 3 cups pecan halves
- 1 2/3 cup brown sugar
- 6 tbsp. white sugar
- 1 1/2 cups flour
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1/2 lb. unsalted butter, room temperature
- 1 1/2 tsp vanilla
- 12-16 pears
- 1/2 cup dried cherries
- 1 tbsp. grated orange zest
Preheat oven to 375 degrees. Butter two-nine inch pie plates and set aside.
In a food processor, chop the pecans until fine. Transfer to a mixing bowl and set aside. In the processor, put one cup of the brown sugar, white sugar, flour, cinnamon, ginger, butter and vanilla and pulse until it forms small crumbs. Add to the pecans and combine well.
In a large bowl combine the pears, dried cherries and two-thirds cup of brown sugar. Add orange zest. Divide equally into pie plates and sprinkle the crumb mixture over the top. Cover loosely with tin foil and bake for thirty-five minutes. Remove foil and continue baking until the topping turns brown and fruit is tender. About twenty minutes. Cool down and serve in pie wedges on your prettiest plates.
If you make this ahead, place in a 250 degree oven to warm through (about fifteen minutes). Now, of course, you can top with cinnamon whipped cream, ginger whipped cream (making sure you take all the calories out first, of course) or ice cream
This is real comfort food. Now who needs comforting???