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To Die For Garlic Feta Pate
Friends beg me to make this when they come over. Cream cheese, garlic, anchovies, feta cheese and fresh chives are quickly blended and ready to serve in this easy gourmet snack. Even serious dieters can't resist this heavenly spread! Serve with crackers, toasted pita wedges, or sliced baguette.
White Bean Pate
A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.
Lighter Cretons
Cretons are an old French Canadian recipe. It was made with lots of lard and pork. This light version will be a delightful surprise. Spread on your favorite bread or crackers.
Strawberry Pavlova
This beautiful strawberry pavlova dessert, a favorite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
Pavlova with Winter Fruits
It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.
Meringue Cake with Whipped Cream and Raspberries
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Chocolate Pavlova
Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Banoffee Pavlova
Banoffee pavlova is a baked meringue topped with banana slices, caramel sauce, and whipped cream. This recipe is a delicious combination of two very yummy desserts into one that will have you making it over and over again!
George's Salmon-Pepper Pate
Pate is a great way to use leftover salmon!
Schaum Torte
This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
Lemon Blueberry Pavlova
My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
Gorton (French-Canadian Pork Spread)
Gorton is a French-Canadian pork spread for toast and crackers. This was my mémère's (grandmother's) recipe, and so far I have never had any better. It's similar to French pâté and very simple to make. I guess from what I read, cretons and gorton are almost the same, gorton being the New Englander translation. Enjoy!
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