
Fruit Chutneys
The sweet fruits of summer - peaches, plums, apples and pears - simmer with tangy vinegar, sugar and spices to make a fetching chutney. One of the finest preserves to keep in your cupboard year-round, chutney adds its mildly piquant and exotic note to…
Indian-Spiced Cashews
Use as a snack when friends drop by or use to garnish a salad or curried dish.
Lemon Curd
Rich, sophisticated, yet simple, lemon curd can go just about anywhere in style: as a filling in pies, tarts (this recipe makes enough for one 9-inch tart), tartlets and jelly rolls; between layers of a cake; slathered on scones or warm muffins; or a big…
Mediterranean Marinated Peppers
Keep some of these soft and zesty peppers on hand to add flavour and colour to sandwiches, salads and pizzas, or to serve as a side dish. Olive oil gives it character.
Miso barbecue sauce
Place all ingredients in a blender and blend until smooth.
Miso Gravy
This recipe is delicious and vegan. It's great over biscuits and mashed potatoes.
Pear Pepper Salsa
A zippy and slightly sweet accompaniment to roast meats or served as an hors d'oeuvre with crackers and cream cheese.
Perked-Up Pepper Spice Rub
In small bowl, stir together instant coffee, peppercorns and salt. Store rub in airtight container for up to 1 month. Makes about 1/3 cup (75 mL), enough for 12 servings of meat or poultry. For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in)…
Plum Compote
Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss. Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter. Pour in the honey and…
Rhubarb Chutney
There's no better sauce to serve with pork than this one prepared with an often-overlooked springtime treat. Rhubarb tartness will compliment roast pork at any special dinner celebration.