Serendipitous Strawberries

Cooking relaxes and makes me happy. I love being able to create something that I know will please others. When I am able to serendipitously able to come up with a recipe that is a winner - well, I am usually eager to share it with others.

On Saturday morning I realised we were out of syrup. We did have the fake stuff, but only dear husband will consume that junk. I searched for ingredients to create a sweet topping for my crispy french toast and here is what I came up with. Ridiculously simple, but wonderfully tasty.

Vanilla Strawberry Topping

1.5 c of frozen strawberries
1/4 c of water
1/2 t of grated lemon rind
pinch of salt
1/3 c granulated sugar
1/5 of a piece of vanilla bean

Mix together all of the ingredients in a medium pot and place over medium-low heat. Allow to simmer for 10 min. Mush the strawberries with a fork and cook for 5 min. more. Cool for a short time before serving.

Food in the News

The best places for breakfast in America - Details Magazine (picture credit goes to Details)

Is winter to blame for Canadian organic farmers lagging behind with products? - CBC News

Professional kitchen tools for under $10 - CHOW

I scored 12 out of 20 on this Chocolate Bar Identification Quiz - AOL

A discussion of the ever popular "Carnivore Chic" - Globe & Mail

Bacon that may even be good for you - Globe & Mail

Maple Syrup demand is growing. Sorry to those that missed out for this long. - CBC News

Christmas Eve Brunch

By Dec. 24 I was starting to get my ability to taste and smell back - thank goodness. It was on this date that my husband and I hosted a brunch for our families. The Frittata Stuffed Mushrooms seemed to be the most loved of all the dishes served.

The menu included:

Prosecco with Pomegranate Molasses

Jillian's Mulled Cider

Minted Fruit Salad

Frittata Stuffed Mushrooms (see below)

Miniature Lobster Crepes with Bearnaise Sauce *

Port Basted Peameal Bacon (see below)

Pecan Sticky Buns *

* recipes available in Food & Drink Holiday 2007 edition, which should be available online by the end of January 2008.

Frittata Stuffed Mushrooms

24 large white mushrooms, stems removed and partially scooped out

3 green onions, finely diced

2 t dried dill

salt & pepper, to taste

1/2 c crumbled feta cheese

2 eggs, beaten lightly

Preheat oven to 325 F. Place mushroom caps on a baking sheet and bake in the oven for about 10 minutes or until caps are filled with liquid. Remove from oven and drain off liquid and pat caps dry with a paper towel.

Mix together green onions, dill, S&P, and feta cheese in a small bowl. Scoop a small amount of the mixture and place into each mushroom cap. Spoon beaten eggs on top of cheese mixture until the caps are brimming over.

Bake mushrooms at 325 F for about 10-12 minutes or until egg mixture is set. Serve warm.

Port Basted Peameal Bacon

(adapted from a Canadian House & Home recipe)

2 lb piece of peameal bacon

3/4 c ruby port

1/2 c brown sugar

1 T brown mustard

Preheat oven to 325 F.

Place the bacon in a baking dish and bake, uncovered for 1 hour. Basting every 15 minutes with the port. While bacon is in the oven, combine the mustard and brown sugar. 15 minutes before the bacon is finished, spread the sugar mixture over the meat and finish baking. Let the meat sit for about 10 minutes before slicing and serving.