Creme Brûlée is one of those classic desserts. It’s rich and creamy and silky and, best of all, you make it in advance. In fact the day before is preferable. The crackly caramelized sugar topping takes only a few minutes right before serving and totally takes it to a top level dish! The downside is that the main ingredient is cream. High fat cream. I wanted to see if using a lower fat combination would give the same delicious results. And I was pleasantly surprised!
Prosciutto Wrapped Asparagus
One of the most popular ways to prepare asparagus is wrapping spears in prosciutto and roasting or grilling. These tasty bundles are always a hit and look impressive despite the easy preparation.
Roasted Garlic and Asparagus Soup
A creamy soup thickened naturally so there’s actually no gluten. Or cream. The roasted garlic enhances the flavour without overpowering the soup. And you can easily make this a vegan recipe.
Celery Bread
If you live anywhere in Norfolk County it’s likely you know what Celery Bread is. The recipe originated at the Erie Beach Hotel in Port Dover and is a favourite with locals. It’s still served today and is pretty much mandatory if you’re having a fish fry. But there’s one surprising ingredient that’s missing.
Cornmeal Crusted Crappie
You might be thinking, “What the heck is Crappie?” It’s a fish from the sunfish family found in our waters here at Lake Erie. When they arrive in the spring you can literally stand on your dock and catch fish. And it doesn’t taste crappy at all! In fact, it’s a very mild white fish, delicate and delicious.