A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.
From a culinary tutorial comic clipped from NOW magazine many years ago. I strongly advise putting the loose tea leaves into a cheesecloth bag to prevent a messy cleanup. These novel eggs can also be halved and devilled for a variation.
Sweet and thirst quenching, grape-sicles are sure to satify kids and adults alike. Just when you think that it can't taste any better, two whole grapes reveal themselves at the tip of the grape-sicle imparting a burst of fresh cool flavours. Clipped from the Ottawa Citizen newspaper.
I have had this on a card as long as I can remember, one the first recipes I ever clipped and saved. Elegant yet fairly simple party food, without a lot of exotic ingredients (not that there's anything wrong with a lot of exotic ingredients...)
A cross between a souffle and a bread pudding is a special way to serve eggs without fussing. Try a dollop of salsa on these puffed puddings.
Suggested accomaniment: spinach salad with orange segments, and slices of smoked ham.
Tip: To make ahead - After step 3, cover and refrigerate for up to 18 hours.
Seventies potluck fun. MSG - wheee! I would seriously like to hold a seventies potluck fondue party, complete with music, games, crafts and decor and conversation pieces like Kliban cat prints, and pet rocks. This can be frozen and reheated later. Insert a cocktail pick in each, and serve warm in from a chafing dish.
Tip: For roasted tofu, the denser texture obtained from freezing it is best. To freeze, cut into minimum 1/4" thick slices; freeze in a single layer in an airtight container for up to one month. Thaw in refrigerator to use. The longer the tofu stays frozen, the denser it becomes.
Make ahead: After completing step 2, cover and refrigerate for up to 24 hours.
Like spinach and cabbage, Romaine lettuce can be cooked.
I love the idea of this and have had similar things,. Not a great fan of the cooked tomato, the next time I try this I'm going to omit the tomato sauce altogether and go with a rose sauce, or lighter cheese-based sauce with a pinch of nutmeg. Maybe amite the bacon. Add some toasted almond slivers for crunch. Or buttered breadcrumbs...some kind of gemolata...