FRESH STRAWBERRY SHERBET
Definitely A Frozen Asset!
- 2/ 3 cup Granulated Sugar 150 ml
- 1/ 3 cup Water 150 ml
- 5 cups Strawberries, Pureed and Chilled 1.25 L
- 2 TBSP Grand Marnier Liqueur 30 ML
- Grated Zest of 1 Lemon
- 2 TBSP Lemon Juice
- Combine sugar and water in saucepan over medium heat and stir until sugar is dissolved. Cool and chill. Combine pureed strawberries, Grand Marnier, lemon juice and lemon zest and blend well. Add sugar syrup to strawberry mixture. Freeze in an 8-inch (20 cm) square metal pan. After mixture is frozen, about 3 hours, partially thaw and beat in a food processor. This breaks down the ice crystals and gives it a fluffy texture. Refreeze for at least 3 hours.
- Serves 4.
STICKY ASIAN PORK BURGERS
Add Some Sizzle to Your Next BBQ
- 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
- 1⁄4 cup milk 60 mL
- 1 lb lean ground pork 500 g
- 1 clove garlic, minced 1
- 2 to 3 tsp minced gingerroot 10 to 15 ml
- 2 tbsp hoisin sauce 30 mL
- 1 tsp Asian chili paste (see tip below) 5 mL
- Salt and freshly ground black pepper
- 2 tbsp sweet chili dipping sauce 30 mL
- 4 kaiser buns, halved and toasted 4
- Mayonnaise
- Shredded lettuce (optional)
- In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
- Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
- TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
- Serves 4.
Look for this great recipe and more in Fan Fare!
A BOILED EGG IS HARD TO BEAT
It’s now super quick and easy to find all your favourite Bridge recipes because we’ve installed a handy “Recipes” link at the top of our home page AND you can also access the recipes from any other page on the site! You can now search by the refined categories or tags, or simply type in a word in “Search” and all the recipes and articles pertaining to that word will appear.
There’s also terrific news for those of you who are on Facebook and Pinterest. We’ve created our very own Best of Bridge Facebook page and Pinterest board. So now when you click on “Join the Conversation” you can see what we’re up to and what members of the Bridge community are also interested in and talking about. In fact we loved the asparagus photo Maureen Walton posted on Facebook so much, we wanted to share it with everyone on our homepage. Thanks Maureen!
And don’t forget to sign up for our newsletter where you’ll have access to recipes not found on the site plus loads of opportunities to enter fun and easy contests and giveaways.
Finally in other Bridge news, we’re in the closing stretch of sending the files for The Complete Best of Bridge Cookbooks, Volume 3 to the printer. It will feature all 350 recipes from That’s Trump and Aces and should be ready to ship to stores by late August. A chance to complete your collection if you’re a long time fan or part of the next generation who want to enjoy simple recipes with gourmet results.
As always, we wish you continued fun and success in your kitchen!
The easiest way to find something that’s lost around the house is to buy a replacement.
SUNRISE-SUNSET BACON STRATA
This works for brunch or supper. Serve with maple syrup in the morning or a green salad at night.
- 6 slices bacon, chopped 6
- 6 eggs 6
- 1 cup half-and-half (10%) cream or 250 mL whole milk
- 2 tsp chopped fresh thyme 10 mL
- (or 1⁄4 tsp/1 mL dried)
- 1 tsp Dijon mustard 5 mL
- 1⁄2 tsp salt 2 mL
- 1⁄8 tsp pepper 0.5 mL
- 4 cups cubed white bread (see tip) 1 L
- 4 green onions, chopped 4
- 2 red-skinned apples (unpeeled), grated 2
- 2 cups shredded smoked Gouda or 500 mL
- extra-sharp (extra-old) Cheddar cheese, divided
- Grease the insert of a 31⁄2- to 4-quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.
- Serves 6.
- Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata.
- Tip: Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.
- Find this great recipe in more in Best of Bridge Slow Cooker Recipes.
The male pancakes don’t know where to find the other ingredients.
— Doug Dirks, radio show host,
CBC Radio, Calgary, Alberta
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ASPARAGUS VINIAGRETTE
An Elegant Spring Vegetable.
- 1 LB. FRESH ASPARAGUS 500 g
- DRESSING
- 1 TBSP. DIJON MUSTARD 15 mL
- 2 TBSP. WHITE WINE VINEGAR 30 mL
- 3 TBSP. FRESH LEMON JUICE 45 mL
- 1 TSP. SUGAR 5 mL
- SALT & PEPPER TO TASTE
- 1⁄3 CUP VEGETABLE OIL 75 mL
- LEMON ZEST
- Before credit cards, we always knew exactly how much we were broke.
- Look for this great recipe and more in The Best of The Best and More.
- TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.
- TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.
Before credit cards, we always knew exactly how much we were broke.
Look for this great recipe and more in The Best of The Best and More.
BRUSHCHETTA
- 2 Large Garlic Cloves, Chopped
- Salt & Pepper to Taste
- 1/3 Cup Olive Oil 75 ml
- 6 – 8 Roma Tomatoes, Coarsely Chopped
- Handful of Chopped Fresh Basil
- 24″ Baguette 61 cm
- Grated Provolone, Fontina or Mozzarella Cheese (optional)
- n a shallow bowl, combine garlic, salt, pepper and a few drops of oil. Mash with the back of a wodden spoon to make a paste. Stir in Olive oil. Add tomatoes and basil. Toss gently and set aside. Cut bread in half, lenghtwise. Brush each half with additional oil and place under a preheated broiler until golden brown. Spoon tomato mixture onto each half and drizzle with remaining oil. (If desired, sprinkle with grated cheese) Broil – watch carefully! Cut and serve immediately.
Please Excuse the Mess… Recipes are Currently “Under Construction”
Sorry for the mess but over the next few days you’re going to find it somewhat tricky to find some of your favourite Bridge recipes. That’s because construction is currently underway to make all the recipes easier to locate and use on the site. We apologize for the inconvenience and we promise to get this “renovation” completed as quickly as possible.
Thanks for your patience and understanding!
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