We’re seeing a resurgence of pickled eggs these days because of their probiotic benefits. An egg before bed is an excellent protein boost to carry you through the night without hunger or sugar spikes. These pretty golden eggs will be sure to give you a restful sleep. Who wouldn’t want a golden egg?
Eggs in the pink
Another beautiful colour for pickled eggs can be made with beets. Leave out turmeric and add a cooked and peeled beet to pickling liquid before heating. Then allow peeled eggs to marinate in rosy brine in refrigerator for 3 days.
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In medium saucepan, combine vinegar, water, sugar, and seasonings. Bring to a gentle boil and stir until sugar is dissolved. Reduce heat to low, cover, and simmer for 10 minutes for flavours to marry together. Remove and bring to room temperature.
In 6 cup (1.5 L) canning jar, place cooked, peeled eggs. Add cooled liquid to eggs. (Strain liquid if you wish.) Add a couple more tablespoons (30 mL) of water, if necessary, to make sure eggs are fully submerged. Cover jar with lid and refrigerate for 2 to 3 days for eggs to develop a rich golden colour. They can be refrigerated for up to 3 months.
Serve plain, sliced with a bit of salt and pepper, if you wish. You can also add to salads, enjoy in egg salad sandwiches, or serve on coarse rye bread with a dollop of mayonnaise and fresh dill or arugula.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.