Disclosure / Disclaimer: I received this book, free of charge,from Robert Rose Publishing,for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
Synopsis:
With the BIG Easter family dinner upon us, this book is perfect for giving you some new ideas for this year's dinner!
An all-new collection of recipes that celebrates what’s on the table and who’s around it.
Synopsis:
Quick meals will always hold a special place in our hearts, especially during a hectic work week, but sometimes it’s wonderful to take your time, put a meal together with extra care and sit around the table with family and friends to savor both the food and the company. Hence, the concept of Sunday Suppers — dinners that inspire talking and laughing with the people who are most important to us.
Best of Bridge has always been about home entertaining, inviting people in and feeding them well. It doesn’t have to be extravagant — it could be pizza or taco night. Whether you love to spend the day creating in the kitchen or need some simple ideas that will bring family back around the table, this collection of recipes celebrates what’s on the table and who’s around it.
Review:
If you aren't aware, Best of Bridge is a bestselling series of cookbooks, with almost 4.0 million books in print over the last 25 years! I have to admit I think Mom has a copy at one time, but it got lost somewhere in all of our moves! But I have to admit I really LOVE this new edition, as it is so much easier to use, thanks to its CONCEALED wire-o hard cover format! That means you can open and lay it flat, with no worries about pages coming undone! Yeah!
The book features over 200 recipes, with 32 color photo pages, covering everything you need for Sunday supper, plus Sunday brunch and lunch too! I love how they've included breakfast, soup, appetizer, light fare, and then full entrees and desserts. Some recipe highlights- French Onion soup for a crowd (I like to freeze part of what I make to use for pot roast in the insta pot, so this recipe is perfect!), Taco Pie (perfect for a quick throw together), pork tenderloin with honey-Mustard Glaze (on our agenda for after Easter!), Cheesy Seafood Lasagna (subbing in crawfish, but sounds yummy!), a super easy recipe for Naan bread and Trout on the Grill for Summer cooking! You can create a wonderful Sunday meal, no matter what time of day with this great recipe book! This would be a great recipe book to give to newlyweds (wedding season IS upon us!), with some great ingredients/spices/cooking accessories, or for a hostess/housewarming present!
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| Courtesy of Robert Rose Publishing |
Recipe:
This recipe is perfect for any time over the weekend, but it's great for Spring and Summer entertaining, as it is so quick to make AND you can add your own homemade ice cream, berries, or other toppings! Miss Grace made them with pecans and raisins and they were quite yummy (I just forgot to take a picture!)
Browned
Butter Blondies
A
pan of blondies can be stirred together in 5 minutes and slid
into a warm oven as everyone sits down to eat; when it’s time for
dessert, it’s ready. If you like, bake them in a 9-inch (23 cm)
round cake pan and serve in slightly fancier wedges, with a scoop of
ice cream.
Ingredients:
1/2 cup butter
1
cup packed brown sugar
1 large
egg, beaten
1
tsp vanilla
1
cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped dark or white chocolate, chocolate chips or chopped nuts
Directions:
1. Preheat
oven to 350°F .
2. In a small saucepan, melt butter over medium-high heat.
3. Heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty.
4. Pour into a medium bowl and stir in brown sugar, then egg and vanilla.
5. Stir in flour, baking soda and salt until almost combined.
6. Stir in chocolate and/or nuts (or whatever additions you like) until just blended.
7. Spread into an 8-inch (20 cm) square baking pan lined with parchment paper.
8. Bake for 20 to 25 minutes or until golden and set around the edges.
9. Serve warm or let cool in pan on a wire rack.
2. In a small saucepan, melt butter over medium-high heat.
3. Heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty.
4. Pour into a medium bowl and stir in brown sugar, then egg and vanilla.
5. Stir in flour, baking soda and salt until almost combined.
6. Stir in chocolate and/or nuts (or whatever additions you like) until just blended.
7. Spread into an 8-inch (20 cm) square baking pan lined with parchment paper.
8. Bake for 20 to 25 minutes or until golden and set around the edges.
9. Serve warm or let cool in pan on a wire rack.
Serves
9.
About the Authors:
ELIZABETH CHORNEY-BOOTH is a food writer with over 15 years of professional writing under her belt. Calgary resident. Elizabeth writes for Today’s Parent magazine,
Avenue magazine,The Calgary Herald, Swerve, Culinaire and City Palate.
Avenue magazine,The Calgary Herald, Swerve, Culinaire and City Palate.
SUE DUNCAN grew up cooking and eating at every opportunity with her best friend, Julie. British Columbia resident. Sue is co-author (with Julie) of the best-selling cookbook Spilling the Beans, which won a Taste Canada Award for best single-subject cookbook in 2013/
JULIE VAN ROSENDAAL is a regular CBC radio food columnist, food writer and editor. Calgary resident. Julie is the author of 8 best-selling cookbooks, editor of Parents Canada magazine, contributing food editor for Western Livingmagazine, and the food columnist for CBC Radio’s Calgary Eyeopener
The three of them grew up enjoying Bridge recipes. They are also the authors of Best of Bridge Home Cooking and Best of Bridge: The Family Slow Cooker.
Visit them at www.bestofbridge.com
Visit them at www.bestofbridge.com
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