Crown Roast Rack of Lamb with Lemon Pepper Spaetzle
Chef Patrick Shrupka, Amici Chef Patrick uses two small oven-proof
Category: Recipes by Restaurant
Carrot and Parsnip Cake with Beet-Mango Sorbet
Chef/owner Michael Schafer, Sydney’s To make his beet and cream
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney’s “Everything on a plate has to
Stuffed Portobello Mushroom Appetizer
Chef Perry Scaletta, La Scala This recipe uses cambozola cheese,
Poached Salmon Capellini in Herb and White Wine Horseradish Broth
Chef Perry Scaletta, La Scala According to Chef Perry, the
Panang Curry
Chef/Owner Tsai Lin, Bangkok Thai When eating at Thai restaurants
Tom Yum Goong Soup
Chef/Owner Tsai Lin, Bangkok Thai This soup uses common Thai
Shortbread Cookies
Chef/owner Barbara O’Hara, Dessert Sinsations Café Christmas wouldn’t be complete
Grilled Teriyaki Game Hen
Jane’s Restaurant Serve these plump pieces of poultry slathered in
Herb-crusted Bison Carpaccio with Tomato Chutney
Jane’s Restaurant Bison, with its assertive flavour and natural tenderness,
Celery Root and Arugula Salad
Jane’s Restaurant Peppery arugula balances tart apples in this stunner
Caramelized White Chocolate Mousse
Jane’s Restaurant Wow your holiday guests with this intricate dessert
Hausfrauen Art (Herring Fillets)
Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a
Erbsensuppe (Pea Soup)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Wurstsalat (Sausage and Cheese Salad)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Roasted Red Pepper Salad
Executive Chef Michael Dacquisto, 529 Wellington This is an excellent
Beef Carpaccio
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef
Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, fusion grill Luscious feel of the viscous
Sour Berry Consomme
Chef Lorna Murdoch, fusion grill This is an excellent chilled
Strawberry Sorbet
Chef Lorna Murdoch, fusion grill Manitoba strawberries ripen in early
Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula
Chef Lorna Murdoch, fusion grill Black currant sauce is very
White Chocolate Mousse
Chef Lorna Murdoch, fusion grill Chef Lorna serves this dessert
Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality
Veal Scaloppine with Marsala Demi-Glace
Head Chef Geoff Stevens, Bonfire Bistro Demi-glace is a rich
Roast Goose with Semmelknoedel (bread dumplings)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Roast goose is a very
Daddy’s Mini Not-So-Devilled Eggs
Chef/Owner Terry Gereta, Mise These pint-sized eggs are perfect for
Christmas Lebkuchen (gingerbread cake)
Chef/owner Kurt Wagner, Gasthaus Gutenberger This twist on traditional gingerbread
Scallops with Miso-Pomegranate Vinaigrette
Chef Michael Schafer, Sydney’s At The Forks Pomegranate juice can
Solo Maple St Honoré
Chef/Owner Fern Kirouac, In Ferno’s Bistro The dense filling has
Salade au Foie Gras Napoleon with Miso Dressing
Chef/Owner Fern Kirouac, In Ferno’s Bistro Wild autumn goldenrod adds