My Favourite Things

By Parise Milligan

This book is a collection of memories from wonderful times with family and friends. Preparing for a celebration is the anticipation of fond memories, laughing and enjoying each others company.

Many of the recipes in Parises first cookbook are great for casual dinners and informal get-togethers with easy to use ingredients. You will have time to connect with your guests instead of spending all your time in the kitchen.

Whether it be the Pumpkin Cupcakes with Maple Cream Cheese Icing, which held the candle for John Borns 50th birthday surprise, Seared Scallops with Lemon Garlic Butter enjoyed every New Years Eve, or the Butternut Squash with Gorgonzola, a staple at every family Christmas dinner, you will be delighted with the results.

Parise has even included a few of her favourite preserves, which her husband Jim professes to be the best jams in the world, and her granddaughters summertime dessert, Emmas Double Decker Ice Cream Cake, demonstrating the passion for food and creativity at a young age.

Much thought and love has gone into the recipes created in this book and the beautiful colour pictures capture the essence of an amazing culinary adventure.

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 30, 2015
• ISBN: 9781496972866

Parise Milligan

Parise Milligan has always had a passion for cooking. With basic training at Cornell University and Humber College, she has taken that knowledge and developed a true talent for meal preparation and entertaining. Her inspirations have come from family, friends and the environment around her. Her mother is talented and always had time to teach Parise in the kitchen. She enjoys creating memories with family and friends around food that is created from the heart. Living in the Niagara Peninsula for the past 30 years, she is inspired by the endless bounty of fresh local harvests. Parise believes that food tastes better when enjoyed with family and friends.

Book preview

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© 2015 Parise Milligan. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system,

or transmitted by any means without the written permission of the author.

Created on 01-27-2015 with The Cook’s Palate software. http://www.CooksPalate.com

Published by AuthorHouse 01/29/2016

ISBN: 978-1-4969-7285-9 (sc)

ISBN: 978-1-4969-7286-6 (e)

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Contents

Introduction

Appetizers

Salads

Mains

Sides

Desserts and Baked Goods

Preserves

Created on 01-27-2015 with The Cook’s Palate software. http://www.CooksPalate.com

An Author Inc. product.

Introduction:

Traditions are the foundation of who we are. Passing traditions down to the next generation takes thoughtfulness and care, and each persons individual actions make for moments in time to be remembered and repeated. Getting together for dinner to celebrate a day or an event cannot be understated. Food is the conduit by which we gather. It feeds the body as we nourish our heart and soul with friendship and laughter.

Traditions are the foundation of many of my favourite things. It’s an honour to finally move from the kids table to the adult table at Christmas, however you always cherish the fun times you had at the kids table with your cousins, without your parents looking on. Re-gifting the ‘horse clock’, slipping the whoopie cushion on grandpa Lintack’s chair before he sits down to eat, scavenger hunts, waiting to serve the Olive Roll until Uncle Rob shows up, and mamere’s butter tarts made with lots of love for Mando - these are all traditions. All my favourite things in life that center around food, family and friends.

Anyone who is invited into our home is a part of our family. Gathering with family and friends is important to us. They are a part of us and no matter how you look at it, we are influenced by them in one way or another. Many of the recipes in this book are an outcome of this influence.

I hope that this book inspires you to create your own favourite things that are inspired by those you love, and become a part of your traditions as it has mine.

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Appetizers

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Asparagus and Ricotta Rounds

This recipe can be multiplied easily depending on the number of hors d’oeuvres you desire for each person.

I have very fond memories of making these for my niece Chantal’s wedding shower. The lemon flavors provide a delicate lightness to this little sandwich.

Using a 2-inch round biscuit cutter, stamp 2-3 rounds out of each slice of bread, depending on the size of slice. Lightly brush the rounds with the 2 tablespoons of olive oil. Set aside.

Cut asparagus into 2-inch lengths. Heat remaining tablespoon of olive oil in a medium saucepan. Add the asparagus and season with salt and 1/4 teaspoon of the freshly ground pepper. Cook over high heat, stirring occasionally, until crisp-tender, about 2 minutes. Transfer to plate and set aside to cool. Add lemon juice to cooled asparagus and toss lightly. It is important to not overcook the asparagus so they will hold their shape when assembling. You want a bright green colour.

In a small bowl, stir the lemon zest into the ricotta and season with the remaining 1/4 teaspoon of pepper. Spread the lemon ricotta on the bread rounds and top with 2 pieces of asparagus.

Drizzle with olive oil. Serve right away.

Bacon Wrapped Waterchestnuts

These are so easy to whip up and great to make several hours before you need them. I usually serve these alongside a couple of other appetizers, so 3 for