Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

Posted December 4, 2014 at 2:58 pm

A delicious, yet impressive and simple holiday appetizer that anyone would be proud to offer up at their next party or get together.


1 French baguette

1 package quality Prosciutto

1 medium round of Brie cheese

1 jar McEwan’s Cranberry Sauce

¼ cup chopped walnuts, toasted (optional)

1 bottle McEwan’s Barrel Aged Balsamic Vinegar

2 tablespoons brown sugar


To make balsamic glaze:
Place one cup of McEwan’s Barrel Aged Balsamic Vinegaralong with brown sugar in a heavy-bottom saucepan over low heat.

Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is nicely coated. Remove from heat. Sauce will thicken as it cools.

To assemble crostini:
Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes until lightly toasted.

Slice Brie cheese into thin strips and place on bread. Top with prosciutto and a generous teaspoon of McEwan’s Cranberry Sauce.

Sprinkle chopped walnuts, if using, and drizzle cooled balsamic glaze over assembled crostini. Embellish with mint leaves or arugula.

Blogger Bio

Jenny Jack, a self-confessed sugar fanatic, is the baker, writer, and photographer behind the blog, The Brunette Baker. When she’s not baking or blogging, you can usually find her catching up with a good book or spending time with her darling husband and two amazing kids, researching their next travel destination.

Jenny Jack, The Brunette Baker
Blogger, Baker, Writer, Photographer
Twitter: @Brunette_Baker
Instagram: @brunette_baker

Baked Eggs in Stewed Tomatoes with Caramelized Leeks

Posted November 18, 2014 at 12:09 pm

This recipe is quite versatile, for example, instead of caramelized leeks, you can used cooked spinach, kale, or sautéed mushrooms. You can replace the Parmesan cheese with another cheese of your liking. Instead of balsamic vinegar, you can use heavy cream instead to make this extra indulgent. This recipe serves 3 when made in large ramekins that are each 1 to 1.5 cup capacities, though you may use small ramekins instead and adjust your ingredients accordingly. Eat with a slice ofcrusty bread which serves as both food and a vehicle to pick up the thick and chunky tomatoes and vegetables.


2 tsps unsalted butter, plus more for the ramekins

2 fresh leeks (white and pale green parts only), cleaned and cut into half-inch sized coins

1-2 cloves of fresh garlic, minced

Kosher salt

McEwan’s Own Stewed Tomatoes

3 large eggs

3 tsps of freshly grated Parmesan cheese

1½ tsps of aged balsamic vinegar


Preheat an oven to 375°F. Generously butter 3 large ramekins.

Melt butter in large pan over medium heat. Add leeks and garlic and stir to coat. Cover and cook, stirring every 5 minutes until leeks have softened and turned golden brown. Season to taste with salt and remove from heat.

Divide McEwan’s Own Stewed Tomatoes evenly among the prepared ramekins. Divide caramelized leeks over the tomatoes. Break an egg into each ramekin. Evenly sprinkle with Parmesan cheese and add 1/2 teaspoon of balsamic vinegar to each ramekin. Arrange the ramekins on a rimmed baking sheet.

Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15-20 minutes. Remove from the oven and serve with bread.

Serves 3 for a light dinner.

Blogger Bio

Jane works as dietitian in nursing homes. She loves her job and also enjoys chocolate chunk cookies and a pint of cold beer. When she’s not stuffing her face with dessert, she can be found on the tennis court smashing balls (to work up an appetite for more cookies and beer).

Jane Lee, Buttered Up
Registered Dietitian, Professional Eater, Beer Enthusiast
Instagram @ButteredupJL

Bacon Jam Cobb Sandwich

Posted October 31, 2014 at 9:47 am

Cobb Salad turned Sandwich! Packed with McEwan’s Own Bacon Jam, juicy roasted chicken breast, creamy smashed avocado, tomatoes, hard -boiled eggs, romaine lettuce, and tangy crumbled blue cheese. Great for lunch at home or at work!


For the chicken:

2 boneless skinless chicken breasts

1 Tbsps olive oil

salt & black pepper

For the sandwiches:

8 slices rye bread, dark or light

8 Tbsps McEwan’s Own Bacon Jam

1 ripe avocado

2 roma tomatoes, sliced

2 hardboiled eggs, sliced

1/4 cup blue cheese, crumbled

8 leaves Romaine heart


For the Chicken:

Pre-heat oven to 325?F and heat the oil in a large oven-proof skillet over medium-high heat.

Season the chicken breast generously with salt and pepper on both sides.

Sear the breast. About 3 minutes per side then place the skillet in the oven.

Roast for 15 minutes or until the internal temperature reaches 165?F.

Remove from oven and let the chicken rest for at least 5 minutes on a cutting board.

Slice the chicken.

Build the Sandwiches:

Spread the bacon jam on one side of each sandwich and smash the avocado onto the other half. Top with sliced chicken, romaine, tomatoes, eggs, and crumbled blue cheese. Press the sandwich together and skewer to help it hold. It’s pretty hefty. Enjoy!

Blogger Bio

Danielle Oron is a chef-turned-baker-turned-food-blogger. She owns Moo Milk Bar in Toronto and creates the recipes and photographs for her food blog, I Will Not Eat Oysters. She is also a freelance recipe and menu developer.
Daniele Oron, I Will Not Oysters
Owner of Moo Milk Bar, Baker, Blogger, Freelance Recipe and Menu Developer
Twitter @NoToOysters
Instagram @IWillNotEatOysters