Grilled Teriyaki Game Hen
Jane's Restaurant Serve these plump pieces of poultry slathered in a delicious sticky-sweet scratch-made teriyaki with seasonal vegetables of your choice. Ingredients Game Hen 3 Cornish game hens 1 cup…
Recent Posts
Herb-Crusted Bison Carpaccio with Tomato Chutney
Jane's Restaurant Bison, with its assertive flavour and natural tenderness, makes a great regional alternative to beef. Ingredients Bison Carpaccio 1/5 bison tenderloin 1 tsp canola oil 2 tsp Dijon…
Celery Root and Arugula Salad
Jane's Restaurant Peppery arugula balances tart apples in this stunner of a salad. Ingredients Dijon Dressing 1 Tbsp yellow mustard seeds 1/4 cup white balsamic vinegar 1/2 Tbsp Dijon mustard…
Caramelized White Chocolate Mousse
Jane's Restaurant Wow your holiday guests with this intricate dessert that doubles as art. Ingredients Caramelized White Chocolate 8 cups white chocolate 1 cup cocoa butter, melted White Chocolate Mousse…
Chocolate Terrine with Raspberry Coulis
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro This delicate pâté melts quickly. To preserve its velvety texture, serve within ten minutes of removing from freezer. The raspberry coulis provides…
Bison and Elk Duet with Tomato Chutney
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro Elk and bison can be found at more and more local butchers and specialty food stores. Both are considered game meat and…
Pickerel Ceviche Salad
Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This recipe requires the fresh pickerel cheeks to be marinated for 48 hours. Chef Jason suggests flash-frying the fish in a hot…
Wild Mushroom Soup
Executive Chef Jason Gower, Delta Winnipeg Hotel This rich and earthy soup is as easy to make as it is delicious. If you’re unable to find all types of fresh…
Free-Range Chicken and Lobster Ragoût in Puff Pastry Baskets
Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This dish glams-up a traditional chicken pot pie by adding succulent lobster to the mix. The piquant asiago and creamy liquid are…
Milk Chocolate Caramel Truffles
Pastry Chef Richard Warren The Fort Garry Hotel These two-bite delights are smooth and silky with a whisper of dreamy caramel. For the best results, the tempered chocolate must be…
Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat
Pastry Chef Richard Warren The Fort Garry Hotel With fruit, nuts, chocolate and vanilla, this multi-dimensional dessert delivers multi-layered flavours and textures on one plate. Milk chocolate can be substituted…