Don't feel like another glass of that eggnog but don't want to throw it away either?  Here is a great recipe that will use up that leftover eggnog, that's not in your face EGGNOG!- but much more subtle, bringing back hopefully, good memories of that holiday meal.  The sweetness of the eggnog french toast paired with the saltiness of bacon makes the perfect post-Christmas brunch.

If you've seen our previous post on prime rib you'll know that it's a great option for the holidays if you're tired of the traditional roast turkey. This time around we chose a slightly different cooking method than last year where we started the roast in a screaming hot oven first, then lowered the heat for the remainder of the cooking time. Our secret this time around was reversing the process and starting the roast at a low temperature first,  cooking till medium rare, then removing the roast; flipping the oven to maximum and then browning it to perfection. The result was an even moister roast that was perfectly medium rare and pink from the crust to the centre!  

Many of us know a good quality olive oil can make a world of difference in a dish.  Not only can olive oil be used in the cooking process, but as a beautiful garnish.  The numerous occasions which I've seen professional chefs drizzle olive oil over a dish as a finishing touch, says a lot about the way it can round out a dish, both in presentation and flavour.  Luckily for us, we didn't have to go far to obtain some of the best quality olive oil out there...

This dessert is typical of Hong Kong style bakeries and are dead simple to make especially since tart shells are readily available at any store.  Coconut tarts have a light and airy filling rich in flavour with a slight chewy texture and topped with a festive glace cherry.  The filling can be made the night before and put in the oven an hour before guests arrive.  In my opinion, they taste best fresh out of the oven with a cold glass of milk. 

Overall - 7/10
Food - 6/10
Service - 7/10 
Ambiance - 7.5/10
Catch Restaurant & Oyster Bar on Urbanspoon

Dear wonderful readers,

We know you've been stalking us online for a while now (the stats say so, and apparently y'all really like Chinese Braised Pork Belly.  Just saying.)  Well, it's time to stalk us in real life and maybe even say hello while supporting a great cause.

The hubby and I will be doing some baking for the Calgary Food Blogger Bake Sale- Holiday Edition, benefitting Calgary Meals on Wheels.  We will be making one of my favourite desserts: COCONUT TARTS! And yes, they are THAT GOOD.  This Hong Kong style dessert will be my own mother's recipe and hopefully you'll like them as much as we do.  Deets are as below:

Help us raise money for a great cause and stuff your face with yummy blogger-love-infused baking while you're at it!  

Happy Holidays,

Chrissy & Darrin

P.S. Check out the Facebook page: for a list of other participating bloggers.