Remember when I said I would have Martin and Chris over for brunch? I hosted them on Sunday, along with my friend, Jen.
Trying out new recipes for company completely and totally stresses me out, but I couldn’t let the fear stop me — there were too many new things I wanted to try. In the end, I chose not one, two or three new recipes. No sirree. I made six new recipes and am delighted to say that I’d make them all again.
First, we had a peach white wine sangria and prosciutto crescent rolls. Next, we had bacon-wrapped eggs with polenta (recipe is here) served on a bed of spring greens with sherry vinaigrette (and find that here). Last, we had toffee almond squares, as well as a fruit salad spiked with Triple Sec and topped with lemon yogurt.
Before I get to the squares, let’s discuss the bacon-wrapped eggs with polenta. I may be addicted. They look gourmet and taste just as great — even reheated the next day. Something to note: I drove around trying to find a muffin tin with extra-big cups for this recipe. I’ll save you the journey and suggest you head to Williams-Sonoma to grab the Brooksters pan. Works like a charm.
As for the squares, I’d been wanting to try a recipe from the Island Lake Lodge cookbook forever. Forever = since Christina gave it to me nearly a year ago as a thank you for reading at her beautiful wedding in Fernie.
Many of the book’s recipes are quite involved, but I figured I could handle the toffee almond squares. Plus, anything toffee reminds me of how much I used to love Mackintosh’s Toffee as a kid. So, off I went. And eat and enjoy them, we did.
Toffee Almond Squares
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 cups packed brown sugar
- 2 eggs
- 1/2 cup melted butter
- 1 1/2 tsp vanilla
- 1/3 cup granulated sugar
- 1/3 cup corn syrup
- 1/4 cup butter
- 1 tbsp water
- pinch salt
- 1 1/2 cups sliced almonds
- 2 oz. good-quality semi-sweet or bittersweet chocolate
Whether you try the egg dish or the squares (or both, to which I would say, “good call”) I hope you enjoy.