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Recipe: Walnut stars Recipe: Walnut stars
Recipe: Walnut stars ofrecipe This cookie dough is conveniently made in a food processor, just as you might make pastry dough. The stars have a delicate crunch and lovely earthy-nutty flavour from toasted walnuts. (Using toasted nuts is important, so don’t skip this step!) The chocolate drizzle is icing on the cake . . . I mean cookie.Ingredients1 cup (about 4 ounces) walnuts¼ cup granulated sugar1½ cups all-purpose flour½ cup confectioners’ sugar½ teaspoon baking powder¼ teaspoon salt8 tablespoons (1 stick) chilled unsalted butter, cut into 8 slices1 large egg yolk1 teaspoon pure vanilla extract 1 to 2 tablespoons cold water Chocolate drizzle3 ounces bittersweet or semisweet chocolate, chopped PreparationCookie cutters needed: star shapes that measure from about 1¾ to 2½ inches across the “arms”1 Preheat the oven to 325°F. Spread the walnuts in a single layer on a small baking sheet. Toast in the oven for about 8 minutes or just until you start to smell them. Remove from the oven and cool to room temperature. Turn off the oven.2 Pulse the cooled, toasted walnuts and the granulated sugar in a food processor until the nuts are finely chopped (not quite finely ground). Transfer the mixture to a small bowl.3 Add the flour, confectioners’ sugar, baking powder, and salt to the food processor. Pulse once to combine. Add the butter and pulse a few times until it’s chopped into tiny bits. Add the walnut mixture and pulse twice to combine. Add the egg yolk, vanilla, and 1 tablespoon of water and process just until the dough feels moist when pinched. Add ½ to 1 tablespoon more water, as needed, and pulse a few more times until the dough just starts to clump together. Turn the dough out onto a sheet of plastic wrap and gather into a ball. Press into a disk shape, wrap in plastic, and refrigerate until firm enough to roll out, at least 1 hour.4 Preheat the oven to 350°F. Line a cookie sheet with parchment paper.5 Roll out the dough on a lightly floured surface to a ¼-inch thickness. Use star cutters to stamp out cookies, arranging them about 1½ inch apart on the prepared sheet. Re-roll the scraps. Bake the cookies for 11 to 12 minutes or until light golden. Transfer to a rack to cool completely.6 For the chocolate drizzle: Melt the chocolate in a microwave-safe glass measuring cup or bowl in the microwave in 20 to 30-second bursts on medium power, stirring after each interval, until melted and smooth. Let cool at room temperature for a few minutes. Place the cookies close together, but not touching, on racks set over wax paper. Pour the chocolate into a small plastic bag or squeeze bottle. If using a bag, seal it and make a tiny cut in one corner. Working quickly, drizzle the chocolate in a zigzag pattern to make diagonal lines over the stars. Let the chocolate set completely before storing the cookies.7 Store, layered between sheets of wax paper, in an airtight container for up to one week.Makes about 36 cookies (depending on the size of the cookie cutters) BUY THIS BOOK From Christmas Cookies: 50 Recipes to Treasure for the Holiday Season. Published by HarperCollins Publishers Ltd. Copyright © 2008 by Lisa B. Zwirn. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.- Credit
- Lisa B. Zwirn
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Recipe: Raw artichoke salad Recipe: Raw artichoke salad
Recipe: Raw artichoke salad ofrecipe The idea of a raw artichoke may not appeal to most people, who think of only cooked globe artichokes or perhaps marinated artichoke hearts, but when the vegetables are fresh and in season in the early spring, they are magnificent sliced very thin and dressed with olive oil and good balsamic. You are slicing only the choke—the leaves go into a soup or the compost. This is a classic Mediterranean salad; to thoroughly enjoy it, make sure the choke is well trimmed with all leaves and fuzzy bits removed. Buy heavy specimens with tightly closed leaves and moist stems. Ingredients½cup plus 1 tablespoon fresh lemon juice3 whole artichokes 3 cipolline onions, peeled but left whole 2 tablespoons aged balsamic vinegar 7 fresh basil leaves 10 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper Preparation1 Fill a large bowl with cold water and add 1 tablespoon of lemon juice to make acidulated water. 2 Peel the artichokes by holding each one upside down, pulling the leaves toward you, and snapping the leaves at their natural breaking point, which is about two-thirds down toward the stem. When the light green interior leaves are exposed, use a paring knife to trim along the top of the artichoke. Work around the circumference of the heart and remove the remaining leaves. The choke will remain; if the outer edges of the heart are rough, trim them. Peel the stem and cut the artichoke in half from stem to heart. Remove the choke (heart) and make sure all leaves and fuzzy bits are removed. 3 Submerge the chokes in the water. They will keep without turning brown for up to 3 hours. 4 In a pot filled with lightly salted boiling water, cook the onions for about 4 minutes, or until tender. Drain and set aside to cool. When they are cool, cut them in half and let the layers separate naturally. Sprinkle the onions with the vinegar and let them marinate for about 5 minutes. 5 Using a mandoline, shave the chokes. Alternatively, use a sharp knife to slice them very thin. 6 Put the chokes in a mixing bowl and add the onions and basil. 7 Dress the salad with ½cup of lemon juice and the olive oil. Toss and season to taste with salt and pepper. Serves 4 Excerpted from Osteria by Rick Tramonto and Mary Goodbody.Copyright 2008 by Rick Tramonto. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Rick Tramonto
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Recipe: Lemon cheesecake bars Recipe: Lemon cheesecake bars
Recipe: Lemon cheesecake bars ofpage 1 A middle cream cheese layer makes these a change – for the better – from the usual lemon squares.Ingredients4 eggs1 1/4 cups granulated sugar2 tbsp finely grated lemon rind1/2 cup lemon juice1/4 cup all-purpose flour1 tsp baking powder1 tbsp icing sugar CHEESECAKE LAYER:1 pkg (8 oz/250 g) cream cheese, softened1/4 cup granulated sugar1 eggBASE:30 lemon social tea cookies1/2 cup butter, melted Preparation 1 Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.2 BASE: In food processor, whirl cookies to make 2 cups (500 mL) crumbs; pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool in pan on rack.3 CHEESECAKE LAYER: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base; set aside.4 In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheesecake layer. Bake in centre of 325°F (160°C) oven until edges are set and lightly browned, about 35 minutes. Let cool in pan on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Cut into bars; dust with icing sugar. Cut Neat Bars and SquaresLet bars cool completely before cutting.Lift uncut bars out of pan using parchment paper liner as handles.Place on cutting board.With long knife, trim off edges to neaten up.A ruler is helpful so all pieces are the same size. For 13- x 9-inch (3.5 L) metal cake pan, cut crosswise into quarters. Cut each quarter in half lengthwise, then cut crosswise into fifths to make 10 squares.Keep a wet, wrung-out cloth handy to wipe knife clean between cuts. Makes 60 bars. PER BAR: about 71 cal, 1 g pro, 4 g total fat (2 g sat. fat), 9 g carb, 0 g fibre, 24 mg chol, 33 mg sodium. % RDI: 1% calcium, 1% iron, 4% vit A, 2% vit C, 2% folate. Visit canadianliving.com for more great recipes. Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.For book information and to purchase, click here: randomhouse.ca -
Recipe: Pennette with pancetta and peas Recipe: Pennette with pancetta and peas
Recipe: Pennette with pancetta and peas ofrecipe Pennetti is small penne, or tubular pasta. I like it here because the peas and small pieces of pancetta in the simple sauce cling to the little noodles when the final dish is enriched with a generous dose of butter and grated cheese. This is easy pasta cooking at its best. Ingredients6 ounces pancetta, diced (about 1 cup)¼cup diced yellow onion 2 cups frozen peas 1¼cups chicken stock 1 pound dried pennetti pasta 6 tablespoons unsalted butter ¾cup freshly grated Parmigiano-Reggiano cheese Kosher salt and freshly ground black pepper ¼cup extra virgin olive oil Preparation1 In a small saucepan, cook the pancetta over low heat until crispy and the fat is rendered. Add the onion and cook for about 6 minutes, or until the onion softens and is slightly caramelized. 2 Add the peas and stock to the pan, stir, raise the heat to medium, and continue to cook gently. 3 Meanwhile, cook the pasta according to the package instructions until nearly al dente. Drain, reserving about ¼cup of the pasta water. 4 Add the pasta to the sauce and cook for about 2 minutes, or until the pasta is al dente. Add a little pasta water, if needed, to thin or loosen the sauce. 5 Add the butter to the pasta and stir until the butter is incorporated. Stir the cheese into the pasta and season to taste with salt and pepper. Finish with a drizzle of olive oil. The sommelier recommends...This is a pasta dish for white wine lovers. The flavor components to consider here are salty Parmigiano, green tones from the peas, and the smoky pancetta. Try a ripe, round Inzolia from Sicily produced by Baglio di Pianetto. The grape varietal is indigenous to the island and was originally primarily used to make Marsala. Serves 4 Excerpted from Osteria by Rick Tramonto and Mary Goodbody.Copyright 2008 by Rick Tramonto. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Rick Tramonto
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Recipe: Peach melba Recipe: Peach melba
Recipe: Peach melba ofpage 1 A sublime and classic dessert that belies its simplicity. Serve in pretty stemmed glasses or tumblers for a refined presentation accompanied by Almond Shortbread. This dessert should be reserved for juicy, ripe in-season peaches, but if for some reason they aren't as flavorful as you'd like, sprinkle the peaches with a little sugar and a few drops of liqueur such as kirsch, Cognac, or use a white dessert wine such as Muscat de Beaumes-de-Venise, which would also go very nicely with it.Ingredients 1 pint raspberries ½ cup sugar 6 ripe peaches About 1 pint vanilla ice cream Almond Shortbread (page 214)Instructions1 Combine half of the raspberries, the sugar, and 1 tablespoon water in a small saucepan. Stir over medium heat until the sugar melts and the mixture comes to a boil, about 5 minutes. Turn off the heat and fold in the remaining raspberries and transfer to a bowl to cool. (This can be made several days in advance and stored in an airtight container in the refrigerator.)2 Cut a shallow X into the bottom of each peach with a paring knife. Plunge the peaches into boiling water for about 30 seconds (or until the skins loosen), and then into ice water. Slip off the skins and cut each peach into 6 to 8 slices.3 To serve, place 1 sliced peach in each of 6 stemmed glasses or tumblers. Place about ¼ cup raspberry sauce on top, and top with one generous scoop of ice cream. Serve immediately with Almond Shortbread.Serves 6 BUY THIS BOOK From Recipes: A Collection for the Modern Cook. Published by HarperCollins Publishers Ltd. Copyright © 2005 by Susan Spungen. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.- Credit
- Susan Spungen
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Recipe: Tuna Siciliana Recipe: Tuna Siciliana
Recipe: Tuna Siciliana ofrecipe On a trip to Palermo, Sicily, I tasted a lot of fish dishes flavored with some of the traditional flavors of the island: fennel, orange, chiles, basil, and sea salt. When you make this dish, buy high-quality tuna, which can be bluefin, yellowfin, or bigeye tuna as long as it’s as fresh as can be. Cook it only long enough so that the center is still red or cooked to medium rare. Believe me, this won't taste nearly as good if you cook the tuna any further! Ingredients2 fennel bulbs2 oranges, preferably organic ¼ cup extra virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1¾ pounds tuna steak, cut into 4 even pieces 1 tablespoon ground fennel seeds 2 tablespoons Clarified Butter or vegetable oil 1 tablespoon sea salt 4 teaspoons aged balsamic vinegar 4 teaspoons Basil Oil Preparation1 Preheat the oven to 375°F. 2 Trim the fronds from the fennel bulbs and then cut the bulbs into 8 equal segments. Cut each orange (unpeeled) into 8 sections. 3 In a mixing bowl, toss the fennel and orange with the olive oil and red pepper and season to taste with salt and pepper. 4 Spread the fennel in a shallow baking pan and roast for 20 minutes. Remove the pan from the oven and add the orange. Roast for about 5 minutes longer. Test the fennel for doneness by poking it with a small, sharp knife. When the fennel is done, the knife will meet with no resistance. Set aside the fennel and orange. 5 Season the tuna with fennel seeds, salt, and pepper. 6 Heat a sautee pan over high heat. When the pan is hot, put the clarified butter or oil in the pan. When the butter foams or the oil is smoking hot, sear the tuna on all sides or until rare. This should take 30 seconds on each side for perfectly rare tuna. Remove the tuna from the pan and slice each piece into quarters. 7 Put 4 pieces of roasted fennel and 4 pieces of roasted orange on each of 4 serving plates. Put 4 tuna slices in the center of each plate and season with sea salt. Drizzle the vinegar around the edge of each plate, followed by the Basil Oil. Excerpted from Osteria by Rick Tramonto and Mary Goodbody.Copyright 2008 by Rick Tramonto. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Rick Tramonto
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The basics of cookie making The basics of cookie making
The basics of cookie making ofpage 1 A great cookie is made from fresh, quality ingredients, if you think of the little rounds and bars as just compact carriers of flavor, you'll see how important every stick of butter, ounce of chocolate, teaspoon of spice, and cup of nuts is to the end result. What you mix in is what you'll taste, so keep the phrase "quality in quality out" foremost in your mind as you shop for ingredients.Making cookies also requires a heaping spoonful of patience. Chocolate must be melted slowly so it doesn't burn, butter and sugar must be beaten sufficiently until creamy, and, in many recipes, the dough must be chilled to provide the best rolling and baking results. It's important not to take shortcuts or else the taste and texture of the cookies will suffer.There are two shortcuts, however, that you're free to take. Both of these, in a small but significant way, forever changed my cookie-baking routine for the better, allowing me to be more spontaneous and efficient.1 Butter must be soft and pliable and properly creamed, but how often do we forget to take the sticks out of the refrigerator ahead of time? If you're very careful, butter can be softened in the microwave without affecting its usability. Here's how: Place one stick, still in its paper wrapping (or unwrap it and place it on a microwave-safe plate or a sheet of wax paper), in the microwave. Turn the machine on high for ten or eleven seconds. No more! You don't want to melt the butter, which would change the consistency of the dough and the cookies. When you lightly squeeze a stick of softened butter it should leave impressions of your fingers, but it shouldn't feel mushy. With this little trick, there's no more waiting for butter to soften before you can bake.2 Try to be one step ahead of your oven. Have the next batch of cookies ready to go on a clean sheet of parchment paper. When a cookie sheet comes out of the oven, slide the parchment with the baked cookies onto a rack, and then slide the parchment with the formed dough onto the sheet and immediately place it in the oven. (Do this quickly because dough should never sit on a hot sheet for more than a few seconds.) Now there's no more waiting for hot cookie sheets to cool before they can be used again. Otherwise, a cookie recipe, like all baking recipes, is a formula. Yes, that bowl full of yummy ingredients is bound up in the science of chemistry. So read through the recipe carefully, follow it precisely, and measure accurately; your cookie baking will not only be loads of fun but successful! BUY THIS BOOK From Christmas Cookies: 50 Recipes to Treasure for the Holiday Season. Published by HarperCollins Publishers Ltd. Copyright © 2008 by Lisa B. Zwirn. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd. page 2 A quick word on how this book is organized: The recipes are grouped by the type of cookie, or more specifically, by how the cookie is made. Drop cookies are formed by dropping the dough onto a cookie sheet with a spoon. Rolled cookies are stamped into various shapes from dough that is rolled out. Bar cookies are baked in baking pans and cut into bars. And so on. A few treats at the end of the book don't even require an oven. The book is organized this way because it allows you to easily locate the recipes you feel most comfortable trying or have the appropriate equipment for. There are helpful tips for making each type of cookie in their respective chapters. For those bakers, however, who care less about cookie type and more about what's inside—say, chocolate or lemon or no nuts—there's a listing of cookies by flavor at the back of the book on pages 130 to 131. Use this list for inspiration and to satisfy your cravings!Cookie-baking guidelinesHere are the key steps and rules for successful cookie baking. Read them over a few times, then embed them in your cookie-baking routine.Before you start, make sure you have all the necessary ingredients and enough time for pre- and post-baking tasks. Many recipes require prep work, such as toasting nuts, grating citrus zest, and chopping chocolate, before you can actually start assembling the dough. Some doughs need to be chilled for an hour or more before baking. And a few bar cookies shouldn't be left to cool for too long after they come out of the oven; they must be cut while still warm or else they become too hard or crumbly to slice.Preheat the oven for at least fifteen minutes before baking.You'll achieve the most consistent results when you bake one cookie sheet at a time on a rack in the middle of the oven. If you want to use two sheets to move the job along (after first checking to make sure the recipe suggests it), place the racks in the upper and lower thirds of the oven with at least four inches between them so heat can circulate. Ideally, the bottom rack should be at the top of the lower third of the oven and the top rack at the bottom of the top third. When using two sheets, it's important to rotate them from top to bottom and front to back about halfway through baking to allow the cookies to bake evenly. Do it carefully, yet quickly, because the oven temperature will drop the longer the oven door is open. If one sheet of cookies is done before the other, pull it from the oven.BUY THIS BOOK From Christmas Cookies: 50 Recipes to Treasure for the Holiday Season. Published by HarperCollins Publishers Ltd. Copyright © 2008 by Lisa B. Zwirn. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.- Credit
- Lisa B. Zwirn
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Recipe: Walnut torte Recipe: Walnut torte
Recipe: Walnut torte ofpage 1 The nutty flavour of walnut meringue floats atop layers of cloudy-soft cream. For a festive alternative, replace the berries with Mandarin orange segments.Ingredients Meringue: 2 cups (500 mL) California Walnut pieces, toasted1-2/3 cups (400 mL) superfine sugar, divided2 tbsp (30 mL) cornstarch1 cup (250 mL) egg whites (about 7 eggs), at room temperature1 tsp (2 mL) cream of tartar Filling:1 cup (250 mL) whipping cream2 tbsp (30 mL) vanilla1/2 cup (125 mL) bittersweet chocolate, melted, divided*2 cups (500 mL) fresh or frozen raspberries, divided Garnish:1 cup (250 mL) shaved bittersweet chocolate1/2 cup (125 mL) California Walnuts, chopped Preparation1 Meringue: On parchment paper, trace three 7-inch (18-cm) circles leaving 1-inch (2.5-cm) space between. Arrange on large baking sheet; set aside.2 In food processor, pulse walnuts, 2/3 cup (175 mL) sugar and cornstarch until it becomes a fine meal. In medium bowl, beat egg whites with cream of tartar until soft peaks form; slowly add remaining sugar until meringue holds stiff peaks. Fold in nut mixture. Using spatula, spread meringue evenly over each parchment circle. Bake in 200F (94C) oven 2 hours. Turn off oven and leave meringues to cool completely.3 Filling: In medium bowl, beat cream and vanilla 5 minutes or until soft peaks form.4 To assemble: Gently arrange one meringue round on cake plate. Cover with 1/2 of melted chocolate; top with 1/3 of cream and 1 cup (250 mL) berries. Repeat with next layer. Top with last meringue and remaining cream. Sprinkle with shaved chocolate and chopped walnuts.*To melt chocolate: In double boiler over low heat, heat chocolate stirring constantly, until melted. For more great walnut recipes, visit The California Walnut Commission.- Credit
- California Walnut Commission
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Recipe: Traditional challah Recipe: Traditional challah
Recipe: Traditional challah ofchallah The Jewish Sabbath meal is traditionally graced with challah – a braided egg bread. For the Jewish New Year, the challah is shaped into a crown, with the addition of raisins as an extra guarantee of a special and lucky year. Ingredients2 tsp granulated sugar1/2 cup warm water1 pkg active dry yeast (or 2 1/4 tsp)3 1/2 cups all-purpose flour1 tsp salt1/4 cup liquid honey2 eggs, lightly beaten2 egg yolks1/4 cup butter, melted, or vegetable oil3/4 cup golden raisins TOPPING: 1 egg yolk, lightly beaten1 tbsp sesame seedsPreparation1 In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. With wooden spoon, stir in 3 cups (750 mL) of the flour and salt; stir in honey, eggs, egg yolks and butter until soft sticky dough forms. 2 Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 hour.3 Line large rimless baking sheet with parchment paper or grease; set aside. 4 Punch down dough; knead in raisins. Cover with clean tea towel and let rest for 5 minutes.5 TO MAKE BRAID: Divide dough into quarters; roll each into 18-inch (45 cm) rope. Place ropes side by side on prepared pan; pinch together at 1 end. With pinched opposite you, start at pinched end. *Move second rope from left over rope on right. Move far right rope over 2 ropes on left. Move far left rope over 2 ropes on right. Repeat from * until braid is complete; tuck ends under braid and pinch to seal.6 TO MAKE CROWN: Roll out dough into 30-inch (76 cm) rope. Holding 1 end in place, wind remaining rope around end to form fairly tight spiral that is slightly higher in centre. Transfer to prepared pan.7 Cover braid or crown loaf with damp clean tea towel; let rise in warm place until doubled in bulk, about 1 hour. 8 TOPPING: Stir egg yolk with 1 tsp (5 mL) water; brush lightly over dough. Sprinkle with sesame seeds. Bake in centre of 350°F (180°C) oven until golden and loaf sounds hollow when tapped on bottom, 35 to 45 minutes. Transfer to rack; let cool. Braiding ChallahA four-rope braid gives this glossy egg bread a beautiful elegance. Start by securely pinching the ends together. Weave the ropes as described, using the step photos as a guide. Weave the ropes firmly together, without stretching, so there are no gaps between the twists. Bread Machine Variation (dough only): Replace active dry yeast with quick-rising (instant) dry yeast. Into pan of 2-lb (1 kg) bread machine, add (in order) water, honey, sugar, butter, eggs, egg yolks, salt, all of the flour and yeast. Choose dough setting. When complete, remove from pan. Knead in raisins; cover with clean tea towel and let rest for 5 minutes. Shape and bake as directed. Makes 1 loaf, 16 slices.PER SLICE: about 189 cal, 5 g pro, 5 g total fat (2 g sat. fat), 31 g carb, 1 g fibre, 69 mg chol, 175 mg sodium. % RDI: 2% calcium, 12% iron, 5% vit A, 35% folate. Visit canadianliving.com for more great recipes. Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.For book information and to purchase, click here: randomhouse.ca -
Recipe: Lemon jelly roll Recipe: Lemon jelly roll
Recipe: Lemon jelly roll ofjelly roll Ingredients 1/4 cup granulated sugar1/4 cup water JELLY ROLL CAKE: 3 egg whites1/4 tsp cream of tartar3/4 cup granulated sugar6 egg yolks1 tsp vanilla1/2 cup all-purpose flour1/4 tsp salt3 tbsp icing sugar LEMON FILLING4 egg yolks1/2 cup granulated sugar1 tbsp grated lemon rind1/3 cup lemon juice 1/3 cup cold butter, cubedPreparation 1 Line bottom of 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; set aside.2 JELLY ROLL CAKE: In bowl, beat egg whites with cream of tartar until soft peaks form; beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. 3 In large bowl, beat egg yolks with remaining sugar until pale and thickened and mixture falls in ribbons when beaters are lifted, about 3 minutes; beat in vanilla. In separate bowl, whisk flour with salt. Fold egg white mixture into yolk mixture alternately with dry ingredients, making 3 additions of egg whites and 2 of dry ingredients. Spread evenly on prepared baking sheet; smooth top.4 Bake in centre of 375°F (190°C) oven until top springs back when lightly touched, 12 to 15 minutes. Set aside 2 tsp (10 mL) of the icing sugar; dust clean tea towel with remaining sugar. Using knife, loosen edges of cake; invert onto towel. Remove pan; peel off paper. Trim long edges. Starting at 1 short edge, immediately roll up with towel. Let cool on rack. (Make-ahead: Place rolled cake in airtight container and store at room temperature for up to 1 day. Or unroll cake and reroll between sheets of waxed paper; overwrap in heavy-duty foil and freeze for up to 2 weeks.)5 In small saucepan, bring granulated sugar and water to boil, stirring. Let syrup cool.6 LEMON FILLING: In a heatproof bowl, whisk together egg yolks, sugar and lemon rind and juice; set over saucepan of simmering water. Cook, stirring, until mixture is thick enough to coat back of spoon and candy thermometer registers 160 F (71C), 8-10 minutes. Remove from heat; stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until cold and thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 1 day.)7 Unroll cake. Brush with syrup; spread with filling. Using towel as support, roll up cake without towel. Place, seam side down, on flat rectangular serving plate. Dust with reserved icing sugar. Makes 12 servings.PER SERVING: about 342 cal, 9 g pro, 17 g total fat (10 g sat. fat), 37 carb, 1 g fibre, 144 mg chol, 119 mg sodium. % RDI: 13% calcium, 6% iron, 14% vit A, 23% vit C, 9% folate. Visit canadianliving.com for more great recipes. Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.For book information and to purchase, click here: randomhouse.ca -
Recipe: Classic apple pie Recipe: Classic apple pie
Recipe: Classic apple pie ofapple pie 1 On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies -- double crust, single crust, lattice top, streusel and more -- to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called "Grandma Thompson's," a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples. For a fall pie, reroll the pastry scraps and cut out maple leaves to arrange over the top crust, as we have in our photo.IngredientsDouble-Crust Sour Cream Pastry (directions on next page)1 egg yolk2 tbsp coarse sugar FILLING:8 apples (such as McIntosh or Northern Spy)3/4 cup granulated sugar2 tbsp cornstarch1 tsp cinnamonPinch each nutmeg and salt2 tbsp butter, softened Preparation1 Set out 9-inch (23 cm) pie plate.2 FILLING: Peel and core apples; cut into 1/4-inch (5 mm) thick slices to make 8 cups (2 L). Place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated. 3 On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.4 Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some of this egg wash over pastry on rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar. 5 Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 8 hours.) Makes 8 servings. PER SERVING: about 489 cal, 4 g pro, 25 g total fat (13 g sat. fat), 65 g carb, 3 g fibre, 70 mg chol, 208 mg sodium. % RDI: 2% calcium, 13% iron, 13% vit A, 7% vit C, 31% folate.Most-wanted Apple PieEvery fall The Canadian Living Test Kitchen gets requests for an apple pie we published years ago. It's essentially this recipe, but uses brown sugar instead of granulated and adds 1/4 cup (50 mL) raisins or dried cranberries to the filling. Visit canadianliving.com for more great recipes. Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. For book information and to purchase, click here: randomhouse.ca apple pie 2 Double-Crust Sour Cream PastryA fear of pastry lives on in some cooks, but fear not -- both this is easy to handle, rolls out nicely and bakes up flaky, golden and tender.Ingredients2 1/2 cups all-purpose flour1/2 tsp salt1/2 cup cold butter, cubed1/2 cup cold lard, cubed1/4 cup ice water (approx)3 tbsp sour cream Preparation1 In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.2 In liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.3 Divide in half: press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.) Makes enough for 1 double-crust 9-inch (23 cm) pie.VARIATIONSingle-Crust Sour Cream Pastry: Halve ingredients, using 4 tsp (20 mL) sour cream. Press into 1 disc. Makes enough for 1 single-crust 9-inch (23 cm) pie.Visit canadianliving.com for more great recipes.Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. For book information and to purchase, click here: randomhouse.ca -
Recipe: Chocolate biscotti Recipe: Chocolate biscotti
Recipe: Chocolate biscotti ofbiscotti These long and elegant biscotti are superb to dunk in espresso or enjoy with your favourite latte. You can dip into or drizzle with melted white or bittersweet chocolate.Ingredients1 cup hazelnuts1 1/3 cups granulated sugar2/3 cup butter2 eggs1 tsp vanilla2 cups all-purpose flour1/2 cup cocoa powder1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1/2 cup semisweet chocolate chipsPreparation1 Line large rimless baking sheet with parchment paper or grease; set aside. 2 Spread hazelnuts on separate rimmed baking sheet. Bake in centre of 350°F (180°C) oven until fragrant, about 10 minutes. Transfer to tea towel and rub briskly to remove as much of the skins as possible. Let cool. 3 In food processor, pulse 1/2 cup (125 mL) of the hazelnuts with 1/3 cup (75 mL) of the sugar until finely ground; set aside. Coarsely chop remaining hazelnuts; set aside.4 In large bowl, beat butter with remaining sugar. Beat in ground hazelnut mixture until fluffy. Beat in eggs, 1 at a time, then vanilla. In bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture in 2 additions. Stir in chopped hazelnuts and chocolate chips.5 Divide dough in half. On lightly floured surface, roll each into 14-inch (35 cm) long log. Place, 3 inches (8 cm) apart, on prepared baking sheet. Press to flatten slightly. Bake in centre of 350°F (180°C) oven until firm to the touch, about 30 minutes. Let cool on pan on rack for 15 minutes. 6 Transfer logs to cutting board; cut crosswise on slight diagonal into 3/4-inch (2 cm) thick slices. Stand slices up, 1 inch (2.5 cm) apart, on baking sheet. 7 Bake in centre of 300°F (150°C) oven until almost dry, about 20 minutes. Let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.) Makes about 36 cookies. PER COOKIE: about 127 cal, 2 g pro, 7 g total fat (3 g sat. fat), 16 g carb, 1 g fibre,19 mg chol, 70 mg sodium. % RDI: 1% calcium, 5% iron, 3% vit A, 9% folate.Cutting and Baking BiscottiAs soon as the baked logs are cool enough to handle, transfer to cutting board and cut decisively with a chef's or serrated knife. Use a ruler to make identical-size slices. Cut straight across for shorter biscotti or on the diagonal to make longer biscotti with coffee shop allure. Arrange biscotti standing up as shown. Or arrange lying on one cut side, turning the biscotti over halfway through baking. Visit canadianliving.com for more great recipes. Excerpted from The Complete Canadian Living Baking Book Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. For more information or to buy the book, click here: randomhouse.ca -
Recipe: Truffle pots Recipe: Truffle pots
Recipe: Truffle pots oftruffle pots These exquisite, rich little pots are ideal after a satisfying meal, when all you want is a few mouthfuls of naughty sweetness without the bulk. Make them up to eight hours in advance.Ingredients1 cabbage or large apple, for holding strawberries7 oz. high-quality white chocolate10 equal-size strawberries, hulled10 silver dragées (candy decorations)9 oz. high-quality semisweet chocolate4 tablespoons butter, cubed1 1/4 cups heavy (whipping) cream PreparationCut a slice off the bottom of the cabbage or apple to help it stand firmly, and place on a plate; this will act as a "pincushion" to hold the strawberries while the chocolate sets. Clear a space in the refrigerator that will accommodate the plate and some space above it.Melt the white chocolate in a bowl set over a pan of simmering water. Dip the pointed end of a strawberry into the melted chocolate to come halfway up the berry. Pierce a toothpick through the hulled end and then stick the other end of the cocktail stick into the "pincushion". Press a dragée into the chocolate at the very tip, if desired. Repeat with all the strawberries, then chill.Arrange ten shot glasses or bowls on a tray, ready to be filled. Place the semisweet chocolate, butter, and cream in a pan and place over very gentle heat. Stir constantly until absolutely smooth, then remove from the heat. (If the mixture curdles from overheating, add more cream.) Divide the truffle mixture between the shot glasses or bowls, then place a chilled strawberry, with the white chocolate side pointing up, on top of the truffle mixture. Let chill for about 30 minutes, until set. Allow to return to room termperature before serving. Excerpted from Entertaining Vegetarians by Celia Brooks Brown. Copyright© 2005 by Celia Brooks Brown. Excerpted by permission of Whitecap Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Celia Brooks Brown
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Recipe: Amaretto syllabub Recipe: Amaretto syllabub
Recipe: Amaretto syllabub ofsyllabub This is an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur makes it Italian in the extreme. The crumbled amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments, this is something you can pull out any time you want to end a dinner party with aplomb.Ingredients80ml amaretto liqueur25g caster sugar1 x 15ml tablespoon lemon juice250ml double cream1 x 250g packet amaretti morbidi (soft almond macaroons) Preparation1 Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.2 Whisk in the double cream and whip this mixture until thickened but still soft and billowy.3 Crumble 2 amaretti biscuits into each of 4 glasses (each with a capacity of about 150ml).4 Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.5 Crumble another biscuit or two, and sprinkle this golden rubble over the top of the syllabub in each glass. Serve the remaining amaretti biscuits alongside the syllabub. Excerpted from Nigella Express by Nigella Lawson. Copyright© 2007 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Nigella Lawson
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Recipe: Cherry cheesecake Recipe: Cherry cheesecake
Recipe: Cherry cheesecake ofcherry cheesecake This recipe has overturned a lifetime's prejudice – which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a seventies' dessert trolley, has entirely won me over. It's light, it has tang, and it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy.Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.Ingredients125g digestive biscuits75g soft butter300g cream cheese1/2 teaspoon lemon juice60g icing sugar1 teaspoon vanilla extract250ml double cream1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread Preparation1 Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.2 Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge. 3 Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth. 4 Lightly whip the double cream, and then fold it into the cream cheese mixture. 5 Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight. 6 When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top. Excerpted from Nigella Express by Nigella Lawson. Copyright 2007 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Nigella Lawson
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Recipe: Pomegranate ice cream Recipe: Pomegranate ice cream
Recipe: Pomegranate ice cream ofpage 1 It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance – it's ice cream, so that stands to reason – but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.Ingredients2 pomegranates (plus seeds from a third for decoration, optional)1 lime175g icing sugar500ml double cream Preparation1 Juice the pomegranates and the lime and strain the juices into a bowl.2 Add the icing sugar and whisk to dissolve.3 Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.4 Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.5 Scatter with some pomegranate seeds before you eat it. Excerpted from Nigella Express by Nigella Lawson. Copyright 2007 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.- Credit
- Nigella Lawson
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Recipe: Crisp seedy cracker bread Recipe: Crisp seedy cracker bread
Recipe: Crisp seedy cracker bread ofcrispy bread Truly an ancient form of bread, even without yeast, these crackling crackers add pizzazz to a bread basket. As you might imagine, they pair up beautifully with dips and spreads – and cheeses, too!Ingredients3 3/4 cups all-purpose flour1 tsp salt1 1/2 cups water1 egg white, beaten1/3 cup sesame seeds or poppy seeds1/2 tsp sea saltPreparation1 Grease 2 rimless baking sheets; set aside.2 In food processor, pulse 3 1/2 cups (875 mL) of the flour with salt until combined. With motor running, add water in steady stream until dough forms ball. Pulse in as much of the remaining flour as necessary, 1 tbsp (15 mL) at a time, until dough is no longer sticky. Whirl for 1 minute.3 Turn out onto lightly floured surface; knead into ball. Cover with bowl or plastic wrap; let rest for 30 minutes.4 Divide dough into 6 pieces. Leaving remaining pieces covered with plastic wrap, roll out 1 piece into very thin 14- x 9-inch (35 x 23 cm) rectangle; place on 1 of the prepared pans. Brush lightly with some of the egg white; sprinkle lightly with about one-sixth each of the sesame seeds and salt. 5 Bake in centre of 500°F (260°C) oven, turning baking sheet halfway through, until edges are browned and golden brown blisters appear all over, 7 to 9 minutes. Let cool on rack. 6 Repeat with remaining dough, egg white, seeds and salt. Break into long shards. (Make-ahead: Store in airtight container for up to 1 week.) Makes about 48 pieces. PER PIECE: about 42 cal, 1 g pro, 1 g total fat (0 g sat. fat), 8 g carb, trace fibre, 0 mg chol, 66 mg sodium. % RDI: 4% iron, 10% folate. Visit canadianliving.com for more great recipes. Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.For book information and to purchase, click here: randomhouse.ca -
Recipe: Nigella's Christmas bonbons Recipe: Nigella's Christmas bonbons
Recipe: Nigella's Christmas bonbons ofpage 1 I know there aren't many sweet things in this chapter -- strictly speaking only two -- but that is mainly because, as I suggested in the introduction, there are lots of sweet treats, just waiting to be wrapped and beribboned. And the truth is, apart from baking, making sweets is a lot harder than making savoury edible presents. These bonbons, however, are almost alarmingly easy. I was inspired by a picture I saw in The Australian Women's Weekly, fell in love with their cuteness and had to have a go myself. This isn't quite their recipe, but the idea -- and the decoration -- is the same, which is to say, these are delectable little truffley bonbons made by mixing up cold Christmas pudding, liquor, syrup and melted chocolate, rolling them into small balls, then melting white chocolate over them and arranging small pieces of red and green glacé cherries on top to make them look like miniature Christmas puddings themselves.I made this just after last Christmas, using some leftover pudding, foilwrapped and waiting to be gratifyingly recycled (though you could buy a mini one, microwave it and leave it to get cold) and adding a slug of my beloved Pedro Ximenez -- since that was the alcohol I'd originally put into the pudding -- and an ooze of golden syrup before compacting it with melted dark chocolate, but you could just as easily add rum or brandy and, as the original recipe also does, 40g icing sugar.The hard part -- in the sense that you need superhuman patience, rather than any special skills -- is dripping over the melted white chocolate and snipping the cherries and arranging them to evoke a sprig of berried holly. I am not really cut out for this work, and you will curse my name as you do it, but, afterwards, you will be thrilled with what you've done.And, although they look like baby Christmas puddings, they taste like meltingly rich, spiced chocolate truffles. These babies have got everything going for them. Ingredients 125g best-quality dark chocolate, finely chopped350g leftover, or freshly cooked and cooled, Christmas pudding60ml sherry2 x 15ml tablespoons golden syrup FOR DECORATION:100g white chocolate, finely chopped6 red glacé cherries6 green glacé cherries, or 6 short lengths angelica (Preparation on following page) BUY THIS BOOK From Nigella Christmas. Published by Random House Canada. Copyright © 2008 by Nigella Lawson. All rights reserved. Reprinted by permission of Random House Canada. page 2 Preparation 1 Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment, foil or Bake-O-Glide, and set it to one side while you make the bonbons.2 Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer's guidelines.3 Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup and stir briskly till all is incorporated.4 Pour in the melted dark chocolate and stir again: this will make the mixture much more cohesive.5 To make this step easier, put on a pair of those disposable vinyl gloves sold in hardware stores and supermarkets, pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture; fight the impatient urge to make these balls larger as you go.6 Cover with clingfilm and slot into the fridge to firm up.7 To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water, or in the microwave according to the manufacturer's guidelines, then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces (to evoke berries), and snip the green cherries (or angelica) into miniature lengths, to represent leaves.8 Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange the infuriatingly sticky pieces of cherry on top.9 Place in boxes to give away -- if you use small boxes that will fit 6 bonbons each, you will get 5 adorable presents out of this -- or on a plate to hand round with coffee, instead of dessert, after a post-Christmas dinner.Makes about 30MAKE AHEAD TIP:Make the bonbons up to 2 weeks before eating or giving. Pack in boxes and store in a very cool place. If made 2 weeks ahead, add a label to say "keep cool and eat within 1 or 2 days". BUY THIS BOOK From Nigella Christmas. Published by Random House Canada. Copyright © 2008 by Nigella Lawson. All rights reserved. Reprinted by permission of Random House Canada.- Credit
- Nigella Lawson
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Recipe: Nigella's easy chocolate fruitcake Recipe: Nigella's easy chocolate fruitcake
Recipe: Nigella's easy chocolate fruitcake ofpage 1 I think it's hard to improve on this cake: dark, damp, squidgy and luscious; you don't taste the chocolate full-on -- the cocoa just leaves a hint of smokey richness. Nor, I should add, do you taste the prunes. When I was making this cake for my TV programme, the cameraman, Wee Nev (Neville Kidd, the eminent DOP, for all IMDb-addicts) said with force “Eugh, I HATE prunes!” But when he ate it, later, he proclaimed it to be the best Christmas cake he'd ever had. And he asked for the recipe so that he could ask his wife to make it for Christmas. I don't mean to crow; it sounds so undignified. But it's important that you know how universally seductive this cake is, for all that it starts off "350g prunes".I don't know what it is in the prunes that gives the cake its damp bounciness; all I know is that it works. You don't need to make this in advance, although you can, and you don't have to do anything much to make it, either. You just melt everything together, give or take, in a saucepan, pour from saucepan to cake tin and bake. It needs no icing, though I have suggested -- see p.267 if you need help with stockists -- a little festive decoration, below.And there's no reason why you couldn't vary this method to make a Plain Dark Fruit Cake: just replace the Tia Maria with rum (or brandy if you prefer), making up the sweetness by adding a heaped tablespoon of marmalade; take out the cocoa, adding 2 tablespoons of flour to the 150g; and decorate with a sprig of holly or any of the suggestions below.Ingredients350g prunes, scissored or chopped250g raisins175g currants175g soft butter175g dark muscovado sugar225g (175ml) honey125ml Tia Maria or other coffee liqueurjuice and finely grated zest of 2 oranges1 teaspoon mixed spice2 tablespoons cocoa powder3 eggs, beaten150g plain flour75g ground almonds1/2 teaspoon baking powder1/2 teaspoon bicarbonate of soda FOR DECORATION:25g dark chocolate-covered coffee beansapprox. 10 edible gold starsedible gold mini ballsedible glitter, in Disco Hologram gold Preparation on following page BUY THIS BOOK From Nigella Christmas. Published by Random House Canada. Copyright © 2008 by Nigella Lawson. All rights reserved. Reprinted by permission of Random House Canada. page 2 1 Preheat the oven to 150°C/gas mark 2 and prepare a 20cm x 9cm deep, round, loose-bottomed cake tin by lining the bottom and sides with a double layer of baking parchment, as for the Traditional Christmas Cake on p.172 (though I find that if you use one layer of that tough, reusable silicone baking parchment, my beloved Bake-O-Glide, it does the job well enough, and as the cake is so dark, you don't see if it catches a little).2 Put the fruits, butter, sugar, honey, Tia Maria, orange juice and zests, spice and cocoa powder into a large, wide saucepan and gently bring to the boil, stirring as the butter melts.3 Simmer the mixture for 10 minutes, then take off the heat and leave to stand for 30 minutes.4 When the 30 minutes are up -- it will have cooled a little, but you can leave it for longer if you want -- add the beaten eggs, flour, ground almonds, bakingpowder and bicarbonate of soda, and stir with a wooden spoon or spatula to combine.5 Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 13/4--2 hours, by which time the top of the cake should be firm but will have a shiny, sticky look. If you insert a cake tester or skewer into it, the cake will still be a little gooey in the middle.6 Put the cake, still in its tin, on a wire cooling rack -- it will hold its heat and take a while to cool; once cool, take it out of the tin and, if you don't want to eat it immediately (like any fruit cake it has a long life), wrap it in baking parchment or greaseproof paper then in foil and store in a cake or other airtight tin.7 To decorate, though this is optional, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top. Then sprinkle some gold mini-balls over the whole cake, and the edible glitter over the top, not minding that you will be a-glitter yourself for a while.Makes at least 10 generous slicesMAKE AHEAD TIP:Make the cake up to 2 weeks ahead and wrap in a double layer of greaseproof paper and then a layer of foil. Store in an airtight container in a cool, dry place. Decorate when needed.FREEZE AHEAD TIP:Make the cake and wrap as above. Freeze for up to 3 months. To thaw, unwrap the cake and thaw overnight at room temperature. Re-wrap and store as above until needed. BUY THIS BOOK From Nigella Christmas. Published by Random House Canada. Copyright © 2008 by Nigella Lawson. All rights reserved. Reprinted by permission of Random House Canada.- Credit
- Nigella Lawson
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Recipe: Sweet potato tart with walnut crust Recipe: Sweet potato tart with walnut crust
Recipe: Sweet potato tart with walnut crust ofpage 1 Ingredients Crust:2 cups (500 mL) California Walnuts, ground1/4 cup (50 mL) grated Parmesan cheese2 tbsp (30 mL) melted butter Filling:2 medium-sized sweet potatoes, thinly sliced1/3 cup (75 mL) whipping cream1 tbsp (15 mL) fresh thyme (or 1 tsp (5mL) dried)1/2 tsp (2 mL) each salt and pepper1/2 tsp (1 mL) ground nutmeg1/4 cup (50 mL) grated Parmesan cheese Preparation1 In medium bowl using fork, combine walnuts, Parmesan and butter (add up to 1 tbsp (15 mL) more butter if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4-inch x 10-inch (10-cm x 25-cm] tart pan. Cover and refrigerate at least 1 hour or overnight.2 In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well. Cover and refrigerate at least 1 hour or overnight.3 On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with cheese. In centre of 350F (180C) oven, bake 45 minutes or until potatoes are tender and filling is golden and bubbly. Let stand 10 minutes; slice and serve warm. For more great walnut recipes visit The California Walnut Commission. -
Recipe: Peanut noodles with mango Recipe: Peanut noodles with mango
Recipe: Peanut noodles with mango ofrecipe These noodles are the perfect thing to bring to or serve at a party. They can be made hours, even a day, ahead of time and they won't become gummy. Mango, while an unorthodox addition, adds juiciness and bright color. Sugar snap peas provide crunch, but don't add them until serving time.Ingredients:For the Peanut Dressing ¾ cup smooth natural-style peanut butter 3 tablespoons rice vinegar ¼ cup plus 2 tablespoons low-sodium soy sauce 4 tablespoons dark sesame oil 1 heaping tablespoon grated ginger Scant teaspoon red pepper flakes ¾ teaspoon sugar For the Noodle Salad Kosher salt 1 pound thick spaghetti 2 cups sugar snap peas, strings removed, or snow peas 2 ripe mangos Juice of 1 lime 2 scallions, thinly sliced ½ cup loosely packed cilantro leaves, coarsely chopped ¼ cup roasted peanuts Instructions:Make the peanut dressing by combining the peanut butter, vinegar, soy sauce, oil, ginger, red pepper flakes, sugar, and 1/2 cup hot water in a mini food processor. Blend well and set aside. (This can be made several days ahead of time.) Store in an airtight container in the refrigerator. Bring a large pot of water to a boil. Add 1 tablespoon salt and the spaghetti and cook according to package directions, stirring occasionally, until al dente. Meanwhile, bring a small saucepan of water to a boil. Cook the peas until they turn bright green, about 30 seconds. Drain and immediately plunge into a bowl of ice water to stop the cooking. Once the peas have cooled, drain, pat dry, cut in half, and set aside. Stand a mango on the stem end. Using a sharp knife, cut the mango into two large pieces, cutting as close to the large flat pit as possible. Score each half of the mango into s-inch squares, but don't cut through the skin. Next, run the knife between the flesh and the skin to release the cubes. Place the cubes in a small bowl; repeat with the other mango. Squeeze excess juice from the trimmings into the bowl. Squeeze the lime onto the mango cubes and season with a little salt. When the spaghetti is done, drain, rinse with cold water, and drain again. In a large bowl, toss the spaghetti with the peanut dressing until well coated. Add the peas and three quarters of the scallions and toss to combine. Place the noodles on a large serving platter, sprinkle the mango over the noodles, and garnish with the remaining scallions, the cilantro, and peanuts. Serve immediately. If making in advance reserve about one third of the dressing and toss the noodles with the reserved dressing immediately before serving. BUY THIS BOOK From Recipes: A Collection for the Modern Cook. Published by HarperCollins Publishers Ltd. Copyright © 2005 by Susan Spungen. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.- Credit
- Susan Spungen
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Recipe: Marmalade and chocolate tart Recipe: Marmalade and chocolate tart
Recipe: Marmalade and chocolate tart ofpage 1 These dark, rich, velvety tarts are ideal as a simple dessert with coffee or tea, or an end-of-dinner flourish with a fine dessert wine. If you like, you can garnish the tarts with a shard of grated orange zest. A small scoop of orange sorbet also complements the flavors.Crust 1 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1 1/2 teaspoons grated orange zest Pinch of salt 1/2 cup plus 1 tablespoon unsalted butter, frozen and cut into small pieces 2 to 4 tablespoons ice waterFilling 3/4 cup premium orange marmalade 9 ounces premium dark chocolate, chopped 3/4 cup heavy (whipping) cream Finely grated orange zest for garnish (optional) Preparation 1 To make the crust: In a medium bowl, whisk the flour, sugar, orange zest, and salt until well blended. Add the butter. Using your fingers or a pastry blender, work the butter into the flour mixture until crumbly and some pea-sized pieces of butter remain. If time permits, refrigerate the flour mixture for 30 minutes.2 Drizzle the ice water over the flour mixture, 1 tablespoon at a time, mixing until all the flour is moistened and the pastry just clears the side of the bowl (add an additional 1 to 2 teaspoons water if needed). Using lightly floured hands, gather the dough into a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for 1 hour.3 Remove the dough from the refrigerator and cut it into 8 wedges, then reshape each wedge into a disk without reworking the dough (if needed, let it sit out to soften slightly for easier handling). Roll each disk out to a 5- to 6-inch circle on a pastry cloth or lightly floured board with a cloth-covered rolling pin or between 2 sheets of heavy-duty plastic wrap. Transfer a circle of the dough to a 4-inch tart pan, easing it into place. Trim the overhanging pastry along the pan's edge. Repeat with remaining disks. Refrigerate for 30 minutes to 1 hour.4 Preheat the oven to 375°F. Prick the bottom of each crust with a fork, line with a circle of parchment or aluminum foil, and fill to the top with pie weights or dried beans. Bake in the center of the oven until the edges begin to turn golden, 15 to 20 minutes. Remove the weights and parchment and bake until the crusts are golden, 8 to 10 minutes more. Remove from the oven and transfer to a wire rack to cool.5 To make the filling: In a small saucepan, warm the marmalade and strain it through a sieve, discarding any pulp. Brush the bottom of each tart shell with some strained marmalade.6 Place the chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream and 2 tablespoons of the marmalade until small bubbles form around the edges of the pan. Pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until the mixture is smooth. Evenly divide the chocolate mixture between the tart shells. Allow the tart filling to set at cool (60° to 70°F) room temperature for at least 2 hours before serving. To serve, add a dollop of the remaining marmalade in the center of each tart and garnish each tart with finely grated orange zest, if desired.Makes eight 4-inch tarts. BUY THIS BOOKFrom Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover. Published by Chronicle Books. Copyright © 2008 by Sara Perry. All rights reserved. Reprinted by permission of Chronicle Books.- Credit
- Sara Perry
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Recipe: Hazelnut truffles cocktail Recipe: Hazelnut truffles cocktail
Recipe: Hazelnut truffles cocktail ofHazelnut truffles cocktail Ingredients6 ounces (3/4 cup) Frangelico6 ounces (3/4 cup) Godiva liqueur Chocolate rim:Equal parts Frangelico and Godiva liqueur, combinedShaved milk chocolate or semisweet chocolate PreparationDip the edges of 4 martini glasses in the liqueurs and rim them with chocolate.In a small saucepan, combine the 12 ounces of Frangelico and Godiva liqueur. Heat over medium to high heat until warm but not hot. Pour into the rimmed martini glasses and serve.Hot hint: This is one of those recipes where a spouted or lipped-rim saucepan comes in handy. If you don't have such a pan, transfer the hot liquid to a glass measuring cup. This will make it much easier to pour the mixture into the rimmed glasses without spilling or disturbing the pretty chocolate rim.Serves 4 Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. -
Recipe: Hot cocolat Recipe: Hot cocolat
Recipe: Hot cocolat ofhot cocolat Ingredients4 cups 2 per cent or whole milk1 cup chopped milk chocolate2 tablespoons unsweetened cocoa powder Garnish:Whipped cream or marshmallowsUnsweetened cocoa powderPreparationBring the milk to a simmer in a medium saucepan over medium to medium-high heat. Add the chocolate and cocoa powder. Whisk until the chocolate has melted. Simmer for an additional minute, whisking continuously. Remove from the heat and pour into mugs. Top with dollops of whipped cream or marshmallows, sprinkle with cocoa powder, and serve.Hot hint: For a festive touch, sprinkle with tinted sugars instead of cocoa. Try spooky orange for Halloween, merry red and green for Christmas, cool blue for Hanukkah, or romantic red for Valentine's Day.Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. -
Recipe: Cookies 'n' cream cocktail Recipe: Cookies 'n' cream cocktail
Recipe: Cookies 'n' cream cocktail ofcookies n cream Ingredients 8 ounces (1 cup) Baileys Irish cream8 ounces (1 cup) amaretto 1/2 teaspoon ground cinnamon, plus additional for garnish Preparation Combine the Baileys and amaretto in a small saucepan. Heat over medium-low heat until warm but not hot. Stir in the 1/2 teaspoon cinnamon. Pour into martini glasses, sprinkle with cinnamon, and serve. Serves 4Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Gift guide: We shopped till we dropped to find the best gifts for all the home lovers on your list; Going green: Make your home look freshly festive with do-it-yourself projects featuring lush greenery like moss, silver sage, myrtle and ferns; Decor... more -
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