Food & Entertaining
Recipe: Baby butter and jam sandwiches
Recipe: Baby butter and jam sandwiches of
recipe These cookies are incredibly cute. In fact, they’re downright adorable. Not only will young and old cookie fans find these tender, buttery wafers sandwiching a layer of jam irresistible, but everyone will think you went to much more trouble than you did.Ingredients10 tablespoons (1¼ stick) Unsalted butterSoftened ½ cup confectioners’ sugar, plus more for dusting the cookies 1½ cups all-purpose flour ¼ teaspoon saltRaspberry preserves (or strawberry or apricot preserves or some of each)PreparationCookie cutter needed: 1½-inch round1 Using an electric mixer beat the butter in a large bowl until creamy. Beat in the ½ cup of confectioners’ sugar until fully blended. With the beaters on low speed, mix in the flour and salt until thoroughly combined. Using your hands, gather the dough into a ball, then press it into a disk and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm enough to roll out. (If refrigerated longer, let the dough sit at room temperature for 30 to 45 minutes to soften before rolling.)2 Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.3 Roll out the dough on a lightly floured surface to a thickness of between 1/8 and ¼ inch. Using the cutter, stamp out circles close together and arrange them about 1½ inch apart on the prepared sheets. Re-roll the scraps two or three times. (Working the dough too much can make it tough.)4 Bake for 10 to 12 minutes, rotating the sheets from top to bottom and front to back about halfway through baking, or until the cookies are just beginning to color and the edges are pale golden. Transfer the cookies to a rack to cool completely.5 To assemble: Spread a little of the preserves on the bottom side of half of the rounds, taking care not to spread it too close to the edge. Top with another round, right side up. Just before serving, sift confectioners’ sugar over the sandwich cookies.6 Store the plain rounds in an airtight container for up to 1 week. Once the cookies are spread with jam, they’ll start to soften after 1 to 2 days.Tip: The first time I made these I couldn’t find my 1½-inch round cookie cutter. I ended up using one of those little plastic cups that come with a bottle of cough syrup. The rim was a perfect 1½ inch! And the cup can be gently squeezed to loosen any cutouts that get stuck Makes about 36 sandwich cookies 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.
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- Lisa B. Zwirn
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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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Wine & spirits: Only the best Wine & spirits: Only the best
Wine & spirits: Only the best ofpage 1 Whether it's for your partner in life or a partner in business, a great bottle of wine makes a terrific gift at this time of year. If price is no object, choose one of the most famous names in the wine world -- all are exceptional, often rich in texture with concentrated flavours, and will age well.One of the best and best-known wines of France is Château Mouton Rothschild ($395). Each vintage features original art personally selected by the Baronness Philippine of Bordeaux. Although it can be drunk immediately with great enjoyment, a decade in the cellar is recommended. Several vintages are available in some provinces.A favourite of many wine connoisseurs is anything produced from the Pinot Noir grape. Here again, the best hail from France. Bouchard Père & Fils Le Corton 2006 ($105) is grown on the highest hillside in Burgundy and shares vineyard space with the region's best white, Bouchard Père & Fils Corton-Charlemagne 2006 ($169). Both are the epitome of power and elegance.Just next door, in Italy, the hottest, most in-demand wine is grown around Montalcino, a tiny hilltop village in Tuscany. Banfi Brunello di Montalcino ($69) is full bodied, with notes of cherry and spice, and what seems like an endless finish.In the New World of wine, California's Napa Valley is home to many big names, including theclassic Robert Mondavi Cabernet Sauvignon Reserve 2004 ($140). It's produced in limited quantities, using grapes from the To Kalon Vineyard, which was developed over many years by the late Mondavi family patriarch. Dense, with a ripe bouquet of licorice and plum, it's a winner.Whereas the traditional model for winemaking is to refl ect a wine's terroir (the place where the grapes are grown), the Australian standard is to focus on judicious blending from a variety of regions. Aussies are recognized for their outstanding shiraz; one of the most remarkable is Barossa Valley Estate E&E Black Pepper Shiraz ($100), with its profound depth of flavour and bouquet. page 2 Port makes a great gift. Vintage ports are bottled early and benefit greatly from long aging; they often reach their best only after several decades. Maturing nicely, Warre's 1985 Vintage Port ($105) is ready now, but can be held for a while. A younger vintage like Quinta do Vesuvio 1994 ($137) needs more time, but makes a choice gift for someone with a wine collection.For those who fall into the camp of "ready to drink" wine lover, tawny port provides immediate gratification. It's even better when served with nuts and Stilton cheese. Older tawnies develop exceptional complexity. Dow's 20-Year-Old ($56) and Fonseca 40-Year-Old ($105/ 375 mL) are perfect examples of their class and age. Whatever the bottle, if it's a memorable one, you can bet that your chances of being invited to share it will be excellent. ... Or opt for the less expensive routeIf you're planning a party for tens or hundreds of thirsty holiday visitors, a delicious, inexpensive red wine may be just the ticket. FuZion, which sells for less than $8, is a soft, luscious blend of shiraz and Malbec from Argentina. While it should keep the gang in the red, you'll stay in the black! (PRICES VARY IN LOCAL MARKETS. ALL PRICES ARE FOR 750 ML BOTTLES, EXCEPT WHERE SPECIFIED.)- Credit
- Konrad Ejbich
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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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The art of tablesetting The art of tablesetting
The art of tablesetting ofTable coverings and dishes Michael Pinet is the Stylist for Private Brands Marketing & Development at The Bay. He recently treated us to a little lesson à la Julia Roberts in Pretty Woman on the art of tablesetting.Table coverings Your usual starting point is your table cloth, runner or placemat. The key thing to remember here is: "The more formal the dinner, the more coverage." At a formal gathering, you always use a fabric tablecloth. "And always press your linens," advises Michael. "You want to show care."DishesOne thing Michael stresses is how "being a good host these days is making life easy for your guests, not trying to impress them." Traditionally, a formal table setting means all of your dishes, cutlery and glasses are on the table at the beginning of your meal. Nowadays this look has been edited down to make it easier on the guest. A big trend right now is the charger plate. "This defines your space," explains Michael. A charger plate is a larger plate that frames your dinner plate. A different coloured (but matching) dessert plate over top of your dinner plate is also a very nice touch. You can remove it once dinner starts. Your bread plate is always to the left of your dinner plate. Your charger stays on through the meal and comes off with the dinner plate. Cutlery, glasses and napkins CutleryThe biggest rule with cutlery is knives are always to the right of your plate with the serrated edge pointed inwards. Spoons are to the right of the knife and forks are to the left of the plate. Traditionally, the dessert fork and spoon are laid one above the other above your plate. The rest of your cutlery is laid smallest (starting with your salad fork) to largest working toward the plate. The butter knife usually goes across the bread plate. With a modern setting, you only need the cutlery and dishes for the dinner itself. It's acceptable to place cutlery in the order of the courses where you work from the outside in and it's ok to bring the dessert dishes, cutlery and coffee cups out after dinner.GlassesOn your traditional table, the water goblet is always above the tip of the blade of your knife and behind the glasses for your different wines. With a modern meal, you can simply have a water and a wine glass. Any others could be brought out as the courses are served. NapkinsMany people tend to artfully place the napkins in the water goblets. According to Pinet, this is a big no-no mainly because there is a risk that the glass will tip as you pull the napkin out and break. What you want to do instead is fold it and lay it in the center of your plate. You can also put it in a napkin ring. Ambiance and finishing touches"The overall look you want to achieve on your table is nice and simple," says Michael. You don't want a lot of fussy things. Fresh flower arrangements are nice, but they shouldn't block the guests' view of each other. One trend he has noticed is smaller vases along the table with a couple of fresh cut flowers. This is a great place to lean your place cards if you're at a more formal affair. Your room shouldn't be too light or too dark. If you have a chandelier above your table, use the dimmer. Candlelight is also a nice touch.- Credit
- Tara Nolan
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6 host gift ideas 6 host gift ideas
6 host gift ideas ofpage 1 If you’ve received an invitation to a dinner or large fête, show your appreciation by giving your host a small gift. Here are a few helpful suggestions and things to consider. Rethink the bottle of wine"Most people show up with a bottle of wine, and I'm bored to tears of it," says designer and member of the Design Inc. cast Thomas Smythe, who happens to be an expert entertainer. Your host will have the meal and drinks already planned, and what you bring might not fit in. She may be serving white, not red; or cocktails, not wine. "You don't want to impose anything wine-wise," he says. Take care with flowers"A host is busy enough...having to find a vase and fill it with water while trying to greet guests can add extra stress," say Ashleigh Dempster and Amanda Blakley, cofounders of the exclusive Toronto culture club The Society. Instead, they recommend bringing a potted plant like gerberas or amaryllis, or sending a bouquet the day before, or even after the event as a thank you. Give something they'll use"Always bring something useful, like candles," says Thomas. He suggests high-quality plain white tapered candles, which everyone has a use for. Or try a bag of nicely packaged votives or a beautiful scented candle. page 2 Give the gift of luxuryThomas recommends a luxurious, yet useful, gift from a high-end retailer, like Eau d'Orange Verte perfumed soap from Hermes. "It's a total luxury, but it's about the same price as a really good bottle of wine," he says. "And it comes in a beautiful emerald green box, which is my favourite colour." Be preparedKeep one or two host gifts on hand to save you the stress of having to pick something up in time for Friday night's dinner. "I always have a bar of the Hermes soap ready in an Hermes bag at home," says Thomas. "When I give one, I buy another right away. I always have something to give." Beyond the giftIn addition to bringing something, show your host your appreciation by being on your best behaviour. "There's no need to show up at a party the moment it starts," says Amanda. "Most likely, the host is still running around like crazy taking care of last-minute details, anyway. Ten to fifteen minutes late is acceptable, but after 30 to 40 minutes, you're pushing it," she says. And don't stay beyond your welcome. Watch for signs that the party is winding down -- your host has turned the music down or the lights up, and she's beginning to yawn a lot -- and make a graceful exit.- Credit
- Corinna vanGerwen
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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 -
Place card ideas Place card ideas
Place card ideas ofpage 1 Though it might seem a tad formal in this age of casual entertaining, setting place cards at your table is a thoughtful and charming way to guide guests to their seats, whether you're hosting a soiree for 60 or an intimate sit-down for six. And why not? Creative cards can serve up loads of fun, get the conversation going, and even double as favours. Just use your imagination, or steal one of these 6 ideas for your next fete. Spell it outAnother use for your family Scrabble game. Talk about simple -- all you have to do is know how to spell! page 2 Seasonal style Pretty papers and a seasonal paper punch make beautiful place cards possible without a huge amount of effort. Print each guest's name (in a classic font found in your word-processing software) onto a four-inch-square piece of card stock so that one name is right side up and the same name is upside down close to the top edge (when the card is folded in half lengthwise, each guest will see the name of the person who's sitting across from him or her). Use the punch to cut shapes out of papers in contrasting colours; glue shapes to card. Punch out some extra shapes to sprinkle about the table. page 3 What a pear! It's easy being green with this edible place card idea, but don't forget to remind guests to remove their name before they chomp! Stick letter brads (available at scrapbooking and craft or art supply shops) into a pear or any soft-skin fruit. When grocery shopping, select fruits that stand upright. page 4 Nesting instinct Simple but beautiful, this little paper nest can dress a tabletop any time of the year. With an exacto knife, cut small strips of construction paper (we used two colours). Curl paper by pulling a scissor blade along each strip. Intertwine the curled strips to form a little nest; loop one of the paper curls through a name tag. Drop a chocolate-covered almond into the nest and, if desired, sit the nest on a tiny feather placed on a plate. page 5 Table treats Just because you're all grown up doesn't mean you can't appreciate a thoughtful gift every once in awhile. Give your guests the adult version of a loot bag by wrapping a chocolate truffle or small ornament in a paper box that also doubles as a place holder. We used an inexpensive plastic key tag (available at most business supply stores) as the name tag on our tiny treat box. page 6 Flower stand Take a cue from the fresh flowers in your centrepiece and create cards bursting with blooms. Print guests' names on card stock cut to size; using a hole punch, make a hole in the top corner of each card. Poke a single stem through the hole and into a filled water pick (ask your florist for some extras the next time you order flowers). No stand is needed for this design, as the water pick will prop up the card.- Credit
- Susan Rogers
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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
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