The hospitality is generous at The Fairmont Jasper Park Lodge's Christmas in November.
Twenty-one years ago the Jasper Park Lodge in Jasper Alberta joined forces with the Edmonton Journal to create a fabulous program called Christmas in November. I've lost track- a little - of how many years of these 21 I have flown to Edmonton, then journeyed across the plains into the foothills and finally Jasper Park - surely one of the most beautiful places in Canada.I will never take mountains for granted - they are just too spectacular and imposing.
Martinis are a tradition at Christmas in November
The reward at the end is a week, sometimes only a weekend of sharing some of Canadian Living Magazine's festive recipes with guests.
One of the smartest things I ever did was to invite a member of the Test Kitchen to accompany and help me - first it was fireball Jennifer MacKenzie, and ever since we worked together on Canadian Living Cooks, I've partnered with Emily Richards.
Well, it's Christmas in November time again, and I'm packing up the odd pieces of equipment and my supply of aprons. Emily and I are presenting entertaining appetizers and little desserts - perfect for holiday open house celebrations - friends over for a glass of wine - get togethers where the three Fs reign: friends, family and good food.
Brutti ma Buoni
This is a recipe from Emily's family who emigrated from Calabria to Sault Ste. Marie where Emily's grandmother still lives. The meringues base is particularly lustrous, and into it are folded goodies such as toasted nuts - h slivered almonds are particularly tasty, or chopped dark chocolate, or both, or in a version that's more Canada than Calabria, chopped nougat milk chocolate bars - Toblerone is a popular brand. Brutti ma Buoni means ugly but good - reflecting the irregular shapes of the cookies and the way they split to reveal the goodies folded into the meringue.
4 egg whites, from large eggs, at room temperature
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) coarsely chopped nougat milk chocolate bar or chopped dark chocolate or a combination of chopped dark chocolate and slivered almonds (as in the photo)
2 tbsp (30 mL) icing sugar
. Line 2 rimless baking sheets with parchment paper; set aside.
. In a large heatproof bowl whisk together the egg whites and granulated sugar. Set over a slightly smaller saucepan of simmering water. Cook, whisking occasionally, until opaque, about 10 minutes.
. Remove from the heat; beat at high speed until cooled, thickened and glossy, about 7 minutes.
. Fold in the vanilla and flour; fold in the chocolate.
. Drop the meringue batter by heaping tablespoonfuls (15 mL), or smaller if desired, about 2 inches (5 cm) apart onto the prepared pans.
. Bake 1 sheet at a time, in centre of 350°F (180°C) oven for about 25 to 30 minutes or until light brown.
. Let cool on racks. (Make-ahead: store at cool room temperature, layered with waxed paper in airtight containers for up to 3 days.)
. Using a fine sieve, dust the Brutti ma Buoni with icing sugar.
. Makes 24 large, about 36 smaller cookies.
