Simple Syrup: In saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let cool completely.
Wash, prepare strawberries and cantaloupe and puree with lemon juice to make Fresh Fruit Puree lt. Mix with Simple Syrup.
Freeze in shallow metal cake pan for about 4 hours or until firm. Break into chunks; puree in food processor. Pack into airtight container and refreeze for 4 hours or until firm or for up to 2 days. (Or freeze in ice cream machine according to manufacturer's instructions.)
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour. Buttery polenta is perfect for soaking up all of the sauce's full-bodied goodness.
Portion size4 servings
Credits :Canadian Living Magazine: December 2015
salt and pepper
bone-in pork rib chops (about 1 kg total)
salt and pepper
hot pepper flakes
pitted and chopped
drained and chopped
per serving: about
Total fat26 g
Saturated fat7 g
Total carbohydrate36 g
Pork Puttanesca: Sprinkle pork with salt and pepper. In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm. Drain fat from skillet.
In same skillet, heat remaining oil over mediumhigh heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley.
Creamy Polenta: Meanwhile, in large saucepan, bring 2 1/3 cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat,stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.
Tip from The Test Kitchen: Use the flat side of a chef's knife to mash the anchovy into a paste. The fillet will melt into the dish and distribute evenly.
Sweet, flaky baklava is the perfect dessert to serve with tea at the end of a meal. Make sure your phyllo pastry is completely thawed before working with it, and don't worry if it tears—there are so many layers, no one will ever notice.
In food processor, pulse together pistachios, walnuts, sugar, cinnamon and cardamom until mixture resembles coarse crumbs. In bowl, beat egg white until foamy; fold into pistachio mixture. Set aside.
Cut phyllo sheets in half crosswise to make 12 1/2- x 9-inch (32 x 23 cm) sheets; cover with damp towel.
Brush 13- x 9-inch (3.5 L) cake pan lightly with butter. Place 1 phyllo sheet in bottom of pan; brush lightly with butter. Repeat with 7 more phyllo sheets.
Spread half of the pistachio mixture over top. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with 3 more phyllo sheets. Top with remaining pistachio mixture. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with remaining phyllo sheets; brush top layer lightly with butter.
Using sharp knife, cut through layers lengthwise to make 4 strips. Cut diagonally into 1-inch (2.5 cm) wide strips. Bake in 350?F (180?C) oven until golden brown, about 45 minutes.
Topping: Meanwhile, in saucepan, cook sugar with 3/4 cup water over medium-high heat until dissolved. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Remove from heat; stir in lemon juice and orange blossom water. Let cool slightly. Pour over hot baklava; sprinkle with pistachios. Let cool completely in pan, about 1 hour. (Make-ahead: Cover and store at room temperature for up to 24 hours.)