Based on the Swiss nut cake Engadiner nusstorte, these caramel-filled bars are rich and chewy.
Portion size48 servings
Credits :Canadian Living Holiday Cookbook: Fall 2010
2 1/2 cups
1 1/3 cup
Per bar: about
Total fat13 g
Saturated fat5 g
Total carbohydrate21 g
In food processor, combine flour, sugar and baking powder. Add butter; pulse 8 to 10 times or until in pea-size crumbs.
Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough and press into disc; wrap and refrigerate for 30 minutes.
Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes. Remove from heat. Stir in cream and honey. Stir in nuts.
On floured parchment paper, roll out two-thirds of dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer dough and paper to 13- x 9-inch (3.5 L) metal cake pan, lining bottom and sides. Scrape filling into shell, spreading evenly.
Roll out remaining dough into 13- x 9-inch (33 x 23 cm) rectangle; place over filling. With fork, crimp edges and prick pattern in top.
Bake in 350°F (180°C) oven until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap and refrigerate for 24 hours before cutting into bars.
Make this rich, creamy spread ahead of time to allow the mushroom flavours to develop. Use any combination of wild mushrooms you can find—or, in a pinch, opt for cremini mushrooms. Serve at room temperature with crackers or toast points.
Portion size2 servings
Credits :Canadian Living Magazine: December 2014
(such as shiitake, oyster or chanterelle), chopped
thinly sliced (light and dark green parts separated)
salt and pepper
per tbsp: about
Total fat3 g
Saturated fat2 g
Total carbohydrate1 g
In large nonstick skillet, melt butter over medium heat; cook mushrooms, light parts of green onions and the thyme, stirring occasionally, until mushrooms are tender and just beginning to brown and no liquid remains, 12 to 15 minutes. Add brandy; cook, stirring, until no liquid remains, about 2 minutes. Stir in lemon juice, salt and pepper; let cool completely. Discard thyme.
In food processor, pulse cream cheese until smooth. Add mushroom mixture; pulse, scraping down side of bowl often, until combined. Scrape into bowl; stir in dark green parts of green onions and the parsley. Serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.)
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
This is a great project for beginner bakers, as the French-style layered sponge cake involves many classic techniques. To bring your eggs to room temperature quickly, submerge them in lukewarm water for 10 minutes, changing the water halfway through.
Caramel Mousse: In small saucepan, add 2 tbsp water; sprinkle gelatin over top. Set aside.
Meanwhile, in separate saucepan over medium heat, bring sugar and 3 tbsp water to boil, stirring, just until sugar is dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Standing back and averting face, stir in 1/2 cup of the cream, along with the butter, vanilla and salt. Cook, stirring constantly, until smooth and thickened, about 3 minutes. Reserve 1/2 cup of the sauce for topping cake. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Cook gelatin mixture over medium heat just until dissolved, about 30 seconds. Stir in remaining caramel sauce until smooth and combined, about 1 minute. Scrape into large bowl; let cool to room temperature, about 20 minutes.
In separate large bowl, beat remaining cream until stiff peaks form. Stir one-quarter of the cream into cooled caramel-gelatin mixture until combined; fold mixture back into cream just until no white streaks remain. Cover and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours; whisk gently until smooth before using.)
G?noise Cake: In large bowl, beat eggs with sugar until mixture is tripled in volume, glossy, almost white and batter falls in ribbons that hold their shape for 8 to 10 seconds when beater is lifted (this can take 15 to 25 minutes, depending on the type of mixer). Beat in vanilla. Sift in one-third of the flour and the salt; fold in just until combined and no white streaks remain, about 4 folds. Working in 2 batches, repeat with remaining flour. (Do not overmix, or batter will deflate.)
Stir together about 1 cup of the batter with melted butter until smooth; fold back into remaining batter just until combined, about 6 folds. Divide among 2 greased, floured and parchment paper–lined 8-inch (1.2 L) round cake pans. Bake in 350F (180C) oven
until light golden and cake pulls away from edge of pan and springs back when surface is gently pressed, 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack.
Praline: Meanwhile, arrange pecans in centre of parchment paper–lined rimmed baking sheet. In small saucepan over medium heat, bring sugar and 2 tbsp water to boil, stirring, until sugar is just dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Drizzle over pecans; let cool until hardened, about 40 minutes. Break into 4 pieces. Transfer to food processor; pulse into coarse chunks. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)
Whipped Cream Icing: In small saucepan, add 2 tbsp water; sprinkle gelatin over top. Let sit for 5 minutes. Cook over medium heat until just dissolved, about 1 minute; set aside to cool. In large bowl, beat cream until soft peaks form. Beat in icing sugar and gelatin mixture until stiff peaks form. Set aside.
Cut each cake in half horizontally. Place 1 bottom half, cut side up, on cake plate. Spread one-third of the caramel mousse over top; sprinkle with one-quarter of the praline. Repeat with remaining 3 cake layers, leaving top of final layer bare. Spread icing over side and top of cake; drizzle with some reserved caramel sauce. (If needed, reheat sauce in saucepan over low heat or in microwave just until softened.) Refrigerate until firm, about 45 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining praline. Serve any remaining caramel sauce on the side.
About The Kenwood Chef
This versatile kitchen machine offers optimized performance, controlled power and maximum versatility. The European-designed motor accommodates the heaviest dough load, electronic speed control keeps your ingredients in the bowl and four hubs offer a variety of attachments for maximum versatility. Every Kenwood Chef comes with three stainless-steel bowl tools to get you started on your culinary adventures. Explore the entire collection at kenwoodworld.ca.
The Chef's whisk features a tiered balloon design, which enables it to whip up small and large quantities to maximum volume. We shaved almost 10 minutes off the time it took to whip the eggs for this cake, compared with a regular hand mixer.
Create perfect texture effortlessly
To maintain the fluffy texture essential for creating an airy, mile-high g?noise cake, combine heavy and light ingredients with Kenwood's unique fold tool.
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.