Place hulled strawberries in blender or food processor. In bowl, combine sugar, lemon juice and 1/2 cup (125 mL) of the water, stirring until sugar dissolves. Add to berries; puree gradually adding remaining water, until mixture is smooth.
Serve over ice cubes in tulip-shaped glasses and garnish with unhulled berries or mint.
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 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.
These fragrantly spiced cookies originatefrom Holland, where they are enjoyed at the feast of Sinterklaas (S. Nicholas, a Dutch holiday character).
Portion size15 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and ground
ground cloves and ground nutmeg
salt and pepper
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate25 g
In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper. Stir into butter mixture just until combined.
Turn out dough onto lightly floured work surface; knead a few times until smooth. Divide dough in half; shape into 2 discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Dust 3- x 4 1/2-inch (8 x 11 cm) wooden cookie (speculaas) moulds lightly with flour. Add 2 tbsp of the dough to each mould, pressing firmly and tapping on work surface to imprint image. Flip over; tap corner of moulds or use blunt end of knife to release dough. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Trim excess dough from around edges. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
Bake, 1 sheet at a time, in 350?F (180?C) oven until edges are darkened and tops
are firm, about 15 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Tip from The Test Kitchen: Look for speculaas moulds in Dutch stores. They vary in size, so adjust the amount of dough per cookie and the baking time accordingly.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.