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.
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.
This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.
Portion size12 servings
Credits :Canadian Living Magazine: January 2014
1 1/4 cup
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate43 g
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.
Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.
Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.
Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.
Change it up - Honey Walnut Pie: Replace pecans with walnut halves.
Meringue Nests: In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using pencil, draw six 3-inch (8 cm) circles on parchment paper; turn paper over and place on rimmed baking sheet. Using piping bag fitted with 1/2-inch (1 cm) plain tip, pipe meringue in concentric circles to fill inside of each drawn circle. Pipe stacked circles at outer edges of meringues to form 1 1/4-inch (3 cm) high nests. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
Bake in 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; peel off parchment paper. Let cool completely on pan. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Cranberry Pear Filling: While meringues are cooling, in large saucepan, bring
pears, cranberries, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves and 1/2 cup water to boil over medium heat. Reduce heat; simmer, stirring occasionally, until pears are tender but still retain their shape, about 15 minutes. Stir in lemon juice. Bring to room temperature, about 45 minutes.
Brandy Whipped Cream: In bowl, beat cream with sugar until stiff peaks form. Fold in brandy.
Assembly: Spoon filling into nests; top with whipped cream.
Tip from The Test Kitchen: Keep your oven door closed (no peeking!) while the meringues are baking and cooling to prevent them from cracking.