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.
These sparkly ginger owls are an adorable take on gingerbread men. We've chosen to decorate with snowy colours, but there's enough icing for you to play around with different shades.
Portion size30 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and
4 2/3 cups
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate31 g
In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3 1/2- x 2 3/4-inch (9 x 7 cm) oval cookie cutter, cut out shapes, rerolling scraps as necessary. Using tapered end of cookie cutter, cut half an oval from tops of cookies to create owl ears. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 325?F (160?C) oven just until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
Royal Icing: Meanwhile, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes.
Using black food colouring, tint 1 cup of the icing light grey and cover with damp towel; tint 1 cup of the remaining icing medium grey and cover with damp towel. Tint one-third of the remaining icing black, one-third of the remaining icing orange and leave remaining icing white; cover bowls with damp towels.
Spoon one-third of the light grey icing into piping bag fitted with small plain tip; pipe outlines along edges of cookies. Let stand until dry, about 15 minutes. To remaining light grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency of molasses. Spoon onto centres of cookies; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand until dry, about 1 hour.
Spoon one-third of the medium grey icing into piping bag fitted with small plain tip; pipe outlines of wings onto owls. Let stand until dry, about 15 minutes. To remaining medium grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency or of molasses. Spoon inside border of wings; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand for 5 minutes. Sprinkle wings with decorating sugar; let dry completely, about 1 hour.
Spoon white icing into piping bag fitted with small plain tip; pipe eyes onto owls. Spoon orange icing into piping bag fitted with small plain tip; pipe beaks. Spoon black icing into piping bag fitted with small plain tip; pipe claws and eye pupils onto owls. Let dry completely, about 1 hour.
This baked one-pan version of rösti is our secret to feeding a crowd without spending the evening in front of a stove. Start with a clean oven to avoid setting off your smoke alarm, as these squares cook at a high temperature.
Portion size60 servings
Credits :Canadian Living Magazine: January 2016
Dill-Mustard Cream Cheese:
one-third pkg (250 g pkg)
drained, rinsed and finely chopped
(about 2 large), peeled
(about 1 large), peeled
each onion powder and
each pepper and freshly grated
sliced in 60 bite-size strips
per piece: about
Total fat1 g
Saturated fat1 g
Total carbohydrate4 g
Rösti: In large saucepan of boiling salted water, cook russet potatoes and sweet potato, covered, until slightly tender, about 10 minutes; drain. Let cool enough to handle.
Using coarse side of box grater, grate russet potatoes and sweet potato into large bowl; stir in butter, onion powder, salt, pepper and nutmeg until combined.
Press into bottom of parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet. Bake on bottom rack of 450°F (230°C) oven until bottom and top are golden, about 55 minutes. Let cool slightly. (Make-ahead: Let cool completely; cover and refrigerate for up to 2 hours. Reheat in 375°F/190°C oven until warmed through, about 10 minutes.) Cut into 60 squares.
Dill-Mustard Cream Cheese: In bowl, beat together cream cheese, lemon zest, lemon juice, mustard, capers, dill and pepper until smooth. Spread onto rösti squares.
Topping: Garnish each rösti square with 1 strip of salmon and 1 small sprig of dill.
Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
Prep time20 minutes
Total time2 hours & 45 minutes
1 1/2 cup
chocolate wafer crumbs
tub (475 g)
Per square: about
Total fat16 g
Saturated fat10 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.
While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.
Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.