Dressing: In bowl, whisk together oil, vinegar, lemon juice, Worchestershire sauce, salt, mustard, sugar, pepper and garlic. Pour into carafe or jar; set aside.
Cover platter or large salad bowl with lettuce; top with watercress (if using). In rows, arrange bacon, eggs, tomatoes, avocado and Blue cheese over greens. Scatter chives over top. Serve with dressing.
For a different taste, try crumbled Canadian Feta or cubed Canadian Marbled Cheddar.
This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless lamb shoulder
cut in 1-inch (2.5 cm) chunks (or 1.35 kg cubed bone-in goat or mutton)
cut in 1-inch (2.5 cm) chunks
Scotch bonnet pepper
seeded and chopped
sodium-reduced soy sauce
fresh thyme leaves
per serving: about
Total fat17 g
Saturated fat12 g
Total carbohydrate9 g
In slow cooker, combine lamb, coconut milk, onion, tomato paste, Scotch bonnet pepper, curry powder, dried thyme, ginger, soy sauce, garlic, allspice and salt. Cover and cook on low until lamb is tender, 8 to 9 hours.
Skim any fat from surface. Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with fresh thyme (if using).
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Portion size28 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
pecan halves (optional)
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate8 g
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.
Bake, 1 sheet at a time, in 350°F (180°C) oven until light golden, about 12 minutes.
Let cool completely on pans.
(Make-ahead: Store in airtight container for up to 24 hours.) Change it up: Double-Chocolate Whipped Shortbread Reduce flour to 1 1/4 cups. Whisk 1/4 cup cocoa powder into dry ingredients. Before scooping, stir 1 cup dark chocolate chips into dough. Continue with recipe as directed.
Cherry Almond Whipped Shortbread Substitute vanilla with 1/4 tsp almond extract. Before scooping, stir 1/2 cup chopped glacé cherries into dough. Continue with recipe as directed.
Tip from The Test Kitchen: Customize your cookies by decorating with nuts, melted chocolate, sprinkles or chocolate-covered sunflower seeds!
Layered between rich lemon mousse and crunchy pistachios, this meringue dessert makes a great finish to Passover seder. If you prefer, use whipping cream in place of the nondairy topping.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
potato starch or
pareve nondairy whipped topping or
whipping cream 35%
2 1/4 cups
kosher pareve confectioner
per each of 16 servings: about
Total carbohydrate27 g
Pistachio Meringue: In food processor, pulse 1-1/2 cups of the pistachios with the confectioner's sugar until mixture resembles fine crumbs; set aside.
Line 2 large rimless baking sheets with parchment paper. Using 8-inch (1.2 L) round cake pan as guide, trace 3 circles, about 1 inch (2.5 cm) apart, onto parchment paper. (Draw 2 circles on 1 sheet and 1 on the other.) Turn parchment paper over. Set aside.
In large bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in salt. Fold in pistachio mixture. Spoon into outlines on parchment paper, spreading to edges and smoothing tops.
Bake in top and bottom thirds of 225°F (110°C) oven, switching and rotating sheets halfway through, until dry and crisp, 1-1/2 to 1-3/4 hours. Turn off oven; let cool in oven for 2 hours. (Make-ahead: Store in airtight container in cool dry place for up to 5 days.)
Lemon Mousse: While meringue is baking, in heavy-bottomed saucepan, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and potato starch. Cook over medium heat, stirring constantly, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into bowl, pressing gently on solids with back of spoon. Place plastic wrap directly on surface; refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
In large bowl, beat whipped topping until stiff peaks form; fold in lemon mixture until combined.
Assembly: Finely chop remaining pistachios; set aside. Place 1 meringue on serving platter; spread one-third of the mousse over top and sprinkle with one-third of the pistachios. Place 1 meringue over top, flat side down. Spread another third of the mousse over top; sprinkle with another third of the pistachios. Repeat with remaining meringue, mousse and pistachios. Refrigerate for 45 minutes before serving. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 12 hours.)