Caramelized Onions: In skillet, heat oil over medium-low heat; cook onion, sugar, vinegar, salt, pepper and cumin seeds, stirring occasionally, until caramelized, about 20 minutes.
Meanwhile, spread butter over 1 side of each slice of bread; lay 4 slices, butter side down, on work surface. Spread evenly with mustard. Divide cheese slices evenly over bread. Top with onions and remaining bread, butter side up. Grill in skillet over medium heat, pressing with spatula or weight and flipping once, or in pancake griddle or panini press, until bread is crisp and browned and cheese is melted.
Well-aged Canadian Cheddar makes a delicious and more traditional grilled cheese sandwich.
Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.
Portion size8 servings
Credits :Canadian Living Magazine: December 2014
beef tenderloin grilling steaks
(each 85 g)
salt and pepper
dry white wine
frozen butter puff pastry
duck liver pate or
chicken liver pate
per serving: about
Total fat23 g
Saturated fat10 g
Total carbohydrate23 g
In food processor, pulse mushrooms until finely chopped; set aside.
Tie kitchen string around edge of each steak to form tight rounds. Sprinkle steaks with 1/4 each of the salt and pepper.
In large skillet, melt butter over medium-high heat; working in 2 batches, cook steaks, turning once, until browned, about 1 minute per side. Transfer to plate; let cool. Remove string.
In same skillet, cook shallots over medium heat, stirring often, until softened, about 3 minutes. Add mushrooms, thyme and remaining salt and pepper; cook, stirring, until mushrooms are tender and no liquid remains, about 5 minutes.
Add wine; cook, stirring, until no liquid remains, about 2 minutes. Stir in parsley; remove from heat and let cool.
On lightly floured work surface, unroll 1 pastry sheet; cut into quarters. On each quarter, spread one-eighth of the liver pâté to same width as steak. Spread rounded 1 tbsp of the mushroom mixture over pâté. Top with steak and another rounded 1 tbsp of the mushroom mixture, spreading evenly.
Whisk egg with 2 tsp water; brush lightly over edges of pastry. Gently pulling and stretching, fold pastry over filling, overlapping edges to seal.
Repeat with remaining pastry and fillings. Arrange, seam side down, on 2 parchment paper– lined baking sheets; brush tops with remaining egg mixture. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Bake on top and bottom racks in 425°F (220°C) oven, switching and rotating pans halfway through, until instant-read thermometer inserted in centre of several reads 145°F (63°C) for medium-rare, about 20 minutes.
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.
Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
unsweetened desiccated coconut
per cookie: about
Total fat5 g
Saturated fat4 g
Total carbohydrate6 g
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300?F (150?C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
Portion size6 servings
Credits :Canadian Living Magazine: February 2016
whipping cream (35%)
chocolate-covered toffee bar
(such as Skor), chopped
Vanilla Whipped Cream:
whipping cream (35%)
per serving: about
Total fat37 g
Saturated fat18 g
Total carbohydrate47 g
Chocolate Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt; whisk in oil, vanilla and 1/2 cup water. Stir in vinegar. Divide among 6 paper-lined muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 18 minutes. Cool in pan for 10 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Caramel Sauce: While cupcakes are baking, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring until butter is melted and sugar is dissolved. Continue to cook, without stirring, until light amber in colour, 4 to 5 minutes.
Remove from heat; standing back and averting face, stir in cream. Pour into heatproof bowl; let cool until lukewarm, about 45 minutes.
Vanilla Whipped Cream: While caramel is cooling, using paring knife, halve vanilla bean lengthwise. Scrape seeds into bowl; pour in cream. Beat in icing sugar until stiff peaks form.
Assembly: Using serrated knife, cut cupcakes horizontally into thirds. Place 1 bottom third, cut side up, into each of 6 serving glasses; drizzle each with heaping 1 tsp of the caramel. Spoon heaping 1 tbsp of the whipped cream over top. Repeat layers twice. (Make-ahead: Cover parfaits and remaining caramel with plastic wrap; refrigerate for up to 24 hours.) Drizzle with remaining caramel.
Garnish: Sprinkle parfaits with toffee bar pieces.
Tip from The Test Kitchen: You can make these parfaits in canning jars instead of glasses. Simply screw on the lids, then bring them to your next dinner party!