These sweet-tangy pastries are ideal for easy holiday entertaining. Bake them straight from frozen for instant hot hors d'oeuvres or pair them with a crisp salad for an elegant first course. Make sure to cut the apple into paper-thin slices so you have enough to garnish each tartlet.
On lightly floured work surface, gently roll out pastry into 12-inch (30 cm) square; prick all over with fork. Cut into 16 squares; transfer to parchment paper–lined rimmed baking sheets. Brush tops of pastry with mustard mixture, leaving 1/2-inch (1 cm) border. Arrange 3 apple slices in centre of each. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container; freeze for up to 2 weeks. Add 2 minutes to baking time.)
Whisk egg with 1 tsp water; generously brush over pastry edges. Bake, 1 sheet at a time, in 400°F (200°C) oven until pastry is crisp and golden, 15 to 17 minutes. Sprinkle with Blue cheese.
While tartlets are baking, in small saucepan, bring icewine, sugar, shallot and peppercorns to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened and syrupy, about 6 minutes.
Strain syrup through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Drizzle syrup over tartlets. Sprinkle with tarragon.
Tip from The Test Kitchen: Sprinkle the cheese over the tartlets as soon as they come out of the oven so that it will melt slightly.
This impressive roast is coated in a crispy, flavour-packed crust that adds elegance to your dinner plate. To carve, remove the bones and cut thin slices across the grain. If you have guests who prefer different levels of doneness, save the centre slices for the rare-beef lovers and the outer pieces for those who prefer their meat well done.
Prep time30 minutes
Total time3 hours & 30 minutes
Portion size12 servings
beef standing rib premium oven roast
(about 3.25 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
salt and pepper
Per serving: about
Total fat35 g
Saturated fat14 g
Total carbohydrate4 g
Roast: Place beef, bone side down, on greased rack in roasting pan. Brush top and sides of beef with mustard. Stir together rosemary, thyme, peppercorns, garlic, orange zest and salt; spread over beef, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Roast in 450°F oven for 19 minutes. Reduce heat to 275°F; roast, basting occasionally if necessary, until instant-read thermometer inserted in centre reads 140°F for medium-rare, 2 1/2 to 3 1/4 hours. Transfer to cutting board; let rest for 15 minutes before slicing across the grain.
Gravy: While beef is resting, discard all but 1/4 cup of fat from pan. Sprinkle in flour; cook over medium heat, stirring, until fragrant and golden, about 3 minutes. Pour in wine; cook, whisking, until thickened, about 1 minute. Add broth, orange juice, mustard, salt and pepper; cook, whisking, until thickened, about 5 minutes. Stir in additional broth or water if necessary to reach desired consistency. Strain through fine-mesh sieve into serving bowl. Serve with beef.
How to fix lumpy gravy
Are you struggling to fix your lumpy gravy? Our Test Kitchen experts show you an easy tip for getting out the lumps in your gravy.
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.