Quick and easy. Family favorite
- Portion size 6 servings
- Credits : dwissink
Quick and easy. Family favorite
Best Maple Butter Tarts
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Mini Pains Au Chocolat Image by: Jodi Pudge
These simple chocolate pastries are available in cafés and bakeries worldwide. Their classic French roots showcase buttery pastry and rich dark chocolate— two of our favourite things!
On work surface, gently unroll pastry. Cut lengthwise into thirds; cut crosswise to make 15 squares. Sprinkle chocolate lengthwise along centres of pastry squares.
Whisk egg with 1 tsp water. Brush some of the egg wash over ends of pastry parallel to filling; fold ends over filling, overlapping by 1/4 inch and gently pressing to seal.
Arrange, seam side down, 1 inch apart, on parchment paper–lined rimless baking sheet. Brush tops with remaining egg wash. Bake in 400°F oven until golden, about 18 minutes.
Dust with icing sugar. Serve warm or at room temperature.
Makes 15 pieces.
Spicy Korean Tofu Soup Image by: Jodi Pudge
This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.
Makes 6 to 8 servings.
Apple Strudel Cups Image by: Jodi Pudge
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
Makes 6 pieces.