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.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)
Cheese isn't a typical sausage filling, but here it adds a creamy tang that's addictive. Be sure to work with a partner and use medium-width pork sausage casings -- lamb casings are too narrow.
Portion size13 servings
Credits :Canadian Living Magazine: The Barbecue Collection cookbook
chopped peeled tart
boneless pork shoulder
cut in 1-1/2-inch cubes
or other crumbly blue cheese
grainy Dijon mustard
1 1/4 teaspoon
Pork sausage casings
Per sausage: about
Total fat30 g
Saturated fat12 g
Total carbohydrate5 g
In large skillet, heat oil over medium-high heat; saute onion until golden, about 10 minutes. Add apple; saute for 5 minutes. Let cool completely.
In large bowl, toss together pork, Stilton cheese, mustard, sage, salt, pepper and apple mixture. Transfer to large zip-top bag; seal and refrigerate overnight or for up to 24 hours.
Place large bowl over another bowl filled with ice water. Using stand mixer with meat grinder attachment fitted with coarse screen, grind pork mixture into chilled bowl. Switch meat grinder attachment to fine screen; grind pork mixture into chilled bowl again. Cover and refrigerate until well chilled, about 1 hour.
Meanwhile, rinse casings; soak in cold water for 30 minutes.
Grind pork mixture though fine screen once more. Using attachment, fill casings with pork mixture, twisting into 5-inch (12 cm) links. Prick sausages all over with toothpick. Arrange on baking sheet; refrigerate for 1 hour. Cut into links.
Place sausages on greased grill over medium-high heat; close lid. Grill, turning once, until browned and juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes. (Alternatively, in skillet, heat 1 tsp olive oil over medium-high heat; cook sausages until browned all over. Reduce heat to medium; cook, turning occasionally, until juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes.)
Madras curry powder, a mix of spices including fenugreek, coriander, cumin and turmeric, is often hotter than other curry powders. Slow cooking mellows out the heat leaving an intensely flavourful curry. Look for Madras curry powder in the spice or ethnic food aisles. Serve wrapped up in a warm roti or with rice.
peeled and cut in 1-inch (2.5 cm) chunks
madras curry powder
sodium-reduced chicken broth
per each of 8 servings: about
Total fat23 g
Saturated fat6 g
Total carbohydrate19 g
In slow cooker, combine chicken, potatoes, onion, green onions, garlic, curry powder, oil, half of the cilantro, the thyme, salt and pepper; stir in broth. Cover and cook on low for 8 hours.
Using slotted spoon, transfer chicken to large bowl; let cool slightly. Meanwhile, whisk flour with 3 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Remove skin and bones from chicken; chop or shred meat into bite-size pieces. Gently stir into slow cooker; stir in lemon juice and remaining cilantro.