We buy hinds of beef in order to cut down on the cost of meat. They always ask if we want the bones and I say yes. Then I have to boil the bones and make beef broth. The best use for the homemade beef broth that I have found is this recipe.
Portion size6 servings
Credits :Wendy Barker
1 1/2 tablespoon
(homemade if possible)
1. Cook onions in butter 1 hour over low heat. Stir often. (Onions will decrease in volume.) Add sugar. Increase heat to medium. Stir constantly until onions turn caramel in colour. 2. Add consommé or beef broth and water. Simmer 5 minutes. Add pepper and salt to taste. 3. Place French bread in soup bowls. Pour soup over. Top with cheeses. Broil until lightly browned.
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
We're bringing back the cheese ball with these bite-size versions of the retro party snack. Roll them in your choice of ingredients to coat and skewer each with a breadstick for a fun twist.
Portion size25 servings
Credits :Canadian Living Magazine: January 2016
shredded extra-old white
pkg (250 g)
whipping cream (35%)
Per serving: about
Total fat7 g
Saturated fat4 g
Total carbohydrate1 g
In food processor, whirl together Cheddar, cream cheese, cream, mustard and pepper until smooth. Scrape into bowl; refrigerate until firm, about 1 hour.
Roll by 1 tbsp into balls; arrange on parchment paper–lined baking sheet. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.) Roll in desired coatings.
Tip from The Test Kitchen: Look for apple chips, which are crispy, instead of dried apple rings, which tend to be chewier. The chips are often sold in the produce section of major supermarkets or in health food stores.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.
Portion size10 servings
Credits :Canadian Living Magazine: December 2015
2 pkg (each 14 g)
17 kg trimmed
beef tenderloin premium oven roast
tied at 1/2-inch (1 cm) intervals
1 1/2 cup
2 1/2 cups
sodium-reduced beef broth
per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate9 g
Beef Tenderloin: In spice grinder, or using mortar and pestle, grind mushrooms into fine powder. Set aside. (Make-ahead: Store in airtight container for up to 2 days.)
Rub beef all over with salt and pepper, pressing to adhere. In large skillet, heat butter with oil over medium-high heat; cook beef, turning occasionally, until browned all over, about 7 minutes.
Rub beef all over with half of the mushrooms; reserve remaining mushrooms for Sherry Gravy. Place beef on greased rack in roasting pan; roast in 400?F (200?C) oven until instant-read thermometer inserted in centre reaches 135?F (58?C) for rare, about 50 minutes.
Remove beef to cutting board; let rest for 10 minutes. Remove butcher's twine before slicing across the grain.
Sherry Gravy: While beef is resting, in clean skillet, cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook, scraping up browned bits, until vinegar is reduced to coat shallots, about 2 minutes. Scrape into bowl. Set aside.
Remove rack from roasting pan. Heat pan over medium heat; stir in sherry, scraping up browned bits. Bring to boil; cook until reduced to 3/4 cup, about 5 minutes. Whisk in broth and reserved mushrooms; bring to boil.
Stir butter with flour; whisk into roasting pan. Bring to boil; cook, whisking constantly, until thickened, about 4 minutes. Strain through fine-mesh sieve into heatproof bowl; stir in shallot mixture and salt. Serve with beef.