The trick to making these meringue stripes look like candy canes is so easy you won't believe it.
Portion size70 servings
Credits :Holiday Celebrations: 2007
cream of tartar
red paste food colouring
Per cookie: about
Total fat0 g
Saturated fat0 g
Total carbohydrate1 g
Line 2 rimless baking sheets with parchment paper; set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form; beat in peppermint. Beat in sugar, about 2 tbsp (25 mL) at a time, until stiff glossy peaks form.
Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small clean paintbrush or cotton swabs, brush inside of bag with 2 stripes of red food colouring opposite each other.
Spoon meringue into bag. Pipe 1-inch (2.5 cm) kisses on prepared sheets, 1 inch (2.5 cm) apart. Bake in top and bottom thirds of 200°F (100°C) oven until dry, about 1-1/2 hours. Turn off oven; let stand in oven for 30 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Bacon gives sweet and savoury flavour to this unexpected spin on nut brittle that's inspired by candied bacon. For an even more indulgent treat, we've also swapped out standard peanuts for salty pistachios and buttery pecans.
Prep time45 minutes
Total time1 hour
coarsely chopped salted pistachios
(about 10 strips)
Per piece: about
Total fat7 g
Saturated fat2 g
Total carbohydrate30 g
Line rimmed baking sheet with parchment paper; lightly grease parchment paper. Set aside.
In large heavy-bottomed saucepan, cook sugar, corn syrup and ¾ cup water over medium heat, stirring, just until sugar is dissolved; bring to boil. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 234°F or 1 tsp mixture dropped in cold water forms soft pliable ball, about 10 minutes.
Stir in butter and salt; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes.
Remove from heat. Immediately stir in pistachios, pecans, bacon and baking soda until combined. Using greased offset palette knife, spread onto prepared pan in thin even layer. Let cool completely in pan. Break into 2-inch shards. (Make-ahead: Layer between waxed paper in airtight container; store in cool dark place for up to 1 week.)
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Portion size16 servings
Credits :Canadian Living Magazine: April 2016
graham cracker crumbs
pkg (each 250 g)
1 1/4 cup
per serving: about
Total fat31 g
Saturated fat17 g
Total carbohydrate40 g
Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.
Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.
Filling: While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.
Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours.
(Make-ahead: Cover and refrigerate for up to 2 days.)
Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.