- Portion size 11 servings
- Credits : Canadian Living Magazine: November 2015
- 3 cups butter softened
- 12 cups icing sugar
- 3/4 cups dry Champagne or sparkling wine room temperature
Champagne Butter Icing IMAGE Credits: Champagne Butter Icing IMAGE
Slow Cooker Scalloped Potatoes Credits: Steve Krug
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Lazy Pea and Saffron Risotto Credits: Angus Fergusson
A labour of love, creamy risotto is generally reserved for special occasions, but our easy weeknight version doesn't need the nonstop stirring that traditionally makes the dish difficult to prepare. If you don't want to use wine, simply substitute with 1/2 cup broth.
In large saucepan, melt butter over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add rice, garlic, thyme, salt and pepper; cook, stirring to coat, for 1 minute. Pour in wine; cook, stirring, for 1 minute.
Stir in broth and 2 1/2 cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is tender and creamy, about 15 minutes.
Add snow peas, frozen peas and saffron; cook, stirring, until heated through, about 2 minutes. Stir in half of the Parmesan and the lemon zest. Sprinkle with remaining Parmesan.
Tip from The Test Kitchen: Risotto needs to be served as soon as it's finished cooking, otherwise the dish loses its creamy texture.
<p>Mediterranean Chickpea Stew</p> Credits: Photography by Ronald Tsang
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).
Chocolate Pumpkin Swirl Loaf Credits: Jodi Pudge
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.