Amaretto-soaked ladyfingers, fluffy mascarpone cream, tangy lemon curd and sugared almonds—what's not to like about this layered dessert? Make it a day ahead, then top with the whipped cream and almonds just before serving.
Portion size20 servings
Credits :Canadian Living Magazine: April 2015
1 1/2 cup
sliced natural (skin-on)
(about 4 inches/10 cm long)
tub (475 g)
2 1/2 cups
whipping cream 35%
per each of 20 servings: about
Total fat37 g
Saturated fat20 g
Total carbohydrate44 g
Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined. Spread on parchment paper–lined rimmed baking sheet. Bake in 350?F (180?C) oven, stirring once, until light golden, about 12 minutes. Let cool on sheet. (Make-ahead: Store in airtight container for up to 2 days.)
While almonds are baking, in large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes. Remove from heat; stir in butter, 1 tbsp at a time. Strain through fine- mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour. (Make- ahead: Refrigerate for up to 2 days.)
While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water over medium heat, stirring, until sugar is dissolved. Remove from heat; let cool completely. Stir in amaretto. Quickly dip both sides of ladyfingers in amaretto mixture; arrange in single layer in 13- x 9-inch (3 L) baking dish.
In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture. Spoon mixture over ladyfingers, spreading to edges. Spread lemon curd evenly over top. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes before continuing with recipe.)
In bowl, beat remaining cream until stiff peaks form. Spoon over lemon curd, leaving border of curd. Sprinkle with almonds.
Short cut noodles make for an easy-to-share pasta dish. Simple to prep and effortless to make, this recipe features fresh ingredients like sweet cherry tomatoes, baby arugula and Brussels sprouts, along with locally sourced West Coast halibut and Ontario pancetta making it a bright and flavourful meal.
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes
pkg. (340 g)
Catelli® Ancient Grains Fusilli
Pacific halibut fillet
(cut into one inch cubes)
Slice pancetta into 1/2 inch pieces. Over medium heat, cook pancetta in large sauté pan until it begins to brown and render. Add garlic, cherry tomatoes and olive oil and cook until they begin to blister and burst.
Add pasta to boiling water and cook fusilli according to package instructions.
Add halibut to pan; lightly season with salt and sauté over medium heat, turning pieces over for 3-4 minutes until lightly browned and just cooked. Fish should be flaky and fork tender.
Roughly chop pistachios and thinly slice Brussels sprouts, removing root ends.
Add pistachios, Brussels sprouts and arugula to sauté pan and stir on medium heat until greens are wilted - no more than two minutes.
Drain cooked pasta and add to sauté pan; gently stir in chopped parsley and a pinch of salt. Add pepper to taste. Drizzle with olive oil and garnish with extra parsley leaves.
Chef's Tip: Looking to serve a vegetarian dish? Simply omit the Pacific halibut and pancetta for the same great-tasting, flavourful result.
Taking a cue from classic risotto-style cooking, this simple and delicious pasta dish puts the spotlight on Quebec's goat cheese and parmesan producers. The recipe is ideal for smaller get-togethers with friends or family.
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes
Portion size4 servings
pkg. (340 g)
Catelli® Smart Bows
, thinly sliced
( or fresh, depending on the season)
In a large Wok-style pan, sweat onion in butter, at low heat. Add uncooked pasta and coat with butter.
In a large pot, heat chicken broth over medium-high heat and bring to a boil.
Add broth to pan, just covering pasta; bring to a boil. Reduce, then add more hot broth, just covering pasta. Repeat previous step until noodles are cooked. You may need more than a liter of broth. If needed, continue with hot water. Season to taste.
Add peas and cook 30 seconds more. Remove from heat, add parmesan and goat cheese. Serve in a deep dish.
As a finishing touch, drizzle olive oil over dish and add chiselled chives.
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
Portion size6 servings
Credits :Canadian Living Magazine: October 2014
husked and kernels removed
cut in bite-size florets (about 6 cups)
sodium-reduced vegetable broth
1 1/2 cup
sweet red pepper
per serving: about
Total fat7 g
Saturated fat1 g
Total carbohydrate31 g
In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and 2 tsp of the thyme just until onion is softened, about 3 minutes. Stir in corn kernels, cauliflower, broth, salt, pepper and 1/2 cup water; bring to boil. Reduce heat, cover and simmer until cauliflower is tender, about 8 minutes.
In blender, purée 4 cups of the soup until smooth; return to pot. Whisk milk with flour; stir into soup. Add red pepper; bring to boil. Reduce heat; simmer, uncovered and stirring occasionally, just until red pepper is tender and soup is slightly thickened, about 2 minutes. Stir in lemon juice. Sprinkle with remaining thyme.
Change it up - Chicken and Cauliflower Corn Chowder: Stir in 2 cups chopped cooked chicken breast along with the red pepper.