Remove stems from Swiss chard and reserve for another use. In large pot of boiling salted water, cook leaves for 1 minute; drain in colander and rinse under cold water. Press to extract as much liquid as possible; transfer to bowl.
In small bowl, mix together soy sauce, sesame seeds, sesame oil and sugar; pour over leaves and toss to coat.
This stunning layer cake will make an extraordinary ending to any Thanksgiving meal. Your guests will love the unique combination of spiced pumpkin cake and rich, buttery chocolate icing.
Portion size16 servings
Credits :Canadian Living Magazine: October 2015
whipping cream 35%
2 1/2 cups
about 4 oz, melted and cooled
about 1 oz, melted and cooled
Spiced Pumpkin Cake:
1 1/2 cup
1 3/4 cup
nutmeg and salt
ground cloves and ground ginger
per each of 16 servings: about
Total fat25 g
Saturated fat11 g
Total carbohydrate54 g
Spiced Pumpkin Cake: Grease two 8-inch (1.2 L) round cake pans; line bottoms
with parchment paper. Set aside.
In large bowl, beat together sugar, pumpkin, oil, buttermilk and eggs until smooth. In separate bowl, whisk together flour, baking soda, cinnamon, baking powder, nutmeg, salt, allspice, cloves and ginger; stir into pumpkin mixture until combined. Scrape into prepared cake pans, smoothing tops.
Bake in 350°F (180°C) oven until cakes spring back when lightly touched and cake tester inserted in centres comes out clean, 30 to 35 minutes. Let cool in pans for 15 minutes. Invert onto racks; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours.)
Chocolate Icing: While cake is cooling, in large bowl, beat butter until light and fluffy. Beat in cream and vanilla. Beat in icing sugar and salt until smooth. Beat in bittersweet chocolate and unsweetened chocolate, scraping down side of bowl occasionally, until fluffy and well combined, about 2 minutes.
Assembly: Place 1 cake layer on cake plate. Spread 3/4 cup of the icing over top. Place second cake layer on top. Using offset palette knife, spread thin layer of the remaining icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes. Using palette knife, spread remaining icing all over cake. Refrigerate for 30 minutes.
Tip from The Test Kitchen: To make the scallop design, pipe dots of icing vertically up the side of the cake. Using a palette knife, smear each dot horizontally to form scallops. Repeat by piping dots at the end of each smear; repeat all over cake.
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.)
Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
unsweetened desiccated coconut
per cookie: about
Total fat5 g
Saturated fat4 g
Total carbohydrate6 g
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300?F (150?C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
Prep time20 minutes
Total time1 hour & 15 minutes
(such as Northern Spy, Braeburn, Gala or Golden Delicious), peeled, cored and thinly sliced
frozen phyllo pastry
Per piece: about
Total fat11 g
Saturated fat5 g
Total carbohydrate33 g
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.