This raspberry red drink, with its slight undertone of orange, is a refreshing and pleasant update of the conventional Cosmopolitan cocktail. Float some raspberries in the pitcher to add plenty of eye appeal.
Portion size12 servings
1 1/2 cup
<b>PER SERVING:</b> about
Total fat0 g
Saturated fat0 g
Total carbohydrate20 g
In pitcher, combine cranberry juice, ginger ale, vodka, orange liqueur and lime juice. Serve with lime wedges.
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.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
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.)
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.