Comfort food in it's most simple and delicious form. This ham is neither complicated or unforgetable. Baking the ham twice leaves it crispy and carmalised on the outside and moist, not spongy, on the inside. The mustard drizzle adds an unexpected zing which excites your tastebuds. Derived from the ham recipe I grew up with. Tweaked over many occasions into it's present form, it now needs no furthur improvement. Everyone who tastes it, loves it, and walks away thouroughly pleased.
Portion size8 servings
Credits :peter waye
dry mustard powder
First Baking: Remove most of the outer fat and skin from ham and place in roasting pan. Push all the cloves in evenly and fill bottom of pan with 2/3 c. of white vinegar and then water so that the ham is sitting in 1 inch of liquid. Cover pan and bake in a preheated 325 degree oven for 2 hours (or 30 min. per pound). There is no need to baste or remove cover during this first baking. It's purpose is to not only cook the ham thouroughly but to also infuse the ham with the flavour of cloves and vinegar. Once ham is cooked, remove from oven, uncover and let cool for 30 minutes. Second Baking: Once ham is cool enough to handle, remove cloves and begin slicing and piecing ham into serving segments approximately 3 by 3 inches and 3/4 inch thick. Place evenly on a fully foil lined shallow baking sheet (for easy clean up) one layer high. This size ham will need two baking sheets. Evenly crumble brown sugar onto ham pieces thoroughly covering each piece. Pour 1/2 c. of white vinegar into each pan and just enough water so that there is 1/3 inch of liquid in each pan. Bake at 350 for 1 additional hour uncovered, basting often and adding any additional water if needed to maintain enough liquid to that bottom of pan doesn't burn. It's during this second baking that the ham's texture changes and is no longer spongy. Mustard Drizzle: In small saucepan combine egg, white sugar and mustard powder and then wisk in 1/3 cup vinegar. Then place on high heat. It is important at this point not to walk away. You must wisk the sauce constantly while its heating up so it doesn't burn. After about 4 minutes bubbles will start to break the surface and the sauce will have doubled in volume. Once this happens remove from heat and continue wisking for an additional 30 seconds. If done properly the sauce should be perfect and unburnt. Place ham pieces onto serving platter and evenly drizzle mustard sauce onto the ham... and enjoy!
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.
A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
Portion size12 servings
Credits :Canadian Living Magazine: June 2015
1 1/3 cup
2 1/2 cups
each baking soda and
2 1/2 cups
semisweet chocolate chips
(about 6 oz) chopped
whipping cream 35%
per serving: about
Total fat44 g
Saturated fat19 g
Total carbohydrate67 g
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.
In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.
Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.
Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)
Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
about 2kg, peeled, seeded and cut in 3/4-inch (2 cm) cubes
white and light green parts only
1 1/2 teaspoon
per each of 10 servings: about
Total fat12 g
Saturated fat7 g
Total carbohydrate21 g
In large bowl, toss together squash, oil and 1/4 tsp each of the salt and pepper; arrange in single layer on lightly greased foil-lined rimmed baking sheet. Roast on bottom rack of 450?F (230?C) oven, tossing once, until tender and edges are light golden, 20 to 25 minutes. Transfer to greased 8-cup (2 L) baking dish.
While squash is roasting, in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of the thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the Cheddar.
Pour leek mixture over squash. (Makeahead: Cover and refrigerate for up to
24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Sprinkle with remaining Cheddar and thyme. Cover and bake in 425?F (220?C) oven for 30 minutes; uncover and bake until top is browned, 10 to 15 minutes.