In saucepan, bring water and salt to boil. Add long-grain rice; cover, reduce heat to low and cook for 20 minutes or until rice is tender and liquid evaporated. Sprinkle with herbs if desired; fluff with fork.
Add a cute, sparkly maple leaf garnish, and a simple mug of white hot chocolate becomes the perfect patriotic beverage. This recipe doubles easily, so it's perfect for a crowd–just be careful not to overfill your blender.
Portion size4 servings
Credits :Canadian Living Magazine: February 2014
good-quality white chocolate
Chocolate Maple Leaves:
good-quality white chocolate
per serving: about
Total fat12 g
Saturated fat7 g
Total carbohydrate33 g
Chocolate Maple Leaves: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Line baking sheet with parchment paper; spread chocolate 1/8 inch (3 mm) thickness on paper. Sprinkle with decorating sugar; refrigerate just until firm, 6 minutes.
Using 1-3/4-inch (4.5 cm) wide maple leaf–shaped cookie cutter, press shapes into chocolate. Refrigerate until firm, about 20 minutes. Using cookie cutter and gentle twisting motion, cut maple leaves through to paper. Refrigerate until ready to use.
Meanwhile, in saucepan, heat milk over medium heat until steaming and bubbles form around edge; pour into blender. Add chocolate, vanilla and nutmeg. Place folded tea towel over lid and steam vent; hold down and blend until frothy and chocolate is dissolved, about 30 seconds. Pour into mugs; top with marshmallows. Using small offset spatula, lift chocolate maple leaves off paper; garnish drinks.
Change it up - Boozy White Chocolate: Add 1/4 cup white rum to blender
with chocolate. Continue with recipe.
Buttery shortbread gets a warm hug from spiced gingerbread dough in this mash-up of two favourite holiday cookies. A nutty brown butter glaze brings the two flavours together.
Portion size60 servings
Credits :Canadian Living: Holiday Baking 2015
Gingerbread Cookie Dough:
1 1/2 cup
pinch each ground cloves and
Brown Butter Glaze:
Shortbread Cookie Dough:
1 3/4 cup
per cookie: about
Total fat5 g
Saturated fat3 g
Total carbohydrate9 g
Shortbread Cookie Dough: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until fluffy. Stir in flour just until combined. If necessary, knead gently to form smooth dough. Divide dough in half. Working one-half at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 10-inch (25 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 1 hour.
Gingerbread Cookie Dough: Meanwhile, in large bowl, beat butter with sugar until fluffy; beat in egg yolk and molasses until combined. In separate bowl, whisk, together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined. If necessary, knead gently to form smooth dough.
Assembly: Between 2 sheets of parchment paper, roll out gingerbread dough to 10-inch (25 cm) square; remove top sheet. Halve to form 2 rectangles; refrigerate for 15 minutes. Arrange 1 rectangle on parchment paper with 1 long edge facing you; place 1 log of the shortbread dough over top of rectangle, about 2 inches (5 cm) from edge closest to you. Using parchment paper, lift and roll gingerbread dough from edge closest to you over shortbread dough to meet opposite long edge; gently pinch seam to seal. Remove parchment paper.
Wrap in plastic wrap, twisting ends to seal. Repeat with remaining rectangle. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Bring to room temperature before continuing with recipe.)
Trim ends of logs; slice dough into 1/4-inch (5 mm) 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 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 10 to 12 minutes. Let cool completely on pans.
Brown Butter Glaze: While cookies are cooling, in small saucepan, melt butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Remove from heat; bring to room temperature. Whisk in icing sugar and salt until smooth.
To finish: Dip tops and sides of cookies in glaze, gently shaking to remove any excess. Place on parchment paper–lined baking sheets. Refrigerate until set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 days.)
Tip from The Test Kitchen: Lightly flour your hands before rolling the shortbread dough into logs to prevent the dough from sticking.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
Prep time20 minutes
Total time1 hour & 30 minutes
salt and pepper
sodium-reduced chicken broth
chopped fresh parsley or
Per each of 12 servings: about
Total fat7 g
Saturated fat3 g
Total carbohydrate12 g
In saucepan, melt butter over medium heat; cook thyme, sage, garlic powder, salt, pepper and nutmeg, stirring, until fragrant, about 1 minute. Stir in broth and 1/3 cup water; bring to boil. Reduce heat to medium and gradually whisk in cornmeal; cook, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in Parmesan and Gruyère until melted, about 30 seconds. Remove from heat; stir in sour cream, mustard and lemon juice.
Scrape polenta into parchment paper– lined 9-inch (2.5 L) square cake pan, smoothing top. Let cool slightly, about 15 minutes. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Cut into generous 1-inch squares.
In large skillet, heat half of the oil over medium-high heat; cook half of the polenta, gently turning occasionally, until golden, about 5 minutes. Transfer to serving platter. Repeat with remaining oil and polenta. Sprinkle with parsley.