1. Prepare pork by removing most (not all) of the visible fat. Butterfly the pork loin so that it lays flat. This will reduce cooking time and increase surface area for crisping. 2. Combine other ingredients (save a bit of the cilantro for garnish)in a bowl to make marinade. 3. Brush marinade liberally on both sides of butterflied pork loin. 4. Marinade for at least 3 hours or overnight if possible in fridge. 5. To cook, preheat oven to 400F and cook pork for 20 mins. or so to brown and caramelize the top. Watch so that sugar from the hoisin sauce does not burn! Reduce heat to 325F and cook for another 50 - 60 mins. until juices run clear. 6. Can be BBQed is you are serving in the summer. 7. Remove roast and let rest 15 mins. before carving into slice. 8. Garnish with extra cilantro. 9. Serve with steamed white rice and a Chinese green such as bok choy or gai lan.
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.
These squares have all of the layered goodness of apple pie with the ease of a crumble.
Portion size32 servings
Credits :Canadian Living: Holiday Baking 2014
thinly sliced peeled cored Golden Delicious
about 4 large
large-flake rolled oats
per square: about
Total fat8 g
Saturated fat5 g
Total carbohydrate24 g
Crust: In large bowl, beat butter with sugar until fluffy. In separate bowl, whisk together flour, cinnamon and salt; stir into butter mixture in 2 additions. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 350?F (180?C) oven just until edges are turning golden, about 15 minutes. Let cool slightly.
Meanwhile, in bowl, stir together apples, sugar, flour and cinnamon. Set aside.
Crumble Topping: In bowl, combine oats, brown sugar, flour and cinnamon; cut in butter until mixture resembles crumbs.
Spread apple mixture over crust; sprinkle with topping, pressing gently to adhere. Bake on bottom third of 350?F (180?C) oven until apples are soft and topping is golden brown, about 45 minutes. Let cool in pan. Lift out onto cutting board; cut into squares.
These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
Prep time1 hour & 15 minutes
Total time2 hours & 30 minutes
Per cookie: about
Total fat2 g
Saturated fat1 g
Total carbohydrate5 g
In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; stir in flour and almonds. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
From batter, form six 1-tsp balls. Arrange, 3 inches apart, on silicone baking mat or parchment paper–lined rimless baking sheet. (If mixture becomes too soft, refrigerate until firm, about 15 minutes.) Bake in 350°F oven until golden, flat and bubbly, about 8 minutes. Let cool on mat for 90 seconds.
Working quickly, use small spatula to lift cookies and drape over lightly greased rolling pin. Let cool just until firm, about 5 minutes; transfer directly to rack to cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)
Tip from The Test Kitchen: You can also use this recipe to make cigar cookies. Instead of draping the cookies over a rolling pin, use the lightly greased handle of a wooden spoon.
Our easiest-ever white bread requires absolutely no kneading. Simply fold the dough into a torpedo shape, let rise, then bake! Serve with our Slow Cooker Apple Butter (link to recipe, below).
Prep time35 minutes
Total time15 hours
Portion size24 servings
white bread flour
quick-rising instant dry yeast
2 1/2 cups
Per serving: about
Total fat1 g
Total carbohydrate21 g
In large bowl, whisk together 5 cups of the flour, the salt and yeast. Stir in warm water until well combined; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 12 hours. (Make-ahead: Let rise for up to 18 hours.)
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle with 1/4 cup of the remaining flour. Cover with tea towel. Let stand for 15 minutes.
Using floured hands, press dough into 1-inch thick circle. Fold dough, 1 1/2 inches from edge farthest from you, pressing with hands; repeat folding, pressing into torpedo shape. Pinch seams to seal.
Dust rimless baking sheet with cornmeal. Place dough, seam side down, on pan; cover with clean tea towel. Let rise until doubled in size, about 1 1/2 hours.
Using scissors, cut 3 slashes crosswise on surface of dough. Sprinkle with 1 tbsp of the remaining flour. Bake in 425°F oven for 10 minutes. Decrease heat to 375°F; bake until light golden and loaf sounds hollow when tapped, about 30 minutes. Serve warm or let cool on rack. (Make-ahead: Let cool completely; wrap in plastic wrap. Freeze in resealable freezer bag for up to 3 weeks; thaw in bag at room temperature. Reheat in 325°F oven until warm, about 5 minutes.)
Tip from The Test Kitchen: Your microwave is the ideal place to let the dough rise quickly. It's well insulated, so it can protect the yeast from any drafts during fermentation.