This will likely take a few tries to get the balance of flavor right. But there are many different directions that this recipe could go in. (and its pretty nice with Malibu)
Portion size12 servings
Credits :icantwaittosail smitty
green tea bags
adapt the amount each time
Fill glass jug 7/8 full with lukewarm or cooler water. Put tea bags in water. Cut lemon in to eighths or fours depending if you want to use the whole lemon or not. Add to water. Now most any fruit will go with this tea so try a variety. Pour liquid honey into glass jug, minimum 1 tbsp. There are also a variety of honeys available... Cover glass jug and place in the sun for 4 hours. Bring in and remove the tea bags. Stir the liquid and refrigerate. When cool add ice and garnish of your choice, even rimming the glass would suit.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)
The rich flavours of this creamy dip are based on classic cheese fondue. Emmental becomes wonderfully stretchy when melted, while Parmesan adds sharpness, resulting in the best combination of flavour and texture. A touch of wine gives it an authentic fondue taste.
Portion size3 servings
Credits :Canadian Living Magazine: December 2014
(about 150 g)
grated parmesan cheese
(about 30 g)
dry white wine
per each of 8 servings: about
Total fat13 g
Saturated fat8 g
Total carbohydrate5 g
In large bowl, combine Emmental cheese and Parmesan cheese; set aside.
In saucepan, melt butter over medium heat; whisk in flour. Cook, whisking constantly, until golden, 3 to 4 minutes. Remove from heat; gradually whisk in milk until smooth.
Return saucepan to medium heat; cook, whisking constantly, until thickened, about 4 minutes. Whisk in cream cheese until smooth. Whisk in 2-1/4 cups of the Emmental cheese mixture until melted. Whisk in wine, mustard, chives and pepper.
Scrape mixture into 2-cup (500 mL) ovenproof dish. Sprinkle with remaining Emmental cheese mixture. Broil on foil-lined rimmed baking sheet until bubbly and golden around edge, 5 to 7 minutes. Let stand for 10 minutes before serving.
For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
Portion size6 servings
Credits :Canadian Living Magazine: October 2015
fresh or thawed frozen
1 1/4 cup
dry red wine
per tbsp: about
Saturated fat0 g
Total carbohydrate4 g
In saucepan, bring cranberry juice, cranberries, sugar, wine and thyme to boil; reduce heat, cover and simmer until cranberries begin to break down, about 3 minutes.
Strain through fine-mesh sieve, reserving cranberries; discard thyme. Line same sieve with 3 layers of cheesecloth. Strain again; discard seeds.
In small saucepan, add 1/2 cup water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over medium-low heat, stirring, until gelatin is melted. (Do not boil.) Stir into juice mixture. Stir in reserved cranberries.
Rinse 6-cup (1.5 L) jelly mould or deep bowl. (Do not dry.) Pour in cranberry mixture. Cover and refrigerate until set, about 12 hours. (Make-ahead: Refrigerate for up to 3 days.)
Dip mould into warm water for 5 seconds. Invert jelly onto serving platter, gently shaking to release.
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.