Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
cored and thinly sliced
cored and thinly sliced
peeled and cut in segments
bottle (750 ml)
per each of 8 servings : about
Total carbohydrate27 g
Place cranberries in heatproof bowl. In small saucepan, bring sugar, star anise, cinnamon sticks and 1/2 cup water to boil, stirring frequently; pour over cranberries. Let cool completely.
In pitcher, combine cranberry mixture, apple, pear and salt. Let stand for 2 hours, stirring twice. Stir in clementines, orange-flavoured liqueur and bitters. Add ice cubes; pour in sparkling wine. Serve immediately.
These sparkly ginger owls are an adorable take on gingerbread men. We've chosen to decorate with snowy colours, but there's enough icing for you to play around with different shades.
Portion size30 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and
4 2/3 cups
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate31 g
In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3 1/2- x 2 3/4-inch (9 x 7 cm) oval cookie cutter, cut out shapes, rerolling scraps as necessary. Using tapered end of cookie cutter, cut half an oval from tops of cookies to create owl ears. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 325?F (160?C) oven just until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
Royal Icing: Meanwhile, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes.
Using black food colouring, tint 1 cup of the icing light grey and cover with damp towel; tint 1 cup of the remaining icing medium grey and cover with damp towel. Tint one-third of the remaining icing black, one-third of the remaining icing orange and leave remaining icing white; cover bowls with damp towels.
Spoon one-third of the light grey icing into piping bag fitted with small plain tip; pipe outlines along edges of cookies. Let stand until dry, about 15 minutes. To remaining light grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency of molasses. Spoon onto centres of cookies; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand until dry, about 1 hour.
Spoon one-third of the medium grey icing into piping bag fitted with small plain tip; pipe outlines of wings onto owls. Let stand until dry, about 15 minutes. To remaining medium grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency or of molasses. Spoon inside border of wings; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand for 5 minutes. Sprinkle wings with decorating sugar; let dry completely, about 1 hour.
Spoon white icing into piping bag fitted with small plain tip; pipe eyes onto owls. Spoon orange icing into piping bag fitted with small plain tip; pipe beaks. Spoon black icing into piping bag fitted with small plain tip; pipe claws and eye pupils onto owls. Let dry completely, about 1 hour.