- Portion size 4 servings
- Credits : Carolee Gross
- 1 link kielbasa
- 4 cups dry penne pasta
- 1/2 cup spinach
- 1 carrots finely scraped
- 1 jar Alfredo sauce
Sponge Toffee IMAGE Image by: Sponge Toffee IMAGE
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
The Ultimate Eggs Benedict Image by: Angus Fergusson
The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
Hollandaise Sauce: Cut 2 tsp of the butter into small cubes; refrigerate until ready to use.
Meanwhile, in saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low; keep warm.
In heatproof bowl, whisk egg yolks with cold water until pale and foamy, about 1 minute. Place bowl over saucepan of gently simmering water; whisk until mixture is thickened and foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, hot pepper sauce and salt. If needed, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat)
to keep warm.
Eggs Benedict: In large saucepan or deep skillet, add enough water to come 2 to 3 inches up side; bring to simmer over medium-high heat. Stir in vinegar.
Crack 1 egg into small cup; gently slide into pan. Reduce heat to low; cook until white is set yet yolk is still soft, about 3 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to dry. Repeat with remaining eggs.
While eggs are cooking, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Assembly: Top each English muffin half with 2 strips of the bacon and 1 egg. Spoon hollandaise over top.
Tip from The Test Kitchen: To keep the poached eggs warm while you're cooking any remaining eggs, place them in a bowl of warm water. Transfer them to a paper towel–lined plate to dry briefly before serving.
Spinach and Artichoke Pissaldière Image by: Jodi Pudge
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.
Makes 32 pieces.
Honey, Fig and Mascarpone Tarts Image by: Jodi Pudge
These pretty pastries are perfect for brunch, afternoon tea or dessert. For ideal ripeness, choose figs that are slightly soft to the touch.
On work surface, gently unroll pastry. Halve pastry lengthwise; cut crosswise into thirds to make 6 rectangles. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet.
Using sharp knife, score along border of each rectangle, 1/2 inch from edges. Whisk 1 of the egg yolks with 1 tsp water; lightly brush over edges of pastry.
In bowl, stir together mascarpone, sugar and remaining egg yolk; spoon generous 1 tbsp into centre of each rectangle, spreading to scored edges. Arrange figs over top. Bake in 400°F oven until edges are golden, about 16 minutes. Sprinkle with pistachios. Bring to room temperature, about 20 minutes.
Whisk honey with lemon juice; drizzle over tarts.
Makes 6 tarts.