I love the taste of citrus and poultry and adding in a splash of wine just takes it over the top. This dish is so easy and it is one that my family absolutely loves even my pickiest of eaters. Beautiful with just a plain steamed rice or jazz it up with a wholegrain medley.
Portion size6 servings
(3 oz each)
chicken breasts, boneless, skinless
pound chicken breasts flat and cut into inch long strips. dust with flour/pepper/salt Pan fry in a little olive oil and butter until golden brown and cooked through - appox 10 min. Remove from pan Add chopped garlic and ginger to the pan - Cook on low for 2 min Add orange juice, lemon juice, honey and white wine to the pan and boil until reduced to half. Add sliced kumquats and cook for 1 minute. Add chicken back in and cook until chicken heated - 2 min. Done - so easy!!
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Portion size28 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
pecan halves (optional)
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate8 g
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.
Bake, 1 sheet at a time, in 350°F (180°C) oven until light golden, about 12 minutes.
Let cool completely on pans.
(Make-ahead: Store in airtight container for up to 24 hours.) Change it up: Double-Chocolate Whipped Shortbread Reduce flour to 1 1/4 cups. Whisk 1/4 cup cocoa powder into dry ingredients. Before scooping, stir 1 cup dark chocolate chips into dough. Continue with recipe as directed.
Cherry Almond Whipped Shortbread Substitute vanilla with 1/4 tsp almond extract. Before scooping, stir 1/2 cup chopped glacé cherries into dough. Continue with recipe as directed.
Tip from The Test Kitchen: Customize your cookies by decorating with nuts, melted chocolate, sprinkles or chocolate-covered sunflower seeds!
These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.
Prep time30 minutes
Total time3 hours & 30 minutes
cream of tartar
Per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate3 g
In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using pastry bag fitted with 3/4-inch star tip, pipe meringue into 1-inch mounds on parchment paper–lined rimless baking sheets.
Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)
Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
unsweetened desiccated coconut
per cookie: about
Total fat5 g
Saturated fat4 g
Total carbohydrate6 g
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300?F (150?C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)
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.