In a small saucepan, heat oil over medium heat for 3 minutes or just until hot and oil begins to move on its own.
Meanwhile, in bowl, stir together minced garlic, jalape?epper, ground cumin, salt and pepper. Pour in hot oil. Whisk in lime juice and sherry. Let stand for 5 minutes. Add chicken breasts, turning chicken to coat. Let stand for 5 minutes. (Make ahead: cover and refrigerate for up to 24 hours.)
Reserving marinade, place chicken on greased grill over medium-high heat; brush with reserved marinade. Close lid and cook, turning once, for 10 to 12 minutes or until no longer pink inside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
A double dose of chocolate—creamy milk and decadent dark—makes these moist brownies unbelievably gooey and indulgent.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
per brownie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate14 g
In saucepan, heat together butter, milk chocolate and dark chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan.
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spread over brownies; let stand for 10 minutes to cool slightly. Sprinkle with shaved dark chocolate. Lift out onto cutting board; cut into squares.
Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced beef broth
trimmed, halved crosswise and bruised with back of knife
boneless beef blade pot roast
pkg (each 200 g)
fresh cilantro leaves
per serving: about
Total fat4 g
Saturated fat1 g
Total carbohydrate24 g
In slow cooker, combine broth, ginger, lemongrass, star anise, salt and 4 cups water. Add beef, pushing to submerge; cover and cook on low until beef is tender, about 8 hours.
Using slotted spoon, remove beef to cutting board. Using 2 forks, shred beef, discarding any fat.
Discard ginger, lemongrass and star anise. Skim fat from surface of cooking liquid. Stir noodles and carrots into slow cooker; cover and cook on high until tender, about 10 minutes. Stir in beef, fish sauce, lime juice and half of the cilantro. Ladle soup into serving bowls; sprinkle with remaining cilantro.
Tip from The Test Kitchen: You can remove the lemongrass, ginger and star anise from the broth either with a slotted spoon or by straining the broth through a cheesecloth-lined fine-mesh sieve—just be sure to dampen the cheesecloth before laying it over the sieve. Then, return the strained broth to the slow cooker and continue with the recipe as directed.
"One surefire way to appeal to a crowd is to serve a classic dessert with a fresh twist. These stunning tarts combine the flavours of two standby recipes: cherry pie and tiramisu. The mascarpone topping imparts a rich creaminess that makes the tarts extra indulgent." — Irene Fong, senior Food specialist
Portion size16 servings
Credits :Canadian Living Magazine: January 2016
frozen pitted sour
crème de cassis
sheet (450 g pkg)
whipping cream 35%
dark chocolate (about 1/2 oz)
per serving: about
Total fat16 g
Saturated fat9 g
Total carbohydrate29 g
In saucepan, cook sour cherries, granulated sugar, lemon zest, lemon juice and 3 tbsp water over medium heat, stirring frequently, until cherries are tender yet retain their shape, about 8 minutes. Stir in dried cherries and crème de cassis (if using).
Whisk cornstarch with 3 tbsp water until smooth; whisk into cherry mixture. Cook, stirring, until thickened, about 1 minute. Remove from heat. Let cool completely, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days; stir in 1 tbsp hot water and let stand at room temperature for 30 minutes before continuing with recipe.)
Meanwhile, on large sheet of parchment paper, unroll 1 sheet of the pastry; fold pastry in half. Roll out into 15- x 6-inch (38 x 15 cm) rectangle. Lifting parchment paper by edges, transfer pastry to large rimless baking sheet. Make diagonal 3/4-inch (2 cm) cut at each corner. Repeat with remaining pastry.
Whisk egg yolk with 1 tsp water; lightly brush some of the egg yolk mixture along edges of pastry. Fold edges over, pressing to adhere. Brush remaining egg yolk mixture all over pastry. Prick centres all over with fork.
Bake, 1 sheet at time, in 400°F (200°C) oven until puffed and golden, 12 to 15 minutes. Let cool slightly on pan; using spatula, gently press centres of pastry to flatten. Let cool completely, about 30 minutes.
Meanwhile, in bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; fold into mascarpone mixture.
Spread mascarpone mixture onto centres of pastry; top with cherry mixture. Sprinkle with chocolate.