"Rich butterscotch pudding fills these sweet shortbread cups, which are easy to serve at a sit-down dinner or a cocktail party–style gathering. A hint of Scotch whisky and shards of nutty, buttery toffee make them the most elegant hand-held sweets you'll ever serve." — Amanda Barnier, Food specialist
Portion size12 servings
Credits :Canadian Living Magazine: January 2016
each all-purpose flour and
1 1/3 cup
1 1/3 cup
Scotch Whipped Cream:
whipping cream 35%
sliced skin-on (natural)
per mini pie: about
Total fat24 g
Saturated fat14 g
Total carbohydrate36 g
Pastry: In large bowl, beat butter with icing sugar until smooth; beat in vanilla and salt. Stir in flour just until combined; knead to form smooth dough.
Roll by scant 2 tbsp into 12 balls. Press 1 ball into bottom and up side of each well of lightly greased 12-count muffin pan. Refrigerate for 1 hour. Prick all over with fork. Bake in 375°F (190°C) oven until edges are golden, 10 to 12 minutes. Let cool in pan for 5 minutes; transfer to rack to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days.)
Butterscotch Pudding: While pastry is cooling, in large saucepan, whisk together brown sugar, flour, cornstarch and salt; whisk in milk until smooth. Cook over medium heat, whisking constantly, until thick enough to mound on spoon, 6 to 8 minutes.
In small heatproof bowl, whisk egg yolks; whisk in one-quarter of the brown sugar mixture. Return to saucepan; whisk in butter and vanilla until butter is melted.
Strain through fine-mesh sieve into bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Toffee Shards: While pudding is chilling, in saucepan, bring sugar, butter, salt and 1 tbsp water to boil over medium heat, stirring with wooden spoon until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 280°F (138°C) or 1 tsp mixture dropped in cold water forms hard pliable threads, about 15 minutes. Stir in almonds.
Immediately pour onto parchment paper–lined rimmed baking sheet. Using offset palette knife, smooth top. Let cool completely on pan. Break toffee into shards. (Make-ahead: Layer between waxed paper in airtight container; store for up to 7 days.)
Scotch Whipped Cream: While toffee is cooling, in large bowl, beat together cream, icing sugar and whisky until stiff peaks form.
Assembly: Spoon about 3 tbsp of the pudding into each pastry cup. Top each with 1 tbsp of the whipped cream and toffee shard. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
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.?
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.)
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
skinless salmon fillets
(about 550 g total)
salt and pepper
grated clementine zest
(about 4 clementines)
finely chopped peeled
, peeled and segmented
Per serving: about
Total fat21 g
Saturated fat5 g
Total carbohydrate12 g
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.