Add a cute, sparkly maple leaf garnish, and a simple mug of white hot chocolate becomes the perfect patriotic beverage. This recipe doubles easily, so it's perfect for a crowd–just be careful not to overfill your blender.
Portion size4 servings
Credits :Canadian Living Magazine: February 2014
good-quality white chocolate
Chocolate Maple Leaves:
good-quality white chocolate
per serving: about
Total fat12 g
Saturated fat7 g
Total carbohydrate33 g
Chocolate Maple Leaves: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Line baking sheet with parchment paper; spread chocolate 1/8 inch (3 mm) thickness on paper. Sprinkle with decorating sugar; refrigerate just until firm, 6 minutes.
Using 1-3/4-inch (4.5 cm) wide maple leaf–shaped cookie cutter, press shapes into chocolate. Refrigerate until firm, about 20 minutes. Using cookie cutter and gentle twisting motion, cut maple leaves through to paper. Refrigerate until ready to use.
Meanwhile, in saucepan, heat milk over medium heat until steaming and bubbles form around edge; pour into blender. Add chocolate, vanilla and nutmeg. Place folded tea towel over lid and steam vent; hold down and blend until frothy and chocolate is dissolved, about 30 seconds. Pour into mugs; top with marshmallows. Using small offset spatula, lift chocolate maple leaves off paper; garnish drinks.
Change it up - Boozy White Chocolate: Add 1/4 cup white rum to blender
with chocolate. Continue with recipe.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
Prep time20 minutes
Total time1 hour & 30 minutes
salt and pepper
sodium-reduced chicken broth
chopped fresh parsley or
Per each of 12 servings: about
Total fat7 g
Saturated fat3 g
Total carbohydrate12 g
In saucepan, melt butter over medium heat; cook thyme, sage, garlic powder, salt, pepper and nutmeg, stirring, until fragrant, about 1 minute. Stir in broth and 1/3 cup water; bring to boil. Reduce heat to medium and gradually whisk in cornmeal; cook, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in Parmesan and Gruyère until melted, about 30 seconds. Remove from heat; stir in sour cream, mustard and lemon juice.
Scrape polenta into parchment paper– lined 9-inch (2.5 L) square cake pan, smoothing top. Let cool slightly, about 15 minutes. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Cut into generous 1-inch squares.
In large skillet, heat half of the oil over medium-high heat; cook half of the polenta, gently turning occasionally, until golden, about 5 minutes. Transfer to serving platter. Repeat with remaining oil and polenta. Sprinkle with parsley.
Make this rich, creamy spread ahead of time to allow the mushroom flavours to develop. Use any combination of wild mushrooms you can find—or, in a pinch, opt for cremini mushrooms. Serve at room temperature with crackers or toast points.
Portion size2 servings
Credits :Canadian Living Magazine: December 2014
(such as shiitake, oyster or chanterelle), chopped
thinly sliced (light and dark green parts separated)
salt and pepper
per tbsp: about
Total fat3 g
Saturated fat2 g
Total carbohydrate1 g
In large nonstick skillet, melt butter over medium heat; cook mushrooms, light parts of green onions and the thyme, stirring occasionally, until mushrooms are tender and just beginning to brown and no liquid remains, 12 to 15 minutes. Add brandy; cook, stirring, until no liquid remains, about 2 minutes. Stir in lemon juice, salt and pepper; let cool completely. Discard thyme.
In food processor, pulse cream cheese until smooth. Add mushroom mixture; pulse, scraping down side of bowl often, until combined. Scrape into bowl; stir in dark green parts of green onions and the parsley. Serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.)
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.