Andrew Chase created this drink with the lichee and rose characteristics of gewurztraminer wine for his book The Blender Bible (Robert Rose, 2005), which he wrote with Nicole Young. Serve with Spiced Walnuts Three Ways.
Portion size1 serving
Credits :Canadian Living Magazine: December 2005
<b>Per serving:</b> about
Total fat0 g
Saturated fat0 g
Total carbohydrate16 g
In blender on high speed, blend lichees, vermouth, syrup, rosewater, lemon juice and ice cubes until smooth. Strain into wineglass.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
Portion size16 servings
Credits :Canadian Living Magazine: July 2015
1 1/2 cup
1 1/2 teaspoon
per each of 16 servings: about
Total fat14 g
Saturated fat8 g
Total carbohydrate49 g
Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a time. Beat in sour cream and maple extract. In separate bowl, whisk together flour, baking powder, salt and baking soda. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk, to make stiff batter.
In separate bowl, using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp at a time, until firm glossy peaks form. Fold one-third of the egg white mixture into batter; fold in remaining egg white mixture. Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan for 20 minutes. Using tip of knife, loosen edge of cake from pan. Invert rack over pan; turn cake out onto rack and remove pan.
Slide sheet of foil or waxed paper under rack (to keep work surface clean). Mix maple syrup with warm water; brush all over cake. Let cool completely.
Maple Glaze: In bowl, mix maple syrup with maple extract; stir in icing sugar to make thick pourable glaze, adding up to 1/2 tsp water, a little at a time, to reach desired consistency. Pour over cake. Let stand until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
A sweet glaze makes grilled chicken shine—literally! Be sure to use skinless thighs, which cook faster, or the glaze will burn before the chicken is done. Our Orange Quinoa Salad is the perfect side to pair with this juicy main.
Portion size4 servings
Credits :Canadian Living Magazine: August 2014
bone-in chicken thighs
skin removed (about 8 pieces)
PER SERVING: about
Total fat13 g
Saturated fat4 g
Total carbohydrate16 g
In bowl, whisk together fig spread, vinegar, mustard and 1/4 tsp each salt and pepper until smooth. Toss half of the mixture with chicken to coat.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining fig mixture, until juices run clear when chicken is pierced, 12 to 15 minutes.
The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
Portion size8 servings
Credits :Canadian Living Magazine: July 2014
(such as russet)
dried morel mushrooms
sodium-reduced beef broth
sodium-reduced chicken broth
per serving: about
Total fat39 g
Saturated fat14 g
Total carbohydrate51 g
Gravy: In small bowl, pour warm water over mushrooms; let stand until softened, about 15 minutes.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, shallots, garlic, tomato paste and thyme until onions and shallots are softened and golden, about 5 minutes. Stir in beef broth, chicken broth, peppercorns, vinegar, sugar, Worcestershire sauce, sage, salt, mushrooms and mushroom soaking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve into large glass measure. Discard onion mixture.
In same Dutch oven, melt butter over medium heat; add flour, whisking constantly, until mixture forms smooth paste and is pale butterscotch colour, about 4 minutes. Whisk in reserved broth mixture; bring to boil. Reduce heat and simmer, whisking constantly, until thickened, about 5 minutes.
In deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.
Working in small batches, blanch potatoes in oil until barely golden, 30 to 45 seconds. Transfer to paper towel–lined baking sheet to drain.
Working in batches, return potatoes to oil and fry until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain.
Divide half of the cheese curds among 8 bowls; top each with some of the fries and the remaining cheese curds. Top with gravy.