- Portion size 325 servings
- Credits : Canadian Living Magazine: July 2005
- 3/4 cups vegetable oil
- 1/3 cup wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons liquid honey
- 1/4 teaspoon each salt and pepper
Cherry Icebox Cookies IMAGE Image by: Cherry Icebox Cookies IMAGE
These red and green–speckled cookies are the perfect way to spread the festive spirit. If you like, substitute the glac? cherries for another candied fruit.
Cinnamon Knots with Cream Cheese Dip Image by: Jodi Pudge
These bite-size treats are a fun way to enjoy the flavour of ooey-gooey cinnamon buns. They're perfect for sharing with a crowd, as guests can customize how much icing they get with every bite.
Cinnamon Knots: In small bowl, mix sugar with cinnamon. On work surface, gently unroll pastry; brush pastry with butter. Sprinkle with sugar mixture. Cut lengthwise into ten 1-inch wide strips; halve crosswise to make 20 rectangles. Working with 1 rectangle at a time, bring short ends together; tie in loose knot.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheet. Bake in 400°F oven until light golden, about 15 minutes.
Cream Cheese Dip: While pastry is baking, in bowl, beat cream cheese with butter until fluffy; beat in icing sugar. Gradually beat in milk until smooth. Serve with Cinnamon Knots.
Makes 20 pieces.
Nutty Quinoa and Mushroom Strudel Image by: Jodi Pudge
The hardest part of entertaining? Pleasing all types of palates, especially when you have guests with restricted diets. This savoury vegan entrée is filled with quinoa and mushrooms for a satisfying, delicious meal even meat lovers will enjoy. To serve the strudel as a side, cut it into eight to 10 smaller pieces.
In saucepan of boiling water, cook quinoa according to package instructions. Stir in pine nuts, sage and half each of the salt and pepper.
Meanwhile, in nonstick skillet, heat 1 tbsp of the coconut oil over medium-high heat; cook mushrooms, onion, garlic and remaining salt and pepper, stirring occasionally, until softened and no liquid remains, about 12 minutes. Add mustard and vinegar; cook, stirring, for 1 minute.
In small microwaveable bowl, microwave remaining coconut oil until melted.
Place 1 sheet of the phyllo on work surface with long end facing you; keep remainder covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining coconut oil. Top with second sheet of phyllo; lightly brush with some of the remaining coconut oil. Repeat layers with remaining phyllo and some of the remaining coconut oil.
Spoon quinoa mixture into 5-inch wide strip over top of phyllo, leaving 2-inch border at each short end and 2-inch border at long end farthest from you. Top with mushroom mixture, red peppers, strained tomatoes and arugula. Fold in short ends over borders. Starting from long end closest to you, roll up tightly.
Place strudel, seam side down, on parchment paper–lined rimmed baking sheet. Brush phyllo with remaining coconut oil. Bake in 400°F oven until golden, 25 to 30 minutes. Let cool on pan for 5 minutes. Slice crosswise into 6 pieces.
Tip from The Test Kitchen: Red quinoa boasts the same nutritional value and nutty, earthy flavour as white quinoa while also adding a vibrant, festive colour to dishes.
Sage Pastis Spritz Image by: Jodi Pudge
This sophisticated, effervescent cocktail is tailor made for serving with seafood. Pastis is an anise-flavoured liqueur with herbaceous undertones. Originating from France, it’s typically diluted with water and served as an aperitif, but it’s also delightfully crisp when paired with fresh sage, tangy citrus and a splash of bubbly.
Using vegetable peeler or paring knife, cut 1/2-inch thick strip of zest from top to bottom of grapefruit. Set zest aside. Halve and juice grapefruit to make 1/4 cup.
In cocktail shaker, combine grapefruit juice, pastis, 2 of the sage leaves and the ice cubes; cover and shake vigorously. Strain into champagne flute.
Top with sparkling wine; garnish with remaining sage. Pinch ends of grapefruit zest and twist over drink to release oil; place zest in glass.