Resist the urge to steal a sip or two of the Champagne—between the batter and the icing, you'll need an entire bottle for this recipe. If you prefer, serve Meringue Kisses on the side of each slice instead of arranging them on top of the cake.
Portion size22 servings
Credits :Canadian Living Magazine: November 2015
1 1/2 cup
2 1/4 cups
4 2/3 cups
2 1/4 cups
Champagne Butter Icing
per each of 22 servings: about
Total fat38 g
Saturated fat23 g
Total carbohydrate115 g
Grease three 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with baking powder; stir into butter mixture, alternating with 2 cups of the Champagne, making 2 additions of each, until smooth. Scrape into prepared cake pans.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 35 to 40 minutes. Let cool in pans for, 10 minutes. Invert onto racks; let cool completely. Peel off parchment paper.
While cakes are cooling, remove 3 3/4 cups of the icing to separate bowl; using red food colouring, tint pale pink. Using ivory food colouring, tint remaining icing to desired shade.
Cut each cake in half horizontally to make 6 layers. Place 1 bottom layer, cut side up, on cake plate; slide strips of waxed paper between edge of cake and plate (to keep plate clean). Brush all over with scant 1 tbsp of the remaining Champagne. Spread 3/4 cup of the pink icing over cut side; top with second layer, cut side down. Brush second layer all over with scant 1 tbsp of the remaining Champagne. Spread 3/4 cup of the remaining pink icing over top. Repeat with remaining cake layers, Champagne and pink icing, leaving top of stack bare.
Using large offset palette knife, spread thin layer of the ivory icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes.
Using palette knife, spread icing all over cake, smoothing side and top. Place cake plate on cake turntable or lazy Susan; while rotating cake in 1 direction and using steady motion, run flat tip of small palette knife along side of cake, parallel to turntable, gradually moving knife higher to create concentric ridges. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 4 hours.) Arrange Meringue Kisses on top.
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pressed or finely grated
salt and pepper
dry white wine
sodium-reduced chicken broth
Roast Chicken :
salt and pepper
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate4 g
Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.
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.