Raw oysters served on the bottom shell are called "on the half shell." The subtle flavours of the meat and juice are best appreciated raw (just slurp back the oyster and juices right from the shell), though minimal additions (a dab of horseradish, squeeze of lemon or dash of hot sauce) are also delicious.
Portion size6 servings
Make a bed of crushed ice on 6 deep plates; place in freezer.
Using stiff brush, scrub oyster shells under cold water. Shuck oysters over sieve set over bowl. Using oyster knife and thick glove or cloth, holding oyster curved shell down, insert tip blade into hinge and twist. Once seal is broken, wipe blade clean, reinsert it and slide it along inside of flat upper shell to cut oyster from top shell. Slide blade under oyster to sever it from lower shell. Hold shell level to keep as much liquor as possible with oyster. Discard flat upper shells. Balance oysters in bottom shells on bed of ice.
Garnish each plate with lemon wedge and parsley sprigs. Season with pepper.
Our muffin-pan method for poaching 12 eggs at once results in beautifully round, evenly cooked eggs every time. Letting the eggs stand before removing them from the pan allows them to finish cooking. Since the eggs in the centre of the pan will be a little less cooked, remove the outer eggs first to give the centre ones more time in the hot water.
Portion size12 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat5 g
Saturated fat1 g
Total carbohydrate1 g
Pour 2 tbsp water into each well of 12-count muffin pan; crack 1 egg into each. Bake in 350°F (180°C) oven, rotating pan halfway through, until whites are set yet yolks are still jiggly, 12 to 14 minutes. (Using spatula, gently lift 1 egg from pan to check doneness.) Let stand for 1 to 2 minutes, depending on desired doneness.
Beginning at outer rows of pan and working toward centre, use spatula and spoon, or 2 spoons, to remove eggs, 1 at a time, tilting to drain off water. Gently blot eggs with clean towel to remove any remaining water.
Tip from The Test Kitchen: The water inside the muffin pan will rise above the eggs, so it may be difficult to tell whether the eggs are ready to come out of the oven. Use a spatula to gently lift one out of the water to check for desired doneness.
Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.
Portion size16 servings
Credits :Canadian Living Magazine: December 2014
active dry yeast
such as Frangelico
Per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate48 g
Add milk to large bowl; sprinkle yeast over top. Cover with plastic wrap and let stand until yeast begins to rise to surface, about 10 minutes. Stir in 1 cup of the flour to make sticky dough. Cover bowl with greased plastic wrap; let rise in warm draft-free area until bubbly and doubled in size, about 1-1/2 hours.
In separate large bowl, beat together egg yolks, eggs, granulated sugar, hazelnut liqueur, vanilla and salt until pale yellow, foamy and doubled in volume, about 5 minutes. Beat in butter, 1 tbsp at a time. Stir in yeast dough and 3 cups of the flour to make sticky dough. Transfer to well-floured work surface; knead for 8 minutes to make smooth dough, adding as much of the remaining flour as needed. Let rest for 5 minutes.
Press down on dough. Sprinkle with chocolate and hazelnuts; fold over and knead until evenly distributed, about 1 minute. Place in large greased bowl; cover with greased plastic wrap and let rise in warm, draft-free area until doubled in size, about 2 hours.
Press down on dough. Turn out onto floured work surface; shape into ball, pinching bottom to smooth top.
Grease large panettone mould or deep 6-1/4-inch (16 cm) wide saucepan. Line bottom and side with parchment paper, leaving 1-inch (2.5 cm) overhang. Pllace dough, seam side down, in mould. (Make-ahead: Cover and refrigerate for up to 14 hours.
Let stand at room temperature for 1 hour; skip 2-hour rise and prepare panettone for baking as directed.) Cover with greased plastic wrap and let rise in warm draft-free area until doubled in size, about 2 hours.
Cut 1/4-inch (5 mm) deep X in top of loaf; brush top with butter. Bake in bottom third of 350?F (180?C) oven until cake tester inserted in centre comes out clean, 65 to 75 minutes; cover with foil once top becomes darker than colour of milk chocolate. Let cool for 1 hour. Pull on parchment paper to remove cake from mould; let cool completely on rack. Sprinkle top with icing sugar. Cut into wedges.
Fresh nutmeg and a splash of rum extract give this simple treat a seasonal twist. For the best flavour, use good-quality white chocolate.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
white chocolate (about 1 1/4 lb)
sweetened condensed milk
per square: about
Total fat6 g
Saturated fat4 g
Total carbohydrate15 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, rum extract and all but a pinch of the nutmeg, stirring often, until smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with remaining nutmeg. Refrigerate until firm, about 3 hours. Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: Whole nutmeg lasts significantly longer than preground spice, and it has a much richer flavour. Buy whole seeds and store them in an airtight container, then use a rasp or Microplane to grate when needed.
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Portion size24 servings
Credits :Canadian Living Magazine: December 2014
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate12 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Change it Up - Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.