The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.
Prep time10 minutes
Total time10 minutes
tub (227 g)
crab claw meat
, drained and coarsely chopped
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.)
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.