Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl, peeling away skin layers if necessary. Strain to separate seeds from juice; reserve seeds and juice.
Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice, gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to 24 hours; bring to room temperature and whisk before serving.) Reserving some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.
Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and lightly golden. Let cool. Tear lettuce into bite-size pieces. In salad bowl, toss together lettuce, cucumber, pecans and pita pieces. Toss with 3/4 cup (175 mL) of the vinaigrette. Season with salt and pepper.
Cherry Almond Cakes: In food processor, pulse glacé cherries with dried cherries until coarsely chopped. Scrape into large bowl; stir in 1/2 cup of the amaretto. Cover and let stand at room temperature, stirring occasionally, for 24 hours. Stir in 1/2 cup of the all-purpose flour just until combined. Set aside.
Line six 5- x 2-inch (12 x 5 cm) mini loaf pans with parchment paper. Set aside.
In large bowl, whisk together remaining all-purpose flour, the almond flour, baking powder and salt. In separate bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Stir in flour mixture just until combined; stir in cherry mixture and almonds. Scrape into prepared pans, smoothing tops.
Set shallow pan on bottom rack of 250°F (120°C) oven; add enough hot water to come halfway up sides. Place cakes on centre rack; bake, covering with foil if beginning to crack, until cake tester inserted in centres comes out clean, about 75 minutes. Let cool completely in pans.
Invert cakes from pans; peel off parchment paper. Soak twelve 12-inch (30 cm) squares cheesecloth in remaining amaretto. Wrap 1 cake in 2 squares cheesecloth. Repeat with remaining cakes and cheesecloth. Overwrap in plastic wrap and foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 2 months, remoistening cheesecloth with amaretto and rewrapping cakes if cloth dries out completely.)
Icing: In bowl, beat butter until light and fluffy. Beat in icing sugar, cream and vanilla (icing will be stiff).
Assembly: Unwrap cakes and brush tops with corn syrup. On icing sugar–dusted
work surface, roll out almond paste into 11- x 8-inch (28 x 20 cm) rectangle. Cut lengthwise into thirds; cut crosswise to make 6 rectangles. Place 1 rectangle on top of each cake, pressing to adhere. Spread icing over cakes. Cover loosely with plastic wrap; refrigerate in airtight container until firm, about 24 hours. (Make-ahead: Refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: For easy cake wrapping, soak the cheesecloth and cut the plastic wrap and foil beforehand.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
(about 1 oz), shaved in curls
Coconut Whipped Cream:
whipping cream 35%
White Chocolate Coconut Custard:
(about 2-1/4 oz), finely chopped
per each of 10 servings: about
Total fat30 g
Saturated fat20 g
Total carbohydrate30 g
White Chocolate Coconut Custard: In glass measure, combine coconut milk and enough milk to yield 2 cups liquid. In heatproof bowl, whisk together half of the coconut milk mixture, the egg yolks, sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining coconut milk mixture over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into clean bowl; stir in chocolate and vanilla until melted and smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with 2 tbsp water; drizzle over flour mixture, tossing with fork until dough clumps.
Turn out dough onto lightly floured work surface. Press into smooth disc. Roll out to 11-inch (28 cm) circle; arrange in lightly greased 9-inch (23 cm) tart pan with removable bottom. Trim edge, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan, pressing pastry up sides. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of pastry with fork at 1/2-inch (1 cm) intervals. Arrange sheet of foil over pastry; fill with pie weights or dried beans. Bake on rimmed baking sheet in bottom third of 400 F (200 C) oven for 20 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool completely in pan.
Fill crust with custard, smoothing top. Cover surface of custard directly with plastic wrap; refrigerate until set, about 2 hours. Remove plastic wrap.
Coconut Whipped Cream: Beat together cream, sugar and coconut extract until stiff peaks form; spoon onto custard. Sprinkle with chocolate curls.