As a lover of pumpkin and pasta it seemed like a natural fit. I love the flavour that roasting bring out in many ingredients. It's the simplicity of this dish that makes it extraordinary. I usually serve it with a spinach, mushroom, and red onion salad.
Portion size8 servings
1 1/2 cup
bag (454 g)
fresh Italian parsley
Preheat oven to 325 degrees celsius. Cut tops off pumpkins and remove pulp and seeds. Place on baking sheet. Place four cloves of garlic into each pumpkin. Stir together next 5 ingredients, and rub half of mixture on inside walls of each pumpkin. Replace pumpkin tops and roast for 1 1/2 - 2 hours or until very tender. When pumpkins are ready the skin will peel off easily. Peel pumpkins and remove stems. Transfer pumpkin flesh to large saucepan over medium-low heat and stir until smooth and garlic cloves are mashed and mixed in evenly. Grate parmesan cheese. Stir in butter, cream, and fresh parmesan cheese and cook for 10 minutes. Season with salt and white pepper to taste. Toast pine nuts at 425 degrees celsius for 3-4 minutes on a large flat baking sheet (be sure to use any excess oils from roasting pumpkins). Bring 5 litres of water to a rolling boil, add pasta and cook to al dente (about 7-8 minutes). Drain pasta and toss with pumpkin sauce. Sprinkle with toasted pine nuts, fresh parsley, and freshly grated parmesan cheese. Serves 6-8.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
We're bringing back the cheese ball with these bite-size versions of the retro party snack. Roll them in your choice of ingredients to coat and skewer each with a breadstick for a fun twist.
Portion size25 servings
Credits :Canadian Living Magazine: January 2016
shredded extra-old white
pkg (250 g)
whipping cream (35%)
Per serving: about
Total fat7 g
Saturated fat4 g
Total carbohydrate1 g
In food processor, whirl together Cheddar, cream cheese, cream, mustard and pepper until smooth. Scrape into bowl; refrigerate until firm, about 1 hour.
Roll by 1 tbsp into balls; arrange on parchment paper–lined baking sheet. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.) Roll in desired coatings.
Tip from The Test Kitchen: Look for apple chips, which are crispy, instead of dried apple rings, which tend to be chewier. The chips are often sold in the produce section of major supermarkets or in health food stores.
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.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.