A tradition at Christmas!
- Portion size 40 servings
- Credits : robin.garrett
- 1/2 cup corn starch
- 1/2 icing sugar
- 1 cup flour
- 3/4 cups butter
A tradition at Christmas!
Piroshki Image by: Angus Fergusson
Borscht and vodka may be Russia's culinary claims to fame, but it's time to give piroshki the recognition they deserve. These traditional meat pies have a golden breading and a savoury filling, making them the ultimate hand-held comfort food.
Dough: In large bowl, whisk together milk, sugar and yeast. Let stand until frothy, about 10 minutes. Whisk in eggs, sour cream and butter.
Whisk 3 1/2 cups of the flour with the salt; stir into milk mixture to form soft sticky dough.
Turn out onto floured work surface; knead, adding as much of the remaining flour as needed to prevent sticking, until smooth but still slightly sticky, about 10 minutes. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in size, about 1 hour.
Filling: While dough is rising, in large nonstick skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened and light golden, about 8 minutes. Stir in mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender and no liquid remains, about 8 minutes. Stir in beef, salt and pepper; cook, breaking up beef with spoon, until beef is no longer pink, about 8 minutes. Remove from heat; stir in dill and sour cream. Let cool completely.
Assembly: Punch down dough; divide in half. Cover 1 half with tea towel to prevent drying out. On floured work surface, roll and stretch remaining half into 12-inch long log; cut crosswise into 12 pieces. On floured work surface and using floured hands, press 1 piece into about 4-inch round; spoon 2 tbsp of the filling into centre. Pull dough up around filling to enclose; pinch seams to seal. Place, seam side down, on parchment paper–lined rimmed baking sheets. Repeat with remaining dough and filling. Let stand for 5 minutes.
Egg Wash: Whisk egg with 1 tbsp water; brush all over dough.
To finish: Bake, 1 sheet at a time, in 350°F oven until deep golden, 15 to 20 minutes. Let cool for 10 minutes before serving.
Makes 24 pieces.
1. On floured surface, knead dough until smooth.
2. Form dough into 2 logs; cut each into 12 pieces.
3. Flatten pieces into rounds; add 2 tbsp filling to centres.
4. Pull dough around filling; pinch seams to seal.
Lazy Cheese Burger Sliders Image by: Stacey Brandford
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
Swiss Chard, Strawberry and Feta Salad Image by: Maya Visnyei
A leafy green member of the beet family, Swiss chard is a more tender alternative to kale and a fantastic substitute for everyday lettuce; its sturdy leaves won’t wilt quickly when dressed with vinaigrette, making it a great candidate for any make-ahead salad.
Honey Dressing: In large bowl, whisk together oil, lemon juice, honey, salt and pepper.
Salad: Add Swiss chard, strawberries, feta and pepitas to dressing; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 12 hours.)
Chicken, Rice and Thyme Biryani Image by: Jodi Pudge Source: Canadian Living Magazine: September 2016
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.