- Portion size 4 servings
Vietnamese Coffee Fudge Image by: Jeff Coulson
Vietnamese coffee, a luscious blend of rich, intense espresso and sweet, creamy condensed milk, inspired this fudge.
Best Maple Butter Tarts
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Green Curry Mussels | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Get the recipe: Thai Green Curry Paste
Nutty Quinoa and Mushroom Strudel Image by: Jodi Pudge
The hardest part of entertaining? Pleasing all types of palates, especially when you have guests with restricted diets. This savoury vegan entrée is filled with quinoa and mushrooms for a satisfying, delicious meal even meat lovers will enjoy. To serve the strudel as a side, cut it into eight to 10 smaller pieces.
In saucepan of boiling water, cook quinoa according to package instructions. Stir in pine nuts, sage and half each of the salt and pepper.
Meanwhile, in nonstick skillet, heat 1 tbsp of the coconut oil over medium-high heat; cook mushrooms, onion, garlic and remaining salt and pepper, stirring occasionally, until softened and no liquid remains, about 12 minutes. Add mustard and vinegar; cook, stirring, for 1 minute.
In small microwaveable bowl, microwave remaining coconut oil until melted.
Place 1 sheet of the phyllo on work surface with long end facing you; keep remainder covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining coconut oil. Top with second sheet of phyllo; lightly brush with some of the remaining coconut oil. Repeat layers with remaining phyllo and some of the remaining coconut oil.
Spoon quinoa mixture into 5-inch wide strip over top of phyllo, leaving 2-inch border at each short end and 2-inch border at long end farthest from you. Top with mushroom mixture, red peppers, strained tomatoes and arugula. Fold in short ends over borders. Starting from long end closest to you, roll up tightly.
Place strudel, seam side down, on parchment paper–lined rimmed baking sheet. Brush phyllo with remaining coconut oil. Bake in 400°F oven until golden, 25 to 30 minutes. Let cool on pan for 5 minutes. Slice crosswise into 6 pieces.
Tip from The Test Kitchen: Red quinoa boasts the same nutritional value and nutty, earthy flavour as white quinoa while also adding a vibrant, festive colour to dishes.