The mellow flavour of roasted garlic marries well with Brie. A garnishing sprinkle of red pepper adds vivid colour.
This economical cut cooks to tenderness in its own vegetable-dense gravy. Leftovers heat up well the next day.
This well-seasoned stuffing is equally delicious both stuffed in a goose or turkey or baked in a casserole dish.
Practically any kind of firm-fleshed fish, such as tilapia, goes well with this mildly tangy, brightly flavoured sauce.
Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!
You can make this harvest soup well ahead, leaving only the garnish to drizzle on at the last minute.
Cushing uses this unusual “no hands” method of making a kind of rough puff pastry, which works very well.
I was inspired to do this dish because it uses several Canadian ingredients as well as different ones. I love to combine unusual tastes and combinations in my food. I saw a recipe for a Black Pearl Cake and thought that combining chocolate and Wasabi was a very interesting idea. I added sesame seeds for an interesting texture. I use complimentary seafood: halibut, crab and shrimp. They go together very well, especially the halibut and the crab. The addition of apple is because it goes very well with the crab.
This dish is rich and filling. I would suggest that it be served with a leaf salad as a main course. I have included an optional recipe for a White Pearl Trout Gratin, which has a few modifications. It is exceptional as well, as the trout is a mild slightly sweet fish. I have put in tall the ingredients as well with the recipe as the space was not sufficient for them in the ingredient list.
Write the cider recipe on a card, saying that the mix works equally well with cranberry juice or red wine.
This classic martini variation from the 1940s - garnished with cocktail onions and lemon rind - goes well with Gravlax (recipe below).
