Decorated with a colourful mixed peppercorn crust, this pâté makes a festive presentation. It is lighter than most traditional pâtés because it uses light cream cheese instead of butter.
Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.
This recipe makes more teriyaki sauce than you need. Refrigerate the extra for another time.
Kreplach are classically boiled and served in soup. For a party, we created a fried appetizer version that is fun to serve with toothpicks.
Fresh rabbit is available at many butcher shops and grocery stores. Because rabbits are small, you will need two for six people. Rabbit with mustard sauce is a classic of French cooking that is still popular in New France. Thanks to Andrew Chase for this recipe.
Although turkey has far surpassed goose as Canada's favourite Christmas bird, goose is still the traditional roast for many people of Northern, Central and Eastern European descent. For lovers of tasty dark meat, nothing quite compares.
