This cake gets a whimsical touch with easy-to-make marzipan figures. Fondant is available at cake-decorating stores and some craft stores. Use your favourite ice cream flavour for the filling.
All over eastern Europe, the poppy seed and honey combination is ubiquitous in breads and pastries during the holiday season. The trick to maximizing the unique flavour of the poppy seeds is to boil and then grind them in a food processor. This brings out the oils in the seeds and turns the filling into a paste. This wreath brings that one-of-a-kind filling to the surface to shine. Moving the rolled-up dough can be difficult, so be sure to roll it up and shape it on the pan that will go into the oven.
Anne Kerekes was born in Hungary in 1926 and immigrated to the rural coal-mining community of Wayne, Southern Alberta, at the age of 2. The frontier spirit survives in Anne as she bakes weekly for her children, grandchildren, and great grandchildren. When you drop by her house make sure you sneak a treat from the cookie drawer, which is always full.
From: NFB.ca/bread
This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
The time you spend and your devotion to detail would make Primo and Secondo proud. You can make each component ahead and assemble and bake just before you put on a Louis Prima recording to set a jazzy mood.
Named not after its country of origin but after Samuel German, who created Baker's German's Sweet Chocolate, this confection – four layers of cake sandwiched together with a super rich pecan-and-coconut filling – is one special cake. The chocolate ganache icing is not traditional but cuts nicely through the cake's sweetness and adds a certain polish to its presentation.
These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic party, use a tiny maple leaf–shaped cookie cutter to cut out the steam vents on top.
This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce—but the secret's in the fried sage leaves.
You'll need only a half batch of Sourdough Starter to make this tasty loaf. Pass on the remaining starter—along with instructions on how to feed it—to friends so they can make their own sourdough bread at home. Serve the boule with our easy Cultured Butter (see recipe, below).
Over the Christmas holidays I was lying in bed fretting over what to serve my vegetarian son Matt and his girlfriend Arlie. My passion is cooking and my family luckily loves to eat, but it seems I always spend more time on the carnivores as they are more numerous in our family! I always felt a bit guilty and wanted to really wow them with something they would love! They both enjoy spicy foods and pizza is a favorite. I had some boiled baby potatoes in the fridge...(I thought) what if I tossed them in some olive oil, sambol oelek (a Southeast Asian chili sauce), garlic, paprika, etc. and gave them a quick bake to flavor them? My pizza base would be my tasty homemade sour dough that I keep on hand frozen in the the freezer, topped with a lovely bechamel sauce with shallots, decorated with the now wonderfully flavoured potatoes and then topped with some tasty cheeses..mozzarella, cheddar. Hmmm that could be tasty, I thought! Sour cream and chopped green onions served with the slices would be a wonderful balance to the heat of the spicy potatoes! With this in mind, I rushed with enthusiasm to my kitchen and began creating. This recipe has now become not only a family favorite, but one of which all of my friends enjoy too. This recipe will make 2 large pizzas. For ease of preparation I will use commercial dough for this recipe.
Detailed preparation time: 40 min. the day before making pizzas to boil off the potatoes, and make bechamel sauce if desired; 1 hour to make (the pizza) on the day of; or 2 hours if doing everything the same day.
