Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
This creamy pie is delicious cut into wedges and served cold at a picnic. It's also wonderful served warm from the oven.
Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.
With its pink rhubarb top, this light and fluffy cake is almost too pretty to eat! Almost!
This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture.
Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Tea tipplers will savour this delicious teapot cake one morsel at a time.
Look for the Wilton sports-ball cake pan wherever cake-decorating products are sold. If you can’t find it, use two 3-1/2 -cup (875 mL) metal bowls instead and don’t cut off the piece of cake for the lid.
