Cottage cheese and smoked fish make a Scandinavian-style sandwich filling or salad. Enjoy it with rye flatbreads, serve it with arugula as a salad, or use it in a wrap or as a sandwich filling. Buy a chunk of hot-smoked salmon, not the thinly sliced cold-smoked type.
When you layer silky chocolate mousse with crunchy meringue, the meringue becomes soft and chewy, making this cake easy to slice with a hot, sharp knife.
Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).
Tender cream cheese dough surrounds apricot-studded fudgy brownies. They take a bit of time to put together so bake one tray while assembling the second.
This quick-to-make meal will really satisfy. Serve with crisp celery sticks and radishes.
This is a modern twist on the traditional jam-filled Israeli Hanukkah favourite – sufganiyot. These are most delicious eaten the same day they are made.
