Poppy Seed Wreath

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.

Eccles Cakes

It all began with a recipe involving a calf's foot filling (the less said, the better), but Eccles cakes are now one of Britain's most famous sweet treats.

Probably more famous than the town from which it comes, the Eccles cake began its rise to popularity in the 1790s in what is now part of Greater Manchester, where bakers James Birch and his apprentice-turned-rival William Bradburn battled for supremacy in the apparently fiercely competitive fruitcake market.

These small round patties of flaky pastry with a currant filling are not to be confused with similar-looking Chorley cakes (less sweet) or Banbury cakes (more oval). Today Eccles cakes hold a special place in the nation's heart, which not even their unappetizing nickname -- "dead fly pies" -- can diminish.

 

Rustic Rhubarb Tart

Baked without the confines of a pie plate, this "free-form" tart looks great.

Salmon Wellington

This recipe was inspired by the traditional Beef Wellington but I was looking for a healthier option. It is a relatively simple recipe that serves elegantly and makes a great impression. I generally serve the salmon with asparagus and a nice leafy green salad with avocado. Leftovers can be easily reheated and I have even served cold slices of the Wellington with a lemon aioli as an appetizer.

Baklava Tart

Step-by-Step: Harvest Pumpkin Pie

Update classic pumpkin pie -- a smooth, creamy fall favourite -- with our special decorative flourish. Easy to make by following our step-by-step instructions, dark pumpkin pie and its variations with ginger or honey taste as luscious as they look.

Chocolate-Hazelnut Tree

Sour Cherry Apple Pie

Quickly saut?ng the apples first gives them a silky texture and reduces the airspace that naturally occurs under the top crust as the apples shrink during baking.

Blue Gooseberry Pie

Whether you prefer sour green or tart-sweet red gooseberries, this vibrant purple pie screams out for a scoop of vanilla ice cream. A goose-shaped cutter adds a touch of whimsy.