Chocolate Ginger Biscotti
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Classic angel food cake dressed up with strawberries and cream celebrates both the season and any special occasion.
Cocoa powder gives this soft, fudgy cake deep colour and intense flavour. The cake may sink slightly in the centre. If this happens, just turn it over before garnishing with strawberries and chocolate syrup.
Hermit lovers will get a kick out of this super-crunchy version of the classic holiday cookie. Dried fruit can get rock hard if it sits on the shelf too long (say, more than six months), so use fresh, plump dried fruit for the chewiest texture in these biscotti.
Although arctic char ranges throughout the Northern Hemisphere, Canadian arctic char is unequalled. Baked in a disposable salt crust, the fish is succulent and juicy.
Afraid of soufflés? No need to be with this foolproof make-ahead recipe. Garnish with sour cream, dill sprigs, capers and pink peppercorns and show it off as the centrepiece of your holiday brunch table.
A shortbread crust makes easy work of these pretty little tarts. Simply roll the dough into balls to press into mini muffin cups -- no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.
These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.