Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. Look for Red Fife flour in specialty or organic food stores. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well.
Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.
Although not fancy, these are really delicious. For a restaurant presentation, arrange squares on plates, dust with icing sugar and add a scoop of ice cream.
We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
