This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce—but the secret's in the fried sage leaves.
Moist white cake, zingy raspberry filling and decadent snowy icing make this festive treat the year’s must-have dessert.
This pie may have a lot of ingredients, but you'll likely find most of them in your pantry. Bonus: You can make the pie the night before and then keep it in your fridge until you're ready to beat the whipped cream topping and serve. Roll out the extra dough this recipe yields and cut it into shapes to add to your cookie tray.
This impressive gingerbread house is a treat to decorate. Download the templates at canadianliving .com/gingerbreadhouse and use it to cut your shapes. Then, use any leftover dough to make gingerbread people, animals and other decorations for your house. Look for cake boards at craft stores, or ask your local bakery for one.
I chose this dish because it is so rich and satisfying, that even the biggest meat-eaters wouldn't miss the meat. It's hard to find a good vegetarian Chili Recipe, and I believe this is the best out there. It focuses on complex flavors and it screams "Canadian". A big bowl of chili is the ultimate comfort food. I serve this will a dollop of plain yogurt or sour cream on top, and a sprig of fresh cilantro. And of course with one of my Honey Buttermilk Beer Buns (recipe follows) on the side. This is hands-down the best vegetarian chili out there!
Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs
Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc
Presentation: When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.
