This is a popular homey dish with a twist. It has an elegant, savoury balance of vegetables and roasted turkey breast.
We've turned the beloved holiday drink into an extra-creamy, richly flavoured pie that's sure to be a hit with your guests. For the flakiest and tenderest crust, handle the dough as little as possible.
Marina Keeping didn't need to ponder over which of her mother's recipes was her favourite: it's the layered coffee buttercream-filled cake that Janet Reeves, author of One Potato, Two Potato (Ragweed Press, 1987) always made for birthdays. It's rich and buttery, in the style of Eastern European cakes, and even a small slice is enough to satisfy. Reeves, an inveterate recipe collector since the age of eight, got this recipe when she helped out as a teenager in the home of a Polish-born doctor in her home town of Kensington, P.E.I.
Move over, lattice tops! Delicate pastry braids give this pie an elegant yet rustic look.
Instead of small tarts, you could bake this in a 9-inch (23 cm) quiche pan; just add 1 more egg and increase the cream by 1/4 cup (50 mL). Making pastry in a food processor is a breeze but, of course, you can also make it by hand. Serve on a bed of vinaigrette-dressed watercress.
The intense flavours of the filling pair perfectly with the rich egg dough. A perfect centrepiece bread for a friendly, relaxed holiday get-together.
Menemen is a delicious scrambled egg and tomato dish served as part of a bountiful Turkish breakfast. This recipe makes a portable version of this dish by baking or frying it inside a soft dough, replicating the fresh, warm, fried and baked breads that are also served as part of this breakfast feast.
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.
We all love an apple pie at this time of year, right? This one is as good to look at as it is to taste.
