This is a great standby for an impromptu dinner party. You can easily switch up the herbs, nuts and dried fruit for a different flavour.
Crunchy on the outside, these cookies pack a surprise centre of a chocolate macaroon candy from Neilson. You will need one 145 g package, or buy 1 cup (250 mL) at the bulk food store.
Serve this warm sauce spooned over grilled or broiled firm white fish, such as halibut or cod, or with grilled shrimp or chicken. It also makes an excellent dip. The large yield means you can freeze some of the sauce to have on hand at a moment's notice.
Chocolate is one of the most versatile ingredients in baking—cookies, cakes, pies, ice cream, mousse...you name it! But did you know you can use it in savoury recipes, too?
Serve this dessert with whole fresh raspberries in the summer or, in winter, puree frozen raspberries to serve as a sauce.
This family favourite from Diane Zajac of Peterborough, Ont., has appeared on her Christmas table for about 20 years.
These moulded aniseed cookies get their festive designs with a special deeply patterned rolling pin. It is said that traditionally children were each presented with their own personal springerle moulds made of wood or metal.
Chewy, crunchy and rich, these truffles have it all. They're a beautiful treat passed around the table after dinner or laid out for nibbling during cocktail hour. If you don't want messy, chocolaty fingers, make sure your hands are cold, and work quickly when shaping the truffles.
