These attractive hors d'oeuvres from our new cookbook, Canadian Living Cooks (Random House Canada, 2003, $29.95) are served everywhere from Genoa to Sicily and Catalonia to Provence.
Mourning the end of summer break? Let this sunny breakfast cheer you up. Macadamia nuts add filling protein and extra tropical flavour, but any kind of nut will do.
A trio of nuts packs this brittle full of flavour. If you would like to have some traditional peanut brittle, just substitute 2 cups (500 mL) skinned roasted unsalted peanuts for the nuts.
If you're fortunate enough to have extra after stuffing the bird, place it in a greased casserole and drizzle with 1/2 cup (125 mL) Giblet Stock; heat in 400°F (200°C) oven for 25 to 30 minutes.
Macadamia nuts are easy to cut, making for neat slices of biscotti.
Chewy nut meringue and bittersweet and milk chocolate mousse combine in this stunning dessert.
