One a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.
This has to be the easiest chocolate recipe there is. Simply heat the cream, combine it with chocolate then chill and whip into a dense, decadent dessert. For an innovative presentation, serve in demitasse or small coffee cups.
This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.
For the tastiest game around, get the kids to churn a can of ice cream inside another ice-filled can by gently kicking and rolling it around. Vanilla beans give the ice cream a real depth of flavour, and the minuscule seeds are attractive.
These tasty delights are only part of our show-stopping, Oscar night menu "And the Winner is...Raclette!" A full, make-ahead schedule in the March 2006 issue of Canadian Living will leave you plenty of time to enjoy the night's festivities with your guests. Serve with Lemon Chive Aioli (recipe below).
Flank steak absorbs intense flavours from this marinade. Wear rubber gloves while handling chilies.
Weekends are the perfect time for baking a special dessert – especially when it's as easy and spectacular as this. If the apples are large, you can reduce them to two. To make your own pastry, see Quick Puff Pastry.
Rhubarb is a much-loved Nova Scotia ingredient, and never has it had such elegant treatment as Chef Ray Bear gives it at Gio in Halifax.
