Head down memory lane and enjoy this diner dessert from our new cookbook, Canadian Living Cooks 2003.
Preparation for fruitcake is now a lot faster given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still as good as it was in my mother's day.
Serve this fresh summery salad at your next backyard barbecue or potluck. Grilling the corn brings out its natural sweetness, which pairs well with the edamame. To remove kernels from the corncob, hold the cob at an angle and carefully cut down the ear with a sharp knife, removing several rows of kernels with each slice. If you're short on time, substitute with 1 cup frozen corn kernels, cooked and cooled.
These chewy, mildly spiced cookies are covered in a pretty crunchy coating. They may appear soft when they come out of the oven, but they will firm up as they cool.
Tamarind is a pulp commonly used in Asian, South American and Middle Eastern cooking. A little hot water is all that's needed to soften the tamarind so that you can turn it into sauce. Reserve the remaining sauce for another use.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
This classic salad is traditionally assembled in front of patrons at fine-dining restaurants. To make this recipe at home, simply prep the ingredients in advance and set them out on a tray alongside a wooden serving bowl; take the tray to the table and assemble the salad as your guests watch in awe.
We've used a standard food processor to churn this tangy homemade butter. The liquid that's drained off is buttermilk; if you like, reserve and refrigerate it in an airtight jar or container for up to a week.
Crushed black peppercorns add a spicy touch to this make-ahead winter stew. Lots of garlic (it sweetens and turns mild as it cooks), onions, carrots and celery simmer along with the beef and are then pureed to thicken the gravy. Make this peppery stew the day before, then add more carrots and celery, attractively cut on the diagonal just before serving.
