These doughnuts, traditionally enjoyed at Hanukkah, taste best when eaten the day they are made, but it won't be difficult to find volunteers to help finish off this impressive tower of jam-filled treats. To protect the rim of the plate from being covered in icing sugar, place 3-inch (8 cm) long strips of waxed paper along the edge of the plate before building the tower; remove them before serving.
A dollop of whipped cream or a scoop of vanilla ice cream makes this decadent pie even better.
Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs
Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc
Presentation: When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.
We have recreational oceanfront property on the Sunshine Coast in BC and have a abundance of fresh seafood available twelve months of the year. One trip several years ago we had only caught two redrock crab off our float and ramp system and about two dozen or so large BC spotted prawns. We decided to put these two ingredients together to make a tasty dish to go along with our city dinner. We have no stores nearby so must make do and improvise.
A beautiful gingerbread house is a great project - just the kind that makes family traditions and memories, as well as a not-to-be-missed decoration for the house and a delicious post-Christmas treat for the builders.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean after each cut to get pristine edges.
These super-airy doughnuts are filled with a rich citrus cream and dipped in a delicate Champagne glaze.
The time you spend and your devotion to detail would make Primo and Secondo proud. You can make each component ahead and assemble and bake just before you put on a Louis Prima recording to set a jazzy mood.
