This flavourful and elegant side dish is the perfect accompaniment to any roast. Fennel mellows as it cooks, adding just the right amount of aromatic sweetness to the final dish. Assemble the gratin the day before, leaving only the topping and baking to take care of prior to dinner.
These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For a spectacular restaurant-style finish, serve each one surrounded by a drizzle of sauce on the plate and finish with a dollop of whipped cream.
Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce, this salmon roll makes an elegant dish for holiday entertaining.
While these savoury little pies take a bit of time to prepare, they are well worth the effort. The dough is forgiving and can handle being stretched over the filling. Serve with a tomatillo or tomato salsa.
Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
You can either use fancy molasses or cooking molasses in this recipe. The difference? Fancy molasses is light in colour and has a mild sweet taste. Cooking molasses is more robust and intense but can still be used interchangeably in recipes that call for fancy.
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
