Salmon Wellington
Jul 14, 2005
Canada, meet your new favourite cookie. We've done our country's iconic flavour justice by adding maple to the flaky cookie dough, then topping them off with a syrupy glaze.
Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).
Click here to see photographed step-by-step instructions for these Comforting Cabbage Rolls.
These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.
Rolled versions of this traditional Jewish holiday cookie are just as pretty as the crescent-shaped ones. Plus they're a little easier and quicker to make.
Savoury waffles, bacon, cheese and eggs — what a combination of breakfast foods. It's a Benedict-inspired breakfast without the hassle of hollandaise sauce. Diner-Style Garnish: Orange rounds and melon wedges
Add restaurant pizzazz by drizzling chocolate sauce onto each plate before adding the cheesecake.
These puffs are actually classic profiteroles with a bit of a twist. Their small size makes it easy to just pop one into your mouth. This recipe can easily be halved for a smaller
yield, but since they freeze well, you might as well make the whole batch and keep them on hand for impromptu guests.
