Familiar eggnog flavours of nutmeg, cinnamon and rum make these Christmas ornament cookies taste and look festive.
To serve this fairground treat as a fun appetizer, cut the hotdogs into four or six pieces and serve with ballpark mustard as a dip. You can find nitrate-free hotdogs in the organic section of the grocery store or at specialty food shops. You will need about 1/4-inch (5 mm) thick wooden skewers, cut in 6-inch (15 cm) lengths.
The sharpness and piquancy of eggplant and Romano cheese are mellowed with pine nuts and dotted with the sweetness of raisins — a blend of flavours characteristic of Italy's south, particularly Sicily. You can easily double these attractive eggplant packets to serve a crowd.
These crisp triangles are elegant and not at all difficult to make. You can dip the cookies in white chocolate and drizzle them with bittersweet chocolate.
Just a hint of icing peeks through the tiny window on these yummy, thin cookies.
Fudge ice cream and mini chocolate chips pack a chocoholic punch, while vanilla ice cream and mini coloured candies appeal to the young at heart.
This creamy potato bake has the same flavours as Passover knishes without all the work of shaping them into cakes to cook in batches. You can assemble this dish a day in advance so it's ready to throw into the oven.
Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.
Baking white chocolate causes the sugar to caramelize, which elevates its rich toffee flavour. Finished with a tart cherry balsamic reduction, this dessert is seriously satisfying.
