These super-airy doughnuts are filled with a rich citrus cream and dipped in a delicate Champagne glaze.
This light and airy cake is the perfect end to any summertime meal, especially with the divine combo of strawberries and rhubarb.
Three tiny tartlets – each just a mouthful – showcase ultrasmooth, ultrarich whipped chocolate ganache, known as “silk.” You'll need to use premium chocolate and have the cream at room temperature. Each flavour makes 8 tartlets – perfect for a serving of 3 each.
Meringue-covered caramel chip ice cream and almond sponge cake? Don’t mind if we do! This scrumptious work of art is perfect for serving up at your holiday feast.
This showstopping dessert will wow your crowd with both its looks and its taste. The combination of moist cakes, mascarpone icing and orange cream is a match made in heaven.
Celebrate New Year's Eve with a slice of this gorgeous vanilla and black currant layer cake. Ready-made rolled fondant makes a polished finish so easy to create.
For the past 25 years I have been receiving Canadian Living magazine, have purchased the cookbooks and special publications. I have several file folders that are stuffed to overflowing with years' worth of my favorite recipes. A few years ago I finally gave away most of my mother's cookbook collection because I never used them. Those well used folders of CL recipes are the foundation of my cooking. I often think of CL magazine as a proud parent - one of my proud parents. Canadian Living has been with me from my infancy as a cook and has stood by me as my kitchen skills were honed and my cooking instincts matured. I would not be the cook I am today without CL. So, thank you, thank you, thank you for the years of wonderful meals and lessons. My guests think I am a cooking genius but it is the support system behind the cook that is the real genius.
I created this recipe because I love Greek inspired flavours and I love make-ahead meals when entertaining. You can enjoy a day out with family and friends and still have dinner ready for your guests half an hour after you get home. This meal can be made early in the day of the dinner or the day before guests arrive. The recipe looks daunting but it is not difficult to put together. The key is to chop and prep all of the vegetables and fresh herbs needed for all components prior to cooking. Use ready to go pre-washed, packaged spinach. If made ahead the flavours have a chance to meld together. This recipe features BC halibut, prairie grown wild rice and walnuts that grow in many regions of Canada. Also, Canadian orchard fresh nectarines when in season. During spring and summer use locally grown farm fresh herbs and vegetables (or from your garden) as well as locally produced free range or organic eggs.
Approx. cost: $90.00
