French 75 Cocktail
Ring in the New Year in style with this elegant and sparkly cocktail that’s perfect for toasting to new beginnings.
Ring in the New Year in style with this elegant and sparkly cocktail that’s perfect for toasting to new beginnings.
Janice fondly remembers her dad making this dish when she and her siblings came home for a visit. The meat in the back and body comes apart in four sections and is tender and delicate. Some specialty seafood stores will clean and prepare crab for cooking.
Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Here are two versions of a favourite dish for entertaining from Daphna Rabinovitch. She likes to cut the hens in half before roasting, as in the recipe. Or you might like to cook the juicy glazed birds whole, easing orange rind in between skin and breast, then tying the legs together and roasting in 375°F (190°C) oven for one hour. Use kitchen shears to cut the hens into halves to serve.
This thick, hearty soup is adapted from a recipe by George Cifa of the Stratford Optimist Club in Stratford, Ont. It's featured in the cookbook Simply Soup by the Alzheimer Society of Perth County, Ont., based on the society's annual Soup's On fund-raiser, which attracts huge lunch crowds to enjoy soups made by the city's restaurants and service clubs.
Appealing to adult tastes, this make-ahead dessert just waits in the refrigerator to show off its spectacular flavour.
This is a great standby for an impromptu dinner party. You can easily switch up the herbs, nuts and dried fruit for a different flavour.
This elegant yet earthy risotto serves six as a main course or eight as an appetizer. Add a sprinkle of truffle oil or Parmesan cheese for flair.