To soak dried fruit in rum quickly, microwave with rum on medium-high for 1 to 2 minutes or until hot. Let cool until room temperature, 1 hour.
Chewy, crunchy and rich, these truffles have it all. They're a beautiful treat passed around the table after dinner or laid out for nibbling during cocktail hour. If you don't want messy, chocolaty fingers, make sure your hands are cold, and work quickly when shaping the truffles.
A recipe steeped in tradition is always part of the Jasper Christmas, starting with the four Christmas in November programs and carrying right through to the real Christmas and New Year's Eve. Serve with Classic Crème Anglaise.
Five-spice powder, which usually combines cinnamon, anise, fennel, Szechuan pepper and cloves, is the perfect base for this spice rub. The slow and even cooking of indirect heat creates the most tender ribs without burning the meat.
Lobsters are king in New Brunswick, and the best way to enjoy their sweet decadence is simply to boil them. Dress your lobster up with one or more of our flavoured butters. Make sure everyone at the table gets a lobster pick and plenty of napkins. If your guests are enthusiastic lobster shellers, have lobster crackers and shears at the table. If your guests are timid or first-timers, you might want to cut and crack the lobsters in the kitchen before you serve them.
Tip: When plunging the lobsters into the pot, grasp them around the back shell, snip elastic bands off the claws with scissors and gently drop them headfirst into the water.
Koreans often cut grilled meat or poultry into bite-size pieces and eat them, wrapped in lettuce, with accompaniments such as rice, hot sauce, garlic and aromatic greens. It's a fun and convivial meal whether enjoyed with family or friends. Use medium-grain Korean or Japanese rice, such as sushi rice, or Italian short-grain rice.
Serve with: Korean pickled cabbage (kimchi)
Taking a bite into one of these soft, moist cookies is like eating the top of a pumpkin cupcake. The cinnamon sugar topping gives them a satisfying crunch.
(Kara-age)
This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
