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.
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.
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.
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.
This adult-style pasta with robust cheeses and broiled tomatoes is ideal for a potluck or casual get-together.
This stuffing works best with day-old bread, which doesn't shrink as much once the liquid is added. If you have a fresh loaf on hand, cut it into cubes and spread on a baking sheet, then toast in 350°F (180°C) oven until slightly crisp, about 10 minutes.
Appealing to adult tastes, this make-ahead dessert just waits in the refrigerator to show off its spectacular flavour.
