Brandied Cranberry Sour Cream Cheesecake

By: Anna Olson

“Decadent” may be a word overused for desserts, but it is apropos here. This is a cheesecake fanatic’s dream come true. A truly creamy cheesecake filling rests in a chocolate crust, while the brandied cranberry topping sits atop in the style of cherry cheesecake.

Crust

3½ cups (875 mL) chocolate cookie crumbs

2 tbsp (25 mL) sugar

½ tsp (2 mL) ground cinnamon

½ tsp (2 mL) salt

⅔ cup (150 mL) unsalted butter, melted

Cranberry Topping

One 340 g bag fresh or frozen cranberries

1 cup (250 mL) sugar

⅔ cup (150 mL) water

½ tsp (2 mL) ground cinnamon

1 tsp (5 mL) vanilla extract

3 tbsp (45 mL) brandy

Cheesecake

Three 225 g pkgs cream cheese, room temperature

1 cup (250 mL) sugar

3 tbsp (45 mL) cornstarch

1 tbsp (15 mL) vanilla extract

3 large eggs, room temperature

Sour Cream Layer

2 cups (500 mL) sour cream (not low-fat)

⅓ cup (75 mL) sugar

1 tsp (5 mL) vanilla extract

1. Preheat oven to 350ºF (180ºC) and lightly grease a 9-inch (23-cm) springform pan.

2. To make crust, stir all ingredients until evenly blended and crumbly. Press crust into bottom and to the top of the sides of prepared springform pan. Place pan on a baking tray and bake for 10 minutes. Cool while preparing other ingredients.

3. To make cranberry topping, simmer all ingredients over medium heat, stirring occasionally, until most cranberries “pop,” about 20 minutes. Cool cranberries, then chill completely.

4. To make cheesecake, reduce oven to 325ºF (160ºC).

5. Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch and vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape cheesecake filling into cooled shell (it will fill shell only halfway) and bake for 30 minutes. While baking, prepare sour cream layer.

6. Stir sour cream, sugar and vanilla to blend. After cheesecake has baked 30 minutes, remove carefully and gently dollop sour cream layer over cheesecake. Spread to level and return to oven for 30 minutes more. Cool cheesecake to room temperature, then chill overnight before garnishing.

7. To garnish, spread cranberries overtop of chilled cheesecake and chill until ready to slice.

Makes one 9-inch (23-cm) cheesecake. Serves 12 to 16

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Bittersweet Chocolate Wafers

By: Marilyn Bentz-Crowley

These crunchy cookies are not overly sweet and have a deep chocolate taste. Serve with our chocolate mascarpone cheese ball. These crisp wafers are also delicious munched alongside a cup of coffee.

1½ cups (375 mL) all-purpose flour
⅔ cup (150 mL) Dutch-process cocoa (unsweetened)
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¾ cup (175 mL) salted butter (or 1½ sticks), softened
1 cup (250 mL) granulated sugar
2 egg whites
1½ tsp (7 mL) pure vanilla extract
2 oz (60 g) unsweetened or bittersweet chocolate, melted

1. Sift flour well with cocoa, baking powder and baking soda in a large bowl. Using an electric mixer, cream butter with sugar until light and fluffy. Beat in egg whites until somewhat fluffy. Add vanilla and melted chocolate; beat until mixture resembles a chocolate butter-cream icing.

2. Stir flour mixture into creamed butter until dough forms. On a long sheet of waxed paper, drop into a log about 2 inches (5 cm) in diameter. Use waxed paper to form into a smooth log; wrap, twist ends and refrigerate for at least an hour or until dough is firm.

3. Arrange oven racks at centre; preheat to 350ºF (180ºC). Line baking sheets with parchment paper. Unwrap dough; slice dough a scant ¼ inch (5 mm) thick. Lay rounds about 1 inch (2.5 cm) apart on parchment paper. Bake 14 to 15 minutes or until firm to touch.

4. Slide parchment onto cooling rack. When able to handle, lift warm cookies off paper; finish cooling on rack. Store airtight. Cookies keep well for at least a week; freeze for longer storage.

Makes 30 to 36 cookies

 

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Bittersweet Chocolate Panna Cotta with Raspberry and Port Sauce

By: Karen Jull

The name of this classic Italian dessert simply means "cooked cream." Port wine and balsamic vinegar add complexity to the raspberry sauce. A good quality imported bittersweet chocolate with a minimum of 70 percent cocoa is preferred. Take the panna cotta out of the mold just before dinner to allow it to come to room temperature to maximize flavour. The dessert can be stored in the refrigerator for up to 2 days.

Panna Cotta
1 tbsp (5 mL) vegetable oil
2 cups (500 mL) whole milk
2 tbsp (25 mL) unflavored powdered gelatin
2 cups (500 mL) whipping cream
½ cup (125 mL) sugar
8 oz (250 g) bittersweet chocolate, grated
2 tsp (10 mL) pure vanilla extract


Raspberry Port Sauce
¾ cup (175 mL) ruby port
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) aged balsamic vinegar
2 cups (500 mL) raspberries

1. Oil six 1-cup (250-mL) ramekins or glass custard cups.

2. Pour milk into medium bowl. Whisk in gelatin until dissolved, about 1 minute.

3. Whisk cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes just to a boil. Remove from heat.

4. Add chocolate and vanilla, and whisk until melted. Whisk warm chocolate mixture into gelatin mixture until homogeneous.

5. Divide mixture among custard cups. Cover and chill for 2 hours or until set.

6. For sauce, combine port, sugar and aged balsamic vinegar together in a skillet and bring to a boil. Boil for 8 to 10 minutes or until ½ cup (125 mL) sauce remains.

7. Remove from heat and gently stir in raspberries. Cool to room temperature.

8. To de-mold, panna cotta, pour enough hot water into a larger dish to come halfway up sides of cups. Let stand 1½ minutes. Take custard cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta onto individual servings plates.Spoon sauce over panna cottas. Garnish with fresh mint.

Serves 6

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Bacon-Wrapped Trout

By: Jennifer McLagan

Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn.

4 cloves garlic, smashed
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String

1. Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.

2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.

3. Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.

4. Cut off the string and serve.

Tip
To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.

Serves 4

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Butter-Poached Lobster

By: Lucy Waverman

The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment.

4 cooked lobsters, 1¼ lbs (625 g) each

½ cup (125 mL) unsalted butter

4 sprigs fresh tarragon

Maldon salt to taste

1. Remove lobster meat from its shell.

2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces as needed for 3 minutes or until warmed through.

3 Spoon a little Jerusalem Artichoke and Potato Purée onto each plate, add some Sautéed Swiss Chard and place the lobster meat on top. Sprinkle with Maldon salt. Spoon a little of the tarragon butter overtop. Add some Smoked Paprika Salsa (recipe follows) around plate.

Serves 4

Jerusalem artichoke and potato purée

Jerusalem artichokes have such a unique flavour. Mixed with an equal amount of potatoes they make a tasty purée that matches with the lobster.

1 lb (500 g) Jerusalem artichokes,

peeled and halved

1 lb (500 g) Yukon Gold potatoes,

peeled and diced

4 cloves peeled garlic

Salt

2 tbsp (25 mL) butter

⅓ cup (75 mL) buttermilk

Freshly ground pepper

1. Place artichokes, potatoes and garlic in a pot. Cover with cold water, salt and bring to boil. Boil for 10 to 12 minutes or until potatoes and artichokes are soft.

2. Drain and return pot to turned-off stove, shake over heat for a minute to dry off potatoes.

3. Mash potatoes, artichokes and garlic together with an electric mixer. Add butter and enough buttermilk to make a purée and beat mixture until purée is smooth, adding more buttermilk and butter if needed. Season with salt and pepper to taste.

Serves 4

Sautéed swiss chard

You can substitute spinach, but chard has more texture and flavour.

1 bunch Swiss chard

3 tbsp (45 mL) olive oil

½ cup (125 mL) onion, chopped

1 tsp (5 mL) chopped garlic

2 tbsp (25 mL) balsamic vinegar

Salt and freshly ground pepper to taste

1. Remove bottom ½ inch (1 cm) of chard stems, and discard. Slice remaining stems into ½-inch (1-cm) pieces. Coarsely slice leaves.

2. Heat oil on medium heat and add onion and garlic. Sauté until softened, about 2 minutes. Add chard stems, cover and cook 5 minutes. Reduce heat to low, add leaves and cook another 5 minutes or until leaves are tender.

3. Splash with balsamic vinegar, bring to boil, season and serve.

Serves 4

Smoked Paprika Salsa

Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator.

2 plum tomatoes, roasted

3 tbsp (45 mL) olive oil

Kosher salt

¼ cup (50 mL) chopped roasted red pepper

1 tsp (5 mL) chopped garlic

½ tsp (2 mL) spicy smoked Spanish paprika

1 tbsp (15 mL) sherry vinegar

1 tbsp (15 mL) chopped Italian parsley

Salt to taste

1. Preheat oven to 350°F (180°C).

2. To roast plum tomatoes, cut in half, remove seeds, toss with 1 tbsp (15 mL) olive oil and season with a little kosher salt. Bake for 45 minutes to 1 hour or until tomato is soft and slightly browned.

3. Place remaining 2 tbsp (25 mL) olive oil, tomatoes, red peppers, garlic, paprika, sherry vinegar and parsley in a food processor and process until smooth. Season with salt to taste.

Makes about ½ cup (125 mL)

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Asian Smoked Salmon and Potato Salad with Cucumber Fettuccine

By: Julia Aitken

 

A simple potato and smoked salmon salad gets dressed up in Asian flavours for this new take on a favourite combo.

Cucumber Fettuccine

2 English cucumbers
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice wine vinegar
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) wasabi paste

Salad

1 lb (500 g) small (1 inch/2.5 cm diameter) red-skinned potatoes, scrubbed, cut in half
8 oz (250 g) thinly sliced smoked salmon, cut into 1⁄2 inch (1 cm) strips
3 tbsp (45 mL) finely chopped
fresh coriander
2 tbsp (25 mL) snipped chives
2 tbsp (25 mL) peanut or other mildly flavoured oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) soy sauce
1⁄2 tsp (2 mL) wasabi paste
1 tbsp (15 mL) toasted sesame seeds

1. For cucumber fettuccine, trim ends from cucumbers and cut in half crosswise. With a vegetable peeler, peel skin from cucumbers and discard. Still using vegetable peeler, cut cucumbers lengthwise into very thin strips, discarding central core of seeds. Put cucumber in a large bowl.

2. In a small bowl, whisk together soy sauce, vinegar, sugar and wasabi paste until sugar dissolves. Add to cucumber and toss well. Set aside at room temperature for 30 minutes. Drain cucumber well, discarding dressing.

3. For salad, steam potatoes in a large steamer set over a saucepan of simmering water for 15 to 20 minutes or until just tender. Remove steamer from saucepan; let potatoes cool to room temperature.

4. In a large bowl, toss together potatoes, smoked salmon, 2 tbsp (25 mL) coriander and the chives. In a small bowl, whisk together peanut and sesame oils, vinegar, soy sauce and wasabi paste until smooth. Add dressing to potato mixture; toss gently.

5. Divide cucumber among 4 dinner plates. Spoon potato salad over cucumber, dividing evenly. Sprinkle with remaining coriander and the sesame seeds. Serve at once.

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Almond and Herb Mushroom Caps

By: Marilyn Bentz-Crowley

Many herbs are perennial and all need little tending in a sunny garden or in balcony pots. Snip and chop whatever is most abundant for these delicious hot mushrooms.

24 cremini or button mushrooms, each about 1 1⁄2 inches (4 cm) across
3⁄4 cup (175 mL) toasted slivered almonds, divided
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1⁄4 cup (50 mL) minced red onion
1 garlic clove, minced
1⁄4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) tamari or soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) each of chopped fresh rosemary and oregano or 2 tsp (10 mL) chopped fresh mixed herbs
1⁄2 cup (125 mL) fresh white-bread crumbs
Maldon or other coarse salt
Several sprigs fresh rosemary or other herb

1. Remove stems from mushrooms; finely chop. Finely chop 1⁄4 cup (50 mL) almonds. Set caps and remaining almonds aside.

2. Heat oil and butter in a small frying pan over medium heat until hot. Add onion and garlic; sauté 2 to 3 minutes. Add chopped stems; sauté 4 to 5 minutes or until much reduced in volume. Remove from heat, stir in pepper, tamari, vinegar, herbs and chopped almonds. Then stir in bread crumbs.

3. Dividing among caps, firmly fill each one. Place 8 to 10 slivered almonds over filling. Mushrooms can be covered and refrigerated for up to half a day.

4. Grill upright on hot barbecue for 3 to

5. minutes or until hot and mushrooms are partially cooked. Garnish each with a few salt flakes and tiny sprig of rosemary or chopped herb. Serve immediately.

Makes 24 nibbles

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Apple Butter

By: Lucy Waverman

 

Scrumptious on toast, muffins or as a filling for a tart, this thick, jam-like purée keeps for a month in the refriger-ator or in the freezer for use all year. A mixture of apples such as Spys, Cortlands, Mutsu and Royal Gala give a deliciously complex taste to the apple butter, but if you have to choose, just use Spys.

3 cups (750 mL) apple cider
4 Ibs (2 kg) apples
Grated rind of 1 lemon
1/4 cup (50 mL) lemon juice
1 cup (250 mL) granulated sugar

1. Place cider in large pot. Bring to boil on medium-high heat and boil until reduced by half, about 10 to
15 minutes.

2. Peel and core apples and thinly slice. Add to cider along with the lemon rind and juice. Cook on medium-low heat for 15 to 20 minutes or until very soft.

3. Purée in batches in food processor or use an immersion blender. Add sugar, return to low heat and cook for 3 to 4 hours, stirring occasionally until apples are very thick, watch to ensure the bottom doesn't scorch. Taste the mixture as it cooks, adding more sugar if needed.

Makes 3 cups

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Black & Tan Cake

By: Jennifer MacKenzie

 

With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.

4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch


Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish

With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.

4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch

Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish

1. Preheat the oven to 350ºF (180ºC).

2. Line the bottom of two 9-inch (23-cm) cake pans with a circle of parchment paper. Set aside.

3. Melt chocolate and butter in a saucepan over low heat; set aside. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools.

4. Pulse peanuts in a food processor until finely chopped (but not a paste). Add flour; pulse to combine. Set aside.

5. Drain water from eggs and crack into a large, straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, tripled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with peanut mixture in 2 additions, folding just until combined.

6. Pour half of batter into a separate bowl. Working with 1 bowl of batter, sift in cornstarch and gently fold just until blended. Pour into 1 prepared pan. Gently fold melted chocolate mixture into second bowl of batter. Pour into remaining pan.

7. Bake for about 25 to 30 minutes or just until a tester inserted in the centre comes out clean. Let cool in pans on rack for 30 minutes. Run a knife around edge of cakes and invert onto rack. Peel off paper and let cool completely.

8. For ganache, heat cream in a saucepan over medium heat, just until bubbles form around the edge. Remove from heat and stir in chocolate until melted and smooth. Let cool until slightly thickened but still fluid.

9. To assemble, place chocolate cake layer on a serving plate. Pour about ½ cup (125 mL) of the ganache in the centre of cake and spread almost to the edges. Top with peanut cake layer. Slowly pour remaining ganache in the centre of the cake, gently tilting as necessary to spread
ganache to the edges and letting drips flow down sides of cake. Sprinkle with chopped peanuts. Refrigerate for about 15 minutes or until ganache is set or for up to 1 day. Cut into slices using a warm, serrated knife.

Serves 10 to 12

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Black Forest Gâteau

By: Julia Aitken

 

Moist chocolate cake teams with creamy cherry mousse and brandied cherries in this fresh take on tradition. The recipe for the chocolate-almond cake makes an 8-inch (20-cm) cake but you’ll only need half of it for this dish. Wrap the remainder in foil and freeze for up to 1 month to enjoy on another occasion. One large kaiser, crust trimmed off, the bun torn into pieces and processed in a food processor, will yield the 13⁄4 cups (425 mL) of bread crumbs needed for the cake.

 

Cherry Mousse

1 jar (796 mL) red sour pitted cherries in syrup
1 pkg (7 g) unsweetened powdered gelatin
1⁄4 cup (50 mL) granulated sugar
1⁄2 tsp (2 mL) almond extract
1 cup (250 mL) whipping cream

Chocolate-Almond Cake

6 oz (175 g) good-quality semi-sweet chocolate, coarsely chopped
1⁄3 cup (75 mL) unsalted butter, softened
1⁄4 cup (50 mL) granulated sugar
3 eggs, separated
1 3⁄4 cups (425 mL) soft fresh bread crumbs
3⁄4 cup (175 mL) ground almonds

Brandied Cherries

1 cup (250 mL) dried sour cherries
1⁄3 cup (75 mL) reserved cherry syrup
(see Cherry Mousse above) 1⁄4 cup (50 mL) brandy


Garnish

1⁄2 cup (125 mL) whipped cream
6 chocolate curls

Serve With

6 oz (175 mL) kirsch or almond liqueur

1. For cherry mousse, drain cherries, reserving 1⁄4 cup (50 mL) syrup for mousse and 1⁄3 cup (75 mL) for brandied cherries (Step 11). Pour the 1⁄4 cup (50 mL) reserved syrup into a small bowl; sprinkle gelatin on surface. Set aside for 5 minutes until puffy.

2. Pick over cherries to remove any pits. In a blender (not a food processor), blend cherries and sugar until smooth. Rub cherry purée through a fine sieve into a medium saucepan, discarding solids in sieve. Heat over medium-low heat until steaming. Stir in gelatin mixture, continuing to stir until gelatin is completely dissolved. Remove saucepan from the heat; let purée cool completely. Stir in almond extract.

3. In a large bowl, whip cream until it holds stiff peaks. Gradually fold in cherry purée until well combined. Spoon mousse into six 1-cup (250-mL) dessert glasses, dividing evenly. Cover and refrigerate until set, about 3 hours.

4. For chocolate-almond cake, preheat oven to 350°F (180°C).

5. Cut a circle of parchment or wax paper to fit the base of an 8-inch (2-L) springform pan. Lightly butter base and sides of pan; put paper circle in base. Set aside.

6. In a bowl set over a saucepan of hot (not boiling) water, melt chocolate, stirring occasionally until smooth. Remove from the heat; let cool slightly.

7. In a large bowl and using an electric mixer, beat together butter and sugar until light and fluffy. Beat in egg yolks 1 at a time, beating well after each addition. Beat in chocolate; stir in bread crumbs and almonds.

8. In a separate bowl and using clean beaters, beat egg whites on high speed until stiff peaks form. With a large spoon or rubber spatula, fold egg whites into chocolate mixture until well combined and no white streaks remain.

9. Spoon batter into prepared pan, smoothing surface level. Bake for 25 to 30 minutes, until centre of cake springs back when touched lightly. (Do not overbake; cake should still be moist in centre.)

10. Run a knife around inside edge of pan; let cake cool completely in pan on a wire rack. Release sides of pan; remove cake from pan. Peel off paper. Wrap cake tightly in plastic wrap; refrigerate until ready to serve.

11. For brandied cherries, stir together cherries and reserved syrup in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, for about 5 minutes or until cherries are softened. Remove from the heat; tip into a small non-reactive bowl. Stir in brandy; let cool completely.

12. To serve, cut cake in half; cut one half into 6 wedges (refrigerate or freeze remaining cake). Put 1 wedge of cake on each of 6 individual dessert platters or plates. Garnish each piece of cake with a rosette or dollop of whipped cream. Divide brandied cherries among 6 decorative spoons, such as Asian ceramic spoons (or serve in shot glasses with teaspoons). Garnish each cherry mousse with a chocolate curl; set 1 mousse and 1 portion of brandied cherries next to each slice of cake, along with a shot glass of kirsch or almond liqueur.

Serves 6

 

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Pan-Roasted Tarragon Chicken with Seasonal Vegetables

By: Lucy Waverman

 

This simple method of roasting chicken along with its vegetables makes a quick summer meal. Change the vegetables as they come into season remembering that cooking times vary. Use baby vegetables if available or cut up bigger ones.

2 tbsp (25 mL) chopped fresh tarragon
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground
pepper
1 tbsp (15 mL) butter
1 bunch small carrots, scrubbed,
1 inch (2.5 cm) tops left on
6 baby golden beets, scrubbed
and halved
1 bunch spinach, stems removed
and sliced
1⁄4 cup (50 mL) white wine
1 cup (250 mL) chicken stock
2 tbsp (25 mL) unsalted butter, diced

1. Combine tarragon, garlic, lemon rind and 2 tbsp (25 mL) olive oil. Toss with chicken breasts, season with salt and pepper and let marinate for 30 minutes.

2. Heat remaining 1 tbsp (15 mL) olive oil and butter in a large skillet over medium-high heat. Add breasts and sear for about 2 minutes a side or until lightly browned.

3. Toss carrots and beets in pan, cover, reduce heat to medium-low and let simmer for 5 minutes. Turn chicken and simmer, covered, for 2 more minutes or until juices run clear. Remove breasts. Continue to cook vegetables for 5 to 7 minutes longer or until tender. Add in spinach and cook covered for 1 minute longer or until limp. Uncover and remove contents of pan to the chicken. Leave any juice in pan.

4. Turn heat to high. Add white wine to pan and bring to a boil, scraping up any brown bits on the base of the pan. Add chicken stock and bring to boil. Simmer for 5 minutes or until slightly thickened. Remove from heat and stir in butter, then return chicken and vegetables to pan to reheat. Serve chicken and vegetables with pan juices.

Serves 4

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Apple And Pear Mincemeat Pie

by : Emily Richards

The pastry for this pie can be made up to 3 days ahead or frozen for up to 2 weeks. The filling can be made up to 1 month ahead and used as a filling for 12 individual tarts. The lattice crust exposes the rich dark interior of this famous holiday treasure. Using apples and pears gives you a new fruity flavour to a traditional filling. If you want to make a double crust, roll out pastry to cover filling and cut steam vents in the top.

Pastry

2 cups (500 mL) all-purpose flour
½ cup (125 mL) granulated sugar
¼ tsp (1 mL ) salt
2/3 cup (150 mL) cold butter, cubed
1 egg
1 egg yolk

Filling
2 tart apples, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1 cup (250 mL) golden raisins
1 cup (250 mL) packed brown sugar
½ cup(125 mL) butter
½ cup (125 mL) currants
½ cup (125 mL) diced candied mixed fruit
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) each of cinnamon, nutmeg and allspice
½ cup (125 mL) apple or pear juice
¼ cup (50 mL) brandy or dark rum

1. For pastry, combine flour, sugar and salt in large bowl. Using pastry blender cut in butter until coarse crumbs form. Add egg and egg yolk and stir with fork until moist clumps form. Bring dough together with hands and knead to form dough. Divide into 2 discs. Wrap and chill for at least 30 minutes.

2. For filling, combine apples, pears, raisins, sugar, butter, currants, mixed fruit, lemon rind and juice, cinnamon, nutmeg, allspice and apple or pear juice in a large saucepan. Bring to boil, stirring. Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook, stirring occasionally for 20 minutes or until thickened slightly. Stir in brandy and let cool completely.

3. Preheat oven to 425ºF (220ºC).

4. Remove dough from refrigerator and let stand to soften slightly. Knead dough on floured surface. Roll out one disc of pastry to fit a 9-inch (23-cm) pie plate with a ½-inch (1-cm) overhang. Pour mincemeat into pastry shell and smooth top.

5. Roll out remaining pastry to ¼-inch (5-mm) thickness. Using pastry cutter wheel, cut 1-inch (2.5-cm) wide strips. Weave strips on top of filling to make a lattice top. Press ends of strips into rim of crust. Fold over bottom crust to cover lattice ends. Pinch to seal and flute edge. Place on baking sheet.

6. Bake for 15 minutes. Reduce heat to 350º F (180º C) and bake for 35 minutes or until pastry is golden and filling is bubbly. If edge begins to get too dark, cover lightly with strips of foil. Let cool completely.

http://www.lcbo.ca

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