Dec 22, 2014
Cannoli is a traditional dessert from the Sicilian region of Italy. They consist of tube-shaped, crisp, fried shells filled with a luscious, sweet, creamy filling. We think they’re a perfect dessert choice, and size, for your holiday party.
Ingredients
- 3/4 cup whole milk ricotta cheese, drained and dry (use cheesecloth to squeeze out excess moisture)
- 3/4 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract or orange-flavored cognac liqueur
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Cannoli shells, or make your own shells
Instructions
- In a large bowl, mix all ingredients together.
- Cover and refrigerate for 2-3 hours.
- Using a piping bag inserted with a wide tip (or use a plastic ziploc bag with the corner snipped off) fill bag with cream mixture and pipe into the shells. Fill so that a little of the cream protrudes out of each end of the shells.
- Garnish, and keep refrigerated until ready to serve.
NOTE: Cannoli shells can get soggy quickly. Try to fill not more than a few hours before serving.
Garnish Ideas:
- Sprinkle with powdered sugar.
- Dip ends in chocolate sprinkles or mini chocolate pieces.
- Dip ends in chopped pistachios.
- Add candied citrus strips.
- Dip ends of cannoli into melted chocolate.
- Dust lightly with cinnamon powder.
- Dip ends into chopped maraschino cherries.
Dec 22, 2014
Forget take out! Steam up a batch of Pork & Shrimp Dim Sum yourself at home. It’s easy to prepare with store-bought wrappers. These delicate dumplings are a welcome addition of Asian flavour to serve as an appetizer or for the buffet table.
NOTE: Traditionally dumplings are steamed in a bamboo steamer placed over a wok filled partially with water. However, if you don’t own these, you can always steam in a large, covered stainless steamer over simmering water. For great tips on using a wok and bamboo steamer visit http://www.seriouseats.com/2010/06/how-to-steam-in-a-wok.html
Ingredients
- 1 lb ground pork
- ½ lb shrimp, peeled, deveined and finely chopped
- 3 large dried shiitake mushrooms
- ¼ cup carrots, shredded
- ¼ cup green onions, chopped
- 1/2 tsp ginger, minced
- 1 teaspoon soy sauce
- 1 teaspoon rice wine or sherry
- 1 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon sesame oil
- 1 egg, lightly beaten
- 1 tablespoon cornstarch
- 24 wonton wrappers
Instructions
- Soak the mushrooms in hot water for 20 minutes to reconstitute. Drain, remove the stems and chop finely.
- In a large bowl, thoroughly mix all the ingredients until well blended. Cover with plastic wrap and refrigerate for 20 minutes to mingle flavours.
- Fill center of wonton wrapper with a tablespoonful of the filling. Fold the edges up around the filling. Repeat with the rest of the wrappers and filling.
- If desired, add a garnish of chopped green onion, carrot shavings or a few peas.
- Line a bamboo steamer with cabbage leaves and steam for a few minutes; just until wilted (or, you can line steamer with parchment paper). Add dumplings and steam for 10-15 minutes. Remove from steamer carefully – they’re delicate!
- Arrange on a platter and serve with dipping sauce.
Dipping Sauce
Serve dim sum with either soy sauce or a spicier chili sauce.
Chili Dipping Sauce
1 red chili, finely chopped
3 tbsp rice vinegar
1 tbsp sugar
In a saucepan, over medium heat, add finely chopped chili, rice vinegar and sugar and cook just until sugar has dissolved. Remove from heat, cool and pour into serving bowl.
Dec 22, 2014
A selection of variously-topped crostini make perfect little nibbles for serving as dinner party hors d’oeuvre or for setting out on the buffet table for larger crowds. These crunchy baguette slices can be topped with whatever suits your fancy or budget.
Start by toasting baguette slices brushed with a little extra virgin olive oil and freshly ground salt and pepper in a preheated 375°F oven until golden brown; about 12-15 minutes. Remove from oven, and let cool to room temperature before topping.
For an added flavour boost, you can spread the baguette slices with garlic purée before adding the toppings of your choice – use either store-bought roasted garlic purée or simply make your own.
You will need:
- Baguette loaf, sliced at a 45° angle about 1/2-inch thick
- Extra Virgin Olive Oil
- Salt and pepper
- Roasted Garlic Purée, store-bought or homemade, optional
Choice of toppings:
- Cheese – blue, Parmesan, goat, mozzarella, ricotta
- Sun-dried tomatoes
- Asparagus
- Black Olive tapenade
- Prosciutto
- Roma tomatoes, yellow and red bell pepper, avocado
- Fresh basil leaves
- Capers
- Smoked Salmon
- Balsamic Vinegar
- Pesto
- Anchovies
- Hummus
- Strawberries, figs, pear
Suggestions:
- Avocado mashed lightly with salt and lime juice; topped with shrimp.
- Black Olive tapenade; top with asparagus spear.
- Gorgonzola topped with freshly sliced pear and drizzled with honey.
- Chopped red and yellow peppers, Roma tomatoes, and chiffonade basil; drizzle with balsamic vinegar.
- Stilton, topped with thin slices of prosciutto.
- Pesto; topped with shaved Parmesan.
- Cream cheese with dill; topped with smoked salmon.
- Pesto; top with thin slices of sun-dried tomato.
- Brie cheese; top with thinly sliced ham and a dab of mustard.
- Creamy goat cheese; top with thinly sliced roast beef and roasted red pepper.
- Hummus; topped with roasted red pepper.
Dec 15, 2014
Yorkshire Pudding is almost synonymous with a Prime Rib Roast. Juicy, flavourful beef along with Yorkshire puddings filled with gravy, and all the other trimmings, is traditional holiday fare for millions of people worldwide.
Preparation is easy, the ingredients are simple, but timing is everything when making Yorkshire puddings. Ideally, you want to have the batter prepared and ready to go as the roast is coming out of the oven. Doing so allows just enough time to bake the puddings while the beef is resting, and ensures they are served hot from the oven with the meal.
Makes: 12 puddings
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup milk, room temperature
- 3 eggs, room temperature
- 3/4 cup water
- 1/2 cup beef drippings
Directions
- In a large bowl, mix flour and salt together until blended. Add the milk, and whisk until combined well.
- Add eggs and beat until incorporated (no lumps). Add water and beat again until the mixture is light and frothy. Set aside for an hour.
- When the roast has finished cooking, remove from oven; reset oven temperature to 400°F.
- While roast is resting, pour off drippings to measure out a 1/2 cup. Pour a little of the drippings (about 1 teaspoon) into each hole of a 12-hole muffin pan and place in the oven until the drippings are sizzling hot and smoking. Take the muffin pan out of the oven and quickly (and carefully) pour the batter evenly into the 12 muffin holes. Immediately return pan to oven to bake for 30 minutes (or until the sides have risen and are golden brown). NOTE: Do not open the oven to check on progress for the first 20 minutes of baking. Serve immediately.
Dec 15, 2014
Line up these cute, fruity Santas for a quick and easy holiday dessert and you’ll make a roomful of smiles all around.
Prep time: 15 minutes
A delicious alternative. Simply top frosted brownies with a circle of cream; top with strawberry, and pipe on a pom-pom. Yum!
Ingredients
- 15 large fresh strawberries
- 1/3 cup cold mascarpone cheese, or regular cream cheese
- 1/3 cup cold heavy whipping cream
- 2-3 tablespoons granulated white sugar, or to taste
- 1/2 teaspoon pure vanilla extract
Preparation
- Choose large, ripe strawberries and prepare them by washing and gently patting them dry. With a small paring knife cut off the stem so they will sit flat and upright on a serving tray. Cut off the upper third of each strawberry and set aside.
- In a medium-sized bowl, whip the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the cream into a pastry bag fitted with a large star tip. Pipe a little of cream mixture on the top of each strawberry. Replace the top of strawberry to make Santa’s hat and finish by piping two small dots on the front of each strawberry for buttons and add a little cream pom-pom to his hat.
- If not serving immediately, cover, and place in the refrigerator until serving time.
Dec 15, 2014
Red, white, and chocolate! Crisp, snow-white meringue nests filled with a creamy chocolate hazelnut mousse and topped with fresh, red strawberries. A very festive holiday confection indeed!
Makes: 8 servings
Ingredients
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 cup hazelnut chocolate spread
- 1 tbsp unsalted butter, softened
- 3/4 cup whipping cream
- Fresh strawberries, sliced
- 12 roasted hazelnuts, chopped coarsely, for garnish, optional
For Meringue Nests
- Separate eggs. Place egg whites in a large bowl and allow to come to room temperature, approx. 30 minutes.
- Add vanilla and cream of tartar to the egg whites and beat with an electric mixer set on medium speed until soft peaks form.
- Gradually add in the sugar with mixer on high-speed until stiff peaks form.
- Line a baking sheet with parchment paper. Spoon meringue into eight mounds and shape into nests with the spoon. You can also fill a pastry bag with meringue mixture and pipe to form nests approx. 3-inches in diameter.
- Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour to cool and dry completely. Remove from oven and store in airtight containers until ready to use.
Hazelnut Mousse Filling
- In double boiler hot (not boiling) water, melt chocolate spread with 3 tablespoons of water until smooth. Stir in butter. Keep warm.
- In separate bowl, whip cream; fold one-third into chocolate mixture. Fold in remaining cream. Cover and refrigerate for 2 hours.
- When ready to serve, spoon or pipe mousse mixture into meringue shells. Garnish with chopped hazelnuts and sliced strawberries.
