Spicy Candied Walnuts
Sweet, salty and spicy - these walnuts are a special treat for the holidays.
Baked apples with cranberries, raisins, and apricots
Preheat oven to 400°F. Remove stems from apples. Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange…
Baked Oysters and Wild Mushroom Cups
This recipe is from Canadian Living's Aphrodisiac Menu for Valentine's Day, which also includes Osso Bucco and Chocolate Mousse with Chocolate Hearts.
Beef with Spicy Cocoa Gravy
Combine unsweetened cocoa and next 7 ingredients (through cinnamon) in a large bowl. Add beef; toss to coat. Remove beef from bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cocoa mixture; stir with a whisk. Return beef…
Brochettes of Lamb
Combine all ingredients except the cooking spray in a large bowl. Cover and marinate in refrigerator 2 hours. Prepare grill to medium-high heat. Thread lamb pieces onto each of 8 (8-inch) skewers. Lightly coat lamb with cooking spray. Place brochettes on…
Chai Tea Mix
Chai is an Indian spiced-tea beverage that is enjoyed both hot and iced. Dried orange rind and ginger add even more flavour. Present this mix with a pretty teacup and the recipe for Chai Tea for Four (see below).
Chai-poached apricots and plums
Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved. Add plums and simmer,…
Cinnamon and Clove Cranberry Sauce
Bring all ingredients, except ginger, to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in ginger. Cover…
Clementine Christmas Cake
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pith. Dump the clementines in a blender - skins, pith, fruit and all - and give a quick whir.…
This dish takes a fair bit of preparation time, but it is such an attractive dish! You can eat it hot or cold and it freezes well.