Every year, our Editor-in-Chief Laura’s family marvels at the big Koulibiac reveal: salmon topped with a layer of cranberries, spinach, pine nuts and hard-boiled eggs, then gift-wrapped inside an elaborate, golden crust (our version is sure to garner just as much attention). Laura’s insider tip? It’s almost better-looking sliced (and just as tasty served cold the next day).
Рубрика: Holidays
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Chocolate Profiterole Trifle
This riff on the festive French dessert packs on more cream puff pleasure than ever with just enough pastry to provide the right amount of substance. Topped with delicate, soft choux balls and luscious licks of fudge sauce, it’s a handsome conversation piece and toast-worthy finale to any feast.
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Egg-Free and Dairy-Free Chocolate Cookies
And you thought vegan was boring! By swapping eggs with cornstarch and butter with vegetable oil, we created chunky cookies that are bursting with dark-chocolate intensity.
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Farfalle Salad with Apple, Cranberry and Feta
This fresh take on a potluck staple gets its tangy flavour (and festive colouring) from a combination of diced apple, red onion and chopped arugula. It has family favourite written all over it!
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Slow Cooker Warm Artichoke Dip
What says party more than a warm, velvety dip? Paired with crackers, crusty bread, chips or crudités, this creamy combination of artichokes, spinach and cheese can be served right there in the slow cooker.
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Chicken Pâté
This twist on classic pork spread substitutes the usual with chicken, resulting in a more delicate, light flavour enlivened with a magical aromatic combination of thyme, sherry vinegar and capers. Chop the meat up finely in a food processor until you obtain a smooth texture that’s just begging to be spread on our Olive Oil Crackers at your next party.
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Pistachio and White Chocolate Spread
This sweet, three-ingredient spread is a sophisticated twist on the heavenly union of nuts and chocolate. Mellow pistachios meld with white chocolate to make a spread that’ll teach taste buds the new meaning of yum. Enjoy it smeared on a slice of country bread, atop a piece of carrot cake or (we won’t tell) straight from the jar.
