Canadian Living Magazine Recipes Search Food

MOSCOW MULE

Steps:

• Fill highball glass or large old-fashion glass with ice.
• Add vodka and lime juice.
• Top with ginger beer, stir to just blend.
• Garnish with lime wheel.

STROGANOFF MEATLOAF

Steps:

• In large bowl and using fork, beat 1 egg; blend in bread crumbs, salt and pepper. Mix in ground beef.
• In large skillet, heat oil over medium-high heat. Add onion, mushrooms and thyme; cook for 3 minutes. Let cool slightly then add to bowl.
• Add sour cream and Worcestershire sauce. Mix to combine. Pack into 8 x 4-inch loaf pan.
• Spread with Dijon and thyme. Bake on baking sheet in 350°F oven 60 to 75 minutes or until meat thermometer registers 170°F Let stand for 5 minutes; drain off fat.

RASPBERRY CREAM TORTE

Steps:

• Wafers:.
• Trace two 8-inch circles on each of two pieces of parchment paper.
• Invert and place on baking sheets.
• In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
• Drop 1/3 cup batter onto each circle, gently spread to cover circle.
• Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
• Using metal spatula, transfer wafers to flat surface, let cool completely.
• Repeat with remaining batter to make 9 wafers.
• (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
• Raspberry Sauce:.
• In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
• Whisk in sugar and liqueur if using.
• (Sauce can be covered and refrigerated for up to 3 days.)
• In bowl, whip cream with icing sugar.
• Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
• Drizzle with 1/4 cup of the raspberry sauce.
• Repeat layering with remaining wafers, cream and sauce.
• Top with remaining wafer.
• Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
• Top last wafer with sifted icing sugar and whole half-frozen raspberries.
• (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

SUBURBAN COCKTAIL

Steps:

• Add a splash of orange-flavoured liqueur. Fill cocktail shaker with ice.
• Add gin, cranberry juice and orange liqueur; shake well to blend and chill.
• Strain into martini glass.
• Garnish with an orange twist.

THE CANADIAN LIVING BURGER

Steps:

• In large bowl, beat egg with water; stir in bread crumbs, onion, mustard, salt and pepper. Add beef; mix just until combined. Shape into four 3/4 inch thick patties.
• Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermomether inserted sideways into centre reads 160F, 12 to 14 minutes.
• Sandwich in buns.

COFFEE FIZZ

Steps:

• Fill brandy sniffer or highball glass with ice.
• Squeeze one of the orange wedges over ice, twisting rind to release oil; discard rind.
• Add coffee liqueur and vodka; stir in ginger ale.
• Garnish with remaining orange wedges.

CANADIAN SCHMOO CAKE

Steps:

• In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form.
• In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in vanilla. Combine flour and baking powder; stir into yolk mixture. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch.
• Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers.
• Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours.
• Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.