Chefs and cookbook authors Lynn Crawford, owner of Ruby Watchco in Toronto, and Lisa Ahier of SoBo restaurant in Tofino, B.C., like to incorporate local and fresh food into holiday meals and get-togethers.
Here are some of their recipes to try this festive season.
Sticky Toffee Pudding Cake With Eggnog Mousse and Cranberry Caramel
Not everything for New Year’s Eve needs to be fussy, bubbly or frilly. It’s OK to ring in 2015 with something richer, smokier and deliciously darker.
LONDON, Ont. — The story goes that fudge was “invented” in the U.S. in the 1880s when someone trying to make another type of candy misjudged the temperature and took it off the stove too soon. They liked the soft, smooth confection that resulted and fudge — and the saying “oh, fudge!” meaning “oops” — were born.
LONGMONT, Colo. — It was the first deep freeze of the season in Colorado, snow thick underfoot and the temperature in the single digits, when Eric Skokan accidentally left a 35-pound bag of onions in the car.
TORONTO — When company comes calling unexpectedly, pull out the fondue pot, melt together a few ingredients and you can put together an impromptu and festive dinner with little effort.
Chef Corbin Tomaszeski calls the communal-style dining “easy and uncomplicated and inexpensive. You can put whatever you want on a fork and dip it in fondue.”
It’s also nostalgic.
Fondue is perfect for easy entertaining during the holidays, says chef Corbin Tomaszeski.
Making edible gifts for family and friends is easy to do, plus you always know the ingredients they contain.
Gingerbread is such an iconic flavour — and aroma — of Christmas, yet it can be a letdown as a dessert for the big day.
Sure, you could do pancakes or muffins, just as you have so many years before. But maybe this year you should consider stepping up your Christmas brunch offerings. Maybe this year you should consider a baked hash made from sweet potatoes and Yukon golds topped with smoked salmon, poached eggs and — to be a little decadent — caviar.
While delicious at any time of the year, lobster is ideal to feature during holiday entertaining because it is so versatile.
Matt Dean Pettit, author of “The Great Lobster Cookbook: From Claw to Tail,” suggests creating canapes or skewers featuring lobster.