All the fun of a caramel apple but healthier. This is a great choice for guests who are avoiding wheat in their diet.
Caramel-Clove Sauce
3/4 cup (180 mL) organic raw blue agave syrup
1/3 cup (80 mL) 35 percent cream
4 to 6 whole cloves
1 Tbsp (15 mL) unsalted butter
1/4 tsp (1 mL) sea salt
1 tsp (5 mL) vanilla extract
Apples
8 medium apples, such as McIntosh, Spartan, or Northern Spy
1/2 cup (125 mL) dried cranberries
1 tsp (5 mL) orange or lemon peel, grated
1 cup (250 mL) plain yogourt
Preheat oven to 350 F (180 C).
Place all sauce ingredients in medium-sized, heavy-bottomed saucepan set over medium-high heat. Stir often until mixture starts to boil, then reduce heat. Simmer, stirring often, until mixture thickens. Depending on the size of your pan, this will take anywhere from 15 to 20 minutes. Caramel should measure about 3/4 cup (180 mL).
Refrigerate until completely cool and firm (it won’t be hard). If making ahead, cover and refrigerate up to 3 days.
Trim bottoms of apples so they sit flat. Peel a narrow strip from around tops of each. Scoop out and discard cores. Place apples in a 13 x 9 x 2 in (3.5 L) baking dish. Spoon about 1 tsp (5 mL) cooled caramel into apple hollows. Mix cranberries with orange peel, then tuck into hollows.
Pour 1/2 cup (125 mL) water into bottom of pan around apples. Cover pan snugly with foil. Bake for 40 minutes, then remove foil (add more water to pan, if needed). Continue to bake, uncovered, until apples are soft, 10 to 15 more minutes.
Meanwhile reheat remaining caramel sauce. Discard cloves.
Serves 8.
Each serving contains: 265 calories; 2 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 56 g carbohydrates; 5 g fibre; 100 mg sodium
source: "Sweet Thanks", alive #336, October 2010
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.