Makes about 24 servings
This delicious appetizer is a terrific hors d’oeuvre for the holiday season. Dungeness crab is just being harvested at this time of year, and it’s a light delicacy that’s so easy to transport. For extra freshness, carry the crab filling and Belgian endive leaves in separate containers, and simply spoon filling into spears when you arrive.
If crab is scarce, feel free to substitute with shrimp, smoked salmon, or tuna. Looking for a vegan twist? Replace mayo and yogurt with equal amounts of vegan mayo, and sub out seafood with chopped jackfruit, hearts of palm, or canned artichokes.
Trim root ends from bottoms of endive and separate into leaves. Keep 24 to 30 of largest leaves and immerse in ice-water bath. Chill for at least 15 minutes, then drain, pat dry, and refrigerate in tightly sealed container. Reserve extra smaller endive leaves for another recipe.
Finely dice fennel bulb and place in bowl with cold water and a splash of lime juice until ready to use.
In large mixing bowl, add crabmeat, shallot, 1 1/2 Tbsp (22 mL) chives, mayonnaise, yogurt, grapefruit and lime juices and zest, salt and pepper.
Drain diced fennel and pat dry. Gently fold into crab mixture along with grapefruit pieces.
When ready to serve, place endive leaves in single layer on serving platter. Spoon crab mixture into leaves and sprinkle with remaining chives. Serve immediately.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.