This no-churn ice cream slice is inspired by halva, a sweet Middle Eastern confection that sings with bittersweet sesame flavour. Top slices with summer fruit to contrast this dessert’s richness and add a pop of colour.
Line standard loaf pan with parchment or plastic wrap, making sure none of the metal is exposed (the mixture will stick to metal) and leaving lots of overhang.
In stand mixer fitted with whisk attachment, add tahini, yogurt, eggs, sugar, lemon zest, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes, until combined and beginning to lighten, stopping to scrape down sides of bowl once or twice. Stir in chopped nuts. Pour into prepared loaf pan, fold overhanging parchment or plastic wrap, and freeze for at least 8 hours, preferably overnight.
To serve, remove from freezer and leave frozen halva at room temperature for 10 minutes or until you can easily remove it from the loaf pan. Unfold overhanging plastic or parchment, invert onto serving platter, and remove remaining plastic or parchment. Dip a chefu2019s knife into hot water, dry it, and then slice and serve halva; repeat cutting technique for each slice. Store leftover halva, wrapped, in the freezer.
Tip: if you canu2019t eat raw eggs, replace them with 1/2 cup (125 mL) organic whipping cream or 1/2 cup (125 mL) coconut cream.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.