A classic holiday torte, the Linzer torte will often be featured on the tables of Austrian households at Christmas time. Made with a hazelnut or almond pastry, the torte is filled with a layer of red currant or raspberry jam. It’s traditionally topped with a decorative lattice of pastry. Taking inspiration from that decadent treat, this smoothie will curb your pastry cravings while still letting you fit into your holiday party wear.
If making the lattice design on top of these smoothies seems a bit fussy, try rolling the crust mixture into small balls and scattering them overtop the smoothie.
Start by making Linzer lattice crust. In bowl, stir together hazelnut butter, agave, cinnamon, and orange zest with wooden spoon until well combined. Add hazelnut meal and oat flour and combine into hazelnut butter mixture until stiff dough forms. Gather dough into a ball and divide into 3 pieces. Between pieces of parchment paper, roll out each piece of dough into a square about 1/8 in (0.25 cm) thick and wide enough just to overhang the top of your serving glass. Refrigerate until firm, about 15 minutes.
Peel back parchment paper and cut each lattice square into 4 strips. On another piece of parchment, form strips into 2 works of lattice. Freeze on flat surface until ready to use.
To make red berry smoothie, add all ingredients, except fresh raspberries, to blender and combine until smooth and creamy.
To serve, divide smoothie among serving glasses. Using spatula, transfer each lattice so that it sits on top of each serving glass. Trim edges of lattice so they are flush with serving glass, if desired. Garnish with some fresh raspberries and serve immediately.
This recipe is part of the ’Tis the Season for Smoothies collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.