This delicious meatless entrée is perfect as a side dish for the vegetarians in your Christmas crowd. But it also serves as a lovely stand-alone brunch dish. It’s delicious served with a creamy butternut squash soup and accompanied by a crisp salad.
Substitute carrots and beans with roasted asparagus, and add a little lemon zest to pack a punch.
Place carrots and green beans in saucepan with boiling water and cook for 4 to 5 minutes, until almost tender. Drain and blot dry. Toss in bowl with oil and 1 Tbsp (15 mL) honey, then spread out in single layer on parchment-lined baking sheet. Bake in oven for 20 minutes, shaking pan occasionally for even roasting. Remove and set aside to cool.
Meanwhile melt butter in large skillet. Add shallots and sauteu0301 until soft, about 2 minutes. Stir in mushrooms and continue to sauteu0301 over medium heat until mushrooms are tender and beginning to dry. Spread out on baking sheet to cool.
Place one-third of sauteu0301ed mushrooms in food processor along with cream cheese, sage, and 2 Tbsp (30 mL) pine nuts. Pulse, scraping down sides of bowl with rubber spatula, until a coarse mixture results. Transfer to large bowl and add remaining sauteu0301ed mushrooms. Add salt and pepper, to taste. Set aside to cool.
Reduce oven temperature to 375 F (190 C). Roll out puff pastry on lightly floured surface to 10 x 12 in (25 x 30 cm) rectangle and place on parchment-lined baking sheet with shallow sides. Score 1/2 in (1.25 cm) border along each edge. Prick centre of puff pastry in several places. Partially bake in oven for 12 to 15 minutes. Remove and place baking sheet on rack.
Tap down middle of pastry with spatula or back of spoon, as it will have puffed during baking. Spoon mushroom mixture overtop puff pastry just within the borders. Gently spread out with metal spatula. Tuck roasted vegetables in rows on top of mushrooms. Drizzle with remaining 1 Tbsp (15 mL) honey. Scatter 1 Tbsp (15 mL) pine nuts overtop.
Bake for 12 to 15 minutes, or until pastry is nice and golden and filling is piping hot. Serve with a radicchio and endive salad.
This recipe is part of the Festive Fusions collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.