This salad has it all, and at a lesser gathering could provide a meal in itself. Duck makes for a refreshing departure, but feel free to work in chicken or the poultry of your preference.
4 Muscovy duck breasts
1 tsp (5 mL) diced shallots
1/4 cup (60 mL) aged balsamic vinegar
1/2 cup (125 mL) extra-virgin olive oil
3 1/2 Tbsp (50 g) shaved Asiago cheese
1 lb (450 g) fresh baby arugula
2 Tbsp sun-dried cranberries
Preheat oven to 350 F (180 C).
Score skin of duck, then place skin side down, in a dry pan, on medium heat. Render skin until crispy and golden. Turn breasts over and place skinless side down. Place pan in oven and roast for 10 minutes until medium done (juice should run clear with a touch of pinkness). Remove duck from oven and set aside.
Using a vegetable peeler, peel long strips of raw parsnip. Pour a generous amount of cooking oil in a deep frypan and cook parsnip strips on medium-high heat until golden brown. Dry on paper towels.
In large salad bowl, add diced shallots, balsamic vinegar, and extra-virgin olive oil, then mix. Add arugula, duck breasts, and cranberries. Toss salad and top with shaved Asiago and parsnips. Serves 4.
source: "Quattro", alive #288, October 2006
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.