Cranberry White Chocolate Cardamom Cookies

Easy to make and a nice flavour.  Perfect for the holidays.

1 cup salted butter, softened
1 cup granulated sugar
1 1/2 tsp ground cardamom
1 egg
1 tsp finely grated orange zest
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup finely chopped white chocolate
1/4 cup chopped dried cranberries

1. Beat butter with sugar and cardamom until fluffy.  Beat in egg and orange zest.  In a separate bowl, stir flour with baking powder and salt.  Gradually beat flour mixture into butter mixture.  Stir in chocolate and cranberries.
2. Divide dough into quarters.  Roll each portion into a 6 inch log about 1 1/2 inches wide.  Wrap tightly and chill until firm, about 3 hours. 
3. Preheat oven to 375F.  Slice logs about 1/4 inch thick and arrange on parchment paper lined baking sheets.  Bake for 10 minutes or until bottoms are golden.  Makes about 5 dozen cookies.
4. Garnish the cookies with additional melted white or dark chocolate.

Cheddar Cranberry Stuffing Topped Turkey Breast

I substituted chicken breast for the turkey in this recipe as I couldn't find any Turkey breast….it still turned out great.

3 tbsp salted butter
1 each small onion and celery stalk
2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 cup dried cranberries
2 eggs
1/2 cup sodium reduced chicken broth
4 cups cubed, crusty Italian bread
1 1/2 cups shredded cheddar cheese, divided
1/2 tsp each salt and pepper
1 tbsp Dijon Mustard

1. Melt butter in a skillet set over medium heat.  Add onion, celery, sage and thyme, saute for 4 to 5 minutes or until fragrant and tender.  Stir in dried cranberries, then let cool to room temperature.
2. Meanwhile preheat oven to 350F.  Toast bread cubes on a rimmed baking sheet for 8 minutes.  Cool to room temperature.  Whisk eggs with broth.  Stir bread, 1 cup cheese and the egg mixutre into vegetables until combined.
3. Place turkey breasts on a rack on a rimmed baking sheet.  SEason all over with salt and pepper.  Brush mustard evenly over turkey.  Tuck tenderloin portions underneath to create a uniform thickness.
4. Lightly press stuffing mixture over turkey, making an even crust.  Cover loosley with greased foil.  Roast for 80 minutes.  Uncover and roast for 15 minutes or until stuffing is browned and turkey breasts register 160F on a meat thermometer.  Sprinkle with remaining cheese.  Tent loosely with foil; let turkey rest for 10 minutes before slicing.  

Caramel Chocolate Truffle Tarts

Wonderful rich chocolate tarts.  A nice desert to share with friends.

Truffle Tarts
1 box 255 g tart shells
1/3 cup whipping cream
1/3 cup each dark and milk chocolate chips
1 tbsp salted butter

Caramel:
1/2 cup granulated sugar
1/4 cup water
1/4 cup whipping cream
1 tbsp butter
1 tsp vanilla extract

1. Truffle Tarts:  Preheat oven to 375F.  Arrange tart shells on a baking sheet.  Dock bottoms with a fork, then bake for 10 to 12 minutes.  Cool completely.
2. Heat whipping cream in a microwave safe bowl for 1 minute or until steaming.  Add chocolate and butter, stirring until smooth.   Pour warm filling into cooled tart shells.  Chill until set.
3. Caramel: Meanwhile, mound granulated sugar in the centre of a medium, heavy saucepan set over medium heat.  Add water; cover and bring to a boil without stirring (about 4 minutes).  Uncover and cook, swirling the pan often, until the sugar turns a deep amber colour.
4. Remove from heat.  Immediately, wearing oven mitts, slowly whisk in whipping cream until smooth; stir in butter and vanilla.  Let cool for 20 minutes.  Spoon evenly over chocolate.  Chill until set (about 2 hours.). 

Summery Pot Pie

Comfort food with lots of veggies! Switch up the veggies with what is available to you. From Food and Drink Early Summer 2014.

1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
1 1/2 cups chicken broth
2 tbsp chopped fresh tarragon
1 tsp salt and freshly ground pepper
4 cooked skinless, boneless chicken breasts, cut into small chunks
1 bunch Chinese broccoli, chopped
6 spring onions, chopped
2 cups snap peas, trimmed and sliced in half
1 sweet pepper, chopped
4 sheets defrosted phyllo pastry
3 tbsp butter, preferably salted, melted

1. Preheat oven to 375F.
2. Melt 1/2 cup butter in a very large saucepan set over medium heat.  Using a wooden spoon, slowly stir in flour.  Cook stirring frequently for 2 minutes.  Slowly whisk in milk and broth until incorporated.  Whisk in tarragon, salt and pepper.  Stir in chicken and vegetables.  Cook, stirring occasionally for 5 minutes or until slightly warmed.
3. Meanwhile prepare phyllo.  Working quickly, remove a sheet of pastry to countertop.  Cover remaining stack of phyllo with a damp kitchen towel.  Lightly brush phyllo sheet with melted butter.  Continue with remaining phyllo and butter, stacking prepared sheets on top of each other.  Turn creamy chicken mixture into a 9 x 13 inch baking dish.  Carefully lift prepared phyllo stack overtop.  Crimp edges.
4. Bake in centre of preheated oven for 20 to 22 minutes or until phyllo is lightly golden.  Carefully cut through phyllo.  Scoop servings into bowls.  Serve warm with mashed potatoes to soak up the sauce.

The Colado Mojito

This is a great summer drink!  From Food and Drink Summer 2014.

To a blender, add 1 cup ice, 1 1/2 oz spiced rum, 2 oz Margarita mix, 2 oz Pina Colada mix and 5 mint leaves, torn.  Blend until slushy.  Pour into a Colada glass and garnish with a pineapple spear and a mint sprig.

Olive Biscuits

These are simple to make and are a nice addition to dinner.

3/4 cup flour
1/4 cup unsalted cold butter, diced
1/2 cup soft goat cheese
1/2 tsp chopped fresh thyme or pinch dried
1/2 tsp grated lemon rind
1/4 cup chopped black olives

1. Preheat oven to 350F.
2. Add flour and butter to bowl and using a pastry cutter or two knives combine until it looks like coarse bread crumbs.  Crumble goat cheese, salt thyme and grated lemon rind and continue to cut with pastry cutter until well combined.  Add olives.
3. Place in bowl and combine into a ball.  Chill 30 minutes.  Roll out about 1/2 inch thick.  Cut 3 inch rounds, rerolling scraps until you have 4 biscuits.  Place biscuits on greased cookie sheet and bake for 25 minutes or until golden.  Cool on a rack.

Serves 4