Design a holiday menu

For most of us, the holiday season means entertaining different crowds of people, from family members of different age groups, old friends who may have dietary restrictions, neighbours and co-workers whose tastes may be an unknown to the cook.

Whether you’re hosting a special dinner party for four of your most cherished and familiar friends, your coworkers with their spouses or the extended family of kids and grandkids, the following menus are custom designed to please and impress everyone. And for the cook, the recipes are effortless but innovative enough to satisfy your creative flair.

Menu #1 – Festive Dinner for Four
Cinnamon Roasted Game Hens with Harissa Sauce *
Sweet Potato Purée with Goat Cheese and Truffle Oil *
Frisee and Radish Salad with Sherry Vinaigrette
Flourless Chocolate Cake with Ground Almonds *

Menu #2 – Holiday Celebration for Eight
Porcini-crusted Beef Tenderloin with Wilted Arugula *
Green Beans with Garlicky Toasted Bread Crumbs *
Mixed Greens with Pecans, Red Onions and Dried Cranberries
Individual Apple Bundt Cakes with Caramel Sauce

Menu #3 – Elegant Dining for Two
Shrimp in Chunky Tomato-Saffron Sauce *
Shallots Braised in Red Wine *
Watercress Salad with Citrus Dressing
Orange Sections in Spiced Red Wine Sauce on Pound Cake

Menu #4 – Family Dinner for Four
Ziti and Portobello Mushroom Bake *
Roasted Beet Carpaccio *
Belgian Endive and Radicchio Salad with Gingered Basil Vinaigrette
Espresso Brownies with Coffee Mascarpone Cream *

Menu #5 – Fabulous Fare for Eight
Pomegranate Brisket *
Roasted Cauliflower with Carrots *
Crisp Green Salad
Caramelized Pears with Crushed Gingersnaps *

Main Courses

Cinnamon Roasted Game Hens with Harissa Sauce
The wonderful thing about Cornish game hens is that they’re so beautifully proportioned. With a half a hen per person, there’s virtually no waste, and you’re miles away from the same old roasted chicken. This Morrocan-inspired recipe includes cinnamon which, according to a recent study, helps lower blood cholesterol levels. As an added bonus, it can easily be halved for a perfect meal for two. The harissa sauce is also great for drizzling over roasted vegetables or as a dip.

2 tbsp (25 ml) extra virgin olive oil
2 tbsp (25 ml) maple syrup or packed brown sugar
1 tsp (5 ml) grated orange rind
1/4 cup (50 ml) orange juice
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) salt
1/4 tsp (1 ml) each red pepper flakes and pepper
2 Cornish game hens
Harissa Sauce:
2 sweet red peppers
1 tsp (5 ml) ground coriander
1/2 tsp (2 ml) caraway seeds
2 large cloves garlic
3/4 tsp (4 ml) salt
1 tbsp (15 ml) balsamic vinegar
1/4 tsp (1 ml) hot pepper sauce
1/4 cup (50 ml) extra virgin olive oil

Harissa Sauce: Broil or char red peppers over gas flame, turning often, for about 20 minutes or until charred all over. Let cool; peel, seed and coarsely chop. Meanwhile, in small skillet, cook coriander and caraway over medium heat, shaking pan often, for about 30 seconds or until fragrant. Set aside.

In mini-chop or small food processor, crush garlic with salt until pastelike. Add red peppers, coriander and caraway seeds, vinegar and hot pepper sauce. Purée until smooth. With machine running, pour oil through feed tube in steady stream until well combined. (Sauce can be transferred to bowl, covered tightly with plastic wrap and refrigerated for up to 2 days. Bring to room temperature before serving.)

In bowl large enough to accommodate hens, whisk together olive oil, maple syrup, orange rind and juice, cinnamon, salt, hot pepper flakes and pepper.

Cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of backbone; discard backbone. Cut through breastbone to separate into halves. Trim off excess fat and skin. Place halves in bowl, turning to coat all sides well. Cover with plastic wrap and refrigerate for at least 8 hours or for up to 24 hours, turning hens occasionally.

Bring hens to room temperature. Place skin side up on foil-lined baking sheet. Roast in 375 F (190 C) oven for about 45 minutes or until browned and juices run clear when hen is pierced. Serve with Harissa Sauce. Makes 4 servings.

Per-serving nutritional information: calories: 520; protein: 30 g; fat: 40 g; saturated fat: 7 g; carbohydrate: 15 g; dietary fibre: 2 g; sodium: 890 mg

TIP: If sweet red peppers are unavailable, or out of season, feel free to substitute jarred roasted red peppers. Just measure out the equivalent of two peppers and rinse to remove whatever liquid or brine is clinging to the individual pieces.

Porcini-crusted Beef Tenderloin with Wilted Arugula
This meal is luxury incarnate and virtually promises a celebration. The muskiness of mushrooms helps bring out all the richness of the meat while the slight bite of arugula helps temper both. Tenderloin is best taken only to rare or at the most medium-rare. And it’s gorgeous served on a rectangular white bistro type platter with the meat slices fanned out on top of the brilliant green arugula.

1 3-lb (1.5 kg) beef tenderloin, trimmed
1/4 tsp (1 ml) each salt and pepper
1 oz (30 g) dried porcini mushrooms
3 tbsp (45 ml) olive oil
3 cloves garlic, minced
3 bunches arugula or baby spinach

In clean coffee grinder, grind mushrooms into fine powder; spread in shallow dish. Season tenderloin with salt and pepper. Roll tenderloin in mushroom powder until coated on all sides. Place on plate; cover loosely with plastic wrap and refrigerate for 4 hours or up to 24 hours.

In large cast iron or ovenproof skillet, heat half the oil over high heat. Sear beef for about 3 minutes, searing on all sides. Transfer to 475 F (245 C) oven and roast for about 30 minutes or until meat thermometer registers 140 F (60 C) for rare or until desired doneness. Remove from oven. Tent with foil for 10 minutes.

Meanwhile, trim and wash arugula. In non-stick skillet, heat remaining oil over medium heat. Add garlic; cook, stirring, for 1 minute or until softened. Add arugula with water still clinging to the leaves. Cook, stirring, for about 3 minutes or until wilted. Sprinkle with salt and pepper to taste.

Mound arugula on plates. Slice beef thinly. Stack on top of arugula, drizzling with meat juices. Makes 8 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 401 ; protein: 33 g; fat: 29 g; saturated fat: 11 g; carbohydrate: 2 g; dietary fibre: 1 g; sodium: 149 mg

TIP: Butchers will happily cut a beef tenderloin any size you want it. So for a purely romantic dinner for two or even four, request a slightly smaller piece of tenderloin, say 1 to 2 pounds (500 g to 1 kg), and follow the recipe. You can also cut the tenderloin into steaks, in which case they can be cooked entirely in the skillet, foregoing the oven altogether.

Shrimp in Chunky Tomato-Saffron Sauce
More and more studies are putting the spotlight on tomatoes and tomato-based products as an important food for optimal health. Research indicates a link between a high intake of tomatoes, levels of lycopene in the blood (the plant compound found primarily in tomatoes) and a lower risk of cancer.

And although heat-processed products such as ketchup and pasta sauce make the lycopene more available to our bodies, enjoying shrimp in a fragrant and soothing tomato-based sauce is surely more satisfying, nutritious and good for our heart health and soul than a tablespoon of ketchup.

1 tbsp (15 ml) olive oil
1 onion or leek, finely chopped
3 cloves garlic, minced
1/2 tsp (5 ml) dried oregano
1/4 tsp (1 ml) each salt and pepper
Pinch hot pepper flakes
1/2 cup (125 ml) dry white wine
1/4 tsp (1 ml) saffron threads
1 cup (250 ml) diced tomatoes, fresh or canned, drained
2 tbsp (25 ml) tomato paste
3/4 lb (175 g) raw large shrimp, peeled and deveined, tails intact
2 tbsp (25 ml) chopped fresh parsley or coriander

In heavy skillet over medium-high heat, heat oil. Add onion, garlic, oregano, salt, pepper and hot pepper flakes; cook, stirring, for 3 minutes or until softened. Pour in wine and saffron. Bring to a boil; reduce heat and cook, stirring, for 3 to 5 minutes or until liquid is reduced to about 2 tbsp (25 ml).

Stir in tomatoes and tomato paste. Bring to a boil; reduce heat and simmer for about 5 minutes or until thickened. Stir in shrimp. Cover and simmer, stirring once or twice, for about 4 minutes or until shrimp are cooked through. Sprinkle with parsley and serve immediately. Makes 2 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 231; protein: 24 g; fat: 8 g; saturated fat: 1 g; carbohydrate: 14 g; dietary fibre: 3 g; sodium: 662 mg

TIP: This recipe is equally delicious served over orzo, fettucine or Israaeli couscous.

Ziti and Portobello Mushroom Bake
This vegetarian casserole is a boon to have as part of your repertoire for the holidays. The meaty Portobello mushrooms make it a hearty and satisfying main course, while the béchamel sauce falls easily on the lighter side since it’s made with vegetable oil instead of the more classic butter. Two cups (500 ml) of light mozzarella can easily be substituted for the goat cheese. As an added bonus, if you’re expecting more guests, simply double the recipe and bake it in a 13- by 9-inch (3 l) casserole dish.

1/4 cup (50 ml) olive oil
2 large onions, sliced
1 tsp (5 ml) salt
1/2 tsp (2 ml) granulated sugar
1/4 tsp (1 ml) pepper
1 lb (500 g) portobello mushrooms
1/2 tsp (2 ml) dried thyme
2 tbsp (25 ml) chopped fresh parsley
4 cups (1 l) ziti pasta (3/4 lb/175 g) (or rotini or fusilli)
10 oz (300 g) spinach, trimmed
Cheese Sauce:
2 tbsp (25 ml) vegetable oil
3 tbsp (45 ml) all-purpose flour
1-3/4 cups (425 ml) 1 per cent milk
4 oz (125 g) soft goat cheese
2 tbsp (25 ml) Parmesan cheese

In large non-stick skillet, heat half the oil over medium heat; add onions, half of the salt and pepper, and sugar. Cook, stirring often, for about 30 minutes or until onions are caramelized and very soft. Transfer to bowl and set aside.

Meanwhile, stem mushrooms; slice caps thinly into strips. Add remaining oil to skillet; cook mushrooms with thyme and remaining salt and pepper, stirring often, for about 10 minutes or until browned and all excess liquid has been evaporated. Stir mushrooms into onions along with parsley.

In large pot of boiling salted water, cook pasta for 8 minutes or until al dente. Stir in spinach for 1 minute. Drain well.

Cheese Sauce: Meanwhile, in small saucepan, heat oil over low heat. Add flour and cook, whisking constantly, until the flour starts to turn a light nutty brown, about 3 minutes. Remove from heat and gradually whisk in the milk. Return the pan and cook over medium heat, whisking constantly, until sauce bubbles and thickens, about 5 minutes. Remove from heat; stir in goat cheese until melted. Immediately stir into pasta-spinach mixture.

To assemble, place half the onion-mushroom mixture in bottom of lightly greased 8-inch baking dish. Top with half the pasta. Smooth remaining onion-mushroom mixture over and then top with remaining pasta. Sprinkle with Parmesan cheese. (Pasta can be covered with plastic wrap and refrigerated for up to 4 hours. Bring to room temperature before continuing.)

Bake in 375 F (190 C) oven for 25 to 30 minutes (40 to 45 minutes if casserole was made ahead) or until golden and crusty. Let stand for 5 minutes before serving. Makes 4 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 691; protein: 27 g; fat: 30 g; saturated fat: 8 g; carbohydrate: 83 g; dietary fibre: 10 g; sodium: 851 mg

Pomegranate Brisket
Brisket is the time-honoured choice at most Jewish holiday meals, but this one is guaranteed to make your taste buds perk up and renew your enjoyment in cooking for the holidays. That’s because it has pomegranate as its main flavouring, and the sauce is a purée of the vegetables that cook alongside the meat.

Like all briskets, it fares better if made the day before, taking the heat off the cook and out of the kitchen.

1 double brisket (about 5 lb/2.5 kg)
2 tsp (10 ml) dried thyme
1 tsp (5 ml) dried rosemary, crushed
3/4 tsp (4 ml) salt
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) cayenne pepper
1 tbsp (15 ml) olive oil
3 onions, coarsely chopped
1 leek, rinsed well, white part only, coarsely chopped
6 cloves garlic, minced
2 carrots, coarsely chopped
2 cups (500 ml) pomegranate or cranberry juice
2 cups (500 ml) chicken stock
1/2 cup (125 ml) dry white wine
2 bay leaves

Trim brisket of excess but not all fat. In small bowl, combine rosemary, thyme, salt, pepper and cayenne; rub over both sides of brisket. Place brisket in large roasting pan fat side up.

In large skillet, heat oil over medium heat. Add onions, leek, garlic and carrots; cook, stirring, for about 10 minutes or until softened. Add half the pomegranate juice, scraping up any browned bits with a wooden spoon. Bring to boil; boil gently for 5 minutes. Pour in remaining juice, stock, wine and bay leaves. Bring just to a boil. Pour over brisket.

Cover pan tightly with foil. Roast in 325 F (160 C) oven, basting every 30 minutes for 3-1/2 to 4 hours or until meat is very tender. Remove meat to cutting board. Transfer pan juices and vegetables to food processor; purée until smooth. Return brisket to pan and cover. Let cool at room temperature for 30 minutes.

Refrigerate for 8 hours or overnight. Spoon off solidified fat. Cut into thin slices, slicing across the grain. Pour reserved gravy over sliced meat, thinning with 1/2 cup (125 ml) chicken stock if necessary. Cover and reheat in 325 F (160 C) oven for 1 hour. Makes 6 to 8 servings.

PER-EIGHTH OF RECIPE NUTRITIONAL INFORMATION: calories: 700; protein: 54 g; fat: 47 g; saturated fat: 15 g; carbohydrate: 14 g; dietary fibre: 2 g; sodium: 673 mg

TIP: Briskets can be purchased in either single or double cuts. A double brisket is preferred since the layer of fat on top and inside naturally bastes the meat as it cooks. Then, once chilled, the rendered fat solidifies and is easily removed before the meat is sliced and reheated.

Side Dishes
Green Beans with Garlicky Toasted Bread Crumbs
The Italians are such frugal cooks, they’ve come up with a myriad ingenious ways to use up day-old bread. Crisped and toasted and flavoured with garlic, bread crumbs make this dish.

But don’t lose sight of your imagination or what fills up your breadbox. Try foccaccia bread crumbs or last night’s whole wheat rolls or even that earthy 12-grain loaf that’s only good for toast.

2 tbsp (25 ml) extra virgin olive oil
3 cloves garlic, minced
Pinch (5 ml) hot pepper flakes
1 tsp salt
1-1/2 cups (375 ml) coarse fresh bread crumbs
2 tsp (10 ml) anchovy paste (optional)
1-1/2 lb (750 g) green beans, trimmed
1/4 tsp (1 ml) pepper

In skillet, heat oil over medium-low heat. Add garlic; cook, stirring, for 3 minutes or until garlic is softened. Stir in 1/4 tsp (1 ml) of the salt and the hot pepper flakes. Stir in bread crumbs. Toast bread crumbs, shaking pan often, until oil has been absorbed and crumbs have turned golden, 8 to 10 minutes. (Crumbs can be made up to 8 hours ahead. Store at room temperature lightly covered with waxed paper.)

Add remaining oil to skillet; stir in anchovy paste, if using. Add green beans; cook, stirring, for 5 minutes or until starting to turn golden. Pour in 1/2 cup (125 ml) water, remaining salt and the pepper. Bring to a boil. Reduce heat slightly; simmer, covered, for 5 minutes. Uncover pot and cook for 7 to 10 minutes longer or until any excess liquid has evaporated and green beans are very tender. Remove to warmed serving platter. Sprinkle with toasted bread crumbs. Makes 8 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 118; protein: 4 g; fat: 6 g; saturated fat: 1 g; carbohydrate: 17 g; dietary fibre: 3 g; sodium: 610 mg

Sweet Potato Purée with Goat Cheese and Truffle Oil
Despite the low-carb craze, I could write many a sonnet about the virtues of sweet potatoes. High in carotenoids and in vitamin B6, the comforting taste of a sweet potato, be it mashed, roasted or puréed, is a hard wonder to surpass.

Here, it’s mashed and paired with the slight tang of goat cheese, then topped with an ever so slight drizzle of utterly divine truffle oil. If you do opt for the truffle oil, be sure to buy one that lists truffles in its ingredient list and not one made with garlic and ammonium sulfate. Buy the smallest bottle you can, since even the best made oils will lose flavour over time.

2-1/2 lb (1.25 kg) sweet potatoes
4 oz (125 g) soft fresh goat cheese
3 tbsp (50 ml) unsalted butter
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
2 tsp (10 ml) (approx) white truffle oil, optional

Peel potatoes; cut into 1-inch (2.5 cm) pieces. Cook in large pot of boiling salted water for about 15 minutes or until tender when pierced with tines of a fork. Drain. Return to saucepan over low heat to dry out for 30 seconds. Using potato masher, mash with goat cheese and butter until smooth. To serve, mound on plate and drizzle with truffle oil, if using. Makes 4 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 350; protein: 8 g; fat: 17 g; saturated fat: 10 g; carbohydrate: 42 g; dietary fibre: 5 g; sodium: 411 mg

TIP: Always choose sweet potatoes that are uniform in size and not huge. They should be free of blemishes and feel hefty. Sweet potatoes don’t store all that well, so it’s best to buy just what you need a few days before you’re going to use them. Like regular potatoes, they should not be refrigerated and should never be stored close to onions.

Shallots Braised in Red Wine
The slightly acidic notes of this side dish round out the fragrant sweetness of the Shrimp In Chunky Tomato-Saffron Sauce. It’s also ideal with any roast meats and can easily be doubled to serve a larger crowd.

1/2 lb (250 g) shallots
2 tsp (10 ml) olive oil
1/4 tsp (1 ml) dried basil
1/4 tsp (1 ml) each salt and pepper
2 tbsp (25 ml) balsamic vinegar
1/4 cup (50 ml) dry red wine

Trim, peel and, keeping root end intact, halve shallots (or quarter if very large).

In skillet, heat oil over medium-high heat. Add shallots, basil, salt and pepper. Cook, stirring and tossing often, until shallots start to brown in spots and become fragrant, about 4 minutes. Pour in balsamic vinegar; cook, stirring often, until shallots are well glazed and vinegar has been absorbed.

Pour in wine; bring just to a boil. Cover skillet; reduce heat and simmer for about 20 minutes or until shallots are extremely soft. Uncover; cook for 5 more minutes if necessary to reduce any excess liquid to a glaze-like consistency. Makes 2 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 110; protein: 2 g; fat: 5 g; saturated fat: 1 g; carbohydrate: 14 g; dietary fibre: 2 g; sodium: 301 mg

Roasted Beet Carpaccio
This sophisticated side dish adds an elegant note to any meal, especially to the more homey Ziti and Portobello Mushroom Bake.

High in potassium and vitamin C, beets simply taste richer, and deeper when roasted rather than boiled. Leaving the roots, stem and peel intact while cooking prevents the bleeding of colourful juices. However, to store fresh beets, clip the tops, leaving about 1 inch (2.5 cm) of stem. For a truly dramatic flourish, use a combination of yellow and red beets for this dish, but wrap them in separate packages while roasting.

1 lb (150 g) small red beets, scrubbed and trimmed
1 tbsp (15 ml) extra virgin olive oil
1/2 tsp (1 ml) salt
Pepper
4 sprigs fresh thyme or rosemary

Mint Vinaigrette:
2 tbsp (25 ml) minced shallots
2 tbsp (25 ml) balsamic vinegar
2 tbsp (25 ml)) chopped fresh mint
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/2 cup (125 ml) extra virgin olive oil
Parmesan curls
Mint leaves

Line rimmed baking sheet with large piece of foil. Arrange beets snugly in one layer in centre of foil; drizzle with oil and sprinkle with salt and pepper. Lay thyme sprigs over beets. Fold foil tightly to enclose beets in package.

Roast in 400 F (220 C) oven for 45 to 60 minutes or until beets are tender when pierced with a fork. Let cool and peel. (Beets can be covered lightly with plastic wrap and refrigerated for up to 24 hours. Bring to room temperature before continuing with recipe.)

Mint Vinaigrette: In wet measure or bowl, whisk together shallots, vinegar, mint, mustard, salt and pepper. Gradually whisk in oil until emulsified. (Vinaigrette can be covered with plastic wrap and refrigerated for up to 24 hours. Whisk to recombine and bring to room temperature.)

Using cheese slicer, mandolin or chef’s knife, slice beets very thinly. Arrange slices, slightly overlapping, on salad plates. Drizzle vinaigrette over beets. Garnish with Parmesan curls and mint leaves. Makes 4 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 341; protein: 2 g; fat: 32 g; saturated fat: 4 g; carbohydrate: 13 g; dietary fibre: 2 g; sodium: 690 mg

Spinach with Raisins and Pine Nuts
A classic Italian accompaniment to roasted meats. If bunches of spinach are unavailable, use three 10 oz (300 g) packages. Alternatively, for a side dish with an edgier bite to it, use kale or Swiss chard.

4 large bunches spinach, trimmed
2 tbsp (25 ml) olive oil
5 garlic cloves, minced
1/2 cup (125 ml) golden raisins
1/4 cup (50 ml) pine nuts, toasted
1/2 tsp (2ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (25 ml) sherry vinegar

Wash spinach. In batches with water still clinging to spinach, cook spinach in large skillet set over medium heat, stirring until wilted. Repeat with remaining spinach. Transfer to colander. Squeeze out as much liquid as possible. Set aside in bowl. (Spinach can be covered with plastic wrap and refrigerated for up to 8 hours. Bring to room temperature before proceeding.)

In large heavy skillet, heat oil over medium-low heat. Add garlic; cook, stirring, for about 2 minutes or until fragrant. Stir in raisins for 1 minute. Stir in reserved spinach, pine nuts and vinegar. Cook, tossing constantly, until spinach is heated through and vinegar is absorbed. Serve immediately. Makes 8 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 122; protein: 6 g; fat: 6 g; saturated fat: 1 g; carbohydrate: 14 g; dietary fibre: 5 g; sodium: 280 mg

Roasted Cauliflower with Carrots
Cauliflower has been given a whole new lease on life now that people have discovered how amazingly delicious it is when roasted. Roasting brings out any vegetable’s inherent sweetness and delicacy, as is true of the cauliflower and carrots in this recipe. Cauliflower’s seemingly endless ability to adopt other flavours also means that the combinations are manifold. Try adding grated Romano cheese, Indian curry paste or even pesto. For extra panache, use half regular cauliflower and half of the greener broccoflower.

1 head cauliflower (about 2-1/2 lb/1.25 kg)
4 carrots
2 tbsp (25 ml) vegetable oil
1 tbsp (15 ml) Asian chile paste
3/4 tsp (4 ml) salt
1/2 tsp (2 ml) pepper
2 tbsp (25 ml) chopped fresh coriander or parsley

Cut cauliflower into florets. Peel and cut carrots diagonally into 1/2-inch (1 cm) chunks. Place in bowl. Pour oil and chile paste over vegetables. Sprinkle with salt and pepper. Toss until vegetables are well coated. Place on foil-lined rimmed baking sheet.

Bake in 425 F (220 C) oven, stirring twice, for 45 to 55 minutes or until vegetables are browned in spots and tender. Sprinkle with chopped fresh coriander. Makes 4 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 164; protein: 6 g; fat: 7 g; saturated fat: 1 g; carbohydrate: 21 g; dietary fibre: 8 g; sodium: 630 mg

Desserts

Flourless Chocolate Cake with Ground Almonds
Ground almonds replace the flour in this wonderfully moist chocolate cake. Serve with fresh berries, lightly whipped cream, sweetened thickened yogurt or a tart raspberry coulis.

1 tbsp (15 ml) instant espresso or coffee granules
4 oz (125 g) bittersweet chocolate, coarsely chopped
1 tbsp (15 ml) brandy or cognac (optional)
1-1/2 tsp (7 ml) vanilla
1/3 cup (75 ml) unsalted butter
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) ground almonds
3 eggs
Icing sugar

Combine espresso granules with 1 tbsp (15 ml) very hot water; stir to dissolve. Grease 8-inch (2 l) springform pan. Line bottom with round of parchment paper.

In bowl set over pot of hot, not boiling water, melt together chocolate, espresso, brandy, vanilla and butter. Remove from heat; stir in half the sugar and the almonds, stirring until sugar has dissolved.

In stand-up mixer or with electric beaters, beat eggs with remaining sugar for about 5 minutes or until lemon-coloured and very thick. Fold one-third into chocolate mixture to lighten it. Fold in remaining egg mixture.

Scrape mixture into prepared pan. Bake in 325 F (160 C) oven for 40 to 45 minutes or until top of cake is set and cracked and a cake tester comes out still moist. Let cool completely in pan. Unmold. Dust with icing sugar. Serve at room temperature. Makes 12 to 16 slices.

PER-1/16 RECIPE NUTRITIONAL INFORMATION: calories: 133; protein: 2 g; fat: 9 g; saturated fat: 4 g; carbohydrate: 11 g; dietary fibre: 1 g; sodium: 13 mg

Espresso Brownies with Coffee Mascarpone Cream
Which school of brownies are you from? The deeply fudgy side or the more cake-like alma mater? If it’s the former, then these are the brownies for you. Deeply chocolaty, fudgy, moist and tender, they’ll make die-hard converts out of those of you who graduated from the latter school. Served with a mascarpone topping, they’re the perfect ending to any meal, especially our Italian-inspired menu.

1 tbsp (15 ml) instant espresso
4 oz (125 g) bittersweet chocolate, chopped
1 oz (30 g) unsweetened chocolate, chopped
1/3 cup (75 ml) unsalted butter, cut in pieces
3/4 cup (175 ml) granulated sugar
1 tsp (5 ml) vanilla
2 eggs
1/2 cup (125 ml) all-purpose flour
1/4 tsp (1 ml) salt
Mascarpone Cream:
2 tsp (10 ml) instant espresso powder
1/2 cup (125 ml) mascarpone cheese, softened
1 tbsp (15 ml) granulated sugar
1/4 cup (50 ml) whipping cream

Dissolve espresso powder in 1 tbsp (15 ml) hot water.

In bowl set over pot of hot, not boiling water, melt chocolate, butter and espresso powder together until smooth. Remove from heat. Whisk in sugar and vanilla. One at a time, beat in eggs, beating well after each addition until mixture is smooth and glossy.

Stir in flour and salt just until combined.

Spread batter in parchment paper-lined 8-inch (2 l) square baking pan. Bake in 350 F (180 C) oven for about 25 minutes or until set on the top and cake tester comes out with some crumbs still clinging to it. Let cool completely in pan on rack.

Mascarpone Cream: Dissolve espresso powder in 2 tsp (10 ml) of hot water; set aside. In mixer with electric beaters or paddle attachment, beat together cream and sugar until light and fluffy. Gradually beat in mascarpone until smooth and silky. Beat in espresso. (Mascarpone cream can be covered with plastic wrap and refrigerated for up to 8 hours.) Cut brownies into large squares. Dollop mascarpone cream over. Makes 16 brownies.

PER-SERVING NUTRITIONAL INFORMATION: calories: 192; protein: 3 g; fat: 12 g; saturated fat: 7 g; carbohydrate: 18 g; dietary fibre: 1 g; sodium: 51 mg

TIP: You can substitute regular instant coffee granules for the instant espresso powder.

Caramelized Pears with Crushed Gingersnaps
Unlike most fruit, pears improve in both texture and flavour after they’re picked. So keep them at room temperature until they’re ripe, at which point they should be refrigerated. For this heavenly and light dessert, choose ripe but still firm pears such as Bartletts or Boscs. The juice keeps them moist in the oven while the sugar helps caramelize them lightly. Feel fee to substitute amaretti, or crisp chocolate almond cookies, for the gingersnaps.

4 ripe but firm pears
1/3 cup (75 ml) granulated sugar
2/3 cup (175 ml) pear or peach juice
2 tbsp (25 ml) lemon juice
1/2 cup (125 ml) crushed gingersnap cookies

Peel, halve and core pears.

Sprinkle sugar over bottom of 11- x 7-inch (2 l) baking dish. Place pears in dish cavity side down. Mix together pear juice and lemon juice. Pour over pears.

Bake in 400 F (200 C) oven for 35 minutes, basting every 10 minutes. Turn pears over; bake for 10 to 15 minutes longer or until pears are tender when pierced with a fork. Let cool in liquid.

Reserving any remaining liquid, place pears cavity side up on dessert plates. Spoon any remaining juices over. Sprinkle crushed cookies into cavity of each pear half. Makes 8 servings.

PER-SERVING NUTRITIONAL INFORMATION: calories: 124; protein: 1 g; fat: 1 g; saturated fat: less than 1 g; carbohydrate: 29 g; dietary fibre: 3 g; sodium: 50 mg

RELATED ARTICLES
Unique holiday gift ideas
Pet proof your celebration
Mix up the holidays