Christmas Marmalade

Christmas Marmalade
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Ingredients
  1. 3 medium oranges
  2. 2 lemons
  3. 11⁄2 cups cold water 375 mL
  4. 1 bottle (6 oz/170 mL) preserved ginger
  5. 6 cups granulated sugar 1.5 L
  6. 1 bottle (6 oz/170 mL) maraschino cherries, drained and chopped (add extra green cherries as well — colorful!
  7. 1 pouch liquid pectin
Instructions
  1. Wash oranges and lemons. Slice paper thin. Discard seeds. Put into large kettle. Add water and bring to a boil. Turn down heat, cover and simmer about 30 minutes, until rinds are tender and transparent. Stir occasionally.
  2. Drain ginger, saving syrup. Chop ginger finely. Add sugar, chopped ginger, ginger syrup and cherries to orange-lemon mixture. Turn heat to high and bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin. Continue stirring and skimming for 5 minutes.
  3. Ladle into hot, sterilized jars, leaving 1⁄4 inch (0.5 cm) headspace. Wipe rims and seal with two-piece canning lids. Process in a boiling water canner for 5 minutes. Check seals and refrigerate any jars that are not sealed.
  4. Makes about ten 8-oz (250 mL) jars.
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Madras Chicken Skewers

Madras Chicken Skewers
Marinate the chicken overnight, and you're good to go the next day
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Ingredients
  1. 4 boneless skinless chicken breasts 4
  2. Marinade
  3. 1⁄3 cup mayonnaise 75 mL
  4. 1⁄3 cup mango chutney 75 mL
  5. 2 cloves garlic, minced 2
  6. 2 tbsp freshly squeezed lemon juice 25 mL
  7. 2 tbsp freshly squeezed lime juice 25 mL
  8. 1 tsp chili powder 5 mL
  9. 1⁄2 tsp ground cumin 2 mL
  10. 1⁄2 tsp ground coriander 2 mL
  11. 1⁄4 tsp salt 1 mL
Instructions
  1. Place chicken breasts between two pieces of plastic wrap and pound lightly with a rolling pin or the bottom of a skillet to flatten. Cut chicken into 1-inch (2.5 cm) long strips.
  2. Marinade: In a large bowl, whisk together mayonnaise, chutney, garlic, lemon juice, lime juice, chili powder, cumin, coriander and salt.
  3. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
  4. Soak eight 10-inch (25 cm) wooden skewers in water for 30 minutes (or use metal skewers). Meanwhile, preheat barbecue grill to medium. Remove chicken from marinade, discarding marinade, and thread onto skewers. Grill for about 10 minutes, turning occasionally, until chicken is browned and no longer pink inside.
  5. Serves 4.
  6. Tip: Watch the chicken carefully while you're grilling it - it will cook quickly.
  7. Variation: Apricot or peach jam may be used in place of the mango chutney.
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Fresh Berry Tart

Fresh Berry Tart
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Ingredients
  1. Crust
  2. 1 cup all-purpose flour 250 mL
  3. 1⁄2 cup confectioners’ (icing) sugar 125 mL
  4. 2 tbsp grated lemon zest 30 mL
  5. 1⁄2 cup butter 125 mL
  6. 2 tbsp lemon juice 30 mL
  7. Custard
  8. 1⁄3 cup granulated sugar 75 mL
  9. 1 large egg 1
  10. 1 large egg yolk 1
  11. 2 tbsp cornstarch 30 mL
  12. 11⁄2 tbsp all-purpose flour 22 mL
  13. 1 cup milk 250 mL
  14. 1 tsp vanilla extract 5 mL
  15. 4 cups fresh berries (use any 1 L
  16. combination of blueberries,
  17. raspberries or sliced strawberries)
  18. Glaze
  19. 1⁄2 cup raspberry or apple jelly, melted 125 mL
Instructions
  1. To make crust: Combine flour, sugar and lemon zest. Cut in butter until mixture resembles coarse crumbs. Gradually add lemon juice, stirring with a fork until mixture is gathered into a ball. Wrap and refrigerate for 30 minutes. Roll dough out to form an 11-inch (28 cm) circle. Transfer to 9-inch (23 cm) tart or flan pan with removable bottom, pressing into bottom and sides. Chill again for 30 minutes. Preheat oven to 425°F (220°C). Prick bottom and sides of pastry with fork to prevent shrinkage. Bake 10 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) for the last 8 to 10 minutes, or until golden.
  2. To make custard: Whisk sugar, egg and egg yolk until thick. Add cornstarch and flour and whisk well. Heat milk and vanilla in a saucepan until almost boiling. Gradually add milk to egg mixture, then return to saucepan. Cook over low heat, whisking constantly until mixture boils and thickens. Transfer to bowl and refrigerate until well chilled. (This can be prepared a day ahead.)
  3. To assemble: Remove crust from tart pan and set on platter. Spread cooled custard over bottom of crust and arrange fresh berries on top. Gently brush melted jelly over fruit. Chill until serving time. Serves 10 to 12
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Our New Favorite Flatbread

Our New Favorite Flatbread
This is really fun to make on family night. Yes, the salad goes on top - use your fingers!
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Ingredients
  1. 4 mild Italian or herb-flavored 4 pork sausages
  2. 3 tbsp olive oil, divided 45 mL
  3. 4 6-inch (15 cm) Greek-style pitas 4
  4. (no pockets), naan or
  5. other flatbread
  6. Salt and freshly ground black pepper
  7. 2 red-skinned apples, thinly sliced 2
  8. 4 oz mild blue cheese, such as 125 g
  9. Cambozola, sliced, or Stilton,
  10. crumbled (see tip, opposite)
  11. 3 cups packed arugula or baby spinach 750 mL
  12. 1⁄4 cup chopped toasted pecans 60 mL
  13. (see tip, opposite)
  14. 2 to bottled honey Dijon 30 to
  15. 3 tbsp salad dressing 45 mL
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Remove sausages from casings and crumble. In a large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add sausage and cook, breaking it up with a spoon, for 6 to 8 minutes or until well browned. Using a slotted spoon, transfer sausage to a plate lined with paper towels.
  3. Place pitas on 2 large baking sheets. Brush tops with the remaining oil. Season lightly with salt and pepper. Arrange apple slices on pitas, followed by a layer of cheese. Scatter sausage on top.
  4. Bake in preheated oven for about 15 minutes or until cheese has melted and edges of pitas are browned.
  5. Meanwhile, in a large bowl, toss arugula and pecans with salad dressing. Cut each pita into quarters, then place on serving plates and push the pieces back together. Top each pita with arugula mixture.
  6. Serve immediately. Serves 4.
Notes
  1. Tip: Toasting nuts, seeds and shredded coconut helps to bring out their flavor. Although you can toast them in the oven, we have more success - and fewer burnt nuts - on the stovetop. Spread nuts, seeds or coconut in a dry nonstick skillet and cook over medium heat, shaking or stirring frequently, for 4 to 5 minutes or until fragrant and lightly browned. Tip nuts onto a cold plate to stop the cooking process and let cool completely.
  2. Variation: For more kid appeal, replace the blue cheese with shredded sharp (old) Cheddar. You can also substitute canned peach slices, thoroughly drained, for the apples.
  3. Variation: Mango, tangerine, pear or other fruit-flavored salad dressings also work well with this recipe.
  4. Variation
  5. Orange Dijon Dressing: In a small bowl, whisk together 1 tbsp (15 mL) olive oil, 1 tbsp (15 mL) cider vinegar, 1 tbsp (15 mL) freshly squeezed orange juice, 1 tsp (5 mL) granulated sugar, 1⁄2 tsp (2 mL) Dijon mustard and salt and freshly ground black pepper to taste. Toss with the arugula and pecans instead of the bottled dressing.
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Easy Bacon Corn Risotto

Easy Bacon Corn Risotto
Comforting, creamy risotto doesn't have to tie you to the stove. We found a way to nix all that time-consuming stirring and still get fabulous results. This dish is superb served under pan-seared fish, such as cod or halibut, or with roasted chicken
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Ingredients
  1. 5 to reduced-sodium chicken broth 1.25 to
  2. 51⁄2 cups or Homemade Vegetable Stock 1.375 L
  3. (see recipe, page 90)
  4. 6 slices bacon, chopped 6
  5. 1 tbsp butter 15 mL
  6. 1 onion, finely chopped 1
  7. 11⁄2 cups fresh or thawed 375 mL
  8. frozen corn kernels
  9. 2 cloves garlic, minced 2
  10. 2 cups short-grain white rice, such as 500 mL
  11. Arborio (see tip, opposite)
  12. Salt and freshly ground
  13. black pepper
  14. 2 cups cherry tomatoes, halved 500 mL
  15. 1 cup freshly grated Parmesan cheese 250 mL
Instructions
  1. In a large saucepan, bring broth to a boil; reduce heat and let simmer. Meanwhile, in another large saucepan, sauté bacon over medium-high heat until lightly browned but not crispy. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off fat and wipe out pan with paper towels.
  2. Add butter to the pan and melt over medium heat. Sauté onion and corn for 5 minutes or until tender. Add garlic and sauté for 15 seconds or until fragrant. Add rice and stir to coat. Return bacon to pan and add 4 cups (1 L) of the broth, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. (Remove the remaining broth from the heat.) Bring rice mixture to a boil; reduce heat to low, cover and simmer for 10 minutes. Uncover, stir thoroughly, then stir in tomatoes. If liquid is mostly absorbed, add another 1 cup (250 mL) broth.
  3. Cover and simmer, stirring occasionally, for 10 minutes or until liquid is almost absorbed and rice is still slightly firm to the bite. Remove from heat and stir in Parmesan and enough of the remaining broth to make it creamy. Taste and adjust seasoning with salt and pepper, if desired. Cover and let stand for 10 minutes or until rice is tender.
  4. Serves 6 to 8.
Notes
  1. Tip: If you use a salt-free stock or broth, you may want to add more salt. Salt is, in any recipe, a matter of personal preference, so feel free to increase or reduce the quantities we suggest. Before adding more salt at the end of the cooking time, be sure to taste the dish first, as the bacon and Parmesan contribute quite a lot of salt.
  2. Tip: Short-grain rice is essential to a smooth and creamy risotto. You won't get the same velvety finish if you try to make risotto with long-grain rice, such as basmati, converted or jasmine. Short-grain rice, such as Arborio or Carnaroli, is sometimes labeled "risotto rice."
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Killer Coleslaw

 

 

Killer Coleslaw
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Ingredients
  1. Salad
  2. 1⁄2 cabbage, chopped 1⁄2
  3. 5 green onions, chopped 5
  4. 1⁄4 cup slivered almonds, toasted 60 mL
  5. 1⁄4 cup sunflower seeds, toasted 60 mL
  6. (or sesame seeds)
  7. 1 package (3 oz/85 g) Japanese 1
  8. noodle soup mix (save seasoning
  9. package for dressing)
  10. Dressing
  11. 1⁄4 cup rice (or white) vinegar 60 mL
  12. 1⁄4 cup salad oil 60 mL
  13. Seasoning package from noodles
Instructions
  1. Combine all salad ingredients except noodles. Before serving, crush noodles, combine with salad ingredients and toss with dressing.
Notes
  1. Serves 6
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