Here’s a departure from red seafood cocktail sauce for cold cooked shrimp. For the holiday table, put out both for colour contrast.
Big Green Onion Dip
Can't-Miss Dill-Dijon Dip
Our dill-dijon dip is so versatile. Make a batch for dipping our seafood hors d'oeuvres, PC Olive Oil Chips or vegetables, or spread on open-faced smoked salmon sandwiches.
Candy Cane & Chocolate Ice Cream Cake
Lining the side of the springform pan helps the cake come away from the pan better when you go to unmold it and results in cleaner layers, but it’s unnecessary if the pan is nonstick. Trim the parchment paper level with top of springform pan so you aren’t reaching down through a tunnel of paper to form the cake layers.
As quick as a mix, this latte has all the caramel richness of a specialty coffee – because the flavour comes from real caramel.
Chocolate Cherry Brownie Cookies
Melted chocolate makes this drop cookie extra delicious. Look for dried cherries in the bulk area of the grocery store.
Chocolate Chunk Clouds with Caramel-Coffee Sauce
You’ll never be at a loss for dessert again with this charmer of a recipe in your files. Spoon it into goblets to show off its cloudlike creaminess. Chilling it will make it more mousse-like.
Chocolate Pots de Creme
Pot de crème is a barely set, creamy French custard served in small dishes. Traditionally it is thickened with eggs and baked in a water bath, but we’ve “cheated” by using Devon custard, eliminating the baking step.
Cola Glazed Meatballs
No one will ever guess the secret ingredient in this revamped recipe from our favourite PC recipes file.
Cranberry Brie en Croûte
“En croûte” simply means encased in pastry, a delicious way to present a whole Brie on a special occasion.
Dark Chocolate Hazelnut Dacquoise
Dacquoise is a dessert made from nut-flavoured meringue rounds layered with fruit and whipped cream or buttercream. It makes a stunning dessert to serve to company.