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 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.
Festive Wine Fruit Punch
In the old days, a punch made with alcohol was called a “bowl”. This festive fruit bowl is sure to brighten your holiday table!
Holiday Potted Shrimp
The shrimp used in this recipe are slightly larger than salad shrimp, which gives the spread a better texture.
A lightly sparkling, celebratory drink for the holiday crowd. Substitute blackberry liqueur for the raspberry liqueur, if you prefer.
Marinated Feta Cheese & Olive Platter
A great addition for a Mediterranean dinner, starring sheep’s milk French feta cheese. Its salty tang and floral quality makes it unique among fetas.