Turkey has been the staple in our family for the past many Christmas dinners so we figured it was time to try something different. We decided on a tender standing prime rib roast seasoned simply with salt, pepper and rosemary. The flavour of the beef is perfectly complemented with a sour cream horseradish sauce.
I remember when I was six, excitedly biting into a gingerbread cookie I received at school and losing a baby tooth. For the longest time I avoided gingerbread, thinking they were all unpleasant and hard as rocks. Thankfully, when I decided to begin making my own, I found this recipe that yields soft cookies that hold their shape with just the right amount of spice. No gingerbread house walls or tree ornaments here- unless you wait four weeks for them to dry out!
I suggest making the dough and icing the night before since the dough takes some time to chill.
Although Christmas trees, snowmen and snowflake shapes are what the season calls for, this recipe can be used on almost any occasion (i.e. hearts for Valentine's Day). Easy and fool proof, this sugar cookie recipe will please both children and adults alike at your next holiday party.
The flavours from a fillet-o-fish sandwich from Macdonalds are truly classic. This might explain why whenever we eat out with my mother, she will invariably order a side of tartar sauce to go with her fish no matter where we happen to be eating. As strange as it might be to ask for tartar sauce at a fancy restaurant, I can understand where she's coming from. The rich and briny condiment really does go perfectly with any type of fish. In my version the brightness of lemon and parsley is a great match with the salty and briny capers.
Often called beef "flank" in restaurants, stewed beef brisket is Chinese comfort food at its best. The tenderness of the beef is only made better with the aromatic star anise, ginger and garlic sauce. Excellent served over rice or egg noodles, it is the perfect meal for a cold winter's night.
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