According to statistics, one of the most popular New Year’sResolution falls along the lines of eating healthier and losing weight. Intoday’s society, fast food restaurants are on the rise and to accommodate ahealthier lifestyle, places like McDonalds and Wendy’s are offering saladoptions such as Chicken Ceasar Salads or Mandarin Chicken Salads. While manyseem to think eating a salad at a restaurant constitutes a healthier option, itis not always the case as you may not know how many calories and fat are goinginto your meal. 

Chef Michael Smith, Food Network star and the author one ofWhitecap’s fast selling titles The Best of Chef at Home, loves his vegetablesand has a whole chapter on great salads to make yourself at home. He alsoteaches you easy ways to make your own salad dressing-it’s way easier than youthink! Try one of my favorite salad recipes below, it is so simple but superhealthy and light. 

This is asalad of contrast and balance. The sweetness of the cucumbers is sharpened bythe sourness of the spicy dressing, which in turn is cooled by the refreshingmint. 

Serves 4 

1 largecucumber, sliced as thinly as possible

1 redonion, thinly sliced

1 carrot,grated

a handfulof mint leaves

zest andjuice of 1 lemon

1tablespoon (15 mL) of olive oil

1tablespoon (15 mL) of honey

1teaspoon (5 mL) of soy sauce

1/2teaspoon (2 mL) of sriracha, or your favourite hot sauce 

Toss all theingredients together in a large salad bowl until well combined. Serveimmediately or let it rest for a few hours. The texture will change as theacidic lemon juice and honey in the dressing draw moisture out of the cucumber.The salad will get a bit watery and soften. That’s okay; it still tastes great.Just toss again before serving. 

FreestyleVariations

I oftentoss bean sprouts into this salad. Salted peanuts sprinkled in at the lastmoment are an excellent addition as well. If you’re a fan of Thai flavours, adda splash of fish sauce.

If you’re looking for something unique to serve or give away to your friends and family besides snowman shaped cookies (as cute as they are), then I recommend that you pick up a copy of Chocolate by master chocolatiers Dominique and Cindy Duby. There are no boring recipes here, each page is filled with amazing chocolate recipes from Mousses and Creams to Ganaches and Pralines. Wrap one of these decadent treats with cellophane and a holiday ribbon, and your guests will be amazed at what you’ve created. Or make one of their delicious cakes to serve at your next party! 

I’ve included a great recipe for ganache, which will definitely satisfy your chocolate cravings this season.

Crystallized Ginger Ganache

Yields 64 pieces 

12.5 oz (355 g) milk chocolate, finely chopped

2/3 cup (160 mL) whipping cream

2 Tbsp (30 g) corn syrup

1 Tbsp (15 g) fresh ginger, peeled and finely chopped

1/4 cup (60 g) unsalted butter, softened

1/3 cup (50 g) candied ginger, finely chopped

tempered milk chocolate for enrobing

colored sugar, for decorating (optional) 

Line an 8-inch (20 cm) square pan with parchment paper or plastic wrap. Place chocolate in a bowl. Bring cream, corn syrup, and fresh ginger to a boil in a saucepan. Let infuse, covered, for about 30 minutes. Strain mixture and bring back to a boil, then pour over chocolate. For best results, blend using an immersion blender. Or, using a wooden spoon or rubber spatula, stir mixture from the center out in a circular motion, trying not to incorporate any air. When chocolate and cream are well mixed, add butter and candied ginger and continue blending or stirring until mixture is smooth and shiny. Pour mixture in prepared pan and smooth the top using an offset spatula so that mixture is even. Let set for about 4 hours at room temperature, or until hard (overnight is best).

Unmold ganache from pan, peel off plastic wrap or paper, and cut into desired shapes using a knife or cookie cutter. Place ganache pieces ona tray lined with parchment paper or a silicone mat to cure for 24 hours at room temperature (making sure they do not touch one another). Using a fork, dip ganache pieces into tempered chocolate and slide onto another tray lined with parchment/silicone. Optionally, while chocolate is still wet, sprinkle with some colored sugar. Let set for about 4 hours, then store in an airtight container in a cool, dry place for up to 2 weeks.

Now that Halloween is over, it seems like overnight the holiday promotions have started. All of a sudden, the malls are decorated with Christmas and Hannukah decorations and the holiday spirit is starting to emerge! Ho ho ho! With the baking season upon us, I thought I would feature some of Marcy Goldman’s awesome baking tips and one of her recipes to get you started. She is heading out to Toronto for a media tour next week!  

Marcy is the author of The New Best of Betterbaking.com and A Treasury of Jewish Holiday Baking. She is also the woman behind the awesome website www.betterbaking.com and is a wealth of baking information.

Here are some baking tips that was featured in the Metro News this week:

-To ensure even results, double baking sheets - insert one directly on top of the other. Also put a sheet of parchment paper on the baking sheet underneath to ensure a neat and clean bakery operation.

-Always use the finest ingredients and baking tools you can find. Procure the best salt-free butter, chocolate, vanilla, a simply great baking sheet and professional parchment paper.

I am also featuring Marcy’s recipe for Soft Cherry Biscotti, from The New Best of BetterBaking.com, the perfect holiday gift for the baker in your life!

Soft Cherry Biscotti

Makes about 18 large biscotti

Biscotti
1 (19-ounce) jar or can sour pitted cherries
1/2 cup cherry liqueur (such as Cerisette or Kirsch)
1 cup dried sour cherries, plumped and finely chopped
3/4 cup (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 eggs
2 egg yolks
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/4 cup milk
3 1/2–4 cups all-purpose flour
1 tablespoon baking powder
3/8 teaspoon salt

Topping (optional)
1 cup reserved cherry juice
2 tablespoons cornstarch

The night before, drain the sour cherries, reserving the juice separately, and put them back in the jar they came in. Pour the cherry liqueur over them and let them stand overnight. Plump the dried cherries, chop finely, and add them to the marinating cherries.

Preheat the oven to 350°F. Stack 2 baking sheets together and line the top one with parchment paper.

Drain the cherries, reserving both cherries and liqueur.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy and smooth. Blend in the eggs, egg yolks, vanilla and almond extracts, and milk, and blend well, scraping the bottom of the bowl occasionally to make sure all the ingredients are incorporated. Fold in the dry ingredients and blend well to make a soft batter. Fold in the cherries by hand.

Spread out the dough (it will be sticky, so use a wet metal spatula or wet hands) to a length of about 12 inches or so long and 4 or 5 inches wide. Place on the doubled baking sheets and bake until lightly golden on top and browned around the edges, 42 to 45 minutes. Remove from the oven and reduce the oven temperature to 325°F. Line a third baking sheet with parchment paper. Cut the biscotti into lengths 1 inch wide and place them on the prepared baking sheets, separating them slightly. Place the doubled sheets on the bottom shelf of the oven and the single sheet on the middle shelf, and bake for 12 minutes. Remove from the oven.

While the biscotti are cooling, bring 3/4 cup of the reserved cherry juice to a boil. Meanwhile, in a separate measuring cup, stir the cornstarch and 1/4 cup cherry juice together. Add the cornstarch mixture to the hot cherry juice and whisk to blend. Reduce the heat to low and cook until the topping thickens, about 2 to 3 minutes. Remove from the stove and cool for 5 minutes. Drizzle or spread on the cookies. Or, if preferred, save the sauce to dip the biscotti in, and simply dust the biscotti with confectioners’ sugar.

It’s time of year again, the leaves are changing and the weather becomes a bit chilly. Scarves come out and that means Thanksgiving is just around the corner. I love Thanksgiving! It means spending time with your friends and family, all the while stuffing your face with turkey and mashed potatoes, all covered in gravy. What could be better?

However, hosting many guests at Thanksgiving (like hosting other holiday occasions) can be a tad stressful for the host. Thank goodness Eric Akis is back with his latest book, Everyone Can Cook for Celebrations. Flipping through my copy of this book, I happily discovered some quick, easily to make recipes that will impress your guests. Whether you are hosting a winter party for Thanksgiving or Christmas, or just looking for some recipes for romance, Everyone Can Cook for Celebrations has some amazing dishes to try-and even a full menu for you to follow!

For Thanksgiving, I am posting the recipe for Roast Turkey with Herbes de Provence and Butter. The name sounds fancy, but it is really easy to make and will no doubt impress your guests! Just remember to save leftovers (if there are any) for a great stew or cold sandwich the next day.

Happy Thanksgiving from the staff at Whitecap Books!

Roast Turkey with Herbes de Provence and Butter

Aromatic herbes de Provence is a French-style combination of herbs including thyme, rosemary, savory and lavender. Blended with butter and spread over the turkey before roasting, it gives the finished bird a wonderful flavor, aroma and appearance.

Preparation time: 20 minutes
Cooking time: About 2 hours 45 minutes
Makes: 8 servings

1 12–14 lb (5.5–6.3 kg) fresh or frozen (thawed) grade A or free-range turkey 1
3 Tbsp butter, softened 45 mL
1 Tbsp herbes de Provence 15 mL
to taste salt and freshly ground black pepper to taste
3 1/2 cups chicken or turkey stock 875 mL
1/3 cup all-purpose flour 75 mL

Preheat the oven to 325°F (160°C). Place the turkey in a roasting pan. Remove the neck and innards from the cavity. Place the neck in the roasting pan and discard the innards unless you want—and know how—to use them. Tie the legs of the turkey together with string; fold and tuck the wings under the body. Combine the butter and herbes de Provence in a small bowl. Brush the butter mixture over the surface of the turkey; season with salt and pepper. Roast the turkey uncovered for 1 1/2 hours, and then give the roasting pan a 180-degree turn.

Roast the turkey another 1 hour and 15 minutes.

Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C) the turkey is ready. If not, baste the bird with the pan juices and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer the turkey and neck to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes.

To make the gravy, skim the fat from the pan drippings. Place the pan on the stovetop over medium-high heat. Add 3 cups (750 mL) of the stock to the pan and bring to a boil. Place the flour and the remaining 1/2 cup (125 mL) stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.

Eric’s options: Before roasting, stuff the bird with Whole Wheat Turkey Dressing with Apple and Bacon. Immediately before it goes in the oven, loosely fill the main cavity of the turkey and the cavity behind the large flap of skin at the neck end of the bird. Cook any remaining dressing in a pan as described in the stuffing recipe. A stuffed turkey takes longer to cook; for this weight, you’ll need to add 30 to 45 minutes more roasting time, or until the 180°F (82°C) temperature for stuffed bird is achieved.

Whole Wheat Turkey Dressing with Apple and Bacon

This fiber-rich dressing is made savory with classic late autumn flavors: sweet apples, smoky bacon and sage.

Preparation time: 25 minutes
Cooking time: About 45 minutes
Makes: 8 servings

10–12 slices whole wheat bread, cut into 1/2-inch (1 cm) cubes 10–12
4 strips bacon, finely chopped 4
1 medium onion, finely chopped 1
2 celery ribs, finely chopped 2
1 large red apple, cored and cut into small cubes 1
1 1/2 cups chicken or turkey stock 375 mL
2 tsp dried crumbled sage 10 mL
to taste salt and freshly ground black pepper to taste
2 Tbsp butter, softened 30 mL

Place the bread cubes in a large bowl. Fry the bacon until crispy in a large skillet over medium to medium-high heat. Add the onion, celery and apple and cook 5 minutes more, or until tender. Spoon the mixture over the bread cubes. Add the stock, sage, salt and pepper and toss to combine.

Coat a 9- × 13-inch (3.5 L) baking dish with the butter. Spoon the dressing into the baking dish. Cool to room temperature and cover with foil. (Can be made several hours in advance and refrigerated.)

Preheat the oven to 375°F (190°C). Bake the dressing for 20 minutes. Uncover and bake 15 minutes more, or until the dressing is hot and crisp and golden on top.

Eric’s options: Instead of regular whole wheat bread, for added taste and texture choose one with seeds and whole grains, such as sunflower seed and flax bread.