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PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.

Alice Hart – Kale And Cheese Tart

Alice Hart – Kale And Cheese Tart

This savoury tart makes the most of the kale’s mineral notes with toasted almonds, lemon zest, capers and plenty of pecorino. It’s lovely warm with buttery potatoes, or works well cold with a crisp salad.

Blue Cheese Canapés with Pears and Pecan

Blue Cheese Canapés with Pears and Pecan

Make sure these tasty canapés are in your armoury over the festive season. Easily prepared in advance they can be whipped out to impress last minute guests. There are so many great drinks occasions in December that it’s good to have a few simple finger-food recipes at hand. These vegetarian bites are always a crowd pleaser and go especially well with a glass of bubbly. I like to prepare the filo bites in advance so that I only have to reheat them once my guests arrive. Any leftovers can easily be frozen, which really comes in handy when unexpected guests arrive.

Chocolate Peanut Butter Pudding with Candied Pretzels

Chocolate Peanut Butter Pudding with Candied Pretzels

Many of my tastes have grown up right along with the rest of me, but my love of pudding remains. This recipe hints at all the good that I found in Snack Pack pudding cups, but with a bit more adult sophistication (if only because it’s not consumed out of a small plastic cup).

Roast Half Chicken with Cashew Tarator and Celery

Roast Half Chicken with Cashew Tarator and Celery

This Roast Chicken with Cashew Tarator recipe was originally created by Renee Erickson and appears in Bon Appetit magazine. Photograph by Elizabeth Cecil.   “Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.”     Serves 2   Ingredients Spicy Walnuts 2 tablespoons unsalted butter ½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 large egg white ½ cup (packed) light brown sugar 2 cups walnut halves   Cashew Tarator 2 cups cashews 1 ¼-inch-thick slice white bread, torn 1 garlic clove, finely grated ¼ cup fresh lemon juice ½ teaspoon ground coriander ½ cup olive oil Kosher salt   Chicken And Assembly 2 tablespoons unsalted butter 1 tablespoon olive oil, plus more ½ 3½–4-pound chicken (backbone removed) Kosher salt 1 celery stalk, thinly sliced, plus ¼ cup celery leaves 1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp) 2 teaspoons fresh lemon juice     Method   Spicy Walnuts Preheat oven to 300°. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts. Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes. Let cool. Do Ahead: Walnuts can be made 5 days ahead. Store airtight at room temperature.   Cashew Tarator Increase oven temperature to 350°. Toast cashews...