Festive Canadian Supper Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Jelly roll | 1 | |
| Apricot Jam OR Orange Marmalade - 2 tablespoons | ||
| Orange juice | 2 Tablespoon | |
| Heavy cream | 1/2 Pint | |
| Confectioner’s sugar | 3 Tablespoon | |
| Unsweetned Cocoa - 2 tablespoons | ||
| Vanilla | 3/4 Teaspoon | |
| Candied Cherries | ||
| Angelica OR Green Spearmint Leaves | ||
| Almonds - Sliced OR Pecans - Halved | ||
| Water-Packed Sweet Potatoes - 2 cans | ||
| Belgian endives | 1 | |
| Watercress | 2 Bunch (100gm) | |
| Apples - 2 nos, large OR 3 nos, medium | ||
| Cooking Butter - 4 tablespoons + 1/4 pound | ||
| Brown Sugar - 1/2 cup + 2 tablespoons | ||
| Ground ginger | 1/4 Teaspoon | |
| Croissants package | 1 | |
| Canadian Bacon - 1 1/4 pound, 1/4-inch thick slices | ||
| White wine | 1/2 Cup (16 tbs) | |
| Prepared Oil and Vinegar Dressing | ||
Directions
GETTING READY
1) Place the jelly roll on a cake plate. In a bowl, add jam, marmalade and orange juice. Mix well and brush over the jelly roll.
2) Using a rotary beater, beat the heavy cream with confectioner's sugar, cocoa and 1/2 teaspoon vanilla. Beat till stiff. Use the mixture to frost the jelly. With a fork, make patterns on the frosting resembling the bark of a tree. Garnish with cherries, angelica and nuts on the jelly cake. Chill in the fridge.
MAKING
3) In a medium saucepan, add in 1 can of the sweet potatoes along with its liquid. Cook covered on simmer for 10 minutes.
4) Rinse the endives and separate the leaves. Wash and drain teh watercress and pick out the long stems. Break the larger endive leaves into half. Toss the endives and watercress into a salad bowl. Chill.
5) Slice the apples crosswise to get 1/2-inch thickness. Remove the cores.
6) In a large skillet, melt 2 tablespoons of butter. Saute the apple slices till golden brown on both sides. Sprinkle 1/2 cup brown sugar and 1/4 teaspoon ground ginger. Cook covered on simmer for 5 minutes.
7) Warm the croissants lightly.
8) In an electric mixer, add in sweet potatoes, 1/3 cup liquid from the its can, 2 tablespoons brown sugar, 2 tablespoons butter, 1/4 teaspoon vanilla. Beat well. Transfer into a serving dish.
9) Into the apples, add in the bacon and white wine. Cook covered on low flame for 5 minutes.
SERVING
10) Place the jelly roll in a basket.
11) Drizzle the oil and vinegar dressing over the endives and watercress salad.
12) Serve the sweet potato mash, sauted apples, croissants, salad and jelly roll on the table.
1) Place the jelly roll on a cake plate. In a bowl, add jam, marmalade and orange juice. Mix well and brush over the jelly roll.
2) Using a rotary beater, beat the heavy cream with confectioner's sugar, cocoa and 1/2 teaspoon vanilla. Beat till stiff. Use the mixture to frost the jelly. With a fork, make patterns on the frosting resembling the bark of a tree. Garnish with cherries, angelica and nuts on the jelly cake. Chill in the fridge.
MAKING
3) In a medium saucepan, add in 1 can of the sweet potatoes along with its liquid. Cook covered on simmer for 10 minutes.
4) Rinse the endives and separate the leaves. Wash and drain teh watercress and pick out the long stems. Break the larger endive leaves into half. Toss the endives and watercress into a salad bowl. Chill.
5) Slice the apples crosswise to get 1/2-inch thickness. Remove the cores.
6) In a large skillet, melt 2 tablespoons of butter. Saute the apple slices till golden brown on both sides. Sprinkle 1/2 cup brown sugar and 1/4 teaspoon ground ginger. Cook covered on simmer for 5 minutes.
7) Warm the croissants lightly.
8) In an electric mixer, add in sweet potatoes, 1/3 cup liquid from the its can, 2 tablespoons brown sugar, 2 tablespoons butter, 1/4 teaspoon vanilla. Beat well. Transfer into a serving dish.
9) Into the apples, add in the bacon and white wine. Cook covered on low flame for 5 minutes.
SERVING
10) Place the jelly roll in a basket.
11) Drizzle the oil and vinegar dressing over the endives and watercress salad.
12) Serve the sweet potato mash, sauted apples, croissants, salad and jelly roll on the table.
Chef
