RECIPES - City Style and LivingCity Style and Living

12 Days | Seven Swans A Swimming

Westin Calgary restaurant chef Frederic Hoffmann creates 12 days of Christmas themed seven swans a swimming delicious dessert recipe for Winter 2011.

Classic | Parmesan Crisp

Ingredients 1 cup (250 ml) grated Parmesan cheese ½ tablespoon fresh thyme MAKES 18-20 Directions  1. Preheat oven to 400°F (200°C) 2. In a bowl, add cheese and thyme and mix together with fork  3. Place tablespoons of mixture on the baking sheet about 2 inches apart 4. Bake for 4 – 5 minutes until
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Classic | Blueberry Scones

Ingredients 2 cups (480 mL) all purpose flour 2½ (12.5 mL) teaspoons baking powder ½ teaspoon (2.5 mL) ground cinnamon ¾ teaspoon (3.5 mL) kosher salt 4 tablespoons (60 mL)white granulated sugar 4 oz cold (57 g) unsalted butter 1¼ cups (300 mL) fresh blueberries ¼ cup (60 mL) whole milk ¼ cup (60 mL)
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Exotic | Pelau

  Ingredients 3 pounds (1500 g) chicken cut up 2 tablespoons (30 ml) green seasoning 2 teaspoons (10 ml) finely grated garlic 1 tablespoon (15 ml) Worcestershire sauce 1 tablespoon (15 ml)soy sauce 1 tablespoon (15 ml)tomato ketchup Salt and pepper to taste 2 tablespoons (30 ml) vegetable or canola oil 3 tablespoons (45 ml)
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Classic | Zucchini Bread

Makes 2 loaves. Ingredients 1 cup all purpose flour ½ cup whole wheat flour 2 teaspoons cinnamon powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt (optional) ½ cup chopped nuts (your choice) Directions 1. Mix all dry ingredients in a bowl. 2. Place oil and sugar mix in blender for 2
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Classic | Christmas Cake

  Ingredients For Rum-Cured Mixed Fruit 1 pound raisins 1½ pounds pitted prunes ½ pound currants ¼ pound preserved cherries ¼ pound mixed peel (if you don’t find any, replace with more raisins or prunes) ½ cup brown sugar 1 x 750 ml good dark rum, plus more if needed 1 cup mixture of port
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Appetizer | Chickpea Patty

Ingredients 2 cups dried chickpeas soaked overnight Water Salt and black pepper to taste Oil 1 cup diced onions 1 tablespoon minced garlic Minced hot pepper to taste ¼ teaspoon ground turmeric 1 heaped teaspoon ground coriander 1 heaped teaspoon ground cumin (jeera) ½ cup chopped cilantro 1 tablespoon fresh lime juice ¼ cup chickpea
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Classic | Lemon Ice

  Ingredients 2 cups (500 ml) water 1/3 cup (75 ml) fresh lemon juice 1 tablespoon (15 ml)chopped mint Mint simple syrup to taste (recipe follows) Mint sprigs to garnish Mint Simple Syrup 1 cup (250 ml) granulated sugar 1 cup (250 ml) water 2 tablespoons (30 ml) chopped mint Add sugar, water and mint
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Classic | Herb Roasted Chicken

Ingredients 1 plump chicken (3- 4 pounds) Kosher salt (to your taste and diet) Freshly ground black pepper (to your taste) 1 healthy bunch of thyme, rosemary (other fresh herbs optional and to your taste) 2 tablespoons Dijon mustard Directions Preheat the oven to 450°F. Rinse the chicken, pat dry with paper towels. 1. Salt
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Photography by K&S Media
New Twist | Fresh Figs with Vanilla Ice Cream

Ingredients 2 1/4 Cups Sugar 6 tablespoons custard powder Pinch salt 5 Cups Milk, Scalded 6 eggs 4 Cups Heavy Cream 4 ½ Teaspoons Vanilla (or simmer vanilla bean pod in custard mixture) Directions 1. Combine sugar, custard powder and salt in a saucepan and mix custard powder in until completely integrated and smooth. 2.
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