Fashion

Entertaining guide: Eat

Cranberry canapés, lollipop hors d'oeuvres and chic ways to serve.
{holiday guide}

The cranberries

“Pick your favourite seasonal ingredient and spin it three different ways for dessert,” says Eleanor Chow, pastry chef at sexy Vancouver resto Chambar. She recommends cranberries: Candy the scarlet berries and pistachios, and serve with rose petals brushed with sugar syrup (pictured); bake them into strudel roll-ups with toasted almonds and store-bought phyllo, topped with white-chocolate sauce; and bake them into individual bread puddings.

Apple-Cranberry Strudel Roll-ups
Eleanor Chow, Chambar

6 sheets phyllo pastry (store-bought)*
1 can cranberry filling (store-bought)
3 large apples (Granny Smith or Golden Delicious) - sliced
1 cup dried cranberries
Softened butter
Cinnamon
Brown sugar
Sliced almonds

*Chow says it's not so bad to use store-bought ingredients--especially in the busiest season of the year.

Preheat oven to 350 degrees. In a saucepan over medium heat, cook sliced apples with cranberries until soft. Add 2 tablespoons brown sugar, 2 teaspoons cinnamon. Lay out two sheets of phyllo pastry on a clean sheet of parchment paper. Brush with butter. Add two more sheets and repeat. Then two more. Spoon apple-cranberry filling in a line, two inches from one edge of the pastry sheet. Roll up tightly - the strudel roll should half a circumference of about an inch. Brush top of roll with butter, then sprinkle with sugar and sliced almonds. Bake for 25 minutes, until pastry is crisp and golden, and almonds are lightly browned. Let cool, then slice into pretty roll-ups and serve.

Photography by Hubert Kang

ENTERTAINING GUIDE
EAT | DRINK | BE MERRY

First published in FASHION Magazine December 2009

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