British Columbia sockeye salmon gravlax PREP TIME: 15 minutes Total time: 3 days serves 10-12 Salmon gravlax is a staple for festive occasions in Sweden. The marinade-rather than heat-cures the fish. Sliced thinly like smoked salmon, it is served on toasted bread as hors d'oeuvres. 2 whole sockeye salmon fillets, skin on 1/4 cup kosher salt           60 mL 1/4 cup sugar           60 mL 2 tablespoons crushed white peppercorns           30 mL 1 1/2 cups trimmed fresh dill weed, chopped           375 mL 1 medium onion, thinly sliced grated zest of 2 lemons, 1 orange & 1 lime 3 tablespoons Canadian Rye Whiskey           45 mL capers for garnish With needle-nosed pliers, remove any "pin" bones from the two whole sides of salmon. Combine salt, sugar and peppercorns, and coat the outside of the salmon fillets with the mixture. Place one of the seasoned fillets, skin side down, on a rack in a 27.5 x 22 x 5-centimetre (11 x 9 x 2-inch) baking dish. Cover the fillet with the chopped dill, onion, citrus zest and whiskey. Place the second seasoned fillet, skin side up, on top. Cover with plastic wrap, then foil. Place weights on the top. Refrigerate for three days, turning the stacked fillets daily. Drain and wipe off the cured salmon, and cut into very thin diagonal slices. The slices should not include the skin. Serve on dark rye bread with mustard-flavoured crème fraiche. Top with capers. Mustard crème fraiche 3 cups heavy cream           750 mL 1 cup buttermilk           250 mL prepared mustard In a medium-sized saucepan, warm the cream over low heat to 40 C (105 F). Remove from heat and gently stir in the buttermilk. Transfer the mixture to a large bowl, and loosely cover it with plastic wrap. Allow the mixture to stand in a warm place two to three days, stirring and tasting occasionally. Matured crème fraiche has the consistency of sour cream, with a tangy, nutty flavour and will keep, refrigerated, up to three weeks. Stir a little prepared mustard into a small bowl of crème fraiche and serve with salmon gravlax. Fresh cranberry salsa PREP TIME: 15 minutes Total time: 3 days makes 2L This salsa sparkles on the palate and is a refreshing change from the cooked cranberry sauce traditionally served with poultry. It's also delicious on crackers. 3 cups frozen cranberries (12 ounces)           750 mL 3/4 cup red or white onion, finely chopped           175 mL 1 can (10 ounces) mandarin oranges, drained           284 mL 1 tablespoon grated fresh ginger           15 mL 3 hot banana peppers, chopped 1 jalapeno or other small green hot pepper several grinds of nutmeg 2 pinches of cinnamon 3/4 cup sugar           175 mL 1 teaspoon dried mint           5 mL pinch of ground cloves 1/2 teaspoon salt           2.5 mL Chop the cranberries coarsely in a food processor. Combine cranberries and all other ingredients in a large bowl. Stir gently. Transfer the mixture to a 2-quart (2-litre) sealer. Cover and refrigerate 3 hours to 3 days before serving. The salsa will keep in the refrigerator for one week. Lemon-thyme shortbread PREP TIME: 80 minutes Total time: 1 day100 small cookies Lemon, thyme and ginger make this shortbread sublime. 3 1/4 cups flour           810 mL 2 teaspoons baking powder           10 mL 2 tablespoons chopped fresh thyme (or 2 1/2 teaspoons dried thyme - 12 mL)           30 mL 1/4 teaspoon salt (if unsalted butter is used)           1 mL 1 cup unsalted butter at room temperature           250 mL 1 1/2 cups sugar           375 mL 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger - 5 mL)           15 mL grated zest of 1 lemon 1 egg 2 tablespoons fresh lemon juice           30 mL 1/2 teaspoon vanilla           2 mL Sift dry ingredients together, including flour, baking powder, thyme and salt if using. In the bowl of a heavy mixing machine, cream together the butter, sugar, lemon zest, and ginger. Beat in egg, lemon juice and vanilla. With the machine at its lowest speed, add dry ingredients, and mix just to incorporate into a dough. Divide the dough in half, and roll into two logs. Wrap logs in waxed paper or plastic wrap, and refrigerate at least nine hours or overnight. The next day, preheat the oven to 325 F. Line two baking sheets with parchment. Unwrap the dough logs. Roll out to a 1/8-inch thickness and cut with cookie cutters, or simply slice the dough logs into thin wafers. Bake on middle rack of the oven for 8 to 10 minutes. Cool on racks, then store in an air-tight container.