Canadian jerk chicken PREP TIME: 20 MINUTES TOTAL TIME: 2 to 24 HOURS SERVES: 4 This Canadian version maintains the earthy sweetness and a little of the fire of the Jamaican specialty. Longer marinade times increase the flavour and heat of the dish. 4 chicken breasts 1/4 cup canola oil for frying          60 mL juice of 1 lemon 1/2 cup chicken stock Marinade: 1 medium onion, finely chopped 2 teaspoons ground allspice           10 mL 1 teaspoon salt           10 mL 1/8 teaspoon dried sage 1 mL 1/2-1 teaspoon dried chili flakes 2.5 to           5 mL 1 bay leaf 2 teaspoons dried thyme           10 mL zest of 1 lemon 10 juniper berries, lightly crushed, or a splash of gin 4 garlic cloves, finely chopped 2 tablespoons maple syrup           30 mL 1/4 cup canola oil           60 mL Combine the marinade ingredients. Place the chicken breasts and marinade together in a large freezer bag and refrigerate for at least 1.5 hours or overnight. Preheat oven to 350 F (175 C) or the barbecue to medium-high heat. Reserving marinade, brown the chicken in oil in an oven-proof skillet. Drain off remaining oil. Add marinade liquids and solids, lemon juice and stock. Cover the pan with foil or a lid if you are using skinless breasts. Place the pan in the oven or covered barbecue. Bake 35 minutes for small, boneless, skinless breasts or 50 minutes for large, bone-in, skin-on breasts. A meat thermometer should register 170 F (76 C). Allow chicken to rest 10 minutes before serving. Jellied gazpacho salad PREP TIME: 1 HOUR TOTAL TIME: 5 HOURS SERVES 6 This sparkling salad makes the most of the tomato harvest. 3 cups canned plum tomatoes or ripe garden tomatoes, skinned*           800 mL several dashes Tabasco sauce 4 packages unflavoured gelatin 1/2 teaspoon sugar          2 mL 1/2 teaspoon Worcestershire sauce          2 mL 1/2 teaspoon black pepper           2 mL 1 teaspoon salt          5 mL 1/2 cup cold water          125 mL 1/2 cup chopped green onions          125 mL 6 radishes, finely sliced 1 lemon, zested and juiced 2 stalks celery, finely chopped 1 grated garlic clove 1 tablespoon capers, chopped           15 mL *(1/2 cup tomato juice, if you are using garden tomatoes) Coarsely chop the tomatoes, and drain them through a sieve. Reserve the pulp and juice separately. In a medium-sized saucepan, combine cold water and reserved tomato juice. Sprinkle the gelatin over the liquid and allow it to soften for 10 minutes. Stir in the sugar, Worcestershire sauce, pepper and salt. Cook this mixture over low heat for 10 minutes. Allow it to cool until it is the consistency of raw egg whites. In a large bowl, combine the onions, radishes, lemon zest and juice, celery, garlic and capers. Add the tomato-gelatin mixture to the vegetables. Spoon into a greased, 4-cup (1-litre) mold. Refrigerate, covered with plastic wrap, for 4 hours until set. Unmold for serving. Savoury wild rice pudding PREP: 30 MIN. TOTAL: 3.5 HOURS SERVES 6 Pudding is usually dessert, but this is an impressive looking, tasty side dish. 1/4 cup sliced almonds           60 mL 1/2 cup wild rice           125 mL 1 1/2 cups water (lightly salted)           375 mL 1 bay leaf 1/4 teaspoon dried chili flakes           1 mL 1 cup heavy cream           250 mL 1 large garlic clove, chopped 2 eggs grated zest of one lemon salt and white pepper to taste Brush the inside of six 4-ounce (50 mL) ramekins with melted butter. Coat the bottom of the buttered ramekins with a thin layer of sliced almonds. Combine rice, water, bay leaf and chili flakes in a heavy saucepan. Cover and simmer 30 to 45 minutes or until the rice is tender. Remove the bay leaf. Cool to room temperature. Preheat oven to 350 F (180 C). In a food processor or blender, purée the cream, garlic, eggs, lemon zest and salt and pepper. Add the cooked rice to the purée. Fill the almond-lined ramekins with the mixture. Place the ramekins in a roasting pan. Add hot water to the roaster until it comes half-way up the sides of the ramekins. Cover the roaster with loosely tented foil. Bake 25 to 30 minutes, or until set. Cool to room temperature and refrigerate. Unmold a pudding onto each diner's plate. Kitchen tip: A muffin tin containing six large muffin cups can be used instead of the ramekins. Bake the entire tin in the water bath, under foil. Cabbage Bruxelloise PREP TIME: 30 MINUTES TOTAL TIME: 3 HOURS SERVES 6 This recipe, originating in Belgium, is a superb complement for poultry dishes. 1 medium onion, finely chopped 1 Granny Smith apple, cored and chopped 4 tablespoons butter           60 mL 2 pounds of red cabbage, sliced           2 kg 5 tablespoons red wine vinegar           75 mL 1 tablespoon brown sugar           15 mL 1 24-ounce can chicken consommé 1 teaspoon salt           5 mL 1/2 cup red currant jelly           125 mL Preheat the oven to 300 F (150 C). In a small saucepan, melt the butter over low heat. Add the onion and apple and cover, allowing the mixture to "sweat" 5 minutes. Ensure that it does not brown. Transfer the onions and apples to a Dutch oven. Add the cabbage and vinegar. On the stovetop, cook over medium heat for 10 minutes. Add the consommé and salt. Bake in the preheated oven for 1 1/2 to 2 hours, until tender. Remove from heat and add the red currant jelly. 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