November 26, 2013

SAVOUR

& Celebrate HOLIDA AY Y E N T E R TA I N I N G M A G A Z I N E

Holiday Table

Decor

ON A DIME

GiftsKIfrom the TCH EN Portable Dishes Songbook Written by

ANGIE QUAALE

of Well Seasoned a Gourmet Food Store

PUBLISHED BY

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ENTER HERE TO WIN! HOL IDAY TA BLE D E C OR ON A D IM E 5 Interior designer Sandra Craig invites us into her home to view her dazzling display.

TO TU R DU CK E N OR, NOT TO TURD UC KE N 3 4 Angie Quaale gives her tips on what to do and what not to do.

HOL IDAY WINE INS PIRATIONS 3 6 Descriptions of what wines to serve your guests this year.

PUNCH WITHOUT A PUNCH 11 GIFTS FROM THE KITCHEN 13 SONGBOOK 17 PORTABLE DISHES 23 HOLIDAY APPETIZERS 27

ON THE COVER Table staging by Sandra Craig of DeZigns by Gallery 1.

Photographed by Brittany Best of The Langley Times.

Cover story by Kristyl Clark.

Writer Angie Quaale opened Langley’s Well Seasoned, a Gourmet Food Store in 2004. The Langley Times is proud to partner with Angie on our Annual Holiday Entertaining Magazine.

Published November 26, 2013

by The Langley Times 604.533.4157 20258 Fraser Highway Langley, BC V3A 4E6 www.langleytimes.com REPRODUCTION IN WHOLE OR IN PART IS PROHIBITED.

3

Merry Christmas I LOVE that The Langley Times invites me to share my recipes, tips, tricks and holiday ideas with you in this magazine.

I appreciate that I get to be part of the way you cook, entertain and eat during the holidays.

low topped sweet potato casserole, my grandmother’s fruit cake and my mom’s butter tarts, it just wouldn’t be Christmas without them. I have created new traditions for my family and I know you are doing the same for yours.

For me the holidays are about food, friends and family. Time together with loved ones is really what I enjoy the most. The gift exchange is fun but without “little ones” in the house, the adults seem to “need” less and less each year.

The gifts we do buy are small but meaningful, sometimes cheeky and irreverent but they are always opened as we sit in our pajama’s on the living room floor enjoying a delicious breakfast, usually some bubbly and always little Irish cream in our coffee.

This holiday season, I want to encourage you to buy good food, think about where it comes from and who makes it for you. Shop local, support our farmer and artisan food producers. Think about all of the amazing, local retailers – many of which are featured in this magazine and about the diversity they bring to our community. I am grateful for the retailers and service providers that make our community so incredible. Every time you make a decision to open your wallet and shop in their stores or buy their services, you are encouraging them and giving us all the opportunity to continue to enjoy all of the amazing things they have to offer.

As I wrote and compiled all of these recipes and ideas I was able to think about the great memories and parties where I had last used them. I even have fond memories of the Turducken “incident”. Food is very personal for me, but I am sure, like you, I have so many go to traditional favorites that I cannot give up during Christmas. There is the marshmal-

Imagine Christmas dinner in your new Merit kitchen

I wish you and yours a safe, Merry Christmas filled with meaningful moments, delicious food and great memories.

Happy cooking!

Angie

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Decor H O L I DAY TA B LE

ON A DIME

Staging by Sandra Craig of DeZigns by Gallery 1

Tis' the season to add some sparkle and glamour to our homes with holiday decor.

While the tree typically takes centre stage, consider your dining room table as the starring attraction. After all, it's where you're likely to sit down for hours with loved ones to eat, drink and be merry.

In addition to setting the mood for your festive fete, there are numerous ways hosts can bring their signature style and creativity to the table – quite literally.

And no, you won't have to break the bank to create a spectacular setting this season that will dazzle your guests, according to Sandra Craig, a interior designer and owner of DeZigns

by Gallery 1.

There's no denying that the Cloverdale resident is a master at her craft – it is evident the second you step into her front foyer.

Come early November, Craig's trees, mantles and table tops are already trimmed to the nines, the inviting holiday scent of fragrant peppermint wafts in the air and her table – a true work of art – is ready to dazzle guests.

Craig estimates she's spent $500 in total over the years.

"You really don't have to spend a lot of money," she said, while leading the way to her formal dining room.

It's all about

creating the

anticipation...

Looking around her picture-perfect home, one would guess she's spent thousands on holiday decor – simply not true.

Christmas dinner is still a month away, however, Craig's table is a feast of visual splendor.

"This arrangement will stay here throughout the holidays – even when we sit down for the big meal," explained Craig of the centrepiece that includes a myriad of towering pillar candles, encrusted in delicate glittery beads, ornate

silver reindeer polished to perfection and daring leopard print poinsettias – fabric of course – that add some fashion-forward flair.

"It's all about creating the anticipation... anyone who sits here is going to wonder what's coming up for dinner – it's a real emotion that involves all the senses, including texture and smell."

At first glance, Craig's table linens look like they cost a small fortune, but the thrifty designer is quick to share her juicy little secret.

"This here is just fabric that I got from Fabric Land on sale," said Craig, lifting the bottom to expose her simple handiwork, frayed ends and all.

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"You don't even have to sew a seam at the end – I don't think you need to have a perfect pristine table cloth."

and have a chance to look for it while it's on sale."

And the sheer napkins – in oh-so-delicate and luxurious leopard print – appear as though they were purchased at a high-end boutique.

Again, Craig pulls the wool – or more like discount material – over her guest's eyes.

Last year you decided to go with a lime green theme, your neighbour chose a lovely peacock blue and your sister-in-law had a stunning silver and gold combination – all great choices.

"This is material I used in the summer and it cost me $10 for 24 of them – and you know where I got them?

Wal-Mart!"

Rather than leave last year's decor to collect dust in storage, Craig suggests swapping key pieces with friends.

Would you like to create your own elegant table setting for the holidays without draining your wallet? Craig lists the following five tips to help you get ready and set to decorate on a dime:

"Get everyone to bring out all their stuff out the same day and trade off what you won't be using."

1. TAKE INVENTORY While most have barbecues, beaches and sunsets on the brain in June, Craig is already beginning to think about how she'll decorate for Christmas. Whether she is adding holiday flair to her own house or a client's abode, Craig always takes inventory of all festive stock as early as mid summer – this requires digging through the attic and garage, dragging out the boxes and rifling through the contents. Sure, it seems like a lot of work – however, the payoff is huge, she promises.

"You don't want to go buying stuff you already have," she said. "This way I can determine what I need to get

2. SWAP WITH FRIENDS

Better yet, have some fun with the process by throwing a party, she adds.

"Start at one house for appetizers and go through their holiday decor, then move onto another for dinner and so on – it's fun and a great way to save money."

3. KNOW WHEN TO SHOP Timing is key when it comes to saving money for your holiday decor, notes Craig.

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"By Dec.23/24, everyone is blowing this stuff out at discount prices because they don't want to sit with the inventory in their retail space.

This is a great time to add to your collection."

4. GET CRAFTY Craig's pillar candles featured on her dining room table appear pricy, but can be recreated with less than $10 and a trip to any dollar store.

"I just sprayed plain candles with glue and rolled them onto the beads – it's really easy and can add that extra sparkle and texture to your setting."

5. REUSE While the colour or theme of Craig's holiday decor may change from year to year, the bare bones stay the same.

"This right here is the same tree from last year, but you'd never know because of the way it is decorated," said

Craig, also noting her dinner plates – square and white with a delicate black tree design – haven't changed either.

"And these are the same plates from last year, but there are ways to change the whole look of your table using some of the key pieces you already have."

The next time you are invited into someone's home for the holidays, make sure you take the time to admire their table setting – a lot of time and energy probably went into creating that centerpiece, place settings and linens. Besides, they may have something you can borrow the next year.

Happy decorating!

KRISTYL CLARK Times Contributor

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VE RY M E R RY Coconut Macaroon

Forty Creek Peppermint Cream

SERVES 1

SERVES 1

1 1½ ½ ½

2 4 ½ ¼

oz. Coconut Milk oz. Coconut rum oz. Partida Blanco Tequila oz. Frangelico

Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.

1

oz. Forty Creek Cream oz. hot chocolate oz. crème de cacao oz. of crème de menthe Fresh whipped cream Candy cane

Crush candy cane with the back of a spoon. Pour hot chocolate and 40 Creek Cream into a coffee mug. Top with whipped cream.

Sprinkle crushed candy cane on top and serve immediately.

PU NC H W I T H OU T A Sangria

Spiced Cranberry Punch

SERVES 8

SERVES 8

2 2 2 ½ 3 1 1 1 1 3

1 3 2 2½ ¼ 1¼ 1 1 ½

cups boiling water black tea bags cinnamon sticks cup granulated sugar cups pomegranate juice cup freshly squeezed orange juice orange, sliced into thin rounds lemon, sliced into thin rounds lime, sliced into thin rounds cups club soda

Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight. Just before serving, stir in carbonated water. Serve in glasses over ice.

whole bag, fresh or frozen cranberries liters cold water cups of fresh squeezed orange juice cups of pineapple juice cup fresh squeezed lemon juice cup of white sugar cinnamon stick tsp. whole cloves tsp. whole allspice berries

Place the cranberries, sugar and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes.

Remove from the heat and let stand at room temperature until cold, several hours. Strain out the cranberries and stir the orange juice, pineapple juice and lemon juice into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it cool and sit overnight.

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6½ 1 1 1 ½ ¼ ¼ 1

pounds apples, peeled, cored and sliced cup granulated sugar cup light brown sugar tablespoon ground cinnamon teaspoon ground nutmeg teaspoon ground cloves teaspoon salt tablespoon vanilla extract

Place the sliced apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt.

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Citrus Cranberry Sauce MAKES 3 CUPS 1 ¼ 2 2 1 3 2

small unpeeled seedless orange chopped cup fresh squeezed orange juice teaspoons orange zest tablespoons lemon juice cup white sugar cups fresh or frozen cranberries (1 whole bag) tablespoons orange liqueur (Grand Marnier or Triple Sec)

In food processor finely chop orange – set aside. In large heavy saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat stirring frequently until the sugar dissolves.

Stir in whole cranberries and chopped orange, continue to cook stirring frequently for approximately 10 minutes until berries start to burst.

Remove from the heat, stir in liqueur let cool. The sauce will thicken as it cools.

Citrus Cranberry Sauce can be put into mason jars for gift giving and will keep up to 3 weeks in the refrigerator. You can freeze your sauce for up to 6 months in plastic containers until you are ready to use it. *for a non-alcoholic version, simply add more orange juice and remove liqueur.

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Maple Pecan Bacon Popcorn SWEET & SAVOURY

Almond, Pink Peppercorn & Murray River Sea Salt White Chocolate Bark PERFECTLY SMOOTH

5 cups of popped popcorn ½ cup toasted pecan halves 6 strips of double smoked, thick cut bacon – cooked crisp & crumbled ¾ cup maple syrup ½ teaspoon kosher salt ¼ cup unsalted butter

In a small saucepan bring the butter, maple syrup and salt to a boil. Boil the mixture for 12-15 minutes, until the temperature on a candy thermometer reads 280 degrees – the mixture will be dark brown.

1 1 ¼ 3

lb best quality white chocolate teaspoon Murray River sea salt flakes cup roasted almond slivers tablespoons pink peppercorns

Melt chocolate over double boiler until perfectly smooth. On a parchment lined sheet pan, pour out the melted chocolate and before it begins to cool, sprinkle the almonds, peppercorns and salt evenly over the chocolate. Let cool completely and break into chunks. Store in an airtight bag for 2 weeks.

With the popcorn, in a large bowl – pour over the caramel sauce and stir in the bacon chunks & pecans – stir with a wooden spoon to combine. Spread the candied popcorn mixture on a sheet pan to cool. Store in airtight containers.

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Homemade Nutella MELT & SIMMER 1 1 2 3 1 ½ ¾

cup hazelnuts lb. milk chocolate, chopped tablespoons mild vegetable oil, such as canola tablespoons confectioners’ sugar tablespoon unsweetened cocoa powder teaspoon vanilla paste teaspoon kosher salt

Preheat the oven to 300°F. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 15 minutes, until they’ve browned a little and the skins are blistered a little. You will be able to smell them. Wrap them in a clean kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.

Melt the chocolate in a saucepan over gently simmering water stirring until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste.

Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well. The Nutella will seem a bit thin but it will thicken as it cools.

Transfer to a jar or other re-sealable container and let it cool to room temperature. Your chocolate hazelnut spread will keep on the counter for up to 2 weeks or in the refrigerator for 4 weeks.

Make Your Holiday Party

Reservations Now!

Peanut Butter & Banana Barkers FOR YOUR 4 LEGGED FRIENDS 1 1 2/3 1/2 ¼ 1

over ripe banana, peeled cup oat flour cup rolled oats cup dried parsley cup all natural smooth peanut butter egg, beaten

Preheat oven to 300°F. Put banana in a large bowl and mash it thoroughly. Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes to allow the dry ingredients to hydrate.

Roll the mixture into 24 balls, about 1 tablespoon each and transfer to a large parchment paper-lined baking sheet as done.

Use the heel of your hand to press each ball into a disk. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely. Store these in an airtight container in the refrigerator.

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Songbook

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Away in a manger, no crib for a bed, The little Lord Jesus laid down his sweet head.

The stars in the sky looked down where he lay,

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The cattle are lowing, the baby awakes, But little Lord Jesus no crying he makes.

Joy to the world! The Lord is come: Let Earth receive her King.

Let ev’ry heart prepare Him room, And heaven and nature sing, And heaven and nature sing, And heaven and heaven and nature sing.

He rules the world with truth and grace, And makes the nations prove The glories of His righteousness And wonders of His love, And wonders of His love, And wonders, wonders of His love.

White Christmas

I love Thee, Lord Jesus, look down from the sky And stay by my cradle til morning is nigh.

Be near me, Lord Jesus, I ask Thee to stay Close by me forever, and love me, I pray.

Bless all the dear children in thy tender care, And take us to heaven, to live with Thee there.

Let IT Snow!

Oh, the weather outside is frightful, But the fire is so delightful, And since we’ve no place to go, Let it snow, let it snow, let it snow.

I’m dreaming of a white Christmas Just like the ones I used to know Where the treetops glisten, and children listen To hear sleigh bells in the snow

It doesn’t show signs of stopping,

I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white

How I’ll hate going out in the storm;

I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white

The fire is slowly dying,

And I brought some corn for popping; The lights are turned way down low, Let it snow, let it snow, let it snow.

When we finally say good night,

Happy Holidays From Your Langley Rivermen

But if you really hold me tight, All the way home I’ll be warm.

And, my dear, we’re still good-bye-ing, But as long as you love me so.

Let it snow, let it snow, let it snow.

20251 Fraser Hwy

604.532.9747 www.C-Lovers.com 17

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The teachers of Langley wish you a joyful and restful winterbreak.

18

Songbook I SAW MOMMY

Kissing Santa Claus I saw Mommy kissing Santa Claus Underneath the mistletoe last night She didn’t see me creep down the stairs to have a peep; She thought that I was tucked up in my bedroom fast asleep Then I saw Mommy tickle Santa Claus Underneath his beard so snowy white; Oh what a laugh it would have been If Daddy had only seen Mommy kissing Santa Claus last night

Santa Claus IS COMING to Town

You better watch out. You better not cry Better not pout. I’m telling you why Santa Claus is coming to town He’s making a list, And checking it twice; Gonna find out Who’s naughty and nice.

Santa Claus is coming to town He sees you when you’re sleeping He knows when you’re awake He knows if you’ve been bad or good So be good for goodness sake!

O! You better watch out!

You better not cry.

Better not pout, I’m telling you why.

Santa Claus is coming to town.

Santa Claus is coming to town.

CHRISTMAS IN

Killarney

The holly green, the ivy green The prettiest picture you’ve ever seen Is Christmas in Killarney With all of the folks at home It’s nice, you know, to kiss your beau While cuddling under the mistletoe And Santa Claus you know, of course Is one of the boys from home The door is always open The neighbors pay a call And Father John before he’s gone Will bless the house and all How grand it feels to click your heels And join in the fun of the jigs and reels I’m handing you no blarney The likes you’ve never known Is Christmas in Killarney With all of the folks at home

WEAR RED & GREEN SCARVES & HATS WHEN CAROLING OR TRY SANTA HATS & REINDEER ANTLERS. BRING ALONG JINGLE BELLS

to shake!

THE LITTLE

Drummmer Boyy

Com ome th ome the hey to hey told ld me e pa p rum pu pum m pum m pum pu A new new bor born n King King to se see, e, pa rum m pu p m pum pum pum Ourr fines nestt gift gift iftss we brin brin ring g pa pa rum rum pum pu p m pum pum To lay be befor fore e the the Kin King g pa pa rum rum pum pu pum m pum pum rum pum pum pum rum pum pum pum So to honor Him pa rum pum pum pum, when we come.

Little Baby pa rum pum pum pum I am a poor boy too, pa rum pum pum pum I have no gift to bring pa rum pum pum pum That’s fit to give our King pa rum pum pum pum rum pum pum pum rum pum pum pum Shall I play for you! pa rum pum pum on my drum.

Mary nodded pa rum pum pum pum The ox and lamb kept time pa rum pum pum pum I played my drum for Him pa rum pum pum I played my best for Him pa rum pum pum pum rum pum pum pum rum pum pum pum Then He smiled at me pa rum pum pum pum me and my drum.

The Christmas Song (CHESTNUTS ROASTING ON AN OPEN FIRE)

Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, And folks dressed up like Eskimos.

Everybody knows a turkey and some mistletoe, Help to make the season bright.

Tiny tots with their eyes all aglow, Will find it hard to sleep tonight.

They know that Santa’s on his way; He’s loaded lots of toys and goodies on his sleigh.

And every mother’s child is going to spy, To see if reindeer really know how to fly.

And so I’m offering this simple phrase, To kids from one to ninety-two, Although its been said many times, many ways, A very Merry Christmas to you

Darnell & Company Lawyers

Jingle Bells Dashing through the snow On a one-horse open sleigh, Over the fields we go, Laughing all the way; Bells on bob-tail ring, Making spirits bright, What fun it is to ride and sing A sleighing song tonight Jingle bells, jingle bells, Jingle all the way!

O what fun it is to ride In a one-horse open sleigh A day or two ago, I thought I’d take a ride, And soon Miss Fanny Bright Was seated by my side; The horse was lean and lank; Misfortune seemed his lot; He got into a drifted bank, And we, we got upsot.

Jingle Bells, Jingle Bells, Jingle all the way!

O what fun it is to ride In a one-horse open sleigh.

Auld Lang Syne

Should auld acquaintance be forgot, And never brought to mind?

Should auld acquaintance be forgot, And auld lang syne!

Best Wishes for a Wonderful Holiday 202-6351 197 Street, Langley www.langleylaw.ca 604-532-9119

Season’s Greetings from your local library.

Aldergrove, 26770 29 Avenue 604-856-6415 Brookswood, 20045 40 Avenue 604-534-7055 City of Langley, 20399 Douglas Crescent 604-514-2850 Fort Langley, 9167 Glover Road 604-888-0722 Muriel Arnason, 130 - 20338 65 Avenue 604-532-3590 Murrayville, 100-22071 48 Avenue 604-533-0339 Walnut Grove, 8889 Walnut Grove Drive 604-882-0410

For auld lang syne, my dear, For auld lang syne.

We’ll take a cup o’ kindness yet, For auld lang syne.

VIETNAMESE CUISINE

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Rich Coleman M.L.A.

(Fort Langley - Aldergrove) Wishing everyone a Safe & Happy Holiday Season 130 7888 200th Street, Langley Tel: (604) 882-3151 Fax: (604) 604-882-3154 Email: rich.coleman.mla@leg.bc.ca

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Songbook Frosty THE Snowman

Frosty the snowman was a jolly happy soul, With a corncob pipe and a button nose, And two eyes made out of coal.

Frosty the snowman is a fairy tale, they say, He was made of snow but the children know how he came to life one day.

There must have been some magic in that Old silk hat they found.

For when they placed it on his head, He began to dance around.

O, Frosty the snowman was alive as he could be, And the children say he could laugh And play just the same as you and me.

Thumpetty thump thump, Thumpety thump thump, Look at Frosty go.

Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.

Frosty the snowman knew the sun was hot that day, So he said, “Let’s run and we’ll have some fun now before I melt away.”

Down to the village, with a broomstick in his hand, Running here and there all around the square saying, Catch me if you can.

He led them down the streets of town right to the traffic cop.

And he only paused a moment when He heard him holler “Stop!”

For Frosty the snowman had to hurry on his way, But he waved goodbye saying, “Don’t you cry, I’ll be back again some day.”

Thumpetty thump thump, Thumpety thump thump, Look at Frosty go.

Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.

Season’s Greetings from

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20

Merry Christmas We wish you a merry Christmas We wish you a merry Christmas We wish you a merry Christmas And a happy New Year.

We want some figgy pudding We want some figgy pudding We want some figgy pudding And a cup of good cheer.

We won’t go until we get some We won’t go until we get some We won’t go until we get some So bring it out here!

We wish you a merry Christmas We wish you a merry Christmas We wish you a merry Christmas And a happy New Year.

Winter Wonderland Sleigh bells ring, are you listening, in the lane, snow is glistening A beautiful sight, we’re happy tonight, walking in a winter wonderland.

Gone away is the bluebird, here to stay is a new bird He sings a love song, as we go along, walking in a winter wonderland.

In the meadow we can build a snowman, Then pretend that he is Parson Brown He’ll say: Are you married? We’ll say: No man, But you can do the job when you’re in town.

Later on, we’ll conspire, as we dream by the fire To face unafraid, the plans that we’ve made, walking in a winter wonderland.

In the meadow we can build a snowman, and pretend that he’s a circus clown We’ll have lots of fun with mister snowman, until the other kids knock him down.

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When it snows, ain’t it thrilling, Though your nose gets a chilling We’ll frolic and play, the Eskimo way, walking in a winter wonderland.

Walking in a winter wonderland, walking in a winter wonderland.

Silver Bells

Christmas makes you feel emotional It may bring parties or thoughts devotional Whatever happens or what may be, Here is what Christmas time means to me.

City sidewalk, busy sidewalks dressed in holiday style.

In the air there’s a feeling of Christmas.

Children laughing, people passing, meeting smile after smile, And on every street corner you’ll hear: Silver bells, silver bells, It’s Christmas time in the city.

Ring-a-ling, hear them ring, soon it will be Christmas day.

City street lights, even stop lights, blink a bright red and green, As the shoppers rush home with their treasures.

Hear the snow crunch, see the kids bunch, This is Santa’s big scene, And above all this bustle you’ll hear: Silver bells, silver bells, It’s Christmas time in the city.

Ring-a-ling, hear them ring, soon it will be Christmas day.

Christmas Caroling IS A FUN HOLIDAY TRADITION TO DO WITH YOUR FRIENDS, FAMILY, CHURCH, OR COMMUNITY ORGANIZATION.

Rudolph TH E RE D -N O S E D Reindeer Rudolph, the red-nosed reindeer had a very shiny nose.

And if you ever saw him, you would even say it glows.

Langley Christian School

Wishing you God’s blessings for Christmas & the New Year! www.langleychristian.com 604.533.2118

All of the other reindeer used to laugh and call him names.

They never let poor Rudolph join in any reindeer games.

Then one foggy Christmas Eve Santa came to say: “Rudolph with your nose so bright, won’t you guide my sleigh tonight?”

Then all the reindeer loved him as they shouted out with glee, Rudolph the red-nosed reindeer, you’ll go down in history!

Silent Night

Silent night, holy night, All is calm, all is bright Round yon virgin mother and child.

Holy infant so tender and mild, Sleep in heavenly peace. Sleep in heavenly peace.

“Wishing Everyone a Merry Christmas & a Happy and Prosperous New Year!

Mary Polak, MLA

102 - 20611 Fraser Hwy, Langley

604-514-8206

www.marypolakmla.bc.ca Facebook.com/mlapolak

Silent night, holy night, Shepherds quake at the sight, Glories stream from heaven afar, Heavenly hosts sing alleluia; Christ the Saviour, is born!

Christ the Saviour, is born!

Silent night, holy night, Son of God, love’s pure light Radiant beams from thy holy face, With the dawn of redeeming grace, Jesus, Lord, at thy birth. Jesus, Lord, at thy birth.

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21

Merry Christmas

Songbook TWELVE DAYS OF

Christmas

On the first day of Christmas, my true love sent to me A partridge in a pear tree.

On the second day of Christmas, my true love sent to me Two turtle doves, And a partridge in a pear tree.

On the third day of Christmas, my true love sent to me Three French hens, Two turtle doves, And a partridge in a pear tree.

MARK WARAWA MP LANGLEY

#104-4769 222nd St. Langley, BC @MPmarkwarawa 604-534-5955 | markwarawa.com

On the fourth day of Christmas, my true love sent to me Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

On the fifth day of Christmas, my true love sent to me Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

On the sixth day of Christmas, my true love sent to me Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

JJanuary 2014 to the

Langley Mall 5501 204th Street (Douglas Crescent & 204th)

Unit #125

On the seventh day of Christmas, my true love sent to me Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens,Two turtle doves, And a partridge in a pear tree.

Our New Location! in the courtyard beside Army & Navy

Army & Navy

Langley Mall

At Christmas all roads lead home...

Merry Christmas

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At the current location in Langley Crossing till Dec. 28 for all your Christmas shopping needs 22

Judi Webb 604-530-4141

Homelife Benchmark Realty Corp. (Langley)

On the eighth day of Christmas, my true love sent to me Eight maids a-milking, Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

On the ninth day of Christmas, my true love sent to me Nine ladies dancing, Eight maids a-milking, Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

On the tenth day of Christmas, my true love sent to me Ten lords a-leaping, Nine ladies dancing, Eight maids a-milking, Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

On the eleventh day of Christmas, my true love sent to me Eleven pipers piping, Ten lords a-leaping, Nine ladies dancing, Eight maids a-milking, Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree.

On the twelfth day of Christmas, my true love sent to me Twelve drummers drumming, Eleven pipers piping, Ten lords a-leaping, Nine ladies dancing, Eight maids a-milking, Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves, And a partridge in a pear tree!

PORTABLE

Dishes Are you taking your Christmas on the road this year? Maybe you have been invited to share in someone else’s celebration or your sister finally decided to host the family! You need food that travels well, holds for a decent amount of time and is still fantastic when you arrive at your destination. For a bit of a twist on dessert, try pie BARS instead of a pie. There's absolutely nothing wrong with the usual pecan, pumpkin or fruit pie, but serving the classics up as pie bars is a fun, surprising and an easy way to shake things up a little. Follow your usual recipes and bake them in a rectangular pan with a removable bottom – you don’t even need to roll outt the crust, just press it in with your fingers.

'Tis the Season!

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Sweet Potato Casserole GOLDEN & SIZZLING

This is a great addition to pretty much any meal, it sweet potatoes are not just for the high holidays. I make this recipe, or a version of, pretty much all fall and winter. It’s generally a real crowd pleaser. Feel free to modify the spices if you don’t want it quite as “pie” like, try some Moroccan Ras el Hanout instead of the cinnamon and nutmeg.

5½ pounds sweet potatoes, peeled and cut (into 2-inch chunks) 1 cup of unsalted butter, melted (plus more for brushing) Kosher salt to taste 1½ teaspoons freshly grated nutmeg 1½ cups light brown sugar 1 cup whole milk, warmed 3 large eggs, beaten 1 cup pecan pieces - toasted 1 cup cornflakes ½ teaspoon ground cinnamon

milk and stir until combined. Stir in the beaten eggs. Pour the mixture into the baking dish and smooth the surface. Cover with tin foil and bake for 40 minutes.

Meanwhile, in a small bowl, toss the pecans with the cornflakes, cinnamon and the remaining melted butter, ½ teaspoon of nutmeg and 1 cup of brown sugar. Season with a generous pinch of salt. Remove the foil from the casserole. Spoon small clumps of the topping all over the sweet potatoes, like a crumble topping.

Bake, uncovered, for another 30 minutes or so, until the topping is golden and sizzling. Let the casserole stand for 20 minutes before serving. The casserole can be made ahead and reheated or served at room temperature.

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish.

Put the sweet potatoes in a large pot. Cover with cold water and bring to a boil. Cook over moderate heat until the sweet potatoes are fork tender, about 15 minutes. Drain well, shaking off the excess water. With a hand masher, mash the potatoes until they are smooth. Add half of the butter, about 2 teaspoons of salt, 1 teaspoon of the nutmeg, ½ cup of the brown sugar and the warm

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Pumpkin Gingersnap Tiramisu with Brandy LAYER & REPEAT

This may not be a traditional Christmas dessert but I think traditions need to start somewhere and this is as good a time as any!

This recipe is simple, easy to make (way) ahead and travels really well. Be sure and take copies of the recipe along with you, everyone is going to ask you for it!

3½ teaspoons unflavored gelatin (from 1 ½ envelopes) 2 tablespoons tepid water 6 large egg yolks ¼ cup plus 2 tablespoons cornstarch ¼ teaspoon salt 1½ cups plus 1 tablespoon sugar 1 quart whole milk 1 15-ounce can of pumpkin puree 1 tablespoon vanilla paste ¾ teaspoon ground cinnamon 2 cups mascarpone cheese (cream cheese) 3 tablespoons brandy 1¼ pounds gingersnaps, ¼ pound finely crushed

over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.

In a small microwave-safe bowl, microwave the brandy with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.

Arrange one-third of the whole gingersnaps in a 9x13 baking dish.

Lightly brush the gingersnaps with some of the brandy and top with about a third of the custard. Repeat the layering twice more with the remaining whole gingersnaps, brandy & custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight or for up to 3 weeks. When you are ready to serve, let the tiramisu thaw at room temperature for 4-6 hours or in the refrigerator overnight. Sprinkle with the remaining gingersnaps, slice and serve.

In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 ½ cups of the sugar until combined. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook

25

Creamed Parsnips & Spinach A SWEET & FRESH DISH

I am convinced when you cream spinach and add enough garlic, pretty much everyone will eat it. The sweetness of the fresh parsnips really makes this dish a favorite of mine. This dish can be made up to 3 days ahead and kept refrigerated. When you are ready to serve it just re-heat it and if the sauce is too thick, thin it out with a little more chicken stock. (For a vegetarian version, simply sub veggie stock for the chicken stock and everyone’s happy!)

4 tablespoons unsalted butter 2 tablespoons vegetable oil 2 pounds small parsnips cut into ¾ inch pieces 2 large shallots, thinly sliced 1 cup chicken stock 1 teaspoon chopped fresh thyme 2 cloves of garlic, minced Salt and freshly cracked black pepper 1¼ pounds baby spinach 2 tablespoons all-purpose flour 2 cups half-and-half ½ teaspoon freshly grated nutmeg

In a large, deep frying pan, melt 2 tablespoons of the butter with the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the shallots & garlic, and cook, stirring, until softened, about 2 more minutes. Add the stock & fresh thyme and

bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 10 more minutes.

Meanwhile, fill a large, deep pot with 2 inches of salted water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.

In a medium saucepan over medium high heat, melt the remaining 2 tablespoons of butter and cook until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for another minute to create a roux. Whisk in the half-and-half and grate in the nutmeg, season with salt & pepper and bring the sauce to a boil, whisking until thickened, about 2 more minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl & serve.

Scalloped Potatoes with Ham SATISFACTION GUARANTEED

There are people in my family that HAVE to have ham at Christmas and then there is me. I am not a fan of baked ham for Christmas. In my pea brain ham is for Easter or even occasionally Thanksgiving but not for Christmas. However, I have been known to compromise with this dish. It satisfies pretty much everyone and is great even served as a brunch dish. Leftovers are awesome and can be turned into another whole meal by adding a simple salad. Actually, the more I think about it…you should just make a double batch, the unbaked gratin can be refrigerated for upto 3 days. Simply bring the dish back to room temperature before baking. You’re already making a mess and getting all the ingredients… you’ll be glad you did.

3

cups heavy cream (yes, I know that is a lot, it’s Christmas!)

1 garlic clove, minced A pinch of freshly grated nutmeg Kosher salt and freshly cracked black pepper 2½ pounds or russet potatoes, peeled 1 cup freshly grated Parmesan cheese ¼ cup chopped Italian parsley ½ lb. baked ham, sliced about ¼" thick and cut into ¼" cubes

Preheat the oven to 400°F and butter a 9x13 baking dish.

In a saucepan, over medium heat bring the heavy cream to a simmer. Add the garlic & nutmeg and season with salt & pepper.

Keep warm.

Using a mandolin, slice the potatoes about 1/8" thick. Arrange ¼ of the potato slices in the baking dish, overlapping them slightly. Sprinkle ¼ cup of the cheese, 1 tablespoon of the parsley and about 1/3 of the ham over the potatoes. Repeat the layering two more times. Top with a final layer of potatoes and sprinkle with the remaining ¼ cup of cheese. Pour the warm cream mixture over and around the potatoes. Bake for about 30 minutes, until the potatoes are tender & bubbly and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.

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26

HOLIDAY

Appetizers You’ve decked the halls and the gifts are piled high under the tree!

Now it is time to party!

These holiday inspired appetizers will get you off to a great start!

Baked Coconut Shrimp with Spicy Tropical Dipping Sauce A MINI VACATION

This recipe is kind of like taking a mini vacation. These shrimp will disappear quickly; you may want to make more than one batch!

1 2 ½ 1 2 2 2

tablespoon lime juice teaspoons finely chopped fresh jalapeno pepper cup pineapple, guava or apricot preserves pound uncooked large shrimp peeled & deveined egg whites tablespoons cornstarch cups sweetened flaked coconut

Combine lime juice, jalapeno pepper, and preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.

This is your dipping sauce.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch.

Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 13-15 minutes or until coconut is a golden brown, turning once during the cooking time to brown both sides. Serve immediately with your spicy tropical dipping sauce.

27

Merry Christmas

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Brie & Pear Strudel DELISH PASTRY DISH

This makes a great first course or a very tasty addition to a buffet table. You can make it head and bake it at your destination or you can take it pre-baked. You can change up the pears for apples if you like and change the walnuts for almonds. Go ahead, make it your own, it will still taste delicious and it is mostly stuff you have on hand, if you keep puff pastry in your freezer like I do!

1 1 1 ¼ 2 ½ 2 4 1 1

sweet onion, thinly sliced tbsp. oil, vegetable tsp. sugar cup walnuts, chopped, toasted tbsp. dried cranberries, chopped, package puff pastry tsp. Dijon mustard oz. brie cheese, thinly sliced pear, peeled, cored, thinly, sliced egg, beaten

Preheat oven to 450°F (230°C) In large skillet heat oil over medium heat; cook onion and sugar, stirring occasionally, until onion is golden and softened, about 20 minutes. Stir in walnuts and cranberries. Set aside.

On lightly floured surface roll out puff pastry into 12- x -9 inch (30 x 23 cm) rectangle; spread mustard lengthwise along third of pastry.

Spoon onion mixture over mustard; top with cheese and pear.

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Starting at corner of 1 long edge of the pastry, make diagonal cuts, 1 inch apart almost to filling.

Repeat on other side in opposite direction. Alternating strips from side to side fold over filling to resemble braid, brushing each strip with some of the egg to secure. Transfer to parchment paper lined baking sheet.

Bake in 450° F (230º C) oven for about 25 minutes or until pastry is golden and the pears are tender.

Let cool slightly. Cut into 8 slices and serve.

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Bacon & Tomato Guacamole with Pita Chips AN IRRESISTIBLE DIP

This may not be a typical Christmas dip but it is irresistible and the secret is to buy the best quality bacon you can find! Making your own pita chips instead of serving it with regular tortilla chips is a great way to make it a bit more intersting BUT there is nothing wrong with tipping out a bag of tortilla chips, the dip will disappear very quickly regardless of its mode of transportation!

5 ripe avocados 2 tbsp. fresh squeezed lime juice 1 tbsp. cider vinegar ¼ tbsp. garlic salt ½ small white onion minced 1 green onions minced 1 tsp. ground coriander 3 tbsp. fresh cilantro - minced ¼ tbsp freshly ground black pepper 2 large fresh roma tomatoes diced 2 tbsp. minced pickled jalapeno 5 slices thick cut, double smoked bacon – cooked crisp & chopped

Peel, pit and scoop avocados into large bowl. Roughly chop into large chunks. Add all other ingredients except tomatoes, and mix thoroughly until texture is creamy and chunky. Stir in the bacon & tomatoes at the end. Adjust taste with pickled jalapeno brine.

Cover with plastic wrap, directly on the surface of the guacamole until ready to serve.

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(ALL UKRAINIAN CHRISTMAS ORDERS NEED TO BE PICKED UP BY JAN. 4TH)

HOLIDAY STORE HOURS: Open December 24, 9am-1pm for pickup orders and frozen product only (sorry Restaurant will be closed) Open December 27, 28, 30 • Open December 31 9am-3pm Closed for Christmas December 25 – 26 • Closed January 1, 2, 6, & 7

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Baked Pita Chips SALTY & CRISPY Kosher salt 3 pita pockets, separated & sliced into 8 wedges each 1 tablespoon olive oil

Heat the oven to 400째F and arrange a rack in the middle. Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with salt. Flip the wedges over and repeat with the remaining oil and salt mixture.

Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack until completely cooled. Serve with your guacamole.

31

Cheesy Shortbread BREAKING TRADITION

We’ve all had traditional shortbread and there are as many variations as the day is long. This recipe really changes things up a little. Savoury shortbread are perfect served all by themselves alongside a glass of wine but you can really raise the bar if you treat them like a cracker and top them with some red pepper jelly and a little prosciutto or some garlicky tapenade. ½ cup salted butter at room temperature ¾ cup freshly grated Parmesan cheese (not the stuff in the shaker please!)

1 cup aged shredded white cheddar cheese Pinch of cayenne pepper 2 teaspoon fresh rosemary finely chopped (optional, thyme works well too) 12/3 cups all-purpose flour 1 egg, lightly whisked Maldon flaky salt Freshly cracked black pepper

Using a serrated knife slice your logs into cookies, about 1/3" thick and transfer to the baking sheets. Sprinkle with the black pepper and salt. Bake for 10-11 minutes and transfer to a rack to cool. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 13-15 minutes or until coconut is a golden brown, turning once during the cooking time to brown both sides. Serve immediately with your spicy tropical dipping sauce.

In a large bowl cream the butter. Add the egg, cheeses, cayenne and rosemary. Add the flour and mix, combining well. Turn your dough onto a floured surface and make 1 or 2 logs about 1 ½" in diameter. Wrap in plastic wrap and refrigerate for at least an hour.

Preheat your oven to 400°F and line 2 baking sheets with parchment paper.

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TO TURDUCKEN OR, NOT TO

A Turducken is a turkey stuffed with a duck, stuffed with a chicken. It is the thing culinary legends are born of.

All three are delicious on their own, it only makes sense they would be even better when stuffed together right? Well, sort of.

First of all, boning out three birds is hard.

Really hard. If you are a skilled cook and have had lots of experience, it is less hard BUT regardless of your skill level, it is a lot of work. If this is the route you are going to take, this my friend, is where it really pays to know your butcher. If you sweet talk him and give him lots of notice he will probably bone the birds out for you. And, since you have sweet talked him you will get really great, fresh, high quality poultry too. With this, you are off to the turducken races!

Well, sort of.

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Now with 3 boned out birds you have another choice to make – 1 stuffing, or 3 ?

The first time I made this, my preference was for 3. Because I wasn’t already doing enough work! Knowing what I know now, I would stick to a single stuffing, something a little neutral that will work with all three birds. In my naiveté, I went with a traditional sage stuffing, a cornbread stuffing and a cranberry sourdough stuffing. There was just TOO much going on. I would personally stick to a cranberry sourdough stuffing, the flavors work great!

3 boned out birds will still only take about 1 ½ recipes of your stuffing. You have to be able to tie them all together after you get them layered so don’t go crazy on the stuffing.

For the first step, lay your boned out tur-

key on a large cutting board, top it with a layer of stuffing. On top of the stuffing, place your boneless duck and another layer of stuffing. Top that finally with the boneless chicken and one final layer of stuffing.

I hope you are good at party tricks because this one is a doozy! You must now, scoop the entire thing back up and reform the turkey at the bottom. Using a butcher’s needle and cooking twine, you want to truss that bird together. You are definitely going to need an extra set of hands, tell Bob to put the remote down and move his rear into the kitchen so he can tell you what a mess you are making and criticize you while you put this bird together like you studied at the Hannibal Lecter School for Culinary Arts.

Now that your bird sort of resembles a wild turkey, transfer the stuffed birds into a roasting pan and then into a pre-heated oven.

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This is where the rubber “meats” the road, literally. All of these birds cook at different rates. Unfortunately the turkey will be bone dry by the time the duck and chicken are cooked. And the thick layer of fat under the skin on the duck will never really render leaving you with a chewy, greasy mess.

The chicken will be the tastiest part of this contraption because it has been basted for hours in all the glorious turkey and duck fat.

BUT, rest easy my culinary curious friend, there is a way to build a better Turducken and yes, it still involves you being very good friends with your butcher. This time, you want to order a whole boned out turkey breast, a whole boned out, skinless duck breast and a whole boned out, skinless chicken breast. Now, make a batch of your favorite stuffing. Lay the whole boneless

turkey breast out on a large cutting board and season it generously on the inside with salt & pepper. Lay the duck breast on top and season it as well. Finally, lay the chicken breast on top of that. Now you want to lift the turkey from the bottom and wrap the duck and the chicken inside the turkey breast and with butchers twine truss it like you would a roast.

Take the stuffing and put it in a buttered baking dish to bake alongside the roast.

You are not stuffing this bird.

Place your trussed Turducken in a heavy roasting pan and roast at 350 degrees F. for 2-3 hours, until a meat thermometer inserted in the very center of the chicken breast registers 160 degrees F. Check on the bird and baste it once per hour with pan juices.

If the Turducken begins to get too brown, tent it loosely with heavy-duty aluminum

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foil. Allow the Turducken to rest on a carving board, tented with foil for about 20 minutes before carving. To serve, slice the Turducken across the breast to show off each layer of meat. Serve it with the stuffing and all of your regular sides.

Okay, truth be told, a Turducken is a thing of beauty when it is well prepared. It is delicious, impressive and worth the effort but I want to warn you, your first attempt will not be perfect. But, if you decide to perfect it, you will be the culinary legend in your family and the talk of every dinner party for the rest of the year.

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H OLIDAY INSPIRATIONS Nothing says a holiday celebration to me like a few Bubbles!

Green, red and gold is out….this Christmas, PINK is in!

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This tasty sparkler is made from chardonnay and pinot noir grapes grown in a cool mountain vineyard site near Oliver. The syrah used for the dosage, gives this wine an amazing pink colour but the flavor is reminiscent of green-apple, it’s crisp and

Wishing you & your family a Safe & Happy Holiday

elegant with a slight cherry note – a lively and fruity expression of Okanagan freshness. This wine is available directly from the winery and at select private retailers. www. okanagancrushpad.com And, there really is no better, traditionally-made Canadian bubble than the Summerhill Pyramid Winery, “Cipes Ariel” 1998.

1998?? Yes, and for me this is the ultimate holiday splurge. This is the very FIRST vintage of what will be one of the most celebrated sparkling wines made in our province.

The 1998 Ariel ($85.00) is a blend of pinot noir, chardonnay, and pinot meunier.

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aging of this estate grown bubble rivals some of the best from France. As they say at Summerhill, “beautiful things are worth waiting for�. www.summerhill.bc.ca Sticking with our PINK theme, there are three choices that are all BC made and delicious.

Naramata’s Serendipity Winery, 2012 Rose is dry, not too sweet, but perfect for all seasons! Subtle scents of strawberry, rhubarb and raspberry are followed up with flavors of kiwi and pomegranate.

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spices.

Black Cloud 2012 Red Sky Rose is fresh and lively, a little taste of summer in a glass. Available directly from the winery www.blackcloud.ca All of these rosé’s work well with roasted turkey, goat’s cheese, spicy Asian dishes and fish.

Apparently, A glass of wine or two is the key to good health and a youthful demeanor. Well, I can get behind that sentiment any time of year!

Entertaining is the perfect opportunity to break out some of BC’s best reds. It’s nice to have a few bottle on hand or perhaps you are looking for something new to take with you to that open house. These are a few favorites of mine and showcases a good variety of what BC has to offer. They are all delicious in their own way, very food friendly but also capable standing up on their own.

Perseus 2011 Syrah Malbec blend has a bright cranberry essence blended with warm boysenberry tones set off cracked peppercorn spice to cre-

ate a memorable finish. This pairs well with grilled meats, turkey, peppercorn crusted tuna and grilled peppers.

Perseus “Invictus”, is Latin for “Unconquerable”, is an amazing blend of five Bordeaux grapes, Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Malbec, the wine is structured and well balanced offering up the flavors of black fruit,. I think it is best decanted and served with your most savory dishes like roasted duck, beef or a terrific leg of lamb. www. perseuswinery.com 2010 Black Cloud Fleuvage Pinot Noir. Black Cloud on the Naramata Bench produces arguably some of BC’s top Pinot Noir. This little gem has a nose alive with fresh raspberry and spiced apple but is followed up by the subtle flavors of a perfect cherry pie. This pinot will perfectly accompany salmon, medium cheeses and stuffed pastas. Also only available directly through the winery www.blackcloud.ca 2009 3 Cru Traveller is a tasty blend

of merlot, cabernet sauvignon and petit verdot. You will get hints of good bittersweet chocolate, fresh raspberry, blackberry jam, violet and black pepper.

Pour yourself a big glass and enjoy it by itself or with dishes like eggplant parmesan, seared beef tenderloin, or lamb covered in garlic and fresh rosemary. www.3cru.com 2009 Kalala Harmony Red is a terrific value at just $15.95. It should be in every liquor cabinet. It’s really easy to drink and pairs well with soups, stews and roasted meats. A spicy blend of BC merlot, zweigelt, cabernet sauvignon, pinot noir and syrah. Your glass will be full of the vibrant flavors of black pepper, cherry, and violet. Delicious. http:// www.kalalawines.ca

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Join us atStockings! our annual holiday celebration for a fun afternoon of wine tasting, fireside treats, special holiday Enjoy the festive season at our south Langley winery this winter. Join us at gift packs, and live Christmas music byholiday Exit 58.

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Festivities 12-4 pm Winery open all dayopen 11 am 5 pm Festivities 12-4 pm Winery all to day 11 am to 5 pm 21152 16th21152 Ave. (at 212th St.), 16th Ave. (at Langley 212th St.), Langley 604.532.1766 604.532.1766 A www.township7.com www.township7.com unwrapped gift

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