Holiday Cookbook 2014
Peninsula Businesses Share Their Favourites!
Holiday traditions are meant to be shared... There’s a special kind of magic in the air this time of year. A magic that brings people together, young and old, to celebrate the joy of the season and all of its festive treats. The hustle and bustle that comes with this season can be overwhelming though. Whether it’s holiday baking, Christmas shopping or gift wrapping, let Sidney SeniorCare help you prepare for the holidays. We’ll help you get things done so that you can make the time to share your favourite holiday traditions and enjoy the magic again. • personal care • companionship & respite care
• housekeeping & meal prep/clean-up • transportation & customized outings
• holiday shopping (for you/with you) • party planning & gift wrapping
.... and any other service that you may require
Voted Winner 9752 Third Street, Sidney 250-656-7176 or 250-589-0010
2 • www.peninsulanewsreview.com
#209 – 2250 Oak Bay Avenue 778-433-4784 or 250-589-0010
December 10, 2014 HOLIDAY COOKBOOK
Bibeau Family Poppy Rolls The holidays are a time for togetherness, and in my family, the kitchen is a hub of activity and merriment. For as long as I can remember, any time we had company come over, the fireplace was lit and everyone would tuck into a piece of my mother’s Old Fashioned Poppy Roll. Now even though we are scattered throughout Canada, Christmas brings us all back to my parent’s kitchen, with family, fond memories, and of course, food! Poppy rolls are best enjoyed with hot coffee and good conversation, or they make a lovely gift when wrapped with a ribbon and delivered in person.
From our family to yours, Merry Christmas! DOUGH: • 1 cup margarine • 3 cups flour • ¼ cup sugar • 1tsp. salt
• 2 eggs • 1 cup milk • 1 package yeast
FILLING: • 1 ¾ cup poppyseed • 1 ¼ cup milk Let filling stand overnight in fridge in top of a double boiler. In the morning, cook over hot water, until soft (approximately 15 min.). Then add the following ingredients: • 2 beaten eggs • Blended together: ¼ cup flour and ¾ cup brown sugar and ¼ tsp cinnamon • ¼ tsp maple flavouring • ½ cup washed raisins • ½ cup coarsely-chopped walnuts • ¼ cup butter or margarine
METHOD: Dissolve yeast in ½ cup of warm water with 1 tsp sugar. Let stand 10 min. Mix first four ingredients as for pie crust. Add beaten eggs, milk, and yeast mixture. Add 1 - 1½ cups more of flour. Knead or stir with a wooden spoon until smooth. Place in a cool room overnight, covered. In the morning, divide the dough into three parts. Roll into 3 rectangles about ¼ to ½ inch thick. Spread with filling. Roll up onto a greased pan, tuck the end under to seal. Do not allow time to rise.
Cook another 15 minutes or until thickened. Cool slightly before spreading onto the dough.
Bake 30 minutes in 325-350˚F oven. Cool and slice to serve.
Germs won’t stand a chance. Your donation will help us build a new OR Sterilization Department.
HOLIDAY COOKBOOK December 10, 2014
www.peninsulanewsreview.com • 3
Cranberry
Orange Loaf
“This is really nice served at a brunch or even great for afternoon coffee break!” Ingredients:
Method:
Sift together dry ingredients. Stir in cranberries and peel. • 2 cups flour LUSCIOUS LEMON CombineTRIFLE egg, juice and oil. Add to the dry ingredients, • ¾ cups sugar Stirring just until moistened. This is a light, easy and make ahead recipe. ( This is a very thick batter.) Bake in a greased loaf pan. 350 degrees for 50 minutes. • 1 ½ tsp. baking powder Perfect for holiday entertaining! • 1 tsp. Salt 1 angel food cake • ½ tsp. Baking soda 1 pkg. (113gr.) lemon pie filling crushedor pineapple (do)not drain) • 1 cup cranberries1 (canfresh frozen 250 ml. whip cream • Peel of 1 orange Toasted coarsely grated almonds Sherry (optional) • 1 egg beaten • ¾ cup orange juice Prepare pie filling and cool to room temperature. Whip cream and fold • 2 tblsp. Crisco oil½ into cool pie filling. Reserve remainder for top of trifle. In large bowl, place a layer of torn angel food cake. Sprinkle with sherry (if desired). Spoon ½ of the crushed pineapple on top and then ½ of the lemon cream mixture. Repeat layers ending with the reserved whip cream on top. Cover and chill. Garnish with toasted almonds just before serving. Best made one day ahead!
Rosemary Scott
different
Holiday Gift Giving & Entertaining Made Easy! Specialty Cheeses & Crackers. Locally made Jams. Party Beans. Cranberry, Rum, Hazelnut, Marzipan & Orange Stollens. Shiraz Cranberry Sauce. Cranberry with Port. Belvoir Cranberry Presse and Winter Punch. Locally made Fruitcakes. Sausage Rolls from Galloping Goose Sausage Co. Chocolate Covered Figs, Oranges and Ginger. Christmas Chutneys. Highland Single Malt Scotch Whiskey Fudge. Local Pate’s and Tortiere. Specialties from Feys & Hobbs. Unique Gifts and Stocking Stuffers. Custom Gift Baskets. Specialty Foods from Around the World. And for those you just don’t know what to buy for...Gift Certificates!
Holiday Gift Giving & Entertaining Made Easy! Specialty Cheeses & Crackers. Italian Fig Balls, Salami and Nougat. Wide variety of Finishing Salts. Chocolate Bourbon Sauce. Gourmet Caramel Sauces. Panettone. Locally made Jams. Party Beans. Shiraz Cranberry Sauce. Cranberry with Port. Locally made Fruitcakes. Local Hazelnuts. Sausage Rolls from Galloping Goose Sausage Co. Mouth-watering Shortbread. Local Pate’s and Tortiere. Pommery mustards from France in honey and cognac. Specialties from Feys & Hobbs. Unique Gifts and Stocking Stuffers. Custom Gift Baskets. Specialty Foods from Around the World. 10940 West Saanich Road, North Saanich 250-656-2547 And for those you just don’t know what to buy for...Gift Certificates! A little out in the country – A long way from ordinary!
A little out in the country, a long way from ordinary.
4 • www.peninsulanewsreview.com
250-656-2547
10940 West Saanich Road December 10, 2014 HOLIDAY COOKBOOK
Homemade
Baileys Irish Cream
You’ll Never Buy it Again Ingredients:
• 1 cup light cream (I used heavy whipping cream, which made it even richer) • 14 ounces sweetened condensed milk • 1 2/3 cup Irish whiskey (I used Jameson’s) • 1 teaspoon instant coffee • 2 tablespoons chocolate syrup • 1 teaspoon vanilla • 1 teaspoon almond extract (I skipped this entirely) Method: Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.
HOLIDAY COOKBOOK December 10, 2014
www.peninsulanewsreview.com • 5
Quick & Easy
Peppermint Fudge Ingredients
• Cooking spray, for spraying the foil • 3 cups semisweet chocolate chips • One 14-ounce can sweetened condensed milk • Red and white peppermint candies, crushed, for topping Directions 1) Line an 8-inch square baking pan with foil. Spray the foil with cooking spray. 2) In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it’s all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours. 3) Lift the foil out of the pan and peel it off the fudge. Cut into small squares.
6 • www.peninsulanewsreview.com
December 10, 2014 HOLIDAY COOKBOOK
Sweet Marie Bars
Makes 32 bars Ingredients:
• 4 cups crispy rice cereal • 1 cup roasted peanuts • 1 cup peanut butter • 1 cup brown sugar • 1 cup white corn syrup • 1 cup chocolate chips • 1 tsp margarine (optional) Method: In a medium sized saucepan, heat the peanut butter, brown sugar and white corn syrup over medium-low heat, stirring often, until the first HEAT bubble appears. Place the crispy rice cereal and roasted peanuts into a large bowl. Pour the peanut butter mixture over the dry ingredients and stir until well mixed. Press the mixture into a foil-lined and greased 9 X 11” pan. Try to get it reasonably flat. TIP: if you’re pressing it in with your hands, grease your hands. Melt the chocolate chips either over a double boiler or in the microwave. Spread the melted chocolate over the peanut butter/crispy rice cereal mixture. You can add up to a teaspoon of margarine to help the chocolate spread evenly. Refrigerate until the chocolate has set, then cut into squares. TIP: when cutting into squares, lift the foil-lined bars out of the pan as a whole unit, peel off the tin-foil, then use a big knife to cut the bars.
“Notaries serving Sidney since 1968” Mortgages Notarizations Travel Affidavits Real Estate Transfers Wills, Power of Attorney & Representation Agreements
Suite 103, 9830 Second Street, Sidney, BC, V8L 3C6 • Phone (250) 656-3951 Fax (250) 655-0878 s-d@salvador-davis.com www.salvador-davis.com
HOLIDAY COOKBOOK December 10, 2014
www.peninsulanewsreview.com • 7
Food Bank
Casserole
Ingredients:
• 2 cups (500 ml) dry pasta shells or macaroni • 2 cans (170 g) tuna or salmon • 1 can (10 oz) condensed cream soup such as broccoli, mushroom or chicken • 1 - 2 cups (250-500 ml) frozen green peas or other vegetables • 1 cup (250 ml) milk made from skim milk powder • 1 cup (250 ml) shredded cheese • Pepper Method: • Cook pasta in boiling water for 7 - 10 minutes or until tender. Drain. • Combine tuna, soup, frozen green peas, and milk. Mix with pasta in casserole dish. Sprinkle with cheese. • Bake uncovered in oven for 30 minutes at 350º F
Sidney Lions Food Bank
32nd AnnualChristmas as Hamper Collecting Cash & Food Items! 9586 Fifth St. (in Iroquois Park) 8 a.m. - 3 p.m. Monday to Saturday Income Tax receipts Provided.
FOOD BANK 250-655-0679 MAILING ADDRESS P.O. BOX 2281 SIDNEY, B.C. V8L 3S8
Now accepting Visa, Mastercard and Debit HAMPER PICK-UPS AT THE FOOD BANK: Dec. 16, 17, 18 from 9am - 3pm
8 • www.peninsulanewsreview.com
December 10, 2014 HOLIDAY COOKBOOK
Nutty Mocha
Biscotti
Take a break from the holiday rush and treat yourself to a piece (or two!) of this delicious biscotti. It pairs perfectly with a good book and a hot drink in front of the fire. It also packages nicely as a hostess gift, or to share with neighbours and colleagues.
Ingredients
• 2 eggs • 2 Tbsp. instant coffee • 2 cups flour • 1 1/2 tsp. baking powder • 1/2 cup butter, softened • 3/4 cup sugar • 1 cup chopped pecans • 4 oz. bittersweet chocolate, coarsely chopped Method: Heat oven to 325°F. Whisk eggs and coffee granules until well blended. Mix flour and baking powder. Beat butter and sugar in large bowl with mixer until well blended. Add egg mixture; mix well. Gradually beat in flour mixture until well blended. Stir in nuts and chocolate. Place dough on lightly floured surface; divide in half. Roll each half into 14inch log; place, 2 inches apart, on baking sheet sprayed with cooking spray. Bake 25 min. or until lightly browned. Transfer to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 18 slices, each about 3/4inch thick. Stand slices on baking sheet. Bake 10 min. or until crisp and dry. Remove to wire racks. Cool completely. For extra flavour and style, drizzle or dip the cooled biscotti with melted semi-sweet chocolate. Place on waxed paper-lined tray and refrigerate until firm.
The perfect cookbook for every chef!
Discover something new in our selection of over 300 cookbooks! HOLIDAY COOKBOOK December 10, 2014
Beacon and Fourth in Sidney Open 7 Days a Week 8AM - 9PM!
tannnersbooks.com
www.peninsulanewsreview.com • 9
Orange Glazed
Brussels Sprouts and Butternut Squash Serves 4-5 as a side dish
Ingredients:
Preparation:
• 1 lb. Brussels sprouts washed, trimmed and halved • 1 ½ lb. butternut squash, peeled then diced into ½ inch cubes (about 3 cups) • 2 tbsp olive oil, divided • 1 cup candied Pecans • Mix together glaze and set aside before making vegetables: • 2 tbsp butter, melted • 2 tbsp honey • 3 tbsp fresh squeezed orange juice • 1 tbsp orange zest • ½ tsp black pepper • 2 tsp apple cider vinegar
In a large sauté pan, heat 1 tbsp olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with ¼ tsp salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Let cook until the squash is soft, but holds it shape. (This will depend on the size you cut your squash so try one to test.) Once done, remove from heat and pour into a bowl. Heat the other tablespoon of oil over medium-high heat using the same pan. When it’s very hot, place the Brussels sprouts cut side down in the oil, sprinkling with ½ tsp salt. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Turn heat down to low and add the squash back to the pan, along with the pecan mix. Stir in the glaze and cook for a few minutes, coating all ingredients and warming through.
Transform Fitter, Leaner, Your Diet Stronger Let us help you reach your goals! This class combines strength & circuit training with nutrition tips and healthy recipes to help you shed some extra weight and transform into a fitter, leaner, stronger you. Join us for this small group personal training class and let us help you with your goals. 13 years+ Location: Greenglade Community Centre Weight Room Tuesday/Thursday 6:30pm - 7:30pm Tuesday/Thursday 6:30pm - 7:30pm Tuesday/Thursday 6:30pm - 7:30pm
Jan 20 - Mar 12 Mar 17 - Apr 23 Apr 28 - Jun 18
16/$176 11/$121 16/$176
90443 90444 90445
250.656.7271 250.656.7271 www.panoramarecreation.ca www.panoramarecreation.ca
10 • www.peninsulanewsreview.com
December 10, 2014 HOLIDAY COOKBOOK
Crock Pot Italian Ingredients:
Turkey Meatballs
• 20 oz (1.3 lb) ground turkey breast 93% lean • ¼ cup whole wheat seasoned breadcrumbs • ¼ cup Reggiano Parmigiano cheese, grated • ¼ cup parsley, finely chopped • 1 egg • 1 large clove garlic, crushed • 1 tsp kosher salt + fresh pepper
For the sauce: • 1 tsp olive oil • 4 cloves garlic, smashed • 28 oz can crushed tomatoes • 1 bay leaf • salt and fresh pepper to taste • ¼ cup fresh chopped basil or parsley Directions:
1) In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each. 2) In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. 3) Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil. 4) Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley. Serve with ricotta, over pasta or enjoy with French bread.
Makes about 24 meatballs, 2 tbsp each.
#102-7851 East Saanich Road, Saanichton Phone: 250-652-7845 HOLIDAY COOKBOOK
Web: peggyyelland.com
102-7851 East Saanich Road Saanichton December 10, 2014 www.peninsulanewsreview.com • 11
Phone: 250-652-7845
12 • www.peninsulanewsreview.com
December 10, 2014 HOLIDAY COOKBOOK
Chicken Serves 4
Marsala
Ingredients:
• • • • • • • • • •
¼ cup all-purpose flour for coating ½ teaspoon salt ¼ teaspoon ground black pepper ½ teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded ¼ inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms ½ cup Marsala wine ¼ cup cooking sherry
Directions: In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Make a Big Difference for Many Families at Christmas. Every year, the Peninsula News Review raises funds that go towards purchasing gifts for less fortunate kids in our community. This year, we will be working side-by-side with Panorama Recreation to collect your donations. This year, we are asking for your donations to support the local SECRET SANTA TOYS FOR TOTS. We are asking for your help in this important initiative. Please consider giving this year by dropping off your donation at the Peninsula News Review office or at the following businesses:
Panorama Recreation - 1885 Forest Park Dr., North Saanich Greenglade Community Centre - 2151 Lannon Way, Sidney Sidney Bakery - 2507 Beacon Ave., Sidney Muffet & Louisa - 2506 Beacon Ave., Sidney 250-656-1151 peninsulanewsreview.com 103 - 9830 Second Street, Sidney
HOLIDAY COOKBOOK December 10, 2014
www.peninsulanewsreview.com • 13
Doctors of Optometry • Comprehensive eye and vision care • Emergency appointments
• Macular degeneration & glaucoma testing • Contact lenses
• Optical dispensary and on-site edging lab
Doctors of Optometry • Low vision services
Doctors of Optometry
Friendly, Professional Service • Laser & cataract surgery co-management
Professional Service sive eye and vision care • Friendly, Optical dispensary and on-site edging lab • Same day appointments available • Optical dispensary and on-site e appointments • Comprehensive eye• and Lowvision visioncare services Emergency appointments vision services generation and• glaucoma • Laser & cataract surgery• Low co-management • Macular degeneration and glaucoma & cataract surgery co-man • Same day appointments• Laser available testing • Same Dr. dayChris appointments availab Dr. Aisha Cheng Dr. Mark Bourdeau Dr. Laurie Brennan Hewitt ses
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• Contact lenses Dr. Mark Bourdeau
Dr. Laurie Brennan
Dr. Aisha Cheng
Dr. Mark Bourdeau
Dr. Chris Hewitt
Dr. Laurie Brennan
Dr. Chris
www.lifetimeeyecarecentre.com • 2379 Avenue, Sidney 7266 BC V8L 4M9 • 250 eyecarecentre.com • 2379 Bevan Avenue, Sidney BCBevan V8L 4M9 • 250-656 www.pleyecare.com
•
14 • www.peninsulanewsreview.com
2379 Bevan Avenue, Sidney BC 4M9
•
250-656-7266
December 10, 2014 HOLIDAY COOKBOOK
Have a Berry Christmas Beer Cocktail
Ingredients:
• 3 ½ 12 ounce bottles of your favourite Beer • ¾ cup Fresh Raspberries (you can use Frozen Berries if you can’t find fresh) • 12 oz. Frozen raspberry lemonade. • ½ cup to 1 cup Vodka. Method: Use the back of a large spoon to mash the raspberries in a bowl. Transfer to a pitcher. Stir ingredients together. Serve over ice in a tall glass. Enjoy.
The MORTGAGE Centre Sidney Branch
9771 Fourth St., Sidney
Let us find the best possible mortgage for you.
Season’s Greetings From Our Families . . . to Yours We work for YOU, not the Lenders
Shelley Haydar
1-250-656-9551 www.sidneymortgages.com
250-217-7992
HOLIDAY COOKBOOK December 10, 2014
“Serving the Peninsula, Sidney & Gulf Islands for over 17 years”
Murray Savage, AMP
250-217-2200
www.peninsulanewsreview.com • 15
Easy Reeses Peanut Butter No-Bake Bars
Ingredients:
• 1 Cup Salted Butter • 2 Cups Graham Cracker Crumbs • ¼ Cup Brown Sugar • 1 ¾ Cup Powdered Sugar • 1 Cup Peanut Butter (crunchy OR smooth) • ½ teaspoon Vanilla • 1 (11oz) Bag Milk Chocolate Chips Instructions: 1) Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. 2) Pour peanut butter mixture into a 9x13 pan. 3) Melt choclate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter. 3) Refrigerate bars for at least one hour. Cut while bars are still cool. Enjoy!
For a delicous gift idea: try making individual treats by using a mini muffin pan!
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December 10, 2014 HOLIDAY COOKBOOK