Special Features - Savour and Celebrate 2019

2019 Holiday Entertaining Magazine

SAVOUR e at r eb el C

Season’s Eatings Come in for all your baking essentials, part trays, large selection of wines, gift ideas, holiday decor and so much more!

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CONTENTS 09

06

08

21

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Publisher: Lisa Farquharson Advertsing manager: Shaulene Burkett Creative Director: Lily Chan Design: Tammy Robinson Published November 27, 2019 by Langley Advance Times 20258 Fraser Highway Langley, BC V3A 4E6 604.533.4157 | www.langleyadvancetimes.com REPRODUCTION IN WHOLE OR IN PART IS PROHIBITED.

15 04

Publisher welcome

15

06

Dazzle overnight guests

16-17 Wine pairing

07

Making poinsettias last longer

18

Peanut butter & chocolate

Take lamb to another level

08 Throw a successful restaurant party

19 Greet guests with homemade punch

09

Classic hot toddy

20

Vegan appy that appeals to all

10

Seafood for Christmas Eve

21

Winter entertaining ideas

11

Cocktail party simplified

22

30 ways to have a merry month

We have lots of Gifts for everyone on your list.

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Langley Advance Times 3

The most wonderful time of the year I would like to take this opportunity to wish all of our readers a very Merry Christmas and all the very best in 2020! We hope you enjoy the holiday recipes, beverages and decor ideas and tips in our 2019 Savour & Celebrate magazine.

The following recipe is an easy ‘make ahead’ breakfast

casserole that I love making over the holidays as well as any time throughout the year. Prepping a casserole the night before makes mornings easy, especially when you have overnight guests!

From everyone at the Langley Advance Times we wish you and yours a safe and happy holiday season!

Lisa Farquharson, Group Publisher, Langley Advance Times

TORTILLA BREAKFAST BAKE 1 Pound Bacon, Cooked and Crumbled

Instructions

1 Pound Pork Sausage. Cooked and Crumbled

Butter a 9x13 inch baking dish with non-stick cooking spray.

eggs, milk, salt, pepper and garlic powder.

Layer 1/3 of the tortillas in the bottom of the baking dish and top with the cooked bacon, peppers and 1/3 of the cheese.

Pour the egg mixture evenly over the casserole.

Layer another 1/3 of the tortillas in the dish and top with the cooked and crumbled sausage and another 1/3 of the cheese.

When ready to bake preheat the oven to 350 degrees.

1 Pound Package Diced Ham 10- 8 inch Tortillas (flour or corn), Cut in half 8 Large Eggs 1 ½ Cups Milk ½ Teaspoon Salt ½ Teaspoon Pepper ½ Teaspoon Garlic Powder

Repeat with the last of the tortillas, the ham, and 1/3 of the cheese.

1 can diced jalapeno peppers 2 Cups Shredded Cheddar Cheese 1 Cup Mozzarella or Monterrey Jack Cheese

BYRAM #44

In a large bowl whisk together the

Cover and refrigerate overnight if desired, or bake right away.

Bake in oven covered with foil for 45 minutes. Uncover and bake for 15 more minutes until cheese is fully melted and casserole is cooked through.

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Langley Advance Times 5

Dazzle

overnight guests at the breakfast table

Welcoming guests for overnight stays is a great way to make loved ones feel welcome. Overnight guests also get time to reconnect with their hosts, making such situations a win-win for all involved.

When hosting overnight guests, hosts can start their mornings off on the right foot by whipping up a special breakfast.

Relaxing at the breakfast table over a homecooked meal can be a welcome departure from the sometimes hectic nature of weekday mornings, when families have to hurry off to school and work. The following recipe for “Poached Eggs, Asparagus and Chorizo” from Betty Rosbottom’s “Sunday Brunch” (Chronicle Books) is a simple yet impressive morning entrée that’s sure to please hosts and their overnight guests.

POACHED EGGS, ASPARAGUS AND CHORIZO

2.

Heat the remaining 1⁄2 tablespoon oil in the same frying pan set over medium heat. When hot, add the chorizo and stir until lightly browned, 3 minutes. Remove and set aside.

(Chorizo can be prepared 1 hour ahead; leave at room temperature.)

3.

Trim and discard 2 to 3 inches of the tough bases of the asparagus spears. Add the asparagus and 1 teaspoon salt to a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil.

4.

Bring a large frying pan filled halfway with water to a boil.

Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until the eggs are set.)

5.

Mound some asparagus spears on each of four dinner plates. Top each serving with a poached egg and sprinkle with the chorizo and bread crumbs. Season the eggs with several grinds of pepper and a pinch of salt and serve.

Serves 4

1 ½ tablespoons olive oil ½ cup coarse fresh bread crumbs (see cooking tip) 4 ounces Spanish chorizo, cut into 1⁄2-inch cubes (use the Spanish-style chorizo in casing, not loose Mexicanstyle chorizo) 1 ¼ pound medium asparagus 1 tablespoon unsalted butter, diced 2 teaspoons fresh lemon juice 2 to 3 tablespoons white or cider vinegar 4 eggs Freshly ground black pepper Kosher salt 1.

Heat 1 tablespoon of the olive oil until hot in a medium, heavy frying pan set over medium heat. Add the bread crumbs and cook, tossing constantly, until golden and crisp, 3 to 4 minutes. Remove the crumbs to a plate.

(Crumbs can be prepared 1 hour ahead; cover and leave at room temperature.)

6 Savour & Celebrate 2019

Cooking tip: To make bread crumbs, use a 1- to 2-day-old, good-quality peasant or country bread with crusts removed.

Process large chunks of it in a food processor to make coarse crumbs. Sourdough bread works particularly well.

Help make your

poinsettias

Poinsettias are synonymous with the holiday season. These colorful plants brighten up homes with their vibrant hues in variations of red, white and pink, making them a holiday decoration many people cannot live without.

While they’re most visible during the often chilly holiday season, poinsettias prefer warm weather. Poinsettias are native to Central America and originally flourished in an area of southern Mexico. The Aztecs used the plant for decorative and medicinal purposes.

The poinsettia may have remained a regional plant if not for the efforts of Joel Roberts Poinsett, who was the first United States Ambassador to Mexico under President James Madison. Poinsett, who would later found the Smithsonian Institution, had a love of botany and became enamored with the brilliant red plants he saw in Mexico.

Eventually, Poinsett began growing the plants at home in South Carolina, and friends and others soon coveted them.

Poinsettias are beautiful and the bracts (modified leaves) can be vibrantly colored. That signature vibrancy is why many people would like to preserve their poinsettias to last beyond the New Year, which is possible with the right care.

The following are some tips to keep poinsettias thriving past the holiday season: • Start with healthy plants that have full leaves, bracts and deep colors.

• Poinsettias do best when the temperature is between 18-

last longer

21 C. Temperatures below that or drafts from cold windows can cause leaves to drop.

• Position the plant in a room that gets indirect sunlight for at least six hours per day. If direct sunlight can’t be avoided, diffuse the light with a sheer curtain.

• Poinsettias need well-drained soil. Overwatering or allowing roots to sit in wet soil can cause the leaves to fall off prematurely. Water thoroughly only when the pot looks dry. In households with temperatures around 21 C, the plant should be watered about once a week.

• Fertilize the plant after the blooming season with a balanced, all-purpose fertilizer.

• Try placing poinsettias in or near a bathroom, as they prefer high humidity.

It may be possible to get poinsettias to rebloom next season. Allow the poinsettias to dry out a little more in the spring. In May, cut about four inches from each stem to produce a lush, full plant during the winter. The plants can be moved outside in June and during the summer, but keep them away from direct sunlight. Return the poinsettias indoors beginning around October. Make sure the plants get at least 12 hours of darkness per day for around eight weeks in October and November. This will help them develop a deep hue and bloom on time for Christmas.

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Langley Advance Times 7

Throw a successful

Restaurant Party

People who love to entertain but don’t have the space to do so at home often take their love of hosting to nearby restaurants.

While much of the work on the day of the party is likely to be performed by restaurant staff, hosting a gathering at a local establishment has its challenges, particularly in regard to planning.

It’s easy to focus solely on the cost of hosting a restaurant party, as that’s likely to be the foremost consideration for hosts. And it’s wise for hosts to develop a budget for their parties while also considering other ways to make their get-togethers successful.

ON-SITE EXPENSES When shopping restaurants and other venues, ask the establishment managers to give a thorough rundown of proposed expenses. Get all estimates in writing so they can be easily compared. The financial management resource The Balance says that common venue expenses can include room rental, food and beverages, security deposit, insurance needs, valet parking, taxes/gratuities, and other add-ons. These addons can include plating fees for cakes made off-premises or corkage fees for host-supplied wine.

EXPLORE ENTERTAINMENT Mingling and conversation are part of restaurant parties, but hosts can facilitate even more guest interaction by planning entertainment for the party. Discuss with the venue whether hired musicians or other entertainers are permissible.

Something as low-key as a table-side sleight-of-hand magician or a tarot card reader who can offer psychic intrigue may be fun.

PERSONALIZE THE MENU AND SPACE Decorate the venue within reason, and abide by the rules of the house. Decorations may include festive balloons, ribbons or chair covers or colorful flowers or centerpieces, and take-aways for guests.

Discover if you can work with the chef to curate a special menu. This helps the kitchen staff immensely because they’ll only have a set number of dishes to prepare rather than having to make foods off the larger menu all at once.

DECIDE ON BAR SERVICE Alcoholic refreshments can quickly consume a budget, so frugal hosts might need to reign in expenses in the this department. Wine and spirits can be expensive if they’re not included in the restaurants price-fixed party package. It’s perfectly acceptable to offer some carafes of wine or pitchers of beer on the table and ask guests to pay for their own specialized drinks.

If you do not opt for a full open bars, ask the wait staff explain to guests what is and isn’t included before they order.

MAKE PARKING ACCESSIBLE Selecting a venue with on-site parking or valet service can make things more convenient for guests.

A few simple strategies can help hosts the navigate the process of hosting parties at restaurants.

8 Savour & Celebrate 2019

a classic hot toddy Warm up with this holiday season

Come the holiday season, hot toddies are ideal for entertaining, providing spirited fun and a means to chasing away the winter chill.

Hot toddies have been around for centuries. Usually a mix of a spirit — either whiskey, rum or brandy — hot water, honey and spices, some believe the word “toddy” comes from an Indian drink of the same name that is produced by fermenting the sap of palm trees. Other sources say the hot toddy was created by Dr. Robert Bentley Todd, an Irish physician who prescribed a drink made of brandy, white cinnamon, sugar syrup, and water.

The drink was dubbed the “hot toddy.”

Hot drinks embellished with alcohol were long used for medicinal purposes. While alcoholic beverages are no longer used as medicine, hot toddies can still chase away a chill.

“Grog” is another name given to hot alcoholic drinks, or any drink in which unmeasured amounts of spirits are mixed with other ingredients. Grog may also refer to a water-and-rum mixture that sea merchants once drank. The water kept the merchants hydrated, while the rum prevented the water from spoiling during voyages.

The classic hot toddy can be a versatile drink used to keep guests comfortable and cheerful. This warm libation is soothing and savory, mixing citrus, honey and spices, which each have their various health benefits.

Although hot toddy recipes vary, the following is the recipe for a classic hot toddy, as culled by recipes from Wine Enthusiast, Imbibe and PBS Food.

CLASSIC HOT TODDY 1½ ounces bourbon, whiskey or another brown liquor 1 tablespoon honey ½ ounce fresh lemon juice 1 cup boiling water Cinnamon stick Lemon wedge Cloves or star anise Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy.

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Langley Advance Times 9

Serve up seafood this

Christmas Eve The holiday season is full of various traditions. One tradition that’s popular among Italian-Canadians on Christmas Eve is called “Festa dei sette pesci (Feast of the Seven Fishes).” When participating in this tradition, celebrants enjoy seven or more seafood dishes.

The origins of the Feast of the Seven Fishes are unclear. Some theories suggest that the number seven represents the seven sacraments of the Roman Catholic Church or the seven hills of Rome. This year, celebrants can incorporate this recipe for “Caldereta (Shellfish Stew)” from James Campbell Caruso’s “España: Exploring the Flavors of Spain” (Gibbs Smith) into their seven fishes tradition. (Note: Omit the prosciutto if you are abstaining from meat.)

CALDERETTA Serves 6

Thickener ½ cup extra-virgin olive oil 4 large cloves garlic 2 thick slices baguette 1 cup toasted almonds ½ cup chopped parsley Heat oil in a skillet and fry the whole garlic cloves until brown in color, about 5 to 6 minutes. Remove garlic from the pan and set aside. Place the bread in the hot oil and toast on both 10 Savour & Celebrate 2019

sides. Combine the bread, garlic, almonds, and parsley in a food processor or use a mortar and pestle. Crush and set aside. This will be used to thicken the stew before serving. ½ cup olive oil 1 yellow onion, finely chopped 1 red bell pepper, cored, seeded and chopped 2 ounces prosciutto or jamón serrano cut into strips 3 ripe tomatoes, chopped (or use canned tomatoes) Pinch of saffron threads 1 cup sherry 2½ cups fish stock 12 clams 12 mussels 6 shrimp, peeled and deveined 1 pound cod Salt and pepper Heat oil and sauté onion, pepper, ham, and tomatoes. Cook over medium heat, stirring frequently, for about 15 minutes. Add the saffron and sherry and bring to a boil for 2 minutes. Add the fish stock and bring to a boil. Turn down to medium and add all the seafood. Cover and cook for about 3 minutes, or until clams and mussels open; discard any that fail to open. Stir in the thickener and taste to adjust seasonings.

Simplify cocktail party prep

Hosting is a big responsibility that only gets bigger when food is being served. Hosts without much time on their hands to prepare foods for cocktail hour need only a few minutes to whip up the following recipe for “Gorgonzola Canapés with Walnuts” from A.J. Rathbun’s “Party Snacks!” (Harvard Common Press).

GORGONZOLA CANAPÉS WITH WALNUTS Makes 30 canapés 1½ cups crumbled Gorgonzola cheese ½ cup chopped walnuts 30 sturdy round crackers 3⁄4 cup dried cranberries 1⁄4 cup minced fresh parsley In a medium-size bowl, toss the Gorgonzola and walnuts. When tossing, be gentle, as you don’t want to end up with big clumps.

Top each cracker with a small mound of the cheese mixture, pressing the mixture lightly onto each cracker to keep it from slipping off. Top each cracker with 3 or 4 cranberries, and sprinkle a touch of minced parsley on top of each.

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Langley Advance Times 13

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Check-out our online Christmas Guide & vote for your favourite Langley Charity.

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And the DLBA will donate $500 in each of the winners’ names to the Langley charity of their choice.

Visit syho.ca for participating businesses and contest details.

Participating Businesses

How to Enter Write your tel number & name on the back of your sales receipt, pop it in the ballot box, and you could win one of three $1000 Downtown Dollar prizes!

Plus the DLBA will donate an additional $500 in your name to the Langley Charity of your choice.

The Businesses Give Back Even More Vote online at downtownlangley.com for your favourite Langley charity throughout the contest duration and the top two “People’s Choice” Langley charities with the highest number of votes will share the donations generously provided by participating businesses.

1 Fish 2 Fish Fresh Seafood Market Akedo Showten Ramen & Gyoza Annora Restaurant Avishan Middle East Restaurant Ban Chok Dee Thai Restaurant Brogan’s Diner Colour Tech Hair Studio Ltd. Crescent Wines Debbie Mozelle Designer Optical Ears Hearing Clinic Langley Everything But the Groom Bridal Boutique Everything Uniforms Farmhouse in Provence Kitchen & Home Forever Yours Lingerie Frosting Cupcakery & Bake Shop Hempyz Gifts & Novelties Krazy Bob’s Music Emporium

Langley Home Hardware Mac’s Framing McBurney Coffee & Tea House Mission Thrift Store Olivo Pasta Opus Art Supplies Penny Pincher Thrift Store Phoenix Rising Metaphysical Emporium Shoes of Europe Sticky’s Candy & Bakery Sugar’d Eco-Sweet Hair Removal Ten Thousand Villages The Creative Bookworm The Local Space The Passionate Home This Is It! Gifts Von eUw BREW Woo KIm Langley Tae Kwon Do

syho.ca #shopyourheartout @discoverdowntownlangley *Contest runs from Tuesday, November 12 to Tuesday, December 24, 2019 – contest draw will take place on Monday, January 6, 2020. Visit syho.ca for full details, our online Christmas Guide and a list of participating businesses. Votes for your favourite charity will be received between Nov. 12 & Dec. 24, and the winning charities will be announced January 6. This contest is proudly sponsored by the Downtown Langley Business Association.

14 Savour & Celebrate 2019

Peanut butter and

a pairing chocolate: for the ages

Few dessert pairings are as beloved as chocolate and peanut butter. These are strong flavors that are coveted on their own, and especially so when eaten together. When packed in a decadent terrine, peanut butter and chocolate take indulgence to new heights.

Whether hosting a gathering at home or preparing a dessert for family, this recipe for “Chocolate-Peanut Butter Terrine with Sugared Peanuts” from “Classic Stars Desserts” (Chronicle Books) by Emily Luchetti is sure to please. For best results, use chocolate with 58 to 62 percent cacao, rather than a chocolate of higher percentage.

Spray an 81⁄2-by-41⁄2-by23⁄4-inch loaf pan with nonstick spray.

Line the sprayed pan with plastic wrap, allowing a 11⁄2-inch overhang on all sides.

In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.

Heat, stirring occasionally, until the chocolate and butter melt.

Remove from the heat and whisk until smooth.

Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand.

Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.

In a separate bowl, whisk the cream until it starts to thicken.

Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.

CHOCOLATE-PEANUT BUTTER TERRINE WITH SUGARED PEANUTS Serves 8 TERRINE 11

ounces bittersweet chocolate, finely chopped

1

ounce unsalted butter

6

tablespoons creamy peanut butter

4

large egg yolks

1⁄4

cup granulated sugar

13⁄4

cups whipping cream

GLAZE 4

ounces bittersweet chocolate, finely chopped

21⁄2

ounces unsalted butter

2

teaspoons light corn syrup

SUGARED PEANUTS 1

large egg white

6

tablespoons granulated sugar

11⁄2

cups unsalted peanuts

To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack on it. Return the terrine to the refrigerator while you make the glaze.

To make the glaze, in a stainless-steel bowl, combine the chocolate, butter and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.

Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.

To make the sugared peanuts, preheat the oven to 350 F. In a bowl, whisk the egg white until frothy. Whisk in the sugar.

Add the peanuts and mix until they are evenly coated with the mixture. Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.

To serve, transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.

Langley Advance Times 15

Wines to pair with your favorite foods

Pairing wines with your favorite foods can be intimidating. Professional and amateur sommeliers might know just the bottle to pair with that sizzling steak, but weekend warriors might not be so confident. The Food Network offers the following pairing tips to people looking for the right bottle to go with some popular foods.

Steak: Cabernet Sauvignon is a red wine that’s high in tannins. Novice wine drinkers might wonder why certain wines dye their mouth after drinking, and that’s because of tannins. Steak softens the impact of tannins because of its fat content, making this an ideal pairing.

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Spaghetti and meatballs: Italian food and wine go hand-inhand, and Chianti is a great wine to pair with spaghetti and meatballs. Chianti has a bold flavor, and the Food Network notes it has enough acidity to stand up to all the tomatoes and meat in spaghetti and meatballs.

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Indian cuisine: Fans of Indian cuisine no doubt like spicy foods, but that doesn’t mean they wouldn’t also enjoy some temporary relief from their fiery favorites. Rieslings, which tend to be low in alcohol content, are sweet white wines that can be just the thing to complement all that spiciness.

The Food Network notes that high-alcohol wines might make spicy Indian food feel even spicier, so if Riesling isn’t your ideal wine, at least opt for another wine with a low ABV. Salmon: Seafood fans who love salmon might like it even more if they pair it with Pinot Noir. While many types of fish

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are best paired with white wine and Pinot Noir is a red, this pairing actually works well because the salmon stands up to the wine’s bold flavor.

Lamb: Red meat and red wine go great together, but different types of red meat pair better with different types of wine. Lamb and Bordeaux go great together because lamb has a gamey flavor that requires a rich, bold wine. Bordeaux fits that bill, allowing the rich, fatty lamb meat to absorb its tannins.

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Langley Advance Times 17

Take lamb

to another level

Leg of lamb is a popular dish at family outings. Whether it’s a holiday meal, anniversary dinner or a double date at home with friends, lamb can set the tone for a memorable night. Hosts who want to experiment with a less traditional take on lamb can try the following recipe for “Rack of Lamb With a Coffee and Avocado Honey Crust” courtesy of Laurey Masterton’s “The Fresh Honey Cookbook” (Storey).

RACK OF LAMB WITH A COFFEE AND AVOCADO HONEY CRUST Serves 4 ¼ cup toasted fresh bread crumbs ¼ cup honey, preferably avocado honey ¼ cup coarse-ground mustard 1 small rack of lamb (about 2 pounds) Sea salt Coarsely ground black pepper Granulated garlic 1 cup strong brewed coffee or espresso ¼ cup white wine 1. Preheat the oven to 375 F. 2. Make a paste of the bread crumbs, honey and mustard in a small bowl, mixing until just combined.

3. Season the lamb rack with salt, pepper and granulated garlic.

Spread the honey-mustard paste on the meat side of the rack.

Place the lamb rack in a baking dish just large enough to hold 18 Savour & Celebrate 2019

it, preferably one that can also be placed directly on the stove top. Pour the coffee into the bottom of the baking dish.

4. Bake for 10 minutes, or until the crust is set, then baste with the pan drippings, trying not to dissolve the honey-mustard mixture. Continue to bake until a meat thermometer reads 130 F, 20 minutes or longer. Keep a careful watch. If your racks are small, this may take less time. Similarly, larger racks will take longer. When the proper temperature is reached, remove from the oven. Transfer the lamb rack to a warmed plate to rest while you prepare the sauce.

5. Place the baking dish on the stove. Simmer the drippings over the medium-high heat and add the wine to deglaze the pan, stirring with a wooden spoon. Add any additional juices that might have collected on the plate from the resting lamb.

Stir until the drippings and wine are well mixed and slightly thick, about 5 minutes.

6. Cut the rack into rib portions and serve with the warmed sauce.

Note: To make fresh crumbs, simply cut a few slices of bread into tiny pieces or pulse a few slices in a food processor for a few seconds. You are looking for coarse crumbs, not grains of sand. To toast, toss in a dry saucepan over medium heat for a few minutes, until the bread dries and turns golden brown.

Greet guests

with a homemade concoction

Adults tasked with hosting friends and family at home may want to serve up a homemade concoction for their adult guests. The following recipe for “Jamaican Punch” from Elise Petersen-Schepelern’s “Cool Smoothies” (Ryland, Peters & Small) can be just the thing to set parties apart.

JAMAICAN PUNCH Serves about 16 to 20 6 limes (3 juiced, 3 sliced) ½ bottle ginger wine 1 bottle wine, rum or vodka Sugar, to taste 3 lemons, sliced 1 starfruit (carambola), sliced (optional) 1 pineapple, cut lengthwise into long wedges, then crosswise into triangles Sprigs of mint, to serve Put the lime juice, ginger wine, rum or vodka, and sugar into a pitcher and stir until the sugar dissolves.

Fill a punch bowl with ice, add the sliced fruit, and pour the ginger wine mixture over. Stir well and serve with sprigs of mint.

Guilt Free Holidays

Wishing you a Happy Holiday Season

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5700 Langley Bypass | 604.532.8946 www.icesports.com Langley Advance Times 19

Vegan appetizer that appeals to the masses The holiday season is a time when people open their homes to family and friends. Having a series of tested recipes on hand can fulfill a variety of needs when having people over for dinner parties or informal gatherings.

This recipe for “Creamy Cashew Spread” from “Vegan Cooking for Beginners” (Publications International Ltd.) by the editors of Publications International can meet various dietary needs, making it an ideal addition to the menu when hosting guests.

Although a vegan recipe, it certainly can appeal to any guest who appreciates tasty dips and spreads.

CREAMY CASHEW SPREAD Makes about 1⁄2 cup 1 cup raw cashews 2 tablespoons lemon juice 1 tablespoon tahini ½ teaspoon salt ½ teaspoon black pepper 2 teaspoons minced fresh herbs, such as basil, parsley or oregano (optional) Assorted bread toasts and/or crackers Rinse cashews and place in a medium bowl. Cover with water by at least 2 inches. Soak 4 hours or overnight. Drain cashews, reserving soaking water.

Place cashews, 2 tablespoons reserved water, lemon juice, tahini, salt, and pepper in food processor or blender; process for several minutes or until smooth. Add additional water, 1 tablespoon at a time, until desired consistency is reached.

Cover and refrigerate until ready to serve. Stir in herbs, if desired, just before serving. Serve with assorted bread toasts and/or crackers.

Tip: Use this dip as a spread for sandwiches or as a pasta topping. Thin it with additional liquid as needed. You can also use it in place of sour cream as a topping for tacos and chili.

20 Savour & Celebrate 2019

winter

Comfortable

entertaining ideas

Winter entertaining need not end once Christmas and New Year’s Day have come and gone. Getting together with friends and family is still possible even if the weather outside is frightful. When Mother Nature takes a chilly turn, those who don’t want the party can consider the following entertaining ideas.

Indulge in sweet treats. Comfort foods can make even the most blustery winds easier to tolerate. Invite people over for a dessert party. At a dessert pot luck party, everyone brings along a favorite decadent dessert, from molten lava chocolate cake to warm bread pudding. Serve alongside tea, coffee and hot chocolate. Adults can enjoy the added punch of spiked beverages, which can warm everyone up instantly.

Host a “snowed in” party. Spending a day cooped up inside when the roads are covered in snow might not be your idea of fun, but invite a mix of friends and neighbors who live nearby over, and this impromptu party can make the cabin fever disappear. Ask guests to bring one food item or beverage. Light a fire in the fireplace and set out some cozy throw blankets. If possible, invite everyone outdoors to build a snowman.

Get physical. Get physically active with friends or family members by staging mock Olympic events in the yard. These can be fun “sports” created by participants or variations on fun winter activities.

Get cooking. Cooking can certainly pass the time, and it can be even more enjoyable when done in the company of others.

Send out an invitation for friends to stop by for a meal or plan a meal prep party.

Host a movie marathon. Handpick some favorite films and invite everyone over for a movie marathon. Fill the family room, home theater room or living room to capacity and host a group for a film fest. If space permits, set up one room with a children’s movie for youngsters, while the adults retire to another room for movies that are more their speed. A buffet table set up with assorted snacks will help keep bellies full while guests watch some favorite flicks.

Winter days and nights are ripe for entertaining possibilities.

These events help squash the cabin fever that can sometimes develop during the colder times of year.

Happy Holidays Happy New Year From the staff and management of the…

Langley Advance Times 21

30 ways

to celebrate a merry month

The holiday season begins in late November and runs through New Year’s Day. It is marked by various gatherings of friends and family, decadent foods, cocktails, traveling, and gift exchanges. The National Retail Federation says consumers will spend an average of $967 during the holiday season. However, the joy of the holidays also is about all of the memorable experiences that tend to make the season so beloved.

With that in mind, here are 30 ways to make the holiday season that much more merry.

1.

Visit with an elderly or housebound neighbor and share conversation.

16. Put together care packages of items and send them to troops overseas.

2.

Donate gently used toys to a children’s hospital.

17. Share the holidays with those who are alone.

3.

Research the history of the holiday and share it with people you care about.

18. Offer to shop for someone who is homebound due to age, a chronic illness or injury.

4. Make handmade Christmas tree ornaments.

19. Visit a large city to look at Christmas window displays.

5.

20. Buy and hang real mistletoe … and use it.

Donate money to a charity or other good cause.

6. Encourage “pay it forward” movements in your community.

Start by doing something simple like buying a coffee for a complete stranger.

7.

Feed birds facing the cold, winter weather.

8.

Take a ride or walk around the neighborhood to look at decorated houses.

9. Make a fire in a fire pit in the yard and toast marshmallows while sipping hot chocolate.

21. Make a new friend and invite him or her to a holiday party for the first time.

22. Babysit a newborn so his or her parents can get errands done or just catch up on rest.

23. Volunteer at a soup kitchen.

24. Share the religious traditions of your holiday with someone of a different faith.

10. Binge watch holiday movies.

25. If weather permits, go sledding, build a snowman or have a snowball fight.

11. Attend the concert of a children’s choir.

26. Share favorite memories at family holiday dinners.

12. Help a friend decorate his or her home.

27. Remember a deceased loved one with a special tribute.

13. Host a tree-trimming party.

28. Construct a gingerbread house.

14. Schedule a day for baking cookies.

29. Teach someone how to make a cherished family recipe.

15. Sing Christmas carols at a nursing home.

30. Surprise a distant relative with an impromptu visit.

22 Savour & Celebrate 2019

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Langley Advance Times 23

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