CL - December 2015

HELP WITH YOUR HOLIDAY SHOPPING P. 65

A N N I V E R SA RY

304 HOLIDAY COOKIES, PARTY FOOD RECIPES, DECOR IDEAS AND MORE!

Get Dressed Up!

PA RT Y C LOT H E S & MAKEUP H OW-TO S

STRESS LESS! P. 47

EASY HOLIDAY SWEETS P. 125

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HELP WITH YOUR HOLIDAY SHOPPING P. 65

A N N I V E R SA RY

MICHAEL BUBLÉ IS OUR GUEST EDITOR

304 HOLIDAY

STRESS LESS!

COOKIES, PARTY FOOD RECIPES, DECOR IDEAS AND MORE!

HOW TO HANG OUTDOOR LIGHTS

Get Dressed Up!

S PA RT Y C LOT H E AND MAKEUP H OW-TO S

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CONTENTS T H E H O L I DAY I S S U E

|

DECEMBER 2015

Style 23 SCENTS OF OCCASION Find the fragrance that speaks to your style

24 A FINE EXCESS Update your makeup with rich jewel tones

31 HOLIDAYS IN HAND Carry your essentials in a glam clutch

34 HAIR RAISER How to rock Gwen Stefani’s signature updo

36 SHEEN STEALER Spark up your seasonal attire with subtle sequins and metallics

Health 43 FEED YOUR MIND Your weekly meal plan to keep your brain sharp

47 THE 12 STRESS-FREE DAYS OF CHRISTMAS Simple ways to cope with holiday-season stress

53 SCREEN SENSE Prevent these common tech-related health issues

24

PARTY-PERFECT MAKEUP

84 FESTIVE FIRST IMPRESSIONS

57 CHRISTMAS FIRSTS Heartwarming stories that highlight the real meaning of the holidays

58 TWO HEARTS Preemie twins beat the odds, proving miracles can happen

62 THE BEST OF BOTH WORLDS How one young couple’s Chrismukkah traditions have evolved over the years

62 IN STEP Two widowed

Plus:

WIN

some of the season’s most coveted gifts, p. 72

seniors get a second chance at love

63 FEELS LIKE HOME A new Canadian family embraces fresh traditions

65 EDITOR’S CHOICE GIFT GUIDE Our picks for the best presents, at every price point

PHOTOGRAPHY: MARIE RAINVILLE (WOMAN); ROBIN STUBBERT (DOOR)

P.

P.

Living

116 HOLIDAY ROLLOUT How to make our everpopular tourtière

118 TEST KITCHEN TIPS 120 WINTER WINNER

P.

These savoury-sweet tarts are the perfect showcase for Canadian icewine

47

125 EASY SWEETS Four simple doughs can make 16 different treats!

136 INSIDE & OUT

TIPS FOR A STRESSFREE HOLIDAY

Make our gingerbread house diorama

141 TIMELESS TREATS

Home

We’ve brought back a few holiday favourites from our classic cookbooks

75 WHITE CHRISTMAS Find DIY decoration inspiration in this stunning, serene winter wonderland

146 GROWN-UP PB CUPS Three-ingredient peanut butter cups that are better than store-bought

ILLUSTRATION, NEIKO NG. PHOTOGRAPHY, RONALD TSANG (FOOD). STYLING ASSISTANT, ARACELI OGRINC (BUBLÉ). BOSS HUGO BOSS COAT, HUGOBOSS.COM. A.P.C. JACKET, RODENGRAY.COM. J.LINDEBERG SHIRT, THEBAY.COM. BRUNELLO CUCINELLI TIE, HARRYROSEN.COM

84 WELCOME THE HOLIDAYS These Guelph, Ont., doors are all decked out for the festive season

91 ALL IS BRIGHT Struggling with strings of Christmas lights? Follow tips from outdoor decor expert Carson Arthur

P.

65 Your one-stop Wish List

Food 95 THE ULTIMATE DINNER ROLLS Enjoy fluffy, fresh-from-theoven dinner rolls at your festive feast

99 QUICK & EASY Entertain guests any night of the week with these effortless meals

In Every Issue

107 HOLIDAY HEAD START

12 CHECKING IN 20 BEST ADVICE EVER! 144 RECIPE INDEX

Serve our succulent beef tenderloin and get a jumpstart on celebrations

On the Cover P.

65

125 HOLIDAY BAKING MADE EASY

47 91

125

Photography, Ronald Tsang Food styling, Christopher St. Onge Prop styling, Alanna Davey

Photography, Evaan Kheraj Hair, Calvyn Cass Grooming, Gemma Lagden Styling, Luisa Rino and Gemma Lagden

DECEMBER 2015 | CANADIANLIVING.COM

9

What’s your favourite holiday ornament?

EST. 1975 | VOL. 40, NO. 12 | DECEMBER 2015

PRESIDENT & CEO Julie Tremblay VICE-PRESIDENT & GROUP PUBLISHER, MAGAZINE DIVISION Lucie Dumas GROUP PUBLISHER, ENGLISH BRANDS

Sandra E. Martin EXECUTIVE ASSISTANT & OFFICE COORDINATOR Linda Gill “The ones my BUSINESS MANAGER Nancy Baker ASSOCIATE BUSINESS MANAGER Vincent Cheung children made.

ADVERTISING SALES, TORONTO

“A red-and-white container filled with Sandra E. Martin a mini spatula, slotted spoon and whisk— FOOD DIRECTOR Annabelle Waugh a few of my essentials FASHION & BEAUTY DIRECTOR Julia McEwen in the kitchen!”

MANAGING EDITOR Day Helesic

EDITOR-IN-CHIEF

This was by my youngest daughter, Rebecca.”

SENIOR SALES DIRECTOR, CONSUMER ADVERTISING, MAGAZINES Kelly Whitelock SENIOR SOLUTIONS DIRECTOR, DIGITAL Myra Thompson NATIONAL SALES DIRECTORS Andrea McBride, Anna Vecera Marto ADVERTISING COORDINATION MANAGER Janice Clarke NATIONAL SALES REPRESENTATIVES Paul Cummins, Daciano da Ponte,

Jillian Dann-Macerollo (Team Lead), Cathy Ellis, Gary Forshaw, Kathleen Irish, Joanne Landry, Delainie Marin, Lennie Morton, Erin Suckling, Vanessa Watson, Lindsay Weir (on leave) DIGITAL NATIONAL SALES REPRESENTATIVES Crystal Falls, Akta Sharma, Alex Vaccher SALES ASSOCIATE Patricia Mixemong

ADVERTISING SALES, MONTREAL VICE-PRESIDENT, SALES & MARKETING, GROUPE TVA Donald Lizotte SENIOR DIRECTOR, MEDIA SOLUTIONS, TRANSACTIONAL Patricia Heckmann GENERAL MANAGER, CREATIVE SERVICES & MULTIPLATFORM MEDIA DEVELOPMENT Jocelyne Morissette CHIEF, OPERATIONS Josée Rivest CHIEF, ADVERTISING BRAND Marie-Isabelle Pépin NATIONAL SALES DIRECTORS Patricia Côté, Amy Harbinson CHIEF, DIRECT SALES Anne Scheffer MULTIPLATFORM ACCOUNT SALES DIRECTORS, MAGAZINE Stéphanie Cusson,

Mélissa Garnier, Kathy Marquis, Stéphanie Mercier

TEST KITCHEN SENIOR FOOD SPECIALIST Irene Fong FOOD SPECIALISTS Amanda Barnier, Jennifer Bartoli, Gilean Watts INTERN Rebecca Fallowfield

ART CREATIVE DIRECTOR Brendan Fisher ART DIRECTOR June F. Anderson SENIOR ASSOCIATE ART DIRECTOR Henrietta Poon CONTRIBUTING ART DIRECTORS Lisa de Nikolits, Sandi Pilon CONTRIBUTING PRODUCTION COORDINATOR Genia Shapira

“The ones I personalize into cookies of my friends and family.”

FEATURES HEALTH EDITOR Kate Daley (on leave) CONTRIBUTING HEALTH EDITOR Tralee Pearce SPECIAL PROJECTS EDITOR Jill Buchner ASSOCIATE EDITOR, FASHION & BEAUTY Andrea Karr CONTRIBUTING EDITOR Jacqueline Kovacs HEALTH ADVISORY BOARD Dr. Dara Maker

COPY & OPERATIONS EDITORIAL OPERATIONS & ASSISTANT BUSINESS MANAGER Olga Goncalves Costa COPY EDITORS Stephanie Zolis, Debbie Madsen Villamere ASSISTANT EDITOR Teresa Sousa INTERN Haley Falco

“I have decorations more beautiful and sentimental, but one look at Clarence’s smiling face and I’m smiling right back.

He makes me happy.”

CANADIANLIVING.COM

MARKETING & CREATIVE SOLUTIONS CREATIVE BRAND DIRECTOR Laura Denton MANAGER, STRATEGY & IDEATION Stevie Gorrie (on leave) STRATEGISTS Jessica Lee (on leave), Stephanie Mediati, Sarah Drake,

Marcela Perez, Kate Pires ART DIRECTORS Susan Jackson, Suzanne Lacorte, Peter Robertson CREATIVE BRAND SPECIALIST Mandy Johnson CLIENT DELIVERY Melissa Carmichael, Rob Stephenson, Inga Terzopoulos, James Trimbee

WEB EDITORS Claire Sibonney, Kate Wells WEB PRODUCER Linda Cotrina

“This little ornament has graced our Christmas tree for the past 14 years.

CANADIAN LIVING DIGITAL It was made with love CONTENT DIRECTOR, MULTIPLATFORM EDITIONS, in my daughter’s BOOKS & SPECIAL ISSUES Jessica Ross kindergarten days.”

CREATIVE DIRECTOR, DIGITAL EDITIONS Chris Bond PRODUCTION DESIGNER, DIGITAL EDITIONS Andrew Tran

MARKETING, COMMUNICATIONS & EVENTS “This vintage toy drummer always has a special spot on my tree.”

“My festively plump Santa.”

VICE-PRESIDENT, MARKETING & CIRCULATION, & GENERAL MANAGER, TORONTO OFFICE Christopher Purcell DIGITAL MARKETING MANAGER Jason Patterson PRODUCT MARKETING MANAGERS Yen Duong, Amanda Stone DIRECTOR, NEWSSTAND SALES Pat Strangis GROUP CIRCULATION DIRECTOR Doris Chan DIRECTOR OF OPERATIONS Johanne Perron PRODUCTION COORDINATOR Judy Strader FULFILLMENT SPECIALIST, CONSUMER MARKETING Angela Gresseau-Okalow DIRECTOR, INFORMATION TECHNOLOGY Rob Batten TECHNICAL SUPPORT Quentin Summers

Recipe & magazine inquiries: 416-733-7600, ext. 3501 I letters@canadianliving.com Subscription inquiries: 905-946-0275 I canadianliving.com Advertising inquiries: Patricia Mixemong I 416-733-7600, ext. 3613

“One we got for my son’s first Christmas, with his name and year of birth. It’s the first ornament we put on the tree every year.”

CANADIAN LIVING MAGAZINE is published monthly by TVA Publications Inc., 25 Sheppard Ave. W., Suite 100, Toronto, ON M2N 6S7, 416-733-7600; in USA, TVA Group c/o Media Corps, Attn: Michelle Gross/Chris Purcell, 2706 Gateway Rd., Carlsbad, CA 92009. Printed at Transcontinental Printing 2005 G.P. RBW Graphics, 2049 20th St. E., Owen Sound, ON N4K 5R2. Distributed by Coast to Coast Newsstand Services. Postage paid at Gateway in Mississauga, ON. Periodicals postage paid at Buffalo, NY USPS 710-890. US Postmaster: send address changes to P.O. Box 766, Buffalo, NY 14240-0766. ISSN 0382-4624. Publication mail agreement #41557548. Return undeliverable addresses to: TVA Publications Inc., 1010 rue de Sérigny, 4th floor, Longueuil, QC J4K 5G7. All reproduction requests must be made to: COPIBEC (paper reproductions), 1-800-717-2022; CEDROM-SNi (electronic reproductions), reproduction@cedrom-sni.com. Cover price: $3.99. Canadian subscriptions: one year, $27.98 (plus tax). US subscribers add $48 shipping (payable in advance). All other countries add $152.55 shipping (payable in advance). Download the Canadian Living app for iPad on the App Store. Digital editions are also available on Zinio, Kobo, Press Reader, Nook and Google Play Newsstand. Contents copyright 2015 TVA Publications Inc. We acknowledge the financial support of the Government of Canada through the Canada Periodical Fund of the Department of Canadian Heritage.

MEMBER OF PRINTING PAPER IS A RENEWABLE RESOURCE.

THINK RECYCLING!

PHOTOGRAPHY, GENIA SHAPIRA

DIRECTOR Silvana Sciortino BRAND MANAGER Carlie McGhee PROJECT MANAGER Amanda Usher SENIOR DESIGNER Colin Elliott DESIGN INTERN Laura O’Neill

Tree & Greeting We have prelit Christmas trees of all sizes and styles— so you can find the perfect one for every room in your home.

Visit your local store to find the one that’s right for you.

C H E C K I NG I N

this pic still to come

Guest editor Michael Bublé let me think I had a chance to wrestle that present away from him!

Rocking Around the

Christmas Tree

G

rowing up, my siblings and I developed a particular method of present-sleuthing. Each wrapped gift—placed tantalizingly under the tree days before Christmas—was a mystery to be solved based on weight, and whether and how the contents shifted around inside. We pressed down on the surface of each gift that bore our names. Below the patterned paper, was there a cardboard box lid that collapsed inward? (Clothes.) Were there irregular shapes or noticeable lumps? (Toy!) Of course, the biggest mystery of all was whether we’d get the most-longed-for items on our wish lists.

Now, as an adult, I’m most consumed with how to win the largest number of Christmasmorning smiles by finding exactly the right gift for all of the loves in my life. Adult insight: Little kids are easiest to buy for because they always make a list of exactly what they want; bigger kids are harder to buy for because they either don’t know exactly what they want or they want something you’re not sure you want to spend that much on; and adults are the hardest to buy for. Plus, there’s the desire to be original. Sure, you could give a gift card to the person who has everything—but that isn’t

12

TIP US OFF!

as fun as giving him or her something really surprising and unique.

That was the motivation behind our “Editor’s Choice Gift Guide” (page 65). When the team and I met to brainstorm a new approach for the perennial holiday shopping feature, we immediately agreed we wanted to offer “wow” ideas that work for everyone’s budget and that feel right for everyone you’re buying for.

Wondering what will be under our December guest editor Michael Bublé’s tree this Christmas?

He didn’t say, but he did tell us about the traditions he hopes to share with his son. Turn the page to find out!

Whatever your holiday tradition (and you can read some heartwarming Christmas stories starting on page 57), all of us in the Canadian Living family wish you and yours a warm and magical time.

Sandra E. Martin, editor-in-chief

In each issue this year, we compiled 40 timeless tips dating from our very first Canadian Living up to now.

Entitled “Best Advice Ever!” the column was one of your favourites, so we’re reluctant to give it up now that our anniversary year is coming to an end. That’s why we’re bringing it back, with a twist, in our January 2016 issue.

The difference? This time, you tell us your best advice ever—be it a money-saving tip, a time-trimming kitchen hack or a fashion standby.

I hope you’ll share your best advice by posting on our Facebook page, or by emailing letters@canadianliving.com.

Looking forward to learning from you!

CORRECTION Our October “Quick & Easy” was prop-styled

by Laura Branson.

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY: JANIS NICOLAY (MARTIN AND BUBLÉ); RYAN EMBERLEY PHOTOGRAPHY (CANDY). HAIR, CALVYN CASS. MAKEUP AND GROOMING, GEMMA LAGDEN. SUIT, SHIRT, TIE AND POCKET SQUARE, INDOCHINO.COM

CANDY LAND We threw a little party for our collaborators back in October, in honour of our 40th anniversary. As the last of the guests said goodbye, there wasn’t a trace of Lördagsgodis in the room.

Brought by our friends at Ikea Canada, the traditional Swedish sweets graced every place setting, and not a single box remained! (Lördagsgodis translates as “Saturday candy.”) Sweet, tart and tangy, the candy contains no trans fats, GMOs, artificial colours or high-fructose corn syrup.

It’s addictive—and, thankfully, available to pick and mix and then purchase by weight in Canadian Ikea locations this fall.

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GU E ST EDI TOR

th

Michael Bublé Y

OU COULD CALL HIM MR. CHRISTMAS.

This crooner knows how to serve up some holiday cheer!

How to make a “Beezer” “For me, a Caesar—not only is it delicious, not only is it festive, but I think it’s also so distinctly Canadian. When I travel, one of the things we talk about when we get to the bar is, ‘Do they have Caesar mix? Do they have Clamato?’ ” Here’s how to make the Bublé version of a Caesar, a.k.a. Beezer, in seven steps: 1. Rim a tall glass with lemon. “A lot of people use lime; I like the lemon. I think my wife got me into that, as part of the Argentine culture.”

2. Swirl the rim in seasoning salt. (Michael likes Mott’s Clamato Rimmer.)

3. Add plenty of ice to the glass.

4. Add about 10 dashes of Worcestershire sauce (“I like it really dirty,” he says), followed by about 10 dashes of Tabasco.

5. Pour in the desired amount of vodka.

6. Top up with Clamato and stir.

7. Garnish with celery if you must, but nothing trendy or funny (like a stick of beef jerky).

WATCH MICHAEL SHOW SANDRA HOW TO MAKE A BEEZER AT canadianliving.com/beezer.

14

Though the Burnaby, B.C.-born singer made his first big impression by covering the likes of Frank Sinatra, Kurt Weill and Tony Bennett, his 2011 holiday album (titled, simply, Christmas) has outperformed his many other successful recordings, earning diamond certification in Canada. Now, overall, we’re talking millions versus even more millions of records sold around the world, but still—it’s quantifiable proof that Michael knows how to channel the way we feel about Noel, and it returns to virtual and brick-and-mortar music store shelves each season.

No surprise, celebrating Christmas is a big deal in the Bublé household, involving Michael’s large extended family, his wife, Luisana Lopilato, and their son, Noah (soon to be joined by Bublé Baby No. 2).

He admits, though, that you aren’t likely to find him roasting chestnuts or mashing potatoes. “Because there are so many of us—there are usually 30 or 40 people here—I’ll usually hire a catering company,” he says. “There’s something really special about that home-cooked turkey and Mom making the pie and all that stuff. But there’s something to be said for your family not having to clean up afterward.”

Michael, who, like Canadian Living, turned 40 this year, says he owes his love of tinseltime to his parents, whom he says were “so excited” for him and his two younger sisters to enjoy the season that “they gave us this really special feeling about the holiday—and it was my fantasy to have a little kid and to give that to him or her.”

Of course, that’s another dream come true for Michael, whose two-year-old has already experienced his first Santa visit at Park Royal mall in West Vancouver. Above all else, the tradition he’d most like to pass along to Noah is “that sense of family, that sense of being together and loving each other and being present,” says Michael. “It’s not Christmas as much as it’s the time leading up to Christmas that’s so huge for us. That means taking the kids on the train at Stanley Park.

Making sure the house is really festive and decorated is something that gets us in the spirit.”

In their four-year marriage, Michael has had a lot of fun introducing Luisana, who’s from Buenos Aires, to his favourite Canadian Christmas traditions. “In her culture, Christmas isn’t as big a deal—they do a little thing on Christmas Eve. Now, she’s starting to get excited about the lead-up and the shopping and the decorated streets. I’m trying to make her watch the movies, but to her, if a movie is older than, like, 1995, ‘It’s an old movie, Mike!’ There’s always one that I’ll watch and get all emotional, because they’re so sentimental.”

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY: JANIS NICOLAY (BUBLÉ); ISTOCKPHOTO (COCKTAIL). HAIR, CALVYN CASS. GROOMING, GEMMA LAGDEN. STYLING, LUISA RINO AND GEMMA LAGDEN. STYLING ASSISTANT, ARACELI OGRINC. DSQUARED2 CARDIGAN AND JEANS AND BRUNELLO CUCINELLI SHIRT, HARRYROSEN.COM

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FOR TIPS ON HOW TO FIND THE PERFECT FRESHLY CUT CHRISTMAS TREE, GO TO

canadianliving.com/ christmastree.

eed You will n or ts f 10 ornamen tree of every foot tip #40). height (see

9 Don’t grind your own coffee beans until you’re ready to brew. Ground coffee starts losing its flavour within an hour of grinding. — 1982

10 To keep coffee beans

th

fresh, store them in the freezer in a sealed container; they’ll last there for months. Remove only what you need to use immediately. — 1982

Best advice ever!

40 timeless tips from the archives of Canadian Living

11 For Christmas dinner, stick with the tried-and-true. This is no time to experiment with fancy stuffing made from exotic dried mushrooms (or other hard-toget ingredients) when you can make bread stuffing with your eyes closed. — 1982

12 Observe the three cardinal rules of office-party behaviour: Dress attractively but conservatively; leave early, before things start to drag; and keep tabs on how much you drink. (The latter is especially important if large parties make you nervous and you’re not a frequent drinker.) — 1982

13 If the conversation at an

Throughout our anniversary year, we’ve been dipping into past issues to share inspired ideas that are as fresh today as when they first hit the page. Here are four decades’ worth of wisdom from the December issues of Canadian Living.

office party keeps turning to workplace problems and peculiarities, make an effort to change the subject. You’ll have more fun discovering your coworkers’ outside interests than rehashing insider complaints. — 1982

1 Schedule a few evenings

6 Never blow out a candle,

14 Don’t let the atmosphere

as it causes the wick to smoke and hot wax to spatter.

Instead, use a teaspoon or a candlesnuffer. — 1981

of the office holiday party lead you to exchange workplace gossip or personal problems with a coworker you’re not close to. Confidences shared on Friday night can prove awkward and embarrassing on Monday morning. — 1982

to yourself before the holiday bustle begins. With so many seasonal events in the coming weeks, carving out time for peace and quiet is essential for your mental health. — 1979

2 When shopping for a freshly cut Christmas tree, squeeze the needles. If they crack, break or shed, don’t buy the tree. The needles should bend and spring back into shape. — 1979

3 If you anticipate family arguments at holiday gatherings, think to include nonfamily members on your

20

guest list. That way, everyone will be on his or her best behaviour. — 1979

4 To make pita chips, split a pita horizontally and cut into triangles. Brush with lightly beaten egg white, then sprinkle with sesame seeds or poppy seeds, if desired. Bake in a 400°F (200°C) oven until lightly toasted. — 1980

7 Apply fragrance 15 to 20 minutes before you go out; otherwise, those you immediately encounter may be overwhelmed rather than enchanted. — 1981

5 New candlewicks should

8 Consider swapping out

be trimmed before they’re burned to avoid excessive smoke. The ideal wick length is half an inch above the wax. — 1981

your fragrances seasonally.

A lemon-light eau fraîche is perfect for summer, while winter weather calls for a heady oriental. — 1981

15 Although a heavy-duty stand should provide a stable base for your Christmas tree, consider putting the tree in a corner of the room and leaning it slightly toward the corner. That way, it’s protected by two walls, and if bumped, it will likely fall into the corner. — 1983

16 Wine that has been opened

22 For fresh

will remain drinkable for three to five days if the bottle is sealed tightly and refrigerated. — 1984

wreaths and garlands, choose white pine (its long needles retain moisture) or cedar (for its fragrance).

Mist them daily with water. — 1987

17 To cut costs, give one big gift to a family as a whole.

Choose something they’ll all appreciate, like a board game or a picnic basket. — 1985

lip balm containing at least SPF 15 to protect against UV rays. — 2006

37 A winter car-safety kit should include jumper cables, antifreeze, sand, salt, a flashlight, an ice scraper, a snow brush, a small shovel, flares, candles, matches, windshield-washer fluid, extra clothing and a blanket. — 2006

tree, which can go out into a predug hole in the garden after Christmas—or leave it in the pot for a repeat performance next year. — 1985

23 If you don’t have a pastry bag on hand, make your own by snipping off the tip of one corner of a small, sturdy plastic bag. — 1989

19 Overwhelmed with hosting

24 Make latkes with

38 If you overeat at dinner,

duties this season? Think of ways to share Christmas with your friends that don’t involve entertaining. Attend a city hall tree-lighting ceremony together or tour a neighbourhood that’s renowned for its outdoor decorations. — 1985

long oval baking potatoes like russets. Their low moisture content makes them ideal for crispy grated potato dishes. — 1990

sip an herbal tea that contains ginger, anise or peppermint, all of which can help with indigestion. — 2008

18 Buy a small potted fir

PHOTOGRAPHY: THINKSTOCK (ORNAMENT, TREE, NAPKIN, COFFEE BEANS, TEA); MICHAEL ALBERSTAT (WOMAN)

s Apply clear lip glos sheer over lipstick for a . pout (see tip #35)

25 Need to lower your cholesterol levels? Add a few tablespoons of ground flaxseed to your meals each week. As little as 50 grams sprinkled in cereals, salads or smoothies can make difference. — 1993

26 If you’ve got leftover cranberry sauce, serve it with pancakes or stir it into whipped cream for instant cranberry fool. — 1994 27 To clean leeks, slit each Se et ip #2 8!

lengthwise almost to the root end. Holding it root end up and spreading the leaves, flush out grit under cold running water. — 1997

28 Cutlery, napkins, bread 20 Choose the best-quality candied fruit for baking. Bypass tubs of dry, cloudy-looking finely diced fruit in favour of clear, bright fruit, either whole or in large chunks. — 1987

21 Out of all Christmastree varieties, Scots pine and balsam fir tend to retain their needles best. — 1987

and butter should always be the last items on a buffet table. It’s much easier for guests to pick these up at the end. — 1998

29 If you’re not feeling the holiday spirit, do something to give back. Volunteering has mental and physical health benefits that go beyond the act of making a donation. — 1999

30 Use an apron to wrap a cookbook. If you fold the apron carefully, you’ll be able to use the apron strings as ribbon. — 2000

31 There’s no rule stating that the way we’ve celebrated Christmas in the past is the way we must always celebrate it. New traditions can be created as easily as old ones can be broken—and they’re often a lot more fun. — 2000

32 Start a cranberry string garland with a button to keep the berries in place. — 2000

Herbal tea may help settle your stomach (see tip #38).

33 After roasting, don’t leave

39 Choose holiday beverages

turkey at room temperature for more than two hours. — 2003

carefully. A cup of eggnog can come in at around 350 calories even before you add alcohol, while a glass of white wine has about 100 calories. — 2008

34 Reduce the risk of a hangover by choosing clearcoloured spirits such as vodka and gin. Dark spirits, such as rye and whisky, are high in congeners— chemicals that contribute to hangover side-effects when consumed. — 2005

35 To achieve a sheer red pout, apply lipstick with your finger, then finish with clear gloss. — 2005

36 The skin on your lips is much thinner than that on your face. It’s important to regularly apply a moisturizing

40 For a full-looking Christmas tree, plan for 10 ornaments for every foot of height. — 2011

TRANSFORM A BOTTLE OF VODKA INTO AN UNFORGETTABLE HOLIDAY GIFT! CHECK OUT OUR CHOCOLATE HAZELNUT LIQUEUR RECIPE AT

canadianliving.com/ liqueur.

Grind coffee beans just before brewing (see tip #9).

21

WITH 7 MOISTURIZERS A N D 3 V I TA M I N S

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On the purchase of any Gold Bond Ultimate lotion or cream (including Eczema Relief Cream).

(Sizes: 127 g, 160 g, 225 mL, 368 mL, 400 mL, 411 mL) To the retailer: Upon presentation of this coupon towards the purchase of any Gold Bond Ultimate lotion or cream (including Eczema Relief Cream), Sanofi Consumer Health Inc. will reimburse you for the coupon’s face value plus our specified handling fees. We reserve the right to refuse reimbursement where we suspect fraudulent redemption. Failure to send in, upon request, evidence that sufficient stock was purchased in the previous 90 days to cover coupons presented will void coupons. Reimbursement will be made only to retail distributors who redeemed the coupons. GST and provincial sales tax, where applicable, are included in the coupon value. For redemption, mail to: Sanofi Consumer Health Inc., P.O. Box 3000, Saint John, New Brunswick E2L 4L3.

To the consumer: Valid only in Canada. Coupon expires March 30, 2016.

Limit: one coupon per purchase. Not redeemable for cash. Facsimile prohibited.

Gold Bond® is a registered trademark of Chattem, Inc., used under license.

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On the purchase of any Gold Bond Ultimate Healing Hand Cream.

To the retailer: Upon presentation of this coupon towards the purchase of Gold Bond Ultimate Healing Hand Cream, Sanofi Consumer Health Inc. will reimburse you for the coupon’s face value plus our specified handling fees. We reserve the right to refuse reimbursement where we suspect fraudulent redemption.

Failure to send in, upon request, evidence that sufficient stock was purchased in the previous 90 days to cover coupons presented will void coupons. Reimbursement will be made only to retail distributors who redeemed the coupons. GST and provincial sales tax, where applicable, are included in the coupon value. For redemption, mail to: Sanofi Consumer Health Inc., P.O. Box 3000, Saint John, New Brunswick E2L 4L3. To the consumer: Valid only in Canada. Coupon expires March 30, 2016. Limit: one coupon per purchase. Not redeemable for cash. Facsimile prohibited.

Gold Bond® is a registered trademark of Chattem, Inc., used under license.

06804507

STYLE J E W E L-TO N E M A K E U P

|

COOL UPDO

|

H O L I DAY FA S H I O N

Scents

of Occasion

This season’s fragrance offerings speak to every type of personality, from sexy to sweet, spicy to feminine, sparkly to seductive—and all points in between.

1

BY JULIA M C EWEN

GET THE SCOOP ON THESE FRAGRANCES AT

canadianliving.com/ holidayscents.

3

2 8 7

4

5 PHOTOGRAPHY, GEOFFREY ROSS

6

1. Bottega Veneta Knot Eau Florale, 50 mL, $140, thebay.com. 2. Nina Ricci L’Extase Eau de Parfum, 80 mL, $125, thebay.com. 3. Gucci Bamboo Eau de Parfum, 50 mL, $109, holtrenfrew.com. 4. Lancôme La Vie Est Belle L’Eau de Parfum Intense, 50 mL, $109, shoppersdrugmart.ca. 5. Viktor & Rolf Limited Edition Flowerbomb Eau de Parfum, 50 mL, $128, thebay.com. 6. Thomas Sabo Eau de Karma Eau de Parfum, 30 mL, $49, thomassabo.com. 7. Alaïa Paris Eau de Parfum, 90 mL, $160, holtrenfrew.com. 8. Boucheron Place Vendôme White Gold Limited Edition Eau de Parfum, 100 mL, $119, thebay.com.

DECEMBER 2015 | CANADIANLIVING.COM

23

A FINE EXCESS This holiday season, trade in traditional silver glitter and the standard smoky eye for vibrant gemstone shades on your lids, lips and tips.

BY JULIA M C EWEN PHOTOGRAPHY BY MARIE RAINVILLE HAIR AND MAKEUP BY OLIVIA COLACCI/ORIBE HAIR CARE/MAKE UP FOR EVER/JUDYINC.COM

24

CANADIANLIVING.COM | DECEMBER 2015

MANICURES, MELISSA FORREST/SHOPPERS DRUG MART/PIM.CA

HOL I DAY BEAU T Y

very berry (Opposite page) From ruby-tinged pouts to matte magenta mouths, berry lips ruled the fall runways. Their reign continues well into winter with rich, hydrating lipsticks in shades of amethyst and kunzite. Another swoon-worthy trend?

Matching your lips to your tips. The retro esthetic of coordinating berry finishes creates a subtle yet powerful beauty statement.

Dress, $70, hm.com/ca.

Earrings, express.com.

Ring, thomassabo.com.

ritzy business Draw attention to your peepers with rich and regal smoky purples. Swapping out sooty black for vivid lilacs instantly softens a smoky eye. And, if you’re looking to bling it on—after all, it is the holidays—press micronized glitter over top or look for a purple shadow with major sparkle.

Earrings, swarovski.com.

DECEMBER 2015 | CANADIANLIVING.COM

25

GUTTER CREDITS...

26

CANADIANLIVING.COM | DECEMBER 2015

the clash (Opposite page) One of the golden rules of makeup is never to pair a dramatic eye with an equally bold lip.

We say, phooey!

Sometimes, you need to break the rules to achieve true greatness.

Take a risk and swipe shimmering emeraldgreen shadow onto lids, then pair with an audacious juicy red lip.

When two striking beauty elements are equally intense, the effect is sophisticated— never garish.

Faux-fur stole, $100, lechateau.com. Earrings, winners.ca.

lost in space

GUTTER CREDITS...

When it comes to nail art, simple touches can make the biggest impact. Instead of applying an intricate design, try a negativespace manicure.

A polish-free V-shape surrounded by sapphirecoloured lacquer elongates nails while adding a smidgen of edginess and elegance.

Balmain for H&M dress, $179, hm.com/ca.

Crisscross ring, baublebar.com. Ring, swarovski.com.

DECEMBER 2015 | CANADIANLIVING.COM

27

get the look

This year’s jewel-tone holiday beauty looks are easier to achieve than you might think. These products will help get you there.

VERY BERRY From left: Essence Metal Glam Eyeshadow in Coffee to Glow, $3.50, shoppersdrugmart.ca.

Ceramic Glaze Nail Lacquer in Applause, $10, shoppers drugmart.ca. Essie Nail Polish in Flowerista, $10, essie.ca.

Gosh Velvet Touch Matte Lipstick in Raspberry, $14, shoppersdrugmart.ca.

Estée Lauder Pure Color Envy Liquid Lip Potion in True Liar, $34, esteelauder.ca.

RITZY BUSINESS From left: M.A.C Cosmetics Eye Shadow in Plum Dressing, $24, maccosmetics.ca.

Maybelline New York Face Studio Master Glaze in Make a Mauve, $12, maybelline.ca.

Sephora Collection Colorful Shadow & Liner in Purple, $18, sephora.ca. Ardell Natural Eyelashes, $6.50, ardelllashes .com. Rimmel London Lasting Finish by Kate Moss Lipstick in #45, $8, rimmellondon.com.

THE CLASH From left: Clinique Pop Lip Colour + Primer in Cherry Pop, $21, clinique.ca. L’Oréal Paris Voluminous Butterfly Intenza mascara, $11, lorealparis.ca. Giorgio Armani Eye Tint in Émeraude, $39, sephora.ca. Urban Decay Eyeshadow in Lounge, $22, urbandecay.ca. Lise Watier Eye Shine in Peacock, $22, lisewatier.com.

From left: Avon Nailwear Pro+ Nail Enamel in Vibe, $8, avon.ca. SpaRitual Lacquer in Intricate, $12, sparitual.com. CoverGirl Outlast Stay Brilliant Nail Gloss in Mutant, $8.50, covergirl.ca. Urban Decay Revolution High Color Lipgloss in Vice, $26, urbandecay.ca.

28

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, GEOFFREY ROSS (PRODUCT)

LOST IN SPACE

Add some sparkle to your holidays Eating and drinking can really take a toll on your smile. That’s why Philips Sonicare DiamondClean is designed to give you a whiter smile in just one week. Not only does it remove up to 7x more plaque than a manual toothbrush, it will deliver results you’ll be guaranteed to notice.

That’s something worth celebrating.

Results you’ll notice – guaranteed or your money back.

Visit Sonicare.ca for details

AC C E S S OR I E S R OU N DU P

MANICURE, MELISSA FORREST/SHOPPERS DRUG MART/P1M.CA

HOLIDAYS IN HAND A touch of eye candy in the form of a printed, sparkly or textured clutch takes holiday chic to a new level.

BY ANDREA KARR PHOTOGRAPHY BY MARIE RAINVILLE

Even if a whole new party outfit isn’t in the cards (read: budget) for your holiday celebrations, a festive handbag will make even a timeworn LBD feel fresh.

Add a decked-out mani to the mix and you’re a brand-new woman.

Clutch, $50, lechateau.com. Tunic, $1,200, jcrew.com. Infinity ring, thomassabo.com.

Statement ring, winners.ca.

DECEMBER 2015 | CANADIANLIVING.COM

PLANNING TO SPLURGE ON JEWELLERY? SEE OUR FAVE SPARKLY SELECTS AT

canadianliving.com/jewelbox.

31

Party Rock These glam bags will spruce up your go-to party look.

32

24 KARAT

BOOM BOX

CHERRY ON TOP

This rounded clutch with an architectural clasp will give any outfit a golden touch. $40, lechateau.com.

Bejewelled bags at affordable price points— like this glammed-out box clutch—only come around at the holidays, so act fast. $60, aldoshoes.com.

Cherry red is a holiday staple, and we adore the addition of a metallic handle to this simple bag. $40, winners.ca.

PATTERN PLAY

PASS THE ENVELOPE

FRINGE BENEFITS

This black-and-pink pouch works for a board meeting, cocktail hour and a candlelit dinner. $124, bananarepublic.ca.

A slim envelope clutch in gunmetal leather will add edge to even the primmest ensemble. $215, braveleather.com.

Put a little seasonal swing in your step with a swish of long black fringe. $50, express.com.

GEM DROP

HAVE A BALL

CALL OF THE WILD

Silver, sparkle and a jewelled clasp: Prepare to feel like royalty when carrying this stunner. $209, tedbaker.com.

A playful ball-and-chain handbag is hard to ignore.

Just plan to pack light. $240, reiss.com.

We’re in love with the leopard pattern on this clutch. The magenta fringe is spot on!

B Brian Atwood clutch, $148, thebay.com.

CANADIANLIVING.COM | DECEMBER 2015

*© 2015, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

MY BELLY IS FROM THE KIDS. MY BOOTY IS FROM THE GYM.

NO MATTER WHAT YOU GOT. OWN IT * OWNIT

H A I R HOW-T O

Hair Raiser Gwen Stefani, lead singer of No Doubt and creator of rocker-chic fashion line L.A.M.B., has carved a place for herself in pop/rock’s style Hall of Fame.

Now, Stefani’s hairstylist and longtime friend, Danilo, shows how to re-create one of her signature updos.

1

2

Danilo created this updo for an episode of The Voice so Stefani ’s hair wouldn’t catch on her elaborate top. Function before form!

3

4

TOOL KIT Tangle Teezer Compact Styler, $25, sephora.ca.

Göt2b Mind-Blowing Fast Dry Hairspray, $10, got2b.ca.

Kérastase Paris Volume in Powder, $38, kerastase.ca.

Pantene Expert Dry Defy Velvet Crème Infusion, $12, pantene.ca.

Danilo, Pantene global ambassador

34

Apply a cream heat protectant and a spritz of flexible-hold hairspray to wet hair, then blow-dry. Next, use a 1½-inch-barrel curling iron to set your hair in medium-size rolls. “There are many ways to curl hair, but make sure all of it is going away from your face,” says Danilo. Curl small sections, each for about five seconds, from front to back, then pin curls in place to cool.

Unpin each section and lightly tease with a brush. “The technique is called French lacing,” says Danilo. “Instead of packing down the hair with a comb, gently tease with a brush to fluff.”

This style is all about wild, messy texture, so don’t worry about making each section look perfect. And keep in mind that the hair on the sides should stay close to the head while the crown should be voluminous.

Style hair into a knot, French twist or ponytail.

To create this edgy pony, separate your hair into top and bottom sections.

Pull the bottom into a tight pony, smoothing the sides, and secure with an elastic. Next, loosely pull the top section back and secure to the first band with a second elastic. Wrap a strand of hair around the elastics and pin in place.

Run your fingers through your hair, rubbing strands between your thumb and index finger for added texture. For extra height, spritz hair at the crown with a dry shampoo or apply a powder volumizer, then push hair forward and up and pin in place. View the style from the front, sides and back to maximize the look from all angles.

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY: CARLYLE ROUTH (MODEL); TRAE PATTON/NBC/GETTY IMAGES (STEFANI). HAIR AND MAKEUP, VANESSA JARMAN/P1M.CA

BY ANDREA KARR

LAUGH ATTACK . DON’T HOLD BACK.

ads Our p r ie are dr e ois than P pads!

Our pads are up to 40% thinner * for incredible comfort and absorb 2x more than you may need.** Get laugh-all-you-want protection, with Always Discreet for sensitive bladders.

Because hey, pee happens. For coupons and your free sample,† go to alwaysdiscreet.ca.

So bladder leaks can feel like no big deal. *vs. Poise. **based on average U.S. consumer usage. †while supplies last.

HOL I DAY ST Y L E

LIKE A BOSS Break away from the tried-and-true LBD for something more masculine but equally elegant. Inspired by Yves Saint Laurent’s Le Smoking suit, this updated chic ensemble has just the right amount of sparkle.

Sheen Stealer Shine bright this holiday season in a dazzling—and tasteful—party look.

From sequinned letterman jackets to glittering collars to metallic frocks, these pieces are super-chic, and you won’t need a gala invite to wear them. BY JULIA M C EWEN PHOTOGRAPHY BY CARLYLE ROUTH SHOT ON LOCATION AT THE SHANGRI-LA HOTEL, TORONTO

36

CANADIANLIVING.COM | DECEMBER 2015

HAIR AND MAKEUP, OLIVIA COLACCI/ORIBE HAIR CARE/MAKE UP FOR EVER/JUDYINC.COM

Blazer, $240, banana republic.ca. Top, $195, and shoes, michaelkors.ca.

Pants, $70, gapcanada.ca.

Earrings and ring, hm.com/ca.

Bracelet, delilahkbridal.com.

Clutch, reiss.com. Shoes, michaelkors.com.

MIDAS TOUCH

GUTTER CREDITS...

On the hunt for the perfect outfit to take you from the office to a holiday party?

These tailored workplace staples are dusted with gold, garnering you just enough attention.

Vest, $50, and pants, $50, marshallscanada.com.

Top, $10, and earrings, hm.com/ca. Watch, swarovski.com. Shoes, jcrew.com.

DECEMBER 2015 | CANADIANLIVING.COM

37

GOLDEN GIRL Do sequins give you flashbacks—and we don’t mean the good kind—to the ’80s?

Update the look by embracing glitz with one unexpected statement piece—in this case, a letterman jacket.

Jacket, $118, guess.ca.

Top, $40, hm.com/ca. Skirt, $160, bananarepublic.ca.

Earrings, delilahk.com.

Rings, thomassabo.com.

38

GUTTER CREDITS...

Pair your glitzy topper with a fringed skirt.

The play on texture is bold, adds interest and will give you style cred.

CANADIANLIVING.COM | DECEMBER 2015

Slip on a shrunken sequinned jacket.

It’s a standout look that’s not only festive but also downright stylish.

JUMP TO IT Dresses not your jam?

Get inspired by the return of the ’70s with this streamlined aubergine jumpsuit.

The classic sweetheart neckline on this swoon-worthy onesie offers a powerful girl-meets-boy update.

Jacket, $148, guess.ca.

Jumpsuit, $545, reiss.com.

Earrings, baublebar.com.

Shoes, ninewest.ca.

DECEMBER 2015 | CANADIANLIVING.COM

39

SWEEPING STATEMENT These textured culottes may look like a skirt, but they’re, in fact, superwide-legged trousers.

Think of culottes as a midi skirt: Always wear them with heels (if you’re under five-foot-six, you may look stout in flats) and keep your top streamlined and tailored.

Top, $70, rw-co.com. Pants, $205, bananarepublic.ca.

Earrings, thomassabo.com.

Necklace, rebekahprice.com.

Cuff, baublebar.com.

Ring, express.com. Bag, aldoshoes.com. Valentino shoes, theseptember.com.

The ball bag is our hands-down favourite handbag this season. It’s playful, pretty and still large enough to fit all your essentials for a night out.

40

CANADIANLIVING.COM | DECEMBER 2015

PRECIOUS METALS If you have magpie tendencies but think rhinestones and sequins are too brash, try a mesmerizing metallic fabric. Daring yet elegant, this flirty cocktail dress is Betty Draper meets Judy Jetson.

Faux-fur stole, $100, lechateau.com. Dress, $150, marshallscanada.com.

Earrings, express.com.

Bracelet, swarovski.com.

Rings, thomassabo.com.

GUTTER CREDITS...

Skip the basicblack blazer and wrap yourself in a faux-fur stole, which can be as soft, warm and luxurious as the real thing.

DECEMBER 2015 | CANADIANLIVING.COM

41

www.prohealthcanada.ca life opens up with a healthy mouth © Procter & Gamble, Inc. 2015 ORAL-19226

HEALTH |

B O O S T B R A I N H E A LT H

STRESS LESS THIS CHRISTMAS

|

REDUCE TECH STR AIN

DID YOU KNOW?

feed your

MIND

The MediterraneanDASH Intervention for Neurodegenerative Delay, or MIND, diet was created by researchers from Rush University Medical Center in Chicago to describe the eating habits they found to support brain health.

BY TRALEE PEARCE

What if the foods you choose could help prevent Alzheimer’s disease? That’s the tantalizing promise behind the MIND diet, a style of eating linked to a lowered risk of getting the progressive degenerative brain disease—one that disproportionately affects women.

PHOTOGRAPHY, ISTOCKPHOTO

I

n fact, 72 percent of Canadians with the disease are women, according to the Toronto-based Alzheimer Society of Canada.

While genetics do play a role in whether you’ll develop dementia (including Alzheimer’s), what you eat is an important factor in reducing the risk of developing dementia, too. A study led by researchers from Rush University Medical Center in Chicago noticed that, of the 923 adults tracked for an average of 4½ years each, those who rigorously adhered to the MIND diet lowered their risk of Alzheimer’s by up to 53 percent. In addition, the aging of their brains slowed by about 7½ years.

So, what is this seemingly magical food plan? MIND—which is short for “Mediterranean-DASH Intervention for Neurodegenerative Delay”—features a combination of two well-known doctor-approved diets: fish, red wine and olive oil from the diets traditionally followed by countries bordering the Mediterranean, such as Italy, Morocco, Greece and Spain; along with the lean proteins and low-fat foods of the DASH (Dietary Approaches to Stop Hypertension) diet, which became popular after a 1997 study found that it lowered blood pressure. Salads, vegetables, nuts and berries round out the food plan, which is already being promoted by groups such as the Canadian nonprofit Women’s Brain Health Initiative, based in Toronto.

DECEMBER 2015 | CANADIANLIVING.COM

43

One reason the MIND diet might be working is its high levels of antioxidants and nutrients such as lutein and beta-carotene, which may help protect the brain and body from damage and stresses, says Dr. Vivien Brown, Toronto family physician, vice-president of medical affairs at Medisys and a Women’s Brain Health Initiative board member. It also promotes good circulation, another factor in brain health.

While more research is needed to understand the link between this style of eating and the positive effects on the brain, the MIND diet does require some dedication. “This is not about a week or two of healthy eating, but rather, a lifestyle commitment to see long-term benefit,” says Dr. Brown. She adds, though, that even moderate adherence does have benefits, and that we shouldn’t forget other lifestyle factors that help prevent dementia, such as not smoking, keeping blood pressure within a normal range, exercising and enjoying a social life.

To make the diet easier to try, we asked health and wellness expert Rose Reisman to design a week’s plan of meals and snacks. Bonus: The healthful classics that follow make eating for a healthy brain taste delicious.

What’s on the

MIND diet?

at least Three servings of whole grains each day At Least one green salad other vegetable each day

berries at least twice a week

at least a one-ounce serving of nuts each day beans at

legumes every day

poultry at least twice a week

fish at least once a week

a five-ounce glass of red wine each day No more than one tablespoon a day of butter or margarine; choose olive oil instead

If you don’t drink alcohol, purple grape juice provides many of the same benefits.

Cheese, fried food and fast food no more than once a week

pastries and sweets less than five times a week

The Meal Plan tuesday

wednesday

thursday

friday

saturday

breakfast

2 eggs scrambled in 1 tbsp butter + ½ cup berries

1 cup steel-cut oatmeal with ¼ cup milk and 2 tbsp dried fruit

½ cup plain Greek yogurt + ½ cup strawberries

1 slice whole grain bread with 1 tbsp peanut butter and 1 sliced banana

1 slice whole wheat French toast + ½ cup berries

Smoothie made with 1 cup plain Greek yogurt, 1 cup berries and 1 tbsp honey

Frittata (1 egg) with ½ cup diced vegetables + 2 pieces whole grain lavash

snack

1 oz cheese + 4 whole grain crackers

½ cup edamame in pods

¼ cup nuts

1 hard-cooked egg + 4 whole grain crackers

1 cup vegetables + ¼ cup hummus

¼ cup dried fruit + ¼ cup nuts

⅓ cup roasted chickpeas

lunch

1 cup cooked whole grain pasta + ⅓ cup tomato sauce with ½ cup vegetables + ¼ cup toasted almonds

2 cups kale salad with 1 tbsp olive oil and balsamic vinegar + ½ cup beans + ¼ cup toasted pecans

2 slices whole grain bread with 2 tbsp peanut butter and 1 sliced banana + 2 cups dark green salad with 1 tbsp olive oil

2 cups dark green salad with 1 tbsp olive oil and lemon dressing + ⅓ cup chickpeas

2 cups cooked whole grain pasta with ½ cup tomato sauce + 1½ cups dark green salad

1 large whole wheat pita + ⅓ cup hummus + 1½ cups grilled vegetables

1 cup 2-bean salad with 1 tbsp olive oil + 1 cup diced vegetables

snack

1 small date square

1 apple + 4 whole grain crackers

½ cup plain Greek yogurt + ¼ cup dried fruit

1 cup vegetables + ¼ cup hummus

¼ cup dried fruit + ¼ cup nuts

1 cup microwave popcorn

2 fruit kabobs + ½ cup plain Greek yogurt

dinner

3 oz chicken breast + 1 cup sugar snap peas sautéed in 1 tbsp olive oil + 1½ cups dark green salad + 5 oz red wine

3 oz beef burger + 3 sweet-potato wedges + 5 oz red wine

3 oz white fish + ½ cup cooked brown rice + 1 cup veggies + 5 oz red wine

3 oz pork tenderloin + 4 large spears grilled asparagus + ½ cup cooked whole wheat couscous + 5 oz red wine

3 oz turkey breast + 1 cup mashed yellow-fleshed potatoes with 1 tbsp olive oil + 5 oz red wine

44

sunday

3 oz salmon with 3 oz grilled tofu mango salsa + 1 cup + 2 cups stir-fried bok choy + ½ cup cooked wild rice pilaf cooked soba noodles with ¼ cup toasted pecans + 1½ cups + 1½ cups dark dark green salad green salad + + 5 oz red wine 5 oz red wine

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY: THINKSTOCK (GRAINS, CARROT, SALAD, BERRIES, NUTS, POULTRY, FISH, WINE, BUTTER, CHEESE, CUPCAKES); ISTOCKPHOTO (BACKGROUND)

monday

ENJOY A COMFORTING SIP ON THE GO.

Freshly steeped to perfection.

Steeped Tea made with Whole Leaf

MORE GOOD TO LOVE.™ timhortons.com/moregoodtolove

©Tim Hortons, 2015

EYE HEALTH

Advertorial

Blue Berry really helps my eyes TM

Kathy needed some help for her declining eyesight.

“I am impressed how well Blue BerryTM worked for me”, she says.

M

“

y name is Kathy and I am in my 60’s now. Since the age of 10 I have had eye problems, such as blurred vision, and therefore I always feared my yearly eye exams. I knew the results would be bad.

I heard about Blue Berry from a friend My best friend told me he had been taking blueberry tablets to help maintain his eyes after he was diagnosed with AMD, and that he was really satisfied with the product. So I went to my nearby pharmacy and bought a package.

It really works for me!

After a few months of taking this supplement, I noticed a great effect and I am sure Blue Berry was a big part of that. Now I am not so concerned about the future of my eyesight, and I will surely keep taking Blue Berry as part of my daily routine.”

Antioxidants and carotenes are good for your eyes New Nordic’s Blue Berry is the no.1 eye supplement in Scandinavia and has been so for over a decade. It is based on high concentrations of carotenes and antioxidants, extracted from Swedish blueberries and marigold flowers (as lutein). Blue Berry nourishes the central macular of the eyes (vision center), protects the eyes from free radicals and helps maintain eyesight, even in conditions of AMD and cataracts.

#1 EYE SUPPLEMENT IN SCANDINAVIA

Did you know?

During the Second World >HY )YP[PZO Ä NO[LY WPSV[Z were known to have blueberry jam the night before a TPZZPVU [V PTWYV]L [OLPY UPNO[ vision and accuracy.

Kathy C., New-York

Available at participating pharmacies and health food stores. 1-877-696-6734.

ONLINE SHOP

newnordic.ca

* ® / TM Trademarks of Loblaw Inc. Used with permission. All rights reserved. Loblaw Inc., its parent company or any of its franchisees and/or affiliates are not a sponsor of, nor affiliated with New Nordic. New Nordic recommends a healthy and active lifestyle in order to obtain the best results. To make sure Chili Burn is right for you, always read the label and follow the instructions. 1- Green tea extract reduces body fat in humans. Nagao, Hase and Tokimitsu, Obesity, 2007, 15:1473-1483

W EL LN E S S

With our packed calendars, squeezed budgets and fraught family functions, holiday pressures can take a toll on our health. But don’t let them. Instead, try one of these strategies each day for a stress-free season.

GUTTER CREDITS...

BY JILL BUCHNER ILLUSTRATIONS BY NEIKO NG

When you’ve got five out of seven nights booked for holiday gatherings, chances are exercise isn’t on the schedule. Change plans with friends or family one night to go for a walk or a skate or even hit the toboggan hill together.

“Being physically active helps lower cortisol [a.k.a. the stress hormone], helps maintain our blood pressure and releases endorphins,” says Dr. Bryn Hyndman, medical director at Vancouver’s Qi Integrated Health. “So it actually helps us manage stress and feel better.” Getting outside will give you a breather from all the togetherness; plus, as Dr. Hyndman points out, “being outdoors in nature is shown to be calming.”

DECEMBER 2015 | CANADIANLIVING.COM

Does an email alert from work or a text from your mother-in-law send your anxiety soaring? It’s time to unplug. A 2011 Swedish study connected high-frequency cellphone use to an increased risk for reporting mental health issues, including symptoms of depression.

Schedule time for checking emails, then power down for the rest of the day so you feel present at holiday gatherings, suggests Marc Woods, registered psychologist at Genest MacGillivray Psychologists in Halifax. “Treat it as a task to be accomplished, like brushing your teeth,” he says. “Once it’s done or scheduled for later, you don’t have to sit around worrying about it.” If separating from your phone is a struggle, start with small goals, like checking your emails and messages for just 15 minutes after every meal.

47

A holiday to-do list can cover a lot of ground: Buy a present for your spouse, pick up cranberries, book a flight to your parents’ place. However, when the list is long, we tend to treat all items like top priorities and feel like failures if we don’t complete our tasks. Toronto relationship expert Kimberly Moffit recommends ranking your to-do list. “How important are these tasks really?” she asks.

“If you don’t get some things done, it’s not the end of the world.” Moffit suggests to-do apps, such as Todoist or Nozbe, which enable you to colourcode tasks by importance.

“Knowing you’ve accomplished your top priorities can help you put away your work.”

Sugary treats can cause blood-sugar spikes that lead to headaches and drops in energy. “That can really compound anxiety in people who are already feeling stressed,” says Dr. Hyndman.

Instead, start your day by filling a slow cooker with healthful veggies, lean meat and whole grains so you can come home to an easy dinner rich in fibre and protein that will keep your blood sugar— and your mood—stable.

Creating something that requires focus—such as knitting a scarf or crafting homemade cards—is a gift for your mental health. “That kind of activity can stimulate a pattern of consciousness we call flow, or deep focus, where we are completely present in what we’re doing,” says Dr. Hyndman. “We’re not thinking about the past, we’re not thinking about the future. There is a calm and joy that comes with that.” And that’s just what the season calls for.

If you’re having a not-so-silent night, keep a pen and paper beside your bed to record what’s on your mind. “When things are written down, there’s less mental stress because you don’t have the fear of forgetting them,” says Dr. Hyndman.

Nervous about feuds at a family gathering? Play with the kids. “Spending time around children can be helpful in dissolving tension,” says Dr. Hyndman.

One study has shown that fathers get a burst of oxytocin—a feel-good hormone—when they play energetically with their kids, while mothers get a FOR A ROUNDUP OF DELICIOUS similar increase when they’re very SLOW COOKER RECIPES, VISIT canadianliving.com/slowcooker. affectionate with their children.

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Feeling frazzled after a busy day of work and shopping?

Take 10 minutes to breathe deeply and with awareness.

“When you have stress, you have more muscle tension, your heart rate increases and your breathing gets more shallow,” says Woods.

“When you’re breathing deeply into the lower part of your lungs, you get more oxygen, it helps slow your heart rate and it induces a more relaxed state.” An app such as Breathing Zone can coach you along.

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If your holidays are more hairy than merry, Dr. Hyndman suggests trying the supplement L-theanine, naturally found in green tea. “It may help support levels of GABA, serotonin and dopamine [neurotransmitters that are “feel-good” hormones] in the brain, which have a calming effect,” she explains.

When you’re feeling overwhelmed, speak to someone supportive.

“If something is bothering you, talk to somebody who will listen to you and help you feel understood and validated,” says Woods.

“Sometimes, the person will also help you problem-solve.” A 2009 University of Michigan study found that bonding helps increase women’s progesterone levels, in turn decreasing stress and anxiety.

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Before another overwhelming day or week, spend five minutes looking at your schedule and book a few quiet breaks, suggests Dr. Hyndman. If something’s not urgent, see if it can be put off until January. “Part of planning ahead is making sure you take care of yourself,” she says. And knowing where that next moment of Zen is coming from will help get you through the more stressful moments.

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Listening to carols not only helps get you in the Christmas spirit but also helps you relax. Studies show music can lower heart rates and reduce stress.

Jennifer Buchanan, a music therapist in Calgary, says slow minor-key songs help relax the brain (think “What Child Is This?”), while instrumental versions can help with productivity at work, but the best calming music comes down to personal preference.

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T EC H H EA LT H

Screen sense Using technology can be a pain—really. Here’s how you can combat tech-related health issues.

BY RHEA SEYMOUR

ILLUSTRATIONS, SANDI PILON

CANADIANS SPEND MORE than six hours

a day looking at smartphones, TVs, tablets and computers. But all those screens are taking a big swipe at our health; in one recent U.K. study, 84 percent of hand-held device users between the ages of 18 and 24 reported pain in at least one body part.

This is no surprise, says Vancouver physiotherapist Carol Kennedy. “People sit at the computer at work all day, then they come home and get on the couch with a tablet to surf the Internet, and in between, they’re talking and texting on smartphones,” she says. “All that device use adds up.”

Just what can it add up to for you? Watch for these tech-related health issues:

Text neck A smartphone user sends and receives an average of 764 texts a month, according to a Nielsen consumer report. All that time with your head tilted DECEMBER 2015 | CANADIANLIVING.COM

forward puts you at risk for developing “text neck,” a musculoskeletal (MSK) condition that may cause headaches, plus neck, shoulder and upper-back pain.

Think of your head as a big bowling ball on your shoulders, says Margo Fraser, a Calgary-based Canadian certified professional ergonomist. “When the neck bends forward as we lean into our devices, the shoulders have to support the weight of our heads, increasing the stress on the muscles,” she explains. Hunching over your phone with your head at a 45-degree angle can increase the pressure on your spine from about 10 pounds to 49 pounds, according to a study by New York spinal and orthopedic surgeon Dr. Kenneth Hansraj. prevent it! Avoid tucking your chin more than 20 degrees toward your chest when you look at your screens, says Kennedy. So if you’re looking at your

device in your lap, your head is tilted too far forward. If holding your phone at eye level is tough, try an app, such as Text Neck Indicator Lite, to keep tabs on your posture.

Texting thumb If you’re a prolific texter, your thumbs might ache. The carpometacarpal joint at the base of the thumb is prone to osteoarthritis, a wear-andtear degeneration and inflammation that occurs as cartilage wears away. The repetitive motion of texting and gaming may also make wrist and thumb tendons sore. prevent it! Use both thumbs to text; single-handed texting while holding the phone in the same hand puts additional stress on the joint. “Texting quickly with fewer pauses also leads to more symptoms, so go slow and take breaks, or limit the time spent texting,” says Kennedy.

53

Another Vitamix Aha: fruit sorbet in seconds.

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“If you feel tension in the brow area or pain and pressure behind the eyes, that’s a sign that your eyes are tired and need a rest.”

Cranberry Margarita

Mouse finger Spending hours at a computer can lead to a variety of MSK conditions, related to prolonged fixed positions or repetition. “Mouse finger,” for example, is caused by repeatedly using the same finger on the mouse, says Fraser. Your shoulders can also ache if your keyboard is wider than they are or if you have to reach too far for the mouse. prevent it! “Sometimes, you have to change the mouse to the other side for a while, or use a tilted mouse or some forearm support,” says Kennedy. A tablet-and-stylus setup (like the Wacom systems) can eliminate clicking altogether. If possible, get an ergonomic assessment of your workstation.

And take breaks. At least once an hour, get up and move around for up to five minutes, says Fraser. For inspiration, check out the free Straighten Up Canada app from the Canadian Chiropractic Association, featuring 12 posture exercises.

ILLUSTRATIONS, SANDI PILON

Sleep disturbances Watching TV, texting friends and checking email before bed can lead to a lousy night’s sleep—and 95 percent of those surveyed by the U.S. National Sleep Foundation used some form of technology within an hour of bedtime.

That keeps you from disengaging and clearing your head before sleep, warns DECEMBER 2015 | CANADIANLIVING.COM

Dr. Adam Moscovitch, medical director of the Sleep and Fatigue Institute in Calgary and Toronto. Plus, the blue light from LED screens hinders the release of the sleep hormone melatonin, making it harder to drift off and have a restorative deep sleep. prevent it! Avoid using electronic devices within three hours of bedtime. Not possible? Filter out the blue light with a screen protector, or use apps, such as Twilight or Night Filter, that gradually shift the tone on your screen as night falls, or wear specially designed orange eyeglasses.

Digital eyestrain You view your smartphone, tablet or laptop at a “reading” distance, which can be tiring for your eyes. Focusing for too long can strain our eyes, explains Dr. Ken Roberts, a Fredericton ophthalmologist. Prolonged focusing may also lower your blink rate, causing dry eye, which makes your eyes burn and water. prevent it! Eyestrain usually sets in after two hours of device use, so watch the clock.

“If you feel tension in the brow area or pain and pressure behind the eyes, that’s a sign that your eyes are tired and need a rest,” says Dr. Roberts. “Take a 10- to 15-minute break and do something that doesn’t require near vision.” Increasing your screen’s font size and using artificial tears to moisturize the eyes may also help.

55

Yield: 6½ cups (1.5 L) Total Time: 50 minutes Difficulty: Intermediate INGREDIENTS Cranberry Jam: ¾ cup (75 g) fresh cranberries ¼ cup (50 g) granulated sugar ¼ cup (60 mL) water 2 tablespoons (30 mL) orange juice 1 teaspoon orange zest Cocktail: 8 tablespoons (120 g) cranberry jam 2 ounces (60 mL) lime juice 4 ounces (120 mL) orange juice 6 ounces (180 mL) tequila 5 cups (1.2 L) ice cubes DIRECTIONS 1. To make the cranberry jam, bring cranberries, sugar, water, and orange juice to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, until thick with jam consistency, about 30 to 40 minutes. Mix in the zest and let cool.

2. Place 8 tablespoons jam, lime juice, orange juice, tequila and ice into the Vitamix container in the order listed and secure lid.

3. Select Variable 1.

4. Turn machine on and slowly increase speed to Variable 10, then to High.

5. Blend for 35 to 45 seconds or until desired consistency is reached.

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LIVING C H R I S T M A S S TO R I E S

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Christmas Firsts These people may have different backgrounds, different struggles and different traditions but, as their stories show, it’s being together that makes the holidays feel special and new.

DECEMBER 2015 | CANADIANLIVING.COM

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Charlie and Karen hold a 3D model of Charlie’s heart (left)—a technological wonder that allowed the doctor to plan and practise the baby’s life-saving surgery.

Every child is a gift, but for the Lefave family, finally bringing home their baby was more than a blessing— it was a modern-day miracle.

K

aren Lefave was at her 12-week ultrasound appointment when she learned the news. The technician pointed out two little hearts beating on the monitor: She was having twins. “It was the best moment, but I was nervous, of course,” she recalls. They called her husband, Greg, who was waiting in the hallway, into the room, and Karen watched his jaw drop and a big grin spread across his face. “It was the happiest moment of his life,” she says.

The mood changed dramatically three days later, when the Sault Ste. Marie, Ont., couple learned that Karen might be carrying a set of rare and high-risk monochorionic-monoamniotic twins—two babies sharing one placenta and one amniotic sac.

In this type of pregnancy, there is a major risk of cord entanglement, and babies have only a 50 percent chance of surviving to 24 weeks. Karen and Greg got on a plane to

58

Toronto to confirm the results at Mount Sinai Hospital.

An ultrasound of Karen’s uterus showed two fetuses, unseparated in the womb with a knot at the umbilical-cord base and the two cords twisted around each other all the way down to the tiny abdomens. It also showed something else: One of the fetuses had a misshapen heart. Doctors at The Hospital for Sick Children (SickKids) eventually found that the main arteries had developed on the reversed sides, there was a hole in the heart and the pulmonary artery was severely blocked. Without major surgery, the baby would likely die within a year.

Karen and Greg were terrified, but they couldn’t let their worry consume them. “We just thought we would find out everything we could to get them here,” says Karen.

On April 20, 2014, 26 weeks into the pregnancy, Karen moved to Toronto to be monitored at Mount Sinai, with three ultrasounds a week and four stress tests

a day to check for cord entanglement. The rest of the time, she waited.

Though a regular pregnancy is about 40 weeks, monochorionic-monoamniotic twins are typically delivered around the 32- to 34-week mark because their shared placenta and amniotic sac make remaining in utero so risky. But the cardiologist monitoring Karen knew that a premature baby would have a lower chance of surviving a heart defect, and life-saving surgery wouldn’t be possible until the infant weighed 5½ pounds. So if Karen delivered early with a planned caesarean section, one of her babies would be in danger; if she delivered later, they would both be at increased risk from the cords. Added to this risk was the fact that the baby without the heart defect had been diagnosed with ventriculomegaly, an enlargement of the brain’s ventricles that could worsen the longer she was in utero. It was an impossible choice. Karen and Greg scheduled CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, MICHELLE GIBSON (KAREN AND CHARLIE WITH 3D HEART)

BY JILL BUCHNER

a meeting with her prenatal specialist and her cardiologist to make a decision.

But, on May 25—the morning of the meeting and 31 weeks into the pregnancy— Karen’s water broke. Within an hour, she gave birth to a healthy (though premature) baby girl they named Georgia, and a baby girl with a potentially fatal flaw in her heart, Charlize (Charlie for short), who was born blue. Both of the newborns were rushed away immediately. Georgia was taken to the neonatal intensive care unit at Mount Sinai, while Charlie was sent to nearby SickKids, where she was given a drug to make her heart work until she could grow big enough for surgery.

For two months, Karen was back and forth between hospitals, never holding her daughters for long. Each of the twins was hooked up to tubes, and no one knew when Charlie’s heart would be fixed. Karen recorded the day-to-day struggles on a Facebook page she called “The Twinkies” to inform concerned family and friends about the girls’ development.

Finally, when Georgia was released on July 26, Karen found a glimmer of hope. She and Greg took Georgia straight to SickKids

60

where all those risks you were warned about were real,” she says. “We spent an hour or so cuddling Charlie, trying to fight back the tears so she wouldn’t sense our helplessness. Then, a man walked in and asked us to pass him our daughter, and we did, not knowing if we’d see her alive again.”

In the first surgery, Dr. Van Arsdell had needed to make the hole in Charlie’s tiny heart bigger. Now, to fully fix the organ, he would need to core out her arteries from what was left of her heart and relocate them on the opposite sides—and hopefully do it all without cutting out the heart’s electrical system that makes it beat. No one knew if this would be possible or if Charlie would simply get another short-term solution; it all depended on her heart.

Karen and Greg waited for six hours before their cardiologist, Dr. Fraser Golding, finally emerged. The surgery had successfully fixed her heart. Greg broke down with tears of happiness. “It was a moment I will never forget for as long as I live,” says Karen. “Our precious little girl was given a second chance at life and the opportunity to grow and bond with her twin sister.”

Now, Karen is looking forward to her first Christmas with her two healthy girls. “Our babies are now walking, silly, babbling toddlers.” She twists one of the red curls at the nape of Charlie’s neck around her finger and muses about the twins running around and opening presents on Christmas morning. One of those presents is going to be a scrapbook based on Karen’s online entries.

“When I look back on it, I have no idea how I did it,” she says. “Sure, it sucks that I didn’t get to know what a normal pregnancy is like, but look what I have now.

And I’ve got so many stories to tell them about what they overcame to get here— I wouldn’t trade that.”

th GUEST EDITOR “Getting to travel and to see the world—it makes the world a smaller place. Forty-six countries this year; I was literally eight times around the world and the thing that it gives me is this wonderful perspective on knowing how lucky we are to live in a country that’s this great, that’s this safe and secure.”

— Michael Bublé (left, with wife, Luisana Lopilato, and their son, Noah)

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, AKM-GSI (BUBLÉ AND FAMILY)

Despite the whole stressful ordeal, Karen says she wouldn’t trade any of it for the world.

and laid her next to Charlie. “Charlie was incubated, but under her mask, she started smiling,” says Karen. “And Georgia cuddled into her and smiled, too. It was the coolest thing.” It wasn’t just Karen and Greg who needed Charlie to get better; her twin needed her as well. “We started to feel like a family.”

Less than two weeks later, on Aug. 5, Charlie was finally ready for surgery. At 5½ pounds, 10-week-old Charlie had her chest opened up and a shunt inserted. Her surgeon, Dr. Glen Van Arsdell, head of cardiovascular surgery at SickKids, saw her tiny heart was too thick to be repaired (a dangerous side-effect of the flaw that makes it difficult for the heart to fill with blood), but he could at least buy her time until it was strong enough for a more major operation. By mid-September, Charlie, Georgia and Karen were moving back to Sault Ste. Marie. They were finally getting the newborn experience in their own home, but it didn’t feel quite right. Charlie had a feeding tube and she wasn’t lifting her head.

“We didn’t know what was going to happen or when her next surgery was going to be,” says Karen. “We were very much on pause.”

As Christmas approached, Karen wanted to celebrate, but the weight of Charlie’s unknown future made it difficult to enjoy the holiday. “I was happy because we were home, but everything was so different from what I had anticipated.”

The new year arrived and, soon after, so did news of Charlie’s surgery. Charlie had put on some weight, and Dr. Van Arsdell used an MRI to make 3D models of her heart to plan his strategy for rebuilding the unusually shaped organ.

Karen had been through months of talking with doctors, nurses and specialists, so she knew the myriad ways the surgery could go wrong. “Then, that morning came

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BY JENNIFER GOLDBERG

G

rowing up, I was never interested in Christmas. As a Jewish kid living in a Jewish neighbourhood in Toronto, I didn’t know anyone who celebrated North America’s biggest holiday. Christmas was tangential—an elaborate, sparkly backdrop for the winter season. Even as I ventured outside my insular Jewish community and made friends who adored Christmas, the holiday remained in my peripheral vision.

That is, until I started dating Dawson.

I fell hard for the sweet, generous redhead from Kingston, Ont. I loved his charming, easygoing nature, which came complete with an enduring love of childhood Christmas traditions. When Dawson asked me to join his family for our first holiday season together, I didn’t think twice. I’d seen A Christmas Story, and I knew all the words to “Jingle Bell Rock.”

I was prepared to do the Christmas thing.

Or so I thought.

Dawson’s family welcomed me warmly.

I awoke on my first Christmas morning

How a couple of seniors found love at an indoor walking track.

BY LYNNE TURNER

H

owever Kay Ayres and Don Yake celebrate the holidays this year, you can bet that walking will be part of it.

It was, after all, at an indoor walking track where the two seniors met three years ago. Although 66-year-old Kay says

62

Dawson and Jennifer introduce their daughter, Maytal, to her first Chrismukkah celebration.

to my own overstuffed stocking and a scavenger hunt for our presents. I loved the coziness of sitting around the tree, tearing open packages and sharing memories. But after the gifts and the Bailey’sspiked coffee, I began to feel homesick for my own family’s alternative Dec. 25 tradition of going to the movies and joining other Jewish families for Chinese food.

And I discovered, much to Dawson’s chagrin, that I disliked turkey dinner. Beyond that, I was concerned that if Dawson and I got more serious, the bright twinkly lights and loud carols would overshadow my Jewish holiday customs.

When Dawson and I moved in together, he brought along his collection of muchloved tree ornaments. He asked that we buy a small tree for our first holiday in our new apartment, and I hesitated. Christmas decorations in our home seemed like the first step toward losing my Jewish identity. He understood, and when he brought home a little artificial tree, he set it up on a table beside my great-grandmother’s menorah.

Thus began our own celebration of Chrismukkah. We adopted the pop-culture term because it perfectly describes the hybrid Christmas/Hanukkah traditions we’ve created together. I taught Dawson to play dreidel; he took me to midnight mass.

I make Hanukkah jelly doughnuts called sufganiyot; he bakes his mother’s shortbread cookies. Together, we’ve found a balance that makes holiday time extra special.

Last holiday season, we introduced our newborn daughter, Maytal, to her first Chrismukkah celebration. With both of our families gathered at our house, we trimmed the tree, lit the menorah and gobbled up a feast that included my mother’s latkes. I even let Dawson have his traditional turkey with all the trimmings.

This season, our daughter will be 14 months old when Santa comes to town.

I still worry that, for her, Christmas will outsparkle the comparatively sedate Hanukkah. But I can’t wait to introduce her to Chrismukkah traditions she’ll be able to call her own.

she wasn’t expecting to meet anyone at the track, she admits she couldn’t help but notice Don, “the nice-looking man who was recently widowed.” Don lost his wife of 50 years to cancer in 2011.

Kay and Don, who’s now 78, started walking together every day. During one such walk, Don asked Kay out to lunch.

“The second-hardest decision in my life was to take the chance and go out with Don,” says Kay, who adds that the hardest was putting her late husband in care back in 2008 before losing him to Alzheimer’s disease in 2012. “How dare I think about moving on with my life?”

She did more than think about moving on. Lunch became dinner, and the couple found themselves spending more and more time together—on and off the track.

Then, last spring, as the couple was walking hand in hand around the track, Don announced that he wanted to make sure Kay was happy and that he wanted her to be his wife. Kay, who hadn’t expected a marriage proposal, was thrilled with the idea.

Their wedding this past August was held, appropriately enough, at the walking track, with Kay’s 91-year-old mother, Margaret Olliff, as matron of honour, CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, EMMA MCINTYRE (FAMILY)

How can a Jewish girl and a Christmas-crazy boy make it through the holiday season? By blending the best of their own traditions for a customized celebration.

Sharing the warm glow of Christmas lights with his wife, Amina, and their son helped Omar feel more connected to the holiday celebrations.

A new Canadian family embraces Christmas traditions— and their community embraces them back.

BY TERESA PITMAN

L

ast year, Omar Ahmed buckled his wife, Amina Al-Bakri, and their three-month-old son, Zack, into the family car and drove around their Guelph, Ont., neighbourhood, marvelling at the holiday lights and decorations on people’s lawns. “The whiteness of the snow reflecting the coloured lights is just amazing,” says Omar. There is nothing like that in Iraq, the country they’d left to immigrate to Canada.

And being able to share the experience with his wife and son was a big improvement over Omar’s first Christmas in Canada six years earlier, when he was a single, newly arrived PhD student at the University of Guelph. He’d spent that day alone, missing his family and friends back home.

Despite that experience, Omar quickly came to appreciate the safety and security

and Don’s 52-year-old son, Dan, as best man. The ceremony concluded with Don and Kay, wearing “Just Married” signs on their backs, leading wedding guests around the track.

This Christmas, Kay, who never had children of her own, will enjoy being part of Don’s large holiday gathering that includes his three children and their spouses as well as six grandchildren. And the couple will enjoy the wedding gift Don’s brothers gave them back in the summer: a trip to Niagara Falls to take in the Christmas lights as a couple. Which they plan to do, as they walk together, hand in hand.

DECEMBER 2015 | CANADIANLIVING.COM

of Canada, instead of the ongoing battles in Iraq. Mosul, the town where he and Amina lived until Omar left to set up their life in Canada in 2008, is now under ISIS control. (Amina joined him in April 2014, and Zack was born five months later.)

They still worry about family left behind.

These days, Omar is a faculty member in the University of Guelph’s engineering department, and Canada feels like home— a place where he and his young family have been made to feel welcome and where Christmas has become a time to look forward to. Because they’re Muslim,

the family doesn’t celebrate Christmas in a religious way, but they’ve learned to enjoy some of the traditions, including exchanging gifts.

“When you are new to a community, you don’t quite know what to do,” says Omar. “But the Canadians we met would give us gifts, and so we gave gifts back.

I think it increases the sense of community, giving to each other.”

Their circle of friends is diverse. “Many of my friends are Christians, and they will invite us for holiday dinners,” he says, adding that they check with him to ensure that the food meets Muslim dietary restrictions.

“One friend mentioned he’d left the wine out of the sauce on the fish so we could eat it.” It means a lot to the couple that their friends make the effort to include them.

This year, Zack is an active toddler, and Omar looks forward to showing him the lights again and watching him unwrap his gifts. “I think it will be exciting for him.

The lights, to me, are another example of community. People put them up not only for themselves but also so other people can see them, and it makes them happy.”

Omar’s least favourite part of the holiday: the weather. “I know that after Christmas, the real winter weather comes,” he says.

“I like it when the first snow comes—it’s beautiful—but then, it keeps snowing and snowing, and you want to say, ‘Just go away.’ ” Sounds like a typical Canadian.

“The Canadians we met gave us gifts, so we gave gifts back. It increases the sense of community, giving to each other.”

on track—whether celebrating Christmas (above) or walking hand in hand at their summer wedding (right).

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Plus:

WIN

PHOTOGRAPHY, STACEY BRANDFORD. PROP STYLING, RAYNA SCHWARTZ

some of the season’s most coveted gifts

What’s your budget? We’ve got a gift guide for that.

Our editors drew straws to find out how much they could spend on gifts for the most important people in their lives—and their picks will help you find just the right thing for everyone on your list, at every price point.

BY JULIA M C EWEN & THE EDITORS

Boxes provided by creativebag.com.

DECEMBER 2015 | CANADIANLIVING.COM

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All That Glitters...

These headphones come with two interchangeable caps and a pair of dazzling earrings.

2

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fashion & beauty director

Julia McEwen Give that treasured person in your life a bit of glitz and glam.

You can never have too much of a good (read: sparkly) thing.

1. Paul & Joe Le Bal Masqué Collection (includes pouch, Eye Colour Swatch Cards, Creamy Cheek Colour, Waterproof Eyeliner and Rose Treatment Body Balm), $42, murale.ca.

This stainless-steel bottle keeps liquid cold for 24 hours or hot for 12 hours. Mulled wine, anyone?

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2. Blown-glass balloon-animal ornament, $10, thebay.com.

3. S’well + Starbucks bottle, $55, starbucks.ca.

4. Ring holder, $8, umbra.com.

5. Frends x BaubleBar Fortuna Layla Headphones Set, $235, baublebar.com.

6. Waterbury Chronograph watch, $160, timex.ca.

7. Disaronno limited-edition Roberto Cavalli–designed bottle, $30, at major liquor stores.

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8. Kiriki Press Embroidery Kit, $24, oneofakindshow.com/ artisans.

Julia spent:

$564

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CANADIANLIVING.COM | DECEMBER 2015

Make Merry...

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food director

Annabelle Waugh 3

’Tis the season to give a thoughtful gift that will make spirits bright all year long.

This batteryoperated French press has a built-in scale and timer. You can measure your ground coffee right in the carafe and time your brew to perfection.

1. Seersucker cat collar, $26, theroverboutique.com.

2. Crystal Excelsior collar, $88, baublebar.com.

3. Beau Grain magnetic knife holder in cherrywood (knives not included), $64, oneofakindshow.com/ artisans.

4. Precision Press, $150, kitchenaid.ca.

5. Bourbon candle, $13, homesense.ca.

PHOTOGRAPHY: CHRIS NICHOLLS (MCEWEN); JEFF COULSON (WAUGH)

6. Slow cooker, $60, hamiltonbeach.ca.

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7. L’Occitane Pierre Hermé Grapefruit-Rhubarb Gift Set (includes Eau de Toilette, Body Lotion, Shower Gel and Soap), $80, ca.loccitane.com.

8. Bittered Sling gift pack 2.0 (includes Orange & Juniper, Grapefruit & Hops, Kensington Dry Aromatic, Plum & Rootbeer, Moondog and Malagasy Chocolate), $49, bitteredsling.com.

annabelle spent:

$530

DECEMBER 2015 | CANADIANLIVING.COM

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Jazz up cocktails, cheap wine and even sparkling water with a drop or two of one of these signature bitters.

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treats for the Senses...

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1

EDITOR-IN-CHIEF

Sandra E. Martin

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Sounds, flavours, lights and textures satisfy the Sybarite in everyone.

All it takes is one viewing of A Charlie Brown Christmas to put a piano just like Schroeder’s on your kid’s wish list.

1. Marquee lights, $30 each, thebay.com.

2. Crewel pillow cover, $40, indigo.ca.

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3. Happy grand piano, $150, indigo.ca.

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4. Clarisonic x Keith Haring in Dance, $180, sephora.ca.

5. Philips Wake-Up Light, $100, amazon.ca.

6. Marc Jacobs Beauty The Sofia Five-Piece Petites Le Marc Collection, $54, sephora.ca.

7. Cookie dropper, $12.50, leevalley.ca.

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Filled with solutions for 17 life emergencies—from double-sided tape to a teeny hairspray.

8. Pinch Provisions Minimergency Kit in buffalo plaid, $22, indigo.ca.

9. Black cuff handle mug, $14, starbucks.ca.

SANDRA spent:

$602.50 9 8

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CANADIANLIVING.COM | DECEMBER 2015

joy to the World...

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1 2

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Associate Fashion & Beauty Editor

Andrea Karr

The perfect hostess gift, this mini Italian toothpaste kit comes with seven yummy flavours, including cinnamon mint, ginger mint and Amarelli licorice.

4

These multicolour gifts make life a little more fun.

1. Two-quart kettle, $90, kitchenaid.ca.

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2. Ring, $201, magnolia-silver.com.

3. Men’s socks, $29 per pack of five pairs, drakegeneralstore.ca.

4. Marvis toothpaste gift set, $35, bellavita international.com.

5. Mongolian-fur pillow, $60, homesense.ca.

6. Studio Vine glasses, $35 each, oneofakind show.com/artisans.

7. Miposaur, $130, istoreworld.com.

PHOTOGRAPHY: DAVID WILE (MARTIN); JEFF COULSON (KARR)

8. Kids’ slippers, $23, indigo.ca.

Not ready to get a pet? Give your favourite tyke this robotic toy and she can teach Dino how to sit, chase a tracking ball and play games.

9. 180s earwarmers, $80, istoreworld.com.

andrea spent:

7

$683

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DECEMBER 2015 | CANADIANLIVING.COM

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THE NEW Old-Fashioned Way...

3 2

1

HOME & Garden contributor

Brett Walther These traditionalwith-a-twist gifts are sure to make the house-proud on your list happy.

6

It turns out Kate Spade and I have a similar approach to measuring shots.

4

1. Knit dog sweater, $17, homesense.ca.

2. Elizabeth and James Nirvana White fragrance ornament, $14, sephora.ca.

3. Coupe, $45 per set of four, indigo.ca.

4. Sizzle Sleigh, $100, canadiantire.ca.

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5. Kate Spade Two of a Kind jigger, $25, thebay.com.

6. Formula X Bottle Service 10-piece mini nail polish set, $44, sephora.ca.

7. Intarsia angora-blend tuque, $25, indigo.ca.

8. Cocktail arrow picks, $12 per set of four, indigo.ca.

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Brett spent:

$282

Gotta love gift sets that are packaged so prettily they don’t need to be wrapped.

8

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CANADIANLIVING.COM | DECEMBER 2015

sweet and Simple...

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1

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special projects editor

These personalized books construct a story around the letters of a lucky little girl’s (or boy’s) name.

Jill Buchner Give your loved ones a little luxury with these understated yet charming gifts.

1. Tea for the Tree ornament, $6, davidstea.com.

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2. Trigg wall vessel, $35 , umbra.com.

3. The Little Girl Who Lost Her Name, $35, lostmy.name.

4. Handbag Butler Mighty Purse Smartphone Charger, $120, sportinglife.ca.

5. Fujifilm Instax Mini 8 Instant Camera, $100, indigo.ca.

6. Soap and Glory Three Times Butter, $15, shoppersdrugmart.ca.

This clutch holds it all—wallet, cellphone, keys, lipstick—and contains a smartphone charger for topping off your battery on the go.

PHOTOGRAPHY, JEFF COULSON (WALTHER, BUCHNER)

7. Building blocks, $15 per set of 10, homesense.ca.

8. Saje AromaGems Ultrasonic Nebulizer, $70, saje.ca.

8 7

JILL spent:

$396 6

DECEMBER 2015 | CANADIANLIVING.COM

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Wish List...

2

1

YOU can

WIN! The art of present picking is a delicate one, but we can assure you that even the fussiest friend or family member would be thrilled with one of these big-ticket items. What’s more, you can win every single one of these gorgeous goodies— visit canadian living.com/holidays for details.

3

4

total in prizes:

$7,353!

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5

1. Not only does this handsome duffel bag hold all your weekend getaway faves but it also packs a serious style punch on its own.

Super Banff bag in Horween leather, $888, roots.com.

2. Your household will become the darling of the neighbourhood if you splurge on (and then share) this compact machine designed

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for clearing snow from narrow surfaces. Husqvarna ST 131 Compact Snow Thrower, $600, husqvarna.ca.

3. Looking for a smartphone with serious pipes? The HTC One M9 has teamed up with Dolby for its signature BoomSound experience. Plus, the updated sleek and stylish

design gives it a unique look, easily standing out in a sea of iPhones. HTC One M9, $230 on select two-year plans, or buy outright, $700, at Bell, Rogers, Telus and Videotron.

4. This sound system offers wireless hi-fi sound that connects to your TV and can be controlled by your phone. Start with the

Playbar, which contains nine speakers and fits nicely under your TV, then add the Sub for soul-shaking deep sound. The small Play speakers fit nicely throughout the home to keep the music going in every room.

Sonos Playbar, $749, Sub, $749, and two Play:1 speakers, $219 each, sonos.com.

5. Give the gift of a healthy and bright smile with the Rolls-Royce of electric toothbrushes. Philips Sonicare DiamondCLean Amethyst Edition electric toothbrush, $230, amazon.ca.

6. Treat a loved one to a full year of luxury hair products targeted to her specific tress type. Hair consultation with a Kérastase

CANADIANLIVING.COM | DECEMBER 2015

PUT YOUR

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BEST FACE FORWARD TARGETS

SKIN IMPERFECTIONS 7

MULTI-TASKING BENEFITS FOR FACE

A RICH BLEND

OF COCOA BUTTER, VITAMIN E, ARGAN OIL & VITAMIN C

NEW! CLEANSING OIL

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ambassador and one year’s supply of Kérastase Paris hair products, approximate value $2,000, kerastase.ca.

7. Got dreams of pop stardom but no lungs to back it up? With Auto-Tune–style pitch correction and backup vocals at the touch of a button, this karaoke system makes bad singers sound good, and good singers sound

amazing. Singtrix Party Bundle limited-edition home karaoke system, $450, amazon.ca.

8. There’s always room on the counter for a sexy capsule coffeemaker. This model makes freshly brewed cups of coffee along with authentic espresso with full and generous crema.

Nespresso Evoluo VertuoLine in Red, $249, nespresso.com.

DECEMBER 2015 | CANADIANLIVING.COM

9. It’s hard to say what’s creepier: The fact that we shed 28 grams of skin cells each month or that those skin cells provide a ready-made meal for the two-million dust mites living in your mattress. Banish both with this new Dyson hand-held vacuum, boasting a powerful HEPA filter. Dyson V6 Mattress, $300, dysoncanada.ca.

Love what you see with Palmer’s® Skin Therapy Oil Face, a multipurpose skin perfecting oil with 10 pure oils, Retinol and Vitamin C, that helps improve the most troubling signs of aging.

Now try NEW Skin Therapy Cleansing Oil Face to dissolve away dirt, oil and make-up, revealing clean, bright skin.

PalmersCanada w w w.palmers.com © 2015 E.T. Browne Drug Co., Inc. All Rights Reserved.

“

when in doubt use red.

ottoman 99

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HOME

WHITE WONDERL AND

|

H O L I DAY D O O R D E C O R

|

FESTIVE OUTDOOR LIGHTING

White Christmas The holiday home of Heather Cameron, longtime stylist for Canadian Living, is a wonderland of one-of-a-kind DIY decorations.

TEXT AND DESIGN BY HEATHER CAMERON PHOTOGRAPHY BY KIM CHRISTIE

DECEMBER 2015 | CANADIANLIVING.COM

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DINING ROOM

2

Tuck boxes behind lush evergreen garlands to add height to festive figurines.

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I

n evergreen Vancouver, a white Christmas is the stuff of dreams. So, come holiday time at our family’s farmhouse, we conjure up our own winter wonderland—indoors. Though the pale walls, light wood tones and neutral furnishings could be the jumping-off point for bolder accessories, there’s something serene about decorating with white. Whether it’s a dusting of faux snow or greenery that’s been treated to a flocked finish, warm whites give the house a cozy, nostalgic feeling.

Added to the creamy white decor are raw, natural

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elements, such as boughs and branches, and our collection of vintage treasures. Almost all of our holiday pieces are handmade by local artisans or family members; each decoration holds a memory and makes us smile. The final wintry touch? My seven-year-old daughter, Lily, and I spend hours making paper snowflakes for the tree and to hang from the ceiling.

With our winter wonderland complete, the grass may still be green and the sun may be shining, but in our holiday home, it definitely feels like Christmas.

CANADIANLIVING.COM | DECEMBER 2015

1

PLANTER PUNCH These

lightweight fibreglass urns normally sit on the front porch, but after a fresh coat of white paint, they look festive in the dining room. The secret to keeping tall freshly cut evergreen boughs upright is dense plastic foam, available at most craft stores. Cut the plastic foam to size and pack it tightly inside the urn, then carve a small hole in the centre with a knife and force the boughs through the hole until they hit the bottom of the container. If any foam remains visible, cover it with a layer of faux snow.

WONDER WALL Sometimes, a

2

bit of contrast helps bring white pieces to life. Rolling turquoise paint onto the dining-room wall took serious courage, but I’m so glad I took the risk! Not only does it establish the fireplace as a focal point but it also makes the white elements in the room pop. Clear Aqua P440-2 paint (on wall), behr.com.

3

TWO OF A KIND The “less is

more” philosophy works best for our mantel. The flocked evergreen garland is a HomeSense bargain, and the two thrift-store deer—originally mismatched in different shades of brown—are now a perfect pair, thanks to a few coats of white spray paint.

CHRISTMAS TREES, REDDOORFARMLANGLEY.BLOGSPOT.CA

4

HEARTH WARMING The gas

fireplace was unattractive, and it had stopped working. So we removed the insert, had the gas line removed and sealed up the opening with drywall.

Then, we refaced it with ceramic tile and packed the opening with logs.

Now, the fireplace has more visual warmth than it did when it worked, and it’s become one of my favourite features of the house, especially during the holidays.

5

TABLE TOPPER A vintage

lantern from the backyard suits the dining room’s woodland theme; when filled with faux snow and a white paper house, the vignette looks like a rustic snow globe. I gave the lantern more visual weight by surrounding it with a grapevine wreath and cedar trimmings.

Tobias chairs, ikea.ca.

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KITCHEN O CHRISTMAS TREAT The cookie tree has been a tradition in our household for years, and we’re all too happy to replenish the edible ornaments as needed. An old enamel bucket packed with plastic foam makes an ideal tree stand. Find small trees at a local farm or tree lot (remember to water the tree to keep it fresh) and decorate with classic gingerbread or sugarcookie ornaments—but watch out, they’ll disappear fast!

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CANADIANLIVING.COM | DECEMBER 2015

KITCHEN

I t’s like

deodorant for your clothes.

New Downy Fresh Protect Protect your clothes from odours. Just toss it in with your detergent and, like deodorant, it neutralizes odours all day long.

So your clothes always smell great!

HOUSE PARTY

MUM’S THE WORD It can be challenging to find an affordable holiday floral bouquet. That’s why I opt for white chrysanthemums: They’re inexpensive and readily available at the grocery store. Pop mums into clustered bud vases next to a self-serve eggnog station; they easily do the job of a more elaborate flower arrangement.

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CANADIANLIVING.COM | DECEMBER 2015

SNOW GLOBE, INDIGO.CA

Open shelving presents a fantastic opportunity to showcase my collection of glittery houses made by local artisan Angela Kent. Bottlebrush trees and a dusting of faux snow weave houses, glassware and dishes into a lovely seasonal vignette.

BEDROOM

ALL SNUG IN THEIR BEDS This year, my daughter Lily’s Christmas stocking is at the foot of the bed. We’ve laid out Santa’s cookies and milk nearby on a salvaged tree stump—they’re much safer here, where our dog, Oliver, can’t get them! The grapevine wreath on the footboard is embellished with freshly cut aromatic cedar, juniper and variegated boxwood, all secured with invisible fishing line.

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CANADIANLIVING.COM | DECEMBER 2015

Canadian Tire name and all trademarks are owned by Canadian Tire Corporation, Limited. © 2015 Canadian Tire Corporation, Limited. All rights reserved.

For more ideas and inspiration, visit canadiantire.ca/canvas

DEC OR

SEASONAL SYMMETRY Tasteful and traditional are the words to describe the front entrance of David Woodcock and Christine de Boer’s century home. Two cast-iron urns blend in with the brickwork, so Christine looks for texture to make the planters pop: “I like pine, variegated boxwood and incense cedar,” she says.

Branches sprayed silver add sparkle while apple-green accents look fresh against the sable-colour door.

Welcome the

HOLIDAYS We’re inspired by these front porches in Guelph, Ont., that are fully dressed for the festive season.

BY BETH HITCHCOCK PHOTOGRAPHY BY ROBIN STUBBERT

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CANADIANLIVING.COM | DECEMBER 2015

ILLUSTRATION, SHUTTERSTOCK

The house-proud citizens of historic Guelph, Ont., go all the way when it comes to holiday decorating. Canadian Living travelled to the Royal City to search out fabulous outdoor decor—and to collect tips to help you stretch your budget when decking out your own front porch. Look out: From natureinspired vignettes to fun, sparkling displays, the Christmas curb appeal on these streets may bring on spontaneous carol singing!

GREEN TIDINGS

WARM WELCOME

Liz Hales and Mike Marcolongo’s holiday decor is an ode to recycling and reusing. For 10 years, they’ve set out the same four cast-iron planters, filling them with seasonal greens, boughs and branches. And that eye-catcher of a wreath on their front door? “It’s made from recycled tires, if you can believe it,” says Liz. “We found the wreath on a day trip to Tamworth, Ont., where there are a lot of artists’ studios, and fell in love.

It’s the one thing people always ask us about.”

Silvery-white branches beckon from a pair of dramatic modern planters and draw the eye up to a matching wreath on the front door of this cheery yellow-brick house. An abundance of fresh greens adorned with shimmering purple bows balances the scale and grandeur of the porch overhang.

Wreath, bon-echo.com.

SANTA’S WORKSHOP Wayne and Jennifer Parlee love to stop traffic—foot traffic, that is—with their winter-wonderland display. “Lots of children walk past our house on the way to school, the library or the museum,” says Jennifer. The two trees are the embodiment of St. Nick himself, from the heads at the tops to the metallic red boots at the bases. A pair of well-loved figure skates makes a unique focal point.

built this trellis from lilac trunks and grapevines to create shade at the entrance to their 1870s cottage. Come holiday time, the structure goes from practical to pretty with a wintry canopy of Douglas fir. “Our tradition is to cut the branches from the bottom of our Christmas tree and arrange them on the top of the trellis with white lights,” says Leslie. An ornamental cranberry wreath puts an exclamation point on the natural motif.

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MERRY MINIMALISM “My wife, Jodi, went through a purple era,” says Dave Van Dam of the doors on the couple’s circa 1881 limestone house. When your doors are this bold, a festive flourish is all that’s needed, so the couple designed a pair of wreaths in earthy tones to complement the colour. “The combination of the dried hydrangea and magnolia leaves against the purple is elegant and unique,” he says. Camelot CC-4 paint, benjaminmoore.ca.

CANADIANLIVING.COM | DECEMBER 2015

ILLUSTRATIONS, SHUTTERSTOCK

BRANCHING OUT Twenty years ago, Mike and Leslie Hayes

CENTURY CHARM With its stone façade and red door, this 160year-old home already has off-the-charts holiday curb appeal, so homeowner Jen Hearn put a new spin on the expected red-and-green scheme. “The decorative silver balls and light-green shades of the wreath add a more modern look,” she says.

Patina also plays a part in this postcard-worthy vignette, thanks to a timeworn cast-iron urn and child’s chair.

MONARCH MONARCH BUTTERFLY BUTTERFLY BIOSPHERE, BIOSPHERE, UNESCO UNESCO WORLD WORLD HERITAGE HERITAGE SITE SITE 2008.

2008.

Wreath, homesense.ca. Behr Cherry Tart UL 110-18 paint, homedepot.ca.

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SLUG T K T KT K

FESTIVE FINDS

GUTTER CREDITS...

GUTTER CREDITS...

The first decor elements you notice about this stately stoop—apart from the vibrant azure door— are the unusual urns; the homeowner bought them 12 years ago at a local garden centre’s going-outof-business sale. “Our home has a lot of straight lines, so I thought the curved planters would create balance,” she says.

And, indeed, they do— with some assistance from two arrangements of cedar, white pine, birch and dogwood branches.

The faux berry wreath is another bargain find, proving that holiday curb appeal doesn’t have to be costly.

88DECEMBER 2015 | CANADIANLIVING.COM

CANADIANLIVING.COM | DECEMBER 2015

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BUILD YOUR OWN

DECOR Design a grand entrance this holiday season with accessories that coordinate with the colour of your door.

BY SARAH GUNN

BRIGHT IDEA When you’ve already got a bright-

Candy Colour

Rock Star

green door, decorating is a breeze; just hang a garland and—presto—instant seasonal cheer. “With our busy schedules, we need to keep it simple,” says Tim LeBlanc of the no-fuss approach he and his wife, Anne, chose for their 1960s-era home. The red stars and green door make for a classic Christmas colour palette.

Vine Green 2034-20 paint, benjaminmoore.ca.

Spectra Blue 2049-50 paint, benjaminmoore.ca. Pom-pom wreath, $30, homesense.ca. Mailbox, $116, potterybarn.com. Multicolour glass globe string lights, from $99, potterybarn.com.

Vintage Vibe

Gumdrop 564 paint, benjaminmoore.ca.

Star Marquee sign, from $40, canadiantire.ca.

Glass decor filler, $15, canadiantire.ca.

Five-foot LED birch tree, $199, crateandbarrel.com.

Rustic Masculine

ILLUSTRATIONS, SHUTTERSTOCK

ARTISTIC LICENCE “I’m a painter, so I love colour and unusual things,” says Aggie McCormack.

Her whimsical front porch features a lime-green fabric wreath topped with magenta ornaments on a navy door.

“I was drawn to this colour combo because it’s energetic and fun.”

Bird wind chimes grace the porch year-round and happily blend right in with Aggie’s holiday decor.

DECEMBER 2015 | CANADIANLIVING.COM

Arctic Seal CSP-15 paint, benjaminmoore.ca.

Petaluma metal lanterns, $60 to $139, crateandbarrel.com. Boxwood wreath, from $47, westelm.com. Canvas vintage Edison string lights, $40, canadiantire.ca.

Rectory Red 217 paint, farrow-ball.com. Kronos planters, $80 to $100, cb2.com. Life at Home cushion, $16, realcanadiansuperstore.ca.

Holmsel chair, $79, ikea.ca.

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Ita ly, Pugl i a .

Natuzzi blends function and design to create spaces of perfect harmony.

Spaces conceived to make us feel good and surround us with beauty.

Puglia is what inspires us and always has: our land, our muse.

w w w. nat uzz i .ca

DE SIGN L E S S ON

All is Bright When it comes to lighting your home’s exterior for the holidays, there’s a fine line between merry and scary.

Outdoor design expert Carson Arthur lays the ground rules for elegant illumination.

BY BRETT WALTHER

LED lights can have the look of traditional incandescent strings, as Carson Arthur explains here.

ARTHUR INVITED CANADIAN LIVING ON A TOUR OF HIS DECKED-OUT-FOR-THEHOLIDAYS FARMHOUSE. TAKE A PEEK AT

canadianliving.com/carsonarthur.

Camouflage the cords The ideal holiday lighting scheme makes an impact at night but disappears by day— and that means paying attention to more than just the bulbs. “If you’re going to string lights up against a white eaves trough, choose lights with a white cord,” Arthur suggests. Similarly, when stringing lights in evergreen trees and shrubs, Arthur reaches for green cords that will blend in with surrounding branches.

Take a shine to projection Projection lights, the season’s biggest trend in outdoor illumination, create the effect of hundreds of twinkling strands with one crucial difference: There’s only one light source. “For anybody who is concerned about being up on a ladder or has put off decorating until two feet of snow has fallen, projection lights are the way to go,” Arthur says.

Accentuate good architecture

PHOTOGRAPHY, T. MERRIMAN

Buy more lights than you think you’ll need Gauging how many strands of lights you’ll need to run across a roofline seems simple enough—until the roof ’s peaks come into play. To get a rough estimate, Arthur will measure the length of the façade, then add at least two-thirds more. “You’ll probably be over, but that will give you enough lights to go up and down most peaks,” he says.

For window calculations, first measure the height and width of a window, then double the sum of those lengths.

DECEMBER 2015 | CANADIANLIVING.COM

Pull the plug on incandescent lightbulbs Treat yourself to an early Christmas present and swap your old-school incandescent lights for LEDs. These long-lasting alternatives will not only pay for themselves in saved kilowatt hours but also prove to be a versatile investment, thanks to recent innovations.

“Some of the new LED lighting systems can change colour, which is great for someone who wants a different look every year,” says Arthur.

The first step in Arthur’s outdoor lighting strategy is to identify the best features of a home’s façade. “Instead of trying to light every single surface— which will end up looking like the Griswolds’ in Christmas Vacation— focus on strong architectural details,” says Arthur. “It could be a bay window, gingerbread trim or even a really nice peak—anything that’s worth drawing the eye.” After highlighting these focal points, you might have the urge to light the house from left to right. Don’t.

“There’s nothing worse than getting halfway across the front of the house and realizing there’s no way you can continue the way you started,” says Arthur. Instead, build outward from those illuminated architectural features in manageable, balanced sections.

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LIGHTS FANTASTIC

HOW TO SAVE

on lighting

Boost your curb appeal this Christmas with these innovative outdoor lighting options.

If you’re starting from scratch, the cost of new lights, clips and extension cords can easily add up to $750. Follow these thrifty tricks to soften the blow to your holiday budget.

s a built-in lens This projection light ha and ice. defroster to melt snow

Noma Starlight Laser projector, from $150, canadiantire.ca.

NO MORE KNOTS

LET IT SNOW

No matter how neatly you pack them away after the holidays, string lights have an infuriating habit of weaving themselves into the most diabolical knots. The single-cord design of Noma’s “tangle-free” LED lights eliminates this seasonal stressor entirely. Noma

The weather outside might be frightful, but it’s no match for these fabulous faux candles.

Designed to withstand the elements, they’re ideally suited for a vignette of festive lanterns on the front porch. The best part?

They come with a remote control so you can fire up the flickering LEDs without setting foot outdoors. Rainlite

Tangle-Free 25-light C9 multicolour LED lights, from $23, canadiantire.ca.

LED pillar candles, from $25 each, abbottcollection.com.

FLOOD THE FAÇADE Properly situated, white floodlights can create as much impact as an elaborate series of strands. For a diffused effect, outdoor design expert Carson Arthur recommends setting them two feet from the house. Or go for a projection light, which covers a wide area with a single unit.

INVEST IN TIMERS

LIMIT LIGHTS TO ONE VIGNETTE Instead of illuminating the whole home, string lights on a single Christmas tree displayed on the front porch. “It’s a perfect little ‘moment’ that greets guests at the front door, and it’s a great way to enjoy a real Christmas tree without bringing the needles inside,” says Arthur.

92

IT’S A SNAP OH, TANNENBAUM! Prelit with 400 warm-white LED lights, this twinkling tree would provide a festive focal point for any front porch.

General Electric seven-foot indoor/outdoor Winter Berry branch tree, from $195, homedepot.ca.

Say goodbye to plastic ties! Each light in this strand is attached to a spring-loaded clothespin-style clip, making it a total breeze to hang lights on everything from trees to eaves. Noma Quick Clip colourchanging LED lights, $35, canadiantire.ca.

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, CANADIAN TIRE (HOUSE)

Although LEDs may put less of a burden on your hydro bill, you can save even more by regulating their use with a timer— a function that’s frequently built into new lighting systems.

“I generally set the lights to turn off at 1 a.m.,” says Arthur.

“I think that’s plenty of holiday spirit!”

ROOM CHANGERS

Endless possibilities, perfectly priced.

SHAZAM THIS AD TO TRY ROOM CHANGERS, PLUS ENTER FOR A CHANCE TO WIN!* *Visit HomeSense.ca/roomchangers for Rules & Regulations.

Styles may vary by store.

FOOD

BAKING TIPS

|

H O L I DAY S W E E T S

|

INSIDE & OUT GINGERBREAD HOUSE

On the Menu Menu MENU Bread SUBHEAD winner p. 95 PARA STYLE MenuFuss-free Recipe Name Paragraph mains p. 99 Style, p. 00 (MENU PAGE NUMER CHARACTER STYLE) Festive Feast p. 107

FRIDAY DINNER savoury-sweet Lemon and p.Herb 120 tartlets Spatchcock Chicken, p. 107

REtro treats p. 141

Dinner Rolls We’ve discovered the perfect balance of ingredients to make the most unbelievably soft and fluffy rolls you’ll ever try.

BY IRENE FONG & THE TEST KITCHEN

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY

Peanut butter cups p. 146

the ultimate

DECEMBER 2015 | CANADIANLIVING.COM

95

IMPRESSIVE NO MATTER HOW YOU SLICE IT.

You provide the surface and our selection of flavourful PC® Black Label products will do the rest. This Charcuterie and Cheese Board features rich and mellow White Fox Hard-Ripened Cheese from Northern England, sweet and nutty Jamón Ibérico Dry-Cured Ham from Spain and vibrant, spicy Tricolore Peppers from Peru. It’s not just a feast, it’s a feast for the eyes.

Find all our holiday-inspired recipes at pc.ca/blacklabel All trademarks & logos are trademarks of Loblaws Inc. ©2015 Loblaws Inc. All rights reserved.

SLUG T K T KT K HOW-TO VIDEO

Oluptatusci conectiumque pa doloremodi nonsed estiur, que officiis eium eaqui quiam et,

Charcuterie and Cheese Board INGREDIENTS

HOW-TO VIDEO

1 pkg

Watch how to make this recipe at canadianliving.com/ultimaterolls.

(200 g)

1 pkg

The Ultimate Dinner Rolls Hands-on time: 20 minutes Total time: 4½ hours Makes: 20 rolls

To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.

3 tbsp 1½ cups ⅓ cup 1½ tsp 1 tbsp 1 4½ cups

granulated sugar milk butter salt active dry yeast egg all-purpose flour (approx)

Remove 1½ tsp of the sugar. Set aside.

In saucepan, heat together 1¼ cups of the milk, ¼ cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm, about 25 minutes.

CHINA, WILLIAMASHLEY.COM

Meanwhile, in small saucepan, heat remaining milk over medium heat until warm; pour into large bowl. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Whisk in butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms.

Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Transfer to large greased bowl; turn dough to grease all over. Cover with plastic wrap or tea towel; let rise in warm draft-free place until doubled in bulk, about 1½ hours.

DECEMBER 2015 | CANADIANLIVING.COM

Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 20 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball.

Repeat with remaining dough pieces.

Place 2 balls of dough in centre of each of 2 greased 9-inch (1.5 L) round cake pans.

Place 8 balls around centre of each. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Dust with flour.

Bake in 375°F (190°C) oven until rolls are golden and sound hollow when tapped, about 20 minutes. Let cool in pans for 10 minutes; transfer directly to racks. Melt remaining butter; brush over tops of rolls.

(Make-ahead: Store in airtight container for up to 24 hours. Or freeze in resealable freezer bag for up to 1 week; thaw in bag at room temperature. Reheat in 325°F/160°C oven until warm, about 5 minutes.)

PER ROLL: about 148 cal, 5 g pro, 4 g total fat (2 g sat. fat), 23 g carb (1 g dietary fibre, 3 g sugar), 19 mg chol, 205 mg sodium, 69 mg potassium. % RDI: 3% calcium, 11% iron, 4% vit A, 26% folate.

CHANGE IT UP

The Ultimate Dairy-Free Pull-Apart Dinner Rolls Add a pinch of salt; substitute milk with almond milk and butter with olive oil.

Use a scale to weigh each of the dough balls so they’re all the same size (about 50 grams each).

97

(250 g)

1 pkg (150 g)

1 pkg (80 g)

PC® Black Label Gorgonzola Dolce DOP Soft Blue-Veined Cheese PC® Black Label White Fox Hard Ripened Aged 12 Months Cheese PC® Black Label Comté Hard Ripened Cheese PC® Black Label Jamón Ibérico Dry-Cured Ibérico Ham

Half

225 g-pkg PC® Salami Rustico Dry-Cured Salami, casing removed, thinly sliced

3 tbsp

PC® Whole Grain Dijon Mustard

(45 mL)

3 tbsp (45 mL)

PC® Black Label Bacon Marmalade Spread

5

drained PC® Black Label Tricolore Mini Sweet Cherry Peppers, thinly sliced

Half

350 g baguette, thinly sliced

Half

150 g-pkg PC® Black Label Coconut & Date Artisan Crisps

3

apples

½ cup

toasted walnut halves

(125 mL)

instructions 1. Divide large wooden board into thirds visually. Unwrap and arrange cheese on two-thirds of board, spacing to allow room for cutting. Cover with plastic wrap. Leave on counter to come to room temperature, about 30 minutes.

2. Place ham and salami on remaining third of board. Place mustard, marmalade and peppers into separate small bowls; arrange on board around cheese and meat. Place small spoons in condiment bowls and small knives near cheeses.

3. Mound baguette and crisps on board.

Core and slice apples; place on board with walnuts.

W EEK N IGH TS

Quick&Easy

TESTED TILL PERFECT

These fuss-free mains mean there’s no need to shy away from weeknight entertaining.

Feeding a crowd? Our slow cooker roast (page 100) serves up to eight people, and you can easily double the other recipes.

Super fast

BY GILEAN WATTS & THE TEST KITCHEN

Orange- and Soy-Glazed Scallops With Coconut Basmati Rice

Seared scallops are ready in minutes!

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY. NAPKIN, CRATEANDBARREL.COM

Hands-on time: 25 minutes Total time: 25 minutes Makes: 4 servings

Infused with the sweetness of coconut, basmati rice nestles sweet-and-sour glazed scallops.

Garnish with orange segments for an extra hit of citrusy flavour and a pop of colour.

1 cup 1 cup ½ tsp ¼ cup 450 g 1 tbsp ½ cup 4 tsp ¼ tsp

basmati rice, rinsed coconut milk each salt and pepper chopped fresh cilantro jumbo scallops (20 to 40 count), patted dry olive oil orange juice sodium-reduced soy sauce grated fresh ginger

In saucepan, combine rice, coconut milk, salt, half of the pepper and 1 cup water; bring to boil.

Reduce heat to low, cover and simmer gently for 10 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork. Stir in cilantro.

Meanwhile, sprinkle scallops with remaining pepper. In large nonstick skillet, heat oil over medium-high heat; cook scallops, turning once, until golden and opaque, about 4 minutes. Remove to plate; keep warm. Drain oil from skillet.

In bowl, stir together orange juice, soy sauce and ginger; add to skillet. Bring to boil. Reduce heat to simmer; cook, stirring often, until reduced by half, about 2 minutes. Serve scallops over rice; drizzle with glaze.

PER SERVING: about 421 cal, 24 g pro, 16 g total fat (11 g sat. fat), 45 g carb (1 g dietary fibre, 4 g sugar), 37 mg chol, 658 mg sodium, 619 mg potassium. % RDI: 5% calcium, 19% iron, 3% vit A, 25% vit C, 15% folate.

GLUTEN-FREE

DAIRY-FREE

NUT-FREE

VEGETARIAN

If your scallops are on the small side, you may get more than 20 in 450 grams. If so, reduce their cooking time to three minutes.

99

Easy entertaining Slow cooking frees your time!

Hands-on time: 15 minutes Total time: 8½ hours Makes: 6 to 8 servings

Weeknight entertaining is a breeze when you put your slow cooker to work!

Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty coldweather dish.

1.85 kg

¾ tsp ½ tsp 1

100

boneless beef pot roast (top or bottom blade, or cross rib), trimmed salt pepper onion, thinly sliced

4 1 1 cup ½ cup 2 tbsp 1 tbsp ½ tsp ⅓ cup 2 tbsp

cloves garlic, minced bay leaf sodium-reduced beef broth balsamic vinegar tomato paste each Dijon mustard, liquid honey and Worcestershire sauce dried rosemary all-purpose flour chopped fresh parsley

Sprinkle beef with ½ tsp of the salt and ¼ tsp of the pepper. Set aside.

In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.

Transfer beef to cutting board; remove any butcher’s twine. Keep beef warm.

Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with ¼ cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.

Thinly slice beef across the grain; serve with sauce.

PER EACH OF 8 SERVINGS: about 467 cal, 46 g pro, 25 g total fat (10 g sat. fat), 12 g carb (1 g dietary fibre, 6 g sugar), 134 mg chol, 502 mg sodium, 492 mg potassium. % RDI: 4% calcium, 37% iron, 1% vit A, 7% vit C, 9% folate.

For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it’s very tangy, stir in up to one tablespoon of granulated sugar until dissolved for sweetness.

CANADIANLIVING.COM | DECEMBER 2015

FLATWARE, CRATEANDBARREL.COM. PLATE, CB2.CA. GLASS, ELTE.COM

Slow Cooker BalsamicBraised Pot Roast

© 2014 Newell Rubbermaid Inc. All rights reserved.

TO GE THER F O R E V ER I, lid, take you, base, to be my par tner for life.

With snap-locking, I promise to fit and contain, through refrigerators and cabinets, for lunches and for lef tovers, even if t he microwave pulls us apart.

Pork Puttanesca With Creamy Polenta Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 servings

Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour.

Buttery polenta is perfect for soaking up all of the sauce’s full-bodied goodness.

Switch it up Polenta makes a great alternative to pasta under any thick, hearty sauce.

Pork Puttanesca: 4 bone-in pork rib chops (about 1 kg total), trimmed pinch each salt and pepper 1 tbsp olive oil 1 onion, diced 2 cloves garlic, minced ¼ tsp hot pepper flakes 1 can (796 mL) diced tomatoes ¼ cup Kalamata olives, pitted and chopped 1 tbsp capers, drained and chopped 1 anchovy fillet, minced 2 tbsp chopped fresh parsley Creamy Polenta: ¾ cup cornmeal ½ tsp each salt and pepper 2 tbsp butter, cubed Pork Puttanesca: Sprinkle pork with salt and

pepper. In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm.

Drain fat from skillet.

In same skillet, heat remaining oil over mediumhigh heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley. bring 2⅓ cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.

PER SERVING: about 528 cal, 37 g pro, 26 g total fat (7 g sat. fat), 36 g carb (4 g dietary fibre, 7 g sugar), 106 mg chol, 925 mg sodium, 1,033 mg potassium. % RDI: 12% calcium, 26% iron, 10% vit A, 53% vit C, 11% folate.

Frequent stirring keeps the polenta from burning on the bottom and forming a skin on the top.

Use the flat side of a chef’s knife to mash the anchovy into a paste. The fillet will melt into the dish and distribute evenly.

102

CANADIANLIVING.COM | DECEMBER 2015

DINNERWARE, WILLIAMASHLEY.COM. NAPKIN, PUTTI.CA. GLASS, ELTE.COM

Creamy Polenta: Meanwhile, in large saucepan,

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Magic Cookie BARS INGREDIENTS: 2 cups (500mL) graham wafer crumbs ¾ cup (175mL) butter, melted 1 can (300mL) sweetened condensed milk 1ɝ cups (325mL) chopped pecans 1ɝ cups (325mL) semi-sweet chocolate chips 1ɝ cups (325mL) flaked coconut

2. Snap a photo to match ours

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SERVINGS

P R E PA R AT I O N : 1. Preheat oven to 350oF (180oC) 2. Combine graham crumbs with butter; press evenly onto parchment-lined 13- x 9-inch (3.5L) baking pan.

3. Pour sweetened condensed milk evenly over crumb crust.

4. Sprinkle with pecans, chocolate chips and coconut; press down firmly.

5. Bake for 25 to 30 minutes or until lightly browned. Let cool completely and cut into bars.

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This recipe is a great way to use leftover holiday turkey or chicken!

Keep it simple Save fromscratch crusts for weekends.

Hands-on time: 25 minutes Total time: 40 minutes Makes: 4 servings

A peppery cream sauce speckled with fragrant thyme makes these individual pot pies the ultimate weeknight comfort food. Look for a packaged whole grain blend that cooks in 15 minutes or less to ensure the grains become tender while you’re baking the pies.

1 tsp ⅓ cup

1 1 1 ½ cup 1 ½ tsp

104

olive oil quick-cooking whole grain blend (such as PC Blue Menu Brown Rice With Barley and Spelt Blend) onion, finely chopped carrot, finely chopped rib celery, finely chopped chopped cremini mushrooms clove garlic, minced chopped fresh thyme

¼ cup 2 cups 2 cups ½ cup ⅓ cup ¾ tsp 1 1

all-purpose flour sodium-reduced chicken broth shredded cooked skinless turkey breast frozen green peas whipping cream (35%) each salt and pepper sheet (half 450 g pkg) frozen butter puff pastry, thawed egg

In large skillet, heat oil over medium heat; cook grains, onion, carrot, celery and mushrooms, stirring occasionally, until grains are beginning to soften and onion is translucent, about 10 minutes. Add garlic and thyme; cook, stirring, until fragrant. Add flour, stirring to coat; cook, stirring, for 30 seconds.

Increase heat to medium-high. Stir in broth; bring to simmer. Cook, stirring often, until thickened, about 8 minutes.

Stir in turkey, peas, cream, salt and

pepper; bring to simmer. Cook, stirring, for 1 minute. Divide among four 12-oz (350 mL) mini soufflé dishes. Set aside.

On lightly floured work surface, roll out pastry into 10-inch (25 cm) square; cut into 4 equal squares. Place 1 square over each mini soufflé dish; cut 4 steam vents in top of each. Whisk egg with 1 tsp water; lightly brush over pastry.

Bake on rimmed baking sheet in 450°F (230°C) oven until pastry is puffed and golden and filling is bubbly, about 15 minutes. Let stand for 5 minutes before serving.

PER SERVING: about 542 cal, 30 g pro, 25 g total fat (13 g sat. fat), 48 g carb (5 g dietary fibre, 6 g sugar), 96 mg chol, 994 mg sodium, 484 mg potassium. % RDI: 6% calcium, 25% iron, 49% vit A, 8% vit C, 17% folate.

HOW-TO VIDEO

Learn how to make crusts perfectly golden using an egg wash at canadianliving.com/eggwash.

CANADIANLIVING.COM | DECEMBER 2015

CHARGER, CRATEANDBARREL.COM

Hearty Turkey Pot Pies

Broccoli and Brown Butter Fusilli With Toasted Almonds Hands-on time: 20 minutes Total time: 20 minutes Makes: 4 servings

Brown butter makes an easy yet luscious sauce for this elegant pasta.

Swap the fusilli for any other short pasta—penne or orecchiette are great options. If you prefer a milder taste, reduce the amount of hot pepper flakes.

375 g 4 cups ½ cup 6 ½ tsp ½ tsp ¼ tsp ¼ cup ¼ cup

Time-saver Precut florets cut down on prep!

fusilli bite-size broccoli florets butter cloves garlic, thinly sliced hot pepper flakes pepper salt shaved Parmesan cheese sliced natural (skin-on) almonds, toasted

In large saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during final minute of cooking. Reserving ½ cup of the cooking liquid, drain.

DINNERWARE, WILLIAMASHLEY.COM. NAPKIN, ELTE.COM

Meanwhile, in large skillet, melt butter over medium heat; continue to cook, swirling pan occasionally, until foamy, about 4 minutes. Add garlic and hot pepper flakes; cook, stirring, until butter is fragrant and nutty brown and garlic is golden, about 2 minutes.

Add pasta, broccoli, pepper and salt, tossing to coat. Stir in half of the Parmesan and enough of the reserved cooking liquid to make thin sauce. Top with remaining Parmesan and almonds.

PER SERVING: about 640 cal, 19 g pro, 30 g total fat (16 g sat. fat), 76 g carb (5 g dietary fibre, 2 g sugar), 65 mg chol, 754 mg sodium, 369 mg potassium. % RDI: 13% calcium, 28% iron, 38% vit A, 57% vit C, 110% folate.

Add the pasta to the skillet when the butter turns nutty brown. Watch the butter closely, as it can quickly go from browned to burned.

Toasted almonds complement the nutty flavour of the brown butter.

105

COOKING WITH

Canadian Living PRESENTED BY

An exclusive Canadian Living VIP event Join Annabelle Waugh, Canadian Living Food director, for a hands-on cooking class featuring delicious dishes, timeless recipes from Canadian Living: The Ultimate Cookbook and the new Sharp SuperSteam+ oven. all guests take home their own copy of our ultimate cookbook featuring more than 450 delicious, tested-till-perfect recipes—a $45 value!

JOIN US! Cirrilo’s Culinary Academy, Toronto Wed., Nov. 18, 2015 6:30 to 8:30 p.m.

Tickets are only $55 Space is limited.

To purchase tickets, visit canadianliving.com/vip.

*Images are representative. Exact menu to be determined.

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recipes

EN T ERTA I N I NG

Roasted Carrot and Parsnip Soup With Whipped Goat Cheese and Kale Chips p. 108 Root Vegetable Crumble p. 110 Apricot Wild Rice Pilaf p. 110

Haricots Verts With Miso Butter and Pepitas p. 110 Porcini-Dusted Beef Tenderloin with Sherry Gravy p. 112 Black Forest Pie p. 115

Holiday

Head Start The centrepiece of our menu—a succulent beef tenderloin—roasts to perfection in under an hour, allowing an early start to this deliciously festive dinner for 10.

PHOTOGRAPHY, STACEY BRANDFORD. PROP STYLING, ALANNA DAVEY

BY AMANDA BARNIER, JENNIFER BARTOLI & THE TEST KITCHEN

TESTED TILL PERFECT

Table and chandelier, elte.com. Chairs and tablecloth, crateandbarrel.com. Flatware, glasses, china and napkins, williamashley.com. Vintage gold-plated candlesticks, cynthiafindlay.com. Cedar greens, hofland.com. Ribbon, mokubany.com. Bead board, trim and Behr Weathered White HDC-NT-21 paint (on walls), homedepot.ca.

DECEMBER 2015 | CANADIANLIVING.COM

107

MAKE AHEAD PLAN

3 DAYs

AHEAD

Make Carrot and Parsnip Soup Make miso butter for Haricots Verts With Miso Butter and Pepitas Make chocolate trees for Black Forest Pie

2 DAYs

AHEAD

Make topping for Root Vegetable Crumble Make porcini powder for Porcini-Dusted Beef Tenderloin With Sherry Gravy

HOW-TO VIDEO

What’s the difference between a simmer and a boil? Find out at canadianliving.com/simmer.

1 DAY

AHEAD

Make crust and fillings for Black Forest Pie Blanch haricots verts

4h AHEAD

Make Kale Chips for soup

2h AHEAD

Make Root Vegetable Crumble Make Apricot Wild Rice Pilaf Make Porcini-Dusted Beef Tenderloin

1h AHEAD

Make whipped cream and garnish Black Forest Pie

20 m AHEAD

Reheat and garnish soup Finish Haricots Verts With Miso Butter and Pepitas Make Sherry Gravy

108

Roasted Carrot and Parsnip Soup with Whipped Goat Cheese and Kale Chips Hands-on time: 20 minutes Total time: 1½ hours Makes: 10 servings

Tangy goat cheese and crispy kale adorn this velvety starter that’s perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.

Carrot and Parsnip Soup: 8 carrots, chopped 4 parsnips, peeled and chopped 4 shallots, halved 3 cloves garlic 1 tbsp olive oil ½ tsp salt 1 pkg (900 mL) sodium-reduced chicken broth Kale Chips: 6 cups torn stemmed kale 2 tsp olive oil ¼ tsp sweet paprika pinch salt Whipped Goat Cheese: 130 g soft goat cheese (chèvre) quarter pkg (250 g pkg) cream cheese, softened ½ cup whipping cream (35%)

1 tbsp pinch

lemon juice pepper

Carrot and Parsnip Soup: In roasting pan,

toss together carrots, parsnips, shallots, garlic, oil and salt. Roast in 450°F (230°C) oven, stirring once, until softened and browned, about 1 hour.

Scrape into Dutch oven or large heavybottomed saucepan. Stir in broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. In blender or food processor, purée mixture in batches until smooth. (Makeahead: Refrigerate in airtight container for up to 3 days; in saucepan, reheat over medium heat until hot, about 10 minutes.) Ladle into bowls.

Kale Chips: While soup is simmering, toss

together kale, oil, paprika and salt; arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 350°F (180°C) oven until crisp and darkened, 12 to 15 minutes. (Makeahead: Store in airtight container for up to 8 hours.) Serve over soup.

Whipped Goat Cheese: While kale is baking,

in blender or food processor, whip together goat cheese, cream cheese, cream, lemon juice and pepper until smooth and light. (Makeahead: Refrigerate in airtight container for up to 2 days.) Stir into soup.

PER SERVING: about 292 cal, 8 g pro, 12 g total fat (6 g sat. fat), 42 g carb (9 g dietary fibre, 13 g sugar), 29 mg chol, 493 mg sodium, 969 mg potassium. % RDI: 13% calcium, 14% iron, 195% vit A, 58% vit C, 55% folate.

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY. NAPKIN, CHINA AND GLASS, WILLIAMASHLEY.COM. SPOON, CB2.CA

Make Whipped Goat Cheese for soup

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are low in fat and lower calorie without sacrificing nutritional value, moistness or flavour!

Take the guesswork out of meal planning with Sharp’s Smart and Easy controls. Choose from over 50 cooking presets that cover every range of dish imaginable—just select your option from the full-colour touch navigation controls. The oven also features built-in healthy menu ideas ranging from meatless dishes to desserts, while the Dual Cook design lets you prepare dishes requiring different heating temperatures simultaneously. The future of cooking is deliciously simple!

A well-planned menu should have stovetop, oven and make-ahead options so that everything can come together quickly and at the same time.

Apricot wild rice pilaf

Hands-on time: 30 minutes Total time: 1¾ hours Makes: 10 servings

Hands-on time: 10 minutes Total time: 1¾ hours Makes: 10 servings

Try this creamy dish in place of mashed potatoes. The nutty herbed topping adds a nice crisp crust.

Wild rice lends an extra Canadian touch to your holiday meal. It takes longer to cook than the average grain (partially because it’s a type of grass), but it’s a hands-off side dish that doesn’t require constant attention.

Creamy Root Vegetables: 4 cups cubed peeled butternut squash 2 onions, chopped 1 large sweet potato, peeled and cubed 680 g mini yellow-fleshed potatoes, halved or quartered 4 cloves garlic, sliced ¼ cup butter ¼ cup all-purpose flour 2 cups sodium-reduced chicken broth 1 cup whipping cream (35%) 2 tsp Dijon mustard ½ tsp each salt and pepper Topping: 1½ cups ½ cup 2 tbsp 1 tbsp 3 tbsp

fresh bread crumbs walnuts, chopped chopped fresh sage chopped fresh parsley butter, melted

Creamy Root Vegetables: In 12-cup (3 L)

casserole dish, combine squash, onions, sweet potato, yellow-fleshed potatoes and garlic. Set aside.

In saucepan, melt butter over medium heat. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in broth and cream; bring to boil. Reduce heat and simmer, whisking constantly, until thick enough to coat back of spoon, about 3 minutes.

Whisk in mustard, salt and pepper; pour over vegetables. Bake in 400°F (200°C) oven until tender, about 1 hour.

Topping: In bowl, mix together bread crumbs, walnuts, sage and parsley; stir in butter. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Sprinkle over vegetables. Bake in 400°F (200°C) oven until crumble is golden, about 15 minutes.

Let stand for 5 minutes before serving.

PER SERVING: about 345 cal, 6 g pro, 21 g total fat (11 g sat. fat), 36 g carb (4 g dietary fibre, 6 g sugar), 52 mg chol, 385 mg sodium, 663 mg potassium. % RDI: 9% calcium, 14% iron, 143% vit A, 35% vit C, 25% folate.

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2 tbsp 1 1 1 1 2 cups 3½ cups ¼ tsp ½ cup ¼ cup 1 tbsp 1 tbsp 2 tsp

butter onion, finely chopped carrot, finely chopped rib celery, finely chopped clove garlic, minced wild rice, rinsed sodium-reduced chicken broth or no-salt-added vegetable broth each salt and pepper dried apricots, finely chopped chopped fresh parsley chopped fresh tarragon grated lemon zest lemon juice

In saucepan, melt butter over medium heat; cook onion, carrot and celery, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add rice; cook, stirring, for 1 minute.

Haricots Verts with Miso Butter and Pepitas Hands-on time: 20 minutes Total time: 25 minutes Makes: 10 servings

Buttery haricots verts, or French green beans, take on the umami flavour of miso paste in this festive side dish. Crunchy pepitas, which are hulled pumpkin seeds, add texture and a subtle nuttiness that complements the tender-crisp beans.

800 g 3 tbsp 1 tbsp 1 tsp ½ cup pinch 3

haricots verts, trimmed butter, softened white miso paste liquid honey pepitas salt shallots, thinly sliced

In large saucepan of boiling salted water, cook haricots verts, in 2 batches, until bright green and slightly tender, about 3 minutes. Transfer to bowl of ice water to chill; drain well and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Meanwhile, in small bowl, stir together butter, miso paste and honey. (Makeahead: Refrigerate in airtight container for up to 3 days.)

Stir in broth, salt and pepper; bring to boil. Reduce heat to low; cover and simmer until about 2 tbsp liquid remains and most of the rice is split open, about 80 minutes.

In large nonstick skillet, melt 1 tbsp of the miso paste mixture over medium heat; cook pepitas, stirring frequently, until fragrant, about 4 minutes. Remove to bowl. Sprinkle with salt.

Remove from heat. Stir in apricots; cover and let stand for 10 minutes.

In same skillet, melt remaining miso paste mixture over medium heat; cook shallots, stirring occasionally, until tender, about 4 minutes. Add haricots verts; cook, stirring occasionally, until warmed through, about 4 minutes. Remove to platter. Sprinkle with pepitas.

Stir in parsley, tarragon, lemon zest and lemon juice.

PER SERVING: about 165 cal, 6 g pro, 3 g total fat (2 g sat. fat), 31 g carb (3 g dietary fibre, 6 g sugar), 6 mg chol, 294 mg sodium, 252 mg potassium. % RDI: 2% calcium, 8% iron, 19% vit A, 7% vit C, 16% folate.

PER SERVING: about 103 cal, 3 g pro, 7 g total fat (3 g sat. fat), 9 g carb (2 g dietary fibre, 2 g sugar), 9 mg chol, 92 mg sodium, 187 mg potassium. % RDI: 3% calcium, 11% iron, 9% vit A, 10% vit C, 13% folate.

If haricots verts are unavailable, thinly slice large string beans on a long angle.

CANADIANLIVING.COM | DECEMBER 2015

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Root Vegetable crumble

Apricot

wild rice pilaf

Root Vegetable crumble

Haricots Verts with Miso Butter and Pepitas

GUTTER CREDITS...

To make fresh bread crumbs, tear pieces of day-old bread into a food processor, then pulse until in coarse crumbs.

1½ cups 2½ cups 3 tbsp 3 tbsp pinch

dry sherry sodium-reduced beef broth butter, softened all-purpose flour salt

Beef Tenderloin: In spice grinder, or using

mortar and pestle, grind mushrooms into fine powder. Set aside. (Make-ahead: Store in airtight container for up to 2 days.)

Rub beef all over with salt and pepper, pressing to adhere. In large skillet, heat butter with oil over medium-high heat; cook beef, turning occasionally, until browned all over, about 7 minutes.

Rub beef all over with half of the mushrooms; reserve remaining mushrooms for Sherry Gravy. Place beef on greased rack in roasting pan; roast in 400°F (200°C) oven until instant-read thermometer inserted in centre reaches 135°F (58°C) for rare, about 50 minutes.

Remove beef to cutting board; let rest for 10 minutes. Remove butcher’s twine before slicing across the grain.

Sherry Gravy: While beef is resting, in

Porcini-Dusted Beef Tenderloin with Sherry Gravy Hands-on time: 30 minutes Total time: 1½ hours Makes: 10 servings

A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The meltin-your-mouth texture and rich flavour make for an unforgettable holiday meal.

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Beef Tenderloin: 2 pkg (each 14 g) dried porcini mushrooms 1.7 kg trimmed beef tenderloin premium oven roast, tied at ½-inch (1 cm) intervals ¾ tsp salt ½ tsp pepper 2 tbsp butter 1 tbsp olive oil Sherry Gravy: 3 shallots, thinly sliced 2 tbsp sherry vinegar

Remove rack from roasting pan. Heat pan over medium heat; stir in sherry, scraping up browned bits. Bring to boil; cook until reduced to ¾ cup, about 5 minutes. Whisk in broth and reserved mushrooms; bring to boil.

Stir butter with flour; whisk into roasting pan. Bring to boil; cook, whisking constantly, until thickened, about 4 minutes. Strain through finemesh sieve into heatproof bowl; stir in shallot mixture and salt. Serve with beef.

PER SERVING: about 396 cal, 38 g pro, 20 g total fat (9 g sat. fat), 9 g carb (trace dietary fibre, 1 g sugar), 108 mg chol, 358 mg sodium, 617 mg potassium. % RDI: 2% calcium, 36% iron, 5% vit A, 7% folate.

CANADIANLIVING.COM | DECEMBER 2015

PLATTER AND NAPKIN, WILLIAMASHLEY.COM

clean skillet, cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook, scraping up browned bits, until vinegar is reduced to coat shallots, about 2 minutes.

Scrape into bowl. Set aside.

Cozying up calls for Canadian Brie

Canadian cheese is a true gift!

Explore wonderful winter recipes at allyouneedischeese.ca/holiday

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Having your holiday meal early means guests won’t be travelling home too late and you’ll have plenty of time for cleanup.

Use a small offset spatula to spread the chocolate for the trees, then use it again to easily lift the hardened trees from the baking sheet.

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Black Forest Pie Hands-on time: 1¼ hours Total time: 3¼ hours Makes: 8 to 10 servings

This modern take on crowd-pleasing Black Forest cake is the perfect ending to your holiday meal. Chocolate Christmas trees and a fluffy whipped cream topping transform this pie into a winter wonderland.

Crust: 1¼ cups ⅓ cup

chocolate wafer crumbs butter, melted

Chocolate Filling: 225 g semisweet chocolate (about 8 oz), finely chopped 1⅔ cups whipping cream (35%) 2 tsp vanilla Cherry Filling: 3 cups frozen sweet cherries ⅔ cup granulated sugar 2 tsp lemon juice 2 tbsp cornstarch 3 tbsp kirsch Topping: 115 g semisweet chocolate (about 4 oz), chopped ¾ cup whipping cream (35%) 4 tsp icing sugar 2 tsp kirsch 15 g semisweet chocolate (about ½ oz), shaved

until moistened; press into bottom and all the way up side of 9-inch (23 cm) pie plate. Refrigerate until chilled, about 15 minutes. Bake in 350°F (180°C) oven until firm and dry, about 14 minutes.

Let cool completely.

until thickened, about 1 minute. Remove from heat; stir in remaining kirsch. Let cool slightly. Refrigerate until chilled, about 45 minutes. Spoon over chocolate filling, leaving ½-inch (1 cm) border. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)

Chocolate Filling: While crust is cooling,

Topping: While cherry filling is cooling, in

place chocolate in heatproof bowl. In small saucepan, heat ⅔ cup of the cream over medium heat just until bubbles form around edge of pan; pour over chocolate, whisking until smooth. Whisk in vanilla.

Let stand, stirring occasionally, until slightly thickened, 15 to 20 minutes.

Beat remaining cream until stiff peaks form; fold one-third into chocolate mixture. Fold in remaining whipped cream. Scrape over crust, smoothing top.

Refrigerate until set, about 2 hours.

heatproof bowl set over saucepan of hot (not boiling) water, melt three-quarters of the chopped chocolate, stirring, until smooth. Scrape onto parchment paper– lined rimmed baking sheet; spread to scant ⅛-inch (3 mm) thickness. Refrigerate just until set, about 6 minutes.

Crust: Mix wafer crumbs with butter

Cherry Filling: While chocolate filling

is cooling, in large tall saucepan, bring cherries, sugar and lemon juice to boil over medium heat; cook, stirring often and breaking up cherries with back of spoon, until sauce is beginning to thicken and cherries are broken down, about 15 minutes.

Whisk cornstarch with half of the kirsch; stir into cherry mixture. Cook, stirring,

Using 3¼-inch (8 cm) tall large Christmas tree cookie cutter and 1¾-inch (4.5 cm) tall small Christmas tree cookie cutter, press 3 large and 3 small tree shapes into chocolate. Refrigerate until firm, about 20 minutes. Using cookie cutters, and with a gentle twisting motion, cut shapes through to paper.

Melt remaining chopped chocolate; spoon into piping bag fitted with small plain tip. Pipe squiggles onto chocolate trees.

Refrigerate until set, about 10 minutes.

(Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 3 days.)

Meanwhile, in bowl, beat cream with icing sugar until stiff peaks form; fold in kirsch.

Spoon over cherry filling. Nestle chocolate trees on top of whipped cream. Sprinkle with chocolate shavings.

PER EACH OF 10 SERVINGS: about 562 cal, 4 g pro, 38 g total fat (23 g sat. fat), 56 g carb (3 g dietary fibre, 44 g sugar), 90 mg chol, 150 mg sodium, 278 mg potassium. % RDI: 5% calcium, 12% iron, 28% vit A, 5% vit C, 7% folate.

th GUEST EDITOR

GUTTER CREDITS...

As a performer, Michael Bublé knows how to work a room. What’s his best advice for those of us who have a hard time navigating the holiday party scene?

“All of us suffer from social anxiety—myself included. For me, a tip was always talking about food. Talking about whatever the appies are. Or, ‘I went to this restaurant, it was great; have you ever gone there?’ Starting there. Listen, we all eat; we all have this in common. It’s a nice way to break the ice and start talking to someone.”

DECEMBER 2015 | CANADIANLIVING.COM

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R EC I PE R ET R O SPECT I V E

This meat pie is a French-Canadian tradition.

Once you try our version, you’ll want to make it a seasonal staple in your home, as well.

Hands-on time: 40 minutes Total time: 3½ hours Makes: 8 to 10 servings

When it’s time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.

Filling: 1 tbsp 900 g 1½ cups

BY THE TEST KITCHEN

TESTED TILL PERFECT

3 2 cups 1 cup 3 1 tsp ½ tsp ¼ tsp 1 cup ½ cup

vegetable oil ground pork sodium-reduced beef broth small onions, finely chopped sliced mushrooms finely chopped celery cloves garlic, minced salt each cinnamon, pepper and dried savory ground cloves fresh bread crumbs chopped fresh parsley

Flaky Pie Pastry: 2½ cups all-purpose flour ¾ tsp salt ½ cup cold unsalted butter, cubed ½ cup cold lard or vegetable shortening, cubed ¼ cup ice water (approx) 3 tbsp sour cream 1 egg 1 egg yolk Filling: In large skillet, heat

oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink, 7 to 10 minutes. Drain fat.

Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid remains, about 35 minutes.

This recipe first appeared in our 1993 Christmas cookbook.

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Stir in bread crumbs and parsley. Cover and refrigerate until chilled, about 1 hour.

(Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Flaky Pie Pastry: While filling

is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

On lightly floured work surface, roll out 1 of the pastry discs to generous ⅛-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to fit, leaving ¾-inch (2 cm) overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry.

Roll out remaining pastry disc to generous ⅛-inch (3 mm) thickness; fit pastry over filling. Trim to fit, leaving ¾-inch (2 cm) overhang; fold overhang under and flute edge. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top.

Bake on rimmed baking sheet on bottom rack of 375°F (190°C) oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 1 hour. Let cool in pan for 10 minutes.

PER EACH OF 10 SERVINGS: about 405 cal, 23 g pro, 23 g total fat (9 g sat. fat), 25 g carb (2 g dietary fibre, 2 g sugar), 111 mg chol, 572 mg sodium, 435 mg potassium. % RDI: 5% calcium, 21% iron, 12% vit A, 10% vit C, 29% folate.

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, HEATHER SHAW. PROP STYLING, LAURA BRANSON

Holiday Rollout

Réveillon Tourtière

©2015 Pepperidge Farm, Incorporated.

M other spies with her little eye, A street called Mulberry Way. They turn the corner and lo and behold, It’s grandma’s house! Hurray!

Always baked with real cheese.

Never with artificial colours or flavours.

The Snack That Smiles Back!

®

T E ST K I T C H EN T I P S

KITCHEN FAVE!

2 On a Roll If your cookie dough is a little tacky to the touch, try rolling it out between two pieces of parchment paper to keep the dough from sticking to your rolling pin and work surface.

— JENNIFER BARTOLI, FOOD SPECIALIST

Test Kitchen Crush We love using paste food colouring in our Test Kitchen because it’s an easy way to add vibrant colour to doughs and icings without diluting them. If you’re worried you’ll stain your hands, you can always wear disposable gloves.

3 Double Duty

AVOID ADDING TOO MUCH FLOUR, WHICH CAN HARDEN THE DOUGH.

I like cookie doughs that offer lots of bang for your buck. I’ll make a double batch of shortbread dough, then use half for cookies and half for the base of an easy bar. It cuts down on total time in the kitchen.

— ANNABELLE WAUGH, FOOD DIRECTOR

— IRENE FONG, SENIOR FOOD SPECIALIST

4

holiday baking

Breakthroughs Our food experts help you turn out the best cookies and cakes.

Thick and Thin To measure the thickness of rolled-out cookie dough, mark the measurement along the length of a toothpick. Prick the dough in several places to ensure that your dough isn’t too thick.

— AMANDA BARNIER, FOOD SPECIALIST

5

6

Mixed Bag

Eggcellent Advice

I love to use a coupler when I’m icing a variety of holiday cookies; it allows me to easily switch my piping tip—from plain to star, or large to small—without having to fill a second piping bag.

“When creating your favourite holiday baked goods with fresh, local high-quality eggs, you will get better results if your eggs are at room temperature. The whites and yolks will combine more easily when whisked. This means that the eggs will dissolve more evenly into the batter and your cakes will be light and fluffy,” says Chef Lynn Crawford. “Egg Farmers of Canada recommends allowing your eggs to come to room temperature in just over an hour, and then using them immediately.”

— IRENE FONG

HOW-TO VIDEO

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Watch how to use a piping bag coupler at canadianliving.com/ coupler.

7 Recipe for Success Always chill cutout cookies on a baking sheet until they’re firm before popping them into the oven. This helps them retain their fun shapes as they puff up during baking!

— GILEAN WATTS, FOOD SPECIALIST

CANADIANLIVING.COM | DECEMBER 2015

TEXT COMPILED BY JENNIFER BARTOLI. PHOTOGRAPHY: STACEY BRANDFORD (FOOD COLOURING, PIPING BAG, GINGERBREAD); THINKSTOCK (ROLLING PIN, EGGS); STOCKFOOD.CA (SHORTBREAD); ISTOCKPHOTO (TOOTHPICKS). PROP STYLING, ALANNA DAVEY (FOOD COLOURING, PIPING BAG, GINGERBREAD)

1

You make a treat. We donate a toy.

Show your little ones what it means to give this holiday season. Share a photo of your Rice Krispies* creation using #TreatsForToys or at TreatsForToys.ca, and help make a difference.†

L OCA L F L AVOU R

Winter

Winner Vintner Bruce Nicholson has helped make Canadian icewines among the best in the world.

BY PAY CHEN RECIPE BY JENNIFER BARTOLI & THE TEST KITCHEN

Zesty blue cheese is a great companion to sweet icewine.

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D

RIVE BY THE LUSH vineyards of

Inniskillin Estate Winery in Niagara-onthe-Lake, Ont., in summer and you’ll see bright, juicy grapes waiting to be turned into your favourite wines.

But pass by in winter and you’ll find leafless vines bearing snow-covered grapes, all carefully wrapped in nets. Inniskillin winemaker Bruce Nicholson watches those grapes with great care. When they’re naturally frozen at -10°C—attaining the perfect combination of sugar and acidity—they will be quickly harvested and pressed. Then, the resulting juice will be fermented to create icewine.

This sweet, concentrated drink, usually served with dessert—or as dessert—is believed to date back to 1794 in Germany, when monks, surprised by an early frost, pressed frozen grapes and fermented the concentrated nectar. They called the result eiswein. In the 1970s, German immigrants brought the eiswein tradition to Canada and found the ideal climate in Ontario, where warm summers ripen the grapes and reliably cold (but not too cold) winters freeze them. The province is known for icewines with a rich concentration and balanced acidity, with flavours of such tropical fruits as lemon, lime, pineapple, lichee and papaya. Like other wines, their alcohol content varies, usually from eight to 13 percent.

To ensure that the province continues to produce topquality wine, Canada’s Vintners Quality Alliance (VQA) sets standards—including grape varieties and harvest procedures—and monitors production. “Legally, you can harvest grapes at -8°C, but I like to wait until -10°C,” says Nicholson. “I get less volume, but I get a better concentration of flavours.” The colder the temperature, the more the water inside the grape freezes, yielding a smaller amount of juice but more intensity of flavours.

Canada is the world’s leading producer of icewine, with Ontario contributing 90 percent and an average volume of 850,000 litres every year. “I like that it’s uniquely Canadian,” says Nicholson. “We didn’t invent it, but

I think we have excelled at it.” He’s been in the industry for 30 years, making wines in both B.C.’s Okanagan Valley and in Ontario’s Niagara region.

In Niagara, the icewine Nicholson produces ranges from $8 for a 50 mL bottle of 2011 Vidal Icewine to $500 for a 750 mL bottle of the Inniskillin 40th Anniversary Single-Vineyard Limited Edition Riesling Icewine. Only 888 bottles of the limited-edition Riesling icewine were produced, so it’s expected to become a collector’s item.

The price of icewine also reflects the grape variety.

Vidal grapes, for example, go into about 75 percent of the icewine in Canada. “Vidal grapes, with their thicker skin, are better at withstanding the harsh elements than other varieties,” says Nicholson. He also produces Riesling and Cabernet Franc, but because there are fewer of these crops available, they produce smaller volumes of icewine.

Regardless of the grape variety used, icewine production is tricky. “We call it ‘extreme winemaking,’ ” says Nicholson. “It’s more difficult and more challenging.”

Grapes are picked when they’re frozen and pressed immediately—a process typically done overnight. The juice is then fermented in stainless-steel tanks for a period of anywhere from two weeks to four months before bottling. It takes two to six months for a bottle of icewine to be ready.

“The grapes go through the same treatment during the growing season as regular-harvest grapes, but we have to net them in late autumn—the netting helps keep birds away until the grapes are ready to be harvested,” says Nicholson. “In the winter, the source of food for birds is really limited, and they’ll go after any grapes that are left on the vines. That’s part of the risk.” Inniskillin learned that lesson the hard way: In 1983, the winery didn’t place nets on what was to be its first vintage of icewine and lost the entire crop to hungry birds.

The risks may indeed be high, but as Nicholson will attest, the results are well worth it. “It’s concentrated, well balanced and has great acidity and multiple flavours,” he says. “The best icewine tastes incredible.”

Through the grapevine 28

About 3.5 kilograms of grapes, depending on the variety and temperature, are needed to produce one 375 mL bottle of Inniskillin Estate Winery icewine—the same amount used to produce about three 750 mL bottles of table wine. pt

For authentic icewine, grapes must be naturally frozen on the vine, harvested and pressed while the air temperature remains at or below -8°C.

“We call it ‘extreme winemaking.’

It’s more difficult and more challenging.” — BRUCE NICHOLSON

The vintage of an icewine reflects the growing season. If the wine is picked in January of 2015, the vintage is 2014 because that’s when the grapes were growing.

Apple and Canadian Blue Cheese Tartlets With Icewine Glaze Hands-on time: 20 minutes Total time: 35 minutes Makes: 16 tartlets

These sweet-tangy pastries are ideal for easy holiday entertaining. Bake them straight from frozen for instant hot hors d’oeuvres or pair them with a crisp salad for an elegant first course.

Make sure to cut the apple into paper-thin slices so you have enough to garnish each tartlet.

2 tbsp 2 tsp 1 1 1 ¼ cup ¼ cup 4 tsp 1 1 tsp 2 tbsp

Dijon mustard chopped fresh thyme sheet (half 450 g pkg) frozen butter puff pastry, thawed sweet-tart apple (such as Empire), cored and thinly sliced egg crumbled Canadian Blue cheese (such as Bleu Bénédictin) red or white icewine granulated sugar shallot, sliced mixed peppercorns fresh tarragon leaves, chopped

Red icewines deliver berry notes.

On lightly floured work surface, gently roll out pastry into 12-inch (30 cm) square; prick all over with fork.

Cut into 16 squares; transfer to parchment paper– lined rimmed baking sheets. Brush tops of pastry with mustard mixture, leaving ½-inch (1 cm) border.

Arrange 3 apple slices in centre of each. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container; freeze for up to 2 weeks. Add 2 minutes to baking time.)

Whisk egg with 1 tsp water; generously brush over pastry edges. Bake, 1 sheet at a time, in 400°F (200°C) oven until pastry is crisp and golden, 15 to 17 minutes.

Sprinkle with Blue cheese.

TESTED TILL PERFECT

While tartlets are baking, in small saucepan, bring icewine, sugar, shallot and peppercorns to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened and syrupy, about 6 minutes.

Strain syrup through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Drizzle syrup over tartlets. Sprinkle with tarragon.

PER TARTLET: about 83 cal, 2 g pro, 5 g total fat (2 g sat. fat), 8 g carb (1 g dietary fibre, 3 g sugar), 10 mg chol, 101 mg sodium, 25 mg potassium. % RDI: 1% calcium, 3% iron, 2% vit A, 1% folate.

HOW-TO VIDEO

Watch how to make this recipe at canadianliving.com/tartlets.

Sprinkle the cheese over the tartlets as soon as they come out of the oven so that it will melt slightly.

THIS RECIPE SERIES IS BROUGHT TO YOU IN PARTNERSHIP WITH

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In small bowl, mix mustard with thyme. Set aside.

Cheesecake as sweet as pie.

PECAN PIE CHEESECAKE 1-1/4 cups graham crumbs 5 Tbsp. butter, melted, divided 3 pkg (250 g each) Philadelphia Brick Cream Cheese, softened 1-1/4 cups packed brown sugar, divided

1 tsp. vanilla 6 eggs, divided 5 Tbsp. dark corn syrup 1 cup coarsely chopped pecans

HEAT oven to 350°F MIX

graham crumbs and 4 Tbsp. butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add 3 eggs, 1 at a time,

mixing on low speed after each, until just blended. Pour over crust.

BAKE 30 min. Meanwhile, mix remaining sugar and butter until blended. Beat in remaining eggs and

corn syrup; stir in nuts. Remove cheesecake from oven; gently spoon nut mixture over cheesecake. Return to oven.

BAKE 40 min. or until nut mixture is set. Cool completely. Refrigerate at least 4 hours.

Find the how-to video and discover more delicious recipes at PhillyCanada.com

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY

Sweets One dough is all you need to create a variety of unique holiday treats. Try one (or all four!) of these simple base recipes and you’ll end up with a sweet spread of festive delights.

BY THE TEST KITCHEN

DECEMBER 2015 | CANADIANLIVING.COM

125

Ombré Snowflake Cookies

Spiced Ombré Snowflake Cookies Hands-on time: 1 hour Total time: 3½ hours Makes: about 30 cookies

We’ve added a subtle blend of spices to basic shortbread for extra festive flavour.

If you wish, omit the spice to adapt the dough to an endless number of recipes.

A stunning ombré icing gives classic snowflake cookies a modern update.

Caramel Demerara Thumbprint Cookies

Shortbread Dough: 1 cup butter, softened ¾ cup icing sugar ½ tsp vanilla 2 cups all-purpose flour 1 tsp cinnamon ½ tsp ground ginger pinch nutmeg Ombré Icing: 2 cups icing sugar ¼ cup milk blue paste food colouring

Cheesecake Cookie Cups

Shortbread Dough: In stand mixer with paddle attachment, or in large bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy. In separate bowl, whisk together flour, cinnamon, ginger and nutmeg; stir into butter mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.

Between waxed or parchment paper, roll out dough to scant ¼-inch (5 mm) thickness. Using 3-inch (8 cm) snowflakeshaped cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets.

Refrigerate until firm, about 20 minutes.

Chocolate Cookie Squares HOW-TO VIDEO

Learn how to properly measure flour at canadianliving.com/ measureflour.

Bake, 1 sheet at a time, in 325°F (160°C) oven until bottoms and edges are light golden, about 15 minutes. Let cool completely on pans. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 1 week or freeze for up to 1 month.)

Ombré Icing: In bowl, whisk icing sugar

with milk until smooth. Holding each

start with

SHORTBREAD DOUGH BASE cookie by edges, press top onto surface of icing to coat, letting excess drip back into bowl. Let dry on racks for 30 minutes.

corn syrup to boil over medium-high heat; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until dark amber, Stir 1 tsp water into remaining icing; divide 4 to 5 minutes. Remove from heat. among 3 small bowls. Using food colouring, Standing back and averting face, stir in tint 1 bowl of the icing light blue, tint second ⅓ cup whipping cream (35%); 3 tbsp bowl medium shade of blue and tint final butter, softened; 1½ tsp vanilla; and ¾ tsp bowl dark blue. salt. Return to medium-high heat; cook, stirring, until slightly thickened, about Leaving bottom quarter of each cookie 2 minutes. Let cool for 5 minutes. Spoon white and using small paintbrush, brush scant 1 tsp into well of each cookie. Let 1-inch (2.5 cm) wide horizontal stripe of stand until set, about 5 minutes. (Makethe light blue icing over second quarter of ahead: Refrigerate in airtight container for each cookie; let dry for 10 minutes. Brush up to 3 days. Let stand at room temperature 1-inch (2.5 cm) wide stripe of the medium blue icing over third quarter of each cookie, for 10 minutes before serving.) Sprinkle caramel with edible gold leaf (optional). slightly overlapping light blue stripe; let Makes about 36 cookies. dry for 10 minutes. Brush 1-inch (2.5 cm) wide stripe of the dark blue icing over final PER COOKIE: about 116 cal, 1 g pro, 7 g total fat (4 g sat. fat), 14 g carb (trace dietary fibre, 8 g sugar), quarter of each cookie, slightly overlapping 17 mg chol, 78 mg sodium, 11 mg potassium. % RDI: medium blue stripe; let dry for 10 minutes.

3% iron, 6% vit A, 5% folate.

(Make-ahead: Layer between waxed paper in airtight container; store at room temperature Fill the thumbprints quickly or for up to 3 days.) else the caramel will seize. If this PER COOKIE: about 121 cal, 1 g pro, 6 g total fat (4 g sat. fat), 16 g carb (trace dietary fibre, 10 g sugar), 16 mg chol, 43 mg sodium, 13 mg potassium. % RDI: 1% calcium, 3% iron, 5% vit A, 5% folate.

To prevent the icing from drying out, cover the bowls with a damp towel when not in use. If necessary, add a few drops of water to the icing to thin it out.

happens, simply reheat on the stovetop or microwave in a microwaveable dish until loose.

CHANGE IT UP

Mint Chocolate Cookie squares

Prepare 1 batch Shortbread Dough, CHANGE IT UP increasing butter to 1¼ cups and adding 55 g semisweet chocolate, melted and slightly cooled, and omitting cinnamon, ginger and nutmeg. Press into bottom of parchment paper–lined 9-inch (2.5 L) Prepare 1 batch Shortbread Dough, square cake pan. Bake in 300°F (150°C) substituting ¾ cup packed Demerara sugar or dark brown sugar for the icing sugar and oven just until firm and edges begin to pull away from sides of pan, about omitting cinnamon, ginger and nutmeg.

30 minutes. Let cool completely in pan.

Roll by 1 tbsp into balls. Arrange, 1 inch In large bowl, beat ½ cup unsalted butter, (2.5 cm) apart, on parchment paper–lined softened, with 2½ cups icing sugar until rimless baking sheets. Press index finger or mixture resembles fine crumbs; beat in handle of wooden spoon into top centre of ¼ cup whipping cream (35%) and 2 tsp each to create well ½ inch (1 cm) deep and peppermint extract. Using green paste ¾ inch (2 cm) wide. Pinch together any food colouring, tint icing to desired shade cracks around edge. Bake, 1 sheet at a time, of green. Scrape over crust, smoothing in 350°F (180°C) oven until bottoms are top. Refrigerate until firm, about 1 hour. light golden, 12 to 14 minutes. Let cool on pans for 3 minutes; transfer directly to racks In small saucepan, melt together 115 g to cool completely. In saucepan, bring ¾ cup milk chocolate, chopped; 55 g dark chocolate, chopped; and ½ cup whipping granulated sugar and ⅓ cup light-colour

Salted Caramel Demerara Thumbprint Cookies

DECEMBER 2015 | CANADIANLIVING.COM

cream (35%) over low heat, stirring, until smooth. Let cool for 5 minutes. Pour over mint filling, smoothing top. Sprinkle with 2 tbsp crushed red and/or green peppermint candies. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; peel down sides of parchment paper. Cut into squares.

Makes about 50 squares.

PER SQUARE: about 143 cal, 1 g pro, 9 g total fat (6 g sat. fat), 15 g carb (trace dietary fibre, 10 g sugar), 22 mg chol, 37 mg sodium, 29 mg potassium. % RDI: 1% calcium, 3% iron, 7% vit A, 4% folate.

For a clean cut, run your knife under hot water, then wipe dry, before slicing the squares. Wipe the knife clean with a towel between slices.

CHANGE IT UP

Raspberry Cheesecake Cookie Cups Prepare 1 batch Shortbread Dough, omitting cinnamon, ginger and nutmeg.

Roll by 2 tsp into 48 balls. Gently press 1 ball into bottom and up side of each well of 2 lightly greased 24-count mini muffin pans. Refrigerate until firm, about 30 minutes. Bake, 1 pan at a time, in 325°F (160°C) oven just until edges are light golden, 16 to 18 minutes. Let cool completely in pans. Run tip of knife around edges of cups to release from pans. Measure out ⅓ cup seedless raspberry jam; set aside. In bowl, beat half pkg (250 g pkg) cream cheese, softened, until smooth; beat in ¼ cup icing sugar.

Beat in 4 tsp of the jam, 1 tbsp whipping cream (35%) and ¼ tsp vanilla. Refrigerate for 30 minutes. Spoon scant ¼ tsp of the remaining jam into each cookie cup. Using piping bag fitted with small star tip, pipe cream cheese mixture into cookie cups. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Dollop remaining jam in centre of each.

Makes 48 cookie cups.

PER COOKIE CUP: about 78 cal, 1 g pro, 5 g total fat (3 g sat. fat), 8 g carb (trace dietary fibre, 4 g sugar), 13 mg chol, 36 mg sodium, 12 mg potassium. % RDI: 2% iron, 4% vit A, 4% folate.

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Spiced DoubleChocolate Cookies

Banana Brownies

Chocolate Reindeer Bites

Chocolate Cherry Brownies

start with

Brownie dough BASE Double-Chocolate Cherry Brownies Hands-on time: 25 minutes Total time: 3 hours Makes: 48 brownies

Glacé cherries add a pretty seasonal touch to these fudgy brownies. The batter works especially well in the following four recipes, but feel free to customize your creation by substituting the fillings with ingredients such as candy-coated chocolates, toffee bits or chopped walnuts.

Brownie Dough: 1 cup butter, softened 1¼ cups packed brown sugar ¾ cup granulated sugar 2 eggs 55 g semisweet chocolate, melted and cooled 1 tsp almond extract 2¾ cups all-purpose flour ¼ cup cocoa powder, sifted 1 tsp salt 1 tsp baking powder ¼ tsp baking soda 1 cup coarsely chopped red glacé cherries White Chocolate Icing: ½ cup butter, softened 1½ cups icing sugar 115 g white chocolate, melted and cooled Garnish: 24 each red and green glacé cherries, halved Brownie Dough: In large bowl, beat

together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in chocolate and almond extract.

In separate bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda; stir into butter mixture.

Stir in cherries. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 35 to 40 minutes. Let cool completely in pan.

White Chocolate Icing: In bowl, beat

butter until light and fluffy; beat in icing sugar, ¼ cup at a time, until smooth.

Beat in chocolate until fluffy and well

DECEMBER 2015 | CANADIANLIVING.COM

combined. Spread over brownies.

Lift out onto cutting board. Cut into 24 squares; halve each square diagonally to make triangles.

Garnish: Top each with 1 red cherry half

and 1 green cherry half. (Make-ahead: Store in airtight container for up to 3 days.)

PER BROWNIE: about 174 cal, 2 g pro, 7 g total fat (4 g sat. fat), 27 g carb (trace dietary fibre, 21 g sugar), 23 mg chol, 109 mg sodium, 56 mg potassium. % RDI: 2% calcium, 4% iron, 6% vit A, 2% vit C, 5% folate.

To avoid crumbs when slicing your brownies, wipe your knife clean between each cut.

CHANGE IT UP

Chewy Spiced DoubleChocolate Cookies Make 1 batch Brownie Dough, substituting 2 tsp vanilla for the almond extract and 2 cups semisweet chocolate chips for the glacé cherries. Whisk 1 tbsp cinnamon and ¼ tsp each ground cloves and nutmeg into flour mixture. Roll by rounded 1 tbsp into balls; toss with ¾ cup decorating sugar to coat. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at a time, in 350°F (180°C) oven until tops are no longer shiny, about 11 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)

Makes about 60 cookies.

PER COOKIE: about 119 cal, 1 g pro, 5 g total fat (3 g sat. fat), 18 g carb (1 g dietary fibre, 13 g sugar), 15 mg chol, 75 mg sodium, 48 mg potassium. % RDI: 1% calcium, 4% iron, 3% vit A, 5% folate.

Be sure to coat these cookies with decorating sugar, which can withstand the heat during baking.

Granulated sugar will melt in the oven.

CHANGE IT UP

Triple-Chocolate Reindeer Bites Make 1 batch Brownie Dough, substituting 2 tsp vanilla for the almond extract and 1 cup each milk chocolate chips, dark

chocolate chips and chopped white chocolate for the glacé cherries. Roll by heaping 1 tbsp into 48 balls. Place 1 ball in each well of 2 generously greased 24-count mini muffin pans. Bake, 1 pan at time, in 350°F (180°C) oven until tops are no longer shiny, 16 to 18 minutes. Let cool in pans for 10 minutes. Gently twist and lift each brownie to remove from pans; let cool completely on racks. Using serrated knife, halve 48 milk chocolate–covered pretzels crosswise; trim ⅛ inch (3 mm) from cut sides. Melt 170 g semisweet chocolate; spoon 1 tsp over top of each brownie, spreading to edge. Press ends of 2 pretzel halves onto edge of each brownie. Attach 2 candy eyeballs (such as Wilton) in centres and 1 brown round or oval candy (such as Smarties or Junior Mints) or chocolate-covered espresso bean below eyes. Dip 48 mini red candycoated chocolates in remaining melted chocolate; attach 1 to centre of each brown candy. Let stand until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 3 days.)

Makes 48 pieces.

PER PIECE: about 206 cal, 2 g pro, 10 g total fat (6 g sat. fat), 28 g carb (1 g dietary fibre, 20 g sugar), 19 mg chol, 123 mg sodium, 100 mg potassium. % RDI: 3% calcium, 7% iron, 4% vit A, 6% folate.

CHANGE IT UP

Chocolate Banana Brownies Make 1 batch Brownie Dough, substituting 2 tsp vanilla for the almond extract and 1½ cups dark chocolate chunks and 1 cup chopped pecans for the glacé cherries, and adding 1 cup mashed ripe banana to butter mixture. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with ½ cup chopped pecans. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 35 to 40 minutes. Let cool completely in pan. Lift out onto cutting board; cut into squares.

Makes about 48 brownies.

PER BROWNIE: about 155 cal, 2 g pro, 9 g total fat (4 g sat. fat), 19 g carb (1 g dietary fibre, 12 g sugar), 18 mg chol, 93 mg sodium, 88 mg potassium. % RDI: 2% calcium, 6% iron, 4% vit A, 6% folate.

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start with

gluten-free oat DOUGH BASE Sugared Pecan Fudge squares Hands-on time: 25 minutes Total time: 2½ hours Makes: about 36 squares

Each layer of these gluten-free bars is a delicious treat on its own; together, they become the star of any goodie tray. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.

Oat Cookie Dough: ½ cup butter, softened ½ cup packed brown sugar 1 egg 1 tsp vanilla ½ cup gluten-free oat flour ½ cup tapioca starch ¼ cup sorghum flour ¼ cup ground almonds 1 tsp baking powder ½ tsp each baking soda and xanthan gum ¼ tsp salt

Bake in 375°F (190°C) oven until pecans are golden and sugar is hardened, 8 to 10 minutes. Let cool completely on pan. Transfer pecans to cutting board; coarsely chop.

Fudge: In heatproof bowl set over

saucepan of hot (not boiling) water, melt chocolate; remove from heat.

Stir in condensed milk, vanilla and salt until smooth.

Assembly: Spread fudge onto base.

Sprinkle pecans over top, gently pressing to adhere. Refrigerate until firm, about 1 hour. Lift out onto cutting board; cut into squares. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

PER SQUARE: about 188 cal, 3 g pro, 11 g total fat (4 g sat. fat), 20 g carb (1 g dietary fibre, 15 g sugar), 16 mg chol, 96 mg sodium, 132 mg potassium. % RDI: 5% calcium, 6% iron, 3% vit A, 2% folate.

CHANGE IT UP

Prepare 1 batch Oat Cookie Dough, increasing oat flour to ¾ cup and adding 2 tbsp lemon zest and 1 tsp dried lavender to butter mixture. Cover and refrigerate until firm, about 40 minutes. Roll by 2 tsp into balls. Arrange, 2 inches (5 cm) Fudge: 280 g dark chocolate, chopped apart, on parchment paper–lined rimless 1 can (300 mL) sweetened baking sheets. Bake, 1 sheet at a time, condensed milk in 350°F (180°C) oven until golden, 1 tsp vanilla about 10 minutes. Let cool on pans for pinch salt 3 minutes; transfer directly to racks to cool completely. Whisk 1½ cups icing Oat Cookie Dough: In bowl, beat butter sugar with 3 tbsp lemon juice until with brown sugar until fluffy; beat in smooth; drizzle over cookies. Sprinkle egg and vanilla. In separate bowl, whisk with 2 tsp yellow decorating sugar. Let together oat flour, tapioca starch, sorghum stand until dry, about 15 minutes. flour, ground almonds, baking powder, Makes about 45 cookies. baking soda, xanthan gum and salt; stir PER COOKIE: about 65 cal, 1 g pro, 3 g total fat into butter mixture just until combined.

Sugared Pecans: In large bowl, whisk

egg white until frothy; stir in pecans, brown sugar and salt until coated. Spread onto parchment paper–lined rimmed baking sheet.

130

Makes about 22 sandwich cookies.

PER SANDWICH COOKIE: about 173 cal, 1 g pro, 8 g total fat (5 g sat. fat), 24 g carb (1 g dietary fibre, 17 g sugar), 27 mg chol, 126 mg sodium, 45 mg potassium. % RDI: 2% calcium, 3% iron, 6% vit A, 1% folate.

Lavender Lemon Cookies

Sugared Pecans: 1 tbsp pasteurized egg white 2 cups pecan halves ½ cup packed brown sugar ¼ tsp salt

Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven just until firm and golden, about 20 minutes. Let cool completely in pan.

firm, about 40 minutes. Roll by 2 tsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until golden, about 10 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. In bowl, beat together ⅓ cup butter, softened; 2 cups icing sugar; and pinch salt until smooth.

Beat in 2 tbsp maple syrup and 1 tsp maple extract. Spoon about 1 tbsp onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down, pressing to push icing to edges. Roll edges of cookies in 2 tbsp maple sugar. (Makeahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 10 minutes before serving.)

(1 g sat. fat), 10 g carb (trace dietary fibre, 7 g sugar), 10 mg chol, 52 mg sodium, 21 mg potassium. % RDI: 1% calcium, 1% iron, 2% vit A, 2% vit C, 1% folate.

CHANGE IT UP

Maple Sandwich Cookies Prepare 1 batch Oat Cookie Dough, increasing oat flour to ¾ cup and adding 1 tsp maple extract to butter mixture. Cover and refrigerate until

CHANGE IT UP

Festive Canvas Cookies Prepare 1 batch Oat Cookie Dough, increasing oat flour to ¾ cup. Cover and refrigerate until firm, about 40 minutes.

Roll by 2 tbsp into balls. Arrange, 4 inches (10 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until golden, about 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. In separate microwaveable bowls, microwave 2 cups white chocolate coating wafers, 1 cup green chocolate coating wafers and 1 cup red chocolate coating wafers on medium-high, stirring every 10 seconds, until smooth, about 40 seconds. Spoon or pipe chocolate onto cookies as desired. Refrigerate until set, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 10 minutes before serving.)

Makes about 12 cookies.

PER COOKIE: about 429 cal, 5 g pro, 25 g total fat (14 g sat. fat), 48 g carb (1 g dietary fibre, 36 g sugar), 39 mg chol, 235 mg sodium, 202 mg potassium. % RDI: 12% calcium, 5% iron, 8% vit A, 4% folate.

CANADIANLIVING.COM | DECEMBER 2015

Canvas Cookies

Lemon Cookies

Pecan Fudge SQUARES

Sandwich Cookies

start with

NUTTY DOUGH BASE Almond Sandwich Cookies With Pistachio Cream Hands-on time: 30 minutes Total time: 1¼ hours Makes: about 35 sandwich cookies

Customizing the cookie dough is as easy as swapping the almond butter for another nut butter. A food processor is all you need to grind pistachios into a fine powder that adds a delightful nutty flavour to simple buttercream.

Nutty Cookie Dough: 1 cup unsalted butter, softened 1 cup granulated sugar ¼ cup almond butter 2 tsp vanilla 1 tsp almond extract 2½ cups all-purpose flour ¼ tsp salt Topping: 1 cup icing sugar 2 tbsp hot water (approx) 3 tbsp blanched unsalted shelled pistachios, chopped Pistachio Cream: ¼ cup unsalted shelled pistachios 3 tbsp unsalted butter, softened 1½ cups icing sugar 5 tsp whipping cream (35%) green paste food colouring Nutty Cookie Dough: In large bowl,

beat butter with sugar until fluffy; beat in almond butter, vanilla and almond extract. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.

Roll by 2 tsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; using lightly floured bottom of flat glass or bowl, flatten each cookie into 1½-inch (4 cm) wide round. Pinch together any cracks around edge. Bake, 1 sheet at a time, in 350°F (180°C) oven until no longer shiny, 8 to 10 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely.

132

Topping: Place icing sugar in small bowl;

gradually stir in enough hot water to make thick but spreadable icing. Spread about ¼ tsp over tops of half of the cookies, leaving thin border along edge.

Sprinkle with pistachios. Let stand until dry, about 20 minutes.

Pistachio Cream: In food processor, pulse

pistachios until finely ground. In bowl, beat butter until light and fluffy; beat in pistachios. Beat in icing sugar, alternating with cream, making 2 additions of each.

Using food colouring, tint mixture green.

Spoon into piping bag fitted with small star tip; pipe onto bottoms of unglazed cookies. Sandwich with remaining cookies, glaze side up. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 days.)

PER SANDWICH COOKIE: about 163 cal, 2 g pro, 8 g total fat (4 g sat. fat), 21 g carb (trace dietary fibre, 14 g sugar), 17 mg chol, 26 mg sodium, 40 mg potassium. % RDI: 1% calcium, 4% iron, 6% vit A, 7% folate.

To blanch shelled pistachios, cook them in a saucepan of boiling water for one minute, then drain and rinse with cold water. Use a tea towel to rub off the skins.

CHANGE IT UP

Cashew and Cardamom Slice-and-Bake Cookies Make 1 batch Nutty Cookie Dough, substituting cashew butter for the almond butter, omitting almond extract and adding 1 tsp ground cardamom to flour mixture. Divide dough into thirds.

Working with one-third at a time, place dough on large piece of plastic wrap.

Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 2 hours. Trim ends of logs; slice dough into scant ½-inch (1 cm) thick rounds, reshaping as necessary.

Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until tops are no longer

shiny, 10 to 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.) Melt 100 g each chopped dark chocolate and chopped white chocolate; drizzle over cookies.

Top each with 1 chocolate rosette (about 50 total). Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Makes about 50 cookies.

PER COOKIE: about 104 cal, 1 g pro, 6 g total fat (3 g sat. fat), 12 g carb (trace dietary fibre, 7 g sugar), 10 mg chol, 23 mg sodium, 36 mg potassium. % RDI: 1% calcium, 4% iron, 3% vit A, 5% folate.

Thoroughly stir the nut butter before measuring it out. Stirring will reincorporate any oil that may have settled on top.

CHANGE IT UP

Peanut Butter and Chocolate Cheesecake Squares Make half batch Nutty Cookie Dough, substituting 2 tbsp smooth natural peanut butter for the almond butter and omitting almond extract. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven until edges are light golden, 18 to 20 minutes. Let cool completely in pan. In small saucepan, add 2 tbsp water; sprinkle 1 tsp unflavoured gelatin over top. Let stand for 5 minutes. Cook over low heat until melted, about 1 minute.

In large bowl, beat 1 pkg (250 g) cream cheese, softened, until smooth. Beat in 85 g semisweet chocolate, melted and slightly cooled; ⅓ cup sweetened condensed milk; ⅓ cup whipping cream (35%); 2 tsp smooth natural peanut butter; 1 tsp vanilla; and the gelatin mixture. Scrape over crust, smoothing top. Refrigerate until set, about 4 hours.

(Make-ahead: Cover and refrigerate for up to 2 days.) Lift out onto cutting board; cut into squares. Spoon 45 g semisweet chocolate, melted, into piping bag fitted

CANADIANLIVING.COM | DECEMBER 2015

with small plain tip; pipe small circle of chocolate in centre of each square. Top each circle with 1 peanut half (about 36 total), pressing gently to adhere.

Refrigerate until set, about 15 minutes.

Makes about 36 squares.

and chocolate cheesecake squares

PER SQUARE: about 114 cal, 2 g pro, 8 g total fat (4 g sat. fat), 10 g carb (trace dietary fibre, 6 g sugar), 18 mg chol, 28 mg sodium, 49 mg potassium. % RDI: 2% calcium, 3% iron, 6% vit A, 5% folate.

Make sure to thoroughly beat the cream cheese until smooth to give the cheesecake filling the silkiest texture.

and Cardamom Slice-and-Bake Cookies

CHANGE IT UP

Sesame Dulce Bars Make half batch Nutty Cookie Dough, substituting 2 tbsp tahini for the almond butter, omitting almond extract and adding 4 tsp toasted sesame seeds to butter mixture. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until edges are light golden, about 18 minutes. Let cool completely in pan.

In heatproof bowl set over saucepan of hot (not boiling) water, heat 450 g chopped white chocolate with 1 cup dulce de leche, stirring often, until melted and smooth, about 5 minutes; stir in 1 tsp vanilla. Scrape over base, smoothing top. Sprinkle with 3 tbsp toasted sesame seeds. Refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 5 days.) Lift out onto cutting board; cut into bars.

Dulce Bars

Makes about 48 bars.

PER BAR: about 117 cal, 2 g pro, 6 g total fat (3 g sat. fat), 14 g carb (trace dietary fibre, 11 g sugar), 7 mg chol, 18 mg sodium, 59 mg potassium. % RDI: 4% calcium, 2% iron, 2% vit A, 3% folate.

To ensure the sesame cookie base is even in these bars, use the bottom of a measuring cup to press it into the pan.

HOW-TO VIDEO

Learn how to make nut butters from scratch at canadianliving.com/nutbutter.

DECEMBER 2015 | CANADIANLIVING.COM

Sandwich Cookies With Pistachio Cream 133

CANADIAN LIVING BAKES WITH HERSHEY’S CHIPITS

treat YOURSELF A great holiday cookie is more than delicious—it’s also versatile. You’ll want to try every one of these easy make-ahead cookie dough variations.

CHOCOLATE CHERRY RUGALACH Hands-on time: 45 minutes Total time: 2 hours Makes: 36 cookies Chewy, crunchy and sticky—these fruity, chocolaty bites have it all! A mix of jam and dried fruit in the filling delivers maximum cherry flavour without being overly sweet.

Dough: 1 ¾ cup ɝ cup 1 tsp 1 tsp 2¼ cups ¼ tsp Filling: ¾ cup ¾ cup ¾ cup ¾ cup 1 2 tbsp

pkg (250 g) cream cheese, softened butter, softened granulated sugar almond extract vanilla all-purpose flour salt HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips toasted pecans dried cherries cherry jam egg, lightly beaten coarse sugar

Dough: In large bowl, beat cream cheese with butter until fluffy; beat in sugar, almond extract and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Divide dough into thirds; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.

Filling: Meanwhile, in food processor, pulse together chocolate chips, pecans and dried cherries until finely chopped. Set aside.

Assembly: Between waxed paper or on lightly floured work surface, roll out dough, 1 disc at a time, into 12-inch (30 cm) circle.

Chill for 15 minutes. Spread with ¼ cup of the cherry jam. Cut into 12 wedges. Sprinkle one-third of the chocolate chip mixture over dough, leaving ½-inch (1 cm) border. Starting at wide end, roll up each wedge, pressing tip to adhere. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Repeat with remaining dough and filling. Brush with egg and sprinkle with coarse sugar. (Make-ahead: Freeze until firm, about 1 hour. Layer between waxed paper in airtight container; freeze for up to 3 weeks.)

Bake in top and bottom thirds of 325°F (160°C) oven, switching and rotating pans halfway through, until edges are golden, about 35 minutes. Let cool completely on pans.

PER COOKIE: about 165 cal, 2 g pro, 10 g total fat (5 g sat. fat), 19 g carb (1 g dietary fibre, 11 g sugar), 22 mg chol, 69 mg sodium, 46 mg potassium. % RDI: 1% calcium, 4% iron, 7% vit A, 2% vit C, 6% folate.

The trademarks HERSHEY’S CHIPITS, REESE and SKOR are owned or licensed by The Hershey Company; used with permission.

Slice the dough easily into wedges with a long chef ’s knife or pizza cutter!

W

IT

®

CRAVING MORE? H C HIPIT

S

For our Toffee Hazelnut Rugalach variation, you’ll need HERSHEY’S CHIPITS Pure Milk Chocolate Chips and HERSHEY’S CHIPITS SKOR Toffee Bits.

Find the recipe at canadianliving.com/hazelnutrugalach For our Peanut Butter Chocolate Rugalach variation, you’ll need HERSHEY’S CHIPITS Pure Milk Chocolate Chips and HERSHEY’S CHIPITS REESE Peanut Butter Chips. Find the recipe at canadianliving.com/peanutbutterrugalach

To prevent them from flattening, refrigerate your cookie logs in drinking glasses turned on their sides.

CHOCOLATE TOFFEE ICEBOX COOKIES Hands-on time: 30 minutes Total time: 4 hours Makes: 48 cookies Sweet chocolate chips and crunchy toffee bits give these buttery cookies a festive touch.

1 cup 1 cup 1 2 tsp 2ɟ cups ½ tsp ¼ tsp 1 cup 1 cup

butter, softened packed brown sugar egg vanilla all-purpose flour baking powder salt HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips HERSHEY’S CHIPITS SKOR Toffee Bits

In large bowl, beat butter with brown sugar until light and fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture just until dough forms. Stir in chocolate chips and toffee bits.

“IN THE TEST KITCHEN, WE ALWAYS USE SHINY, METAL BAKING SHEETS FOR GENTLE, EVEN COOKING.” —Annabelle Waugh, Food director

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Shape dough into 7-inch (18 cm) long log; flatten sides to form 1-inch (2.5 cm) tall rectangle. Wrap in plastic wrap, twisting ends to seal; refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 3 days or freeze wrapped logs in freezer bag for up to 1 month; if frozen, let dough stand at room temperature for 15 to 20 minutes before slicing.)

Trim ends of logs. Using thin sharp knife, slice logs into ¼-inch (5 mm) thick rectangles.

Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 375°F (190°C) oven until light golden, about 10 minutes. Let cool completely on pans. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)

PER COOKIE: about 111 cal, 1 g pro, 6 g total fat (4 g sat. fat), 13 g carb (trace dietary fibre, 9 g sugar), 17 mg chol, 58 mg sodium, 14 mg potassium. % RDI: 1% calcium, 3% iron, 3% vit A, 5% folate.

CRAVING MORE? For our White Chocolate, Almond and Blueberry Icebox Cookies variation, you’ll need HERSHEY’S CHIPITS White Chocolate Chips. Find the recipe at canadianliving.com/blueberrycookies For our Dark Chocolate, Orange and Cardamom Icebox Cookies variation, you’ll need HERSHEY’S CHIPITS Dark Chocolate Chips. Find the recipe at canadianliving.com/orangecookies

Canada’s #1 baking chip*. For more recipes, visit canadianliving.com/hersheyschipits * Nielsen Data, Year to date, June 27, 2015 The trademarks HERSHEY’S CHIPITS, REESE and SKOR are owned or licensed by The Hershey Company; used with permission.

HOL I DAY PR OJ ECT

Rolling out the larger pieces of dough on parchment paper allows you to easily transfer cutouts to a baking sheet.

FASHION PILLOWS OUT OF HALVED MARSHMALLOW.

GUTTER CREDITS...

PHOTOGRAPHY, STACEY BRANDFORD

FIND CHOCOLATE PEBBLES AT BULK FOOD STORES.

TESTED TILL PERFECT

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CANADIANLIVING.COM | DECEMBER 2015

Inside Create your best holiday scene ever with this gingerbread house that is a treat to look at from all angles.

BY IRENE FONG & THE TEST KITCHEN

Gingerbread Diorama Hands-on time: 6 hours Total time: 9 hours Makes: 1 house

This impressive gingerbread house is a treat to decorate. Download the templates at canadianliving.com/gingerbreadhouse and use it to cut your shapes. Then, use any leftover dough to make gingerbread people, animals and other decorations for your house. Look for cake boards at craft stores, or ask your local bakery for one.

Buttery Gingerbread Dough: 1 cup unsalted butter, softened 1 cup granulated sugar 2 eggs ⅔ cup fancy molasses ½ cup cooking molasses 6 cups all-purpose flour 2 tsp ground ginger 1 tsp each cinnamon and ground cloves 1 tsp baking soda ½ tsp salt Gingerbread House: 2 batches Buttery Gingerbread Dough 25 clear mint candies

TO MAKE A LADDER, GLUE PRETZEL STICKS TO DRY PASTA.

For an extrapolished look, cover any exposed cookie edges with strips of brown marzipan.

Royal Icing: ½ cup meringue powder 9⅓ cups icing sugar ivory paste food colouring

3 cups 1 2

4

mini candy-coated chocolates vanilla wafer cookies mini wheat squares cereal (such as Shreddies) graham cracker brown paste food colouring pkg (each 200 g) marzipan icing sugar green paste food colouring ice cream sugar cones gold or silver dragées toasted oat cereal (such as Cheerios) white decorating sugar

Buttery Gingerbread Dough: In large

GUTTER CREDITS...

bowl, beat butter with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture. If necessary, knead to form smooth dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

DECEMBER 2015 | CANADIANLIVING.COM

137

HOW TO

Furnish Your Gingerbread House

Gingerbread House: On large sheet of

To make chimney: Meanwhile, arrange Side A,

parchment paper, roll out each disc to ¼-inch (5 mm) thickness, dusting with flour as necessary. Using templates, cut out shapes, rerolling scraps as necessary; cut out windows. Arrange shapes on parchment paper, 1 inch (2.5 cm) apart, grouping similar sizes together. Lift edges of parchment paper and transfer shapes to rimless baking sheets. Refrigerate until firm, about 15 minutes.

rough side up, on work surface; pipe white icing along long edges. With smooth sides facing out, press long edges of Front and Back onto piped icing to adhere. Pipe white icing along long edges of rough side of Side B; press onto Front and Back to adhere. Prop up chimney with soup cans, if necessary. Let stand until dry, about 30 minutes. Pipe or spoon white icing onto outside of chimney, smoothing with small offset palette knife; press candy-coated chocolates into icing to adhere. Holding chimney upright, with slanted edges facing down, pipe white icing along top edges of chimney; press 4 wafer cookies onto piped icing, trimming to fit.

Let stand until dry, about 45 minutes.

In food processor, pulse mint candies until finely ground; spoon into window cutouts, spreading to edges.

Fun furniture Use graham crackers, round cookies, wafer cookies and pretzels to make tables, chairs and beds.

Bake, 1 sheet at a time, in 325°F (160°C) oven until firm, about 10 minutes for smaller pieces and 25 to 30 minutes for larger pieces. While still warm, place templates over cookie pieces; trim any excess. (If centres of larger pieces are still soft, return to 325°F/160°C oven and bake just until firm, 8 to 10 minutes.) Let cool on pans for 30 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in cool dry place for up to 24 hours.)

Royal Icing: In stand mixer with whisk

attachment, or in large bowl using hand mixer, beat meringue powder with 1 cup water until foamy, about 2 minutes. Beat in icing sugar, 1 cup at a time, until stiff and glossy, about 9 minutes.

Tasty textiles To make blankets, curtains and rugs, form fruit leather or ribbon candy into desired patterns and shapes.

Pretty prezzies Swap the plain piping tip for a star tip, then pipe white icing onto licorice Allsorts to create mini gift boxes.

138

Divide icing among 2 bowls; using food colouring, tint 1 bowl of the icing ivory.

Remove 1 cup of the ivory icing and 1 cup of the white icing to separate bowls; cover with damp paper towels to prevent drying out.

Arrange Bottom Front, Top Front, Window Side and Fireplace Side on work surface, smooth side up. In piping bag fitted with small plain tip, pipe some of the remaining ivory icing along edges of each piece, refilling piping bag as necessary. Pipe 4- x 3-inch (10 x 8 cm) rectangle around centre window and along bottom edge of Bottom Front to create door. Let stand until dry, about 15 minutes.

Gradually add water, ½ tsp at a time, to reserved 1 cup ivory icing until mixture is consistency of molasses. Spoon into centres of piped gingerbread, leaving door uncovered; using toothpick or skewer, spread to piped edges, popping any air bubbles.

In piping bag fitted with coupler and small plain tip, pipe white icing onto windows to create windowpanes, refilling piping bag as necessary. Let stand until dry, about 3 hours.

To make roof: Place 1 Roof piece, smooth

side up, and with 1 short end closest to you, on work surface; pipe horizontal line of white icing ½ inch (1 cm) from bottom edge. Arrange about 8 wheat cereal squares over top, gently pressing to adhere. Pipe horizontal line of white icing ½ inch (1 cm) from wheat cereal squares; arrange 8 wheat cereal squares over top, overlapping bottom row. Repeat rows with white icing and cereal squares to cover surface. Repeat with second Roof piece. Pipe white icing along bottom (slanted end) of chimney; attach chimney to 1 Roof piece, about 1½ inches (4 cm) from short side closest to you. Let stand until dry, about 2 hours.

To build first floor: Meanwhile, place Bottom

Front, icing side down, on work surface; using white icing, pipe rectangle around centre window and along bottom edge to create reverse side of door. Let stand until dry, about 15 minutes. Place Base, rough side up, on work surface; pipe ivory icing along edges. Arrange, icing side down, in centre of cake board, pressing to adhere. Pipe ivory icing along 1 long edge of Base; attach Bottom Front, ivory side out, supporting with cans as necessary. Pipe ivory icing along each short edge of Base and Bottom Front. With front of house facing you, attach Window Side to left side of Base. Attach Fireplace Side to right side of Base. Support both sides with soup cans as necessary.

Place Inner Wall on work surface with door cutout closest to you; pipe white icing along bottom edges and 1 side edge. Attach to Base and Bottom Front, about 5 inches (12 cm) from Fireplace Side. Support with soup cans as necessary. Let stand until dry, about 1 hour. Pipe white icing along interior edges

CANADIANLIVING.COM | DECEMBER 2015

Every Set of

Lost Keys Has a Story

For holiday lights, glue candy-coated sunflower seeds across the front of the house.

Luolin’s running leg was funded by your support of the Key Tag Service.

of intersecting cookies to secure.

Let stand until dry, about 30 minutes.

To make fireplace: Trim wafer cookies

into 3 equal-size pieces; using white icing, attach 2 pieces vertically and 1 piece horizontally to interior side of Fireplace Side to make fireplace. Trim 1 graham cracker to fit between top of fireplace and top edge of Fireplace Side. Spread white icing over 1 side of graham cracker; press candy-coated chocolate into icing to adhere. Pipe icing along edges of opposite side of graham cracker; attach to wall above fireplace to create interior chimney.

GUTTER CREDITS...

To build second floor: Arrange Second

Floor, smooth side up and with square cutout at your right, on work surface.

Pipe white icing along long edge closest to square cutout. Attach Top Front, ivory side out. Support with soup cans as necessary. Let stand until almost dry, about 40 minutes. Pipe ivory icing along sides of Top Front and short ends of Second Floor. Attach Roof pieces, placing Roof piece with chimney on your left and remaining Roof piece on your right. Support with soup cans as necessary. Using ivory icing, attach Left and Right Corner pieces where Roof and Second Floor intersect. Let stand until dry, about 45 minutes. Using white or ivory icing, pipe along edges of house wherever 2 cookies intersect to secure. Let stand until dry, about 30 minutes.

To attach second floor: Pipe thick

layer of ivory icing along top edge of Bottom Front, Window Side, Fireplace

DECEMBER 2015 | CANADIANLIVING.COM

Side and Inner Wall. Carefully place Second Floor on top. Pipe ivory icing along exterior edges wherever first and second floors intersect. Pipe white icing along interior edges wherever first and second floors intersect.

Let stand until dry, about 1 hour.

Meanwhile, knead enough brown food colouring into marzipan to match colour of gingerbread. Between waxed paper, roll out marzipan to ⅛-inch (3 mm) thickness, dusting with icing sugar if necessary to prevent sticking. Cut into scant ½-inch (1 cm) wide strips; using ivory icing, attach marzipan strips to front and side edges wherever 2 cookies intersect.

Order key tags online.

To make trees: Using green food

colouring, tint reserved 1 cup white icing to desired shade; spoon into piping bag fitted with small star tip.

Pipe icing onto 4 ice cream cones to make tree boughs; decorate 1 of the trees with dragées. Let stand until dry, about 30 minutes.

Using offset palette knife, spread remaining white icing over cake board to coat. Attach toasted oat cereal along front of house to create walkway.

Sprinkle decorating sugar over surface of icing, pressing to adhere. Place decorated tree inside house; arrange remaining trees outside of house on cake board. Dust roof and trees with icing sugar.

GET THE TEMPLATES FOR THIS HOUSE AT canadianliving.com/

gingerbreadhouse.

“I want to thank the person who found my keys and called the number on the back of my War Amps key tag.

The War Amps returned them to me by courier, free of charge, and saved me hundreds of dollars in replacement costs!” – Alex Every year, The War Amps Key Tag Service returns approximately 13,000 sets of lost keys.

The War Amps 1 800 250-3030 waramps.ca The War Amps does not receive government grants.

Charitable Registration No.: 13196 9628 RR0001

HOLIDAY

Baking

An exclusive Canadian Living VIP event

Two sessions available!

Tues., Dec. 1, 2015 11 a.m. to 1 p.m. or 6:30 to 8:30 p.m.

The Market Kitchen St. Lawrence Market, Toronto

Tickets are only $45

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R EC I PE R ET R O SPECT I V E

Classic Eggnog Hands-on time: 20 minutes Total time: 3 hours Makes: 16 servings (about 12 cups)

Food trends come and go, but these goodies from our recipe archives will always be in style.

BY THE TEST KITCHEN

This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits.

16 1⅓ cups 3¾ cups 3 cups ½ tsp 1½ cups ¼ tsp

egg yolks icing sugar milk whipping cream (35%) vanilla bourbon, dark rum, brandy or milk grated nutmeg

In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth.

Whisk in milk and ½ cup of the cream; cook over medium

heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil).

Remove from heat.

Stir in ¾ cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled, about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl.

In separate bowl, beat remaining cream until slightly thickened; fold into eggnog.

Sprinkle with nutmeg.

PER SERVING: about 321 cal, 6 g pro, 22 g total fat (12 g sat. fat), 14 g carb, 0 g fibre, 265 mg chol, 47 mg sodium, 141 mg potassium. % RDI: 11% calcium, 5% iron, 2% vit A, 14% folate.

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY

HOW-TO VIDEO

Watch how to make our Classic Eggnog at canadianliving.com/ classiceggnog.

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141

FPO

*© 2015, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Sponge toffee Hands-on time: 25 minutes Total time: 3½ hours Makes: about 48 pieces

It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.

2½ cups ⅔ cup 4 tsp 2 tsp

granulated sugar white corn syrup baking soda vanilla

In large saucepan, bring sugar, corn syrup and ⅓ cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.

Standing back and averting face, whisk in baking soda and vanilla.

(Caramel will bubble and sputter and increase in volume.) Do not overmix.

Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan.

Let cool in pan for 2 hours. Break into 1½-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)

PER PIECE: about 53 cal, 0 g pro, 0 g total fat (0 g sat. fat), 14 g carb (0 g dietary fibre), 0 mg chol, 111 mg sodium, 0 mg potassium.

White Chocolate and Coconut Truffles Hands-on time: 45 minutes Total time: 5¾ hours Makes: about 32 truffles

Chewy toasted coconut plays off creamy, coconut-scented white chocolate in these decadent truffles from our Holiday Best 2002 special issue. Resembling tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.

Truffles: 375 g white chocolate (about 13¼ oz), finely chopped

DECEMBER 2015 | CANADIANLIVING.COM

⅓ cup ¼ cup 1 tbsp ½ tsp

whipping cream (35%) butter, cubed vanilla coconut extract

Coating: 250 g white chocolate (about 8¾ oz), chopped 1½ cups sweetened shredded coconut, toasted

Fibre-Rich Chili Recipe

Truffles: In heatproof bowl set over

saucepan of hot (not boiling) water, heat chocolate, stirring, until almost melted. Remove from heat.

Ingredients 1 lb lean ground beef

Meanwhile, in saucepan, heat cream with butter, stirring, just until butter is melted and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.

1 large onion

Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets, gently rolling to form perfect rounds.

Freeze until hard, about 1 hour. (Makeahead: Cover loosely with plastic wrap and freeze for up to 1 day.)

1/4 tsp salt

Coating: In heatproof bowl set over

Directions

2 medium green peppers 1 can tomatoes 1 can tomato sauce 4 tsp chili powder 1/4 tsp garlic powder

saucepan of hot (not boiling) water, melt half of the chocolate, stirring, until smooth. Remove from heat; let cool slightly. Working with 1 sheet of truffles and using 2 forks, dip each truffle into chocolate, tapping forks on edge of bowl to remove excess; roll in coconut. Return to baking sheet. Repeat with remaining chocolate, truffles and coconut. Refrigerate until coating is hardened, about 2 hours. (Makeahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.)

PER TRUFFLE: about 133 cal, 1 g pro, 9 g total fat (6 g sat. fat), 12 g carb, trace fibre, 11 mg chol, 42 mg sodium. % RDI: 3% calcium, 1% iron, 2% vit A, 1% folate.

These recipes first appeared in our holiday 2002 and 2009 special issues.

143

1/8 tsp pepper 1 can red kidney beans 1 cup All-Bran Buds* or All-Bran Original* cereal

In a large, heavy saucepan, cook beef with onion and green pepper until meat is brown, stirring frequently. Drain off any fat. Break tomatoes into chunks and add to saucepan. Stir in tomato sauce, chili powder, garlic powder, salt and pepper until well mixed. Stir in beans and bring to a boil. Reduce heat and simmer uncovered for 40 minutes, stirring occasionally. Stir in All-Bran Buds* or All-Bran Original* cereal and cook for 10 minutes longer, stirring frequently.

RE R EC CIPE I PE INDEX I N DEX

December 2015

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EA SY WAY OU T

TESTED TILL PERFECT

Grown-Up PB Cups An airy, mousse-like filling brings a little sophistication to the perfect pairing of chocolate and peanut butter.

Best: You need just three ingredients.

Three-ingredient chocolate peanut butter cups Line 20 mini muffin pan cups with candy cups; set aside. In bowl, stir ⅓ cup smooth peanut butter with ¼ cup icing sugar until smooth; drop by 1 tsp onto parchment paper–lined baking sheet. Freeze until firm, about 15 minutes. Melt 300 g good-quality milk chocolate, chopped. Spoon 1 tsp into each candy cup; add 1 peanut butter ball to centre of each. Top each with 2 tsp of the chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)

Feel free to substitute dark chocolate for the milk chocolate, if you prefer.

Makes 20 pieces.

PER PIECE: about 105 cal, 2 g pro, 7 g total fat (3 g sat. fat), 11 g carb (1 g dietary fibre, 10 g sugar), 3 mg chol, 32 mg sodium, 83 mg potassium. % RDI: 3% calcium, 2% iron, 1% vit A, 2% folate.

HOW-TO VIDEO

146

Watch how to make this simple recipe at canadianliving.com/pbcups.

CANADIANLIVING.COM | DECEMBER 2015

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY

BY GILEAN WATTS & THE TEST KITCHEN

This little thing

will take you

a THOUSAND sniffs away.

Gain flings, with 50% more scent than Gain liquid laundry detergent. Now in Tropical Sunrise.

Like any household detergent, keep away from children.