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Winter warming

set a festive table and host the perfect holiday get-together with this winter feast

Rack of Lamb with Pistachio Crust & Wilted Spinach pg. 12 holiday 2016

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The best of the season from our farm to your table. Choose local Ontario pork. It’s just that good. Sausage & Cranberry Filled Tartlets Yield: 30 tarts Cooking Time: 25 min Preparation Time: 5 min


Cooking Instructions

1 lb (500 g) Ontario pork sausage

1. Remove pork sausage from casings and crumble; sauté over medium heat until no longer pink.

1/2 cup (125 mL) chopped leeks 2/3 cup (150 mL) coarsely chopped cranberries (fresh or frozen) 1/2 tsp (2 mL) ground allspice 3/4 cup (175 mL) whipping cream 30 2 inch/5 cm frozen unsweetened tart shells (thawed following package directions)

2. Add leeks, cranberries and allspice; stir and cook until leeks are tender. Stir in cream; sauté until mixture thickens, about 1 minute. 3. Spoon into tart shells; bake in a preheated oven at 400°F (200°C) for 12 to 14 minutes or until golden. Serve hot. page 2 holiday 2016

As we look forward to celebrating annual traditions and creating new memories, how will you be celebrating the season? Entertaining, decorating, baking and gift-giving are no doubt on the top of your list. We at Michael-Angelo’s have been hard at work for several months thinking of ways to make your planning easier and celebrations more delicious than ever!

RoseAnn, Sandra & Michael

First up, dinner parties and cocktail soirées! For the “do-it-yourselfer”, this issue includes some very simple appetizer ideas and tasty holiday fare. Elevate your skills in the kitchen with the Squash Pansotti with Creamy Angelico’s Pesto Shrimp, Rack of Lamb with Pistachio Crust & Wilted Spinach or Potato Flan with Golden Beets recipes. End the evening with a delicious Mocha Panettone Bread Pudding with Halzelnuts! If you’d much rather take a relaxed approach to entertaining, we won’t judge...we’ll cater! Our extensive catering menu has a little something special for everyone! Our catering representatives are always on hand to help you plan the most tasteful holiday gathering or office celebration with just the right amount of food. Gift-giving is synonymous with the holidays. Back by popular demand is our exclusive, seasonal line of Angelico’s gourmet goods. All hand-crafted and chef-prepared, this collection includes traditional favourites such as eggnog, sticky toffee pudding, fruitcake and poached pears. It wouldn’t be the holidays if our stores weren’t brimming with holiday baskets. Perfect for personal or corporate gift-giving – we deliver! Whether you choose a treat from our holiday collection or opt to gift a holiday basket, feel good in knowing it’ll be in good taste! On behalf of the Michael-Angelo’s family, we wish you and your loved ones a season filled with good cheer, joy and peace. Thank you for allowing us to be part of your special celebrations. Buon appetito,

Michael, RoseAnn & Sandra

MISSISSAUGA Jim Marchese, Store Manager 4099 Erin Mills Parkway Mississauga, Ontario L5L 3P9 TEL (905) 820-3300 Fax (905) 820-8090 Store Hours Monday to Friday 8 a.m. - 10 p.m. Saturday 7 a.m. - 9 p.m. • Sunday 9 a.m. - 6 p.m.

AURORA Christopher Doudoumis, Store Manager 15630 Bayview Ave. Aurora, Ontario L4G 0Y7 TEL (905) 503-6530 FAX (905) 503-1305

Connect with us online updates on what's in-store for breakfast, lunch & dinner @michaelangelos all the news that's fit to print, we post it here first delicious discoveries to spark your imagination and fire up your appetite @MichaelAngelosGrocery


our gorgeous FRESH magazine digital holiday 2016

STORE HOURS Monday-Friday 8 a.m. - 9 p.m. Saturday & Sunday 8 a.m. - 8 p.m.

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For more details and to pre-order your Turkey Dinner Feast, visit page 4 MICHAELANGELOS.CA holiday HOLIDAY 2016 2015

Angelico’s Carrot Ginger Soup



NEWS BITES Welcome to our new Aurora location where every aisle tells a tasty story!


aisle by aisle


THE goods


What to pair with one of our favourites: Dry-aged beef.

Our holiday collection is back again this year with a few additions we think you’ll love!

fresh is a publication created by Michael-Angelo’s Market Place Inc. All rights reserved. Reproduction in whole or in part is prohibited without prior written consent from Michael-Angelo’s.


Winter warming Be inspired to set a festive table and host the perfect holiday get-together with this winter feast.

WHAT’S FRESH? All you’ll need to know about carrots – how to store, how to prepare and all they’re good for!

News Bites Aurora While this time of year finds our stores trimmed and stocked for the holidays, we look forward to Sharing Our Love For Food with you year-round! Let Michael-Angelo’s transport you to a European-style market where you meet up with friends to enjoy a scoop of gelato, a frothy cappuccino, a glass of Italian wine or a pint of craft beer in our caffè. Let our imported and domestic cheeses, cold cuts, artisanal breads and decadent sweets tempt you. Inspire your culinary prowess with a trip to our butcher’s counter for an impressive selection of

meats including dry-aged beef. A stroll through our colourful and fresh produce department will certainly have you understanding why Michael-Angelo’s was voted Best Fruits and Vegetable store in 2016! Don’t forget to visit our Chef ’s station where the day’s breakfast, lunch and dinner specials and classic favourites are prepared to order for you to enjoy in-store or to take home. Did you know we cater too? Pop over to the Catering Kiosk where our representatives are always available to help you plan and select the perfect menu for your home or office party!

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AISLE BY AISLE Dry-aged beef No conventional cut of meat – no matter how you cook it – can compare to the rich, bold depth of flavour of beautiful dry-aged beef. Dry-aging helps improve the taste and texture of fresh beef by allowing the meat’s natural enzymes to break down the muscle tissues, resulting in a more tender, flavourful cut of beef. The longer the aging, the more tender the meat. Compared to conventional beef, which is wet-aged in plastic shrink wrap, the dry-aging process exposes the surface of the beef to air, causing the meat to expel moisture and further concentrating the flavour. The result is the most tender, marbled and intensely delicious beef you will ever experience.

Three generations of the Pugliese family celebrate the grand opening of our Aurora store.

Dry-aged beef pairs well with:

Angelico’s Mashed Potatoes

brown + white mushrooms sauté with butter for a classic side

Enjoy a glass of wine or a pint of beer in our CAFFÈ holiday 2016

spanish onions sauté until caramelized and delicious.

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THE GOODS To celebrate the holiday season, Michael-Angelo’s is thrilled to announce our Angelico’s limited edition Christmas collection is back. Find delicious, chef-made products instore. These gorgeous edibles are a wonderful way to add a special touch to holiday meals and they also make beautiful gifts for foodie friends or family. Dreaming of a white Christmas goes well with our wishes of flavourful indulgence.

EGGgeNzO G est with oran


Rich and creamy, chef ’s hand-crafted nog boasts warm notes of nutmeg, rum & brandy.



Sweet, buttery and packed with crunchy bits of almonds, these delicious morsels will practically melt in your mouth.



A holiday tradition of candied fruit and almonds, rum-soaked and topped with classic marzipan.



A slow-cooked delight of steamed date & prune pudding topped with decadent toffee sauce. Serve with our poached pears and store-made vanilla gelato.

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Savoury spiced nuts with rosemary and garlic, tossed in extra virgin olive oil and sea salt.

POACHED PEAR S lla bean with vani


Poached pears in a vanilla bean-infused syrup. Delightful on their own or combined with bright seasonal citrus and fresh mint.

Winter Warming Be inspired to set a festive table and host the perfect holiday get-together with this winter feast. holiday 2016

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Squash Pansotti with Creamy Angelico’s Pesto Shrimp Use square wonton wrappers found in the produce section to make this filled pasta similar to ravioli, but folded into triangles. For quick assembly at serving time, form and freeze them ahead of time, but add 2-3 minutes to the cooking time.

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Potato Flan with Golden Beets Make this dish ahead and reheat in the microwave when you’re ready to serve, leaving oven space available. Using a mandolin slicer makes quick work of slicing the vegetables thinly. 1 tbsp (15 mL) flour 1/2 cup (125 mL) half and half (10%) cream 1 500 mL container Angelico's Alfredo Sauce 1 clove garlic, finely minced 2 tbsp (30 mL) fresh thyme leaves, finely chopped salt and pepper to taste 2 large (or 4 medium) Yukon Gold potatoes, peeled and thinly sliced 1 medium sweet potato, peeled and thinly sliced 2 medium golden beets, peeled and thinly sliced 3/4 cup/190 mL Gruyère cheese, grated 2 tsp (10 mL) smoked paprika, hot or sweet fresh thyme to garnish Preheat oven to 390°F (200°C) and grease an 8” x 8” (12 x 12 cm) baking dish with cooking spray. Place the flour in a large saucepan, and gradually whisk in the cream until smooth. Continue whisking in the Angelico’s Alfredo Sauce, garlic, thyme, salt and pepper and place over medium heat, stirring constantly until nearly boiling. Add the potato and beet slices, continuing to cook over medium heat, stirring gently to combine the slices evenly. Bring just to a boil and remove from heat.

Rack of Lamb with Pistachio Crust & Wilted Spinach Buy the lamb racks already “frenched” from the meat department, with the chine bone removed for easy carving, and the rib bones neatly trimmed. Shell-on pistachios stay fresher longer on the shelf, but allow 10 minutes for shelling them.

Using a slotted spoon, place half the potato mixture and half the sauce into the prepared baking dish. Top with half of the cheese, dust with half the smoked paprika, season with salt and pepper, and then layer with the remaining vegetables and sauce. Top with remaining cheese and smoked paprika. Place on a baking sheet and bake for 45 minutes, or until golden on top, the vegetables are tender, and the sauce is absorbed. Cool for 5 minutes before serving. Garnish with fresh thyme to serve. Tip: Smoked paprika adds a unique flavour to this recipe and is a wonderful addition to the pantry. holiday 2016

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Mocha Panettone Bread Pudding with Hazelnuts 1 tbsp (15 mL) butter 2 cups (500 mL) whipping cream (35%) 1/2 cup (125 mL) half and half cream (10%) 1 cup (250 mL) freshly brewed, “short” espresso 4 eggs, lightly beaten 1 Panettone, crusts removed and cut into large thick slices 1/2 cup (250 mL) butter, softened 8 “Baci” Italian chocolates, quartered icing sugar to garnish Preheat oven to 325°F (160°C) and grease a 9” x 13” (23 x 33 cm) baking dish with butter. In a medium saucepan over medium heat, bring creams to just boiling. Stir in the espresso and set mixture aside to cool slightly. Beat eggs into the espresso mixture until evenly combined. Set aside. Butter Panettone slices on both sides, then cut into large, thick cubes, measuring about 8 cups (2 L). Dip a few cubes of the Panettone at a time into the espresso mixture and arrange the moistened cubes into the greased pan. Tuck pieces of “Baci” evenly amongst the pudding, and pour any of the remaining espresso mixture evenly over the top. Place the dish into a roasting pan and fill halfway up the sides with boiling water. Bake for 45 minutes or until moist but crusted on top. Dust with icing sugar and serve warm. Tip: To bake ahead, prepare as instructed and then cool completely. Cover with plastic wrap in the refrigerator for up to 2 days. At serving time, cut into individual servings and microwave for 2 minutes or until hot. Serve dusted with icing sugar. Squash Pansotti with Creamy Angelico’s Pesto Shrimp 1/2 cup (125 mL) cooked buttercup squash (about 1/2 of a small squash) 1 large egg, separated 1/4 cup (60 mL) fresh breadcrumbs 1/4 cup (60 mL) parmigiano-reggiano cheese salt and finely ground black pepper, to taste 24 square wonton wrappers 1/2 cup (125 mL) Angelico’s Pesto Sauce 1/4-1/2 cup (60-125 mL) 35% whipping cream 1 x 454 g package raw, peeled tiger shrimp, defrosted (31/40 count) parmigiano-reggiano, finely grated for garnish fresh basil leaves for garnish

In a small bowl, combine the cooked squash, egg yolk, breadcrumbs and parmigianoreggiano to form the filling. Season with salt and pepper to taste. Spread the wonton wrappers in a single layer on a clean and dry work surface. Place a teaspoon of filling in the centre of each wrapper. Lightly beat the reserved egg white, and brush around the filling on each wonton. Press the edges firmly together into a triangle to seal in the filling and to press out air. Bring a large pot of salted water to a rapid boil. Cook the Pansotti in the boiling water in several batches, for about 3 minutes or until they float to the surface and the wrappers are tender but still firm. Remove with a slotted spoon, and arrange blanched Pansotti in a single layer on an oiled tray to avoid sticking, covering with a damp dishcloth. Turn heat off under the pot and keep the tray of Pansotti warm by resting it over the pot. For the sauce: Heat a large skillet over medium heat, and add the Angelico’s Pesto Sauce and cream, combining evenly. Pat the shrimp dry with a paper towel and toss in the sauce for 3 or 4 minutes over medium heat, or until just curled and pink. Add the Pansotti to the pan and toss gently with additional cream to coat, if necessary, stirring until warmed through. To serve, divide evenly and garnish with parmigiano-reggiano and fresh basil leaves. Tip: Other types of cooked squash can be substituted. To cook the squash, poke a few holes in the squash with the tip of a sharp knife. Place in the microwave for 5 minutes on high. Turn over and continue cooking for 5 more minutes or until soft to the touch. Cool, split, seed, and mash the squash before measuring. Rack of Lamb with Pistachio Crust & Wilted Spinach 2 fresh lamb racks, frenched (about 2 1/2-3 lbs (1-1.5 kg) 1/2 cup (125 mL) Angelico’s Lemon Garlic Dressing & Marinade, plus 1 tbsp (15 mL) for spinach 2 cups (500 mL) roasted, salted, shell-on pistachio nuts zest of 1 lemon 2 cloves garlic, minced 1 cup (250 mL) loosely packed fresh mint leaves, coarsely chopped 1 tbsp (15 mL) olive oil

2 tsp (10 mL) dijon mustard 2 tbsp (30 mL) honey 1 tsp (5 mL) ground coriander salt and freshly ground black pepper, to taste 16 cups (4 L) baby spinach, rinsed and drained fresh mint for garnish Preheat oven to 390°F (200°C). Place the lamb racks and the Angelico’s Lemon Garlic Dressing & Marinade in a shallow pan, and marinate for at least 1 hour at room temperature, or for up to 6 hours in the fridge, turning occasionally (bring meat to room temperature before cooking). Heat olive oil in a large skillet over mediumhigh heat. Pat the lamb racks dry with paper towel, and discard marinade. Brown the lamb evenly, about 3-4 minutes per side. Remove the lamb to a small roasting pan to cool. Discard any accumulated fat in the skillet, but leave on any browned bits. Set aside the skillet for preparing the spinach later. Place the shelled pistachios, lemon zest, garlic, mint, olive oil, dijon, honey and ground coriander in a food processor. Blend until smooth but still slightly crumbly. Season with salt and pepper to taste. Firmly press the pistachio mixture evenly onto the meaty, browned parts of the lamb, leaving the bones exposed. Stand the racks upright by leaning the bones upwards to touch, and bake in the oven for about 8-10 minutes for medium-rare, or until desired doneness. Tent with foil and allow the lamb to rest while preparing the spinach. Heat the reserved skillet over medium heat, and add the rinsed moist spinach. Cook for 2 minutes, stirring constantly while scraping up any browned bits in the skillet, until just wilted but still bright green. Toss with the reserved 1 tbsp (15 mL) of Angelico’s Lemon Garlic Dressing & Marinade and remove spinach to a heated platter. Gently cut each lamb rack into 4 double-rib chops, and arrange over the spinach. Drizzle platter with any lamb juices, garnish with fresh mint and serve. Tip: “Resting” cooked meats, by tenting with foil to stay warm, allows juices to get absorbed back into the meat. It makes for juicier results when serving.


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The unexpected guest appetizer Salami topped with a sprig of thyme

Keep some of these ingredients on-hand over the Holidays for those unexpected guests.

Radish, hard-boiled egg, cucumber

Bresaola topped with basil leaves Bresaola is an air-dried salted beef

Parmesan cheese topped with basil

Sundried tomato, goat cheese topped with thyme leaves

Salt-cured tuna topped with arugula and basil Known as mojama in Spain or mosciame in Italy

Sardine, egg and cucumber

Mixed sprouts with goat cheese

Avocado and pesto

Cherry tomatoes, balsamic vinegar, goat cheese topped holiday 2016 page 13 with a basil leaf

WHAT’S FRESH? CARROTS available January & December

nutrition Low in calories, carrots are an excellent source of beta carotene, converted in the body to vitamin A and a source of folacin and fibre.

BUYING + Storing Look for firm, crisp carrots with a smooth, blemish-free exterior. Be wary of deep green “shoulders” just below the top which may indicate bitterness. For fresh bunched carrots, immediately remove the leafy green tops. (They draw off moisture and vitamins from the edible root, and can cause wilting and toughening.) Store in plastic for up to three weeks in refrigerator crisper.

history One of the very early foods, this edible root is native to the part of Asia we now know as Afghanistan.

VARIETIES Popular Ontario varieties include Caropak, Cellobunch, Chancellor, Six-Pak, Avenger, Apache, and Caro-chief.

The carrot was probably being cultivated, as well as being harvested wild, before the time of Christ. In its wild state, it’s known as Queen Anne’s Lace.

Happier Meals. ©2016 Earthbound Farm

Nourishing happiness since 1984

At Earthbound Farm, we believe that if more people can eat delicious, healthy organic food we’ll see happier bodies, happier people and a happier planet. For thirty years, we have been bringing organic salads, fruits and vegetables to kitchen tables across the country. All this adds up to happier meals for everyone.

T t r a

M f page 14 holiday 2016

Try brining this holiday season for the best tasting, juiciest turkey ever! Turkey Brine Recipe Ingredients

10 L Water 2 cup Kosher Salt 2 cup Brown Sugar 16 pc Bay leaves 2 bunch Fresh Thyme 2 bunch Rosemary 40 cloves Crushed Garlic 1 cup Worcestershire 1/2 cup Cinnamon 1/4 cup Nutmeg 5 Cloves 1/2 cup All Spice 1/2 cup Star Anise 10 L Ice cubes

Method Combine all ingredients in a pot aside from the ice. Bring to boil and let simmer for 15 minutes. Remove from heat and add ice cubes. Once the liquid has cooled you may add your turkey. Depending on the size of the turkey, this will determine how long you should leave it in the liquid. A medium size turkey, overnight. For a large turkey, 4-5 days.

Try brining for a deliciously moist turkey. It’s a similar process to marinating, however is used to add moisture as opposed to flavour. It’s a centuries old trick that all the pros use and is really very simple. Soaking your turkey overnight in a solution of salt and water will result in a delicious succulent turkey. Michael-Angelo’s proudly sources our Turkey right here in Ontario. The birds are raised on family run farms. Humanely and without hormones. Enjoy a delicious Ontario turkey this season!

For more tips and tricks on brining visit our website at

Milk from Canadian dairy farms

Dairy cooperative owned by Canadian dairy farmers

Still no preservatives

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Naturally gluten free

FRESH Magazine Holiday 2016  

As we look forward to celebrating annual traditions and creating new memories, how will you be celebrating the season? Entertaining, decorat...

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