Page 1

Peninsula Businesses Share Their Favourites!

2011

Holiday cookbook 2011


The

Christmas

Cuddler

Ingredients: • crushed mint candy canes • whipping cream • 3/4 ounce peppermint schnapps • 1 oz. chocolate liqueur (Kahlua if you like)) • hot chocolate Instructions:

Crush candy canes, whip the cream, and make a mug of hot chocolate. Pour hot chocolate into a large mug. Add 3/4 ounce peppermint i t schnapps and chocolate liqueur. Stir into hot chocolate. Add whipped cream, and crushed cane and enjoy.

Murray Savage President

The MORTGAGE Centre SECOND STREET MORTGAGES LTD. #102-9710 Second St., Sidney

Let us find the best possible mortgage for you.

Season’s Greetings From Our

h Peninsula, l Sidney d & Gulflf Islands l d for f over Families too “S“Serving14the years from Second Street in Sidney” Yours 1-2501-250-656-9551 www.secondstreetmortgages.ca

We work for YOU, not the Lenders 2 • www.peninsulanewsreview.com

December 14th, 2011 HOLIDAYCOOKBOOK


Betty Salvador’s

Christmas Shortbread In honour of my mother... we will always remember her shortbread this time of year. Ingredients:

• 1 lb of unsalted butter • 1 cup icing sugar • 3 cups of pre-sifted cake flour • ¾ cup of cornstarch Optional:

Laurie Salvador laurie@salvador-davis.com Method:

• a few glazed cherries, chopped nuts, or chopped candied ginger or orange peel • airtight container (if no one knows about them!)

• Cream the butter and add the sugar gradually blending well but take care not to overwork it. Gradually work in the flour and cornstarch. You can do this by hand with a fork or with a food processor that has a hook attachment. When it has come together as a dough, turn it out on to a clean surface that has been dusted with a mixture of half flour and half icing sugar. Roll out the dough so that it is ¼ to ½ an inch thick trying to be consistent. Cut the shapes with cookie cutters, round, square, diamond shaped; whatever your fancy. (about 1 ½ inches in diameter) Place carefully on a cookie sheet lined with baking paper and prick them twice with a fork. Preheat oven to 375 degrees. While the oven is warming, place the cookies in the fridge for 30 mins. If you want to decorate the cookies, you can top them a half of a glazed cherry, a piece of candied ginger or orange peel, or some ground nuts just before putting them in the oven. • Bake at 375 degrees for 5 minutes, then lower the temperature to 300 for approximately 15 minutes. When done, they should be golden but not browned at all. Keep an eye on them because the amount of time will vary from oven to oven. Makes about 6 dozen cookies which will keep over the holidays in an airtight container (if no one knows about them!)

I cared for Betty

Our Extended Care Unit is home to some very special people – just like Betty. We need your help – so that we can provide modern facilities and compassionate care to everyone on the Saanich Peninsula.

It ’ s our hospital. Help us renovate the Extended Care Unit. To donate call 250-652-7531 or online at www.sphf.ca HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 3


Food Bank

Casserole

Ingredients:

• 2 cups (500 ml) dry pasta shells or macaroni • 2 cans ( 170 gr) tuna or salmon • 1 can ( 10 oz) condensed cream soup such as broccoli, mushroom or chicken • 1 - 2 cups ( 250-500 ml) frozen green peas or other vegetables • 1 cup (250 ml) milk made from skim milk powder • 1 cup (250 ml) shredded cheese • Pepper Method: 1. Cook pasta in boiling water for 7 - 10 minutes or until tender. Drain. 2. Combine tuna, soup, frozen green peas, and milk. Mix with pasta in casserole dish. Sprinkle with cheese. 3. Bake uncovered in oven for 30 minutes at 350º C.

Sidney Lions Food Bank & Kiwanis Club of Sidney’s

29th Annual Christmas Hamper & Toy Drive

Now Collecting Cash, Food Items & New Toys! NEW LOCATION - 2388 Beacon Avenue

Open Daily 10 a.m. - 4 p.m. (Closed Sundays) from Dec. 1 to 23. Income Tax receipts Provided.

HAMPER 250-818-0433 FOOD BANK 250-655-0679 MAILING ADDRESS P.O. BOX 2281 SIDNEY, B.C. V8L 3S8 HAMPER PICK-UPS AT THE FOOD BANK: Singles - Dec. 16 - Families Dec. 19, 20 & 21

4 • www.peninsulanewsreview.com

December 14th, 2011 HOLIDAYCOOKBOOK


Holiday Cheeseball Perfect For Your Festive Party Appetizer! Ingredients:

Cheryl Chalifour Dining Services Manager Directions:

• 2 (8 ounce) packages cream cheese, softened • 1/2 teaspoon minced garlic • 1 tablespoon Worcestershire sauce • 1 tablespoon hot pepper sauce • 1 tbsp minced green pepper • 1 tbsp minced red pepper • 1 pound shredded cheddar cheese • 1 cup shredded parmesan • 1/4 cup chopped sundried tomatoes

In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Mix in the cheddar cheese and peppers. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer until firm. While the balls are in the freezer, combine the parmasean and sundried tomatoes in a shallow bowl. Remove the balls from the freezer and roll them in the parmasean mixture. Serve with Assorted Crackers.

Wishing you a holiday season filled with

Comfort & Joy

and a New Year brimming with From all your friends at Amica Mature Lifestyles

11-1728

Wellness & Vitality™!

Amica at Beechwood Village • A Wellness & Vitality™ Residence 2315 Mills Road, Sidney, BC V8L 5W6 250.655.0849 • www.amica.ca

HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 5


Fig Date Treats “I tried this recipe for my daughter, because she can’t have gluten, egg, or soy. Not only did she love these, but so did everyone else who tried them.” Ingredients:

~ Rosemary

• 2 cups soft pitted dates • 6 dried figs, stems removed • ½ cup shelled pumpkin seeds • Pinch salt • 1 tablespoon coconut oil • 2 tablespoons hot water + 1 tablespoon, as needed • 2 tablespoons unsweetened cocoa • 1 cup unsweetened coconut flakes, for rolling Method: • Place dates, figs, cocoa, pumpkin seeds, salt coconut oil and hot water into a food processor bowl fitted with a knife blade. Pulse until ingredients are well combined and mixture comes together as a ball. If mixture doesn’t hold together, add up to 1 additional tablespoon water, one teaspoon at a time. Spread coconut flakes on a piece of waxed paper. Form walnut size balls and drop mixture into coconut. Roll into balls. Store in airtight container. I prefer to keep in the refrigerator for a firmer texture.

different

Holiday Gift Giving & Entertaining Made Easy! Back by popular demand – Gizella’s Lemon Squares! Locally made fruitcakes from Portafino, Sidney Bakery, Moulin Vert Bakery on Saturna Island, and Gluten-Free Cakes, Phillipes Pate’s and Tortiere, Orange Brandied Cranberry Sauce, Cranberry with Port, Seggiano Baked Fig Ball, Sausage Rolls from the Galloping Goose Sausage Co. Specialty cheeses, crackers, Tapenades and more! We also offer beautiful Gourmet Gift Baskets - made to order!

A little out in the country, a long way from ordinary. 6 • www.peninsulanewsreview.com

250-656-2547 10940 West Saanich Road December 14th, 2011 HOLIDAYCOOKBOOK


Spicy Hot

Tomato & Artichoke Dip Ingredients:

Tracy-Lee Gore-Langton Insurance Broker

• 1 28oz can crushed tomatoes- well drained • 1 14oz can artichoke hearts- drained & finely chopped • 1 cup light mayonnaise • ½ cup grated cheddar cheese • ½ cup parmesan cheese • 1 cup red & green peppers- diced • 3 tbs bread crumbs • 1 tsp garlic powder • ¼ cup chives finely chopped • 10 dashes of your favourite hot sauce • 3 habaneros - diced finely

Instructions: 1. Preheat oven to 350° F (175° C). 2. Gently combine all ingredients and pour into a lightly buttered casserole dish. Do not over mix. 3. Bake for 30 – 40 minutes 4. Serve with French bread, Triscuits or pita chips.

If you prefer something mild omit the last 2 ingredients!

“White Christmas?” Sidney would look lovely dressed all in white, as “Santa Claus is Coming to Town”. “Let it Snow” and from all of us to all of you,

We Wish You a Merry Christmas #3-9764 5th St., Sidney Ph: 250-656-0111 Toll Free: 1-888-450-3982 www.harbordinsurance.com

HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 7


Bow Wow

Brownies

“Pets are a part of the family. They need treats for this holiday season too!”

Ingredients:

• 6 cups oats • 2 cups whole wheat flour • 4 eggs or egg replacer • 1/3 cup corn oil • 3/4 cup molasses • 1 cup rice • 1 can pumpkin Directions:

Mix all ingredients together in a large bowl. Pat into a greased jelly-roll pan and bake at 325º for approximately 1 hour. Cut into squares.

Sidney’s Pet Centre & Aquatics 9769 Fifth Street, Sidney

250-656-3314 8 • www.peninsulanewsreview.com

December 14th, 2011 HOLIDAYCOOKBOOK


Cranberry Merry Christmas Cookies (Santa’s Favourites!) Ingredients:

• 5/8 cup all-purpose flour • 1/2 cup rolled oats • 1/2 cup all-purpose flour • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1/3 cup packed brown sugar • 1/3 cup white sugar • 1/2 cup dried cranberries • 1/2 cup white chocolate chips • 1/2 cup chopped pecans Directions:

Layer the ingredients in a 1 quart jar, attach a tag with the following cooking instructions, and give to all your favorite people.

Cranberry Christmas Cookies

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Thank you to all our customers for your patronage and support this year. We look forward to taking care of all your hearing needs in the New Year.

Happy Holidays! Hear Central Saanich � 7159A W Saanich Rd. � 778-426-4876

Donna M. Stewart Audiologist/Owner HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 9


HolidayCrunch Ingredients:

• 125 ml shelled, chopped salted macadamia nuts • 125 ml shelled pistachios, chopped • 500 ml sugar • 125 ml corn syrup • 60 ml water • 30 ml salted butter • 5 ml pure vanilla extract • 2 ml baking soda • 1 tsp coarse salt

Switch to any kind of nut you like!

Directions:

1. Toast chopped macadamia nuts in a dry skillet over medium heat until lightly golden. Mix in pistachios. Put away. Grease a baking sheet with butter and set aside. 2. In a medium-size heavy saucepan, mix sugar, corn syrup and water over medium heat. Stir occasionally until dissolved. Try to prevent bits of sugar from hardening on the pan’s sides. Cook 10 min. until “soft ball” or candy thermometer reads 112°C. 3. Mix butter into the sugar mixture and cook for about 10 to 15 min. longer. Now mixture is at the “hard crack” stage. 150°C. Remove from heat. 4. Quickly work a spatula (heat proof) to stir in vanilla, nuts and baking soda then pour onto baking sheet. Spreading evenly, sprinkle with salt and set in a cool place. Make sure your brittle is cold before you crack it.

YES WE DO WINDOWS WE SELL & INSTALL VINYL WINDOWS SOLARIUM SCREENS & REPLACE BROKEN SEALED UNITS

PNR Screens Ltd.

6680 Mirah Rd. Saanichton 10 • www.peninsulanewsreview.com

Proud Member.

250-652-4612 December 14th, 2011 HOLIDAYCOOKBOOK


Pacific Paint Centre 2065b Keating Xrd, Saanichton BC 250-652-4274 pacificpaintcentres.com Jan. 14/2012

HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 11


Fiesta Bean Dip Ingredients:

• 1 can re-fried beans • 1 cup salsa (make it hot) • 1 tsp ground cumin • 1/2 tsp garlic powder • 500 ml sour cream • 1 taco seasoning (your choice) • 1 bunch green onions • 2 tomatoes • 2 cups shredded cheddar • 1 cup shredded Monterey Jack

Some like it hot! Add Jalepenos or Habinearo peppers if you dare...

Directions

Bottom layer: mix together beans, salsa, cumin, garlic powder. Spread on large flat dish 1/2” thick. Middle layer: mix together sour cream, taco seasoning and spread over bean layer. Top layer: sprinkle the cheese, then top with your chopped green onions and tomatoes. Cover and chill for about 30 minutes. Serve cold with tortilla chips.

Sidney-by-the-Sea

Great Food Anytime Whether it’s a light meal at midday, an afternoon snack or a hearty dinner, Smitty’s satisfies every time!

Closest Best Western to Butchart Gardens & BC Ferries

• Minutes to BC & Washington State Ferries and Victoria International Airport • Easy 25 minute drive to Downtown Victoria • Long-term rates with kitchens available for winter season • Pet friendly Serving great food in Canada since 1960, in Sidney since 1985. • High speed internet • Whirlpool, sauna, fitness equipment 250-656-2423 • Licensed Family Restaurant on site

2306 Beacon Ave. in Sidney (Next to the Best Western PLUS Emerald Isle)

Best Western PLUS Emerald Isle Motor Inn 2306 Beacon Ave., Sidney, BC

250.656.4441 • 1.800.315.3377 • bwemeraldisle.com Each Best Western® Branded Hotel is independently Owned and Operated. Best Western and the Best Western marks are service marks or registered service marks of Best Western International, Inc. ©2011 Best Western International, Inc. All rights reserved.

12 • www.peninsulanewsreview.com

December 14th, 2011 HOLIDAYCOOKBOOK


The most precious gifts this season are not on any list . . . Sidney SeniorCare knows that there are more important gifts to give than those wrapped in festive packages. Let’s spread some comfort and joy to our seniors in the spirit of the season, and make their holiday brighter this year. SSC can help you do that with in-home support and flexible services that will ensure a better quality of life no matter what the time of year.

• personal care • meal prep • shopping • housekeeping & laundry • general maintenance • companionship & respite care • transportation & customized outings

. . . and any other service that you may require. Flexible Service Available 24 hrs a day, 7 days a week

9752 Third Street, Sidney

250-656-7176 OR 250-589-0010

www.sidneyseniorcare.com

Come visit our Seniors DayCare & Educational Centre located right next door.

HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 13


Spicy Citrus Shrimp Wanting to enjoy the festive season in a healthy way? Try this flavourful Shrimp appetizer with some crisp veggie sticks on the side and avoid the holiday bulge! Ingredients:

• 1 lemon • 1 navel orange • 3 tablespoons extra-virgin olive oil • 1 garlic clove, minced • ¼ teaspoon freshly ground black pepper • 1/8 teaspoon red pepper flakes • 30 medium shrimp, peeled and deveined • Salt

Method: •

Cut the zest from the whole lemon, then peel and chop half of the fruit. Cut the zest from half of the orange, then peel and chop half of the fruit. Place lemon and orange zests and chopped fruits in a medium bowl. Add oil, garlic, black pepper, and pepper flakes; stir to combine. Add shrimp and toss to coat well. Cover and marinate for 30 minutes at room temperature or overnight in the refrigerator.

Heat a grill or grill pan over medium-high heat. Remove shrimp from marinade, allowing bits of citrus to stick. Discard marinade. Season shrimp lightly with salt; grill until shrimp is opaque and cooked through, about 3 minutes per side. Squeeze a little fresh lemon or orange juice (or a combination of both) from the remaining fruit halves over the shrimp just before serving. Serve warm or at room temperature.

Makes 10 (3-piece) servings

Nutrition at a Glance - Per serving: 60 calories, 4.5 g fat, 0.5 g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium

Make-Ahead: Shrimp can be marinated up to 1 day in advance and grilled up to 6 hours ahead. Refrigerate grilled shrimp until ready to use; bring to room temperature before serving.

Prep: 15 min. Marinate: 30 minutes or overnight Cook: 10 min.

1XWULWLRQ&RXQVHOOLQJ 0HDO3ODQQLQJ If you are looking to lose weight, improve athletic performance or just want to feel better, join Michelle Bourgeois, BCRPA Personal Training and Certified Sports Nutrition Advisor for this personalized package focused on improving your diet to help you meet your goals! Each package consists of an initial consultation with body fat analysis and measurements, nutrition plan instruction, and submission of food journals plus follow-up sessions that will include meal suggestions and planning, recipes, information on diet composition, nutrients and a reassessment of initial measurements. Package 1: 1 initial consultation & 4 follow up sessions $239/private $329/semi private Package 2: 1 initial consultation & 7 follow up sessions plus 3 - 1hr personal training sessions as well as information on sweeteners, organics and alkaline/acid balance in the body. $439/private $599/semi private

250.656.7271 www.panoramarecreation.ca

14 • www.peninsulanewsreview.com

*Packages expire 6 months after first session and are non-transferable.

December 14th, 2011 HOLIDAYCOOKBOOK


EPICURE SELECTIONS®

Celebrate the holidays with something truly extraordinary!

Try Epicure’s Extraordinary Cheese DipTM

Prep Time: 10 minsCook Time: 20–30 minsMakes: 3 cups (750 ml) 1 — 8 oz (250 g) pkg spreadable cream cheese ½ cup (125 ml) grated cheddar cheese ½ cup (125 ml) grated mozzarella cheese 1 cup (250 ml) light mayonnaise 1 tsp (5 ml) Epicure’s Seasoning for Cheese, Chives & Bacon Dip 1 tsp (5 ml) Epicure’s Lemon Dilly Dip Mix 1 tsp (5 ml) Epicure’s 3 Onion Dip Mix 1. Preheat oven to 350° F (175° C). 2. Combine all ingredients until well-blended and spoon into Epicure’s Baker. 3. Bake 20–30 minutes, or until heated through.

epicureselections.com

4. Serve with crackers and fresh vegetables. Health Tip: Lighten up! Prepare recipe with low-fat cheeses.

Visit epicureselections.com for a chance to win amazing prizes, discover fabulous recipes and products, and learn about a business opportunity like no other. Book an Epicure Tasting Party™ now!

HOLIDAYCOOKBOOK December 14th, 2011

www.peninsulanewsreview.com • 15


We’re ready for you! All the ingredients for delicious holiday entertaining!

Find scrumptous recipes for all your holiday entertaining at thriftyfoods.com 5ISJGUZ'PPET4JEOFZt9810 Seventh Street t250.656.0946 tUISJGUZGPPETDPN

Peninsula News Review 2011 Cook Book  

Complete December 14th, 2011 Annual Cook Book . For more online see www.peninsulanewsreview.com

Read more
Read more
Similar to
Popular now
Just for you