Occasions Magazine - Winter 2020/21 Special Edition

S P E C I A L H O L I DAY I S S U E

A CELEBRATION OF FOOD & DRINK

The holiday season is a wonderful time to focus on others. A time to give. And a time to share. With our loved ones, friends, co-workers, neighbours — and most importantly (especially this time of year), with those in need. At the NSLC, we believe in keeping this spirit alive all year long. That’s why we’re continuing to come together with our customers, employees and partners to share the good cheer. This season we proudly support initiatives at the Make-A-Wish Foundation, the IWK Foundation and Feed Nova Scotia. In doing this, we can make a difference where it counts — for the good of our communities.

There’s also a certain magic in sharing good cheer at your holiday table. It’s all about bringing the perfect ingredients and pairings together in just the right way. In this issue, we’re happy to bring you some of our most-loved seasonal recipes and a few new ones to explore, inspire and enjoy.

CHEERS TO GOOD CHOICES There’s no better way to show you care this holiday season than by making responsible choices. It can be simple things, like having snacks on hand, ensuring alcohol-free beverages are plentiful, planning ahead for a safe ride home, or providing a comfy couch for those who may need to stay the night. Cheers to making good choices part of your holiday season.

APPETIZERS

KNOW YOUR POUR All of the recipes featured inside follow our province’s standard drink guidelines. Each of these shown below contain the same amount of alcohol and are considered a standard drink.

= BEER

WINE

SPIRITS

340 ml / 12 oz 5% alcohol

140 ml / 5 oz 12% alcohol

45 ml / 1.5 oz 40% alcohol

CONTENTS:

8

=

DISCOVER YOUR TASTES Each product has an assigned taste profile to help you find your favourites. You will see the icons below throughout the magazine and in-store to help you discover your tastes.

WINE TASTE PROFILES

26 BEER TASTE PROFILES

40 CIDER TASTE PROFILES

COOLER TASTE PROFILES LIGHTLY

SWEET

MEDIUM

SWEET

SWEET

SPICY

WHISKY TASTE PROFILES MEDIUM & FRUITY

LIGHT & FRESH

MEDIUM & SPICY

ROBUST & COMPLEX

ROBUST & SMOKY

MIXOLOGY ICONS

LIQUEUR

BASE

Occasions Winter 2020/21

3

‘Twas the night before Christmas and all through the house, the gift wrap was spread, there was tape a-scotched to my blouse.

All the gifts were wrapped and I was ready for bed, until that one forsaken gift popped like a Christmas cracker into my head.

Now “OMG!” now “I totally forgot” now “the gift swap’s one day away!” I need to find a gift for dear old Aunt May! Everything’s closed, maybe I’ll order it online. “10 business days?! It won’t get here in time!”

I rush to the closet to see what I can find. Knickknacks and unused gifts are all that’s left behind. Maybe she’ll like this “What’s cookin’, good lookin?” apron that I got years ago. The tag’s still on, there’s nothing wrong, I doubt she’ll even know.

Back to my wrapping station, I fly at Rudolph speed. On paper, on tape, on lace, on bow, on sleep I really need. “That’s it” now “all done” now “it’s time to hit the hay.” The gifts are wrapped, my hands are tapped, tomorrow’s going to be one heck of a day.

My alarm goes off at the crack of dawn, I’m in a festive mood. I run downstairs in my Santa hat and begin to prep the food.

The guests arrive and gather ‘round, “Gift swap time!” I say. And with a smile I grab that gift, “This one’s for Aunt May.” She smiles back with endless joy, she’s just glad she got a present. She begins to tear that shoddy wrapping job as I think to myself, “That apron is a re-gift sent from heaven.” She opens it, and takes it out, and looks a bit confused. But why? There’s no possible way she could ever know that the gift she got was reused.

Unless? Oh no! It couldn’t be. She looks at me and exclaims, “That’s so funny, I could have sworn I got you the same thing at last year’s gift exchange.” But that’s not all, she follows up, “You should go get yours and we could match!” I sip my wine and roll my eyes, “Aunt May, there’s a bit of a catch.”

Every year since, we gather ‘round and share our gifts with glee, but there’s always one special gift exchanged between Aunt May and me. We joke, we laugh, we keep that apron’s tag on with delight. saying, “Merry Christmas to all, and to all a good night.”

Winter 2020/21 Published by: SaltWire Content Solutions THE CHRONICLE HERALD Chairman and Publisher: Sarah Dennis President and CEO: Mark Lever Food & Drink Editor: Mark DeWolf Director, Content Solutions: Lindsey Bunin Senior Graphic Designer: Julia Webb Photography: Perry Jackson, Julia Webb, 123RF.com Food Styling: Mark DeWolf Account Executives: Mark DeWolf, Wanda Priddle, Danielle Johnson, Shawn Patterson, Shelly Phillips, Josh Healey Customer Relations Specialist: Meghan O’Neil Contributors: Mark DeWolf, Heather Laura Clarke, Julia Webb NSLC Category Director, Wine & Spirits: Pius Walker Category Team Lead, Wine: Peter Rockwell Category Team Lead, Spirits: Jennifer Katona Category Team Lead, Refreshment: Chrissy Leonard Director, Corporate Strategy: Laura MacLachlan Manager, Brand Strategy: Ashley Delaney Design Specialist: Alex Tapia Marketing Team Lead: Kristen De Palma Marketing Manager, Discovery: Elizabeth Hammersley Marketing Coordinator: Emily Crocker Contributors: Racheal Allen, Nathan Carmichael, Jenna Briggs, Jennifer Katona, Peter Rockwell, Harley Pye, Shawna McKenna, Wendy MacAskill, Olivia Martin, Laurie Vatcher

48 ON THE COVER Whisky Cream Truffles

Disclaimer: Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. © The Chronicle Herald 2020 All rights reserved. No part of this book may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission from the publisher.

Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein.

Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, The Chronicle Herald. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia.

The Chronicle Herald 2717 Joseph Howe Drive, PO Box 610, Halifax, NS, B3J 2T2 902-426-2811 | thechronicleherald.ca Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 902-450-6752 | myNSLC.com

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RISOTTO WARM UP TO

Breton Sons of Hector Brown Ale, 473ml, $4.09

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Banfi Centine Rosso, Italy, 750ml, $19.99

Bulwark Original Craft Cider, 500ml, $4.59

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Black Tears Spiced Rum, 750ml, $33.49

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Ungava Premium Gin, 750 $35.65 ml,

Glynneva 12 YO Stran Rye, 750 ight $59.99 ml,

Occasions Winter 2020/21

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Cheers.

It’s a small word to celebrate big things.

A way to say “ya did good” or “man, am I ever glad you were there.”

For us, it’s simply a way to say “thanks”.

So cheers to the people who get you to your next stop.

And also know when it’s time to go.

To the friends who have the best snacks to share.

And to those who know when they’ve had enough.

To the hosts who always have a place for you to turn in.

And to our Nova Scotian way of looking out for one another.

Cheers to the good times we’re known for.

And to the good choices that make them possible.

Cheers to consuming responsibly and getting home safe.

Learn more at myNSLC.com/GoodChoices

CHARDONNAY 1010313

20.99

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SAUVIGNONBLANC 1001548

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PINOTNOIR 1001792

22.99

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PINOTGRIS 1007049

20.99

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NOV16,2020-JAN3,2021 PleaseEnjoyResponsibly.

APPETIZERS

Whether it’s Christmas dinner, New Year’s Eve or simply a festive meal, these appetizers can be enjoyed at conventional and unconventional holiday dining events alike. Of course, we recommend pairings that will complement these delicious recipes.

JENNA’S PICKS: East Coast Lifestyle Pineapple Rum Soda, 6x355ml, $18.49 Belgian Moon Light Sky, 6x355ml, $15.99

The holidays are one of my favourite times of year Jenna Briggs, NSLC Refreshment Buyer

to celebrate, reflect and enjoy delicious meals with the people I love most.

This holiday season, I would recommend the East Coast Life Style Pineapple Rum Soda. With hints of fresh pineapple flavour, it’s a great pairing with ham-based appetizers and charcuterie with assorted meats and cheeses — I’ve been known to have a charcuterie board as my whole meal over the holidays and I don’t think I’m the only one!

The new year comes quickly and we’ll all be trying to find a balance again and start 2021 fresh. One of my favourite products for this time of year is Belgian Moon Light Sky. At 100 calories per can and just four per cent ABV (alcohol by volume) this full-flavoured wheat ale delivers a fresh mandarin taste without making you feel full. It's also a great pairing with appetizers!

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APPETIZERS

CLASSIC HOLIDAY APPETIZERS A great holiday occasion is like a play — it needs an opening act.

The appetizers don’t have to be the stars, but they do set the stage.

We’ve crafted three cranberry-inspired hors d’oeuvres, each matched with a pink-hued wine or cider.

Cranberry & Almond Camembert 6 Servings Prep time: Less than 30 minutes Total time: Less than 30 minutes 2 cups fresh cranberries 1⁄4 cup apple juice 1⁄2 cup honey 1 orange, zest

Cheers to staying hydrated in style.

Drinking water between alcoholic beverages keeps you hydrated and slows your consumption. So cheers to the friend who always brings the fancy water.

myNSLC.com/GoodAdvice

8 oz wheel of Camembert cheese

Jost Selkie Rosé, Nova Scotia, 750ml, $19.99

1⁄4 cup almond slices, toasted Baguette, sliced and toasted, to serve Crackers, to serve Directions: Preheat oven to 350°F. In a small saucepan, combine cranberries, apple juice and honey. Bring to a boil over high heat.

When it reaches the boiling point, reduce the heat to medium and simmer until thickened, about 20 minutes. Meanwhile, place the Camembert on a parchment-lined baking sheet or in an oven-safe dish. Bake until just melted, about 10 minutes. Add the orange zest to the cranberry sauce. Transfer the Camembert to a serving bowl or platter. Spoon the sauce over the warm Camembert and garnish with toasted almonds. Serve accompanied by a selection of toasted baguette slices and crackers.

Occasions Winter 2020/21

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9

APPETIZERS

CLASSICS

Cranberry Bruschetta

Phyllo Brie & Cranberry Bites

Makes 24 pieces Prep Time: Less than 30 minutes Total Time: Less than 1 hour

Makes 24 to 30 Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

1 cup fresh cranberries

1 cup fresh cranberries

1⁄4 cup honey

1⁄4 cup honey

1 orange, juice, zest

1 orange, juice, zest

1 tsp cinnamon

1 tsp cinnamon

1 baguette, sliced, toasted

2 packages phyllo pastry cups

2 tbsp extra-virgin olive oil

1 small wheel Triple Cream Brie

1 clove garlic

¼ cup parsley, finely chopped

1 cup ricotta Directions: Place cranberries, honey, orange zest, orange juice and cinnamon in a pot. Bring to boil.

Reduce to simmer and cook until thickened. Rub toasted baguette slices with garlic and drizzle with olive oil. Add 2⁄3 tablespoon ricotta to each baguette slice and top with 1 tablespoon of cranberry sauce.

Moosehead Cranberry Radler, 6x355ml, $14.99

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Occasions Winter 2020/21

Directions: Preheat oven to 375ºF. Place cranberries, honey, orange zest, orange juice and cinnamon in a pot. Bring to a boil over high heat. When it reaches the boiling point, reduce the heat to medium and simmer until thickened, about 20 minutes. Place phyllo cups in mini muffin tins. Place 1 teaspoon brie in each. Bake for 10 minutes. Remove from oven.

Top each with half tablespoon of the cranberry sauce. Finish with a sprinkle of parsley.

Lake City Darkside Rosé Cider, 750ml, $12.99

d OXM Og ZX

SHARE NOVA SCOTIA’S ICONIC WINE. #benjaminbridge benjaminbridge.com

NZWG

APPETIZERS

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APPETIZERS

CLASSIC

NEW TWIST

Classic Squash Soup 6 to 8 Servings Prep time: Less than 30 minutes Total time: Less than 1 hour 2 tbsp butter 1⁄4 cup onion, diced 1 cup celery, diced 1 cup carrots, diced 1⁄4 cup white wine 4 cups butternut squash*, roughly chopped

Directions: Place butter, onion, celery and carrots in a pot set over medium-low heat. Sauté until vegetables are soft. Add wine. When the volume of liquid has reduced by half, add the squash and stock.

Bring to a boil. Reduce to simmer and cook for 20 to 30 minutes, or until squash is tender. Remove from heat. Let cool. Purée until smooth. Return to pot. Serve warm, accompanied with sour cream and a whisky-based cocktail, such as an Old-Fashioned.

Baking Spice & Bacon Squash Soup 6 to 8 Servings Prep time: Less than 30 minutes Total time: Less than 1 hour 1⁄2 lb smoked bacon, fried, chopped, drippings reserved 1⁄4 cup onion, diced 1 cup celery, diced 1 cup carrots, diced 1 tsp nutmeg, freshly grated

1 litre stock

1 tsp cinnamon, freshly grated

Sour cream, to serve

1⁄2 tsp cloves, ground

Directions: Place onion, celery and carrots in a pot along with the reserved bacon drippings. Sauté over medium-low heat until vegetables are soft. Add spices and continue to sauté until fragrant (1 minute). Add wine. When the volume of liquid has reduced by half, add the squash and stock. Bring to a boil.

Reduce to simmer and cook for 20 to 30 minutes, or until squash is tender. Add cream and simmer for another 10 minutes.

Remove from heat. Let cool. Purée until smooth. Return to pot.

Add bacon and rosemary. Serve warm. Garnish with sprinkle of grated cheddar and a little rosemary for colour. * Approximately one butternut squash Serving Tip: Instead of bowls, add a festive touch by serving the soup in holiday mugs.

Let everyone know the mugs are a take-home gift.

4 cups butternut squash*, roughly chopped 1 litre stock 1 cup cream 2 tbsp fresh rosemary, chopped Woodford Reserve Select Bourbon, 750ml, $50.35

1 cup smoked cheddar, grated Rosemary sprigs, for garnish

Nova 7 by Benjamin Bridge, Nova Scotia, 750ml, $24.99

Occasions Winter 2020/21

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APPETIZERS

VEGAN APPETIZERS No meat, no dairy? No problem!

We’ve crafted a couple delectable holiday-inspired appetizers that are completely vegan.

Vegan Holiday Ball 6 to 8 Servings Prep time: Less than 30 minutes Total time: Less than 30 minutes 1 cup dates, roughly chopped 1 cup cashews 1 cup unsweetened coconut 1⁄2 tsp vanilla 2 tbsp almond butter 1 cup dried cranberry 1⁄2 cup pecans, chopped Crackers Directions: Place dates, cashews, coconut and vanilla in a food processor. Blend into fine pieces. Add the almond butter and mix until sticky.

Form into a ball. In separate bowl, combine dried cranberry and pecans. Roll the ball in the dried cranberry and nut mixture until covered on all sides. Place in refrigerator until ready to serve.

Serve accompanied with crackers.

Pecan Date Balls 4 to 6 Servings Prep time: Less than 30 minutes Total time: Less than 30 minutes 2 tbsp olive oil 1 shallot, minced 1 clove garlic, minced 1⁄2 cup breadcrumbs 3⁄4 cup pecans, chopped 1 orange, zest 1⁄4 oz Crisp & Light white wine 12 dates, roughly chopped Directions: Place a sauté pan over medium-low heat. Add the olive oil and shallots. Sauté until the shallots are soft and translucent. Add the garlic and sauté until fragrant. Finally, add the breadcrumbs, pecans, white wine and orange zest. Sauté for another minute or two, to cook off the alcohol. Remove from heat and place in a bowl. Let cool. Add dates to mixture and mix.

Using a tablespoon, form the mixture into balls.

Brush each ball with a little more olive oil. Bake in oven preheated to 400ºF for 15 minutes. Serve warm.

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APPETIZERS

UPCYCLED SWEATER WINE COZY We all love to give our favourite wine, beer or spirit as a gift during the holiday season. This wine bottle wrapping idea couldn’t be any easier! It only takes a few minutes to make. If you have an old sweater this is a great way to repurpose it and create something beautiful for a friend or family member.

What You’ll Need: An old knit sweater, ribbon, colour-matching thread, sewing needle, scissors and a gift tag, ornament or other decorative accessory.

Step 1: Lay sweater out flat.

Tip: Smaller sweaters with narrower sleeves work best.

Step 3: Cut sleeve at bottom of bottle.

Step 2: Lay bottle over sleeve to measure for length that leaves the desired amount of bottle neck exposed.

Step 4: Stand bottle upright on a remaining portion of the sweater and cut out a circle of fabric to match the base of the bottle.

Step 5: Flip sweater sleeve inside-out and stitch the circle to close the cut opening in the sleeve.

Step 6: Flip sleeve right-side-out and place bottle inside.

Step 7: Wrap neck with ribbon and tie with a bow.

Step 8: Add decoration or tag if desired.

Occasions Winter 2020/21

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Give Greatly.

Wayne Gretzky Estates o΍ers a wide selection of award-winning wine, beer and spirits to help you celebrate the season.

Chardonnay #1008204 $18.99 Cabernet Merlot #1011976 $18.99 Red Cask Whisky #1026109 $38.07 NOW $33.07 from Nov. 16–Jan. 3, 2021

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APPETIZERS

COCKTAILS & MOCKTAILS

Blomidon Estate Crémant, Nova Scotia, 750ml, $27.98

Explore new tastes with cocktail and mocktail recipes inspired by holiday flavours. We’ve created recipes that are perfect for pairing with appetizers.

Poinsettia

CLASSICS

1 Serving

Grand Marnier, 750ml, $48.99

Cranberry Orange Gin & Tonic 1 Serving 1 ¼ oz gin ¼ oz orange liqueur 5 oz tonic water 3 fresh cranberries Orange peel Sprig rosemary

¼ oz orange liqueur

Directions:

1 oz cranberry juice

1. Place orange liqueur, cranberry juice and lime juice in a Champagne flute.

1 lime, juice 4 oz sparkling wine, chilled

Directions: 1. Fill a highball glass with ice.

2. Add gin and orange liqueur. Stir to mix.

3. Top with tonic water and cranberries.

4. Express orange peel over glass and add to glass.

5. Finish with a sprig of fresh rosemary.

Cranberry Old-Fashioned 1 Serving 1 ½ oz rye whisky ½ oz fresh lemon juice

Kriek Amérique

Directions:

½ oz cranberry simple syrup*

1 Serving

½ oz egg white

1 ½ oz cherry cinnamon syrup*

1. Place cherry cinnamon syrup and lemon juice in a beer glass.

1⁄2 oz lemon juice

2. Top with beer and season with bitters.

1 can American lager, chilled

* Place 1 cup water, 1 cup sugar, 1 cup frozen cherries and 2 cinnamon sticks in a pot. Bring to a boil. When sugar has fully dissolved reduce heat to low. Let simmer for 10 minutes. Remove from heat and let cool. Strain to remove cherries and cinnamon stick. You can use these leftover cherries as substitute for the cranberries in our Cranberry Bruschetta or Phyllo & Cranberry Bites recipes.

2 dashes bitters Cinnamon stick, for garnish Lemon peel, for garnish

3. Garnish with cinnamon stick and lemon peel.

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2. Top with sparkling wine.

Compass Gin Royal, 750ml, $49.98

* Place 2 cups cranberries, 1 cup water and 1 cup sugar in a pot.

Stir and bring to a boil. When the sugar has dissolved, reduce heat to low and simmer for 10 minutes.

Let cool. Strain. Refrigerate until ready to use.

Orange peel 3 fresh cranberries, skewered, for garnish Directions: 1. Place ingredients, except cranberries and orange zest, in an ice-filled cocktail shaker and shake vigorously.

2. Strain into a coupe glass.

3. Express orange peel over glass.

4. Garnish with skewered cranberries and orange peel.

Glynnevan Cabot Triple Barrelled Rye, 750ml, $54.99

APPETIZERS

MAKE IT A MOCKTAIL

Festive Punch 1 Serving 1 cup cranberry juice 2 tbsp simple syrup 1 ½ oz dark rum 1⁄2 cup ginger ale 2 orange slices, for garnish Directions: 1. Combine cranberry juice and simple syrup in an ice-filled mixing glass.

Stir to combine.

2. Strain into an ice-filled highball glass.

3. Add rum and top with ginger ale.

Ironworks Bluenose Dark Rum, 750ml, $39.85

Everything Nice Mocktail 1 Serving

4. Garnish with orange slices.

1 ½ oz Seedlip Spice 94*

* This can be served as a traditional punch. Fill a punch bowl with ice. Scale this up the ingredients according to the number of people you are hosting.

Pre-mix all ingredients and wait to top with ginger ale as guests arrive.

1 ½ oz cranberry simple syrup Dash bitters Orange peel, for garnish Directions: 1. Place Seedlip, cranberry simple syrup and bitters in an ice-filled cocktail glass.

2. Stir for 15 seconds or until reached desired dilution.

Festive Moscow Mule 1 Serving 1 ½ oz vodka 1 oz cranberry simple syrup ½ lime, juice 4 oz ginger beer Cranberries, for garnish Directions: 1. Fill a Moscow mule cup, or old-fashioned glass, with ice.

2. Add the vodka, cranberry simple syrup and lime juice. Stir.

Cheers to the hosts with the mocktail making skills.

When hosting, having a mix of alcoholic and non-alcoholic beverages helps guests moderate their consumption and provides a fun option for designated drivers. Keep it classy and make everyone feel welcome.

3. Strain into a chilled coupe or cocktail glass.

4. Express orange peel over cocktail and add as garnish. * Seedlip Spice 94 is an alcohol-free distilled spirit available at Pete’s Frootique, The Independent Mercantile (Halifax), and certain grocery stores.

3. Top with ginger beer.

4. Add fresh cranberries as a garnish.

Ketel One Vodka, 750ml, $33.79

myNSLC.com/GoodAdvice

Cranberry Splash 1 Serving 1⁄2 cup orange juice 1⁄2 cup club soda 1⁄4 cup cranberry simple syrup* 2 orange slices, for garnish 1 sprig rosemary, for garnish Directions: 1. Fill highball glass with ice.

2. Fill with orange juice and club soda.

3. Float cranberry simple syrup.

4. Garnish with orange slices and rosemary.

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APPETIZERS

SUSTAINABLE SEAFOOD This year, ringing in the New Year has new meaning. As we prepare to say goodbye to 2020, we can look forward to toasting new beginnings with these Nova Scotia seafoodinspired appetizer recipes. Of course, Nova Scotians are traditionalists so if you prefer the classics, consider one of these five recipes:

Lobster Arancini 6 to 8 Servings Prep time: Less than 30 minutes Total time: Overnight 2 1-1⁄4 lb lobsters, steamed, meat removed, chopped, shells reserved 1 litre vegetable or fish stock 1 tbsp butter 1 tbsp olive oil 1 small onion, finely diced 1 clove garlic, minced

1. Seafood Chowder

1 cup Arborio rice

2. Oysters on the Half Shell 3. Bacon-wrapped Scallops 4. Smoked Salmon 5. Steamed Crab Legs To learn more about local, sustainable seafood, check out Ocean Wise, Slow Fish Canada and try to purchase from community supported fisheries. Halifax’s Afishionado Fishmongers works closely with small-scale fishermen to provide direct-to-customer options.

Jost Tidal Bay, Nova Scotia, 250ml, $6.99 20

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1⁄4 cup white wine 1⁄2 cup peas, blanched 1⁄2 cup Parmesan, grated 1 egg 1 tbsp water 1⁄2 cup flour 1 cup breadcrumbs Vegetable oil, for frying

Directions: Take the reserved lobsters shells and add them to a pot. Fill with the stock. Bring to a boil and then reduce to a simmer for 20 to 30 minutes to infuse the stock with lobster flavour. Set another pot, or large sauté pan, over medium-low heat. Add the butter and olive oil. Sauté onions until soft and translucent. Add the garlic and let sauté for 30 seconds.

Add the rice and sauté for 2 to 3 minutes, stirring regularly. Raise heat to medium. Add the white wine. When the white wine has fully evaporated, add a ladle of stock. When the stock has evaporated, add another ladle of stock and repeat until the stock is finished. At the end, add the blanched peas and Parmesan. Stir until well incorporated. Place in a container and refrigerator overnight. Roll risotto into 1-inch balls. In a bowl, whisk egg and water. Place flour and breadcrumbs each in separate bowls. Dip risotto balls in flour, then egg wash and finally in breadcrumbs. Repeat until finished.

Place ½-inch vegetable oil in sauté pan set over medium-high heat. When oil reaches 350ºF, add balls to hot oil. Fry until golden brown on all sides.

Remove carefully from oil and set on paper towels to drain excess oil.

Serve warm.

APPETIZERS

Scallops with Pea Mint Purée & Black Bean Salsa 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Sea salt 1 tbsp olive oil Black bean and corn salsa*, to serve

2 cups peas 2 tbsp butter

1 cup cherry tomatoes, quartered

1⁄2 cup mint leaves, loosely packed 1 tsp fresh lemon juice

1⁄2 cup pancetta, sautéed until crispy

16 large sea scallops, adductor muscle removed

Microgreens, for garnish, optional

Product Specialist, North Sydney NSLC

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* In a bowl, combine 1 can black beans (rinsed) and 1 cup corn kernels with the juice and zest of a lime, 1 minced Thai red chili, 1⁄4 cup diced red onion and 1⁄4 cup finely chopped cilantro.

Season with salt to taste.

Aviation Gin, 750ml, $37.99

Of course, there are appetizers to enjoy. My mom makes a great shrimp dip, which we like to enjoy with Benjamin Bridge Tidal Bay. I love Tidal Bay wines as they are typically crisp, light and easy to drink. I think they make great matches to a wide range of appetizers. My mom might make her shrimp dip recipe a few times over the holidays. We’ll have some before Christmas, then as family and friends return home she makes some more and she might make another batch for people to take home with them. It’s the same thing for Christmas dinner. My mom might cook two or three birds as she not only makes sure to feed us on Christmas, but ensures we have plenty to take home.

NATHAN’S PICKS:

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and cherry tomatoes. Microgreens make a nice optional final garnish. Enjoy with a Crisp & Light white wine or a gin-based cocktail such as our Cranberry Orange Gin & Tonic.

I was born and raised in North Sydney and continue to call it home. As the youngest of four kids, Christmas has always been a large family gathering.

In the early part of the day, we might enjoy a Mimosa — either a traditional orange juice-based one or a cranberry juice Mimosa — or sometimes we serve a recipe we saw in a past issue of Occasions featuring Ruffino Prosecco and a dash of ground cinnamon.

Nathan Carmichael,

Dalwhinnie 15 YO, 750ml, $99.99

Directions: Cook peas in salted, boiling water for 3 to 5 minutes. Drain and reserve the blanching liquid. Place the peas, 1 tablespoon butter, 2 tablespoons of the reserved liquid, mint leaves and lemon juice in a blender. Blend until smooth.

Rinse scallops, pat dry on paper towel and season with sea salt. Place a cast iron pan over mediumhigh heat. Add the butter and oil. When the oil starts to smoke add the scallops ensuring there is space between each scallop. Sear for 1 to 2 minutes per side until a golden crust is formed on outside and scallops are cooked. Remove scallops from pan and set on paper towel. Add pea mint purée to plates.

Top with scallops and a couple tablespoons of black bean salsa, equal amounts of pancetta

Benjamin Bridge Tidal Bay, Nova Scotia, 750ml, $21.99

Ruffino Prosecco, Italy, 750ml, $19.99

Christmas for me is also about seeing friends — especially those who live away and come back around the holidays. We have lots of board game nights and we are always sure to exchange a nice bottle of Single Malt whisky. It’s a great tradition of mine to save some of the whisky for the next time we get together. One of my favourites to gift and to enjoy is Dalwhinnie 15-Year-Old. It’s a great dram for the price. I love its heather and honey notes.

APPETIZERS

OYSTERS WITH THREE SAUCES Salsa Verde

Champagne Mignonette

Makes 1 cup Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Makes 1 cup Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

1⁄2 cup parsley leaves, loosely packed, finely chopped

2⁄3 cup shallots, peeled, finely diced

1⁄4 cup mint leaves, loosely packed, finely chopped

2⁄3 cup Champagne or red wine vinegar

1 shallot, minced

1⁄2 tsp sugar

1 clove garlic, minced

Pinch salt

1 tbsp Dijon mustard

Pinch pink peppercorns, freshly cracked

1⁄4 cup extra virgin olive oil 1 tbsp red wine vinegar 1⁄4 cup capers

Homemade Cocktail Sauce Makes 1⁄2 cup Prep time: Less than 30 minutes Total time: Less than 30 minutes 1⁄2 cup ketchup 2 tbsp prepared horseradish Pinch salt Directions: Combine all ingredients in a bowl and mix well. Refrigerate until ready to serve.

Directions: Combine all ingredients in a bowl. Mix until sugar has dissolved.

Refrigerate until ready to serve.

Salt & pepper to taste Directions: Combine all ingredients, except the capers, in a blender.

Purée until smooth. Transfer to a bowl. Stir in the capers and season with salt and pepper.

Mike’s Harder Sparkling Water Lime, 6x355ml, $17.99

Santa Margherita Prosecco DOCG, Italy, 750ml, $22.99

Occasions Winter 2020/21

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I

Free Shipping in Atlantic Canada. Flat rates to the rest of Canada.

Order online for the holidays at jostwine.ca JOST VINEYARDS 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

A

it's A

Li’l friggin That’s right, buddy

introducing li'l frigg'r.

200mls of your favourite great big friggin' red wine. fun for sippin' & great for giftin'.

• JostWine.ca

The holiday season is here and it’s time to share good cheer around the dinner table, with perfect ingredients and pairings. In many Nova Scotian households, turkey takes centre stage at seasonal dinners. We are serving up a traditional recipe for roast turkey, but also a bourbon-inspired version that will pique the interest of those looking to add some new flavours to their holiday dining routine. No holiday dinner is complete without accompaniments. We love the classics, such as roast squash, but we’ve also offered suggestions to spice up the sides.

PETER’S PICKS: Grand Pré Tidal Bay, Nova Scotia, 750ml, $21.99

If you sum up the food and flavours of the holiday season in one word, it would have to be eclectic. Though turkey may be the star of most Nova Scotian holidays tables, it can be joined by an endless parade of side dishes with Peter Rockwell, NSLC Wine Buyer

personalities that can run the gamut from sweet to highly herbaceous. When looking for a wine that will pair with just about anything, ’tis the season to drink local. Tidal Bay, Nova Scotia’s signature white, offers fresh, floral aromas, crisp acidity and a zesty citrus backbone that meets the challenge of a multi-dish, family feast head-on. While Tidal Bay and food is a marriage made in holiday heaven, the wine’s universal appeal also makes it a fantastic pre- or post-meal sipper.

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MAIN DISHES

THE COMFORT OF TRADITION

Mom’s Tourtière 12 Servings (2 Pies) Prep time: Less than 1 hour Total time: Less than 3 hours

CLASSICS

Pastry* 1 lb lean ground beef

There is little more comforting than the traditions of a home-cooked meal during the holidays. We are offering up three classic main dishes, a non-traditional yet delicious turkey recipe and some vegetarian options, so everyone can enjoy a great holiday dinner. As for the drinks, we’ve recommended wines to match each of our main courses and classic crowd-pleasing brews that make great pantry staples during the festive season.

1 lb ground pork 1 onion, minced, lightly sautéed 2 ½ cups mashed potato 2 tsp poultry seasoning 2 tsp salt 1 tsp pepper 1 tsp summer savoury 1 tsp celery salt 3 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground nutmeg

Cheers to serving a big meal.

3 to 4 oz beef consommé 1 egg yolk 1 tbsp water

A big meal will help make sure your guests consume responsibly and leave satisfied. myNSLC.com/GoodAdvice

Michelob Ultra, 12x355ml, $27.49

Directions: In a large sauté pan, brown the ground beef and pork. When the meat is cooked, drain the excess fat and add the sautéed onion.

Transfer to a large bowl and add the mashed potato, seasoning and spices. Mix thoroughly.

Moisten with the consommé as needed (the meat mixture should be moist, but not dripping in liquid). Line two 9-inch round disposable cake tins with pastry. Add the filling. Top with more pastry. Make an egg wash by combining 1 egg yolk mixed with 1 tablespoon water. If you have leftover pastry, cut little pastry stars or bells and place on top of the tourtière as extra decoration.

Place in freezer. When ready to cook, preheat an oven to 450ºF and bake for 20 minutes. Reduce heat to 325ºF and bake for another 40 minutes.

The crust should be nice and brown. If baking without freezing, change the cooking times to 10 minutes and 25 minutes, respectively. * For best results we recommend following the recipe found on the Tenderflake Lard package.

The provided recipe will make enough up to three double crust (the shell and the top) pies.

To make the recipe, you will need 1 package Tenderflake Lard, 5 ½ cups all-purpose flour and 1 egg.

Sainte Famille Tidal Bay, Nova Scotia, 750ml, $21.99 Occasions Winter 2020/21

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MAIN DISHES

INDIVIDUAL TOURTIÈRE HORS D’OEUVRES Transform extra tourtière filling into a delicious holiday hors d’oeuvre.

Step 1: Make sure to let frozen puff pastry thaw overnight in a refrigerator. Gently unfold puff pastry. Lightly flour a work surface and roll out the pastry.

Step 2: Cut the pastry into 4-inch diameter rounds. Brush off excess flour. Rework the leftover trimmings.

Step 3: Place a 1 to 2 tablespoon heaping of the tourtière mixture on each round. Brush the edges of pastry with an egg wash (ratio: 1 yolk to 1 tablespoon water, mixed).

Step 4: Fold over the pastry and press the edges. If you want to improve the seal and add a little flare to the presentation, press down with the tines of a fork.

Step 5: Line a baking sheet with wax paper. Place the tourtière hors d’oeuvres in the freezer for 30 minutes to freeze and then transfer into individual freezer bags for ease of storage.

When ready to serve, cook them from frozen in an oven preheated to 350ºF for 35 to 40 minutes or until they are golden brown. For best results, brush them with a little egg wash before placing in the oven.

Pineapple and Spiced Rum Roast Ham 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 3 hours 1 8-lb boneless ham Salt Pepper 12 to 15 pineapple rings 1⁄4 cup butter 2 tbsp brown sugar 2 tbsp spiced rum 1⁄2 tsp ground cinnamon

Classic Roast Turkey 8 to 10 Servings Prep Time: Overnight Total Time: More than 24 hours 1 10 to 12 lb turkey, thawed 2 cups kosher salt 3 ½ litres water

The Magic Box Wondrous Chardonnay, Australia, 750ml, $16.99 28

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Directions: Remove neck and giblets, and discard. Dry outside and inside of turkey with paper towel. Place turkey in a large sealable container. Note: it will need to fit in your refrigerator. In another container combine the salt and water. Mix until salt has dissolved.

Pour mixture over turkey. Make sure turkey is covered. If not, add more salted water until the turkey is fully submerged. Place in refrigerator overnight. Preheat oven to 350°F. Place turkey in oven covered. Roast turkey for 3 1⁄4 to 4 hours. The time will depend on the size of the turkey. Roast uncovered for last 30 minutes. Let rest before serving.

East Coast Lifestyle Pineapple Rum Soda, 6x355ml, $18.49

Directions: Preheat oven to 350ºF. Score the top of the ham with a knife in crisscross pattern. Season with salt and pepper. Place 5 pineapple rings on bottom of roasting pan. Adhere remaining pineapple rings to ham with toothpicks.

Set ham in a covered roasting pan cut-side down. Place in the oven and roast for 45 minutes. While the ham is roasting, make the glaze by combining butter, brown sugar, rum and cinnamon in a pot. Melt butter and stir to combine. Increase heat to 400ºF. Generously brush the ham with a third of the glaze. Place ham back in oven, uncovered. After 20 minutes, brush again with another third of the glaze. After another 20 minutes, repeat.

Remove from oven. Let rest before slicing.

Gaspereau Riesling, Nova Scotia, 750ml, $22.49

MAIN DISHES

CIDER CARRIER

Heather Laura Clarke shows us how to build a cider and cider glass carrier that you can take to your next social event and be proud to display on your kitchen counter all year long.

What You’ll Need: 1x6-foot long 1x4-inch pine board, 2x36-inch long ½x2-inch craft wood, a small section of rope, saw, drill, hammer, 50 to 60 1-inch finish nails, wood glue, 220 grit piece of sand paper, wood stain, polyurethane and paint brushes.

Step 1: Cut one 14-inch section from the 1x4 pine board to form the bottom of the caddy.

Step 2: Next cut two 4-inch sections from the 1x4 pine board to form the short sides of caddy. Attach with wood glue and nails.

Step 3: Cut two 13-inch sections from the 1x4 (centre pieces of caddy) and drill a hole through each, about 1-inch from the top with diameter large enough to fit rope through.

Step 4: Attach the two centre pieces of the caddy to the bottom of the caddy about 3 11/16” in from either end, using wood glue and nails Step 5: Cut four 14-inch strips of craft board, thin hobby wood (long side rails) and attach to each side of the caddy with wood glue and nails. Make sure the top rails are flush with the tops of the short sides and the bottom ones are evenly spaced.

Step 6: Run a length of rope through both holes in the centre pieces of caddy, knotting on the outsides, to form a handle for carrying your caddy.

Step 7: Sand and finish as desired. For this project, we used Minwax stain in Early American and finished with a water-based polyurethane seal.

Rachael Allen, Product Specialist, Yarmouth NSLC

RACHAEL’S PICKS:

Pierre Andre Pinot Noir Bourgogne Vielle Vignes, France, 750ml, $30.99

L’Acadie Vineyards Sparking Rosé, Nova Scotia, 750ml, $34.99

Heritage Brewing Mixer Pack, 4x473ml, $15.49

The holidays are all about celebrating with friends and family, whether they be near or far, as is the case for my daughter and granddaughter. While my daughter and I share our holiday experiences via FaceTime, having family and friends visit continues to be an important part of our holiday traditions.

I am Acadian, so my holiday celebrations reflect this. I love to bake and have treats during the holidays, but if I had to pick one dish that defines my Christmas traditions, it is rappie pie (râppure).

Rappie pie is a staple of Acadian cuisine and each community, and each household, has a slightly different way of making it. I personally make a chicken rappie pie topped with pork scraps. It doesn’t necessarily look the most appetizing, but it is absolutely delicious. A good rappie pie must have the right texture. The West Pubnico style is quite firm, the Wedgeport style quite soupy and mine is a little bit firm and a bit saucy. When guests drop into our house, they will be offered a piece of rappie pie and, of course, and a glass of wine or beer. L’Acadie Vineyards Sparkling Rosé makes for a local choice to serve as an aperitif as people drop in or my favourite pairing for holiday celebrations is Pinot Noir. Of course, a lot of our friends enjoy beer, so I am proud to support local, which in my case is Heritage Brewing Company Kilometer 0 Cream Ale. It is named after the confluence of Highway 101 and Highway 103, where the Valley and the South Shore come together.

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A PAPI N M E TDI ZI SEH RE SS

TURKEY DINNER Add a little flavour to roast turkey dinner by marinating it in a bold brine and basting it with a robust butter sauce. We’ve used cider, bourbon and sage to give our turkey an extra dash of southern-inspired flavour.

While basting isn’t going to replace brining for sheer flavour intensity, it does take your turkey to the next flavour level.

Not-so-Classic Bourbon Basted Turkey 8 to 10 Servings Prep Time: Overnight Total Time: More than 24 hours 1 10 to 12 lb turkey, thawed 1 cup kosher salt 2 ½ litres cold water 1 litre peach nectar or apple juice 1 1⁄4 cups bourbon 1⁄2 cup your favourite barbecue seasoning 1 cup alcohol-free apple cider 1⁄4 cup bourbon

5 BOLD BASTES FOR TURKEY

1⁄4 cup sage, finely chopped

1. Classic: butter, thyme, sage, lemon juice and lemon zest

1⁄4 cup butter, melted

2. Tex Mex: butter, jalapeño, cumin, cilantro 3. Festive: butter, cloves, cinnamon, alcohol-free apple cider 4. Smoky: butter, paprika, cumin 5. Exotic: coconut milk, cumin, cilantro, lime juice and lime zest

Molson Ultra, 12x355ml, $27.49

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Peaches, roasted, for garnish, optional* Directions: Remove neck and giblets, and discard. Dry outside and inside of turkey with paper towel. Place turkey in a large sealable container. Note: it will need to fit in your refrigerator. In another container, combine the salt, water, 1 litre apple juice and bourbon.

Mix until salt has dissolved. Pour mixture over turkey. Make sure turkey is covered. If not, add more salted water until the turkey is fully submerged. Place in refrigerator overnight. Preheat oven to 350ºF. Place turkey in oven covered. While turkey is roasting, mix 1 cup apple cider, 1⁄4 cup bourbon, sage and butter. Every 30 minutes, brush over turkey. Roast turkey for 3 1⁄4 to 4 hours. The time will depend on the size of the turkey. Roast uncovered for last 30 minutes. Let rest before serving. * Peel, halve and pit pitches. Place on a baking sheet and roast for 30 minutes at 350ºF.

MAIN DISHES

Coldstream Lemon Gin Soda, 6x355ml, $18.49

Vegetarian Lasagna Church Brewing Illuminate Pale Ale, 473ml, $4.79

8 to 10 Servings Prep Time: Less than 1 hour Total Time: More than 1 hour 1 butternut squash, peeled, seeded, cubed

1 tbsp butter 1 cup ricotta

3 tbsp olive oil

1⁄4 cup sage leaves, chopped

Pinch salt

3 cups mozzarella

Pinch pepper

12 lasagna noodles, cooked

3 onions, peeled, sliced

1⁄2 cup Parmesan, grated

1⁄4 tsp ground cinnamon

Sage leaves, for garnish

1⁄4 tsp ground nutmeg

Cranberries, for garnish

Directions: Preheat oven to 400ºF. Toss squash in 1 tablespoon of olive oil. Season with salt and pepper. Roast in oven for 35 to 40 minutes. Meanwhile, place onions, butter and 1 tablespoon olive oil in a sauté pan set over medium-low heat.

Sauté until onions are lightly browned, about 30 minutes. Place roasted squash, caramelized onions, cinnamon and nutmeg in a blender. Purée until smooth.

Combine ricotta, sage and 1 cup mozzarella in a bowl. Mix to combine. Season with salt and pepper to taste. Brush a lasagna pan with remaining olive oil. Add a layer of lasagna noodles. Add one third of the squash mixture. Top with half of the ricotta mixture and 2⁄3 cup mozzarella. Add another layer of lasagna noodle. Top with one third of the squash mixture, remaining half of the ricotta mixture and 2⁄3 cup mozzarella cheese. Add a final layers of lasagna noodles. Top with remaining squash mixture and top with remaining mozzarella. Finally sprinkle the Parmesan over top. Cover the pan with aluminum foil. Place in oven preheated to 350ºF. Bake for 40 minutes. Remove the cover and bake for another 10 minutes. Display on serving platter garnished with sage leaves and cranberries.

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MAIN DISHES

Cranberry Mushroom Loaf 4 to 6 Servings Prep Time: More than 30 minutes Total Time: More than 1 hour 1 tbsp olive oil

1 1⁄2 cups lentils, cooked

1⁄2 large onion, finely chopped

1⁄4 cup sage, roughly chopped

2 garlic cloves, minced

1⁄2 cup breadcrumbs

1⁄2 cup carrots, finely diced

1⁄2 cup all-purpose flour

3⁄4 cup portobello mushrooms, finely chopped

1⁄4 cup pecans, toasted, chopped

3⁄4 cups cremini mushrooms, finely chopped

2 tablespoons tomato paste

1⁄2 cup peas, steamed peas 1⁄4 cup sage, roughly chopped

1⁄2 cup dried cranberries

1 tbsp soy sauce Cranberry balsamic glaze*, to serve

Directions: Place olive oil and onions in sauté pan, set over medium-low heat.

Sauté until soft and translucent. Add the garlic and sauté until fragrant. Add the mushrooms and carrots and sauté for 6 minutes. Add the peas and sauté for a further 4 minutes. Stir and remove from heat. Let cool and add to a mixing bowl.

Meanwhile, place cooked lentils in food processor, puree until smooth. Add lentils to bowl with vegetables. Mix to combine. Add sage, breadcrumbs, flour, pecans, dried cranberries, tomato paste and soy sauce. Combine well. Preheat oven to 375ºF. Line a loaf pan with parchment. Fill with the vegetable and lentil mixture.

Bake for 45 minutes. Serve with a cranberry, balsamic glaze.

* Combine 1⁄2 cup cranberries, 1⁄2 cup balsamic vinegar, 2 cups cranberry juice and 1⁄4 cup sugar in pot. Stir and bring to a boil. Reduce heat to medium-low and let simmer for 45 minutes.

Kim Crawford Pinot Noir, New Zealand, 750ml, $24.99

IN SELECT STORES FOR A LIMITED TIME

ORDER ONLINE AT

uncleleosbrewery.ca Occasions Winter 2020/21

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MAIN DISHES

SIDECAR COCKTAILS If the carrots, squash and cranberry sauce are considered the side dishes, then call these our side cocktails. We’ve updated the classic Sidecar with a few festive twists.

SIDES Classic Roast Squash

Whisky Sidecar

8 to 10 servings Prep time: Less than 30 minutes Total time: More than 1 hour

1 Serving 1 oz whisky

Indian Spiced Squash 6 to 8 servings Prep time: Less than 30 minutes Total time: More than 1 hour 1 butternut squash, peeled, seeds removed, cubed 1 tbsp olive oil

2 tbsp butter, melted

1⁄4 tsp cumin

2 tbsp maple syrup

3⁄4 tsp garam masala

½ tsp powdered ginger

1⁄4 tsp cinnamon, ground

2 acorn squash, quartered, seeds removed

Pinch salt

Directions: 1. Place whisky, orange liqueur and lemon juice in an ice-filled shaker.

Pinch sea salt

1⁄2 lemon, juice

Pinch cracked pepper

1 tbsp honey

½ oz orange liqueur ½ oz lemon juice Orange peel, for garnish

2. Shake hard for 10 to 12 seconds.

Jameson Irish Whiskey, 1140ml, $51.29

3. Strain into a sugar rimmed couple glass.

4. Express orange peel over drink and add to glass for garnish.

Rum Sidecar 1 Serving

Directions: Preheat oven to 400ºF. Combine the melted butter, maple syrup and ginger. Brush squash quarters with the butter and season with salt and pepper. Place the slices skin side down on a baking sheet.

Place baking sheet on middle rack of oven and roast for 45 to 50 minutes or until tender.

Pinch pepper

1⁄4 cup cashews, lightly toasted 1⁄4 cup cilantro, finely chopped Directions: Preheat oven to 400ºF. Place cubed squash in a mixing bowl.

Whisk together olive oil, cumin, garam masala and cinnamon. Add to bowl and toss squash. Place squash on baking sheet and season with salt and pepper. Roast in oven for 35 to 40 minutes. Place roasted squash in a bowl and add the lemon juice, honey, cashews and cilantro. Mix well.

1 oz aged rum ½ oz orange liqueur ½ oz lemon juice Directions: 1. Place rum, orange liqueur and lemon juice in an ice-filled shaker.

2. Shake hard for 10 to 12 seconds.

3. Strain into a cinnamon sugar* rimmed couple glass.

Appleton Estate Rare Blend 12 YO, 750ml, $42.59

* Combine sugar and cinnamon at a ratio of 4:1 to make a cinnamon sugar.

Cheers to picking up extra juice, water and pop.

Providing alcohol-free options for your guests can help them stay hydrated. myNSLC.com/GoodAdvice

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Classic Steamed Carrots

Honey Cinnamon Roasted Carrots

8 servings Prep time: Less than 30 minutes Total time: Less than 30 minutes

8 servings Prep time: Less than 30 minutes Total time: Less than 1 hour

1 lb baby carrots, peeled, trimmed

2 tbsp honey

2 tbsp butter

1⁄2 tsp cinnamon, ground

1 clove garlic

2 tbsp olive oil

Pinch salt

1 tbsp lemon juice

Directions: Steam carrots for 10 minutes.

While carrots are steaming, add the butter and garlic to saucepan set over medium-low heat. Melt the butter. Pour butter over freshly steamed carrots. Season with salt.

1 lb baby carrots, peeled, trimmed 1⁄4 cup pistachios, toasted, ground Directions: Preheat an oven to 400ºF. Whisk together the honey, cinnamon, olive oil and lemon juice. Toss the carrots in the honey mixture. Place the carrots in a roasting pan, cover, and roast for 35 to 40 minutes.

MAIN DISHES

MAIN DISHES Add a little exotic flare to your New Year’s evening by transforming inexpensive cuts of meat into the star of the meal. We’ve used whole chicken, pork shoulder and faux filet (sirloin as opposed to tenderloin) to create three flavourful dishes.

Tandoori Roast Chicken 4 to 6 servings Prep Time: Less than 30 minutes Total Time: More than 1 hour 3 to 4 lb chicken 2 lemons, quartered

Directions: Preheat oven to 325ºF. Pat chicken dry with paper towel. Fill the cavity of the chicken with quartered lemons, two cloves of garlic and 1⁄4 cup cilantro. In a bowl combine yogurt, spices, lemon juice, lemon zest, lemon juice and finely chopped cilantro. Rub yogurt mixture over chicken. Place the chicken in a baking dish and cover with aluminum foil. Bake covered for 1 hour. Remove foil and bake for another 1⁄2 hour uncovered.

Baste regularly. Check chicken is fully cooked before serving.

2 cloves garlic, whole 1⁄4 cup fresh cilantro, leaves 3⁄4 cup plain yogurt 1 1⁄2 tbsp garam masala 1 tbsp turmeric 1 tsp ginger, ground

Cheers to making it a potluck.

1 tsp cumin, ground

The more food the merrier. When everyone brings a dish, everyone can go back for seconds.

1⁄2 lemon, zest, juice

½ tsp chili powder

1⁄4 cup fresh cilantro, finely chopped

Tusket Falls Diversions Life IPA, 473ml, $4.75

myNSLC.com/GoodAdvice

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MAIN DISHES Spanish-style Roast Pork Shoulder 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: More than 3 hours 3 lb bone-in pork shoulder, skin on Sea salt, freshly cracked 1 1⁄2 to 2 tbsp Pimenton (smoked paprika)

El Gringo Dark Red Tempranillo, 750ml, $15.99

1 lb new potato, halved 1⁄4 cup olive oil 1⁄2 tbsp garlic, minced 2 tbsp fresh rosemary, minced 1 jar roasted peppers, to serve

Directions: Place pork shoulder on a work surface and score the fat cap with a knife. Season generously all over with salt and pimenton. Place in oven preheated to 425°F skin-side facing up. After 30 minutes and skin is crackling, lower heat to 350°F, cover with foil and roast for another 4 hours; basting periodically.

With 1 hour and 15 minutes left to go, place potatoes in a bowl with olive oil, garlic and rosemary. Toss to combine and season with salt and pepper. Add the potatoes to the roasting pan and roast in the pork juices. Remove pork from oven and let rest for 30 minutes before slicing. Serve with the confit (roasted) potatoes and roasted peppers.

Teriyaki Faux Filet (sirloin) 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: More than 3 hours 1⁄2 cup soy sauce 2 tbsp honey 2 tbsp rice vinegar 2 tbsp sesame oil 2 tbsp brown sugar 1 16-oz faux filet 1 1⁄2 tbsp vegetable oil

Petite Rivière Three Churches Red, Nova Scotia, 750ml, $21.99

1⁄4 cup sesame seeds Directions: Whisk together soy sauce, honey, rice vinegar, sesame oil and brown sugar. Place faux filet (sirloin) in a container. Cover with teriyaki marinade and refrigerate for 3 hours. Preheat oven to 400°F. Place a large sauté pan over medium-high heat. Add the vegetable oil. Sear faux filet on all sides. Place filet in oven and roast for 5 to 6 minutes. Remove faux filet from oven and let rest. Roll fillet in sesame seeds.

Slice and serve. Accompany with seasonal vegetables such as sautéed mushrooms and broccolini.

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MAIN DISHES Rum Eggnog 1 Serving 1â „2 cup milk 1â „2 cup heavy cream 1 egg yolk 2 tbsp sugar 1â „4 tsp cinnamon 1â „4 tsp ground nutmeg Barrelling Tide 5 Fathom Rum, 750ml, $41.00

1â „4 tsp vanilla 1 oz rum Directions:

1. Place milk and cream in a pot set over medium heat.

COCKTAILS

2. In a bowl, whisk together the egg yolk and sugar.

Mix up new & classic festive flavours

3. When the milk is warm, add a small amount (1 tablespoon) to the egg mixture and whisk.

This will temper the egg.

We’ve crafted a single-serve version of eggnog, but it’s so good you might want to double or triple the recipe and share. Modern cocktail culture is all about updating the classics. We’ve made a slight edit to the classic French 75 by adding in cinnamon simple syrup for our NoÍl 25 cocktail and made a sweet new twist on the classic Whisky Sour recipe with our version that includes maple syrup and amaretto.

4. Very slowly add the warm milk, 1 tablespoon at a time, to the egg mixture. Whisk the entire time.

5. Once the milk is completely incorporated, return this mixture to the pot and continue to warm.

6. Add the spices and rum.

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7. Serve warm or remove from heat and let cool and serve over ice.

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Six 16 oz. USDA Prime Chophouse Striploins

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MAIN DISHES

Noël 25

La Fleur de Noël

Maple Amaretto Sour

1 Serving

1 Serving

1 Serving

1 oz gin

1⁄2 oz St. Germain Elderflower Liqueur

1 ¼ oz whisky

1⁄2 oz lemon juice

1 oz cranberry juice, chilled

¼ oz Amaretto

1⁄2 oz cinnamon simple syrup*

3 oz Cava, chilled

1 oz lemon juice

2 oz Prosecco, chilled

Cranberries, for garnish

2 tsp maple syrup

Lemon twist, for garnish Directions: 1. Place gin, lemon juice and cinnamon simple syrup in a coupe glass.

2. Top with Prosecco.

Directions:

1 egg, white only

1. Pour St. Germain Elderflower Liqueur and cranberry juice in a Champagne flute.

Pinch cinnamon

2. Stir to combine.

3. Top with Cava and garnish with cranberries.

3. Garnish with lemon twist. * Place 1 cup sugar, 1 cup water and 3 cinnamon sticks in a pot. Bring to a boil. When the sugar has dissolved remove from heat and let steep for 30 minutes. Strain and let cool completely before using.

LaMarca Prosecco, Italy, 750ml, $21.99

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Orange peel, for garnish Directions: 1. Pour whisky, Amaretto, lemon juice, maple syrup and egg white in shaker.

2. Shake 12 to 15 seconds.

3. Pour into an ice-filled old-fashioned glass.

4. Finish with a pinch of cinnamon and garnish with orange peel.

St. Germain Elderflower Liqueur, 750ml, $41.99

Glenora Glen Breton Rare, 750ml, $79.88

Disaronno Amaretto, 750ml, $30.89

After finishing a satisfying holiday dinner, it’s time to enjoy an equally stunning dessert. Whether you prefer classics or like to explore new tastes, we have you covered with simple recipes and pairings. In addition to traditional favourites, discover recipes for upside down apple, almond pie; a moist and delicious maple, pecan and cranberry cake; truffles and some super simple mousses. And, of course, pairing recommendations for all.

JENNIFER’S PICK: JD Shore Spiced Rum, 750ml, $29.99

What indulgence do you immediately think of when it comes to the holiday dessert? Mincemeat pie, shortbread, cheesecake, Nanaimo bars … for me, hands down, it’s always been rum balls. A happy coincidence that my appreciation Jennifer Katona, NSLC Spirits Buyer

for spirits also finds its way into my favourite yuletide treat!

Whether or not you have a sweet tooth, this time of year often offers morsels of nostalgic delights.

Coming from Halifax Distilling Co., this rum packs loads of beautiful spices and would make the perfect addition to winter cocktails or give extra complexity to holidays dessert recipes (I’ll be making my rum balls with this one!).

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DESSERTS

TRADITIONAL DESSERTS There is something comforting about traditional holiday desserts, whether it’s the smell of a freshly baked pie, the sweet indulgence of sticky toffee pudding, or for those living in our Acadian communities, the memorable flavour of a classic Acadian sugar pie. No matter what your favourite traditional holiday dessert is, we can all raise a glass to spending time with those closest to us this holiday season.

Acadian Sugar Pie Makes 1 9-inch pie Prep Time: Less than 30 minutes Total Time: Less than 1 hour 2 cups brown sugar 2 tbsp all-purpose flour 3 large eggs 1⁄2 tsp vanilla 1 can evaporated milk Prepared pie pastry for 1 9-inch crust 1 orange, zest

CLASSICS

Directions: Preheat oven to 400ºF. In a large mixing bowl, combine sugar and flour. Add eggs and beat with an electric mixer on medium-high speed until very thick and creamy, about 3 or 4 minutes.

Add vanilla, milk and orange zest and continue to mix on medium speed for 2 minutes. Pour filling into prepared pie crust, set in baking tin. Bake for 10 minutes. Reduce heat to 350ºF and bake for another 15 to 25 minutes or until filling is almost set.

Fortress Amber Rum, 750ml, $39.99

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DESSERTS

Upside Down Apple & Almond Pie

Sticky Toffee Pudding

6 to 8 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour

6 Servings Prep Time: More than 1 hour Total Time: Less than 3 hours

8 Golden Delicious apples, cored, cut into 1⁄8 wedges Lemon juice

3 cups heavy cream

1 ½ tsp ground cinnamon

8 dates, placed in water for 15 minutes

1⁄4 cup butter

1 egg

1⁄2 cup sugar

1 tbsp apple cream liqueur 1 tsp cinnamon, ground

3⁄4 cup all-purpose flour Pomme d’Or Apple Cream Liqueur, 500ml, $24.99

1 1⁄2 cups whipping cream Directions: After coring and slicing the apples place the slices in a bowl and toss them with some lemon juice to prevent oxidation. Preheat an oven to 425ºF. Roll out the puff pastry to form a 10x10 square. Place a 10-inch cast iron pan over the pastry and with a sharp knife cut out a 10-inch diameter circle. Place the pastry in a refrigerator until ready to use. Rub butter along the sides of the cast iron pan. Spread the remaining butter over the bottom of the pan. Sprinkle almond, cinnamon and sugar over the bottom of the pan. Place apples in concentric circles in the pan going as high as possible. Place the pan over a medium-high heat and cook until the apples have caramelized. This will take approximwately 15 to 20 minutes. Place the pan on the middle rack of the oven and back for 25 minutes.

Remove the pan from oven and carefully place pastry over top of the apples.

Return the pan to the oven and bake for another 20 minutes or until the pastry is a nice golden brown. Remove the pan from the oven and allow it to cool. Place a plate over top of the pan. Turn the pan upside-down while holding the plate to release the pie. Next, make the apple cream liqueur whipped cream. Place the apple cream liqueur, cinnamon and whipping cream in a bowl. Whisk until stiff peaks form. Serve slices of pie with a generous dollop of the whipped cream.

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1 cup granulated sugar 1 stick unsalted butter

1⁄2 cup sliced almonds, toasted

Frozen puff pastry sheet

1⁄2 cup light corn syrup

1 tsp baking powder 1⁄4 tsp baking soda Pinch salt

Coldstream Eggnog Rum Cream Liqueur, 750ml, $31.99

1⁄4 cup unsalted butter, room temperature 3⁄4 cup light brown sugar 1 large egg 1⁄2 tsp pure vanilla extract Directions: Place corn syrup, sugar, butter and cream in a small pot. Bring to a quick bowl then reduce to simmer. Simmer for 45 minutes. Pour into bowl and set aside. Place dates and a little of the water used to soften them in a blender. Puree until smooth. In a bowl combine the flour, salt, baking soda and baking powder. Place butter and brown sugar in the bowl of a stand mixer.

Beat until fluffy. Add the egg and vanilla and mix. Add in the date puree and mix. Slowly whisk in the dry ingredients. Using a spatula, transfer the batter into 6 greased ramekins. Bake for 20 minutes in oven preheated to 350ºF. Let cool and then gently remove puddings from ramekins. Slice in half horizontally.

Add a tablespoon of toffee sauce to each ramekin. Add half of each pudding to ramekin. Add another tablespoon of toffee to the ramekin and finally add the remaining pudding. Bake for another 10 minutes. Serve warm and top with any remaining toffee sauce.

THANK YOU

FOR COMING TOGETHER TO HELP

Together with our customers, our partners and our team, we have raised more than $400,000 to help support Maritime families

Let’s keep the good going myNSLC.com/Community

DESSERTS Apple Pie Recipe from tasteofnovascotia.com 8 Servings Prep Time: More than 30 minutes Total Time: Less than 3 hours Crust: 1 ¾ cup + 1 tbsp all-purpose flour 1⁄2 tsp salt 1⁄3 lb lard 1 egg, beaten 1 tsp white vinegar 1 tsp ice water 1⁄4 cup cream Filling: 6 to 8 McIntosh or Gravenstein apples 1 lemon, juice 3⁄4 cup sugar 1⁄4 cup all-purpose flour 1 tsp cinnamon 1⁄4 tsp salt 3 tbsp salted butter

Okanagan Variety Pack, 12x355ml, $32.99

Directions: Begin by making the dough. Mix the flour and salt together then cut in the lard with a pastry cutter or 2 knives until the shortening is in pea size pieces. In a ⅓ measuring cup, combine one tablespoon of beaten egg and 1 teaspoon white vinegar. Top the rest of the measuring cup with ice water. Stir gently. Drizzle the water mixture over the flour mixture, and using a wooden spoon, mix together until it forms a ball. Wrap with plastic wrap and place in the refrigerator for 1 hour. Peel, core and slice apples, keeping as much of the apple as possible.

Drizzle the apples with lemon juice, toss and set aside. In a small bowl, thoroughly whisk together sugar, flour, cinnamon and salt. Set aside. Pour the sugar mixture onto the apple slices and toss until the apples are evenly coated. Preheat the oven to 425ºF. Remove the dough from the refrigerator and cut it into 2 equal portions. Lightly flour the work surface and roll dough into 2 equal-sized rounds. Use the pie pan as a measure for the size;

The holidays are a hectic season for all us, but in my house it is especially true. My mom and dad got married on Christmas Eve. Christmas Eve tends to be when we celebrate our big dinner as the following day we pack up for a road trip to New Brunswick to visit mom’s family in Carlton County. On Boxing Day, there is a huge yankee swap amongst her large family, featuring those gifts you really didn’t want to get. It’s a lot of fun.

Harley Pye, Product Specialist, Wyse Road, Dartmouth NSLC

HARLEY’S PICKS:

Luckett Phone Box Fizz, Nova Scotia, 750ml, $23.99

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JD Shore Canadian Rum Cream Liqueur, 750ml, $35.98

the pie dough should exceed the edge of the pan by 1 to 1 ½ inches. Put the crust base into the pie plate and fill it with apples. The apples should make a mound that goes an inch or two above the top of the pie plate. Take the 3 tablespoons of chilled butter and pinch small pieces off and place all over the top of the apples. For the pie top, roll the remaining dough and cut into eight straight strips. Start by laying 4 strips down all in the same direction, then start the cross section, going over and under. Cut the extra dough off with scissors to ½ inch overhang from the pie plate, then fold the dough over the edges and either pinch or press down with a fork. Once the pie is ready to bake, brush the crust and top with heavy cream. Cover the crust with tinfoil. Bake for 50 to 60 minutes or until pie is golden brown. Remove the tinfoil for the last 10 minutes of baking. Let cool for 20 to 30 minutes before serving.

Woodford Reserve Select Bourbon, 750ml, $50.35

The big dining event is Christmas Eve. Mom always prepares a big meal with all the fixings you can imagine. I will likely serve up some Luckett’s Phone Box Fizz with dinner. It’s an especially good match with ham. As delicious as it is, I also love our postdinner traditions. We sit around the living room and watch reruns of Mrs. Brown’s Boys, a hilarious British TV show. Mom is likely to enjoy her eggnog concoction, which includes Amaretto and few other things. I usually enjoy a glass of JD Shore Rum Cream Liqueur or glass of bourbon served simply over ice.

Legion’s, Woodford Reserve and the Elijah Craig lineup are all amongst my favourite bourbon options.

‘

TIS THE SEASON TO BE...

A bright, crisp and refeshing pale ale that’ll remind you of summer days, all winter long.

DESSERTS Maple, Pecan & Cranberry Cake 8 Servings Prep time: Less than 30 minutes Total time: More than 1 hour 1 1⁄2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1⁄2 tsp ground cinnamon 1⁄4 tsp salt 1⁄4 cup maple syrup 1⁄2 cup brown sugar 1⁄3 + 1⁄2 cup butter 1 cup cranberries 1 cup pecans, chopped, toasted

CLASSICS

Directions: Preheat oven to 350ºF. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. Combine the brown sugar, 1⁄3 cup butter and maple syrup in a saucepan over medium heat. Bring to a boil and then pour into bottom of a greased bunt pan. Sprinkle with the cranberries and pecans. In a separate bowl cream together the remaining ½ cup butter and the sugar until light and fluffy. Add the eggs in one at a time and beat. Stir in the vanilla. Beat in the flour mixture and sour cream. Spoon the batter into the pan. Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve with whipped cream.

1⁄2 cup butter, room temperature 3⁄4 cup white sugar 2 eggs 1 tsp vanilla extract 1 cup sour cream Whipped cream, to serve No Boats on Sunday Cranberry Rosé Cider, 500ml, $4.99

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• Heating/Cooling • Refrigeration Walk-in Coolers, Chillers, Ice Machines

• Heat Pumps • Ventilation • Furnaces • Plumbing • Services

1-800-595-4737 financing available through NS Power.

WE HAVE TECHS NEAR BY TO SERVICE YOU! www.rhynosltd.com

SPREADING HOLIDAY CHEER WITH LOCAL, ORGANIC BEER AVAILABLE IN SELECT NSLC STORES

/ T A T A B R E W • T A T A B R E W. C O M Occasions Winter 2020/21

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DESSERTS

FOR THE LOVE OF SHARING

Whisky Cream Truffles Makes 12 large or 24 small truffles Prep time: Less than 3 hours or overnight Total time: Less than 3 hours or overnight 2â „3 cup whipping cream 4 tbsp butter (half a stick)

Our recipes for chocolate balls and truffles are sure to please the sweet tooth in your family. They also make great gifts. Put them in a decorative tin or box and accompany them with a bottle of cream liqueur to complete. When presenting these after-dinner treats at your holiday dinner, consider making your own tiered serving stand fashioned from old plates and candle stick holders. Find out how on page 51.

1 250 g bag dark chocolate chips 2 tbsp whisky cream liqueur 1 cup icing sugar Directions: In a small saucepan, heat the whipping cream and butter until simmering. Add the chocolate to a bowl.

Pour in the hot cream. Stir until melted and smooth. Stir in the whisky cream liqueur. Cover and refrigerate until firm, about 2 hours. Using a tablespoon (or teaspoon for small truffles) form 12 balls. Quickly roll the truffle portions using your hands into balls. Place on a parchment lined baking sheet. Freeze at least 2 hours or overnight. Place icing sugar in fine sieve.

Shake over the balls to give them a light dusting of icing sugar.

Wayne Gretzky No. 99 Canadian Cream Liqueur, 750ml, $34.99

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<hec ekh \Wc_bo je oekhi ȠȮɮȮȟʪȃʾɕɹɉ ʾɐȮ ‫ٲٴ‬ʾɐ ȃɹɹɕˢȮʪʲȃʪ˩ ʃɆ ȧʃɷȃɕɹȮ ȧȮ ɉʪȃɹȧ ʧʪȯ

ɉʪȃɹȧʧʪȮˣɕɹȮʲۡȠʃɷ

BEST CONTEMPORARY GIN IN CANADA 2020

W O R L D G I N A W A R D S

Follow your foodie dreams Mark DeWolf is a connoisseur of all things food and Ǝɭǫȥȇࡲ qơࢫɽ Ŕ ƃɭơŔʋǫʽơ Ǝǫɭơƃʋȶɭ ˁǫʋǠࢱòŔȍʋĭǫɭơࢱŔȥƎ ʋǠơ food & drink editor of Occasions magazine. Local fare is his specialty. Watch Mark whip up seasonal plates in his video series, In a Jiffy, and go deeper ˁǫʋǠ ljȶȶƎ ʋɭơȥƎɽ ŔȥƎ ȇǫʋƃǠơȥ ƃǠŔȍȍơȥnjơɽ ˁơơȇȍˊ ȶȥࢱ saltwire.com/food-and-drink.

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DESSERTS CLASSICS

Coconut Chocolate Balls Makes 12 large or 24 small balls Prep time: Less than 30 minutes Total time: More than 1 hour ½ cup margarine, room temperature LIMITED QUANTITY

2 1⁄2 cups desiccated dried coconut (1 200 g bag) 2 cups icing sugar

Baileys Red Velvet Cupcake Liqueur 750ml, $32.54

1⁄4 cup evaporated milk 1 250 g bag semi-sweet chocolate chips, melted 1⁄4 cup vegetable shortening Directions: Combine the margarine, coconut, icing sugar and evaporated milk in a bowl. Place the bowl in a refrigerator for 2 hours. Form into balls with a tablespoon (or teaspoon if you prefer smaller balls), place on a parchment or wax paper lined baking tray and refrigerate for another 30 minutes. Gently melt the chocolate chips and shortening. Gently dip the chocolate balls into the melted chocolate and place on wax paper lined baking sheet. Return to fridge.

Once cool, place in cookie tins.

Chocolate and Spiced Rum Truffles Makes 12 large or 24 small truffles Prep time: Less than 3 hours or overnight Total time: Less than 3 hours or overnight 1 450 g bag semi-sweet chocolate chips 2⁄3 cup whipping cream 4 tbsp butter (half a stick) Sailor Jerry Spiced Rum, 750ml, $31.95

1 250 g bag dark chocolate chips 2 1⁄2 tbsp spiced rum Unsweetened cocoa powder Directions: Place chocolate in a bowl. Place the cream and butter in a small pot; bring to a boil.

Quickly remove from heat. When the cream just begins to boil, pour it over the chocolate and stir until all the chocolate has melted. Add the rum and continue to stir. Cover the bowl with plastic wrap and refrigerate for six hours. Scoop out the chocolate, one rounded tablespoon (teaspoon for smaller truffles) at a time. Roll the chocolate into balls and place on a wax paper-lined baking sheet. Refrigerate for one hour. Roll truffles in unsweetened cocoa powder.

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DESSERTS

CAKE STAND Presenting your holiday cakes and cookies doesn’t require an expensive cake stand. In fact, you can make your own from glass plates and candle holders found at your local discount store or hiding in your cupboards at home.

What You’ll Need: 3 glass plates (these can vary in size or decorative pattern), 2 glass candlesticks (or sturdy wine or coupe glasses), epoxy or similar clear industrial-strength epoxy-based adhesive.

Step 1: Choose a glass plate to use as the base.

If you’re using different size plates, use the largest as the base to ensure stability.

Step 2: Add adhesive to base of candlestick and position in centre of plate, measuring if necessary. Be mindful of any toxic fumes possible from some adhesives.

Step 3: Add adhesive to top rim of candlestick and position next plate directly on top of it.

Step 4: Repeat steps 2 and 3.

Step 5: Allow adhesive to cure overnight before moving the tray.

Tip: Try using nail polish remover to clean any excess adhesive from glass.

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DESSERTS

NEW YEAR’S EVE DESSERTS Creating a delicious and impressive New Year’s Eve dessert doesn’t have to be time consuming or even require an oven. Our mousse recipes require only a bowl and a whisk. They also require almost no time to serve as we recommend placing them in their final serving vessel. All you have to do is remove them from the fridge and do a final garnish. It’s that easy. As for the vessels, you can use bowls, tumblers, stemless wine glasses or even decorative jars — whatever you have on hand. As for the dessert pairings, why break from tradition? Stay with the classic sparkling wine and stay right here at home with your selections. Nova Scotia produces some of the best sparkling wines in the world.

L’Acadie Vineyards Vintage Cuvée, Nova Scotia, 750ml, $34.99

Benjamin Bridge NV Brut, Nova Scotia, 750ml, $27.98

Planters Ridge Elevation, Nova Scotia, 750ml, $23.99

Super-Simple Coffee Mousse

Salted Toffee Mousse

Vanilla Cardamom Mousse

6 to 8 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour

6 to 8 Servings Prep Time: More than 30 minutes Total Time: More than 1 hour

6 to 8 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour

2 tbsp instant coffee

1⁄2 cup light corn syrup

Pinch salt

Pinch salt

1 1⁄4 cup granulated sugar

2 large eggs, whites only

2 large eggs, whites only

1 stick unsalted butter

1⁄4 cup sugar

¼ cup sugar

3 cups whipping cream

2 cups whipping cream

3 cups whipping cream

1 tsp sea salt

1 tsp ground cardamom

2 oz coffee liqueur

2 large eggs, whites only

1 ½ tsp pure vanilla extract

Pinch salt

1 cup pistachios, chopped, lightly toasted

Directions: Place the instant coffee, salt and egg whites in a bowl and beat (by hand or using an electric beater) until soft peaks form. Add the sugar and continue to beat until stiff peaks form. In a separate bowl combine the whipping cream and coffee liqueur. Whip the cream until stiff peaks form. Fold two-thirds of the whipped cream into the beaten egg whites. Spoon the mousse into tumblers or old-fashioned glasses and place on a tray or baking sheet.

Place the mousse filled glasses into the refrigerator for a minimum of an hour before you are ready to serve them.

When ready to serve take out of the refrigerator, top each with equal amounts of the remaining whipped cream and serve.

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Directions: Place corn syrup, 1 cup sugar, butter and 1 cup cream in a small pot. Bring to a quick boil then reduce to simmer. Simmer for 45 minutes. Pour into bowl, add sea salt, stir to combine, and then set aside.

Place egg white and a pinch salt in a separate bowl and beat (by hand or using an electric beater) until soft peaks form. Add remaining sugar and continue to beat until stiff peaks form. In a separate bowl, whip the remaining cream until stiff peaks form. Slowly fold in two-thirds of the salted toffee into the whipped cream. Add 1 to 2 tablespoons of remaining salted toffee sauce to the bottom of old-fashioned glasses or tumblers. Refrigerate for an hour. When ready to serve, drizzle remaining toffee sauce over top.

Directions: Place the salt and egg whites in a bowl and beat (by hand or using an electric beater) until soft peaks form. Add the sugar and continue to beat until stiff peaks form. In a separate bowl combine the whipping cream, ground cardamom and vanilla extract. Whip until stiff peaks form. Fold the whipped cream into the egg whites. Spoon the mousse into tumblers or old-fashioned glasses and place on a tray or baking sheet. Place into the refrigerator for a minimum of an hour before you are ready to serve them. When ready to serve, top each with an equal amount of pistachios.

n o s a Se HELP THE PEOPLE ON YOUR LIST DISCOVER NEW FAVOURITES WITH AN NSLC GIFT CARD.

DESSERTS

AFTER DINNER COCKTAILS & MOCKTAILS

Cheers to offering guests a place to sleep.

Giving guests the option to stay over helps keep everyone safe.

So cheers to the hosts who keep spare pillows and blankets ready. myNSLC.com/GoodAdvice

Mousse* Squared 1 Serving 1 1â &#x201E;2 oz baking spice simple syrup** 1â &#x201E;2 oz aged rum 1 egg, white only 3 oz Cava or other sparkling wine, chilled Cinnamon, freshly grated, for garnish Rosemary skewered cranberry, for garnish Directions: 1. Place simple syrup, aged rum and egg white in a dry cocktail shaker.

2. Shake hard for 10 to 12 seconds.

3. Strain into a chilled coupe glass.

4. Add sparkling wine.

5. Garnish with freshly grated cinnamon and rosemary skewered cranberry.

Bacardi Gran Reserva 10 YO Amber Rum, 750ml, $44.99

Freixenet Cordon Negro Cava, Spain, 750ml, $16.97

* Mousse is not only a delicious dessert but can also refer to the froth formed in a glass after sparkling wine has been poured. ** Place 1 cup sugar, 1 cup water, 1 cinnamon stick and 3 cloves in a pot. Bring to a boil. When the sugar has dissolved, remove from heat and let steep for 30 minutes. Strain to remove spices.

Just in Thyme 1 oz whisky

MAKE IT A MOCKTAIL:

1 oz cranberry juice

Thyme-Less

1 Serving

3 oz orange juice Dash bitters

Caldera Hurricane 5 Splash club soda Whisky, Sprig thyme, for garnish 750ml, Fresh cranberries, for garnish $34.99 Directions: 1. Fill an old-fashioned glass with ice.

2. Add whisky, cranberry juice, orange juice and bitters. Stir.

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1 Serving 1 oz cranberry juice 3 oz orange juice 2 oz ginger ale Sprig thyme, for garnish Fresh cranberries, for garnish Directions: 1. Fill an old-fashioned glass with ice.

2. Add cranberry juice and orange juice.

3. Top with club soda.

3. Top with ginger ale.

4. Garnish with sprig of thyme and fresh cranberries.

4. Garnish with sprig of thyme and fresh cranberries.

RAISE THE BAR

1 ½ oz Basil Hayden’s® Kentucky Straight Bourbon 3/4 oz Campari ¾ Sweet Vermouth Garnish with an orange twist.

Serves 2

THIS

¾ oz Maker’s Mark® Bourbon Whisky ¾ oz Aperol ¾ oz Amaro ¾ oz Fresh Lemon Juice Garnish with a lemon peel. ©2020 Beam Suntory Inc., Chicago, IL USA.

Serves 2

DESSERTS The Sugar Shack

The Cherry on Top

1 Serving

1 Serving

1 oz espresso

1 1⁄4 oz bourbon

1⁄2 oz maple cream liqueur

1⁄4 oz cherry liqueur

1⁄2 oz simple syrup

1⁄2 oz simple syrup

1⁄2 oz maple vodka

Dash bitters

3 cranberries, skewered

Cherry, for garnish

Legent Bourbon, 750ml, $59.99

Directions:

Directions:

1. Place espresso, cream liqueur, simple syrup and maple vodka in an ice-filled cocktail shaker.

1. Place bourbon, cherry liqueur, simple syrup and bitters in an ice-filled cocktail glass.

2. Shake for 10 to 12 seconds.

3. Strain into a chilled coupe glass.

4. Garnish with skewer of cranberries.

2. Stir for 12 to 15 seconds or until desire dilution is achieved.

3. Strain into an ice-filled rocks glass.

4. Garnish with a cherry.

Cabot Trail Maple Cream Liqueur, 750ml, $30.99

Steinhart Maple Vodka, 750ml, $50.05

MAKE IT A MOCKTAIL: Sunset in the Grove 1 Serving 1 oz espresso 1⁄2 oz maple syrup 1 1⁄2 oz whipping cream Cranberry balsamic syrup* Directions: 1. Place espresso, simple syrup and whipping cream into an ice-filled cocktail shaker.

2. Shake for 10 to 12 seconds 3. Strain into a chilled coupe glass.

4. Drizzle with cranberry balsamic syrup. * Combine ½ cup cranberry juice ½ cup balsamic vinegar and 1 cup brown sugar in a pot. Bring to a boil. When the sugar has dissolved lower heat to a simmer. Simmer for 20 to 30 minutes or until the syrup is thick enough to coat the back of spoon. Cool before using.

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Occasions Winter 2020/21

Dreams of a white Christmas do come true.

NEW! JOST VINEYARDS TIDAL BAY 250ML CANS. STACK, SHARE & SEND NOVA SCOTIA'S PREMIER WHITE WINE THIS HOLIDAY SEASON. SHOP ONLINE AT JOSTWINE.CA

DESSERTS

LIGHTEN UP NEW YEAR’S As we approach 2021, low-cal and lower-alcohol options are trending.

They offer a light and refreshing way to start a meal while also matching food effortlessly. Michelob Ultra Amber, seasoned with Blue Agave pairs remarkably well with Latin American inspired hors d’oeuvres, while locally produced Coldstream Cranberry Vodka Soda makes for an inspiring choice to serve with fresh cheeses and salads at seasonal dinners. For those evenings when you can’t decide what is the perfect flavour, the Nude Vodka Soda Mixer Pack has something to suit all tastes. None of which will add to the waistline as they are sugar-free, sweetener-free and gluten-free.

Remember, despite their lower-alcohol nature, to always enjoy in moderation.

Michelob Ultra Amber Max, 12x355ml, $28.28

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Occasions Winter 2020/21

Nude Vodka Soda Mixer, 12x355ml, $31.99

Coldstream Clear Vodka Soda Cranberry, 6x355ml, $18.49

BONUS CHALICE †

with the purchase of a 12-bottle pack of Stella Artois

ENJOY RESPONSIBLY. Must be legal drinking age. †Limited time offer.

While supplies last. Chalice gift may not be exactly as shown. /MD Anheuser-Busch InBev S.A.

®

At participating NSLC locations Nov. 16, 2020 – Jan. 3, 2021.

While supplies last.