Sunterra Market Thanksgiving 2016

Sunterra Market THANKSGIVING 2016

Chef-prepared take home meals p. 4

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Thanksgiving dinner's in the bag.

FOUR ENTREES T H AT AREN'T TURKEY

p. 12

Make Brussels sprouts better by roasting and sauteing them.

Recipe p. 16

RECIPES p. 16-17

PRODUCTS 5. From the shelf favourites 6. Soleterra d'Italia salami 7. Canadian cheese 8. Breakfast

SERVICES 3. Order Belwood turkey Cook & carve 4. Prepared meals 18. Gift baskets 20. Catering

Bacon pecan Brussels sprouts Brioche stuffing Chimichurri sauce Deep dish pumpkin pie Ginger whipped cream

10. Sides

Cranberry sauce

12. Entrees

Smoked salmon and brie quiche

14. Desserts

Turducken roll Fresh Belwood turkey cooking guide Sunterra Farms ham cooking guide

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P R E PA R E D M E A L S

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SOUP Sweet potato ginger bisque SALAD Beet and vine-ripened tomato salad with goat cheese ENTREE Fresh herb-rubbed turkey breast with buttermilk mashed Yukon Gold potatoes, traditional stuffing, madefrom-scratch cranberry sauce, giblet gravy and medley of fall vegetables or Bourbon mustard glazed Sunterra Farms spiral ham with scalloped potatoes and medley of fall vegetables DESSERT Deep dish pumpkin pie with ginger whipped cream

$25.99 or 1,040 Fresh Rewards points per person.

Available for pickup or delivery October 7 – 10.

Order online at sunterramarket.com

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FROM THE SHELF FAVOURITES

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1. Mediterranean Terra Chips October Stockboy Special $5.79/100g

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2. Bottlegreen Elderflower Sparkling PressĂŠ October Stockboy Special $2.19/250ml $4.69/750ml

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3. Simply West Coast: Wild Shrimp $8.99/300g Classic Tartar Sauce $6.29/250ml

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Japonais

Swingin' Cocktail Sauce $6.29/250ml

4. Fiasco Madagascar Bourbon Vanilla Bean Gelato $8.79/562ml

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5. Patissier Suisse Biscuits:

Nuss-Nougat

Japonais $3.99/100g Nuss-Nougat $3.99/100g

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6. Sable & Rosenfeld Olive Bruschetta $9.99/500ml

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S O L E T E R R A D ' I TA L I A S A L A M I

Toscano This mace and pepper-flavoured salami has a very large grain, which makes it fantastically meaty and chewy. Serve on a charcuterie board.

Tartufo This salami is made with indulgent pieces of black truffle for a pungent garlicky flavour. Serve with mild cheese.

Calabrese Piccante Southern Italy = spice. So this southern salami is made with chili peppers and paprika. Serve on pizza and sandwiches.

Milano The quintessential salami, Milano has a slightly porky flavour and smooth texture. Serve with olives and bread.

Ungherese This smoky, garlicky salami has a super fine grain, meaning it will melt in your mouth. Serve on a charcuterie board.

d cooked an from ts r o p m i d'Italia ts direct Soleterra entic Italian mea ena, Italy. cured authini family of Mod the Simon

October Stockboy Special $9.39/250g salami

Bleu d'Elizabeth A fruity organic blue, this cheese is beautifully streaked with bluegreen veins and capped with an ochre rind.

October Stockboy Special $7.09/100g

Salt Spring Island Chèvre These irresistibly soft and creamy goat cheeses are adorned with basil leaves, edible wild flowers, hot chilies, roasted garlic or white truffle. $11.59-14.59/150g

Applewood Smoked Cheddar Smoked with hardwood for eight hours, this two-year aged cheddar pairs perfectly with almost anything, but we love it on apple pie. $4.99/100g

CANADIAN CHEESE

Alfred le Fermier An organic farmstead cheese, Alfred le Fermier has a flowery and nutty flavour that pairs well with apples, pickled onions or fullbodied red wine.

October Stockboy Special $7.59/100g

Riopelle Riopelle is a presumptuously luscious triple cream cheese with a buttery, slightly nutty flavour and lingering taste of fresh cream.

October Stockboy Special $6.79/100g

Take cheese out of the fridge 30 minutes before serving.

As it warms up, the cheese will release more flavour.

BREAKFAST

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Ham and pineapple

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1. Muffins $1.79/each $3.09/2 pack $5.49/6 pack

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2. Savoury Danishes $2.99/each $5.49/2 pack

3. Brioche cinnamon buns $1.89/each $6.99/6 pack

4. Rosso coffee $18.99/300g

5. Croissants $1.49/each $2.79/2 pack

Wayne's Bagels $5.29/6 pack Fresh squeezed orange juice $3.99/470ml $6.99/970ml Smoked salmon and brie quiche $6.99/6 inch $12.99/9 inch

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Sunterra Farms bacon $19.99/kg

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recipe p. 16

Breakfast is arguably the best meal of the day. Sticky-sweet pastries, sophisticated savoury Danishes or even just a cup of coffee – it's all good.

Charm your house guests with a blissful breakfast in bed.

Bacon pecan Brussels sprouts These green gems are roasted for a beautifully caramelized flavour before being sautĂŠed with onion, bacon, toasted pecans and olive oil. $1.29/100g

recipe p. 16

Green beans Crunchy beans with sweet peppers and onion add colour, flavour and texture to the table. $1.39/100g

s t o rr a c w o b n ai r d e t s a o R he Brioc Rich, buttery brioche is perfectly accented with tart cranberries, onion, garlic and herbs. $1.29/100g

recipe p. 16 10

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Simply roasted with fresh thyme and cracked black pepper, the sweet earthy flavour of the carrots speaks for itself. $1.29/100g

Maple roasted squash Seasonal squash slices are drizzled in maple, sprinkled with salt and pepper and then roasted. $1.29/100g

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Fresh cranberries simmer with cinnamon and sugar in this house made version of a classic Thanksgiving sauce. $1.09/100g

recipe p. 16

S ides

Roasted corn on the cob Late season corn is roasted in the husk for a sweet and stylish side. Serve with garlic butter or tarragon butter.

Corn $1.39/each Garlic butter $1.39/100g Tarragon butter $1.39/100g

To roast corn on the cob in the husk, first peel the husk back and remove the stringy silks so they don't burn. Then soak the husk in water, place it back over the cob and roast.

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s e e r t n E Apple and sage stuffed pork loin Sweet apple is balanced with sage, cranberries, onion and garlic in this seasonal stuffing, cooked inside Alberta-raised Sunterra Farms pork. $2.49/100g

For the best texture when reheating, warm prepared foods up in an oven at 350 12

Covered in Cajun spice and basted with butter in a skillet, this steak is best when cooked to medium. Slice against the grain for best taste.

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$3.29/100g

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recipe p. 17

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Our butchers layer boneless turkey, chicken and duck breasts with our traditional market made stuffing and then roll it up into a soul-satisfying poultry party.

Lemon caper salmon Baked with lemon zest, capers, cracked black pepper and dill, just add a squeeze of lemon or dollop of butter before eating this meaty fish. $3.99/100g

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Apple puff Whole cored apples are baked inside puff pastry and topped with cottage cheese and raspberry jam. Serve warm to fill your house with a mouth-watering aroma. $3.99/each

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All the pumpkin dessert flavours you love – nutmeg, ginger, cinnamon and cloves – in a creamy cheese cake with a graham cracker crust. $21.99/7 inch

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If you're serving more than one dessert after a meal, choose contrasting flavours, textures and temperatures.

Our signature dessert is piled high with pumpkin purĂŠe and fall spices.

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$2.79/slice | $16.99/7 inch

recipe p. 16

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This portable puff pastry is filled with cinnamon, nutmeg and clove spiced apples and sprinkled with sugar. $1.79/each $3.29/2 pack

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Apple cranberry strudel These pastries are stuffed full of apples, cranberries and bread crumbs and sprinkled with sugar. $2.99/each

Apple cranberry galette Warm this French-style pastry up and serve with Fiasco Madagascar bourbon vanilla bean gelato or Cows Creamery applewood smoked cheddar. $3.99/4 inch | $6.99/6 inch

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BACON PECAN BRUSSELS SPROUTS

Serves 8 to 10 2 lbs 3 strips

2 tbsp 1 1 cup

Brussels sprouts Sunterra Farms bacon, diced into 1-inch pieces canola or olive oil red onion, sliced pecans, toasted

Trim the bottoms of the Brussels sprouts. Cut large sprouts in half, leave small sprouts whole. Spread them on a sheet tray, season with salt and pepper and sprinkle with a few drops of olive oil.

Roast at 350F for 25 minutes until tender and golden brown. Set aside.

Brown bacon on high heat in a skillet. Remove and set on a paper-toweled plate. Add oil to the skillet and sauté onions until translucent. Add the Brussels sprouts and sauté on medium until evenly heated.

Add the toasted pecans and cooked bacon and mix.

BRIOCHE STUFFING 2 strips Sunterra Farms

bacon, chopped 3 tbsp butter 1 medium red onion, chopped ¼ tsp garlic, chopped ½ tsp fresh sage, chopped 1 large red apple,

diced (keep the skin-on) 1 celery stick, diced 5 cups brioche bread, cubed ¼ cup pecans, walnut

or cashews 1 tbsp toasted pine nuts ¼ cup dry figs, chopped ¼ cup dried cranberries 1 cup turkey or chicken stock Salt and freshly cracked black pepper to taste

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Heat a non-stick pan and cook the bacon until crisp, drain and set aside. In the same pan, add butter and sauté the onions and garlic until golden brown. Next add the sage, apples and celery and sauté until apples start to caramelize.

In a large bowl lightly whisk the eggs and brown sugar.

Add the pumpkin purée, milk and cream and mix until well blended. Add the remaining dry ingredients and stir to combine. Do not over mix.

are soft, about 10 minutes, or 15 minutes if using frozen cranberries.

Preheat the oven to 350F.

Store in the fridge until ready to serve.

Add the brioche, nuts and dry fruit and sauté over low heat while adding enough stock until well coated but not soggy. Add the crisp bacon and transfer the stuffing to a greased, deep oven tray.

Bake for about 20 minutes until the top is crisp.

Butter or spray a 7x4 inch round baking pan or ring mould. Lay the pie crust in it and press gently on the bottom and halfway up the mould.

CHIMICHURRI SAUCE

Pour the mixture into the pie crust and place on a large baking pan to catch any spills.

Bake the pie for 45 to 55 minutes or until the filling is set and the crust has browned (the centre will still look wet).

3 garlic cloves ½ cup extra virgin olive oil 2 cups fresh parsley leaves, packed ¼ cup cilantro pinch ground cumin ¼ cup lime juice

Place the baked pie on a wire rack to cool. Unmould and serve with ginger whipped cream or vanilla ice cream.

Pulse garlic and oil in a food processor. Add parsley, cilantro and cumin. Pulse until finely chopped. Stir in lime juice and season with salt and red pepper flakes.

GINGER WHIPPED CREAM

DEEP DISH PUMPKIN PIE

1 cup heavy whipping cream 1 tbsp granulated sugar 1 tsp ground ginger Whip all ingredients together in a bowl until soft peaks form.

Serves 6 to 8 3 eggs 1½ cups packed brown sugar 2 cups pumpkin purée ¾ cup homogenized milk ¾ cup whipping cream 5¼ tbsp all purpose flour 1 tbsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ¾ tsp ground mace ½ tsp ground cloves ¼ tsp salt 1 10 inch unbaked pie

crust (unformed)

CRANBERRY SAUCE 4 cups fresh cranberries 1/2 cup granulated sugar 2 tbsp water 1 tsp lemon juice 1 cinnamon stick 2 tsp cloves Salt to taste Preheat a large saucepan over medium-high heat. Place all ingredients in the pan and cook until the berries

Bring to a boil and then simmer for five minutes till sauce begins to thicken.

SMOKED SALMON AND BRIE QUICHE 1 pie shell, 9 inch

deep dish unsweetened ½ tbsp canola oil ½ tsp puréed garlic 1 cup yellow onion, diced 8 slices smoked salmon ½ cup mozzarella and

cheddar, shredded ½ cup double cream brie, diced 6 eggs ½ cup buttermilk Pre-bake the pie shell for 8 minutes at 350F. Cool to room temperature.

In the meantime, heat oil in a small pan on medium-high heat. Add garlic and onion and sauté until the onions are translucent. Cool to room temperature.

Once the pie shell is cooled, fill it with the cooled onion and garlic mixture. Slice the salmon into strips and spread evenly on the mixture.

Sprinkle the cheese on top.

In a large bowl, whisk the eggs then add buttermilk, salt and pepper. Pour the mixture gently over the rest of the ingredients in the pie shell. Bake at 350F for 25 to 30 minutes until the crust is golden and the centre is firm but not overcooked.

TURDUCKEN ROLL

Serves 8 to 10 1 medium turkey

breast, skin-on 1 large duck breast, skin-on 1 large chicken breast, skin-on 2½ cups bread stuffing 1 cup cranberries Salt and freshly cracked black pepper to taste Butterfly the turkey, duck and chicken breasts. Place each of them between two pieces of plastic wrap and pound them flat using a meat mallet or the bottom of a pan.

Place the turkey breast on a cutting board with the skin side down. Season with salt and pepper. Mix the cranberries into the bread stuffing and spread 1½ cups of it on the turkey breast.

Lay the duck breast on top of the stuffing with the skin side down. Season with salt and pepper, then spread the remaining stuffing on the turkey breast. Finally, lay the chicken breast on top with the skin side down and season with salt and pepper.

Roll the turducken up along the wider side to create a rectangular pinwheel. Tie with butcher twine and brush with olive oil. Place the turducken roll in a roasting pan and cook at 350F for 60 to 90 minutes until the internal temperature reaches 185F. Baste with pan juices every 20 minutes.

GIFT BASKETS Bakin' Brie | $29.99 Includes: Natural Pastures Comox Brie, Petite Maison Brie Baker Munch and Mingle | $49.99 Includes: Effervé Sparkling Lemonade, Gone Crackers, Joseph's Nutless Clusters, Lavazza Coffee, Sable & Rosenfeld Vegetarian Antipasto, Serious Cheesy Puffs, Simply 7 Kale Chips, Three Farmers Roasted Chickpeas Add Grana Padano Cheese $5 Thankful for Family | $69.99 Includes: Effervé Sparkling Lemonade, Gone Crackers, Joseph's Nutless Clusters, Lavazza Coffee, Preferisco Pasta, Rao's Pasta Sauce, Sable & Rosenfeld Vegetarian Antipasto, Serious Cheesy Puffs, Simply 7 Kale Chips, Three Farmers Roasted Chickpeas Add Grana Padano Cheese $5

FRESH BELWOOD TURKEY COOKING GUIDE

SUNTERRA FARMS HAM COOKING GUIDE

Portion size per person: 16oz (1lb / 0.45kg)

Portion size per person: Boneless - 8oz (0.5lb / 0.23kg) Bone-in - 10oz (0.63lb / 0.29kg)

Remove the giblets and neck from the body cavity, then rinse and wipe. Sprinkle with salt and pepper inside and out. Place the turkey breast-side-up on a wire rack in a 2½-inch deep roasting pan. Brush with canola oil or melted butter.

Cover loosely with aluminum foil and roast in a preheated oven at 325F (165C). Follow the roasting time chart. Baste the turkey with pan drippings every hour.

Turkey is fully cooked and ready to eat when the meat thermometer reads 170F (77C) for an unstuffed turkey.

Remove the foil in the last hour of roasting to get a lovely golden brown colour.

For a crispy caramel touch, brush with maple syrup in the last 30 minutes.

Once the turkey is done, transfer to a carving board, keep covered and let sit for 20 to 30 minutes.

WEIGHT

Roast in a preheated oven at 325F (165C) following the roasting time chart. Baste the ham with glaze every 30 minutes until it has reached an internal temperature of 140F (60C). Remove the foil in the last 15 minutes to get a crisp outer layer.

For spiral hams, cover with foil and roast at 135F (165C) for 14 minutes per pound or until the internal temperature reads 140F (60C). Brush with glaze in the last 10 minutes.

WEIGHT 2 to 3lbs (0.9 to 1.4kg)

8 to 12lbs (3.6 to 5.4kg)

3 to 3.5 hrs

3 to 5lbs (1.4 to 2.3kg)

12 to 14lbs (5.4 to 6.3kg)

Once the turducken is done, rest for 15 minutes before carving.

TIME*

Diagonally score the surface of the ham. Brush the ham with glaze, allowing the flavours to penetrate. Place the ham in a 2½-inch deep roasting pan. Add ½ cup to 1 cup of water at the bottom of the roasting pan and cover with aluminum foil to retain moisture.

3.5 to 4 hrs

5 to 8lbs (2.3 to 3.6kg)

14 to 18lbs (6.3 to 8.2kg)

4 to 4.5 hrs

8 to 10lbs (3.6 to 4.5kg)

18 to 20lbs (8.2 to 9kg)

20 to 24lbs (9 to 10.8kg)

4.25 to 4.75 hrs

TIME* 50 to 60 mins

1.5 to 2 hrs

2 to 2.75 hrs

3 to 3.25 hrs

*Approximate roasting times. Actual times may vary depending on oven.

4.75 to 5.25 hrs

*Approximate roasting times. Actual times may vary depending on oven.

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GIFT BASKETS

It's easy to give with these party-ready baskets filled with sweet and savoury drinks and snacks.

Choose from our three most popular options, or make your own custom basket.

full basket content listings on p. 17

Thankful for Family | $69.99

Bakin' Brie | $29.99

Munch and Mingle | $49.99

We are proud to partner with E4C, a 45-year-old organization that provides services to Edmontonians in need, and Inn From The Cold, Calgary’s original and largest emergency family shelter.

You can help support them, too!

Purchase a $20 food donation bag in our Britannia, Keynote, Lendrum or West Market Square locations and all the contents will go to feed hungry kids and families.

ROOTS

The stronger our roots, the higher we grow and the further we can reach. The Sunterra ROOTS program defines our behaviour and commitment to the community. We believe in Reciprocity, Opportunity, Openness, Trust and Service.

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Catering THANKSGIVING DINNER ENTREES: Bourbon mustard glazed Sunterra Farms ham

Turkey and all the trimmings

Thinly sliced pieces of spiral-cut ham with a scrumptious bourbon mustard glaze. It’s perfectly savoury with just the right amount of sweet.

Herb-roasted turkey breast with gravy, madefrom-scratch cranberry sauce and traditional stuffing. The quintessential holiday meal. $37.99 per person

$31.99 per person

Roasted prime rib

Turducken roll

Juicy prime rib seasoned with rosemary and thyme and served with Merlot reduction jus.

A dazzling dish to impress all palates.

Layers of duck, chicken and traditional brioche stuffing with cranberries rolled into boneless turkey breast and slow-roasted. The perfect dish for a memorable meal.

$38.99 per person

$40.99 per person

INCLUDED WITH DINNER ENTREES: Your choice of two salads:

Your choice of:

Plus:

mesclun greens, spinach, Caesar, marinated vegetable or tomato basil

buttermilk mashed potatoes, roasted fingerling potatoes, scalloped potatoes or rice pilaf

garden vegetables, fresh bread and rolls, desserts, fresh fruit and cheese tray, coffee and tea

Order hors d’oeuvres and catering entrees online at sunterramarket.com!

Ten person minimum. Prices do not include GST, rentals, service staff or delivery.

Calgary Catering 403-263-9759 | Edmonton Catering 780-426-3807 | Email cateringoffice@sunterra.ca

CALGARY

EDMONTON

C AT E R I N G

Gulf Canada Square Bankers Hall +15, 855 2nd St SW +15, 401 9th Ave SW 403-269-3610 403-263-9755

TransCanada Tower West Market Square +15, 450 1st St SW 1851 Sirocco Dr SW 403-262-8240 403-266-3049

Commerce Place 201, 10150 Jasper Ave 780-426-3791

Calgary 403-263-9759 Edmonton 780-426-3807

Britannia Plaza 803 49th Ave SW 403-287-0553

WestJet Campus 22 Aerial Place NE 403-648-6454

Lendrum Shopping Centre 5728 111 St 780-434-2610

Keynote 200 12th Ave SE 403-261-6772

GROCERY DELIVERY Calgary 403-287-0553 Edmonton 780-434-2610