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winter comfort classics
food Network™ star Anna olson
shares her best holiday treats!
to simplify the season
Quick & Easy
+ party farE
slow cooker favourite
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Editor Samantha Shepherd Art Director Jill Monsod
Managing Editor Assistant Editor Recipe Editor Copy Editor Associate Art Director Production Designer Production Manager
Christina Campbell Andrea Ercolani Barb Holland, PHEc Janice Babineau Suba Kailasapillai Tyrone Franco Dianne Robinson
Executive Chefs James Smith, Ryan Skelton Recipe Contributors Dana McCauley,
Anna Olson, Amy Snider, PHEc
Photographers Angus Fergusson, James Tse,
Food Stylists Carol Dudar, Ruth Gangbar, Terry Schacht Prop Stylist Laura Branson, Martine Blackhurst
“Do you remember the first holiday dinner you cooked?” This was the conversation opener when the Inspired team sat down to plan our Winter issue. In a flash, I was taken back to my early twenties when I embarked on cooking a festive feast for my family – by myself. I worked my way through the preparations, trying to remember the steps I’d watched year after year, but in the end I suffered the pitfall of many a novice cook – bad timing. Let’s just say, it was a good learning experience. Taking turns sharing our misadventures in the kitchen (and a good chuckle), we wondered: “How can we make it easier?” Our answer was to keep it simple. So whether this is your first entertaining season or your fortieth, this issue is for you. You’ll find the key recipes you need: A few fab (and fast) appetizers; a festive drink you’ll be happy to serve over and over again; the most unexpected buffet (it’s Italian-style!); and our chefs’ tried-and-true holiday side dishes. Plus we’ve got great solutions to get you through those busy (and blustery) winter weeknights. Here’s to simplifying the season. Happy Holidays!
VP, Group Publisher Publisher Associate Publisher Project Manager Production Director Director, Advertising Sales Advertising Sales Managers President & C.E.O. Creative Director Editorial Director
Manuela Yarhi Tina Boroviak Urania Agas Debbie Morrow Susan So Michael Grier Kati Bradshaw, Marc Strong Eric Schneider Peter Grimaldi Dick Snyder
Chief Marketing Officer Belinda Youngs Director, Customer Yvonne Hutterer Relationship Marketing Inspired Marketing Manager Angela Redouté Inspired Operations Manager Amy Dillon Web Marketing Manager Theresa Arrigo Web Marketing Specialist Anandi Nagarajan Director, Product Development Paula Deane Director, Regulatory Affairs Mauricio Bobadilla Regulatory Affairs Manager Andrea Saari Sobeys National Procurement & Product Development
and the Inspired Team
Inspired is a Sobeys Inc. publication created by Redwood Custom Communications. Colour reproduction: Clarity Colour. Printing: St. Joseph Printing. All rights reserved. Reproduction in whole or in part is prohibited without prior written permission from Sobeys Inc. ©Sobeys Inc. 2008
FOR ADVERTISING RELATED INQUIRIES ONLY, please contact Kati Bradshaw at 416-847-8537 or Marc Strong at 416-847-8173
Let us heLp you sImpLIfy the season
TAKING IT SLOW
The slow cooker can be your best friend, when you’re busy. Our delicious recipes in Easy Does It (page 20) help you get dinner on the table in a hurry, but without the rush.
PARTNERS IN GROWTHTM Sobeys, in conjunction with
St. Joseph Print Group and Scouts Canada, contributes to the preservation of our environment. The printing of this magazine has facilitated the planting of thousands of seedlings on public parklands and riverbanks across Canada.
Everyone needs a few stand-bys in their repertoire. In Presto Party Fare (page 26), we share yummy eats that deliver every time.
Who better to offer up holiday baking advice than Anna Olson? Check out Cooking Class (page 33) for her favourite festive treats and best baking tips.
Learn more about the products you’ll find inside Inspired magazine.
Why spend more on basics? Stretch your shopping dollar with impressive savings on your everyday staples. Nutritious foods kids love. These food ideas are parentapproved because they have no added hydrogenated oil, artificial flavours or artificial colours. And they’re kidapproved because they’re yummy and full of Disney fun. Inspiration for every occasion. For everything from relaxing brunches to busy eat-and-go dinners, you can count on Compliments for quality, value and – of course – great taste.
When faced with the challenge of creating an ice cream to appease the most discerning chocoholics, Product Developer Rosemary Offord rose to the task. “We set out to create an ice cream that packed the most chocolate possible in one frozen bite full,” recalls Offord. The result, Compliments Sensations Double Chocolate Truffle Ice Cream, was such a hit that it took home top honours in the Canadian Grand Prix New Product Awards . This holiday season, serve up a winner!
Healthy meets tasty. Find your healthy balance in these exciting food selections. You’ll see the Health Check™ symbol on every item.
Add some sparkle. No matter what the occasion, delicious treats from the Compliments Collection are sure to please. These limited edition delicacies are perfect for gift-giving or a special treat.
Certified to the highest standard. Incorporating organics into your repertoire has never been easier or more affordable. Choose from a generous selection of wholesome foods – all certified to the highest standards.
Extraordinary ingredients. Exquisite flavours. Inspired by flavours from around the world and made with the finest ingredients, these unique delights are for discerning food lovers.
PICK THESE UP TODAY AT:
Find your inner
IN EVERY ISSUE
1 2 6 8 10 33 37 38 39
Welcome letter Discover Compliments
Learn about the products you’ll find in Inspired
In Season: Fresh Ideas In Season: Checkout
Food, news, trends and tips for the season Discover the latest tempting flavours from Compliments
In Season: Key Ingredient Cooking Class Kitchen Notes Recipe Finder Taste Tested
We put the spotlight on the sweet, juicy and totally versatile orange Our guest chef, Anna Olson, shares her favourite baking recipes and some tricks of the trade Get insider tips and info from our food experts
The Compliments Consumer Test Panel weighs in on holiday appetizers and snacks An Inspired reader shares a favourite food memory
40 Last Dish
On the Cover:
Fast pre-party eats for when you’re rushing out to a party or leaving dinner with the babysitter
Find these delicious Chai Chocolate Almond Biscotti and more yummy treats by celebrity chef Anna Olson on page 33.
Use our simple meal plan for a week’s worth of delicious dinners your family will love
Balance the Holidays
Four quick, easy and better-for-you breakfast and snack ideas to keep you going until lunch Simple slow cooker recipes guaranteed to keep you warm this winter
20 Easy Does It 23 26 29
Italian Renaissance Presto Party Fare
Put on an Italian–style buffet with classic dishes and modern twists Get a head start on yummy cocktail party eats with these versatile stand–bys
From the Chefs’ Table
Find it in the freezer aisle
Chefs James and Ryan share their favourite tried-and-true holiday side dishes
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the gift is in the giving
enjoying time with friends and family is what makes the season so special. This year, why not widen your circle to include others? Here are some great ways to brighten the holidays for those who are less fortunate:
Food, news, trends and tips
‘tis the season for relaxing and merry-making. Here are three great ways to enjoy winter.
Organize a cookie swap. While every family looks forward to a tray full of baked holiday goodies, finding time to make everyone’s favourites can be a struggle. That’s why we love cookie swaps! Ask each guest to make a double- or triple-batch of their best treat. Lay the sweets out on a table and let everyone collect a bit of each baker’s bounty. Take it outside. Take advantage of a sunny winter day and enjoy the great outdoors. Lace up your skates at an outdoor rink, hit the slopes for some skiing or tobogganing, or hike the trails at a nearby park or conser vation area. You’re sure to be a hero if you take along an insulated container of hot chocolate and a satisfying snack. For something completely different... Get unstuck from the winter rut by organizing a dinner party that’s different from any other you’ve ever hosted. Try to duplicate a meal you love to order at a favourite ethnic restaurant; put out a fondue or raclette spread and let guests cook their own meal; or organize a potluck where guests bring foods that follow a specific theme.
weekend explor er
• if you’re hosting a holiday party, encourage guests to bring non-perishable food items in place of a traditional hostess gift so you can make a donation to a local food bank. • Gather up the family and pay a visit to a nearby seniors’ centre to sing carols and spread some holiday cheer. • enjoy your holiday meal early in the day and then head over to a local soup kitchen to help serve others.
Pomegranates have earned a reputation for being nature’s most labour-intensive fruit, but we think the brilliant sweet and tart seeds, called arils, are worth the effort. The edible arils are encased in a reddish leathery skin and are separated into compartments by a bitter, cream-coloured membrane. Enjoyed on their own as a snack, used as a garnish, combined in recipes, or pressed into juice, arils are a refreshing source of potassium and vitamin C. They’re also rich in antioxidants, which help protect the body against damage caused by free radicals. Buying and Storage: Choose pomegranates that are heavy for their size. They can be stored in the refrigerator for up to 1 month.
esh PICK fr
by Compliments winter 2008
How to Eat: To extract the arils without getting sprayed by their crimson juice, submerge the pomegranate in a sink or bowl full of water and cut it in half. With your fingers, pull the halves apart and separate the arils from the membrane. The membrane will float to the top while the arils sink to the bottom. For more information and recipes, visit pomwonderful.com
Chocolate curls can give any dessert that special from-the-bakery look. It’s simple to make your own with a standard vegetable peeler and some good quality block chocolate. Before starting, make sure the chocolate is cold. Hold the chocolate with a paper towel and pull the peeler across the narrowest part of the block. It should curl up like wood shavings.
winter to-do list
ing take out your holiday bak 1. Stock your pantry. s so you’ll be of the necessitie recipes and make a list when the mood strikes. ready to bake up an afternoon and whip 2. plan ahead. Block off als. You’ll be freezer-friendly me some of your favourite ht when cooking on a blustery winter nig happy you did just isn’t in the cards. y chen purge. after the holida 3. Do a thorough kit cupboards and pull wers and rush, go through your dra ment that’s damaged cooking gadget or imple out any past year. or hasn’t been used in the
A thin paste comprised of water or broth and a starch, such as flour or cornstarch. The mixture is added to soups, stews or sauces as a thickener.
Planning on gifting homemade treats this year? Save your favourite cookie tins, like this one from the Compliments Collection Belgian Biscuit Selection, to fill with your own home-baked goods. Encourage recipients to keep the reusable container moving by attaching a “tracking” label on it with space for others to write in the name of a new receiver.
Create personalized place settings by inscribing each guest’s name on a festive ornament, place card or cookie. No time to bake? simply pick up Compliments Collection scottish Pure Butter shortbread and inscribe names with prepared icing.
add some seasonal flair to plates
Take Your Pick
the latest tempting tastes from compliments
fun holiday treats that make perfect presents.
Boasting 28 different flavours, Compliments Collection Gourmet Jelly Beans are perfect for jelly bean counting and sprucing up a gingerbread house. Traditionalists can enjoy the classics like grape and wild cherry while adventurous taste buds can explore butter popcorn or strawberry smoothie flavours.
this adorable compliments collection milk Chocolate snowman is the perfect stocking stuffer for kids and kids at heart. Built using creamy swiss milk chocolate and decorated with colourful details, he’s sure to melt your heart.
Give a festive treat that really shines. Made with real Swiss chocolate and individually wrapped, Compliments Collection Swiss Milk Chocolate Coins are a must for the stocking and a lovely way to send best wishes to friends and family for the New Year.
Give Chocolate Wishes
Originally associated with Hogmanay (Scottish New Year), shortbread has become a holiday staple. Buttery and tender Compliments Collection Scottish Pure Butter Shortbread has kept all the classic qualities without the messy kitchen!
By Compliments Winter 2008
For the hostess
These sweet treats make the perfect hostess gift for any occasion.
Treasures Chocolatesations Praline Collection is
Compliments CollectionButter Fudgeistheultimatefudge experience. Available in maple (made with real maple syrup) and traditional flavours,its smooth,softandoh-so-buttery texturewillhaveyouhooked.
Compliments Sen connoisseur. Made designed for the chocolate ate and with14 with premium Swiss chocol an, offerings, including marzip unique flavour and almond creams, gianduja, and hazelnut e to send you to this praline collection is sur uickly! chocolate nirvana...q
swiss delights Melt-in-your-mouth
Wow your guests with these impressive desserts.
Maketheholidaysawholelot sweeterwithCompliments Collection darkchocolatePecancaramel clusters.These chewy bites, also available in milk chocolate, are full of crunchy pecans and caramel andwillinstantlycureany chocolatecraving.
Compliments Collectionswiss chocolatetruffleshavea smooth, fresh-from-thechocolatier taste.Madewith thefinestswisschocolate andavailableinmilkordark chocolate,theseupscale delectablesaretheperfect waytosaythankyou.
Compliments Sensations Pecan Praline Cheesecake is everything a great cheesecake should be. It’s creamy, smooth and loaded with sweet caramel – one slice may not be enough.
STAr of The ShoW
We were so thrilled when we tried the brand new Compliments Sensations Mont Belge Fondant, we just had to ask product developer Frank Spadafina how he came up with this ingenious idea.
Q: What was your inspiration? A: iwasinspiredbytwobeautiful mountainregionsincanada:Banffand Monttremblant.Mountainsprovide grandeurandthisdessertisgrand! Q: This treat is designed to be eaten after it has melted. Tell us about that. A: theBelgianchocolatepeakslowly flowsdownthecone,glazingthe underlyingchocolatemousselayers. itliterallystealstheshow! Q: What are your criteria when developing a new dessert like this one? A: adessertshouldstimulate,satisfy thesensesandallowonetoindulge –thisonemorethandelivers.
DISCOVER SOMETHING NEW ABOUT THIS JUICY FRUIT
Clementine This seedless variety has a tangy-sweet flavour with a slight apricot taste. Its easy–to–peel glossy skin keeps the flesh as juicy as can be.
Satsuma This seedless mandarin has a mildly sweet flavour and honeysuckle aroma that instantly refreshes.
Blood Orange This variety has a beautiful bright red flesh and a delicate citrus-raspberry flavour that’s ideal for sauces and marinades.
Navel Orange Easily recognizable by its cute “belly button,” this large, seedless fruit has a sweet, flavourful pulp that's perfect for snacking.
Oranges are rich in phytonutrients, organic compounds believed to play a role in preventing cancer, strokes and heart disease.
did you know?
BY COMPLIMENTS WINTER 2008
PORK TENDERLOIN WITH BLOOD ORANGE TERIYAKI SAUCE
Prep time: 10 min. Total time: 30 min. Serves 4 1
1/ 4 1/ 4
pork tenderloin, about 1 lb (500 g) tsp (1 mL) each salt and pepper cup (60 mL) Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce lb (500 g) mini potatoes tbsp (15 mL) pure olive oil red onion, sliced baby bok choy, quartered and washed well red pepper, sliced clove garlic, minced tsp (1 mL) each salt and pepper oranges, peeled and segmented cup (60 mL) Compliments Pulp Free Orange Juice cup (125 mL) Compliments Chicken Broth, 30% Less Sodium tsp (2 mL) cornstarch
4 1 1
1. Preheat oven to 400°F (200°C). Season pork with salt and pepper and brush with 1 tbsp (15 mL) teriyaki sauce. In a saucepan of boiling salted water, cook potatoes until tender, about 12 min. Drain. 2. Heat 2 tsp (10 mL) oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 min. Add potatoes, cover and place skillet in oven. Cook pork to medium, about 25 min. Remove and transfer pork and potatoes to a platter. Cover with foil. 3. Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onions, bok choy, red peppers and garlic until tendercrisp, about 3 min. Add salt, pepper and orange segments. Transfer to pork and potato platter. 4. In the same skillet over medium-high heat, add remaining teriyaki and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into orange juice mixture and simmer until thickened, about 2 min. 5. Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.
per serving: 390 calories, 35 g protein, 10 g fat, 41
Sweet aSian Flavour Give your next meal a citrus twist with Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce. This sweet sauce is best when brushed on poultry, pork and seafood for an authentic infusion of Asian flavour.
Blood Orange Ginger Teriyaki Grilling Sauce, 350 mL
We asked Compliments produce expert Stephen Kelley to share his insider tips on selecting and storing oranges.
“I look for oranges that have a bright, fresh appearance, a shiny, glossy skin and are heavy for their size. To keep citrus fresh, store in your refrigerator’s crisper (either loose or loosely tied in a plastic bag). They’ll keep up to two weeks, as opposed to only four days at room temperature.”
WARM ORANGE, SPINACH & FENNEL SALAD
Prep time: 5 min. Total time: 15 min. Serves 4 cup (125 mL) Compliments Pulp Free Orange Juice shallot, sliced tbsp (15 mL) red wine vinegar tsp (5 mL) Dijon mustard tsp (1 mL) pepper tbsp (45 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil fennel (anise) bulb, thinly sliced blood oranges, peeled and sliced into 5 rounds each cups (1 L) Compliments Organic Baby Spinach
1 1 1
3 1 4 4
Traditionally associated with luck and good fortune, oranges are incorporated into many holiday traditions around the world. In Asian cultures, they are particularly symbolic during Chinese New Year, when guests bring a lucky number of oranges as a gift for family and friends. Oranges and tangerines also symbolize luck and wealth in some European countries, where they are stuffed in the toes of Christmas stockings to represent the gold balls St. Nicholas gave to paupers.
1. In a small saucepan over medium-high heat, combine orange juice and half the shallots. Bring to a boil and reduce to about 1/ 3 cup (75 mL), about 6 min. Whisk in vinegar, mustard, pepper and 2 tbsp (30 mL) olive oil. 2. Meanwhile, in a skillet over medium-high heat, heat 1 tbsp (15 mL) olive oil. Add fennel and remaining shallots. Sauté until tender-crisp, about 1 min. 3. Arrange orange slices on plates. Top with baby spinach, fennel and shallots; drizzle with warm dressing.
per serving: 210 calories, 3 g protein, 10 g fat,
26 g carbohydrates
By CoMpLIMenTS WInTeR 2008
To learn about five more key winter ingredients, visit
Green Beans, 340 g Reduced Fat Traditional Shepherd’s Pie, 600 g
NeeD DiNNeR iN A DASh? TheSe SPeeDy SoluTioNS will keeP you SATiSFieD.
breeze through Keep these simple tips in for a the holidays stress-mindseason. free
• Keep gifts at the ready. Before you get stock up on gifts you can use when you’too busy, take some time to a party, or when an unexpected holiday re rushing out the door to gues treats from Compliments Collection are the t drops by. Delicious perfect option. • Don’t forget to schedule some down-tim e. It’s easy to get overbooked during the holidays, so make a point of plan so you can face the new year feeling refre ning some “home time” shed and recharged. • Make a list and check it twice. With so almost guarantee a thing or two will slipmuch going on, you can reminders can be a lifesaver. Keep lists your mind. To-do lists and in a handy spot, like on the fridge or in the car.
pre-party meal for two
Avoid the temptation to over-indulge at the party buffet by satisfying yourself with a quick and healthy meal before you leave the house. Compliments Balance Reduced Fat Traditional Shepherd’s Pie, paired with crisp Compliments Green Beans you can steam directly in the package, is the perfect solution for two.
Fast & Nutritious
Rigatoni Bolognese, 1 kg
Low in fat, but high in great taste, Compliments Balance Rigatoni Bolognese will hit the spot. Round it out with Compliments Spring Mix Salad Blend and Compliments Balance Honey Dijon Dressing. Also try Compliments Balance Penne Carbonara and Compliments Balance Meat Lasagna with Flaxseed Pasta.
Honey Dijon Dressing, 475 ml Spring Mix Salad Blend, 454 g
Compliments Junior Disney Pirate Treasures Original Chicken Strips or Rock Star Pops Original Popcorn Chicken are the perfect solutions to leave with the babysitter. Pair with Compliments Junior Disney Munch a Bunch Baby-cut Carrots or a bowl of grape tomatoes and they’ll love every bite.
Rock Star Pops Original Popcorn Chicken, 500 g
Pirate Treasures Original Chicken Strips, 680 g
Munch a Bunch Baby-cut Carrots, 10 x 57 g
Tackle busy winter evenings by having a meal plan in place. We’ve come up with a week’s worth of great meals so you can spend less time wondering what to make for dinner and more time enjoying the season.
MEDITERRANEAN CHICKEN BAKE wITH CAESAR SALAD
Prep time: 5 min. Total time: 35 min. Serves 4
cup (125 mL) dry bread crumbs tbsp (15 mL) all-purpose flour tsp (2 mL) each salt, pepper and paprika egg whites chicken drumsticks tbsp (30 mL) vegetable oil tub (227 g) Compliments Roasted Garlic Bruschetta Topping cup (60 mL) Compliments Goat’s Milk Cheese Crumbles green onion, thinly sliced pkg. (227 g) Compliments Simply Romaine Lettuce cup (60 mL) Compliments Balance Caesar Dressing
1. Preheat oven to 375°F (190°C). Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag. Place egg whites in a bowl and whisk in 2 tbsp (30 mL) water. Coat each drumstick with egg mixture then shake in crumb mixture until evenly coated. (Discard used crumbs.) 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until evenly browned, 5 to 8 min. Spread bruschetta topping evenly in an 11 x 7–inch (2 L) baking dish. Transfer browned chicken to dish. Bake until juices run clear when chicken is pierced, about 20 min. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 min. 3. Meanwhile, toss romaine with dressing. Serve chicken and sauce with salad.
per serving: 480 calories, 34 g protein,
29 g fat, 16 g carbohydrates
2 8 2 1
For a printable shopping list and recipes, visit
By CoMPLiMenTS WinTeR 2008
have you tried? - - - - Saffron is a pungent, aromatic spice. In fact, just a little bit goes a long way. If you don’t have saffron, use 1/2 tsp (2 mL) smoked or sweet paprika in its place.
Prep time: 10 min. Total time: 35 min. Serves 4 pkg. (454 g) frozen, cooked Compliments Shrimp (31/40 ct) tbsp (15 mL) vegetable oil onion, chopped clove garlic, minced tsp (2 mL) each salt and pepper Pinch each saffron and hot pepper flakes 1 1 1/2 1 1/2 2 1
1 1 1
cup (250 mL) Compliments Basmati Rice cups (375 mL) tomato juice cups (375 mL) Compliments Chicken Broth, 30% Less Sodium tbsp (30 mL) lemon juice cup (250 mL) each thawed, frozen corn kernels and finely chopped green pepper lemon green onions, sliced
1. Thaw shrimp according to package instructions; reserve in refrigerator until ready to use. 2. Heat oil in a large skillet over medium heat. Add onion, garlic, salt, pepper, saffron and hot pepper flakes. Cook until golden, about 5 min. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat and simmer 15 min. Increase heat to medium and stir in corn and green pepper. Cover and cook 5 min. Stir in shrimp and cook, covered, until heated through, about 2 min. Let stand 5 min. before serving. Squeeze lemon juice over rice and sprinkle with green onions to garnish.
per serving: 340 calories, 22 g protein,
4 g fat, 51 g carbohydrates
Rely on a helping hand
Create a restaurant-style pasta dish with these fresh ingredients from Compliments.
Creamy Tomato Blush Sauce, 288 mL Meat Filled Tortellini, 350 g
CHIPOTLE ROAST BEEF SANDWICHES WITH OVEN-BAKED FRIES
Prep time: 10 min. Total time: 25 min. Serves 4
pkg. (500 g) Compliments Balance Steak Cut Frozen Fried Potatoes large, oval shaped whole-wheat buns, sliced in half lengthwise cup (60 mL) Compliments Balance Mayonnaise Style Dressing tsp (10 mL) chipotle pepper sauce (approx.) cups (375 mL) Compliments Simply Romaine Lettuce cup (60 mL) red onion, very thinly sliced green pepper, thinly sliced lb (375 g) Compliments Angus Roast Beef, shaved cup (125 mL) shredded Compliments Mild Cheddar Cheese
1. Position one oven rack in top third of oven and one in the centre. Preheat oven to 450°F (230°C). Prepare fries according to package directions. Remove fries and heat broiler to high. 2. Place buns, cut side up, on a baking sheet. Toast until lightly browned, about 1 min. 3. Meanwhile, blend mayonnaise and chipotle pepper sauce; adding more sauce to taste. Spread over toasted buns. Arrange equal amounts of lettuce, red onion, green pepper and roast beef on bun halves. Sprinkle with cheese. Return buns to upper rack and fries to bottom rack to re-warm. Bake until cheese softens, about 2 min. Serve sandwiches with fries.
per serving: 500 calories, 33 g protein,
17 g fat, 60 g carbohydrates
Prep time: 5 min. Total time: 35 min. Serves 4 cup (60 mL) Compliments Balance Mayonnaise Style Dressing tbsp (15 mL) milk tsp (7 mL) prepared horseradish tsp (5 mL) each brown sugar and Dijon mustard tsp (1 mL) each salt and pepper (approx.) pkg. (227 g) Compliments Coleslaw, Cabbage and Carrot Blend cup (60 mL) each finely chopped green onions and very thinly sliced radish
1 1 1/2 1
1/ 4 1/ 2
2 1 1/2
1/ 4 1/ 2 3/ 4
1. Whisk together mayonnaise, milk, horseradish, sugar, mustard, salt and pepper until smooth. 2. In a large bowl, combine coleslaw, green onions and radishes. Drizzle dressing over and toss well. Taste and season with salt and pepper, if needed. Let stand 30 min. before serving.
per serving (1 cup/250 mL): 70 calories,
0 g protein, 4 g fat, 6 g carbohydrates
have you tried? - - - - - - - - - - - - - Compliments Angus Roast Beef is made from Canada grade AAA beef. It’s nitrate-free and low in saturated fat. Simply ask for it at the deli counter and have it sliced to your desired thickness.
Relax and unwind
Pop a Compliments Shepherd’s Pie, Traditional Recipe in the oven and kick back. your family will love digging into this classic comfort food.
--Shepherd’s Pie, Traditional Recipe, 900 g
by Compliments WinteR 2008
Health Check. Taste? Check.
We all want to eat healthier, but we need meals that ﬁt our busy schedules and don’t fall short on ﬂavour. Every Compliments Balance product carries the trusted symbol of the Heart and Stroke Foundation’s Health Check™ program. So you can enjoy them knowing that they are both nutritious and delicious.
Balance the Holidays
Start your day off right with these quick energy-boosting breakfast and snack ideas. They all follow Health Check guidelines so you can stay on track through the holidays and beyond.
boost the vitamin C
Open-Faced WaFFle Scramble 1. Whisk 3/4 cup (175 mL) Compliments Balance 100% Pure Egg Whites with 1/4 cup (60 mL) 2% milk and a pinch of pepper until well combined. 2. Spray a medium nonstick skillet with cooking spray and place on medium-low heat. Add egg mixture. Sprinkle evenly with 1/4 cup (60 mL) each diced green pepper and onion and 2 thinly sliced mushrooms; cook 1 min. Cook, stirring occasionally with a spatula to scramble, until just set. 3. Sprinkle evenly with 1/3 cup (75 mL) Compliments Balance Part Skim Mozzarella Shredded Cheese. Cover; remove from heat and let stand 2 min. or until cheese is melted. 4. Toast 4 Compliments Balance Whole Wheat Waffles; spoon an equal portion of egg mixture onto each waffle. Top with tomato slices. Sprinkle with additional pepper to taste. Serves 2.
by CoMpliMenTS WinTeR 2008
Green peppers are an excellent source of vitamin C, an antioxidant that helps maintain good health.
per serving: 300 calories, 24 g protein, 7 g total fat,
3 g saturated fat, 16 mg cholesterol, 38 g carbohydrate, 5 g fibre, 610 mg sodium, 440 mg potassium
peaCh melBa paRFait to Go 1. Divide 1 cup (250 mL) canned, drained and chopped Compliments Balance Peach Slices and 1/2 cup (125 mL) thawed, frozen, unsweetened raspberries between two 8 oz (250 mL) glasses or reusable containers. 2. Top each fruit layer with 1/2 cup (125 mL) low fat vanilla yogourt, then 1/3 cup (75 mL) Compliments Balance 10 Whole Grains and Flax Muesli Flakes. Serve immediately. (Reserve muesli in a separate container if preparing the night before). Serves 2.
quiCk-dRaw tex-mex omelette 1. Stir 1 cup (250 mL) Compliments Balance 100% Pure Egg Whites with a pinch of cumin. Spray medium nonstick skillet with cooking spray and place on medium heat. Add egg whites, coating pan evenly. Cook until bottom is set but top is still moist, 2 to 3 min. 2. Sprinkle half the omelette with 1/4 cup (60 mL) each canned Compliments Balance Low Salt Whole Kernel Corn, drained, rinsed canned black beans, and chopped green onions. Spoon 1 tbsp (15 mL) mild or medium salsa over filling; sprinkle with 1/ 4 cup (60 mL) Compliments Balance Part Skim Mozzarella Shredded Cheese. Use a spatula to fold the un-garnished side over the filling. Cover; remove from heat and let stand 2 min. 3. Garnish with 1/ 4 cup (60 mL) diced avocado and 1 tbsp (15 mL) mild or medium salsa. Serves 2.
per serving: 260 calories, 8 g protein, 2.5 g total fat,
1 g saturated fat, 3 mg cholesterol, 52 g carbohydrate, 7 g fibre, 85 mg sodium, 370 mg potassium
per serving: 190 calories, 22 g protein, 6 g total fat,
2 g saturated fat, 10 mg cholesterol, 13 g carbohydrate, 4 g fibre, 510 mg sodium, 150 mg potassium
Diet Myths Debunked
Registered dietitian Cara Rosenbloom sets the record straight on some common food fiction.
MYTH 1: Skipping breakfast will help save calories.
“When you skip breakfast,” Rosenbloom explains, “your metabolic rate slows down and your blood sugar drops, leaving you more hungry and setting you up to snack impulsively.”
CReamy apple Cinnamon oat Shake 1. In a blender, combine 2 cups (500 mL) Compliments Balance Original Soy Fortified Beverage, 1 cup (250 mL) Compliments Balance Unsweetened Apple Sauce, 1 pouch (36 g) Compliments Balance Regular Instant Oatmeal, 1 tbsp (15 mL) liquid honey and 1/2 tsp (2 mL) cinnamon; blend until smooth. Let stand 5 min. 2. Add 1 cup (250 mL) ice cubes and blend until smooth. Serves 2.
MYTH 2: Eating between meals is a no-no.
“Healthy snacks can actually help control your weight. Just make sure you incorporate at least two foods from Canada’s Food Guide’s four food groups. Try sliced fruit with a yogourt dip or whole grain toast with cheese.”
MYTH 3: Eating healthier means major changes.
“Even making small, better-for-you substitutions, like cooking with olive oil instead of butter, or using 2% milk instead of cream, will help.”
For healthy snacks that are great on-the-go, try our Compliments Balance line of chewy muesli bars, available in 5 delicious flavours. Also try Tropical Fruit & Nut Trail Mix, available in Nut & Seed Trail Mix, too.
triple Berry Chewy muesli Bars, 180 g
tropical Fruit & nut trail mix, 150 g
These recipes have been evaluated by the Heart and Stroke Foundation’s registered dietitians and are part of a healthy diet based on Canada’s Food Guide.
per serving: 250 calories, 8 g protein, 4 g total fat,
1 g saturated fat, 0 mg cholesterol, 48 g carbohydrate, 3 g fibre, 290 mg sodium, 350 mg potassium
Easy does it
There’s nothing better than a meal that virtually cooks itself – that’s why we love slow cookers. By prepping the recipe the night before, then letting it simmer through the day, you’ll be met with the aroma of a delicious meal, ready to be served, as soon as you walk through the door.
SMOKEY APPLEWOOD PULLED PORK SANDWICHES
Prep time: 15 min. Slow cooker time: 8 hours Serves 8 2 1 1 1 21/2
lb (1 kg) boneless pork shoulder roast, string removed and trimmed of excess fat sweet onion, sliced Granny Smith apple, peeled and sliced bay leaf cups (625 mL) Compliments Beef Broth, 25% Less Sodium cup (125 mL) Compliments Sensations Smokey Bourbon Applewood Grilling Sauce tbsp (45 mL) tomato paste tbsp (30 mL) all-purpose flour tbsp (15 mL) chili powder tbsp (15 mL) Worcestershire sauce cloves garlic, minced tsp (2 mL) pepper whole wheat buns
3 2 1 1 2
1. Place pork, onions, apples and bay leaf in slow cooker. Whisk together broth, half the grilling sauce, tomato paste, flour, chili powder, Worcestershire sauce, garlic and pepper. Pour into slow cooker. Cover and cook on LOW for 8 hours or until pork is tender and cooked through. 2. Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board, cover to keep warm. Transfer sauce to a saucepan and bring to a boil
over medium-high heat. Reduce heat and simmer until thickened, about 15 min. Add remaining grilling sauce and heat through. Remove bay leaf. 3. Shred pork with 2 forks and combine with sauce. Serve on buns with coleslaw on the side.
per serving: 540 calories, 34 g protein, 25 g fat,
45 g carbohydrates
BY COMPLIMENTS WINTER 2008
Slow & Steady
Follow these simple tips for best results in your slow cooker:
• Resist the temptation to lift the lid. Steam and heat will dissipate, prolonging the cooking time. • Brown the meat before placing it in the slow cooker for a richer flavour and a more appetizing colour. • If recipes call for broth, use a sodium-reduced variety – flavours tend to intensify in the slow cooker.
• Add soft vegetables 25% less (like peppers, Sodium, zucchini and 900 mL tomatoes) in the last 15 to 30 min. of cooking time to keep them from getting chicken Broth, 30% less soggy. • Prep the ingredients and place them in the slow cooker crock the night before. Store the crock, covered, in the refrigerator overnight, then place it in the slow cooker and turn it on in the morning. • Use your slow cooker to keep your favourite party foods warm. Saucy meatballs and hot cider are great at this time of year.
Swedish Meatballs, 680 g Also try italian Meatballs, 680 g Sodium, 900 mL
BlOOd ORANGe TeRiYAKi BeeF RiBS
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Prep time: 15 min. Slow cooker time: 8 hours Serves 8 lb (1.5 kg) braising beef short ribs onion, finely chopped bay leaf cups (310 ml) Compliments Beef Broth, 25% less Sodium cup (125 ml) Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce cup (60 ml) brown sugar tbsp (45 ml) tomato paste tbsp (30 ml) all-purpose flour cloves garlic, minced tsp (2 ml) pepper
1. Place ribs, onions and bay leaf in slow cooker. Whisk together broth, half the teriyaki sauce, sugar, tomato paste, flour, garlic and pepper. Pour over ribs. Cover and cook on LOW for 8 hours, or until ribs are tender and sauce is thick and sticky. 2. Remove ribs to a platter. Remove and discard bay leaf and any excess fat that has risen to the top. Measure out 1 cup (250 mL) of cooking liquid and place in a small saucepan. Bring to a boil over mediumhigh heat and reduce to a sticky glaze, about 10 min. Stir in remaining teriyaki sauce and serve over ribs.
per serving: 320 calories, 30 g protein, 17 g fat,
11 g carbohydrates
3 2 2
Prep time: 15 min. Slow cooker time: 5 hours Serves 8 1 1/4 cups (310 ml) Compliments dried Apricots
Wild Rice & APRicOT TURKeY STeW
cup (150 ml) wild rice lb (1.5 kg) boneless, skinless turkey breast, cubed onion, chopped cup (250 ml) chopped Compliments Organic celery Hearts carton (900 ml) Compliments chicken Broth, 30% less Sodium tbsp (45 ml) all-purpose flour cloves garlic, minced tsp (10 ml) dried italian seasoning blend tsp (2 ml) pepper tbsp (30 ml) chopped fresh parsley
3 1 1 1 3 3 2
1. Cut 1 cup (250 mL) apricots into quarters. Place in slow cooker along with rice, turkey, onion and celery. Whisk together broth, flour, garlic, Italian seasonings and pepper. Add to slow cooker. Cover and cook on LOW for 5 hours or until turkey and rice are fully cooked. 2. Slice remaining apricots into strips. Serve turkey stew with parsley and sliced apricots.
per serving: 310 calories, 41 g protein, 2 g fat,
31 g carbohydrates
SLOW COOKER COQ AU VIN
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Prep time: 20 min. Slow cooker time: 5 hours Serves 8 lb (1.5 kg) chicken pieces or 1 whole chicken cut into 8 pieces tsp (2 mL) each salt and pepper cup (75 mL) all-purpose flour tsp (10 mL) vegetable oil cup (60 mL) chopped bacon onion, chopped cup (250 mL) chopped Compliments Organic Celery Hearts Compliments Organic Carrots, chopped into 1-inch (2.5 cm) pieces cups (500 mL) whole small white mushrooms cups (375 mL) dry red wine cup (250 mL) Compliments Chicken Broth, 30% Less Sodium cup (60 mL) tomato paste cloves garlic, minced sprigs fresh parsley
1 1 4 2 1 1/2 1
1. Season chicken pieces with salt and pepper and shake in 1/4 cup (60 mL) of the flour to coat. Heat oil in a large skillet over mediumhigh heat. Sear chicken pieces on both sides; place in slow cooker. In same skillet, add bacon, onion and celery and sauté until bacon begins to brown, about 5 min. Transfer to slow cooker; add carrots and mushrooms. 2. Whisk together wine, broth, tomato paste, garlic and remaining flour. Stir into skillet and bring to a boil; add to slow cooker. Cover and cook on LOW for 5 hours or until chicken is fully cooked. Serve with sprigs of parsley. SWEET & SOUR MEATBALLS
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Prep time: 15 min. Slow cooker time: 4 hours Serves 8 box (680 g) frozen Compliments Swedish Meatballs each red, yellow and orange pepper, cubed red onion, chopped can (398 mL) pineapple chunks cup (175 mL) Compliments Chicken Broth, 30% Less Sodium cup (125 mL) Compliments Tomato Ketchup tbsp (45 mL) brown sugar cloves garlic, minced tsp (5 mL) sweet paprika tsp (2 mL) hot pepper flakes (or more to taste) tbsp (15 mL) cornstarch cups cooked rice tbsp (15 mL) chopped fresh coriander
per serving: 260 calories, 19 g protein, 12 g fat,
1. Place meatballs, peppers and onion in slow cooker. Drain pineapple chunks, reserving 1/4 cup (60 mL) juice (use remaining juice for another purpose). Combine pineapple chunks, reserved pineapple juice, broth, ketchup, sugar, garlic, paprika and hot pepper flakes. Add to slow cooker. Cover and cook on LOW for 3 hours or until meatballs are cooked and vegetables are tender. 2. In a small bowl, whisk together cornstarch and 2 tbsp (30 mL) water until smooth. Stir into meatballs and let simmer 15 min. in slow cooker. Serve over cooked rice with coriander.
per serving: 380 calories, 17 g protein, 15 g fat,
47 g carbohydrates
12 g carbohydrates
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1 4 1
T he sleek and elegant 6 L Slow Cooker from Compliments Culinaire is the perfect addition to your kitchen. Generously sized to cook 10- to 12-serving recipes, the removeable stoneware crock can go from refrigerator, to slow cooker to table. The digital touchpad control panel with LeD display features 3 heat settings with indicator lights and an automatic “keep warm” function. Plus, it also includes a mini sauce warmer, perfect for gravies and dips.
For three more great slow cooker recipes, visit
by COmPLImenTS WInTeR 2008
Give the classic buffet table a makeover with this modern Italian menu. We’ve taken a few of our favourite Italian dishes and added fresh and festive twists that make them perfect for easy holiday entertaining. Buon appetito!
ANTIPASTO PLATTER For a beautiful platter that’s never the same twice, mix colours, shapes and textures and use fresh meats, cheeses and vegetables loosely folded and piled high on the plate. ChOOSE fROM ThESE
Toast bread slices and top with Compliments Roasted Garlic Bruschetta Topping and Compliments Goat’s Milk Cheese Crumbles; broil for a few minutes in the oven
Sliced Meats: prosciutto, sopressatta
Drizzle 5 or 6 sliced tomatoes with 2 tbsp (30 mL) each Compliments Sensations Aged Balsamic Vinegar of Modena, Compliments Sensations Toscano PGI Extra Virgin Olive Oil, and salt and pepper
salami, capicolla Cheeses: bocconcini, provolone, Compliments Pepper Goat’s Milk Cheese Vegetables: olives, marinated artichoke hearts, roasted red peppers, marinated mushrooms, vine ripened tomatoes Bread and Crackers: Compliments Cracker Assortment, crusty Italian bread or focaccia Dippers and Spreads: Compliments Roasted Garlic Bruschetta Topping, Compliments Sensations Flame Roasted Red Pepper Tapenade, Compliments Sensations Toscano PGI Extra Virgin Olive Oil, Compliments Sensations Aged Balsamic Vinegar of Modena, fresh Compliments Pesto Sauce
Marinate 200 g bocconcini cheese with 2 tbsp (30 mL) fresh Compliments Pesto Sauce and 1 tbsp (15 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil
Prep Time: 30 min. Total Time: 2 hours 30 min. Serves 8 1 1/2 -inch (4 cm) thick veal shanks cup (75 mL) canola oil cup (125 mL) all-purpose flour cup (250 mL) diced onion cup (250 mL) diced celery cup (250 mL) diced carrot tbsp (45 mL) tomato paste cup (250 mL) white wine cups (500 mL) Compliments Chicken Broth, 30% Less Sodium head garlic, halved crosswise sprigs fresh parsley sprigs fresh rosemary sprigs fresh thyme bay leaves tub (288 mL) fresh Compliments Marinara Sauce
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Osso bucco is traditionally served with fresh gremolata, a mixture of chopped parsley, grated lemon zest, and finely chopped garlic. For an Inspired twist, we added chopped sundried tomatoes.
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1. Heat 3 tbsp (45 mL) oil in a large Dutch oven over medium-high heat. Season veal shanks with salt and pepper. Dredge shanks in flour, shaking off excess. Working in batches, sear shanks until well browned on both sides, adding oil if necessary. Remove shanks from pan. In same pan, sauté onion, celery and carrot until tender and slightly caramelized, about 5 min. Lightly season with salt and pepper. Stir in tomato paste and cook 2 to 3 min. Add wine to pan, stirring up any browned bits on bottom and cook until reduced by half. Stir in broth, garlic, parsley, rosemary, thyme and bay leaves. 2. Return shanks to pan and bring to a boil. Reduce heat to a gentle simmer, cover and cook on stove or in a 325°F (160°C) oven until meat is tender, but not falling off the bone and sauce has thickened, about 60 min. covered, then 30 min. uncovered. 3. Transfer shanks to a serving platter. Strain and measure out 2 cups (500 mL) cooking liquid. Mix with marinara sauce, season to taste and spoon over veal shanks.
per serving: 340 calories, 40 g protein, 13 g fat,
12 g carbohydrates
For a different look, try grilling or sautéing the polenta wedges until heated through.
ROASTED RED PEPPER POLENTA WEDGES
Prep time: 15 min. Total time: 30 min. Plus chilling and 10 min. reheating Serves 8 3 2 2 1
tbsp (45 mL) Compliments Pure Olive Oil tsp (10 mL) finely minced shallots cloves garlic, minced carton (900 mL) Compliments Chicken Broth, 30% Less Sodium cup (125 mL) Compliments Sensations Flame Roasted Red Pepper Tapenade cups (310 mL) fine cornmeal cup (125 mL) finely grated Asiago cheese tbsp (15 mL) chopped fresh thyme tbsp (30 mL) chopped fresh Italian parsley
1. Heat 1 tbsp (15 mL) oil in a medium saucepan over medium heat. Sauté shallots and garlic until tender, 3 to 4 min. Add broth and tapenade and bring to a boil. Slowly add cornmeal, stirring constantly to prevent lumps. Simmer until very thick, 5 to 10 min. Remove from heat, stir in cheese, thyme and parsley and season with salt and pepper. 2. Brush bottom and sides of an 11 x 7-inch (2 L) nonstick baking pan with remaining oil. Spoon polenta into pan and smooth with wet spatula. Cover and refrigerate until well chilled. 3. Preheat oven to 400°F (200°C). Turn polenta out onto cutting board and cut into desired shapes. Place polenta on baking sheet and bake until lightly browned and heated through, 8 to 10 min.
per serving: 160 calories, 4 g protein, 9 g fat,
17 g carbohydrates
Can’t find veal shanks in-store? Don’t worry! Beef shanks are a delicious substitution. Simply increase covered cooking time from 60 minutes to 2 hours, or until tender.
Italian Essentials These gourmet ingredients will give
your meal a taste of authenticity.
Pesto Sauce, 170 g Fusilloni Pasta, 500 g Toscano PGI Extra Virgin Olive Oil, 500 mL Aged Balsamic Vinegar of Modena, 250 mL
by CoMpLIMenTS WInTeR 2008
Herb-Topped TUsCan pizza biTes For a refreshing twist on a party fave, bake a Compliments Sensations Tuscan Thin Crust pizza according to package directions and cut into squares. Then, combine 3/4 cup of your favourite herbs such as italian parsley, basil and fresh chives with 1 tsp (5 mL) each Compliments Sensations Toscano pGi extra Virgin olive oil and Compliments Sensations aged balsamic Vinegar of Modena. Season to taste with salt and pepper then top each pizza square with the herb mixture.
per serving: 160 calories, 7 g protein, 8 g fat,
15 g carbohydrates
pesTo FUsiLLoni WiTH sUndried ToMaToes & GoaT CHeese
prep time: 15 min. Total time: 30 min. serves 8
pkg. (42 g) Compliments sundried Tomatoes, thinly sliced pkg. (500 g) Compliments Sensations Fusilloni pasta tub (170 g) fresh Compliments pesto sauce cup (250 mL) diced red pepper cups (500 mL) halved grape tomatoes tbsp (30 mL) Compliments Sensations Toscano pGi extra Virgin olive oil cup (125 mL) fresh torn basil leaves tub (113 g) Compliments Goat’s Milk Cheese Crumbles
1 1 1 2 2
1. Bring a large pot of salted water to a boil. Blanch sundried tomatoes in boiling water for 2 to 3 min. Strain out of water, pat dry, cool and thinly slice. In the same boiling water, cook pasta according to package instructions.
Tuscan Thin Crust pizza, 485 g
2. Drain pasta and immediately toss with pesto sauce, coating evenly. Let cool slightly and gently mix in sundried tomatoes, red pepper, grape tomatoes, oil and basil. Season lightly with pepper and garnish with cheese crumbles.
per serving: 400 calories, 13 g protein,
16 g fat, 53 g carbohydrates
Ultimate Tiramisù, 650 g
Chocolate Hazelnut Cake, 800 g
La Dolce Vita
This pasta dish can be served warm or prepared the day before and served cold.
Need a showstopping dessert? For a unique chocolate experience, try Compliments Sensations Chocolate Hazelnut Cake. With layers of rich white chocolate hazelnut mousse, a semi-sweet chocolate glaze and dulce de leche drizzle, it’s a winner. And, for the perfect Italian treat, serve Compliments Sensations Ultimate Tiramisù, which features espresso-soaked lady fingers layered with delicious mascarpone cheese. Life really is sweet.
Presto Party Fare
Don’t get stuck in the kitchen while friends and family are having a ball in the other room. Our quick and delicious party stand-bys get a head start from versatile Compliments heroes that will carry you through the season.
CRANBERRY TURKEY HOLIDAY SLIDERS
Prep time: 5 min. Total time: 35 min. Makes 30 sliders 1 can (340 g) refrigerated buttermilk biscuit dough Water and sesame seeds 1 1 1 1 box (560 g) frozen Compliments Balance Extra Lean Turkey Meatballs tub (280 mL) fresh Compliments Collection Cranberry Sauce cup (250 mL) Compliments Organic Baby Spinach 200 g Compliments Brie Double Cream Cheese, thinly sliced
1. Preheat oven to 375°F (190°C). Open and separate biscuit dough into 10 pieces as directed. Pinch each piece of dough in thirds (don’t roll) to make 3 mini buns from each piece (for a total of 30 small buns). Place on parchment paper-lined baking tray, lightly brush each with water and sprinkle with 1/8 tsp (0.5 mL) sesame seeds. Bake until golden and cooked through, about 10 min.; let cool. 2. At the same time in oven, cook 30 meatballs according to package directions, 12 to 15 min., turning halfway through cooking time. While still hot, toss meatballs with 1/2 cup (125 mL) cranberry sauce and salt and pepper to taste.
3. Cut each bun in half. Spoon a little cranberry sauce on each bun bottom, top with 3 spinach leaves folded in half and a small slice of brie cheese. Top each with a meatball, cap with bun top and secure with a small bamboo or wooden skewer.
per serving (1 slider): 100 calories,
2 g protein, 4 g fat, 11 g carbohydrates
Extra Lean Turkey Meatballs, 560 g
by COmPliments winter 2008
QUICK QUICHE APPETIZERS These mini quiches are fabulous on their own, but to take them to the next level, give them a simple gourmet topping: Start with 1 box (480 g) Compliments Mini Quiches; spoon on the corresponding toppings; then bake according to package directions. Makes 24 mini quiches.
Mini Quiches, 480 g
TOP EACH SPInACH & CHEESE FlOREnTInE QUICHE with 1/ 2 tsp (2 mL) of Compliments Roasted Garlic Bruschetta Topping. After baking, top with chopped parsley.
per serving (1 quiche): 60 calories,
1 g protein, 4 g fat, 6 g carbohydrates
TOP EACH MUSHROOM & CREAM CHEESE QUICHE with 1/2 tsp (2 mL) of Compliments Goat’s Milk Cheese Crumbles and a few fresh thyme leaves. After baking, drizzle with a bit of olive oil.
per serving (1 quiche):
70 calories, 1 g protein, 4 g fat, 6 g carbohydrates
TOP EACH TRADITIOnAl QUICHE lORRAInE with 1/2 tsp (2 mL) of Compliments Sensations Red Onion, Cranberry & Apricot Confit. After baking, season with fresh black pepper.
per serving (1 quiche): 70 calories,
2 g protein, 4g fat, 6 g carbohydrates
Tried and True
An assortment of great cheese is always well received. Keep these essentials on hand for an impromptu gathering:
Cracker Assortment, 250 g Cranberry Goat’s Milk Cheese, 125 g Five Year Old Canadian Cheddar Cheese, 275 g Brie Double Cream Cheese, 200 g Cheese Serving Set with Stow-Away Utensils, 34 cm x 24 cm (13 1/2" x 9 1/4")
MULLED WINTER WINE
Prep time: 5 min. Total time: 15 min. Makes 7 cups (1.75 L)
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cinnamon sticks whole cloves tsp (2 mL) black peppercorns small piece of fresh ginger, peeled Cheesecloth and string cups (750 mL) dry red wine cups (750 mL) Compliments Cranberry Cocktail cup (125 mL) port cup (125 mL) Compliments Liquid Honey blood oranges, halved
by CoMPLIMentS wInteR 2008
We used cheesecloth to make our mulling spice sachet. If you don’t have any, just add the spices directly to the liquid. Before serving, make sure to strain through a fine sieve.
SMOKED SALMON TOPPED BLINIS
Prep time: 20 min. Total time: 30 min. Makes 20 blinis 3
pkg. (375 g) Compliments Sliced Smoked Atlantic Salmon, finely minced cup (60 mL) finely diced shallots tbsp (15 mL) finely sliced fresh chives tbsp (15 mL) finely minced fresh parsley tbsp (30 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil tsp (5 mL) finely minced capers tsp (5 mL) each finely grated lemon zest and lemon juice cup (250 mL) Compliments Traditional Pancake Mix tbsp (30 mL) chopped fresh thyme cup (60 mL) sour cream tbsp chives
1 1 2 1 1 1 2
Cranberry Cocktail, 1.89 L
1. Combine smoked salmon, shallots, chives, parsley, olive oil, capers, lemon zest and juice. Lightly season to taste with salt and pepper. 2. Combine pancake mix with 3/4 cup (175 mL) water and fresh thyme, season to taste with salt and pepper. Heat a skillet over medium heat. Make toonie-sized mini pancakes with about 1 tbsp (15 mL) batter, cook until golden brown on both sides. 3. Place blinis on a platter, top each with a rounded tsp (5 mL) of salmon mixture. Garnish each with a small dollop of sour cream and fresh chives. Serve at room temperature.
per serving (1 blini): 80 calories, 5 g protein,
5 g fat, 5 g carbohydrates
1. Place cinnamon, cloves, peppercorns and ginger in centre of four layers of 6-inch (15 cm) squares of cheesecloth. Pull up the corners and tie the bundle tight with string. 2. In a large saucepan, combine spice sachet, wine, cranberry cocktail, port, honey and oranges. Gently simmer over medium-low heat for 20 min. Do not let mulled wine boil. Remove spice sachet and keep warm in a slow cooker (on keep-warm setting) or on very low heat on the stove.
per serving (220 mL): 220 calories, 0 g protein,
0 g fat, 35 g carbohydrates
Sliced Smoked Atlantic Salmon, 125 g
ryan skelton of the sobeys Culinary Centre and Chef James smith of the Compliments Culinary Centre at george Brown Chef school to share their favourite sides and holiday memories. “My family will have a good chuckle when they see the broccoli salad [page 32],” says Chef ryan. “no family gathering would be complete without it. the holidays are full of lots of rich foods and treats, so the refreshing crunch of the broccoli is perfect. even the kids ask for seconds!”
Our chefs share their most requested sides.
Looking For gorgeous side dishes to serve aLongside the star oF the show? we asked Chef
For Chef James, the holidays are about spending quality time with friends and family, rather than fussing about in the kitchen. “the mushroom strudel [page 30] is my kind of dish: it tastes amazing and looks so impressive, but it can be prepped the night before and then just popped in the oven when you need it.” so, whether you plan on hosting a formal dinner with the “good” dishes, or prefer a more laid-back buffet spread, any of these fabulous sides can take your meal to the next level. who knows – maybe they’ll become some of your family’s favourites.
from chef James Smith
“There’s nothing like that moment when people’s plates are full, their glasses are raised, and you think ‘Life is good.’”
WILD MUSHROOM, CHEDDAR & ARUGULA STRUDEL
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Prep time: 20 min. Total time: 1 hour Serves 8 sweet potato, peeled and cut into chunks tbsp (15 mL) vegetable oil cups (750 mL) chopped mixed mushrooms (shiitake, crimini, oyster and white) onion, chopped tsp (5 mL) dried thyme leaves cloves garlic, minced cups (500 mL) arugula tsp (2 mL) each salt and pepper sheets frozen Compliments Phyllo Pastry Sheets, thawed overnight in refrigerator tbsp (45 mL) melted butter cups (310 mL) Compliments Five Year Old Canadian Cheddar Cheese, shredded
6 3 1 1/4
1. Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 min. Drain and set aside. 2. Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 min. Add garlic and cook for 2 min. Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool. 3. Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter. 4. Bake until golden and crisp, about 20 min. Cut each strudel into 4 pieces.
per serving: 220 calories, 8 g protein, 13 g fat,
19 g carbohydrates
BROWN RICE STUFFING WITH ROASTED VEGETABLES & BACON
Prep time: 20 min. Total time: 1 hour Serves 12
lb (125 g) Compliments Naturally Smoked Bacon, chopped small red onion, diced into 1/2 -inch (1 cm) cubes each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes green zucchini, diced into 1/2 -inch (1 cm) cubes cloves garlic, minced cup (75 mL) Compliments Sensations Balsamic Fig and Maple Marinade cups (375 mL) hot, cooked brown rice cup (125 mL) panko bread crumbs cup (125 mL) Compliments Chicken Broth, 30% Less Sodium tbsp (45 mL) chopped Italian parsley tsp (2 mL) each salt and pepper
1 1 1 2
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan. Set aside. In a roasting pan over medium-high heat, cook bacon until lightly browned, about 5 min. Add onions, peppers, zucchini, garlic and stir-fry 2 min. Stir in half the marinade. Transfer to oven and roast, stirring half way through, until vegetables begin to brown and become tender, about 20 min. Transfer mixture to a bowl. 2. Stir in rice, bread crumbs, broth, remaining marinade, parsley, salt and pepper. Divide mixture evenly between muffin cups. Bake until hot and beginning to brown, about 25 min. Cool 5 min. Carefully run a knife around the outside to release muffins and remove to a platter. Garnish with fresh basil leaves, if desired.
per serving: 150 calories, 4 g protein,
5 g fat, 23 g carbohydrates
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By CoMPlIMenTS WInTeR 2008
ROASTED TOMATO & GOAT CHEESE TARTE TATIN
Prep time: 10 min. Total time: 1 hour Serves 8 plum tomatoes, halved tbsp (15 mL) Compliments Pure Olive Oil tsp (1 mL) each salt and pepper cloves garlic, chopped pkg. (250 g) frozen puff pastry, thawed in refrigerator tub (113 g) Compliments Goat’s Milk Cheese Crumbles jar (135 mL) Compliments Sensations Red Onion, Cranberry & Apricot Confit egg, beaten cup (60 mL) torn basil leaves
and roast until tomatoes are tender and roasted, about 25 min. 2. Meanwhile, roll puff pastry into a 12-inch (30 cm) circle; refrigerate until needed. 3. Remove skillet from oven. Sprinkle tomatoes with half the cheese crumbles; dollop evenly with confit. Place pastry on top, folding and pressing edges into sides of pan to create an upside down bowl shape. Cut a small steam vent in the centre of pastry. Brush pastry with beaten egg. Return to oven and bake until golden and puffed, about 20 min. 4. Remove from oven and carefully place a large plate on top of skillet. Using oven mitts, carefully but quickly invert tarte onto plate. Sprinkle with remaining goat cheese crumbles and basil.
per serving: 230 calories, 6 g protein, 15 g fat,
19 g carbohydrates
1. Preheat oven to 400°F (200°C). Toss tomatoes in olive oil, salt, pepper and garlic. Place tomatoes cut side up in an 8-inch (20 cm) ovenproof skillet. Heat skillet over medium-high heat until tomatoes begin to blister, about 2 min. Place skillet in oven
from chef Ryan Skelton
“Reuniting with family, spending time catching up on the little things, is what makes the holidays so special to me.”
FESTIVE CRANBERRY & NUT STUFFING
Prep time: 30 min. Total time: 75 min. Serves 12 2 1 1 2 1 1
tbsp (30 mL) unsalted butter cup (250 mL) diced sweet onion small acorn squash, peeled and diced (about 2 cups/500 mL) cloves garlic, minced tbsp (15 mL) dried savory leaves tbsp (15 mL) chopped fresh thyme cup (125 mL) chopped fresh parsley loaf (454 g) day-old French bread, cut into small cubes cup (250 mL) chopped Compliments Roasted Deluxe Mixed Nuts, 50% Cashews cup (250 mL) Compliments Dried and Sweetened Cranberries large eggs tub (280 mL) fresh Compliments Collection Cranberry Sauce cups (375 mL) Compliments Chicken Broth, 30% less sodium
1 1 1 2 1 1 1/2
1. Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper; cool. 2. In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. Whisk together eggs, cranberry sauce and broth; pour over bread mixture, season and toss to mix well. 3. Transfer to a buttered casserole dish and bake until top is golden brown, about 40 min.
per serving: 350 calories, 8 g protein, 13 g fat,
48 g carbohydrates
The Main Event
For moist and juicy turkey every time, look for Compliments Butter Basted, Young, Grain Fed Turkey in the freezer section. Fresh Compliments Collection Cranberry Sauce, found in the deli or produce refrigerator, is the perfect complement.
Butter Basted, Young, Grain Fed Turkey Cranberry Sauce, 280 mL
SWEET ’N’ SPICED SPUDS
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Prep time: 20 min. Total time: 55 min. Serves 8 lb (1.75 kg) peeled and sliced sweet potatoes cup (250 mL) sliced shallots tsp (2 mL) chili powder tsp (2 mL) smoked paprika cup (250 mL) Compliments Chicken Broth, 30% Less Sodium cup (60 mL) Compliments Pure Maple Syrup tbsp (45 mL) Compliments Chopped Pecans tbsp (30 mL) cubed butter
1. Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) baking dish. Combine sweet potatoes, shallots, chili powder, smoked paprika, and salt and pepper to taste. Place in dish. 2. Pour broth and maple syrup over potatoes. Sprinkle pecans evenly over top and dot with butter. Cover with foil and bake 20 min. Remove foil and continue to bake until potatoes are tender, about 10 min.
per serving: 220 calories, 4 g protein, 6 g fat,
40 g carbohydrates
Chef Ryan’s Faves:
Everyone has a few go-to items in the kitchen and our chefs are no exception!
“I love ingredients that are great on their own or that give a special twist to my recipes. Mixed nuts and aged cheddar are great for serving alongside cocktails and perfect when worked into holiday recipes.”
Roasted Deluxe Mixed Nuts, 50% Cashews, 275 g
BROCCOLI & CHEDDAR SALAD WITH CREAMY GARLIC DRESSING
Prep time: 20 min. Total time: 30 min. Serves 8 1 2 2 1 1/2 tbsp (15 mL) canola oil cups (500 mL) diced red onion bunches Compliments Organic Broccoli cups (375 mL) grated Compliments Two Year Old Canadian Cheddar Cheese cup (250 mL) grated carrot cup (250 mL) golden raisins cup (175 mL) Compliments Roasted Garlic & Bacon Dressing tbsp (15 mL) white wine vinegar slices Compliments Fully Cooked Bacon, 50% Less Salt, crumbled
Two Year Old Canadian Cheddar Cheese, 350 g
Balsamic Fig & Maple Marinade, 350 mL
“Special marinades and sauces, like these two, cut my meal prep in half. I love using the confit on ham or as a topper on a wheel of brie. And the marinade is versatile enough to go from pork to veggie side dishes.”
Red Onion, Cranberry & Apricot Confit, 270 mL
Chef James’ Faves:
1. Heat oil in a skillet over medium-high heat. Sauté onion until tender and caramelized, about 4 min. Let cool. 2. Cut broccoli into small florets (about 6 cups/1.5 L). Combine broccoli, cooled red onion, cheese, carrot, raisins, dressing and vinegar. Mix well, season to taste with salt and pepper and garnish with bacon.
per serving: 250 calories, 7 g protein, 16 g fat,
19 g carbohydrates
Compliments Roasted Garlic & Bacon Dressing, 475 mL, is perfect on leafy greens or in chunky veggie blends like this.
By CoMPLiMentS WinteR 2008
learn to make:
Anna’s Holiday Favourites
What would the holidays be without delicious, home-baked goods? Renowned pastry chef and Food NetworkTM star Anna Olson shares recipes for some of her favourite holiday treats, along with helpful tips that will make them perfect every time.
CHOCOLATE-DIPPED NUT BRITTLE wITH SEA SALT
1/ 2 1/ 2 1/ 2 1/ 2
Prep time: 10 min. Total time: 45 min. Makes about 24 pieces cup (125 mL) walnut pieces cup (125 mL) Compliments Pecan Pieces cup (125 mL) Compliments Pine Nuts cup (125 mL) Compliments Slivered Almonds cup (60 mL) unsalted butter, cut into pieces, plus extra for greasing tbsp (15 mL) vanilla extract tsp (5 mL) baking soda cups (375 mL) granulated sugar cup (125 mL) white corn syrup cup (250 mL) Compliments Semi-Sweet Chocolate Chips tsp (5 mL) sea salt
1 1 11/2
1. Preheat oven to 350°F (180°C). Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 min., stirring once. Let nuts cool completely. 2. Line a shallow rimmed 15 1/2"x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside. 3. In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup (75 mL) water to a boil, uncovered. While sugar cooks, brush down the sides of pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 min. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinly as possible. Let brittle cool completely at room temperature. 4. Melt chocolate chips in microwave on MEDIUM, stirring every 10 sec. until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set. Brittle can be made up to 6 days in advance and stored in an airtight container. Do not freeze.
per serving (1 piece): 210 calories, 2 g protein,
11 g fat, 24 g carbohydrates
“It’s amazing what a little sea salt does to a good brittle recipe. That subtle saltiness heightens the delicate flavours of the nuts and softens the sweetness of the caramelized sugar.”
Grease the utensils you plan to use before spreading out the hot brittle mixture. It will be much easier to work with.
CHAI CHOCOLATE ALMOND BISCOTTI
Prep time: 15 min. Total time: 70 min. Makes 36 biscotti
3/ 4 1/ 4
cup (125 mL) unsalted butter, at room temperature cup (175 mL) granulated sugar cup (60 mL) packed dark brown sugar large eggs tbsp (15 mL) vanilla extract cups (500 mL) Compliments All Purpose Flour cup (125 mL) Compliments Cocoa tsp (7 mL) baking powder tsp (5 mL) ginger tsp (2 mL) each ground cardamom, cinnamon and salt cup (250 mL) Compliments Slivered Almonds
“These biscotti beautifully complement coffee, tea or hot chocolate. Wrapped up with a little ribbon, you’ve got a lovely hostess gift or stocking-stuffer.”
2 1 2
1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. With an electric mixer, beat butter with sugars until pale and fluffy. Add eggs and vanilla and blend well. 2. Sift together flour, cocoa, baking powder, spices and salt. Stir flour mixture into butter mixture until blended. Stir in almonds. Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches (8 cm) between logs. Press lightly to flatten slightly. Bake 40 min. Remove from oven. 3. Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper. While still warm, slice 1/2-inch (1 cm) biscotti on the bias with a serrated knife. Place on baking sheet. Bake 12 to 15 min. until lightly browned around the edges. Biscotti will firm up further as they cool.
per serving (1 biscotti): 100 calories, 2 g protein,
4 g fat, 13 g carbohydrates
When the biscotti is still warm to the touch, use a serrated knife to cut it into pieces before continuing to bake.
APRICOT WALNUT THUMBPRINT COOKIES
Prep time: 15 min. Total time: 32 min. Makes 36 cookies 1
cup (250 mL) unsalted butter, at room temperature cup (125 mL) granulated sugar large egg yolks tsp (5 mL) vanilla extract cups (625 mL) Compliments All Purpose Flour tsp (10 mL) cornmeal tsp (1 mL) salt cup (60 mL) Compliments Chopped Walnuts, finely chopped cup (125 mL) Compliments Pure Apricot Jam
1. Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth. 2. Combine flour, cornmeal and salt and add to butter mixture until blended. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden. 3. While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.
per serving (1 cookie): 110 calories, 1 g protein,
6 g fat, 13 g carbohydrates
3 1 2 1/2 2
1/ 4 1/ 4
To simplify filling the cookie centres, spoon the jam into a piping bag (or a resealable plastic bag with the tip cut off) and then squeeze into each cookie.
“I have fond memories of my mom baking thumbprint cookies when I was a kid. If you have little kitchen helpers, this is the perfect recipe to have them help with.”
“I like to use a simple round cookie cutter, either plain or with a fluted edge, but a snowflake shape would certainly suit the season.”
MOCHA LINZER COOKIES wItH wILD JUMBLEBERRY JAM
Prep time: 15 min. total time: 45 min. Makes 24 cookies
cup (175 mL) unsalted butter, at room temperature cup (250 mL) icing sugar cup (75 mL) Compliments Cocoa tbsp (15 mL) milk tsp (10 mL) instant coffee granules tsp (10 mL) vanilla extract large egg yolk cups (375 mL) Compliments All Purpose Flour tsp (0.5 mL) baking powder Pinch of salt Icing sugar, for dusting
1 2 1 1 11/2
cup (150 mL) Compliments Pure wild Jumbleberry 5 Fruit Jam
1. Using an electric mixer, beat butter until smooth and fluffy. Sift icing sugar and cocoa over butter and beat in. Combine milk, coffee granules and vanilla and heat in microwave on HIGH for 8 seconds, stirring to dissolve coffee. Add to butter mixture along with egg yolk. 2. Stir together flour, baking powder and salt; stir into butter mixture, blending well. Shape dough into a disc, wrap and chill 20 min. 3. Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. On a surface lightly dusted with icing sugar, roll dough 1/8-inch (3 mm) thick. Cut into 48 11/2-inch (4 cm) shapes (fluted circles are pretty). Cut a 1/2-inch (1 cm) hole in the centre of half the cookies. Transfer carefully to baking sheets and bake 12 to 15 min., or until cookies can be lifted easily away from the parchment. Let cookies cool on baking sheets. 4. To assemble, dust the cookies with holes with icing sugar (top cookies). Spoon a teaspoonful of jam onto bottom cookie and place a dusted cookie on top, pressing gently to secure.
per serving: 130 calories, 1 g protein, 6 g fat,
18 g carbohydrates
To prevent it from sticking or tearing, roll out the dough one quarter at a time.
For a handy shopping list for these great recipes, visit
Stock up on your holiday baking essentials with our fantastic line of Compliments ingredients.
Pure wild Jumbleberry 5 Fruit Jam, Pure Apricot 500 mL Jam, 500 mL Slivered Almonds, 200 g Chopped walnuts, 200 g Semi-Sweet Chocolate Chips, 300 g Cocoa, 250 g
Your ‘perfect’ baby sitter? Your favourite mechanic? That special aunt? Whatever your reason for giving, give the gift of movies this season with Empire Gift Cards. They’re easy to use, re-load and redeem at any Empire Theatres location coast-to-coast. Purchase today at Sobeys, any Empire Theatres location or online at empiretheatres.com.
Our favourite tips and ideas from this issue.
To shred the pork for our Smokey Applewood Pulled Pork Sandwiches (page 20), remove the meat from the slow cooker and transfer to a cutting board. Then, take two forks and gently pull them through the meat in opposite directions, creating bite-sized shreds.
get the look
We think perfectly packaged holiday goodies are just about the best thing you can gift to friends and family. Whether you use your own tried-and-true recipes, or you plan to try new ones, like Anna Olson’s favourites (page 33), assemble them in paper boxes (purchased from a craft or bulk food store) lined with tissue or parchment paper. Tie them up with festive ribbon or twine, add a gift tag and they’re ready to go.
We know time is of the essence duri ng the hectic holiday season, so get a head start with our chefs’ make-ahead tips:
• Smoked Salmon Topped Blinis (pag e 28). Make the smoked salmon mixture and the mini pancakes up to a day ahead, cover and refrigerate. Bring to room temperature before serving. • Wild Mushroom, Cheddar & Arug ula Strudel (page 30). Assemble, but don’t bake, the strud el the night before or morning of, then cover and refrigerate. When ready, bake according to recip e directions. • Broccoli & Cheddar Salad with Crea my Garlic Dressing (page 32). Make up to one day ahead, reserving the bacon until ready to serv e. • Pesto Fusilloni with Sundried Tom atoes and Goat Cheese (page 25). Either serve the salad warm, after combining all the ingredients, or refrig erate up to one day before and serve cold. • Roasted Red Pepper Polenta Wed ges (page 24). Prepare the polenta according to recip e directions up to step 3, letting it continue to sit in the refrigerator for up to two days. Then, bake as per recip e directions.
For an elegant presentation that makes your food look picture-perfect, opt for contemporary, all-white serving dishes like those our prop stylist Martine Blackhurst chose for From the Chefs’ Table (page 29). “White makes food look very appetizing and it’s perfect for mixing and matching,” she says.
In place of regular bread crumbs in his recipe for Brown Rice Stuffing with Roasted Vegetables & Bacon (page 30), Chef James used panko – Japanese-style bread crumbs – instead. “I really love the extra crunch and texture it gives the stuffing,” he says. Traditionally used to coat vegetables and meat for tempura, panko has a coarser texture than traditional bread crumbs, resulting in a light and crunchy crust. It’s great for cutlets and crab cakes, too.
recipe finder slug slug
breakfasts and snacks
Open-Faced Waffle Scramble . . . . . . . . . . . . . . . . . . . . . 18 Peach Melba Parfait To Go. . . . . . . . . . . . . . . . . . . . . . . . 19 Quick-Draw Tex-Mex Omelette. . . . . . . . . . . . . . . . . . . 19
Broccoli & Cheddar Salad with Creamy Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Warm Orange, Spinach & Fennel Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Zesty Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Antipasto Platter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Cranberry Turkey Holiday Sliders . . . . . . . . . . . . . . . 26 Herb-Topped Tuscan Pizza Bites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Quick Quiche Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . 27 Smoked Salmon Topped Blinis . . . . . . . . . . . . . . . . . . . 28
Brown Rice Stuffing with Roasted Vegetables & Bacon
Festive Cranberry & Nut Stuffing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Roasted Red Pepper Polenta Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Roasted Tomato & Goat Cheese Tarte Tatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Sweet ’n’ Spiced Spuds
Blood Orange Teriyaki Beef Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Chipotle Roast Beef Sandwiches with Oven-Baked Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Mediterranean Chicken Bake with Caesar Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Osso Bucco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Pesto Fusilloni with Sundried Tomatoes & Goat Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 25 Pork Tenderloin with Blood Orange Teriyaki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Shrimp Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Slow Cooker Coq Au Vin . . . . . . . . . . . . . . . . . . . . . . . . . 22 Smokey Applewood Pulled Pork Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Sweet & Sour Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Wild Rice & Apricot Turkey Stew. . . . . . . . . . . . . . . . . . 21
Wild Mushroom, Cheddar & Arugula Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Apricot-Walnut Thumbprint Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Chai Chocolate Almond Biscotti . . . . . . . . . . . . . . . . 34 Chocolate-Dipped Nut Brittle with Sea Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Mocha Linzer Cookies with Wild Jumbleberry Jam . . . . . . . . . . . . . . . . . . . . . . . 35
Creamy Apple Cinnamon Oat Shake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Mulled Winter Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
by by Compliments WinteR 2008 Compliments HoliDAy 2008
looking for delicious appetizers that are perfect for a casual cocktail party or a fancy soirée? the Compliments Consumer test Panel gave us their top picks for the season.
“You can really taste the lobster in the canapés, and th ey were very creamy. They were so colourful and elegant, and th e folded pastry was a nice touch. I would definitely serve these if I were having people over for a holiday pa rty.”
Seafood Phyllo Canapés
The Thai Green Curry Shrimp and Lobster with Roasted Red Pepper canapés are a creamy blend of seafood and cheese in a beautifully golden, flaky phyllo shell.
Thai Golden Purse Hors D’œuvres
330 g These unique phyllo-wrapped appetizers are full of sweet shrimp, veggies and crunchy peanuts.
have tons of flavour. These are so beautiful and a I enjoyed them for lunch with My mom and n, would work for any occasio simple salad but they be absolutely perfect fancy or casual. And they’d girlfriends. for a cocktail party with my
Mild Breaded Chicken Wings
907 g Just pop these in the oven for a full basket of crispy, pub-style wings. Also try: Spicy Breaded, Sweet & Mild Barbecue and Hot & Spicy Jumbo Chicken Wings
tic ere just fantas “The wings w s. Two or e portion size – especially th use they led me up beca three really fil the bone. They meat on , had so much and very crispy moist, tender were r night!” ct for a poke too. Just perfe e
Sea Salt & Cracked Black Pepper Extra Crunchy Kettle Cooked Peanuts
275 g These peanuts are extra crunchy, a little spicy and a source of omega-6 polyunsaturated fat. Also try: Lime & Chili Extra Crunchy Kettle Cooked Peanuts
These are so flavourful dif any other peanuts I’ve trieand thi ferent from nk be great when people come d. Ir for these would ove just to nibble on while watching TVdrinks or . I would even use them as a garnis Asian-inspired dishes. h for some of my
Before new Compliments items ever hit store shelves, they’re tested by our Compliments Consumer Test Panel, a panel of regular shoppers that assesses how every new food idea looks and tastes. This season, we asked panel members what they thought about these party-perfect appetizers and snacks.
Sweet, savoury and special
One reader shares her memories of delicious Saturday mornings with Chef Dad.
ingS w ay mor n it wasn’t “Sat u r d little girl.
me as a out how special to ons, but ab t the car to r us. dad abou reakfast fo er made b con my fath tandard ba e just the s ist didn’t mak n put a tw r – he ofte ithe ites and eggs e my favour od. one of s. a fter into the fo se pancake our eddar chee was c h he would p the batter, y in mixing up and then la the griddle result it onto eese. the cheddar ch at i pieces of eet dish th a ve savour y-sw was a . Friends h to this day ve r still relish ey have ne on how th d ke s , commente eese panca cheddar ch more heard of es it all the me, it mak family but, to er and my at my fath akfast.” special th nature bre ur own sig h a ve o alifax, NS – Carly B., H
Have Your SaY
Share your favourite food memories and stories with us at compliments.ca/lastdish
by COmplimentS winter 2008
Elegant appetizers before you can say “nice reindeer sweater.”
simplify the season with compliments sensations.
You don’t have to sacrifice time or be a gourmet to entertain with style this holiday season. Add flavour to any occasion easily and affordably with the unique recipes and fine ingredients of Compliments Sensations. Choices like Seafood Phyllo Canapés or Crispy Seafood Twists are perfect for hosts who are big on taste and short on time.
advertised products in inspired by compliments magazine are available at:
Availability of some products may be limited in some stores. Most products will be in-store Friday, November 7th 2008 to Thursday, January 1st 2009. Stores reserve the right to limit quantities.
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