PEI Liquor - Celebrate Holiday eFlyer 2019
HOLIDAY 2019
CELEBRATE HOLIDAY 2019
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Prices subject to change. | Products not available in all locations. | While supplies last.
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*Limited Time Offers from November 20 - January 2
CONTENTS
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WHAT’S THE DEAL Browse the best deals of the season!
HOLIDAY GIFT GUIDE Find the perfect gift for everyone on your list in our Holiday Gift Guide.
BLACK FRIDAY Save the date for this year’s Black Friday Sale.
HOLIDAY BRUNCH Prepare the perfect meal for your family with these brunch recipes.
COCKTAIL OF THE MONTH Check out our featured cocktail this month. BEAUJOLAIS NOUVEAU Everything you need to know about Beaujolais Nouveau Day along with this year’s products! THE GIFT OF GIVING We are giving you The Gift of Giving this year when you buy a PEI Liquor gift card.
MULLED WINE Perfect winter cocktails for your Holiday party. NEW ARRIVALS Stay up to date with the latest products arriving in our stores. RESPONSIBLE HOSTING All the tips you need to host a fun & responsible party or dinner.
HOLIDAY APPETIZERS Start the evening off right with these delicious Holiday Hors D’Oeuvres recipes. FESTIVE TREATS The perfect desserts to serve this Holiday season. WINE TASTE STATION Learn about the Taste Station wines for this month!
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Prices subject to change. | Products not available in all locations. | While supplies last.
NOVEMBER 20, 2019 - JANUARY 2, 2020 SAVINGS WINE • BEER • SPIRITS
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*Limited Time Offers from November 20 - January 2
SAVE 4.00 * $
SAVE 3.00 * $
SAVE 3.00 * $
Sartori Amarone 43.59 NOW 07655Z, 750 mL $
Barossa Valley Estate Cabernet Sauvignon 21.99 NOW 07633Z, 750 mL $
Oyster Bay Sparkling Cuvée Brut 21.99 NOW 15404Z, 750 mL $
SAVE 2.00 * $
SAVE 3.00 * $
SAVE 3.00 * $
Villa Maria Private Bin Pinot Noir 22.98 NOW 07658Z, 750 mL $
Apothic Red 18.99 NOW 07412Z, 750 mL $
Taylor Fladgate 10 Year Old Tawny Port 35.59 NOW 06250Z, 750 mL $
SAVE 2.00 * $
SAVE 1.00 * $
SAVE 2.00 * $
Kim Crawford Pinot Gris 14.29 NOW 15400Z, 750 mL $
Stoneleigh Savignon Blanc 18.59 NOW 09498Z, 750 mL $
Henkell Troken 14.29 NOW 15400Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
FREE FITNESS TEE
SPECIALTY*
SPECIALTY*
Budweiser 36 Pack Cans 60.99 01047Y, 36 x 355 mL $
Michelob Ultra 15 Pack Cans 32.49 01162Y, 15 x 355 mL $
Bud Light 36 Pack Cans 60.99 01035Y, 36 x 355 mL $
SAVE 2.00 * $
SPECIALTY*
SPECIALTY*
Moosehead Lager 15 Pack Cans 31.99 01363Y, 15 x 355 mL $
Coors Light 36 Pack Cans 60.99 01200Y, 36 x 355 mL $
Molson Ultra 12 Pack Cans 25.49 NOW 81735X, 12 x 355 mL $
SAVE 2.00 * $
SAVE 2.00 * $
SPECIALTY*
Alpine 12 Pack Bottles 23.99 NOW 80200R, 12 x 341 mL $
Miller Genuine Draft 12 Pack Bottles
Alexander Keith’s 15 Pack Cans 29.99 01401Y, 15 x 355 mL $
25.49 NOW 81351R, 12 x 341 mL $
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*Limited Time Offers from November 20 - January 2
SAVE 3.00 * $
SAVE 2.00 * $
SAVE 3.00 * $
Ketel One Vodka 31.49 NOW 02966Z, 750 mL $
Smirnoff Vodka 38.49 NOW 02000B, 1.14 L $
Lamb’s Palm Breeze 25.79 NOW 03190Z, 750 mL $
SAVE 3.00 * $
SAVE 2.00 * $
SAVE 2.00 * $
Alberta Premium Canadian Rye Whisky 25.79 NOW 04060Z, 750 mL $
Absolut 26.09 NOW 02940Z, 750 mL $
J.P. Wiser’s Deluxe 41.19 NOW 04230B, 1.14 L $
SAVE 2.00 * $
SAVE 3.00 * $
SAVE 4.00 * $
Tito’s Handmade Vodka 45.98 NOW 02985B, 1.14 L $
Canadian Club 39.49 NOW 04030B, 1.14 L $
Snowfox Vodka 39.49 NOW 02001B, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
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*Limited Time Offers from November 20 - January 2
Upstreet Black Tie Affair 4.29 00964Y, 500 mL $
Small Batch Imperial Stout 14.99 01352Y, 650 mL $
COMING SOON
Stella Artois 9.39 00617Y, 750 mL $
Gahan Shortest Day Milk Stout 4.29 01078Y, 473 mL $
Garrison Mixed Pack 15.99 01385Y, 4 x 473 mL $
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3L
Tommasi Amarone Della Valpolicella Classico DOCG 199.99 00865Y, 3 L $
Kim Crawford Sauvignon Blanc 21.99 09414Z, 750 mL $
3L
3L
3L
Masi Campofiorin 161.99 01037Y, 3 L $
Bottega Gold Prosecco 161.99 01037Y, 3 L $
Cline Ancient Vines Zinfandel Double Magnum 138.99 01374Y, 3 L $
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*Limited Time Offers from November 20 - January 2
Black Cat Riesling Rheinhessen QbA 14.99 00526Y, 500 mL $
Bulwark Winter Limited Release 6.29 00945Y, 500 mL $
Smirnoff Peppermint Twist 28.79 00944Y, 750 mL $
Captain Morgan Gingerbread Spiced Rum 29.99 01357Y, 750 mL $
Absolut Recycle Holiday Limited Edition Bottle 28.09 01345Y, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
Red Cat Riesling Rheinhessen QbA 14.99 00525Y, 500 mL $
Johnnie Walker Black 55.99 05150Z, 750 mL $
Freixenet Flute Gift Pack 29.99 00438Y, 750 mL $
Johnnie Walker Game of Thrones A Song of Fire 57.99 01369Y, 750 mL $
Ars Vitis Riesling 16.99 09509Z, 750 mL $
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*Limited Time Offers from November 20 - January 2
Baileys 10.59 17500S, 200 mL $
Yellow Tail Bubbles Piccolo 6.99 01378Y, 200 mL $
Johnnie Walker Discover Pack 49.95 01358Y, 5 x 50 mL $
Veuve Clicquot Yellow Label 43.89 15252A, 375 mL $
Yellow Tail Pink Bubbles Piccolo 6.99 01379Y, 200 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
Canadian Club 1858 Gift Pack 29.99 01348Y, 750 mL $
Crown Royal Glass Pack 21.98 00251Y, 375 mL $
Jim Beam White Gift Pack 29.99 01225Y, 750 mL $
J.P. Wiser’s Deluxe Gift Pack 34.99 01354Y, 750 mL $
Crown Royal Salted Caramel 31.49 01087Y, 750 mL $
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NOVEMBER 28, 29, 30
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HO LIDA Y BR UNC H
Put together a delicious meal for the family this Holiday season using one or more of these Holiday brunch recipes!
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CLASSICEGGS BENEDICT ViewRecipe on Page 50
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HASSELBACK ROASTEDPOTATOES ViewRecipe on Page 50
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ORANGEAND POMEGRANATE SALAD ViewRecipe on Page 50
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CHRISTMAS STOLLEN ViewRecipe on Page 50
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COCKTAIL OF THE MONTH KETEL ONE MOSCOWMULE
YOUWILL NEED: • 1.5 oz. Ketel One Vodka • 0.75 oz. Fresh Lime Juice • Ginger Beer
HOW TOMAKE IT: 1. Build in a copper mug or or highball glass over ice. 2. Top with ginger beer. 3. Stir. Garnish with a lime wedge.
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BEAUJOLAIS NOUVEAU
It’s Beaujolais Nouveau Time!
fruity quality of the grapes without extracting bitter tannins. The wine is bottled after 6 to 8 weeks, and then released to the world! The resulting wine is fresh, fruity, and low in tannins. Beaujolais Nouveau owes its easy drinkability to this special fermentation technique and to the Gamay grape which can be vinified into a very straightforward wine, but can also yield more complex and ageable wines such as those of the 10 crus of the Beaujolais at the top of the quality pyramid of the region. Beaujolais Nouveau is an extremely easy- to-drink red wine with high acidity and low tannins. It has a purply-pink hue and extremely fruity aromas of banana, strawberry and sometimes even bubblegum. Take a sip, and you’ll notice red berry flavours including raspberry, red cherry, red currant, and cranberries. A Beaujolais Nouveau will be silky smooth and medium-bodied with vibrant acidity. This is a wine intended for drinking immediately and is best served slightly chilled to bring the fruit flavours forward (30 minutes in the fridge is just about perfect). The classic pairing with Beaujolais Nouveau is some traditional French-style charcuterie and cheeses like Jambon de Bayonne or prosciutto, dry-cured sausages, light pâtés, and mild soft cheeses like brie, camembert or Muenster. It’s also a popular pairing with Thanksgiving or Christmas dinners due to its’ annual arrival date close to the holidays, its’ food-friendly nature and of course the celebratory nature of its release.
As the clock strikes midnight on the third Thursday of November, the new vintage of Beaujolais Nouveau will be released to the world. The much anticipated wine is released just weeks after the years’ grapes have been harvested. This special wine is from the Beaujolais wine region in eastern France located north of Lyon, where the wine originated about a century ago as a Festive drink produced by locals to celebrate the end of the harvest season. Today, there are dozens of vintners making this popular red; the Beaujolais region is home to about 4,000 vineyards which produce over 35 million bottles of Beaujolais Nouveau per year. Over the years, the hype and tradition surrounding the years’ new vintage have made the annual release of this much-loved wine a fun-filled and much anticipated event. Around the world, wine lovers wait for their first chance to taste it and to stock up on limited quantities. Once it’s gone, the world has to wait for another year, and each growing season brings distinct flavours and qualities to the wine. Not only is Beaujolais Nouveau great wine on its own merit, it’s also seen as an early indicator of the quality of the vintage. Beaujolais Nouveau starts with the hand-picking of Gamay grapes. The grapes are then loaded into large sealed tanks where they undergo a whole-berry fermentation starting out with uncrushed grapes. This technique preserves the fresh,
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Domaines Dominique Piron Beaujolais Nouveau 18.99 01399Y, 750 mL $ Mommessin Beaujolais Nouveau 17.99 01228Y, 750 mL $
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Baronne du Chatelard Beaujolais Nouveau 19.99 01398Y, 750 mL $
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Georges Duboeuf Beaujolais Nouveau Rosé 20.49 01396Y, 750 mL $ Georges Duboeuf Beaujolais- Villages Nouveau 19.99 01397Y, 750 mL $
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MULLED WINE
Serving warm mugs of steaming mulled wine is the smartest thing you can do to upgrade any holiday party with these three recipes!
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*Limited Time Offers from November 20 - January 2
CLASSICSPICED MULLEDWINE ViewRecipe on Page 52
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VANILLABEANAND PEARMULLEDWINE ViewRecipe on Page 52
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SPICEDBLACK CHERRYMULLED WINE ViewRecipe on Page 52
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NEW ARRIVALS
Stay up to date with new products arriving in our stores on our New Arrivals page: https://liquorpei.com/new-products/
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*Limited Time Offers from November 20 - January 2
Trivento Golden Reserve Malbec 26.98 R0290Z, 750 mL $
Black Cellar Whisky Oak Aged 15.99 07039Z, 750 mL $
XOXO Rosé 12.49 12001Z, 750 mL $
Terroir Riesling Vom Loss 19.99 09694Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
Granville Island Brewer’s Choise Winter Pack 00.00 01413Y, 8 x 473 mL $
Copper Bottom Northpaw RIPA 4.29 01400Y, 473 mL $
SAVE 2.00 * $
Molson Ultra 25.49 NOW 81735X, 12 x 355 mL $
Ghost Ship Halcyon 13.99 01411Y, 750 mL $
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*Limited Time Offers from November 20 - January 2
Swear Jar Canadian Whiskey 34.99 04024Z, 750 mL $
Colliding Tides Frosted Cranberry Twist 4.49 01420Y, 473 mL $
Baileys Espresso 32.49 17514Z, 750 mL $
Courvoisier XO Imperial 249.99 00756Y, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
RESPONSIBLE HOSTING
Be a responsible host. You’ll help keep everyone safe by not drinking too much yourself. If you serve alcohol, it’s your responsibility to ensure that your guests get home safely, so plan ahead to call a cab or let guests stay in the spare bedroom. You may be held responsible if your guest is injured or harms another by driving home from your house impaired. People tend to drink more when they serve themselves, so if possible, designate a bartender. Keep a jigger next to the bottles to measure portions accurately. Monitor your guests’ drinking; some guests may not appear drunk even when they’ve already had too much to drink. Please visit liquorpei.com/responsibility/social-responsibility for more info & tips to help you plan and host an event that’s stress-free and enjoyable for you and your guests.
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*Limited Time Offers from November 20 - January 2
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Prices subject to change. | Products not available in all locations. | While supplies last.
HOLIDAY HORS D’OEUVRES
Start the evening off with these delicious appetizer recipes, perfect for any Holiday party!
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SPICEDPORK TOURTIERE SAUSAGE ROLLS ViewRecipe on Page 51
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CRANBERRY, WALNUTAND HONEYBAKEDBRIE ViewRecipe on Page 51
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GORGONZOLA STUFFED BAKEDFIGS ViewRecipe on Page 51
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WARMMARINATED OLIVES ViewRecipe on Page 52
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FESTIVE TREATS
Make this Holiday season the sweetest one yet with these delicious festive treat recipes!
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*Limited Time Offers from November 20 - January 2
WHIPPED SHORTBREAD COOKIES ViewRecipe on Page 52
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DARKCHOCOLATE ANDSALTED
TOFFEE BARK ViewRecipe on Page 53
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*Limited Time Offers from November 20 - January 2
RASPBERRYALMOND THUMBPRINT COOKIES ViewRecipe on Page 53
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WINE TASTE STATION
Our Stratford, Montague, and Granville Street (Summerside) locations feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wine at the Stratford, Montague, and Granville PEI Liquor Taste Stations.
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*Limited Time Offers from November 20 - January 2
SAVE 2.00 * $
TASTINGNOTES Balthasar Ress Hattenheimer Schuzenhaus Riesling Kabinett 21.99 B0106Z, 750 mL Germany $ This Riesling is from Rheingau, Germany. A crisp, bright Riesling with fresh mineral, peach and citrus notes that wrap into a finish of Asian spice and stone fruit. Ideal with Asian cuisines, this dry style of Riesling will also complement elegant poultry dishes and charcuteries.
Bolla Pinot Grigio Delle Venezie IGT Retro 18.99 09603Z, 750 mL Italy $
Langlois Château Sancerre 32.49 NOW B0123Z, 750 mL France $
TASTINGNOTES
TASTINGNOTES
Bolla Winery is located in the Valdadige region of northern Italy. Bolla Pinot Grigio Retro has enticing floral aromas. Crisp and lively with citrus and pear flavors. Chill and enjoy on its own or pair with light seafood dishes.
Langlois Château owns and manages 175 acres of the best AOC vineyards in the Loire Valley, of France. The grapes for this Sauvignon Blanc are hand and machine harvested from a selection of the best plots before being pressed gently with a pneumatic press. Fermentation takes place in stainless steel tanks. The wine is extremely expressive with citrus and exotic fruit on the nose. On the palate, it displays good balance and freshness. A fantastic pairing with meaty and oily fish.
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Prices subject to change. | Products not available in all locations. | While supplies last.
SAVE 2.00 * $
SAVE 2.00 * $
Bogle Chenin Blanc 22.99 NOW 09560Z, 750 mL California, USA $
Taylor Late Bottled Vintage Port 21.99 NOW 06240Z, 750 mL Douro Valley, Portugal $
Norton Privada Red Blend 25.70 R0241Z, 750 mL Mendoza, Argentina $
TASTINGNOTES
TASTINGNOTES
TASTINGNOTES
Bogle is an aromatic white wine made from Chenin Blanc grapes from Clarksburg, California. Bogle Winery is a family owned and run winery, which was established in 1968 by father and son team Warren and Chris Bogle. On the nose, aromas of orange blossom and honeysuckle. Flavors of fresh green apple with a touch of tropical fruits, such as pineapple and candied lime. The wine has a soft finish with the perfect amount of acidity. Ideal match for Asian foods.
From Bodega Norton in Argentina comes Privada. The word Privada refers to the family’s private reserve, now shared with everyone. This Blend is one of the finest expressions of the oldest Malbec, Merlot and Cabernet Sauvignon vineyards at the foothills of the Andes. The wine is aged in new French oak for 16 months and12 months in bottles to ensure balance. Privada is deep violet in color with delicate tinges of black. It has rich fruity aromas with hints of red fruits, cassis and pepper. Smooth with sweet tannins. Serve beside beef, lamb or pasta.
Late Bottled Vintage is a blended ruby port from a single harvest, chosen for its high quality and bottled after aging for 4-6 years in wood. This port has an elegant perfumed nose, with fresh intense blackcurrant and cherry aromas with subtle notes of licorice and spice. On the palate, concentrated black fruit flavor are framed by firm tannins. Port pairs perfectly with nuts, dark chocolate, figs and rich blue cheese. A perfect gift for the wine lover on your Christmas list.
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*Limited Time Offers from November 20 - January 2
Sign up to receive the Taste Station Newsletter! http://ow.ly/pybk30f0tTG
Wee Angus Merlot 19.99 07527Z, 750 mL Victoria, Australia $
Joel Gott Cabernet Sauvignon 815 29.99 R0283Z, 750 mL California, USA $
TASTINGNOTES
Wee Angus Merlot is made by Aberdeen Wine Producer in Victoria, Australia. This wine is made in a more robust and complex style than most Australian Merlots. Wee Angus is bold and full flavored with lots or ripe black fruit, plum and a subtle touch of vanilla from the time in oak. Pair with pasta, sausages or barbeque.
TASTINGNOTES
Based in Saint Helena, California, Gott Winery sources fruit from varied regions throughout California to create an elegant, balanced wine. The grapes for this Cabernet Sauvignon are sourced from prime sites in places such as Napa, Lake County, Monterey, Lodi and Paso Robles. Joel Gott Cabernet Sauvignon displays aromas of bright red fruit, black cherry, and blackberry with notes of clove, vanilla and baking spice. The wine has firm tannins with cedar and
coffee on the long lingering finish. Suggested pairings are beef with mushroom sauce and filet mignon with peppercorn sauce.
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Prices subject to change. | Products not available in all locations. | While supplies last.
RECIPES
2 large navel orange, cut into segments 1 cup walnut halves, toasted 1 large pomegranate, seeds only 6 cups baby arugula ¼ cup extra virgin olive oil 2 Tbsp orange juice 1 Tbsp white balsamic vinegar Salt and pepper to taste Directions: Whisk together the olive oil, orange juice, balsamic and salt and pepper in a small bowl. Season to taste with salt and pepper, then set aside while you assemble the salad. Scatter handfuls of the arugula on a serving platter or large plate. Top with orange slices, walnuts and pomegranate seeds. Directly before serving, whisk the dressing again and drizzle over the salad.
HOLIDAY BRUNCH
Hasselback Roasted Potatoes From page 18 Serves 6-8
1 1/2 pounds petite gold potatoes 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1 tablespoon minced fresh chives 1 tablespoon minced fresh parsley leaves 1 clove garlic, finely minced Salt and pepper to taste ½ cup sour cream Directions: Preheat your oven to 425F and line a baking sheet with parchment paper. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Place the potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Place into oven and bake until tender and crisp, about 45 minutes. In a small bowl, combine remaining 4 tablespoons olive oil, chives, parsley and garlic; season to taste with salt and pepper. Serve potatoes immediately, drizzled with olive oil mixture and topped with a dollop of sour cream.
Classic Eggs Benedict From page 17 Makes 4
2 tsp white vinegar 8 slices of cooked ham or bacon 4 English muffins split in half 8 Large fresh farm eggs 1 Recipe hollandaise sauce (recipe below) Chopped fresh herbs to garnish
McManis Viognier 21.99 09501Z, 750 mL $
Directions: Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Set aside. Fill a large dutch oven 1/2 full of water. Add the white vinegar to the cooking water and bring to a simmer. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook exactly 3 ½ minutes until the egg white is set and the yolk remains soft. Remove with a slotted spoon, allowing the egg to drain, and gently lay the cooked eggs on a plate lined with paper towel. To assemble the eggs benedict, lay a slice of ham or bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper, then spoon the hollandaise sauce over the eggs. Garnish with chopped fresh herbs.
Christmas Stollen From page 20 Serves 6-8
Classic Hollandaise Sauce 4 egg yolks 1 tablespoon freshly squeezed lemon juice 1 Tbsp water
3/4 cup raisins 1/2 cup chopped mixed candied fruit 1/4 cup dried currants 3/4 cup apple juice 4-1/2 to 5 cups all-purpose flour 2 packages active dry yeast 1/4 cup sugar 1 teaspoon salt 1 cup milk 1/2 butter, cut into cubes 2 large eggs 2 tablespoons grated orange zest 1 tablespoon grated lemon zest 1/2 teaspoon almond extract ½ cup slivered almonds GLAZE: 2 tbsp melted butter ½ cup white sugar
Stella Bella Chardonnay 32.99 B0096Z, 750 mL $
1/2 cup butter, melted Pinch cayenne pepper Pinch salt
Vigorously whisk the egg yolks, water and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler- the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Cook, whisking constantly, until the sauce is thickened, pale and fluffy. Remove from heat and set the bowl on the countertop on top of a wet cloth. Slowly drizzle in the melted butter and continue to whisk constantly until the sauce is thickened and doubled in volume. Cover and place in a warm (not hot!) spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Orange and Pomegranate Salad From page 19 Serves 6-8
Directions: In a large bowl, soak the raisins, fruit and currants in apple juice for 1 hour; drain and set aside. In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to just above room temperature. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one of the long sides over to within 1 inch of the opposite side and press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350° F for 25-30 minutes or until golden brown. Cool for 5 minutes on wire racks, then brush with melted butter and dust generously with sugar.
Directions: In a large dutch oven, heat the butter over medium heat. Add everything except the stock and potatoes, then cook until lightly browned, stirring often for about 10 minutes. Add the broth and cook for another 5 minutes until almost all the liquid has evaporated. Stir in the mashed potatoes, remove from heat and let cool completely. While the meat mixture is cooling, preheat your oven to 425F. Lay each sheet of puff pastry on a parchment lined baking sheet. Cut each sheet of pastry into 12 equal squares and brush with the beaten egg. Place about a Tablespoon of the filling in the centre of each square, then roll up the pastry to make a filled cylinder. Brush again with the beaten egg. Bake for 14-16 minutes, turning the pan halfway through cooking, until the tops of the rolls are a deep golden brown. Serve warm, with homemade cranberry sauce and mustard pickles.
Place the brie wheel in a small cast iron pan or brie baker and then spoon the walnut cranberry mixture overtop. Bake for 10-12 minutes, until the sauce is bubbly and the brie is slightly bulging. Let cool for 5 minutes, then serve warm with crackers and crusty bread.
Island Honey Wine Haskap Mead 24.95 15755A, 500 mL $
Belleruche Côtes du Rhône Rouge 20.10 07740Z, 750 mL $
Gorgonzola Stuffed Baked Figs From page 39 Serves 6-10
HOLIDAY HORS D’OEUVRES Williams & Humbert Dry Sack Sherry 18.99 06760Z, 750 mL $
12 fresh ripe but firm figs ¼ lb gorgonzola cheese ¼ cup pine nuts
1 sprig fresh rosemary, leaves only 1 Tbsp good quality balsamic vinegar
2 Tbsp extra virgin olive oil Flaked Sea Salt and pepper
Directions: Preheat your oven to 400F. Cut the tops of the figs in an X shape and slightly open them so they resemble a blossom. Place in a casserole and place a little gorgonzola and a sprinkle of pine nuts in the centre of each fig. Drizzle with balsamic and oil and scatter the rosemary leaves in amongst the figs.. Bake for 9-10 minutes, until the figs are warmed through and the cheese is melted. Sprinkle with freshly cracked pepper and sprinkle with flaked sea salt and serve warm.
Cranberry, Walnut and Honey Baked Brie From page 18 Serves 6-8
½ cup fresh or frozen cranberries 1 cup orange juice ¼ cup honey 1 cup walnut halves 1 lb double cream brie or other soft washed rind cheese Sea salt and cracked pepper to taste Cracker or bread for serving
Spiced Pork Tourtiere Sausage Rolls From page 37 Makes about 24
1 Tbsp butter 1 lb lean ground pork ½ cup minced onion 1 clove garlic, minced 1 ½ tsp salt 1 tsp freshly ground pepper
Directions: Preheat your oven to 375F. Combine the orange juice, honey and cranberries in a small saucepan. Bring to a simmer over medium heat and cook until the orange juice evaporates and the remaining honey syrup is light amber colour. Stir in the walnuts and sprinkle in a little salt and pepper.
Taylor Fladgate 10 Year Old Tawny Port 38.59 06250Z, 750 mL $
½ tsp dried thyme ¼ tsp dried sage 1/8 tsp ground cloves
1 cup chicken stock or water 2 cups plain mashed potatoes 2 sheets of puff pastry, thawed 1 beaten egg (for glazing)
frozen cherries in a large saucepan over medium-low heat. Slice the whole orange in half and squeeze the juice into the pot. Bring to a sim- mer and cook for 10 minutes. Remove from heat, and add the wine and brandy. Let stand for 20 minutes to mull. Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer (do not boil). Serve warm with cherries to garnish.
Vanilla Bean and Pear Mulled Wine From page 28 Serves 6
Warm Marinated Olives From page 40 Makes 4 cups 2 cup Kalamata olives with pits 1 cup pimento stuffed green olives 1 cup manzanilla olives with pits
FESTIVE TREATS
1 lemon 2 star anise pods 3 cardamom pods 1 vanilla bean, split in half lengthwise 5 whole cloves 1 x 1 inch piece fresh ginger 1 bottle Open Riesling Gewurztraminer (09004Z) 1 can of pear slices packed in juice Honey to taste Directions: Peel the lemon in strips using a vegetable peeler, being careful not to remove any pith (the white part). Place the peel, vanilla, spices, ginger, water, and pear halves and juice in a large saucepan over medium-low heat. Bring to a simmer and cook for 10 minutes. Remove from heat, and add the wine. Let stand for 20 minutes to mull. Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Add honey to taste (up to ¼ cup). Serve warm with pear slices to garnish.
1 sprig fresh rosemary 2 sprigs fresh thyme ½ tsp chili flakes 1 tsp dried oregano ½ cup extra virgin olive oil Zest of 1 lemon
Directions: Preheat your oven to 300F. Drain the olives well and discard any brine. Add everything except the lemon to a medium casserole or oven-proof dish. Stir well, then bake for 8-10 minutes, until warmed through. Let cool slightly, then stir in the lemon zest and serve warm.
Whipped Shortbread Cookies From page 43 Makes about 24 cookies 1 ¼ cups all-purpose flour 4 tbsp cornstarch 3/4 tsp salt 3/4 cup unsalted butter, softened 3/4 cup icing sugar
MULLEDWINE
1 tbsp milk 1 tsp vanilla
Directions: Preheat your oven to 325F and line 2 baking sheets with parchment. Whisk the flour, cornstarch and salt together in a bowl. In the bowl of a stand mixer (or with a handheld blender), beat the butter and sugar together on medium-high until very fluffy and aerated, 4 to 5 minutes, scraping sides and bottom of bowl often. Add milk and vanilla and beat for 1 minute. Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat with the remaining flour mixture. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip. Pipe the batter into 1 1/2-inch-wide rosettes, 1 inch apart on a prepared sheet. Bake the cookies until the edges are lightly browned, 13-14 minutes. Let cool for 3 minutes, then transfer to a rack to cool. Repeat with remaining batter.
Classic Spiced Mulled Wine From page 27 1 orange, juice and zest 2 star anise 1 cinnamon stick 3 cloves 1 x 1 inch piece of fresh ginger 1 tart apple 1 bottle Apothic Red (07412Z) 2 cups apple cider ¼ cup honey Directions: Combine everything but the wine in a large
Spiced Black Cherry Mulled Wine From page 27 Serves 8-10 2 cups frozen pitted dark cherries 1 cup orange juice 1 whole orange 1 cinnamon stick 2 whole cloves 1 star anise 1 cup McGuiness Cherry Brandy (06022Z) 1 bottle Ravenswood Zinfandel Vintners Blend (07396Z) Directions: Peel the orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Place the peel, orange juice, spices, and
saucepan, bring to a boil and then simmer over low heat for 10 minutes. Add the wine, bring to a bare simmer and then remove from heat. Pour into mugs, add an orange peel to each and serve hot.
Raspberry Almond Thumbprint Cookies From page 45 Makes 18
Dark Chocolate and Salted Toffee Bark From page 44 Makes 1 large pan (about 36 pieces)
1/3 cup white sugar ½ cup salted butter 1 large egg ½ teaspoon almond extract (or vanilla extract)
2 cups salted butter 2 cups white sugar 2 cups dark chocolate chips 1 cup chopped toasted nuts (walnuts, pecans or almonds are all great) 1 tsp flaked sea salt such as Maldon Directions: Cover a large baking sheet with parchment paper and spray lightly with cooking spray. In a large heavy bottomed saucepan, combine the butter and sugar and place a candy thermometer in the pot. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F (137 degrees C). As soon as the toffee reaches the proper temperature, remove from heat and pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften and melt. Spread the chocolate into a thin even layer, then sprinkle the nuts over the chocolate, and press in slightly. Lightly sprinkle with the salt. Place the toffee in the refrigerator to chill until completely set. Break into pieces, and store in an airtight container.
1 cup all-purpose flour ¾ cup ground almonds ⅓ cup raspberry jam (for filling) Directions: Preheat oven to 350 degrees.
In a stand mixer (or using a hand blender), cream together the butter, sugar, egg and extract, scraping down the sides as necessary. The mixture should be pale and fluffy. Stir in the flour and ground almond. Roll into 1 inch balls and place about 1 inch apart on the prepared baking sheet. Bake for 5 minutes and then quickly indent each center with your thumb. Fill the center with a small spoonful of jam, then bake for another 5-7 minutes or until the cookies are done. They should not be browned at all. Cool on a wire rack.
LOLA Rosé 18.99 01265Y, 750 mL $
Dow’s Late Bottled Vintage Port 26.09 06221Z, 750 mL $
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