December 2012
FREE MONTHLY CANADIAN MAGAZINE
Sweet Life With Chocolada page 12
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All About Food December 2012
Tasty Christmas Superstitions Mince Meat Pies Eating as many mince pies as you can on Christmas Eve and afterward will determine how much luck you will have. The number of mince pies you have in different houses is the number of happy months you will have in the coming year. Refusing Christmas pies is considered unlucky. So, you cannot refuse a Christmas pie offered to you, even if you do not like it. Isn’t it a great excuse for eating a few more savory pies during winter holidays?
But you should never eat them before Christmas Eve. To avoid bad luck don't cut mince pies with a knife or you will cut your luck.
Christmas Pudding
These beliefs may seem old fashioned. Who cooks Christmas puddings these days? But probably, one may apply some of the traditions that promise happiness to any other Christmas cake you cook. • When making the pudding, drop a thimble, a silver coin and a ring into it. The person who gets the thimble will be prosperous, the one who finds the coin will have good luck and the ring will hasten a wedding in the family of its holder.
• When making Christmas pudding, everyone in the house should take turns stirring the pudding at least three times to invite prosperity into the family. Even tiny babies guided by the loving hands of their parents may stir the pudding to ensure good luck for the family. It is also considered bad luck to cut the Christmas cake before Christmas Eve.
• Make a wish when stirring the Christmas pudding, but keep it a secret or else you will be jinxed. Unmarried girls who stir the pudding will marry in a year’s time. • Save a portion of Christmas cake until Christmas Day and one for New Year's Day or you will have bad luck the following year.
Not only pies and cakes
• If you leave a loaf of bread on the left side of the table after Christmas Eve dinner, you will surely have no lack of bread the following year. • Carry a scale from a fish eaten at Christmas in your pocket and you will have a full purse in the year ahead. • For good health in the entire new year, eat an apple at midnight on Christmas Eve. Keep Christmas candles burning and undisturbed on Christmas Eve until they are put out on Christmas Day. Gather together with your friends and family to tell ghost stories and drink mulled wine on Christmas Eve in front of the Yule fire. Make sure that your Yule log big enough to keep burning all night for good luck.
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All About Food December 2012
MIDDLE EASTERN CUISINE
If for some reason you don’t understand how people can enjoy lamb, it seems that your first experience with a lamb dish was a very unfortunate one. But it is never late to try a tender savory lamb that may become your favorite and make you think about lamb as a delicious, versatile alternative to other meats. From riblet to roast, lamb's delicate flavor combines and compliments a wide variety of herbs and spices, vegetables and fruits. It is tender
because the muscles in the meat have not been well developed, and it is a good source of protein, iron and B vitamins.
For the best taste and quality it is important that lamb should be cooked at low, moderate temperature. Slow cooking ensures a tender, juicy, evenly colored and delicious final product. It is most appetizing when served piping hot or well chilled. I personally like lamb shanks and was
happy to discover a Persian style lamb shank stew - Mahiche – a very popular Iranian dish. This melt-in-the-mouth lamb shank goes perfectly with the delicate flavor of dill rice and fava bean. If you love lamb you may try one of the recipes of Mahiche by yourself. But if you have no time for cooking, rely on the skills of professional chefs and enjoy this delicious dish at Paradise Restaurant (1027 Finch Ave.W., Unit 3, Toronto).
Mahiche
Ingredients (serves 4) • • • • • • • • • •
4 lamb shanks 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tsp ground coriander 1 tbs ground cumin 1 tsp ground cinnamon 1 tsp turmeric 1 tbs oil 750ml (3 cups) lamb stock 800g can diced tomatoes
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Heat the oil in a stockpot over medium-high heat. Add the lamb shanks and cook, turning, until brown (about 5 minutes). Transfer to a plate. Add the onion and garlic to the pan, and cook, stirring, for 3 minutes or until soft. Add all the spices and cook, stirring, for 30 seconds or until aromatic. Return the lamb shanks to the pan add the stock and tomato. Bring to the boil. Reduce heat to medium-low and simmer covered for 1 hour. Uncover and cook, stirring, for 30 minutes or until the lamb is tender. Transfer the lamb shanks to a plate and cover with foil to keep warm. Bring the stock mixture to the boil. Boil uncovered until the sauce thickens (about 10-15 minutes). Nikole Ozeri
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Christmas Dinner around the World
Every country has its own beautiful Christmas traditions and a remarkable holiday menu. But it seems that what makes Christmas one of the most joyous and cozy holidays is the gathering of family and friends to share and celebrate a new hope. AUSTRALIA
Christmas in Australia is celebrated during summer months. With temperatures often above 30 degrees Australians do not expect any snow or dream about sitting around log fire on Christmas Eve. Christmas dinner may be a barbeque in the backyard or a picnic on a beach. Australia is a multicultural country and its traditions are often mingled and derived from a mixture of other countries. Australians are more inclined to choose seafood instead of a traditional full roast and all the trimmings. Looking through popular Christmas menus you may be surprised how prawns, lobster, shellfish and a full of array of summer fruits are used to their best. You may also often find Champagne instead of eggnog and Pavlova instead of Plum Pudding.
CZECH REPUBLIC
In the Czech Republic the main Christmas meal is eaten on Christmas Eve after the first star comes out. According to the tradition, Christmas dinner should consist of nine courses including soup, bread with honey, carp, potato salad, fruit (dried, fresh or canned), dessert (apple strudel or vánočka - Christmas bread), and other foods. Many households also prepare a great variety of special Christmas biscuits to offer to Christmas visitors. These preparations take place many days and weeks prior to the feast. According to traditions and beliefs, the table should be set for an even number of guests, as an odd number brings bad luck. An extra plate can be used to even out the number of guests. Everyone should finish their dinner and leave nothing on the plate.
FRANCE
Common for French Christmas dinner "le réveillon" dishes may include foie gras, oysters, smoked salmon, lobster, roasted duck, goose or turkey with chestnuts and stuffing. As French cuisine is highly regional, what's on the table on Christmas depends very much on the region. For example, in the Alsace many families will have goose for their main course. A Parisian meal may be made up of foie gras along with oysters. In Burgundy many families have turkey with chestnuts.
For dessert French families will often bake a Yule log shaped cake, “La Buche de Noel” (Christmas log), which is usually made out of chocolate. The chocolate Yule log cake is perhaps one of the things people remember most of Christmas in France. And Champaign, of course! 6
All About Food December 2012
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Stollen is one of the most famous German delicacies. Since 1329, this unique "fruitcake" has been considered one of the most precious Christmas pastries in the world. Stollen is shaped with tapered ends and a ridge down the center, symbolizing the Baby Jesus in swaddling clothes. With such a rich holiday menu it is not surprising that Germany has two Christmas Days — December 25th and 26th — which are national holidays to fully celebrate Christmas.
DENMARK
Danes are known for their love of good food and the coziness of eating together with friends and family. No wonder that Danish Christmas dinner is all about bringing warm and cozy feeling of well-being. The traditional Danish Christmas dinner usually includes Pork roast, Roast Duck (however, roast goose or turkey is also served in some families) and Ris ala Mande (rice porridge) for dessert. Peeled and boiled or caramel potatoes and red cabbage make traditional sides.
Rice porridge - Ris ala Mande is the traditional Christmas food. In the old days it was believed, that if you didn't place a big bowl of rice porridge with butter and a generous sprinkle of cinnamon for the elves in the attic, they would be so displeased with you that would make your life miserable. Ris ala Mande is a delicious variation of the old traditional rice porridge served with cherry sauce. A whole almond is usually dropped into Ris ala Mande and the one who find it is said to be lucky in the coming year.
POLAND
Polish Christmas traditions are superstitious. Christmastime is a season of prediction full of hopeful good fortune and warding off bad luck for Poles.
GERMANY
First of all, the tradition of putting up a decorated tree for Christmas is Germany’s beautiful gift to the world. Here it is known as the Paradise Baum.
The festive Christmas dinner is one of the most anticipated rituals of the holiday season, when the whole family gathers around a well-laden dinner table. The traditional German holiday meal consists of duck, goose, rabbit or a roast, served with such German delicacies as apple and sausage stuffing, red cabbage and potato dumplings.
Germany is also known for its range of Christmas sweets, from the marzipan filled stolen fruit cake to aromatic gingerbread. 8
During the Christmas season, strangers are welcomed to enter the home and break bread with Polish families. On Christmas Eve it is a tradition to keep an extra seat at the dinner table in case of an unexpected guest. The traditional Christmas Eve dinner in Poland consists of twelve or thirteen courses, one for each of the twelve apostles and an optional extra course for Jesus. Instead of meat carp or pike is served with a sweet-and-sour sauce or a spicy horseradish sauce. Other courses include mushroom soup, sauerkraut, pierogi (dumplings), biscuits and poppy-seed rolls.
One of the most important parts of the meal is the breaking of oplatki (thin, white wafers made of flour and water). Before the meal, the eldest family member or father breaks the wafer and gives one half to the mother. Then each family member goes around the table and breaks pieces of each other's wafers, wishing health and happiness for years to come. Behavior during Christmas Eve is very important. If family and friends argue, the following year will be doomed with many arguments. If you are in a longstanding fight with a family member or friend, you should reconcile with them to ensure a happy and healthy upcoming year.
All About Food December 2012
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All About Food December 2012
ITALIAN CUISINE
Gnocchi “POSITANO” Positano is a worldwide tourist resort on the Amalfi Coast. This is a specialty of all the restaurants on the beach. Come to try here at our restaurant! If you travel to Positano, Italy ask for it, and then go to Sorrento to see my restaurant - pizzeria - gelateria “Bougainvillea” www.Bougainvillea.It
Buon Appetito!
Nino Cioffi
Ingredients:
300g potatoes 50g spinach 2 sliced zucchini 100g diced smoked mozzarella (provola) 3 peeled shrimps 100g flour extra virgin olive oil, butter, salt and pepper
1. Boil potatoes and spinach.
2. Mash both and add flour, salt and pepper. 3. Mix it till it becomes well combined.
4. Roll into tube shape and slice into small 3-4“ pieces. 5. Fry the zucchini.
6. Boil gnocchi in salted water until they float.
7. In a separate pan put extra virgin olive oil, fried zucchini and shrimps. 8. Toss and add the boiled gnocchi.
9. Plate it and serve with parmigiano reggiano.
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All About Food December 2012
Sweet Life With Chocolada You don’t always need an excuse to have a cake. Come and choose from our growing selection of signature cakes and classic creations, all made from scratch daily using traditional techniques. We insist on using only the highest quality all-natural ingredients to make the most decadent and delicious desserts. We also carry a wide range of baked goods: loaves, pies, coffee cakes and savory quiches are all part of our classic and seasonal selection. Expecting company? Our baked items and pastries can be transformed into custom dessert platters for your special occasions, large or small. We are now taking holiday orders, come in to view our festive selection!
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5 Tips
Healthy Routines From Lioness Woman's Club
For a SniffleFree Winter
There is nothing that we can do about Old Man Winter who is planning his grand entrance over the next few weeks! Some of us welcome the bitter cold, fierce winds, frozen cheeks, knocking knees, Michelon Man fashion that is on its way... ahem... can you tell which side of the season I am on? LOL! But in favor of the ones who love the bright sun that glistens the snow, the crunch of the ground when you’re outside walking, cozy nights by the fire, amazing winter sports and fun snowball fights. I agree with you too. But I think we can ALL share the consensus that a runny nose, sniffles, sinus pressure, congestion and sneezing (to name a few) are the most dreadful thoughts of the Winter season. So, as a homeopath and health expert, I’d like to share my top 5 tips that are sure to supercharge your vitality and keep your immunity strong and working at its best. I have always done my best to follow these little tidbits of health each year and I have noticed favorable results every time.
1. POP A PROBIOTIC
Not only do these little “gut soldiers” keep the trenches of your digestive tract in tact, they also influence your body’s T-cells (the white blood cells that power your immune system) quite positively. With more T cells, we are less vulnerable to infections and viruses. Consuming amazing foods like miso, tempeh and yogurt are fantastic ideas, but I also like to recommend taking a 90mg supplement every morning during cold season. Cost compares a well rounded probiotic at your local nutrition house. Hint: look in the fridge.
2. GIVE ME A ‘D’ FOR ‘DEFENSE’
Vitamin D is such a super nutrient and certainly getting quite a bit of airtime lately. It’s the latest buzz, but there is truth to this amazing vitamin. It’s passé to think that Vitamin D is just for bone,
most impossible to get enough D from food, no matter how long you nosh on salmon and dairy every day. So I do recommend 1,000 IU a day especially in the Winter months when the sun’s rays aren’t nearly as strong.
3. PUT YOUR SPA ON SPEED DIAL
At times, I have actually written ”please consider regular massages” on a prescription pad for the really down and out. (LOL!) Regular 20-30 minute massages decrease the body’s level of cortisol, a stress hormone (a really ugly one) that can take a toll on joint and teeth health. It has wonderful credentials for fighting inflammation and infections (by producing a special protein called cathelicidin) as well as boosting mood. And if Vitamin D users DO get sick, there is research that talks about how they at least recover faster. I personally believe that it’s al-
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All About Food December 2012
our immune systems… big-time. What a relaxing, wonderful way to increase your immune response. If money is tight or free time is hard to come by, ask me about easy ways to use a tennis ball or a foam roller at home to stimulate your nervous system.
4. KEEP YOUR CALORIC INTAKE UNDER CONTROL
Back to those T-cells and their Maverick-like abilities to help fight infection, it’s been said that a little extra weight can prompt the body to release a certain immune suppressing compound. An easy way to help slash a few extra calories each day is to swap your lattes
for green tea (a fabulous brew that is FILLED with amazing antioxidants that fight infections) and throw in a 10 minute walk every day. Walk Rover, go around the block, park far away from the doors when you shop or go to work. Just a teeny-weeny bit more of an effort to shave off some of the ‘spare.’
5. GET SOCIAL
Preferably away from your computer or hand held device... (nudge nudge). Friends DO come with benefits. It’s been proven that lonely people are more stressed. And isn’t it easier to stay indoors during the cold months? Stress leads to a whole host of negative hormones in the body that work against its optimal function. So grab a date, a spouse, a pal or a colleague and plan for a really fun night out a few times a month!
Are you interested in my top homeopathic choices for the cold and flu season? Safe, effective, natural and no side effects... can you beat that?
Shawna L. Hamilton Toronto, Canada Shawna L. Hamilton B.A.,BKin,H.D Shawna exemplifies fitness. Her positive attitude and natural zest for life are her greatest attributes and have everything to do with her success as a respected and recognized trainer within the fitness industry.
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And I bet you thought I was going to give you a list of supplements to take? There’s more to our total health than that. I wanted to include some “life” options for you too.
Hope this helps, and just remember, 20 seconds is ideal when it comes to how long you scrub your hands. If you really want to punt the flu and cold germs away from your healthy self… 20 seconds is what it takes.
& restaurant
CELEBRATE CHRISTMAS TIME WITH US Photographer: Vladimir Kevorkov
There is no other place where you can enjoy such a great variety of new exclusive dishes from famous New York, Los Angeles and Toronto chefs! We love you and you are always welcome! Corporate events! Any celebration, any day of the week!
The friendly team of Moscow Nights is led by charming host Galina. Tel. (905) 882-5525 www.aaftoronto.com 416.477.6107
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Rousing music and a spectacular show!
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All About Food December 2012
Boas Festas!
PORTUGUESE CUISINE
For most of the Portuguese Christmas is a family time. Portugal has many traditions of holiday food, but what nobody would miss is King Cake and bacalhau made of the best fillets of (often called Portuguese "French toast") thick salt cod, soaked for two days and and, of course, the traditional Bolo Rei or King Cake, which is a cross between boiled. a Panettone and a sponge decorated A typical Christmas dinner in Portugal with crystallized fruits. Traditionally it is would start with small portions of baca- made to celebrate 6th January, the day lhau or corn pudding followed by hon- the Kings arrived to celebrate Jesus’ ey roasted ham, roasted turkey served birth, but now can be eaten throughout with vegetables including rutabagas the entire Christmas period. and turnips. Other favorites are Portuguese sausages or a variety of shellfish. Usually a gift and a bean are hidden in the cake. Whoever finds the gift will Most delicious cakes and sweets come have luck for the rest of the year and next. Christmas desserts may include the bean finder or “bean king” will have fried felhozes or fritters, rabanadas INGREDIENTS:
4 pound mussels, 1 pound small new potatoes, 4 cups chicken or fish broth, 2 tablespoons olive oil, 1 white onion, 1 red bell pepper, 1 pound fresh chorizo sausage, 6 plum tomatoes, 6 cloves gar-
to buy the cake for the next year.
Port wines and special reserve wines are very appreciated at this time of year and are accompanied with some fine cheese and air cured hams.
By midnight the mulled wine with sugar, honey and cinnamon arrives to the table. It is quaffed with little cakes, rice pudding, golden slices and orelhas de abade. The table is not cleared, as according to an old tradition it is believed that the soles and angels eat what is left. lic, 2 cups dry white wine, 3 bay leaves, 10 fresh basil leaves, 1/4 cup chopped fresh parsley, sea salt, freshly ground black pepper, crushed red pepper flakes to taste (usually about 1 teaspoon of each)
PORTUGUESE STYLE MUSSELS Serves 6 to 8
• Debeard and scrub the mussels. Cut the potatoes into four, chop onion, basil leaves and parsley. Core and chop red pepper and tomatoes. Mince the garlic.
• In a large saucepan heat the olive oil over medium heat and add the chopped onion. Cook and stir about 5 minutes then add chopped red pepper and continue to cook about 5 minutes, stirring frequently. • Add potatoes, sausage, tomatoes and cook until the potatoes are slightly crispy and the sausage is cooked through. Drain off any fat from the sausage. Add the minced garlic and cook stirring about 1 minute.
• Add the broth and wine, bay leaves, salt, pepper and red pepper flakes; reduce the heat and simmer about 20 minutes. • Increase the heat to high and add the mussels, basil, parsley, and cover. Cook 3-4 minutes until all the mussels are open, stirring from time to time. Discard unopened mussels. Serve the mussels with the broth and vegetables hot. www.aaftoronto.com 416.477.6107
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Gingerbread
EDIBLE CHRISTMAS TREE
cookies recipe Makes 25 cookies
Preparation time: 15 minutes Baking Time: 10 minutes
Allow time for decorating with royal icing Ingredients:
4 1/2 cups all-purpose flour 2 large eggs 1/2 cup butter, softened 1/2 cup packed brown sugar 1 tbsp. ground cinnamon 2 tsp. ground ginger 1/4 tsp. ground cloves 1 1/4 tsp. baking soda 3/4 cup molasses
• Mix dry ingredients (flour, cinnamon, baking soda, ginger and ground cloves) together into a bowl. • Blend butter and brown sugar in a separate bowl. Then Add eggs and molasses.
Gradually add the dry ingredients (flour, etc) to the butter, eggs, molasses and sugar mixture. Stir slowly as you add the ingredients. • Divide the dough into two or three even pieces. Flatten each piece with a rolling pin, cover in plastic wrap and refrigerate for 1-2 hours. • Remove from refrigerator and roll out the dough on a floured surface. If the dough is too tough to roll, let stand at room temperature for 10-15 minutes until it softens. • The dough should be approximately a 1/4 inch. Cut out different shapes using cookie cutters.
The tradition to decorate a Christmas tree with candies, baked goods and fruits or nuts is old enough and takes its origin in times when most of modern holiday ornaments were not available. Today you can find in stores fancy Christmas decorations of any sort to every taste. But many families continue the tradition to put up an edible Christmas tree. Cookies, walnuts, cranberries, popcorn balls, whole fruits make the easiest, and most common, edible ornaments.
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• Place cookies on a greased cookie sheet and bake at 350 degrees for 10 minutes, until light brown/ golden. • When the cookies have cooled, decorate with royal icing.
All About Food December 2012
COOKIES
Cookies are wonderful for decorating Christmas tree. Crisp ones are usually more durable as ornaments. What is also great about cookie decoration is that making cookies by yourself you can get them in any forms you want. Roll out gingerbread cookie dough (or any other dough you prefer), and cut with holiday shaped cookie cutters. As your cookies are supposed to be strung and hung on the Christmas tree, don’t forget to make a hole in the top of each cookie with a plastic soda straw. Bake the cookies. When cooled, decorate as desired and attach to the tree in any fashion. Be careful having tea parties by your Christmas tree as some of gingerbread birds and stars can mysteriously disappear from it.
CANDIES
Candies of various colors and styles can be a quick and easy decoration. Hang them separately or make garlands.
APPLE AND STAR FRUIT
Cut an apple or a star fruit in half horizontally then slice each half into thin rounds, about 1/4 inch or a little less. Dry those slices on parchment paper in an oven at 1500F for about 10 hours or in a dry room. With a needle thread a string or ribbon through the edge of each slice.
POPCORN AND CRANBERRY GARLAND
Creating the garlands can be a fun activity for the family to do together. After popping the popcorn leave it for a day to get stale and don’t add any butter or salt. Fresh cranberries do not need any special preparation to become garland beads. Use heavyweight sowing needle. Waxed dental floss can work great instead of sewing thread. String up cranberries and pieces of popcorn in any order to make a garland. Drape the completed strands on the tree.
After Christmas your garlands hung out somewhere in the backyard can become a perfect treat for birds.
CITRUS
Dried orange, grapefruit, lemon and lime slices become almost translucent. Slice your citrus thinly and dry (see the instruction for apple slices). Thread a string through one edge of each round and hang. Even if you don’t feel like eating the citrus decorations when the holiday is over you can always use them to fill your house with a refreshing energizing citrus scent. Just simmer them on the stove to release their refreshing smell.
USING FRUITS AND NUTS
There is an endless number of decorations you can make using fruits and nuts. For example, wrap small tangerines, lemons and limes in ribbon and use them as beautiful ornaments on your Christmas tree. Walnuts can be wrapped into foil and hang on the tree with the help of ribbon.
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We usually call those creamy and yummy dishes ‘comfort foods’. If only they were not so fattening! Are all our tempting winter favorites so bad for us?
The good news is that according to experts there are no ‘bad’ foods. A bite or two of even most calorie-packed food can fit your diet. The question is how big such bites can be. We prepared brief profiles of some of the most popular and most fattening foods and their nutrition value to help you decide for yourself to eat or not to eat. Just keep in mind that most adults actually need no more than 2,000 calories, 65 grams of total fat, and 20 grams of saturated fat daily. If you decide to stay clear of delicious temptations try to say ‘I don’t eat it’ instead of ‘I can’t eat it’ to feel not forced but empowered with your ability to choose what is good for you.
The Most CaloriePacked Foods of winter Cream-based soups, bisques and chowders. A one-cup of Harry's Lobster Bisque has 380 calories, 27 grams of fat, 16 grams saturated fat. A bowl of hot New England clam chowder at the Red Lobster will cost you about 480 calories, 33 grams of fat, 19 of saturated fat. Broth based soups (vegetable or minestrone) are much lower in calories and could be a great option for your comfort but not fattening winter diet.
Macaroni and cheese. A 12-ounce serving of Stouffer's macaroni and cheese has 529 calories, 25.7 grams of fat, and 10.6 grams of saturated fat. Toss in sausage or bacon and calories number will go overboard. It is definitely a bad idea for a side dish or an appetizer. Though, you can improve its nutritional numbers using for the recipe low fat substitutes of the ingredients.
Chili and stews. These dishes
can be a great meal, high in protein, nutritious and filling if you control the high-fat ingredients such as ground meat, sausage and cheese. It is obviously better to cook them at home with lots of vegetables and beans, lean meat and without cheese or just with a sprinkle of low-fat cheese. But, for example, at Quizno's, you will get from the bread bowl chili 760 calories, 20
23 grams of fat, and 7 grams saturated fat.
Cream- and cheese-based casseroles. Traditional hash brown
casserole, just a side dish can bring you in one serving 568 calories, 40 grams of fat and 21 grams of saturated fat. Alas, but loaded with cream, butter and cheese hearty casseroles are too caloric. The best thing is to find another option for your side dish. And to enjoy your winter favorite try to modify it with the help of low-fat ingredients instead of traditional ones.
Cheesecake. Just one slice of the
Cheesecake Factory Oreo Mudslide Cheesecake will cost you 1,050 calories, 71 grams of fat, and 34 grams of saturated fat. Starbuck's pumpkin cream cheese muffin has 490 calories, 24 grams of fat, and 6 grams of saturated fat. Well, it seems to be way too much for dessert.
Cookies. Enjoying one small 1-2
ounces cookie is not a problem. Most of them are around 200-250 calories and you are O.K. if your first cookie is the only one cookie and you won’t reach out for another one. If you are looking for a bigger treat as the 2.5 ounces shortbread cookie at Panera be prepared for 350 calories, 21 grams of fat, and 12 grams saturated fat, or split it in half. All About Food December 2012
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SOMMELIER CORNER
Our Sommelier Serge Pyatigorsky LCBO agents wine consultant and wine educator, certified by the foremost international institute in wine education: the Wine & Spirit Education Trust (WSET), London, England.
Wine Breathing
Serge Pyatigorsky, LCBO agents wine consultant and wine educator.
As we strive to enjoy the wonderful sensory experiences of wine and set out to get the maximum pleasure from our bottles, it is important to remember that, with its varieties and temperament, wine is complex and intricate stuff. Many specialists and wine lovers often talk about decanting and aerating the wine before consuming it to improve the experience and enhance the taste, as the wine should ‘breath’.Yet there are many present day myths regarding such a prerequisite of serving wine, and many of our contemporary traditions are not entirely necessary, alas, even damaging at times. 22
All About Food December 2012
Before we go on it is important to understand the difference between decanting and aerating of wine.
Decanting is the method of separating solids from a liquid. In wine culture it is the process of pouring wine from the wine bottle into a vessel, typically made of glass, which is called a decanter. Historically, decanting of wine was an additional filtering method to remove any sediment found within the bottled wine. Sediment is produced for a number of reasons over time, and although harmless, it does have an unpleasant taste and appearance. Modern filtering systems have greatly improved on this front and it is rare to find any sediment within our wines, especially in younger bottles. Presently, if it emerges at all, sediment appears mostly in red wines that have been aged in the bottle for over 5-7 years.
Since we no longer need to decant for the removal of sediment, decanting is now performed solely for the purpose of allowing the wine to “breath”. The process of oxygenation to stimulate the wine is called aerating. Essentially, in contemporary practices, decanting and aerating are variations of the same thing: allowing the wine to come into contact with oxygen. Some modern wine producers even use a method called micro-oxygenation, which introduces measured amounts of oxygen to the wine in a controlled manner to artificially age and bring about desirable changes in aroma and taste. Although allowing the wine to “breath” by aeration may soften any tannins and
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release the wine’s bouquet and flavor, exposure to oxygen also causes wine to deteriorate. Vintage wines, for example, can deteriorate very quickly when exposed to oxygen and would suffer after prolonged exposure. Hence not all wine should be decanted and aerated hours before serving! Writing in his Pocket Wine Guide, fellow wine expert Oz Clarke agrees, "Scientists have proved that opening young to middle-aged red wines an hour before serving makes no difference whatsoever. … The surface area of wine in contact with air in the bottle neck is too tiny to be significant." His advice is to decant only wines with sediment, and then only just before serving.
The amount of time you should expose the wine to oxygen varies on the wine. Deep red wines with an abundance of tannins, aroma and flavor benefit from the process. Georgian, naturally semi-sweet wines on the other hand, although rich in flavour and deep in red colour, lose their intended essence with aeration. Do not decant Kindzmarauli! At the end of the day, aerating
Vinturi aerator
place, not to mention the additional cleaning afterwards. Hence a popular alternative to the decanter is the wine aerator. Aerators improve the aroma and flavor of the wine immediately, right out of the bottle. Instead of committing a bottle for lengthy experimentation, an aerator can be used to quickly assess how the wine tastes after oxygenation. We recommend trying a compact aerator such as the VINTURI Aerator, which could be found on Amazon for around $34 dollars. The time it takes you to pour a glass of your favorite wine, is the time it takes to enjoy that same glass but with an enhanced bouquet as well as a smoother finish on the palate.
is down to personal preference, as all wine tasting goes, it is important to experiment and develop a taste for what works with your wine, specifically for you. Glass decanters are beautiful serving pieces, yet require a foresight into how much you will be drinking, knowing whether you should be aerating the wine in the first 23 SOMMELIER CORNER
THE GOLDEN BRANDY -
CORTEL NAPOLEON Serge Pyatigorsky, wine consultant and wine educator With the start of the holiday season many people are in search of the perfect gift: an inexpensive and great quality product that is also aesthetically pleasing and equally festive. With this in mind, when it comes to selecting the right alcohol, as a gift or otherwise, one many start to pay more attention not only to the taste and aroma, but also to the colour – after all, that should be appraised first and foremost. It is commonly thought that cognacs and brandies which come in darker colours signify that the spirit is of better quality and hence more expensive. The colour intensity denotes that the product has matured inside a barrel longer, and therefore will be naturally richer in both taste and aroma. This is not always the case however and you should be well informed. It so happens that there are no strict
rules or regulations in the production of brandy when it comes to natural preparation and colourization. For example, to add extra aroma and colour to the spirit, the usage of caramel (E150b) is absolutely legal and done in many well-known brands of brandy. In some cases, caramel is used to completely imitate the flavour distinctions and colours typically identified with a long maturation process within oak casks. In others, both methods are used, maturation and caramelization, to help enrich the spirit. The sweet flavour of caramel is also used as a great way to cover up the unpleasant aftertaste of alcohol and fusel oils. It is very important to note here that caramel is an utterly harmless food colour; that being said, the benefit from such an “enriched” brandy would be borderline low.
concluded that caramel colours are not carcinogenic and are no more toxic than sugar. You can find these colours in commercial food product varying from bread, chocolate, desserts, rum, whiskey, beer, and soft drinks, to ice cream, various sauces and salad dressings. When it comes to spirits in particular, the method of caramelization is so widespread that spirit makers almost never mention it. Hence it may be fairly difficult to research into the caramel content of the alcohol. That coupled with the fact that every brandy recipe is a trade secret!
"Naturally Colored Without Caramelization"
Using caramel as a food colourant is one of the oldest methods of tinting cuisine, and has been continually used on many kinds of products, as it has been allowed by the IPCS (International Program on Chemical Safety). In 2010 researchers
Having read all this, you should not assume however, that every brandy has an imitated colour and simulated maturation! There is a simple way to test whether a specific brandy has been coloured with caramel: non-caramelized brandy lowers one’s blood sugar, whereas its counterpart heightens it. This detail becomes particularly important for those who suffer from diabetes.
Thus the mission of selecting a real, naturally coloured spirit may seem rather difficult, yet it is far from impossible. Among the few brands having a memorable, unique aroma and taste, while also not relying on caramelizing their product, Cortel Napoleon from Gemaco is a classic example of a product which raises the bar on quality and value. This particular brandy, Cortel Napoleon VSOP, is made from select spirits from French grapes grown on the borders of the Cognac province, and has a natural colour that comes strictly from its fully authentic maturation process: spending years within oak barrel. This places
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All About Food December 2012
it in the front lines, along with the highly expensive cognacs out on the market, and is thus a very good festive alternative.
Having appeared at the beginning of the 20th century, founded in 1920, the elegant brandy of the Cortel line became a favorite almost overnight. The recipe for it has been passed down from generation to generation for hundreds of years. Today, Gemaco still makes the brandy according to the traditional recipe. Located in the scenic valley of the Charente River, which flows through the whole Cognac region, Gemaco's drinks are world famous for their quality and are available in over 50 countries. Cortel Napoleon VSOP, along with its all natural golden colour, has a perfectly balanced unique aroma, with traces of fruit, and a wonderful long aftertaste. For those who prefer a more mature drink, Gemaco also offers the Cortel XO. Its deeper amber colour hides within itself a mystical bouquet of flavour, both spicy and strong, yet soft and balanced. You will not be disappointed. Cortel Napoleon’s label is the Aquila – the golden eagle of the ancient Roman armies. It is a famous attribute of the legion command flag standard. This proud symbol distinguishes the brandy's superior quality. Aquilifers were often selected by the Emperor himself. All the battle armaments of Napoleon bore this proud symbol. Should the battle standards go missing – the legion was often disbanded. The Aquila was not only a symbol of military legions however, also having ritualistic meanings, surrounded by religious beliefs. For example, this eagle was the symbol of Jupiter and was thought to aide the soul of the Emperor to the heavens.
This kind of brandy can be served as an aperitif to boost the appetite, which means that you can drink it on ice, or straight, at room temperature. Cool brandy, however, burns less and has a softer feel. Such drinks make a great base for after-dinner cocktails or for simple cocktails that go well with gingerbread. The relatively low price allows you to use them in cooking to improve the taste of deserts or even give flavor to the famous French onion soup. Relatively Cortel Napoleon VSOP is a real house brandy that could be added into anything. By the way, brandy was originally used in Good Old England as a warming tincture before bed. The term “nightcap” still refers to a small midnight drink of hard liquor. Brandy is also a great way to settle the food down after a hearty meal due to the tannic substances which you won't find in vodka, rum or sweet liqueurs. This explains why many great medical elixirs produced for the last two centuries have had brandy as their base ingredient. The unique combination of this drink's properties is the reason for its popularity among those who had a chance to warm a glass of golden brandy between their palms at least once.
“Red Queen Elizabeth” Type: Short Drinks Base: Cortel Brandy Alcohol content: 24% Contents: Cortel VSOP or XO, 20 ml Red Vermouth, 20 ml; Orange liquor, 5 ml; Ice cubes, 4. Recipe for the “Red Queen Elizabeth”: Pour into your mixing glass 20 ml of brandy, 20 ml of red vermouth; Add ice and orange liquor; Mix ingredients with a bar spoon; Strain into a cool cocktail glass. “The Savoy Cocktail Book”, 1930.
Gift package from Cortel
CORTEL XO BRANDY ONLY $26.95 700 mL |LCBO #245043
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Visit www.eurovintage.com for new drink ideas.
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Make your own wine, for as low as $5 a bottle!
Thornhill Winery is a full service on-premise winery dedicated to providing customers with the highest quality product, service and skill since 1997. Our certified wine consultants will assist you with selecting the best wine to your taste and make your winemaking experience unique and enjoyable. We offer an extensive selection of red, white and specialty wines, producing 30 bottles per batch. Once you have selected and made your own wine, we closely monitor the fermentation process as your wine is maturing. Within 4 to 6 weeks, your very own vintage is ready to be bottled, labeled and taken home.
We will help you create your own special wine accessorized with beautifully designed labels, shrink wrap and corks which are all included in your purchase. We can also design your own custom labels for parties or any special events. Thornhill Winery offers an exciting alternative to expensive wines for your weddings, anniversaries, or any other special occasions. We provide complete packages as unique as you. You can choose from a large variety of custom labels and bottles to create a perfect wine which will make your special day unforgettable.
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All About Food December 2012
Holiday season is upon us – gorgeous Christmas trees, bright houses, Jingle Bells playing all around the city, everything is dressed in green and red. Do you know why we choose those colors? The color green is a natural representation of eternal life, specifically the evergreen tree and how it survives through the winter. That’s why, in Christian belief, green represents the eternal life of Jesus, and red symbolizes his blood, which was shed during crucifixion. And while we stock up on green Christmas trees we can enjoy the sight of natural red that comes from ripe cranberries. A bright spot of color on the winter fruit landscape, cranberries were once known as “bounce berries” because of their springy resilience. Harvested in the fall, cranberries are at their peak through December. Refrigerate them for up to a month, or seal them in a plastic bag and freeze for up to nine months. That way, you can enjoy their tart flavor and health-giving properties all year long. It is important to have 5 to 10 servings of fruits and vegetables each day. In December, add cranberries to your shopping list. Cranberries are rich in vitamin C, fiber, manganese, vitamins K and E. Among the fruits and vegetables richest in Stay healthy! Happy holidays!
Lena Kurganska Clinical Nutritionist and Wellness Coach BA, CNP, NNCP Lena@Kurganska.com https://www.facebook.com/LenaKurganska www.aaftoronto.com 416.477.6107
health-promoting antioxidants these berries are at the top of the list. Antioxidants are essential to optimizing health by helping to combat free radicals that can damage cellular structures as well as DNA.
Native Americans prized cranberry for its nutritional and medicinal properties and today’s scientists concur with them. Researchers at the Worcester Polytechnic Institute in Massachusetts found that cranberries help prevent E. coli bacteria from adhering to the body’s cells and causing infection. This finding explains cranberries’ reputation for preventing urinary tract infections and has implications for alleviating gum disease and gastrointestinal disorders. Other recent studies suggest that cranberries may lower the levels of LDL (or “bad” cholesterol), inhibit the growth of certain cancers, and have heart-healthy effects similar to those of red wine. Cranberries are often processed with sugar in canned sauces and juice cocktails. But there are plenty of ways to enjoy the fresh berries more naturally. I love to use cranberries in fruit and green smoothies – just throw a hand-full of cranberries to your regular smoothie for added flavor and nutrients. Another healthy ways to enjoy cranberries are the cranberry Morse and Sauce.
Cranberry Morse Ingredients: 3 cups (1 12-ounce bag) cranberries 8 cups filtered water 2 or more tbsp of honey Directions: • Bring water to slight boil and let it cool a little. • Combine cranberries and warm water in a glass jar and let it sit overnight. • Crash cranberries with potato masher. • Add honey, stir and enjoy.
Cranberry Sauce You can serve this sauce either warm or at room temperature, and store it in an airtight container in the refrigerator for up to a week. Leaving the peels on the apples and pears gives the sauce extra fiber. Ingredients: 3 cups (1 1/2 -ounce bag) cranberries 1 sweet apple, cored and cut into cubes 1 ripe pear, cored and cut into cubes ¾ cup orange juice 1/3 cup maple syrup ¼ cup dried currants or raisins 1 teaspoon orange zest (it is safer to zest organic oranges) Pinch of salt Directions: 1. Combine cranberries, apple, pear, ½ cup orange juice, syrup, currants, orange zest, and salt in a saucepan. Bring the mixture to a simmer over medium-low heat. 2. Cook, stirring occasionally, until the apples and pears pierce easily with a fork, 18 to 25 minutes. If the sauce becomes dry, stir in more orange juice as necessary to prevent scorching.
Cranberry dressing Ingredients: handfull of cranberries, 2 tbsp cold-pressed oil of your choice, tsp sesame oil, lemon juice of 1/4 lemon, tbsp tamari sauce. Blend all ingredients together and enjoy with green salad. 27
When it comes to holiday menu most of us tend to follow traditional and proven recipes. But sometimes it is good to try something new. We have collected a few home recipes for different courses from different cuisines. HORS D'OEUVRE OYSTER SHOOTERS (Italy)
SALMON PATE (France)
Ingredients:
Ingredients:
12 large oysters, in the shell 12 lime wedges 12 drops Tabasco sauce 12 drops Worcestershire sauce 4 to 6 teaspoons prepared horseradish 12 drops cocktail sauce Fresh ground black pepper Directions:
• Squeeze lime juice into a shot glass. Remove oyster from shell and place it in the shot glass with the oyster juices.
• Add Tabasco sauce, Worcestershire sauce, black pepper, horseradish and cocktail sauce. "Drink" oyster shooter as you would take a shot.
• 225 g tinned salmon including the oil but remove the bones, or the same amount of freshly poached skinned salmon blended with 2 teaspoons of olive oil • 75 g softly blended unsalted butter • 2 teaspoons lemon juice • ground black pepper to taste Method:
• Taste and season at this point to your liking. • Turn into individual pots.
• Refrigerate until needed.
• Take the little pots of salmon pate and leave at room temperature before serving. Serve with hot unbuttered toast or crispy French bread.
• Place the tinned salmon in a blender with the oil or if using freshly poached salmon place this in the blender with the olive oil. • Add the butter and the lemon juice. Blend them until you have a smooth puree.
SIDES CARAMEL POTATOES (Netherlands)
RED CABBAGE (Netherlands)
Ingredients
Ingredients
24 small new potatoes 1/2 cup (125 ml) sugar 1/4 lb (125 g) unsalted butter, melted salt and freshly ground pepper to taste • Boil the unpeeled potatoes in salted water until tender.
• Drain and allow to cool a little before peeling. Melt the sugar in a heavy skillet over low heat until it turns to a light brown caramel. Be careful not to let the sugar become too dark, it burns very quickly.
• • • • • • •
1 red cabbage, sliced up in thin slices 1 once of butter 2 apples, peeled and roughly grated 1/2 a cup of vinegar 1 cup of red currant juice 1/3 cup of sugar 1 tea spoon salt
Method
Lightly fry the cabbage in the butter. Add the grated apple, vinegar and currant juice, heat up until boiling an let it boil slowly at low temperature for 45 minutes. Add sugar and salt to taste.
• Stir in the melted butter and add as many potatoes as will fit without crowding the pan.
• Shake the skillet constantly to roll the potatoes around and cover them completely with the caramel. • Remove the potatoes to a heated serving dish and season with salt and pepper.
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All About Food December 2012
MAIN COURSE ROSEMARY AND LEMON ROAST LAMB (Australia) 4 serves Ingredients • • • • • •
One boned leg of lamb 1-3 cloves garlic, minced 3 tablespoons seeded mustard 1 tablespoon fresh rosemary 1 lemon, zested and sliced 3 tablespoons oil
Method
• Mix together mustard, rosemary, garlic and, lemon zest and oil.
• Cook for approximately 1.5 hours in 2000 C oven, depending on weight. (This can also be cooked in a closed barbecue.) • Cover with foil and allow to rest for 15-20 minutes before carving.
• Spoon over lamb and season.
• Place lemon slices into the baking tray and put the lamb on top. Allow to sit for at least 20 minutes before roasting.
CRISPY CHICKEN BREASTS The origin is unknown, which does not affect the taste though. Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds) 1/2 cup mayonnaise 1/4 cup whole milk 1/2 cup shredded Swiss cheese, such as Emmentaler or Gruyère, shredded on the small holes of a grater (about 1 ounce) 2 cups panko 3 tablespoons olive oil, plus more to oil the wire rack Kosher salt, freshly ground black pepper to taste 4 teaspoons finely chopped fresh thyme leaves Instructions
• Preheat the oven to 400°F. Arrange a rack in the middle. Line a baking sheet with aluminum foil and fit it with a wire rack. Lightly oil the rack and set aside.
• Place the panko, cheese, and measured oil in a shallow dish, season with salt and pepper, and use your hands to mix evenly. • Whisk the mayonnaise, milk, seasoned with salt and pepper and thyme in another dish. www.aaftoronto.com 416.477.6107
• Cut each chicken breast in half crosswise. Place each piece between 2 sheets of plastic wrap and pound to an even thickness (about 1/2 inch). • Season both sides of the chicken pieces with salt and pepper. • Dip each piece of chicken in the mayonnaise mixture and turn to
coat, then coat it in the panko mixture, pressing the mixture onto the chicken to adhere. Place the breaded chicken on the prepared wire rack leaving at least 1/4 to 1/2 inch of space between the pieces. Bake until the chicken is golden brown and cooked through (about 40 minutes).
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DESSERT ORANGE CHANTILLY CREAM RECIPE (France) Ingredients • • • • •
12 medium navel oranges 4-1/2 cups heavy whipping cream 1 cup confectioners' sugar 2-1/4 teaspoons orange extract 1/3 cup orange juice
Directions
• Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside.
• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.
DRINKS CHRISTMAS PUNCH
CHAMPAGNE PUNCH
• • • • • • • • •
• • • • •
Ingredients:
6 small apples, cored, peeled, sliced 12 guavas, halved 1-1/4 cups raisins (packed) 1 cup chopped prunes (packed) 6 oranges, washed, sliced (with peel on) 6 cinnamon sticks 7 quarts water 2 cups brown sugar or to taste Rum to taste
Directions:
• In a large stockpot over high heat, combine apples, guavas, raisins, prunes, oranges, cinnamon and water.
• Bring fruit mixture to a boil, and then lower heat. Cover pot, and simmer for one hour.
• Stir in sugar, cover pot, and simmer for 10 minutes. Add rum and simmer five more minutes. Taste and add more sugar, if desired.
Ingredients:
10 cups fresh strawberries 1 1/2 cups pineapple juice (chilled) 3/4 cup fresh lemon juice 3/4 cup superfine sugar 1 bottle of chilled champagne or sparkling wine • (optional) strawberry ice cubes To make the strawberry ice cubes: wash the berries. Place a small berry (with leafy hulls) into each compartment of a standard-size ice cube tray, fill with water and freeze for about 6 hours.
HOT CINNAMON WINE
• Boil ¼ part water with a slice of lemon and lemon zest, two cinnamon sticks, 4 tablespoons of sugar, 2 star anises and 1 clove. Reduce to a syrup.
• Remove from heat and add ¾ part wine (Gerwürztraminer, Sylvaner, Edelzwiecker), orange slices, and one lemon slice. • Cover with a cloth and set for 15 minutes.
• Enjoy it spiced with a nice chat with your family and best friends!
Method
• Remove the hulls from the remaining berries and place them in a blender. Process for 2 minutes or until pureed, then transfer to a punch bowl. • Stir in the pineapple juice, lemon juice, and sugar. Cover and refrigerate. • Just before serving, pour in the champagne and float the strawberry ice cubes on top.
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All About Food December 2012
BAKERY
RESTAURANTS AND BANQUET HALLS
Antosha
5986 Bathurst Street, North York
416-225-7117
Alan
856 Sheppard Avenue W, North York
416-630-7716
Cakes Royale
50 Doncaster Avenue, Thornhill
905-709-2253
Amulet
4700 Dufferin Street, Toronto
416-663-7820
Chocolada
180 Steeles Avenue W, Thornhill
905-882-4825
Aragvi
832 Sheppard Avenue W, Toronto
416-792-2613
Hadad's
4610 Dufferin street, North York
416-661-8998
Arbat
1416 Centre Street, Thornhill
905-881-6666
Le Delice
7355 Bayview Avenue, Thornhill
905-707-3375
Armenian Kitchen
1646 Victoria Park Av, Scarborough
416-757-7722
Napoleon
1126 Finch Avenue W, Toronto
416-398-4533
Best Grill
2215 Steeles Avenue W, North York
416-665-9111
Royal Bakery
1416 Centre Street, Thornhill
905-886-0366
Bon.A.Pita
2777 Steeles Avenue W, Toronto
416-913-8636
What-a-Bagel
9737 Yonge Street, Richmond Hill
905-770-3660
Caspi
2727 Steeles Avenue W, North York
416-661-2788
Chick Chack
1450 Clark Avenue W, Thornhill
905-761-6484
Crystal Grand
2110 Dundas Street E, Mississauga
905-277-2800
MANUFACTURER’S AND WHOLESALE COMPANIES IGLOO Food Equipment ITFC
370 Norfinch Drive, Toronto 345 Flint Road, Toronto
416-663-3051 416-667-0111
Lavash Bread House
55 Winges Road, Woodbridge
905-265-8036
Nostalgia
111 Martin Ross Avenue, North York
416-663-8553
Thornhill Winery
261 Bay Thorn Drive, Thornhill
905-764-2580
Zakuson Inc
601 Magnetic Drive, North York
416-661-5455
DELI’S AND RETAILERS 365 Deli
160 Wellington Street E, Aurora
905-503-3365
Angela's Deli
1470 Centre Street, Thornhill
905-482-0165
Aurora Delicatessen
15408 Yonge Street, Aurora
905-726-1366
Bathurst Village Fine Food
5984 Bathurst Street, Toronto
416-650-0684
Domino
1881 Steeles Avenue W, Toronto
416-855-0988
Europa Deli
10520 Yonge Street, Richmond Hill
905-508-1475
Europa Delicatessen
9 Drewry Avenue, North York
416-225-3517
Feel Your Belly Deli
9960 Dufferin Street, Vaughan
905-417-7888
Global & Fish
601 Magnetic Drive, North York
416-661-5455
High Park Deli
1960 Bloor Street W, Toronto
416-769-3223
IDF
2777 Steeles Avenue W, Toronto
416-739-6651
International Deli
10520 Yonge Street, Richmond Hill
905-508-1475
Jacob's Market
390 Steeles Avenue West , Thornhill
905-763-0725
King Deli
60 King Road, Richmond Hill
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Knysh Deli
1102 Centre Street, Thornhill
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Kometa Meat Market
80 Glen Shields, Vaughan
905-760-0303
Legend Food Mart
1520 Steeles Avenue W, Toronto
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Odessa Deli and Desserts
372 Marlee Avenue, Toronto
416-787-4249
Podhale European Meat & Deli
2775 Lake Shore Blvd W, Etobicoke
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10520 Yonge Street, Richmond Hill
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Richmond Hill Deli
9631 Yonge Street, Richmod Hill
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Ruta Deli
3069 Dundas Street W, Toronto
416-913-5710
Stefanie's Village Deli
1801 Rutherford road, Vaughan
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Stefanie's Village Deli
10815 Bathurst Street, Richmond Hill
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Tanya's Deli
2116 Bloor Street W, Toronto
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Thornhill Woods Deli
9200 Bathurst Street, Thornhill
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Victoria European Deli
1013 Pape Avenue, East York
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Village Meat Products & Deli
415 Roncesvalles Avenue, Toronto
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Yummy Market
4400 Dufferin Street, North York
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Zamani Meats
6120 Yonge Street, North York
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Copacabanna Dr. Laffa
Effes Mediterranian grill Elite Grande Georgia Ghazal
Golden Lion Hava Nagila
Ilhas de Bruma Imperator Izba
Kazan BBQ Kruzo Grill Melody
Mexican Amigos Midan
Mideastro Moldova
Moscow Nights Mr Combo National Odessa
Perogy House Paradise Prague Pravda
Rayhon Kebab Red Square
Retro Room Salut
Sorrento
Steamul sauna Sushi Fun Tatiyana
Teppanyaki & sushi Vernisage
150 Eglinton Avenue E, Toronto 401 Magnetic Drive, Toronto 7777 Keele Street, Vaughan
1126 Finch Avenue W, Toronto 1118 Finch Avenue W, Toronto
3175 Rutherford Road, Vaughan
15 Canmotor Avenue, Etobicoke 1118 Centre Street, Thornhill 1136 College St. W., Toronto
2901 Steeles Avenue W, Toronto 648 The Queensway, Toronto
9625 Yonge street, Richmond Hill 1470 Center Street, Thornhill 1118 Centre Street, Toronto
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5000 Dufferin Street, Toronto
7700 Bathurst Street , Thornhill
568 Sheppard Avenue W, Toronto 1000 Finch Avenue W, North York 390 Steeles Avenue W, Thornhill 2195 Wyecroft Road, Oakville
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36 Wellington Street E, Toronto
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1900 Dundas Street E, Mississauga
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