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SAVOUR
& Celebrate H O L I D AY E N T E R TA I N I N G M A G A Z I N E
Sweet Treats
The Morning After Meaty Mains Inspired Sides
Christmas is Thirsty Work! Cranberries, Carols & more!
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2015
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PUBLISHED BY THE LANGLEY TIMES
SWEET TREATS 5 THE MORNING AFTER 7 MEATY MAINS 9 INSPIRED SIDES 11 CHRISTMAS IS THIRSTY WORK! 14 WE’RE IN CRANBERRY COUNTRY 17 CHRISTMAS CAROL SONGBOOK 19 Writer Angie Quaale opened Langley’s Well Seasoned, a Gourmet Food Store in 2004. The Langley Times is proud to partner with Angie on our Annual Holiday Entertaining Magazine. Published November 25, 2015 by The Langley Times 604.533.4157 20258 Fraser Highway Langley, BC V3A 4E6 www.langleytimes.com REPRODUCTION IN WHOLE OR IN PART IS PROHIBITED.
PUBLISHED BY THE LANGLEY TIMES
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2015
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The most wonderful time of the year It never ceases to amaze me, how Christmas catches us all by surprise each time it comes around. After all, we’ve had 364 days to prepare.
T
hen there are those people who have their Christmas shopping finished by July. Those people make me feel bad about myself.
I’m usually out on the golf course, thinking more about driving to the pin than driving to the mall. But August is a different story. That’s when newspaper people start thinking about the holidays. We start planning our features, talking about how can we improve from last year and, of course, discussing the budget. It’s tough to get into the holiday spirit in August, while you’re wearing shorts and flip flops, but every year we manage to do it – even if it”s just for a moment. When do I start embracing Christmas? As an ex-Albertan, the first snowfall marks the beginning of Christmas for me. The excitement was unbearable for me as a child, because it usually started snowing in September, so I’d have four long months of waiting for Santa. And then the Sears Christmas Wish Book would arrive.
I’d rush home from school and spend hours combing through the pages, making my list, checking it twice, until I was a absolutely delirious. I’m sure you have all had this exhilarating experience. The holidays were also special because of the reprieve I would get from being pelted with snowballs by my four older brothers. They knew if they were bad, there would be no presents. I tried using this threat throughout the year, but it just didn’t have the same impact that it did at Christmastime. Families would get together to make mincemeat, friends would come over to sing Christmas carols and we all shared eggnog my father had lovingly made. The grand finale was the feast my mother would present – it contained the entire year’s worth of Weight Watchers points. Once, during the Christmas Day excitement, my mother suggested my cousins and I go outside and play. It was a nice way of saying we were getting on her nerves. We decided to go for a walk, and ended up oohing and ah-ing at the Christmas light displays in
our small town. I’m sure they’d been up every year, but for some reason, this time they had a greater impact than every before. The beauty of the colors against the glistening, crisp white snow was absolutely breathtaking, and I can still picture the scene today. I love Christmas lights – white ones, blue ones, red ones, green ones, flashing, dancing and twinkling like stars. It’s like they’re speaking to me, telling me to pause for a moment and just enjoy the beauty of the season. The holidays always bring out the best in people. We are nicer to each other, more tolerant, more giving. We take time to enjoy our families and friends and to help those who are less fortunate. To me, Christmas is not about getting presents. It’s about watching everyone embracing the “most wonderful time of the year”. Now, if we could just keep that spirit throughout the year, we’d all be better for it. Have a wonderful holiday season! Jean Hincks, Publisher, Langley Times
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2015
20563 Douglas Crescent 778.278.3088 BanChokDee.com PUBLISHED BY THE LANGLEY TIMES
Sweet treats Chocolate Bark You don’t actually need a recipe, any special equipment or even measure any ingredients to make a fantastic chocolate bark – if you can melt chocolate, you can make bark. The chocolate is a blank canvas, you can get creative and using your favorite flavors and textures. The only thing to remember is that roughly 1 ¼ lb. of melted chocolate will cover a large baking sheet. Use whatever good quality chocolate you have on hand - dark, milk, or white. Creating a marble effect in the bark is easy & turns your bark into an fancy gift. To marble, melt white chocolate separately and pour a small amount over your milk or dark chocolate, before gently swirling the two together using a bamboo skewer. Try swirling in some caramel sauce or melted peanut butter. Now for the fun part! Like I said, this is a blank canvas. Think about the flavor combinations you like. For example, chilies, sea salt, and dark chocolate are fantastic together or candied ginger and almonds. Nuts and seeds are great additions for added crunch – roasted sunflower, pumpkin and toasted sesame seeds are all delicious, but any nuts will work, roughly chopped or sprinkled over whole. Pistachios look very festive because of their color but even pine nuts, corn nuts or popped popcorn can work! The same is true for dried fruit, which add texture and sweetness. Try sprinkling over raisins, cranberries, cherries, chopped dates, figs, apricots, or finely sliced mango. Or how about instant espresso, crushed peppermint candies, marshmallows, chunks of pretzels, toasted coconut or even crispy, crumbled bacon.
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Macadamia Lime Bark 1 pound white chocolate ½ cup coarsely chopped macadamia nuts 1 ½ teaspoons lime-zest strips Line 9-by-12 ½ -inch rimmed baking sheet with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
Dried Cherry & Orange Bark 1 pound bittersweet chocolate ¼ cup chopped dried cherries 1 teaspoon finely grated orange zest Line 9-by-12 ½ -inch rimmed baking sheet with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
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Sweet treats
Where there’s bark, there is often brittle! Turn to this old-fashioned candy into something interesting & new! Easy to make in large batches for holiday gifts, you can really have some fun creating your own signature brittle! Much like making bark, once you have the basic technique down, you can add any kind of nuts and spices you like! Try lemon zest & almonds, coconut & espresso, peanuts & smoked sea salt, or pecan & rosemary. The combinations are literally endless!
Roasted Cashew and Sesame Brittle
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Preheat the oven to 300°. Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden. Let cool. Line a large rimmed baking sheet with parchment paper and lightly coat the parchment. In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg. In a large saucepan, bring the sugar, water and corn syrup to a boil. Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250° on a candy thermometer, about 10 minutes. Off the heat, whisk in the butter. ½ teaspoon baking soda 2 ¾ cups raw cashews ¼ teaspoon freshly grated nut¼ cup white sesame seeds meg 2 tablespoons black sesame seeds 1 ¾ cups sugar 2 teaspoons vanilla extract ½ cup water 1 teaspoon Maldon salt or other flaky ¼ cup light corn syrup sea salt Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes. Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds. Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula. Break the brittle into pieces before serving, storing or gifting. Brittle can be stored in an airtight container for up to 1 month.
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Campbell Heights (24hr. drive-thru)
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The Morning After
You have to wait another 365 days until Christmas�. For me, it is all about the leftovers! The gifts have all been opened, the turkey has been carved and the sweets have been demolished! But, life goes on‌.we must forge ahead, make breakfast and face the day as we prepare ourselves for another 364 days of Christmas preparation! Using leftovers or cooking from scratch, starting your day off with a great breakfast can never be underestimated!
Stuffing Waffles
BLT Quiche
Got leftover stuffing? How ‘bout gravy? Perfect! Break out your waffle iron and let’s make some waffles! 4 cups crumbled leftover stuffing 2 large eggs, lightly beaten Chicken broth or turkey stock, as needed Leftover cranberry sauce, for serving Leftover gravy, for serving
A quiche brings new meaning to eggs for breakfast. This is a delicious twist on a lunchtime favorite using crisp bacon, spinach and sundried tomatoes. The key is to use the sundried tomatoes that come completely dried in a package, rather than packed in oil. Serve your quiche with a green salad for a fantastic brunch. 4 eggs 1 cup Half & Half or whole milk 1/8 teaspoon salt Ÿ teaspoon black pepper 4 slices bacon, cooked crispy & crumbled ½ cup frozen spinach, thawed and drained 1/3 cup chopped sundried tomatoes 1 – 9 inch unbaked pie shell
Preheat your waffle baker and grease it. In a large bowl, stir together the leftover stuffing and eggs. Add Ÿ cup of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. The stuffing will not spread or expand like regular waffle batter as it bakes, so you will need to arrange it in an even layer. Close the lid and let the waffle bake until golden brown, crispy and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy. This recipe for leftover stuffing waffles works best with basic stuffings that don’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Stuffing waffles take longer to cook than regular waffles, don’t be afraid to let the waffle bake until it’s golden brown and crispy.
Preheat the oven to 350ÂşF. In a medium sized bowl, whisk together the eggs, light cream, salt and pepper. Place the pie crust in a pie tin or baking dish and sprinkle with the bacon, spinach and sundried tomatoes. Put the filled pie tin on a baking sheet. Pour the egg mixture into the tin. Bake for 40 to 45 minutes until golden brown. Let the quiche rest for 10 minutes before slicing and serving.
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2015
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The Morning After Cinnamon French Toast Muffins This is a great way to use up leftover bread or buns. Fruit bread, brown bread, stale bread – no problem! Muffins and French toast are together at last! These are perfectly portable if you are on your way back to work but are best enjoyed with fresh coffee, Christmas music and a drizzle of warm maple syrup. 6 large eggs 2 cups whole milk 2 teaspoons ground cinnamon 1 ½ tablespoons sugar 1 ½ tablespoons vanilla extract 14 cups cubed bread, cut into ½ inch cubes Maple syrup for serving Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray.
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In a large bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract. Add the cubed bread to the bowl and fold until combined and the bread has absorbed all of the liquid. Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it. Bake the French toast cups for 25 to 30 minutes until they’re slightly crisped on top and cooked throughout. Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve topped with maple syrup.
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Meaty Mains
Christmas dinner really does call for a bit of pageantry and pomp. Tablecloths and napkins are laundered, ironed and laid out, your china is inspected and cleaned & great grandma’s silverware is polished. The traditional standbys of turkey, prime rib or ham may seem to have lost their luster, perhaps it is time for change. This year, you should consider a crown pork loin roast. Pork is a great alternative to beef,
won’t break the bank and you won’t be slaving all day in the kitchen all day. If you are feeding a small group, a single roast will have 4-6 bones that cut perfectly into chops, a double rack or “crown” tied together will be about 12 bones. This is where knowing your butcher really comes in handy. Call him and order it ahead of time but be sure to ask him to “French” the bones & tie the roast for you, that will save a ton of time and energy.
and it’s much more economical - BC pork is actually some of the best in the world. Raised by farmers in the Fraser Valley, this stunning entrée will rule your family dinner table. A crown roast is essentially two pork loins wrapped and tied vertically into a circle. You can even cook the stuffing in the center of the crown or in a dish in the oven and make a super delicious gravy. A crown roast is a meal fit for all of the kings and queens in your world, but it
Cider Marinated Rack of BC Pork 1 cup apple cider 2 garlic cloves chopped 2 large shallots minced 2 bay leaves ¼ cup fresh parsley chopped 2 tbsp. pepper In an airtight container, combine the cider, garlic, shallots, bay leaves, parsley, and pepper to make the marinade. Add the rack of pork and marinate in the refrigerator for 6 - 10 hours. Preheat oven to 325°F (160°C). Drain the pork. Pour the marinade into a small saucepan. Boil, and then reduce heat until it thickens. In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season with salt. Pour the marinade over the pork. Baste often during cooking to glaze the meat. Continue to roast for approximately 60 minutes, or until a meat thermometer indicates an internal temperature of 155°F (68°C). Remove pork from oven. Cover with aluminum foil and let it rest for about 15 minutes (the internal temperature should rise to about 160°F/71°C). Slice & serve. 4 or 5 lbs. Johnston’s Pork Rib Roast, Frenched (ask your butcher to do this for you) 2 tbsp. vegetable oil 2 tbsp. butter ½ tsp salt
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2015
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Meaty Mains Apple & Walnut Stuffing
Preheat the oven to 350 degrees F.
This recipe is a brilliant accompaniment to your crown pork loin roast. You can pile it high in the middle of the crown as your roast roasts or you can cook it in a dish on the side. Either way, you will end up with a flavorful side dish that won’t leave anyone missing the turkey!
Heat a large sauté pan, over medium heat. Add the olive oil, onions and celery. Season with salt and cook until the veggies start to soften. Add the garlic and cook for another 2 minutes. Add the sausage and cook until the sausage browns. Drain off some of the fat if there is more than 2 tablespoons in the pan. Stir in the apples & apple cider, cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat. Add the diced bread and mix to combine. Pour in the chicken stock and mix with your hands until the bread is very moist. Taste to check for seasoning and season with salt & pepper. Transfer to a 9x11 ovenproof dish and bake until it is hot all the way through and crusty on top, about 45 minutes. Remove from the oven and serve with your pork roast.
2 tbsp. olive oil 1 large onion, finely diced 3 ribs celery, finely diced Kosher salt & freshly cracked black pepper 3 cloves garlic, minced 1 pound spicy Italian sausage, casing removed, broken up into bite-size chunks 3 Granny Smith apples, peeled, cored, and cut into 1” dice 1 cup apple cider 8 sage, leaves finely chopped ¾ cup coarsely chopped, toasted walnuts 10 cups stale rustic bread, crusts removed, cut into 1” cubes 2 to 3 cups chicken stock
November 21st to December 24th, 2015. Open daily 11am to 9pm*.
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Vi s i t
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ime s a s Y ou yT
LINE BOOK ONEIVE C E R TO EASON A FREE S S! S PA o
nc
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a • V
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(*Closes at 6pm on December 24th)
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Wishing all students, parents and staff the very best of the holiday season.
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Inspired Sides Bacon & Blue Mashers
Cauliflower & Kale Gratin
2 ½ pounds Yukon gold potatoes ½ cup buttermilk 2 tablespoons unsalted butter 6 slices Johnston’s black pepper bacon, cooked & crumbled 4 ounces blue cheese 2 green onions, sliced salt & pepper
Decadently delicious, garlicky and crispy yet creamy and rich. It is like the perfect storm! This clearly isn’t something you are going to eat everyday but for a special dinner or holiday celebration this dish will have everyone begging for seconds. 1 ¾ pounds curly kale (about 3 bunches) 2 small heads cauliflower 5 tablespoons unsalted butter ¼ cup all-purpose flour 2 cups milk 2 cloves garlic, finely sliced 1 cup heavy cream 1 ¾ cups panko bread crumbs 1 ½ tablespoons extra virgin olive oil ½ cup grated Parmesan
Wash potatoes. Cut into cubes and place in a large stock pot, covering with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain potatoes and place back in the pot over low heat. Add butter and buttermilk, then use a potato masher and mash. Mash in the cheese and crumbled bacon, saving a bit for the top if desired. Taste and season with salt & pepper, top with sliced green onions & extra bacon
Tear kale leaves from stems and center ribs, then discard stems and ribs. Cut and discard greens and core from cauliflower, then cut cauliflower into 1 ½ inch florets. Have ready a large bowl of ice water. Butter baking dish. Cook kale in a pasta pot of boiling salted water, uncovered, in 2 batches until almost tender, about 3 to 5 minutes per batch. Transfer with a slotted spoon to ice water to stop cooking, then
transfer with tongs to a colander to drain. Gently squeeze excess water from kale by handfuls and transfer to baking dish. Cook florets in 1 batch in pot until crisp-tender, about 3 to 6 minutes, then transfer with slotted spoon to ice water to stop cooking and drain well in colander. Nestle cauliflower in kale. Preheat oven to 375°F with rack in lower third. Melt butter in a 3-quart heavy saucepan over medium-low heat, add garlic & sweat slightly. Whisk in flour, then cook roux, whisking frequently, 3 minutes. Whisk in milk and cream and bring to a boil, whisking constantly. Reduce heat and simmer béchamel sauce, whisking occasionally, 5 minutes, then stir in 1 ½ teaspoons salt and ¼ teaspoon pepper. Pour sauce over the kale and cauliflower. Toss together bread crumbs, oil, cheese, and 1/8 tsp each salt and pepper, then sprinkle evenly over mixture and bake gratin in oven until sauce is bubbling and crumbs are golden, 40 to 45 minutes. Remove from the oven & serve immediately. ** Crumb mixture can be made 2 days ahead and chilled in an airtight container. **Kale and cauliflower in sauce can be assembled 1 day ahead without crumb topping and chilled, covered.
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2015
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Inspired Sides Ivory Lentil & Butternut Pilaf
Sweet & Spicy Glazed Carrots
This dish is a great side but really works well as a main for vegetarians or even vegans joining your Christmas celebration. 1 celery stalk ½ cup dry ivory lentils, rinsed 1 cup sliced leeks 1 cup water 1 medium butternut squash, peeled salt and pepper, to taste ½ cup chopped, toasted walnuts 1 tablespoon extra virgin olive oil ½ cup dried cranberries 2 garlic cloves ½ sweet Vidalia onion
Roasting whole carrots in a hot oven and then giving them a toss in a sweet glaze creates an absolutely unforgettable side dish. You can fancy it up with multicolored carrots and use a pinch of cayenne pepper to add a touch of heat. 2 lbs. small-to-medium carrots 1 teaspoon ground ginger 1/8 teaspoon cayenne pepper 2 tablespoons olive oil (optional) 1 teaspoon kosher salt 1 teaspoon minced fresh 1 teaspoon ground cumin parsley ½ cup orange marmalade Freshly cracked black pepper ½ cup fresh orange juice
Place lentils and water in a medium saucepan and bring to a boil. Once boiling, lower to a simmer and cook uncovered for 20 minutes or until cooked through. Add more water to always slightly cover the lentils, as needed. After lentils are cooked, dice the squash in small dice. Set aside. Dice the Vidalia onion, celery and mince the garlic cloves. Set aside. Place a large skillet over medium heat and add in the olive oil. Once heated, add the celery, onion and leeks, cook for 2-3 minutes or until onions are translucent, add the garlic & cook for another minute and then add the butternut squash and season with salt and pepper. Stir the butternut squash to combine and cover and cook for 5-8 minutes, shaking the pan occasionally, or until cooked through (taste.) If the squash is still crunchy, cover the skillet and cook for 2-3 more minutes. When done, add in the lentils, walnuts, cranberries and stir to combine for 1-2 minutes to warm up the cranberries. Serve immediately.
Preheat oven to 475°. Wash & peel carrots, if desired. Toss carrots with oil in a large bowl. Sprinkle with salt and cumin. Spread carrots in a single layer in an aluminum foil-lined sheet pan; bake 25 minutes or just until carrots are tender and browned. Meanwhile, bring marmalade, orange juice, ginger & cayenne pepper to a boil in a small saucepan over medium heat, stirring often until thickened. Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper. Sprinkle over the parsley & serve hot or at room temperature.
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We are a specialized gluten-free and egg-free bakery that further specializes in vegan and sugar-free options. Our ultimate goal is to make our customers happy. We offer dinner rolls, bread, English muffins, pizza crust, festive cookies, bars, biscotti, pepper jelly and holiday gift baskets. We are open Tues, Tue ue ues, Wed and Fri from m 11am-6:00pm. 11 11amm-6:00pm. m Feell free F free to t drop d by b orr call call ca al all ll and place plac your yoour order. order.
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Inspired Sides Asparagus with Tarragon Sauce
͓ͳͲ; ʹͲʹ͡ͺ ”ƒ•‡” ™›Ǥ ƒÂ?‰Ž‡›ǥ Č‹Í¸Í˛ÍśČŒ ͡;;njͲͲ;͡ 9:00 am - 5:30 pm Mon. to Sat.
When choosing asparagus at the supermarket, look for bundles with firm spears whose tips are closed, plump and green. Avoid them if they are starting to brown or look dried out. When you get home, give it a good rinse under cold running water, pat it dry, and cut the harder stem ends off (about an inch) . Stand them upright in a container in the fridge, in a couple inches of water. Try to use them within 2-3 days and change the water daily. 1 tablespoon freshly squeezed 2 bunches asparagus, tough ends lemon juice trimmed 1 tablespoon water ½ cup plain, Greek yogurt 3 teaspoons Dijon mustard 2 tablespoons mayonnaise Salt & freshly cracked pepper, to 1 ½ tablespoons chopped fresh taste tarragon, or 1 teaspoon dried Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or at room temperature.
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Christmas is thirsty work! This year, for a pre-dinner cocktail, why not set up a self-serve Caesar Bar?
Hot Buttered Rum
Your guests can mix and match, make it the way they like. Spicy, boozy, lots of ice, no ice or virgin…DIY takes some pressure off the hosts and gives the guests something to do while you hang coats! Caesars are typically vodka based but there are SO many flavored vodka’s on the market these days it might be fun to add some variety or change it up completely with tequila. Clamato is the main ingredient and there are choices of juice on the market now too, good ones. I am partial to Walter’s brand – made in Canada in small batches with vine-ripened tomatoes, select spices, grated horseradish, Worcestershire sauce, hot sauce, & clam juice from the North Atlantic. It is perfect. Now, the fun part – to spice it up and garnish. You will need wedges of lemons & limes, a variety of hot sauces, Worcestershire, horseradish, a peper grinder, celery salt for the rim of course, spicy pickled beans or asparagus, crispy slices of black bacon, olives and fresh celery stalks. And, just because you can, make ice cubes out of the clamato juice. It won’t water down your drink and your friends will think you are a genius!
A quintessential winter cocktail. It’s effects are instant. If this is something your dad or granddad used to drink and you’ve been avoiding it because it is too “old school” for you, maybe you should give it a go – use a super-premium dark rum, fresh unsalted butter and the best quality spices you can find. The fresh orange takes it to a completely different level. This could turn into your winter go to! ¼ cup room-temperature unsalted butter ½ cup packed dark-brown sugar 1 teaspoon finely grated orange zest ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground nutmeg 1 ½ ounces dark rum ¾ cups boiling water Squeeze of Fresh orange juice Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg with a mixer on medium speed until combined, about 1 minute. Combine 2 tablespoons spiced butter with 1 ½ ounces (3 tablespoons) dark rum in each of 4 heatproof glasses. Pour 3/4 cup boiling water over each, and stir. Top each with a squeeze of fresh orange juice.
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PUBLISHED BY THE LANGLEY TIMES
Christmas is thirsty work! Mulled Cranberry Juice
Christmas Punch
This tastes like the holidays! Perfect for the whole family to enjoy or you can spike it with a bit of Grand Marnier. You can make this well in advance, strain it and store it in the refrigerator and re-heat it anytime you need a little somethin’, somethin’. 1 liter cranberry juice (I like Bremner’s brand, it is such good quality and made with local cranberries) 1 cinnamon stick 3 whole cloves 2 thumbnail sized pieces of candied ginger 4 whole star anise ½ cup cranberries ½ cup sugar ¼ teaspoon ground cinnamon Orange slices for garnish
This is a super simple way to add a little zip to your holiday entertaining plan. Use an old fashioned punch bowl and a ladel, mix and match cups – even Christmas theme vintage tea cups make this a fun addition to your party. 2 cups chilled pomegranate juice 1 cup chilled cranberry juice 1 cup vodka 1 cup Cointreau 1 cup chilled club soda ½ cup fresh lemon juice (from 6 lemons) ½ cup simple syrup
In a medium saucepan, combine the juice, cinnamon stick, star anise, ginger and cloves and bring to a boil. Reduce the heat and simmer. Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon, and 2 tablespoons of water and heat over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
Combine pomegranate and cranberry juice, vodka, Cointreau, club soda, lemon juice, and simple syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon slices if desired. Make your ice from more juice – as the ice dissolves, it won’t water down your punch.
When cool enough to handle, thread 3 to 4 berries each on 4 decorative toothpicks. Pour the mulled cranberry juice among 4 mugs and garnish with the cranberry swizzle & an orange slice.
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2015
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Thirsty work…
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12 large egg whites 1 cup granulated sugar 12 egg yolks 1⁄2 teaspoon salt 3 cups whipping cream 1/8 tsp. freshly grated nutmeg
A pinch of ground cinnamon 2 tablespoons sugar 1 tablespoon vanilla 7 cups whole milk 2 cups light rum
You will need 3 medium sized bowls. In the first bowl beat egg whites until they start to thicken. Add 1 cup sugar, beat until thick. In the second bowl: Beat egg yolks and salt until thick. Combine beaten egg whites with yolks and beat until mixed and thick. In a third large bowl beat cream with 2 tbsp. sugar, cinnamon, nutmeg and vanilla until it starts to thicken. Add the milk and continue to beat until you achieve the desired texture. Combine all the ingredients, and chill. Serve by the glassful and spike it if you are so inclined.
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We’re in Cranberry Country! Langley is one of the top cranberry production regions in North America. So when you cook with cranberries you are supporting local farmers and their families. When given a choice, always buy local! Dried cranberries are easy to find, quick to eat, and extremely versatile. After harvesting, cranberries are sorted and washed to remove debris from the bog in order to ensure the highest quality. They are then frozen to retain their high quality and natural goodness, which also helps break down their internal structure and release the vibrant red coloring from the cranberry skin. Most of the cranberries are sliced to release and enhance the natural tart flavor of the cranberry. Unlike other berries, cranberries are low in sugar and high in acidity. They require sweetening to be palatable. During this step, the cranberries are sweetened to replace what nature left out; the additional sweetness helps to balance their natural tartness. The final step is to dry the cranberries to remove excess moisture for easy handling and packaging. You can buy unsweetened dried cranberries as well but will need to adjust your recipes accordingly. (taken from www.CranberryInstitute.org)
Cranberry Poached Pears Of course, for some folks, it just isn’t Christmas if there isn’t egg nog. My dad starts drinking it in October and by the time January rolls around he’s pretty much had his fill. I don’t know how he does it! He likes to add a little dark rum to his but occasionally mixes it up with some brandy, scotch or bourbon. You can always pick up a carton while you are out shopping but truly, nothing beats the homemade version! 1 - 5” strip orange zest 1 – 5” strip lemon zest 1 teaspoon fresh lemon juice 1 cinnamon stick 1 vanilla bean, split 2 ¾ cups fresh or frozen cranberries
8 firm, small peeled pears – leave the stem on 2 cups water 1 cup apple juice 1 cup cranberry juice ¼ cup your favorite local honey 3 tablespoons brown sugar
In a medium sized sauce pan over medium heat, combine both juices & water with honey, sugar, orange & lemon peel, lemon juice, vanilla bean and cinnamon stick. Bring to a boil. Reduce heat and stand pears up in the pan, ensuring they fit snugly. Cover with a lid or foil – reduce heat and simmer for 15 minutes, until the pears are fork tender. Remove pears and set aside, cool – cover & refrigerate. Add cranberries; return mixture to a simmer until cranberries burst (about 3 minutes) & the mixture starts to thicken. Remove from the heat and transfer to a bowl. Cover and refrigerate overnight. When ready to serve, bring the pears & liquid back to room temperature, discard zest, vanilla bean and cinnamon stick. In a small bowl put about ¼ cup of the reserved sauce with a few of the cranberries, put a pear on top & serve immediately.
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We’re in Cranberry Country! Cranberry, Carrot & Ginger Soup 2 pounds carrots 2 cups fresh or frozen cranberries 5 cups vegetable or chicken stock cup brown sugar 1 ½ teaspoons ground ginger ½ teaspoon salt Pinch of nutmeg Juice of 1 lemon Freshly ground black pepper 1 cup sour cream 1 small bunch of fresh chives, minced Peel and grate the carrots. Put them in a large saucepan with the cranberries and stock. Simmer 20 minutes, until the cranberries and carrots are very tender. Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer and cook for an additional 20 minutes to combine the flavors.
Cranberry Negroni Okay, full disclosure here – the Negroni is my most favorite cocktail. Traditionally it is made without the cranberry juice but this makes it a bit more “festive” which is really okay for a few weeks during the holidays. I wouldn’t want to mess with it all year but hey, who says change needs to be permanent ? 1 ounce gin 1 ounce Campari 1 ounce dry vermouth 1 ounce Bremner’s cranberry juice 2-inch orange twist Combine the gin, Campari, vermouth, and cranberry juice in a cocktail shaker filled with ice. Strain into a cocktail glass. Gently fold the orange twist and squeeze over the cocktail to express oils. Garnish with twist and serve.
Serve the soup hot, with a dollop of sour cream & minced chives as a garnish on each portion
Cranberry Mango Vinaigrette ½ cup dried cranberries 1 fresh mango, finely chopped ½ cup olive oil 3 tbsp. champagne vinegar 1 small chipotle chili, finely chopped 1 tbsp. Dijon mustard 3 tbsp. parsley, finely chopped 1 fresh navel orange, juiced Salt and pepper to taste For a few minutes, soak the cranberries in the orange juice. Mean while, In a mini food processor, puree the mango, chipotle, parsley & mustard. Add the cranberries & juice, continue to process. Add the vinegar, a pinch each of salt & pepper. Slowly add the olive oil while pulsing. Once well combined & smooth, reason to taste and dress your favorite salad greens. You can store left over dressing in the refrigerator for up to 5 days.
Cranberry Quinoa Pilaf
Cranberry Pistachio Biscotti
1 tablespoon extra-virgin olive oil 1 small red onion, chopped 1 cup uncooked quinoa, rinsed and drained 2 cups chicken or vegetable broth ½ teaspoon salt 2/3 cup dried cranberries 2/3 cup sliced almonds, toasted
¾ cup dried sweetened cranberries ½ cup unsalted butter ¾ cup sugar 2 eggs 2 teaspoons vanilla paste 2 ¼ cup all-purpose flour, more for shaping dough 1 ½ teaspoon baking powder ¼ teaspoon salt 1 cup shelled pistachios
Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, about 10 minutes more. Toss with almonds and serve.
Preheat oven to 325°F. Soak dried cranberries in hot water to cover for 5 minutes, just to soften - then drain. Cream butter and sugar at medium-high speed until light and fluffy. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended (do not overbeat). Stir in cranberries and pistachios by hand. Divide dough in half. On a lightly floured surface, knead dough a few times, then shape into two long, slightly flattened, logs, about 2 inches wide and 12 to 14 inches long. Place both on a non-stick baking sheet a few inches apart. Bake for 25 minutes or until barely golden. Let cool for 10 minutes. Slice logs on the diagonal into ½” thick slices. Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown. Let cool completely. Option: melt semi-sweet chocolate in a medium sized bowl, dip one end of the biscotti in the chocolate and lay it on a parchment lined platter to set up
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PUBLISHED BY THE LANGLEY TIMES
CHRISTMAS SONGBOOK
Here we Come a Caroling! Joy to the World
Away in a manger
Jingle Bells
Joy to the world! The Lord is come: Let Earth receive her King. Let ev’ry heart prepare Him room, And heaven and nature sing, And heaven and nature sing, And heaven and heaven and nature sing. He rules the world with truth and grace, And makes the nations prove The glories of His righteousness And wonders of His love, And wonders of His love, And wonders, wonders of His love.
Away in a manger, no crib for a bed, The little Lord Jesus laid down his sweet head. The stars in the sky looked down where he lay, The little Lord Jesus asleep in the hay. The cattle are lowing, the baby awakes, But little Lord Jesus no crying he makes. I love Thee, Lord Jesus, look down from the sky And stay by my cradle til morning is nigh.
Dashing through the snow On a one-horse open sleigh, Over the fields we go, Laughing all the way; Bells on bob-tail ring, Making spirits bright, What fun it is to ride and sing A sleighing song tonight
Be near me, Lord Jesus, I ask Thee to stay Close by me forever, and love me, I pray. Bless all the dear children in thy tender care, And take us to heaven, to live with Thee there.
Jingle bells, jingle bells, Jingle all the way! O what fun it is to ride In a one-horse open sleigh
White Christmas
Let It Snow!
I’m dreaming of a white Christmas Just like the ones I used to know Where the treetops glisten, and children listen To hear sleigh bells in the snow
Oh, the weather outside is frightful, But the fire is so delightful, And since we’ve no place to go, Let it snow, let it snow, let it snow.
I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white
It doesn’t show signs of stopping, And I brought some corn for popping; The lights are turned way down low, Let it snow, let it snow, let it snow. When we finally say good night, How I’ll hate going out in the storm; But if you really hold me tight, All the way home I’ll be warm. The fire is slowly dying, And, my dear, we’re still good-bye-ing, But as long as you love me so. Let it snow, let it snow, let it snow.
20251 Fraser Hwy
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A day or two ago, I thought I’d take a ride, And soon Miss Fanny Bright Was seated by my side; The horse was lean and lank; Misfortune seemed his lot; He got into a drifted bank, And we, we got upsot. Jingle Bells, Jingle Bells, Jingle all the way! O what fun it is to ride In a one-horse open sleigh.
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CHRISTMAS SONGBOOK
Wishing You God’s Blessings for Christmas & the New Year
Here we Come a Caroling!
Frosty the Snowman
Frosty the snowman was a jolly happy soul, With a corncob pipe and a button nose, And two eyes made out of coal. Frosty the snowman is a fairy tale, they say, He was made of snow but the children know how he came to life one day. There must have been some magic in that Old silk hat they found. For when they placed it on his head, He began to dance around.
From the Staff & Students at Langley Christian School www.langleychristian.com
Merry Christmas
O, Frosty the snowman was alive as he could be, And the children say he could laugh And play just the same as you and me. Thumpetty thump thump, Thumpety thump thump, Look at Frosty go. Thumpetty thump thump, Thumpety thump thump, Over the hills of snow. Frosty the snowman knew the sun was hot that day, So he said, “Let’s run and we’ll have some fun now before I melt away.” Down to the village, with a broomstick in his hand, Running here and there all around the square saying, Catch me if you can. He led them down the streets of town right to the traffic cop. And he only paused a moment when He heard him holler “Stop!”
MARK WARAWA
M P F O R L A N G L E Y- A L D E R G R O V E
#104-4769 222 St. Langley, BC @MPmarkwarawa 604-534-5955 | markwarawa.com nd
For Frosty the snowman had to hurry on his way, But he waved goodbye saying, “Don’t you cry, I’ll be back again some day.” Thumpetty thump thump, Thumpety thump thump, Look at Frosty go. Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.
Santa Claus is Coming to Town
You better watch out. You better not cry Better not pout. I’m telling you why Santa Claus is coming to town He’s making a list, And checking it twice; Gonna find out Who’s naughty and nice. Santa Claus is coming to town He sees you when you’re sleeping He knows when you’re awake He knows if you’ve been bad or good So be good for goodness sake! O! You better watch out! You better not cry. Better not pout, I’m telling you why. Santa Claus is coming to town. Santa Claus is coming to town.
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2015
PUBLISHED BY THE LANGLEY TIMES
CHRISTMAS SONGBOOK
$PNF FOKPZ UIF .BHJD PG $ISJTUNBT
Here we Come a Caroling! The T he L Little ittle D Drummer rummer Boy Boy Come they told me pa rum pum pum pum A new born King to see, pa rum pum pum pum Our finest gifts we bring pa rum pum pum pum To lay before the King pa rum pum pum pum rum pum pum pum rum pum pum pum So to honor Him pa rum pum pum pum, when we come. Little Baby pa rum pum pum pum I am a poor boy too, pa rum pum pum pum I have no gift to bring pa rum pum pum pum That’s fit to give our King pa rum pum pum pum rum pum pum pum rum pum pum pum Shall I play for you! pa rum pum pum on my drum. Mary nodded pa rum pum pum pum The ox and lamb kept time pa rum pum pum pum I played my drum for Him pa rum pum pum I played my best for Him pa rum pum pum pum rum pum pum pum rum pum pum pum Then He smiled at me pa rum pum pum pum me and my drum.
I Saw Mommy Kissing Santa Claus I saw Mommy kissing Santa Claus Underneath the mistletoe last night She didn’t see me creep down the stairs to have a peep; She thought that I was tucked up in my bedroom fast asleep Then I saw Mommy tickle Santa Claus Underneath his beard so snowy white; Oh what a laugh it would have been If Daddy had only seen Mommy kissing Santa Claus last night
We W eW Wish ish Y You ou a Merry Christmas We wish you a merry Christmas We wish you a merry Christmas We wish you a merry Christmas And a happy New Year. We want some figgy pudding We want some figgy pudding We want some figgy pudding And a cup of good cheer.
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We won’t go until we get some We won’t go until we get some We won’t go until we get some So bring it out here!
Best Wi B Wishes h ffor a Wonderful Holiday
We wish you a merry Christmas We wish you a merry Christmas We wish you a merry Christmas And a happy New Year.
202-6351 197 Street, Langley www.langleylaw.ca 604-532-9119
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BRING FOR READING LYRICS AND NAVIGATING WALKWAYS
Auld Lang Syne Should auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot, And auld lang syne! For auld lang syne, my dear, For auld lang syne. We’ll take a cup o’ kindness yet, For auld lang syne.
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CHRISTMAS SONGBOOK
Here we Come a Caroling!
Happy Holidays! Tammy A. Rea
Area Manager, Business Banking
604-613-1789 tammy.rea@td.com
Silent Night
Winter Wonderland
Silent night, holy night, All is calm, all is bright Round yon virgin mother and child. Holy infant so tender and mild, Sleep in heavenly peace. Sleep in heavenly peace.
Sleigh bells ring, are you listening, in the lane, snow is glistening A beautiful sight, we’re happy tonight, walking in a winter wonderland.
Silent night, holy night, Shepherds quake at the sight, Glories stream from heaven afar, Heavenly hosts sing alleluia; Christ the Saviour, is born! Christ the Saviour, is born! Silent night, holy night, Son of God, love’s pure light Radiant beams from thy holy face, With the dawn of redeeming grace, Jesus, Lord, at thy birth. Jesus, Lord, at thy birth.
Rudolph the Red-Nosed Reindeer
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Merry Christmas
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Rudolph, the red-nosed reindeer had a very shiny nose. And if you ever saw him, you would even say it glows. All of the other reindeer used to laugh and call him names. They never let poor Rudolph join in any reindeer games. Then one foggy Christmas Eve Santa came to say: “Rudolph with your nose so bright, won’t you guide my sleigh tonight?” Then all the reindeer loved him as they shouted out with glee, Rudolph the red-nosed reindeer, you’ll go down in history!
Gone away is the bluebird, here to stay is a new bird He sings a love song, as we go along, walking in a winter wonderland. In the meadow we can build a snowman, Then pretend that he is Parson Brown He’ll say: Are you married? We’ll say: No man, But you can do the job when you’re in town. Later on, we’ll conspire, as we dream by the fire To face unafraid, the plans that we’ve made, walking in a winter wonderland. In the meadow we can build a snowman, and pretend that he’s a circus clown We’ll have lots of fun with mister snowman, until the other kids knock him down. When it snows, ain’t it thrilling, Though your nose gets a chilling We’ll frolic and play, the Eskimo way, walking in a winter wonderland. Walking in a winter wonderland, walking in a winter wonderland.
Rich Coleman M.L.A.
(Fort Langley - Aldergrove) Wishing everyone a Safe & Happy Holiday Season 1130 7888 200 Street, Langley Tel: (604) 882-3151 Fax: (604) 604-882-3154
Marion Brooks SRES Sales Associate • Royal LePage Wolstencroft Realty Living in Murrayville and successfully moving families in the Langley and the surrounding communities since 1993.
th
Email: rich.coleman.mla@leg.bc.ca
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PUBLISHED BY THE LANGLEY TIMES
CHRISTMAS SONGBOOK
Here we Come a Caroling! Christmas in Killarney
Silver Bells Christmas makes you feel emotional It may bring parties or thoughts devotional Whatever happens or what may be, Here is what Christmas time means to me.
Hear the snow crunch, see the kids bunch, This is Santa’s big scene, And above all this bustle you’ll hear:
The holly green, the ivy green The prettiest picture you’ve ever seen Is Christmas in Killarney With all of the folks at home
City sidewalk, busy sidewalks dressed in holiday style. In the air there’s a feeling of Christmas.
Silver bells, silver bells, It’s Christmas time in the city. Ring-a-ling, hear them ring, soon it will be Christmas day.
It’s nice, you know, to kiss your beau While cuddling under the mistletoe And Santa Claus you know, of course Is one of the boys from home
Children laughing, people passing, meeting smile after smile, And on every street corner you’ll hear:
The door is always open The neighbors pay a call And Father John before he’s gone Will bless the house and all
Silver bells, silver bells, It’s Christmas time in the city. Ring-a-ling, hear them ring, soon it will be Christmas day. City street lights, even stop lights, blink a bright red and green, As the shoppers rush home with their treasures.
How grand it feels to click your heels And join in the fun of the jigs and reels I’m handing you no blarney The likes you’ve never known Is Christmas in Killarney With all of the folks at home
Time to get gifting. Order a freshly-crafted holiday gift g today!
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Langley #110 8700 200 Street 604-371-0188 Vancouver 2779 Arbutus Street 604-733-8894 West Vancouver 2412 Marine Drive 604-925-1238 Burnaby 4459 Lougheed Drive 604-299-2290 Richmond #110 3675 Westminster Hwy 604-447-6838
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*Offer expires 12/31/2015. Cannot be combined with any other offer. Restrictions may apply. See store for details. Edible®, Edible Arrangements®, the Fruit Basket Logo, and other marks mentioned herein are registered trademarks of Edible Arrangements, LLC. © 2015 Edible Arrangements, LLC. All rights reserved
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CHAIR MASSAGE
2 Locations To Serve You Better WILLOWBROOK SHOPPING CENTRE, LANGLEY 604-539-2030 678 WEST BROADWAY, VANCOUVER
604-876-6789
&Celebrate
Savour
2015
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IMPACT SOMEONE ELSE’S WORLD Make a $50 donation and save up to $400 on select Stressless seating. Nov. 18 - Jan. 18 *See your sales associate for complete details.
THE INNOVATORS OF COMFORTâ„¢
Donations You can make everyone a lot more Go to comfortable this holiday season. Langley Food Bank Or Gaby Davis Foundation
IMAGINE THE GIFT OF ULTIMATE COMFORT EB
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2015
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&Celebrate
Savour
COQUITLAM 1400 United Blvd 604.524.3444
RICHMOND 12551 Bridgeport Rd 604.273.2971
KELOWNA 6SULQJ¿HOG 5G 250.860.7603
VICTORIA 661 McCallum Rd Millstream Village 250.475.2233
NANAIMO 1711 Bowen Rd 250.753.6361
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LANGLEY 20429 Langley By-Pass 604.530.8248
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