Cornwall Living Wintertide 2022

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Winter fun

Cornwall is a great destination for winter fun offering amazing trails, family fun destinations, delicious restaurants and so much more.

Visit CornwallTourism.com for info on how to get out and explore this winter.

Wintertide

cornwall LIVING

Welcome to our newest magazine developed at Seaway News. We have taken our former Christmas at Home with its 32 pages of Christmas stories, carols and activities and blended it with our new Cornwall Living series, Wintertide, which feature stories about activities and events that you can enjoy not just during the holiday season but throughout Winter and Spring. Our long-standing cookbook with Baxtrom’s Your Independent Grocer, is once again centered in our magazine to give our readers delicious recipes to use throughout the season. Our expanded Holiday Gift & Shopping Guide features many of the unique and affordable gifts available at our local

Our partnership with Cornwall Tourism features stories on local activities and events in Cornwall and feature some great

Take a road trip and spend a day or two in the Counties or take a walk to your favourite corner of Downtown. There’s always excitement in the malls, and of course we have many restaurants, coffee shops and boutiques waiting for you with

Our retail opportunity has expanded in Cornwall and in the Counties with many new outlets. Not only are they open, but many are now using social media to attract and inform their customers. Stay connected and do not miss out on shopping local and the selection we have here.

Enjoy our magazine. Stop in and say hello to one of our many advertisers. Shopping local is the key to any community.

Rick Shaver

Publisher /General manager

Seaway News/Cornwall Living Wintertide

Cornwall Living is a product of Seaway News

Publisher: Richard Shaver

Sales Co-ordinator: Jennifer Mayer

Creative Director: Colleen Parette

Graphic Design: Kim Poirier-Froats

Published at: 501 Campbell Street, Unit 6, Cornwall ON K6H 6X5 613-933-0014

WWW.CORNWALLSEAWAYNEWS.COM

Cornwall Living Wintertide is published by iciMedias Inc. (Seaway News).

This publication contains information & item pricing considered accurate at the time of printing. However, the publisher is not responsible for any errors or omissions that may occur. Copywrited® Reproduction in any form is prohibited without the written permission of the publisher. Printed in Canada. GST No. 874372402

Tasty Treats10

Blueberry Galette

HOW TO MAKE Unroll thawed pastry. Cut in halflengthwise, then in half crosswise tomake four equal rectangles. Separatepieces. Working with one piece at a time,make 1-inch (2.5 cm) diagonal slash infrom each corner, then another 1-inch(2.5 cm) slash straight in from centre ofeach rectangle edge. Each piece willhave eight slashes in from edge, prettyevenly spaced. Return scored pastrypieces to parchment-lined baking sheet.Chill for 10 minutes.Set aside 1/3 cup (75 mL) of theblueberries. In bowl, toss together

How to make In heatproof bowl, melt chocolate withbutter over (not in) saucepan ofsimmering (not boiling) water. Stirtogether and set aside to cool.In large bowl, whisk together 1 cup (250mL) sugar, the eggs and vanilla. Pour incooled chocolate mixture and whisk until

combined. In another bowl, whisk together flour,baking powder and salt; using wooden spoon, stirinto chocolate mixture until combined. Stir inchocolate chips. Cover bowl with plastic wrap.Refrigerate for 2 hours or until firm.Preheat oven to 350°F (180°C). Line two bakingsheets with parchment paper.Scoop dough into 1 tbsp (15 mL) amounts, roll

into balls and coat in 1/4 cup (50 mL) sugar.Place 2 inches (5 cm) apart on prepared bakingsheets. Makes about 25.• One sheet at a time, bake in centre of oven for 12to 14 minutes. Cookies will be cracked on thesurface but still slightly soft. Coolon sheets on rack. Store in airtightcontainer at room temperature.

TOP 10 WINTER ACTIVITIES

1. Big Ben Ski Centre

Learn to ski or snowboard or enjoy a day on the trails or by one of the fire pits watching the kids play. Seventh Street West across from the Benson Centre

2. Culinary Class

Take your culinary skills to the next level with a cooking class or group session at Essential Kitchen. 109 Pitt Street, Cornwall

3. Live Theatre

Visit Aultsville Theatre, The Seaway Valley Theatre Company and the Port Theatre for upcoming shows and to book your seats. Visit their website for details

4. The Trails at Guindon Park

Explore over 30KM of groomed trails and scenic views by foot, snowshoes, cross country skis or fat bike. Use the East entrance off Vincent Massey Drive

5. Countryside Adventures

Skate through the forest, tube downhill, snowshoe through the scenery or just enjoy taking in nature. 16495 Sixth Road, Moose Creek

6. Ice Fishing

Sink your line through the ice on the St. Lawrence River and at Hoople Creek where some of the best catches happen. Always check ice conditions before heading out

7. Escape Boredom

Test yourself at Rush Hour Escapes with 2 new room experiences that are good for the whole family. 52 Pitt Street, Cornwall

8. Indoor Golf

Keep your swing in top shape with the golf simulators available at Cornwall Golf and Country Club. Book a tee time ahead

9. Bowling

Heat up the lanes on a cold winter day at Nativity Bowling offering many special events and rock’n’bowl opportunities. 301 McConnell Avenue, Cornwall

10. Relax and Unwind

Spend the day at one of the local spas getting your favourite treatments while you retreat from the everyday. It’s best to book an appointment

For more information on special events and activities visit www.CornwallTourism.com

George and Diane Lunan Marlin Orchards & Garden Centre

Shopping Local Makes a better community

When you shop local, all businesses succeed and the community benefits. In Cornwall, Akwesasne, and the United Counties of SDG there are many local small businesses that are eager for locals and visitors to stop in and see their unique inventory of products. These small businesses were founded by people that you know and are staffed by your neighbours or people who you see in your community.

You can visit our local stores in

many ways: in person, at a trade show, a market, a vendors popup day or online (and more and more small businesses are staking out their space in the online shopping world).

By shopping local you help support members of your community and keep your local business ecosystem healthy. Shopping local is a gift that you can give to your community year round. The more we shop local, the more inventory retailers buy so a better

selection becomes available for you and our visitors…it’s a win-win for everyone.

Our Downtown has many established stores plus more new ones opening all the time. Our selection of restaurants is growing and serving the people who want to spend more time enjoying local venues.

Do people want to shop local?

Over 50% say their main reason for shopping small is to keep money

“

local. Additionally, 38% of shoppers say they want to support their community and local creators. 28% of shoppers buy local for better service and 19% to help local nonprofits.

In Cornwall, keeping money local is a priority to make a better community. It’s proven that local businesses are more likely to shop at other local businesses, keeping money moving in our local economy even longer which is a great way to do business here. Local ownership means that important decisions are made by people who live in our community and feel the impact of those decisions.

Locally-Made Products: business owners often sell local products, which helps preserve the community’s distinction and creates more jobs locally, as well.

Personal Connection: know the store owners is a great reason to shop local.

Product Knowledge: Local business owners are well informed about their products and know what they are selling.

Diverse Products: Local stores carry inventory you might not find at national chain stores.

Shopping Cornwall and area offers products that are:

• Cost Effective: Sometimes prices at local businesses are better because they don’t have the overhead that larger stores may

have and they may be more willing to negotiate to meet your price needs.

• Better Experience: Local shopping can translate to more convenient retail experiences.

• Increased Expertise: Shopping at a local store means you can get an expert opinion about the products that you’re purchasing.

• Create Community: We will connect more with each other.

• Better Service: Local business

owners do what they do because they are passionate about their products and typically take more time to get to know their customers.

• Support Future Growth: Shopping locally is the best way to show pride in your city and help protect the businesses that make our city unique.

Take the time and spend the money to support local businesses with your presence and your dollars.

SHOPping LOCALLY keeps our economy vibrant and healthy

“

Annabel Barrozo Baxtrom’s Your Independent Grocer

(left to right): Sydney Tinkess, Denise Marleau, Nancy Vigeant Carrots n’ Dates

Schnitzels

TASTE OF THE TOWN

The Spicy Pearl

A unique cuisine of Caribbean and Thai favourites full of flavour served in a bright welcoming atmosphere thespicypearl.ca

Stomping Grounds

Located in the historic Cotton Mill district the menu offers something for everyone using fresh seasonal ingredients Find them on Facebook.

Esca Gourmet Pizza + Bar

Great food and service in a fun modern atmosphere offering local beer and a variety exceptional culinary selections escapizza.com

welcoming space offering everyday favourites as vegan/

Casa Paolo

Traditional house made Italian cuisine with a classy and comfortable atmosphere casapaolo.ca

A master crafted fusion menu of traditional Indian flavours and international favourites wowindiarestaurants.ca

A huge variety of always fresh traditional sushi available in large quantities

Tilly’s Eatery

& Delicatessen

A cozy eclectic café offering comfort food fresh everyday for breakfast and lunch. tillyseateryanddeli.com

Eight Zero Zero

A lavish delicious menu with a focus on steak and seafood in an elegant setting great for groups eightzerozero.ca

Birchwood

A fresh seasonal menu focusing on local ingredients, big flavours and friendly service birchwoodcornwall.ca

Sheep’s Head

Excellent service with a seasonal inspired high end menu in an intimate setting with big city feels Sheepsheadbistro.ca

www.CornwallTourism.com

We make dental treatment for kids easy and simple, while they are asleep! And we offer priority service to everyone!! Cornwall Sleep Dentistry for Kids! Brought to you by Cornwall Specialty Dental

Trail Checklist

Know the trail conditions

Make sure your equipment is in good working order and is the right fit

Check the weather and dress in layers

Bring water and snacks

Familiarize yourself with the trail and amenities Keep electronics warm

Bring a light – dusk can sneak up on you

Tell a friend where you plan to be and when you plan to return

3 Christmas craft ideas Winter quiz

Are you in the mood for crafting? Here are a few ideas to help you decorate your home for Christmas.

String tree: Cut a triangle out of cardboard and wrap a string around it until it’s completely covered. Make sure to glue the string at the beginning and end to keep it from unrolling. Deco rate your tree with pompoms, sequins or tiny multicoloured beads to give it a festive look.

2. Paper Santa: Paint almost half the surface of a white paper plate red. Draw the red paint down one side of the plate, creating a rounded, tapered edge to form Santa’s hat. Colour everything else beige. Then, draw Santa’s eyes and nose. For the finishing touch, glue cotton balls all over the bottom of Santa’s face and around the edge of the tuque to make it look like his beard and hair.

3. Winter landscape: Glue a large black circle in the middle of a coloured piece of cardboard. Glue a white half-moon on top to hide the bottom of the circle. This will create snowy ground and night sky. Glue two bottle caps on top of each other in the middle of the landscape to form a snowman. Draw a face on the bottom of the top cap and buttons on the lower one. Then, make Christmas trees out of green and brown cardboard and glue them to each side of your snowman. Finally, if you want it to look like it’s snowing, sprinkle white confetti in the sky.

Now, all you have to do is display your work!

Canadian winters are long and harsh. Some people love the cold season for the abundance of winter sports, while others hate it for the treacherous, icy roads. No matter how you feel about this snow-filled time of year, here’s a fun quiz to help you learn more about it. Good luck!

1. Which of these animals doesn’t hibernate in winter?

A. Groundhogs

B. Bats

C. Bears

2. What does the word igloo mean in Inuktitut?

A. House B. Dome C. Shelter

3. Which of these clothing items won’t keep you warm?

A. A mitt B. A muff C. A mantilla

4. In what year did the infamous ice storm hit Quebec?

A. 1988 B. 1998 C. 2008

5. On February 11, 1999, Tahtsa Lake, British Columbia, set a Canadian record for the most snowfall in a single day. How much snow fell?

A. 145 cm B. 172 cm C. 206 cm

4.B. 5.A.

2.A. 3.C.Amantillaisalaceorsilkkerchief.Mittis shortforthewordmitten,andamuffisatube madeofwarmmaterialthat’sopenatbothends soyoucanstickyourhandsinsidetokeepthem warm.

1.C.Bearsdon’ttechnicallyhibernate;they overwinter.Inotherwords,theyspendthewinter restingintheirshelterandonlyenteralight sleepstate.

l’album de photos du père noël

Savais-tu que j’utilise mon traîneau durant toute l’année, et pas seulement pendant la nuit de Noël? C’est bien pratique pour me déplacer et transporter du matériel! Sur la photo que voici, je suis en train d’essayer un traîneau tout neuf avec deux jeunes rennes. Laisse-moi te raconter ce qui s’est passé ensuite. Tu risques de trouver ça bien rigolo, ho, ho, ho!

Comme tu le sais sûrement, les rennes sont des animaux rapides et débordants d’énergie. Alors, quand nous avons de scendu la pente que tu vois ici, ils ont con tinué à courir « à toutes pattes ». Or, dans leur élan, ils n’ont pas remarqué qu’ils se dirigeaient tout droit vers un lac gelé…

J’ai agité ma cloche pour attirer leur attention, mais ils ont compris que je les encourageais à aller encore plus vite. Ce qui devait arriver arriva : nous nous sommes retrouvés sur le lac! Les rennes ont ouvert de grands yeux ronds quand leurs petits sabots ont atteint la surface lisse comme un miroir.

As-tu déjà patiné? Si oui, tu te souviens peut-être à quel point c’était difficile de garder ton équilibre au début. Eh bien, mes rennes, dont c’était la première expérience, se sont mis à glisser et à virevolter sans

pouvoir s’arrêter!

Puisqu’ils étaient tous deux reliés à mon traîneau, celui-ci ballottait dans tous les sens. Et comme s’il n’y avait pas déjà assez d’action, leurs harnais se sont dé tachés, nous précipitant à vive allure dans trois direc tions opposées. Oh là là!

J’ai dû m’agripper de toutes mes forces pour ne pas être éjecté. Heureusement, j’ai tenu bon, et nous avons fini par rejoindre la terre ferme de peine et de misère. Dès que nous avons été réunis, mes rennes m’ont juré de faire plus attention la prochaine fois.

Quelle aventure, ho, ho, ho!

Par Sarah Beauregard et Johannie Dufour

Ingleside 613-537-2255 Exit 770 Hwy 401, Ingleside Fax: 613-537-8561 Long Sault 613-534-3861 5190 Moulinette Rd., Long Sault Fax: 613-534-8438 Cornwall 613-938-2536

Do you go to school? If so, does your school organize activities for special occasions? This picture was taken during the Christmas theme day at the village school last year, just before winter break. My visit was a surprise, and the students screamed with joy when they saw me arrive with Rudolph and Mr. Snow.

The party was already in full swing when we arrived, but the atmosphere became even more joyous when we showed up. They’d lined up several games for the celebration, including a relay race with candy cane mark ers, mimes and bingo. My favourite part was the limbo contest! Do you know this game? It consists of going under a long stick and bending backward.

Me and my old bones weren’t very good. I was even eliminated first, ho, ho, ho! I didn’t mind be cause it allowed me to encourage the children, who were so talented. Rudolph and Mr. Snow were doing very well. It was a close game, and we all laughed a lot, especially when Mr. Snow lost one of his snow balls while bending backward! Believe it or not, this happens to him a lot. This time, even his nose fell off! Can you imagine?

Christmas Blessings Our loved ones are always with us, their memories are stored in our heart

Santa’s Photo Album Cimetière Notre-Dame Cemetery

Everyone was laughing so hard that it took three tries to get my friend back together! Afterward, many kids had trouble concentrating, and the con test ended with a laugh.

This is a picture of the two winners with my friends

By Sarah Beauregard and Johannie Dufour Translated by Jasmine Heesaker

BAXTROM’S FAMILY

Favourites

Blueberry Galette

INGREDIENTS

• 1 Sheet PC® Butter Puff Pastry

• 3-1/2 cups (875 mL)

PC® Organics Blueberries

• 3 tbsp (45 mL) Granulated sugar

HOW TO MAKE

• Unroll thawed pastry. Cut in half lengthwise, then in half crosswise to make four equal rectangles. Separate pieces. Working with one piece at a time, make 1-inch (2.5 cm) diagonal slash in from each corner, then another 1-inch (2.5 cm) slash straight in from centre of each rectangle edge. Each piece will have eight slashes in from edge, pretty evenly spaced. Return scored pastry pieces to parchment-lined baking sheet. Chill for 10 minutes.

• Set aside 1/3 cup (75 mL) of the blueberries. In bowl, toss together

• 4 tsp (20 mL) Cornstarch

• 1 tsp (5 mL) Finely grated lemon rind

• 1 tbsp (15 mL) Orange juice

• 1 Egg, beaten

remaining blueberries, sugar, cornstarch, lemon rind and orange juice. Set aside.

• Remove pastry from refrigerator. Place one piece of pastry on work surface. Place 2 tbsp (25 mL) of the blueberry-sugar mixture in centre of pastry. Using pastry brush, apply light coating of beaten egg just at the slashes. Pull up one of the slashed edges, then pick up the next one and fold it over the first, pinching firmly where they meet. Repeat process all the way around to form a cup shape with the pastry. Add a few more spoonfuls of the blueberry-sugar mixture to almost fill the cup. Place filled pastry back on parchment-lined baking sheet. With a cupped hand, firmly grasp the bundle from the top to squeeze it into a

Crackled Chocolate Cookies

INGREDIENTS

• 2 oz (60 g) Extra dark chocolate, chopped

• 1/4 cup (50 mL) Unsalted butter, cubed

• 1 cup (250 mL) Granulated sugar

• 2 Eggs

• 1 tsp (5 mL) Vanilla

How to make

• In heatproof bowl, melt chocolate with butter over (not in) saucepan of simmering (not boiling) water. Stir together and set aside to cool.

• In large bowl, whisk together 1 cup (250 mL) sugar, the eggs and vanilla. Pour in cooled chocolate mixture and whisk until

• 1 cup (250 mL) PC® Gluten-Free All-Purpose Flour Blend

• 1 tsp (5 mL) Baking powder

• 1/8 tsp (0.5 mL) Salt

• 1/2 cup (125 mL) Semisweet chocolate chips

• 1/4 cup (50 mL) Granulated sugar

combined. In another bowl, whisk together flour, baking powder and salt; using wooden spoon, stir into chocolate mixture until combined. Stir in chocolate chips. Cover bowl with plastic wrap. Refrigerate for 2 hours or until firm.

• Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

• Scoop dough into 1 tbsp (15 mL) amounts, roll

compact open-topped bundle.

• Repeat with remaining pastry rectangles, dividing blueberry-sugar mixture evenly among the four pieces of pastry. Refrigerate assembled blueberries galettes for 15 minutes. Preheat oven to 400°F (200°C).

• Brush pastry lightly with some of remaining beaten egg. Bake in centre of oven for 10 minutes. Reduce oven temperature to 350°F (180°C); bake for 20 to 25 minutes, turning baking sheet back to front halfway, or until pastry is crisp and evenly golden.

• Cool slightly. If desired, sprinkle with icing sugar before serving with reserved blueberries. Serve with ice cream, if desired.

into balls and coat in 1/4 cup (50 mL) sugar. Place 2 inches (5 cm) apart on prepared baking sheets. Makes about 25.

• One sheet at a time, bake in centre of oven for 12 to 14 minutes. Cookies will be cracked on the surface but still slightly soft. Cool on sheets on rack. Store in airtight container at room temperature.

ALL PC® INGREDIENTS AVAILABLE IN STORE

Creamy Maple Cheddar Tartlets

Aged Cheddar and our savoury-sweet onion condiment featuring Quebec maple syrup make an oh-so-gooey filling for buttery puff pastry cups.

INGREDIENTS

• 1 sheet (half 450 g pkg)

Frozen PC® Butter Puff Pastry, thawed and chilled

• 1/2 cup (125 mL) shredded extra-old Cheddar cheese

• 1/4 cup (50 mL) Cream cheese, softened

• 2 tbsp (25 mL) PC® Black Label

Onion Maple Condiment

HOW TO MAKE

• Preheat oven to 375°F (190°C).

• Unroll puff pastry, leaving parchment underneath. Cut pastry into 20 rectangles; press into 20 wells of mini muffin tins to make pastry cups. Refrigerate until needed. (Tip: If the puff pastry gets too sticky while you’re working with it, pop the sheet in the fridge for 10 to 15 minutes to firm up.)

• Stir together Cheddar cheese, cream cheese and onion maple condiment in small bowl until well combined. Divide among pastry cups. Refrigerate until chilled, about 10 minutes.

• Bake until pastry is golden, 20 to 22 minutes. Let cool in muffin tins 5 minutes. Run tip of small knife around edge of tartlets to loosen from tins; remove from tins. Serve warm or let cool completely on racks.

• Try this:Serve with Dijon mustard, warm PC Black Label Marinara Pasta Sauce, or an extra dollop of the onion maple condiment.

Gluten-Free Biscuits

Everyone should have a reliable recipe for a basic white biscuit in their repertoire, even if you’re eating gluten-free. The lack of gluten in the gluten-free flour means the dough does not rise as much as yeasted dough made with regular wheat flour dough would, so don’t be alarmed. Serve with soup or stew, or split and fill with cheese or jam.

INGREDIENTS

• 2-3/4 cups (675 mL) PC® Gluten-Free All-Purpose Flour

• 1/4 cup (50 mL) Granulated sugar

• 2 tsp (10 mL) Instant dry active yeast

• 1 tsp (5 mL) Salt

• 1 cup (250 mL) Whole milk

• 2 tbsp (25 mL) Melted unsalted butter

• 2 Eggs

HOW TO MAKE

• In large bowl, whisk together flour, sugar, yeast and salt; set aside. In small saucepan, heat milk over medium heat to 100°F (38°C) on thermometer; remove from heat and whisk in butter and one of the eggs. Using spatula, stir into flour mixture

until combined. Spray another large bowl with cooking spray; turn dough into bowl, cover with plastic wrap and place in warm place for 45 minutes to rise.

• Line two rimmed baking sheets with parchment paper. Divide dough into portions to fill a 1/4 cup (50 mL) dry measure, about 50 g on a scale. Makes about 13 portions. Roll each portion into a smooth ball. If dough is sticky, wet hands slightly. Space dough balls 2 inches (5 cm) apart on prepared baking sheets. Cover loosely with plastic wrap. Place in warm place for 30 minutes to rise. Meanwhile, preheat oven to 400°F (200°C).

• In small bowl, whisk together remaining egg with 1 tbsp (15 mL) water. Remove plastic wrap from one sheet of dough balls. Brush each ball with some egg wash. Bake in centre of oven for 16 minutes, turning sheet back to front halfway. Repeat with remaining sheet of dough balls and remaining egg wash.

Plant-Based Stuffed Portobello Mushrooms

This genius vegan stuffed mushroom hack from Canadian icon Jann Arden cuts down on your grocery list and saves serious time in the kitchen. Jann uses crumbled PC® Plant Based Fishless Cakes as an all-in-one stuffing for meaty Portobello mushrooms – the cakes are pre-seasoned with lemon, dill and crispy breadcrumbs, so there’s no need to add extra ingredients to the filling.

INGREDIENTS

• 1 pkg (170 g)frozen PC® Plant Based Fishless Cakes, fully thawed in refrigerator (Thawing may take up to 5 hours.)

• 4 Portobello mushroom caps, trimmed

• Tip: Use a small spoon to scrape away the black gills from the underside of the mushroom caps.

• 4 tsp (20 mL) olive oil

• 1/4 tsp (1 mL) each salt and black pepper

• 1/2 cup (125 mL) PC® Plant Based Cheddar-Style Shreds or PC® Plant Based Mozzarella-Style Shreds

• 1green onion, sliced, or 1/4 cup (60 mL) sliced fresh chives, plus additional for garnish

HOW TO MAKE

• Preheat oven to 425ºF (220ºC). Mist baking sheet with cooking spray or brush lightly with oil. Set aside.

• Chop thawed fishless cakes into bite-size pieces. Set aside.

• Arrange mushrooms, stemmed side up, on prepared baking sheet. Drizzle with oil and sprinkle with salt and pepper. Mound pieces of fishless cakes into mushrooms, dividing evenly. Sprinkle with Cheddar-style shreds and green onion, dividing evenly.

• Bake until golden and mushrooms are tender, 16 to 18 minutes. Sprinkle with extra green onion.

• Try this: Serve these mushrooms with rice and steamed vegetables for a hearty main, or as an appetizer.

Vegan Southwest Queso-Style Dip

Serve this layered Southwestern-style dip piping hot with tortilla chips or crunchy vegetables, such as broccoli florets, sweet pepper wedges and chilled steamed green beans. For an extra layer of flavour, broil the veggies on the baking sheet alongside the dip.

INGREDIENTS

• 1/3 cup (83 mL) canned black beans, drained and rinsed

• 1 container (200 g) PC® Plant Based Queso Style Cauliflower Dip

• 1 jalapeño pepper, thinly sliced (optional)

• 1 green onion, thinly sliced

• 1/4 cup (60 mL) diced plum or Roma tomato (about half a tomato)

• 3 tbsp (45 mL)roughly chopped fresh cilantro

Cinnamon Buns

HOW TO MAKE

• Preheat broiler to low and arrange oven rack in top-third of oven.

• Spread beans in bottom of shallow broilsafe 2-cup (500 mL) baking dish or casserole dish (or 5-inch/12.5 cm cast-iron skillet). Spoon queso-style dip over top, gently spreading to edges. Sprinkle with jalapeño (if using).

• Place dish on baking sheet. Broil in top-third of oven, checking often and rotating baking sheet if needed, until golden and bubbly, 8 to 10 minutes.

• Top with green onion, tomato and cilantro. Serve hot.

• Try this :This dip also works well on the barbecue, using a 5-inch (12.5 cm) cast-

Nothing makes the house smell as good as freshly baked cinnamon buns! Time-consuming but not really difficult, they make a perfect weekend surprise for that special someone.

INGREDIENTS

• 1-1/2 cups (375 mL)2% milk

• 1/3 cup (75 mL) PC® Unsalted Country Churned Butter

• 2 tbsp (25 mL) Granulated sugar

• 1 pkg (8 g)Instant (quick-rise) yeast

• 2-3/4 cups (675 mL) All-purpose flour

• 1/2 tsp (2 mL) Salt

• 1-1/3 cups (325 mL) Packed brown sugar

• 1-1/2 tsp (7 mL) Cinnamon

• 1/2 cup (125 mL) PC® Unsalted Country Churned Butter

HOW TO MAKE

• Heat milk in saucepan over medium heat to just below a simmer. Remove from heat; stir in 1/3 cup (75 mL) butter and the granulated sugar. Pour into wide shallow bowl and let cool until tepid; do not add yeast right away or the heat will kill it. Whisk in yeast. Let stand for 10 minutes without stirring or until bubbly. Using wooden spoon, stir in 1cup (250 mL) of the flour to form a smooth paste. Add salt and remaining 1-3/4 cups (550 mL) flour; stir to form a thick dough, switching to hands once thick enough to handle. Mix by hand until very soft dough forms.

• Turn dough out onto flour-dusted counter. Knead for 2 to 3 minutes, adding a little extra flour as needed to create soft, smooth dough that does not stick to counter. Place in large oiled bowl; turn to coat in oil on all sides. Cover with plastic wrap. Place in warm, draft-free area for 45 minutes to 1 hour or until dough doubles in bulk.

• Combine brown sugar and cinnamon in small bowl; cover

with plastic wrap and set aside. Melt 1/2 cup (125 mL) butter; pour half of it into 13 X 9-inch (3 L) glass baking dish and brush over bottom and sides. Sprinkle with 1/2 cup (125 mL) of the brown sugar mixture. Set aside.

• Turn dough out onto flourdusted counter. Roll to rectangle about 18 X 12-inches (46 X 30 cm). Brush surface liberally with some of remaining melted butter, using about 3 tbsp (45 mL) and leaving a 1-inch (2.5 cm) strip bare along one long edge of rectangle. Sprinkle 1/2 cup (125 mL) of the remaining brown sugar mixture over the butter-brushed dough. Starting from long edge with toppings, firmly and gently roll into a cylinder enclosing the filling inside in a pinwheel pattern. Cut crosswise into 15 equal rounds. Place in prepared pan cut side down, spacing evenly. Brush with remaining butter and sprinkle with remaining brown sugar mixture. Cover with plastic wrap. Place in warm, draft-free area for 45 minutes to 1 hour or until dough doubles in bulk. Meanwhile, preheat oven to 375°F (190°C).

• Remove plastic wrap from risen dough, place in centre of oven and immediately reduce oven temperature to 350°F (180°C). Bake for 35 to 40 minutes or until golden and fully baked. Immediately and carefully invert onto cutting board or serving platter. Cool slightly. Serve warm.

iron skillet. Cook over medium-high heat, with lid closed, for 8 to 10 minutes.

Milk-Braised Pork Shoulder

Maple Pecan Spiced Sweet Potatoes

We’ve turned comforting scalloped potatoes on their side—literally—with this stunning dish, designed to impress both the taste buds and the eyes. Sweet spuds stand in for the standard yellow-fleshed variety, and an aromatic topping of rich maple syrup, buttery pecans and a chili-based seasoning makes for a sweet, nutty, slightly spicy take on the classic gratin.

INGREDIENTS

• 1 Large sweet potato (about 2-1/2 lb/ 1.13 kg), peeled and sliced crosswise into 1/4-inch (5 mm) thick rounds

• 1/4 cup (50 mL) Sodium-reduced chicken broth

• 1/2 tsp (2 mL) Salt

• 1/4 tsp (1 mL) Black pepper

• 3 tbsp (45 mL) PC®Black Label

Pure Maple Syrup

• 2 tbsp (25 mL) PC®Black Label

Normandy Style Unsalted Cultured Butter

• 1 tsp (5 mL) PC®Black Label

Peri Peri Spice Blend

• 1/3 cup (75 mL) Coarsely chopped raw pecans

HOW TO MAKE

• Preheat oven to 400°F (200°C).

• Arrange potato slices vertically in 9-inch (23 cm) pie plate, packing in rows to fit. Pour in broth; season with salt and pepper. Cover loosely with foil. Bake until slightly softened, about 45 minutes. Remove from oven.

• Stir together maple syrup, butter and peri peri spice in small bowl; brush half of the glaze onto potatoes.

• Bake, uncovered, until potatoes are golden and fork-tender, 15 to 20 minutes.

• Stir pecans into remaining glaze; sprinkle evenly over potatoes. Bake, uncovered, until pecans are fragrant and toasted, about 10 minutes. Remove from oven; let cool 10 minutes before serving.

Braising pork in milk might seem unconventional, but the result is a perfectly tender, fall-apart roast and intensely flavourful sauce to serve with it. It’s normal for the milk to curdle in the oven – a quick buzz in the blender transforms it into a thick, velvety sauce. The pork will likely come tied from the butcher, but if not, use some kitchen twine to tie it firmly – this helps it cook evenly.

INGREDIENTS

• 15 (about 175 g) Pearl onions, root ends trimmed

• 1 (about 2.2 lb/1 kg) Boneless pork shoulder roast, trimmed and tied at 1-inch (2.5 cm) intervals

• 1 tsp (5 mL) Each salt and freshly ground black pepper

• 2 tbsp (25 mL) PC® 100% Pure First-Pressed Canola Oil

• 1 PC® Enameled Cast Iron Dutch Oven

• 2 Cloves garlic (peeled)

• 2 Bay leaves

• 2 Sprigs fresh thyme

• 1 Small onion, thinly sliced

• 1/2 cup (125 mL) Dry vermouth

• 2 cups (500 mL) Homogenized milk

• 1 tbsp (15 mL) PC® Dijon Prepared Mustard

• 1 tbsp (15 mL) Fresh lemon juice

• 1 tbsp (15 mL) Finely chopped fresh parsley

HOW TO MAKE

• Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain; peel off skins. Set pearl onions aside.

• Sprinkle pork with salt and pepper. Heat oil in PC®5-Qt Dutch Oven over medium heat. Add pork; cook, turning often, until browned all over, about 10 minutes. Transfer to large plate. Set aside.

• Heat same Dutch oven over medium heat. Add pearl onions; cook, stirring occasionally, until golden, about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.

• Smash garlic with flat side of chef’s knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth; cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half, about 3 minutes.

• Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C), 40 to 45 minutes.

• Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.

• Meanwhile, transfer milk mixture to blender; add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven; stir in pearl onions. Bring to a gentle simmer over medium heat; cook, stirring occasionally, until thick enough to coat back of spoon, about 10 minutes. Stir in lemon juice.

• Thinly slice pork; arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

Apricot Riesling Jelly Glazed Spiral Ham

Captivate a hungry crowd with effortless ease. Spiral-sliced ham is transformed from simple to sublime with a wine jelly glaze, roasted to caramelized perfection for a sweet, fruity finish to succulent cured pork. The finished masterpiece is a crowd-pleasing fit for any Sunday dinner or holiday table. Reserve any drippings to make a pan gravy, if desired.

INGREDIENTS

• 1 Fully cooked spiral-sliced bone-in ham (about 8 lb/3.6 kg)

• 1 jar (170 mL) PC®Black Label

Apricot Riesling Wine Jelly

HOW TO MAKE

• Preheat oven to 325°F (160°C).

• Place ham, bone side down, in roasting pan; cover tightly with foil. Bake until instantread thermometer inserted in centre reads 160°F (71°C), about 30 minutes per kilogram. Remove from oven; carefully remove foil. Increase oven temperature to 400°F (200°C).

• Meanwhile, bring jelly to a simmer in small saucepan over medium-low heat; cook, stirring occasionally, until reduced slightly and easily spreadable, about 5 minutes.

• Brush jelly onto ham; return to oven. Bake

until

Grilled Poblano Lime Chicken with Corn and Black Bean Salad

Brushing the smoky-sweet barbecue sauce on near the end of cooking ensures it doesn’t burn on the grill and gives the chicken a nice glossy sheen. Sprinkle with sprigs of fresh cilantro and serve with plenty of lime wedges for squeezing over top.

INGREDIENTS

• 6 PC® Free From® Air Chilled, Bone In, Skinless Chicken Breasts

• 1 tbsp (15 mL) Olive oil

• 1/2 tsp (2 mL) Each salt and freshly ground black pepper

• 1/2 cup (125 mL) PC® Poblano & Lime Barbecue Sauce

• 2 cups (500 mL) Frozen PC® Corn & Jalapeño Pepper Blend

• 2 cups (500 mL) PC® Blue Menu® Black Beans

• 1Clove garlic, minced

• 1/4 cup (50 mL) Fresh lime juice

• 1/4 cup (50 mL) Olive oil

• 1/2 tsp (2 mL) Each salt and freshly ground black pepper

• Half Red onion, thinly sliced

• 2 cups (500 mL) PC® Variety Pack Tomatoes

• 1/2 cup (125 mL) Chopped fresh cilantro

• 1 Avocado, peeled, pitted and sliced

• 2 Limes, cut into wedges

HOW TO MAKE

• Preheat barbecue to medium heat. Brush chicken all over with oil; sprinkle with salt and pepper. Place on greased grill. Close lid; cook, turning once, until golden, about 20 minutes.

• Brush chicken all over with half of the barbecue sauce. Close lid; cook, turning occasionally and brushing with remaining barbecue sauce, until no longer pink inside and instant-read thermometer reads 165°F (74°C) when inserted in thickest part of chicken, 10 to 12 minutes. Transfer to serving platter.

• Meanwhile, prepare salad: Place corn and jalapeño pepper blend in microwave-safe bowl. Add 2 tbsp water and cover. Microwave 2 to 3 minutes. Drain; set aside. Place beans in separate microwave-safe bowl. Add 1/4 cup water and cover. Microwave 2 minutes, stirring halfway. Drain; set aside.

• Whisk together garlic, lime juice, oil, salt and pepper in large bowl. Add red onion, tomatoes, cilantro, corn and jalapeño pepper blend and beans; toss gently to coat. Top with avocado and lime wedges. Serve with chicken.

glaze is caramelized, about 10 minutes. Transfer ham to cutting board; tent with foil. Let rest 5 minutes before carving.

Spicy Peperoncini Cheddar Cornbread

Ideal served with everything from braised meats to baked ham and soups to scrambled eggs, tender, buttery cornbread gets a zesty burst of flavour and colour from green onions and PC Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil stirred in.

INGREDIENTS

• 3/4 cup (175 mL) Fine-Grind Cornmeal

• 3/4 cup (175 mL) All-Purpose Flour

• 2 tbsp (25 mL) Granulated sugar

• 2-½ tsp (12 mL) Baking Powder

• 1 tsp (5 mL) Baking Soda

• 1/2 tsp (2 mL) each Salt and Freshly Ground Black Pepper

• 2 Green Onions, Finely Chopped

• 1 Large Egg

• 1-¼ cups (300 mL) shredded PC® Aged

2 Years Canadian Cheddar Cheese

• 1/2 cup (125 mL) Buttermilk

• 1/4 cup (50 mL) PC® Black Label Normandy Style Unsalted Cultured Butter

• 2 tbsp (25 mL) PC® Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil

HOW TO MAKE

• Preheat oven to 350°F (180°C). Mist 8 x 4-inch (1.5 L) loaf pan with cooking spray; line with parchment paper, leaving 2-inch (5 cm) overhang on 2 opposite sides. Set aside.

• Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in large bowl. Stir together green onions, egg, 1 cup cheese, buttermilk, 3 tbsp butter and pepperoncini in separate large bowl. Add cornmeal mixture; stir just until combined.

• Transfer batter to prepared pan, spreading evenly and smoothing top. Brush top with remaining butter; sprinkle with remaining cheese. Bake until golden and toothpick inserted in centre comes out clean, 30 to 35 minutes. Let cool completely in pan on rack.

Roquefort, Spinach and Walnut Pastry

Inspired by vibrant flavours of the south of France, golden bites of flaky pastry are a warm and welcome addition to any cocktail party. Dusted with PC Black Label Herbes de Provence Spice Blend, they’re filled with a blend of spinach, walnuts and PC Black Label Roquefort Blue Cheese.

1 tbsp (15 mL) Olive oil

1 cup (250 mL) Diced onion

1 pkg (300 g) Frozen chopped spinach, thawed, drained, squeezed dry and finely chopped

• 2/3 cup (150 mL) Toasted walnuts, finely chopped

• 1 pkg (150 g) PC® Black Label Roquefort Blue Cheese

• 1/4 tsp (1 mL) Each salt and freshly ground black pepper

• 1-1/2 tsp (7 mL) PC® Black Label Herbes de Provence Spice Blend

• 1 pkg (450 g) PC® Butter Puff Pastry, thawed

• 1Egg, beaten

Bites

HOW TO MAKE

• Arrange oven rack in lower third of oven. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.

• Heat olive oil in small frying pan over medium heat; cook onion for 8 minutes, stirring occasionally, or until soft and lightly browned. Remove pan from heat; let cool for 5 minutes.

• Combine onions, spinach, walnuts, cheese, salt, pepper and half of the herbes de Provence in bowl.

• Place puff pastry pieces on lightly floured work surface. Cut each in thirds. Arrange all six pieces with the long edges facing you. Divide spinach mixture evenly among pieces, placing in line 1-inch (2.5 cm) from the bottom edge and leaving 1/2-inch (1 cm) bare on each short end. Brush top edge of pastry with some beaten egg. Roll each piece firmly into a cylinder, pinching short ends to seal.

• Transfer rolls to prepared baking sheet seam side down. Brush off excess flour, then brush with beaten egg. Sprinkle with remaining herbes de Provence. Bake for 25 to 30 minutes or until pastry is golden and cooked through. Transfer to serving board; cut each crosswise into eight pieces.

Prosciutto-Wrapped Chicken Breasts Stuffed with Roquefort and Spinach

Stuffed

INGREDIENTS

• 1 tsp (5 mL) Extra virgin olive oil

• 4 cups (1 L) Loosely packed fresh spinach

• 2 PC®Free From Air-Chilled Boneless, Skinless Chicken Breasts, about 500 g

• 1/3 cup (75 mL) PC®Black Label Roquefort Blue Cheese, Crumbled

• 1/4 tsp (1 mL)Each salt and freshly ground black pepper

• 4 slices PC® Prosciutto Boneless and Skinless Dry Cured Ham

• 3 tbsp (45 mL) Extra virgin olive oil

• 1 pkg (200 g) PC® King Oyster Sliced Mushrooms

• 1/4 tsp (1 mL) Each salt and freshly ground black pepper

HOW TO MAKE

• Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

• Heat 1 tsp (5 mL) oil in large nonstick frying pan over medium heat. Cook spinach 1 minute, stirring often, or until wilted. Remove from heat; transfer to bowl and wipe pan clean.

• Place chicken on work surface; butterfly breasts cutting almost all the way through. Season all over with 1/4 tsp (1 mL) each salt and pepper. Open and stuff with spinach and blue cheese. Lay 2 slices prosciutto slightly overlapping on work surface. Close breast; place on top of prosciutto and wrap prosciutto around breast. Repeat with remaining prosciutto and chicken.

• Return frying pan to medium heat; add 1 tbsp (15 mL) of the oil. Once hot, sear chicken 6 to 8 minutes, turning occasionally. Transfer to prepared baking sheet. Bake in centre of oven 10 to 12 minutes or until just cooked through. Remove from oven; let stand a few minutes.

• Wipe frying pan clean; heat 1 tbsp (15 mL) of the oil over medium-high heat. Sauté half of mushrooms in single layer 2 minutes per side or until golden brown. Season with pinch of salt and pepper and transfer to bowl. Repeat with remaining oil, mushrooms, salt and pepper.

• Divide mushrooms between two plates. Slice chicken breasts; arrange on top of mushrooms.

Peachy Almond Jalousie

homemade frangipane, cream cheese filling, and lush, sweet Ontario peach fruit spread. Serve this impressive dessert warm or at room temperature with coffee or tea.

INGREDIENTS

• 1/2 cup (125 mL) Unsalted butter, softened

• 1/4 cup (50 mL) Granulated sugar

• 1 tsp (5 mL) Grated lemon rind

• 1/8 tsp (0.5 mL) Salt

• 2 Eggs

• 1/2 tsp (2 mL) PC® Black Label Pure Almond Extract

• 1 cup (250 mL) Ground almonds

• 1/2 cup (125 mL) Cream cheese, softened

• 1 tbsp (15 mL) Granulated sugar

• 1-1/2 tsp (7 mL) Fresh lemon juice

• 1 pkg (450 g) PC® Butter Puff Pastry, thawed

• 2/3 cup (150 mL) PC®Black Label Ontario Peach Fruit Spread

• 1/2 cup (125 mL) Sliced almonds

HOW TO MAKE

• Line two large baking sheets with parchment paper; set aside.

• In bowl of stand mixer fitted with paddle attachment or using electric hand beaters, make frangipane by beating butter, 1/4 cup (50 mL) sugar, lemon rind and salt on medium speed for 1 minute or until creamy. Scrape bottom of bowl with spatula. Add one of the eggs and the almond extract; beat until combined. Beat in ground almonds. Scrape into small bowl.

• In another small bowl, make egg wash by whisking remaining egg with 2 tsp (10 mL) water.

• On lightly floured surface, roll out each sheet of puff pastry to a 12 x 10 inch (30 x 25 cm) rectangle. Cut each sheet in half lengthwise to form a total of four 12 x 5 inch (30 x 13 cm) rectangles. Using a spatula, carefully transfer two of the rectangles to one of the prepared baking sheets; repeat with the remaining two rectangles on the other baking sheet. Refrigerate one of the baking sheets for 20 minutes.

• Meanwhile, brush a 1-inch (2.5 cm) border of egg wash around the perimeter of both unrefrigerated pastry rectangles; reserve remaining egg wash. In the centre of each pastry rectangle, spread frangipane, leaving a 1-inch (2.5 cm) border around perimeter. Dollop each with cream cheese filling and spoon peach fruit spread evenly over top, gently pushing down on cream cheese layer.

• Remove remaining two pastry sheets from refrigerator; lightly dust each with flour. Fold each in half lengthwise. Using kitchen shears, cut 11/2 -inch (4 cm) long diagonal slashes along folded seam of pastry, making slices 3/4 -inches (2 cm) apart. Be sure to leave a 1-inch (2.5 cm) border across other three edges. Do not unfold pastry.

with piquant PC®Black Label Roquefort Blue Cheese and wilted spinach, then rolled with thinly sliced dry cured prosciutto, this dazzling chicken dish is exquisitely partnered with king oyster mushrooms pan-fried until tender and golden brown.

Citrus-Ginger Red Jasmine Rice

HOW TO MAKE

INGREDIENTS

• 1 pkg (340 g) PC® Black Label

Red Jasmine Rice

• 3 Oranges

• 1/3 cup (75 mL) PC® Black Label Lemon

Infused Extra Virgin Olive Oil

• 1 tbsp (15 mL) Rice vinegar

• 2 Cloves garlic, grated on microplane rasp

• 2 Thai birds eye chilies, seeded and minced

• 1 cup (250 mL) Chopped green onions

• 1/2 cup (125 mL) Chopped fresh coriander

• 2 tbsp (25 mL) Grated ginger root

• 3/4 tsp (4 mL) Salt

• 1/4 tsp (1 mL) Freshly ground black pepper

• 1/2 cup (125 mL) Whole roasted salted cashews

• In medium saucepan, bring 2-1/2 cups (625 mL) water to a boil. Stir in rice, reduce heat to low, and simmer covered for 25 to 30 minutes or until tender yet firm. Remove from heat. Let stand for 5 minutes. Fluff with a fork and transfer to large bowl to cool.

• Using sharp paring knife, cut skin and white pith from oranges. Working over bowl to catch juices, cut between membrane and flesh to release each segment.

• In small bowl, whisk together oil, vinegar, garlic, chilies, green onions, coriander, ginger, salt and pepper. Add to rice, along with orange segments and juice, and cashews; gently toss together. Transfer to serving platter.

Shrimp and Leek Stuffed Salmon

INGREDIENTS

• 4 tsp (20 mL) Extra virgin olive oil

• 1-1/2 cups (375 mL) Thinly sliced leeks, white and pale green parts only

• 24 PC® Raw Zipperback Pacific White Shrimp (31-40 count)

• 1/4 cup (50 mL) Mayonnaise

• 2 tsp (10 mL) Dijon mustard

• 2 tsp (10 mL) Finely grated lemon rind

• 2 tsp (10 mL) Fresh lemon juice

• 2 tbsp (25 mL) Chopped mixed fresh herbs such as basil, chervil, dill, mint, parsley or tarragon

• 1/2 tsp (2 mL) Salt

• 1/4 tsp (1 mL) Freshly ground black pepper

• 6 Skinless, boneless centre-cut salmon fillet portions, each 5 oz/150 g

HOW TO MAKE

• In nonstick frying pan, heat half of the oil over medium-high heat; cook leeks for 2 minutes. Add shrimp; cook for 3 to 4 minutes or just until shrimp are cooked through. Remove pan from heat. Cool for 15 minutes.

• Preheat oven to 350°F (180°C). Line baking sheet with parchment paper; set aside. Transfer shrimp mixture to food processor. Pulse on and off a few times until shrimp is in small pea-sized pieces. Transfer mixture to bowl; stir in mayonnaise, mustard, lemon rind and juice, herbs and half each of the salt and pepper. Set aside.

• Place salmon portions on work surface. Using paring knife, cut a slit into one side edge three-quarters of the way through each portion to make large pocket, coming to within 1/2–inch of cutting all the way though on all sides. Divide shrimp mixture and fill each pocket. Secure each portion with two 6-inch (15 cm) lengths of string. Place on prepared baking sheet. Brush with remaining oil and sprinkle with remaining salt and pepper.

• Bake in centre of oven for 15 to 18 minutes or until just cooked through.

Holidays

Hannukah

Also known as Chanukah or the Festival of Lights, Hannukah is an 8-day Jewish festival that traditionally begins on the 25th day of the month of Kislev on the Hebrew calendar. There are usually variations on the exact day that Hannukah begins each year according to the Gregorian calendar.

Hanukkah 2023 will begin in the evening of Thursday, December 7and ends in the evening of Friday, December 15.

Hannukah is a period to celebrate the re-dedication of the Second Temple of

AROUND THE

World

Jerusalem after the Maccabean Revolt. The celebrations include lighting of candles every night throughout the eight days. Hannukah is also marked by the singing of special songs, such as Ma’oz Tzur, as well as reciting of the Hallel prayer. Other popular Hannukah customs include eating oil-dried foods such as potato pancakes (also known as latkes) and jam-filled donuts (also known as sufganiyot). Celebrants also play with dreidels and exchange gifts.

Chinese New Year

The Chinese New Year marks the start of the lunar new year, which occurs sometime between January 21 and February 20. Also known as the Spring Festival, it is considered one of China’s most important celebrations, with each year being named after one of the 12 animals in the Chinese zodiac. Festivities include fireworks, parades, and performances. The holiday closes with a lantern festival.

Chinese New Year falls on Sunday, January 22nd, 2023, and celebrations culminate with the Lantern Festival on February 5th, 2023. 2023 is Year of the Rabbit

Diwali

Otherwise known as the Festival of Lights, Diwali is a holiday of Hindu origin and is widely celebrated throughout India. The five-day event takes place on the 15th day of the month of Kartik in the Hindu calendar, which falls in October or November. Celebrants light clay lamps, said to represent the destruction of anything negative in one’s life, and celebrate the goddess Lakshmi, who is purported to bring wealth and good fortune. Diwali 2023 will start on Sunday, November 12 and will continue for 5 days until Thursday, November 16.

Kwanzaa

Kwanzaa, which is observed from December 26 to January 1, is a holiday that celebrates African culture and community. With activities focused around what is called the Nguzo Saba (The Seven Principles) celebrating traits such as collective work, creativity, and purpose, communities join together with feasts, music, dance, and a continued commitment to cultural values.

Lohri

he Lohri festival, held each year on January 13, is celebrated in Northern India and marks the end of the winter when the sun changes its course. Ceremonies include building large bonfires and tossing candies and sesame seeds into them while singing and dancing until the fire goes out, and children go door to door singing the praises of Dulha Bhatti, the Punjabi version of Robin Hood, who stole from the rich and gave to the poor.

Bodhi Day

Each year on December 8th, Buddhists celebrate the day that Siddhartha Gautama achieved enlightenment through meditation. The word Bodhi means awakening or enlightenment.

Siddhartha Gautama, the founder of Buddhism, is popularly known as the Buddha. Siddhartha, once an Indian Prince, eventually abandoned his life of luxury for a much simpler one. Many believe that Siddhartha resolved to sit underneath a Bodhi tree and meditate until he found the root of suffering and how to free himself from it.

It took 49 days of unbroken meditation. After becoming enlightened and experiencing Nirvana, Siddhartha became a Buddha, or “Awakened One.” For 2,500 years, Buddha’s enlightenment has served as the central tenant of the Buddhist faith.

The Bodhi tree grows near the banks of the Falgu River in Gaya, India. Also located there is a Buddhist temple. Buddhists

consider it their most sacred site of pilgrimage. While the day celebrates the founder of the Buddhist faith, the day quietly reflects the ways of enlightenment. No parades or fanfare herald the name of the Buddha through city streets. Some eat tea and cookies. Others decorate a Bodhi tree. For most, it’s a day of meditation. Even if you’re not Buddhist, you can still participate in this day.

CARING FOR YOURSELF

DURING THE

Christmas Season

CARE FOR YOURSELF with the same love, acceptance and nurturing that you gave your loved one in his or her time of need. Healing through grief is a process that takes place gradually and through many seasons.

RECOGNIZE YOUR LOVED ONE’s presence in the family. Include the deceased in your conversations and celebration. Light a special candle to quietly include your loved one. Listen to music your loved one enjoyed. Look at photographs. Reflect and share stories as a family.

SET LIMITS AND PRIORITIES. Allow yourself to say “no” to commitments and events that seem stressful to you. Skipping a few traditions this year, such as sending out Christmas cards and baking, does not mean Christmas will always be celebrated this way, but for the time being it is appropriate.

ALLOW PEOPLE TO COMFORT YOU. They need to feel they are helping in some way. Surround yourself with people who accept you wherever you are in your own journey. The need for support is greater during the Christmas season.

MAKE A HOLIDAY SHOPPING LIST ahead of time and keep it handy for a good day. If shopping is too difficult, shop online or through a catalogue.

AVOID DIETARY EXTREMES. High sugar and alcohol consumption naturally induces emotional lows. Avoid overeating and undersleeping. Eat a well-balanced diet and get plenty of rest.

HELP ANOTHER IN NEED. Donate a gift in memory of your loved one to a charity or a needy family, volunteer at a soup kitchen, or ask someone who is lonely or shut-in to spend the day with your family.

DON’T BE AFRAID TO HAVE FUN. Laughter and joy are not disrespectful. Give yourself and your family members permission to celebrate and take pleasure in the holidays.

DISCOVER WHAT BRINGS YOU PEACE, CALM AND INNER STRENGTH AT THIS TIME, AND REMEMBER THAT THERE IS NO RIGHT OR WRONG WAY TO GRIEVE.

Away In A Manger

Away in a manger, no crib for a bed, The little Lord Jesus laid down His sweet head. The stars in the bright 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.

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.

Go, Tell It on the Mountain

Go, tell it on the mountain, over the hills and everywhere. Go, tell it on the mountain that Jesus Christ is born.

While shepherds kept their watching o’er silent flocks by night, behold, throughout the heavens There shone a holy light. Go, tell it on the mountain, over the hills and everywhere. Go, tell it on the mountain that Jesus Christ is born.

The shepherds feared and trembled when lo, above the earth rang out the angel chorus that hailed our Saviour’s birth!

Go, tell it on the mountain, over the hills and everywhere. Go, tell it on the mountain that Jesus Christ is born.

Down in a lonely manger the humble Christ was born, and God sent our salvation that blessed Christmas morn.

Go, tell it on the mountain, over the hills and everywhere. Go, tell it on the mountain that Jesus Christ is born.

Let It Snow! Let It Snow! Let It 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!

It doesn’t show signs of stopping And I’ve bought some corn for popping The lights are turned way down low Let It Snow! Let It Snow! Let It Snow!

When we finally kiss goodnight How I’ll hate going out in the storm! But if you’ll really hold me tight All the way home I’ll be warm

The fire is slowly dying And, my dear, we’re still goodbying But as long as you love me so Let It Snow! Let It Snow! Let It Snow!

O Christmas Tree

Oh Christmas tree, Oh Christmas tree Thy leaves are so unchanging

Oh Christmas tree, Oh Christmas tree, Thy leaves are so unchanging Not only green when summer’s here, But also when winters cold and drear.

Oh Christmas tree, Oh Christmas tree, Thy leaves are so unchanging!

Oh Christmas tree, Oh Christmas tree, Much pleasure do you bring me!

Oh Christmas tree, Oh Christmas tree, Much pleasure do you bring me! For every year the Christmas tree, Brings to us all both joy and glee.

Oh Christmas tree, Oh Christmas tree, Much pleasure do you bring me!

Oh Christmas tree, Oh Christmas tree, You’ll never be unchanging! A symbol of good, will, and love You’ll never be unchanging Each shining light Each silver bell No one alive spreads cheer so well

Oh Christmas tree, Oh Christmas tree, You’ll never be unchanging

Winter Wonderland

Sleigh bells ring Are you listening In the lane Snow is glistening A beautiful sight We’re happy tonight Walking in a winter wonderland

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 And 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 kiddies 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

Silver Bells

City sidewalks busy sidewalks .

Dressed in holiday style

In the air

There’s a feeling of Christmas Children laughing People passing Meeting smile after smile

And on every street corner you’ll hear Silver bells silver bells

It’s Christmas time in the city Ring a ling hear them ring Soon it will be Christmas day

Strings of street lights

Even stop lights Blink a bright red and green

As the shoppers rush home with their treasures

Hear the snow crunch

See the kids bunch

This is Santa’s big scene And above all this bustle You’ll hear Silver bells, silver bells

It’s Christmas time in the city Ring-a-ling, hear them ring Soon it will be Christmas day

The First Noel

The first Noel, the angel did say, Was to certain poor shepherds in fields as they lay; In fields where they lay keeping their sheep, On a cold winter’s night that was so deep. Noel, Noel, Noel, Noel, Born is the King of Israel.

They looked up and saw a star Shining in the East, beyond them far;

And to the earth it gave great light, And so it continued both day and night. Noel, Noel, Noel, Noel, Born is the King of Israel.

And by the light of that same star, Three wise men came from country far; To seek for a King was their intent, And to follow the star wherever it went. Noel, Noel, Noel, Noel,

Born is the King of Israel. This star drew nigh to the northwest,

Twelve Days of Christmas

On the first day of Christmas, My true love gave to me: A partridge in a pear tree.

On the second day of Christmas, My true love gave to me: Two turtle doves, And a partridge in a pear tree.

On the third day of Christmas, My true love gave to me: Three french hens, Two turtle doves, And a partridge in a pear tree.

On the fourth day of Christmas, My true love gave to me: Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

On the fifth day of Christmas, My true love gave to me: Five gold rings, Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

On the sixth day of Christmas, My true love gave to me: Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

On the seventh day of Christmas, My true love gave to me: Seven swans-a-swimming, Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves And a partridge in a pear tree.

On the eighth day of Christmas My true love gave to me: Eight maids a-milking, Seven swans-a-swimming, Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves And a partridge in a pear tree.

On the ninth day of Christmas, My true love gave to me: Nine ladies dancing, Eight maids a-milking, Seven swans-a-swimming, Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

On the tenth day of Christmas, My true love gave to me: Ten lords a-leaping,

O’er Bethlehem it took its rest; And there it did both stop and stay, Right over the place where Jesus lay. Noel, Noel, Noel, Noel, Born is the King of Israel.

Then entered in those wise men three, Full reverently upon their knee; And offered there in His presence, Their gold, and myrrh, and frankincense. Noel, Noel, Noel, Noel, Born is the King of Israel.

Nine ladies dancing, Eight maids a-milking, Seven swans-a-swimming, Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

On the eleventh day of Christmas, My true love gave to me: ‘Leven pipers piping, Ten lords a-leaping, Nine ladies dancing, Eight maids a-milking Seven swans-a-swimming, Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

On the twelfth day of Christmas, My true love gave to me: Twelve drummers drumming, ‘Leven pipers piping, Ten lords a-leaping, Nine ladies dancing, Eight maids a-milking, Seven swans-a-swimming, Six geese a-laying, Five gold rings, Four calling birds, Three french hens, Two turtle doves, And a partridge in a pear tree.

I’ll Be Home For Christmas

I’ll be home for Christmas; You can count on me. Please have snow and mistletoe And presents on the tree. Christmas Eve will find me Where the love-light gleams. I’ll be home for Christmas If only in my dreams.

Good King Wenceslas

Good King Wenceslas looked out On the feast of Stephen, When the snow lay round about, Deep and crisp and even. Brightly shone the moon that night, Though the frost was cruel, When a poor man came in sight, Gathering winter fuel.

Hither, page, and stand by me. If thou know it telling: Yonder peasant, who is he? Where and what his dwelling? Sire, he lives a good league hence, Underneath the mountain, Right against the forest fence By Saint Agnes’ fountain.

Bring me flesh, and bring me wine. Bring me pine logs hither. Thou and I will see him dine When we bear him thither. Page and monarch, forth they went, Forth they went together Through the rude wind’s wild lament And the bitter weather.

Sire, the night is darker now, And the wind blows stronger. Fails my heart, I know not how I can go no longer.

Mark my footsteps my good page, Tread thou in them boldly: Thou shalt find the winter’s rage Freeze thy blood less coldly.

In his master’s step he trod, Where the snow lay dinted. Heat was in the very sod Which the saint had printed.

Therefore, Christian men, be sure, Wealth or rank possessing, Ye who now will bless the poor Shall yourselves find blessing.

Angels We Have Heard on High

Angels we have heard on high, Singing sweetly through the night, And the mountains in reply Echoing their brave delight.

Gloria in excelsis Deo. Gloria in excelsis Deo.

Shepherds, why this jubilee? Why these songs of happy cheer? What great brightness did you see? What glad tiding did you hear?

Refrain

Come to Bethlehem and see Him whose birth the angels sing; Come, adore on bended knee Christ, the Lord, the new-born King.

Refrain

See him in a manger laid Whom the angels praise above; Mary, Joseph, lend your aid, While we raise our hearts in love.

Refrain

Here Comes Santa Claus

Here comes Santa Claus, here comes Santa Claus, right down Santa Claus Lane!

Vixen and Blitzen and all his reindeers pulling on the reins. Bells are ringing, children singing, all is merry and bright. So hang your stockings and say your prayers, ‘cause Santa Claus comes tonight.

Here comes Santa Claus, here comes Santa Claus, right down Santa Claus Lane!

He’s got a bag that’s filled with toys for boys and girls again. Hear those sleigh bells jingle jangle, oh what a beautiful sight. So jump in bed and cover your head, ‘cause Santa Claus comes tonight!

Jingle Bells

Dashing through the snow

In a one-horse open sleigh O’er the fields we go, Laughing all the way; Bells on bob tails ring, Making spirits bright; What fun it is to ride and sing A sleighing song tonight!

Chorus: Jingle bells, jingle bells, Jingle all the way! Oh, what fun it is to ride In a one-horse open sleigh! Jingle bells, jingle bells, Jingle all the way! Oh, what fun it is to ride In a one-horse open sleigh!

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, We ran into a drifted bank And there we got upsot.

Chorus

A day or two ago The story I must tell I went out on the snow And on my back I fell; A gent was riding by In a one-horse open sleigh He laughed at me as I there sprawling laid But quickly drove away.

Chorus

Now the ground is white, Go it while you’re young, Take the girls along And sing this sleighing song. Just bet a bob-tailed bay, Two-forty as his speed, Hitch him to an open sleigh And crack! You’ll take the lead!

Hark! The Herald Angels Sing

Hark! the herald angels sing Glory to the new-born King! Peace on earth and mercy mild, God and sinners reconciled! Joyful, all ye nations, rise, Join the triumph of the skies; With th’ angelic host proclaim Christ is born in Bethlehem!

Hark! the herald angels sing Glory to the new-born King!

Christ, by highest heaven adored; Christ, the everlasting Lord; Late in time behold Him come, Offspring of the Virgin’s womb. Veiled in flesh the Godhead see; Hail the incarnate Deity, Pleased as man with man to dwell; Jesus, our Emmanuel!

Hark! the herald angels sing Glory to the new-born King!

Mild He lays His glory by, Born that man no more may die, Born to raise the sons of earth, Born to give them second birth. Risen with healing in His wings, Light and life to all He brings, Hail, the Son of Righteousness! Hail, the heaven-born Prince of Peace! Hark! the herald angels sing Glory to the new-born King!

Come, Desire of nations come, Fix in us Thy humble home; Rise, the Woman’s conquering Seed, Bruise in us the Serpent’s head. Adam’s likeness now efface: Stamp Thine image in its place; Second Adam, from above, Reinstate us in Thy love.

Hark! the herald angels sing Glory to the new-born King!

Do You Hear What I Hear

Said the night wind to the little lamb, do you see what I see?

Way up in the sky, little lamb, do you see what I see?

A star, a star, dancing in the night With a tail as big as a kite With a tail as big as a kite

Said the little lamb to the shepherd boy, do you hear what I hear?

Ringing through the sky, shepherd boy, do you hear what I hear?

A song, a song, high above the trees With a voice as big as the sea With a voice as big as the sea

Said the shepherd boy to the mighty king, do you know what I know?

In your palace warm, mighty king, do you know what I know?

A Child, a Child shivers in the cold

Let us bring Him silver and gold. Let us bring Him silver and gold.

Said the king to the people everywhere, listen to what I say!

Pray for peace, people everywhere! listen to what I say!

The Child, the Child, sleeping in the night He will bring us goodness and light. He will bring us goodness and light.

It’s The Most Wonderful Time Of The Year

It’s the most wonderful time of the year. With the kids jingle belling, and everyone telling you, “Be of good cheer,”

It’s the most wonderful time of the year.

There’ll be parties for hosting, marshmallows for toasting and caroling out in the snow. there’ll be scary ghost stories and tales of the glories of Christmases long, long ago.

It’s the most wonderful time of the year. There’ll be much mistletoeing and hearts will be glowing, when loved ones are near.

It’s the most wonderful time of the year.

Rodolphe

Rodophe était un renne

Dont on dit qu’il possédait Un nez qui était vermeil, Qui reluire paraissait. Et tous les autres rennes Se moquaient toujours de lui. Ils ne lui permettaient pas

De leurs jeux de faire partie. Une veille de Noël Père Noël lui dit: “Rodophe, avec ton nez si beau Veux-tu guider mon traineau?” Et puis les autres rennes Lui crièrent cet heureux soir: “De toi on se souviendra, Rodolphe, à travers l’histoire!”

Rockin’ Around The Christmas Tree

Rockin’ around the Christmas tree At the Christmas party hop, Mistletoe hung where you can see, Every couple tries to stop, Rockin’ around the Christmas tree, Let the Christmas spirit ring, Later we’ll have some pumpkin pie, And we’ll do some caroling.

You will get a sentimental feeling when you hear, Voices singing, “Let’s be jolly, Deck the halls with boughs of holly”, Rockin’ around the Christmas tree, Have a happy holiday, Everyone dancin’ merrily, In the new old-fashioned way.

Interlude

You will get a sentimental feeling when you hear, Voices singing, “Let’s be jolly, Deck the halls with boughs of holly”, Rockin’ around the Christmas tree, Have a happy holiday, Everyone dancin’ merrily, In the new old-fashioned way.

Rudolph The Red-Nosed Reindeer

There was Dasher and Dancer and Prancer and Vixen, Comet and Cupid and Donner and Blitzen But do you recall, The most famous Reindeer of all...

Rudolph the Red-Nosed Reindeer Had a very shiny nose And if you ever saw it, 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 how the reindeer loved him, As they shouted out with glee: “Rudolph, the Red-Nosed Reindeer, You’ll go down in history.”

Le Sentier de Neige

Le sentier de neige courant la vallée Où dansent en cortège des sapins gelés Est resté bien sage témoin d’un baiser Que sure ton visage je t›avais volé Les flocons de neige couvrant tes cheveux

Et la lune claire nous rendaient heureux Je t›ai dit je t›aime dans la paix des bois La neige en poème fondait sous nos pas

All I Want for Christmas is My Two Front Teeth

Every body stops and stares at me These two teeth are gone as you can see I don’t know just who to blame for this catastrophe!

But my one wish on Christmas Eve is as plain as it can be!

All I want for Christmas is my two front teeth, my two front teeth, see my two front teeth!

Gee, if I could only have my two front teeth, then I could with you “Merry Christmas.”

Ce sentier de neige si pur et si doux Depuis protège notre amour jaloux Je t›ai dit je t›aime dans la paix des bois La neige en poème fondait sous nos pas Ce sentier de neige si pur et si doux Depuis protège notre amour jaloux Je t›ai dit je t›aime dans la paix des bois La neige en poème fondait sous nos pas

The Little Drummer 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 honour Him Pa rum pum pum pum When we come

La plus belle nuit du monde C’est cette nuit de Noël Où les bergers étonnés-és Lèvent les yeux vers le ciel Une étoile semble dire: Suivez-moi je vous conduis, Il est né cette nuit.

Glory, Glory, Alléluia! Glory, Glory, Alléluia! Glory, Glory, Alléluia! Chantons, chantons Noël!

Sur la paille d’une étable Ils se sont agenouillés Les pauvres comme les princ’s Au pied d’l’enfant nouveau-né Et ce chant comme une source A traversé le pays Il est né cette nuit

La plus belle nuit du monde, C’est cette nuit de Noël! Dans le cœur de tous les peuples, Un peu d’amour, nous vient du ciel Tant de choses nous séparent, Cette étoile nous unit C’est la plus belle nuit!

It seems so long since I could say, “Sister Susie sitting on a thistle!” Gosh oh gee, how happy I’d be, if I could only whistle (thhhh)

All I want for Christmas is my two front teeth, my two front teeth, see my two front teeth.

Gee, if I could only have my two front teeth, then I could wish you “Merry Christmas!”

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

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 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 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

La plus belle nuit du monde

Throughout the year Cornwall stores are open for business. From Brookdale Avenue, through the Downtown, into Le Village and off to the east or north end business sections, Cornwall offers a wide selection of goods and services.

Enjoy the benefits of shopping locally this holiday season and help our community grow.

Merry Christmas and Happy New Year to all our customers and clients.

Rick Shaver Publisher

www.cornwallseawaynews.com

Christmas

As the sparkling snow and holiday joy wafts through the air, it’s the right time to connect with your community and those around you.

Explore the region, enjoy local experiences, and get to know your friendly neighbourhood vendors.

It may be cold outside but you’ll find nothing but a warm reception in SDG Counties.

This holiday season and beyond, let’s shop local, have fun, and continue supporting each other!

in The Counties

NORTH DUNDAS

If you’re looking to up your Holidayshopping game, check out The Maker’s Hub (Winchester), they have local artisan options that will dazzle. All that shopping will create an appetite, so satiate your sweet tooth and try other savoury delights at Simply Baked (Winchester). For those looking to entertain over the holidays, The Planted Arrow (Winchester) offers beautiful and unique floral artistry.

MAY WE

Suggest?

SOUTH DUNDAS

The dessert table in your house will be colourful and delectable after a stop at Sherry’s (Williamsburg). Cookies, cakes and pies are just some of the options to whet your whistle. Winter can be a pain in the butt, back and just about everywhere else. Lakeshore Massage Therapy Health and Wellness Clinic (Morrisburg) offers equal parts relaxation and rehabilitation. After you’re all limbered up bring the family to eastern Ontario’s premier outdoor holiday extravaganza – Alight at Night (Morrisburg).

NORTH STORMONT

Discover Treats and Treasures Gift Shop (Finch), a one-stop shop for apparel, décor and one-of-a-kind munchies. To fulfill gift requests from those familiar with a needle and thread pay a visit to Custom Drapery by Annie Cooper (Avonmore). And the whole family will enjoy a trip to Countryside Adventures (Moose Creek) where you can skate, slide and smile all day long.

NORTH GLENGARRY

Makers are magic, and that is fully evident at Cedar and Fern (Alexandria) where handmade wood signs, décor and gifts fill the shelves. The family owned and operated Stonehouse Vineyard (Lochiel) grows, produces and bottles cold climate wines and beautiful tasting table fare. In addition to having a cool name, Fauxmagerie Zengarry (Alexandria) creates delicious vegan options for any event.

SOUTH STORMONT

When family and friends gather at your home it’s always a good idea to have some beverages available. Humble Beginnings (Ingleside) has locally-produced beer that is as delicious as it is crisp. The venerable Johnson’s Antique Reproductions (St. Andrews) has an array of handcrafted furniture and collectables. The Village Green Flower Shop (Ingleside) is brimming with colourful floral arrangements and can provide creations to suit your every need.

SOUTH GLENGARRY

Jewels, gifts and everything in between can be found at Aberdeen Gifts and the Jewellery Factory (South Lancaster). Just a short jaunt north shoppers can dive deep into the vast inventory at Viau Ladies Wear (Green Valley) and Trading Post Studio (Lancaster) is the perfect store to find that unique handmade gift; learn a new skill at one of the many workshops; or to have that vintage piece transform to a new focal point in your home.

RECOVERING A LOST ART

Entrepreneur revives historic photography technique

BY KEVIN LAJOIE

With photography tools and styles advancing at a record pace, one local photographer has decided instead to go back in time. Like, way back.

Jason McNamara has added the centuries-old technique of wet plate photography to his portfolio, a detailed and time-consuming process that had become the main form of photography by the end of the 1860s. The practice has long since been replaced by digital cameras and photo editing software, but the unique aesthetic offered by wet plate photography still has a devout following – McNamara

“I’ve been doing photography for 15 years now but this is a different beast.

It’s a little more organic and hands on and that’s what really appealed to me about it,” said McNamara. “I wanted to slow it down a bit and offer a service that isn’t available anywhere else. I also wanted to do something cool here in my city.”

The process of being in a wet plate photograph is an experience in itself, and the end result is a picture that will pretty much last forever.

Unlike today’s digital cameras or the previous days of film rolls, this historic process involves capturing an image on a single plate made of glass or metal. The plate is covered in a special emulsion that reacts when it’s exposed to light. After the plate is set in the camera and the exposure is taken, the plate is developed, bathed and varnished on the

spot, with the image appearing like a Polaroid right before your eyes.

With the exception of a modern light to assist with exposure, McNamara uses all original chemicals and equipment to add an extra layer of authenticity to the process.

“A lot of photos end up sitting on a hard drive and there’s no real emotional attachment to them,” he added. “With digital (photography), you can take millions of shots. This is one shot at a time. There’s just a whole different feel to the process and to the finished product.”

The number of professional photographers practicing wet plate photography is few and far between and McNamara is already seeing the benefits of that, with customers coming from near and far to have their picture taken behind the lens.

“I’ve had customers from Quebec and New York and other parts of Ontario already,” McNamara said.

That’s in addition to local residents who are also lining up to get the one-of-a-kind keepsake.

A session with the finished plate costs $150, and customers can add additional plates to the shoot for $100 each. The photo sessions are done inside McNamara’s studio, Framed & Spilt Photography, on Pitt Street.

To book a session, contact McNamara at framedphotography09@gmail.com or by checking out @tintypebyframed on Instagram.

Jason McNamara

PLAN A CULINARY ROAD TRIP

Your guide to culinary adventures in Cornwall and SDG Counties

BREWERIES

• Rurban Brewing – 412 Cumberland Street, Cornwall

• Wood Brothers Brewing Co. – 2980 Wylie Road, Glen Robertson

• Humble Beginnings Brewing Co. – 25 Thorold Lane, Ingleside

• Lost Villages Brewery – 16133 County Road 36, Long Sault

WINERIES

• StoneCropAcres Winery & Vineyard – 5242 Smiths Road, Morrisburg

• Stonehouse Vineyard – 21065 Lochiel Road, Lochiel

• Smokie Ridge Vineyard – 10090 Cameron Road, Mountain

CHEESE

• Glengarry Fine Cheese – 5926 County Road 34, Lancaster

• Upper Canada Creamery – 11575 Waddell Road, Iroquois

• St. Albert Cheese – 150 St. Paul Street, St. Albert

• Fauxmagerie Zengarry – 209 Main Street North, Alexandria

BREAD

• Simply Baked Catering – 493 Main Street, Winchester

• Ferme Butte & Bine Farm – 5857 Glen Brook Road, Williamstown

• Against the Grain Farms – 2147 Jennings Road, Mountain

• Shah’s Grill and Grocery – 18 Third Street East, Cornwall

• Henderson’s Grocery – 187 Military Road South, Lancaster

• Tom’s Pantry – 1 Main Street South, Alexandria

• Muir’s Bakery – 6 Main Street South, Maxville

• Ingleside Bakery & Gourmet Foods – 15 Dickinson Drive, Ingleside

• Riley’s Bakery – 248 Pitt Street, Cornwall

MAPLE

• Glengarry Maple – 4470 3rd Line Road, North Lancaster

• Sand Road Maple Farm – 17190 Sand Road, Moose Creek

• On The Bend Sugar Shack – 4107 County Road 11, Chesterville

• Wightman Sugar Bush – 5488 1st Line Road, Lancaster

• St-Pierre & Famille Maple Sugar Camp – 20699 County Road 2, Lancaster

• Barkleyvale Farms – County Road 8, Chesterville

MARKETS/FARMS

• Essential Kitchen – 109 Pitt Street, Cornwall

• The Local Fill – 1515 Pitt Street, Cornwall

• The Finch Market – 17 Main Street, Finch

• Marrow & Spice – 812 Pitt Street Unit 40, Cornwall

• The Glengarry Market – 45 Main Street North, Alexandria

• Jamink Farm – 17141 Willy Allan Road, St. Andrews West

• W. Leitch Organics – 18360 County Road 18, Martintown

• Cornerstone Organics – 16574 County Road 36, Long Sault

• Marlin Orchards & Garden Centre – 6864 Orchard Road, Cornwall

• Once Upon a Coffee Shop – 820 McConnel Avenue, Cornwall

• Farm Boy – 814 Sydney Street, Cornwall

• ZipGrow – 650 Cumberland Street, Cornwall

• Joe’s Quality Meats – 407 Pitt Street, Cornwall

Marlin Orchards & Garden Centre

Henderson’s Grocery

Tom’s PantryThe glengarry Market

Wood Brothers Brewing Co.

Munro Life’s Little Pleasures

Be Local

There has never been a better time to support our local merchants, restaurants and small business owners. Explore your community and reconnect with the people that help keep our city moving. Stay up-to-date with the latest business news and job postings at www.ChooseCornwall.ca

Chris

Be a friend… share the trail

BY SYLVIE O’ROURKE

The best way to spend a Canadian winter is to immerse yourself in nature, embracing the snow and all it has to offer. With its networks of trails, Cornwall and area is a great place to join in the fun.

The popularity of fat biking has inspired the creation of new trendy trails comprising twists, turns, and knolls for the adventurous. If you have ever visited Guindon Park’s Pink Trails or gone further east to Summerstown Forest, you understand. Sharing fat-bike and snowshoe trails is a good mix as the snowshoes pack down the snow ensuring a better ride for those on bikes. Proper etiquette dictates giving bikers the right of way when meeting on the trail. Actually, as a general rule while using any trail, slower traffic is to give the right of way

Gray’s Creek

available on weekends at Summerstown Forest and Cross-country skis can be rented at either Summerstown Forest or the Upper Canada Bird Sanctuary for a modest fee. There are also plenty of snowshoes for rent at Summerstown Forest, the Bird Sanctuary, and Gray’s Creek.

With so many great outdoor experiences, respecting trail etiquette allows everyone to enjoy the trails as they please

Summerstown Forest

EMPOWERING ENTREPRENEURS

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