DAMAFR O CHEESES MAGAZINE
no 26
Summer 2013
The True Nature of Yogurt! pages 4 & 5
Did you know? page 5
Recipes pages 6, 9, 12, 13 & 14
In this issue, you will find information about and the Chef’s recipes using these products.
Damafro Tzatziki
Damafro Camembert
Damablanc
Damafro Cottage Cheese
Damafro Fine Herbs Chèvre des Alpes PP41158033
| contents |
Summer 2013 no 26
Recipes Damafro’s Tzatziki Shish Taouk Chicken
6
Chicken, mango and Damafro Camembert Sandwich
9
Healthy Damablanc, Macaroni, Chicken, and Orange Salad
12
Sunny Salad with Damafro Cottage Cheese
13
Damafro Creamy Fine Herbs Goat Cheese Sauce for the BBQ
14
Articles 4-5
The True Nature of Yogurt!
5
Did you know? Rebate coupons
7-8
Contest
10
Online Damafro Cheese Magazine
11
Less Salt = More Choice
15
Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas Moreau C25 Archives Canada, 2013 Legal deposit: Bibliothèque nationale du Québec and Library and La Grande Famille (The Grand Family) magazine is published by Damafro. Any reproduction in part or as a whole without the written permission of Damafro is prohibited. The publisher cannot be held liable M100 J75 N15 for any error or negligence that occurs in using the recipes nor for any action taken as a result of the information contained herein. Postal Convention-publications no. 41158033. Return any correspondence undeliverable in Canada to: Damafro Inc. 54, rue Principale, Saint-Damase, Québec J0H 1J0. 1 800 363 2017
2 – The Grand Family
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What’s new!
| Editorial |
It has become an inescapable summer-time classic. It makes meal making easy, breezy and fun, creates a new living area, encourages spur-of-the-moment invitations,
less salt
sets the stage for friendly get-togethers. I am talking, of course, of the BBQ. And cheese is the perfect complement to these magic moments around the BBQ. Serve it as an appetizer, or along with a tossed salad, but don’t forget to try it grilled directly on the grate over the hot coals or flame, as a side dish for your favourite grilled vegetables and marinated meats. Read on to discover a few tasty ideas that could quickly become your very own summer-time classics, your signature BBQ dishes that friends and family will request again and again.
Recipes, hints and tips, backgrounders...
Do you like what you are reading in this magazine? Subscribe for free at www.thegrandfamily.ca, the Web site of your fine cheesemaker.
This is the latest product you’ll find by late summer: a Traditional Brie with 25% less salt. A first in the Damafro offering! In addition to being a healthy choice for those looking to reduce their sodium intake, this low-sodium cheese nevertheless displays the delicate flavours typical of this famous cheese. Connoisseurs and fanciers alike will still find the buttery cream and mushroom notes they enjoy so much in Bries.
Or fill out this form and mail it to Damafro 54, rue Principale, Saint-Damase (Québec) J0H 1J0
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Summer 2013 – 3
The True Nature of Yogurt!
The List You have no doubt noticed how food labels lately are jam-packed with an increasing number of claims. Especially yogurt labels. “All Natural.” “Made with Natural Ingredients.” “No preservatives added.”... What do they really mean? Can we really rely on them when selecting a product? On what can we base our choice? To determine how reliable and factual statements on yogurt labels really are, just read the list of ingredients. Any yogurt that claims to be “Natural” should have only two ingredients: milk and lactic ferment, also identified as live active cultures. When any flavouring is added to the yogurt, the list of ingredients grows longer and becomes more elaborate. You will need to become a little more cautious when interpreting the labels. As a general rule, the list of ingredients of a flavoured yogurt will include, in addition to the basic ingredients, natural or artificial flavouring and sugar. The flavouring is usually mixed into the milk in the form of concentrates that often leave a bitter aftertaste. To counteract or alleviate this bitterness, the manufacturers add sugar.
4 – The Grand Family
In the case of fruits yogurts, the list can go on and on. Two main types of ingredients will show up in the list of ingredients of fruit yogurts: an acidifying agent (lemon juice, citric acid...) and a thickening agent (pectin, gum...). These additives are used for the purpose of stabilizing the fruit mixture, i.e. ensuring the mixture is consistent and even throughout the yogurt.
How it is done Producing traditional yogurts requires using a natural process that is simple, but tricky. Ferments, or active cultures, are mixed into fresh milk where they slowly transform the milk into a soft and yielding gel. That is how Damafro firm Yogurts are produced. As simply as that.
Did you know? Firm yogurt is fabulous go-to ingredient to quickly put together a fresh and light dessert in a verrine. But such a process leaves no margin for error: as soon as the milk starts setting, it has begun its slow natural transformation into yogurt inside the container. The process cannot be rectified or modified in any way, because it can only occur without human interference. You can see how producing traditional yogurts requires a great deal of skill and know-how along with total control of two major parameters, temperature and time. Sounds pretty much like a family’s secret recipe, don’t you think?
It couldn’t be simpler: in the bottom of a small glass jar or tumbler, put a mixture of crunchy ingredients, such as crushed nuts or sweet crackers. Add a layer of Vanilla or Coffee firm Yogurt, then a layer of fruit (strawberries, diced apples...) and top with another layer of firm Yogurt. Finish with a sprinkling of grated dark chocolate or with a drizzle of maple syrup. Et voilà!
You will enjoy the typical texture and delicate flavour of Damafro’s Traditional Yogurt. Perhaps this type of yogurt will be a totally new taste experience for you, because most yogurt producers opted to manufacture stirred or thickened yogurts. As a result, there are very few firm yogurts on the market that are truly natural as are Damafro Traditional Yogurts. Summer 2013 – 5
| R e ci p e 1 |
Damafro’s Tzatziki Shish Taouk Chicken
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Servings: 4 to 6 Preparation time: 10 minutes Marinating time (chicken or any other white meat): Overnight (12 hours) Degree of difficulty: very easy
Tzatziki Damafro Authentic Tzatziki made with cream, garlic and cucumber.
Ingredients
to 6 chicken breasts, or your choice 4 of white meat Marinade
2-250 g containers of Damafro tzatziki Juice from 2 limes 10 sprigs of cilantro, finely chopped 1 tsp. curry 1 pinch of Cayenne pepper Salt and pepper, to taste
Preparation
1| I n a bowl, thoroughly mix marinade ingredients together. 2| Place chicken breasts in a sealable container. 3| P our marinade over the meat, close and refrigerate for 12 to 24 hours. 4| L ightly drain chicken breasts and grill on the BBQ or bake in the oven. Best regards from a fellow gourmet, Nicolas
6 – The Grand Family
3
$
r e b at e co u pon s !
Instant rebate on
Brie & Camembert Damafro
Instant rebate on
Damablanc
Instant rebate on
Tzatziki
3
$
r e b at e co u pon s !
N15
3 N18
J30
Instant rebate on
Brie & Camembert Damafro
N15
3 N18
J30
Instant rebate on
Damablanc
N15
3 N18
J30
Instant rebate on
Tzatziki
To the retailer: Damafro will refund the nominal value of this coupon + predetermined fees when handed by the customer on purchase of the specified product. Any other use for this coupon will be deemed fraudulent. Should the retailer be unable to present, on request, invoices proving the purchase, in the previous 90 days, of sufficient inventory to cover the number of refundable rebate coupons, said coupons will have no value. For refund mail to: REDEMCO inc., P.O. Box 28, Longueuil (Qc) J4K 4X8. Limit: 1 coupon per purchase. Not transferable. No copies accepted. Cannot be combined with any other offer. Expires: 12/31/2013
To the retailer: Damafro will refund the nominal value of this coupon + predetermined fees when handed by the customer on purchase of the specified product. Any other use for this coupon will be deemed fraudulent. Should the retailer be unable to present, on request, invoices proving the purchase, in the previous 90 days, of sufficient inventory to cover the number of refundable rebate coupons, said coupons will have no value. For refund mail to: REDEMCO inc., P.O. Box 28, Longueuil (Qc) J4K 4X8. Limit: 1 coupon per purchase. Not transferable. No copies accepted. Cannot be combined with any other offer. Expires: 12/31/2013
To the retailer: Damafro will refund the nominal value of this coupon + predetermined fees when handed by the customer on purchase of the specified product. Any other use for this coupon will be deemed fraudulent. Should the retailer be unable to present, on request, invoices proving the purchase, in the previous 90 days, of sufficient inventory to cover the number of refundable rebate coupons, said coupons will have no value. For refund mail to: REDEMCO inc., P.O. Box 28, Longueuil (Qc) J4K 4X8. Limit: 1 coupon per purchase. Not transferable. No copies accepted. Cannot be combined with any other offer. Expires: 12/31/2013
| R e ci p e 2 |
Chicken, mango and Damafro Camembert Sandwich
Servings: 6 to 8 Preparation time: 10 minutes Degree of difficulty: easy
Camembert Damafro A mild and delicate flavor under a beautiful white bloomy rind.
IngrEdients
2 slices of Damafro 1 Camembert 6 olive or dried tomato ciabatta breads
Preparation
1| In a bowl, mix all chicken spread ingredients together. 2| Spread filling evenly over ciabatta bread halves. Add slices of Damafro Camembert. Top with remaining ciabatta bread halves. Cover tightly with plastic wrap for your picnic.
Chicken Spread
chicken breasts, cooked and 4 finely diced ½ cup celery, finely diced ½ cup green onion, finely chopped ½ cup mango, finely diced s 1-250 g container Damafro tzatziki 1 cup mayonnaise Salt and pepper to taste
Best regards from a fellow gourmet, Nicolas
Summer 2013 – 9
Contest
One travel gift certificate valued at $5000 or one of 100 Damafro kitchen aprons
And the winners are... Travel gift certificate: Mario Genois de Trois-Rivières Kitchen aprons: Joanne Anderson, Parksville BC
Carolyne Desormiers, Montréal QC
Karine Monette, Sainte-Julie QC
Cynthia Ardiel, Thessalon ON
Durie Donna, Toronto, ON
Marie-Philippe Mongeau, Sorel-Tracy QC
Alain Bachand, St-Jean-sur-Richelieu QC
Rejean Doyon, Ste-Julie QC
Lucie Morin, Trois-Rivières QC
Mathieu Baillargeon, Saint-Anselme QC
Bobby Doyon, Lévis QC
Julie Morin, Saint-Come-Linière QC
Gavin Bamber, Vancouver BC
Serge Doyon, Gatineau QC
Julien Nadeau, Québec QC
Janie Barry, St-Jean-sur-Richelieu QC
Genevieve Falardeau, Montréal QC
Josee Nadeau, Saint-Gédéon-de-Beauce QC
Art Beam, Fredericton NB
Arlene Frank, Lachine QC
Francois Noel, Montréal QC
Karine Bédard, Notre-Dame-de-l’Île-Perrot QC
Nicole Gagnon, Québec QC
Sheila Nugent-Smith, Courtenay BC
Patrick Behan, St-Powell River BC
Linda Gale, New Westminster BC
stephanie Parise, Saint-Hubert QC
Florence Belair, Mascouche QC
Yves Galipeau, Montréal QC
Chrystel Perreault, St-Léonard QC
Damien Belanger, Greenfield NB
Marie Gaudreau, Laval QC
Isabelle Poisson, Montréal QC
Véronique Béliveau, Brossard QC
Babeu Gerard, Lacolle QC
Véronique Poisson, Lac-Supérieur QC
Silvia Bilotto, Montréal QC
Alain Gilbert, St-Zachari QC
Paulin Pomerleau, Québec QC
Janie Blanchard, Caraquet NB
Tammy Grady, Calgary AB
Mylène Pouliot, Québec QC
Annick Boiteau, St-Augustin-de-Desmaure QC
Adriana Grillo, Boucherville QC
Jennifer Racicot, Notre-Dame-de-Lourdes
Louise Bourassa, Trois-Rivières QC
Alain Harvey, Montréal QC
Victoria Radu, Montréal QC
Thierry Brunet, St-Eustache QC
Pamela Humphrey, Kitchener ON
Nicholas Reeves, Chambly QC
Patricia Cantara, Beaumont QC
Julien Imbeault, Ste-Anne-des-Monts QC
Isabelle Rhéaume, Thetford Mines QC
Martin Caron, Québec QC
Isabelle Jenkins, Rouyn-Noranda QC
Annie Rodrigue, St-Georges QC
Yvon Castonguay, Sainte-Louise QC
Arlene Keegan, Dollard-des-Ormeaux QC
Isabelle Rouleau, Rouyn-Noranda QC
Steve Castonguay, Mascouche QC
James Kennedy, Pierrefonds QC
Vicky Ro, Saint-Prosper QC
Alain Champagne, St-Honoré-de-Shenley QC
Jacques Lachance, Lac-Mégantic QC
Annie Ruel, Beaulac-Garthby QC
Marc Chandonnet, Québec QC
Gilbert Lachance, St-Gédéon-de-Beauce QC
Camille Saintonge, Québec QC
Catherine Charette, Montréal QC
Josee Lacroix, Trois-Rivières QC
Karianne Smith, Calgary AB
Audrey Chicoine, St-Hyacinthe QC
Rachel Lafrance, Repentigny QC
Valérien St-Pierre, Alma QC
Jacques Clavelle, Montréal QC
Stéphanie Latourelle, St-Basile-le-Grand QC
Sharon Thurston, St-Anicet QC
Stéphane Cliche, St-Georges QC
Jacques Lavoie, Stoneham QC
Stephanie Trepanier, Pont-Rouge QC
Lucille Cloutier, Québec QC
Julie Lavoie, Québec QC
Nathalie Turcotte, Montréal QC
André Côté, St-Nicolas QC
Diane Lehnert, Gatineau QC
Ghislaine Turcotte, Gore QC
Etienne Cunningham, Québec QC
Alana LeSueur, Surrey BC
Eric Vachon, Saint-Georges QC
Audrey Currie, Saskatoon, SK
Yannick Lévesque, Port-Cartier QC
Linda Veillette, Trois-Rivières QC
Francis Daoust, Gatineau QC
Annie Magan, Weedon QC
Theberge Wilbrod, Pointe-aux-Trembles QC
Gilbert Desjardins, Mont-Tremblant QC
Diane Martin, Brossard QC
Yvon Desjardins, Montréal QC
Marieve Mercier, Vaudreuil-Dorion QC
10 – The Grand Family
Online D a ma fro Ch ees e M a g a zin e
Much more than the print version
More exclusive recipes throughout the seasons More rebate coupons to explore and discover our products More information on all the latest products
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Summer 2013 – 11
| R e ci p e 3 |
Healthy Damablanc, Macaroni, Chicken, and Orange Salad
Servings: 8 Preparation time: 15 minutes Degree of difficulty: very easy
Damablanc A real farm-like curd cheese, the first produced in Québec. The goodness of traditional know-how, but only 0.1% M.F.
IngrEdients
3 cups cooked macaroni 3 chicken breasts, grilled and cut into small strips 2 oranges, peeled and diced 1 red bell pepper, diced Damablanc Healthy Vinaigrette
1-500 g container of Damablanc 5 tbsp. olive oil Zest from ½ lime (using a zester) Juice from 1 lime ¾ cup of mixed and chopped fresh mint, chives, and basil Salt and pepper to taste
12 – The Grand Family
Preparation
1| P ut the macaroni, chicken, oranges, and bell pepper in a large salad bowl. 2| Mix all Damablanc vinaigrette ingredients together and pour over salad. 3| Stir until thoroughly mixed and serve chilled. Best regards from a fellow gourmet, Nicolas
| R e ci p e 4 |
Sunny Salad with Damafro Cottage Cheese
Servings: 4 Preparation time: 10 minutes Degree of difficulty: very easy
Cottage Damafro One of the last old-fashioned Cottage cheese on the market with supple and melting curds.
IngrEdients
-500 g container of Damafro 1 Cottage Cheese 1 cup (250 ml) Damafro vanilla yogurt 1 cup (250 ml) honeydew or cantaloupe, finely diced 1 cup mixed berries 1 tbsp. very fine lemon zest (using a zester) 3 tbsp. maple syrup
Preparation
1| M ix all ingredients together and serve in four dessert cups or small fruit bowls. Best regards from a fellow gourmet, Nicolas
Summer 2013 – 13
| R e ci p e 5 |
Damafro Creamy Fine Herbs Goat Cheese Sauce for the BBQ Servings: 6 to 8 Preparation time: 10 minutes Degree of difficulty: very easy
Damafro Fine Herbs Chèvre des Alpes The Chèvre des Alpes is the fresh goat cheese that sells the most in Québec. Its delightful freshness, melt-in-the-mouth texture and spreadability explain why it is such a favorite!
IngrEdients
tubes of Damafro Fine 2 Herbs Chèvre des Alpes unripened spreadable goat cheese 4 tbsp. ketchup 3 tbsp. prepared mustard 2 tbsp. maple syrup 1 tbsp. of your favourite chili sauce 2 tbsp. lemon juice
14 – The Grand Family
Preparation
1| M ix all ingredients thoroughly. Spread directly on your favourite BBQ grilled meats, such as grilled chicken breasts, hamburgers, hot-dogs, pork ribs, etc. Best regards from a fellow gourmet, Nicolas
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less salt
Salt = More Choice Less
There is an underlying trend that emerged a number of years ago and that continues to expand in Europe and in the United States: reducing the salt content of prepared foods. Quite a challenge, considering the major role salt plays as a flavour enhancer. In cheese production, the challenge is even greater, because salt is “technically� involved in the cheese making process and is essential in keeping or preserving the cheese over time. Changing a parameter as vital as salt when making cheese, where everything boils down to balancing skill and control, art and science, proves extremely difficult. Still, we have persevered and got it right! We are proud to offer a real, traditionally made 100% pure milk Brie, with 25% less salt, featuring more notable yet more delicate cream and mushroom flavours.
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Simple!
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