9 slices 1/4-1/2 cup 2 cups 1/4 cup 1 cup 1 jar 2 pints
Lemon Raspberry Stollen Trifle
Denninger’s Christmas Stollen brandy heavy cream icing sugar lemon curd Hero Raspberry Jam fresh raspberries Lindt Surfin dark chocolate and milk chocolate curls, for garnish mint leaves, for garnish
celebrations Make This Holiday Delicious With Denninger’s
Directions
In a medium bowl, beat cream with icing sugar until stiff peaks form. Fold 2/3 of the whipped cream into lemon curd. Reserve remaining whipped cream. Layer ingredients into a glass serving bowl. Starting with the stollen, put 2 to 3 slices on the bottom of the bowl and sprinkle liberally with brandy. Spread jam on top of the stollen, add a several fresh berries and cover with half of the curd cream mix. Repeat this twice. The top layer should be the remaining whipped cream. Garnish with fresh berries, mint leaves, dark and milk chocolate curls. Cover and refrigerate 4 hours before serving. Serves 6-8. Pair with King Brewery Vienna Lager.
Denninger’s traditional German stollen is a rich cake filled with dried fruits, nuts, candied citrus and ginger and sprinkled with icing sugar. A true Christmas tradition for your holiday table. Also available with marzipan.
Sneak Preview edition
holiday 2014
Holiday Open Houses Hamilton Mountain
Oakville
1289 Upper James St. Sunday, November 16 10am-5pm
2410 Lakeshore Blvd. W. Sunday, November 16 10am-5pm
Downtown Hamilton 284 King St. E. Sunday, November 23 10am-5pm
Featuring Denninger’s Own Apricot Glazed Virginia-Style Ham
Stoney Creek
Burlington
826 Queenston Rd. Sunday, November 30 10am-5pm
699 Guelph Line Sunday, November 30 10am-5pm
For all our locations visit denningers.com Content and Creative by KCG Marketing Services Inc., Oakville, Ontario 2014
Don’t miss our 2014 Holiday OPen House Sunday, November 23, 284 King St. E., Hamilton Chef Lynn Crawford will be there Pitchin’ In cooking a few of her Celebrations recipes. And, you will be able to pick up the complete edition of our Holiday Celebrations Magazine.
Dark Lager
parsnip & pear soup
Braised Beef Ribs
with Cider Cream, Spiced Walnuts and Blue Cheese
1 tbsp 1 4 cups 2 3 cups 1/4 cup
butter onion, chopped parsnips, peeled and chopped pears, peeled and quartered chicken or vegetable broth table cream (18%) blue cheese, crumbled spiced walnuts salt and pepper
with Chanterelles and Truffle Mash
4 lbs 3 tbs 2 6 1/2 lb 1 bottle
Cider Cream 1/2 cup Thornbury Cider 2/3 cup sour cream
beef short ribs olive oil shallots, diced garlic cloves, sliced fresh chanterelles King’s Brewery Dark Lager salt and freshly ground pepper, to taste
Truffle Mash 2-1/2 lbs large Yukon Gold potatoes 1/2 cup light cream 6 tbsp unsalted butter 1 cup Bothwell Premium Reserve Truffle Cheese, shredded salt and freshly ground black pepper
Tip: In a hurry? Start with Denninger’s prepared mashed potatoes.
Directions
Season the short ribs generously on both sides with salt and pepper. In a large fry pan over medium-high heat, brown the ribs on both sides, 3 to 5 minutes per side. Transfer to a plate. In the same pan over medium heat, sauté garlic, shallots and chanterelles, stirring occasionally, until shallots are transparent, about 5 minutes. Note: if using dried chanterelles, place them in a bowl and cover with dark lager for 1/2 hour before sautéing.
Directions
In a large saucepan, melt butter over medium-high heat. Stir in onion; cook, stirring for 2 minutes or until starting to soften. Add parsnips, pears and broth; bring to boil. Reduce heat; cover and simmer for 15 minutes or until tender. Purée soup in a blender until smooth, and return to saucepan. Heat over medium-low heat and add table cream stirring occasionally. Season to taste with salt and pepper. Just before serving, drizzle with cider cream and garnish with spiced walnuts and blue cheese crumble. Serves 4-6.
Cider Cream
Preheat an oven to 300°F. Transfer the short ribs, onions mixture to a casserole and add the dark lager. Cover the pot and bake until the meat is very tender, about 4 hours. Transfer the ribs to a large serving plate. Skim any fat off the sauce and pour over ribs. Serve with Truffle Mash. Serves 6-8.
Boil 1/2 cup cider in small heavy saucepan until reduced by half. Cool. Place sour cream in small bowl. Whisk in reduced cider.
Truffle Mash Peel and quarter the potatoes. Bring to a boil in a deep saucepan. Lower the heat and simmer until very tender. Drain and return them to the saucepan. Meanwhile, heat the cream, butter and cheese in a small saucepan over low heat. With a hand mixer, beat the hot potatoes in the pan. Slowly beat in the cheese mixture, until desired consistency is reached. Season to taste with salt and pepper.
Thornbury Cider uses only the finest local Ontario apples to handcraft their light, crisp and refreshing cider. Ontario’s number one selling cider is all natural, gluten free and 100% made in Canada and can be found at your local LCBO.
Award winning King Brewery lagers and pilsners are the perfect addition to Denninger’s foods. King Brewery operates in a traditional German style to produce their lagers. This is rare in Canada, but the end result is worth it. King Brewery beers can be found at your local LCBO, Beer Store and the King Brewery Retail Store.