Viva Fiesta - Dec 2010 by Hadfield Communications

December 2010

• Tofu Mushroom Spread • Clam “Chowda” Pizza • Pineapple Glazed Fruit Basket Skewers • Coffee Lime Dessert

Cover Recipe — Festive Eggnog Cheesecake (Page 5)

Off to a Great Start Scrumptious Spreads Tofu Mushroom Spread ITE MS

INGR E DI E NTS

3 Tbsp. butter or margarine

Pinch of salt

2 cups button mushrooms, sliced

2 cloves garlic, minced /4 cup shallots or green onion, minced

Emeril’s Party Dip Mixes are a party in a box! Here are four quick and easy ways to kick up your casual get togethers this season. Try Kicked Up Guacamole, Classic Onion, Roasted Onion & Garlic and Veggie Ranch. (1 oz.) $1.79

Old London All natural Melba Toast is a light and crisp complement to any dip or salad. Top them with your favorite meat, cheese or spread, or just snack on the crunchy goodness straight from the box. Whole Grain, Sesame and more. (5 oz.) $2.39

Crosse & Blackwell Taste the difference in these rich and zesty sauces that are a remarkable blend of bold flavors. They’re ideal for dipping or for accenting marinades and pasta dishes. Zesty Shrimp Sauce and Seafood Cocktail Sauce. (12 oz.) $2.29

2 tsp. mushroom soup concentrate (to taste)

/2 pkg. (7 oz.) House Premium Firm Tofu /4 cup toasted walnuts, chopped

Fresh chives, snipped

DIR E C TIONS

In a medium skillet, melt butter over high heat until browned. Add 1 cup mushrooms, reduce heat and sauté 2 to 3 minutes. Add garlic and shallots. Sauté 1 minute. Stir in soup concentrate and salt. Remove from heat and let cool. Purée the mixture in a food processor with tofu, walnuts and remaining cup of mushrooms. Place in a serving bowl and refrigerate. Garnish with chives. Makes 2 cups. House Foods Premium Tofu is a great source of healthy energy and so versatile that it can be used in a wide variety of holiday dishes. Substitute for meat, eggs, cheese and milk or cream in many recipes. Available in Regular, Firm and Extra Firm. (16 oz.)

Hot & Spicy Cream Cheese Spread INGR E DI E NTS

1 package (8 oz.) cream cheese

1 jar (10 oz.) Tabasco Pepper Jelly

DIR E C TIONS

Rose’s Take the celebration up a notch with Rose’s Mojito Cocktail Mixes. Make your mojito classic, tropical or adventurous to suit any mood or occasion. Traditional, Mango and Passion Fruit. (21 oz.) $4.19

Some products not available at all stores.

Place a block of cream cheese on a serving dish. Cover with pepper jelly. Serve with your favorite cracker on the side. Serves 6-8.

Tabasco Gather your guests ‘round and heat up the party with Tabasco Pepper Jelly. Whether you like things spicy or mild, the unique spicy-sweet and jalapeño flavors will keep everyone jumping. Spicy or Mild. (10 oz.) $4.29

Get Set for Salad Winter Warm-Ups Clam “Chowda” Pizza INGR E DI E NTS

1 fresh or prepared (12-inch) thin crust or flatbread pizza dough 1 can (15 oz.) Bar Harbor New England Clam Chowder

1 cup shredded pizza cheese (or your favorite variety), grated 1 cup pre-cooked bacon, crumbled

Alessi These delicate, crunchy fingers of bread add an authentic Italian taste to any holiday soup, salad or dip. Snack on Alessi Breadsticks with any meal or at any time of the day. Thin and Sesame. $1.69

DIR E C TIONS

Gaea As award-winners from the Mediterranean table, these Greek olives are naturally treated and of the highest quality. Savor them as a healthy snack or in your salads and seasonal recipes. Kalamata, Pimento Stuffed and more.

Pre-heat oven to 475°F. Prepare pizza dough on stone, screen or pan with a little olive oil on bottom to make it brown and crispy. Spread clam chowder onto crust as you would sauce, until covered. Remaining chowder can be reserved and prepared as soup. Spread shredded cheese evenly over sauce. Sprinkle crumbled bacon over cheese. Bake for approximately 12 minutes or until cheese is fully melted and crust is browned. Remove and let set up for 5 minutes. Serves 6 – 12. Bar Harbor Swimming with chunks of seafood, these authentic and hand-crafted soups, bisques and chowders delight your palette with the taste of the ocean. New England Clam Chowder. (15 oz.); New England Lobster or Crab Bisque (10.5 oz.) $3.49

Crab & Leek Stuffed Portobellos

Look for special pricing.

Teresa’s Select Recipes dressings are sure to give your salads a little something that they have been missing. Enjoy each of these all-natural, uniquely flavored favorites. Blueberry Pomegranate Vinaigrette, Asian Ginger Dressing and more. (12 oz.) $3.69

INGR E DI E NTS

1 pkg. Knorr Leek Recipe Mix /2 cup boiling water

6 oz. crabmeat (fresh lump, refrigerated or frozen, thawed and drained) /4 cup mayonnaise

DIR E C TIONS

/3 cup fresh bread crumbs

Girard’s When you want to impress, pour it on and delight in an original, chef-created dressing. Your salad will make an unforgettable statement with Girard’s! Original French, Caesar, Creamy Balsamic and more. (12 oz.) $3.49

1 small red bell pepper, finely chopped /4 to 1/2 tsp. hot pepper sauce

4 lg. portobello mushrooms, stems and ribs removed 2 Tbsp. olive oil

Preheat oven to 425°F. Combine Leek Recipe Mix with boiling water and let stand 5 minutes. Stir in crabmeat and next four ingredients; set aside. Lightly brush bottoms of mushrooms with olive oil, then stuff mushrooms with crabmeat mixture. Arrange mushrooms on a baking sheet and bake for 20 minutes or until mushrooms are tender. Serves 4. Knorr Take your meals where they have never been before. Knorr Recipe Mixes add classic flavor with a touch of adventure to your favorite dishes. French Onion, Leek, Cream of Spinach and more. $1.59

Fiesta’s Produce Department

Seasonal Salads

Whatever your preference, Fiesta has all the fresh vegetables and herbs to celebrate your salad this season. You’ll find a wide selection of greens, tomatoes, onions, cucumbers, peppers and other produce to turn your salad into a festive feast.

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Flavor the Season Menu Magic

Mezzetta Napa Valley Bistro gourmet olives and pasta sauces bring the taste of the Mediterranean and the flavors of wine country to your holiday celebration. Olives: Pitted Greek Kalamata and more (7.5 oz.); Pasta Sauce: Porcini Mushroom and more. (25 oz.) $3.99

Pineapple Glazed Fruit Basket Skewers INGR E DI E NTS

1 yellow bell pepper, cut into 1-inch squares

2 bananas, not too ripe, peeled and cut into 3/4 -inch rounds

1 med. ripe mango, peeled, seeded, cut into 3/4 -inch cubes

1 bunch lg. seedless grapes

1 med. ripe papaya, peeled, seeded, cut into 3/4 -inch cubes

Pineapple Glaze (see below)

1 apple, cored and cut into 3 /4 -inch cubes Mantova This classic Extra Virgin Olive Oil, produced with 100% Italian olives, seasons the flavor of any holiday dish from salads to entrées. Italian Golden Extra Virgin Olive Oil. (8.5oz.) $3.79 (17 oz.) $7.99 (34 oz.) $13.69

1 lime, cut into 8 pieces 8 tsp. Chef Paul Prudhomme’s Salmon Magic

DIR E C TIONS

Thread one piece of bell pepper on each skewer, followed with the fruit, alternating the fruit pieces to make an attractive presentation. Top each skewer with a piece of lime. Brush each kebab with the Pineapple Glaze and season on all sides with 1 teaspoon of Salmon Magic on each skewer, making sure all sides are seasoned evenly. Cook on a charcoal grill (or a lightly oiled griddle or skillet) over high heat, turning frequently and basting with the Pineapple Glaze until golden brown and cooked through. Serve immediately with Pineapple Glaze on the side for dipping. Serves 4.

Pineapple Glaze INGR E DI E NTS

Allegro Look to Allegro for a true marinade that adds flavor and tenderness to any meat or vegetable. Take your dinner to the next level with the endless possibilities of vintage Allegro Marinades. Original, Hot & Spicy and more. (12.7 oz.) $3.49

Go with the Grain

Easy to cook and good for you, grains are an essential part of any diet. Rice is available in many varieties including long grain, short grain, brown and organic. Or if you prefer Couscous, Barley or Quinoa, try them as a side dish, in a salad or in your favorite soup. Fiesta carries a vast assortment of grains to suit your taste.

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2 cups pineapple juice DIR E C TIONS

/2 cup white sugar

/4 cup cornstarch

In a skillet, whisk together the pineapple juice, sugar and cornstarch until dissolved. Place over high heat and bring to a boil, whisking constantly. Whisk until thick, about 1 minute. Remove from heat and cool to room temperature. Makes 2 cups.

Chef Paul Prudhomme Chef Paul’s Magic Seasonings bring out the best in any recipe. These unique blends of carefully selected herbs and spices enhance the natural goodness of seafood and more. Magic Shrimp Seasoning (5 oz.) Magic Salmon Seasoning. (7 oz.) $2.99

Mix Up Some Magic Cover Recipe Festive Eggnog Cheesecake INGR E DI E NTS Crust:

1 cup white sugar

1 cup graham cracker crumbs

3 Tbsp. all-purpose flour

2 Tbsp. white sugar

1 cup eggnog

/4 tsp. each ginger, nutmeg and cinnamon

1 tsp. vanilla

3 Tbsp. melted butter Filling:

3 (8 oz.) pkgs. cream cheese, softened

2 eggs 2 Tbsp. rum 1 pinch ground nutmeg Fresh raspberries and boysenberries

Fiesta has Everything for your Holiday Baking! Heating up the oven to make cookies, cakes, puddings or pies? Fiesta has what it takes to get the baking done. All-purpose Flour in small and large quantities. Sugar that is 100% pure granulated, light and dark (including panela) and powdered. Even zero calorie sweeteners if you prefer. We also have an assortment of flavorings to spice up your treats including Chocolate, Cinnamon, Nutmeg and more. Find all these in the Baking Aisle at Fiesta.

DIR E C TIONS

Preheat oven to 325°F. In a medium bowl combine the graham cracker crumbs, 2 tablespoons of sugar, and the ginger, nutmeg, cinnamon and butter. Press into the bottom of a 9-inch spring form pan. Bake for 10 minutes. Place on a wire rack to cool. Preheat oven to 425°F. In a food processor, combine cream cheese, 1 cup sugar, flour, eggnog and vanilla. Process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake for 10 minutes. Reduce heat to 250°F and bake 45 more minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Serve with fresh raspberries and boysenberries. Serves 12 – 18. May be prepared as individual servings if preferred.

Fiesta’s Dairy Department Eggnog is a must for celebrating the season. Believed to have originated in England, this wholesome drink made of skimmed cream and eggs crossed the Atlantic to the colonies and developed into a popular holiday beverage. Fiesta offers a variety of eggnog including Promised Land, Borden and Oak Farms.

Cream Cheese is a soft cheese with a mild, fresh taste. It is sweet, yet has a pleasing tang. Its soft creamy texture gives richness to any spread, dip or dessert. Kraft Philadelphia Cream Cheese remains the most recognized brand and is available in original, 1/3 less fat and fat free varieties.

Sunrise Natural Foods Dried Fruit and Nuts are a necessity in your holiday baking and snacking. Fiesta’s Bulk Food Department offers the varieties and quantities you will need for all of your holiday recipes and menus. Look for special pricing.

Butter is a baking must. It not only adds color, but the flavor complements sweet baked goods better than lard or shortening. It makes cookies richer and pastries more flaky. For nearly a century, Land O’ Lakes has set the standard for butter made from fresh, sweet cream and gives you simple butter goodness in sticks, tubs, salted and unsalted and with olive oil or canola oil. Sour Cream is best known as a condiment and base for dips. It is also known for its softening and tenderizing quality when added to the mix for cakes, cookies, biscuits, doughnuts and scones. Add more flavor to your desserts this holiday with 100% pure and natural Daisy Sour Cream.

Some products not available at all stores.

Reds, Whites & Mixers… ABOUT BLACK BOX WINES

Black Box Wines produces a variety of high-quality, premium 3L box wines from some of the world’s leading appellations. The philosophy at Black Box is to seek the best value in wine, regardless of region, in order to provide customers with the best possible quality and price. These foodfriendly wines are meant to be consumed right away and stay fresh for four weeks after opening. www.blackboxwines.com

Boxed Wines Black Box Malbec, Pinot Grigio, Riesling, Shiraz Cruz Garcia Reál Sangria

White Wines Clos du Bois Chardonnay, Sauvignon Blanc Edna Valley Chardonnay Folie à Deux Ménage à Trois Chardonnay Hess Select Chardonnay Kendall-Jackson Sauvignon Blanc, Vintner’s Reserve Chardonnay La Crema Chardonnay Santa Margherita Pinot Grigio

Mixers/Alcohol Free Cuervo Margarita Mix, Strawberry Margarita Mix Sutter Home Fre Brut, Red

Red Wines Beringer Cabernet Sauvignon Blackstone Cabernet Sauvignon Clos du Bois Cabernet Sauvignon Estancia Cabernet Sauvignon, Pinot Noir Folie à Deux Ménage à Trois Red La Crema Pinot Noir Ravenswood Cabernet Sauvignon Robert Mondavi Cabernet Sauvignon Simi Cabernet Sauvignon St. Francis Sonoma Red Toad Hollow Pinot Noir

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Sips & Sparkles Marsala/Port Wines

Champagne/Sparkling Wines

Fonseca Bin NO.27 Porto Grahamâ&#x20AC;&#x2122;s Six Grapes Port Lombardo Marsala Ambra Sweet Sandeman Founders Reserve Porto

Ballatore Spumante Barefoot Bubbly Brut Beringer Sparkling White Zinfandel Cristalino Brut Domaine Ste. Michelle Brut Freixenet Brut Korbel Brut Champagne, Sweet RosĂŠ Martini & Rossi Asti Spumante Moet White Star Mumm Napa Brut Perrier Jouet Brut Taittinger Brut Veuve Clicquot Ponsardin Yellow Label Brut Yellow Tail Sparkling

HOW TO OPEN A BOTTLE OF CHAMPAGNE Here are a few web sites you can visit to help you learn: www.wineintro.com/champagne/open/ www.champagneproducts.com/trivia.html?gclid=CLfI2suEraQCFbBe7AodVhauaQ www.wikihow.com/Open-a-Champagne-Bottle www.suite101.com/content/how-to-open-a-champagne-bottle-a87284

1.5 L WINES Barefoot Chardonnay, Pinot Grigio Beringer White Zinfandel Fetzer Sundial Chardonnay Fox Horn Chardonnay Robert Mondavi Woodbridge Chardonnay, Sauvignon Blanc Sutter Home Moscato

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Holiday Fare… Fiesta’s Seafood Department Delicious Shrimp Platters from your local Fiesta Seafood Department are always a hit. Artfully displayed with the freshest gulf shrimp and zesty cocktail sauce, these trays are a true time-saver so you can get on with your party! Serving Salmon Filets for dinner is always impressive, especially when paired with a fine chardonnay or a bold pinot noir. Make your holiday gatherings memorable with the help of Fiesta’s Seafood Department. Make a statement this year with thick-cut, premium Salmon Steaks. Just pop them on the grill with a little seasoning and the stress of cooking goes out the window. Serve them with traditional fixings for an out of the ordinary holiday meal. Who doesn’t love succulent lobster with a rich, delicious sauce to dip it into? Your very special holiday meal deserves this very special guest of honor at the table. Pre-cooked lobsters only need to be tossed in boiling water for a few minutes and you’re done. No mess, no stress!

Enter Your Best Wild Alaska Fish Taco Recipe Today! Just go to www.alaskafishtaco.com for details.

Sponsored by the Alaska Seafood Marketing Institute.

Fiesta’s Floral Department If you want the perfect Poinsettias or a fabulous floral arrangement with brilliant colors and fragrant aromas, look no further than Fiesta’s Floral Department. You’ll find an abundance of fresh flowers, plants and custom creations to welcome in the season.

Some products not available at all stores.

Holiday Flair! Fiesta’s Deli Department Fiesta’s Meat Trays are impressive arrangements of hand-cut slices of savory ham, turkey, roast beef and salami. Serve with gourmet crackers, bagels, delicious rolls or any other type of fresh bread for a quick and easy holiday buffet. Fiesta’s Cheese Trays make all your holiday entertaining easy. With a variety of hand-cut cheeses from around the globe and topped off with fresh fruit, these trays will impress all your guests and will make an impressive addition to your table. Fiesta’s Vegetable Trays are always the favorite for holiday entertaining. With a colorful combination of broccoli and cauliflower florets, carrot and celery sticks and cherry tomatoes, you can pair them with your favorite dips for a light and healthy treat your guests will love.

Fiesta’s Bakery Nothing makes a more impressive centerpiece during the holidays than a Gingerbread House. These delightfully hand-crafted treats will be a hit with guests of all ages. Watch the kids have a ball nipping away at the delicious confections.

Finish off your traditional holiday meal with fresh-baked Pumpkin and Pecan Pies. These delicious pies are everyone’s favorite so make sure you have enough for seconds. So close to homemade your grandma will be proud of you! Fiesta’s Cookie Trays are a must-have at all times for unexpected guests. These festive trays are beautifully arranged with colorful cookies and are perfect to enjoy with a cup of tea or coffee or a glass of spiced apple cider. Fiesta helps you appreciate your holidays more.

Some products not available at all stores.

Holiday Confection Bahlsen Treat yourself to a little taste of Germany this holiday season with deliciously continental sweet biscuits and cakes from the first name in true indulgence, Bahlsen. You will find something to suit your taste in their wide variety of buttery cookies or fruit filled pastries and cakes.

Lambertz German Lebkuchen is always a holiday must-have! These soft and cake-like, spicy gingerbread hearts are filled with sweet apricot, coated with luscious dark chocolate and drizzled with milk chocolate. Dark Hearts with Apricot. (8.82 oz.) $3.39

The original all-butter biscuits, Leibniz, are delightful by themselves or set in rich smooth premium chocolate. $1.99

Delicate, flaky puff pastry biscuit treats, Deloba, are jam filled with tangy fruit, while Delice are sugar topped twisted delights. $1.99

Ferrero Rocher Make any holiday moment special with a delectable assortment of flavors including one of a kind dark chocolate, milk chocolate and hazelnut. Ferrero Rocher is a decadent indulgence that makes a perfect gift. 24 ct. Gift Boxes: Collection (8.8 oz.) and Diamond Cut. (10.6 oz.) $10.19

Celebrate tradition with chocolate coated spiced Domino cakes with a fruit and marzipan flavored filling. (4.4 oz) $2.89 Christstollen offers raisins, bits of orange and lemon peel and almonds in a cake. (14.1 oz.) $6.29 (17.6 oz.) $7.59 Turin These liquor filled chocolates are the epitome of indulgence. Chocolate Turin combines the finest ingredients to create a unique chocolate experience. Treat yourself and your friends to all your favorites. Kahlúa, Malibu, Jose Cuervo Especial, Bailey’s and Grand Marnier. (6ct./2 oz. ea.) $2.79 The tasty Waffeletten, textured wafer rolls and First Class, wafers layered with nougat, are the perfect treat for a holiday gathering. Both are covered with or dipped in chocolate — simply divine. $1.99 And don’t forget the classic, top-selling imported cookie, Hit. Two cookie biscuits sandwiching a delightfully creamy filling will satisfy the most discriminating taste. (5.3 oz.) $1.39

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Walkers These Mini Mincemeat Tarts are made from a traditional recipe combining succulent mincemeat with meltingly delicious shortcrust pastry. A definitive taste of the holiday season and the perfect size to serve at any gathering. (7.9 oz.) $5.99

Panettone Perfection Bellino An authentic Italian confection made with soft wheat flour, plump raisins and candied orange peel, Bellino Panettone is a classic. A special treat served sliced with a sweet, hot drink. (2 lbs.) $6.99

Bauli The sweetest of Italian traditions in two Bauli specialties. The soft dough of this Panettone is filled with currants and large pieces of soft candied fruit. Baked to perfection and ready to slice and serve. (2 lbs.) $13.99 Bauli has perfected the art of leavening with Pandoro, a sweet, golden yeast bread dusted with sugar. Serve as is or hollow out and fill with cream or gelato to create your own tradition. (26.5 oz.) $14.99

Motta The Panettone’s signature domed shape was first offered by Angelo Motta in the 19th century. A tradition of dedication to quality is still evident in this moist, spongy cake baked with dried fruit and raisins. (2 lbs.) $14.79

Bauducco This Panettone is a distinctive fluffy sweet bread loaded with candied fruit. Bauducco makes it even more special with Sun-Maid Raisins or Hershey’s Chocolate. A taste of Brazil in every delicious slice. (26.2 oz.) $5.99

Balocco Capture the magic and warmth of Christmas with this Panettone. Made by natural leavening of the dough, this sweet bread stays soft and fragrant with candied fruit and raisins. (2 lbs.) $10.39

Winter’s For a traditional holiday fare try Winter’s Panetón made with chunks of fruit for authentic flavor. This tasty delight is light and fluffy and a must-have at any of your holiday gatherings. (2 lbs.) $7.49

D’Onofrio This light, Peruvian, cake-like bread adapted from an original Italian recipe is known as Panetón. It carries on the holiday tradition with the flavors of sweet oranges, raisins and candied fruit. A favorite you should savor with friends and family. (2 lbs.) $7.49

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A World-Wide Feast Culinary Traditions

While most countries enjoy similar traditional fare

at their holiday table including roasted turkey, pork, or game with vegetables and sumptuous desserts, there are a few special dishes and presentations that are exclusive to specific countries or regions. Here are a few you may consider making a part of your Holiday tradition:

In Mexico, the main dinner, eaten on Christmas Eve, varies with the region. Common dishes are various citrus and tropical fruits and salads. In several states, however, stews such as pozole or menudo are made with chile sauce. In the center of Mexico, codfish with mole is a popular dish. In the north of Mexico the most traditional Christmas dish consists of tamales served with sauce, cream or crumbly fresh cheese. Stuffed turkey or ham is also quite common. For dessert, buĂąuelos or sweet tamales are a favorite.

INGR E DI E NTS

4 (6-8 oz.) white fish filets such as cod

Salt and pepper

Olive oil

Salsa

Start up the grill! Brush fish with olive oil and sprinkle with salt and pepper. Place in a well-oiled grill basket and grill over a hot fire until fish is opaque and beginning to flake when tested with a fork, about 4-6 minutes each side. Place mole on plate. Serve fish on top of mole and topped with salsa. Serves 4.

Homemade Tamales INGR E DI E NTS Filling:

Dough:

11/4 pounds meat (pork loin, beef or chicken)

1 pkg. (8 oz.) dried corn husks

1 lg. onion, cut in half

In Honduras tamales are traditionally enjoyed on Christmas Eve. Brazil puts on quite a feast on Christmas Eve with fresh vegetables, luscious fruits, nuts, zesty and colorful rice, ham, salads and roasted turkey or pork.

11/2 tsp. salt

In the Philippines the centerpiece of the late evening dinner is a Christmas ham served with an Edam cheese ball and accompanied by hot chocolate made with pure locally grown cacao beans. Filipino families are the focus during this time when everyone is expected to join in the celebration.

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Mole Sauce

DIR E C TIONS

1 clove garlic

PerĂş serves up a succulent turkey stuffed with ground meat and peanuts and decorated with fresh cherries and pineapple. The finishing touch, dessert, is accompanied by a cup of thick hot chocolate.

White Fish with Mole & Salsa

4 dried chile pods 2 cups water

/3 cup lard

1 can (10.5 oz.) beef broth 2 cups masa harina 1 tsp. baking powder /2 tsp. salt

1 cup sour cream

DIR E C TIONS

To prepare filling, place meat into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the sauce through a sieve into a bowl, stir in salt and set aside. Shred the cooked meat and mix in one cup of the chile sauce. For the dough, soak corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of broth until fluffy. In another bowl combine the masa harina, baking powder and salt; stir into lard mixture, adding more broth as necessary to form a spongy dough. Spread the dough out over the corn husks to 1/4 to 1/2 -inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce. Makes 16 tamales.

…from West to East International Fare Ris A La Mande INGR E DI E NTS

4 cups milk

1 tsp. almond extract

1 cup rice

4 – 8 Tbsp. sugar

1 whole almond

/3 tsp. salt

2 cups fresh cherries, pitted

11/2 – 2 envelopes unflavored gelatin, dissolved per directions

2 cups whipped cream

/2 cup almonds, chopped

/2 cup water /2 cup sugar

2 Tbsp. cornstarch

DIR E C TIONS

Place milk and rice in a medium saucepan over medium heat. Cook and stir until the rice is tender, about 20 minutes. Add sugar, salt and dissolved gelatin, cool. Add whipped cream, almond extract and 1/4 cup chopped almonds. Put the mixture in a serving bowl, placing the whole almond hidden in the mixture, and chill until fairly firm (at least 45 minutes). While the pudding is setting, make the cherry sauce. In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Top the pudding with the cherry sauce and garnish with remaining chopped almonds. Serves 8 – 10.

INGR E DI E NTS

/2 cup frozen orange juice concentrate, thawed

/2 cup milk

4 cups graham cracker crumbs 1 cup raisins 1 cup currants

While the Dutch enjoy traditional dinners, one different tradition in the Netherlands is known as “gourmet” — an evening-long event when the guests use individual frying pans to cook and season their own small portion of food. The host prepares finely chopped vegetables and different meats, fish and prawns for the group to use to create their meal. Accompanied by salads, fruits and sauces, this allows for fun among friends. On Christmas Eve, the Swedish enjoy a smorgasbord of shellfish, pork, herring, caviar, cheese and brown beans, while in Finland a similar traditional Christmas table includes a large ham to be eaten with mustard and bread, fish, liver and raisin casserole and more. The traditional Christmas Eve dinner in Slovakia, Austria, the Czech republic and Hungary includes Oplatky (thin waffles with honey and garlic), cabbage soup with prunes and sausage, fish, and potato salad.

Easy Holiday Pudding 30 Marshmallows

Denmark celebrates on Christmas Eve with a dessert of Ris a la mande, or rice pudding served with strawberry or cherry sauce, complete with a whole almond hidden inside. The lucky finder of the almond receives an “Almond Gift” or an extra present that holiday.

2 cups candied mixed fruits /2 cup walnuts, chopped

1 tsp. ground cinnamon /4 tsp. ground ginger

1 quart vanilla ice cream 1 jar caramel sauce

DIR E C TIONS

Melt marshmallows with juice concentrate and milk in double boiler or saucepan over low heat. Stir occasionally until smooth. Remove from heat. Combine the next seven ingredients and add to the marshmallow mixture. Mix well. Press firmly into a 6-cup mold or mixing bowl lined with aluminum foil. Cover and chill at least two days. To serve, heat 30 minutes at 350°F. Serve with ice cream and caramel sauce.

In France and some other French-speaking countries, a réveillon is a long dinner party, held on the evenings preceding Christmas Day. The name of this dinner is based on the word réveil (meaning “waking”), because participation involves staying awake until midnight and beyond. Common dishes include goose or duck liver (foie gras), oysters, smoked salmon, lobster, roasted duck, goose or turkey with chestnuts and stuffing. A traditional Christmas Log is served for dessert. All of this is accompanied by champagne. Since Christmas in Australia and New Zealand fall during the heat of summer, barbeque seems to be the most popular method for keeping the heat out of the kitchen. Prawns, steak and chicken are favored along with fresh fruits of the season including mangos and cherries.

Some products not available at all stores.

Naturally Good Treats Heartland These Granola Cereals are rich in tradition with all-natural whole grains and rolled oats. This natural goodness continues to be America’s first and most trusted name in granola. Try New Harvest Spice and Fruit & Nut Harvest. (14 oz.) $3.49

Sweet & Smooth Black Bottom Peanut Butter Pie INGR E DI E NTS

2 Tbsp. unsweetened cocoa

2 Tbsp. boiling water

/2 cup honey

4 oz. reduced fat cream cheese, softened

1 prepared (6 oz.) reduced fat graham cracker crust

/2 cup Better’n Peanut Butter

2 cups light whipped topping

1 envelope unflavored gelatin Terra Bring on a sweet and savory treat for more healthy holiday snacking. Terra Exotic Vegetable Chips are a delicious mix of colorful vegetables that lend a crisp texture to any gathering. Original, Sea Salt and Sweet Onion. (6 oz.) $4.59

Kristian Regale Let the season sparkle with an all natural Swedish tradition perfected in America. The special taste of Kristian Regale Sparkling Beverages is light and crisp with champagne qualities. Cheers! Try Apple, Pear, Pomegranate-Apple and Black Currant. (25.4 oz.) $3.69

DIR E C TIONS

Combine the cocoa and 1/4 cup of honey in a small bowl, stirring until smooth. Spread onto bottom of graham cracker crust. Set aside. In a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved. Set aside. In a mixing bowl, beat together cream cheese and remaining 1/4 cup honey until smooth. Add peanut butter and beat until well mixed, scraping bowl occasionally. Beat in gelatin mixture. Fold in whipped topping. Spoon into crust. Freeze at least 6 hours. Cut into 8 wedges. Serve frozen.

Better’n Peanut Butter This all natural, delicious peanut spread is low in fat and calorie content, making it a healthy addition to your daily staples. This is peanut butter — but better! Original and Low Sodium. (16 oz.) $4.69

NEEWM IT

Coffee Lime Dessert

N IT EW EM

Julian’s Recipe Experience authentic Liège-style Belgian Waffles made with all natural ingredients. This delicious indulgence can be consumed hot or at room temperature, for breakfast, lunch, dinner or as a snack. No butter or syrup needed. Vanilla, Maple or Belgian Chocolate. (9.88 oz.) $4.39

Caffe D’Vita A rich soothing tea beverage, Enchanted Chai Tea Latte features exotic spices from the Far East. Treat yourself and your guests this season. 99% Caffeine Free. Original and Vanilla. (16 oz.) $4.99

Some products not available at all stores.

INGR E DI E NTS

2 (3 oz.) envelopes gelatin 1 cup warm water 4 cups (32 oz.) plain yogurt

2 Tbsp. Colcafé Instant Coffee /3 cup condensed milk

1 lime, squeezed

DIR E C TIONS

Mix gelatin in a bowl with warm water and allow to bloom (soften). Combine the yogurt, coffee, condensed milk and lime juice in a 2 quart saucepan. Mix well. Warm slightly and whisk in the bloomed gelatin until well emulsified. Pour mixture into individual bowls and chill for at least an hour. Unmold onto a plate if desired. Serve with honey and lemon or lime zest for a tasty treat. Serves 4 – 6. Colcafé A real, honest instant coffee with traditional Colombian flavor, body and aroma for those times when you need a quick cup or just a good cup with good company. Savor Regular or Decaffeinated. (7.5 oz.)

Drink In Delight

ITEEW M

Classic Cold-Brewed Iced Coffee INGR E DI E NTS

1 lb. Café Sarks Coffee

21/2 quarts water

DIR E C TIONS

Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a foldedover cheesecloth or a paper coffee filter. Pour the mixture through the filter into a pitcher or other glass container to strain. Cover and refrigerate up to 2 weeks. Makes 4 – 5 cups coffee concentrate or up to 10 cups of iced coffee. Concentrate can be diluted with a 1 to 1 ratio of coffee to water or milk. Add more or less to taste. Serve over ice.

Celebrate Your Health Barry’s Tea Let this gourmet tea imported from Ireland, the nation that drinks more tea than any other, take the hassle out of your holiday. Enjoy the celebration and good company with a cup of distinctive and refreshing Barry’s Tea. Gold Blend and Irish Breakfast. (80 ct.) Legends of China This famous non-fermented Green Tea is freshly grown and untouched by additives. The original flavor and aroma of the tender young leaves are perfect to share with your friends and family this season. (100 ct.) $3.39

For holiday entertaining, try adding your favorite liquor to create a festive flavor. Café Sarks Brewed hot or cold, Café Sarks brings you balance of body and flavor by carefully roasting 100% Arabica beans from the world’s finest growing regions. Try Espresso Roast, 100% Colombian and more. (2 lbs.) $15.99

Vietnamese-Style Iced Coffee INGR E DI E NTS

4 oz. cold-brewed coffee concentrate (recipe above)

3 Tbsp. condensed milk

DIR E C TIONS

Fill cocktail shaker with ice. Add ingredients and shake until well-combined. Serve in a tall glass. Makes 1 serving.

Blended Amaretto Iced Coffee INGR E DI E NTS

6 oz. cold-brewed coffee concentrate (recipe above) /2 oz. Amaretto

/2 oz. Kahlua

Fiesta’s Produce Department Fresh Holiday Fruits What better gift for your friends and family than fresh, healthy holiday dishes with fruit from the Fiesta Produce Department? We have an abundance of goodness for you to harvest whether you are looking for apples, bananas, cranberries, figs, grapes, pears, oranges, pomegranates or raspberries to use in your favorite salad or dessert.

1 scoop chocolate ice cream 2 oz. water Whipped cream (optional for garnish)

DIR E C TIONS

Combine all ingredients except whipped cream in a blender and mix until frothy. Serve in a tall glass and top with whipped cream, if desired. Makes 1 serving.

Tasty Alternatives to Milk There are many delicious options if you want or need to cut milk out of your diet and you can find them all at Fiesta. Rice milk has a mellow taste that adds sweetness to cereals and recipes. Hemp milk is a tasty option that is rich and creamy — perfect in coffee or smoothies. Nutritious Oat milk features a mild, slightly sweet taste and is recommended as a tonic for the nervous system. Almond milk is a favorite for its versatility and flavor, delicious with any food it’s paired with. Soy is the most common dairy replacement, containing more protein than any other milk alternative. Soap up for the Season Personal care is important during such a busy, hectic time of the year. Lather in indulgence with a variety of herbal and spirit cleansing soaps available in the Fiesta Health and Nutrition area. Choose from pure Castile, glycerin, olive oil and vegetable based soaps that will sooth and make great gift ideas for your family and friends.

Your International Store www.fiestamart.com

Children’s Art Project M.D. Anderson Cancer Center

Fiesta Mart stores support CAP and children with cancer. You can help out too, by purchasing CAP products — they’re gifts that keep on giving. Your purchase helps make life better for children with cancer. For more information, call 1-800-231-1580 or visit www.childrensart.org.

Join us and welcome in the holidays to the sounds, scents and flavor of the season!

CAP products are available at select Fiesta Mart stores. See store for details.

Saturday, December 4, 2010 Noon – 4:00 p.m. Dallas Metroplex: 5334 Ross 6401 Abrams 1200 E. Parker in Plano 1145 W. Airport Fwy. in Irving 1332 S. Plano Rd. in Richardson

Are You On Our “¡VIVA FIESTA!” Mailing List? We want to make ¡VIVA FIESTA! a tool you will use — to shop, plan meals and refer to as a culinary resource. To be sure you don’t miss a single issue, sign up on-line at fiestamart.com or mail your name, address and any comments to: Fiesta Mart Inc., Attn: Carrie Kramer, 5235 Katy Frwy, Houston, TX 77007.

Name: Address: City/State/ZIP: Day Phone: E-Mail: Comments:

Fiesta’s Culinary Classes will be closed for the Holidays. Have a safe and wonderful Holiday Season. We’ll see you in January 2011 for an exciting new year! January 6 — Join us next year as the Fiesta Culinary School welcomes back Chef Tim Mehne of ChefTimCatering. Winter is “Soup Time” and Chef Tim warms our appetites with Sacred Heart Vegetable Soup, Butternut Squash Soup, Cuban Black Bean Soup and French Onion Soup. Sign up today for the first Fiesta Culinary Class of 2011.

For Culinary School Reservations, call

(713) 866-8299

or go on-line to fiestamart.com First come – first serve. 30 Students Per Class! Time: 6:30 – 8:30 p.m. • Location: Fiesta Mart @ FM 1960 @ Hwy 249 • Fee: $35 per person – pre-paid

Live Holiday Entertainment at Fiesta!

Our pledge to you: We will not sell or lease your name to any other businesses.

Look for special pricing during the month of December at select Fiesta Mart Stores.

Houston FM 1960 @ Hwy 249 • Hwy 6 @ Bellaire • Shepherd @ 24th • San Jacinto @ Wheeler • Dunlavy @ Alabama • Kirby @ The Reliant Stadium • katy 333 S. Mason austin I-35N @ 381/2 • I-35S @ Stassney Road • dallas 5334 Ross Avenue • plano 1200 E. Parker • arlington 1300 E. Pioneer Pky.

Your International Store www.fiestamart.com

We reserve the right to limit. Varieties may also be limited. Some products not available at all stores. We reserve the right to correct printing errors.