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Season’s Greetings
Welcome to our tenth edition of Massy Stores Living Magazine. We are so happy to share this token of our appreciation with you for your continued loyalty and support. This year was not without its challenges but we are continuously guided and inspired by your feedback as we strive toward meeting and exceeding your expectations. As the leading retailer in the Caribbean it is our responsibility to innovate and influence positive change in our environment and communities. We are so pleased to share in this issue, some of the strides we have taken in the last year to improve sustainability and be a force for good in all the territories in which we operate. Collectively your support and understanding has created impactful changes that will make a significant difference for generations to come. We thank you again for your support and wish you and yours a blessed Christmas season and amazing new year ahead.
From our family to yours
The management and staff of
Season’s Greet ings
Welcome to our fourth Christmas edition of Massy Stores Living Magazine. This issue is full of healthy holiday inspiration, with a few delicious alternatives to the traditional Christmas cuisine. Our Cauliflower Rice Pilaf is a gluten free side dish that packs a lot of festive flavor with sweet dried cranberries and roasted pumpkin seeds. The turkey meatballs are protein packed, lean and moist little morsels seasoned with fresh herbs. They make the perfect appetizer, you can pair with a spicy sorrel chutney to serve and really wow your guests.
AMARETTO BREAD & BUTTER PUDDING
PONCHE DE CREME CHEESECAKE
ARABIC SPICED RICE WITH GROUND BEEF
OVEN ROASTED TANDOORI TURKEY
GUYANESE PLAIT BREAD
CREAMY COCONUT RUM PIE
Desserts are definitely on the menu and our Ponche de Crème cheesecake is for keeps! We also try a traditional Portuguese Christmas Cake that is simple but scrumptious and a great swap from seasonal black cake if you’re yearning to try something new. We hope you enjoy this token of our appreciation and wish you all a very Merry Christmas and a wonderful new year!
Luanne George Editor - In- Chief
For Sales and Advertising please contact: St Lucia Sariah Best-Joseph sariah.best-joseph@massygroup.com Sancha Raggie sancha.raggie@massygroup.com Tel: 1-758-457-2404 | 1-758-457-2000 Barbados Latoya Nurse Tel: 1-246-434-0482 Ext 5533 St Vincent Petra Plato petra.plato@massygroup.com Tel: 1-784-453-9109 Trinidad & Tobago and Guyana Anthony Choo Quan anthony.chooquan@massygroup.com Christine Sinanan christine.sinanan@massygroup.com Tel: 1-868-609-4456 Ext 31041 / 31042 Luanne George luanneg2001@yahoo.com Tel: 1-868-681-2164
Creative Director & Editor in Chief Luanne George Managing Editor Aasma Al-Rawi Sinanan LL.B, L.E.C. Graphic Design Gabriella D’Abreau Photography Food Stock Istock Shutterstock JG Studios Storyblocks
Produced and published by 1-868-681-2164 | 1-868-239-2994 luanneg2001@yahoo.com massylivingmagazine@gmail.com www.phoenixcommunicationsltd.com No part of this publication may be reproduced without the prior written permission of the publisher. Copyright © 2018 Phoenix Communications Ltd. ALL PREVIOUS ISSUES OF LIVING ARE ON OUR WEBSITE SO FOR MORE CULINARY INSPIRATION VISIT
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Massy Stores introduces a mega, ultra modern retail experience to Guyana Massy Stores Mega Turkeyen, Guyana became our 49th store to open in the region on September 11th 2019. This is the second Massy Stores location in Guyana following the successful opening of the Providence store in 2013. The new Massy Stores Mega offers a unique format to the Guyana Market- bulk shopping which spans approximately 52,000 square feet, with an extended range of food and non-food items, new categories such as electronics, generators, tenting, luggage and auto accessorises. The new store also includes a bakery, pharmacy, deli as well as an expansive frozen, chilled food section and a wide range of fresh produce. In his remarks at the opening ceremony, Chairman of Massy’s Integrated Retail Business Unit, David Affonso commented that, “We offer a unique format. This is only the second Massy Mega format in the region- the first was established in St. Lucia several years ago. The Mega format is similar to the warehouse or club shopping experience which has become popular in the USA, in which customers have the option to purchase a wide variety of items in larger quantities at very affordable price points. The big difference with Massy Mega is that there are no membership fees”- All are welcome!” He added “our choice of location, at Movietowne, was another importance convenience. This location is a hub of entertainment and provides customers with many options at one location - world class cinemas, premium dining options and now with Massy Mega, an exceptional shopping experience.”
MASSY STORES | Living | Page 8
Over 52,000 square feet of ultra-modern shopping space, an endless variety of premium offerings from fresh produce, bakery, pharmacy, deli and both food and non-food items.
MASSY STORES | Living | Page 9
1. The Hon. Winston D. Jordan, M.P., Minister of Finance (second from left) shakes hands with David Affonso, Chairman, Integrated Retail Business Unit (IRBU), Massy (centre). Looking on are the Hon. Haimraj Rajkumar, Minister of Business (second from right); Roxane De Freitas, CEO, Massy Stores Trinidad (right) and Tisha Maharaj, Massy’s Regional Property Director (IRBU) (left).
1.
2. David Affonso, Chairman, Integrated Retail Business Unit (IRBU), Massy (right) accompanies the Hon. Winston D. Jordan, M.P., Minister of Finance (left) for a first look of the produce section at Massy Stores Turkeyen, Guyana. 3. Guest speakers at the launch of Massy Stores Turkeyen at the launch on September 11, 2019.
2.
4. The Hon. Haimraj Rajkumar, Minister of Business (left) and Roxane De Freitas, CEO, Massy Stores Trinidad (right).
4.
MASSY STORES | Living | Page 10
3.
MASSY STORES | Living | Page 11
Goordial Ramnarine’s love for rice farming is what keeps him going in the industry. At 78 years of age, he should really be reaping the harvest and enjoying the fruits of his labour, but Ramnarine, who started planting rice from as early as 20 years old, finds walking away to be extremely difficult. Father of five, happily married since 1961, Ramnarine is one of the major rice farmers on Corentyne.
MASSY STORES | Living | Page 12
Goordial Ramnarine A lifetime of successful rice cultivation through a long and strategic partnership with the Massy Group in Guyana.
MASSY STORES | Living | Page 13
Forty year old Dhaniram Ramchand has been involved in farming for the last 15 years. The father of two of Bath Settlement, West Coast Berbice, produces bell peppers through the use of green houses and shade houses. A former extension agent of the Ministry of Agriculture, Ramchand is the leading supplier of bell peppers to Massy Stores Supermarket at Providence, East Bank Demerara, an alliance that started when the supermarket was opened three years ago. “There is a great demand for bell peppers and other quality fresh produce, especially now with more tourists coming into the country and the oil industry bringing more people into Guyana. I’m excited (about the expansion)”, he stated. Ramchand’s goal is to capitalize on this niche market by consistently producing the quality and volume of bell peppers locally that would compete favourably with the imported bell peppers that are currently offered. Since the opening of the Massy Stores Supermarkets, Ramchand has been able to fulfil that dream, which he attributes to a fruitful working relationship with the regional supermarket chain. “We have a very good relationship. I always try to produce the best and give them the best so that I can have a continuous market,” he stated.
MASSY STORES | Living | Page 14
“ We have a very good relationship. I
always try to produce the best and
give them the best so that I can have a continuous market
�
Dhaniram Ramchand, Farmer West Coast Berbice
MASSY STORES | Living | Page 15
GUYANESE PLAIT BREAD DIRECTIONS
GUYANESE PLAIT BREAD
1. Dissolve yeast in ¼ cup warm water, add 1 teaspoon white sugar, stir and let rest for 6-8 minutes. 2. In a mixing bowl, add powdered milk, flour, sugar and salt, mix to combine. Rub shortening into flour until fine crumbs form. Add yeast mixture and 1 cup warm water intermittently. Knead by hand or place in a stand mixer using the dough attachment. Knead until the dough is pliable. 3. Transfer dough ball to a well-greased bowl, cover well with plastic wrap. Allow to rest for about 1 hour or until double in size. 4. Gently deflate dough ball, knead by hand again on a floured surface or return to stand mixer. 5. After second kneading cut a small piece of dough to be added on top of bread. Then cut the remainder of the dough into 3 equal parts. 6. Roll in between both hands to shape logs, should be about 10”-12” in length. 7. Braid dough logs and place in a baking dish lined with parchment paper. Allow to proof in a warm place for the second time until doubled in size, about 40-60 minutes. 8. Heat oven to 350°F , place the dish in oven and bake for 22-25 minutes. 9. When the bread is done, brush generously with melted butter.
INGREDIENTS
PEPPERPOT
1 tbsp.
active dry yeast, leveled
INGREDIENTS
1 tsp.
sugar
¼ cup
warm water
3 ¼ cup
all purpose flour
½ tsp.
salt
¼ cup
powdered milk
¼ cup
white sugar
¼ cup
vegetable shortening
1 cup
warm water
2 tbsp.
melted butter
2 lbs. 2 lbs. 3 lbs. 1 cup 4 tbsp. 1 3 4
beef oxtail cow heel Cassareep brown sugar large yellow onion, quartered garlic cloves, minced garlic cloves
2 5 1 1 tbsp. 2 tbsp. 1 tsp. 3 sprigs 1 tbsp.
pimento peppers, minced cinnamon sticks scotch bonnet pepper whole cloves salt fresh ground black pepper fresh thyme oil
DIRECTIONS 1. Season the meats with sugar, salt, black pepper, pimento peppers and minced garlic. Marinate for about an hour before cooking.
A simple white bread but a scrumptious staple in Guyanese cuisine. Whether it’s simply slathered in butter fresh from the oven or used as a vessel to sop up all the deliciousness of Pepperpot on Christmas morning.
MASSY STORES | Living | Page 16
2. In a large heavy pot or Dutch oven, sauté onion and garlic in a little oil. Then add seasoned beef and sauté. Once the meat is nice and evenly browned, remove from pan and repeat the process with oxtail and cow heels. 3.
After all the meat has been browned, add back to the pot with enough water to barely cover the meats. Add the cassareep, cinnamon, thyme, onion and garlic. Bring to a boil on high heat and continue to boil on high for about fifteen minutes.
4. Reduce heat to low, add hot pepper and let simmer for about two hours or until the meat is tender. Taste and adjust seasoning to personal preference.
PEPPERPOT Traditionally served at Christmas and special celebrations. This Amerindian dish is steeped in tradition and flavour. Simmered low and slow in cassareep, cinnamon and other herbs and spices, this dish is rich, hearty and only gets more delicious over time.
MASSY STORES | Living | Page 17
INGREDIENTS
DIRECTIONS
6 cups 1 3-4 1 cup 1 1-2 2 2
1. In a large pot, bring 6 cups of water to a boil. 2. In the meantime, dice onions, garlic and green pepper and add to the boiling water. Add in wiri wiri pepper, fresh herbs, bay leaves, chicken stock, coconut milk and cassareep. Boil on high heat for 15 minutes. 3. Rinse rice until the water goes clear and add to the pot, reduce to simmer on medium heat. 4. Drain and rinse beans, add old bay seasoning, salt and black pepper. Add pre-cooked beef or chicken and cook until rice is done. If needed, add more liquid depending on the consistency you prefer. 5. Remove from heat and cool.
2 cups 2 cups 2 tbsp. 1 tbsp. ½ tsp. 1 (15.5oz.) 2 ½ cups 2
water onion, diced garlic cloves, chopped green pepper, chopped (optional) small sprig of rosemary, coarsely chopped sprigs of thyme, removed from stem bay leaves wiri wiri peppers or small scotch bonnet pepper chicken stock coconut milk cassareep old bay seasoning black pepper canned beans of red beans, pinto beans, black eye peas parboiled rice beef or chicken, pre-crushed and diced
MASSY STORES | Living | Page 18
GUYANESE STYLE COOK-UP RICE Cook-up rice is a traditional one pot Guyanese dish that is made with various meats, stock, peas and coconut milk. There are many variations of this recipe and you can substitute with any meat or poultry you prefer.
MASSY STORES | Living | Page 19
Massy Stores Oistins, revamped and renovated to bring you the most ultra modern shopping experience in the south Massy Stores reopened its Oistins location, Barbados in September. The location underwent an extensive renovation program as part of its modernization strategy, offering a more contemporary space which spans approximately 16,000 square feet on the island’s south coast. The new interior features a spacious, ultra-modern layout comparable to the more updated Massy Stores locations at Sunset Crest, Coverley, Sky Mall and Supercentre Warrens. The store is also outfitted with more state-of-the-art and energy-efficient refrigeration, air conditioning equipment and lighting systems in keeping with our commitment to reducing our environmental impact. Managing Director of Massy Stores, Randall Banifield noted that the supermarket chain has been continuously improving its grocery retail spaces across the island in keeping with its modernization plan.
“We at Massy Stores have always believed that our customers deserve to have the convenience of shopping in a comfortable and pleasant environment, which offers them the best in selection at competitive prices. Within the past five years or so, Massy Stores has led and continues to lead this change, not only within our network but within the local and regional grocery retail industry. We have been updating our stores to ensure that we meet our customers’ demands and expectations; and with these impressive improvements at our Oistins supermarket, coupled with fantastic prices on over 1,000 items as part of our price reduction programme, I believe we are well underway in satisfying those customers’ expectancies,” Randall Banifield, Managing Director Massy Stores (Barbados) Ltd.” MASSY STORES | Living | Page 21
Reg
ion clea al con nu s p ca ervat mp ion & aig ns Over 40 million plastic bags removed from the environment since our initiative was launched in stores last year
SIGNFIICANTLY REDUCED STYROFOAM USAGE IN THE REGION •
• • •
Incurred a self-imposed ban on Styrofoam usage at stores and transitioning to compostable packaging in St. Lucia, as well as commenced retailing compostable trays to customers. Implemented ahead of the St. Lucian Government’s legislated ban on Styrofoam usage. 100% elimination of Styrofoam trays in produce and deli areas in Barbados. 100% transition to compostable packaging in Guyana and St. Vincent Stores. Continued reduction of Styrofoam packaging in fresh produce sections of our Trinidad stores.
IMPLEMENTED MEASURES TO REDUCE OUR CARBON FOOTPRINT •
Incorporated insulated roofing designs and LED lighting, both of which are more energy efficient, at our new and refurbished
•
•
an clean up Beach & oce territories drives in all
stores, across the region. Switched to R-404A gas - a gas with zero ozone layer impact, used in new refrigeration equipment across the region, at new and refurbished stores. Continued carbon footprint reduction efforts in St. Lucia by implementing a system-wide waste diversion strategy for waste generated at our stores, warehouses and other locations. 4 stores were part of the evaluation process.
SUPPORTED RECYCLING & WASTE COLLECTION EFFORTS •
•
•
Led the regional retail sector transformation toward #NoPlastic in July 2018 through the introduction of the single use bag charge as a deterrent fee, and encouraged use of reusable bags Continued to gift Massy Loyalty points to customers who shop with their reusable bags, in an effort to reduce circulation of single use plastic bags across the region Resumed collection drives in partnership with Jua Kali, with the inclusion of glass and tin. 1400 customers visited the depot to date and surrendered 9230.5kg of waste. 290,000 items diverted
ENCOURAGED EMPLOYEE VOLUNTEERISM TO DRIVE CONSERVATION EFFORTS •
•
• rs
l tura icul r youth r g a r ou al & ent ams fo m iron ogr Env ess pr ren awa
• •
•
•
•
rme l fa a c lo s cer ing ort produ p p Su and
(south Trinidad).
MASSY STORES SUSTAINABILITY HIGHLIGHTS 2019
from the landfill as a result of this exercise. Advanced plastic and glass recycling program through on-site bottle return depots at Barbados stores Installed a recycling trailer at our Warren’s location in Barbados to facilitate collection of recyclable plastic, aluminum and other waste materials. Launched a branded recycling trailer, used to collect plastic waste across Trinidad. The trailer was also made available for community clean ups, for the collection of plastic waste. Continued the partnership with the government-run iCare program in Trinidad to collect and remove plastic waste from bins located at our stores Coordinated major collection exercises (for e-waste, plastic and glass) at select stores for the United Way of Trinidad & Tobago’s National Day of Caring 2019 in May.
INVESTED IN SUSTAINABLE INITIATIVES & AWARENESS PROGRAMS •
Participated in Clean Up Campaigns with Guyana Premier, an organization that passionately pursues a greener future for Guyana. Rallied our employees in St. Lucia to contribute to various sustainability-related causes including tree planting, school-based kitchen garden projects, roadside and beach cleanup as well as other conservation activities. To date 113 employee volunteers undertook 32 environmental activities representing 316 volunteer hours. Mobilized 200 employees to remove over 1000 lbs of waste during clean up exercises at Chacachacare Island (off Trinidad’s north west coast) and Quinam Beach
Launched the Beyond the Bag digital awareness campaign to promote use of reusable bags across the region.
•
•
• •
•
Hosted a farmers’ market at our ‘Run for Food’ event in April 2019 to support local food production and food sustainability. Invested over US$10,000 in support of the Eco Divers Club of Trinidad and Tobago - the only local club which has coordinated much needed under water clean ups. Contributed US$3000 to the International Coastal Clean Up 2019 efforts in Trinidad and Tobago. Sponsored the Caribbean Youth Film Festival where 15 young people who attended were able to harness skills in film making, and learn about reusable waste. Three short films were produced during the workshop and currently being broadcasted via YouTube and other digital platforms. Donated over US$55,000 to the St. Lucia National Conservation Fund for the issuance of environmental grants under its grant making programme. The grants will focus on plastic waste related environmental projects with specific outcomes and defined success indicators.
Great Gift Ideas
Choose from a wide selection of brand name mini appliances, electronics, household items and much more! For the perfect gift at affordable prices plus points for shopping with us, you won’t get that reward anywhere else!
NESCAFÉ® DOLCE GUSTO® Drop Touch Coffee Machine Enhanced design with touch technology. Automatic closing head. Maximum 15 bar pump pressure. Over 30 varieties of hot and cold drinks. Easy to clean.
NESTLE GUSTO® The NESCAFÉ® Dolce Gusto® coffee system is revolutionizing the concept of brewing coffee at home. Experience frothy cappuccinos, bold espressos and a soothing tea in every sip just the way you like it in a matter of seconds!
KITCHEN AID
Ninja Professional Blender
Ninja MEGA Kitchen System 1500W (BL770). This professionalquality powerhouse handles limitless tasks in seconds. The MEGA Kitchen System is perfect for frozen blending, food processing and Nutrient and Vitamin extraction. Get a silky smooth cup of nutrient rich beverages from whole fruits & vegetables. With a generous 8 cup capacity this food processor handles all of your chopping and dough making needs. The dough blade allows you to effortlessly mix 2 lbs. of dough in 30 seconds!
Introducing the sophisticated Black Matte Line from Kitchen Aid. This bold new selection is made with all black finishes and premium materials, including due cast zinc, satin and black chrome. MASSY STORES | Living | Page 24
VEGGIE BULLET
Introducing Veggie Bullet, the world’s first patented cyclonic spiralizer™. With just the touch of a button, you can turn nutrient-rich whole foods into nutritious, complete meals in just minutes. Spiralize an entire zucchini in 10 seconds for delectable “Spaghetti” and Meatballs. Enjoy family-favorite Curly Fries for four in less than one minute. Or pop on the Shredder/ Slicer Accelerator for mountains of Shredded Cauliflower Rice or a Sliced Veggie Gratin.
Dessert Bullet
Guilt-free Desserts and Treats in 10 Seconds or Less. All the flavour without all the fat, sugar & calories. Easy to Use and Easy to Clean. Dishwasher Safe Parts. The Dessert Bullet - 10-Second Healthy Dessert Maker: With this system you can enjoy creating guilt free desserts because you are in control of the ingredients. So whether you are gluten–free, dairy–free, or lactose intolerant, with the Dessert Bullet, dessert is back on the menu!
MASSY STORES | Living | Page 25
Amp up the kitchen with this 29 cu. ft. french door smart refrigerator, featuring MicroEdge GloÂŽ shelves that offer extra LED lighting to provide 50% more brightness under the shelf. You can store more with the flexible capacity options, while the AccuFreshÂŽ dual cooling technology of this smart refrigerator provides the right humidity levels and improved preservation to help keep food tasting great.
WRM52AKTWW 14Cu ft Fridge Top Mount Stainless Steel
(Left) LWF7551S 30" Gas Range - Stainless Steel (Right) LWF5370B 30" 6 Burner Gas Cooker Black
Available at Massy Stores Trinidad.
INGREDIENTS 2 cups ½ tsp. 1 tbsp. 2 tsp. 4 tbsp. 1 cup 1/3 cup ½ lb. ¾ cup + 2 tbsp.
Duchy Organic Plain White Flour salt baking powder sugar cold butter cheddar cheese, grated fresh chives, snipped bacon heavy cream or whipping cream
| Bacon & Cheese Scones Leftover ham bits can also work in these scrumptious scones, perfect little morsels for breakfast or afternoon tea. Recipe continued on page 62
Introducing a wide selection of specialist premium flour and flour mixes that will bring out your inner baker this season.
Available exclusively at
INGREDIENTS 1 cup warm milk ½ cup brown sugar ½ tsp. salt 1 pkg. baking yeast (instant yeast) ½ cup pumpkin purée ½ cup butter, softened 2½ tsp. pumpkin pie spice 2 tsp. cinnamon 2 tsp. vanilla 4½ cups Leckford Estate Plain White Flour Recipe continued on page 62
|
Pumpkin Dinner Rolls A buttery melt in your mouth scone mixture infused with fresh thyme and a hint of hearty pumpkin.
INGREDIENTS 4¾ cups ¼ cup ½ cup ¼ cup ¼ cup ¼ cup 2¼ cups 1 tbsp. 1 tbsp. 1tbsp.
Duchy Organic White Wholemeal Wheat Flour ground flax seed rolled oats millet sesame seeds sunflower seeds water (18 oz.) salt instant yeast sugar
Recipe continued on page 62
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Multi-Grain Seeded Dinner Rolls These hearty, wholesome rolls are full of nutty flavor and rich in fiber.
MASSY STORES | Living | Page 32
Roasted Squash & Couscous Salad INGREDIENTS 1 1 1 tbsp. 5 100g. 2 tbsp. ½ 1 can
butternut squash fresh green chilli cumin seeds sprigs of fresh thyme couscous pumpkin seeds lemon chick peas olive oil cranberries for decoration
DIRECTIONS 1. Preheat the oven to 375°F. 2. Place squash into a roasting dish. 3. Finely chop the chilli and scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway. 4. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes. 5. Toast the chick peas in a dry frying pan. 6. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the chick peas and cranberries.
MASSY STORES | Living | Page 33
Cauliflower Rice Pilaf INGREDIENTS 2 tbsp. 1 3 1 2 ½ tsp. ½ tsp. 2 tbsp. 2 tbsp. ½ tsp. ½ tsp. ¼ tsp. 1 cup 3 tbsp. 1 cup 1
olive oil onion, diced garlic cloves, minced whole cauliflower carrots, peeled and diced ground cumin ground paprika fresh rosemary, chopped fresh thyme, chopped nutmeg salt black pepper dried cranberries roasted pumpkin seeds vegetable stock green onion for garnish
DIRECTIONS 1. In a large pan heat the olive oil and add the diced onion and minced garlic. Cook until soft, about three minutes. 2. Roughly chop the cauliflower into smaller pieces and add to a food processor. Pulse until fine. 3. Add the cauliflower to the onion along with the diced carrots, cumin, paprika, rosemary, thyme, nutmeg, salt, pepper, cranberries and pumpkin seeds. Stir well and then add the stock. 4. Simmer on a low heat for 12-15 minutes stirring at times.
MASSY STORES | Living | Page 34
Roasted Mushrooms & Wild Rice Stuffing Roasted mushrooms should be meaty, intense, and deeply flavoured. This recipe for roasting in the oven before mixing into the wild rice adds an earthy depth of flavour and richness to this dish. Use any mixture of button, cremini, portobello, oyster or shiitake. DIRECTIONS
Ingredients 3 ½ cups 1 cup 2 ¼ cups 1 tbsp. 7 oz. 1 ½ cups 4 tbsp. 2 tbsp. 6 leaves 3 tbsp.
chicken or vegetable stock water wild rice blend olive oil celery & onions, diced mixed mushrooms, washed and roughly chopped fresh thyme leaves, chopped Worcestershire sauce fresh sage, chopped butter, melted salt and pepper to taste
Roasted Mushrooms 1. Adjust oven rack to center position and preheat oven to 375°F 2. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme sprigs on top of mushrooms. 3. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve to stir into rice mixture. 4. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer.
Recipe continued on page 62
MASSY STORES | Living | Page 35
Potato & Onion Gratin
INGREDIENTS 2 1 1 tsp. 2 cups 1 cup 3 tbsp. 2 tbsp.
large potatoes, washed and peeled medium onion salt and fresh cracked black pepper to taste shredded sharp cheddar, divided heavy cream, divided fresh thyme leaves butter, cut in pieces
DIRECTIONS 1. Set oven to 350°F. 2. Slice the peeled potatoes and onions into 1/8 inch slices with a mandoline slicer. 3. In a very large bowl add the onions, potato slices, ¾ cup of the cream, thyme, and 1½ cups of the cheese. Mix well and season with salt and cracked pepper. 4. Pile the mixture into an 11-12 inch gratin dish. Arrange the potatoes evenly. 5. Blend the remaining cheese and cream together 6. Dot the potatoes with knobs of butter and top with the remaining cheese and cream mixture 7. Cover loosely with foil and bake for about 90 minutes, or until browned and bubbling. Remove the foil for the last ½ hour of baking. 8. Place under the broiler at the end for a crisp golden brown finish.
MASSY STORES | Living | Page 36
MASSY STORES | Living | Page 37
Roast Chicken with Dates, Olives & Capers INGREDIENTS 8 5 15g. 3 tbsp. 3 tbsp. 100g. 60g. 70g. 2 120ml. 1 tbsp.
chicken legs, drumstick and thigh attached, skin on (2kg.) garlic cloves, crushed fresh oregano, torn, plus extra for garnish red wine vinegar extra virgin olive oil pitted green olives capers, plus 2 tbsp. of their juices Medjoul dates, pitted and quartered lengthways bay leaves dry white wine balsamic syrup salt and black pepper
Recipe continued on page 62
MASSY STORES | Living | Page 38
Arabic Spiced Rice with Ground Beef DIRECTIONS
INGREDIENTS ½ lb. 1½ cups 2 cups 2 tbsp. ½ cup
ground beef basmati rice beef broth unsalted butter canned or precooked lentils
Spices: ½ tsp. each ¼ tsp. each
allspice, cinnamon, cardamom, black pepper ground nutmeg, ground clove, ground cumin assorted nuts such as almonds and pistachios salt, to taste
1. Mix all the spices and add to the ground beef, leave covered at room temperature and start the rice preparation. 2. Soak the basmati rice in warm water, add a teaspoon of salt. Change the water about 3 or 4 times, until the water is clear and keep it soaked until ready to cook. 3. Add a tablespoon of butter to pan and sauté ground beef on medium high heat. When the meat is browned, turn off the heat and remove using a slotted spoon. 4. Add about one tablespoon of butter to pan. When the butter starts to sizzle add rice and ground beef, pour the beef stock into the rice mixture. Bring to a boil for a few minutes and then reduce the heat to very low. 5. Cover the pan and let the rice mixture cook gently for about 15–20 minutes. Add the lentils in 10 minutes before and stir through. 6. While the rice is cooking, place nuts in the oven at 350°F to lightly roast, about 8-10 minutes 7. When the rice is cooked, place in a serving dish and arrange the nuts on top.
MASSY STORES | Living | Page 39
Mango Avocado Salad INGREDIENTS ½ tsp. 1/8 tsp. 2 tsp. 6 cups ½ cup ½ 1 1 ½ ¼ cup ½ cup
garlic salt black pepper olive oil romaine lettuce 1 head, rinsed, chopped and spun dry cherry tomatoes, halved cucumber, sliced mango, pitted, peeled and diced avocado pitted, peeled and diced small purple onion, thinly sliced cilantro, chopped toasted sliced almonds, for topping
Recipe continued on page 63 MASSY STORES | Living | Page 40
Chickpea & Feta Salad INGREDIENTS For the salad: 1 can 1 1 1 ¼ cup 15 1/3 cup 1 4 oz.
chickpeas, rinsed and drained red bell pepper, chopped yellow bell pepper, chopped green bell pepper, chopped purple onion, diced cherry tomatoes, halved pitted kalamata olives, chopped if desired large cucumber, sliced feta cheese, crumbled or cut into ½” cubes fresh coriander for garnish
For the dressing: 2 tbsp. 2 tbsp. 1 1 tsp. 1 tsp.
olive oil freshly squeezed lemon juice clove garlic, minced dried oregano salt and pepper, to taste
DIRECTIONS 1. Place all salad ingredients into a large bowl and toss to combine. 2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper. 3. Place in refrigerator for 1 hour to marinate.
MASSY STORES | Living | Page 41
Teriyaki Turkey Breast
Ingredients 1 cup
brown sugar
¾ cup
soy sauce
½ cup
sherry or apple juice
¼ cup
sesame oil
1½ tbsp.
fresh ginger, minced
1 tbsp.
ground mustard
1 tbsp.
fresh garlic, minced
1 (8 lbs.)
turkey breast, bone-in
Directions 1. In a small bowl, combine the first seven ingredients. Pour 1 cup of the marinade into a large re-sealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade separately. 2. Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350°F for 2 to 2½ hours or until a thermometer reads 170°F, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.
MASSY STORES | Living | Page 42
Turkey Meatballs INGREDIENTS 1 lb. ½ cup 1 2 1 4 1 tbsp. 1 tbsp. 1 tbsp. 1 tsp. 1 tbsp. ¼ cup 3 tbsp. ¼ cup
ground turkey panko bread crumbs medium onion, finely chopped pimento peppers, deseeded and minced large egg garlic cloves, minced fresh parsley, chopped, plus more for serving chives, finely chopped milk salt & black pepper extra-virgin olive oil chicken broth butter parmesan, freshly grated plus more for serving (optional)
DIRECTIONS 1. Preheat oven to 350°F. 2. In a large bowl, stir ground turkey, bread crumbs, parmesan (if using), onion, egg, garlic, parsley, pimento peppers, chives and milk until combined. Season with salt and pepper. Form meat mixture into 1½” balls. 3. In a large skillet over medium heat, melt butter with olive oil. Add meatballs and sear on all sides until golden, for about 4 minutes. Add chicken broth and cover skillet; let simmer until meatballs are cooked through, about 6 minutes more. 4. Garnish with parsley and more Parmesan before serving.
MASSY STORES | Living | Page 43
Oven Roasted Tandoori Turkey INGREDIENTS 1 cup 1 3 tbsp. 8 cloves 1 (2 oz.)piece 3 tbsp. 2 tbsp. 2 tsp. 2 tsp. 2 tsp. 1½ tsp. 1 tsp. 20 lb. 1
For Gravy: 1/3 cup 1 litre 3 tbsp.
plain full-fat yogurt lemon, juiced oil garlic fresh ginger sweet paprika salt ground cayenne ground coriander cumin ground cinnamon ground cloves whole turkey, thawed medium onion freshly ground black pepper
all-purpose flour or more, as needed unsalted chicken broth cold or room temperature butter
DIRECTIONS 1. Combine the first 12 ingredients in a food processor or blender and process until smooth. 2. Remove fresh turkey from bag. Remove neck from body cavity and giblets from neck cavity. Place turkey, breast side up, on a rack in a shallow (3” deep) roasting pan. Slather the yogurt-spice rub all over the turkey, sprinkle with black pepper, and let stand at room temperature for 1 hour. Chop the onion in half and place it inside the cavity. 3. Preheat oven to 325ºF. Position turkey on centre oven rack and roast until meat thermometer reads 180°F in the thigh, about 4 hours. 4. Transfer the turkey to a cutting board and allow it to rest for 20 minutes before carving. For the gravy: 1. Place the roasting pan with all of the turkey bits and juices on the stove over medium heat. Place the flour in a bowl. Slowly drizzle one cup of the cold chicken broth into the flour, whisking constantly to make a smooth mixture without any lumps. Gradually whisk this flour mixture into the stove-top simmering juices, followed by the remaining broth and butter. Allow the gravy to come to a boil then reduce the heat and simmer until thickened. Taste and add salt as needed. Strain into a serving bowl. MASSY STORES | Living | Page 44
MASSY STORES | Living | Page 45
Pork Roulade with Spicy Sausage Stuffing INGREDIENTS 1 (3lb.) 1 tsp. 1 tsp. 1 lb. 4 slices 1 1 stalk 1 ½ tsp.
boneless pork loin roast with fat cap salt granulated sugar Italian spicy sausage bacon cut into ¼” slices yellow onion, diced celery, chopped Granny Smith apple, peeled and diced salt
½ tsp. 2 cloves 2 slices 1 tsp. 1 tsp. 1 tsp. 2 tbsp. 2 tbsp. ¾ cup
ground black pepper garlic, minced white bread, torn into pieces fresh sage, chopped fresh rosemary, chopped fresh thyme, chopped butter vegetable or canola oil chicken stock
DIRECTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9.
10. 11. 12. 13. 14. 15. 16. 17. 18.
Adjust the oven rack to the lower-middle position and heat oven to 325°F. Line a large rimmed baking sheet with foil and set a V-rack wire rack inside. Spray the rack with non-stick cooking spray. Butterfly the pork loin roast. Pat the pork dry with paper towels and rub it on all sides with salt and sugar. Place in a zipper-lock bag and refrigerate 1-4 hours. In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a plate reserving a little fat in the skillet. Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until tender. Add the minced garlic and remove the skillet from the heat. Pour the mixture into a large mixing bowl and wipe out the skillet. Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well. Place the bread, sage, rosemary and thyme in the food processor and pulse the mixture into coarse crumbs. Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes, add the breadcrumbs to the sausage and onion mixture and stir well. Set aside. Remove the pork from the bag and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray. Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides. Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area. Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it, on all sides, with salt and black pepper. Heat the large skillet over medium heat and add 2 tablespoons oil. Place the roast in the skillet and brown on all sides Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet. Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Pour any rendered juices from the bottom of the pan through a strainer and serve alongside the roast.
MASSY STORES | Living | Page 46
MASSY STORES | Living | Page 47
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Amaretto Bread &Butter Pudding
MASSY STORES | Living | Page 50
Raisins plumped in luscious amaretto liqueur add a decadence to this bread pudding that will have you serving second helpings all season. Recipe continued on page 63 MASSY STORES | Living | Page 51
INGREDIENTS Dough 2 tbsp. ½ cup ¾ cup 2 tbsp. ½ tsp. 1 1 tbsp. 3 cups 1 tsp. 2 tsp.
rum raisins milk unsalted butter rum extract large egg brown sugar all purpose flour salt instant yeast or active dry yeast
Rum Glaze ½ cup 1-2 tbsp. ¼ tsp. ¼ tsp.
confectioners’ sugar, sifted to remove lumps milk butter rum essence-optional
DIRECTIONS 1. To make the bread: Combine the rum and raisins in a small bowl and set aside to soak for about 30 minutes. 2. Mix and combine all the ingredients except the rum/raisins until you have a soft dough. Knead for 2 minutes, cover, and let rest for 5 minutes. Knead in the soaked raisins and any liquid. Flour your hands as needed, and knead for 4 more minutes, or until the dough is springy. Cover and let rise for 60 minutes. 3. To shape and bake: Gently deflate the risen dough, divide it into thirds, and fold each piece over on itself so the cut edge is inside the ball of dough. Cover and let the dough rest for 10 minutes. 4. On a lightly floured surface, roll each piece of dough to a 12” rope. Place two of the pieces on a piece of parchment crossing each other. Lay the third piece over the top. Braid the bread from the centre to the ends on both sides. Pinch the ends together and tuck them underneath. 5. Cover with greased plastic and let the braid rise for 30 to 45 minutes, until almost doubled. Toward the end of the rising time, preheat the oven to 375°F. Brush the top of the bread with egg wash, if desired. Bake for 35 to 40 minutes, until a deep golden brown and the centre reads 190°F when measured with a digital thermometer. Remove from the oven and cool completely before glazing. 6. To make the glaze: Combine the confectioners’ sugar with enough milk to make a spreadable glaze; stir in the butter and rum. Drizzle or brush the glaze on top of the braid. MASSY STORES | Living | Page 52
Rum &Raisin Loaf
MASSY STORES | Living | Page 53
Dulce de Leche & Vanilla Cream Cake Dulce de leche is prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelization of the product, changing flavor and color. Literally translated, it means “candy of milk”. It is popular in South America, notably in Mexico, Paraguay, Peru, Argentina, Chile, Uruguay, Brazil, Colombia, Bolivia and Venezuela. A home-made form of dulce de leche is sometimes made by boiling an unopened can of sweetened condensed milk for two to three hours on low heat on the stove top (or 30 to 45 minutes in a pressure cooker) Recipes continued on page 63
MASSY STORES | Living | Page 54
INGREDIENTS 1 2 cups 1 tbsp. ½ tsp. ¾ cup 1½ cups 5 2 tsp. 1 cup ¾ cup 16 oz. ½ cup ½ tsp. 1 tbsp.
bottle of dulce de leche all-purpose flour baking powder salt unsalted butter, room temperature white sugar large egg whites, room temperature vanilla extract milk unsalted butter, room temperature icing sugar heavy cream salt vanilla extract
Portuguese Christmas Cake INGREDIENTS 2 2/3 cups 1 tbsp. 1/3 cup ½ cup ½ tsp. 2 1 ¾ tbsp. ¼ cup 2 2/3 oz. 2 2/3 oz. 1 1
all-purpose flour dry baker’s yeast water granulated sugar cinnamon eggs Port wine margarine, room temperature candied fruit dried fruit egg, for brushing candied fruit and dried fruit for garnish lemon, zested powdered sugar for garnish
Recipe continued on page 64
MASSY STORES | Living | Page 55
Cassava Pone with pecan
brown sugar crumble INGREDIENTS 3 cups 1 cup 1 cup 1 cup 1 tsp. 2 tsp. ½ cup 1 cup 1 tsp. ½ cup
sweet cassava, grated coconut, grated pumpkin, grated brown sugar pumpkin pie spice melted butter evaporated milk coconut milk vanilla raisins
Pecan Topping: ½ cup butter 1 cup brown sugar 1/3 cup honey 2 tbsp. heavy cream 1/8 tsp. salt 2 cups pecans, rough chopped Pumpkin Pie Spice Blend: 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground allspice ½ tsp. ground nutmeg DIRECTIONS 1. 2.
3.
4.
5.
MASSY STORES | Living | Page 56
Preheat the oven to 350°F. Peel and grate the cassava and pumpkin. Add in the coconut milk, sugar, spice and mix to incorporate, then add everything else and mix well. Lightly grease a rectangular or square baking dish with butter. Pour the batter into the dish and place on the middle rack of oven. The pone needs to bake for 45-55 minutes until the edges have pulled away from the pan. In the meantime prepare the topping by melting together ½ cup butter, brown sugar, honey, heavy cream and salt in a heavy bottomed saucepan over medium heat. Simmer mixture for 1 minute then stir in the pecans. Remove the pone from oven and pour the pecan mixture over the top spreading evenly across, return to oven for another 10-15 minutes until the top is bubbling. Remove from oven and allow to cool completely before cutting into squares.
C R EA M Y
COCONUT
RUM PIE
INGREDIENTS 2 cups ¾ cup ¼ cup 4 ¼ cup 1 tsp. ½ tsp. 1 ½ tbsp. ¼ tsp. 1 cup
whole milk sugar Bisquick biscuit mix large eggs unsalted butter, room temperature vanilla extract coconut extract dark rum salt shredded coconut, plus extra for garnish, optional
DIRECTIONS 1.
2.
3.
4.
5. 6.
Preheat oven to 350° F and lightly grease a 9-inch pie plate with butter or nonstick spray. Pour milk, sugar, biscuit mix, eggs and butter into blender or food processor. Add vanilla and coconut extracts, rum, salt and coconut. Cover blender or food processor and pulse for 2-3 minutes, or until everything is puréed and frothy. Pour into greased pie pan and place in oven. Bake for 40- 45 minutes or until centre is just set. Remove from oven and cool 15 minutes before serving.
MASSY STORES | Living | Page 57
Sweet Potato, Pumpkin & Coconut Pie INGREDIENTS 1 1¼ lb. 1 3 1 1” 15 oz. 1 1 2 tbsp. ½ cup ½ cup 2 tbsp. ¾ tsp. ½ cup ¾ cup
9-inch single pie crust, chilled sweet potatoes, peeled and cut into 1-inch chunks small cinnamon stick, broken into pieces whole cloves small star anise, crumbled piece fresh ginger, peeled and cut into ¼-inch slices pumpkin purée large egg, lightly beaten large egg yolk, lightly beaten unsalted butter, melted and cooled granulated sugar light brown sugar, packed all-purpose flour salt canned coconut milk , well-stirred cold whipping cream, whipped to soft peaks with 1½ tbsp. granulated sugar
Recipe continued on page 64
MASSY STORES | Living | Page 58
Ponche de Crème Cheesecake with Rum & Raisin Sauce INGREDIENTS Crust: 2 ¼ cups ½ cup 3 tbsp. ½ tsp.
Rum and Raisin Sauce:
Filling : graham cracker crumbs salted butter, melted sugar nutmeg
24 oz. 1 cup 3 tbsp. 1 cup ¾ tsp. 4
cream cheese, room temperature sugar all-purpose flour Ponche de Crème ground nutmeg large eggs, room temperature
½ cup ½ cup 1 tbsp. ¼ cup ½ cup
packed dark-brown sugar light corn syrup unsalted butter dark rum golden raisins
Recipe continued on page 64
MASSY STORES | Living | Page 59
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Recipes Continued... BACON & CHEESE SCONES DIRECTIONS Preheat the oven to 425°F Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. 4. Mix in the cheese, chives, and bacon until evenly distributed. 5. Add 3/4 cup of the cream, stirring to combine. 6. Add cream until the dough comes together. 7. Transfer dough to a well-floured work surface. 8. Pat dough into a smooth 7” disk about 3/4” thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. 9. Brush the scones with cream. 10. Bake the scones for 22 to 24 minutes or until golden brown.
1. 2. 3.
Multi-grain Seeded Dinner Rolls DIRECTIONS 1.
2. 3. 4. 5.
Mix all ingredients together by hand or with a heavy duty stand mixer fitted with a dough hook. If you are using active dry yeast you will need to proof it first with ¼ cup of the water and 1 tsp. of the sugar. Allow dough to rest for 15 minutes. If the dough seems too dry or wet, adjust now with a bit more flour or water. Knead for 10 minutes by hand or 5 minutes by mixer Place dough in a lightly greased bowl and cover. Allow to rise in a warm spot until doubled, approximately 1 hour. Punch down the dough, and divide into 24 pieces. Shape into rolls. Cover with plastic wrap and allow to rise again, approximately 45 minutes to 1 hour. Preheat oven to 400° Bake for 15 minutes.
Pumpkin Dinner Rolls DIRECTIONS 1. 2.
3. 4.
5. 6. 7. 8.
Warm the milk in a bowl in the microwave for just about 1 minute until it is warm. Pour it into a large bowl. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order activate the yeast). Add 1 package of instant yeast to milk. Add the softened butter, pumpkin, pumpkin pie spice, cinnamon and vanilla. Stir this well until it is all blended together. Gradually add in the flour,1 cup at a time. Add in the last 1/2 a cup and start to knead the dough until the last 1/2 cup of flour is incorporated in. Knead the dough for about 7 minutes. The dough should still feel sticky. Place dough in a greased bowl and allow the dough to rise until it has doubled in size, about 30 minutes. Split dough into 15 balls. Place in a greased 9x13 pan. Cover and set to rise for 15-20 minutes. Bake at 375 for 18-20 minutes or until lightly browned.
Roasted Mushrooms & Wild Rice Stuffing DIRECTIONS Cont’d Stuffing 1. 2. 3.
Add stock, water, and rice to saucepan and cover. Bring to boil and then simmer 35 min. Remove from heat; let stand, covered, about 10 min until water is absorbed and grains are tender. Heat olive oil in braising pan on medium. Add celery and onions; cook, stirring, 2-3 min until softened but not browned. Add roasted mushrooms, thyme, Worcestershire sauce, reserved mushroom liquid and rice; cook, stirring, 2-3 min. Season with salt and pepper. Add sage and butter; stir to combine and heat through.
Roast Chicken with Dates, Olives and CaperS DIRECTIONS 1.
2. 3.
4.
Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and balsamic syrup, along with ¾ teaspoon of salt and black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process. Preheat the oven to 180°C. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through. Remove from the oven, transfer everything to a large platter, sprinkle over some fresh oregano and serve.
MASSY STORES | Living | Page 62
Recipes Continued... Mango Avocado Salad INGREDIENTS Cont’d
DIRECTIONS
Honey Vinaigrette Dressing:
In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, ¼ cup cilantro.
½ cup 3 tbsp. 2 tsp. 2 tsp. 1 1 tsp. ¼ tsp.
extra virgin olive oil apple cider vinegar dijon mustard honey garlic clove, 1 tsp minced sea salt black pepper, or to taste
How to Make Honey Vinaigrette Dressing: Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined.. Drizzle the salad dressing over the mango avocado salad.
AmAREtto bread & butter pudding
Dulce De Leche Vanilla Cream Cake
INGREDIENTS
DIRECTIONS
1 (1lb.) 1 qt. 2 tbsp. 1½ cups 3 2 tbsp. ¾ cup ¾ cup ¼ cup
For the cake:
white bread, broken into 1” pieces half and half unsalted butter, room temperature sugar eggs, room temperature almond extract golden raisins sliced walnuts amaretto liqueur
Amaretto Sauce: 1 cup powdered sugar ½ cup unsalted butter (1 stick) 1 egg, well beaten ¼ cup reserved amaretto liqueur
DIRECTIONS 1. 2. 3. 4. 5.
6.
Marinate raisins in amaretto for about 1 hr. Combine bread and half and half in large bowl. Cover and let stand 1 hour, stirring occasionally. Position rack in center of oven and preheat to 325°F. Grease 9x13x2 inch baking dish with 2 tablespoons butter. Whisk sugar, eggs and almond extract. Stir into bread mixture. Squeeze amaretto liquid from raisins and reserve for sauce. Gently fold in raisins and walnuts and spoon into prepared dish. Bake until pudding is firm, about 50 minutes. Cool.
Amaretto Sauce: 1. Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar dissolves and mixture is very hot. Remove from over water and whisk in egg. Continue whisking until cooled to room temperature. 2. Preheat broiler. Butter broiler proof baking dish. Cut pudding into 8 to 10 squares. Place in prepared dish. Spoon Amaretto Sauce over pudding. Broil until sauce bubbles and serve.
1.
2. 3. 4. 5.
6.
7.
8.
Position a rack in the middle of an oven and preheat to 350°F. Butter and flour two round cake pans each 9 inches in diameter and 1½inches deep. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla. Reduce the speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined. In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula. Bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.
For the Frosting: 1.
2.
In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners sugar, vanilla, salt, and
MASSY STORES | Living | Page 63
Dulce De Leche Vanilla Cream Cake DIRECTIONS Cont’d butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture. To assemble the cake: 1. Carefully slice each of the two cooled cakes in half to make four layers. Set one layer on the cake plate. Generously spread about 1/3 cup of the dulce de leche on top. Top with another cake layer and spread with another 1/3 cup of the dulce de leche. Repeat with another cake layer and top with the final forth cake layer. 2. Frost the top and sides of the cake with the frosting. Drizzle with remaining dulce de leche. Refrigerate until serving.
Portuguese Christmas Cake DIRECTIONS 1.
2.
3.
4. 5.
6.
In a bowl, pour the flour and the baker’s yeast and mix with your hands. Add the sugar, cinnamon, lemon zest and mix well. Then, pour the water, eggs, Port wine, margarine and knead with your hands until a compact mixture. Place the dough on a table (preferably wooden) sprinkled with flour. Sprinkle the dough with a little more flour and knead it well until it’s fully involved and soft (go sprinkling the dough with flour if necessary). When this process is completed, let the dough rise in a bowl covered with cling film about 1 hour. Remove the cling film and mix the dried fruit and the candied fruit in the dough. Place the dough in a table sprinkled with flour. Sprinkle the dough with a little flour and knead it some more. Place the dough in a baking tray lined with tracing paper and give it a rounded shape with a hole in the middle. Let stand about 45 to 60 minutes. Preheat the oven to 350ºF. Whisk an egg in a bowl. Remove the cling film and brush the dough with the beaten egg. Garnish with candied fruit, dried fruit and powdered sugar and bake about 40 to 45 minutes until golden brown. Remove the cake from oven and let cool to room temperature. Sprinkle with a little more powdered sugar and serve.
Sweet Potato, Pumpkin & Coconut Pie
PoncHe de Crème Cheesecake with Rum and Raisin Sauce
DIRECTIONS
DIRECTIONS
1.
Crust: 1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. 2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the pan. 3. Bake the crust for 10 minutes, set aside to cool. 4. Cover the outsides of the pan with aluminum foil so water from the water bath cannot seep in.
2.
3.
In a medium saucepan, combine the sweet potatoes, cinnamon stick pieces, cloves, star anise, and ginger slices with enough water to cover the contents. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain the potatoes, reserving the boiling liquid. Return the potatoes to the pot over low heat and toss to dry them a bit. Discard the cinnamon, cloves, and star anise. Force the warm potatoes a sieve. Boil the liquid if needed, until reduced to ¼ cup. Let the sweet potato mash and the liquid cool. Position an oven rack in the lower half of the oven; heat the oven to 350°F. In a large bowl, whisk together the pumpkin and sweet potato purée. Whisk in the egg, egg yolk, melted butter, and reserved spiced liquid. In a separate bowl, stir together the granulated and brown sugars with a wire whisk until any large lumps of brown sugar are gone. Sift the flour and salt over the sugars; stir to blend. Add the sugar-flour mixture to the pumpkin and stir well until no pockets of sugar are visible. Blend in the coconut milk. Scrape the filling into the chilled pie shell; smooth the top. Bake for 1¾ to 2 hours, turning the pie several times so it bakes evenly. The point of a thin-bladed knife should come out clean when inserted into the center of the filling. If the edges of the pastry darken too much before the filling is cooked, cover them with strips of foil. Transfer the pie to a wire rack and let cool completely before serving with dollops of delicious whipped cream.
MASSY STORES | Living | Page 64
Cheesecake Filling & Topping: 1. Reduce oven to 300°F 2. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add the Ponche de Crème and nutmeg and mix on low speed until well incorporated. 4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl 5. Pour the cheesecake filling into crust and spread evenly. 6. Place spring form pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the spring form pan. 7. Bake for 1 hour and 30-40 minutes. 8. Turn off heat and leave cheesecake in oven with door closed for 30 minutes. 9. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight. 10. In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes. 11. Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Pour over cheesecake before serving.
Our premium range of Cuisine nuts is a scrumptious addition to your seasonal menu. From baking into a decadent fruit & nut cake or making the perfect pecan pie. Toast walnuts or pecans and add to stuffings, rice dishes and salads for extra nutrition and a nice crunch. Also perfect for healthy snacking during the busy holiday season. Available exclusively at Massy Stores.