Eats & Drinks

Entertaining during the holidays is a long standing tradition. Our new normal, brings us closer together, with more intimate and meaningful connections where we can discover a new world of flavours and traditions to discover. This is our time to gather with those close to us and embrace the importance of quality family moments.

Nothing chases away winter chills like a big, bold bottle of red. Stay warm by the fire with a glass of wine, fill your plates with hearty food, and your hearts with gratitude and memories.

Wine-derland

BY ANNA DUMAS

This is our time to gather with those close to us and embrace the importance of quality family moments.

FREI BROTHERS CABERNET SAUVIGNON Pair with Crown Roast

Frei Brothers Cabernet Sauvignon is a perfect pairing for a crown roast served with rosemary and peppercorn gravy. The elegant flavors of cedar, blackberry and firm tannins would assure a smooth flavor on the palate and bring out the herbaceous rosemary. The tobacco of the wine would compliment the spice of the peppercorn with the creaminess of the gravy coating your mouth.

ANTIGAL UNO MALBEC

Pair with Crown Roast

The Antigal Uno malbec is sure to please with a multi layered balance of flavour. If using a garlic and a sweet broth this wine will bring out red fruit and vanilla spice on the palate. A mouth feel of blackberry and red fruit will surely come though while contrasting with a smooth slow cooked red meat and a touch of chocolate on the finish. Try using an espresso dry rub on the roast for an extra kick coming through with the wine!

INNISKILLAN PINOT NOIR

Pair with Salmon

For a winter salmon, with maple and pecan crusting, this wine will please any guest. With a light mineral flavor the sweetness of the maple with come though bringing out the maple flavor. The earthy tones of the wine are contrasted with the oily full flavored fish and the light pecan nut flavor is sure to bring forward the spice in this delicious pairing.

gather here eat & drink together

At Sobey’s We O er • Shopping services • Delivery • Curbside pick up

Email your shopping list and contact information to: sobeyswestendbrandon@gmail.com

And let our shoppers do the rest!

This holiday season, family is more important than ever and celebrating with your immediate family is a luxury we are all looking forward to. Let us help you create the most memorable holiday meal. Cook together, eat together – build a new family tradition.

Mashed Potatoes 5 lb bag red potatoes 1.5 cups butt er 1.5 cups sour cream ¾ cup cream cheese 1-2 cups milk Salt to taste Bring a pot of salted water to a boil. Add potatoes and cook until tender but still fi rm, about 15 minutes; drain, mash. Blend butt er, sour cream, cream cheese and milk in the mashed potatoes.

Roasted Brussel Sprouts Salt & pepper – to taste 1/3 cup olive oil 2 tsp garlic seasoning powder 3-4 tbsp minced garlic Coat with olive oil, salt and pepper. Toss to coat. Add garlics, and toss. Cover with foil and cook on smoker for 2 hours, or in oven on low heat.

Roasted Beets & Carrots 1 cup butt er ½ cup honey 2-3 tbsp dill Melt ingredients and toss over beets & carrots. Cook on smoker for 2 hours, or in oven until tender.

Slow Roasted Mouthwatering Roast Beef Ingredients 3 lb Roast Beef 3 tsp rosemary, minced 3 cloves garlic, sliced into slivers 3 tsp salt 1 tsp pepper 1 tsp smoked paprika 1 tsp worcestershire sauce 1 tsp lemon juice 2 tsp olive oil 3 cups beef stock

Directions Let the roast warm up to room temperature one hour before cooking. Poke small holes in the roast with a sharp knife, and insert slivered garlic into the roast. Combine rosemary, smoked paprika, salt, pepper, worcestershire sauce and olive oil to make a paste. Rub all over to cover the roast with the spice paste. Pre-heat oven to 450°F. Place roast in oven for 15 minutes. After 15 minutes, turn the oven down to 325°F and cook the roast until the internal temperature has reached 137°F. For a 3lb roast, this should take about an hour. While it’s cooking, baste the roast with the pan juices every 25 minutes. When the roast has reached the desired temperature, take it out of the oven, cover it loosely in foil, and let it rest, covered, for 15 to 20 minutes. Slice the roast, and sprinkle a tiny bit of salt across the top of the slices right before serving.

Gravy Ingredients 2 cups of liquid, a combination of pan juices and additional stock ¼ cup fl our ½ tsp salt ½ tsp pepper Directions Once the roast has fi nished cooking, remove the juices from the pan and add enough stock so you have 2 cups of liquid. In a saucepan, make a roux by whisking the butt er and fl our together over a medium-low heat. Once the roux has turned golden brown, slowly pour in the liquid, while continuing to whisk.

2 tbsp butt er Add the salt and pepper and continue stirring until the gravy has reached the desired consistency. This usually takes about 5-7 minutes. The gravy will start to thicken as it cools.

Sobey’s West End 204-727-3443 sobeyswestendbrandon@gmail.com

CranberryCocktail

½ cup Cranberry Juice ½ cup Perrier or club soda Fresh Mint Pinch Allspice Cranberries 1 oz Vodka or Gin ½ oz Triple Sec ¼ fresh Lemon Ice

Be cocktail ready with Anna Dumas & Shelby Wood

Fill glass with ice. Mix in cranberry juice and perrier. Squeeze in juice from lemon and add allspice. Add in Vodka and Triple Sec. Garnish with a sprig of mint and cranberries.

Cranberry Moscato Mule

1 oz vodka ½ oz simple syrup ¾ oz lime juice 2 oz cranberry juice

Shake all ingredients together with lots of ice, pour into a copper mug and top with ½ Moscato and ½ ginger beer then stir and top with cranberries and thyme.

This delicious holiday themed cocktail has the perfect amount of zest and spice to pair with any shrimp appetizer. A herbaceous lemon twist shrimp would be perfect as the ginger would compliment everything from a delicate herb to a spicy herb. The tart cranberry and Moscato would bring forward the lemon zest making this pairing layered and delicious.

Ginger Lemon Shrimp This simple and flavorful appetizer is ready in no time!

20/30 shrimp

2 tbsp butter 1 tbsp olive oil

3 cloves garlic, finely minced 3 tbsp grated ginger

Juice of half a lemon

2 tbsp each thyme and cilantro, finely chopped

INSTRUCTIONS

If using frozen shrimp, make sure the shrimp are fully defrosted, and pat dry with a paper towel. Leave the tail on for presentation.

Heat the butter and olive oil over medium-low heat. Once the butter is melted, add the garlic and ginger, and stir for about 30-50 seconds, or until the garlic is fragrant. Do not let the garlic burn! Increase the heat to medium-high and add the shrimp to the pan. Cook the shrimp, stirring occasionally for about 4 minutes, or until the shrimp is opaque. Do not overcook! Squeeze in a little lemon juice, thyme and cilantro. Serve immediately or at room temperature.

HOME for the holidays

BY SHELBY WOOD

When I found these recipes, I have to say

there were tears. To have in my Dad’s own writing I feel is a keepsake. Especially hand writt en on a piece of paper when we live in a time where our computers and keyboards do most of that for us. It has such a special quality. It was hard to process at fi rst when something grabs you in this way as your grief rushes in, but it quickly became beautiful in that I can keep, pass down and also share now with others as my Dad was a lover of all things festive and this time of year.

I remember him always saying his writing was “chicken scratch”, as he wrote in between cursive and print. It makes me smile when I read it. It brings back good memories and who doesn’t love all these staple Christmas treats.

I think as you grow older your Christmas list is smaller and the things you really want for the holidays just can’t be bought. It’s about appreciating loved ones here, that are near or far and also ones that have past on. Taking in and cherishing experiences, versus what can fi t in a box under the tree and understanding what matt ers most. This year, more than ever, while we are apart, we are cherishing those moments. xox Shelby

Poppy Cock

6 Quarts of Popcorn 2 ⅔ Cup Brown Sugar 1 ½ Cup Margarine 1 Cup Corn Syrup 1 tsp Vanilla 1 lb Mixed Nuts

Boil sugar, margarine and corn syrup to a hard boil then add vanilla.

Pour over the popcorn and nuts, and mix with a spatula or wooden spoon.

Spread on an oiled cookie sheet. Let dry and set. Break apart and put into ziploc bags or tins.

Nuts & Bolts

2 lbs salted or bbq peanuts 1 box Honey Shreddies 1 box Cheerios 1 box Rice Chex 1 box or bag of round pretzels 1 5 oz bag or box of slim stick pretzels 1 box or bag of Bugles 2 cups of oil or butter 2 Tbsp worcestershire sauce 2 Tbsp of garlic powder 2 Tbsp onion powder 1 Tbsp celery salt

Mix and bake on baking sheets on 325 for 50-60 minutes, stirring every 20 minutes.

Enjoy!