Celebrate Nov 21, 2015

e t a r b Cele ALL THINGS FESTIVE

HOLIDAY HAPPENINGS IN AND AROUND SASKATOON KEEP IT REAL POTLUCK RECIPES FOR THE PARTY SEASON

HAPPY HOLIDAYS YS FROM ALL OF US

AT THE SASKATOON STARPHOENIX.

WE WISH YOU A SAFE AND FESTIVE HOLIDAY SEASON!

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CELEBRATE ALL THINGS FESTIVE 2015

Celebrate ALL THINGS FESTIVE!

2015

EDITOR Jeannie Armstrong FEATURE WRITERS Jackie Blakely Jennifer Jacoby-Smith Ashleigh Mattern Darlene Polachic Michele Tyndall

contents 4

Enchanted Forest a great family outing

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Fireside Singers share Christmas Memories

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Sundog Faire celebrates 41 years

8

RIVERSDALE: Trendy or traditional?

14 HOLIDAY SONG SHEETS

Bear 20 Plush program brings children cheer

Six top holiday 21 party trends

22 Celebrating around the world tips to 22 Five simplify gifting

it real: 24 Keeping 10 RIVERSDALE: Make it don’t Noteworthy gift

DESIGNER Christine Pearce

ideas

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ABOUT THIS CONTENT: THESE STORIES WERE PRODUCED BY THE STARPHOENIX SPECIAL PROJECTS DEPARTMENT TO PROMOTE AWARENESS OF THIS TOPIC FOR COMMERCIAL PURPOSES. THE STARPHOENIX EDITORIAL DEPARTMENT HAD NO INVOLVEMENT IN THE CREATION OF THIS CONTENT.

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buy it

RIVERSDALE: Holiday baking made easy

of Trees 26 Festival looks to Silver

RIVERSDALE: Healthy beverage for the holidays

party 28 Potluck season has

Screen

arrived

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Enchanted Forest

a great family outing

BY JACKIE BLAKELY FOR SP SPECIAL PROJECTS

O

One thriving Saskatchewan Christmas tradition leads you over the river and through the woods to the Enchanted Forest – one of the province’s best attended tourism attractions.

“We’re going into our 17th season,” says Hugh Vassos, Director of Marketing with the BHP Billiton Enchanted Forest Holiday Light Tour. “We’re expecting good things; close to 70,000 visitors will attend over the seven week period from all over Saskatchewan.”

The holiday light extravaganza opened on Friday, November 20 and extends through to January 10, located at the Saskatoon Forestry Farm Park.

“We have over 50 light displays, including the traditionWe’re adding al Twelve Days of Christmas. a new display It’s been a family favourite for years,” says Vassos. The this year called the Twelve Days of Christmas disEnchanted Express. play portrays the lyrics from the beloved holiday carol: It’s the first time from 12 lords a leaping to a partridge in a pear tree. This we’ve used digital display begins a dozen days screen technology. before Christmas and the number of visitors grows as We’re very excited. the big day gets closer.

“We’re adding a new display HUGH VASSOS, DIRECTOR OF MARKETING, BHP BILLITON ENCHANTED this year called the Enchanted FOREST HOLIDAY LIGHT TOUR Express,” says Vassos. “It’s the first time we’ve used digital screen technology. We’re very excited.” Vassos is sure that the new display will attract even more families to the light show.

The success of the project is attributed to the event’s timing and its spectacular displays. “First of all we run at a very important time of year, over Christmas holidays, and families are looking for something to do. We’ve become very much a Saskatchewan Christmas tradition; people from all over the province come, especially those visiting family,” says Vassos. The urban forest is brightly decorated with LED lights and displays and the popularity has grown every year.

The drive-through light show is presented by BHP Billiton and supports two foundations: the Saskatoon City Hospital Foundation and the Saskatoon Zoo Foundation. Regular admission prices are $10 per person or $30 per vehicle (maximum of seven passengers).

Save even more by purchasing an Enchanted Express pass at Saskatoon Safeway stores or Shoppers Drug Marts for $25. Each pass is good for one vehicle.

Visitors can also take a leisurely stroll through the park on January 10 during the Push 2 Play Light Walk event, where only foot traffic is allowed. Otherwise, families drive through the exhibition. “The night walks have proven to be very popular,” says Vassos.

For more information on the BHP Billiton Enchanted Forest Holiday Light Tour, visit the website at www.enchanted-forest. org.

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CELEBRATE ALL THINGS FESTIVE 2015

YOU’LL HAVE THE TIME OF YOUR LIFE.

TICKETS MAKE GREAT GIFTS!

JANUARY 19 – 21 • TCU PLACE 306.975.7799

TCUTICKETS.CA US.DirtyDancingOnTour.com

Groups of 10+ Call:

306.975.7654

www.BroadwayAcrossCanada.ca

CELEBRATE ALL THINGS FESTIVE 2015

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The Saskatoon Fireside Singers presents Christmas Memories December 19 and 20 at TCU Place. SUPPLIED PHOTO

Fireside Singers share

Christmas Memories O On December 19 and 20 at TCU Place, the Saskatoon Fireside Singers will celebrate their 43rd Christmas Memories production.

Their audiences have exploded from intimate concerts at the Mendel Art Gallery to larger community churches, to the past nine years at TCU Place. The fan base has escalated to sell-out crowds who are appreciative of the professional, powerful and touching performances of both the Christmas production and the spectacular spring Broadway musicals. The vocal and dramatic talent displayed by the lead soloists, chorus and refined orchestra continues to astound audiences with the realization that these are all local accomplished artists.

Members of The Fireside Singers are almost exclusively trained by vocal coach Marilyn Whitehead or by one of her former vocal students or a respected colleague. Over the years they have achieved recognition for numerous first-place honours at the National Music Festival Competitions and produced seven successful recordings.

Initially their repertoire was primarily classical but in the last ten years their focus has shifted to the Christmas productions and Broadway musicals. These TCU productions offer the ensemble

Sundog Faire celebrates

41 years

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CELEBRATE ALL THINGS FESTIVE 2015

the opportunity to perform on TCU’s grand stage – and experience professional stage direction and choreography as well as the support of an orchestra of international calibre.

The singers, ranging in age from seven to adult, are visible throughout the city for benefits, galas, Saskatoon Opera and Saskatoon Symphony productions, flash mobs, local celebrations and provincial and national conferences.

Christmas Memories 2015 will feature its traditional 100-voice choir, renowned soloists and brilliant instrumental performances by esteemed musicians including Guy Few, Kerry DuWors and Allen Harrington. This Christmas, the featured guest artist will be internationally acclaimed concert pianist and former Fireside Singer and keyboard artist Thomas Yu. Marilyn Whitehead is the artistic director; Albert Couture is the stage director; Kelsey Stone is the choreographer and Bonnie Nicholson is the orchestral director and pianist. Toni Barry is the back stage director.

The Fireside Singers look forward to another exciting year of performances. As always, they welcome back all former singers who wish to join the choir for either production!

S

Shop the eclectic at Saskatchewan’s Premier Festival of Handcrafts – The Sundog Arts & Entertainment Faire. Get into the Christmas shopping spirit on December 4, 5 and 6, at SaskTel Centre in Saskatoon.

An amazing 40 new exhibitors will join 200 of Canada’s finest artisan and specialty food producers in Sundog’s Juried Market.

The entertainment stage highlights non-stop renowned Saskatchewan musical talent, complemented by delectable dining in the popular ethnic Food Court. Explore the children’s, demonstration and information areas. Sundog has something for everyone!

Doors will open on Friday, December 4, from 5 p.m. to 10 p.m.; Saturday, December 5, from 10 a.m. to 10 p.m.; and Sunday, December 6 from 11 a.m. to 5 pm.

Admission for adults is $8.00, with a two-day pass for $12.00!

Children under 12 are admitted free. You’ll have a chance to win the major door prize and $5,000 worth of gift certificates.

Sundog is more than a craft sale – it’s fun and excitement for the whole family!

For details, visit sundoghandcraftfaire.com or call 306.384.

SDOG(7364).

Experience 200 Artisans and Specialty Food Booths!

CELEBRATING 41 YEARS!

Enjoy 23 Hours of Non-Stop Entertainment!

Join Us at Sasktel Center Friday, December 4 5:00 PM - 10:00 PM Saturday, December 5 10:00 AM - 10:00 PM Sunday, December 6 11:00 AM - 5:00 PM

www.sundoghandcraftfaire.com CELEBRATE ALL THINGS FESTIVE 2015

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meet you in YO U R LOCA L H O LI DAY D E STI N ATI O N

Trendy or traditional?

Garden Architecture and Design has your holiday style

BY ASHLEIGH MATTERN FOR SP SPECIAL PROJECTS

G

Garden Architecture and Design puts a lot of work into their Christmas displays.

“You’re going to go in, and you’re going to be inspired, and you’re going to be excited,” says senior sales consultant Jackie Skinnider.

Maybe you’ll even be inspired to try their iconic upside down tree: With the tip solidly secured in a gorgeous oversize planter, the ornaments drip and hang like jeweled icicles.

“It’s technically a European thing,” explains principal interior stylist Aimee Leslie. “Europeans have very small spaces, so naturally, if you hang your tree upside-down, the wide part is out of the way.”

The effect is certainly eye-catching, but it’s not the only style on display. Garden Architecture has plenty of styles to choose from, whether you’re going for a classic look, or something more fashion forward.

Christmas comes at a time of year between style seasons. Talk about trends for 2016 is ramping up while styles from 2015 are still in full swing. To be on trend during Christmas, do you look forward to next year, or do you give this year’s trends one last hurrah?

Leslie says it’s up to you. “We recognize that everyone has their own taste.”

She also notes that Christmas decorating is a special case because certain traditional decor for the season never goes out of style.

“You can decorate with more nostalgia, find one or two ornaments you love every year, and have that eclectic, layered tree, or you can select a colour palette that works with the interior of your home.”

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CELEBRATE ALL THINGS FESTIVE 2015

If you choose to stay with this year’s trends, you should lean towards a polished rustic-chic. Looking forward, the trend is toward pastels, and a move away from mid-century to a revival of the ‘70s and ‘80s, says Leslie.

“If you’re more inclined to stay on trend, you’ll go towards pastels,” says Leslie.

“If you’re content with trends that are current, then it will be rustic, restoration hardware.”

From decor to fashion, one A faux fur throw combines luxury trend from 2015 that looks as and practicality in one great gift. though it will stick around for PHOTO: VIREO PRODUCTIONS 2016 is mixed metals. All that glitters is good, especially brass and mixing and matching metal finishes.

Michael Aram’s handcrafted metal work displays this trend beautifully. His pieces use various types of metals, and come in a dizzying array of themes ─ with chic names like Lemonwood, Palm, White Orchid, and Black Orchid ─ yet have similar styles and can be easily mixed and matched. Leslie says many of their customers collect his work, adding complementary pieces over time. continued on page 13

This Holiday Season

Being naughty has never been so nice!

Thrive Juice Co. is a plant-based cafe specializing in cold-pressed juice.

Share the health this Christmas with one of our gift cards.

137 20 St W, Saskatoon (306) 954-1104 info@thrivejuiceco.com thrivejuiceco.com

CELEBRATE ALL THINGS FESTIVE 2015

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meet you in YOUR LOCAL HOLIDAY DESTINATION

Noteworthy gift ideas for the holidays

BY DARLENE POLACHIC

S

Susan Gallagher loves paper. It’s one of the reasons she and her husband Alexsandor Pozsonyi opened Soul Paper at 118-20th Street West last year.

The unique shop offers a splendid variety of all things paper, from supplies for paper arts, stationery, planner and journaling products, to paper-related gift items, and more!

“There’s something about paper that reaches people,” Gallagher says. “Every occasion begins with paper ─ an invitation, an announcement, the wrapping on a gift. Paper sends a positive message.”

Soul Paper is a treasure trove for those looking to make the holiday celebration extra-special. There’s gift wrap of every kind, including paper sheets with everyday and holiday specific designs that can be used for wrapping; creating collages, garlands, or

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CELEBRATE ALL THINGS FESTIVE 2015

Susan Gallagher and Alexsandor Pozsonyi offer noteworthy gift ideas at Soul Paper in Riversdale. PHOTO: DARLENE POLACHIC

other art projects; or as décor. Particularly striking are goldprinted sheets from Italy and double-sided paper from Australia.

The shop carries an excellent selection of Christmas-themed stamps and stick-ons for creating one-of-a-kind greeting cards, advent calendars, and festive garlands. As well, there is an extensive line of paints, inks, paint sprays and texture mediums that are ideal for use with stencils.

“As you look around our store, you see art prints with positive messages,” Gallagher says. “We also carry a line of beautiful books that speak to giving strength to ourselves and to others, living in the positive.” She indicates titles like What Do You Do with an Idea?, Fight On, Love Who You Are, Find Your Happy and more.

Perfect for stocking stuffers are Thoughtfulls, 30 pop-up cards in a box. Each card has a separate message specific to a theme like Smile, Thanks, or Love. Wall and desk calendars also offer positive messages.

An extremely popular item is the Midori Traveller’s Notebook, a customizable personal planner. Midori offers a full line of accessories to enable the owner to individualize their journal.

For the writer on your list, there are beautiful imported note papers from Germany, top quality Rhodia notebooks – even a songwriter’s journal.

Soul Paper sells a large quantity of fountain pens, including German Lamy pens and an exquisite line created by a local pensmith. “The fountain pen community in Saskatoon is large and growing,” Gallagher says. “We also sell ink in cartridges and in bottles, plus calligraphy pens and nibs.”

Wax seals are a unique accoutrement, and kids love the Secret Agent writing set which has iridescent ink that is visible only under blue light. There are sticker books and planners for teens, and colouring books geared for all ages and touted as Anti-Stress Therapy.

Soul Paper carries unique greeting cards and offers workshops for clients who want to make their own cards. “We will be holding several workshops before Christmas in card making, collage, calligraphy and brush lettering,” Gallagher says. Watch instagram@ lovesoulpaper for details or click the Workshop tab at www.soulpaper.ca.

From now through Christmas, Soul Paper hours will be 10 a.m. to 6 p.m. daily, except for Thursday and Friday when the shop is open until 8 p.m.

meet you in YOUR LOCAL HOLIDAY DESTINATION

Holiday baking made

T

BY JACKIE BLAKELY FOR SP SPECIAL PROJECTS

The holiday season can be a stressful time without even thinking of what to bake for your yuletide guests. Wouldn’t it be wonderful if you could just order in your home-baked goodies? You can do just that at Little Bird Patisserie & Café, located in Saskatoon’s trendy Riversdale district.

When it comes to taking the stress out of the holidays, Kim Butcher, co-owner of the bakery, knows just what it takes. “We’re actually planning baking boxes for the holiday season,” says Butcher. Though the baking boxes are still in the planning stage, Butcher says they will be available in different sizes. They can be ordered a day or so in advance ─ especially handy for a dinner party or hostess gift.

in-store goods for people to just come in and pick something up on the way,” she says.

Butcher is a self-taught baker who has baked her whole life. She went to Paris to learn to make French macarons, but everything else is self-taught – and a lifelong passion. Butcher and her business partner, Tasha Altman, have worked hard to learn their baking craft.

The children who frequent the store love their colourful French macarons – a meringue sandwich-style cookie. “They’re soft and chewy and crunchy all at the same time and they’re filled with different flavours. We normally have 12 varieties and they’re all different colours,” says Butcher. “They order by colour. We have kid repeat customers and they always get the same colour. The kids are really attracted to the colorful cookies.”

Little Bird Patisserie & Café was just featured on the Food Network, in The Great Canadian Cookbook. The TV hosts travel across Canada and review regional cuisine. Part of one episode was filmed at the bakery. The host raved over Butcher’s lemon tart and said it was the best lemon tart she’d tasted. The recipe is now on The Food Network web site.

Little Bird Patisserie & Café is located at the corner of Avenue B and 20th Street. For the latest updates and special order items, visit Little Bird’s Facebook page.

BEAUTIFUL

BAKING FOR ALL OF YOUR

C E L E B R AT I O N S .

If you’re looking for a way to simplify your own holiday baking, Little Bird has a special line of baking kits for that as well. There will be a variety of kits to choose from to help home cooks create delicious Christmas treats inspired by Little Bird’s delectable menu. “They’ll include dry ingredients and instructions,” says Butcher.

The most popular treats that Butcher and her bakers serve around Christmas time is shortbread, though individual tarts and gingerbread are also popular. “We also make larger tarts that feed eight people. These are ordered in advance,” says Butcher.

She adds that many people order the larger tart for dinner parties, as it’s a fantastic addition to any dessert course.

“One of the things that makes us a little different than others is our variety – on any given day we have four different tarts, cakes, crèmes (crème brûlée and pot de crème) , truffles, cookies, French macarons, croissants and scones. We do a couple of typical French things and a lot of that switches up daily,” says Butcher.

“We have quiche everyday but the flavours do change.”

If you’re thinking of bringing these goodies home, it’s best to give a couple of days’ notice for specialty items. “We’re a small bakery. As much notice as possible is nice but we always have

258 Avenue B South • (306) 384-4663

WWW.THELITTLEBIRD.CA

CELEBRATE ALL THINGS FESTIVE 2015

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Garden Architecture & Design

Introducing

Christmas 2015

Greenhouse now open for the Holiday Season

12

GARDEN ARCHITECTURE & DESIGN

GA INTERIORS

315 Avenue A South 306-651-2828

331 Avenue A South 306-651-2899

CELEBRATE ALL THINGS FESTIVE 2015

meet you in YOUR LOCAL HOLIDAY DESTINATION

THRIVE JUICE CO. offers healthy

beverage recipe for the holidays Peppermint Cacao Almond Mylk

When you need a mint chocolate fix without all the sugar and additives, you can enjoy this homemade Peppermint Cacao Almond Mylk recipe from Thrive Juice Company in Riversdale.

You and your guests can sip a delicious drink that is also good for you!

Trendy or traditional?

Makes 6 (8 oz servings) • 3 cups of soaked organic almonds • 1 tsp. of organic cinnamon • 1 tsp. of organic vanilla bean • 8 pitted organic Medjool dates • 1 tbsp. of raw organic cacao powder • 3-5 drops of peppermint essential oil (therapeutic grade) • 6 cups of filtered water Soak almonds overnight in a container filled with water (roughly 12 hours).

Strain & rinse almonds.

Add almonds, cinnamon, vanilla, dates, cacao powder, peppermint oil and filtered water into blender.

Blend on medium-high speed until smooth.

Pour liquid into Nut Mylk straining bag & strain out the mylk from the fibre.

Keep mylk in a sealed Thrive Juice Co. recycled bottle or other container in the fridge for up to 3 days.

Heat for a comforting mug of hot chocolate.

Garden Architecture and Design is the exclusive source in Saskatchewan of handcrafted metal work by New York’s Michael Aram.

PHOTO: VIREO PRODUCTIONS

continued from page 8

They have one of the larger collections on display in Canada of the New York designer’s work, and in Saskatchewan, his work is exclusive to Garden Architecture.

They also sell a limited number of each piece, ensuring the Michael Aram gift you buy will be incredibly unique.

The range of items available by Michael Aram is also impressive, including servingware, dishes, salt and pepper shakers, picture frames, candles, nut bowls, jewelry bowls, lamps, and even a chess set.

“He’s one designer who does a really diverse line with the same sort of practical beauty in mind,” says Leslie.

She says she likes Michael Aram’s work for gifts in part because they’re so unique and beautiful, but also because the gifts are functional.

“That is sort of everyone’s challenge with gift shopping: Are they going to use this?”

Another item she recommends for functional gift giving are the faux fur throws available through GA Interiors, an extension of

Garden Architecture in a nearby building also located on Avenue A. The throws and pillows come in a variety of textures and patterns, are exquisitely soft and cuddly, and are even machine washable (though not dryer safe).

“Saskatoon is a market that needs things washable and kid-friendly,” says Leslie. “You can see yourself owning one.”

These furry throws are the perfect balance between function and experience: A gift that’s amazing and that you can actually use from day to day.

While the faux fur throws are a bit of a splurge, both Garden Architecture and GA Interiors have gifts and decor at many different price points to accommodate a wide range of budgets.

Garden Architecture and Design is one of the trendy Riversdale district’s most established businesses. Visit their stylish retail centre at 315 Avenue A South. GA Interiors is located just down the block.

CELEBRATE ALL THINGS FESTIVE 2015

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ChristmasCarolMusic.org - free Christmas carol sheet music

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SHEET MUSIC COURTESY ChristmasCarolMusic.org

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CELEBRATE ALL THINGS FESTIVE 2015

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CELEBRATE ALL THINGS FESTIVE 2015

15

ChristmasCarolMusic.org - free Christmas carol sheet music

O Come, All Ye Faithful

Latin, John F. Wade

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trans. by Frederick Oakeley and others

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SHEET MUSIC COURTESY ChristmasCarolMusic.org

16

CELEBRATE ALL THINGS FESTIVE 2015

ChristmasCarolMusic.org - free Christmas carol sheet music

O Little Town of Bethlehem music: St. Louis, Lewis H. Redner

words by Phillips Brooks

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SHEET MUSIC COURTESY ChristmasCarolMusic.org

CELEBRATE ALL THINGS FESTIVE 2015

17

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SHEET MUSIC COURTESY ChristmasCarolMusic.org

18

CELEBRATE ALL THINGS FESTIVE 2015

ChristmasCarolMusic.org - free Christmas carol sheet music

Deck the Hall

tune: Nos Galan, traditional Welsh

words: traditional English

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SHEET MUSIC COURTESY ChristmasCarolMusic.org

CELEBRATE ALL THINGS FESTIVE 2015

19

Plush Bear program brings children cheer during difficult times

I

Imagine having to spend Christmas away from your home, or not having a home at all. Or having to have tests or surgery in a hospital. Or being in an accident.

As difficult as these things are for an adult, they are even more terrifying for a child. Many children find themselves in situations where they have only what they have managed to carry from their homes. Some have nothing. The aim of the Plush Bear program is to find a unique way to bring a little comfort and cheer to a child who is traumatized, injured or otherwise in crisis.

Every year, the Regina Leader-Post and Saskatoon StarPhoenix run the Plush Bear Program. This initiative brings advertising from local businesses together with children in need, to provide a welcome gift for the children and allow Saskatchewan businesses to give back to their communities.

The Plush Bear program began in Regina in 2001 and The StarPhoenix picked up the initiative in 2010. The program is currently running in both Regina and Saskatoon, with growing popularity.

Both programs are spearheaded by a title sponsor and valued partner. In Saskatoon, Potash Corp is the proud title sponsor of the StarPhoenix Plush Bear program while Alliance Pipeline is the valued partner in the Regina Leader-Post initiative. These sponsors provide monetary contributions that go towards a large purchase of approximately 600 plush toys on behalf of each company.

Additional advertising sponsorship from local businesses rounds out the donations, as each business purchases an advertisement that will result in additional plush bears being donated.

Many of the sponsors are multiple ad purchasers, and with two bears being donated for every business card-sized ad, children across the province are reaping the benefits of this program.

Volunteers from the StarPhoenix and Leader-Post work with local suppliers to purchase the plush bears and then, over the holiday season, along with representatives of the title sponsors, organize delivery of the toys to groups assisting children.

In Regina, the plush toys are delivered to the General Hospital, where Tegan Webber, child life specialist for Unit 4F Pediatrics,

20

CELEBRATE ALL THINGS FESTIVE 2015

BY MICHELE TYNDALL FOR POSTMEDIA SK SPECIAL PROJECTS

oversees their distribution.

“Basically, the bears are distributed to Unit 4F Pediatrics at RGH, the Pediatric Outpatient Clinic here at RGH, EMS services, and any other departments in the hospital where there are children that are in need,” said Webber.

In Saskatoon, grateful recipients of the bears include Crisis Nursery, a home for children whose families encounter an emergency when there is no alternative care available, such as parental illness or marital issues. The toys also go to MD Ambulance and Ronald McDonald house, so children in immediate distress from accidents or home issues, or those being hospitalized, whether short term or long term, will have a friend with them during times that their parents may not be able to be with them. CUMFI (Central Urban Métis Federation) also receives toys for the children receiving assistance from them in the houses they provide and the programs they run for families in need.

In excess of 10,000 plush bears have been donated throughout the province since 2001.

Scott Tresek, owner of CNG Stone in Regina has a very personal reason to advertise through the Plush Bear Program. His daughter, Hannah, was six years old when she became the recipient of a plush bear from the program during a hospital visit.

“I was told about the program by an ad rep, and decided it sounded good so I donated an ad. Then, about six months later, Hannah had an injury and we took her to the General Hospital, where she received a bear. It was neat to see the program in action. Hannah was scared, and crying, and they brought her this bear and it was like she was a different kid. She was thrilled!” said Tresek.

Tresek is now an avid supporter of the program and advertises every year, knowing another child will benefit from his advertising contribution, just as his own child did.

“I don’t do this thinking, ‘oh, maybe someone will come into my store.’ For me it’s about giving back, and I’ve seen firsthand how great it is to do that. It’s a pretty terrific program,” said Tresek.

For more information how you can be a part of this generous and important program, contact advertising at the StarPhoenix by calling 306-657-6340 or emailing advertising@thestarphoenix.com.

6

top holiday party trends for 2015

Need some inspiration planning this year’s holiday gatherings? Here are just some of the top party trends for 2015—whether you’re looking for something fun, formal or filled with cheer.

Ugly sweater party. Dig out those old wooly sweaters from the back of the closet.

You can decorate them with ornaments, tinsel and—if you’re handy—tree lights. Bake sweater-shaped cookies, hang decorations on clotheslines and hold a fashion show so everyone can display their ugliest creations.

Family style. Forget fancy linen and formal attire. Family-style parties are all the rage this year.

Gather everyone around one large table and pass food in heaping bowls. Finish with fun games like holiday carol charades or pin the nose on Rudolph.

A giving party. Instead of buying gifts, ask guests to bring new toys, second-hand clothes or non-perishable foods for charity. Collect donations in a brightly coloured “Giving Jar” to buy supplies for a local shelter or donate to a charity. Set up a tablet or laptop and as a group go online to choose charitable items, like UNICEF’s survivalgifts.ca where you can purchase vaccines, school kits, water pumps, and more for children around the world. You can calculate how many children you’ve helped with each item.

Family-style parties are all the rage this holiday season.

PHOTO: FOTOLIA

The Saskatoon



Cookie swap. No time to bake up dozens of different cookies for your family gatherings? Have a cookie swap. Invite guests to make a big batch of their favourite treats, then exchange cookies until everyone has a fun variety. Bring along fancy cookie tins and be sure cookies can be frozen so they’re fresh for the big day.

Wrap party. Here’s a great way to save money, check a task off your to-do list and have a great time: Host a wrap party.

Have guests bring their wrapping paper, ribbon, bows, and labels and then wrap all your gifts together while sharing hot cocoa.

International bites. Trade a sit-down dinner for drinks and nibbles from around the world. Set up international food stations and send your guests on a holiday voyage— from a glass of Italian Negroni to French cheeses, Thai spring rolls, Moroccan hummus, Mexican nachos, and Belgian chocolates. Have everyone bring their specialty dish and enjoy mingling.

          

TICKETS BY PHONE 306 306--975 975--7799 OR Online @ www.tcutickets.ca

— News Canada

CELEBRATE ALL THINGS FESTIVE 2015

21

Celebrating the festive season

around the world

D

December is a time when meaningful holidays are celebrated around the world—and that usually means an occasion for gift giving. Two of the world’s oldest religions—Christianity and Judaism—celebrate major holy days in December, Christmas and Hanukkah. In recent years, they have been joined by the secular Kwanzaa, a celebration of African culture and family values.

Not surprisingly, how you celebrate and what kind of gifts you choose depend largely on your family and where you live. Ethiopian Christians use the old Julian calendar and celebrate Christmas on January 7 when mass can start as early as 4 a.m. and people attend dressed in white.

In the Netherlands, children open their Christmas presents on December 5, Sinterklaas, named after Saint Nicholas, the European gift-giving precursor to North America’s Santa Claus. Red bracelets are a popular Christmas gift for babies in Ecuador, while children in the Philippines receive money in red envelopes.

It’s a Christmas holiday tradition in Guatemala for people to build

5

tips to simplify gifting

PHOTO: FOTOLIA

Gift-giving is not always easy.

Some people already seem to have it all, while others might not be forthcoming with regard to their interests or needs. But there are a few strategies gift givers can employ to simplify the gifting process.

Kwanzaa is a celebration of African culture and family values.

PHOTO: FOTOLIA

a massive heap of trash, place an effigy of the devil on top and set it ablaze. In Finland, families take saunas on Christmas Eve while waiting for Saint Nick.

Gift giving has only relatively recently become a part of the eight-day, mid-December Hanukkah celebration, while Kwanzaa’s weeklong festival ends with present exchanges—hand-made preferred.

No matter how you celebrate, a meaningful gift that provides hope is a wonderful way to partake in the season’s spirit. If you’re looking for ethical gift ideas for all holiday traditions, you can find some unique selections online at Plan Canada’s Gifts of Hope, www.plangifts.com.

— News Canada

Choose experiences as gifts. A new gadget might be nice, but it also may lose its luster after a few months. However, a unique experience can create memories that last a lifetime.

Opt for experiences like trips, tickets to shows or sporting events.

Doing new things together can solidify relationships and keep them fresh.

Gift cards with a twist. Some people shy away from gift cards because they feel such cards are impersonal. However, there’s no denying the convenience of gift cards, and you don’t run the risk of getting the wrong item. To make gift cards more heartfelt, offer to go along on the shopping spree with the person after giving the card. This way you can share in the experience and know that the recipient got something he or she truly loves.

Gift baskets are sure winners. Themed gift baskets can certainly make gift-giving easier. Once you choose a theme, it’s just a matter of putting together several coordinating items. Foodies can fawn over cookware and recipe ingredients, while movie buffs may like a popcorn maker, candy and a streaming movie subscription.

Emphasize enjoyment over price. Bigger isn’t always better, and the more expensive item won’t necessarily be the favorite. Tap into what the gift recipient enjoys and cater to those interests. Also, don’t feel compelled to make everything ‘even’ in terms of gift value. If you received a gift from this person in the past, you don’t have to meet or exceed that gift’s value when reciprocating.

Accept that there’s no ‘perfect gift.’ Don’t set expectations that cannot be reached. Those who continually seek out the ideal gift and then try to beat that gift the next time around can make the experience more stressful than it has to be.

— MNS

22

CELEBRATE ALL THINGS FESTIVE 2015

BETTER

OUTDOOR

To all of our customers that we have had the pleasure of working for; and to all of our suppliers and sub-contractors that we have had the pleasure of working with; both this past year and the many years before‌

LIVING

THANK YOU!!

MERRY CHRISTMAS From our family to yours, we would like to wish everyone a Safe and Happy Holiday Season!!

www.suncoastenclosures.com CELEBRATE ALL THINGS FESTIVE 2015

23

KEEPING IT REAL Make it, don’t fake it

BY JESSICA ROYER OCKEN CTW FEATURES

Sure, you could take a shortcut, but why?

This year, commit to tackling some of the holidays’ seemingly daunting recipes from scratch. It’s easy. Trust us.

H

Holiday meals conjure a Norman Rockwell-style image of roasted-turkey perfection flanked by a beautiful mound of mashed potatoes, colourful peas and several heavenly pies. But the idea of crafting such a suitable-for-framing feast in your own kitchen – with your own hands – has left many a home cook with cold sweats, sending them straight to the prepackaged section at the grocery store.

“I think the biggest fear with cooking is generally the unknown,” says Anne Mauney, a registered dietitian and blogger at FannetasticFood.com. “Will it come out OK? Will it taste good? When you’re concocting from scratch, it’s just you and the recipe… and then you throw in the crazy-making the holidays bring to town.”

“There’s a nostalgia factor for holiday cooking that adds to the pressure. You want to measure up to Grandma’s green beans or Aunt Carol’s scalloped potatoes,” explains Alice Clayton, a dedicated amateur cook and New York Times best-selling author.

And that can be particularly challenging because many of us haven’t grown up as cooks. “There are lots of two-working-parent families,” notes Susan Reid, chef and food editor of King Arthur Flour’s Sift magazine. “Some of my Culinary Institute students were there because they were tired of eating out of cans. Cooking skills aren’t handed down the way they used to be.” Add in the angst of “performing for family,” she says, and it’s no wonder so many of us end up giving thanks or trimming the tree with a box of stuffing, can of cranberries and frozen pie crust.

But don’t sell yourself short. You and your very own hands have got this!

With a little planning and practice – and the totally manageable recipes for those big-three items included with this story – you can conquer your fears and create something delicious sans box or mix. And, oh, the rewards you’ll enjoy!

HOMEMADE PERKS The biggest benefit of cooking from scratch is the quality of the product you create, says Mauney. “Not only are you using fresher ingredients, you’re avoiding the chemicals, artificial colours, flavours, preservatives and fillers that are often put into pre-packaged versions.” Mixing and measuring yourself also allows you to adjust the amount of sugar and salt you’re using and even throw in some healthy ingredients if you want to.

You also may be surprised by how good it feels to master a new skill and create something people will enjoy. Take pride in your craft, says Reid. “Good things are worth taking a risk for.” Think how impressed you and your family and friends will be when you pull this off!

And what better time than the holidays to embrace family traditions — or start a new one. “Stuffing for me was always home-

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CELEBRATE ALL THINGS FESTIVE 2015

made, and you’d never find the recipe written down,” Clayton says. “All the women in my family just know how to make it by sight and taste.” The process is usually a group effort, Clayton explains, with everyone assisting and adding to get it just right.

The original version included just dried bread chunks, hot turkey stock and sage, but she’s added a few more ingredients since she started making it herself (see recipe).

TIPS FOR HOLIDAY MAGIC Now that you’re inspired as you make plans to prepare your made-from-scratch meal, perhaps the best thing you can do is be realistic, these pros suggest.

• “Don’t try new recipes that are overly complicated or involve hard-to-find ingredients,” Mauney says. “Just look for a basic version of some of your standard favourites.” Her blog (fannetasticfood.com) features easy-to-make holiday foods like spiced mashed sweet potatoes, lemon garlic string beans and the cranberry sauce recipe below.

• Let the others coming to dinner help, too, suggest Reid and Clayton. Since you’ll be dedicating yourself to a few fabulous dishes, it makes sense to have someone else do dessert or the turkey or a veggie tray. “Do about 10 per cent of half of what you want to do,” Reid says. Then you can build on your successes in the years to come.

• Take a practice run … or two. “If you’ve never cooked from scratch, Christmas Day is not the day to try it for the first time,” Clayton says. “Do a trial run before make your dish for someone else.” And give yourself permission to learn, adds Reid. When you start making pie crust, know that “the first thing you’ll do is make three or four not-great pie crusts,” she adds. “Do them, and get past them. The one ingredient you can’t buy at the store is confidence.”

• Give yourself plenty of time. However long you think you need to prepare everything, multiply it by three, Reid recommends. “If you think you need two hours, leave yourself six, and you’ll feel like a hero when you finish in five.” And that’s not just for the day of your meal. Do as much as you can in the days leading up to the big event, notes Clayton. “Start Monday or Tuesday for Thursday dinner. Make pies on Wednesday, so have the crust done on Tuesday.” You can peel potatoes and keep them in water for 24 to 48 hours. Chop vegetables and sauté onions for stuffing the day before.

Finally, remember that even the most amazing meal may not make a day with your relatives any more like a Rockwell scene.

But at least your mouth will be happy! “People want food to be a healing thing,” Reid says. “But some things can’t be cured on a fork.”

Easy Homemade Cranberry Sauce Makes about 1 1/2 cups • 12 oz. fresh cranberries (about 3 cups) • 1/2 cup pure maple syrup • Zest and juice of 1 orange Combine all ingredients in a medium pot.

Bring mixture to a boil over medium-high heat. Reduce heat to medium-low and continue to cook, stirring occasionally, until the cranberries have popped and the sauce has thickened, about 7 to 10 minutes. Can be made ahead and stored in the fridge.

Well-Behaved Pie Crust Courtesy of Susan Reid/King Arthur Flour.

Makes enough for a top and bottom crust.

• 2 1/2 cups unbleached all-purpose flour • 3/4 tsp salt • 1/3 cup vegetable shortening • 1/2 cup cold unsalted butter • 1/2 cup plus 1 to 2 Tbsp. ice water

Alice Clayton’s Family Stuffing Makes about “two big casserole dishes, sometimes a small third.”

• 3 to 4 loaves challah or brioche bread from a local bakery • 3 links Italian sausage • 1 lb. crimini or white button mushrooms • 1 bunch celery, including leaves • 1 onion • 1 stick butter • 2 to 3 large cans turkey stock (or use homemade) • Fresh sage, dried (leave out for four to five days, till crunchy) Cube bread and place on cookie sheets to dry in the oven at 200° to 250° F for 15 minutes or so. (Be careful not to brown or toast it.)

Cook and crumble sausage, set aside.

Dice celery, mushrooms and onion, and sauté in butter.

In a large bowl, mix bread chunks with sausage and sautéed veggies. Add heated stock gradually, tossing to distribute and form a “goo.” Add sage and salt and pepper to taste, adjust other ingredients as necessary, and when it tastes good, transfer to casserole dishes.

When the turkey comes out, put the stuffing in the oven (at 350° or 375°) for about 30 minutes, just long enough to heat it through and crisp the top. If it’s in longer than that, cover with foil and maybe add a little extra stock to keep it from getting too dry.

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In a medium bowl, whisk together flour and salt. Cut in the shortening (with a pastry cutter) until it’s in lumps the size of small peas.

Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail. (Says King Arthur Flour’s Susan Reid: “This is the step people have the most trouble with. Anything that you’re nervous about tends to be over-stirred, over-manipulated, or over-handled. More is NOT better here.”)

Add the water, 2 tbsp at a time, mixing with a fork as you sprinkle the water into the dough. (Err on the dry side; too much water means a tough crust.) When the dough is just barely moist enough to hold together when you gently squeeze it, transfer it to a piece of parchment paper. Spread the dough out in a band, and look for dry spots. Use a spray bottle to lightly spritz any places that need it, without adding too much water.

Using the paper, fold dough over on itself three or four times to bring it together. Divide dough in half. Pat it into two 3/4-inch-thick disks. Roll the disk on its edge, like a wheel, to smooth. Wrap the dough in plastic and refrigerate for 30 minutes before rolling.

Unwrap and place it on a piece of parchment. Cut a clean, clear plastic bag into a sheet and place over dough before rolling into a flat circle the size you need (a 9-inch pie pan needs a 13-inch circle of dough for the bottom).

Spray your pie pan lightly; this will make getting out the slices of pie a little easier. Peel off the parchment and drape the plastic-topped dough over your hand. Lay it into the pan, and peel off the plastic. Make sure the dough is fitted down into the pan, not stretched or hanging in midair before you add the filling.

Put in filling of your choice, cover with top-crust circle. Trim overhang of bottom crust to one inch around, then bring bottom crust up over the top one and crimp together to form fluted edges. Add vents with a knife.

Bake according to instructions for the filling.

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CELEBRATE ALL THINGS FESTIVE 2015

25

Festival of Trees

looks to the silver screen

F The Saskatoon Festival of Trees marks its 30th anniversary by celebrating ‘Christmas on the Silver Screen.’

The event returns to the Saskatoon Western Development Museum from November 22 to 28.

PHOTOS: SASKATOON CITY HOSPITAL FOUNDATION

BY JACKIE BLAKELY FOR SP SPECIAL PROJECTS

From November 22 to 28 at Saskatoon’s Western Development Museum, Saskatoon’s Festival of Trees will mark its 30th anniversary by celebrating ‘Christmas on the Silver Screen.’

“This is our 30th Festival of Trees. The first festival was in 1986 and was a one-day event,” says Cheyenne Steffen, CEO of the Saskatoon Festival of Trees. “Now we are a nine-day event with over 28,000 attendees. Every year I meet people who are attending and they tell me it’s a multi-generational tradition for them. It’s really nice to hear that.”

The ‘Silver Screen’ theme gives everyone a chance to reflect on their holiday movie favourites. Many of the festival’s tree designers are using the Silver Screen as their decorating theme,” says Steffen. “These movies are fantastic for adults or kids. They always have an element of humour.”

In keeping with the movie theme, the festival has added a new special event to its week of activities: The Minion Dance Party.

This family dance party will feature life-sized Minions, sure to delight every member of the family. “The Minions movie was released this summer and we thought it would be a good idea to bring that magic to Saskatoon,” says Steffen. “The Family Dance Party is something parents can enjoy with their kids and the kids will love it.” continued next page

Festival designers share decorating tips

F

BY JACKIE BLAKELY FOR SP SPECIAL PROJECTS

For months, visions of Minions have danced in the heads of Colleen Shalley and Matt Boyko. The lovable yellow Minions have inspired the designers’ entry in this year’s Saskatoon Festival of Trees, in keeping with this year’s ‘Silver Screen’ theme.

Shalley plans on making their tree pop, saying, “We’ll have quite a few handmade and unique items for the decorations. We’ve actually found Minion Christmas ornaments, including plush Minion buddies.” To further embellish the theme, they have added a five-foot inflatable Minion that will stand next to their tree.

26

CELEBRATE ALL THINGS FESTIVE 2015

“The key to decorating a tree is thinking outside the box and using things other than decorations to make it stand out,” says Shalley. “We’re putting present bags at the bottom of the tree. For the unique items, we’re making Minion Christmas tree balls.” The crafty and creative design duo bought plain ornamental balls and painted them up as Minions.

“The tree topper is also a place to show off that something special. Make sure it’s something big, with lots of sparkle and bling,” advises Shalley. The average number of lights on a display tree is 700. Shalley and Boyko are raising the bar to an astounding 900 lights on this year’s tree.

“The key is to be unique, full, different, creative, anything along those lines. That’s what’s going to make the tree stand out,” says Shalley.

Federated Co-operatives is sponsoring the Minions Tree, as well as presenting the festival’s new Minions Dance parties. The 30-minute dance parties take place daily in front of the Boomtown Train Station, set to music from the Minions movies. The dance parties are included in the Festival of Trees general admission.

continued

It’s a great

Families are invited to gather in way to front of the Boomtown Train Station for the daily 30-minute dance bring in the parties, which are presented by winter season.

Federated Co-operatives Limited.

Parents and kids are invited to It makes it a lot groove to the tunes from the Minmore fun. ions movies. There is no extra fee to join in the dance party fun; it’s CHEYENNE STEFFEN, CEO, covered by your regular admission SASKATOON FESTIVAL OF TREES to the Festival of Trees.

Traditional events like Santa’s breakfast will also have a Hollywood twist this year. “We have special events each night – from a gala evening – a red carpet old Hollywood type of gala, to Santa’s breakfast.” Tickets for this year’s breakfast sold out in 25 hours. The Peter Pan Pyjama Party is also an event that was quick to sell out. Tickets for other special events planned for the week are available online or at the WDM ticket office.

While the stars of the event are the festively decorated trees, Gingerbread Lane continues to expand with every year. “We’ve had quite a few registrations for that already,” says Steffen. “The gingerbread displays have become quite elaborate over the past few years. We usually have between 15 to 25 different gingerbread houses.”

The architecture and construction of the gingerbread houses is sure to impress, she adds. “There’s a lot to see. A lot of them even have lights within them. There are so many different levels, from professional to amateur.”

Between 250 to 300 volunteers are active during festival week every year and throughout the year 22 committee members are responsible for specific areas of planning. Steffen has been the festival’s CEO for two years but a volunteer for past 15 years. “It’s a great way to bring in the winter season. It makes it a lot more fun,” says Steffen. “I love Christmas!”

Proceeds from the Festival of Trees support the purchase of needed equipment for Saskatoon City Hospital. “People attending the Festival of Trees are helping us provide the best for people who care through Saskatoon City Hospital Foundation’s Equip for Excellence campaign,” says Steve Shannon, the Foundation’s CEO. “Equip for Excellence is a multi-million dollar campaign that will improve every area of the hospital. By ensuring staff have the best equipment, the latest technology and optimal resources, we’re guaranteeing the highest standard of care for patients. We’re helping people see better, walk better and live better.”

The Saskatoon Festival of Trees runs November 22 to 28 and is open daily from 9:00 a.m. to 9:00 p.m. in Boomtown at the Western Development Museum. For complete details, visit www. festival-of-trees.com.

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CELEBRATE ALL THINGS FESTIVE 2015

27

You’re in

’luck:

Potluck party season has arrived!

BY CARLEY LINTZ CTW FEATURES

G

Get your casserole dishes ready! The holidays are almost here, which means potlucks are sure to be soon filling up your calendar.

Potlucks are a popular choice for the season because they allow everyone to contribute to the meal. This lessens the workload for everyone, since each guest is only worried about one or two dishes rather than an entire meal.

And who couldn’t use less stress during the holidays?

“A potluck affords the host or hostess the opportunity to enjoy his or her guests by sharing in the preparation of foods for your buffet table,” explains Monica Musetti-Carlin, author of Country Comfort Potluck Favorites (Hatherleigh Press, 2014). “It’s a chance to put everyone’s best ‘food’ forward as one carefully prepares their dishes with love for those you care enough about to spend the holidays with.”

When looking for great potluck recipes there are few things to keep in mind. First, note the serving size. You’ll want to make sure you bring enough for everyone to get a taste, so check to see if you’ll need to make more than one batch. Also, make sure whatever you choose can be easily cut into manageable pieces. “No one wants to have to use a knife when juggling a plate, a cocktail and a conversation,” says Musetti-Carlin.

Here are six recipes to try out when the potlucks beckon this holiday season.

‘Tis the season for potlucks! Here are six delicious onedish meals that are sure to make your family and friends feel the love this season.

Holiday Chestnut Soup Courtesy of Country Comfort: Potluck Favorites SERVES 12 • 3 cups whole bottled chestnuts, roasted • 2 cups yellow onions, chopped • 3/4 cup carrots, thinly sliced • 1 Tbsp. extra virgin olive oil • 6 cups chicken stock • 2 Tbsp. cream sherry

• 1/2 tsp. kosher salt • 1/2 tsp. pepper • 1/2 cup heavy whipping cream • 1 1/2 tsp. fresh thyme, minced • 1/2 cup dried cranberries (optional)

Preheat oven to 400° F. Roast chestnuts on a pan for 15 minutes, then remove to a large bowl and cool to room temperature. Combine onion, carrot and oil in pan; toss to coat vegetables. With oven still at 400° F, bake vegetables until tender, about 1 hour, stirring occasionally. Add to chestnuts; stir in stock and sherry. Pour half of stock mixture into a blender and blend until smooth.

Pour puréed mixture into a large soup bowl. Repeat with remaining stock mixture. Stir in salt and pepper. Simmer for 25 minutes. Beat cream until soft peaks form. Serve hot with a dollop of cream, a sprinkle of thyme, and a few cranberries.

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CELEBRATE ALL THINGS FESTIVE 2015

Whole Wheat Pumpkin Bread Courtesy of Country Comfort: Potluck Favorites • 1 1/2 cups whole wheat flour • 1 1/2 tsp. cinnamon • 1 tsp. ground ginger • 1/8 tsp. nutmeg • 1/4 tsp. ground cloves • 1 tsp. baking soda • 1/4 tsp. baking powder • 1/2 tsp. salt • 2 eggs • 1/2 cup extra virgin olive oil • 1/2 cup clover honey • 1/2 tsp. vanilla • 1 can pumpkin purée • 1/2 cup walnuts, chopped

Preheat oven to 350 F. Whisk together dry ingredients. Add eggs, oil, honey and vanilla. Mix together with fork. Add in pumpkin purée and nuts. Grease a large loaf pan with butter or use a lined muffin pan. Pour batter two-thirds of the way up. Bake loaf 30 to 40 minutes or muffins 18 to 22 minutes. When an inserted toothpick comes out clean, it’s done. Allow to cool.

Ricotta-Stuffed Zucchini Courtesy of Valentina Solfrini/Hortus Cuisine SERVES 10 TO 12

“This recipe is easy to make, and can be made with peppers or tomatoes using the same method.

The stuffed vegetables can be cut into bite-sized pieces and served as an appetizer,” says Solfini.

FILLING: • 3/4 cup fresh ricotta cheese • 2 Tbsp. pecorino cheese • Flesh from cooked zucchini • 1 egg • 8 to 10 basil leaves, finely chopped • 1/2 tsp. thyme • 1/2 tsp. dried oregano • 1/2 tsp. tumeric • 1/2 tsp. paprika • Salt and pepper, to taste • Freshly grated nutmeg, to taste

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Cut the zucchini in half and steam them till they’re quite tender, about 15 minutes. Scrape the seed part off, and add it to a bowl. Don’t scrape too much – the zucchini should look like little boats for the filling. Lay them on a baking tray lined with a piece of oiled baking paper. Lightly oil each zucchini half with the olive oil and sprinkle on some salt and pepper.

To make the filling, add the ricotta to the bowl with the inside of the zucchini and mash well with a fork. Add all the other ingredients, leaving the egg last, so you can taste the mixture and add more spices to your liking before adding the egg.

Preheat the oven to 350 degrees F. Stuff each zucchini half with the mixture. Sprinkle on the breadcrumbs and the pistachios, and some extra cheese if you like, and top with another drizzle of extra virgin olive oil. Bake the zucchini for 10 minutes, or until they start to get golden brown on top. You can finish them off under the broiler for a minute, for some extra crispiness.

They are best enjoyed fresh out of the oven, but they also make a lovely cold meal.

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29

Christmas Duck Soup with Star Anise

Fig/Rosemary Cocktail Cookies

Courtesy of ThreeLittleHalves.com SERVES 4

Courtesy of ThreeLittleHalves.com MAKES ABOUT 40 COOKIES

• 4-5 cups duck stock • 2 carrots, cut diagonally into 1/4-inch slices • 1 2-inch cinnamon stick • 5 large scallions • 2 small garlic cloves, smashed • 2 Tbsp. double-concentrated tomato paste

• 1 Tbsp. sugar • 1 tsp. Worcestershire sauce • 4 whole star anise • 6 black peppercorns • 16 coriander seeds • 1 bay leaf • 1/4 cup dry sherry • Salt

Cut four scallions into large chunks. Thinly slice one scallion for garnish.

In a large saucepan caramelize 1 tbsp sugar. (Be careful not to burn it; it happens quickly.) Add caramelized sugar to duck stock, carrots, scallions, garlic, bay leaf, star anise, cinnamon stick, peppercorns, coriander, tomato paste and Worcester sauce. Season with salt. Bring to a boil over medium-high heat. When the soup begins to boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the sherry and simmer for 1 to 2 minutes.

With a fork or slotted spoon, transfer the carrots and star anise to individual bowls. Discard the rest. Strain the broth and ladle it into the bowls. Garnish with the remaining chopped scallion and serve.

Mediterranean Zucchini Pasta Salad Courtesy of Valentina Solfrini/Hortus Cuisine SERVES 4 TO 6 FOR THE SALAD: • 4 small zucchini • 1 cup spelt, rye or whole wheat short pasta, such as rotini or fusilli • 5 Tbsp. capers, rinsed • 1/2 cup pine nuts or almond slivers, toasted • 4 small zucchini • 5 Tbsp. balsamic vinegar • 2 scallions or spring onions, finely sliced • 1 tsp. salt • 1/2 tsp. coriander powder • 2 garlic cloves, crushed • 2 Tbsp. toasted sesame seeds • Basil, for garnish • Lemon juice and pepper, to taste FOR THE DRESSING: • 1 bunch parsley • 1 cup packed basil leaves • 2 garlic cloves, grated • 1/2 tsp. salt • 6 Tbsp. extra virgin olive oil 30

CELEBRATE ALL THINGS FESTIVE 2015

• 1/2 cup dried figs • 2 Tbsp. rosemary leaves, finely chopped • 1/2 cup sugar • 1 stick unsalted butter, softened

• 1 large egg yolk • 1/3 cup extra virgin olive oil • 1 tsp. salt • 2 cups all-purpose flour

In a small bowl cover the figs with warm water. Leave for 15 to 20 minutes, until the figs are plump and soft. Drain the figs completely and dry with paper towel. Chop the figs into small pieces.

In a different bowl, rub the rosemary leaves into the sugar.

In a mixer fitted with paddle, beat the butter with the rosemary sugar until creamy. Beat in the egg yolk. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until the dough forms. Dust the figs with flour to prevent them from sticking together, and fold them into the dough using a large spatula.

Place the dough onto a work surface and knead until it comes together. Press the dough into a disk and refrigerate for 1 to 2 hours, until firm.

Preheat the oven to 350ºF. Place the dough on the parchment paper or work surface dusted with flour, and roll it out to a 1/4-inch-thick round.

Line two baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies and arrange them one inch apart on the sheets.

Bake the cookies for about 20 minutes until they are lightly golden. Let the cookies cool on the sheets for 5 minutes, and then transfer to a rack to cool.

Add all the dressing ingredients to a food processor, or finely chop everything by hand and combine with the olive oil.

Prepare the zucchini: slice them thinly.

Grill on a well-heated griddle or grill until dark ridges appear, about 30 to 40 seconds per side. Toss with half the dressing, the crushed garlic clove, spring onion, coriander and vinegar. Marinate the zucchini for at least 1 hour (can be done the night before).

Fry the rinsed capers in 1 tsp olive oil until crispy, about 3 to 4 minutes. Then, in the same pan, toast the pine nuts and almonds until slightly browned, about 1 minute.

When all ingredients are ready, cook the pasta in plenty of salted boiling water according to package instructions.

Roughly chop the zucchini strips, and place them in a bowl with their marinade (removing only the garlic clove) along with the pasta, nuts, capers, salt, and leftover dressing. Add pepper to your liking; adjust salt if needed and a sprinkle of lemon juice. Garnish with basil and serve (can be served warm or cold).

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The Best Drive-Thru Christmas Light Show in Canada Sixteen Years ofSeventeen Making Spirits at theSpirits Saskatoon Farm Park YearsBright of Making BrightForestry at Friday Nov 21st thru Sunday Jan 11th the Saskatoon Forestry Farm Park

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