Christmas Cookbook 2019

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HOLIDAY OLIDA

Prep Time: 20 min

Total Time: 2 hr

Makes 24 cookies

Ingredients 2 cups 1/4 cup 1/4 tsp 1 cup 1/2 cup 1 oz

Buttercream Frosting All-purpose flour (500 mL) 2 tbsp Unsalted butter (30 mL) Cocoa powder, sifted (60 mL) 1 cup Icing sugar, sifted (250 mL) Salt (1 mL) 1 tbsp 35% whipping cream (15 mL) Unsalted butter, softened (250 mL) 1/2 tsp Vanilla extract (2 mL) Icing sugar (125 mL) Semi-sweet chocolate, grated (30 g)

Directions STEP 1

In bowl, whisk together flour, cocoa and salt. In another bowl, beat butter and sugar with electric beaters until light and fluffy. Beat in dry ingredients just until blended. Stir in grated chocolate. Turn onto lightly floured surface and pat dough into 2 disks. Wrap each in plastic wrap and refrigerate at least 1 hr.

STEP 2

Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. One at a time, roll each dough disk between 2 large sheets of parchment paper to 1/4-in. (5-mm) thickness. With lightly floured 2-in. (5-cm) round cookie cutters, cut out circles of dough. Re-roll scraps once and cut more cookies. Make 24 cookies. Place on prepared baking sheets, spaced 1-in. (2.5 cm) apart. Chill at least 10 min. before baking.

STEP 3

Bake 8 to 10 min., swapping racks and rotating sheets halfway through, until bottoms of cookies are lightly golden and tops are set. Transfer cookies to wire racks to cool completely.

STEP 4

Meanwhile, make buttercream frosting. Beat butter with electric mixer until fluffy. On low speed, beat in icing sugar, cream and vanilla until smooth. Increase speed to high; beat 1 to 2 min. until frosting is light and fluffy.

STEP 5

Spread frosting on each cookie. Store in airtight container for 2 to 3 days.

Per serving (1 cookie): • 90 Calories • 1 g Protein • 5 g Total fat • 3.5 g Saturated fat • 11 g Carbs • 0 g Fibre • 6 g Sugar • 15 mg Cholesterol • 15 mg Sodium

Tip

Garnish frosted cookies with extra grated chocolate.

Visit Sobeys.com for more holiday inspiration CHRISTMAS COOKBOOK | 2019 1

Ready to cook It’s the festive season once again and The Telegram and Sobeys are happy to present the 2019 Christmas Cookbook, which includes a wide variety of recipes from readers across the province. This cookbook is a holiday tradition and The Telegram welcomes Sobeys as a partner again this year.

It’s a seasonal joy for us to open and read these recipes as they arrive. We receive new recipes that inspire, as well as old favourites that are considered classics by many Newfoundlanders and Labradorians at Christmastime.

White Chocolate Gingerbread Fudge

• 1 can (300 mL) sweetened condensed milk (not light) • 3 1/4 cups (585 g) white chocolate chips, divided

• • • •

1 Tbsp. heavy cream 1 tsp. vanilla extract 3 Tbsp Crosby’s Fancy Molasses 1 tsp. cinnamon

Instructions: 1.

2.

3.

4.

5.

6.

Line an 8” pan with parchment paper, leaving a little overhang.

Combine sweetened condensed milk and 3 cups of the white chocolate chips in a heavy saucepan. Warm over medium heat, stirring until the chocolate chips have melted.

Stir in the Tbsp. of heavy cream and the vanilla.

Pour half of this mixture to a smaller saucepan and place it over medium-low heat. Set remaining mixture aside.

Stir in the remaining 1/4 cup of white chocolate chips, molasses and spices. Stir until chocolate has melted.

You will now have two mixtures: gingerbread and plain white chocolate.

2 CHRISTMAS COOKBOOK | 2019

• 1/2 tsp. ginger • 1/4 tsp. nutmeg • 1/4 tsp. allspice

7. Beginning with the plain white mixture, spread a thin layer in the bottom of the lined baking pan. (If it’s too thick, rewarm before pouring into the bottom of the baking pan.)

8. Drizzle some gingerbread mixture on top, followed by more white mixture and continue alternating until both mixtures are used up.

9. Use a butter knife or wooden skewer to swirl the two mixtures together.

10. Refrigerate until firm (about five hours) and cut into one-inch pieces.

11. Store in an airtight container for up to two weeks, or freeze (double wrapped) for up to two months.

www.crosbys.com

The Christmas Cookbook is published by the SaltWire Network Custom Publishing Department.

SaltWire Network

President & CEO

Mark Lever

Vice President Business Development

Todd Foote

Director Product Management

Lindsey Bunin

Editor & Project Manager

Graphic Designer

Integrated Advertising Sales Consultant

Special Project Co-ordinators

Pre-production

Contributors

Photos

Editor’s message

4 Feeling full of festive spirit

Prep your pantry for Christmas 5 Tips for holiday baking success

Christmas Cookbook 2019

In this issue

Paula Bugden Denise Motty Brian Butt Amanda Pike Meghan O’Neil Jackie Singleton Paula Bugden Heather Laura Clarke Danette Dooley Paul Sparkes

Contest corner

7 This year’s contest winners

Recipes for the holidays 8 Festive menu inspiration

Cooking up Christmas traditions

36 Classic recipes make the holidays extra special

Holiday entertaining

38 Stress-free party planning and perks of shopping local

123RF

Copyright 2019. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited.

Published at 36 Austin St., St. John’s, N.L.

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CHRISTMAS COOKBOOK | 2019 3

Feeling full of festive spirit EDITOR’S MESSAGE

Fill your plate with festivities and food this holiday season.

Continuing to Spread Tradition With Exceptional Taste!

Salmon & S eaf od Sp

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Food doesn’t just fill our bellies at Christmastime. It also brings family and friends together to celebrate and share in the holiday spirit. It unites us in a unique way many can relate to and appreciate in more ways than one.

In Newfoundland and Labrador, we look forward to the savoury-seasoned dressing and pile of pease pudding added to our already-full Christmas dinner plates. We can almost smell the salt beef cooking just by thinking about it. We look forward to the classic, yet simple, plates of hors d’oeuvres consisting of small chunks of cheddar cheese, pieces of pickle or perfect pearl onions and slices of canned sausage on toothpicks.

Of course, you can’t forget the homemade slush that gets shared among those who look forward to the traditional holiday beverage, which comes straight from an ice-cold bucket stored in the freezer. I’ve tried an orange-flavoured version, but pineapple is still my favourite. If you’re looking for a new twist, try the rhubarb slush recipe on p. 37.

Nothing comes close to the scent of homemade molasses raisin bread on Christmas Eve in my parents’ home in Newfoundland. It’s a staple for us during the holiday season and something I’ve come to anticipate every year when I visit (and my mother knows it).

While these delicious foods are considered Christmas traditions for many people in the province, they should also serve as a reminder to share with those who are less fortunate. Before Christmas rolls around, consider picking up non-perishable food items to donate to local shelters and food banks. For those who’d like to spread even more holiday cheer, check out volunteer opportunities in your community to lend a helping hand.

I hope you enjoy this year’s Christmas Cookbook and add a few new favourites to your recipe collection this festive season. Happy holidays to you and yours.

Seafo

Editor, Christmas Cookbook 2019 www.comeausea.com 4 CHRISTMAS COOKBOOK | 2019

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PREP YOUR PANTRY FOR CHRISTMAS

Tips for holiday baking success

By HEATHER LAURA CLARKE When you’re getting ready to start your Christmas baking, it might feel like you need to steer an enormous cart down the baking aisle of the grocery store and grab one of everything. It doesn’t have to be that intense.

From making a list (and checking it twice), to taking advantage of sales, here are a few tips on stocking up for a season of holiday baking.

Stock up on basic ingredients in advance for holiday recipes.

Plan ahead • Make a list of the recipes you plan to make and what ingredients they require. Check to see what you already have on hand. Weed out any expired items.

• Pick up one or two ingredients each week leading up to your Christmas baking sessions to keep your grocery bills more manageable.

• If you don’t bake much other than at Christmas, buy the smallest size of the

ingredients you know you’ll never finish before they go bad (e.g. baking soda, baking powder and/or cocoa).

sugar if you plan on frosting any cookies, cakes or brownies.

• Butter keeps well in the freezer, so buy more than you think you’ll need because it’s going to be in almost everything you’ll bake this time of year.

• Don’t forget the extras that might not be mentioned in recipes. If you’ll be making pies, for example, you’ll probably want vanilla ice cream for the side or whipped cream to dollop on top.

• Stock up on the basics when they go on sale. Vanilla extract is in almost every dessert recipe, such as cookies, squares, cakes and pies — not to mention frostings and glazes. Look for deals on white and brown (golden) sugar. You’ll only need to buy icing

• When your pantry is well-stocked with the ingredients you need, make sure everyone else in the house knows what’s not to be touched. You don’t want someone accidentally polishing off your chocolate chips or the ice cream reserved for your apple pie.

Continued on p. 6

CHRISTMAS COOKBOOK | 2019 5

PREP YOUR PANTRY FOR CHRISTMAS

Check your cupboards Before you start a Christmas baking marathon, it’s a good idea to clean out your old, expired ingredients first so you don’t accidentally mix them with your new ones. However, you don’t necessarily need to toss an ingredient just because you haven’t used it in recent months. Baking ingredients can last a lot longer than you’d think, which helps to cut down on those extra-high pre-Christmas grocery bills.

Here’s a rundown on how to check the ingredients in your cupboard to see if they’ll do the job this Christmas.

• Baking soda: Put a spoonful of baking soda in a bowl and add a splash of vinegar or lemon juice. If it’s nice and fizzy, the baking soda is still effective.

If it barely fizzles, it’s not going to have the power to puff those pastries.

• Baking powder: If you think your baking powder might be too old, put half a teaspoon into a bowl and cover it with a quarter cup of boiling water. If it bubbles up, it’s still working. (If it’s no longer bubbly, remember that it makes a great abrasive cleaning scrub for sinks.)

• Flour: Check the expiration date on the bag, but know that white flour is considered to be OK for a full year after that date if it’s kept at room temperature and even longer if it’s in your fridge or freezer. Whole-grain flour only lasts three months longer than its expiration date, since it contains more oil.

• Chocolate chips: Semi-sweet chocolate chips usually last about two years, but you can tell they’ve gone off if they have a white coating or feel gritty.

6 CHRISTMAS COOKBOOK | 2019

Spend some quality time with loved ones in the kitchen this festive season.

• Spices: Ground spices lose their potency after two or three years, so you may need to buy fresh allspice, cinnamon, cloves, ginger or nutmeg, depending on your recipes.

to do is pour in the filling, add the top crust and bake it. No messing around with pastry tools or overworking dough until it’s too tough. Frozen pie crusts are a miracle of the modern world.

• Sugars: Rock-hard brown or white sugar can be refreshed by dumping it into a microwave-safe bowl and nuking it in 20-second intervals, using a fork to break up the clumps. (White sugar may require a light sprinkle of water to get it to soften up in the microwave.)

Cake: Buy a cake mix, but don’t follow the directions exactly. If you replace the oil with melted butter and replace the water with milk and add an extra egg, the finished product will taste more like it was baked from scratch.

Easy baking hacks If you’re in a rush or don’t like to bake, here are some holiday baking hacks that will have you strolling into the next Christmas party with a plate of homemade goodness in no time at all.

Brownies: Buy boxed brownie mix and live your best life.

Frosting: No shortcuts here, but you’ll never go back to the canned stuff once you’ve tried making your own. With icing sugar, butter, milk, vanilla extract and a pinch of salt, you’ll have a vanilla buttercream that’s so good, people will be licking their dessert plates.

Cookies: Buy a tube of premade chocolate chip cookie dough and bake them yourself, being sure to undercook them by a minute or two for a chewy, tastes-like-homemade effect. If you really want to look fancy, stick some colourful chocolate candies in them before baking.

Pie: Buy a frozen pie crust — they come in sets of two — so all you have

You don’t have to be a baking pro to make holiday treats everyone can enjoy.

This year’s

contest winners

CONTEST CORNER

THIS YEAR’S WINNERS OF $50 GIFT CARDS ARE: Jackie Keats, Port Blandford Louise Rose, Mount Pearl Joanne Hewlett, Miles Cove

Here are the 2019 Christmas Cookbook Sobeys gift card winners. These are chosen through a random draw of names of those who submitted recipes.

THERE IS ALSO A SPECIAL SOBEYS $50 GIFT CARD FOR OUR TELEGR AM STAFF FAVOURITE. THE WINNER IS:

Rose O’Keefe

for her Rose’s Raisin Molasses Bread recipe.

See p. 29

All winners are asked to email their postal addresses to christmascookbook@thetelegram.com

Sugar Cookie

Holiday Bark

Ingredients:

Pillsbury™ Sugar Cookie Dough 468 g

• 1 roll (16.5 oz) Pillsbury™ Sugar Cookie Dough • 2 cups (500 g) bittersweet dark chocolate chips • ½ cup (125 g) white chocolate chips • 6 peppermint candy canes

Steps: 1. Preheat the oven to 350˚F. Line a 10" x 15" baking sheet with parchment paper.

2. Place the log of cookie dough between two pieces of parchment paper the size of the tray. Using a rolling pin, gently roll out the dough into an even rectangle. Remove the top piece of parchment and place onto a baking tray. Bake for 15 minutes until golden, remove and allow to cool completely.

3. Place the candy canes into a plastic storage bag. Use a rolling pin to gently crush the candy canes into small pieces.

4. Melt the dark and white chocolate in separate heat proof bowls in the microwave, stirring every 20 seconds until completely melted.

5. Pour the warm dark chocolate over the cookie base, spreading it evenly. Drizzle over with the melted white chocolate, using the tip of a knife to create swirls. Sprinkle the candy can ne pieces all over. Place the tray into the fridge for 30 minutes until firm.

Use a sharp knife to cut into wedges.

Made at home.

Visit lifemadedelicious.ca for more tasty holiday-themed recipe es © General Mills.

CHRISTMAS COOKBOOK | 2019 7

Recipes holidays for the

FESTIVE MENU INSPIRATION SALADS, SIDES AND DIPS ...................9 MAIN DISHES ...................................13 DESSERTS........................................18 COOKIES, SQUARES AND BARS ..........22 PUDDINGS .......................................25 BREADS, BUNS AND MUFFINS............28 BEVERAGES......................................32

8 CHRISTMAS COOKBOOK | 2019

Salads, sides and dips Bean Salad

1 can chickpeas, drained 1 can corn, drained 1 can kidney beans, drained 1 can green beans, drained 1 can yellow wax beans, drained 1 red onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced Beets, chopped (optional) For marinade: 1 cup sugar 1 cup oil 1 cup vinegar

Buffalo Chicken Dip

2 cups chicken, cooked and shredded 8 oz cream cheese, softened 1/4 cup hot sauce 1/2 cup blue cheese dressing 1/2 cup cheddar cheese, grated Directions: Mix all ingredients, place in baking dish and bake at 350 F for 20 minutes.

Ethel Durdle Isle aux Morts

Aged Cheddar and Apple Dip

Directions: Mix sugar, oil and vinegar together, pour over vegetables and marinate overnight in fridge. Drain before serving.

1 1/2 cups aged cheddar cheese, grated 1/3 cup cream cheese, softened 3 tbsp sour cream 2 tsp Worcestershire sauce 1/4 tsp salt 1/4 tsp pepper

Bean Salad

1/4 cup apple, finely diced and skin on 1/2 tsp fresh lemon juice 2 tbsp fresh parsley, chopped Directions: Combine 1 cup of cheddar with cream cheese, sour cream and Worcestershire sauce in food processor. Add salt and pepper and process until smooth.

Transfer to bowl. Toss apple into lemon juice. Using a spatula, mix into cheese spread with parsley and remaining cheddar.

Erin Woolridge Toronto, Ont. (Originally from St. John’s)

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SALADS, SIDES AND DIPS

Pasta Salad

1 package fusilli pasta 1 green or red bell pepper, finely chopped 1 onion, finely chopped 1 celery stick, diced 1 carrot, grated For dressing: 1/3 cup French salad dressing 1/3 cup Italian or caesar salad dressing 1/3 cup mayonnaise 3 tbsp sugar 3 tbsp parsley Directions: Cook and drain pasta. Mix together dressing ingredients and add to pasta in a large bowl, along with celery, bell pepper, onion and carrot. Let chill in fridge before serving.

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Holiday Recipes!

MAKE YOUR CELEBRATIONS MEMORABLE WITH OUR DELICIOUS

BAKED SPINACH & FETA DIP

Cook: 35 mins

Makes: 4 cups

1 cup (250 mL) Hellmann's Real Mayonnaise or 1/2 The Fat Mayonnaise Type Dressing 2 cups (500 mL) sour cream 1 box (300 g.) frozen chopped spinach, thawed and squeezed dry ®

1. Preheat oven to 350° F (180° C).

2. Combine all ingredients in 1-1/2 -quart (6

cup) casserole dish. Bake 35 minutes or until heated through. Serve, if desired, with pita chips or any other of your favourite dippers.

Prep: 10 mins

1 package Knorr® Vegetable Dry Soup Mix 3 green onions, sliced 1 clove garlic, minced 1/2 cup (125 mL) feta cheese or regular or reduced fat, crumbled

TIP:

Use reduced fat sour cream, cheese and mayonnaise in this recipe to reduce the calories – nobody will notice!

SUPER MOIST ROASTED TURKEY Cook: 3 hrs

Makes: 16 Servings

11 lbs. (4.5 kgs) whole turkey 1 cup (250 mL) Hellmann's® Real Mayonnaise 2 Tbsp. (30 mL) Knorr® Selects Chicken Bouillon

Prep: 15 mins

1 large shallot or onion, chopped 1 Tbsp. (15 mL) fresh rosemary leaves * 1 package Knorr® Roasted Turkey gravy mix, prepared according to package directions

1. Preheat oven to 425°. Remove giblets from 3. Tent with heavy-duty aluminum foil and roast

turkey cavities and rinse turkey inside and out; pat dry with paper towels; set aside.

2. Combine Hellmann's® Real Mayonnaise, Bouillon, shallot and herbs in medium bowl; set aside. Starting at neck opening, gently loosen skin on turkey and evenly spread 1/2 of the mayonnaise mixture under skin. Tie legs together with kitchen string. Arrange turkey, breast side up, in large shallow roasting pan with rack; rub remaining mayonnaise mixture over outside of turkey.

for 1 hour. Decrease oven to 350° and roast turkey 1-1/2 hours. Remove foil and continue roasting, about 30 minutes, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165° and skin is browned and crispy. Let stand covered loosely with foil 20 minutes before carving.

Serve with hot Roasted Turkey gravy.

*SUBSTITUTION: Use 1 tsp. dried

rosemary, sage and/or thyme, crushed

SPICED INDIAN CHAI Makes: 4 Cups 2 cups milk 2 cups water 4 Lipton® Yellow Label Black Tea Bags

Prep: 10 mins

1/3 cup sugar 1/2 tsp. ground cinnamon 1/4 tsp. fresh ginger

1. In medium saucepan, bring milk and water

just to a boil. Add remaining ingredients.

Reduce heat to low and continue simmering

1/8 tsp. ground allspice 1/8 tsp. ground coriander (optional)

uncovered 3 minutes. Remove tea bags andd strain. Pour into mugs and serve immediateely.

TM owned or used under licensee byy Unilever Canada,, Toronto,, Ontarioo M4W 3R2. For nutritional values and more recipes visit www.knorr.ca | www.hellmanns.ca | www.lipton.com

CHRISTMAS COOKBOOK | 2019 11

SALADS, SIDES AND DIPS Bacon Ranch Cheese Ball

6 slices bacon, diced 1/4 cup pecans, chopped 1/4 cup fresh parsley leaves, chopped and divided 2 (16 oz) packages cream cheese, softened 1 cup sharp cheddar cheese, grated 1 (1 oz) package ranch seasoning 1 tsp Worcestershire sauce Directions: Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy. Transfer to a paper towellined plate. In a small bowl, combine half of the bacon, pecans and 2 tbsp parsley and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cheddar cheese, ranch seasoning, Worcestershire sauce and remaining bacon and parsley on medium-high until well combined and fluffy (about 1 to 2 minutes). Cover and place in the refrigerator for at least 2 hours or overnight. Shape the mixture into a ball and roll in the prepared bacon and pecan mixture. Serve with crackers.

Sautéed Brussels Sprouts

Sautéed Brussels Sprouts Serves 8

2 lbs brussels sprouts 6 slices bacon 1/2 cup pine nuts (or crushed walnuts) 1 onion, thinly sliced 1 clove garlic, finely chopped Salt and pepper, to taste Directions: Trim brussels sprouts and slice them very thinly. Using a mandolin will give uniform thickness. In a large pot, bring salted water to a full boil. Add brussels sprouts and carefully monitor the cooking, which should only take 2 to 3 minutes. The goal is for brussels sprouts

Dawn Kinsella St. John’s

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to be cooked, but still crisp and bright green. Immediately transfer brussels sprouts to a bowl of ice water to stop the cooking process. Drain and spread them on a cloth to remove excess water.

In a large frying pan, cook bacon slowly until crisp. Remove and crumble. In the same pan, sauté onion in bacon fat over medium-low heat for a few minutes until translucent (about 5 minutes). Add garlic and nuts and cook for 2 minutes. Be careful not to burn garlic. Add brussels sprouts and crumbled bacon to frying pan. Add salt and pepper. Mix well to heat evenly and serve immediately.

May this Holiday Season and for many years to come, fill your Home with boundles s love, joy, peace and prosperity. Wishing you and you r loved ones a Very Merry Christmas and Hap py Holidays!

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Main Dishes

1 onion, finely chopped 1 1/2 cups breadcrumbs Salt and pepper, to taste

Easy Turkey Tetrazzini

2 cups turkey, cooked and cubed 7 oz spaghetti 3 tbsp margarine 1/2 cup onion, chopped 1 can mushrooms, drained 1 can cream of mushroom soup 1 cup fresh milk 1/2 tsp poultry seasoning 1/8 tsp dry mustard 1 cup cheddar cheese, grated 1 tbsp Parmesan cheese

For sauce: 1 cup brown sugar 1 cup ketchup 1/2 cup vinegar 1 cup cold water 2 tbsp cornstarch (mixed with water) 1 can pineapple chunks Sweet and Sour Meatballs

Directions: Cook spaghetti until tender and then drain. SautĂŠ onion and mushrooms in margarine. Add soup, milk and seasonings. Heat and stir in cheddar cheese. Place spaghetti in a large casserole dish. Arrange turkey on top.

Pour sauce over turkey and spaghetti.

Top with a few handfuls of grated cheddar cheese, if desired. Sprinkle with Parmesan cheese. Bake at 350 F for approximately 35 minutes.

Susan Payne Gander

Sweet and Sour Meatballs Ground beef, large package 2 eggs

Directions: Mix together meatball ingredients and roll into balls. Place on cookie sheet and bake at 350 F for 25 to 30 minutes (depending on size). Once baked, put in large casserole dish and add sauce.

Place back in oven and cook until sauce thickens.

Amy Vardy Clarenville

Turnip Puff Serves 4 - 6

with mashed e ad m e ol er ss ca a is ff pu ip This turn butter, dill and other seasonings turnip, eggs, Cut & Peeled Turnip

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12 oz bags Sawler ed turnip, about 3 4 cups cooked, mash tter ed d bu 4 tablespoons melte teaspoon dried dill we ped dill weed or 1/2 op ch sh 1 teaspoon fre 1 teaspoon salt Dash pepper Dash paprika 4 eggs, separated

CHRISTMAS COOKBOOK | 2019 13

MAIN DISHES Savoury Meatloaf

1 lb minced meat 1 egg 1 1/2 tsp salt 1/2 cup onions, finely chopped 1 cup fresh milk 1 tsp savoury 1 package instant soup mix 2 cups breadcrumbs Directions: Mix together ingredients and place in greased baking dish. Bake at 375 F for 1 hour.

Ellen Patey Elliott’s Cove

14 14 CHRISTMAS CHRISTMAS COOKBOOK COOKBOOK || 2019 2019

MAIN DISHES Marinara Sauce with Red Lentils Add garlic and seasonings and cook

2 tbsp olive oil 1 medium onion, finely chopped 1 red bell pepper, diced 2 medium carrots, diced 6 cloves garlic, minced 1/2 tbsp oregano 1 tbsp basil 1 tsp salt Pepper, to taste 2 (19 oz) cans diced tomatoes 1 (6 oz) can tomato paste 2 cups vegetable stock 1 cup red lentils 1 tbsp honey

for 2 more minutes. Add tomatoes, tomato paste, stock, lentils and honey.

Stir and heat to a boil, then reduce heat until mixture comes to a simmer. Cook sauce for about 30 minutes, making sure lentils are well cooked. Use an immersion blender to blend sauce to a smooth consistency.

Virginia Halley St. John’s

Cottage Pancakes

Directions: Sauté onion, red bell pepper and carrots in olive oil for about 5 minutes.

1 1/2 cups flour 3 tsp baking powder 1/2 tsp salt 3 tsp sugar 1 egg 1/2 tsp vanilla 1 1/4 cups milk 3 tbsp butter, melted 1 apple, grated Blueberries, fresh or frozen

JANOME

Directions: Whisk all dry ingredients together. Beat egg together with milk, melted butter and vanilla and add to dry mixture. Stir together until there are no lumps. Heat frying pan or grill and add mixture in size of pancakes. Add desired amount of blueberries and grated apple immediately on top. Grill until bubbles form around the edges and then flip.

You can add more milk and omit blueberries and apple to use this recipe in a waffle maker.

Wade Arnold Brookfield, N.S. (Formerly lived in Glovertown, St. John’s and Labrador)

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MAIN DISHES

Sweet and Sour Pork

Port Wine Glazed Meatballs

2 cups port wine (dark red in colour) 1 package (2 pouches) liquid Certo

For meatballs: 1 lb lean ground beef 1/4 cup dry breadcrumbs 1 egg, slightly beaten 1 tsp salt 1 small onion, chopped 1 cup port wine jelly (or grape jelly) 1 cup chili sauce Oil Directions: Combine first 5 ingredients and shape into 1-inch balls. Brown in a small amount of oil, turn and drain. Combine port wine jelly and chili sauce in a pot and add the meatballs when jelly is dissolved. Simmer for 15 minutes.

Directions: Combine wine and sugar in top of double boiler. Heat but do not boil.

When sugar is completely dissolved and mixture is hot, add Certo while stirring to dissolve. Leave on the stove until the Certo melts and liquid appears relatively clear. Pour into warm Mason jars to cool and set. Leave 1/2-inch headspace, secure lid and process in a water bath for 10 to 15 minutes.

Remove and let cool. Check periodically to see if jelly is setting. Cool completely and use in the above recipe. This jelly can also be used as a glaze for ham, carrots or on toast, with cheese or Christmas pudding.

For port wine jelly: 3 cups sugar

Linda Bartlett St. John’s

Makes 24 to 30 meatballs

16 CHRISTMAS COOKBOOK | 2019

Pizza Burgers

1 lb ground beef 1 onion, chopped 1 can mushrooms, not drained 1 tsp oregano 1 tsp sugar 1/2 tsp hot sauce 1/2 tsp Worcestershire sauce 1 can tomato soup Cheese slices Directions: Fry ground beef. Simmer onion and mushrooms in saucepan. Add oregano, sugar, hot sauce, Worcestershire sauce and tomato soup. Serve each on one half of hamburger bun with cheese slice and broil until cheese melts.

Marilyn Verge Lower Lance Cove

MAIN DISHES Sweet and Sour Pork

2 pork roasts, cut up 1 medium or large onion, diced For sauce: 1 cup brown sugar 1 cup water 1/4 cup vinegar 1 tbsp ketchup 1/2 cup pineapple juice 1/2 tbsp soy sauce 1 1/2 tbsp cornstarch 1 cup water Directions: Place pork and diced onion together in oven and cook at 350 F for 2 to 2.5 hours or until done. For sauce, mix together cornstarch and 1 cup water and set aside. Mix together other sauce ingredients in saucepan and bring to a slow boil. Add cornstarch mixture to thicken sauce. Pour sauce over pork and onion and return to oven for another 20 to 30 minutes.

Donna Verge Lower Lance Cove

Barbecued Chicken

1 chicken, cut into pieces 1 cup flour 1 tsp salt Dash of pepper 1/2 cup oil For barbecue sauce: 1/2 cup onions, chopped 2 tsp paprika 1/2 tsp chili powder 1 tsp Worcestershire sauce 1 cup ketchup 1/2 cup water 1 tsp vinegar 1/2 tsp pepper Directions: Heat oil in heavy skillet. Coat chicken pieces in mixture of flour, salt and pepper and place in oil. Brown chicken on both sides. Place sauce ingredients in saucepan and simmer for approximately 15 minutes. Drain chicken well before adding sauce. Pour sauce over browned chicken in large casserole dish. Bake at 350 F for approximately 30 minutes.

Baked and Stuffed Moose Heart 1 moose heart 1 cup water

For stuffing: 1 cup fine breadcrumbs 1 stalk celery, chopped 1 onion, chopped 1/2 tsp poultry seasoning 1/2 tsp salt Dash of pepper 4 tbsp butter, melted

/PEIPotatoes

Louise Rose Mount Pearl

/pei_potatoes

/PEIPotato

SICHUAN STYLE PEI POTATO ROSES

These potato roses are prepared with a Sichuan flavour profile as I think they pair really well with PEI golden potatoes. Don’t let the chili flakes intimidate you, as the PEI Potato mellows any fire with their inherent sweetness.

PREP TIME & YIELD 25 minutes, makes approximately 1 full regular muffin tray.

INGREDIENTS

10

Directions: Wipe heart with a clean, damp cloth. Trim off blood vessels, fat and small, thread-like cords. Wash heart thoroughly with cold water. Drain and pat dry. Fill cavity with stuffing ingredients mixed together and butter. Place on rack in roaster and pour 1 cup of water in the bottom of the roaster.

Cover and bake at 325 F for about 3 hours or until done.

/PEIPotatoes

1/2 Cup 1 Tbsp

10 PEI Potatoes (Yukon Gold is featured here), peeled if desired Sunflower oil, plus more for greasing muffin tins Sichuan peppercorns, ground (or substitute ground corriander or cumin)

DIRECTIONS 1.

Preheat oven to 375 degrees farenheit.

2.

Line muffin tin with parchment paper and generously grease the entire tin with canola oil.

3.

Use a mandolin (can also use a vegetable peeler or a sharp knife) to slice potatoes thin enough to bend. Place in a large bowl and toss with the canola oil then add spices.

4.

Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 15-20 pieces of potato forming a line. Roll the line of potatoes

6 Tbsp.

1 Tbsp.

Sesame seeds Chili flakes (Korean variety featured here, but any will be suitable) 2 tsp.

Garlic powder 1 Tbsp.

Granulated onion.

1/2-3/4 Tbsp. Kosher salt 1 Tbsp.

Minced ginger

up starting at one end and place in the muffin cups.

Bake at 375 for 10 minutes then cover with foil and bake for another 10-15 minutes.

CHEF’S TIP: You can use different spice combinations if you prefer. Instead of the Sichuan Peppercorns, sesame seeds & chili flakes add the following to the garlic powder, granulated onion and kosher salt: • Rosemary & Lemon Zest • Summer Savory & Black Pepper • Italian Seasoning & Paprika • Curry Powder & Black Sesame Seeds 5.

https://www.peipotato.org/recipes/sichuan-style-pei-potato-roses CHRISTMAS COOKBOOK | 2019 17

DESSERTS Truffles

Makes 36 to 42 pieces 3 packages (175 g each) chocolate chips 1 can sweetened condensed milk 1/2 tsp flavouring of choice Optional ingredients: Sprinkles Icing sugar Cocoa Directions: Melt ingredients in top of double boiler. Once melted, cool in fridge and then roll into balls. Finish by rolling in sprinkles, icing sugar, cocoa or another topping of choice.

Erin Woolridge Toronto, Ont. (Originally from St. John’s)

18 CHRISTMAS COOKBOOK | 2019

Desserts Mississippi Mud Cake

2 cups sugar 1 1/3 cups milk 3/4 cup cocoa (mix into sugar) 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 2 tsp vanilla 1 cup boiling water Directions: Preheat oven to 325 F. Mix together first 6 ingredients. Mix together last 4 ingredients and combine with first mixture.

Grease a tube pan well before pouring in the batter. Batter may seem thin. Bake for 1 hour.

Joanne Hewlett Miles Cove

Orange Cake

Two egg yolks 4 tbsp orange juice Grated rind of 1 orange 1/2 tbsp lemon juice 3/4 cup sugar 2 egg whites 1 cup flour 2 tsp baking powder 1/4 tsp salt Cream filling Orange frosting Directions: Beat first 4 ingredients together until thick. Add sugar, gradually beating with eggbeater. Fold in egg whites beaten until stiff. Fold in flour, baking powder and salt, which have been sifted together four times. Put in cake pans and bake for 30 minutes in a moderate oven (350 F). Put a cream filling between layers and cover top and sides with orange frosting.

Ladies’ Aid Society of St. Andrew’s Presbyterian Church St. John’s (Recipe originally from the P.L.A. Cookbook) 7871583

CHRISTMAS COOKBOOK | 2019 19

DESSERTS Apple Crisp

8 to 10 apples, peeled (or canned apple pie filling) 2 cups flour 2 cups rolled oats 2 cups brown sugar 1 tsp cinnamon 1 cup butter (rub in) Directions: Place one quarter of mixture on bottom of greased casserole dish. Slice peeled apples and layer on top or use canned apple pie filling. Sprinkle with cinnamon. Add remaining mixture on top and bake at 350 F for approximately 35 minutes.

Amy Vardy Clarenville

Cookies and Cream Dessert

1 package Oreos 8 oz cream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 small boxes vanilla instant pudding 1/2 tsp vanilla 12 oz whipped cream Directions: Cream together cream cheese, butter, powdered sugar and vanilla. In separate bowl, mix milk and pudding. Chill until set. Fold in whipped cream after pudding has set. Add cream cheese mixture. Layer with Oreos. Let chill.

Chocolate Cake

1 package devil’s food cake mix 1 package chocolate instant pudding 4 eggs 1/2 cup oil 1 cup sour cream 1 cup warm water For icing: 1 large container whipped cream 1 container chocolate icing 20 CHRISTMAS COOKBOOK | 2019

Apple Crisp

Directions: Mix together cake ingredients and bake in greased Bundt pan at 350 F for 20 to 25 minutes. Let cool. Decorate with icing.

Ellen Patey Elliott’s Cove

Orange Cranberry Pound Cake 3/4 cup butter, softened 3/4 cup sugar 3 eggs 2 tbsp orange juice 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 3/4 cup cranberries 1 tbsp orange peel, grated 2 tbsp sugar

Directions: Preheat oven to 350 F. Grease and flour 9-inch by 5-inch loaf pan. Beat butter and 3/4 cup sugar for 3 minutes

until light and fluffy. Add eggs one at a time, beating well after each addition.

Add orange juice and vanilla. Beat in flour, baking powder and salt. Fold in cranberries and orange peel. Spoon batter into pan and sprinkle with 2 tbsp sugar. Bake for 50 to 55 minutes or until done. Leave in pan for 15 minutes before removing.

Pineapple Cheesecake

1 package chocolate wafers 19 oz crushed pineapple, well drained 8 oz cream cheese 2 envelopes dessert topping mix 2 cups icing sugar Chocolate, grated Directions: Prepare dessert topping mix. Whip cream cheese and icing sugar until smooth. Add pineapple. Fold in dessert topping. Line bottom and sides of springform pan with wafers. Fill with cream cheese mixture. Top with chocolate. Cover and freeze.

CHRISTMAS COOKBOOK | 2019 21

COOKIES, SQUARES AND BARS Cheese Straws

1 cup margarine 2 cups flour 1/2 cup icing sugar 1/2 cup cornstarch 1/4 tsp salt 1/2 tsp vanilla 1 1/2 cups sharp cheddar cheese, grated Marmalade Directions: Place all ingredients except marmalade in a bowl and mix together. It will take a little time to get the mixture well blended. On wax paper sprinkled with flour, roll out dough. It’s better to roll half the dough at a time. Roll the dough thin. Use a small, round cookie cutter.

Bake at 325 F until lightly browned. Put together two cookies with marmalade.

Suzanne Bartlett St. John’s (This recipe was passed down to Suzanne Bartlett by her grandmother, Jean Bartlett.)

22 22 CHRISTMAS CHRISTMAS COOKBOOK COOKBOOK || 2019 2019

Five-Star Bars

2 cups graham wafer crumbs 1 can sweetened milk 2 cups shredded coconut 1/2 cup butter, melted 5 milk chocolate bars 2 or 3 tsp oil Directions: Mix together first 4 ingredients and bake at 350 F for 10 to 15 minutes. Let cool.

Melt chocolate bars with oil and spread over top. Refrigerate and cut into squares.

Cookies, squares and bars

Snowballs

Snowballs

1 cup shredded coconut 2 tbsp butter 3 tbsp cocoa 1 can unsweetened condensed milk 2 cups graham wafer crumbs Directions: Melt butter, add cocoa, stir in milk and mix well. Add graham wafer crumbs and coconut. Mix together well. Roll into balls and roll in coconut. Place in fridge for 2 hours.

Sharon Finlay

Mice Cookies

1 cup peanut butter 1 cup icing sugar 1 cup shredded coconut 1/4 cup nuts (optional) 1/4 cup butter

2 cups crisped rice cereal Chocolate, melted

mixture and let set in fridge. Cut into squares and roll in coconut.

Directions: Roll into balls and dip in melted chocolate. Place on parchment paperlined cookie sheet or plate and let chill in fridge.

Hello Dolly Squares

Amy Vardy Clarenville

Snowball Marshmallow Squares 1 1/2 cups graham wafer crumbs 3 tbsp butter, melted 1 1/2 cups shredded coconut 6 tbsp cocoa 1 can condensed milk 1 package mini marshmallows

Directions: Mix all ingredients together. Spread coconut on bottom of square pan. Add

1 1/2 cups graham wafer crumbs 1/3 cup butter, melted 1 cup shredded coconut 1 cup chocolate chips 1 cup walnuts, chopped 1 can condensed milk Directions: Combine graham wafer crumbs and melted butter and press into a greased 8-inch pan. Top with coconut, chocolate chips, walnuts and condensed milk.

Bake at 325 F for 25 to 30 minutes. Cut into squares.

Ethel Durdle Isle aux Morts CHRISTMAS COOKBOOK | 2019 23

European perfection. Any way you slice it.

German Charcuterie terie Board B Prep Time: 25 miniutes | Servings: 3-4 | Level: Easy

Our traditional charcuterie is made by following authentic European recipes. We start with premium cuts of pork, season them with the freshest herbs and spices, and then naturally air dry them. It’s our time-honoured dedication to quality and the techniques of old-world Europe that make our products so delicious. These products are the perfect foundation for a delicious charcuterie board, and we’re here to help you craft your own.

INGREDIENTS

CHEESES

Schneiders® Pepperettes® Sausage Snacks Original Schneiders® Pepperettes® Sausage Snacks European Schneiders® German Salami Schneiders® Summer Sausage Salametti Schneiders® Smoked Sausages Grilled Schneiders® Specialty Sausage Rings

Cambozola Fresh quark drizzled with honey

24 CHRISTMAS COOKBOOK | 2019

OTHER ACCOMPANIMENTS: Fresh pretzels Sauerkraut Herb whipped butter

Mustards (sweet, smoky, grainy) Sliced apples Pickles Gherkins

Puddings

Steamed Blueberry Pudding 1/2 cup butter 2 tsp baking powder 1 cup brown sugar 1/2 cup milk 2 eggs 1 1/2 cups blueberries 2 cups flour

Directions: Cream together butter and sugar. Add eggs. Blend together flour and baking powder. Add to creamed mixture alternately with milk. Stir in blueberries.

Steam for 2 hours.

Elizabeth Williams Lower Lance Cove

CHRISTMAS COOKBOOK | 2019 25

PUDDINGS Bread Pudding

1 1/2 dozen glazed doughnuts, cut into sixths 2 cups heavy cream 2 cups milk 10 large egg yolks 2 large whole eggs 1/2 cup sweetened condensed milk Butter Directions: Preheat oven to 250 F. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes until dry on the outside and semi-firm in the centre. Raise the oven temperature to 350 F. In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and sweetened condensed milk.

Add the doughnut pieces and let soak until the pieces are softened (about 1 hour). Stir every 15 minutes.

Lightly butter a 9-inch by 13-inch

baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer or until the bread pudding is set. Preheat the broiler. Broil the bread pudding for about 3 minutes or until top is lightly browned. Let cool for 30 minutes.

Janey Coish Clarenville

Partridgeberry Pudding and White Sauce

For pudding: 1/2 cup butter 1 cup sugar 1 tsp vanilla 2 eggs 2 tsp baking powder

2 cups flour 1/2 cup milk (or adjust to reach consistency) 2 cups partridgeberries 1/2 tsp cinnamon 1/4 to 1/2 tsp cloves For white sauce: 3/4 cup sugar 2 cups milk 1/3 cup butter 1/2 tsp vanilla 3 to 4 tbsp cornstarch 1/2 to 3/4 cup water Directions: Mix pudding ingredients together and put in a greased pudding mould.

Steam for 2 hours. For white sauce, mix together cornstarch and water first. Boil remaining sauce ingredients together and add cornstarch mixture to thicken.

Sandra Richards Lower Lance Cove

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CHRISTMAS COOKBOOK | 2019 27

BREADS, BUNS AND MUFFINS Zucchini Loaf

3 eggs 1 cup oil 2 cups sugar 3 tsp vanilla 2 cups zucchini, grated 3 tsp cinnamon 1/2 cup walnuts 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 3 cups flour Directions: Combine all ingredients and stir until well blended. Bake in greased loaf pan at 350 F for 1 hour.

Ellen Patey Elliott’s Cove

28 CHRISTMAS COOKBOOK | 2019

Breads, Buns & Muffins Rose’s Raisin Molasses Bread

Your One Stop Shop for Family and Friends in the East End!

“My mom made homemade bread practically every week to feed our family of eight! No one can ever make bread as good as our mom’s.”

1 cup water, lukewarm (110 to 120 F) 1 tsp sugar 2 1/4 tsp active dry yeast (not quick rising) 8 to 10 cups flour 2 tsp cinnamon Pinch of cloves (optional) 3 1/2 cups milk, lukewarm 1/3 cup molasses 1 tbsp salt 1/4 cup butter or margarine 1 1/2 cups raisins Directions: In a small bowl, stir sugar into lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes. In a saucepan, heat milk and put butter in right away so it can melt. Add raisins, stirring occasionally. When the butter is melted, add the molasses and salt. Set aside and check the temperature to make sure it isn’t more than 120 F. When milk reaches appropriate temperature, add the yeast mixture into the saucepan. (It’s important the temperature isn’t more than 120 F or it will kill the yeast and the bread won’t rise.) Set aside flour, cinnamon and cloves.

Pour all of the wet into the dry and mix with a wooden spoon. (Don’t worry if it’s too sticky. You can always add more flour until the flour comes together and it’s a bit firm.) Turn the dough out onto a flour-dusted countertop or breadboard and knead. (Knead in bowl first and then knead on countertop.) Knead the dough for an additional 5 to 10 minutes by hand.

Bless the dough and then place it in a large bowl. Cover with plastic wrap and a tea towel. Leave it to rest and rise for 1 hour. Grease 3 bread pans. Divide the dough into equal portions (2 buns for each loaf). Form each portion into a ball. Place 2 balls of dough in each prepared bread pan.

Cover with a clean tea towel and allow the dough to rise another hour.

Remove tea towel and bake at 375 F for 35 minutes. The top and bottom crusts should have good colour. When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter right away to soften the top crust.

Rose O’Keefe

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Check us out on FACEBOOK. Fall River Plaza • Torbay Road • St. John’s CHRISTMAS COOKBOOK | 2019 29

BREADS, BUNS AND MUFFINS Ginger Bread

1/2 cup butter 1/2 cup sugar 1 egg, beaten 1 cup molasses 2 1/2 cups flour 1 1/2 tsp baking soda (dissolved in hot water) 1/2 tsp salt 1 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1 cup hot water Directions: Preheat oven to 350 F. Cream butter and sugar. Add egg and molasses. Beat well. Blend in dry ingredients. Add hot water and beat until smooth. Bake in a greased 9-inch square pan or loaf pan for 45 minutes.

Apple Muffins

1 3/4 cups whole-wheat flour 1 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup apple, grated 1 cup apple, diced 1/3 cup melted coconut oil or extra virgin olive oil 1/2 cup maple syrup or honey 2 eggs 1/2 cup plain Greek yogurt 1/2 cup applesauce 1 tsp vanilla 1 tbsp raw sugar (for sprinkling on top of muffin mixture) Directions: Preheat oven to 425 F. If necessary, grease all 12 cups in your muffin tin with butter or non-stick cooking spray.

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk.

Add the grated apple (if it’s dripping wet, gently squeeze it over the sink to release some extra moisture) and diced 30 CHRISTMAS COOKBOOK | 2019

Apple Muffins

apple. Stir to combine.

In a medium mixing bowl, combine the oil and maple syrup or honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.

(If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30-second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon just until combined (a few lumps are OK). The batter will be thick, but don’t worry.

Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with sugar. Bake muffins for 13 to 16 minutes or until muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a rack to cool.

Jackie Keats Port Blandford

Nan Reid’s Egg Bread

10 cups flour 3 tsp salt 1/2 cup butter, melted slightly 1 cup sugar 2 eggs, whisked 1 envelope yeast Directions: Let yeast rise with water as noted on package. Mix dough ingredients together and let rise. Put into bread pans and let rise. Bake at 350 F until golden brown.

Ellen Patey Elliott’s Cove

BREADS, BUNS AND MUFFINS Tea Buns

3 cups flour 3/4 cup sugar 4 tsp baking powder 1/2 tsp salt 3/4 cup butter 2 tsp vanilla 1 cup evaporated milk, undiluted 1 to 1 1/2 cups raisins 2 tbsp lemon juice Directions: Combine the flour, sugar, baking powder and salt. Cut in the butter until mixture resembles a coarse meal. Add in the raisins. Make a well in the centre of the dry mix.

Mix together lemon juice, vanilla and milk. Pour into the well and mix only enough to form a dough ball.

Roll to 1-inch thickness and cut out buns with biscuit cutter and place on parchment paper-lined baking sheet. Bake at 375 F for 20 to 25 minutes or until golden brown.

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CHRISTMAS COOKBOOK | 2019 31

BEVERAGES S’more Thoughts

A decadent, adult s’more-inspired cocktail Serves 1 Chocolate syrup Gingersnap cookies, finely crumbled 1/2 oz white chocolate liqueur 1/2 oz coffee liqueur 1/2 oz vanilla-flavoured vodka 1/2 oz heavy cream Toasted marshmallow, skewered, for garnish

32 32 CHRISTMAS CHRISTMAS COOKBOOK COOKBOOK || 2019 2019

Directions: Start by dipping the rim of a chilled cocktail glass in chocolate syrup. Dip glass into a bowl or plate filled with finely crumbled gingersnap cookies.

Next, place cream liqueurs, vanilla vodka and heavy cream in an ice-filled cocktail shaker. Shake hard and then strain into cocktail glass. Garnish with a toasted marshmallow.

Beverages Here We Come A-Wassailing Serves 1

1 1/2 oz The Newfoundland Distillery Co. Seaweed Gin 1 oz The Third Place Cocktail Co. Holiday Wassail Tonic 4 oz tonic or soda water Lemon slices, for garnish Rosemary sprig, for garnish Directions: Fill a glass with ice. Add gin, Holiday Wassail Tonic and tonic or soda water. Garnish with lemon slices and a sprig of rosemary.

How will you stuff them this

holiday season?

for recipe inspiration:

highlinemushrooms.com CHRISTMAS COOKBOOK | 2019 33

BEVERAGES

Gran’s Afternoon Tea

Raspberry Almond Punch

2 packages raspberry Jell-O 1 cup sugar 5 cups boiling water 1 1/2 cups lemon juice 1/2 small bottle almond extract 2 cans frozen orange juice concentrate 2 cans frozen lemonade concentrate 1 large can pineapple juice 2 l ginger ale Directions: Mix together Jell-O, sugar and boiling water until sugar is dissolved. Add remaining ingredients except for ginger ale. Stir well. Divide into 4 containers and freeze. Thaw until slushy. In a 34 CHRISTMAS COOKBOOK | 2019

punch bowl, add 1 container of slush and ginger ale.

Spiced Rum and Cider

Susan Payne Gander

1 1/2 oz spiced rum 4 oz alcohol-free apple cider Cinnamon stick, for garnish Apple slice, for garnish

Gran’s Afternoon Tea Serves 1

5 oz hot tea 1 tsp honey 1/2 tsp cinnamon, ground Directions: Place honey and cinnamon in a heatproof mug or teacup. Add the hot tea and stir.

Serves 1

Directions: Place spiced rum in a heatproof glass.

Place cider in a pot set over medium heat. When the cider is warm, pour into heatproof glass. Garnish with cinnamon stick and apple slice.

BEVERAGES Decadent Hot Chocolate

A s’more inspired hot chocolate all can enjoy Serves 1 Chocolate syrup Gingersnap cookies, finely crumbled 1 cup milk 1/2 cup cream 2 tbsp cocoa powder 1 tbsp sugar Toasted marshmallow, skewered, for garnish Directions: Start by dipping the rim of a mug in chocolate syrup. Dip mug into a bowl or plate filled with finely crumbled gingersnap cookies. Place milk, cream, cocoa powder and sugar in a pot over medium heat. Whisk while warming the milk. Pour warm hot chocolate mixture into the mug. Garnish with a skewered toasted marshmallow.

Come Again

A seasonal, gin-less tonic Serves 1 1 oz cranberry juice 1/2 oz The Third Place Cocktail Co. Holiday Wassail Tonic* 4 oz tonic water Lemon slices, for garnish Rosemary sprig, for garnish *Please note artisanal tonic may

contain alcohol. Please check ingredients before using.

Directions: Fill a glass with ice. Add cranberry juice, Holiday Wassail Tonic and tonic water.

Garnish with lemon slices and a sprig of rosemary.

Gran’s Evening Tea Serves 1

Serves 6 to 8

Directions: Combine the sugar and tea in a heatproof mug or teacup. Add the rum, lemon wedge and cinnamon stick.

Citrus and Ginger Punch Serves 6 to 8

1 l orange juice, chilled 1/4 cup ginger syrup* 2 cups cranberries 3 oranges, sliced 1/4 cup amber rum 1 bottle sparkling wine, chilled Rosemary sprigs, for garnish *Make ginger syrup by combining 2 1-inch slices of ginger, 1/3 cup sugar and 1/3 cup water in a saucepan. Bring

1 l orange juice, chilled 1/4 cup ginger syrup* 2 cups cranberries 3 oranges, sliced 1 750 ml bottle club soda, chilled *Make ginger syrup by combining 2 1-inch slices of ginger, 1/3 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. When the sugar has dissolved, remove from heat. Let cool and strain to remove ginger. The syrup can be kept for up to 2 weeks refrigerated.

Directions: Place orange juice and ginger syrup in a punch bowl. Stir to combine. Add cranberries and orange slices. Top with club soda just before serving.

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Directions: Place orange juice and ginger syrup in a punch bowl. Stir to combine. Add cranberries, orange slices and rum. Top with sparkling wine just before serving.

Garnish individual drinks with rosemary.

Punch-less Citrus and Ginger Punch

5 oz hot tea 1 tsp sugar 1 oz Screech Spiced Rum 1 lemon wedge 1 cinnamon stick

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to a boil. When the sugar has dissolved, remove from heat. Let cool and strain to remove ginger. The syrup can be kept for up to 2 weeks refrigerated.

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CHRISTMAS COOKBOOK | 2019 35

Cooking up Christmas traditions

Figgy duff is a Christmas dinner staple for many people in Newfoundland and Labrador.

CLASSIC RECIPES MAKE THE HOLIDAYS EXTRA SPECIAL

By DANETTE DOOLEY It’s not unusual for some people to have a handful of recipes, whether they’re scribbled in old notebooks or put aside in a kitchen drawer. Every now and then, they may go through the recipes and discover one they’ve meant to try but never did. That was the case last summer for Beth Chatman of Cannings Cove.

Chatman has made her share of slush over the years, especially heading into the Christmas season. As the name suggests, slush is a partially frozen cocktail usually made with alcohol and 36 CHRISTMAS COOKBOOK | 2019

blended with numerous fruit juices.

Chatman found a new recipe that called for rhubarb instead of fruit juices.

Her first batch went quickly and she’s made several more since then.

Family and friends enjoy the beverage, she said, as do visitors from other provinces. Rhubarb slush will definitely be served at her home during Christmas, Chatman said.“The recipe I had written down called for white sugar, but I used brown. And it called for three cups of sugar, but I cut it back to one,” Chatman said.

And who can forget figgy duff? Also called raisin duff or figged duff, there

are many variations of the recipe. Some people add molasses and blueberries.

Some make it with breadcrumbs or dried bread. Some serve it with their traditional Sunday dinner of salt meat, cabbage and other vegetables, while others save it for dessert.

Dave James of St. John’s adds raisins and molasses to his duff and prepares it in a steamer. There are lots of spices in his favourite recipe, he said.“I find the flavour changes if boiled in a pot with everything,” he said.

James is a cook with the Canadian Coast Guard. He likes to serve the duff on the plate with the dinner. Any

COOKING UP CHRISTMAS TRADITIONS

Beth Chatman’s Rhubarb Slush

8 cups rhubarb 8 cups water 3 cups white or brown sugar (or less, according to taste) 1 cup lemon juice 1 box strawberry gelatin dessert powder 2 cups vodka Directions: Boil first 4 ingredients until mushy. Add gelatin dessert powder and let cool. Add vodka. Freeze and serve with lemon lime soda.

Four-year-olds Sadie (left) and Madeline Whalen of Gander help put together some simple pickle, cheese and sausage hors d’oeuvres Photo credit: Danette Dooley for a family get-together.

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leftovers can be stored in a cooler and served with a rum sauce as a dessert, he said.

The recipe is one he’s been using for decades and is from The Treasury of Newfoundland Dishes book.

Just as salted cod, molasses raisin bread or baked ham is often served in many homes throughout the province on Christmas Eve, a simple yet popular hors d’oeuvre that’s also passed around during the holidays is pickle, cheese and canned sausage served on a toothpick. A pearl onion in place of the pickle is often done. This tiny treat is often made and served by children during the holidays and for gettogethers with family and friends throughout the year.

Ellen Jackman of St. John’s said her family always referred to the treats on a toothpick as “Newfoundland hors d’oeuvres.” Her mother was in a card club and often served them to her guests, she said.“Christmastime, we’d put them out on a plate for our children. They are always a big hit at any party,” Jackman said.

Marg French of St. John’s said she enjoyed watching her cousin’s grandchildren, Sadie and Madeline Whalen, prepare the simple treat during a family gathering in August.“The children did a great job and it’s always nice to see happy children, no matter the occasion,” she said.

COME SEE OUR NEW LOCATION 1556 TOPSAIL ROAD, PARADISE 782.7673 | paradiseflowers7673@hotmail.com www.paradiseflowersnewfoundland.com CHRISTMAS COOKBOOK | 2019 37

HOLIDAY ENTERTAINING

Prepping what you can in advance will free you up to enjoy your holiday party guests.

Take the stress out of entertaining Whether you follow table etiquette to the letter or prefer to welcome your guests in a more casual manner, the key to low-stress entertaining is organization. If you want to be able to sit down with your guests instead of panicking in the kitchen, you need to do some advance planning and preparation.

First, come up with a menu and ensure you have all the ingredients on hand. The day of your dinner party is not the time to start running to the 38 CHRISTMAS COOKBOOK | 2019

grocery store. Make a list of your tasks — housecleaning, food preparation, decorating — and break them down into steps, some of which can be completed in advance. Jot a stepby-step plan down on your calendar according to the time you have at your disposal and the priority of the task.

Putting up the Christmas tree and decorations can be done several days in advance, even if it seems a bit early.

That will leave you with one less thing to worry about as the party approaches.

Get bigger cleaning jobs out of the way ahead of time, too. You can then do a last-minute touch up the day of the party.

Partially or completely prepare all of the dishes at least one or two days before your dinner party. Cook and freeze what you can for reheating just before serving. Many dishes can go in the freezer without losing flavour or consistency.

The more you do in advance, the more relaxed and in control you’ll feel as you prepare to greet your guests.

HOLIDAY ENTERTAINING

Are you expecting company for Christmas or New Year’s?

The shops and producers in your area have everything it takes to help you prepare a standout holiday meal.

There’s no denying it: local foods are always fresher and more flavourful than those that have travelled thousands of kilometres. During this festive time of year, find the ingredients you need to create a feast fit for royalty — not to mention unbeatable customer service — at your local bakery, butcher shop or farmers market.

Make your way to your local pastry shop to discover desserts to die for. Swing by your neighbourhood candy or chocolate shop to stock up on bite-sized sweets. Local specialty shops are full of the finest products: liqueurs, oils, marinades, jellies, pastries and many more epicurean delights. You’re sure to find a bit of everything to satisfy every palate.

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Give a local taste to your holiday dishes

Stock up on local treats and ingredients this Christmas.

Now offering our same great service from our 2 locations.

Avalon Mall

Stavanger Drive

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Spiced Orange Cake with Greek Yogurt Whip PREPARATION TIME: 40 minutes

GREEK YOGURT WHIP INGREDIENTS • 1 cup heavy whipping cream • 2 tablespoons granulated sugar • 1/4 cup plain Greek yogurt • 1 teaspoon Sunkist orange zest • 1 teaspoon finely minced fresh rosemary (optional)t SPICED ORANGE CAKE INGREDIENTS • 1 package yellow cake mix • 1 teaspoon ground cinnamon • 1/2 teaspoon ground allspice • 1/4 teaspoon ground clove • 1/4 teaspoon ground nutmeg • 1 teaspoon Sunkist® orange zest • 1 1/4 cup freshly squeezed Sunkist® orange juice • 3 large eggs • 1/3 cup vegetable oil • 1 teaspoon vanilla extract

NUMBER OF SERVINGS: 12

DIRECTIONS GLAZED ORANGES 1. Cut the oranges into slices. Repeat with the remaining oranges.

2. With a sharp knife cut a thin slice off the ends of each orange. Then cut the rind off the orange all the way around, using downward cutting motions.

3. After you have cut away all the rind and white pith from the oranges, cut them into 1/4-inch slices and flick out any seeds.

4. Place the orange slices in a large, shallow glass baking dish, sprinkle with the orange liqueur.

5. In a small sauce pan, combine the sugar, water and vanilla extract.

6. Bring to a boil over high heat and boil for 1 minute. Let cool, then pour the syrup over the sliced oranges.

7. Cover the oranges with plastic wrap and let them marinate, refrigerated for at least 30 minutes or up to 1 day.

GREEK YOGURT WHIP 1. Place the cream and granulated sugar in a medium bowl, whip with a whisk until peaked.

2. Slowly fold in the Greek yogurt, orange zest, and chopped rosemary.

3. Refrigerate until ready to serve with the cake.

SPICED ORANGE CAKE 1. Preheat oven to 350 degrees F°.

2. prepare a 12 cup Bundt cake pan (pan spray and flour) and set aside.

3. In the bowl of a standing mixer or other large mixing bowl, combine the cake mix, spices, orange zest and juice, eggs, oil, and vanilla extract. With a paddle attachment (or whisk if doing by hand) mix on medium speed until well combined, scraping down the sides of the bowl as needed with a spatula.

4. Pour batter into prepared pan and bake for 35 - 40 minutes, or until a wooden pick/cake tester inserted in the center of the cake comes out clean.

5. Cool in pan for 10 minutes. Then turn cake out onto a rack to cool thoroughly. Store cake covered, at room temperature.

6. Serve slices of cake topped with Glazed Oranges and dollops of Greek Yogurt Whip.

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GLAZED ORANGES INGREDIENTS • 4 Sunkist Navel oranges • 2 tablespoons Grand Marnier or other orange liqueur • 1/3 cup sugar • 3 tablespoons water • 1 1/2 teaspoon vanilla extract

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Sunkist and Design are registered trademarks of ©2011 Sunkist Growers, Inc., Sherman Oaks, CA 91423, U.S.A. All rights reserved.

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Recipe Photography Courtesy Canadian Living

Get baking this season! Pick up the special Holiday Baking issue from Canadian Living for inspiration.

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