Sunterra Market H O L I D AY 2 0 1 7
COOK THE COVER! 8 CANAPÉ IDEAS
Find our fabulous beef Wellington recipe on the back cover!
FOR THE SNACKING SEASON
DINNER, D E L I V E R E D. Order our ready-made Christmas and New Year’s Eve meals
Lucky Stars cookies for charity: Details p.31
INSIDE 3
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Cook & Carve
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Prepared Holiday Meals Christmas Morning Sips
Nibbles
10 . . . . . . . . . . . . . . . . . . . . . . . . . . . Charcuterie 12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Turducken 13 . . . . . . . . . . . . . . . . . Sunterra Farms Ham 14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prime Rib 15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seafood 16 . . . . . . . . . . . . . . . . . . . . . . Stuffed Chicken 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lamb 18 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sweets 20 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Catering 22 . . . . . . . . . . . . . . . . . . . . . . . . . . Gift Baskets 26 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Recipes 30 . . . . . . . . . . . . . . . . . . . . Holiday Calendar 31 . . . . . . . . . . . . . . Thank Our Lucky Stars 32 . . . . . . . . . . . . . . . . . . . . . . Cook the Cover
2
It’s turkey time! THIS YEAR, LET US
COOK & CARVE THE BIRD! Order your fresh Belwood turkey for pickup or delivery beginning on December 20. We’ll cook & carve your turkey for an extra $30.*
Book earl
before our ovens f ill up!
$8. 49 / kg whole uncooked *$30 cook & carve fee additional to the price of your turkey. Order online at sunterramarket.com, call or visit your local market or talk to our catering team: (403) 263-9759 (Calgary) I (780) 426-3807 (Edmonton) I cateringoffice@sunterra.ca
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prepared holiday meals CHRISTMAS SOUP Butternut squash SALAD Kale orange salad with pomegranates and citrus honey vinaigrette ENTREE Fresh herb-rubbed turkey with buttermilk mashed potatoes, traditional stuffing, made-fromscratch cranberry sauce, giblet gravy and winter vegetables or Orange and brown sugar glazed spiral ham with buttermilk mashed potatoes and winter vegetables DESSERT Eggnog tres leches cake
$25.99 or 1,040 Fresh Rewards points per person.
Available for pickup or delivery December 22 – 24. Order online at sunterramarket.com
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O U R C H E F S P R E PA R E F U L LY C O O K E D F O U R - C O U R S E M E A L S W O R T H Y O F T H E H O L I D A Y S . A L L Y O U H A V E T O D O I S R E H E AT, P L AT E A N D E N J O Y.
NEW YEAR’S EVE SOUP Lobster bisque APPETIZER Soleterra d’Italia salumi with gourmet cheese and house pickled beets ENTREE Alberta beef tenderloin with thyme jus, truffled scalloped potatoes and winter vegetables or Roasted chicken breast with thyme jus, truffled scalloped potatoes and winter vegetables DESSERT Sinful chocolate cake with pistachios
$25.99 or 1,040 Fresh Rewards points per person.
Available for pickup or delivery December 30 − 31. Order online at sunterramarket.com
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CHRISTMAS MORNING
Whether your morning tradition is sticky-sweet cinnamon buns, oven-ready casseroles or an eggs Benny brunch, the best part is always the people
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make these the night before for a wholesome, ready-to-eat breakfast
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1. Bacon, ham and cheddar strata $3.99/slice
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7
2. Chocolate marble loaf $1.99/slice | $12.99/loaf Cows Creamery butter $5.09/250g Dec. Stockboy Special $5.99/250g regular
3. Bircher muesli $3.99/190g Pomegranate banana chia parfait $3.99/220g
5. Savoury Danishes $2.99/each $5.49/2
5. Brioche cinnamon buns $2.19/each $6.99/6
7
1
2
SIPS
y dair ! free
4
3
n s youimmer mulling spice i ine w r fav ourite juice or m r ri a g
blood orange soda
su
5
roasted daily in Ramsay, Calgary 1. Silly Cow hot chocolate $7.99/480g Gay Lea coconut whipped cream $4.89/225g
8
2. Rosso loose leaf tea $9.99-14.99 /40-80g
3. Rosso fresh roasted coffee $18.99/300g
pomegranate seeds
4. Santa Cruz Organic apple cider $13.49/2.84L Dec. Stockboy Special $14.99/2.84L regular Zinter Brown mulling spice $7.29/60g
5. Dry Sparkling soda $2.29/355ml Dec. Stockboy Special
$2.99/355ml
regular
Chic! Fondue $15.29/350g Dec. Stockboy Special $17.99/350g regular
Sgambaro’s Atlantic cold smoked salmon (lox) $10.99/170g
NIBBLES
sh, on e fr alm h t i en s w de froz a m ver ne
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tand
Chicken skewers $2.69/100g cooked $21.99/100g uncooked
oori
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made from strained yogurt...
Gourmet charcuterie platter $6.49/100g
and marinated in olive oil!
Levant labneh balls $12.99/350g
Sunterra pita chips $1.49/100g
Bacon wrapped scallops $8.49/100g cooked $8.39/100g uncooked
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CHARCUTERIE
Valbella pepper pâté $2.39/100g Cave aged Gruyère $5.99/100g Nov. Stockboy Special
$6.99/100g regular
Soleterra d’Italia deli-sliced prosciutto $3.39/100g
Dec. Stockboy Special
$3.99/100g
regular
Truffle brie $8.69/100g
Valbella smoked bison $9.69/100g
Soleterra d’Italia deli-sliced Toscano salami $3.29/100g
Bleu d’Elizabeth $7.49/100g
BellaVitano balsamic $4.99/100g
Dec. Stockboy Special
$5.99/100g
regular
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The Preservatory craft beer jelly $11.99/220g
La Tourangelle walnut oil $11.99/250ml
CAVE AGED GRUYÈRE ON
S O L E T E R R A D ’ I TA L I A
PUMPERNICKEL
TOSCANO SALAMI ON CRACKERS
with walnut oil and pecans
with beer jelly and BellaVitano balsamic
Wildly Delicious caramelized onion & balsamic compote $7.99/150g
Wilkin & Sons cherry fruit spread $5.99/225ml
TRUFFLE BRIE BAGUETTE
with cherry fruit spread and pecans
VALBELLA SMOKED BISON ON PUMPERNICKEL
with caramelized onion confit, gherkins and dates
The Preservatory pineapple with sake and ginger preserves $11.99/220g
Nonna Pia’s balsamic reduction $9.99/250ml
BLEU D’ELIZABETH CRANBERRY A L M O N D W R E AT H B R E A D
with pineapple, ginger and sake preserves, apples and walnuts
S O L E T E R R A D ’ I TA L I A P R O S C I U T T O W R A P P E D P E A R S A N D D AT E S
with walnuts, Bleu d’Elizabeth and balsamic reduction Stonewall Kitchen apple cranberry chutney $9.49/228ml
Wisecrackers $3.99/114g Dec. Stockboy Special
$4.79/114g regular
B E L L AV I TA N O B A L S A M I C ON CRACKERS
with beer jelly, pears and dates
VA L B E L L A P E P P E R PÂT È B A G U E T T E
with cranberry apple chutney, apples and walnuts
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Turducken
Whole turducken $29.99/kg uncooked Turducken roll $3.29/100g cooked $27.99/kg uncooked
A turkey stuffed with a duck that’s been stuffed with a chicken. It’s more than just a meat extravaganza; this three-bird roast offers a traditional turkey dinner with the delicious benefits of rich duck, layers of stuffing and crowd-pleasing chicken. 12
ensr! k c du s yea r u e t thi l o whe new ar Gravy $1.19/100g Traditional stuffing $0.99/100g
Orange and brown sugar glazed Sunterra Farms ham $1.99/100g cooked
recipe p.2
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SUNTERRA FARMS
Ham
All our ham comes from Sunterra Farms right here in Alberta. We’ve been producing superior quality pork for 47 years
Orange and brown sugar glaze $1.59/100g Broccolini with garlic and lemon pepper $2.99/100g cooked
and we think that from the farm to market, we’ve put together the best quality pork you can find. 13
Prime Rib
Bone-in prime rib $39.99/kg uncooked Roasted rainbow carrots $1.29/100g cooked
This is no ordinary Sunday roast. Cut from the most tender end of the ribs, it’s an entree to be adored. And for good reason; the perfect balance of crispy crust, juicy meat and indulgent drippings makes for a perfect family meal. 14
Maple glazed Brussels sprouts $1.29/100g cooked Lemon pepper yams $0.99/100g cooked
Lobster kit $4.99/100g cooked includes: lobster, garlic butter, lemon and fresh dill
Seafood Our seafood selection is
Garlic butter $1.39/100g
poetry in ocean. Visit our friendly fishmongers for cooking and pairing tips, and try our shellfish and fennel soup recipe on page 28.
Shrimp (size 31/40) $4.29/100g uncooked Clams $1.99/100g uncooked Mussels $1.49/100g uncooked Squid $2.29/100g uncooked
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Buttermilk mashed potatoes $0.99/100g
Stuffed Chicken Our new stuffed chicken flavours are fully loaded with your favourite combinations like Sunterra Farms bacon and cheddar and cordon bleu, but we’ve also added mouth-watering new
Brussels sprouts and cranberry
flavours like Caprese, Brussels sprouts and cranberry as well as Soleterra d’Italia salumi
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and provolone!
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Stuffed chicken breast $2.69/100g cooked $20.99/kg uncooked
p. 2
6
Lamb shank $20.99/kg uncooked
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Braised lamb shank and vegetables $3.29/100g cooked
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Lamb
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We source our juicy, Western Canadian lamb from SunGold Meats. Read all about SunGold and other great suppliers at sunterramarket.com/vendors. 17
new
! SWEETS
Mini meringue drop cookies $3.49/12
Raspberry double cookies $3.99/each
$2.50 from each pack goes to Inn from the Cold in Calgary and Ronald McDonald House in Edmonton!
Thank Our Lucky Stars holiday sugar cookies $5/3
Pumpkin pistachio sugar cookies $1.99/each $3.89/2
Gingerbread cookies $1.99/each $6.89/4
thi
Rugelach $2.49/3
ss
Dark chocolate almond clusters $1.59/each $4.49/3
er ced ve c d w ake arm is best
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Eggnog cheesecake $3.69/mini $22.99/7 inch $33.99/10 inch
cip
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. 28
Gingerbread cake $19.99/7 inch
Our treats are made from scratch, sometimes using our talented bakers’ family recipes!
Ginger whipped cream $1.39/100g
Deep dish pumpkin pie $16.99/7 inch
and 27
re
c
ipe
6 p. 2
Crème brûlée $5.99/jar
Deep dish apple pie $16.99/7 inch
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C AT E R I N G
hors d’oeuvres S H I N I N G S TA R T E R S
PA RT Y P E R F E C T
Mini quiche
Assorted canapés
Assorted canapés
Sweet chili riblets
Prosciutto-wrapped asparagus
Crab and Monterey Jack purses
Goat cheese and Valbella chorizo triangles
Asian prawns
Sweet chili riblets Seasonal fresh fruit
Salmon-wrapped asparagus Antipasto Signature dips and artisan breads Signature cheeses
Signature dips and artisan breads
Gourmet holiday desserts
Holiday desserts
$28.99 per person
$20.99 per person THE MOMENT MAKER H O L I D AY H E L P E R Assorted canapés Southwestern chicken skewers
Sunterra Farms bacon and basil-wrapped prawns Smoked salmon and prawns Hyerollers
Petite crab cakes with chipotle aioli
Leek and brie tarts
Spanakopita
Maui beef skewers
Olive tapenade with herbed focaccia Fresh vegetables and dip
Valbella chorizo and caramelized onion crostini
Signature cheeses
Petite crab cakes with chipotle aioli
Holiday desserts
Assorted canapés
$21.99 per person
Shrimp salad rolls
Gourmet cheese platter Gourmet holiday desserts $34.99 per person
order online at sunterramarket.com!
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Ten person minimum for hors d’oeuvres and dinner entrees. Prices do not include GST, rentals, service staff or delivery.
holiday dinner entrees Choose one mouth-watering entree, two delicious salads, plus potatoes or rice and all the fixings for a fabulous holiday dinner!
YOUR CHOICE OF ENTREE: Bourbon mustard glazed Sunterra Farms ham | $34.99 per person Turkey and all the trimmings | $37.99 per person Roasted prime rib | $43.99 per person Turducken roll | $43.99 per person
COMES WITH:
your choice of two salads
your choice of potatoes or rice
all these fixings
mesclun greens spinach Caesar marinated vegetable tomato basil
buttermilk mashed potatoes roasted fingerling potatoes scalloped potatoes rice pilaf
garden vegetables fresh bread and rolls desserts fresh fruit and cheese tray coffee and tea
Ă la carte desserts Deep dish pumpkin pie
Pavlova $4.49/each
Rugelach $2.49/3
Holiday sugar cookies $1.79/each
Stollen loaf $19.99/each
$2.79/slice $16.99/7 inch
Pumpkin pistachio cookies $1.99/each
Gingerbread cookies $1.99/each
Christmas fruitcake $12.99/each
Cranberry orange loaf $1.99/slice $12.99/loaf
Calgary Catering: 403-263-9759 | Edmonton Catering: 780-426-3807 | Email: cateringoffice@sunterra.ca
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GIFT BASKETS
F R O M O U R F A M I LY T O Y O U R S | $149.99
O U R F A V O U R I T E T H I N G S | $129.99
F R O M O U R F A M I LY T O Y O U R S | $149.99 Calgary Heritage Roasting Co. Coffee Beans, Desert Pepper Salsa, Divina Stuffed Olives, Effervé Lemonade, G.H. Cretors Popcorn, Hagensborg Truffle Pigs 10 Piglets Pouch, Mitchell’s Soup Co. Soup, Prana Trail Mix, Sammarelli Fig Spread or Olive Pâté, San Pellegrino Sparkling Water, San Remo Pasta or Risotto, Saunders Family Farm Jelly, Sunterra Biscotti, Terra Chips, Tyrrells Potato Crisps, Whittaker’s Chocolate Bar, Wisecrackers, Xochitl Chips
N.B. B.C.
B.C.
N.B.
O U R F A V O U R I T E T H I N G S | $129.99 Desert Pepper Salsa, Effervé Lemonade, G.H. Cretors Popcorn, Mitchell’s Soup Co. Soup, Prana Trail Mix, Sammarelli Fig Spread or Olive Pâté, Sammarelli Olive Oil, San Remo Pasta or Risotto, Saunders Family Farm Jelly, Sunterra Biscotti, Tyrrells Potato Crisps, Whittaker’s Chocolate Bar, Wisecrackers, Xochitl Chips F R O M F A R A N D W I D E | $99.99 Calgary Heritage Roasting Co. Coffee Beans, Covered Bridge Chips, Covered Bridge Popcorn, Drizzle Honey, Hagensborg Truffle Pigs 10 Piglets Pouch, Hardbite Beet Chips, Gone Crackers, Mitchell’s Soup Co. Soup, Saunders Family Farm Jelly, Sunterra Biscotti
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Celebratig Canada 150!
B.C. A.B.
B.C. A.B.
A.B.
B.C.
F R O M F A R A N D W I D E | $99.99
E A T A L I A | $99.99
M U N C H A N D M I N G L E | $79.99
E A T A L I A | $99.99 Lavazza Coffee, Panettone, Sammarelli Apricot Spread, Balsamic Vinegar, Fig Spread, Olive Oil, Olive Pâté, Pear Spread, Wisecrackers M U N C H A N D M I N G L E | $79.99 Desert Pepper Salsa, Effervé Lemonade, G.H. Cretors Popcorn, Hagensborg Truffle Pigs 10 Piglets Pouch, Prana Chocolate Bark, Prana Trail Mix, San Pellegrino Sparkling Water, Saunders Family Farm Jelly, Tyrrells Potato Crisps, Whittaker’s Chocolate Bar, Wisecrackers, Xochitl Chips GLUTEN FREE GOODIES
| $59.99
Covered Bridge Popcorn, Desert Pepper Salsa, Joseph’s Nutless Clusters, Prana Chocolate Bark, Prana Trail Mix, San Pellegrino Sparkling Water, Simply7 Chips, Terra Chips, WOW Cookies, Xochitl Chips, Zazubean Chocolate Bar
G L U T E N F R E E G O O D I E S | $59.99
We also make custom baskets! Ask a cashier at our Britannia, Keynote, West Market Square or Lendrum locations for details. 23
new
ke bas
t!
S A V O U R Y S N A C K S | $59.99
F R O M S C R A T C H | $23.99
S W E E T S F O R T W O | $25.99
C H O C O L A T E L O V E R S | $49.99
T O A S T T O T H E H O S T | $27.99
P A M P E R Y O U R S E L F | $39.99
S A V O U R Y S N A C K S | $59.99
F R O M S C R AT C H
| $23.99
Desert Pepper Salsa, Divina Stuffed Olives, Prana Trail Mix, Saunders Family Farm Jelly, Terra Chips, Wisecrackers, Xochitl Chips
Sunterra Biscotti, Chocolate and Mixed Nut Bark, Peanut Brittle, Whipped Shortbread Cookies, White Chocolate Almond Clusters
C H O C O L AT E L O V E R S
TOAST TO THE HOST
SWEETS FOR TWO
| $25.99
Hagensborg Truffle Pigs 10 Piglets Pouch, HannahMax Cookie Chips, Silly Cow Hot Chocolate P A M P E R Y O U R S E L F | $39.99
| $49.99
Hagensborg Truffle Pigs 10 Piglets Pouch, HannahMax Cookie Chips, Joseph’s Nutless Clusters, Patissier Suisse Biscuits, Prana Chocolate Bark, Silly Cow Hot Chocolate, Sunterra Biscotti, Whittaker’s Chocolate Bar, Zazubean Chocolate Bar
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| $27.99
Lavazza Coffee, Prana Trail Mix, Saunders Family Farm Jelly, Wisecrackers
Rocky Mountain Soap Company Bar Soap, Bath Salts, Bubble Bath, Hand & Body Wash
Not sure which basket they’d like? We sell gift cards too!
cheese boxes S U N T E R R A’ S U LT I M AT E C H E E S E B O X | $99.99
S U N T E R R A ’ S U L T I M A T E C H E E S E B O X | $99.99
Appletree Smoked Cheddar, BellaVitano, Cave Aged Gruyère, Gorgonzola, Le Pizy, Nefiss Lezizz Olives, Saunders Family Farm Jelly, Smoked Gorgonzola, Soleterra d’Italia Sliced Prosciutto, Soleterra d’Italia Sliced Salami, Sunterra Chocolate and Mixed Nut Bark, Sunterra French Baguette, Wisecrackers C O N N O I S S E U R ’ S C H O I C E | $79.99 Appletree Smoked Cheddar, BellaVitano, Cave Aged Gruyère, Nefiss Lezizz Olives, Salt Spring Island Chèvre, Saunders Family Farm Jelly, Smoked Gorgonzola, Soleterra d’Italia Sliced Prosciutto, Sunterra Chocolate and Mixed Nut Bark, Sunterra French Baguette, Wisecrackers P R E M I U M C H E E S E G I F T | $69.99 Appletree Smoked Cheddar, BellaVitano, Le Pizy, Salt Spring Island Chèvre, Saunders Family Farm Jelly, Smoked Gorgonzola, Sunterra Chocolate and Mixed Nut Bark, Sunterra French Baguette, Wisecrackers T H E A R T O F E AT I N G
| $38.99
BellaVitano Espresso, Drizzle Honeycomb, Wisecrackers
C O N N O I S S E U R ’ S C H O I C E | $79.99
new
P R E M I U M C H E E S E G I F T | $69.99
!
T H E A R T O F E A T I N G | $38.99
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RECIPES
Remove the strata from the fridge and let sit at room temperature for 30 minutes. Cover with aluminum foil and bake at 350F for 45 to 55 minutes until the eggs start to set. Remove the aluminum foil and bake until eggs are fully set. Remove from oven and cut into 6 portions.
BACON, HAM AND C H E D D A R S T R ATA
Poach the remaining 6 eggs and place one on top of each strata portion. Drizzle with chili oil and garnish with green onion.
Serves 6 12 eggs 2 cups
buttermilk
1½ cups Sunterra Farms bacon, cooked and chopped 2 cups
Black Forest ham, chopped
½ cup yellow onion, diced ½ cup green pepper, diced 2 cups
shredded cheddar cheese
10 cups day old brioche bread cubes ¼ cup green onion, chopped Chili oil
BRAISED LAMB SHANKS
1tbsp
parsley, chopped
Heat oil to a high temperature in a wide braising pan or Dutch oven and sear the shanks on all sides, about 2 minutes per side. Add onion, garlic, celery and bay leaves and sauté until the onions are caramelized. Add the wine and let simmer until the liquid reduces by a quarter. Add the tomato paste and sauté for another 5 minutes. Add the stock and rosemary into the pan and bring to a boil. Cover with a lid and either let it simmer on low heat or place in a 350F oven for 60 minutes. After 60 minutes, add the carrots, parsnips, golden beets and potatoes. Simmer on the stovetop until the veggies and lamb are both tender. Remove the vegetables with tongs and cut them into 3-inch pieces. Add the veggies back to the pot, along with Swiss chard and stir. Sprinkle lemon zest and parsley on top and serve.
4 leaves fresh basil, medium size, torn in half ¼ cup fine bread crumbs Preheat oven to 350F. Butterfly the chicken breasts and season both sides with sea salt and freshly cracked black pepper. Slice the tomato into 8 round slices and slice each bocconcini nugget into 4 round slices. On one half of each chicken breast, lay 4 alternating slices of tomato, basil and bocconcini in a shingle pattern. Roll up the chicken breasts, making sure the seam is underneath the chicken breast. Dust each breast with bread crumbs on all sides. Place the chicken on a lined sheet tray and bake for 15 to 18 minutes until the internal temperature reaches 165F. Let the chicken rest for 5 minutes before serving.
Serves 6 2 tbsp
canola oil
Grease a 9x13 inch oven safe casserole dish and set aside.
4
lamb shanks
2 cups
onion, chopped
2 tbsp
garlic, minced
Whisk 6 eggs and buttermilk together in a bowl. Season with salt and pepper and set aside.
1 cup
celery, chopped
2
bay leaves
1 cup
red wine
Combine the bacon, ham, onion, pepper and cheese in a bowl. Spread of the bread cubes in the bottom of the casserole dish, then spread of the meat filling on top. Repeat this process two more times. Pour the egg and buttermilk mixture over the top and level with a spoon or spatula. Cover the strata and refrigerate at least two hours or overnight.
3 tbsp
tomato paste
10 cups vegetable or lamb stock 2
rosemary sprigs
3
carrots, peeled
2
parsnips, peeled
2
baby golden beets, peeled
6
baby potatoes
2 cups Swiss chard, chopped 1 tsp
lemon zest
CAPRESE STUFFED CHICKEN BREAST
DEEP DISH APPLE PIE
Serves 2
Serves 6
2
chicken breasts, boneless skinless
5
1
Roma tomato
1 cup brown sugar, packed
2 bocconcini nuggets, large
large Granny Smith apples
RECIPES
½ tbsp ground cinnamon
has browned (the centre will still look wet).
1 tsp lemon zest, chopped
Place the baked pie one rack to cool. Unmould and serve with fresh ginger whipped cream or vanilla ice cream.
3 tbsp
tapioca
Pinch ground cinnamon 1/3 cup brown sugar 1½ tbsp unsalted butter, softened ½ cup
all-purpose flour
1/3 cup quick-cooking oats 1
10-inch unbaked pie crust
Peel and core the apples and slice them thin. Toss with brown sugar, cinnamon, lemon zest and tapioca. Do not over mix. Cover and refrigerate a few hours or overnight. Preheat the oven to 350F. Make a crumble by mixing cinnamon, brown sugar and butter for 4 minutes in a blender at slow speed, then add flour and oats. Mix gently until well incorporated but not over mixed. Set aside. Butter a 7x4 inch round baking pan or ring mould. Lay the pie crust in it and press gently on the bottom and up the sides to form the deep dish pie. Place on a baking pan to catch and spills. Pour the refrigerated apple pie mixture into the pie mould. Sprinkle the crumble on top and press it down gently. Bake for 45 to 55 minutes or until the filling is set and the crust has browned. A knife inserted on the side of pan will come out almost clean. Place the baked pie on a wire rack to cool. Unmould and serve with fresh whipped cream or vanilla ice cream.
DEEP DISH PUMPKIN PIE Serves 6 3 eggs
pumpkin purée
¾ cup homogenized milk ¾ cup
whipping cream
5¼ tbsp all purpose flour 1 tbsp ground cinnamon 1 tsp
ground ginger
½ tsp
ground nutmeg
¾ tsp
ground mace
½ tsp
ground cloves
¼ tsp
salt
1
10-inch unbaked pie crust
In a large bowl lightly whisk the eggs and brown sugar. Add the pumpkin purée, milk and cream and mix until well blended. Add the remaining dry ingredients and stir to combine. Do not over mix. Preheat the oven to 350F. Butter or spray a 7x4 inch round baking pan or ring mould. Lay the pie crust in it and press gently on the bottom and halfway up the mould. Pour the mixture into the pie crust and place on a large baking pan to catch any spills. Bake the pie for 45 to 55 minutes or until the filling is set and the crust
Score the ham diagonally to create a diamond pattern. Brush the glaze on liberally and top with orange slices. Add more glaze to the orange slices. Place the ham on a lined sheet tray and bake for 20 to 30 minutes, occasionally basting with glaze from the tray. Sprinkle ½ cup brown sugar on the ham about 15 minutes before taking it out of the oven so it has time to caramelize. Take the ham out of the oven when its internal temperature reaches 140F. Let rest for a few minutes before carving.
1½ cups packed brown sugar 2 cups
freshly cracked black pepper. Take off the stove, purée with an immersion blender and set the glaze aside.
ORANGE AND BROWN SUGAR GLAZED SUNTERRA FARMS HAM Serves 4 1 tbsp
canola oil
½ cup yellow onions, chopped 2 tsp
garlic, minced
1 tsp
ground ginger
2½ cups fresh orange juice 1 cup
brown sugar
2 tsp grainy Dijon mustard 800g
Sunterra Farms gammon ham
P O M E G R A N AT E BANANA CHIA PA R FA I T
5 round orange slices, -inch thick
Serves 4 ½ cup
chia seeds
½ cup
1½ cup
milk
brown sugar
Preheat oven to 325F. Heat oil in a saucepan over medium heat and sauté the onion, garlic and ginger until the onions are golden brown. Add the orange juice, 1 cup of brown sugar and simmer until the liquid reduces by half. Add the mustard and season to taste with sea salt and
½ cup French vanilla yogurt ¼ cup coconut
shredded
pinch ground cinnamon 1 tbsp
honey
1 banana 4 tbsp pomegranate seeds
27
RECIPES
In a medium prep bowl combine chia seeds, milk, yogurt, coconut and cinnamon. Let the seeds soak overnight in the fridge (at least 3 to 4 hours). Take the mixture out of the fridge and stir, adding honey if you want. Peel and slice the banana, diving it evenly into the bottom of the parfait cups. Divide the chia mixture into each cup and spoon the pomegranate seeds on top.
and turns creamy. Put the stainless steel bowl on the pot of boiling water (to create a double boiler or bain-marie). The bowl should not touch the water. Keep whisking rapidly while slowly adding the melted butter until the mixture doubles in volume and turns to a thick silken cream. Remove the bowl from heat and season with pepper. Cover with plastic wrap and store in a warm spot. Lightly toast and butter the English muffins and place a slice of prosciutto on each muffin half. Drain the poached eggs on paper towel and then place an egg on top of each muffin half. Spoon 1 tbsp of hollandaise on each egg and sprinkle chives on top. Serve immediately.
PROSCIUTTO EGGS BENEDICT Serves 4 ½ cup
butter
3
egg yolks
1 tsp
lemon juice
1 tsp
lukewarm water
RASPBERRY AND PECAN RUGELACH
4
English muffins, sliced in half
Makes 24
1 tbsp
butter
1 cup
3 tbsp
olive oil
1
yellow onion, finely chopped
In a large bowl, beat butter and cream cheese on low speed until blended and smooth. Add the flour and a pinch of salt and continue on low speed until dough just starts holding together. Place the dough in plastic wrap and refrigerate overnight.
4½ tsp
minced garlic
¼ cup
celery, diced
Remove dough from the fridge one hour prior to use. Divide the dough into three equal pieces and let them rest for 20 minutes. Roll each piece into a 7 inch round on a floured surface. Spread dough with 3 tbsp of the raspberry preserves and sprinkle on cup of the pecans and 1 tbsp cinnamon sugar.
4¼ cups vegetable or seafood stock
1 tbsp ground cinnamon
8
poached eggs
1 tbsp
chopped chives
1 cup unsalted butter, softened
1 cup roasted pecans, chopped 1
egg, beaten
fennel, sliced (keep the fronds aside for garnish)
2 cups Sunterra tomato sauce
2 pinches saffron threads ½ cup red pepper, diced ½ cup green pepper, diced 8
shrimp, deveined
Cut the dough into eight equal wedges with a knife or pizza cutter and roll each wedge like a croissant. Repeat the process with the remaining pieces of dough.
1 cup
clams, cleaned and de-bearded
1 cup
mussels, cleaned and de-bearded
Lightly brush the top of each pastry with egg wash and sprinkle cinnamon sugar on top. Place the rolls on a lined sheet tray three inches apart. Bake at 375F for approximately 10 to 15 minutes until golden.
Heat oil in a wide pot that has a lid over medium heat. Sauté the onion and garlic until the onions are translucent. Add the celery, mushrooms and fennel and sauté until they start to wilt. Add the tomato sauce, reduce heat and simmer for 3 to 4 minutes.
1 tbsp extra virgin olive oil
Next, add the stock, bring the soup to a boil, reduce heat and simmer for another 5 minutes. Add the saffron and season to taste with sea salt and black pepper. Bring the soup back up to a boil and add peppers, squid and shrimp. Cover with a lid and let cook for 3 minutes. Take the lid off, stir the soup and add clams and mussels. Cover with the lid and cook until the clam and mussel shells open.
all-purpose flour
9 tbsp raspberry preserves
½ bulb
squid rings
1 cup cream cheese, softened 2 cups
2 cups mushrooms, diced
½ cups
white sugar
8 slices Soleterra d’Italia prosciutto
Make the hollandaise first. Melt butter and set it aside, then put a pot of water on the stovetop to boil. Put the egg yolks, lemon juice, water and a pinch of salt in a small stainless steel bowl and whisk until it thickens 26 28
Combine the sugar and cinnamon to make cinnamon sugar. Set aside.
SHELLFISH AND FENNEL SOUP Serves 6
Turn off heat, drizzle with oil and sprinkle the fennel fronds on top. Serve immediately with a toasted garlic baguette.
COOKING GUIDES
FRESH BELWOOD TURKEY
SUNTERRA FARMS HAM
Portion size per person: 6oz (1lb / 0.45kg)
Portion size per person: Boneless - 8oz (0.5lb / 0.23kg) Bone-in - 10oz (0.63lb / 0.29kg)
Remove the giblets and neck from the body cavity, then rinse and wipe. Sprinkle with salt and pepper inside and out. Place the turkey breast-side-up on a wire rack in a 2½-inch deep roasting pan. Brush with canola oil or melted butter. Cover loosely with aluminum foil and roast in a preheated oven at 325F (165C). Follow the roasting time chart. Baste the turkey with pan drippings every hour. Turkey is fully cooked and ready to eat when the meat thermometer reads 170F (77C) for an unstuffed turkey. Remove the foil in the last hour of roasting to get a lovely golden brown colour. For a crispy caramel touch, brush with maple syrup in the last 30 minutes. Once the turkey is done, transfer to a carving board, keep covered and let sit for 20 to 30 minutes.
Diagonally score the surface of the ham. Brush the ham with glaze, allowing the flavours to penetrate. Place the ham in a 2½-inch deep roasting pan. Add ½ cup to 1 cup of water at the bottom of the roasting pan and cover with aluminum foil to retain moisture. Roast in a preheated oven at 325F (165C) following the roasting time chart. Baste the ham with glaze every 30 minutes until it has reached an internal temperature of 140F (60C). Remove the foil in the last 15 minutes to get a crisp outer layer. For spiral hams, cover with foil and roast at 325F (165C) for 14 minutes per pound or until the internal temperature reads 140F (60C). Brush with glaze in the last 10 minutes.
WEIGHT
TIME*
WEIGHT
TIME*
8 to 12lbs (3.6 to 5.4kg)
3 to 3.5 hrs
2 to 3lbs (0.9 to 1.4kg)
50 to 60 mins
12 to 14lbs (5.4 to 6.3kg)
3.5 to 4 hrs
3 to 5lbs (1.4 to 2.3kg)
1.5 to 2 hrs
14 to 18lbs (6.3 to 8.2kg)
4 to 4.5 hrs
5 to 8lbs (2.3 to 3.6kg)
2 to 2.75 hrs
18 to 20lbs (8.2 to 9kg)
4.25 to 4.75 hrs
8 to 10lbs (3.6 to 4.5kg)
3 to 3.25 hrs
20 to 24lbs (9 to 10.8kg)
4.75 to 5.25 hrs
*Approximate roasting times. Actual times may vary depending on oven. Add 15-20 minutes cooking time for bone-in ham.
*Approximate roasting times. Actual times may vary depending on oven.
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D E C E M B E R H O L I D AY C A L E N D A R S U N D AY
M O N D AY
T U E S D AY
W E D N E S D AY
T H U R S D AY
F R I D AY
S AT U R D AY
Social Kitchen: Holiday Survival Guide (YYC)
1
Social Kitchen: Holiday Entertaining (YYC)
3
4
5
Social Kitchen: Holiday Entertaining (YYC)
10
17
Prepared Christmas Meals Available
11
18
12
CBC Calgary Food Bank Drive Old-School Bake Sale
13
Belwood Turkeys Arrive (YEG)
Belwood Turkeys Arrive (YYC)
19
20
7
Prepared New Year’s Eve Meals Available New Year’s Eve Dinner at MARKETbar
31
8
14
26
27
9
15
16
Prepared Christmas Meals Available
21
28
Prepared Christmas Meals Available
22
Prepared New Year’s Eve Meals Available
25
Inn from the Cold Winter Open House*
Social Kitchen: Holiday Entertaining (YYC)
All Markets Closed
24
Kid’s Kitchen: Christmas Baking (YYC)
Perfectly Paired: Wine and Fondue (YYC)
6
2
23
Prepared New Year’s Eve Meals Available
29
All Markets Closed
1
For more information and to sign up for cooking classes, visit sunterramarket.com. 30
*Inn from the Cold is our community partner in Calgary. Stop by their open house to donate gifts and supplies, take a tour of the shelter and enjoy cookies and hot chocolate.
30
Thank Our Lucky S tars 3 S TA R C O O K I E S F O R $ 5 P u rc h a s e o u r s e a s o n a l s t a r c o o k i e s i n D e c e m b e r a n d
we’ll donate $2.50
f ro m e a c h p a c k t o o u r c o m m u n i t y p a r t n e r s , I n n f ro m t h e C o l d i n C a l g a r y and Ronald McDonald House in Edmonton. S H A R E T H E L O V E W I T H # L U C K Y S TA R S C O O K I E Details at sunterramarket.com
27 31
CALGARY
BEEF WELLINGTON
Bankers Hall +15, 855 2nd St SW 403-269-3610 Britannia Plaza 803 49th Ave SW 403-287-0553
SERVES 3 1 tbsp
butter
½ cup
yellow onions, finely chopped
1 tsp
garlic, minced
½ tsp
fresh thyme
Gulf Canada Square +15, 401 9th Ave SW 403-263-9755 Keynote 200 12th Ave SE 403-261-6772
3 cups button mushrooms, sliced ¼ cup
dry white wine
½ tsp
flour
1 tsp
canola oil
TransCanada Tower +15, 450 1st St SW 403-262-8240 WestJet Campus 22 Aerial Place NE 403-648-6454
300g beef tenderloin (centre cut, evenly shaped)
West Market Square 1851 Sirocco Dr SW 403-266-3049
2 tsp smooth Dijon mustard 3 slices Soleterra d’Italia Modena ham
EDMONTON
1 sheet puff pastry, thawed 1 egg pinch
course sea salt
Melt butter in a wide skillet over medium heat and sauté the onion, garlic and thyme until the onions are golden brown. Turn up the heat to high and add the mushrooms and continue sautéing until the liquid from the vegetables is mostly evaporated. Add the wine and cook until the wine evaporates. Sprinkle the flour into the skillet and continue to sauté over low heat, stirring until no moisture is left. Season the mixture with sea salt and freshly cracked pepper and transfer to a blender. Blend the mixture into a smooth paste, known as duxelles. Let cool and set aside for later use. In a separate skillet, heat canola oil almost to its smoking point. Season the beef with sea salt and freshly cracked
black pepper and sear on all sides, about 30 seconds per side. Let cool to room temperature, cover with Dijon and refrigerate. Lay plastic wrap on a cutting board, enough to cover the beef. Place the slices of Modena ham on the plastic wrap, with the long edge of the ham slightly overlapping the piece next to it. Spoon the duxelles on top of the ham and spread out evenly. Place the beef on top and wrap the ham, duxelles and plastic wrap around it. The entire beef tenderloin should be covered with duxelles and ham. Twist the plastic wrap at the ends to seal and refrigerate for an hour. Lay out the sheet of puff pastry. Place the wrapped beef on the pastry to measure how much pastry is needed. You want
the puff pastry to overlap at the bottom, but not by more than half an inch. Cut the puff pastry to size. Remove the plastic wrap and cover the beef with puff pastry. Crimp the pastry edges to seal, making sure the overlapping seam is underneath the beef. Whisk an egg in a small bowl and brush the egg wash onto the pastry. Refrigerate for an hour. Preheat oven to 375F. Take the Wellington out of the fridge and brush more egg wash onto the pastry. Sprinkle course sea salt on top and bake for 10 minutes. Lower the oven to 350F and bake approximately 12 minutes or until desired doneness. Let the Wellington rest for 10 minutes. Carve with a serrated knife and serve.
Commerce Place 201, 10150 Jasper Ave 780-426-3791 Lendrum Shopping Centre 5728 111 St 780-434-2610
C AT E R I N G Calgary 403-263-9759 Edmonton 780-426-3807
GROCERY DELIVERY Calgary 403-287-0553 Edmonton 780-434-2610
sunterramarket.com