Sunterra Market H O L I D AY 2 0 1 6
1 5 G R E AT GIFT BASKET IDEAS
p.20 8 EASY CHEESE & DELI PA I R I N G S
p.10
STRESS-FREE C H E F P R E PA R E D MEALS FOR CHRISTMAS AND NEW YEAR’S EVE
p.4
find our top recipes of the season on p.24
inside duct! new pro cranberry almond wreath bread $5.99
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Belwood Turkey
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Prepared Christmas Meals
Prepared New Year’s Eve Meals Breakfast
Our Favourite Things Appetizers
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Deli & Cheese
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Mains
Seafood Sides
Desserts
Gift Baskets Recipes
Cooking Guides Catering
December Events
Festive French Toast
Thank Our Lucky Stars
order your fresh
Belwood Turkey
Visit sunterramarket.com or call:
Britannia Plaza 403-287-0553 | Keynote 403-261-6772 | West Market Square 403-266-3049 Lendrum Shopping Centre 780-434-2610 Order now for pickup or delivery beginning on December 21.
$8.79/kg whole uncooked
let us cook and carve $30 cook and carve fee additional to the price of your turkey.
Order online at sunterramarket.com, call 403-263-9759 in Calgary, 780-426-3807 in Edmonton or email cateringoffice@sunterra.ca.
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prepared holiday meals SOUP
Christmas
Roasted pumpkin SALAD
B.C. and quinoa S O U pear P on mixed greens Roasted pumpkin ES A NLTARDE E
Herb rubbed turkey Pear and quinoa with buttermilk mashed E N T R E Epotatoes, traditional stuffing, Herb rubbed turkey made-from-scratch with buttermilk mashed cranberry sauce, potatoes, traditional giblet gravy and stuffing, made-fromwinter vegetables scratch cranberry sauce, or gravy and winter giblet Pomegranate and vegetables brandy glazed spiral or ham with buttermilk Pomegranate and mashed potatoes and brandy glazed Sunterra winter vegetables Farms spiral ham with buttermilk mashed
D ESSERT potatoes and winter
Gingerbread cake vegetables with cinnamon roasted and D E S S E Rapples T caramel sauce Gingerbread cake with cinnamon roasted apples and caramel sauce
$XX.XX $25.99 or XXX Fresh Rewards points per person.
or 1,040 Fresh Rewards
AVA I Lper A Bperson. LE points FOR PICKUP OR DELIVERY DECEMBER 22 – 24.
Available for pickup or delivery December 23 – 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.
SOUP
New Year’s Eve Lobster bisque with dill crème fraiche
A P P E TSIO ZU E PR
Soleterra d’Italia Lobster bisque with dill
salumi and gourmet crème fraîche cheese plate APPETIZER
ENTREE
Soleterra d’Italia salumi
beef and Peppered gourmet cheese tenderloin with Barolo plate jus, roasted fingerling potatoes and E Nwinter TREE vegetables Peppered beef or tenderloin with Barolo chicken jus, Roasted roasted fingerling breast with and Untamed potatoes winter Feast wild porcini vegetables sauce, roasted or fingerling potatoes Roasted chicken breast and winter vegetables with Untamed Feast
wild porcini sauce,
DESSERT
roasted fingerling
Decadent dark potatoes and winter chocolate zucchini vegetables cake with raspberry D E Scoulis SERT Double chocolate fudge cake with raspberry
$XX.XX coulis
or XXX Fresh Rewards points per person.
$25.99
AVA IRewards LABLE or 1,040 Fresh F O RperP Iperson. CKUP points OR DELIVERY DECEMBER 30 AND 31. Available for pickup or delivery December 30 − 31. Order online at sunterramarket.com
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breakfast
Sunterra Farms Bacon $19.99/kg
our seasonal fruit salad is hand cut everyday
recipe
Fresh Fruit Salad $1.69/100g
p.24
Eggs, bacon, ham, bread and cheddar are baked together for a perfectly filling breakfast. Topped with poached eggs, green onion and chili oil drizzle. Bacon, Ham and Cheddar Strata $3.99/slice
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1
4
made in market a l o n gra
STOLLEN
Traditional handmade German Christmas bread filled with nuts, rum-soaked dried fruit and marzipan, brushed with butter and coated in sugar. recipe p.26
reuse these cute glass jars
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3
bacon and cheddar 5 10
ham and le p pineap
1. Sunterra Granola Mix $1.99/100g Riviera Petit Pot Yogurt $5.49/4 pack
ta
nd fe
ch a spina
2. Maple Pecan Bundt Cake $12.99 whole $1.59/slice
3. Savoury Danishes $2.99/each $5.49/2 pack
4. Stollen $19.99/each D Dutchmen Dairy Eggnog $5.99/1L
5. Almond Croissants $1.59/each $2.79/2 pack
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OUR FAVOURITE THINGS
Bonne Maman blackberry jelly
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cherries, almonds and linseeds
dates, hazelnuts and pumpkin seeds 5
2
fi thesnd in e froz the sect en ion
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Sar
lada
1. The Fine Cheese Co. Toast for Cheese $8.79/100g
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4
ise P
ket baked in mar
otato
es
2. Fever-Tree Drinks $8.49/4x200ml
3. Cool & Simple: Gratins Dauphinois $11.99/600g Sarladaise Potatoes $8.69/600g
4. Sillycow Farms Hot Chocolate $7.99/480g
5. Lavazza Espresso $6.99/250g Sunterra Almond Biscotti $4.99/4 pack
APPETIZERS
recipe p.24
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hu m
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comes
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dr ed p epper
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NORTHERN D I V I N E C AV I A R
te
This award-winning caviar from Target Marine Hatcheries in B.C. is the first and only certified organic caviar in North America! Each tin of nutty, buttery caviar comes with a free mother-of-pearl serving spoon. To guarantee availability, order from the seafood department a week in advance.
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recipe p.26
b lam
1. Bacon Wrapped Sunterra Farms Pork Tenderloin Skewers $2.49/100g cooked $15.99/kg uncooked
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2. Sunterra dips $1.29-1.49/100g
3. Meatballs $2.19/100g cooked $17.99/kg uncooked
4. Northern Divine Caviar $89.99/30g Dec. Stockboy Special Riviera Petit Pot Crème FraÎche $4.79/2 pack Dec. Stockboy Special
5. Shrimp and Mango Salsa Cocktail $3.99/100g
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deli
S O L E T E R R A D ’ I TA L I A
S O L E T E R R A D ’ I TA L I A
PROSCIUTTO
MILANO SALAMI
Thin strips of this tender Italian prosciutto will melt in your mouth. Pair with dates, thyme and seckle pears.
This medium grain salami has a smooth texture and mild flavour. Pair with olives and truffle mustard.
$5.99/125g sliced
$4.69/125g sliced
Dec. Stockboy Special
Dec. Stockboy Special
Fleur d’Olive truffle mustard
cheese
S A LT S P R I N G I S L A N D WHITE JULIETTE
This soft, creamy goat’s milk cheese grows softer and stronger as it ages. Pair with pecans, blackberries and hot pepper jelly. $13.29 each
Dave’s Hot Pepper Jelly
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M A N G O G I N G E R S T I LT O N A creamy, fruity cow’s milk cheese that’s perfect for breakfast or dessert. Pair with walnuts and Bartlett pears. $5.49/100g
S O L E T E R R A D ’ I TA L I A
S O L E T E R R A D ’ I TA L I A
CALABRESE PICCANTE SALAMI
NAPOLI SALAMI
A southern Italian salami made with chili peppers and paprika. Pair with bocconcini and basil.
A large grain salami with delicious garlic flavour. Pair with gherkins and caramelized onion confit.
$4.69/125g sliced
$4.69/125g sliced
Dec. Stockboy Special
Dec. Stockboy Special
Wildly Delicious caramelized onion and maple confit
Try these pairings for easy cheese and charcuterie plates IBERICO
MANCHEGO
A blend of cow, goat and sheep’s milk makes this cheese creamy, sweet and tangy all at once. Pair with honey and peach jam.
Made from Manchega sheep’s milk and aged for one year, this cheese is pleasantly piquant and nutty. Pair with almonds and quince spread.
$4.99/100g
$6.19/100g
Saunders Family Farm peach jam
Lesley Stowe crackers
Dalmatia quince spread 11
BACON WRAPPED M E AT L O A F
rries e b n d cra festive n a e sag look fresh ke plates ma
Our butchers grind Albertaraised beef and wrap it in smoked bacon sourced from Sunterra Farms in Acme and cured by Valbella Gourmet Foods in Canmore. $1.99/100g cooked $15.99/kg uncooked
s uce i a s e rbequ a b r ou
et mark n i atch r c s from made
27 pg.
cooking inst ruc tion s SUNTERRA FARMS SPIRAL HAM These hams look beautiful, are easy to cut and best of all, the ridges soak up whatever delicious glaze you bake it in. Sourced from Sunterra Farms in Acme and cured by Valbella Gourmet Foods in Canmore.
ep black p
aze
$12.99/kg bone-in $14.99/kg boneless
per l and honey g $1.39/100g
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STUFFED TURKEY BREAST Sometimes you don’t need the whole bird, so our butchers put traditional stuffing inside a turkey breast to keep it juicy and flavourful while it bakes. $2.99/100g cooked $23.99/kg uncooked
FRESH HERB AND PEPPER ROLLED BEEF TENDERLOIN Tender, hand-trimmed tenderloin is rolled in tarragon, rosemary, thyme, parsley, garlic and cracked black pepper. $7.29/100g cooked $58.99/kg uncooked
mains
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seafood EUROPEAN SEA BASS
Bake, barbeque, braise, steam or poach this Greek fish whole. Its medium firm white meat and fantastic crispy skin will please palates. $3.99/100g whole uncooked
kin s e e th v o rem
SALMON ROULADE Salmon wrapped around asparagus and bell pepper stays tender and tasty. $3.99/100g cooked $3.59/100g uncooked
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g yin o j n e ore f e b
es minut 0 1 0 for 8 is crispy 5 3 t a bake til the top un
STURGEON FILLET Ocean Wise recommended, Northern Divine sturgeon is a meaty, boneless fish with a firm texture that is often compared to chicken breast. $5.99/100g uncooked
OYSTERS FLORENTINE Oysters in the half shell with butter, Parmesan, bread crumbs and spinach are ready to be baked for a perfectly rich holiday bite.
ake! b r KING CRAB LEGS ill o r g , m Serve with garlic butter to enhance stea
the sweet, delicate flavour of these divine crab legs. $7.99/100g
$2.99 each
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sides
ROASTED WINTER V E G E TA B L E S Rainbow Carrots $1.29/100g Honey Roasted Root Vegetables $1.39/100g Brussels Sprouts $1.29/100g
PEAR CRANBERRY RELISH A sweet and savoury accompaniment for your ham and turkey, our pear and cranberry relish is made with onions, garlic, peppers, cranberries and chili flakes. $1.39/100g
recipe p.25
ROASTED BABY BEETS Beautiful beets are roasted to intensify their distinctly earthy flavour. $1.39/100g
ROASTED ROMANESCO WITH BACON Those aren’t mini Christmas trees, Romanesco is actually from the same family as broccoli and cauliflower (but looks way cooler). $1.69/100g
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BRIOCHE STUFFING Rich, buttery brioche is perfectly accented with tart cranberries, onion, garlic and herbs. $1.29/100g
recipe p.24
All these sides are already cooked, so you just have to heat and serve!
BACON AND CHEESE DOUBLE BAKED ROASTED
P O TAT O E S
CAULIFLOWER
Baker potatoes are reborn as cheesy stuffed potatoes with bacon and cheddar.
WITH PEPPERS Coloured cauliflower and bright peppers are lightly roasted with simply oil, salt and pepper to let their natural flavours shine. $1.29/100g
$1.39/100g
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desserts RUGELACH Cream cheese dough rolled with roasted pecans and raspberry preserves then dusted with cinnamon sugar. $2.49/3 pack
recipe p .25
Our sticky sweet pie is bursting with pecan halves and buttery flavour. $6.49/6 inch $10.99/9 inch
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eci pe p.2 5
PECAN PIE
r
EGGNOG CHEESECAKE Creamy cheesecake made with real eggnog on a graham cracker crust, it’s pretty much everything good about the holidays wrapped up in one dessert. $21.99/7 inch $31.99/10 inch
DEEP DISH PUMPKIN PIE Our signature dessert is piled high with creamy pumpkin purĂŠe and spices.
.24
$2.79/slice
ep p i c re ed ipp i ginger wh rec
c pe ream p.2 5
$16.99/7 inch
GINGERBREAD COOKIES $0.99/100g
These kid-friendly cookies are very lightly spiced with cinnamon, nutmeg, ginger and cloves then decorated with royal icing. $6.89/4 pack
APPLE PIE Our classic pie is filled with apple cinnamon flavour. $6.49/6 inch $10.99/9 inch
Fiasco Madagascar Bourbon vanilla bean gelato $8.79/562ml GINGERBREAD CAKE This spiced cake is best served warm to release the aromas of ginger, cinnamon and cloves. The robust flavour of blackstrap molasses is complemented by lightly roasted apples. Drizzle with caramel sauce for extra richness. $19.99/7 inch
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gift baskets
F O R T H E F A M I LY | $149.99
A F E W O F O U R F A V O U R I T E T H I N G S | $119.99
F O R T H E F A M I LY | $149.99 A Good Portion Cashews, Desert Pepper Salsa, Effervé Lemonade, G.H. Cretors Chicago Mix Popcorn, Gone Crackers, Hagensborg Truffle Pigs 10 Piglets Pouch, Hippie Foods Coconut Chips, Lavazza Coffee, Patissier Suisse Biscuits, Prana Mix, Sammarelli Olive Pâté, Sammarelli Olive Oil, Saunders Family Farm Jelly, Something Special Gourmet Antipasto, Sunterra Biscotti, Tyrrells Potato Crisps, Three Farmers Roasted Chickpeas, Walter Caesar mix, Xochitl Chips A F E W O F O U R F A V O U R I T E T H I N G S | $119.99 A Good Portion Cashews, Desert Pepper Salsa, Effervé Lemonade, Fuller Foods Cheesy Puffs, G.H. Cretors Chicago Mix Popcorn, Gone Crackers, Hippie Snacks Coconut Chips, Patissier Suisse Biscuits, Preferisco Pasta, Rao’s Pasta Sauce, Saunders Family Farm Jelly, Three Farmers Roasted Chickpeas, Tyrrells Potato Crisps, Walter Caesar mix, Xochitl Chips M A D E I N C A N A D A | $99.99 A Good Portion Cashews, Cheecha Puffs, Covered Bridge Chips, Gone Crackers, Hagensborg Truffle Pigs 10 Piglets Pouch, Hardbite Veggie Chips, Hippie Snacks Coconut Chips, Joseph’s Nutless Clusters, Prana Mix, Salt Spring Whole Bean Coffee, Saunders Family Farm Jelly, Sunterra Biscotti, Three Farmers Roasted Chickpeas, Walter Caesar mix
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M A D E I N C A N A D 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 ! | $79.99
E A T A L I A ! | $79.99 Grissini Italian Bread Sticks, Lavazza Coffee, Preferisco Pasta (two), Rao’s Pasta Sauce, Sammarelli Olive Oil, Sammarelli Olive Pâté, San Marzano Tomatoes, San Pellegrino Sparkling Water M U N C H A N D M I N G L E | $79.99 A Good Portion Cashews, Desert Pepper Salsa, Effervé Lemonade, G.H. Cretors Chicago Mix Popcorn, Gone Crackers, Hagensborg Truffle Pigs 10 Piglets Pouch, Patissier Suisse Biscuits, Prana Mix, San Pellegrino Sparkling Water, Simply7 Chips, Something Special Gourmet Antipasto, Three Farmers Roasted Chickpeas, Xochitl Chips S A V O U R Y S N A C K S | $55.99 A Good Portion Cashews, Bottle Green Sparkling Pressé, G.H. Cretors Chicago Mix Popcorn, Gone Crackers, Prana Snacks, Saunders Family Farm Jelly, Terra Chips, Three Farmers Roasted Chickpeas
If you don’t quite see what you’re looking for, we’ll make you a custom basket! Ask a cashier at our Britannia, Keynote, West Market Square or Lendrum locations for details. S A V O U R Y S N A C K S | $55.99
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GLUTEN FREE GOODIES $69.99
S W E E T T R E AT S $55.99
B R E A K FA S T I N B E D $59.99
TOAST TO THE HOST $29.99
SWEETS FOR TWO $19.99
PA M P E R Y O U R S E L F $35.99
G L U T E N F R E E G O O D I E S | $69.99
S W E E T T R E A T S | $55.99
B R E A K F A S T I N B E D | $59.99
Bottle Green Sparkling Pressé, Covered Bridge Chips, Dave’s Gourmet Pasta Sauce, GoGo Quinoa Pasta, Joseph’s Nutless Clusters, Prana Snacks, Simply7 Chips, Terra Chips, Three Farmers Roasted Chickpeas, WOW Cookies
BeautySweeties Jelly Hearts, Cosmos Creations Salted Caramel Puffed Corn, G.H. Cretors Chicago Mix Popcorn, Hagensborg Truffle Pigs 10 Piglets Pouch, Hippie Snacks Coconut Chips, Patissier Suisse Biscuits, RJ’s Licorice, Sillycow Farms Hot Chocolate
Ceres Juice, Highwood Crossing Pancake Mix, Lavazza Coffee, MadeGood Granola Minis, Saunders Family Farm Jam, Summerland Sweets Syrup, Sunterra Biscotti
T O A S T T O T H E H O S T | $29.99 Gone Crackers, Lavazza Coffee, Prana Snacks, Saunders Family Farm Jelly
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S W E E T S F O R T W O | $19.99 Hippie Snacks Coconut Chips, Patissier Suisse Biscuits, Sillycow Farms Hot Chocolate
P A M P E R Y O U R S E L F | $35.99 Rocky Mountain Soap Company Bar Soap, Bath Salts, Bubble Bath, Hand and Body Wash
Our gift baskets are filled with exceptional products that you’ll love.
cheese boxes U L T I M A T E C H E E S E B O X | $99.99 Appletree Smoked Cheddar, French Baguette, Gorgonzola, Kaltbach Cave Aged Gruyère, Natural Pastures Comox Brie, Nefiss Lezizz Olives, Old Amsterdam, Saunders Family Farm Jelly, Smoked Gorgonzola, Soleterra d’Italia Sliced Prosciutto, Soleterra d’Italia Sliced Salami, Sunterra Chocolate and Mixed Nut Bark, Wisecrackers U L T I M A T E C H E E S E B O X | $99.99 C O N N O I S S E U R ’ S C H O I C E | $79.99 Appletree Smoked Cheddar, French Baguette, Kaltbach Cave Aged Gruyère, Nefiss Lezizz Olives, Old Amsterdam, Salt Spring Island Chèvre, Saunders Family Farm Jelly, Smoked Gorgonzola, Soleterra d’Italia Sliced Prosciutto, Sunterra Chocolate and Mixed Nut Bark, Wisecrackers P R E M I U M C H E E S E G I F T | $69.99 Appletree Smoked Cheddar, French Baguette, Kaltbach Cave Aged Gruyère, Natural Pastures Comox Brie, Salt Spring Island Chèvre, Saunders Family Farm Jelly, Smoked Gorgonzola, Sunterra Chocolate and Mixed Nut Bark, Wisecrackers B A K I N ’ B R I E | $34.99 Natural Pastures Comox Brie, Saunders Family Farm Jelly, Petite Maison Brie Baker
C O N N O I S S E U R ’ S C H O I C E | $79.99
P R E M I U M C H E E S E G I F T | $69.99
B A K I N ’ B R I E | $34.99
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RECIPES
BACON, HAM AND C H E D D A R S T R ATA 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
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. Poach the remaining 6 eggs and place one on top of each strata portion. Drizzle with chili oil and garnish with green onion.
½ cup green pepper, diced 2 cups shredded cheddar cheese 10 cups day old brioche bread cubes
BACON WRAPPED SUNTERRA FARMS PORK TENDERLOIN SKEWERS
¼ cup green onion, chopped
Makes 8 skewers
Chili oil Salt and cracked black pepper to taste Grease a 9x13 inch oven safe casserole dish and set aside. Whisk 6 eggs and buttermilk together in a bowl. Season with salt and pepper and set aside. Combine the bacon, ham, onion, pepper and cheese in a bowl. Spread 1/3 of the bread cubes in the bottom of the casserole dish, then spread 1/3 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 2 hours or overnight. Remove the strata from the fridge and let sit at room temperature for 30 minutes. Cover with aluminum foil
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8 6 inch bamboo skewers 12
strips of Sunterra Farms bacon
Preheat a non-stick pan on hot heat and sear the skewers for 1 minute on each side. Transfer to the oven to finish cooking. The skewers are done when the internal tenderloin temperature reaches 160F. Serve with pear cranberry relish or your favourite barbeque sauce.
BRIOCHE STUFFING Serves 6
Add the brioche, nuts, seeds and dry fruit and sauté over low heat while adding enough stock until well coated but not soggy. Add the crisp bacon and transfer the stuffing to a greased, deep oven tray. Bake for about 20 minutes until the top is crisp.
DEEP DISH PUMPKIN PIE Serves 6 3 eggs
2 strips Sunterra Farms bacon, or pancetta chopped
1½ cups packed brown sugar 2 cups
pumpkin purée
¾ cup
homogenized milk
1 medium red onion, chopped
¾ cup
whipping cream
¼ tsp
3 tbsp
butter
garlic, chopped
5¼ tbsp all purpose flour 1 tbsp
ground cinnamon
600g Sunterra Farms pork tenderloin
½ tsp fresh sage, chopped
1 tsp
ground ginger
Salt and pepper to taste
1
large red apple, diced (keep the skin-on)
½ tsp
ground nutmeg
¾ tsp
ground mace
½ tsp
ground cloves
1
celery stick, diced
¼ tsp
salt
Soak the skewers in water overnight or at least 30 minutes before preparation. Preheat the oven to 375F. Cut the bacon strips in half crosswise and set aside. Trim any tough silver skin off the pork tenderloin and discard. Cut the tenderloin in half lengthwise and then slice the pieces into ¾-inch half coins. Wrap a half slice of bacon tightly around each piece of tenderloin and thread on a skewer, making sure the end of the bacon is secured by the skewer. Thread two more bacon wrapped tenderloin pieces onto the skewer and repeat until you have 8 skewers with three pieces of bacon wrapped tenderloin on each.
5 cups brioche bread, cubed ¼ cup
nuts, pecans, walnut or cashews
1 tbsp
toasted pine nuts
¼ cup
dry fig, chopped
¼ cup raisins or dried cranberries 1 cup turkey or chicken stock salt and pepper to taste Heat a non-stick pan and cook the bacon until crisp, drain and set aside. In the same pan, add the butter and sauté the onions and garlic until golden brown. Next add the sage, apples and celery and sauté until apples start to caramelize.
1 10 inch unbaked pie crust (unformed) 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.
RECIPES
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 has browned (the centre will still look wet). Place the baked pie on a wire rack to cool. Unmould and serve with fresh ginger whipped cream or vanilla ice cream.
GINGER WHIPPED CREAM 1 cup heavy whipping cream
In a separate bowl, whisk the eggs and sugar into a light, creamy texture. Stir in the vanilla and cream. Gently pour the mixture over the cake cubes. Press down with a spoon or spatula to make sure all the cake is covered with the egg and cream mixture. Cover with aluminum foil. Bake for 30 minutes then remove the aluminum foil and bake for another 15 to 20 minutes, until a toothpick inserted in the middle comes out clean. Let the pudding cool then top with berries and dust with icing sugar.
ground ginger
Whip all ingredients together in a bowl until soft peaks form.
ground cinnamon
PEAR CRANBERRY RELISH
Makes 2 pies
1 cup unsalted butter, softened
Serves 8
¾ cup
1 cup cream cheese, softened
medium pears
corn syrup
½ medium red onion, diced
¼ cup
butter, melted
2 cloves garlic, pureed
¾ tbsp
vanilla extract
Pinch salt
sugar, coarse
eggs, large
1 tbsp
lemon juice, fresh
2 tbsp
sugar
Pinch
orange zest
1 tsp
vanilla extract
¼ cup green peppers, diced
1½ cups cream, 36% ½ cup
fresh berries
Icing sugar to dust on top Grease an oven safe 8x8 inch pan and preheat the oven to 300F. Remove the roasted apples from the cake and set aside. Cut the cake into one inch cubes and place in the pan. Chop the roasted apples into small cubes and sprinkle on top.
1 cup brown sugar, packed ¾ cup
¼ cup
2
eggs
1 tbsp canola oil
cranberries, whole
7 inch Sunterra gingerbread cake
Makes 24
PECAN PIE
½ cup
½
RUGELACH
white sugar
½ stalk celery, diced
Serves 4
Serve with your holiday roast or use as a spread for your leftover turkey sandwich.
Cool the pies on a wire rack to room temperature. Serve with whipped cream or vanilla ice cream.
1 tbsp
5
GINGERBREAD PUDDING
Take the relish off the heat and toss together with peppers, green onions and mint.
Bake for 10 minutes, then lower the oven to 300F and bake an additional 35 to 45 minutes or until the filling is set. Cover the pie with aluminum foil if it gets too dark. When the filling is set, a toothpick inserted should come out clean.
1 cup
1 tbsp granulated sugar 1 tsp
are translucent. Add pears, cranberries and sugar and sauté until they start to caramelize. Lower the heat, add lemon juice and orange zest and simmer for 2 to 3 minutes. Add ¼ cup of pear or apple juice if the mixture gets dry. Season with salt and chili flakes.
¼ cup
red peppers, diced
1 stalk
green onion, diced
1 tbsp mint, fresh, finely chopped Salt and chili flakes to taste Wash pears and cut them in half lengthwise. Remove the seeds and slice the pears thin, leaving the skin on. Heat oil in a non-stick pan and sauté the red onion, garlic and celery until onions
250g
pecans, halved
2 9 inch shallow pie bottoms Preheat the oven to 365F and bring the eggs to room temperature in a bowl. In a mixing bowl add brown sugar, corn syrup and melted butter. Mix on low speed until well blended. In the other bowl, whisk the vanilla and salt into the eggs. Slowly blend egg mixture into the sugar mixture on low speed. Spread pecans evenly in the bottom of the pie shell and pour the mixture over them.
2 cups
all-purpose flour
1 pinch salt 9 tbsp raspberry preserves 1 cup roasted pecans, chopped 1
egg, beaten
Combine the sugar and cinnamon to make cinnamon sugar. Set aside. In a large bowl, beat butter and cream cheese on low speed until blended and smooth. Add the flour and salt and continue on low speed until dough just starts holding together. Place the dough in plastic wrap and refrigerate overnight. 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
25
RECIPES
round on a floured surface. Spread dough with 3 tbsp of the raspberry preserves and sprinkle on 1/3 cup of the pecans and 1 tbsp cinnamon sugar. Cut the dough into 8 equal wedges with a knife or pizza cutter and roll each wedge like a croissant. Repeat the process with the remaining pieces of dough. 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 brown.
2 field cucumbers, thinly sliced into rounds 6
lime wedges
6
cilantro sprigs
Make the salsa by combining pineapple, mango, peppers, onion, lime juice, garlic, cilantro and mint in a bowl. Cover and refrigerate for an hour or until chilled. Fill each cocktail cup with 4 tbsps of pineapple mango salsa on the bottom. Spread the shredded lettuce on the salsa. Season the shrimp with salt and pepper and place on top of the lettuce. Garnish with sliced cucumber, lime and cilantro sprigs.
SHRIMP AND MANGO SALSA C O C K TA I L
STOLLEN
Serves 6
Before Baking Day
½
pineapple, peeled, cored and diced
1
mango, peeled, deseeded and diced
½
red bell peppers, diced small
½
green bell pepper, diced small
¼ jalapeno pepper, deseeded and finely chopped ¼
red onion, diced
1
lime, juiced
¼ tsp
fresh garlic purée
1 tbsp cilantro, chopped 1 tsp
mint, chopped
Salt and pepper to taste 2 cups shredded lettuce 24
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cooked, peeled and deveined shrimp (size 31/40)
Makes 2 loaves
Macerated Fruit: 2 cups raisins ½ cup candied mixed citrus peel 1¼ tbsp dark rum Mix raisins, citrus peel and rum together. Soak at least 24 hours in an airtight container. Vanilla Sugar: 1¼ 1
cup sugar vanilla bean
Cut the vanilla bean open lengthwise. Scrape out the pulp; mix with sugar and leave overnight in an airtight container. On Baking Day Pre-fermented Dough ½ cup homogenized milk 1¼ cup Rogers bread flour 1 tsp instant yeast, packed
Final Dough 1¼ cup bread flour 1tbsp almond paste (marzipan) ¾ cup unsalted butter 2½ tbsp sugar ½ tsp salt ½ tsp lemon zest ¼ tsp ground cloves ¼ tsp ground ginger ¼ tsp ground allspice ¼ tsp ground cinnamon ½ cup toasted almonds, slivered 7 oz almond paste (marzipan) 1¼ cup butter, melted To make the pre-fermented dough, scald milk over low heat, then cool to room temperature and combine with flour and yeast. Mix by hand or machine until dough can be stretched without tearing. Put dough in a greased container. Cover and rest for 1 hour or until dough has tripled in volume. Once rested, combine the pre-fermented dough with all the ingredients in the final dough. Mix on slow speed until all ingredients are combined. Increase speed and knead intensely until dough can be stretched thin. Rest dough for 10 minutes, and then incorporate the macerated fruit and toasted almonds on slow speed. Be careful not to overmix as the raisins could break open. Rest dough again for 15 minutes. Divide the dough and lightly shape each half into a ball. Rest dough for another 10 minutes. On a lightly floured surface, roll each half of the dough into a 5x8 inch rectangle shape. Divide the almond paste and shape each half
into a 4½ inch long log. Place the almond paste logs across the short side of the dough. Fold dough tightly over the almond paste and continue to roll. With the seam on the bottom, place the loaves on a baking sheet and press down to ensure the dough is closed. Allow loaves to rest in a warm place for 30 minutes. Bake at 360 F for 25 to 30 minutes until golden brown. Some raisins may burn slightly, this is normal. When the stollen has cooled, remove any visible burned raisins. Brush with the melted butter and roll immediately in the vanilla sugar. Cover and store at room temperature once completely cooled. Stollen can be stored for up to a month. Dust with icing sugar just before serving.
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 to 20 minutes cooking time for bone-in ham.
*Approximate roasting times. Actual times may vary depending on oven.
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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 Sweet chili riblets Seasonal fresh fruit
Salmon-wrapped asparagus Asian prawns Antipasto Signature dips and artisan breads Signature cheeses
Signature dips and artisan breads
Gourmet holiday desserts
Holiday desserts
$27.99 per person
$19.99 per person THE MOMENT MAKER H O L I D AY H E L P E R Assorted canapés Southwestern chicken skewers
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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
Edamame
Valbella chorizo and caramelized onion crostini
Shrimp salad rolls
Olive tapenade with herbed focaccia
Petite crab cakes with chipotle aioli
Fresh vegetables and dip
Assorted canapés
Signature cheeses
Gourmet cheese platter
Holiday desserts
Gourmet holiday desserts
$25.99 per person
$32.99 per person
Ten person minimum for hors d’oeuvres and dinner entrees. Prices do not include GST, rentals, service staff or delivery.
C AT E R I N G
holiday dinner entrees SUNTERRA FARMS HAM Thinly sliced pieces of spiral-cut ham with a scrumptious bourbon mustard glaze. It’s perfectly savoury with just the right amount of sweet. $34.99 per person
TURKEY AND ALL THE TRIMMINGS Herb roasted turkey breast with gravy, made-from-scratch cranberry sauce and traditional stuffing. The quintessential holiday meal. $37.99 per person
ROASTED PRIME RIB
TURDUCKEN ROLL
Juicy prime rib seasoned with rosemary and thyme and served with Merlot reduction jus. A dazzling dish to impress all palates.
Layers of duck, chicken and traditional brioche stuffing with cranberries rolled into boneless turkey breast and slow-roasted. The perfect dish for a memorable meal.
$43.99 per person
order online at sunterramarket.com!
$43.99 per person INCLUDED: Your choice of two salads:
Your choice of:
Plus:
mesclun greens, spinach, Caesar, marinated vegetable or tomato basil
buttermilk mashed potatoes, roasted fingerling potatoes, scalloped potatoes or 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 $4.29 each
Rugelach $2.49/3-pack
Holiday sugar cookies $1.29 each
Stollen loaf $19.99
$2.79/slice $16.99 whole
Pumpkin pistachio cookies $1.99 each
Gingerbread cookies $1.99 each
Christmas fruitcake $12.49 each
Cranberry orange loaf $1.79/slice $12.49 whole
Calgary Catering: 403-263-9759 | Edmonton Catering: 780-426-3807 | Email: cateringoffice@sunterra.ca
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DECEMBER EVENTS 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
Thank Our Lucky Stars Christmas Tree Lighting* (YYC)
Lunch ‘n’ Learn: Tourtière & Deep Dish Pumpkin Pie (YYC)
1
Social Kitchen: Holiday Entertaining (YYC)
4
5
CBC Calgary Food Bank Old-School Bake Sale
6
7
CBC Calgary Food Bank Old-School Bake Sale
11
18
12
13
Belwood Turkeys Arrive (YEG)
Belwood Turkeys Arrive (YYC)
19
20
14
8
Perfectly Paired: Prosecco (YYC)
S AT U R D AY
Inn from the Cold Winter Open House**
2
3
Social Kitchen: All About Pies (YYC)
Kid’s Kitchen: Holiday Treats (YYC)
9
10
Social Kitchen: Turkey Classics (YYC)
15
All About Pies (YEG)
16
Prepared Christmas Meals Ready
21
22
25
26
27
28
29
Prepared Christmas Meals Ready
23
Prepared New Year’s Eve Meals Ready
All Markets Closed
17
24 Prepared New Year’s Eve Meals Ready New Year’s Eve Dinner at MARKETbar
30
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For more information and to sign up for cooking classes, visit sunterramarket.com.
*Christmas Tree Lighting is at Sunterra Market, West Market Square. Join us for festive samples, carolers and a tree lighting at 6 p.m. All seasonal star cookie proceeds in Calgary go to Inn from the Cold.
**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.
festive
french toast
W E L O V E E AT I N G O U R N E W C R A N B E R R Y A L M O N D W R E AT H BREAD FRESH WITH A SMEAR OF B U T T E R . B U T I N T H E U N L I K E LY EVENT OF LEFTOVERS, JUST T U R N Y O U R W R E AT H B R E A D ( O R A N Y D AY- O L D L O A F ) I N T O F L U F F Y, B U T T E R Y FRENCH TOAST WITH SEASONAL FLAVOURS.
Use a ratio of 2 eggs to 3/4 cups of table cream in your French toast mixture, then add cinnamon, nutmeg or any spices you want! Eggnog lovers — substitute cream for your favourite ‘nog.
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thank our lucky stars! P U R C H A S E O U R S E A S O N A L S TA R COOKIES IN DECEMBER AND W E ’ L L D O N AT E A L L P R O C E E D S T O O U R C O M M U N I T Y PA RT N E R S , I N N F R O M T H E C O L D A N D E 4 C.
3 star cookies for $5 Details at sunterramarket.com.
CALGARY
EDMONTON
C AT E R I N G Calgary 403-263-9759 Edmonton 780-426-3807
Bankers Hall Gulf Canada Square +15, 855 2nd St SW +15, 401 9th Ave SW 403-269-3610 403-263-9755
TransCanada Tower West Market Square +15, 450 1st St SW 1851 Sirocco Dr SW 403-262-8240 403-266-3049
Commerce Place 201, 10150 Jasper Ave 780-426-3791
Britannia Plaza 803 49th Ave SW 403-287-0553
WestJet Campus 22 Aerial Place NE 403-648-6454
Lendrum Shopping Centre 5728 111 St 780-434-2610
Keynote 200 12th Ave SE 403-261-6772
GROCERY DELIVERY Calgary 403-287-0553 Edmonton 780-434-2610