Sunterra Market Holiday 2016

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

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STRESS-FREE C H E F P R E PA R E D MEALS FOR CHRISTMAS AND NEW YEAR’S EVE

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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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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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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

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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

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fi thesnd in e froz the sect en ion

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1. The Fine Cheese Co. Toast for Cheese $8.79/100g

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4

ise P

ket baked in mar

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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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NORTHERN D I V I N E C AV I A R

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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

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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

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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

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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.

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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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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

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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.

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$2.79/slice

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$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

26

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.

27

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

28

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

29

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

31

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.

31

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