Sunterra Market Holiday 2018 by Sunterra Market

Sunterra Market H O L I D AY 2 0 1 8

8 PA G E S OF MEAL I D E A S p.14

F U L LY C O O K E D TA K E - H O M E DINNERS FOR CHRISTMAS AND NEW

+ 14 RECIPES TO

YEAR'S EVE

p.6

MAKE YOUR SPIRITS

Gift baskets for

BRIGHT

every kind of foodie p.26

Our charity cookies are back!

Taste-tested cheese and charcuterie pairings p.10

p.31

STOLLEN

Full of dried fruit, almonds and sweet marzipan, this traditional German Christmas bread is sure to be a hit at your holiday party! $19.99 each

INSIDE 3 . . .................. Holiday Calendar 5 . . ....................... Cook & Carve 6 . . ........ Prepared Holiday Meals 8 . . ..................... Hors d'Oeuvres 9 . . ............................... Cocktails 10 . . ............................... Cheese 11 . . ......................... Charcuterie 12 . . ............................ Breakfast 14 . . .......................... Meal Ideas 22 . . ............................... Dessert 24 . . ............................. Catering 26 . . ........................ Gift Baskets 30 . . ..................... Cheese Boxes 31 . . ........ Thank Our Lucky Stars 32 . . ................... Cook the Cover

Regular retail prices shown.

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

Tree Lighting 4 p.m.

(West Market Square)

The Art of Entertaining

Perfectly Paired

Cooking Class

Demo Class

6 p.m.

(Keynote)

Cooking Class

6 p.m.

(Keynote)

5 CBC Calgary Food Bank Drive Old-School Bake Sale

Turkey Classics

12 to 1 p.m.

Turkey Classics Cooking Class

6 p.m.

Prepared Christmas Meals Available

Prepared NYE Meals Available

Prepared Christmas Meals Available

Prepared NYE Meals Available

Inn from the Cold Winter Open House*

5 p.m.

(Keynote)

Cooking Class

6 p.m.

2, 3 and 4 p.m.

Prepared Christmas Meals Available

Belwood Turkeys Arrive

Prepared NYE Meals Available

All Markets Closed

10 a.m. to 2 p.m.

Cooking Demos**

The Art of Entertaining (Keynote)

All Markets Closed

For more information and to sign up for cooking classes, visit S U N T E R R A M A R K E T. C O M *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. **Cooking demonstrations are held at our Britannia, Keynote, Lendrum and West Market Square locations.

Order your fresh Belwood turkey $9.99/KG whole uncooked

Shop online at S U N T E R R A M A R K E T. C O M

or call: Britannia Plaza (403) 287-0553 Keynote (403) 261-6772 Lendrum Shopping Centre (780) 434-2610 West Market Square (403) 266-3049

Order now for pickup or delivery beginning December 20.

COOK & CARVE

Save your oven space, weâ&#x20AC;&#x2122;ll do the cooking! Our chefs will expertly cook your FRESH BELWOOD TURKEY TURDUCKEN ROLL SUNTERRA FARMS HAM DUCK PRIME RIB SUNTERRA FARMS P O R C H E T TA

$30 cook & carve fee additional to the price of your protein option.

Order online or call your local market.

S U N T E R R A M A R K E T. C O M

Regular retail prices shown.

Spend more time

Roasted winter squash soup

with the ones you

love and less time

Kale, citrus and pomegranate salad with honey vinaigrette

in the kitchen. Our four-course Christmas meals will make your festive dinner deliciously effortless; simply reheat, plate and

enjoy.

P R E P A R E D CHRISTMAS AND

+ Fresh herb-rubbed turkey breast with garlic mashed potatoes, traditional stuffing, cranberry sauce, gravy and vegetables or

$27.99

Honey mustard glazed Sunterra Farms ham with garlic mashed potatoes and vegetables

or redeem for 1,120 Fresh Rewards points per person.

Available for pickup or delivery December 22 â&#x20AC;&#x201C; 24. Order online at S U N T E R R A M A R K E T . C O M

+ Eggnog mousse with B.C. cherry compote

Please note that while weâ&#x20AC;&#x2122;ll have extra meals available in the markets, they sell out quickly.

Seafood bisque + Soleterra d'Italia prosciutto, Modena ham and salami with house pickled beets

Get the party started with our gourmet, four-course New Year’s Eve meals. All you have to do is reheat and eat, so you’ll have plenty of time to celebrate the night away.

M E A L S NEW YEAR'S EVE

Peppered beef tenderloin with blueberry demi-glace, Gruyère scalloped potatoes and vegetables or Salmon Wellington with chive cream, Gruyère scalloped potatoes and vegetables + Merlot poached pear and white chocolate mousse flan

We recommend pre-ordering your meal to guarantee availability.

$28.99 or redeem for 1,160 Fresh Rewards points per person.

Available for pickup or delivery December 29 – 31. Order online at S U N T E R R A M A R K E T. C O M

HORS D’OEUVRES Don’t stress over guests! Keep a few delicious staples in your pantry and freezer so you can serve munchies in just a few minutes. Here are some of our favourites. COOL & SIMPLE SPRING ROLLS

Vegetable or chicken $7.49/300g

from Montreal, Q.B.

T E R R A V E G E TA B L E C H I P S

Mediterranean flavour shown: yuca, taro, sweet potato, parsnip and batata flavoured with garlic and herbs

SOMETHING SPECIAL A N T I PA S T O

MAILLE CRUNCHY GHERKINS

A unique blend of vegetables and tuna

$6.79/170g

from Sherwood Park, A.B.

France’s finest cornichons, these pickled gherkins have a zesty, tart bite $7.29/375ml

T I P S Y TA PA S C H E E S E STUFFED PEPPERS

C O O L & S I M P L E G R AT I N S DAUPHINOIS

Sweet peppers or hot peppers stuffed with cream cheese and packed in herbsplashed vegetable oil

Layers of thinly sliced potatoes, cream and Emmental cheese

Green olives stuffed with citrus, red peppers, feta, blue cheese, garlic or jalapenos

$11.99/480g

$7.99-9.99/375ml

$7.99/265ml

December Stockboy Special $9.99/265ml regular price

$5.99/250ml

from Montreal, Q.B.

DIVINA STUFFED OLIVES

C O C K TA I L S Nothing says holly jolly like a drink with friends and family. Our MARKETbar lounge on the third floor of Sunterra Market, Keynote is the perfect place to cozy up for a bevvie. Enjoy these December drink specials along with some fare to share, or recreate them at home for guests.

P E A R R O S E M A RY S PA R K L E R

P E P P E R M I N T H O T C H O C O L AT E

Champagne, rosemary simple syrup, pear juice, lemon-lime soda

Steamed milk, chocolate, peppermint schnapps

$7/glass

make at home with Boylan lemon seltzer $2.59/341ml

make at home with Silly Cow hot chocolate $7.99/480g

2 oz

Red Wine

1 tsp

2 oz

Apple Cider

Splash Orange Juice

Lemon Juice

1 oz

Gold Rum

Splash Ginger Ale

WINTER SANGRIA

$7/glass | $18/pitcher

make at home with Santa Cruz Organic apple juice $12.99/2.84L December Stockboy Special

3 slices Red Apples and Pears

$14.99/2.84L regular price

Mix all ingredients over ice. Garnish with a cinnamon stick.

CHEESE B E L L AV I TA N O E S P R E S S O O N C R A C K E R S

BLEU D’ELIZABETH BAGUETTE

With chocolate, Saskatoon jam and almonds

With pears, honeycomb and pecans

Lesley Stowe Raincoast Crisps $5.99/150g

December Stockboy Special $6.99/150g regular price

$5.99/100g

December Stockboy Special $6.99/100g regular price

Drizzle Honeycomb

Bleu d’Elizabeth

$23.79/200g

$7.49/100g

December Stockboy Special $27.99/200g regular price

SAINT ANGEL BRIE BAGUETTE

O L D G R I Z Z LY G O U D A O N C R A C K E R S

With pears, apricot jam, honeycomb and hazelnuts

With pears and fig spread

Saunders Family Farm Apricot Jam

Saint Angel Triple Cream Brie

$6.39/250ml

$6.99/100g

December Stockboy Special $7.49/250ml regular price

BellaVitano Espresso

Sammarelli Fig Spread $6.29/200g

December Stockboy Special $6.99/200g regular price

Sylvan Star Old Grizzly Gouda $5.99/100g

from Red Deer, A.B.

CHARCUTERIE S O L E T E R R A D ’ I TA L I A F I N O C C H I O S A L A M I

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

With crackers, fig spread and Gouda

With pears, dates and honeycomb

Lesley Stowe Raincoast Crisps

Soleterra d’Italia Finocchio Salami

Farside Mazafati Dates

Soleterra d’Italia Prosciutto

$5.99/150g

$ 4 . 6 9 / 1 2 5 g sliced December Stockboy Special $5.49/125g sliced regular price

$8.49/550g

$ 5 . 9 9 / 1 2 5 g sliced December Stockboy Special $6.99/125g sliced regular price

December Stockboy Special $6.99/150g regular price

VA L B E L L A B U N D N E R F L E I S C H

VA L B E L L A C H I M N E Y S T I C K S

With crackers, pears and jam

With mustard and baguette

Saunders Family Farm Saskatoon Jam

Valbella Bundnerfleisch

Brassica Mustard

$6.39/250ml

$5.99/100g

from Calgary, A.B.

December Stockboy Special $7.49/250ml regular price

air-dried beef

$10.99/250ml

Valbella Chimney Sticks $5.99/pair

from Canmore, A.B.

We deliver! Order groceries online at sunterramarket.com.

SMOKED SALMON AND BRIE QUICHE Serves 4 1

pie shell, 9-inch deep dish unsweetened

1½ tsp

canola oil

½ tsp

garlic, puréed

1 cup

yellow onion, diced

8 slices smoked salmon ½ cup

mozzarella and cheddar, shredded

½ cup

double cream brie, diced

6 eggs ½ cup

buttermilk

Pre-bake the pie shell for 8 minutes at 350F. Cool to room temperature. In the meantime, heat oil in a small pan on medium-high heat. Add garlic and onion and sauté until the onions are translucent. Cool to room temperature.

Once the pie shell is cooled, fill it with the cooled onion and garlic mixture. Slice the salmon into strips and spread evenly on the mixture. Sprinkle the cheese on top.

ot p e h t of rning

In a large bowl, whisk the eggs then add buttermilk, salt and pepper. Pour the mixture gently over the rest of the ingredients in the pie shell. Bake at 350F for 25 to 30 minutes until the crust is golden and the centre is firm but not overcooked.

/6-inch | $14.9 9 9 . 9/ $7 9in

FRUIT SALAD

$1.99/100g

D DUTCHMEN DAIRY MILK

$3.29/946ml

C A L G A R Y H E R I TA G E ROASTING CO. COFFEE BEANS

/ .29 $2

$18.99/340g

10 0g

MUSHROOM MEDLEY ON TOAST Serves 6 garlic, chopped

2 cups

spinach

assorted fresh mushrooms (cremini, shiitake, portobello, oyster, king oyster)

1 tsp

12 slices sourdough bread

2 tbsp

canola oil

2 sprigs fresh thyme, roughly chopped

1 cup

onions or shallots, finely chopped

2 tbsp

butter cubes

3 tbsp

chives

Pinch

5 cups

12 eggs chili flakes

Just before cooking, wash the mushrooms by dusting them with flour and then rinsing them in cold water. The flour acts as an abrasive to help remove dirt. Towel dry the mushrooms and slice them a quarter inch thick.

HASH BROWNS

$1.19/100g

Heat oil in a wide pan and sauté the onions, garlic and thyme until the onions turn golden brown. Turn up the heat and add firm mushrooms such as king oysters, portobellos and shiitakes. Sauté briskly until they are brown and slightly wilted. Add the delicate mushrooms such as cremini and oyster mushrooms and sauté until they turn brown and any liquid has evaporated. For browned, caramelized mushrooms make sure your pan is wide and that you do not add in all the mushrooms at once, or the pan will fill with water from the mushrooms and they will boil rather than sauté. Stir in the butter, chives and spinach and toss well until the spinach wilts. Remove from heat and season with cracked black pepper and sea salt. Toast the bread and cook the eggs to your preference (fry, poach or scramble). Top each slice of toast with 2 tbsp of sautéed mushrooms and one egg. Sprinkle sea salt and chili flakes on the egg and serve.

BRIOCHE AND APPLE STUFFING Serves 5 4 tsp butter ½ cup red onion, diced ½ tsp garlic, chopped ¼ cup celery, diced 1 cup Red Delicious apples, diced 4 cups brioche buns, diced 3 sage leaves, julienned ½ cup chicken stock 1 tbsp parsley Melt butter in a flat pan over medium heat. Add the onions, garlic and celery and sauté until the onions are translucent. Add the apples and keep sautéing until apples start to caramelize. Add the brioche and sage and sauté over low heat. When the bread begins to smell toasted, add enough stock to coat the stuffing without making it soggy. Season to taste with salt and freshly cracked pepper. Sprinkle parsley on top and serve.

ROASTED MODENA HAM WITH JUNIPER CRANBERRY GLAZE

$2.29/100g

TOURTIERE

$7.99/6-inch $14.99/9-inch

Try topping this French Canadian pork and beef meat pie with a little maple syrup. 14

gather round CRANBERRY SAUCE

$1.49/100g

recipe at sunterramarket.com

$1.49/ 100g

Portion size per person: 16oz (1lb / 0.45kg) uncooked 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 2Â˝-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 below. Baste the turkey with pan drippings every hour.

$9.99/kg whole un cooked available beginning D ecembe r 20

FRESH BELWOOD TURKEY

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.

weight time* 8 to 12lbs (3.6 to 5.4kg) . ............ 3 to 3.5 hrs 12 to 14lbs (5.4 to 6.3kg) . .......... 3.5 to 4 hrs 14 to 18lbs (6.3 to 8.2kg) . .......... 4 to 4.5 hrs 18 to 20lbs (8.2 to 9kg) . ............. 4.25 to 4.75 hrs 20 to 24lbs (9 to 10.8kg) . ........... 4.75 to 5.25 hrs

G R AV Y

$1.39/100g

recipe at sunterramarket.com

*Approximate roasting times. Actual times may vary depending on oven.

Find our favourite recipes online at sunterramarket.com.

DUCK LEGS

$23.99/kg

uncooked

ROASTED CAULIFLOWER WITH PROSCIUTTO AND GOUDA Serves 4 1

cauliflower head

1 tbsp

olive oil

4 slices Soleterra d'Italia prosciutto, julienned 1 cup

spinach, roughly chopped

1/2 cup

Gouda, grated

Preheat oven to 375F. Cut the cauliflower into small florets and wash and dry thoroughly. In a bowl, toss the cauliflower with olive oil and season with salt and pepper. Put the cauliflower in a casserole dish and bake for 10 minutes. Remove from the oven and layer the prosciutto, spinach and cheese on top. Return to oven and cook about 10 more minutes until the cauliflower is tender and the cheese is melted. Serve immediately.

ROASTED COLOURED CAULIFLOWER

$1.49/100g

R O A S T E D C H E S T N U T S are a quintessential holiday treat. Our chestnuts come from Naples, in southern Italy. Store them in a cool, dry place until you’re ready to roast. Before roasting, rinse the nuts and soak them in water for 20 minutes. Preheat the oven to 375F, dry the chestnuts and score an “x” on the shells with a serrated knife to allow steam to escape. Roast for about 30 minutes until the chestnuts can be pierced by a toothpick. Sprinkle course sea salt on top and serve.

b $11.99/l

BRUSSELS SPROUTS AND CRANBERRY STUFFED CHICKEN BREASTS Serves 2 1 tbsp canola oil ½ cup yellow onions, peeled and sliced 1 tsp minced garlic 1½ cups Brussels sprouts, trimmed and thinly sliced ¾ cup grated cheddar and mozzarella cheese ½ cup cranberry sauce 2 chicken breasts, boneless skinless Heat oil in a sauté pan over medium heat. Add the onion and garlic and sauté until the onions are golden brown. Turn the heat up to medium-high, add the Brussels sprouts and sauté until they begin to brown. Season lightly with salt and freshly cracked pepper. Remove from heat, transfer to a tray and cool to room temperature. Once cooled, mix the Brussels sprouts with cheese and cranberry sauce and set aside. Butterfly the chicken breasts and season both sides with salt and freshly cracked pepper. Place half the Brussels sprouts stuffing in the centre of each chicken breast and fold the chicken around the stuffing so the chicken overlaps slightly. Secure with butcher twine and place the stuffed chicken breasts on a sheet tray with the overlapping seam on the bottom. Season with salt and freshly cracked pepper and drizzle oil on top. Bake at 350F for about 20 minutes until the internal temperature reaches 165F. Let the chicken rest for 5 minutes before serving.

o kg unco / 9 9 . $20

ked

HERB-RUBBED PRIME RIB ROAST

Our rich and juicy AA grade prime rib is the perfect centrepiece for a cozy Christmas meal. Available as small as one or two ribs all the way up to seven ribs, you can get the exact roast you need for the group you want to feed. Here are our tips for a perfect prime rib. KEEP THE BONE IN WHILE COOKING

Prime rib’s mouthwatering, meaty flavour comes from the bones and the fat marbling. The bone conducts heat during cooking which helps the roast cook more evenly, retain more of its weight and size and it also helps melt the marbling into the meat for a tender, juicy meal. You can serve prime rib on the bone or remove the bones after resting, cutting with a sharp knife as close to the bone as possible.

unc o g k / 9 9 . 9 $3

o ke

on d, b

e-i

L E T S TA N D AT R O O M T E M P E R AT U R E B E F O R E A N D AFTER COOKING

For an evenly-cooked roast, leave it at room temperature for at least 30 minutes before cooking. Apply a salt and pepper or fresh herb rub for flavour. Cook the roast fat-side-up in a shallow roasting pan with your oven on low (275F). The timing totally depends on the size of your roast and your desired level of doneness, but make sure you remove it from the oven when it’s about 10 degrees below the doneness you want. Cover it in foil and leave it to rest for at least 20 minutes; the meat will continue to cook a little while it’s resting and the juices will redistribute throughout the roast. Carve into thin slices against the grain for a tender, melt-in-your-mouth texture.

A P P R O X I M AT E R O A S T I N G T I M E S FROM CANADA BEEF:

weight

med-rare time medium time

2lbs (1kg) ......... 2 to 2.5 hrs .......... 2.25 to 2.75 hrs 3lbs (1.5kg) ...... 2.25 to 2.75 hrs ... 2.5 to 3 hrs 4lbs (2kg) ......... 2.5 to 3 hrs .......... 2.75 to 3.5 hrs 5.5lbs (2.5kg) ... 2.75 to 3.5 hrs ..... 3 to 3.75 hrs

DON’T BE AFRAID OF LEFTOVERS

You can estimate you’ll need about one pound (uncooked) of prime rib per person, but you can up that number if you want extra meat for sandwiches, pot pies, soup, etc. Save the lesser-cooked centre pieces for leftovers that require reheating so the prime rib won’t be overcooked on round two.

S U N T E R R A FA R M S BACON AND CHEESE DOUBLE BAKED P O TAT O E S

$1.59/100g

$2.1 9/1 00g

QUINOA PEAR SALAD Serves 4 2½ cups quinoa, white or red 5 cups water ½ cup pear, julienned with skin on ¼ cup dried cranberries ½ cup corn kernels ½ cup red bell pepper, finely chopped ½ cup green bell pepper, finely chopped ¼ cup red onions, finely diced ¼ cup sunflower seeds 1 tbsp mint, chopped 1 tbsp parsley, chopped Vinaigrette 2 tbsp lemon juice 5 tbsp apple juice 3 tbsp apple cider vinegar 3 tbsp olive oil ¼ tsp garlic, finely chopped pinch chili flakes Salt and pepper to taste Rinse quinoa thoroughly a couple of times to remove the naturally occurring bitter saponin coating. Bring quinoa to a boil in salted water. Reduce heat and simmer gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork. Meanwhile prepare the vinaigrette by whisking together all the vinaigrette ingredients in a bowl.

APRICOT AND BRIOCHE STUFFED LAMB LEG

$28.69/kg

uncooked

In a separate bowl, combine the remaining ingredients with cooked quinoa and toss with the vinaigrette. Serve on a bed of radicchio or green leaf lettuce.

CLAMS

$1.99/100g

from B.C. MUSSELS

$1.49/100g

SWEET P O TAT O AND BACON SOUP

from P.E.I. SHRIMP

$4.29/100g

$ 5 . 9 9 / 5 0 0 ml

large 31/40 count

SHELLFISH AND FENNEL SOUP Serves 6 3 tbsp olive oil

½ cup green pepper, diced

1 yellow onion, finely chopped

½ cup squid rings

4½ tsp minced garlic

1 cup clams, cleaned and de-bearded

¼ cup celery, diced 2 cups mushrooms, diced ½ bulb fennel, sliced (keep the fronds aside for garnish)

8 shrimp, deveined

1 cup mussels, cleaned and de-bearded 1 tbsp

extra virgin olive oil

2 cups Sunterra tomato sauce 4¼ cups vegetable or seafood stock 2 pinches saffron threads ½ cup red pepper, diced MALPEQUE OYSTERS

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. 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. Turn off heat, drizzle with oil and sprinkle the fennel fronds on top. Serve immediately with a toasted garlic baguette.

$1.99 each

from P.E.I.

CRAB LEGS

$9.99/100g

SALMON WELLINGTON ..................

1 tbsp butter ½ cup yellow onions, finely chopped

Serves 3

3 cups button mushrooms, sliced ¼ cup dry white wine

1 tsp garlic, minced

½ tsp flour

½ tsp fresh thyme

1 tsp canola oil

300g salmon fillet, skin-less (centre cut, evenly shaped) 3 leaves blanched kale leaves (ribs removed) 1 sheet puff pastry, thawed 1 egg

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. Lay plastic wrap on a cutting board, enough to wrap the salmon. Dry the blanched kale leaves and lay them on the plastic wrap in an overlapping pattern large enough to completely cover the salmon fillet. Season with sea salt and freshly cracked pepper. Spoon the duxelles on top of the kale leaves and spread out evenly. Season the salmon with salt and pepper and place it on top of the duxelles. Wrap the salmon with the kale, duxelles and plastic wrap: the entire salmon fillet should be covered with duxelles and kale. Twist the plastic wrap at the ends to seal and refrigerate for an hour. Lay out the sheet of puff pastry. Place the wrapped salmon 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 salmon with puff pastry. Crimp the pastry edges to seal, making sure the overlapping seam is underneath the salmon.

0g 9/10 $4.9

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 15 minutes or until salmon is cooked (158F). Let the Wellington rest for 10 minutes. Carve with a serrated knife and serve.

C H O C O L AT E PECAN AND WALNUT PIE

$14.99/9-inch

Pecan pie lover? Try this deliciously indulgent twist on one of our classics.

save roo

d e r s o s f e t r m CRANBERRY ALMOND W R E AT H B R E A D

$5.99/each

DEEP DISH PUMPKIN PIE

STOLLEN BOSTOCK

$2.99/slice

recipe on back cover

Serves 6 1

9-inch unbaked pie crust (unformed)

Pumpkin filling 3 eggs 1½ cups packed brown sugar

POACHED PEAR CLAFOUTIS

2 cups

pumpkin purée

$16.99/ 9-inch

¾ cup

homogenized milk

¾ cup

whipping cream

cup

all purpose flour

1 tbsp

ground cinnamon

1 tsp

ground ginger

½ tsp

ground nutmeg

½ tsp

ground cloves

¼ tsp

salt

Preheat the oven to 350F. 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 ingredients and stir to combine. Do not over mix.

POACHED PEAR AND WHITE C H O C O L AT E M O U S S E

$5.99/jar DEEP DISH PUMPKIN PIE

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.

$16.99/7-inch

Pour the mixture into the prepared pie crust and place on a large baking pan to catch any spills. Bake the pie for 90 minutes or until the filling is set and the crust has browned (the center 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

$1.39/100g

THANK OUR LUCKY S TA R S H O L I D AY SUGAR COOKIES

$5/3-pack

half of proceeds to charity, details on page 31 23

C AT E R I N G Our new catering menu is full of delicious new items and updates on old favourites that’ll make your celebration a cinch. Here

get

are some of our popular new appetizers.

y t r a p e th

hot hors d’oeuvres

Sweet chili riblets (GA) | $ 1 9 . 9 9 p e r d o z e n

Leek and brie tarts (VT) | $ 2 1 . 9 9 p e r d o z e n Spanakopita (VT) | $ 2 1 . 9 9 p e r d o z e n Sunterra Farms bacon and cheddar meat balls $21.99 per dozen Mini quesadillas | $ 2 2 . 9 9 p e r d o z e n

(pictured)

Prosciutto-wrapped chicken skewers (GA) $25.99 per dozen Prosciutto-wrapped scallop skewers (GA) $ 2 5 . 9 9 p e r d o z e n (pictured)

cold hors d’oeuvres Brie with macerated grapes canapé (VT) $19.99 per dozen Feta with bell pepper confit canapé (VT) $19.99 per dozen Devilled eggs with Soleterra d’Italia Calabrese piccante skewers (GA) | $21.99 per dozen Hye rollers | $ 2 1 . 9 9 p e r d o z e n Soleterra d’Italia Calabrese piccante salami and bocconcini skewers (GA) $ 2 1 . 9 9 p e r d o z e n (pictured) Strawberry, brie and mint skewers (VT, GA) $ 2 1 . 9 9 p e r d o z e n (pictured) Bundnerfleisch beef with Dijon mustard canapé $22.99 per dozen Smoked salmon with red onion and dill canapé $22.99 per dozen Bruschetta toasts | $ 2 3 . 9 9 p e r d o z e n

(pictured)

VT vegetarian | GA gluten aware We cannot guarantee that any of our items are allergen free because we use shared equipment, preparation and packaging areas.

star t

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

A la carte desserts Deep dish pumpkin pie $2.79/slice $16.99/7-inch

Pavlova $4.49 each

Rugelach $2.49/3

Pumpkin pistachio cookies $1.99 each

Gingerbread cookies $1.99 each

Holiday sugar cookies $1.79 each Christmas fruitcake $12.99 each

Stollen loaf $19.99 each Cranberry orange loaf $1.99/slice $12.99/loaf

Find our full catering menu and order online at S U N T E R R A M A R K E T . C O M /ordercatering.

cateringoffice@sunterra.ca | Calgary (403) 263-9759 | Edmonton (780) 426-3807 Prices do not include GST, rentals, service staff or delivery.

GIFT BASKETS

Is there a foodie on your gift list? We have a variety of themed baskets to delight everyoneâ&#x20AC;&#x2122;s taste buds!

Order gift baskets and cheese boxes at sunterramarket.com.

F R O M S C R AT C H

PA M P E R Y O U R S E L F

Sunterra Biscotti | Candied Nuts | Chocolate and

Rocky Mountain Soap Company Bar Soap, Bubble

Mixed Nut Bark | Holiday Sugar Cookies | Mini

Bath, Hand & Body Wash and Omega 3 Hand Cream

Meringue Drop Cookies | Peanut Brittle

$44.99

$24.99

S AV O U RY S N A C K S SWEETS FOR YOU

A Good Portion Roasted Pistachios | Hardbite

Hagensborg Truffle Pigs Piglet Box | Sweetsmith

Chips | Neal Brothers Salsa and Tortilla Chips |

Candy Bar | Taffy Town Gourmet Salt Water Taffy

Prana Trail Mix | Something Special Antipasto |

Bag | Whittaker’s Chocolate Bar

Terra Chips | Wisecrackers

$24.99

$49.99

TOAST TO THE HOST

A N I TA L I A N S P R E A D

A Good Portion Roasted Pistachios | Prana

Sammarelli Apricot Spread, Balsamic Vinegar, Fig

Chocolate Bark | Saunders Family Farm Jelly |

Spread, Olive Oil, Olive Pâté and Pear Spread

Wisecrackers

$54.99

$27.99

F O R T H E L O V E O F C H O C O L AT E

CANADIAN CHEER

Hagensborg Truffle Pigs Piglet Box | Patissier Suisse

A Good Portion Roasted Cashews and Roasted

Biscuits | Prana Chocolate Bark | Ritter Sport

Pistachios | Drizzle Raw Honey | Hagensborg

Chocolate Bar | Silly Cow Hot Chocolate | Sunterra

Truffle Pigs Piglet Box | Hardbite Chips | Lesley

Biscotti | Sweetsmith Candy Bar | Whittaker’s

Stowe Raincoast Crisps | Mitchell’s Soup Co Artisan

Chocolate Bar | Zazubean Chocolate Bar

Soup | Neal Brothers Salsa and Tortilla Chips |

$54.99

Prana Chocolate Bark | Saunders Family Farm Jelly | Sunterra Biscotti | Sweetsmith Candy Bar $99.99

GLUTEN FREE GOODIES

E ATA L I A

Fresh is Best Tortilla Chips | G.H. Cretors

Lavazza Coffee | Lesley Stowe Raincoast Crisps |

Popcorn | Hardbite Chips | Neal Brothers Salsa |

Sammarelli Apricot Spread, Balsamic Vinegar,

Prana Chocolate Bark and Trail Mix | San Pellegrino

Fig Spread, Olive Oil, Olive Pâté, Pear Spread

Sparkling Water | Sweetsmith Candy Bar | Terra

and Panettone

Chips | WOW Cookies

$99.99

$64.99

Baskets are available at our Britannia, Keynote, West Market Square and Lendrum locations.

F R O M O U R F A M I LY T O Y O U R S

O U R FAV O U R I T E T H I N G S

Don’t quite see what you’re looking for? We also make custom baskets! Ask a cashier for details.

CHEESE BOXES

BAKIN’ BRIE

Emma Double Cream Brie | Saunders Family Farm Jelly | Petite Maison Brie Baker $38.99 CONNOISSEUR’S CHOICE

T H E A R T O F E AT I N G

BellaVitano Espresso | Drizzle Honeycomb | Wisecrackers $38.99

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 PREMIUM CHEESE GIFT

Appletree Smoked Cheddar | BellaVitano |

Lezizz Olives | Saunders Family Farm Jelly |

Le Pizy | Salt Spring Island Chèvre | Saunders

Smoked Gorgonzola | Soleterra d’Italia Sliced

Family Farm Jelly | Smoked Gorgonzola | Sunterra

Prosciutto | Soleterra d’Italia Sliced Salami |

Chocolate and Mixed Nut Bark | Sunterra French

Sunterra Chocolate and Mixed Nut Bark | Sunterra

Baguette | Wisecrackers

French Baguette | Wisecrackers

$69.99

$99.99

Order gift baskets and cheese boxes at sunterramarket.com.

r u o k n a th y stars ul ck We believe that the stronger our roots, the higher

we grow and the further we can reach. Our ROOTS program defines our behaviour and commitment to the community. We believe in reciprocity, opportunity, openness, trust and service. For the third year in a row, we are proud to announce our Thank Our Lucky Stars campaign in support of our community partners Inn from the Cold in Calgary and Ronald McDonald House in Edmonton!

This December, purchase our seasonal star cookies for $5 and weâ&#x20AC;&#x2122;ll donate $2.50 from each pack to charity.

3 S TA R C O O K I E S F O R $ 5

Inn from the Cold is Calgaryâ&#x20AC;&#x2122;s oldest and largest emergency family shelter. Ronald McDonald House provides a home away from home for families with seriously ill or injured children receiving medical treatment. 31

STOLLEN BOSTOCK Makes 12 slices 1 cup water 1

cup granulated sugar

1 cup orange juice ¼ cup brandy 1 cup almond paste (marzipan) 1 egg ¼ cup butter 1 loaf stollen ½ cup sliced almonds 3 tbsp icing sugar Make a syrup by bringing water, sugar and orange juice to a boil on the stovetop. Remove from heat and let cool to room temperature. Stir in the brandy and set aside. In a stand mixer, make a frangipane filling by breaking up the almond paste with the paddle attachment at slow speed. Add the egg and mix until a smooth paste forms. Add the butter and mix until combined. Set aside. Preheat the oven to 350F. Cut the loaf of stollen into 12 slices. Dip each slice into the syrup you made and place it flat on a baking sheet. Spread a thin layer of frangipane onto each slice of stollen. Sprinkle with sliced almonds and dust lightly with icing sugar. Bake for approximately 15 minutes until the almonds are lightly browned. Serve warm as a French toast or let the Bostock cool and enjoy as a pastry.

CALGARY Bankers Hall +15, 855 2nd St SW (403) 269-3610 Britannia Plaza 803 49th Ave SW (403) 287-0553 Gulf Canada Square +15, 401 9th Ave SW (403) 263-9755 Kensington Road 2536 Kensington Rd NW Opening this December! Keynote 200 12th Ave SE (403) 261-6772 TransCanada Tower +15, 450 1st St SW (403) 262-8240 West Market Square 1851 Sirocco Dr SW (403) 266-3049

EDMONTON 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 cateringoffice@sunterra.ca

GROCERY DELIVERY Calgary (403) 287-0553 Edmonton (780) 434-2610

sunterramarket.com

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