WELCOME | The Winter Issue
Holiday Entertaining The locavore trend is alive and well in PEI. With the onset of winter, we don’t have to abandon our commitment to supporting local. In our Restaurant Spotlight, found on page 15, Margaret Prouse goes in search of the restaurant serving up the province’s best locally-cured meats. Margaret found herself at Charlottetown’s Terre Rouge, a restaurant introducing Charlottetonians to the sophisticated flavours of charcuterie. Not to be outdone, we’ve created hors d’oeuvre recipes, for holiday entertaining, featuring iconic Island ingredients. Look for the recipes in our Themed Celebration feature, on page 9.
Put a Little Mussel to It Are you gearing up for some holiday entertaining? Looking for a stalwart ingredient that you can count on to impress? This holiday season, be sure to serve up Island mussels. The rich, sweet flavours of Island mussels are praised by chefs around the globe, and they are also simple for the home cook to prepare. Clean them and steam them—it's as simple as that. We’ve chosen to steam ours in beer, but white wine is also popular. Impress guests by adding exotic flavours, such as curry and coconut milk; or add a little French flare by steaming them with tomatoes and Pernod. Read about Island mussels in our Local Flavour feature, found on page 28, and enjoy our recipe for mussels steamed with Gahan House beer.
We’re adding a little heat to those cold Island winter evenings with warming cocktails featuring spicy spirits. In our Mixology feature, found on page 18, we’re serving up some modern twists on classic cocktails such as a Spiced Rum Nog and a decadently delicious hot chocolate recipe made with Crown Royal and Baileys.
Tis’ the Season for Sparkling Wine This holiday season we invite you to entertain in style with our recommendations for sparkling wines. The sparkling wine category hasn’t been this popular since a certain ‘Baby Duck’ helped a beer-and-spirit-drinking nation to gain a taste for grapes. While Baby Duck has by no means had its last quack, the category is now more diverse than ever. We invite you to discover the major styles of sparkling wines and enjoy our recipes for sparkling wine cocktails in our Grape Expectations feature, found on page 21.
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WELCOME
Hot & Spicy
A Toast to Local
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WINTER | 2013
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for the PEILCC and is intended for the enjoyment of Prince Edward Island consumers. Publication Director: Andrew MacMillan, PEILCC Food & Drink Editor: Mark DeWolf Editorial Board: Andrew MacMillan, Acting Director, Retail & Marketing, PEILCC Heather Rossiter, Corporate Planner, PEILCC Kendra Abbott, Customs, Excise & Trade Accounts, PEILCC Will Bruce, Financial Analyst, PEILCC Mark DeWolf, Food & Drink Editor, Transcontinental Media Props/Stylist: Mark DeWolf Contributing Writers: Mark DeWolf, Margaret Prouse, Susan Snow
Themed Celebration
Grape Expectations
Copy Editor: Lori Covington Sales Manager: Sue Kosloski Account Executives: Mark DeWolf Art Director: john eaton Senior Designer: Angela Jørgensen Production Coordination: Bonnie Marchand
Copyright 2013 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope.The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Lake Drive, Halifax, Nova Scotia, B3S 0B9 Tel: 902-421-5888 Fax: 902-422-5400 occasions@holidaymedia.ca www.tc.tc
Mixology
Inside Welcome On the Dock Themed Celebration Restaurants/Chefs Mixology Grape Expectations Drink of the Season Style Watch Local Flavour Last Bite
3 6 9 15 18 21 25 26 28 30
On the Cover On the Cover ‘Tis the season for sparkling wine. In this issue we uncork the secrets behind the bubbles and offer suggestions for sparklers to ring in the New Year that go beyond the borders of Champagne. Read about a few of these wines in Grape Expectations on page 21.
Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine andexpressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, Transcontinental Specialty Publications (Atlantic Division).
Please note all products listed within this publication are available in most PEILCC stores throughout Prince Edward Island. Prices and availability subject to change without notice. P.E.I. Liquor Control Commission 3 Garfield St., P.O. Box 967, Charlottetown, PE C1A 7M4 (902) 368-5710
PUBLISHED FOR
www.peilcc.ca PUBLISHED BY
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Occasions Winter 2013
BEVERAGES | On the Dock
Splash of Cream Add a
Summer’s warmth has flown south and the brilliant fall colours have faded with leaves swirling in the wind. Winter’s coming and as we make plans to bundle up and enjoy the season, here are some recommendations for cream-inspired beverages that will make your favourite hot coffee drinks a little more flavourful. Panama Jack’s Original Cream This latest great addition to your favourite coffee drink isn’t a traditional liqueur. Panama Jack’s Original Cream has a wine, rather than a spirit, base. The wine base equates to a lower alcohol level than other cream liqueurs and a lighter, more elegant, flavour profile. Enjoy it on its own or use to add depth of flavour to your favourite specialty coffee.
Pinnacle Whipped Cream and Smirnoff Whipped Cream This season, the inventive teams at Pinnacle and Smirnoff are looking to add a little decadence to your holiday entertaining. Try mixing one of these sweetened vodkas with an equal amount of cream liqueur and topping with hot coffee. Of course, if you prefer your coffee flavour from a shot glass, try combining 1 ounce of Pinnacle Whipped Cream or Smirnoff Whipped with ¼ ounce cream liqueur and ¼ ounce coffee liqueur in a shot glass; top with whipped cream. Panama Jack’s Original Cream (750 ml, $19.95) Baileys Biscotti (750 ml, $31.50) Pinnacle Whipped Cream (750 ml, $26.46) Smirnoff Whipped Cream (750 ml, $26.46)
Baileys Biscotti For a treat that’s delicious anytime, look no further than the latest offering from Baileys. Their newest version, infused with biscotti – Italy’s famous, twice-baked almond cookies – will add flare to any occasion. Mix this one with a shot of espresso and let your mind dream of the warmth of the Italian sun.
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Occasions Winter 2013
CRUZAN BLACK STRAP Sit back and enjoy the holidays. &UX]DQŠ 5XP $OF 9RO ‹ &58=$1 ,QWHUQDWLRQDO 'HHUÀHOG ,/ 86$ ZZZ FUX]DQUXP FRP
CRUZAN BLACK STRAP EGGNOG 1.5oz Cruzan Black Strap Rum 4oz Prepared Eggnog
FOOD | Themed Celebration
Holiday Appetizers A Toast to PEI Ingredients
The holidays are a time to celebrate our good fortune. We’d also like to think it is a time to celebrate our local farmers and fishermen who are producing stunning ingredients. Our holiday appetizer menu has been inspired by the great products now available on the Island. This holiday season be sure to visit a farmers’ market or look for locally grown and made ingredients available at grocery stores across the province. Raspberry Point Oysters: Raspberry Point oysters are cultivated along PEI’s north shore. They gain their unique character thanks to being grown in off-bottom cages. The end result is a meaty oyster which has a fresh briny flavour and clean finish. Most often enjoyed served raw, on the half shell and we also think they make some ‘Smokin’ Good’ hors d’oeuvres.
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FOOD | Themed Celebration
Smokin’ Good Baked Raspberry Point Oysters
Smokin’ Good Baked Raspberry Point Oysters
Lobster filled Parmesan Crisps
Serve with Quail’s Gate Chenin Blanc (British Columbia, $22.60)
Makes 24 pieces Ingredients: 24 Raspberry Point oysters 3 slices double smoked bacon, cooked, finely chopped 2 tbsp pesto ½ tsp smoked paprika 3 tbsp grated Cow’s Applewood Smoked Cheddar
Directions: 1. Preheat oven to 450 ˚F. 2. Place oysters on baking sheet. Bake for 8-10 minutes. 3. While the oysters are baking, combine the bacon, pesto and smoked paprika. 4. Turn oven to broil. 5. Carefully open the oysters. 6. Top each oyster with equal amounts of the bacon mixture and grated Applewood Smoked Cheddar. 7. Broil for 1 minute. Editor’s Note: Baking the oysters, in essence, poaches them in their own liquid. It makes them very flavourful, and also easy to open.
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PEI Lobster The chilly waters off the Island provide the right conditions for lobster with a sweet flavour profile. The inherent richness of the lobster makes it a great partner to Champagne.
Lobster Filled Parmesan Crispss Makes 24 pieces Ingredients: 6 oz Parmigiano-Reggiano, grated Cooking spray 2 cups cooked lobster meat, chopped 5 tbsp butter ½ shallot, minced 2 tbsp chives, chopped Salt & pepper to taste 1 clove garlic, minced 2 ounces sparkling wine 1 ¼ cups heavy cream
Occasions Winter 2013
Directions: 1. Spray mini muffin tins with cooking spray and set aside. 2. Line 2 baking sheets with parchment paper. 3. Make 2 tbsp mounds of the grated Parmigiano on the parchment paper. Flatten with a spoon. Be sure to leave an inch or more of space between each mound. Preheat oven to 300 ˚ F. 4. Bake the cheese in the oven for 5 minutes. You may need to work in batches. Remove from the oven and, using a spatula, transfer the cheese to mini-muffin tins. Place each individual round of melted cheese in a prepared muffin tin. Press the cheese against the sides to form a cup. 5. Place a sauté pan over medium-low heat: add half the butter. 6. When the butter has melted, add half of the shallots and sauté until translucent. 7. Add the lobster meat and continue to sauté for 2-3 minutes; add the chives and set aside.
FOOD | Themed Celebration
Medallion Smoked Fish Pâté & House Baked Pita Crisps 8. Place another sauté pan over mediumlow heat; add the remaining butter. 9. When the butter has melted, add the remaining shallots. When the shallots are translucent, add the garlic and sauté until fragrant; approximately 30 seconds. 10. Add the wine and the heavy cream and let reduce until sauce is thick and covers the back of a spoon. 11. Fill Parmesan cups with a spoonful of lobster and drizzle with the cream sauce.
Serve with Oyster Bay Sparkling Cuvee Brut (New Zealand, $24.95)
For good reason, as the quality of the product is evident with every bite. No wonder Medallion products are served at some of the Island’s finest restaurants including Lot 30, Casa Mia, Dalvay By the Sea and Siranella Ristorante—just to name a few.
Medallion Smoked Fish Pâté & House Baked Pita Crisps Ingredients (Pâté) 250 g cream cheese, room temperature 1 lemon, zested and juiced 150 g Medallion Smoked Salmon 50 g Medallion Smoked Mackerel ½ tsp cracked black pepper 1 bunch dill, finely minced Pesto (optional)
Ingredients (pita crisps): 4 pita breads 2-3 tbsp olive oil 1 tbsp smoked paprika
Medallion Smoked Salmon Paté Smoked Fish Paté Kim Dormaar’s Medallion smoked fish (salmon, steelhead trout and mackerel) has been winning rave reviews from critics, restaurateurs and consumers alike for years.
Directions (Pâté) 1. Combine the cream cheese, lemon juice and lemon zest; blend. 2. Transfer the cream cheese mixture to a blender; add the smoked salmon, smoked mackerel and cracked black pepper. www.occasionsmagazine.ca
3. Pulse until well mixed but not smooth. 4. Transfer to a bowl and fold in the dill. 5. Roll the mixture into 1⁄2-inch diameter balls. 6. For a little extra colour and flavour you may roll the balls in pesto. 7. Refrigerate until ready to serve. 8. Accompany with homemade pita chips. Directions (pita crisps): 1. Brush the pita bread with olive oil and dust with smoked paprika; cut into wedges. 2. Place the pita bread wedges on a non-stick baking sheet and place in oven preheated to 400 ˚ F. 3. Bake for 10 minutes. 4. Serve the pita crisps with the balls of Smoked Fish Pâté.
Serve with Stoneleigh Sauvignon Blanc (New Zealand, $19.95)
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FOOD | Themed Celebration
PEI Grass Fed Beef PEI is gaining a reputation for the quality of its beef, thanks to a number of committed farmers who are raising grass-fed cattle. Consumers have begun to recognize the richness of flavour that grass-fed beef delivers. We have as well!
Beef Sliders with Slow-Roasted Tomato Mayonnaise and Cheddar Makes 20 Ingredients: 2 pints cherry tomatoes, halved ¼ cup olive oil 1 cup mayonnaise 2 lb ground grass-fed PEI beef 1 tbsp Worcestershire sauce 1 tsp hot sauce ¼ cup breadcrumbs Cows Creamery Extra Old Cheddar 2 cups caramelized onions Mini slider buns (available at most grocery stores)
Directions: 1. Preheat an oven to 250 ˚ F. 2. Place tomatoes in a bowl; add the olive oil. Season with salt and pepper and toss. 3. Transfer the tomatoes to a baking sheet and roast for 2 hours. 4. Remove from oven and let cool. 5. Place tomatoes in a blender, purée and strain to remove seeds. Combine with mayonnaise. Refrigerate until ready to use. 6. Combine the beef, Worcestershire sauce, hot sauce and breadcrumbs. 7. Form the beef into miniature patties. Use the size of your slider buns as rough guide. Refrigerate until ready to use. 8. Take burgers out of the refrigerator 15 minutes before cooking. 9. Working in batches, cook the patties for 2-3 minutes per side or until cooked through. 10.Top sliders with caramelized onions, cheddar and slow-roasted tomato mayonnaise.
Serve with Casillero del Diablo Cabernet Sauvignon (Chile, $14.95)
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Occasions Winter 2013
LA ’ uthentique
BOISSON ALCOOLISÉE À BASE DE CAFÉ
Kahlúa ® Espresso Martini | 1 1/2 oz. Kahlúa® | 1 oz. ABSOLUT® vodka | 1 oz. fresh brewed espresso Espresso Martini Kahlúa MD | 45 ml de KahlúaMD | 30 ml de vodka ABSOLUTMD | 30 ml d’espresso fraîchement préparé
Gift Guide Boundary Ale Expertly crafted by Moosehead (6 x 341 ml, $14.20) Boundary Ale is brewed with four uniquely blended new and old world hops and seven malt varieties which gives it a balanced, slightly sweet, roasted caramel complexity. It’s flavourful and aromatic with medium body and smooth finish.
McAskill Woodworking Ltd. Visit us at our studio this holiday season and shop for the finest crafts from the best artisans on PEI. We have a large selection of pottery, woodwork, jewelry, fine art, furniture, handmade ornaments and cards. 26 Beasley Ave, Charlottetown PEI Ph: (902) 566-3416 www.mcaskillwoodworking.com info@mcaskillwoodworking.com
Confederation Centre of the Arts At The Showcase Giftshop you will find a wide variety of finely crafted Island pottery, wood working, fused glass, jewellery by some of the award winning P.E.I. artists, and Canadian made products and more - you can take home a piece of the magic! 145 Richmond St., Charlottetown, PEI Ph: (902) 628-6149 www.confederationcentre.com
J. Lohr Seven Oaks Cabernet (California, $22.25) This holiday season give the gift of quality and consistency. If you want a guaranteed crowd pleaser serve this robust red wine with black plum, blueberry, cherry, anise and vanilla aromas and flavours. It is a perfect pairing to roast beef but also a great match to chocolate truffles.
Island Retail Group Limited Moselland Ars Vitis Riesling (Germany, $16.95) Buy it for the scenery; enjoy it for the wine. This refreshingly fruity, off-dry Riesling from Germany’s renowned Mosel Valley is a perfect pairing with holiday hors d’oeuvres, scallops and is great with turkey too.
Select from a variety of gift options from The PEI Company Store located at the Confederation Court Mall in downtown Charlottetown. Specializing in PEI specialty foods and giftware, our unique themed gift baskets are sure to please anyone on your gift list. P.O. Box 1912, Charlottetown, PEI Ph: (902) 894-6042
RESTAURANTS | Chefs
A Cure for the Terre Winter Blues: Rouge
Charlottetown's Best Charcuterie
by Margaret Prouse
raised under Prince Edward Island conditions, the careful focus on seasoning and curing the meat in small batches, the exacting control of temperature and humidity, results in something special. So, when the weather gets you down this winter, grab a friend and head to Terre Rouge for the cure: spicy charcuterie and good conversation. You’ll be better in no time. Terre Rouge Bistro Marché 72 Queen Street, Charlottetown, (902) 892-4032 / www.terrerougepei.com. Adding charcuterie to the menu at Terre Rouge Bistro Marché was a bit of a gamble for Dave Mottershall and John Pritchard. Curing meats takes a long time, up to 9 months for big muscle cuts such as pancetta, and neither chef/owner knew whether the investment of time and labour would pay off. It did. Their charcuterie is a hit with men and women, native Islanders and world travelers, Chef Dave uses the term “explosive popularity” to describe patrons’ reaction. “I can’t even believe how well people have responded to it!” Reflecting, he offers an explanation – well, two explanations. First: smoky, salty charcuterie is comfort food that has stood the test of time. Charcuterie boards – artfully arranged still life presentations of meat and flavourful condiments – may be trendy right now, but the taste for preserved meats is nothing new. What began as a necessary technique for storing meats became an enduring culinary tradition. Second: Terre Rouge charcuterie is made with care. Chef Mottershall encourages people to compare the mass-produced sausages available in grocery stores with the artisanal product prepared and served at Terre Rouge. The unique quality of pork www.occasionsmagazine.ca
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Coors Banquet was born in Golden, Colorado when Adolph Coors first brewed it in 1873. Legend has it that, in the late 1800s thirsty miners threw celebratory banquets with Coors as the honorary beer because of its superior craftsmanship. It was nicknamed “The Banquet Beer”.
C COORS OORS BANQUET IS NOW NOW AVAILABLE AVAILABLE IN PEI AV 12x3 55ml Cans - $2 4.95 12x355ml $24.95 6x355ml Cans - $13.80 6x355ml 4 73ml Cans - $3.40 473ml
MUST BE LEGAL DRINKING AGE. AVAILABLE AT PARTICIPATING RETAILERS. WHILE SUPPLIES LAST.
Beverages | Mixology
Hot &Spicy: Winter Cocktails
Recipes by Jessica Alsop
Spiced Rum Nog Serves 1 Ingredients: 1 ½ oz Captain Morgan Silver Spiced Rum (750 ml, $27.95) 3 oz. coffee cream 1 oz vanilla simple syrup* Fresh grated nutmeg as a garnish
Directions: 1. Combine all the ingredients, except the nutmeg, in a Boston glass or cocktail shaker filled with ice; shake vigorously. 2. Strain into a glass and top with grated nutmeg * To make the vanilla simple syrup, combine one cup of sugar and one cup of water in a pot. Bring to a boil, dissolve the sugar. Let the syrup cool and then add two vanilla bean pods cut in half, both by length and width. Let the simple syrup sit for at least 2 hours before using. 18
Occasions Winter 2013
Beverages | Mixology
Espresso, Chocolate & Maple Cream Serves 1 Ingredients: 4 oz coffee cream 2 oz bittersweet chocolate, grated Pinch of coarse sea salt 1 shot of hot espresso 1 oz Baileys Original Irish Cream Liqueur (750 ml, $31.50) ½ oz Crown Royal (750 ml, $28.95) Whipped cream Grated dark chocolate for garnish
Directions: 1. Place the cream in a pot and simmer, and then add the grated chocolate and sea salt until well combined. 2. Remove the cream from the heat and add to a stemmed mug. 3. Top with espresso, Baileys and Crown Royal and stir once. 4. Garnish with a dollop of fresh whipped cream and some grated dark chocolate. www.occasionsmagazine.ca
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Beverages | Mixology
Buttered Ginger Orange Rum Serves 1 Ingredients: 4 tbsp packed brown sugar 1 tsp very finely grated fresh ginger root 2 tsp ground cinnamon 1 orange, finely zested 1 tsp cloves 1 tsp allspice 1 cup butter, room temperature 6 oz fresh apple cider, warmed to a simmer 1 ½ oz Captain Morgan Deluxe Dark Rum (750 ml, $27.95)
Directions: 1. Combine all of the dry ingredients with the butter, and mix well, creating a compound butter and keep in a cool place. 2. For each drink, warm a stemmed mug and place one tablespoon of butter mixture in the bottom. 3. Add the Captain Morgan Dark Rum to each mug and top with the warmed apple cider. 4. Refrigerate the remaining butter. It will keep if kept cool allowing you to create mulled buttered rum at any moment. 20
Occasions Winter 2013
GRAPE EXPECTATIONS | Sparkling Wine
Sparkling Wine Simplified "I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise I never touch it, unless I'm thirsty." – Madame Lily Bollinger
Freixenet Cordon Negro (Spain, $15.00)
Of course, Madame Bollinger was referencing her own popular brand of Champagne but we share a similar reverence for all sparkling wines. With sparkling wines growing in popularity, a wide range of styles have emerged on your local PEILCC store shelves. Here is a quick guide to help you discover which style has the most appeal for you.
Holiday Inspired Cocktail Idea:
The Holiday Bellini Try mixing your favourite Prosecco with simple syrup and equal parts pomegranate juice and cranberry juice. Garnish with rosemary.
The Light and Easy Do you find Champagne too strong in flavour? Look for wines made using the Charmat Method (Metodo Italiano). The Italians champion making sparkling wine by re-fermenting a base wine in a steel tank rather than in a bottle. This infuses the wine with naturally produced carbon dioxide and fine bubbles, but unlike wines made using the Méthode Champenoise (Methode Traditionelle) it doesn't pick up much of the yeasty, bread-like character of wines. The end result is a style focused on fresh fruit flavours and crisp acidity. Classic Styles: Prosecco from Italy, drier styles of German Sekt, moderately priced sparkling wines from New World countries and entry level Spanish Cava. Note: Entry level Cava is made using the Méthode Champenoise but is aged for much less time than Champagne. Holiday Inspired Pairings: Hors d'oeuvres, fresh cheeses, fruit platters and charcuterie (cured meats and cheese) boards Great Example Available at the PEILCC:
Sartori Prosecco Spumante Brut ERFO (Italy, $16.95)
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GRAPE EXPECTATIONS | Sparkling Wine
The Bold and Complex While Champagne continues to hold court as the queen of classic sparkling wine production, there are a number of new entrants to this once rarified and exclusive court. The basics of the Méthode Champenoise are quite simple. A base wine is made – it is ideally rich in extract but also high in acidity – and is placed in a bottle with a sweet liquid (liqueur de tirage) and yeast; then sealed. The wine undergoes a secondary fermentation in bottle, which creates fine, long lasting bubbles. The wine continues to rest on the lees, which provide nut, fresh bread and toasty aromas and flavours. The intensity of these flavours varies depending on the amount of time spent on the lees. Just before bottling, the yeast is removed and varying amounts of sweetness are added, determining the final character of the wine. Some of the most exciting innovations in this category are home grown. Classic Styles: Champagne, Sparkling Saumur, premium Spanish Cava and top quality Canadian sparkling wines. Holiday Inspired Pairings: Oysters (baked or served on the half shell), rich creamy cheeses, smoked salmon, lobster and scallop based hors d’oeuvres. Great Examples Available at the PEILCC:
Veuve Clicquot Brut Champagne (France, $67.95)
Mumm Cuvee Napa (California, $28.95)
Holiday Inspired Cocktail:
Sparkling Decadence Place an ounce of Icewine in a flute and top with your favourite Champagne. Garnish with a peach slice.
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GRAPE EXPECTATIONS | Sparkling Wine
The Fun and Fruity Some of the most popular sparkling wines are now being made from aromatic grape varieties such as Muscat (Moscato), Brachetto. Lambrusco, popular in the 1970s and 80s, is even making a comeback. The fragrant aromas of these wines, often reminiscent of tropical and exotic fruits and fresh flowers are typically supported by palates with at least some sweetness. Some are only off-dry, but many are made in unabashedly sweet styles. The best, such as Italy’s Moscato D’Asti are made using the same methods as Prosecco, while less expensive versions get their bubbles by injections of carbon dioxide. Classic Styles: Moscato D’Asti, Brachetto D’Acqui, Sparkling Muscat Holiday Inspired Pairings: platter of grilled shrimp, fresh cheeses, prosciutto and melon, cheesecake, white chocolate truffles Great Examples Available at the PEILCC:
Wolf Blass Sparkling Moscato (Australia, $14.95)
Martini & Rossi Asti Spumante (Italy, $14.35)
Holiday Inspired Cocktail:
Moscato Cocktail Mix a tsp of honey and teaspoon of fresh lime juice and top with a sparkling Moscato. Garnish with Melon balls.
Bottega Petalo (Italy, $17.85) This Christmas give the one you love a taste of ‘amore’. This fragrant sparkling has a wonderful perfume full of orange blossom and rose petals and refreshingly sweet flavours. It makes a great pairing to white chocolate and is a perfect gift for the one you love.
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DRINK OF THE SEASON | Winter 2013
Nuts & Holly Serves 4 Ingredients: ½ oz Panama Jack’s Original Cream (750 ml, $19.95) ½ oz Disaronno Amaretto (750 ml, $30.50) 4 oz coffee 2 tbsp whipped cream 1 ½ tbsp toasted almonds, ground
Directons: 1. Divide the Panama Jack’s Original Cream and Amaretto among 4 coffee mugs. 2. Top each with coffee. 3. Garnish each with whipped cream and ground almonds.
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Our
LIFE | Style Watch
Style
Expert:
Watch
Susan Snow is a property stylist and is the owner of Moving Designz Home & Cottage. Visit her online at www.movingdesignz.com .
Holiday Centrepiece
Christmas-inspired centrepieces are the perfect way to add a festive touch to a mantel, dining table, entry console or any other area that needs holiday style. Creating your own Christmas centrepiece does not have to be time consuming or expensive. You can make one for yourself or give it as a hostess gift during the holiday entertaining season. Centrepieces are quick and easy to put together, and you can use items you already have, or that are readily available.
Materials • 1 oversized pedestal tray. A glass cake plate or platter will also work. • A few sprigs of faux holiday greenery and several oversized pinecones • Floral picks, including mini-poinsettias and berry branches • Shiny Christmas balls in various sizes and colours to add texture and sparkle • 3 tall pillar candles • Wire cutters for trimming faux branches
Directions Start by gathering your holiday decorations and your chosen platter. Begin by placing your candles on the platter. Make sure they are straight and even. Then layer on greenery sprigs and berries. Finally, add Christmas balls and pine cones to fill in any blank areas. Play with the centrepiece until you are satisfied. Et voila! You will have a finished, professional-looking centrepiece in less than 15 minutes. 26
Design tips Add additional glamour and sparkle by including glitter sticks or branches. Pine cones or faux fruit can be spray-painted in gold, silver or copper or glitter paints. Be sure to purchase quick-dry paint to make your project go faster. To create a cottage or seaside-themed arrangement, use shells, starfish, beach stones, moss and rope in place of traditional decorations. To create a more rustic style centrepiece, use grapevine wreaths and bundles of small birch tree branches tied with raffia in place of the shiny Christmas balls. Instead of candles, use mason jars filled with cranberries for colour and texture.
Occasions Winter 2013
PEI 20
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Festivities kick off at 6:30pm!
Full details at www.PEI2014.ca/NYE
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LOCAL FLAVOUR | Oysters
Mussels Article provided by PEI Flavours
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Occasions Winter 2013
LOCAL FLAVOUR | Oysters
If your holiday preparations are getting complicated, slow down, take a deep breath and capitalize on the simplicity of the Prince Edward Island mussel. What other food product can you rinse, throw in a pot, wait five or ten minutes, and serve? What other food item is so delicious? And what else is so easy to “dress up” or “dress down?” Prince Edward Island mussels are deservedly famous. Their superior taste and texture are due to many years invested in developing the best growing and handling conditions for this bivalve. PEI mussel growers have been leaders in the industry since the early 1980s. Now, Prince Edward Island delivers about 50 million pounds to markets across North America.
So, what’s so special about a PEI mussel? PEI mussels are valued for their sweet and tender meat and their consistency. Their great value and ease of handling rate highly with consumers as well. Not to mention that they are available fresh year-round. But did you know some people consider mussels to be an aphrodisiac? An average
serving contains 2 mg of zinc, which is supposed to support male hormones. Besides zinc, an average serving of mussels has 18 grams of protein, 5 milligrams of iron and plenty of B12. And mussel growing is sustainable; cultured mussels get all their nourishment naturally, with no additives. Check the tag for harvest info when you purchase mussels. You can store mussels in the refrigerator for a few days, just be sure to let them breathe. As you rinse in preparation for cooking, ensure you cook only those that are still alive. Cooking can be as simple as that. Five minutes in the pot, or you can check www.discovermussels.com for some more elaborate recipes to impress your guests. Gahan Island Red Amber Ale Steamed Mussels Serves 4-6 Ingredients: 2 lb live mussels* 1 tbsp butter ¾ cup Gahan Island Red Amber Ale (500 ml, $3.60) 2 shallots, chopped 2 cloves, garlic, chopped
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Directions: 1. Scrub and de-beard the mussels. Pull the beard off with side-to-side motion. Discard any mussels that are open and will not close, or if the shell is broken. 2. Heat the butter over medium-high heat in a large, wide bottomed pot with a lid. 3. Sauté the shallot until soft or translucent. Add the garlic and continue cooking for another 30 seconds. 4. Add the beer and bring it to a boil. Add the mussels. 5. Cover the pot and let the mussels steam. After four to five minutes, they should all be open. 6. Spoon the mussels into a large bowl. Serve with crusty French loaf to sop up the tasty broth. * Frozen mussels in the shell are also now widely available at most grocery stores. Use frozen mussels, if fresh are not available.
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FOOD | Last Bite
Classic Shortbread Serves 4 Serve with our Drink of the Season. Find the recipe on page 25. Ingredients: 4 c cake and pastry flour, sifted 4 tsp cornstarch, sifted 1 lb butter, room temperature 1 c fruit sugar
Directions:
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Occasions Winter 2013
IN M
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INTRODUCING THE MACALLAN 1824 SERIES 100% SHERRY OAK CASKS, 100% NATURAL COLOUR, A 100% MACALLAN
The Macallan is known worldwide for innovation – a defining characteristic that sets this distillery apart. Innovation is the driving force behind the distillery’s latest creation, The Macallan 1824 Series. A sophisticated collection RI IRXU XQLTXH H[SUHVVLRQV Âą *ROG $PEHU 6LHQQD DQG 5XE\ Âą WKDW ZLOO UHGHÂżQH WKH ZD\ 6FRWFK ZKLVN\ LV HYDOXDWHG The 1824 Series brings together natural colour and exceptional sherry seasoned casks - two of The Macallan’s “Six Pillars,â€? the starting points from which The Macallan is crafted. Together these traits create a signature character, HPEUDFLQJ DOO RI WKH GHÂżQLQJ HOHPHQWV WKDW PDNH 7KH 0DFDOODQ RQH RI WKH ZRUOGÂśV WUXO\ JUHDW VLQJOH PDOW ZKLVNLHV