celebrations Make This Holiday Delicious With Denninger s Look inside for recipes from Chef Lynn CRAWFORD

celebrations Make This Holiday Delicious With Denninger’s holiday 2014 Look inside for recipes from Chef Lynn CRAWFORD “For is there any practice ...
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celebrations Make This Holiday Delicious With Denninger’s

holiday 2014

Look inside for recipes from Chef Lynn CRAWFORD

“For is there any practice less selfish, any labour less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?” —From Cooked: A Natural History of Transformation by Michael Pollan

Holiday Brunch....................................................1 Hors d’Oeuvres & Appetizers......................4 Entrées...................................................................12 Side Dishes.........................................................22 Boxing Day..........................................................24 Desserts................................................................26 Cocktails...............................................................32

Holiday Brunch

bacon blue cheese waffles

Tip: For an easier meal, pick up a pack of Oakrun Belgian waffles at our Bakery counter.

with Maple Syrup 2 cups 1 tbsp 1/4 tsp 1-1/4 cups 3 tbsp 2 tbsp 6 slices 5 oz 3

all-purpose flour baking powder salt milk maple syrup butter, melted Denninger’s Peameal or Back Bacon, cooked Castello Traditional Crumbled Danish Blue large eggs, lightly beaten cooking spray maple syrup

Directions Mix flour, baking powder, and salt in a bowl. Make a well in the center of mixture. Combine milk, 3 tablespoons syrup, butter, 2 oz of cheese and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spray cooking spray on hot waffle iron. Spoon 1/3 cup batter onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure for each waffle. Garnish waffles with remaining cheese, top with bacon and serve with warm maple syrup. Serves 4

1

Devilled smoked salmon & goat cheese

Black Forest Ham & Raclette

croque madame 8 slices 2 tbsp 1 tsp 2 tbsp 8 slices 4 slices 4

Boulart Belgian Bread Denninger’s Dijon Mustard honey butter Swiss Raclette cheese Denninger’s Black Forest Ham eggs salt and pepper

Béchamel Sauce 1/4 cup butter 1/4 cup flour 2 cups milk 2 tbsp butter salt and pepper

Directions In a saucepan, melt butter over medium heat, stir in flour and cook, stirring, for 2 minutes. Add milk in a stream, constantly whisking, and bring to a boil until sauce thickens, about 5 minutes. Season to taste, remove from heat and cover surface with plastic wrap to prevent a skin from forming. Set aside. In a small bowl, mix mustard with honey. Spread each bottom slice of bread with butter and honey mustard. Top with half the cheese, ham and the remaining cheese. Cover with top slices of bread, and grill in a skillet or a panini grill. Meanwhile, cook eggs sunny-side-up. When sandwiches are grilled, and the cheese is melted, blanket with Béchamel sauce and top with an egg. Season to taste and serve immediately. Serves 4.

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with Crispbread 8 oz 4 oz 2 tbsp 1 tbsp 1 tsp

Fumoir La Fée des Gréves Smoked Salmon Woolwich Traditional Chevrai red onion, finely diced fresh dill, finely chopped fresh lemon juice capers and fresh dill for garnish Ryvita Crispbreads

Directions In a small bowl, combine cheese, red onion, dill and lemon juice. Chop smoked salmon and add to cheese mix until well blended. Garnish with fresh dill and capers. Serve with your favourite flavours of Ryvita Crispbreads.

sweet stuffed french toast

Breakfast Sausage and Cheddar

with Honey Cheddar and Warm Cherry Compote

Egg Puffs

8 slices 3 4 oz 1/4 cup 1/2 cup

6 10 2 2 cup 4

bread eggs, beaten Black River Honey Cheddar, sliced 2% milk Griottines Cherries in Liqueur, drained

Cherry Compote 200 g Danish Selection Cherry Fruit Spread 1/2 lemon, juiced 4 tsp brandy, optional

Directions In a shallow bowl, whisk together eggs and milk. Set aside. Heat a non-stick pan over medium heat and lightly spray with cooking oil. Dip 2 slices of bread into egg mixture and place on hot pan. When golden brown, turn one slice over. Top with 1/4 of the honey cheddar and a 1/4 of the griottines. Top with the second slice of bread, cooked side down. Cook until golden brown and the cheese is completely melted, 3 to 4 minutes on each side. Repeat method for remaining 3 servings, keeping the first ones warm in a 200ºF oven until ready to eat. Serve with cherry compote. Cherry Compote Heat fruit spread with lemon and brandy over a medium low heat. Serve warm.

large mushrooms, sliced eggs, lightly beaten Denninger’s Breakfast Sausages Balderson 1 year old Cheddar Cheese, shredded green onions, finely chopped

1/2 cup 1/2 cup 1 tsp 1/2 tsp

butter flour, divided baking powder salt

Directions In a skillet, sauté the mushrooms and onions until tender. Set aside. Remove the casing from the sausage and crumble it while cooking in the same skillet. Drain well on paper towels. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine eggs and cheese. Melt butter and add to egg mixture. Stir egg mixture slowly into dry ingredients until well blended. Add sausage, onions and mushrooms. Fill greased muffin cups three-fourths full. Bake at 350ºF for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around the edge of each muffin cup before removing.

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BREad board

Olive Bruschetta & Red Pepper Dip

with Assorted Dips and Spreads

Sundried Tomato, Goat Cheese & Paprika Pesto Dip

4

Hors d’Oeuvres & Appetizers Bread boards make wonderful starters for holiday meals, or to serve when friends stop by for some holiday cheer. Start with a wooden cutting board or holiday tray. Just before serving cut several slices of different rustic breads, and add several brightly coloured ramekins of dip or spread and a bowl of mixed olives.

Hot Crab & Artichoke Dip 1 jar 1 can 1/2 container 1/2 container

Denninger’s Grilled Artichokes SeaChange Crab Pâté, drained and rinsed Grand Cheddar 3 year old Cheddar Crème Champfleury Crème

Directions Bring both cheeses to room temperature. Finely chop artichokes and put in a mixing bowl. Add crab meat and mix well. Add cheddar, mix well, then Champfleury and mix until well blended. Put in a small oven proof bowl or several ramekins and bake at 350oF until warmed through about 20 minutes. Serve immediately.

Olive Bruschetta & Red Pepper Dip 1 cup 2 1 container

Sable & Rosenfeld Olive Bruschetta Denninger’s Fire Roasted Red Peppers Boursin Red Chili Pepper Cheese

Directions Put cheese in a mixing bowl and bring to room temperature. Finely dice red peppers and add to cheese mixing well. Add olive bruschetta and mix well for a chunky spread. Featured Breads: Boulart Red Pepper and Onion Ciabatta Boulart Olive Ciabatta

Tip: For a chunkier version, use fresh or tinned chunk crab meat.

Hot Crab & Artichoke Dip

Sundried Tomato, Goat Cheese & Paprika Pesto Dip 1/2 jar 1/2 cup 1/2 cup

Denninger’s Paprika Pesto Snofrisk Goat Cheese, room temperature Denninger’s Sun Dried Tomatoes, drained and chopped fresh parsley

Directions Put sun dried tomatoes in a food processor and process to a smooth paste. Add goat cheese and pesto and process until smooth. Transfer to ramekin and garnish with small pieces of red pepper.

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Seafood BOARD A delicious spin on a traditional cured meat Charcuterie Platter that is perfect for sharing with family and friends over the holidays. Featured: Denninger’s Sea Scallops wrapped in Bacon; Milford Bay Trout Pâté; Devilled Eggs with Caviar; Fumoir La Fée des Gréves Italian Smoked Salmon; Boursin Herb Cheese; Kasseler Pumpernickel Slices

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Tip: Serve sea scallops with Emelia’s Peach & Red Pepper Chutney.

Fig & Cabernet Sausage Canapés 1 box 1 pkg 1 2 tbsp 2 tbsp 1 sprig

Tip: For a less sweet topping, try Tishbi Fig & Cabernet Wine Jelly.

The Fine Cheese Co. Crackers, Cherry Almond Tournevent Goat Medallions, Plain Denninger’s Fig & Cabernet Fresh Pork Sausage, cooked and sliced thin Hero Black Cherry Fruit Spread Griottines Cherries in Liqueur, drained fresh thyme

Directions In a small bowl mix fruit spread and griottines to make a cherry compote. Layer ingredients as shown, starting with the crisps, cheese, sausage, compote and finishing with a garnish of fresh thyme. Be creative! With the wide assortment of crackers, cheese and sausages that Denninger’s has to offer, the flavour combinations are endless!

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potted HAM with Apple Thyme Chutney 2 x 1kg 1L 1 large 2 sticks 1 large 3 large 2 sprigs 15 2 tbsps 2

Denninger’s Smoked Pork Hocks Thornbury Apple Cider onion, peeled and cut in half celery, trimmed and cut in half carrot, cut in half bay leaves thyme whole black peppercorns flat leaf parsley, large stalks removed and chopped gelatine leaves

Directions

1/2 cup gherkins, drained and finely chopped Apple Thyme Chutney 1 tbsp unsalted butter 1 large onion, finely chopped 4 green apples, peeled, cored and cut into 1/2 inch cubes 1/4 cup cider vinegar 2 tbsp dark brown sugar 1 tbsp grainy mustard 1 tsp thyme , chopped salt and pepper

Place the ham hocks in a large saucepan, cover with cold water and bring to the boil. Add the apple cider, onion, celery, carrot, bay leaves, thyme and peppercorns. Simmer for 2 1/2 - 3 hours until the meat is very tender. You should be able to wiggle the main bone when it is ready. Remove the ham from the pan and set aside. Allow the stock to cool. Once the ham is cold, tear the meat off the bone into strips and discard as much fat as you can. There is no need to chop the meat. Place in a large bowl and mix through the parsley and gherkins, and season well with freshly ground black pepper and pepper. Soak the gelatine in plenty of cold water for about 5 minutes. Measure 200ml cooking stock, pour through a sieve into a saucepan and warm through, being careful not to boil. Take the gelatine out of the water and squeeze out the excess water. Drop into the cooking stock, off the heat, and stir until melted and leave to cool back in the measuring jug. Half fill a 500ml Mason jar with ham, pour over half of the stock and then top with ham pushing it down so it just comes to the top of the rim and finish with the remaining stock, tap a little to remove any air bubbles. Seal and refrigerate to set. The potted ham will keep for up to 5 - 6 days in the fridge. Serves 6-8. Serve with toasted baguette and Apple Thyme Chutney Apple Thyme Chutney In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes. Add the apples, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened. Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.

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Recipe courtesy of Chef Lynn Crawford

crispy swedish meatballs with Sweet Heat Dip 1 tbsp 1/2 1-1/2 cups 1/2 tsp 1/3 cup 3

butter medium onion, finely chopped Finn Crisps, finely ground mustard powder milk large eggs salt and freshly ground pepper vegetable oil, for frying

1 lb 2 tsp

Tip: In a hurry? Denninger’s All Beef or Chicken Cocktail Meatballs are available in the freezer section.

ground pork dry sherry

Sweet Heat Dip 1/4 cup D’Arbo Lingonberry Preserves 1/2 cup Woolwich Sriracha Fresh Goat Cheese

Directions Sauté onion in the butter, and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup crisp crumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir in the sherry and mustard powder until dissolved, then beat in 1 egg. Add browned onion, pork, 2 teaspoons salt, and pepper to taste. Gently mix until combined. Form the mixture into 36 small meatballs, about 1 tablespoon each and place on a parchment baking sheet. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining crisp crumbs in a shallow dish. Whisk 2 eggs and 2 tablespoons water in a bowl. Put the remaining breadcrumbs in a shallow dish. Dip each meatball in egg, then roll in the crisp crumbs, and return to the baking sheet. Heat about 1-1/2 inches vegetable oil over medium-high heat to 325oF. Fry the meatballs in several batches, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate. Let stand 10 minutes. Sweet Heat Dip Fold the lingonberry preserves into the goat cheese. This is easiest if cheese is at room temperature. If dip is too thick, thin with a little milk. Push a toothpick into each meatball, and serve with the Sweet Heat Dip.

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parsnip & pear soup with Cider Cream, Spiced Walnuts & Blue Cheese 3 tbsp 2 cups 1 cup 1 tsp 10 cups 3 lbs 2 1

butter onion, diced celery, diced garlic, chopped chicken stock parsnips, peeled and diced pears, peeled and quartered bay leaf

2 sprigs 1/2 cup 1/4 cup 1/4 cup 2 tbsp

thyme heavy cream blue cheese, crumbled walnuts, toasted and coarsely chopped chives, chopped salt and pepper

Cider Cream 1/2 cup Thornbury Cider 2/3 cup sour cream

Directions

Melt the butter in a large stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper, and cook for 5 minutes until soft. Add the garlic, stock, parsnips, pears, bay leaf and thyme and bring to a boil. Reduce the heat to medium and simmer until the parsnips are very soft, about 1 hour. Remove from heat and allow to cool. Discard the bay leaf and thyme. Using a hand-held blender, puree the soup until smooth. Stir in the cream. Season with salt and pepper. To serve, ladle the soup into serving bowls. Just before serving, drizzle with cider cream and garnish with blue cheese, walnuts and chives. Serves 8. Cider Cream Boil 1/2 cup cider in small heavy saucepan until reduced by half. Cool. Place sour cream in small bowl. Whisk in reduced cider. Thornbury Cider uses only the finest local Ontario apples to handcraft their light, crisp and refreshing cider. Ontario’s number one selling cider is all natural, gluten free and 100% made in Canada and can be found at your local LCBO.

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Tip: For a smokier flavour, try Smokey Blue Haze from our cheese counter.

Recipe courtesy of Chef Lynn Crawford

Lobster Ravioli

with a Smoked Parmesan Cheese Sauce 1 pkg 1 cup 3 tbsp 1/2 cup 1/4 cup 4 strips

Denninger’s Lobster Ravioli heavy cream butter Bothwell Smoked Parmesan Cheese, shredded Denninger’s Sun-Dried Tomatoes, chopped salt and pepper to taste lobster pieces Denninger’s Side Bacon, cooked and crumbled

Directions Prepare ravioli according to package instructions. Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add cheese, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over ravioli. Garnish with crumbled bacon or pieces of lobster. Serves 4.

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12

Entrées

cashew butter & maple glazed bone-in ham with Fruit and Nut Crumble

Recipe courtesy of Chef Lynn Crawford

1 fully cooked ham, about 6 to 8 pounds 1/4 cup cloves for studding, optional 2 cups Thornbury Apple Cider Maple Cashew Glaze 1/2 cup pure maple syrup 1/2 cup brown sugar 1/2 cup Thornbury Apple Cider 1/2 cup Nuts To You Cashew Butter 2 tbsp brown or Dijon mustard 2 tbsp ginger, grated

Directions

Cashew Fruit Crumble 1/2 cup cashews, chopped 1/4 cup dried cranberries, roughly chopped 1/4 cup raisins, roughly chopped 2 tbsp parsley, chopped Tip: Cashew butter is a plant based superfood, packed with protein and monounsaturated fats.

Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Pour cider into pan and cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). About 30 minutes before the ham is done, spoon about a third of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham. Combine the chopped cashews, cranberries, raisins and parsley together and sprinkle over the ham just before serving. Serves 8 to 10. Serve with additional glaze on the side.

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Ontario Bone-in pork loin roast with Gingered Bacon, Apricots & Squash 2 cups 12 ½ cup ½ cup 1 sprig 2 tbsp 1 (3lb) 2 tbsp 6 slices

butternut squash, diced cipollini onions, peeled dried apricots, chopped raisins fresh rosemary butter, melted Denninger’s Bone-in Pork Loin Roast salt and freshly ground pepper, to taste olive oil Denninger’s Side Bacon, glazed

Ginger Glazed Bacon 1/4 cup packed brown sugar 2 tbsp rice vinegar 3 tbsp Ginger People Ginger Syrup ground black pepper, to taste

Directions Preheat oven to 375oF. In a large bowl, toss together squash, onions, apricots, raisins, rosemary and butter until well combined. Spread mixture in a single layer in a roasting pan. Set aside. Season pork roast well with salt and pepper. Heat oil in a medium skillet over medium-high heat. Add pork and sear on all sides. Transfer to a plate and let cool for 15 minutes. Wrap glazed bacon slices around pork, then place on top of fruits and vegetables in roasting pan. Roasting for 1-1/2 hours or until an instant-read thermometer registers 160oF. Transfer roast to a cutting board and let rest for 10 minutes before slicing. Ginger Glazed Bacon Mix all ingredients together until smooth. Brush both side of bacon with ginger glaze.

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Recipe courtesy of Chef Lynn Crawford

Dark Lager

Braised Beef Ribs with Chanterelles and Truffle Mash 4 lbs 3 tbs 2 6 1/2 lb 1 bottle

beef short ribs olive oil shallots, diced garlic cloves, sliced fresh chanterelles King’s Brewery Dark Lager salt and freshly ground pepper, to taste

Truffle Mash 2-1/2 lbs large Yukon Gold potatoes 1/2 cup light cream 6 tbsp unsalted butter 1 cup Bothwell Premium Reserve Truffle Cheese, shredded salt and freshly ground black pepper

Tip: In a hurry? Start with Denninger’s prepared mashed potatoes.

Tip: In a hurry? Start with Denninger’s prepared mashed potatoes.

Directions

Preheat an oven to 300°F. Season the short ribs generously on both sides with salt and pepper. In a large fry pan over medium-high heat, brown the ribs on both sides, 3 to 5 minutes per side. Transfer to a plate. In the same pan over medium heat, sauté garlic, shallots and chanterelles, stirring occasionally, until shallots are transparent, about 5 minutes. Note: if using dried chanterelles, place them in a bowl and cover with dark lager for 1/2 hour before sautéing. Transfer the short ribs, onions mixture to a casserole and add the dark lager. Cover the pot and bake until the meat is very tender, about 4 hours. Transfer the ribs to a large serving plate. Skim any fat off the sauce and pour over ribs. Serve with Truffle Mash. Serves 6-8.

Truffle Mash Peel and quarter the potatoes. Bring to a boil in a deep saucepan. Lower the heat and simmer until very tender. Drain and return them to the saucepan. Meanwhile, heat the cream, butter and cheese in a small saucepan over low heat. With a hand mixer, beat the hot potatoes in the pan. Slowly beat in the cheese mixture, until desired consistency is reached. Season to taste with salt and pepper. Award winning King Brewery lagers and pilsners are the perfect addition to Denninger’s foods. King Brewery operates in a traditional German style to produce their lagers. This is rare in Canada, but the end result is worth it. King Brewery beers can be found at your local LCBO, Beer Store and the King Brewery Retail Store.

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Duck Confit and Braised Pork Tourtière with Beet Marmalade 2-1/2 lb Denninger’s Bratwurst Sausage, casings removed 4 Brome Lake Duck Legs Confit, remove skin, bones and shred 1 double crust pie crust 1 cup russet potatoes, cut in very small cubes 1 clove garlic, minced 1/4 tsp dried marjoram 1/4 tsp dried thyme freshly ground pepper

1/2 cup 1 cup 1 cup 1 2 tbsp 1 2 tbsp

white wine beef boullion breadcrumbs egg yolk olive oil onion diced milk

Beet Marmalade 1 cup Greaves Orange Marmalade 2 beets

Directions

Put olive oil in a large saucepan, add sausage breaking it up as it browns. Add onion, potatoes and garlic. When onions become transparent, add seasonings, wine and boullion. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 30 minutes. Remove from heat and stir in duck and breadcrumbs. Cool to room temperature, and then refrigerate until cold. Preheat oven to 375oF. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Combine egg yolk and milk, and brush over pastry. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. Bake in preheated oven for 30 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before cutting. Beet Marmalade Boil 2 beets until tender, remove from heat, drain and cool. Peel beets and coarsely mash them. Mix beets with marmalade and serve with tourtière.

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Drunken

flat iron steak with Truffle Butter Sauce 2 6 tbsp 1 1 tbsp 1 tsp 1/4 cup 2 1/2 cups

flat iron steaks, 1 pound each extra-virgin olive oil salt and freshly ground black pepper cold unsalted butter green onion, thinly sliced garlic, minced dried thyme Denninger’s Truffle Pesto dry red wine

Directions Preheat broiler to medium-high heat. Brush olive oil on steaks, season and with salt and pepper. Grill to medium rare, about 5 minutes per side. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender. Add the garlic and thyme and sauté briefly. Stir in the pesto and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, and discard the solids, if desired. Return the sauce to the saucepan and bring back to a slow simmer. Add the remaining butter and whisk when melted. Season with salt and pepper to taste. Thinly slice the steaks across the grain. Divide the steak slices among the plates. Just before serving, drizzle the sauce over the steak. Serves 6.

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Southwest Style

SMOKED TURKEy rossini with Mango Chardonnay Jus 1 1 pkg 2 tbsp 1 bottle

Denninger’s Smoked Turkey Breast Fillet Denninger’s Chicken Mango Cornbread Stuffing fresh cilantro leaves, chopped Bottlegreen Elderflower Presse

Directions

Mango Chardonnay Jus 1/2 cup Tishbi Mango Chardonnay Jelly (or substitute 1/4 cup Emelia’s Mango Chutney and 1/4 cup of Chardonnay) 1/2 cup Kitchen Basics Turkey Broth 1 fresh mango, chopped

Preheat oven to 350ºF. In a roasting pan, heat smoked turkey breast fillet in Bottlegreen Elderflower. Presse to an internal temperature of 150oF (approximately 30-40 minutes per kg). While the turkey is in the oven, remove the stuffing from the package and bake next to the turkey in a covered casserole dish for 45 minutes or until warmed through. When turkey is ready, cut into small slices. Using a ring mould, press 1/2 cup of stuffing into mould on a serving plate and top with slices of turkey. Remove the ring mould and repeat five times to create 6 rossinis. Top rossinis with warm Mango Chardonnay Jus and garnish with fresh cilantro and serve immediately. Serves 6 Mango Chardonnay Jus Put jelly, mango and broth in a small sauce pan and blend well. Bring to a boil and simmer until reduced by half.

Tip: For a quick substitute to Mango Chardonnay Jus, simply warm Emelia’s Mango Chutney.

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Tip: Gremolata is a traditional garnish to Osso Bucco. It cuts the richness of the dish and adds flavour.

Traditional

veal osso bucco with Allessia Saffron Risotto 3 tbsp olive oil 4 lbs Ontario Milk Fed Veal Shanks 1/4 cup flour 2 onions, diced 3 stalks celery, diced 2 carrots, peeled and diced 3 cloves garlic, crushed 2/3 cup dry white wine 2/3 cup beef stock 1-28 oz can diced tomatoes 4 sprigs fresh thyme 4 sprigs fresh oregano

2 1/2 cup 1 pkg

bay leaves kalamata olives, pitted and chopped salt and pepper Allessia Saffron Risotto

Gremolata 1-1/2 cups flat-leaf parsley leaves, loosely packed 1 clove garlic, minced 2 tbsp lemon zest, finely grated salt

Directions Preheat oven to 325°F. Dust the veal shanks lightly with flour. Add 2 tbsp of olive oil to an oven proof skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Reduce heat to medium, add remaining olive oil, onion, celery and carrot, sautéing until onions are translucent, about 5 minutes. Add garlic and cook one minute more. Stir in beef stock and wine, bring to a simmer, then add tomatoes. Stir in thyme, oregano and bay leaves. Add veal shanks back to pot, ensuring they are covered with liquid (add water if needed). Bring to a simmer, cover then place pot in oven. Cook for 2 to 2-1/2 hours, until veal pulls away from the bone easily. Remove herbs and stir in olives. Serve with Allessia Saffron Risotto, and a spoonful of gremolata. Serves 6. Gremolata Pulse all ingredients in a food processor, season to taste and chill until ready to serve.

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Moroccan-Style Braised

lamb osso bucco with Candied Ginger Couscous 4 tbsp 4 1/4 cup 1 2 2 cloves 1 tsp 1/2 tsp ea 1/4 tsp ea 2 tbsp 1 tsp 1 cup 28 oz can 1 cup

extra-virgin olive oil lamb shanks flour large onion, finely chopped carrots, finely chopped garlic, minced ground cumin ground coriander, cinnamon ground allspice, nutmeg tomato paste chili paste dry red wine tomatoes, drained, chopped chicken stock salt and freshly ground pepper

Candied Ginger Couscous 2 tbsp unsalted butter 10 oz box Al Fez Couscous 1 cup chicken broth 4 pieces Ginger People Candied Ginger, finely chopped 1 cup water Mint Yogurt 3/4 cup Greek yogurt 1/2 cup mint leaves, finely chopped 2 tsp olive oil 1/2 tsp salt 1/2 clove garlic, crushed

beef osso bucco with Chipotle Noodles 3 tbsp 4 lbs 1/4 cup 2 1 3 cloves 2/3 cup 2/3 cup 28 oz can 1 tbsp 1 tbsp

olive oil Canadian beef shanks flour onions, diced red pepper, diced garlic, crushed dry white wine beef stock diced tomatoes ground cumin chili powder

4 sprigs 1 pkg

fresh oregano salt and pepper Nature‘s Farm Chipotle Noodles

Fiesta Gremolata 1-1/2 cups cilantro leaves, loosely packed 1 clove garlic, minced 2 tbsp lime zest, finely grated salt

Directions

Directions Preheat oven to 325°F. Dust the lamb shanks lightly with flour. Add 2 tbsp of olive oil to an ovenproof skillet over medium to medium-high heat. Add the lamb, and cook until browned on the outside. Remove to a bowl, and keep warm. Transfer to a plate and wipe out the skillet. Reduce heat to medium, add remaining olive oil. Add the onion, carrots and garlic stirring, until lightly browned. Add the spices and cook about 1 minute. Add the tomatoes and chili pastes, stirring constantly for about 2 minutes. Stir in the chicken stock and wine and boil until reduced. Season to taste with salt and pepper and bring to a boil. Add the lamb back to the pot. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the lamb pulls away from the bone easily. Transfer the shanks to a plate and cover with foil. Strain the sauce into a bowl, skimming any fat. Mound the couscous in the center of a large platter. Place vegetables on top of the couscous, and arrange the lamb shanks around the couscous. Spoon the sauce on top. Serve with Mint Yogurt. Candied Ginger Couscous Melt the butter in a medium saucepan. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the chicken stock and water and bring to a boil. Remove from the heat and add the ginger. Cover and let stand for 10 minutes. Fluff with a fork.

Tip: Use Bart’s Spices to add a dash of exotic character to all of your Osso Bucco recipes.

“Fiesta”

Tip: Slow roast lamb shanks in Al Fez Apricot Coriander Tagine Sauce for an easy and delicious meal.

Preheat oven to 325 °F. Dust the beef shanks lightly with flour. Add 2 tbsp of olive oil to an ovenproof skillet over medium to medium-high heat. Add the beef, and cook until browned on the outside. Remove to a bowl, and keep warm. Reduce heat to medium, add remaining olive oil, onion and red pepper to skillet, sautéing until onions are translucent, about 5 minutes. Add garlic and cook one minute more. Stir in beef stock and wine and bring to a simmer, then add tomatoes. Stir in cumin, chili powder, oregano, salt and pepper. Add beef shanks back to pot, ensuring they are covered with liquid (add water if needed). Bring to a simmer, cover then place pot in oven. Cook for 2 to 2-1/2 hours, until beef pulls away from the bone easily. Remove oregano. Serve with chipotle noodles, and a spoonful of Fiesta Gremolata. Serves 6. Fiesta Gremolata Pulse all ingredients in a food processor, season to taste and chill until ready to serve.

Mint Yogurt Combine all ingredients in a small bowl. 21

Tip: For a spicier taste, try using Denninger’s Pumpkin Filone for the bread.

Fig & Cabernet sausage STUFFING

Roasted Butternut Squash

with Walnuts, Cranberries and fresh Figs

with Sage and Blue Cheese

3/4 cup 3/4 cup 1/2 cup 1/4 cup 1-1/2 cups 3

fresh figs, chopped
 dried cranberries
 water butter
 onions, diced Denninger’s Fig and Cabernet Pork Sausage, casings removed

Directions

1 cup 1/2 cup 4 cups 1½ cups 2

celery, diced walnuts, chopped
 Denninger’s Walnut, Fig & Raisin Bread, cut in small cubes
 chicken stock
 eggs, beaten
 salt
and freshly ground black pepper, to taste

Preheat oven to 325oF. Butter a 9 x13 casserole dish; set aside. Place the dried figs and cranberries in a small saucepan and add and water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes, remove and set aside. Brown the sausage in the same skillet, breaking it up into small pieces. Add the figs, cranberries, onions, and celery and cook for 2 more minutes. Place the bread in a large bowl. Add the sausage mixture, chicken stock, eggs, walnuts, salt and pepper and stir well. Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.

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2 3 tbsp 3 tbsp 12 1/3 cup

large butternut squashes, peeled, seeded, and cut into1/2-inch cubes 
 olive oil

 butter
 fresh sage leaves, torn into small pieces
 Castello Danish Blue Cheese, crumbled salt and pepper to taste

Directions Preheat the oven to 425°F. Coat the squash with olive oil and season with salt and pepper. Arrange on a baking pan. Turning occasionally, roast the squash until tender and browned, about 25 minutes. In the meantime, melt the butter with sage until it begins to brown, about 2 minutes. Transfer the squash to a serving dish and pour on the sage-butter. Sprinkle top with the blue cheese and serve while warm. Serves 6.

Side Dishes

OKA potato, fennel & sage gratin 2 1 2 tbsp 1 tbsp 2 lbs 2 cups + 2 tbsp 2 1/2 cups 2 tsp

small fennel bulbs yellow onion, thinly sliced olive oil unsalted butter Yukon Gold potatoes (4 large potatoes) heavy cream Oka Classique Cheese, shredded ground sage kosher salt and freshly ground black pepper, to taste

Directions Preheat the oven to 350oF. Butter the inside of a 10” x 13” baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté fennel and onions in the olive oil and butter until tender, approximately 15 minutes. Peel the potatoes, then slice thin with a mandolin. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of cheese, sage, salt, and pepper. Add the sautéed fennel and onion and mix well. Pour potato mixture into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of cheese and sprinkle on the top. Bake for 1-1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve. Serves 8.

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“Ham It Up with Swiss”

Balderson Double Smoked

Mac & cheese

Cheddar RACLETTE

1 lb 1/2 lb

pasta Denninger’s Cottage Roll Ham, finely chopped salt and freshly ground black pepper

3 tbsp butter 3 tbsp all-purpose flour 2 1/2 cups whole milk 1 cup Le Gruyère Cheese, shredded 1 cup Emmentaler, shredded 2 tbsp Denninger’s Dijon mustard

Directions Preheat the oven to 350°F. Lightly butter an 8 x 13-inch baking dish. Cook the pasta until al dente. Drain through a colander and set aside. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium heat. Add the flour and stir until about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon. Remove from heat and stir in salt and pepper. Add mustard and cheese to sauce, stirring until completely melted.
 Pour pasta into buttered baking dish and toss with ham. Pour the cheese sauce over the top of the pasta and stir gently to mix into the ham and pasta. Bake for 30 minutes. Let sit 10 minutes before serving. Serves 6.

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Raclette, from the French verb racler (to scrape), is a melted cheese dish. Traditionally, peasants would cut a wheel of raclette, a firm pungent cheese, in half and put it in front of the fire until the top layer became melted and toasted. Then, scrape the top layer onto a plate. Today, there are raclette grills to be used on the table for a casual and fun around-the-table meal. Arrange raclette cheese, cut in very thin slices on a platter. Plan on about 120 g (4 oz) of cheese per guest. Garnish the platter with sliced mushrooms, sliced peppers, sliced boiled potatoes, gherkins and cocktail onions. Arrange a second platter with thinly sliced meats, such as Denninger’s Venison or German-style salami, Italian prosciutto, Denninger’s North Tiroler or Bauernspec ham, air dried beef or pepperoni — approximately 90 to 120 g (3 to 4 oz) per person. Fill a basket with thinly sliced white and whole grain baguette. Place the raclette grill in the centre of the table and heat it up before serving. Dinner guests build their own trays, and place them under the raclette grill. When one tray is finished, the next tray can be built and placed under the grill while eating the first.

Boxing Day

Beemster Classic

FONDUE 21 oz 1 loaf 1 1 clove 1 cup 4 tbsp 1/2 tbsp 1-1/4 cups 1-1/2 tbsp 3 tbsp

Beemster Classic, grated Denninger’s Baguette or San Francisco Sour Dough Bread small onion garlic white wine cognac ground coriander skim milk butter flour

Directions Cut the onion into 4 wedges, chop the garlic into large pieces and place in saucepan. Add milk and simmer, 10 minutes. Strain the onion and garlic from the milk and discard. In the meantime grate the cheese. Cut the bread into 1 inch cubes. Melt the butter in the fondue pot. In the pan used to simmer the garlic and onions, slowly mix the flour into the milk, stirring constantly. Pour the mixture into the fondue pot while stirring and let simmer for 1-2 minutes. Add the grated cheese little by little while continuing to stir. Let the cheese melt while stirring. Stir in wine. Once the fondue reaches an even texture, mix in the cognac and continue to stir. Keep fondue heated until ready to serve. Sprinkle the coriander on top before serving. Put the bread on the table and dip into the fondue. Serve with white wine or beer.

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Desserts

crÈME Brûlée TRIOS Earl Grey Tea, Double Chocolate & Mandarin Orange Earl Grey Crème Brûlée 3-3/4 cups whole milk 1 tbsp Twinings Earl Grey Tea, loose 8 large egg yolks

2/3 cup 2/3 cup 8 tbsp

sugar heavy cream light brown sugar

Directions Centre a rack in the oven and preheat the oven to about 300°F. Bring the milk to a boil in a medium saucepan or in a microwave oven. Stir in the loose tea, remove the milk from the heat, cover and allow it to infuse for 4 minutes. Strain the milk and discard the tea leaves.
In a mixing bowl with a spout, whisk together the yolks, sugar and heavy cream, beating to blend the ingredients but not to incorporate air. Whisking constantly, drizzle in about one quarter of the milk. When the yolks are acclimatized to the heat, add the rest of the milk in a steady stream.
Pour the custard into ramekins, making sure that the cream is not poured to a depth greater than 3/4 inch. Place the ramekins on a baking sheet and slip it into the oven.
Bake the custards for about 45 minutes, or until a knife inserted in the centre of the custard comes out clean. Transfer to a rack and cool to room temperature. Chill the custards for at least 2 hours before caramelizing the tops. The custards can be made up to 2 days ahead and kept covered and chilled. Serves 8. Caramelization:
Sprinkle a thin coating of light brown sugar over each chilled custard. Do not use dark brown sugar — it burns before it caramelizes. Using a propane gas torch, caramelize the sugar a patch at a time. You should have a crispy, crackly topping. Once caramelized, the crème brûlée should be served immediately.

Double Chocolate Crème Brûlée 2 cups whipping cream 2 cups half and half 4 oz Lindt Surfin Dark Chocolate, finely chopped 4 oz Lindt Milk Chocolate, finely chopped 8 large egg yolks 1/3 cup sugar 8 tbsp light brown sugar

Directions Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Pour custard into 8 ramekins. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight. Follow caramelization instructions and serve immediately.

Mandarin & Orange Crème Brûlée Using the same recipe as the Earl Grey Crème Brûlée, replace the Earl Grey tea with Twinings Honeybush Mandarin & Orange tea and add 1/2 cup Danish Selection Orange Fruit Spread. Strain the milk and discard any solids. Add the zest of one mandarin orange. Continue to follow the directions for Earl Grey Crème Brûlée and garnish with mandarin orange sections.

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Lebkuchen Marzipan & Orange

tiramisu 1/4 cup 1/4 cup 1 tsp 2 tsp 2 pieces 1 3 1 1/4 cup 8 oz 8 oz 1 loaf 2 tsp

espresso coffee Cointreau or Grand Marnier sugar cardamom pods star anise clementine, divided in sections egg yolks egg white sugar Tre Stelle Mascarpone lebkuchen Niederegger Marzipan, sliced thin cocoa

Directions Heat espresso, spices and clementine segments. 
Let stand 15 minutes, remove star anise and add liqueur. Remove clementine sections and set aside for garnish. 
 Beat egg whites until stiff. Beat yolks with sugar until fluffy and mix with the mascarpone. Fold in the egg white gently. 
Cut lebkucken into pieces, place half in a shallow dish and drizzle with spiced espresso. Add slices of marzipan, saving some for garnish. Spread half of the mascarpone cream over top. Add a second layer of remaining lebkuchen and mascarpone cream over top and refrigerate. Before serving, sprinkle with cocoa and garnish with remaining marzipan and clementine sections. Serves 4.

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pannetone pudding with Espresso Hard Sauce 3 cups 2 tbsp 1/2 cup 4 2 cups 3/4 cup 1 tsp 1 tsp 1 cup

Chiostro di Saronno Panettone, cubed and allowed to stale overnight butter, melted raisins or dried cranberries eggs, beaten milk white sugar ground cinnamon vanilla extract pecans, chopped

Tip: Don’t like espresso? Serve with Ambrosia Vanilla Custard.

Espresso Hard Sauce 1-1/8 cups unsalted butter, softened 2 cups icing sugar, sifted 2 tbsp espresso, brewed 1/4 cup brandy or coffee flavoured liqueur

Directions Preheat oven to 350oF. Put panettone into an 8 inch square baking pan. Drizzle melted butter over bread. Sprinkle with raisins or cranberries and pecans. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well blended. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Serve with Espresso Hard Sauce. Serves 6. Espresso Hard Sauce Place all ingredients into food processor and mix until smooth. Refrigerate until required in a covered container for up to three weeks. Remove from fridge about one hour before serving.

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peppermint bark

Lemon Raspberry

Stollen Triffle 9 slices 1/4-1/2 cup 2 cups 1/4 cup 1 cup 1 jar

Denninger’s Christmas Stollen brandy heavy cream icing sugar lemon curd Hero Raspberry Jam

Shortbread 2 pints

fresh raspberries Lindt Surfin Dark Chocolate and Milk Chocolate curls, for garnish mint leaves, for garnish

Directions

Stirling European Style Butter Churn 84, unsalted, softened white sugar vanilla extract all-purpose flour Barton’s Peppermint Bark 10% cream

In a medium bowl, beat cream with icing sugar until stiff peaks form. Fold 2/3 of the whipped cream into lemon curd. Reserve remaining whipped cream.

Directions

Layer ingredients into a glass serving bowl. Starting with the stollen, put 2 to 3 slices on the bottom of the bowl and sprinkle liberally with brandy. Spread jam on top of the stollen, add a several fresh berries and cover with half of the curd cream mix. Repeat this twice. The top layer should be the remaining whipped cream. Garnish with fresh berries, mint leaves, dark and milk chocolate curls. Cover and refrigerate 4 hours before serving. Serves 6-8.

Roll out dough and use a cookie cutter or knife to form desired shapes. Put cookies on baking sheets. Bake for 10 - 12 minutes.

Denninger’s traditional German stollen is a rich cake filled with dried fruits, nuts, candied citrus and ginger and sprinkled with icing sugar. A true Christmas tradition for your holiday table. Also available with marzipan.

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2 cups 1 cup 2 tsp 4 cups

Preheat oven to 350oF. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

Meanwhile melt bark in the microwave. Add a bit of cream to thin. As soon as cookies are removed from the oven, dip each cookie in to melted bark. Makes 2 dozen.

Apple Ginger

goat cheese cake with Crystallized Ginger Crust 6 tbsp 2 cups 1/4 cup 1/2 tsp 1/2 tsp 2

Filling unsalted butter, melted McVities Digestive Cookies, ground to fine crumbs sugar ground cinnamon ground ginger grates of fresh nutmeg

Topping 6 apples, peeled, cored and cut in half 1/3 cup sugar 2 tbsp ground ginger

3-250 oz pkg cream cheese, at room temperature 10.5 oz

Woolwich goat cheese log

1-1/2 cups 4

sour cream large eggs

1 1/2

cups sugar

2 tbsp

Ginger People Ginger Syrup

1/4 cup

Ginger People Crystallized Ginger, cut in small slivers

Directions Preheat oven to 350oF. Butter a 9-inch spring-form pan. In a large mixing bowl, combine the butter, cookie crumbs, sugar, cinnamon, ginger and nutmeg. Stir together until well mixed, and pour into pan. Use the back of a spoon to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Bake for 7-8 minutes to lightly brown crust. Blend the two cheeses together until light and fluffy with an electric mixer. Add the sour cream and continue beating until combined. Add the sugar and ginger syrup and continue to beat. Add the eggs one at a time, beating thoroughly between each one. Add ginger slivers. Pour cheesecake batter into prepared crust. Score apples and toss with 1/3 cup sugar and ginger. Press the apples lightly into the top of the cream cheese filling. Bake for 45 minutes, reduce heat to 300oF and continue baking 30 minutes or until the cake is set. Remove and allow to totally cool. Refrigerate several hours before serving.

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coquito

GINGERpolitan

Coconut Rum Egg Nog 1 can 1 can 2 2 cups 1 cup 1/4 tsp

evaporated milk cream of coconut or condensed milk egg yolks coconut milk white rum (or dark rum) cinnamon ground cinnamon and nutmeg for garnish Hippie Snacks Coconut Chips for garnish

Directions Blend all ingredients (excluding garnishes) in a blender for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled. Dust with a little cinnamon and/or nutmeg and top with a few coconut chips.

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1 oz 1/2 oz 2 oz 1 tsp 1 tsp

Vodka
 Limoncello
 Twinings Lemon Ginger Tea, brewed and cooled
 Ginger People Ginger Syrup fresh lemon juice

Directions Pour all ingredients in to a drink shaker. Shake well.
Strain into a martini glass.
Add lemon twirl to decorate.

Cocktails

Spiced Pomegranate

Mojito 2 oz 2 oz 8 1/2 tsp 1 oz

rum Bottlegreen Pomegranate & Elderflower Cordial mint leaves sugar fresh lime juice

Directions Squeeze lime juice into a tall glass, add sugar and mint leaves and muddle. Cover with crushed ice, add remaining ingredients and stir until cold. Add lots more ice and decorate with a sprig of mint.

holiday caesar with Extreme Beans and Pepperettes 2oz

lime wedge, to rim glass celery salt, to rim glass Walter Caesar Mix vodka Extreme Green Beans, for garnish pepperettes and celery, for garnish

Tip: Walter is Canada’s first premium all-natural craft Caesar mix. No added MSG, artificial colours or glucose/ fructose.

Directions Rim a highball glass with a lime wedge and then rim with celery salt on a plate. Fill the glass 3/4 full with ice, and then fill 3/4 of the glass with Caesar mix. Add vodka and stir well. For a special holiday flare, garnish with Extreme Beans, celery and pepperettes. Serves 1.

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Our Locations Main Store and Head Office

Jackson Square

Burlington

284 King St. E. Hamilton, ON L8N 1B7 Tel: 905-528-8468 Fax: 905-528-2320

2 King St. W. Hamilton, ON L8P 1A1 Tel: 905-525-9641 Fax: 905-525-0446

699 Guelph Line Burlington, ON L7R 3M7 Tel: 905-639-0510 Fax: 905-639-2909

Hamilton Mountain

Stoney Creek

Oakville

1289 Upper James St. Hamilton, ON L9C 3B3 Tel: 905-389-4113 Fax: 905-389-1384

826 Queenston Rd. Stoney Creek, ON L8G 4A8 Tel: 905-662-5237 Fax: 905-662-5225

2410 Lakeshore Blvd. W., ON L6L 1H5 Tel: 905-827-3717 Fax: 905-827-1656

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