brought to you by

For over sixty years, Western Creamery has been providing customers with high

quality cultured dairy products. The company is located in Brampton, just outside

of Toronto, Canada, and makes a variety of natural yogurts, cream cheese

spreads, pressed cottage cheeses and sour creams. Western Creamery is

committed to high quality and its products are the perfect choice for consumers

who want fresh and natural products for their families. All Western Creamery

products are certified kosher. Liberté Natural Foods

distributes Western and

other quality brands

across Canada.

HARVEST SOUPMakes 12 appetizer portions. Prep time: 20 min. Total time: 50 min.INGREDIENTS:· 2 TBSP (30 ml) olive oil· 2 medium cloves garlic, chopped· 1 medium onion, chopped· 2 tsp (10 ml) ginger, peeled and chopped· 1 tsp (5 ml) cinnamon, ground· 1 cup (250 ml) EACH of carrots, squash and sweet potato,

peeled and chopped· 4 cups (1 Litre) vegetable or chicken broth· 1 cup (250 ml) Western Creamery plain low-fat yogurt· 2 TBSP (30 ml) cornstarch· Salt and pepper to taste

PREPARATION INSTRUCTIONS:1. Using a small stockpot, heat olive oil over medium heat. 2. Sauté ginger, onions and garlic until soft and translucent. 3. Add carrots, sweet potato, squash and broth and simmer for 30 minutes until vegetables are tender. 4. Using a food processor, blender or wand blender, purée the soup until smooth. Return the soup to the pot, add cinnamon and

salt and pepper to taste. Heat gently. 5. In a separate bowl, mix cornstarch and yogurt. Add a few tablespoons of warmed soup to the mixture, then gently add the

yogurt mixture to the rest of the soup. Avoid bringing the soup to a boil. 6. Garnish with a dollop of yogurt and a sprinkling of chives.

HARVEST SOUPNutritional Information: (per serving)Calories : 88.7, Total Fat : 3.6g, Saturated fat : 0.78g, Cholesterol: 3.63mg,Sodium : 143.2mg, Potassium: 264.7mg, Carbohydrates: 10.86g, Dietary fibre:1.24g, Sugar: 4.36g, Protein: 3.63g

TIPS:· Give guests the option of sipping this soup from punch bowl

glasses or eating it with a small spoon conveniently tied to the punch glass with a colorful piece of ribbon or raffia.

· For a more festive flavour, replace 1 cup of carrot with fresh pumpkin.

· You can usually find pre-chopped, pre-measured cubes of ginger in the produce section. Used straight from the freezer, they taste great and each cube is the equivalent of 1 tsp of minced ginger.

ROASTED RED PEPPER SQUARESMakes 12 appetizer portions. Prep time: 15 min. Total time: 50 min.INGREDIENTS:· 1 cup (250 ml) flour· 1/4 cup (50 ml) margarine or butter· 4 large eggs· 1 clove garlic, minced· 4 large roasted red peppers· 1 tsp (5ml) dried oregano· 1 x 250g container of Western Creamery Green Onion

24% Cream Cheese· 1 x 250g container of Western Creamery regular

24% Cream Cheese· 1/2 cup (125g) Western Creamery Sour Cream· 2 TBSP dried chives, chopped

PREPARATION INSTRUCTIONS:1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish. 2. Make the crust first by mixing together the flour and margarine/butter. Add one egg and blend until dough begins to clump. Press into

the bottom of the pan and bake for about 10 minutes until golden brown. Do not turn off the oven. 3. Make the filling by putting oil, garlic, red peppers, oregano into a blender and chopping well. 4. Add 3 eggs and then mix in the cream cheese. Add sour cream and blend one last time. 5. Pour mixture on top of a cooled crust and bake until brown and puffy, about 20 minutes. Cool to room temperature. 6. Sprinkle with chives and cut into squares

Nutritional Information: (per serving)Calories : 122.3, Total Fat : 10.1g, Saturated fat : 4.83g, Cholesterol : 55.68mg,Sodium : 89.77mg, Potassium: 43.80mg, Carbohydrates: 4.84g, Dietary fibre: 0.25g,Sugar: 0.11g, Protein: 3.62g

TIPS:· This is a great recipe to make ahead and freeze. Simply defrost overnight in the

fridge until you are ready to serve.· Use jarred roasted peppers to save time.

ROASTED RED PEPPER SQUARES

STUFFED WONTON CUPSMakes 20 appetizer portions. Prep time: 20 min. Total time: 20 min.INGREDIENTS:· 24 wonton wrappers, thawed· 1 TBSP (15ml) canola or vegetable oil· 1 x 250 g package of Western Creamery10% Pressed Cottage Cheese· 1 TBSP ( 15ml) prepared pesto sauce (any brand)· 4 sun dried tomatoes, finely chopped· 2 x 1 TBSP (15 ml) grated parmesan cheese· 2 tsp (10 ml) dried hot chili flakes (optional)

PREPARATION INSTRUCTIONS:1. Preheat oven to 350 degrees. 2. Using a 2.5 inch cookie cutter, cut wonton sheets into rounds. 3. Brush one side of each round with oil and place into a non-stick

mini muffin pan, oil side up. 4. Bake for 8 to 10 minutes. Cool slightly before removing. 5. While cups are baking, prepare the stuffing by dividing the cottage cheese into two bowls. 6. Add 1 TBSP pesto sauce and 1 TBSP parmesan to one bowl. Mix well. 7. Set aside some chopped tomatoes for decorating. Add remaining sun-dried tomatoes, hot chili flakes and 1 TBSP parmesan to the

other bowl. Mix well. 8. Fill a pastry bag with each mixture and squeeze out filling into the cooled wonton cups. 9. Top each pesto-filled cup with chopped tomato. Decorate tomato-stuffed cups with a sprig of basil or parsley.

Nutritional Information: (per serving)Calories : 49.9, Total Fat : 2.21g, Saturated fat : 0.95g, Cholesterol : 4.39mg,Sodium : 84.84mg, Potassium: 17.01mg, Carbohydrates: 5.23g, Dietary fibre: 0.18g,Sugar: 0.42g, Protein: 2.22g

TIPS:· Wonton cups can be made ahead and stored in an

airtight container for up to two weeks or in the freezer for up to 2 months.

· You can make little crackers from the leftover wonton wrappers by brushing the scraps with oil and baking on an un-greased cookie sheet for 8 minutes. The perfect side companion to any dip!

STUFFED WONTON CUPS

MINI CRANBERRY CUPCAKESMakes 48 mini cupcakes. Prep time: 20 min. Total time: 30 min.INGREDIENTS:· 1.5 cups (375ml) flour· 1.5 tsp (7.5ml) baking powder· 1/2 tsp (2.5 ml) salt· 1/2 cup (125ml) margarine or butter· 3/4 cup (175ml) sugar· 2 large eggs· 1.5 tsp (7.5ml) vanilla extract· 2/3 cup (150ml) Western Creamery Light Sour Cream 5.5%· 1/4 cup (30 ml) dried cranberries, finely chopped

PREPARATION INSTRUCTIONS:1. Preheat oven to 350 degrees. Line a mini-muffin pan with paper liners. 2. In a small bowl, whisk together flour, baking powder and salt.

Set aside. 3. With an electric or stand mixer, beat margarine and sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time until

combined. Add the vanilla. 4. Add the flour mixture and sour cream in alternating batches, beginning and ending with the flour. Add the chopped cranberries to the

last batch of flour to coat them. 5. Divide the batter evenly among the prepared muffin cups. 6. Bake for 8-10 minutes until a toothpick inserted into the center comes out clean and the top is springy to the touch. Cool before

removing from the pan. Top with either drizzled chocolate or the frosting of your choice.

Nutritional Information: (per cupcake)Calories : 41.3, Total Fat : 2.85g, Saturated fat : 0.73g, Cholesterol: 10.23mg,Sodium : 61.23mg, Potassium: 7.76mg, Carbohydrates: 3.88g, Dietary fibre: 0.04g,Sugar: 3.60g, Protein: 0.36g

TIP:· Coarsely chop 2 squares of semi-sweet chocolate and microwave on high

in a small bowl for 90 seconds. Mix well. Pour melted chocolate into a small Ziploc bag. Snip a tiny hole in one corner of the bag and drizzle chocolate over the cupcakes.

MINI CRANBERRY CUPCAKES

· Make as many things as you can ahead of time and re-heat in the microwave before serving.

· Set the table early in the day. If you can't set the table ahead of time, use a large plastic storage bin to assemble the things you plan to use.

· If you don't have fresh flowers for a centerpiece, improvise! A cluster of interesting collectibles, a pretty non-scented candle, the dessert or a selection of cheeses to be served after dinner can make an impressive centerpiece.

· Make sure the dishwasher, garbage can and recycle bin are empty before company arrives.

· Wash up whatever you can as you go.

· Be showered and dressed an hour before you expect your guests to arrive.

· When extending the invitation, consider asking guests if there are any allergies you should be aware of.

GENERAL HOSTING TIPS

www.westerncreamery.com

PARTY CHECKLISTHere's a quick list of things you can do ahead of time so that you can spend more time with your guests instead of running in and out of the kitchen!

COCKTAIL PARTY:• Put juices, mixers, beer, white wine and bottled water in the fridge the afternoon of• Check for water spots on the glasses and have them ready in the corner of the kitchen• Buy or borrow an ice bucket and invest in a solid pair of tongs• If you are going to serve punch or specialty drinks like Pina Coladas, make a pitcher ready in advance• Open roughly half the bottles before the party and set them out partially corked before your guests arrive• Slice lemons and limes and set out cocktail onions and olives for martinis

DINNER PARTY:• Line up the music CD’s • Set the table • Prepare lighting (i.e candles) • Make arrangement for guest's coats • Set up your coffee maker and prepare cups and saucers so that making coffee at the end of the evening is quick and simple

MUSIC SUGGESTIONSWhat's a party without music? Here are a few suggestions for you. Just be prepared for everyone to ask you what's playing!

COCKTAIL MUSICBeck - Guero • James Brown - In the Jungle Groove • The GO! Team - Thunder, Lightning Strike • Plastilina - Mosh, Juan Manuel • Sly & the Family Stone - Greatest Hits • Serge Gainsbourg - Comic Strip

DINNER TABLE MUSICThe Arcade Fire - Funeral • Doves - Some Cities • Kaiser Chefs - Employment • Stars - Set yourself on fire • Astrud Gilberto - Beach Samba • John Legend - Get Lifted • Norah Jones - Come away with me

END OF EVENING MUSICAqualung - Strange and Beautiful • Editors - The Back Room • Massive Attack - Mezzanine • Lemon Jelly - Lost Horizons

PLANNING QUANTITIES

Hors d’oeuves: For a cocktail party, prepare 8 to 10 pieces per person for the first hour and about six pieces per person for the rest of the party. If your guests are staying for dinner, plan on roughly 6 to 8 pieces per person.

Wine: For a lunch, plan on 1/3 bottle per person. For dinner, the average person will drink about 3 glasses of wine over two hours. Therefore, plan on about ½ bottle per person.

Cocktails: • Plan on three drinks per guest.• A 750 ml (26 oz.) bottle yields approx. 17 standard drinks.• For every 750 ml of alcohol, you will need 2250 ml of mix (triple the quantity of spirits).• Remember to offer water, juice and soft drinks to designated drivers and underage guests!• Check out the LCBO handy online calculator to help out with your quantity and cost estimates: www.lcbo.com/learn/partycalculator.shtml

WESTERN CREAMERY HOLIDAY COCKTAIL SUGGESTIONS

Cranbertini• 4oz (120 ml) vodka • 4 oz (120 ml) gin • 2 oz (60 ml) dry vermouth • 4 oz (120 ml) red cranberry juice • 2 oz (60 ml) lime juice • ice cubesPour the vodka, gin, vermouth, cranberry juice and lime juice into a cocktail shaker. Add the ice and shake to chill. Strain into chilled martini glasses to serve. Drop a fresh cranberry into the bottom of the glass.Makes 4

Pomegranate Sparkler• 1 bottle (750 ml) prosecco or champagne • 2 cups (500 ml) pomegranate juice • ½ cup (125 ml) pineapple or orange juiceEmpty prosecco into a large pitcher. Stir in pomegranate and pineapple or orange juice. Mix well. Serve chilled in champagne glasses. Garnish with orange peel or drop a few pomegranate seeds in the bottom of each glass.

Is it an art or is it a science? Here are a few guidelines for you.

HARVEST SOUP

DAIRY PRODUCTS• Western Creamery plain yogurt

PRODUCE• Fresh Garlic

• Ginger Root

• Carrots

• Squash

• Sweet Potato

GENERAL GROCERIES• Olive oil

• Chicken or vegetable broth

SPICES• Cinnamon

• Cornstarch

• Salt

• Pepper

ROASTED PEPPER SQUARES

DAIRY PRODUCTS• 1 x 250g container Western

Creamery Green Onion Cream Cheese

• 1 x 250g container Western Creamery regular Cream Cheese

• Western Creamery Sour Cream

• Margarine or butter

• 4 Eggs

PRODUCE• Fresh Garlic

GENERAL GROCERIES• Jar of Roasted Red Peppers

SPICES• Dried oregano

• Dried Chives

• Salt

• Pepper

BAKING ITEMS• Flour

MINI CRANBERRY CUPCAKES

DAIRY PRODUCTS• Western Creamery Light Sour Cream 5.5%

• Margarine or butter

• 2 Eggs

PRODUCE• Dried cranberries

BAKING ITEMS• Flour

• Baking powder

• Sugar

• Vanilla extract

• Baker’s semi-sweet

chocolate squares

STUFFED WONTON CUPS

DAIRY PRODUCTS• 1 x 250g package of Western Creamery 10% Pressed Cottage Cheese

• Grated Parmesan cheese

PRODUCE• Fresh basil

GENERAL GROCERIES• Frozen Wonton wrappers

• Canola or vegetable oil

• Prepared pesto sauce

• Sun dried tomatoes in oil

SPICES• Hot chili flakes

• Salt

• Pepper

SHOPPING LIST