December 12, 2012

Peninsula Businesses Share Their Favourites!

cookbookHoliday

2012

December 12, 2012 HOLIDAY COOKBOOK2 • www.peninsulanewsreview.com

Surprise SpreadIngredients:

• 1 (8 ounce) pkg Cream Cheese, softened• 1/2 cup Sour Cream*• 1/4 cup Mayonnaise• 1 cup Seafood Cocktail Sauce• 2 (4 ounce) cans small or broken

Shrimp, rinsed and drained• 1 Green Pepper, chopped• 1 medium Tomato, diced• 3 Green Onions, chopped• 2 cups Mozzarella Cheese, shredded

Method:

• Mix the fi rst three ingredients together and spread on a 10-inch serving plate.• Spread the Cocktail Sauce over the cheese mixture.• Scatter the Shrimp over the Cocktail Sauce.• Next, scatter the green pepper, tomato and green onions on the shrimp.• Finish off with the Mozzarella Cheese.Cover and refrigerate until ready to serve. Serve with an assortment of crackers.*Note: Do not use light sour cream as it tends to be too watery.

ned

New location -new look!

#5A-2042 Mills Road West., Sidney I 250-654-0300 I www.winekitzsidney.ca

Located at the intersection ofMacDonald Park Road and Mills Road West

Introducing aWine Kitz Exclusive

15-BOTTLE KITOnly $50 for the kit and $40for it to be made in store4 Varieties to choose fromSee in-store for details.

HOLIDAY COOKBOOK December 12, 2012 www.peninsulanewsreview.com • 3

Raspberry SauceDanish Rice Pudding with

~ Gordon Benn

“This recipe has been in Nina’s family for the last 75 years. It is a festive dish enjoyed every Christmas Eve by many Scandinavians.”

Ingredients:

• 8 tblsp. arborio or pearl rice • 4 cups 1% low-fat milk• 3 tblsp. vanilla sugar (in baking aisle)• 3 tblsp. sugar• 1 cup almonds, fi nely chopped using

knife (or coarse texture with food processor)

• 2 1/4 cups whipping cream, whipped

SAUCE• 2 cups frozen raspberries• 2 tblsp. water• 1/4 cup sugar (or more)1 tblsp. cornstarch2 tblsp. water

Method:• Bring milk to a boil slowly in a large pot. Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom.

This step takes approx. 45 minutes. While the rice is simmering you can make the raspberry sauce and chop the almonds (almonds give dish its texture).• When rice is fi rm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.• Fold in whipped cream. Chill and serve with warm raspberry sauce.SAUCE:• In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx. 3-5 minutes.• Mix cornstarch with water and add to the sauce to thicken.Traditionally the dish is served with a cherry sauce but you can also serve this dish with a raspberry or strawberry sauce or a mix of raspberry and strawberry. Makes 8 servings – don’t ask about the nutritional facts!

President, Saanich Peninsula Hospital Foundation

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• personal care • meal prep • shopping

• housekeeping & laundry • general maintenance

• companionship & respite care

• transportation & customized outings

... and any other service that you may require.

The most precious gifts this season are not on any list . . .

Sidney SeniorCare knows that there are more important

gifts to give than those wrapped in festive packages.

Let’s spread some comfort and joy to our seniors in

the spirit of the season, and make their holiday brighter

this year. SSC can help you do that with in-home

support and flexible services that will ensure a

better quality of life no matter what the time of year.

Flexible Service Available 24 hrs a day, 7 days a week

9752 Third St., Sidney 250-656-7176 or 250-589-0010

#209 – 2250 Oak Bay Ave. (at Monterey) 778-433-4784 or 250-589-0010

NOW OPEN in Oak Bay!2011 Crystal Award Winner for Business of the Year


BakedCrab Cakes

Ingredients:

• 2 (4.5 oz) cans fancy lump crab meat• 1/3 cup panko bread crumbs• 1 large egg• 2 tablespoons light mayonnaise• 1 teaspoon brown mustard• 1 tablespoon parsley fl akes• Cajun seasoning (season to taste)

Method:

• Drain crab meat and place in mixing bowl with parsley and Cajun seasoning.• In a smaller bowl, scramble egg, mix in mayo and mustard. Add mix to crabmeat and gently blend in with crab

meat, careful as to not break up lumps.• Mix in bread crumbs. Cover and let sit in the refrigerator for one hour.• Remove from refrigerator and form into 4 to 6 (depending on preference of size) balls, then press into cakes.

I like using a slider hamburger press, it makes 6 perfect cakes.Place in a baking dish sprayed with olive oil and bake at 375 for about 25 minutes until golden brown.Mix Cajun seasoning with tartar sauce and serve on the side.

250.656.7271www.panoramarecreation.ca

77433 M 11am - 12pm Jan 14 - Feb 4 4/$8477434 M 6pm - 7pm Jan 14 - Feb 4 4/$8477435 Tu 5:30pm - 6:30pm Jan 15 - Feb 5 4/$8477436 W 9:30am - 10:30am Jan 16 - Feb 6 4/$8477437 W 5:30pm - 6:30pm Jan 16 - Feb 6 4/$8477438 Th 6pm - 7pm Jan 17 - Feb 7 4/$8477439 M 11am - 12pm Feb 18 - Mar 11 4/$8477440 M 6pm - 7pm Feb 18 - Mar 11 4/$8477441 Tu 5:30pm - 6:30pm Feb 19 - Mar 12 4/$8477442 W 9:30am - 10:30am Feb 20 - Mar 13 4/$8477443 W 5:30pm - 6:30pm Feb 20 - Mar 13 4/$8477444 Th 6pm - 7pm Feb 21 - Mar 14 4/$84

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Joy’s FavouriteCarol Jane’s Salad

“Perfect for all those Holiday Pot Luck Dinners.”

Ingredients:

Salad • Lettuce greens• 1 green onion, chopped• 1 - 2 apples, diced• Goat cheese• Toasted pecans

Dressing• 1/3 cup cider vinegar• 2 - 3 garlic cloves• 1 chopped green onion• 1 tablespoon dijon mustard• 1 tablespoon grainy mustard• 1 cup olive oil• 2/3 cup maple syrup

Method:

• Combine dressing ingredients in blender - makes a lot of delicious dressing.

Sidney would look lovely dressed all in white, as “Santa Claus is Coming to Town”.

“Let it Snow” and from all of us to all of you,

We Wish You a Merry Christmas

#3-9764 5th St., SidneyPh: 250-656-0111 Toll Free: 1-888-450-3982

www.harbordinsurance.com

Sidney would look lovely dressed all in white,as “Santa Claus is Coming to Town”.

“White Christmas?”“White Christmas?”

~ Joy ConnorInsurance Broker


“White Christmas?” different

10940 West Saanich Road

A little out in thecountry, a long way

from ordinary.

250-656-2547

Holiday Gift Giving & Entertaining Made Easy!Specialty Cheeses & Crackers. Locally made Jams. Party Beans. Cranberry, Rum, Hazelnut, Marzipan & Orange Stollens. Shiraz Cranberry Sauce. Cranberry with Port. Belvoir Cranberry Presse and Winter Punch. Locally made Fruitcakes. Sausage Rolls from

Galloping Goose Sausage Co. Chocolate Covered Figs, Oranges and Ginger. Christmas Chutneys. Highland Single Malt Scotch Whiskey Fudge. Local Pate’s and Tortiere. Specialties from Feys & Hobbs. Unique

Gifts and Stocking Stuffers. Custom Gift Baskets. Specialty Foods from Around the World. And for those you just don’t know what to buy for...Gift Certificates!

Method:

• Prepare pie fi lling and cool to room temperature. Whip cream and fold 1/2 into cool pie fi lling. Reserve remainder for top of trifl e. In large bowl, place a layer of torn angel food cake. Sprinkle with sherry (if desired). Spoon 1/2 of the crushed pineapple on top and then 1/2 of the lemon cream mixture. Repeat layers ending with the reserved whip cream on top. Cover and chill. Garnish with toasted almonds just before serving. Best made one day ahead!

Lemon TrifleLuscious~ Rosemary

“This is a light, easy and make ahead recipe.

Perfect for holiday entertaining!”

Ingredients:

• 1 angel food cake• 1 pkg. (113g) lemon pie fi lling• 1 can crushed pineapple (do not drain)• 250 ml whip cream• Toasted almonds• Sherry (optional)


Food BankCasserole

Ingredients:

• 2 cups (500 ml) dry pasta shells or macaroni

• 2 cans ( 170 g) tuna or salmon• 1 can ( 10 oz) condensed cream soup such as broccoli, mushroom or chicken• 1 - 2 cups ( 250-500 ml) frozen green peas or other vegetables• 1 cup (250 ml) milk made from skim milk powder• 1 cup (250 ml) shredded cheese• Pepper

Method:

• Cook pasta in boiling water for 7 - 10 minutes or until tender. Drain.• Combine tuna, soup, frozen green peas, and milk. Mix with pasta in casserole dish. Sprinkle with cheese.• Bake uncovered in oven for 30 minutes at 350º F

Sidney Lions Food Bank

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30th Annual30th AnnualChristmstmas Hamperas Hamper

Collecting Cash & Food Items!Collecting Cash & Food Items!2367 Beacon Avenue

Open Daily 10 a.m. - 4 p.m. (Closed Sundays) from Dec. 1 to 22.Income Tax receipts Provided.

HAMPER 250-208-0727 FOOD BANK 250-655-0679 MAILING ADDRESS P.O. BOX 2281 SIDNEY, B.C. V8L 3S8

HAMPER PICK-UPS AT THE FOOD BANK: Singles - Dec. 17 - Families Dec. 18, 19 & 20


30th Annualstmas Hamper

Collecting Cash & Food Items!

with SauceCheese Ball“This will be the HIT of the party. Whenever I make this for any function I always take copies of the recipe with me as everyone asks for it.”

Ingredients:

• 1 pkg Imperial Cheese• 1 pkg large Cream Cheese• 4 tablespoons Sherry (from store)• 1/2 teaspoon Curry powder• 1 tablespoon dried Chives (optional)Sauce• 1/2 jar Plum jam• 1 tablespoon Red Wine vinegar• 1/2 cup Raisins

Method:

• Blend ingredients together and let ingredients rest for 12 hours in the fridge to mix fl avors. • Use a small bowl if possible to give shape to the cheese ball, line it with Saran Wrap for easy removal of the cheese.Sauce• Heat all ingredients to a boil. Cool and pour over cheese ball.• Serve with original or cheese rice crackers or any smaller cracker.

From Past to Present …Unique Finds at Fantastic Prices!


Peanut Butter &Bacon Dog Treats

“Gluten-Free treats for your furry friends.”

Ingredients:

• 1 cup oat fl our (grind up rolled oats)• 1 cup brown rice fl our (substitute

regular or whole wheat fl our)• 1/2 cup peanut butter (unsalted is best)• 1 tablespoon honey• 1 egg• 1/2 cup water• 2-3 pieces cooked bacon• 1 shredded carrot

Method:• Preheat oven to 350°. In medium bowl combine all wet ingredients until well blended. Add both fl ours to wet mixture to form dough.• Roll out between two pieces of parchment paper or lightly fl oured work surface to 1/4 inch thick.• Cut out with cookie cutter. (I used a dog bone shape cookie cutter)• Place treats on a parchment lined baking sheet (they can be close together, just not touching) and bake for 20-25 minutes.• Cool in oven, then transfer to a wire rack to cool completely.• Store about a weeks worth on the counter in a sealed container and the rest can go in the freezer.Yield: 15 - 20 treats.

250-656-3314250-656-3314

Sidney’s Pet CentreSidney’s Pet Centre& Aquatics& Aquatics


250-656-3314

Sidney’s Pet Centre& Aquatics

PuddingChristmas

Ingredients:

• 1 1/2 cups self-rising fl our • 1 cup white sugar • 1 teaspoon ground cinnamon • 2 eggs, beaten • 1/4 cup melted butter • 1/2 cup prepared mincemeat pie fi lling • 1/2 cup whole cranberry sauce • 1/2 cup pumpkin puree

Sauce• 1 (8 ounce) container sour cream • 1 (8 ounce) package cream cheese • 1/3 cup confectioners’ sugar

Method:

• Grease one 2-quart lidded pudding mold. Sift together the fl our, sugar and cinnamon; set aside.• In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to fl our mixture and mix

until smooth; pour into pudding mold.• Place a rack in the bottom of a large pot, over medium heat, and fi ll 1/2 way up with boiling water. Place the pudding

on the rack. Steam for 2 1/2 hours.• Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center.

When fi rm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.• Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over

warm pudding and serve.Makes 8 servings

CUSTOM DRAPERYBLINDS & SHUTTERS

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CUSTOM FURNITURE & AREA RUGSINHOME CONSULTATIONSStudio: 250-656-7659

Cell: 205-889-4585

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BEHIND THE BEAUFORT BUILDING

[email protected] • outlooksdesign.com


Cranberries & OrangePot Roast with

“This is an easy recipe that is simple to play with and add your favorite fl avours or ingredients . It can be done in a slow

cooker or in the oven. It is fl exible, so vary the quantities to taste and if you have fresh or frozen cranberries use those.”

Ingredients:

• 2 - 3 lbs beef roast, eye of round or top sirloin or similar, cut into 3 - 4 ounce serving pieces

• 1 tbsp. butter, you may need a bit more when browning the meat

• 1/2 cup sugar• Salt and Pepper

• 1/2 cup of balsamic vinegar, sherry, port or red wine (more red wine if that is the choice)

• 1 1/2 cups dried cranberries• 2 medium oranges - juice one, cut the other into 1/4’s• Pinch of cayenne pepper• Beef broth• Garlic peeled in whole pieces, rosemary on the

sprig to taste.Method:

• If using red wine, separate into a 1/2 cup portion and a glass for yourself! Pre-heat the oven to 325 degrees.• Dredge the cut up pieces of beef in the sugar. On med-high heat, melt the butter being careful not to burn. When butter foam

subsides, brown the meat on all sides. Remove meat and season with salt and pepper. Deglaze the pot/pan with the 1/2 cup of balsamic or wine. If you are using the same pot for the oven, throw in the cranberries, juice from the one orange, the orange you have quartered, the garlic pieces, and the sprigs of rosemary (if you want). If you are using another pot or slow cooker add all those ingredients to that pot with the liquid from the deglazed pan. Add back the meat and cover with the beef broth. Cook covered in the oven for 2 hours turning the meat every half hour. Use some of sauce to thicken the gravy in the last half hour.

Serve and enjoy with friends, family and if there is any left…the good red wine!

• Minutes to BC & Washington State Ferries and Victoria International Airport • Easy 25 minute drive to Downtown Victoria • Long-term rates with kitchens available for winter season • Pet friendly • High speed internet • Whirlpool, sauna, fi tness equipment• Licensed Family Restaurant on site

Closest Best Western to Butchart Gardens & BC Ferries

Each Best Western® Branded Hotel is independently Owned and Operated. Best Western and the Best Western marks are service marks or registered service marks of Best Western International, Inc. ©2011 Best Western International, Inc. All rights reserved.

Best Western PLUS Emerald Isle Motor Inn2306 Beacon Ave., Sidney, BC • 250.656.4441 • 1.800.315.3377 • bwemeraldisle.com

Sidney-by-the-SeaGreat Food AnytimeWhether it’s a light meal at midday,

an afternoon snack or a hearty dinner,Smitty’s satisfi es every time!

Serving great food in Canada since 1960, in Sidney since 1985.

250-656-24232306 Beacon Ave. in Sidney

(Next to the Best Western PLUSEmerald Isle)


Walnut BiscottiIngredients:

• 4 eggs• 1 1/2 cups white sugar• 3/4 cup butter, melted• 2 teaspoons vanilla extract• 1 teaspoon anise extract• 1 teaspoon black walnut extract• 1/2 teaspoon almond extract• 1 cup chopped walnuts• 5 cups all-purpose fl our• 4 1/2 teaspoons baking powder

Method:

• Stir together fl our and baking powder and set aside.• Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut fl avoring

and the walnuts. Gradually stir fl our mixture into creamed mixture blending well.• Divide dough on a fl oured surface into 8 equal portions. Roll each portion into a 14 inch rope.• Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven

for approximately 20 minutes, until bottoms are pale gold in color.• Let cool about 2 minutes on the baking sheet then cut each rope on a diagonal into slices 1/2 to 3/4 inch

thick. Lay slices close together on sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool on baking sheet. Store airtight.

Makes 12 dozen.

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Roasted Tomatoand Beet Soup

Ingredients:

• 2 lbs of good quality tomatoes• 3 medium beets, topped• 2 cippolini onions or ½ medium white onion, diced• Olive oil• A splash of Pernod (optional) cream

Method:

• Pre-heat oven to 400 F. • Line a rimmed cookie tray with baking paper. Place the tomatoes on the

tray and drizzle with good olive oil. Roast in oven for about 45 mins. to an hour so that they are slightly charred. Let cool.

• At the same time, cook the beets in enough water to cover them, until tender (about 45 mins to an hour) Save the water. Let cool, peel and slice.

• Saute onions in a small skillet in good olive oil until they are golden and slightly caramelized.• Pass to tomatoes through a sieve to remove the seeds and skins. Put the juice in a blender. Unless you have a large

blender, you will have to do this in two or three batches. Add two of the beets, a pinch or two of salt and the onions. Puree until smooth. Add additional beet juice if too thick. Add another beet if too thin. Add a splash, maybe a few tablespoons of Pernod, for a slight licorice fl avour. Check for seasoning.

• Garnish with minced parsley or cilantro. If you don’t have Pernod on hand, try toasting some fennel seeds for the garnish. Toasting them really brings out the licorice fl avour.

Serve with toast in a plain white bowl. Sensational look and taste, and the red colour is perfect for a Christmas table.Serves 8.

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Travel Affi davitsReal Estate Transfers

Wills, Power of Attorney &Representation Agreements

Suites 101 & 103, 9830 Second Street, Sidney, BC, V8L 3C6 • Phone (250) 656-3951 Fax (250) [email protected] www.salvador-davis.com

“Notaries serving Sidney since 1968”

~ Laurie Salvador


TuxedosStrawberries in

~ Robyn Dosouto“I use this recipe while entertaining or for hostess gifts.”

Ingredients:

• 24-30 strawberries, fresh• 6 ounces of white chocolate• 8 ounces of dark chocolate

Method:

• Wash and dry the strawberries, making sure the berries are fully dry as water will cause chocolate to seize up.

• Melt the white chocolate in a double boiler or microwave. Follow the melting directions on the package.

• Dip the strawberry in the white chocolate, holding onto the stem or the “shoulders” of the strawberry. Give it a quick little twist and shake with your fi ngers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres. Place on a piece of wax paper to let dry.

• Melt the dark chocolate according to the instructions on the package. Dip the strawberry in at a 45 degree angle from both sides to make the “jacket”. Let the excess drip off. Place on wax paper to dry.

• Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.

• Allow to dry and cool. (If drying seems to go too slowly, place them in the freezer for about 3-5 minutes.)Best eaten the day they are made.Yield: Makes 24 to 30 strawberries.

December 12, 2012

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