Almond chocolate torte

Nothing tops off a scrumptious holiday dinner better than this rich chocolate and almond torte.¬†¬†This decadent almond chocolate torte is slightly crispy on the outside and scrumptiously creamy inside. We bet everyone will be coming back for seconds! The generous size of this cake will allow everyone to get a second piece.¬† With this torte, you will¬†steal the show (and Santa’s heart).

“Seeing is believing but sometimes the most real things in the world are the things we can’t see.”

Tools

Preparation

1

Separate the eggs and whip the egg whites:  Turn on the oven to 350F. Separate (4,8) eggs 1 by one, placing each egg white in a small bowl. After separating each egg, transfer the egg white to a medium bowl and the egg yolk to another medium bowl. Add (1,2) whole egg to the egg yolks.

Whip the egg whites to stiff peaks with an electric blender.   

2

Combine the sugar and egg yolks: Add the sugar to the bowl with the egg yolk. Combine.

3

Melt the butter and chocolate: Add the chocolate and butter or margarine (3/4 cup + 2 tbsp,1 3/4 cup) to a medium pot. Melt on low heat while stirring regularly until the chocolate is melted. Turn off the heat as soon as the butter and chocolate is melted. 

4

Add the egg yolk and sugar: Add the almond powder to the chocolate mixture and combine. Add the egg yolk and sugar mixture to the chocolate mixture and combine. 

5

Fold in the egg whites: Add the chocolate mixture to the whipped egg whites. Fold in the egg whites using a spatula until just combined. Do not over mix.  

6

Line¬† baking tin with parchment paper: Line the bottom of a 10″ non-stick spring pan with parchment paper. Use 2 spring-form baking tin if you are cooking for 10. Cut of the excess parchment paper.¬† Pour the batter in the baking tin. If making 2 cakes pour evenly in the 2 baking tins. Bake at 350F for 40 minutes.¬†

7

Decorate and serve: Let cool down to room temperature. Remove from the baking tin. Place the cake on a serving dish. Using a sieve, evenly coat the top of the cake with cocoa powder. Sprinkle the almond slices over the cake. Serve. 

Bon Appétit!

Ingredients

Elementor

5 portions

10 portions

sugar

1 cup (200 gr)

2 cup (400 gr)

chocolate

2 cup (200 gr)

4 cup (400 gr)

cacao

2 tbsp

1/4 cup

sliced almonds

2 tbsp

1/4 cup

almond powder

2 cup (200 gr)

4 cup (400 gr)

butter or margarine

3/4 cup + 2 tbsp (200 gr)

1 3/4 cup (400 gr)

egg

5

10

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 2, 3,4 & 7.

  • Combine the sugar and egg yolks
  • Melt the butter and sugar
  • Add the egg yolk and sugar
  • Decorate and serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.

Region: Portugal
Type: Port
Alcohol: 20%

 

Nutritional Information

Turkey gravy

This rich traditional gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and turkey.¬†

When we recall Christmas past, we usually find that the simplest things‚ÄĒnot the great occasions‚ÄĒgive off the greatest glow of happiness.

Tools

Preparation

1

Prepare the slurry*: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine.  Add the cornstarch & water, rosemary, thyme, water (1 cup, 2 cup) to a pan. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy. 

*Slurry is the combination of water and cornstarch

2

Add the dripping: Scrape the turkey drippings from the baking sheet you cooked the turkey on.

3

Whisk in the turkey dripping: Whisk the turkey dripping in the gravy. They will change the colour from light to a beautiful golden.

4

Bring to a boil: Bring the gravy to a boil. Pour in a gravy serving dish and serve.  

bon appétit!

Ingredients

Included

5 portions

10 portions

cornstarch

1 1/2 tbsp

3 tbsp

fresh thyme

1 gr

2 gr

turkey broth concentrate & poultry seasoning

1 tbsp

2 tbsp

turkey drippings

all - about 1 tsp

all - about 2 tsp

water*

1 1/2 cup

3 cups

salt*

1/2 tsp

1 tsp

pepper*

1/4 tsp

1/2 tsp

Cooking with Kids

Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.¬†

Making this recipe with kids?
Ask the child to help by completing step 1 & 3 

  • Prepare the slurry (slurry is water and cornstarch)
  • Whisk in the turkey dripping

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Lentil, mushroom and cranberry balls

These lentil mushroom balls are filled with festive flavours and are the perfect center piece to a vegan Christmas dinner.  These little wonders are filled with fresh rosemary, thyme, dried cranberries, lentils and are brought to life with a hint of red wine vinegar. You will love how easily you can create a vegan holiday main dish!

You can prepare the lentil balls in advance. Just shape the balls and cover. Chill in the fridge for no longer than 12-24 hours, bring to room temperature and bake.

Tools

Preparation

1

Cook the lentils:¬†Rinse and dry all produces. Preheat the oven to 350¬į F.¬†Add lentils¬†and water (4 cup, 8 cup) into a medium pot. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat. If there is still water in the lentils, drain using a colander. Return the lentils to the pot and mash the lentils with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.

2

Cut the onion & mushrooms:While the lentils are cooking, finely chop the onion and the mushroom. It is important to finely chop the vegetables to ensure the balls stick together. 

3

Prepare the cranberries and herbs: Separate the thyme and sage leaves. Finely cut the fresh herbs and roughly cut the cranberries. 

4

Cook the onion & mushrooms: In a pan, add the oil (1/2 tsp, 1 tsp), onion, mushrooms, salt (3/4 tbs, 1 1/2 tbs) and pepper (1/4 pinch, 1/2 tbs). Cook on medium heat until the onion is tender, about 9 minutes. Add the cranberries, herbs, and red wine vinegar. Stir until combined. Remove from heat and stir in the mashed lentils when they are ready.

Add the oat flour & flax and the water (2 tbsp,¬†1/4 cup) to the lentils. The mixture should be fairly moist and sticky. If it’s too crumbly and doesn’t stick together, add more water 1 tbsp at a time and combine between each addition until you can form a 1 tbsp ball by pressing the mixture together in your hands.¬†

4

Form the lentil balls: Line a baking sheet with parchment paper. Shape lentil mixture into about 1 tbsp balls and pack tightly with your hands so they hold together. Form all the balls (20 balls, 40 balls) and place the lentil balls on a lined baking sheet. Cook for 15 minutes at 350F then flip them and cook for an additional 12-15 minutes or until the balls are firm on the outside.

5

Serve: Serve the lentil balls with cranberry sauce and mushroom gravy.

Bon Appétit!

Ingredients

Included

5 portions

10 portions

mushroom

250 gr

500 gr

onion

1 small

1 medium

lentils

1 cup

2 cups

dried cranberries

1/4 cup

1/2 cup

rosemary & thyme

3 gr

6 gr

red wine vinegar

1 1/2 tbsp

3 tbsp

oats flour & flax

1 cup

2 cup

oil*

1/2 tsp

1 tsp

salt*

3/4 tsp

1 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water

4 cups

8 cups

water

2 tbsp

1/4 cuo

Cooking with Kids

Cooking for kids?
Introduce fresh herbs to children slowly as they may not like their flavour. It is a good idea to ask children to prepare a new ingredient before tasting it. This will help them feel more comfortable with the new food.

Making this recipe with kids?
Ask the child to help by completing step 4:

  • Form the lentil balls

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional value

Chocolate orange hazelnut tart

Share the joy of savouring this scrumptious and easy chocolate torte! This torte features a shortbread crust filled with a rich hazelnut orange chocolate ganache topped with toasted hazelnuts. It’s the perfect ending to a decadent Christmas dinner!¬†

“Rudolf with your nose so bright,¬† won’t you guide my sleigh tonight?”¬†

Tools

Preparation

1

Cream margarine: Preheat oven to 300 F. With the help of a electric mixer, beat the margarine in a bowl until light and fluffy.

2

Add the flour mix: Gradually add the flour mix to the margarine, mixing until fully incorporated (do not over mix).

3

4

Shape and bake the crust: Lightly oil the pie plate. Place the dough in the pie plate and evenly press in the plate. Using a fork piece holes on the surface of the dough. This will prevent the dough from rising. Bake at 300F for 13 to 18 minutes until lightly browned. 

Remove from the oven and let cool. 

Make the ganache:  While the crust is baking, place the chocolate and cointreau & frangelico in a medium sized bowl. Place the coconut mylk & coconut oil in a small pot. Turn on the heat to medium low and heat to close to boiling. Turn the heat to minimum, add the chocolate and cointreau & frangelico to the coconut mylk. Cover with the lid and let rest about 3 minutes. Remove lid and gently stir together unti the chocolate is melted into the coconut mylk.

Pour evenly the ganache into cooled crust.

5

Finish the pie: Roughly chop the hazelnuts. Place in the refrigerator for 30 minutes. Sprinkle with chopped hazelnuts and and return to refrigerator for another hour, until chilled all the way through. Leave in the refrigerator until serving. Serve.

Note: You can let the torte warm up at room temperature for 30 minutes for a creamier ganache.

.

Bon Appétit!

Ingredients

Included

5 portions

10 portions

Flour mix: flour, icing sugar, cornstarch

1 1/4 cup

2 1/2 cup

margerine

1/2 cups

1 cups

chocolate

12 oz

24 oz

coconut mylk + coconut oil

3/4 cup + 2tbsp

1 3/4 cup

cointreau & frangelico

1 tbsp

2 tbsp

hazelnuts

3 tbsp

1/3 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 5.

  • Cream the margerine
  • Add the flour mix
  • Finish the pie

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.

Region: Portugal
Type: Port
Alcohol: 20%

 

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Turkey roll & stuffing

La pi√®ce de r√©sistance…¬†Saskatchewan raised turkey roll filled Italian sausage and apple stuffing. Turkey rolls are amazing because they cook much faster than traditional turkeys and it stays juicy. The stuffing marries multiple traditional Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional turkey and stuffing is sure to satisfy even the pickiest!¬†¬†

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Prepare the stuffing ingredients:  Preheat the oven to 375F. Peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries. 

2

Cook the vegetables and Italian sausage:  Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent.

Remove the Italian sausage meat from the casing. Add the Italian sausage meat to the onion mixture. Cook about 10 minutes until the Italian sausage is fully cooked. Add the fresh thyme, sage, cranberry mustard and dried cranberries to the Italian sausage. 

3

Finish the stuffing: Add the bread cubes and water (1 to 1 1/2 cup, 2 to 3 cups) to the pan. We recommend adding the last third of water in 1/4 cup or less increment to ensure the stuffing is to your desired texture. Combine between each addition of water.

Turn off the heat and let cool. In a small bowl, whisk the egg (1, 2). When the stuffing is at room temperature add the egg and combine.¬† It’s important the stuffing is almost room temperature when the egg is added, otherwise it would cook in the stuffing.

4

Prepare the Turkey roll:  While the stuffing is cooling, cut 4 14 inches and 1 30 inches long pieces of poultry string. Place the 14 inches strings a few inches apart on a cutting board. Place the turkey roll skin side down over the poultry strings. Pound the turkey with a mallet to an even thickness of about 1 inch. 

5

Stuff and cook the turkey roll: Scoop the stuffing into the center of the turkey. Holding the turkey, roll them up away from you, making sure the roll ends up seam-side down. Tie the 4 poultry strings across and the 30 inch string lengthwise. Transfer to a lined baking sheet. Lightly oil (1 tbs, 2 tbs) and salt (1/2 tbs, 1 tbs) the outside of the turkey roll. 

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

6

Bake & serve:¬† Bake until the internal temperature registers 155F on an instant-read thermometer¬†(about 45 minutes, about 1 hour 20 minutes)¬† Let rest for 10 to 15 minutes.Keep an eye on the turkey roll while baking, to prevent the skin from burning you can place foil over the roll – don’t tighten the foil. Slice.¬†Serve.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

1

2

celery

100 gr

200 gr

onion

1 small

1 medium

Italian sausage

2

4

Bread cubes

2 cups

4 cups

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

cranberry mustard

1/2 tbsp

1 tbsp

Turkey roll

2 1/2 pounds

5 pounds

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

egg

1

2

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 to 1 1/2 cups

2 to 3 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs¬†for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 3:

  • Prepare the stuffing ingredients: Ask a child to help separating the leaves of the fresh herb and finely cutting them.
  • Cook the vegetables and Italian sausage
  • Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

cranberry stuffing

Scrumptious Italian tofurkey stuffing featuring an orchestra of Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional stuffing is sure to satisfy even the pickiest!  

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Prepare the stuffing ingredients:  Preheat the oven to 375F. Peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries. 

2

Cook the vegetables:  Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent. Set the cooked vegetables aside in a bowl. 

3

Heat the Italian tofurkey: In the same pan you cooked the vegetables, add the oil (1/2 tsp, 1 tsp), heat on medium/high heat. Add the Italian tofurky & cook about 6 minutes, stirring regularly, until the tofurky is heated through.  Add the cooked vegetables, fresh thyme, sage, cranberry mustard and dried cranberries to the Italian tofurkey. 

4

Combine the flax seed and water:  In a small bowl place the ground flax seeds and warm water (1 tbsp, 2 tbsp). Combine and let sit 3 minutes until it starts to thicken.  

5

Finish the stuffing:  Add the bread cubes, water and flax seeds mixture, water (1 to 1 1/2 cup, 2 to 3 cups) to the pan. We recommend adding the last third of water in 1/4 cup or less increment to ensure the stuffing is to your desired texture. Combine between each addition of water.

6

Serve:  Place the stuffing in a serving dish. Bake in the oven 15 to 20 minutes. To keep warm, cover with foil. Serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

1

2

celery

100 gr

200 gr

onion

1 small

1 medium

Italian tofurkey

150gr

300gr

Bread cubes

2 cups

4 cups

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

ground flax seeds

1 tbsp

2 tbsp

Cranberry mustard

1/2 tbsp

1 tbsp

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 to 1 1/2 cups

2 to 3 cups

warm water

1 tbsp

2 tbsp

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs¬†when cooking for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2, 3, 4 & 5 :

  • Prepare the stuffing ingredients: Ask a child to separate the fresh herb leaves and cut them finely
  • Cook the vegetables¬†
  • Heat the Italian tofurkey
  • Combine the flax seed and water
  • Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

creamy mashed potatoes

These creamy mashed potatoes are scrumptiously delicious! Everyone at your holiday table will swoon over these whipped potatoes!

Note: Fresh rosemary is not part of this recipe. You can decorate the plate of mashed potatoes with leftover fresh herbs from other dishes.

 

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Peel the potatoes: Peel the potatoes using a vegetable peeler. 

2

Cut the potatoes: Cut the potatoes in 2 to 3 inches dices. If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon.

3

Cook the potatoes: Place potatoes in a large pot (5 liters, 10 liters) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife. Boil 20-25 minutes depending on the size of your potatoes.

4

Drain the potatoes: Drain well and transfer to the bowl of a stand mixer or transfer back to the pot and use an electric mixer.

5

Mash the potatoes:  Ensure the vegan butter (1/2 cup, 1 cup) is room temperature. In a small bowl place the coconut milk (1/2 cup,  1 cup) and hot water (2/3 cup,  1 1/3 cup).Combine. Start whipping the potatoes on low speed 30 seconds then increase to medium and slowly drizzle in coconut milk mixture. With mixer on, add softened vegan butter (1/2 cup, 1 cup) 1 Tbsp at a time, waiting a few seconds between each addition. The potatoes should be whipped and fluffy. Add the salt (1 1/4 tsp, 2 1/2 tsp) and pepper (1/4 tsp, 1/2 tsp). Taste and adjust salt & pepper.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

Russet potatoes

1600 gr

3200 gr

coconut mylk

1/2 cup

1 cup

hot water*

2/3 cup

1 1/3 cup

vegan butter

1/2 cup

1 cup

salt*

1 1/4 tsp

2 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water*

enough to cover potatoes

enough to cover potatoes

Cooking with Kids

Cooking for kids?
Mash potatoes are one of kids favourite. No changes to the recipe are recommended. 

Making this recipe with kids?
Ask the child to help by completing step 5:

  • Mash the potatoes

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Candy cane soup

Baby it’s cold outside! Lets warm up with this creamy Christmas spiced beet soup topped with rich cream and fresh dill.¬†


Keep calm
and
get your
HO HO HO
on

Featured Saskatchewan Products

Tools

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce.  Dice the onion in 1 cm dices. Peel the potatoes and beets and cut in 1 cm dices. 

2

Cook the onion:  In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

3

Cook the soup: Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), Christmas spices, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot.

Bring the soup to a boil on high heat and cook about 30 minutes until the beets and potato are fork tender.

4

Blend the soup: Place the soup in the blender* and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper as desired.

*Note: If you don’t have a blender, skip this step.

5

Prepare the toppings: Cut the dill in small pieces of about 2 cm long.  

6

Assemble and serve:  In individual bowls, place the soup, Pour the coconut mylk in a measuring cup with a beaker* and heat up in the microwave 30 seconds**, combine with a spoon and draw a spiral of coconut mylk in each bowl***. Use a knife or spoon to create a fun design with the coconut mylk and the soup. Garnish with the dill. Serve.

*Note: If you don’t have a measuring cup with a beaker use a spoon.¬†
**Note: Coconut milk tends to thicken when chilled. Warming it up and mixing it will ensure it is liquid.
***Note: If you don’t have a blender, don’t use the cream as it won’t look good. Decorate the soup with fresh dill.

bon appétit!

Ingredients

Included

5 portions

10 portions

potato

400 gr

800 gr

beet

500 gr

1000 gr

onion

1 small (100gr)

1 medium (200gr)

Christmas spice blend

1 tsp

2 tsp

coconut mylk

1/4 cup

1/2 cup

fresh dill

2 gr

4 gr

oil*

1/2 tsp

1 tsp

salt*

1 tsp

2 tsp

pepper*

1/8 tsp

1/4 tsp

water*

4 cups

8 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh dill  and Christmas spice for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 3 & 6:

  • Cook the soup
  • Assemble¬†& Serve

Recommended Wine Pairing

Recommended wine pairing provided by Willow Park Wines & Spirits

DR. LOOSEN RIESLING
Loosen Bros. Riesling embodies the delicate and racy characteristics of traditional, slate-soil Mosel vineyards at a very affordable price for every day enjoyment. It is a bright, vibrant, fruit-driven wine, with a juicy mid-palate and a crisp, drying finish
Region: Germany
Colour:
White
Alcohol: 8.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Spinach cranberry Christmas wreath

This spinach cranberry Christmas wreath is simple, elegan and an absolute crowd pleaser! This Christmas wreath presents an orchestra of flavours that are sure to satisfy everyone. Vegan puff pastry is filled with spinach, cranberry, dill, lemon and silky tofu. The wreath is topped with fresh dill and dried cranberries.

Maybe Christmas doesn’t come from a store. Maybe Christmas perhaps, means a little bit more.

Featured Saskatchewan Products

Tools

Preparation

1

Drain the spinach:  Heat the oven to 425F.Place the thawed spinach in a strainer and squeeze out all excess water. 

Separate the fresh dill leaves in about 2 cm pieces.

2

combine the filling:  In a bowl, place the drained spinach, the tofu blend, and half the dried cranberries. 

3

Roll the puff pastry:  Sprinkle flour on the counter to create a very light coating. Place the vegan puff pastry on the lightly floured surface. Using a rolling pin, roll the pastry to a 60 cm x 20 cm rectangle. Roll pastry by starting in the middle of the pastry square and rolling to the edges. Leaving a 1 cm border, spoon the spinach mixture along the length of the pastry, leaving a 2 cm gap at both short ends.

Ensure to minimally manipulate the pastry. If the dough rips, reattach with your fingers and avoid making a ball with the dough and re-rolling it.  

4

Form the wreath: Fold in the two short ends of the vegan puff pastry to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a bit of non-dairy milk. Transfer the wreath to a baking tray lined with parchment paper or non stick liner and chill in the fridge for 20 mins.

Place the non-dairy milk (1/2 tbsp, 1 tbsp) and olive oil (1/2 tbsp, 1 tbsp) in a small bowl. Using a pastry bush*, brush the pastry with non-dairy milk.  

Note: you can make the Christmas wreath up to this point a day in advance and keep it covered in the fridge.

*Note: If you don’t have a pastry brush, you can use a paper towel.¬†

5

Bake and serve:  Using a knife, cut a few 2 cm slits across the top of the pastry. Bake for 15 minutes at 435F. Reduce the temperature to 350F, bake for an additional 15 to 20 minutes until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved fresh dill and the rest of the dried cranberries.

bon appétit!

Ingredients

Included

5 portions

10 portions

puff pastry

1 sheet

2 sheets

frozen spinach - thawed

150 gr

300 gr

silken tofu blend (tofu, nutmeg, olive oil, cranberry mustard, soy sauce, vegetable stock, garlic powder, DoTerra lemon oil)

250 gr

500 gr

fresh dill

3 gr

6 gr

dried cranberry

2 tbsp

1/4 cup

flour for dusting*

1 tbsp

2 tbsp

non dairy milk*

1/2 tbsp

1 tbsp

oil

1/2 tbsp

1 tbsp

Cooking with Kids

Cooking for kids?
Go easy on the dried cranberries for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 4:

  • Drain the spinach
  • Combine the filling
  • Form the wreath

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LA FIOLE COTE DU RHONE
Clear medium ruby colour; moderate aromas of blackberries, raspberries and spice; extra dry and medium bodied with flavours of raspberries, spices and black fruits; medium finish,ready to drink.
Region: Rhone France
Colour: Red
Alcohol: 13.5%

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Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Nutritional information does not include bread. 

Mushroom gravy

This rich mushroom gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and lentil, mushroom balls.¬†

When we recall Christmas past, we usually find that the simplest things‚ÄĒnot the great occasions‚ÄĒgive off the greatest glow of happiness.

Tools

Preparation

1

Rehydrate the dried mushrooms and prepare the produces:  Place the dry wild mushrooms in a small bowl. Cover with hot water (1/2 cup, 1 cup) and let soak for 5 minutes. 

Cut the onion in small 1/2 cm dices. Finely mince the fresh thyme and rosemary. 

2

Cook the onion: While the dried mushrooms are re-hydrating, add oil (1 tbsp, 2 tbsp), salt  (1/2 tsp, 1 tsp), pepper  (1/8 tsp, 1/4 tsp) and the onion to a large pan. Cook on medium heat for about 5 minutes, until the onion is tender. 

Add the dried mushroom and the hot water they are soaking in to the onion. Bring to a simmer over medium heat. Let simmer 5 minutes

3

Combine and puree the gravy: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine. 

Add the cornstarch & water, rosemary, thyme, water (1/2 cup, 1 cup), coconut mylk & vegetable sock to the onion and mushrooms. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy. 

Add the gravy to a blender, or use an immersion blender, and blend until smooth and creamy. 

4

Reheat and serve:  Transfer the gravy back to the pan.Taste and adjust seasonings as needed, adding more salt and pepper to taste.  Bring the gravy to a boil on medium heat, stirring regularly. Pour in a gravy serving dish and serve.  

bon appétit!

Ingredients

Included

5 portions

10 portions

dried wild mushroom

7 gr

14 gr

cornstarch

1 1/2 tbsp

3 tbsp

onion

1 small

1 medium

thyme & rosemary

1 gr

2 gr

coconut mylk & vegetable stock concentrate

2 tbsp

1/4 cup

oil

1 tbsp

2 tbsp

hot water*

1/2 cup

1 cups

water*

1/2 + 1/2 cup

1 + 1 cup

salt*

1/2 tsp

1 tsp

pepper*

1/4 tsp

1/2 tsp

Cooking with Kids

Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.¬†

Making this recipe with kids?
Ask the child to help by completing step 1 & 3 

  • Rehydrate the dried mushrooms and prepare the produces
  • Combine and puree the gravy: a child can help by combining the cornstarch and water.¬†

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information