I'm pretty sure you're expecting company shortly. Or, perhaps you're hosting an intimate family affair, perhaps just the two of you. This week there's plenty to choose from your local supermarket or grocery store that'll help make the festivities that much easier:
METRO: Make a run to your local Metro store and get your hands on the famous La Rocca Chocolate Tuxedo Torte -- a rich and delicious European chocolate sponge surrounded by chocolate mousse, bittersweet chocolate with just a hint of amaretto. A real crowd-pleaser ! Available at all Metro locations for between $22.99 to $27.99.
LOBLAWS: Working with its fabulous line of PC products, the folks at Loblaws created an array of delightful drinks perfect for the upcoming new year's eve celebrations:
CRANBERRY LIME SPRITZER
Cranberry-lime cocktail make a great base for this sparkling holiday drink.
1 cup (250 ml) PC Cranberry Lime Cocktail
1/4 cup (50 ml) white rum
1/4 cup (50 ml) frozen cranberries
Ice cubes
1 can (355 ml) chilled low-sodium club soda
In glass measuring cup, stir together cranberry-lime cocktail and rum. Divide cranberries between two tall glasses. Add several ice cubes. Pour rum mixture over top, dividing evenly. Top up with soda, using about one-third of the can. Garnish with lime wedges, if desired.
LYCHEE LIMELIGHT PUNCH
2 Tbsp. (30ml) organic honey
1 bottle (2 L) PC Naturally Flavoured Lychee Sparkling Soda chilled
1/2 cup (125 ml) almond-flavoured liqueur
1/4 cup (50 ml) fresh lemon juice
1/4 cup (50 ml) fresh lime juice
In punch bowl or pitcher, whisk together liqueur, lemon juice, lime juice and honey. Chill. Just before serving, stir in soda. Serve immediately. If desired, add 1-1/2 cups (375 ml) ice cubes and lime slices.
CHEF'S TIPS: Instead of using ice cubes, make frozen grapes: Place 6 oz (175g) washed seedless green grapes on rimmed baking sheet. Freeze until firm. Stir into punch with lime slices, in place of ice cubes.
LONGO'S : SALMON AND MUSHROOM RICE SAVOURY PASTRY ROLL
This showstopper dinner has salmon and rice wrapped in a flaky puff pastry. Recipe courtesy of Longo's (longos.ca)
1 Tbsp. (15ml) extra virgin olive oil
1 Tbsp. (15ml) each chopped fresh dill and Italian parsley
1 tsp. (5ml) grated lemon rind
1 clove garlic, minced
1/4 tsp. (1ml) each salt and pepper
1 piece centre cut fresh Atlantic salmon fillet, skinned (about 1 1/2 lbs/750g)
Rice Filling:
2 Tbsp. (30ml) extra-virgin olive oil
1 onion, chopped
1 pkg. (227 g) cremini mushrooms, sliced
2 cloves garlic, minced
3/4 cup (175ml) long grain rice
1 1/4 cups (300ml) chicken broth
1/2 cup (125ml) 10% half and half cream
2 Tbsp. (30ml) each chopped fresh dill and Italian parsley
1 pkg. (500 g) frozen puff pastry, thawed
In a small bowl, combine oil, dill, parsley, lemon rind, garlic, salt and pepper. Spread mixture on both sides of salmon. Cover and refrigerate.
Rice Filling: In large nonstick skillet, heat oil over medium high heat and cook onion, mushrooms and garlic for about 8 minutes or until no liquid remains. Add rice, broth and cream; bring to a boil. Cover and cook on low for 15 minutes or until no liquid remains. Stir in dill and parsley; cover and let stand for 5 minutes. Let cool.
Roll out puff pastry to a 17 by 13-inch rectangle. Spread rice mixture along centre of pastry leaving about 4-inches of pastry on long sides and 2-inches on short sides. Place refrigerated salmon on top. Fold over short ends of pastry and then longer sides to cover and pinch seam. Place seam side down on parchment paper lined baking sheet. Bake in 425°F (220C) oven for about 30 minutes or until pastry is golden brown and puffed slightly.
Makes 8 servings.
KRAFT FOODS: Speaking of sweets, -- if you've run out of cookies and are looking for a quick and convenient recipe that has that wow factor? Check out the following, courtesy of Kraft Foods.
CHOCOLATE RASPBERRY THUMPRINTS
2 cups (500ml) flour
1 tsp. (5ml) baking soda
1/4 tsp. (.5ml) salt
4 squares unsweetened chocolate, coarsely chopped ( Baker's suggested)
1/2 cup (125ml) butter
1 pkg. (250 g) brick cream Cheese, softened (Philadelphia's suggested)
1-1/4 cups (300ml) sugar, divided
1 egg
1 tsp. vanilla
1/3 cup pure red raspberry jam (Kraft suggested)
Heat oven to 375F (190C). Mix flour, baking soda and salt. Microwave chopped chocolate and butter in large microwaveable bowl on MEDIUM for two minutes; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup (250ml) sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 minutes.
Roll dough into 1-inch (2.5cm) balls; coat with remaining sugar. Place, 2-inches (5cm) apart, on baking sheets. Press your thumb into centre of each ball; fill each indentation with about 1/4 tsp. (.5ml) jam.
Bake for 8 to 10 minuntes or until lightly browned. Cool 1 minute. on baking sheet; transfer to wire racks. Cool completely.
Makes about 41/2 dozen cookies.
RED DIAMOND: With the holidays still in full swing, one ingredient you'll find particularly festive is the famous pomegranate, fresh or in concentrate. Full of vitamins including vitamin C, antioxidants and fibre, they're the perfect condiment this season. Here are two recipes courtesy of Red Diamond pomegranate products (Red-diamond.ca).
POMEGRANATE SANGRIA
This cocktail will outshine any sparkly red dress at the party.
1 cup (250ml) water
1/2 cup (125ml) pomegranate concentrate, (Red Diamond preferred)
1 bottle dry red wine
2 cups (500ml) fresh pomegranate seeds, strawberries,
blueberries, pineapple, banana
1 lime, thinly sliced
Mix water and pomegranate concentrate in a large wine pitcher or punch bowl. Add red wine and fruit. Chill 3 to 5 hours before serving. Pour into glasses. Add lime slices from Sangria to each glass.
NOTE: For a non-alcohol version, substitute sparkling or spring water for red wine.
POMEGRANATE TEA
1 cup (250ml) hot water
1 tea bag, black tea
2 Tbsp. (30ml) pomegranate concentrate,
1 tsp. (5ml) honey (if desired)
1 tsp. (5ml) fresh pomegranate seeds
Boil water and add black tea bag and pomegranate concentrate. Remove tea bag after one minute. Mix in honey. Add fresh pomegranate seeds & serve.
NOTE: You may change black tea to your tea of choice
