Holiday Magazine 2013

Here is a condensed version of the 2013 LAdy York Magazine:

It start’s with Lady York’s message…

The Holiday Season is upon us again!

As families are busy celebrating and entertaining, we at Lady York Foods would like to thank you for including us in your traditions. It is our pleasure to offer you seasonal specialties alongside our quality groceries. Whether you are a new customer or one of our long-time shoppers we appreciate your continued business and look forward to serving you through the coming new year.

We wish you and your family all the best during this festive season.

Thank you again, from the Lady York Family.

potted flowers……………………………………………………………………………………………………

Holiday Season is Sweets Season

Visit Lady York Foods this winter for a selection of nougats, imported chocolates and specialty candies.

Many varieties of panettone are also available.

Panettone is an Italian specialty: part bread, part cake it is only available during the Christmas season. Whether studded with dry fruits or dusted with sugar, panettone makes a sweet treat any time of day.

Imported cookies and dried fruits, such as chocolate-dipped figs, make a welcome hostess gift. Why not keep some on hand for when guests drop by?

Hanukah gelt – small chocolate coins for playing, sharing and eating – are a traditional Hanukah treat. Pick some up today.

Hanukah Gelt & Dreidels

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Festive Drinks

Enjoy these hot drinks throughout the holiday season and the new year.

Cider Spiced Apple Cider

  • 4 cups unsweetened apple juice
  • 2 heaped tbsp. brown sugar
  • 3 cinnamon sticks
  • 1 tsp. ground nutmeg
  • ¼ tsp. ground cloves

Combine all ingredients in a pot and bring to the boil. Reduce heat & simmer, covered, 45 minutes.

Strain through coffee filter-lined sieve to remove the ground spices (some will remain in the cider).

Serve warm with a cinnamon stick as garnish. This cider can also be enjoyed chilled.

Makes approx. 3 cups or 4 small mugs. Recipe can easily be multiplied to make a bigger batch.

Candy Cane Hot ChocolateCandy Cane Hot Chocolate

  • 3 cups milk
  • 4 heaping tbsp. cocoa
  • 4 tbsp. brown sugar
  • 3 tbsp. cold water
  • 1 candy cane or peppermint stick (plus extra for garnish)

Put candy cane and milk into a pot and heat over medium-low heat, stirring often. Do not boil. Meanwhile, combine the cocoa, sugar, and cold water in a measuring cup or small bowl to make a wet paste.

Once milk and candy cane mix are hot enough (candy cane will likely be completely melted) add cocoa paste and stir until smooth. You may want to use a blender to make the milk foamy on the top. Serve with a candy cane in each mug as a sweet stir stick.

Makes enough for 4 mugs.

 

Sparkling drinks help make an occasion feel festive and make an ordinary day a special one.

Refreshing Raspberry Sparkler

Refreshing Raspberry Sparkler

Make a pitcher of this bright beverage to serve to guests and children in place of alcoholic drinks.

Mix 2 parts raspberry juice with 1 part sparkling water. Garnish with orange or other citrus fruits, sliced or cut in small wedges.

Cranberry, blueberry or other strong fruit juices can be used in place of raspberry, to add variety to the drinks table.

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Put together an attractive cheese board to serve guests with ease.

Cheese Board

 

A cheese board (or platter) is an easy appetizer or snack to set out for family and friends. Select an assortment of cheeses to appeal to a variety of tastes and create an interesting arrangement. Try a soft (blue cheese, brie, or goat’s cheese) and a hard (Parmesan or Romano). Include a mild (gouda or Havarti) and a strong (Aged cheddar, Swiss or gruyere) type, to balance the selection. Add little dishes of jam, honey and plain nuts. Be sure to include a few types of crackers / flatbreads.

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Nuts & Dried Fruits

Nuts and Dried Fruits

Put out a selection of nuts and dried fruits…

  • For guests to nibble on with drinks
  • For children to snack on while waiting for dinner
  • When friends stop by in the afternoon

Arrange on a tray in assorted small cups & dishes or in rows on a serving platter.

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Easy & Elegant Entertaining: Lettuce Cups 

Lettuce Cups

 

Savory fillings spooned into lettuce leaves make a pretty presentation for guests and provide a fresh appetizer to serve with drinks. Arrange a tray with filled lettuce cups or set out dishes of prepared fillings along with lettuce leaves for guests to fill as they please.

 

Lettuce Cups 

2 heads Boston Bibb lettuce

Remove 3 outer leaves and discard or reserve for another use.  Carefully remove remaining smaller leaves from the core, rinse and dry before using as cups.

Fillings for Lettuce Cups

Curried Chicken Salad with Raisins

  • ¾ cup chopped cooked chicken (such as 2 thighs, or 1 breast, seasoned with salt and pepper when cooked)
  • ¼ cup chopped celery
  • 2 tbsp. mayonnaise
  • ½ tsp. curry powder
  • 1/8 cup raisins

Combine all ingredients well; refrigerate until ready to serve.

Makes enough for approx. 8 lettuce cups.

Shrimp & Mango Salad

  • ¾ cup chopped cooked shrimp (approx. 12-14 large shrimp)
  • ¾ cup finely chopped cucumber
  • ½ cup finely chopped mango
  • Juice of ½ a lime
  • Sprinkle of cayenne (or more, to taste)
  • Sprinkle of salt

Combine all ingredients well; refrigerate until ready to serve.

Makes enough for approx. 10 lettuce cups.

Rice & Beans

  • 1 small onion (or ½ a large onion), finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp. vegetable oil
  • 1 small tomato (or ½ a large tomato), finely chopped
  • ½ cup rice (white or basmati)
  • ½ tsp. salt
  • 1¼ cups water
  • 1 cup tinned beans, rinsed (black beans or red kidney beans)
  • Black pepper

In a large pot, cook onion and garlic in oil until they begin to soften. Add tomato, rice, salt, and water; Bring to a boil. Add beans, cover and lower heat to minimum. Simmer, covered, for 20 minutes, and then stir in black pepper to season. Refrigerate until ready to serve.

Makes enough for approx. 10-12 lettuce cups.

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Fresh flavours for traditional toppings

Latke Toppings

 

Cranberry-Apple Sauce and Herbed Sour Cream are easy to prepare and add an unexpected twist to traditional latke toppings. Enjoy with latkes, and offer as a dip with a vegetable platter or as part of a cheese tray.

 

Cranberry-Apple Sauce

  • 2 sweet apples (Fuji, gala, Honeycrisp, Macintosh) peeled, cored, cut into 1-inch chunks
  • 1/3-cup frozen cranberries
  • 1/3-cup water

Combine the 3 ingredients in a small saucepan, cover and bring to boil. Reduce heat and simmer, covered, 5-10 minutes or until apples are soft. (The time will vary depending on the type of apple used). Let cool; puree or mash until nearly smooth.

Makes approx. 1 ½ cups sauce

Herbed Sour Cream

  • 1-cup (1 x 250 ml container) sour cream
  • 1 tbsp. finely chopped fresh herbs (such as rosemary, thyme, chives or oregano)
  • ¼ tsp. coarse black pepper

Mix all the ingredients well in a small dish, and transfer to a serving bowl.

Top with additional herbs as a garnish, if desired.

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Impressive and easy: Vegetable-Filled Puff Pastry Bites

Pastry Triangles

 

 

 Savory Puff Pastry Triangles

  • 1 sheet frozen puff pastry, thawed as per package directions
  • ¼ cup marinated vegetables (giardiniera)
  • 1 tbsp. fresh herbs, finely chopped (cilantro, parsley or oregano work well)

 

Preheat oven to 350.

Drain vegetables and finely chop. Add herbs and mix well; put aside.

Roll pastry to 12” x 12” square. Cut lengthwise into 4 strips, then crosswise into 4 strips, making 16 small squares. Divide the chopped vegetable mix evenly among the squares, leaving a small border around the edge of each square. Using a pastry brush or finger, lightly wet the edges of each square with water. Fold each square in half diagonally, carefully encasing the vegetables, and pressing down on the edges to seal. Bake for 12-15 minutes, until golden brown. Puff pastry treats are best enjoyed when warm.

Makes 16 triangles.

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Lemon-Pomegranate Scones: Serve with brunch, an afternoon snack with coffee or tea, or as part of a dessert table.

Scones

Lemon-Pomegranate Scones

  • ¼ cup soft butter
  • ¼ cup sugar
  • 1 egg
  • 3 tsp. baking powder
  • 1½ cups flour
  • ¼ cup milk
  • 1 tbsp. grated lemon rind
  • ½ cup pomegranate seed

Optional lemon drizzle:

1 tbsp. lemon juice, 4 tbsp. icing sugar

Preheat oven to 425.

Beat the butter until light. Beat in the sugar, then the egg. Stir in baking powder, flour, lemon rind and milk until everything comes together to form thick dough. Gently stir in pomegranate seeds. Transfer dough to lightly floured counter or table; using your hands form into a rough 6” circle. Cut into 8 wedges. Place wedges on baking sheet and bake for 10-12 minutes, until lightly browned.

Drizzle:

In a small dish, mix lemon juice and icing sugar until smooth. Drizzle over scones just before serving.

Makes 8 scones.

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Excitement is in the air whether children are in the house or not. Make your mornings special with a warm breakfast that’s quick to prepare.

Pear-Apricot Oatmeal

 

Breakfast: Fast & Festive Pear – Apricot Oatmeal

 

  • 3 cups water
  • 1½ cups large flake oats (not instant)
  • 1 pear (Bartlett or d’Anjou), chopped
  • 1/3 cup chopped dried apricots
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg

 

Bring water to a boil.

Add remaining ingredients, stir and reduce heat. Simmer, uncovered, for 8 minutes.

Serve with milk and brown sugar for topping.

Makes 4-6 bowls.

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Kale & White Bean Soup

 

Kale & White Bean Soup

 

Warm soup is perfect for cold nights, and this light soup cooks up quickly so you can make it and enjoy it on a busy weeknight.  Serve crusty bread and cold cuts alongside the soup to fill out your meal.

  •  1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tbsp. olive oil
  • 1 medium tomato, finely chopped
  • 4 cups vegetable broth
  • 1 tin (540ml) white kidney beans, drained and rinsed
  • 1 ½ lb. kale, tough stems removed and discarded, leaves chopped
  • Pinch cayenne pepper

Cook onion in oil over medium-low heat until it begins to soften; add garlic and tomato, continuing to cook for 1-2 minutes until tomato softens and begins to break down. Add broth and bring to a boil; add beans and cayenne, and reduce heat to a simmer. Cook 30 minutes, uncovered, or until beans feel very soft but are not falling apart. Add kale and stir well to combine. Cover, turn off the heat and let the soup sit for at least fifteen minutes so the kale will soften in the steam of the pot.

Re-heat before serving if necessary.

Serve with fresh ricotta or crumbled feta and fresh black pepper for topping.

Makes approx. 8 servings.

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Cocoa Spice Cake

 

Cocoa Spice Cake with Citrus Filling

Rich cocoa, subtle spices and a tart orange filling make for a delicious cake. 

 

 

 

 

  • ½ cup cocoa
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. baking soda
  • 2/3 cup vegetable oil
  • ½ cup milk (or water)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ cups sugar
  • 1 1/3 cups flour
  • 1/3 cup orange spread or marmalade
  • 1 fresh orange, peeled and sliced, to garnish, if desired
  • Preheat oven to 350.

Combine first 4 ingredients in a mixing bowl. Add oil, milk, eggs and vanilla; mix well. Mix in sugar and flour, stirring until smooth; batter will be thick. Divide evenly between 2 buttered 8” round cake pans. Bake for 15 minutes or until tester comes out with a few moist crumbs sticking to it. Let cool completely on racks before assembling. Place one layer on plate, spread filling to the edges and top with second layer. Arrange fresh orange slices on top.

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Veal with Rosemary

 

Veal Cutlets with Rosemary Butter 

Fast cooking and great tasting this dish is sure to please.

 

 

  • 1 tbsp. olive oil
  • 1lb white veal cutlets
  • Salt, pepper
  • 2 tbsp. butter
  • ¼ cup finely diced shallot
  • 1-cup stock (beef or chicken)
  • 2 tbsp. chopped fresh rosemary, divided

Heat oil in a sauté pan over medium heat; season meat with salt & pepper.  Cook veal in oil, in batches if necessary, just until it turns white, approx. 30 seconds per side. Remove to plate. Add butter, shallots, broth, and 1½ tbsp. rosemary to pan and simmer 5 minutes. Return veal and juices to pan. Turn each piece of veal to cover in sauce and cook 3 more minutes. Serve with sauce spooned over the veal, and garnish with remaining chopped rosemary.

Serves 4.

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Roast Beef

 

Lady York Foods is proud

to offer the

Butcher’s Holiday Special:

Capless Prime Rib Roast

 

Suggested Cooking Method:

Let the meat sit at room temperature for 2-3 hours before roasting.

Roast for 30 minutes at 375, covered with foil, then another 2 – 2½ hours without the foil at 350.

Allow the cooked roast to sit 20 minutes before slicing and serving.

Ask our butcher to recommend the best cooking method for your roast.

Herb Crust Option:

Combine chopped fresh herbs (such as rosemary or thyme) with minced garlic, olive oil, salt and pepper. Rub over top and sides of roast 1 hour before roasting. Cook as above, but cover with foil for final 30 minutes if herb crust looks too dark.

Plated Roast

……………………………………………………………………………………………………Fresh Cut Flowers

Fresh flowers make a welcome hostess gift and brighten your own home.

Lady York Foods offers an assortment of both cut and potted flowers year round.

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Spaghetti Carbonara

 

Creamy Spaghetti Carbonara with Peas and Black Pepper

 

 

 

  • 450g Spaghetti (or other long pasta such as linguine or fettuccine)
  • 2 eggs + 1 egg yolk
  • ½ cup freshly grated Parmesan or Romano cheese
  • 1 cup frozen peas, thawed
  • 1 tbsp. butter
  • Freshly ground black pepper
  • (1 mugful reserved cooking liquid)
  • Cook pasta according to package directions.

Meanwhile beat eggs, egg yolk, cheese and pepper in a small bowl. Set aside.

Before draining pasta, reserve one mugful of cooking liquid.

Drain the pasta and return it to the hot pot but not to the stove. Stir in the butter, and then add the egg and cheese mix, stirring quickly to cook the eggs with the heat of the pasta. Add the peas, pepper, and 1-2 tbsp. of liquid and stir to combine.

Serve immediately, adding more cooking liquid if needed.

Serves 4-6.

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Exotic Fruit Platter

 

Exotic Fruits

Try a variety of fresh flavours from the tropics on your fruit tray this season. Many imported exotic fruits are at their best at this time of year.

 

In season now: pineapple, mango, kiwi, pomegranate, dragon fruit, papaya, plus of course citrus fruits: orange, grapefruit, clementine, and blood orange.

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