Holiday 2010-2.indd

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experience magazine fresh flavours & sweet traditions www.Longos.com holidays a taste of the holiday 2010 1 free issue experience magazine Prime 2 truly the most wonderful time of the year Anthony Longo President & CEO You can feel it in the air! The hustle and bustle and crisp exhilaration that mean the holidays are here. This is a very exciting time for us at Longo’s. Not only is Christmas upon us, but just in time for the holidays we have opened the doors to what we believe is a foodie’s paradise. Longo’s Maple Leaf Square brings a fresh new tradition to downtown Toronto, located at 15 York Street next to the Air Canada Centre. This 48,000 sq ft location offers local freshness traditionally found in open air farmers’ markets, food knowledge and expertise normally found in niche food boutiques and an incredible array of exotic products from around the world. We have something for everyone at Longo’s Maple Leaf Square from great quality everyday value items all the way to Kobe beef. We even have Corks, a Wi-Fi enabled lounge pouring locally crafted wine and beer. And with free on-site validated parking, we make it really easy for this store to be your one-stop shopping destination. private label items. My personal favourite is our Longo’s Chocolate Pecan Crostata. You can read more about that on pg 8. Our Chef has pulled together some wonderful seafood recipes perfect for your Holiday celebrations (pg 11) and our Cheese Masters share their fabulous local and international Artisan cheese finds on pg 24. Worried about continuing to eat healthfully over the holidays? Check out our Weeknight Crunch Dinner’s Ready solutions on pg 53. And there is so much more in store for you in this issue. We know that food is a great conduit to creating lasting memories with your family and friends. At Longo’s, our team has worked hard to ensure that we have everything you could possibly need including knowledgeable service with a smile. From our family to yours, I would like to wish you health and happiness during the Holidays and in the New Year. If you haven’t been into a Longo’s store in a while, now is a great time to visit. With the launch of “A Fresh Tradition” we have introduced and relaunched a fantastic array of top quality Signature Longo’s locations Aurora Aurora [905] 726.7928 650 Wellington St. East at Bayview Ave. Brampton Brampton [905] 455.3135 7700 Hurontario St. at Ray Lawson Blvd. Burlington Fairview [905] 637.3804 1225 Fairview St. at Maple Ave. Walkers Line [905] 331.1645 2900 Walkers Line at Hwy. 5 Markham Markham [905] 479.8877 3085 Hwy. 7 at Woodbine Ave. Mississauga Glen Erin [905] 567.4450 5636 Glen Erin Dr. at Thomas St. Richmond Hill [905] 770.7029 10870 Yonge St. at Elgin Mills Rd. Winston [905] 828.0008 3163 Winston Churchill Blvd. at Laird Rd. Rutherford [905] 850.7013 5283 Rutherford Rd. at Clarence St. Oakville Woodbridge [905] 850.6161 8401 Weston Rd. at Langstaff Rd. Burloak [905] 825.8989 3455 Wyecroft Rd. at Burloak Dr. The Market by Longo’s Oakville [905] 257.5633 338 Dundas St. East at Trafalgar Rd. Bloor Street East [416] 922.4797 100 Bloor St. East at Park Rd. Thornhill Brookfield Place (BCE) [416] 306.1881 181 Bay St., Brookfield Place, Concourse Level Bayview [905] 882.4646 7355 Bayview Ave. at Laureleaf Rd. Toronto Maple Leaf Square [416] 366.1717 15 York St. next to Air Canada Centre, Concourse Level, NOW OPEN York Mills [416] 385.3113 808 York Mills Rd. at Leslie St. Vaughan Elizabeth [416] 597.9005 111 Elizabeth St. at Dundas St. 1 block West of Bay First Canadian Place [416] 304.1147 100 King St. West, First Canadian Place, Concourse Level Info Line 1-800-9LONGOS (1-800-956-6467) Bathurst [289] 304.9520 9306 Bathurst St. at Rutherford Rd. Maple [905] 417.0207 2810 Major Mackenzie Dr. at Jane St. Longo’s Freshness Delivered Right to Your Door www.Longos.com Boxgrove [905] 209.7655 98 Copper Creek Dr. at 9th Line Ponytrail [905] 629.8583 1891 Rathburn Rd. at Ponytrail 5 6 experience magazine featured recipes 12 mixed seafood pasta 14 salmon and mushroom rice savoury pastry roll 16 tiramisu 18 sweet roasted grape tomatoes with pesto scallops 21 cauliflower and grape tomatoes 21 shrimp newburg 25 apple onion chutney 25 apricot and pine nut topping 34 luscious tangy lemon bars 36 sugar cookie stained glass 38 gingerbread cut-outs 44 peppermint latte 45 eggnog latte 46 Gardein beefless stew Go to Longos.com and click on the magazine cover icon for these great recipes: 11 shrimp and mango martinis 13 sautéed rapini with white beans 17 butternut squash puffs 20 salmon gravlax 21 spinach and artichoke mushroom casserole 26 fig and wine pomegranate chutney 27 raspberry chipotle topping 33 peanut butter truffle squares 35 tropical Nanaimo bars table of contents 33 11 24 8 taste the pride of Longo’s Signature line 33 bake once, share with many 11 indulge Mediterranean style 43 the perks of fresh coffee 24 cheese lovers rejoice 53 weeknight crunch? dinner’s ready Wine pairings by Lesley Martin, Longo’s Certified Sommelier. we want to hear from you Tell us what you think of our Holiday issue. Complete an online survey at www.Longos.com before Dec. 15th 2010 for a chance to win a $250 Longo’s gift card. Nutritional tips by Sandra Saville, Longo’s Registered Dietitian. Nutritional analysis by Tangerine Dreams Nutritional Services, Toronto, Ontario. 7:00pm – 9:00pm cover recipe look for this icon to see suggested wine pairings Meet Emily Richards at these Loft Cooking Classes where you will enjoy a selection of recipes from this magazine that she will bring to life. Only $20! sugar cookie stained glass page 36 November 23 December 8 December 13 Aurora Burloak Richmond Hill Space is limited. Call or visit one of these stores to register. www.Longos.com 30 look for this icon for quick & easy recipes prepared in 30 minutes or less! Recipes by Emily Richards, Professional Home Economist & Cookbook Author. 7 Prices effective until December 31, 2010. taste the pride of Longo’s Signature line Longo’s customers have come to know and trust us to deliver exquisite everyday indulgences at affordable prices. Our unwavering commitment to quality and dedication to freshness is unmatched and it is that same genuine passion for great food that has led to the creation of our exclusive private label – Longo Brothers Signature line. At Longo’s we believe that food should be celebrated everyday and to that end we are pleased to share this Signature line of products with you. These premium quality items will appeal to those who appreciate authentic foods everyday and not only on special occasions. Each item has been carefully selected and offers a difference that our customers will appreciate whether it has been identified as the best of its kind in the world or whether it was inspired by one of our beloved family recipes. With one taste, we know you’ll agree that Longo Brothers Signature line offers interesting products that are a step above the ordinary. Look for special coupon offers on page 3 for all of these great products. organic pomegranate Italian sparkling fruit beverage Made in Italy according to an heirloom recipe, this sparkling fruit beverage is made with the highest quality organic pomegranates selected for their unmistakable flavour. The fruit is hand harvested in Autumn ensuring an incredibly fresh flavour delivering the pomegranate’s trademark bittersweet flavour. A natural source of antioxidants, this Italian sparkling beverage can be enjoyed on its own or poured over ice and mixed with your favourite spirit. Also look for Organic Blood Orange Sparkling Fruit Beverage and Organic Lemon Italian Sparkling Fruit Beverage. $2.79 each experience magazine Toscano extra virgin olive oil 8 Only the world’s most celebrated olive region could produce such a refined flavour. It takes a family steeped in Italian heritage to produce an exquisite extra virgin olive oil. Longo’s Toscano Extra Virgin Olive Oil is made with hand-picked Moriaolo and Frantoio olives using traditional methods for an ultra smooth flavour. You will enjoy the sharp olive fragrance and elegant fruity taste. $12.99 each chocolate pecan crostata Anthony Longo’s favourite Imagine silky caramel atop a buttery shortbread crust, sprinkled with pecans and drizzled with chocolate. It doesn’t get more decadent than that. Our bakers took inspiration from Italy and perfected this tart style pie to create an ideal combination of sweet and salty, creamy and crunchy. Be sure to try our other incredible flavours including Cranberry Raspberry Crostata and Lemon Apple Coconut Crostata. $9.99 each Longo’s maple turkey breakfast sausage This is the ultimate in breakfast sausage. Created with a special mix of premium white and dark turkey meat, it contains no filler. Low in fat and lightly flavoured with real Canadian maple syrup, the Maple Turkey Sausage is perfect for breakfast. $4.99 each. For a quick and healthy on-the-go breakfast, wrap this sausage in a Longo’s Tortilla Wrap with scrambled eggs and your favourite vegetables. forest mushroom soup Creamy, elegant and simple, this incredible soul-warming soup is perfect for those cold winter days. Generously prepared with hearty wild mushrooms and enhanced with just the right amount of real cream, this soup is worthy of a dinner party. $6.99 each. Enjoy it with Longo’s Crostini. panettone This traditional Italian all butter festive cake is exquisitely delicate and extraordinarily moist. Made with candied fruit and sultana raisins, Longo Brothers Signature Panettone is perfect for sharing with friends and family over a cup of Aromaté Espresso Riserva or a glass of wine. Our customers always ask us to bring this one back, so don’t wait to get yours. It is only available during the holiday season! Still only $4.99 each www.Longos.com www.Longos.com 99 experience magazine weston 10 indulge Mediterranean style W hen the winter holidays arrive, no matter how the wind howls and the snow blows, sitting around the table for a celebratory meal not only warms your body, but also nourishes your soul. After a busy fall, slow down and imagine the warm waters of the Mediterranean washing over you as you enjoy a traditional holiday seafood feast with family and friends. Visit Longos.com for recipe. Pairing: Balance the tropical mango and spicy garlic shrimp with a high acid wine with a touch of sweetness, such as the Cave Spring Cellars Chenin Blanc. www.Longos.com shrimp and mango martinis 11 everything old is new again Many cultures and countries along the Mediterranean, including Spain, Portugal, France, Italy and Greece, celebrate the holidays with a fish or seafood based dinner. The Feast of the Seven Fishes is a well-known Italian tradition (thought to have originated in Southern Italy) and is now very popular in North American Italian culture. The meal is said to have drawn inspiration from the seven virtues – chastity, temperance, charity, diligence, patience, kindness and humility. In these meals you might find anchovies, sardines, dried salt cod, smelt, eel, squid, octopus, shrimp, mussels and clams. They’re served in combination with various pastas and vegetables, baked or fried kale patties, some homemade baked goods and, of course, complementary wines. Other cultures also have food traditions featuring fish dressed to impress. In Germany, carp is often eaten at a holiday meal. A Portuguese Christmas Eve meal might feature codfish with boiled potatoes and cabbage, and homemade regional fried desserts. In Hungary, you’ll find the traditional fish soup, halászle at a Christmas Eve meal. This is a fisherman’s soup; it’s bright red with hot and spicy paprika and filled with river fish. Pierogi, borscht, fish soup, carp and pickled herring may make their way to the tables at Polish celebrations. And the Chinese celebratory tradition calls for a whole fish — a symbol of surplus and abundance. mixed seafood pasta Serve with a Longo’s Baguette to sop up any of the delicious sauce from the pasta. A true Italian pleasure that is enjoyed Christmas Eve with family and friends. Preparation Time: 20 minutes Cook Time: 10 to 20 minutes 20 1 1 pkg 2 tbsp Half 4 cloves Pinch 1 can 2 tbsp 1/2 cup bag (1kg) fresh Longo’s Seafood Misto (450 g) Western Family spaghetti Longo’s extra virgin olive oil onion, finely chopped garlic, minced hot pepper flakes (400 mL) cherry tomatoes chopped Longo’s fresh basil dry white wine experience magazine Place seafood misto into a bowl and cover with cold water. Let stand for 10 minutes. Drain and set aside. 12 In a large shallow saucepan, heat oil over medium heat and cook onion, garlic and hot pepper flakes for about 4 minutes or until softened. Add tomatoes and their juices and basil and bring to a simmer. Simmer for about 10 minutes or until thickened. Stir in drained seafood misto and stir to coat. Pour in wine Seafood Misto - Contains mussels, clams, white shrimp, 1 kg package, only $9.99 Exclusive to Longo’s during this Holiday season and cover and cook for about 8 minutes, stirring once or until clams and mussels open. Meanwhile, in large pot of boiling salted water, cook spaghetti for about 10 minutes or until al dente. Drain and add to the sauce; toss to combine well. Makes 6 servings. Per serving: 470 calories; 31 g protein; 9 g fat; 63 g carbohydrate; 4 g fibre Low in Fat (17% Calories by Fat); Excellent Source of Vitamin B12; Excellent Source of Folate; Good Source of Omega-3 Fatty Acids; Good Source of Vitamin B1; Good Source of Iron; Source of Vitamins B2, B3, C and E; Source of Magnesium and Zinc Tips: Check over your clams and mussels before adding them to the sauce. Give them a little tap and if they don’t stay closed discard them. After they are cooked, discard the ones that have not opened. The shrimp still have their shells on too. You can remove them before making the recipe or simply as you are enjoying the pasta dish! Enjoy the Mixed Seafood Pasta with a Longo’s Baguette baked fresh 3 times daily. Only $1.99 each sautéed rapini with white beans Visit Longos.com for recipe. www.Longos.com Pairing: With a nod to Italy, try the 2009 Inniskillin Pinot Grigio. The crisp and refreshing white with peach and citrus aromas will truly complement this Mediterranean seafood dish. mixed seafood pasta 13 salmon and mushroom rice savoury pastry roll Pairing: Finally a call for red! Salmon, mushrooms, pastry…all great partners for Pinot Noir. Here’s a good opportunity to experiment. Any well-made Niagara Pinot is a safe bet. salmon and mushroom rice savoury pastry roll This showstopper dinner has salmon and rice wrapped in a flaky puff pastry. While the salmon marinates to add flavour, the rice mixture is made. Wrap the salmon and rice and refrigerate up to 4 hours ahead and then pop it in the oven to bake for guests and enjoy a relaxing meal. Preparation Time: 30 minutes Cook Time: 55 to 60 minutes experience magazine 1 tbsp 1 tbsp 14 1 tsp 1 clove 1/4 tsp 1 piece Longo’s extra virgin olive oil each chopped fresh dill and Italian parsley grated lemon rind garlic, minced each Longo’s salt and pepper centre cut fresh Atlantic salmon fillet, skinned (about 1 1/2 lbs) Rice Filling: 2 tbsp 1 1 pkg Longo’s extra virgin olive oil onion, chopped (227 g) Longo’s cremini mushrooms, sliced 2 cloves garlic, minced 3/4 cup Western Family long grain rice 1 1/4 cups chicken broth 1/2 cup 10% half and half cream 2 tbsp 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 oven for about 30 minutes or until pastry is golden brown and puffed slightly. Makes 8 servings. Per serving: 530 calories; 27 g protein; 31 g fat; 38 g carbohydrate; 2 g fibre Excellent Source of Omega-3 Fatty Acids; Excellent Source of Vitamins B3 and B12; Good Source of Vitamin B2; Source of Vitamins B1 and E; Source of Folate; Source of Iron, Magnesium and Zinc www.Longos.com 15 experience magazine tiramisu 16 Make ahead desserts are key for the holidays and this classic tiramisu should appear at everyone’s dinner table. Rich creamy mascarpone offers classic taste with the addition of whipping cream; this becomes a very light dessert that still is a favourite among many. 25 Preparation Time: 25 minutes Chill Time: 2 hours to 2 days 2 cups 1/3 cup 1 tub 1/2 cup 2 tsp 2 cups 1 bag 1 tbsp Aromaté black dark roast coffee coffee liqueur (500 g) mascarpone cheese granulated sugar vanilla 35% whipping cream (500 g) savoiardi biscuits/cookies unsweetened cocoa powder In a shallow dish, combine coffee and liqueur; set aside. In a large bowl, using an electric mixer, beat mascarpone with sugar and vanilla until smooth. In another bowl, whip cream until stiff peaks form. Fold whipped cream into mascarpone mixture until combined well. Start dipping biscuits into coffee mixture and line the bottom of a 13 x 9 inch pan with them. Spread with half of the mascarpone mixture. Dip remaining biscuits and place on top of the mascarpone layer, drizzle remaining coffee mixture over top of cookies. Spread with remaining mascarpone mixture to cover. Smooth the surface and dust with cocoa to coat evenly. Refrigerate for at least 2 hours or for up to 2 days. Makes 18 servings. Per serving: 330 calories; 5 g protein; 24 g fat; 25 g carbohydrate; 1 g fibre Source of Calcium butternut squash puffs Visit Longos.com for recipe. meet the ‘new tradition’ www.Longos.com The fish feast harks back to the tradition of abstinence – no meat or milk products – so fish, often fried in oil, became a Friday evening staple. Our holiday seafood themed recipes use flavours and techniques from classical European cooking, but we’ve updated them with special Longo’s twists. Our Mixed Seafood Pasta (pg 12) is a modern take on the Italian Seven Fishes tradition. Classic French cooking is represented with Shrimp Newburg (pg 21) and Spanish tapas makes an appearance with our scallops and tomatoes Provençal recipe (pg 18). The Shrimp and Mango Martini (pg 11) is a fun play on citrus and fresh flavours and combines Old and New World traditions. Salmon Gravlax (pg 20) lends itself perfectly to the celebrations of both Hanukkah and Christmas. Gravlax, originally a nordic tradition, consists of raw salmon cured with sugar, salt and dill. Try our salmon and rice bake (pg 14), an updated twist on an English classic, rich and luxe with hints of local freshness. 17 sweet roasted grape tomatoes with pesto scallops This show stopping appetizer brings some of the favourite Mediterranean flavours to the table. The sweet tomatoes are enhanced with a hint of sugar and garlic. This will make a juicy bed for the plump sea scallops to be served on. Preparation Time: 10 minutes Cook Time: 35 minutes 2 pints 3 tbsp 3 cloves 2 tbsp 2 tsp 1 lb Pinch 3 tbsp grape tomatoes, halved Longo’s extra virgin olive oil garlic, minced granulated sugar Longo’s Mediterranean Spice Rub sea scallops 10/20 count each salt and pepper Longo’s fresh basil pesto sauce In large baking dish combine tomatoes, 2 tbsp of the oil, garlic, sugar and spice rub. Roast in 425°F oven for about 30 minutes or until golden and soft. Keep warm. Meanwhile, in nonstick skillet, heat remaining oil over medium high heat. Sprinkle scallops with salt and pepper and sear scallops in skillet on both sides until golden. Add pesto and toss to coat. Divide tomatoes among 6 plates and top with scallops to serve. Makes 6 appetizer servings or 4 main course servings. Per serving: 220 calories; 16 g protein; 11 g fat; 13 g carbohydrate; 2 g fibre Source of Vitamin C; Source of Magnesium Tips: Toss scallops and tomatoes together with 8 oz cooked Longo’s Linguine Pasta. For another idea, serve over mixed greens. Make-ahead: Reheat tomatoes and scallops in 400°F oven for about 10 minutes or until hot. experience magazine magazine experience Longo’s Mediterranean Spice Rub $4.99 each Pairing: Try the 2008 Estate Sauvignon Blanc from Creekside. Herbal notes stand up to the tomatoes and pesto, while the citrusy, gooseberry qualities complement the scallops. 18 18 Fresh, gourmet entrées, ready for you to cook to perfection TM It tastes that good! Apple Cheddar Pork Chop Au Gratin INTRODUCING 2 NEW CHEF-INSPIRED RECIPES: Sun-Dried Tomato & Feta Pork Chops au Gratin Find us in the meat section. For more recipes visit map ple elea af.co om. www.Longos.com Fire-Roasted Portobello Mushroom Chicken Breasts 19 Pairing: The salmon on its own calls for an aromatic wine like Featherstone Gewurztraminer from Niagara. Prefer it with cream cheese? Then serve with a lightly oaked chardonnay. salmon gravlax Visit Longos.com for recipe. do yourself a healthy favour! An added bonus to the long history of the seafood feast is the excellent nutritional value of this low fat source of omega-3 fatty acids. Innovative and creative seafood presentations are finding their way to many sophisticated dining tables. Small plates of nibbles are a trendy way to entertain over the holidays. Our holiday recipes, full of local, fresh flavours, add decadence to traditional comfort food. the benefits of fresh seafood by Sandra Saville, Longo’s Registered Dietitian experience magazine • Seafood is an excellent source of protein, omega-3 fats important for brain and eye development and heart health. It’s also an excellent source of vitamin D, copper, iodine, iron, magnesium and selenium, which are involved in proper functioning of the body, in addition to growth and cell repair. 20 • Researchers at the University of Guelph indicated that most Canadian children are deficient in omega-3 fats found in fatty fish and other food. Another study found that higher fish consumption during pregnancy was associated with increased memory of the child. • Canada’s Food Guide recommends at least two servings (75 g) of fish weekly. • The nutrients in fish are beneficial for all ages, although additional recommendations for children, pregnant and breastfeeding women are provided at www.hc-sc.gc.ca. spinach and artichoke mushroom casserole Pairing: A crisp, dry Riesling could act as the perfect foil for the rich, creamy sauce of the Shrimp Newburg. Jackson-Triggs Proprietor’s Reserve Riesling will do the trick. Visit Longos.com for recipe. cauliflower and grape tomatoes shrimp newburg cauliflower and grape tomatoes shrimp newburg Sweet grape tomatoes create a delicious sauce for the florets of cauliflower and the hit of salty pancetta creates a memorable side dish for the holiday table. A creamy sauce envelopes the shrimp for a meal fit for the holidays. Using Longo’s 5 Cheese Dip gives an updated twist to this classic. Preparation Time: 20 minutes Cook Time: 25 to 30 minutes Preparation Time: 20 minutes Cook Time: 25 minutes 6 oz 1 1 pint 1 cup 2 tbsp 4 cloves 4 chunk of pancetta, diced cauliflower, about 1 lb grape tomatoes chicken stock Longo’s extra virgin olive oil garlic, minced anchovy fillets, chopped 20 In a large shallow saucepan, sauté pancetta over medium heat for about 10 minutes or until fat is rendered and pancetta is crisp. Remove pancetta to plate and remove all but 1 tbsp of the rendered fat. Meanwhile, cut cauliflower into florets and add to saucepan with tomatoes. Pour in stock and bring to the boil. Cover and simmer for about 6 minutes or until cauliflower is tender crisp. Uncover and add oil, garlic and anchovies and cook for about 10 minutes or until cauliflower is tender. Sprinkle with pancetta to serve. Makes 6 to 8 servings. Excellent Source of Vitamin C; Source of Vitamins A and E Tip: Make this ahead and warm in skillet before serving. Want a tasty pasta dish? Cook 1 pkg (350 g) Longo’s Fresh Linguine and toss it with the hot cauliflower and grape tomato dish and serve sprinkled with fresh grated Parmesan cheese. 1 2 cloves 1 tbsp 3 tbsp 2 cups 2 lbs 1 tub 3 tbsp Longo’s butter (227 g) Longo’s sliced white mushrooms onion, chopped garlic, minced chopped Longo’s fresh thyme Western Family all purpose flour milk large shrimp, 31/40 count peeled and deveined (227 g) Longo’s 5 Cheese Dip chopped fresh Italian parsley In large shallow saucepan, melt butter over medium high heat. Cook mushrooms, onion, garlic and thyme, stirring for about 10 minutes or until liquid evaporates and mixture starts to brown. Stir in flour for 1 minute. Slowly stir in milk and cook, stirring for about 5 minutes or until thickened and bubbly. Add shrimp and cook, stirring for about 5 minutes or until pink and firm. Stir in cheese dip and simmer for about 3 minutes or until heated through. Stir in parsley and serve over rice. Makes 6 to 8 servings. Per each of 6 servings: 440 calories; 31 g protein; 30 g fat; 11 g carbohydrate; 1 g fibre Excellent Source of Vitamin B12; Excellent Source of Omega-3 Fatty Acids; Excellent Source of Iron and Zinc; Good Source of Vitamins B2, B3 and E; Good Source of Calcium and Magnesium; Source of Vitamins B1, C and E Tip: Serve with baked puff pastry shells or Longo’s store-made Crostini. www.Longos.com Per each of 6 servings: 200 calories; 11 g protein; 14 g fat; 8 g carbohydrate; 3 g fibre 1/4 cup 1 pkg 20 21 indulge Mamma Mia! Meat Lasagna Ingredients: 1 tbsp Gay Lea® Butter 1 large onion, chopped 15 mL 3 cloves garlic, minced 2 tsp dried oregano leaves 1/2 tsp each dried thyme leaves, salt and pepper 2 mL 1 lb lean ground beef 500 g 2 mild Italian sausages, casings removed 3/4 cup red wine or water 175 mL 1 can crushed or puréed tomatoes 796 mL 1 cup coarsely shredded Ivanhoe™ Parmesan; divided 250 mL 1/2 cup each chopped parsley and basil 125 mL 3 cups Nordica® 2% Cottage Cheese 750 mL 2 cups shredded Ivanhoe™ Mozzarella cheese, divided 500 mL 12 oz fresh lasagna noodles (about 8) 375 g 10 mL Instructions: Melt butter in a 5 quart (5 L) pot or Dutch oven set over medium heat. Add the onion, garlic, oregano, thyme, salt and pepper. Crumble in the beef and sausage; cook, breaking the meat up into small pieces, for 10 minutes or until browned. Add the wine; simmer for 2 minutes. Add the tomatoes; bring to a boil. Simmer, partially covered, for 10 minutes or until heated through. Stir in 3/4 (175 mL) cup of the Parmesan cheese. Meanwhile, preheat the oven to 350˚F (180˚C). Blend the cottage cheese with 1/2 cup (125 mL) mozzarella cheese, the parsley and basil; reserve. Grease a 9 x 13-inch (3 L) casserole dish. Spread 1 cup (250 mL) of the sauce evenly over the bottom of the dish. Cover with an even layer of noodles, trimming to fit. Spread 1 cup (250 mL) sauce followed by 1 cup (250 mL) of the cottage cheese mixture evenly over the noodles. Repeat the noodle, sauce and cottage cheese layers twice. Layer with remaining noodles, sauce and sprinkle evenly with remaining Parmesan and mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10 to 15 minutes or until noodles are tender and the cheese is melted. Rest for 10 minutes before slicing. experience magazine For more great recipes, visit gaylea.com 22 5]]RT]`g]cXcabU]bPSbbS` (QMR\1RUGLFDŠ&RWWDJH&KHHVH DVSDUWRIDKHDOWK\OLIHVW\OH ® REGISTERED TRADEMARK OF GAY LEA FOODS CO-OPERATIVE LTD. MISSISSAUGA, ONTARIO L4W 5B4 W H O WA N T S TO E AT C H I C K E N A N D B RO C C O L I E V E RY NI G H T ? W I TH T H E S E R EC I P E S YOU ’ D B E S U R P R I S E D . F O R W E E K N I G H T D I N N E R S T H AT C L I C K V I S I T C O O KW I T H CA M P B E L L S . CA EASY CHICKEN BROCCOLI DIVAN WITH FUSILLI Prep: 10 min 3 cups hot cooked broccoli florets 2 cups cubed, cooked, skinless chicken breast 1 can (10 oz/284 mL) CAMPBELL’S® 1. Arrange broccoli and chicken in 1.5 qt (1.5 L) baking dish. Pour in mixture of soup and milk. Sprinkle with cheese. Top with mixture of bread crumbs and margarine. 2. Bake at 425°F (220°C) until heated through – about 25 minutes. 3. Cook fusilli according to package directions, omitting salt, and serve immediately with divan. Condensed Low Fat Cream of Broccoli Soup / cup 1% milk 12 / cup shredded light Cheddar cheese 2 tbsp dry bread crumbs 1 tsp margarine or butter, melted 3 cups uncooked tri-coloured fusilli Rediscover. M’m! M’m! Good! © 2010 Campbell Company of Canada ® Serves: 4 Per serving: 480 kcal, 8g fat, 590mg sodium, 62g carbohydrates, 5g fibre, 39g protein, 20% DV calcium www.Longos.com 13 Cook Time: 25 min 23 cheese lovers rejoice Longo’s Cheese Masters in Quebec, in front of L’Abbaye St. Benoît. C olour, taste and texture – those are the buzzwords in the world of cheese this year. The trend in entertaining leans to new twists on old classics – varying the textures, colours and washes that highlight the uniqueness of each cheese. Our customers are looking for discussion pieces and visually appealing options that can be presented on any cheese board with confidence and pride. With that in mind, our Cheese Masters have personally sought out and selected some incredible local and imported cheeses for the holidays that are sure to impress your guests and make your taste buds sing. experience magazine the world’s best right next door! 24 Earlier this year, 30 of our certified Cheese Masters headed out to visit some of Quebec’s premier fromageries on a quest to expand their knowledge and learn first-hand about the very talented artisan cheese makers right next door. Our experts witnessed the passion these cheese makers have for both the fine tradition of cheese making and their healthy respect for the land and regions from which they come. Their common commitment to return to a simpler lifestyle of sharing with family, food and friends made a strong impression on our team. These cheese makers each create artisanal farmstead cheese made with all natural ingredients, an art form that is growing in popularity. Staying ahead of the trend, Longo’s Cheese Masters have selected their personal favourites and created an exclusive Quebec Artisan Collection – a must try for this holiday season. apple onion chutney apricot and pine nut topping apple onion chutney apricot and pine nut topping Tangy and sweet, this fresh tasting chutney adds a wonderful contrast to old cheddars and strong aged cheeses and adds zip to creamy rich ones. An easy combination to top brie cheese rounds with and bake until warmed through. Look for a brie baker to bake and serve the brie cheese in. Preparation Time: 10 minutes Cook Time: 15 to 20 minutes Preparation Time: 5 minutes Cook Time: 10 to 15 minutes 2 tbsp 1 1 1/3 cup 2 tbsp 2 tbsp 1 tbsp 1 1 1/4 cup 3 tbsp 2 tsp 1/4 tsp Longo’s butter small sweet onion, chopped large apple, cored, peeled and diced Western Family apple cider vinegar packed brown sugar mustard seeds Longo’s cinnamon thinly sliced, Longo’s dried apricots orange liqueur or juice Longo’s pine nuts, toasted chopped fresh Italian parsley small clove garlic, minced small brie cheese round (200 to 300 g) Place apricots in microwaveable bowl and add liqueur. Cover with plastic wrap and microwave on high for 45 seconds or until fragrant and apricots are softened. Stir in nuts, parsley and garlic. Spoon onto cheese; place on parchment paper lined baking sheet or in brie baker. Bake in 400°F oven for 10 to 15 minutes or until heated through and apricots are golden. Serve with Longo’s Crostini. Makes 1 1/4 cups. Makes 6 to 8 servings. Per 2 tbsp serving: 60 calories; 0.3 g protein; 2.5 g fat; 8 g carbohydrate; 1 g fibre Per each of 6 servings made with 300 g brie: 220 calories; 11 g protein; 16 g fat; 7 g carbohydrate; 1 g fibre Excellent Source of Vitamin A; Source of Vitamin B2; Source of Folate; Source of Calcium, Magnesium and Zinc; Source of Omega-6 Fatty Acids www.Longos.com In a skillet, melt butter over medium high heat and cook onion, stirring for about 8 minutes or until starting to become golden. Reduce heat to medium and add apple and cook for about 5 minutes or until beginning to soften. Increase heat to mediumhigh and add vinegar, brown sugar, mustard seeds and cinnamon and cook, stirring for 3 minutes or until thickened. 5 25 fig and wine pomegranate chutney Visit Longos.com for recipe. experience magazine On this trip, our experts were able to observe all of the steps that go into creating these masterpieces from the early morning arrival of the purest, richest milk, to the climate controlled aging rooms where the cheeses are carefully washed and handturned, to the final packaging and labelling. Our Cheese Masters gained a new appreciation for these farm made cheeses and look forward to sharing this knowledge with you. 26 Here are some of the highlights of their trip: Fromagerie Fritz Kaiser Located in Noyan, close to the American border, this dairy specializes in the production of firm, semi-soft, washed and mixed rind bloomy cheese. L’Abbaye St. Benoît Nestled in the quaint Eastern Township in St. Benoît du Lac, this is the only cheese dairy in North America run by Benedictine monks. The first cheese created here in 1943 was the Ermite blue cheese. Fromagerie Damafro Located in St. Damase, in the Eastern Townships, Damafro is considered a crown jewel in the Quebec cheese industry. This family business ranks among the top three makers of fine cheese in North America. They produce bries and camemberts made with 100% whole milk, giving the cheese a plump and glossy interior and butter-like flavour. Fromagerie Éco–Délices This is an artisan cheese dairy nestled at the foot of the Appalachian Mountains, founded by the Du Bois family. Practising organic farming for two generations, they specialize in washed rind cheese, including Le Mamirolle, a delicate, supple cheese that is made with the same processes as the French Mamirolle. Cheese Lovers Tasting Event Join our Cheese Masters for Longo’s 2nd Annual Cheese Tasting event November 27-28 12:00pm – 4:00pm at all Longo’s locations raspberry chipotle topping Visit Longos.com for recipe. Fromagerie FX Pichet One of the rare cheese dairies using Quebec certified organic milk (Quebec Vrai), their cheese is made directly on site at the farm. They produce award-winning Le Baluchon and, now available at Longo’s, Reserve de la Parade, a perfectly aged, organic Le Baluchon. Domaine Feodal Run by Guy Dessureault and Lise Mercier and their master cheese makers and located in the Lanaudiere region at Berthier, this fromagerie specializes in the creation of soft bloomy rind cheese. Longo’s has selected their Cendre des Pres and their Guillaume Tell, an exquisite apple cider washed rind soft cheese, to wow our customers. Fromagerie Chaput Fromagerie Le Detour This fromagerie located in the Temiscouata region in Notre Dame du Lac. Longo’s Cheese Masters have selected their award winning Grey Owl, a delicate, pure goat’s milk cheese coated with a fine grey vegetable ash on the rind. The taste is of fresh milk and the texture is reminiscent of a creamy cheesecake. Absolutely one of the best finds from Quebec! www.Longos.com Fromagerie Chaput, a family run dairy, strictly produces cheese made from fresh, raw milk. Longo’s Cheese Masters have brought back a few exquisite finds exclusive to us this holiday season including Le Placoteux and Le Filou. They also produce l’Enchanteur, a raw milk goat’s cheese in a pyramidal shape. It has a white silky texture that will develop a fine, natural, slightly bluish crust, with hints of alfalfa undertones. This cheese, along with Le Filou, is available in fine wooden boxes that are perfect for the holiday season. 27 Quebec artisan collection featuring our Cheese Masters’ favourites from Quebec’s premier fromageries L’Enchanteur Fromagerie Chaput This raw milk goat’s cheese comes in a pyramidal shape that develops a fine and natural slightly bluish crust with a silky texture and a fresh, milky flavour producing a slightly acidic tingle on the tongue and finishes with hints of alfalfa. Le Douanier Le Fromagerie Fritz Kaiser St. Augustine Fromagerie L’Abbaye St. Benoît Le Douanier is a mild, semi-soft cheese with a line of vegetable ash through the centre and creamy flavour reminiscent of roasted almonds. This orange tinted Swiss type cheese has fruity undertones. It has a very mild, slightly sweet flavour with an aroma of fresh hazelnuts. Pairing: Light-bodied, fruity red like Gamay or Pinot Noir. Pairing: Aromatic white, such as Gewurztraminer or Viognier. experience magazine Pairing: A high acid, citrusy wine like Pinot Grigio or Pinot Blanc. Le Placoteux Fromagerie Chaput The Placoteux is a mixed cow and goat’s milk cheese with an ivory, runny paste and an earthy aroma, with undertones of mushroom and a very slight tangy finish. Grey Owl Fromagerie Le Detour Made with goat’s milk cheese, it has a sweet decadent layer of smooth runny cream with a cheesecake like texture, aged in grey ash. Pairing: Lees-aged unoaked Chardonnay. 28 28 Pairing: Young, dry Sauvignon Blanc. international cheese collection featuring our Cheese Masters’ top import selections Le Dauphin – Legend has it that when Louis the XIV travelled through a region in Northern France, he discovered and so loved this cheese that he named it Dauphin after his young son, the crown prince. It has a savoury, melt-in-your-mouth texture with a buttery centre that becomes runny as it warms up. Perfect for dipping. Pairing: Anything dry and sparkling. Brut Champagne! Pairing: Sweet wines with acidic backbone, such as Niagara Late Harvest Vidal or Sauternes. Pairing: Rich, full-bodied red with medium to low tannin; Merlot or Syrah. Rosemary Manchego – A new twist on the classic Manchego, a sheep’s milk cheese made in La Mancha, Spain. The savory rosemary complements the floral undertones of this fine aged cheese. The flavour of the herb is surprisingly subtle and adds a nice depth to this cheese. Pairing: Fruity, herbaceous red like a ripe Cabernet Franc. Mimolette – Produced around the city of Lille France, where it is also called Boule de Lille. It has a distinctive cratered rind and the centre turns a distinctive caramel orange as it is aging. When young, the Mimolette resembles parmesan but gets stronger, harder and chewier as it ages. The younger cheese has an oily texture and a mild, nutty flavour. An older Mimolette will be quite salty with a piquant nuttiness on the finish. Pairing: Full-bodied wine, such as Cabernet Sauvignon when cheese is young; richer, sweeter wine, such as Amarone or Port when aged. www.Longos.com Roquefort Papillon – Extraordinary Roquefort produced in Roquefort-sur-Soulzon, France. Made from unpasteurized sheep’s milk cheese, its snow white curd and intense blue veins are cave ripened, lending this cheese a creamy texture and lingering piquant aftertaste. Millefoglie a la Marzamino – Produced in the alpine foothills of Belluno in Italy. The wheel is pierced then steeped in Marzamino di Refrontolo raisin wine, allowing the wine to penetrate the paste. The raisin wine imparts its aroma and sweetness to the slight piquancy of the cheese. Crumbly in texture, this cheese is nicely balanced by the aroma and flavour of the raisin wine. 29 ® ACTIVIA helps to improve digestive comfort * Drinkable Probiotic Yogurt New experience magazine The PLEASURE of DESSERT The GOODNESS of ACTIVIA 30 .ca *As part of a balanced diet and a healthy lifestyle. incomm - gift card mall www.Longos.com Now available at Longo’s. 31 experience magazine chapmans 32 peanut butter truffle squares Visit Longos.com for recipe. share with many! Join in the much-loved tradition of holiday baking. This family friendly, low cost and fun activity holds many warm memories for both bakers and tasters alike. www.Longos.com Bake once 33 Longo’s bake-swap party Exchanging gifts from the kitchen with family and friends is a wonderful way to reconnect over the holiday season. But it isn’t necessary to spend days rolling, baking and decorating. Just make several batches of your favourite treat and trade a few dozen cookies or squares with your family or friends. That’s the idea behind a Longo’s Bake-Swap Party. Invite guests to join you for this festive holiday gathering. Ask each person to select one of our kitchen-tested recipes, bake a couple of batches and bring them to your bake-swap exchange. You will get to try all of these incredible indulgences and yet you only have to bake one! Everyone will end the evening with a delightful mix of confections, while welcoming the beginning of a very sweet tradition. luscious tangy lemon bars Lemon desserts are always a huge hit over the holiday season. These bars can be served on their own or included in a dessert tray with cookies and other bars and squares. dough evenly into parchment paper lined 13 x 9 inch baking pan. Bake in 350°F oven for about 20 minutes or until firm to the touch and edges are golden. Preparation Time: 20 minutes Cook Time: 45 minutes Filling: Meanwhile, in a small bowl, whisk together flour and baking powder. In another bowl, beat egg yolks and eggs with a whisk until well-mixed. Add sugar and whisk until well-combined. Gradually whisk in the flour mixture until smooth. Whisk in lemon rind and juice. Pour the filling over the hot crust and return to oven for about 25 minutes or until filling is set and golden brown. Let cool completely in pan. Refrigerate for about 1 hour or until chilled. Dust with icing sugar before cutting into bars. 2 cups 1/4 cup 2 tbsp 1 cup Western Family all purpose flour granulated sugar Western Family cornstarch Longo’s butter, softened experience magazine Filling: 34 1/3 cup 1 tsp 3 3 2 cups 1 tbsp 1/2 cup Western Family all purpose flour Western Family baking powder egg yolks eggs granulated sugar finely grated lemon rind lemon juice icing sugar In a large bowl, combine flour, sugar and cornstarch. With fingers, work in butter until mixture clumps together. With floured hands, press Makes 32 bars. Per 1 bar serving: 150 calories; 2 g protein; 7 g fat; 22 g carbohydrate; 0 g fibre Excellent Source of Vitamin A; Source of Folate Storage: Cover and refrigerate for up to 5 days. Freeze for up to 2 weeks. tropical Nanaimo bars Visit Longos.com for recipe. luscious tangy lemon bars www.Longos.com www.Longos.com 35 35 sugar cookie stained glass sugar cookie stained glass 20 This firm dough is perfect to keep the shapes of cookie cutters as delicate as snowflakes or as large as snowmen. Look for hard candies such as Jolly Rancher’s clear colours for the best stained glass look. experience magazine Preparation Time: 20 minutes Chill Time: 30 minutes Cook Time: 10 minutes per batch 36 3/4 cup 1 cup 1 2 tsp 2 1/2 cups 1/2 tsp 1/4 tsp Longo’s unsalted butter, softened granulated sugar egg vanilla Western Family all purpose flour Western Family baking powder salt In a large bowl, using an electric mixer, beat butter and sugar until fluffy. Beat in egg and vanilla until combined well. sheet and bake in 375°F oven for about 10 minutes or until light golden. Repeat with remaining dough. Makes about 4 dozen cookies. In another bowl, whisk together flour, baking powder and salt. Stir into butter mixture until dough comes together. Use hands to knead gently. Divide dough into 2 discs and wrap with plastic wrap and refrigerate for about 30 minutes or until chilled. Stained Glass Cookies: Crush hard candies and sprinkle about 1/4 heaping teaspoonful into cut-outs of the cookie dough. Bake as per recipe. The candies will melt while baking and create a stained glass look. Let the cookies cool completely before removing from baking sheet. Roll out one disc at a time on floured surface to about 1/4 inch thick and use cookie cutters to cut out shapes. Place on parchment paper lined baking Per 1 cookie serving without stained glass: 60 calories; 1 g protein; 3 g fat; 9 g carbohydrate; 0 g fibre )(67,9( (17(57$,1,1* 48$/,7< 15 Bar Pressure, Coffee-House Quality in Every Cup 9$5,(7< 9 $5,(7 (7 7< Creates Hot & Cold Beverages, Something fo o Everyone to Enjoy for )5(6+ ) 5(6+ + Individually Sealed Capsules for Full Flavour & Aroma in Every Cup ($6< < Custom Beverages in Seconds, Fun & Easy to Use! To learn more about the perfect gift visit: ZZZGROFHJXVWRFD www.Longos.com NOW AVAILABLE AT LONGO’S 37 gingerbread cut-outs The holidays are not the same unless the house is filled with the aroma of ginger throughout. You can make simple shapes of stars and boots, but Santas, reindeers and trees are always welcome! Preparation Time: 30 minutes Chill Time: 1 hour Cook Time: 15 to 20 minutes per batch experience magazine 30 1/2 cup 1/2 cup 1 cup 2 3/4 cup 5 cups 2 tsp 1 tsp 1/2 tsp Longo’s butter, softened shortening packed dark brown sugar eggs fancy molasses Western Family all purpose flour each ground ginger and cinnamon baking soda each freshly ground nutmeg, ground cloves and salt In a large bowl, beat butter, shortening and brown sugar until light and fluffy. Beat in eggs and molasses. In another bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt. Using wooden spoon, stir flour mixture into molasses mixture in 2 additions; mix well, using hands if necessary to bring dough together. 38 38 Divide dough into 4 discs; wrap with plastic wrap. Refrigerate for about 1 hour or until firm. Roll out 1 disc at a time on floured surface to a generous 1/4 inch thick and, using cookie cutters, cut out shapes. Place on parchment paper lined baking sheet. Bake in 350°F oven for about 17 minutes or until firm to the touch and golden. Repeat with remaining dough. Let cool on rack. Makes about 6 dozen cookies. Per 1 iced cookie serving: 100 calories; 1 g protein; 3 g fat; 17 g carbohydrate; 0 g fibre Low in Fat (26% Calories by Fat); Source of Folate Royal Icing: 1/4 cup pasteurized egg whites 3 cups icing sugar (approx) In large bowl, beat egg whites until frothy. Beat in icing sugar, 1 cup at a time, for about 3 minutes or until stiff. Cover with damp towel to prevent drying out. Makes about 11/2 cups. Tip: You can tint the icing with liquid food colouring as you desire. To make icing paint simply remove some of the icing into another bowl and add some more water to make it paint consistency. Use with a brush to paint on cookies. gingerbread cut-outs gingerbread – on the tree and in your tummy! Gingerbread cookies are a long-standing tradition over the holidays. Encourage the whole family to help personalize these ornaments and you’ll be surprised at how quickly everyone wants in on the action. Use a small plain pastry tip or a skewer to poke a hole in each ornament. Bake cookies as directed, and let cool completely before decorating. Hang with a beautiful string or ribbon. You can also decorate pre-made gingerbread and sugar cookies, and send everyone home with be-ribboned clear plastic bags or plates of finished masterpieces for their own trees. homemade... time well spent by Sandra Saville, Longo’s Registered Dietitian • The holidays can be a busy and stressful time. Why not enjoy home baking as a stress management prescription? Research has shown that comfort foods may reduce stress. • Enjoy creating these new recipes, take time to savour the aromas – fill the kitchen with stress busting aromatherapy! • Research has shown that teenagers want the opportunity to cook in the kitchen – teach them skills and give them independence and a sense of pride in their home baking. www.Longos.com • Home baking is a great opportunity to include all ages of family members in the kitchen. Though young children will pick up language, math and science skills while helping in the kitchen, focus on the quality time spent together. 39 fresh think for holiday home décor with Jackie Morra Decorator Jackie Morra is a celebrity guest speaker, has appeared on TV and has written nationally featured décor articles. With the hustle and bustle of the holiday season, many of us don’t have the time to shop around for holiday home décor ideas. Yet, we all want our homes looking their best. Get inspired by the rich colours, textures and shapes that you can find in our Longo’s stores. From plums to cranberries, greenery to nuts, candy to lentils, you’ll find everything you need for unique décor ideas. Not sure where to start? Why not focus on two main areas. Your entranceway and tabletop will be seen by the many visitors dropping by during the festive season. With a few simple ideas, you can create beautiful focal points in your home that will definitely impress your guests! Once you’ve checked off all of the items you’ll need to add some holiday sparkle, don’t forget to grab something delicious like Longo’s famous, authentic canolli filled to order while you wait, to treat yourself for your effort and ingenuity. The good news is you can find both at Longo’s! holiday outdoor urn Warm up your entranceway with a classic urn that will be the talk of the neighbourhood. Longo’s has a variety of attractive, pre-filled urns displaying fresh greenery. To add further panache, insert vibrant hypericum berry boughs in the centre for added height and great contrast. For a real punch of colour, add fresh, ruby pomegranates using wooden skewers to spear them, or add some holiday fragrance of cinnamon to your display by inserting tall cinnamon sticks for the final touch. Remember to use layers when building your holiday urn, incorporating varying heights and using the colours of the season. Longo’s floral department offers everything you need. outdoor urn sugared fruit experience magazine Visit Longos.com for how-to instructions. 40 cranberry canes ice wreath Visit Longos.com for how-to instructions. holiday décor workshops with Jackie Morra Learn how to create these great holiday décor items and more from design expert Jackie Morra. Saturday, November 20 1:00pm-3:00pm Longo’s Maple Leaf Square, 15 York Street next to the Air Canada Centre Only $15. Includes coffee, treats, prizes and gift bag. Space is limited, so sign up early. To register, call Katie at Longo’s, (416) 366-1717. ice wreath Create a sophisticated ice wreath perfect for outdoor décor using fresh greenery and fruit for colour. Find your inspiration with a short tour through Longo’s produce aisles to find the tones that will complement your holiday colour scheme. Why not try a combination of cinnamon sticks, white pine and cranberries? This dramatic, wintery wreath will look terrific when the thermometer drops below zero. Best of all, it is fun and easy to make, so even the kids will love creating their own unique frozen creations! cranberry canes visions of sugar plums There’s no denying that the dinner table is where we gather most during the holiday season. To make it extra special, make a statement with a beautiful centrepiece. For an interesting, festive centrepiece, choose any variety of red fruit. A beautiful display could include red bartlett pears, pluot and prune plums, cactus fruit, red and champagne grapes, figs or even strawberries. Add sparkle when you “sugar” the fruit! Simply arrange sugared fruit on a tiered dish or clear bowl and accent with some small evergreen such as cedar. www.Longos.com To add height, colour and interest to any area of your home, spear cranberries on dogwood branches at varying intervals and heights. Simply display these cranberry canes in a tall glass vase filled with coarse rock salt for a simple, elegant wintery look. 41 Celebrate with Lindt Chocolate U LTI MATE C HOCOLATE F ON DUE A warm, decadent chocolate “dip” for bite-sized pieces of pound cake, fruit, biscotti or other items. 450 g (16 oz) Lindt Chocolate, coarsely chopped (milk or dark, according to preference) 250 mL (1 cup) whipping cream 5 mL (1 tsp.) vanilla 15 mL (1 tbsp.) butter Combine cream, vanilla and butter in a saucepan over medium heat. Stir constantly until just boiling; remove from heat. Add chocolate pieces to hot cream mixture and stir until melted and smooth. Pour into fondue pot and serve warm with desired accompaniments. experience magazine Preparation time: 20 min. 42 Yield: 500 mL (2 cups) Serves: 6 – 8 coffee the perks of fresh For many, it’s fuel to help you jump start each day. Coffee is how we welcome the morning and we rely on it to help us by stay alert and focused as the day wears on. Our coffee gets us through the daily grind. Over the past few years, our coffee palates have become more sophisticated and, as consumers, we have become more knowledgeable about our favourite cup of comfort. www.Longos.com www.Longos.com 43 43 peppermint latte 7.5 oz 1 oz 2% milk hot brewed Aromaté Espresso Riserva pure peppermint extract (to taste) granulated sugar (optional) did you know? Recently, researchers reported that coffee may protect against DNA damage, reduce the risk of diabetes and protect against head and neck cancer. To find out more, visit Longos.com. Pour milk into saucepan and heat until small bubbles form around the edge. Pour into a large mug and add espresso. Add a drop of peppermint extract or more to taste. Sweeten with sugar if desired. Makes 1 serving. Per serving: 120 calories; 8 g protein; 4.5 g fat; 11 g carbohydrate; 0 g fibre Excellent Source of Vitamins B2 and B12; Good Source of Calcium and Magnesium experience magazine why not try our Aromaté Café? 44 When it comes to food and beverages, fresher is always better and that rule also applies to coffee. Longo’s Aromaté Café is as fresh as it gets! Our premium quality fair trade organic Aromaté coffees and Aromaté exotics such as Jamaica Blue Mountain and Hawaiian Kona are custom roasted to your specifications while you shop! You select the coffee beans and the type of roast, whether it be light, medium or dark, and within minutes it is roasted and ready according to your preferences. Our coffee is roasted exclusively by trained Longo’s staff who are experienced in the art of roasting exquisite coffees from around the world. Not sure how to choose the blend that is right for you? Take advantage of our Aromaté Café experts to assist you in selecting a perfect coffee. We can make a recommendation based on your personal preferences and the unique characteristics of our coffees. We are equipped with state-of-the-art coffee roasters that allow our trained experts to roast beans in batches as small as one pound at a time. Aromaté coffees are roasted, packaged, sealed and dated on-site. We roast in small batches at each of our production stores including Longo’s Oakville, Burloak, Boxgrove, Aurora, Richmond Hill, Bathurst and Maple Leaf Square and deliver directly to our other stores each week. It just doesn’t get any fresher than that! Longo’s coffee is a premium brew – second to none. We encourage you to give us a try – you won’t go back to your old brand! did you know? Aromaté Coffee Trio The origins of coffee are steeped in ancient tradition and folklore. It is said that coffee was discovered by a goat herder in Ethiopia about 500 B.C. when he noticed that his animals became much livelier after eating the red cherries off a particular bush. eggnog latte A perfect gift for the coffee connoisseur in your life featuring our exclusive Haitian beans in light, medium and dark roasts. Available for a limited time, only 9.99. 9 oz 1 oz eggnog hot brewed Aromaté Espresso Riserva granulated sugar (optional) Pour eggnog into saucepan and heat until small bubbles form around the edge. Pour into a large mug and add espresso. Sweeten with sugar if desired. Makes 1 serving. Per serving: 390 calories; 11 g protein; 21 g fat; 39 g carbohydrate; 0 g fibre Excellent Source of Vitamins B2 and B12; Excellent Source of Calcium; Good Source of Magnesium In-store custom roaster at the Aromaté Café. Longo’s supports fair trade coffee Coffee is big business and one of the most valuable commodities in world trade. It was also one the first products to be certified as fair trade. In Canada, the Fair Trade Labeling Organization is represented by TransFair Canada, and Longo’s is very proud to be part of that organization. TransFair Canada supports coffee harvested using sustainable, environmentally sound practices, where the communities receive improved social services and an investment in their local economic infrastructure. gentle & flavourful Haitian holiday special www.Longos.com This holiday season, we are featuring a wonderful limited-release Haitian coffee. Haiti has a long history of coffee production and at one time was producing nearly half the world’s supply. Haitian coffee has a unique and exquisite taste with a rich aroma. Its well balanced, gentle sweetness and mild, smooth finish are a result of the cool nights on the mountains. Haitian farmers use organic methods such as composting as well as shade-grown farming techniques. This Haitian Aromaté coffee is natural, shade-grown and traded fairly. This is the perfect blend to enjoy over the holiday season. 45 chef the conscious cook Tal Ronnen Sample Gardein™ and meet celebrity Veggie Chef and New York Times Best-Selling Author of the cookbook the conscious cook, Chef Tal Ronnen, as seen on Oprah. You’ll also have an opportunity to purchase a signed copy of his award-winning cookbook. Gardein beefless stew Where: Longo’s Maple Leaf Square, 15 York Street, Next to the Air Canada Centre Chef Tal Ronnen created this recipe that includes big bold flavours and hearty vegetables in this totally vegetarian “beef” stew. Look for Gardein in the frozen food section at Longo’s. When: Thursday November 18 12:00pm-2:00pm, FREE admission 2 tbsp 1 pkg 1 pkg 2 2 2 cloves 1/2 tsp 3 tbsp 1 cup 3 cups 2 Western Family canola oil (255 g) Gardein Beefless Tips (10 oz) pearl onions, peeled stalks celery, thinly sliced carrots, cut in 1/2 inch dice garlic, minced each dried thyme and rosemary Western Family all purpose flour dry red wine (such as cabernet sauvignon) vegetable stock potatoes, cut in 1/2 inch dice salt and pepper (optional) experience magazine magazine experience In a large saucepan, heat oil over medium high heat and brown beefless tips for about 5 minutes, turning to brown all sides. Remove to plate. Add onions, celery, carrots, garlic, thyme and rosemary to saucepan. Cook, stirring for about 5 minutes or until vegetables are starting to soften and turn golden. Sprinkle in flour and cook, stirring for 1 minute. Slowly pour in wine and stir to combine. Stir in stock and potatoes and bring to the boil. Reduce heat to a gentle simmer, cover and cook for about 35 minutes or until vegetables are tender. Uncover and return beefless tips in saucepan and cook for 5 minutes or until heated through. Season with salt and pepper if desired. Makes 4 servings. Per serving: 360 calories; 16 g protein; 9 g fat; 44 g carbohydrate; 5 g fibre 46 46 Low in Fat (22% Calories by Fat); Excellent Source of Vitamins B12 and C; Good Source of Iron and Zinc; Source of Fibre; Source of Vitamins B2, B3 and E; Source of Folate; Source of Calcium and Magnesium www.Longos.com 47 Whole Grains New Whole Grains 100% 0% 0% Vegetarian ® MEDITERRANEAN GRILLED CHICKEN LEMON GARLIC CHICKEN & SHRIMP MEDITERRANEAN GRILLED VEGETABLES Whole Grains Voted Best New Microwaveable ave eab able le Dish Product by Consumers* ers* s* Unique Recipes with Whole Grain Goodness Whole Grains THAI CURRY CHICKEN CAJUN CHICKEN & SHRIMP** www.steamisgood.ca *Based on a national study by BrandSpark International. For more information visit www.BestNewProducts.biz **Cajun Chicken & Shrimp does not have whole grain Start your day with elco 1/2 a healthy experience magazine breakfast 48 Deliciously nutritious. For 60 calories.* Introducing new Silk True Almond™ — smooth and creamy almond beverage with a taste so good, it could only come from Silk . Savour goodness from whole, natural almonds with absolutely no dairy or lactose. ® DrinkSilk.ca © 2010 WhiteWave Wave Look for Silk True Almond Dark Chocolate, too! Breakfast Wake up your senses with Robertson’s Marmalade. Lunch or Dinner Add excitement to your dishes with Thai Kitchen Coconut Milk. Dessert Make perfect pies quick and easy with Keebler Ready Crust. www.Longos.com 49 , You d be surprised where whole grains are hiding. † Tostitos * tortilla chips are made with the goodness of whole corn. Now, if you , re like most people, you didn , t grain white wh think of corn as a whole grain. But according to the folks at the Whole Who Grains Council, with 14g of whole grains per 50g † serving , white corn Tostitos* tortilla chips are packed with goodnes goodness. No wonder they taste so good. For recipe ideas, www.tostitos.ca. visit ww † Excludes Tostitos® Gold, Multigrain and Organic tortilla chips. experience magazine *Trademark used under licence by Frito Lay Canada © Frito-Lay North America, Inc. 2010 50 husky foods tchibo 1/2 www.Longos.com 51 experience magazine 52 TORONTO | MONTREAL | CALGARY | VANCOUVER | www.jkoverweel.com | 1 800 308 2544 amily busy f ig hts? weekn stressed w ith work/l ife balance? ? dinner’s ready weeknight crunch ls make family mea quick and easy The holiday season finds everyone in a time crunch and often the first thing to go is cooking your own evening meal. Now is a great time to add a Longo’s night to your weekly repertoire. Longo’s Kitchen has delicious, family-friendly meal solutions that will help you put a healthy dinner on the table – and you a huge selection of chef-prepared, restaurant-quality foods available at an unbeatable value. Delicious, healthy dinners with lots of variety at a great price! www.Longos.com don’t have to cook a thing! We have 53 five fresh meal ideas hot & ready to go We know your time is valuable and that’s why Longo’s has some great value options for each night of the week. Longo’s $6 meals One of our most popular offers is our mix and match $6 Meal Deal. Choose from a generous list of great tasting proteins like Coconut Crusted Tilapia, Madras Chicken or Mustard & Peach Frenched Pork Chops, and then select your two favourite side dishes, perhaps a Fig, Apricot & Walnut Salad, Julienne Vegetable Medley or even Pistachio Arugula Rice to create your own personal masterpiece. The list of options is extensive – you could eat healthy at Longo’s for months and never repeat the same meal – all for just $6. How easy is that? just heat & eat 6 meals $ chef 1 entrée & 2 sides cr eated Available at select locations. handmade to order experience magazine Thursday is pizza night done right Everyone loves pizza! Especially Longo’s pizza made with hand-tossed Longo’s pizza dough and the freshest, top quality ingredients. Every Thursday at Longo’s, kids go crazy for Pizza Night Done Right featuring our incredibly popular 16" pepperoni and cheese pizza for JUST $6.99! At this price, you can afford to treat the whole team! pizza night done right 699 $ 16" pepper oni & cheese 54 f r e sh whole chicken & 2 sides t and ho 1499 $ chicken night done right $ 99 BBQ chicken 1kg wed. from 4pm 6 f resh and chicken’s great any night r eady to eat Any night of the week we have a great family meal option that includes a whole roasted chicken and your choice of two side dishes for just $14.99. Or try our Chicken Night Done Right. Every Wednesday beginning at 4pm, you can pick up our freshly roasted 1kg BBQ chicken for just $6.99. This value can’t be beat. There’s no need to pay high restaurant prices. At Longo’s, you don’t have to worry about parking or tipping either. holiday meal special Make this holiday time memorable. With all the planning you’re sure to be doing, be sure to carve some time out for yourself, so that this holiday season is one you’ll remember fondly. Spend time with your loved ones eating healthy and delicious foods, and find time to enjoy making new memories. Simplify traditions with Longo’s meal solutions. meat lasagna and salad $ 99 9 serves 2 ver y gener ously www.Longos.com www.Longos.com Just in time for the holiday crunch, we have another great meal option for you. Longo’s fresh, traditional meat lasagna and your choice of one of 5 salad kits. Choices include: Caesar, Mediterranean, Greek, Goat Cheese and Poached Pear. This meal serves two very generously for just $9.99! 55 prime eliciously Simple Orzo Chicken One Pot Sauté This creamy chicken dinner is sure to win smiles from the whole family, making dinner time a pleasurable experience. Try with pasta or rice for a delicious new twist. experience magazine Preparation Time: 10 minutes Total Time: <30 minutes Skill Level: Basic Serves: 3 COMBINE oil, 1 tbsp (15 mL) of the parsley, Italian herb seasoning, salt and pepper in bowl. Add chicken and turn to coat. INGREDIENTS: 1 tbsp (15 mL) Canola oil 2 tbsp (30 mL) Finely chopped fresh Italian parsley ½ tsp (2 mL) Italian herb seasoning Pinch each salt and pepper 4 Green onions, thinly sliced 1 pkg (375 g) MAPLE LEAF Prime® Naturally* Thin Sliced Chicken Breast 2 cloves garlic, minced 2 cups (500 mL) Chicken broth ¾ cup (175 mL) Orzo pasta 1/3 cup (75 mL) Herb and garlic cream cheese It tastes that good. 56 TM SAUTÉ chicken, turning once, in large nonstick skillet over medium high heat for about 6 minutes or until no longer pink inside and golden brown. Remove to plate and keep warm. Return skillet to medium heat. COOK onions, garlic and remaining parsley for 1 minute or until softened. Pour in broth and orzo pasta and bring to the boil, stirring up any brown bits in skillet. Cover and simmer for about 10 minutes or until pasta is tender and a little of the broth remains. STIR in cream cheese until melted and place chicken on top of orzo. Remove from heat; cover and let stand for 5 minutes before serving. Find us in the meat section. For more recipes visit mapleleaf.com www.Longos.com 57 10 calories per bottle naturally sweetened experience magazine (because the little black dress is little.) 58 developed to replenish and rehydrate the body. ® energy brands inc., used under license. B@:B$F== PFLIJLE;8P nestle frozen ONSOR PROUD SP TRADEMARK OWNER/PROPRIÉTAIRE DES MARQUES: SOCIÉTÉ DES PRODUITS NESTLÉ S.A., VEVEY, SWITZERLAND/SUISSE. LICENSEE/LICENCIÉ: NESTLÉ CANADA INC., NORTH YORK, ON M2N 6S8 © 2010 NFL Ventures LP. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League. The NFL Entities will not have any liability or responsibility for any claim arising in connection with this sweepstakes. The NFL Entities have not sponsored this sweepstakes in any way. www.Longos.com NNN%E