DISCOVER OUR HOLIDAY THEMES
Holiday tips and tricks for a festive time
TIP 1
To allow yogurt to keep longer (for more veggie platters ahead), store yours in one of the colder shelves rather than on the fridge door.
TIP 2
Rather than using your Goat’s Milk Cheese straight from the fridge, take it out early to serve at room temperature. This is the ideal way to enjoy the taste of cheese fully.
TIP 3
Fresh, crisp vegetables are crucial for a veggie platter. When planning what vegetables to serve with your dip, try and buy them the day of.
Discover our festive recipes perfect for gifting
Pea, arugula
and pesto dip
10 min
Pea, arugula and pesto dip
- Put a fine mesh stainer over a bowl, and add the yogurt to the strainer to thicken.
- Discard any liquid in the bowl and spoon the thickened yogurt out of the strainer into the food processor
- Bring 2 cups of slightly salted water to a boil, and blanch the peas for 2-3 min or until tender.
- In the last 30 seconds, add the baby arugula to blanch quickly, strain, and transfer all to ice water to cool.
- Drain and squeeze dry the baby arugula.
- Transfer drained peas, the arugula, the yogurt and remaining ingredients to the food processor.
- Pulse together until desired consistency. Season with more salt and pepper if needed
- Source : Metro
- Source : Ontario Terre Nourricière
1 cupIrresistibles Balkan style yogurt, drained
1/4 cupIrresistibles chevre
1 cupAttitude baby arugula, blanched
1 cupSelection frozen peas
1/4 cupIrresistibles basil pesto
2 Tbsp.Green onion, finely chopped
2 tsp.Irresistibles dijon moustard
2 tsp.Lemon zest, finely zested
2 tsp.Fresh lemon juice
Freshly ground black pepper
Moroccan
Stuffed Mushrooms
1 hour
Morocan Stuffed Mushrooms
- Cut stems from mushrooms; trim inside edge of cap to enlarge stuffing area.
- Set caps aside.
- Finely chop mushroom stems. In large nonstick skillet, heat oil over medium heat.
- Add mushroom stems, onion, carrot and garlic; cook, stirring often, for 5 minutes or until softened.
- Add cumin, coriander, then couscous; stir in stock and currants.
- Cover and bring to boil; remove from heat and let stand for 5 minutes.
- Fluff with fork.
- Add parsley and mint.
- Fill mushroom caps with couscous mixture.
- Bake in 400°F (200°C) oven for 12 to 15 minutes or until mushrooms are tender.
- Tip for making room in mushrooms:
- Invert the cleaned mushroom and pull off the stem. Use the small end of a sharp melon baller to scoop excess mushroom flesh from the underside of the cap. The flesh that is removed can be chopped and added to the stuffing mixture.
12Large white mushrooms, about 3 inches (8 cm)
1 c. à théVegetable oil
1/2Small onion, finely chopped
1/4 tasseCarrot, finely chopped
1Clove garlic, minced
1/2 tsp.Ground cumin
1/4 tsp.Ground coriander
1/2 cupUncooked quick couscous
3/4 tasseVegetable broth
2 Tbsp.Currants
2 Tbsp.Fresh parsley, finely chopped
2 Tbsp.Fresh mint, finely chopped
Crisp Cheese
Dumplings
15 min
Crisp Cheese Dumplings
- Preheat oven to 350°F (180°C).
- Brush a sheet of phyllo with melted butter.
- Lay second sheet over it.
- Cut dough into 4 squares and place a piece of cheese in the centre of each one.
- Drizzle with 1/2 tsp. (2.5 mL) of honey.
- Sprinkle coriander and walnuts over top.
- Bring edges of dough up over cheese and press to seal.
- Place dumplings on a cookie sheet and bake until gold.
- Serve hot.
- Source : Chef José Trottier
2 tbsp.Butter, melted
2Sheets of phyllo dough
10oz (300g)L'apprenti sorcier cheese
2 tsp.Clover honey
4 tsp.Chopped fresh coriander
4 tsp.Chopped walnuts
Mango-Prosciutto
Nibbles
10 min
Mango-Prosciutto Nibbles
- Peel mango and cut lengthways into 12 pieces.
- Wrap a slice of prosciutto around each piece of mango.
- Anchor a mint leaf on each piece with a toothpick.
1Fresh mango
12Thin slices prosciutto
12Mint
Salmon
sticks
20 min
Salmon sticks
- Trim pea shoots to 1½" (4 cm) lengths.
- Divide Boursin into 5 mL (1 Tbsp.) portions.
- Place on parchment or wax paper.
- Cut smoked salmon into 30 strips.
- Press a portion of Boursin on one side of each pretzel stick.
- Add some pea shoots to each pretzel stick and wrap in smoked salmon.
- Place in a serving dish and refrigerate until ready to serve.
- Source : Dairy Farmers of Canada
1Package snow pea shoots
1Cheese Boursin pepper
5ox (140gSmoked salmon
30Pretzels sticks
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