discover preserving summer's best issue - My Epicure

EPICURE SELECTIONS®
MAGAZINE
ICE POP
COOL DOWN
BIG-BATCH
BLOWOUT
Discover Preserving
Summer's Best
PICTURE-PERFECT
PICNICS
AUGUST 2011
epicureselections.com

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6
100% CANADIAN
10555 West Saanich Road, North Saanich, BC Canada V8L 6A8 hometeam@epicureselections.com For thousands of recipes, visit epicureselections.com
All pricing obtained from Victoria, BC, as of May, 2011.
11 17
IN THE
DISCOVER PRESERVING
SUMMER’S BEST ISSUE
4 Sylvie’s Recipe of the Month: Sun-dried Tomato Pesto
with Shrimp and Feta
6 Throw Yourself a Big-Batch Party
16 Cool Down with Ice Pops
20 Sensational Summer Picnics
IN EVERY ISSUE
3 Trends Watch from Sylvie & Amelia
5 5 Ways: Epicure’s Fruit Salsa Mix
12 In-Season: Corn
14 A Heathier You: Summer’s Super Foods
18 Home-Chef Must-Haves
22 Fine Dining with Epicure fans!
24 Hostess Specials (back cover)
Trends Watch from
Sylvie & Amelia
e time is ripe to preserve summer’s best! Buying and
preserving locally grown vegetables and fruits are growing
trends – literally. is month, we’re pleased to share our best
tips for preserving a taste of the season.
Making your own homemade jams and preserves is easier
than you think, and they make beautiful, heartfelt gifts for the
holidays. Make it big-batch while ripe tomatoes and luscious
super-food summer berries are in season. Many hands make
quick work – throw a big-batch backyard barbecue party with
friends: bring in the freshest from the eld, jar it up for fall,
then chill out for the last of our warm summer evenings with
ice pops and an in-season corn cookout.
Make the most of your summer; relish the warmth and
preserve the best summer avours to see you through cozy
Canadian winters.
From our summer elds to yours, bon appétit!
Sylvie Rochette
President and Founder
Amelia Warren
CEO
For your health, limit fat, sugar and salt! 3

4
SYLVIE’S RECIPE
OF THE MONTH
For your health, get active!
Sylvie’s Sun-dried Tomato Pesto with Shrimp and Feta
Prep Time: 10 minCook Time: 5 minMakes: 6 servings
I found this recipe in a health magazine and Epicurized it. It's a healthy and
delicious use of antioxidant-rich sun-dried tomatoes.
6 sun-dried tomatoes, packed in oil, drained and chopped
½ recipe prepared Epicure’s Pesto
1 lb (450 g) uncooked shrimp, peeled and deveined
½ cup (125 ml) white wine
3 tomatoes, chopped
¹/ ³ cup (80 ml) light feta, crumbled
1 ½ cups (375 ml) cooked brown rice or orzo
1. In a food processor, blend sun-dried tomatoes with Pesto.
2. Coat shrimp with half of the pesto mixture. Set remaining pesto aside.
3. Heat Epicure’s Eclipse ® Coated Professional Frying Pan over medium heat.
When hot, add shrimp. Stir-fry for 2 minutes, until almost cooked through.
4. Add wine, bring to a boil, then add tomatoes. Simmer for 1-2 minutes, until
tomatoes just start to break down. Crumble in feta.
5. Cover and cook for 1 minute, until cheese starts to melt.
6. Spoon over rice and drizzle with remaining pesto.
Per serving: Calories 240, Fat 9 g (Saturated 2 g, Trans 0 g), Cholesterol 150 mg, Sodium 320 mg, Carbohydrate 16 g
(Fibre 2 g, Sugars 2 g), Protein 20 g
5 WAYS WITH
Epicure’s Fruit Salsa Mix
Epicure’s Fruit Salsa
Mix is our classic
standby all year long.
Create your own
unique salsa by mixing
with fresh seasonal
fruits and berries.
BLUEBERRY AND GRAPE SALSA: Using a potato
masher, coarsely mash blueberries with a splash
of warm water. Stir in pinches of Epicure’s Fruit
Salsa Mix and sliced red and green grapes.
Drizzle with lime juice and olive oil.
2 1
Pan.)
GRILLED PINEAPPLE SALSA: Peel and core
pineapple. Slice into rings, and brush with
vegetable oil. Sprinkle with pinches of Epicure’s
Fruit Salsa Mix. Grill until marks form on both
sides, then coarsely chop. Stir with chopped red
and green peppers. (Tip: try roasting peppers
on the grill in Epicure's Rectangular Mesh Grilling
3
5
4
1
3
4
5
CUCUMBER AND WATERMELON SALSA: Dice
unpeeled cucumber and finely chop watermelon
into similar-sized cubes. Toss with chopped fresh
mint, pinches of Epicure’s Fruit Salsa Mix and
chopped black olives.
PEACH AND TOMATO SALSA: Peel peaches and
discard stones. Dice into small pieces and sprinkle
with Epicure’s Fruit Salsa Mix and chopped
cilantro. Coarsely mash, then stir in chopped
tomatoes and a minced shallot. Season with
Epicure’s Sea Salt and a squeeze of lemon juice.
BLACKBERRY AND RADISH SALSA: Gently
combine whole blackberries with thinly sliced
radishes, chopped green onion and pinches of
Epicure’s Fruit Salsa Mix. Squeeze in juice from a
lime and sweeten with a drizzle of honey.
For your health, eat at least 5 servings of vegetables and fruit each day! 5
2

Big-B Py
6
With the season’s bounty at our ngertips, now is the time to pickle, preserve and
stock your pantry with summer’s best homemade jams and sauces. Gather friends
for a backyard preserving party: half the work, ten times the fun! Just double up
on Epicure’s best recipes for delicious preserves that will see you through winter.
ey also make great from-the-kitchen gifts!
6 For Find your recipes health, online enjoy at epicureselections.com
everything in moderation!
For complete instructions
on preparing, filling and
processing your preserves,
see Epicure's Pickling &
Preserving How-to at
epicureselections.com.
BIG-BATCH PARTY
Epicure’s Big-Batch Tomato Sauce
Prep Time: 1 hourCook Time: 1 hour
Makes: 8 — 1 pint (500 ml) jars
Cost per serving: $0.25
Tomato sauces are rich in the antioxidant lycopene,
important for cancer prevention and heart health.
10 lbs (4.5 kg) plum tomatoes, or 16 cups (4 L)
fresh plum tomato purée
1 cup (250 ml) Epicure’s Margherita Sauce Mix
½ cup (125 ml) lemon juice
1 Tbsp (15 ml) salt
1. Prepare water bath, jars and lids, according
to instructions online.
2. If using plum tomatoes, cut a small “X” in
bottom of each tomato with the tip of a
knife. Working in batches, plunge into boiling
water for about 45 seconds, just until skins
start to peel back. Scoop out into a bowl of
ice water to cool. Using your hands, slip off
skins. Cut tomatoes in half and squeeze out
seeds. Strain and save any tomato liquid.
Coarsely chop, and working in batches, purée
in a food processor.
3. Place tomato purée in Epicure’s Pasta Pot.
Stir in Margherita Sauce Mix with 1 cup
(250 ml) water and lemon juice. Bring to a
boil and stir constantly for 15–20 minutes
until sauce is thick and volume has
reduced by about one-third.
4. Ladle into hot, sterilized jars to within ½”
(1.25 cm) of rim. Use a non-metallic utensil to
remove any air bubbles that appear. Wipe
edges with a clean, damp cloth. Cover with
prepared lids and screw bands, being careful
not to over-tighten.
5. Place filled jars in the boiling water bath,
adding more boiling water as needed to
cover jars by about 1” (2.5 cm). Bring to a
boil again. Cover and continue boiling for
30 minutes. Lift jars out of water and place
on Epicure’s Cooling Rack. Cool to room
temperature.
6. Label and store in a cool, dark place.
Per ¼ cup (60 ml): Calories 15, Fat 0 g (Saturated 0 g, Trans 0 g),
Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 3 g (Fibre 1 g,
Sugars 2 g), Protein 1 g
Creative Cooking: For a twist, try Epicure’s Pesto
Herb Mix, Marinara Sauce Mix, Tapenade Herbs, or
Bruschetta Herbs instead of Margherita Sauce Mix.
Chef Tip: For best results, use plum tomatoes.
San Marzano tomatoes, a variety of plum
tomatoes, have the best flavour and texture
and a low seed-to-fruit ratio. They cost a bit
more, but you get more bang for your buck.
For your health, limit fat, sugar and salt! 7

BIG-BATCH PARTY
Epicure’s Tomatillo Salsa Verde
Prep Time: 30 minCook Time: 45 min
Makes: 6 — 8 oz (250 ml) jars Cost per serving: $0.12
An authentic Mexican salsa – great with grilled or roasted meats,
chicken or any dish that needs a flavourful, fiery boost.
2 lbs (1 kg) tomatillos, husked and rinsed
3 garlic cloves, minced
2 onions, chopped
2 jalapeños, seeded and chopped
2–3 Tbsp (30–45 ml) Epicure’s Cuban Seasoning
1 cup (250 ml) chopped cilantro
2 tsp (10 ml) salt
4 cups (1 L) water
8 For your health, get active!
1. Prepare water bath, jars and lids, according to instructions online.
2. Combine all ingredients in Epicure’s Pasta Pot. Bring to a boil, stirring
constantly. Reduce heat and simmer for 20–30 minutes, until tomatillos
are very tender and mixture is thick. Working in batches, purée until smooth.
3. Ladle into hot, sterilized jars to within ½” (1.25 cm) of rim. Use a nonmetallic
utensil to remove any air bubbles. Wipe edges with a clean,
damp cloth. Cover with prepared lids and screw bands, being careful not
to over-tighten.
4. Place filled jars in the boiling water bath, adding more boiling water
as needed to cover jars by about 1” (2.5 cm). Bring to a boil again. Cover
and continue boiling for 15 minutes. Lift jars out of water and place on
Epicure’s Cooling Rack. Cool to room temperature.
Per 2 Tbsp (30 ml): Calories 10, Fat 0.3 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 95 mg,
Carbohydrate 2 g (Fibre 0 g, Sugars 1 g), Protein 0.3 g
Creative Cooking: For a twist, try Epicure’s Taco Seasoning or Epicure’s
Fajita Seasoning instead of Cuban Seasoning.
Epicure’s Spiced Ginger-Peach Chutney
Prep Time: 1 hourCook Time: 35 min
Makes: 6 — 1 pint (500 ml) jarsCost per serving: $0.19
Peaches have powerful antioxidants in both their flesh and peel.
10 cups (2.5 L) peeled, chopped peaches
2 cups (500 ml) apple cider vinegar
5 pieces Epicure’s Star Anise
2 cups (500 ml) brown sugar
2 onions, chopped
2 cups (500 ml) fresh currants
2–3 Tbsp (30–45 ml) chopped Epicure’s Crystallized Ginger
2 Tbsp (30 ml) Epicure’s Spices for Chutney
1. Prepare water bath, jars and lids, according to instructions online.
2. Combine all ingredients in Epicure’s Pasta Pot. Bring to a boil, stirring
constantly. Reduce heat and simmer for 30-45 minutes, until peaches
are very tender and mixture is thick.
3. Ladle into hot, sterilized jars to within ½” (1.25 cm) of rim. Use a nonmetallic
utensil to remove any air bubbles. Wipe edges with a clean,
damp cloth. Cover with prepared lids and screw bands, being careful
not to over-tighten.
BIG-BATCH PARTY
4. Place filled jars in the boiling water bath, adding more boiling water
as needed to cover jars by about 1” (2.5 cm). Bring to a boil again. Cover
and continue boiling for 15 minutes. Lift jars out of water and place on
Epicure’s Cooling Rack. Cool to room temperature.
5. Label and store in a cool, dark place.
Per 2 Tbsp (30 ml): Calories 35, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg,
Carbohydrate 9 g (Fibre 0 g, Sugars 8 g), Protein 0 g
Creative Cooking: For a twist, try twice as much Epicure’s Lemon Grass
Herbal Tea instead of Star Anise. Try mangoes or nectarines instead of peaches.
Find recipes online at epicureselections.com 9

BIG-BATCH PARTY
Epicure’s Piquant Pickled Carrots and Peppers
Prep Time: 1 hourCook Time: 20 min
Makes: 7 — 1 pint (500 ml) jars Cost per serving: $0.44
6 cups (1.5 L) white vinegar
2 cups (500 ml) water
½ cup (125 ml) pickling salt
2 Tbsp (30 ml) Epicure’s Traditional Pickling Spices
7 garlic cloves, crushed
Epicure’s Crushed Chilies, to taste
20–25 medium carrots, peeled and cut into sticks
10 bell peppers, cut into thin strips
1. Prepare water bath, jars and lids, according to instructions online.
2. Combine first 4 ingredients in Epicure’s Pasta Pot. Bring to a boil,
stirring constantly.
3. Place 1 garlic clove and pinches of Crushed Chilies in each hot jar. Pack
carrots and peppers into hot jars, filling to within ½“ (1.25 cm) of rim.
4. Pour boiling vinegar mixture overtop, leaving ½” (1.25 cm) headspace.
Use a non-metallic utensil to remove any air bubbles. Wipe edges with
a clean, damp cloth. Cover with prepared lids and screw bands, being
careful not to over-tighten.
5. Place filled jars in the boiling water bath, adding more boiling water
as needed to cover jars by about 1” (2.5 cm). Bring to a boil again. Cover
and continue boiling for 15 minutes. Lift jars out of water and place on
Epicure’s Cooling Rack. Cool to room temperature.
6. Label and store in a cool, dark place.
Per serving: Calories 20, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 1120 mg,
Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 1 g
Flavour Changer: Swap peppers for green beans.
Epicure’s Honey Asian-style Apricots
Prep Time: 1 hourCook Time: 30 min
Makes: 8 — 1 pint (500 ml) jarsCost per serving: $0.21
Apricots provide a good source of fibre and antioxidant Vitamin C,
both important for heart health.
4 cups (1 L) water
2 cups (500 ml) honey
1 cup (250 ml) sugar
2–3 tsp (10–15 ml) Epicure’s Chinese Five-Spice
8 lbs (3.6 kg) apricots, peeled, halved and pitted
8 Epicure’s Cinnamon Sticks
1. Prepare water bath, jars and lids, according to instructions online.
2. Combine first 4 ingredients in Epicure’s Pasta Pot. Bring to a boil, stirring
constantly, until sugar dissolves.
3. Strain mixture through a fine sieve, then return to Pot. Reduce heat to
low and, working in batches, add apricots. Gently stir for approximately
3–5 minutes per batch, until heated through.
BIG-BATCH PARTY
4. Spoon apricots into hot, sterilized jars to within ½” (1.25 cm) of rim. Tuck
1 Cinnamon Stick (break in half if necessary) into each jar. Cover with
hot syrup, leaving ½” (1.25 cm) headspace. Use a non-metallic utensil
to remove any air bubbles. Wipe edges with a clean, damp cloth. Cover
with prepared lids and screw bands, being careful not to over-tighten.
5. Place filled jars in the boiling water bath, adding more boiling water
as needed to cover jars by about 1” (2.5 cm). Bring to a boil again. Cover
and continue boiling for 25 minutes. Lift jars out of water and place on
Epicure’s Cooling Rack. Cool to room temperature.
6. Label and store in a cool, dark place.
Per 2 Tbsp (30 ml): Calories 35, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg,
Carbohydrate 8 g (Fibre 0 g, Sugars 5 g), Protein 0 g
Creative Cooking: For a twist, try Epicure’s Poudre Douce or Epicure’s
Spices for Chutney instead of Chinese Five-Spice.
10 For your health, consume alcohol in moderation! For your health, drink at least 8 glasses of water a day! 11

IN-SEASON:
Corn
Long before it became
the western world’s biggest
agricultural crop, corn was
a natural wild grass native
to Central America. It spread
to the southern United States
(and subsequently Canada)
over 7,000 years ago, initially
cultivated by our indigenous
populations and, later, by
settlers. Spanish Conquistadors
brought corn back to Europe;
from there the delicious golden
kernels have spread across
the world.
Many types of corn have been
developed for dierent purposes.
Flint, or Indian Corn, ranges from
white to red or brown, and is often
used as popcorn. Sweet Corn has
small, plump yellow or white kernels;
this is the consumable type we get from
farmer’s markets and grocery stores.
Field Corn has chubby kernels and is
used for cattle feed.
If corn sits around too long, the sugars
gradually turn to starch, resulting in mealy
kernels with less avour, so enjoy it as close
to picking as possible for the sweetest, most
avourful taste.
12 For your health, eat a least 5 servings of vegetables and fruits each day!
3 QUICK WAYS WITH SUMMER CORN:
1. Corn Salad Toss Boil in salted
boiling water for 3–5 minutes, just
until tender. When cool enough to
handle, cut kernels from cob and
toss with mixed greens, sliced
mushrooms and grated carrot.
Drizzle with your favourite
prepared Epicure’s Dressing.
2. Seasoned Grilled Corn Strip
husks back to the stem, but don’t
completely remove. Carefully
remove the silk. Brush cob with oil,
then sprinkle with your favourite
Epicure’s Seasoning (try: Epicure’s
Chipotle Chili, Aribba! Sansel,
Sea Salt or Herb & Garlic Dip
Mix). Gril over medium heat for 15
minutes, turning often until corn is
tender (husks will turn very dark).
Enjoy hot off the grill, or cut kernels
off for tacos or grilled tortilla pizza.
3. Corn Salsa Side Dish Toss boiled or
grilled corn kernels with chopped
cucumber, black beans and
chopped tomatoes. Season with
Epicure’s Fruit Salsa Mix and a
squeeze of fresh lime juice.
Epicure’s Cheese, Chives & Bacon Corn Spoon Bread
Prep Time: 15 min 30 min
Makes: 8–10 servingsCost per serving: $0.51
2 cups (500 ml) milk
¹/ ³ cup (80 ml) yellow cornmeal
1 Tbsp (15 ml) Epicure’s Seasoning for Cheese, Chives & Bacon Dip
2 cups (500 ml) fresh or frozen corn niblets
1 Tbsp (15 ml) butter
Epicure’s Sea Salt, to taste
4 large eggs, separated
1. Preheat oven to 425 °F (220 °C).
IN-SEASON
2. Combine first 6 ingredients in Epicure’s Multi-Purpose Pot and bring
to a boil over high heat. Reduce heat and simmer for 5 minutes,
stirring constantly, until thick.
3. Remove from heat and stir in egg yolks, one at a time, mixing well
between additions.
4. Using an electric mixer, beat egg whites (add a pinch of Sea Salt)
until soft peaks form when beaters are lifted.
5. Stir one quarter of beaten whites into cornmeal mixture, then
gently fold in remaining whites until no streaks remain. Turn into
a small buttered casserole dish or deep dish pie plate.
6. Bake for 15–20 minutes, until puffy and golden. Serve immediately.
Per serving: Calories 110, Fat 4.5 g (Saturated 2 g, Trans 0 g), Cholesterol 90 mg, Sodium 95 mg,
Carbohydrate 11 g (Fibre 1 g, Sugars 1 g), Protein 6 g
Creative Cooking: For a twist, try Epicure’s 3 Onion Dip Mix or Epicure’s
Seasoning for Nacho Cheese Dip instead of Seasoning for Cheese,
Chives & Bacon Dip.
For your health, get active! 13

14 For your health, enjoy everything in moderation!
SUMMER’S
SUPER FOODS
OPTIMIZE YOUR HEALTH WITH IN-SEASON SUPER FOODS
Crystal MacGregor, RD
Summer is a wonderful time for healthy, in-season super foods! Fruits and vegetables are at their
avour and nutritional peak when in-season. Fresh from the garden or local farmer’s markets, fruits
and vegetables make great snacks and avourful, nutrient-packed additions to summer meals.
Canadian summer is here for a good time, not a long time, so take advantage of these antioxidantrich
super foods while you can! Make it your goal to have a few servings of these garden goodies
every day; they may just be your secret weapon for anti-aging, cancer prevention and heart health!
BLUEBERRIES
Blueberries are one of nature’s most powerful antioxidant-rich
foods. Highest among the berries in anthocyanin, blueberries
demonstrate anti-cancer properties and promote urinary tract
health. Findings from a new Harvard study suggested that those
consuming just one serving of blueberries a week were 10% less likely
to develop high blood pressure. Add a few berries to a homemade
burger mix, or top cooked burgers with Epicure's Blueberry and
Grape Fruit Salsa.
Nutritional Low-down: 1 cup (250 ml) contains ONLY 88 calories,
22 g carbs and 4 g fibre!
Recipes to Try: Epicure’s Blueberry and Grape Fruit Salsa, Epicure’s Peach
and Blueberry Crumble, Epicure’s Grilled Halibut with Berry Sauce.
RASPBERRIES
Along with anthocyanin, raspberries contain ellagic acid, another
potent antioxidant thought to inhibit the metabolic pathways
that lead to cancer. Animal studies have shown that it inhibits the
development of cancer in the colon, liver, lung and skin. Thanks to
its seeds, raspberries are also high in heart-healthy fibre: 8 g per
cup, which is almost 25% of your daily recommended intake!
Nutritional Low-down: 1 cup (250 ml) contains ONLY 68 calories,
16 g carbs, and a whopping 8 g fibre!
Recipes to Try: Epicure’s Raspberry Summer Berry Pops and Epicure’s
Summer Berry Granita (simply substitute raspberries for strawberries).
BLACKBERRIES
Blackberries contain potent antioxidants, including cancer
preventative ellagic acid. They’re also an excellent source of Vitamin C:
get 50% of your daily recommended intake in just 1 cup (250 ml),
plus a benefit of fibre-rich seeds, important for heart and
cardiovascular health and protection. Studies suggest blackberries
hit their peak antioxidant content when still unripe.
Nutritional Low-down: 1 cup (250 ml) contains ONLY 66 calories,
14 g carbs, and a whopping 8 g fibre!
Recipes to Try: Preserve this super fruit to enjoy all year long with
Epicure’s Blackberry Jam, and Epicure's Blackberry and Radish Salsa.
Freezing Tip to Preserve Summer’s Best Berries: Gently rinse and
pat berries dry with a paper towel. Freeze on Epicure’s Parchmentlined
Baking Sheet, then fill freezer bags with frozen berries and
label. The best part: freezing berries individually first prevents them
from clumping together into one big frozen brick. Freezing berries
in peak season is a great way to bring summery taste and super
nutrients to your favourite recipes all year long!
A HEALTHIER YOU
SPINACH
Spinach packs more nutrition than any other food: 1 cup (250 ml)
contains 40% of daily recommended magnesium, all of your daily
recommended Vitamin K and A intake, ample iron, a healthy dose
of folate and many powerful antioxidants, such as Vitamin C, which
aids in cancer prevention, and bone and heart health.
Nutritional Low-down: 1 cup (250 ml) contains ONLY 7 calories,
1 g carbs and 0.7 g fibre.
Recipes to Try: Epicure’s Mini Spinach Pies, Sylvie’s Lunchbox
Spinach Squares, Epicure’s Spinach and Strawberry Salad, Epicure’s
Steamed Teriyaki Salmon with Spinach.
Preserve Summer’s Best: Wash, blanch and freeze spinach and
add to recipes and soups all year long.
TOMATOES
Tomatoes are jam-packed with the potent antioxidant lycopene,
a caroteniod responsible for their rich red colour, as well as a great
weapon against prostate, breast, colon and lung cancers. Cooked
tomatoes have a higher concentration of lycopene. One fresh
tomato contains 4 g; one cup of tomato sauce contains 25 g – 6
times more, since sauce requires more tomatoes.
Nutritional Low-down: 1 medium tomato contains ONLY 22 calories,
5 g carbs and 1.5 g fibre.
Recipes to Try: Preserve this super fruit to enjoy all year long with
Epicure’s Big-Batch Tomato Sauce, Epicure’s Peach and Tomato
Salsa, Epicure’s Big-Batch Grilled Corn Salsa, Epicure’s Bruschetta
and Epicure’s Gazpacho.
Storage Tip: As refrigeration affects taste and texture, tomato
connoisseurs suggest storing on the counter for up to one week.
Find recipes online at epicureselections.com 15

ice
SPIKED ICED TEA POP
Add a splash of vodka
or gin to your favourite
prepared Epicure’s Tea.
Fill Epicure’s Ice Pop Mold
and freeze for 4 hours.
pops
Ride out the heat of summer with
Epicure's refreshing Ice Pops. Since
Ride out the
berries
heat
are still in season, create
of summer with
fun "tutti-fruitti" pops both kids
Epicure’s refreshing
and adults will enjoy.
Ice Pops. Since
berries are still
in season, create
fun “tutti-fruitti”
pops both kids and
adults will enjoy.
BAILEY’S ICE POP Prepare Epicure’s
What’s for Dessert? Chocolate
Pudding in an Instant, substituting
¼ cup (60 ml) Bailey's Irish Cream for
¼ cup (60 ml) milk. Divide between
Epicure’s Ice Pop Mold and freeze
for 4 hours.
MOJITO POP Prepare Epicure’s
Classic Cuban Mojito (find
recipe online). Strain into
Epicure’s Ice Pop Mold and
freeze for 4 hours.
RASPBERRY SUMMER BERRY
POPS Stir pinches of Epicure’s
Summer Berry Fruit Dip Mix
into raspberry or cranberry
juice. Place 4 fresh or frozen
raspberries in Epicure’s Ice Pop
Mold. Top with juice and freeze
for 4 hours.
ICE POP MOLD
Simple, fun and refreshing! Create
healthy, delicious frozen treats with
your favourite fresh ingredients.
Have fun inventing your family’s
signature flavours.
#6221 Makes 4 —56 ml (2 oz) ice pops $3.95
ICE POPS
BLACKBERRY GRAPE POPS
Stir pinches of Epicure’s Nutmeg (ground)
into white grape juice. Place 2–3 fresh or
frozen blackberries in Epicure’s Ice Pop Mold.
Top with juice and freeze for 4 hours.
SPICED PEACH POPS Stir pinches
of Epicure’s Fruit Salsa Mix into
peach or mango juice. Peel and
finely chop 1 fresh peach. Divide
peach among Epicure’s Ice Pop
Molds. Top with juice, stir to mix
and freeze for 4 hours.
16 For your health, consume alcohol in moderation! For your health, drink at least 8 glasses of water a day! 17

D
C
H
A – EPICURE’S PASTA POT
Every kitchen needs one big pot! Perfect for
corn-on-the-cob, whole crabs, big batches
of soups, stews and sauces, and, of course,
pasta. No more heavy, messy draining
or scalding!
#6700 Volume: 32 cups (8 L) Diameter: 10" (25 cm)
Height (with strainer): 9¾" (22.5 cm)
$149.95
B – EPICURE’S BLACK NYLON SPOONS
These durable nylon spoons are stainresistant
and perfect for mixing batters and
stirring simmering dishes. Heat-resistant to
400° F (205° C).
#2903 Set of 3 - 8.25" (22 cm), 11.75" (30 cm),
14.75" (37 cm)
$14.95
C – EPICURE’S ULTIMATE SUMMER
IN JAR COLLECTION
Preserve great summer tastes throughout
the season! Includes Epicure’s Pesto Herb
Mix, Epicure’s Margherita Sauce Mix,
Epicure’s Fruit Salsa Mix, plus a full-colour
Recipe Booklet FREE!
#4087 Retail Value $26.85
On August Customer Special for $20.95
18 For your health, enjoy everything in moderation!
F
G
HOME-CHEF MUST-HAVES
D – EPICURE’S ICE POP MOLD
Simple, fun and refreshing! Create healthy,
delicious frozen treats with fresh ingredients.
Epicure’s Chocolate Pudding makes
phenomenal Chocolate Pudding Pops!
Makes 4 — 56 ml (2 oz) ice pops.
#6221 $3.95
E – EPICURE’S SILICONE FUNNEL SET
A 2-piece flexible silicone set for spillfree
pouring of hot and cold, wet and dry,
ingredients into Epicure's Cruet, Epicure's
Salt and Pepper Grinders and narrownecked
bottles.
#6092 Set of 2 – 3" x 3", 3.5" x 4"
(7.5 x 7.5 cm, 8.9 x 10.2 cm)
$6.95
F – EPICURE’S LABELS FOR PRESERVES
Personalize your preserves! Hand-written
labels are the perfect finishing touch for all
your homemade gems. Package of 40 selfstick
labels.
#6292 $5.95
B
E
G – EPICURE’S AGUA FRESCA DRINK MIX
Cool, refreshing, ruby-red Agua Fresca is a
traditional Mexican drink. Simply steep mix
in hot water and top up with plenty of ice.
Visit epicureselections.com for great Agua
Fresca recipes. Makes 8 cups (2 L).
#1901 Pack of 3 24 g 0.8 oz $8.95
H – EPICURE’S CITRUS PRESS
Easy-peasy lemon squeezy! Capture every
last delicious drop of citrus juice in one easy
step without pulp or seeds. This durable
die-cast aluminum press with baked-on
finish won’t rust or react.
#6243 8 ¾“ (22.5 cm) $19.95
Ask your Epicure Consultant about
these products or nd them
online at epicureselections.com
A
Jo Epice and launch a lucrative new career!
on your schedule!
Caribbean!
Pay for School Supplies
with Your Epicure Earnings!
On average, Canadians spend $353 on back-to-school costs. On average, Epicure Consultants
make $500 every month (based on 1 Party per week), with the freedom to make much more!
Start an Epicure career and earn the next incentive trip:
a Hawaiian cruise!
All you need to launch your lucrative new career is in this kit!
Start your new business for only $175.
service, health, communities, our planet, and you!
vacations on top of your earnings
new Epicure business!
Find recipes online at epicureselections.com 19

Sm
Picnics
School’s almost here, so
make the most of these last
few summer weeks. Pack
up the car, the kids and the
picnic basket for an alfresco
adventure! Fill the cooler
with these easy-prep, easytransport
Epicure outdoor
foods – perfect for the beach,
park, cottage, or a backyard
campout.
Find and enjoy all these recipes
online at epicureselections.com
1. Epicure’s Lemon Dilly Pasta Salad
2. Epicure’s Mini Spinach Pies
3. Epicure’s Hot and Sour Coleslaw
4. Epicure’s Agua Fresca
5. Epicure’s Peanut Butter and
Chocolate Chip Cookies
6. Epicure’s Bruschetta Chicken Wraps
5
6
SUMMER PICNIC
20 For your health, limit fat, sugar and salt! For your health, eat at least 5 servings of vegetables and fruits each day! 21
4
3
1
2

FINE DINING with Epicure fans!
Thank you to all who submitted their favourite summer recipes to be Epicurized on our Everyday
Epicure blog. With help from Epicure’s test kitchen, we selected two (one just wasn't enough!)
of our favourite recipes – perfect for those long and lazy summer evenings!
Tasha Service
Gull Lake, SK
22 For your health, get active!
Tasha’s Pesto Chicken Packets
Prep Time: 10 min 20 min
Makes: 4 servings$2.16
We adored the robust flavour and clever ease of
Tasha's recipe.
1 Tbsp (15 ml) Epicure’s Pesto Herb Mix
1 Tbsp (15 ml) olive oil
4 boneless, skinless chicken breasts
2 tomatoes, diced
1 large zucchini, diced
Epicure’s Sea Salt and Epicure’s Pepper, to taste
1. Mix Pesto Herb Mix with oil. Place each
chicken breast on a sheet of tinfoil. Spread
mixture over chicken.
2. Season tomatoes and zucchini with Sea Salt
and Pepper. Divide overtop of each Chicken
Breast. Seal foil packets tightly.
3. Place on grill and barbecue over medium
to medium-low heat for about 20 minutes,
until chicken is cooked through. To test
for doneness, insert Epicure’s Pocket
Thermometer into thickest part of each
breast. It should read 165 °F (74 °C).
4. Place on plates. Pour any juice from packets
overtop and serve.
Per serving: Calories 200, Fat 7 g (Saturated 1.5 g, Trans 0 g),
Cholesterol 75 mg, Sodium 70 mg, Carbohydrate 4 g (Fibre 2 g,
Sugars 2 g), Protein 29 g
Creative Cooking: For a twist, try Epicure’s
Bruschetta Herbs or Epicure’s Focaccia Bread Spices
instead of Pesto Herb Mix.
Coming Next Month
Christina
Williamson
Huntsville, ON
In the Magazine: Discover how to make easy and delicious sandwiches –
perfect for lunchboxes of any kind!
Online: Discover blackberry recipes, pretty holiday preserves, and Sylvie's
latest inspiration, travels and trends watch.
Visit Epicure online at epicureselections.com, Everyday Epicure and
Sylvie’s Epicure Blog.
Christina’s Greek Orzo Salad
Prep Time: 10 min 7 min
Makes: 4–6 servings$2.00
Christina’s summery salad is abundant with healthy
veggies and flavourful Epicure’s Greek Dressing.
2 cups (500 ml) cooked orzo
10 cherry tomatoes, cut in half
½ bell pepper, chopped
¹/ ³ English cucumber, sliced and quartered
1 cup (250 ml) whole black olives
1 cup (250 ml) canned chickpeas, drained and
rinsed – optional
1 cup (250 ml) crumbled low-fat feta cheese
1 Tbsp (15 ml) Epicure’s 3 Onion Dip Mix
½ recipe prepared Epicure’s Greek Dressing
1. Combine first 7 ingredients in a bowl and
sprinkle with 3 Onion Dip Mix.
2. Drizzle with Greek Dressing and toss to mix.
3. For optimum flavour, cover and refrigerate
at least one hour before serving. Salad will
keep well for up to 3 days.
Per serving: Calories 250, Fat 16 g (Saturated 3.5 g, Trans 0 g),
Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 21 g (Fibre 3 g,
Sugars 2 g), Protein 7 g
Creative Cooking: For a twist, try Epicure’s Herb
& Garlic Dip Mix or any other favourite Epicure’s
Dressing instead of Greek Dressing.
FINE DINING WITH EPICURE FANS
Round out the summer meal
with Epicure’s Peach and
Blueberry Crumble. Find recipe
online at epicureselections.com.
Find recipes online at epicureselections.com 23

EPICURE SELECTIONS ®
AUGUST 1–31, 2011
Pasta Pot
Not just for pasta! The perfect big pot for corn,
canning and big batches of summer’s best!
Epicure’s Pasta Pot
Hostess Price
$84.95
Regular price $149.95
AUGUST 1–31, 2011
OVER
40%
OFF!
HOLD A
$500
PARTY AND
RECEIVE
At least
$50 FREE
Product
(10% of Party
sales)
August 2011
Hostess Specials
Have an Epicure Tasting Party and, as a Hostess in August,
enjoy these special offers. If your Tasting Party had total sales
of over $750, you can choose both Specials!
SAVE
$65
Plus, FREE Rustico Italian Sauce Mix – make big batches
of tomato sauce with your August garden bounty.
Exclusive Hostess
Tote Bag
Lunchbox Revolution
COLLECTION
Make easy, healthy weekday lunches for everyone in
the family with these versatile Epicure staples on sale!
2 – 110 ml
Herb & Spice Blends
($11.90 value)
Seasoning for Cheese, Chives & Bacon Dip
Hostess Price $14.95
Regular price $25.85
2
HALF-PRICED
items
Lemon Dilly Dip Mix
Vegetable Bouillon Base
PLUS 1
monthly
Hosting
Special!
As the Hostess of a Qualified Epicure Tasting Party held between August 1–31, 2011, you may choose one of the above 2 Hostess Specials. If your Tasting Party had total sales of over $750,
you can choose both Specials.