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Holiday 2012 • inspired.<strong>ca</strong><br />

FREE<br />

for the love of good food<br />

125+<br />

ways to make this<br />

holiday your most<br />

enjoyable ever!<br />

sterling silver®<br />

Ultimate Prime Rib<br />

page 39

We all know AAA means great quality beef. But what you might<br />

not know is that Sobeys always has the very best AAA beef available.<br />

It’s hand trimmed and sold exclusively in our stores under the<br />

Sterling Silver brand. Only the most marbled, juicy, and tender beef<br />

measures up to our high standards. In fact, our butchers are so picky<br />

that with Sterling Silver, only the top 12% of all grain-fed <strong>ca</strong>ttle makes<br />

the cut. Enjoy getting more than you pay for with Sterling Silver.

Editor Samantha Shepherd<br />

Deputy Editor Tammy Sutherland<br />

Senior Editor Natalia Ksiazek<br />

Associate Food Editor Kristin Kent<br />

Associate Editor Laura Brown<br />

Food Consultants Claudia Bianchi,<br />

Jennifer Low<br />

Art Director Mya McNulty<br />

Designer Dominique Patafio<br />

Production Designer Charlotte Werlick<br />

Production Manager Mira Kosovac<br />

Group Publisher Manuela Yarhi<br />

Publisher Rhonda Hartling<br />

Account Manager Patricia Chraiteh<br />

Account Coordinator Jessie Jair<br />

Account Intern Sheldon Crasto<br />

Deputy Editor on leave<br />

Lauren Ferranti-Ballem<br />

Managing Editor on leave<br />

Claire Cooper<br />

Executive Chef Ryan Skelton<br />

Contributors Riyaad Ali, Mary Catherine<br />

Anderson, Lasha Andrushko, Julia<br />

Bakker, Martine Blackhurst, Rodney<br />

Boulter, Jay Carter, Justin Courneya,<br />

Ashley Denton, Catherine Doherty,<br />

Sacha Douglas, Kate Dowhan, Lynda<br />

Felton, Angus Fergusson, Steve Krug,<br />

Joseph Montemurro, Alexandra Murphy,<br />

Jodi Pudge, Lucie Richard, Terry Schacht,<br />

Sasha Seymour, Christopher St. Onge,<br />

Heather Trim, Joanna Trim, Nicole Young<br />

<strong>Inspired</strong> is a Sobeys Inc. publi<strong>ca</strong>tion created<br />

by Totem Communi<strong>ca</strong>tions Group. Colour<br />

reproduction: tc Transcontinental, Premedia<br />

Business Unit. Printing: Transcontinental RBW<br />

Graphics. All rights reserved. Reproduction<br />

in whole or in part is prohibited without prior<br />

written permission from Sobeys Inc.<br />

©Sobeys Inc. 2012<br />

A TC Media Brand<br />

SFI-00507<br />

subscribe today!<br />

Want our <strong>Inspired</strong> e-newsletter<br />

delivered to your inbox?<br />

Visit inspired.<strong>ca</strong>/subscribe<br />

Already a subscriber? To<br />

make changes to your profile,<br />

visit inspired.<strong>ca</strong>/profile<br />

Crush on<br />

our <strong>ca</strong>ndy<br />

<strong>ca</strong>ne–topped<br />

brownies, page 28<br />

For so many of us, a wonderful holiday<br />

season starts with the food. With visions of<br />

sugarplums dancing in our heads, we imagine<br />

that this year is going to be the year! We will<br />

bake cookies for that office cookie exchange.<br />

We will have that triumphant turkey moment.<br />

All the fixings will be cooked perfectly. This<br />

year, we won’t forget the cranberry sauce or<br />

drop the gravy boat on the way to the table.<br />

Holiday Help From Sobeys<br />

Whatever your holiday dreams are made of,<br />

Sobeys is here to help you achieve them with<br />

our helpful in-store services and exclusive<br />

products. You’ll find our juiciest cuts of beef<br />

from Sterling Silver®, irresistible Sensations<br />

by Compliments desserts, delicious chocolate<br />

cups whipped up in our bakery, perfectly<br />

aged Italian cheeses and so much more!<br />

Something for Every Oc<strong>ca</strong>sion<br />

From beautiful edible gifts and fresh food<br />

ideas to menus for the big holiday meal and<br />

inspiration for a New Year’s celebration,<br />

this issue has the products, recipes and<br />

ideas for all your entertaining needs this<br />

season. And for daily updates on great new<br />

products, Sobeys services, delicious recipes,<br />

holiday entertaining tips and more, all in<br />

one place, check out our new Love Food<br />

blog at sobeys.com/lovefood. Holiday<br />

success is at your fingertips!<br />

Wishing you all a very merry<br />

(and delicious) holiday!<br />

your best<br />

get<br />

<strong>Inspired</strong><br />

on your<br />

iPad<br />

Download your<br />

free edition at the<br />

App Store or go to<br />

inspired.<strong>ca</strong>/apps<br />

Holiday 2012 • inspired.<strong>ca</strong><br />

125+<br />

ways to make this<br />

holiday your most<br />

enjoyable ever!<br />

FREE<br />

for the love of good food<br />

slug<br />

holiday<br />

yet<br />

we’d love to hear from you!<br />

Email us at editor@inspired.<strong>ca</strong><br />

join the discussion<br />

Be our fan at facebook.com/sobeys<br />

we’re tweeting<br />

Follow us @<strong>Inspired</strong>Recipes<br />

check out our website<br />

Find recipes, videos<br />

and more at inspired.<strong>ca</strong><br />

click!<br />

holiday potlucks made easy!<br />

Our new online potluck tool will<br />

make your next potluck a breeze.<br />

Go to inspired.<strong>ca</strong>/potluck to<br />

send out invitations, pre-select<br />

your menu and keep track<br />

of your guest list.<br />

Have questions or feedback?<br />

email compliments@sobeys.com<br />

telephone 1-866-672-0061<br />

mail <strong>Inspired</strong> Magazine<br />

c/o Sobeys Inc.<br />

1680 Tech Ave., Unit 1,<br />

Mississauga, <strong>ON</strong> L4W 5S9<br />

Samantha Shepherd,<br />

Editor<br />

inspired.<strong>ca</strong> 1

22<br />

33<br />

contents<br />

holiday 2012<br />

4 save<br />

6 fall<br />

22<br />

47<br />

52<br />

easy entertaining<br />

Discover how to wow family and<br />

friends with new and exclusive<br />

fresh food ideas at Sobeys<br />

the date<br />

Stay organized this holiday<br />

season with our helpful <strong>ca</strong>lendar<br />

in love with<br />

better food<br />

Fall in love with delicious food<br />

and exclusive products<br />

available at Sobeys<br />

holiday open house<br />

We’ll help you pull off a fun,<br />

festive and fuss-free party<br />

this season<br />

3, 2, 1. . . Happy New Year!<br />

Toast-worthy appetizers<br />

for the countdown to midnight<br />

Lobster & champagne<br />

celebration<br />

Ring in the new year at home<br />

with a special lobster meal for two<br />

season’s treatings<br />

Delicious, time-saving<br />

products and recipes to<br />

make sweet memories<br />

14 Goodies to give<br />

Edible treats for everyone<br />

on your list<br />

17 bake, decorate<br />

& be Merry<br />

Five completely different<br />

festive cookies using one<br />

easy cookie dough recipe<br />

43 Sensational<br />

Showstoppers<br />

Irresistible treats for a<br />

memorable sweets table<br />

56 Home Sweet Home<br />

Build your dream<br />

gingerbread house with our<br />

ready-to-assemble kit<br />

29<br />

33<br />

38<br />

the big day<br />

We’ve got you covered<br />

from the first bite to<br />

the last nibble<br />

have A Merry Morning<br />

Enticing and easy breakfast<br />

dishes the whole family will love<br />

a traditional<br />

turkey Feast<br />

A triumphant take on classic<br />

turkey with all the trimmings<br />

Glorious roast<br />

beef menu<br />

Impress your guests with<br />

an easy and elegant roast<br />

beef menu<br />

2 <strong>Inspired</strong> | HOLIDAY 2012

17<br />

47<br />

our recipes If there’s one thing we love, it’s good food!<br />

Our amazing food experts – chefs, testers, registered dietitians and<br />

editors – create delicious recipes with you in mind. We’ve got you<br />

covered for dinners that get you in and out of the kitchen fast, and<br />

inspiration for that unforgettable meal. Most importantly, we always<br />

make sure our food is nutrition-, budget-, and time-friendly.<br />

Triple Tested! We test, test and test again to make sure our recipes<br />

will work for you. We use real kitchens, with appliances and gadgets<br />

you’ll have at home, and all of the ingredients <strong>ca</strong>n be easily found at<br />

your lo<strong>ca</strong>l Sobeys.<br />

Your Nutrition in Mind Fresh, seasonal and nutritious cooking is<br />

our goal. All of our recipes are reviewed by a registered dietitian and<br />

follow a set of nutritional guidelines to ensure portion sizes, <strong>ca</strong>lories,<br />

fat, saturated fat and sodium are kept in check. Look to the bottom of<br />

each recipe for its full nutritional value.<br />

If you’ve tried an <strong>Inspired</strong> recipe, let us know about it on Twitter<br />

(@<strong>Inspired</strong>Recipes) or send us an email (editor@inspired.<strong>ca</strong>).<br />

We <strong>ca</strong>n’t wait to hear about it!<br />

FR<strong>ON</strong>T END _THEME<br />

40” X 37”<br />

BUILT AT100%<br />

Look for our holiday helpings<br />

icon to find out how we<br />

<strong>ca</strong>n help you have your<br />

best holiday yet!<br />

inspired.<strong>ca</strong> 3

slug<br />

Visit us in-store all<br />

season long for festive items<br />

and everyday essentials.<br />

We’re your one-stop<br />

holiday shop!<br />

save the<br />

date<br />

With a growing list of to-dos,<br />

to-buys and to-makes, here’s<br />

a merry list of helpful hints to<br />

keep you organized<br />

Party time!<br />

Send out invitations.<br />

Planning a potluck? Use our handy<br />

new online tool at inspired.<strong>ca</strong>/potluck.<br />

Hang<br />

lights<br />

Sensational spread<br />

You’ve got mail<br />

Create the ultimate platter, packed<br />

with mouth-watering meats and<br />

cheeses. Take a peek on page 26.<br />

Sign up for our e-newsletter<br />

at inspired.<strong>ca</strong>/subscribe for<br />

even more holiday recipes<br />

and entertaining essentials.<br />

Gobble<br />

Gobble<br />

Call Sobeys and<br />

order your fresh<br />

turkey for the<br />

big feast. Visit<br />

sobeys.com to<br />

find your store’s<br />

number.<br />

Goodies<br />

to give!<br />

Turn to page 14<br />

for yummy gifts<br />

to make or buy.<br />

Holiday Menu<br />

Planning<br />

Find great recipe<br />

ideas starting<br />

on page 15<br />

and lots more<br />

at inspired.<strong>ca</strong>.<br />

25 Minute<br />

Dinner!<br />

Try our speedy<br />

Spicy Chipotle<br />

Beef Enchiladas<br />

at inspired.<strong>ca</strong>.<br />

Everyday<br />

Savings<br />

Don’t miss the seasonal sales!<br />

Sign-up for the Sobeys e-flyer<br />

at sobeys.com/eflyer.<br />

Supper<br />

Saver<br />

Make a pot of<br />

our Pasta &<br />

Bean Soup from<br />

inspired.<strong>ca</strong><br />

and stash it in<br />

the freezer.<br />

DreSS<br />

Rehearsal<br />

Give some holiday<br />

dinner recipes,<br />

like our Roasted<br />

”Accordion”<br />

Potatoes (page 42),<br />

a tasty test drive.<br />

Write<br />

Christmas<br />

<strong>ca</strong>rds<br />

MarSHmallows<br />

optional<br />

Warm up after<br />

shopping with<br />

a Compliments<br />

Hot Chocolate.<br />

prep for<br />

entertaining<br />

Fill your freezer<br />

with apps (page 22)<br />

and Sensations<br />

by Compliments<br />

desserts (page 43)<br />

from Sobeys.<br />

Cheers!<br />

Be prepared with<br />

festive beverages,<br />

including fizzy<br />

Sensations by<br />

Compliments Italian<br />

Sodas and Compliments<br />

Sweet Apple Cider.<br />

Baking<br />

day!<br />

page 17<br />

Feeling<br />

FestivE?<br />

Use our<br />

Moodie Foodie App<br />

to find the perfect<br />

food for your mood<br />

(page 13).<br />

4 <strong>Inspired</strong> | HOLIDAY 2012

slug<br />

feeling creative?<br />

We’ve got a recipe for that!<br />

Download our FREE<br />

Moodie Foodie App<br />

at the App Store or go<br />

to inspired.<strong>ca</strong>/apps.<br />

Start<br />

wrapping<br />

some gifts<br />

FeSTive Fruit<br />

Pick up<br />

in-season<br />

clementines<br />

and oranges<br />

at Sobeys.<br />

Check out our<br />

new bLOg to fall<br />

in love with better<br />

food this holiday<br />

Time for giving<br />

Visit Sobeys and stock up on<br />

staples, such as <strong>ca</strong>nned goods,<br />

pasta and cereal to donate<br />

to your lo<strong>ca</strong>l food bank.<br />

Need a<br />

LaST-minute<br />

HOSTeSS gift?<br />

Pop by Sobeys<br />

for floral<br />

arrangements and<br />

edible gifts to go.<br />

C ocktail<br />

party at<br />

7 p.m.<br />

STOcking<br />

Stuffers<br />

Head in-store<br />

to get Sobeys<br />

gift <strong>ca</strong>rds for<br />

everyone on<br />

your list.<br />

Tree Time<br />

String<br />

Compliments<br />

Popcorn and<br />

Cranberries to<br />

make a garland.<br />

Home<br />

ImprOVement<br />

Find gingerbread<br />

house decorating<br />

tips on page 56.<br />

cHeer for cHOcOLate<br />

Visit our bakery to add wow factor<br />

to your sweets table with our Chocolate<br />

Dessert Cups and Shooters (page 8).<br />

P ictures<br />

with Santa<br />

20 Minute<br />

Dinner!<br />

Try our Creamy<br />

"Cheater"<br />

Chowder from<br />

inspired.<strong>ca</strong>.<br />

Secret<br />

Santa gift<br />

exchange<br />

Peppy Peppermint<br />

Stock up on Compliments Candy<br />

Canes for timely treats, desserts<br />

(page 28) and to hang on the tree.<br />

ParTY Saver<br />

Save time with a vegetable<br />

party platter from Sobeys,<br />

made fresh daily.<br />

Christmas<br />

Day<br />

LOVE THOSE LefTOVers<br />

Try our recipes for Thai Turkey Soup,<br />

Potato & Cheese Quesadilla and<br />

Roasted Squash Dip at inspired.<strong>ca</strong>.<br />

nO-fuSS<br />

New Year’s<br />

Sobeys has fantastic,<br />

ready-to-go options,<br />

including fresh lobster<br />

that <strong>ca</strong>n be steamed<br />

while you shop!<br />

New Year’s<br />

Eve!<br />

inspired.<strong>ca</strong> 5

our<br />

holiday<br />

best<br />

Fall in love with food<br />

<<br />

better<br />

Our wish for you this season is to have your best holiday yet! We’ve been<br />

working harder than Santa’s elves to bring you exclusive fresh food ideas<br />

that’ll make it memorable and delicious. From irresistible, hand-decorated<br />

artisan chocolates and unique chocolate cups to an array of delectable<br />

Italian cheeses and festive floral arrangements, stop by your neighbourhood<br />

Sobeys for all your holiday needs. We’re here to lend a helping hand.<br />

8.375 “ x 3”<br />

BUILT @ 100%<br />

6 <strong>Inspired</strong> | holiday 2012

discover the<br />

OCO CANY<strong>ON</strong> BACKGROUND<br />

.375“ x 1”<br />

UILT @ 100%<br />

artisan<br />

We’re bringing the finest quality treats made from<br />

premium ingredients (plus a lot of passion and<br />

creativity!) right to you this holiday season, with our<br />

exclusive line of hand-made Cocoa Canyon TM chocolate<br />

difference<br />

Pebble<br />

Beach<br />

Splash<br />

Our Cocoa Canyon TM chocolates<br />

are crafted by the artisans at Donini<br />

Chocolate, a company based in<br />

Belleville, <strong>ON</strong>, originally established by<br />

an Italian family of chocolatiers, with<br />

a tradition that goes back 70 years.<br />

Best in Beans All of the cocoa beans<br />

are <strong>ca</strong>refully sourced from West Afri<strong>ca</strong>,<br />

an area known for producing some<br />

of the mildest beans in the world.<br />

Passionate & patient Chocolatiers<br />

Creating smooth, velvety chocolate<br />

takes patience. All Cocoa Canyon TM<br />

chocolate is worked for a minimum of<br />

24 hours to reach pure perfection.<br />

Discover the gift<br />

of Y UMMM!<br />

Find our unique<br />

chocolate art in<br />

our Bakery<br />

Department.<br />

Mint<br />

Sensation<br />

Hand-Crafted creativity Each<br />

bar is decorated by hand with an<br />

assortment of goodies. The result:<br />

beautiful and extra yummy<br />

chocolate art!<br />

Caramel<br />

Lace<br />

Jewel<br />

Galaxy<br />

yummm!<br />

$9. 99<br />

bar bliss<br />

Find all four <strong>ca</strong>n’t-resist flavours<br />

COCOA CANY<strong>ON</strong> BACKGROUND<br />

1.7” DIAMETER<br />

BUILT @ 100%<br />

/375g<br />

of our exclusive Cocoa Canyon TM<br />

Hand-Poured Chocolate Art<br />

(shown here) at your lo<strong>ca</strong>l Sobeys.<br />

click!<br />

To discover more about<br />

our new fresh food<br />

ideas in-store, check<br />

out our new blog at<br />

sobeys.com/lovefood<br />

inspired.<strong>ca</strong><br />

inspired.<strong>ca</strong> 7

chocolate<br />

dessert cups & shooters<br />

OCO CANY<strong>ON</strong> BACKGROUND<br />

Mocha<br />

Madness<br />

UILT @ 100%<br />

1” x .375“<br />

C<br />

8<br />

B<br />

Calling all chocolate lovers!<br />

Exclusive to Sobeys, our<br />

Chocolate Dessert Cups<br />

and Shooters are this<br />

season’s must-try treats.<br />

They’re ideal for entertaining<br />

or enjoying anytime<br />

your sweet tooth strikes.<br />

Find them in our Bakery<br />

Department and choose<br />

from a variety of tempting<br />

flavours this holiday season.<br />

Piña<br />

Colada<br />

Float<br />

Peanut<br />

Butter<br />

Paradise<br />

click!<br />

To discover more about<br />

our new fresh food<br />

ideas in-store, check<br />

out our new blog at<br />

sobeys.com/lovefood<br />

Chocolate<br />

Raspberry<br />

Bliss<br />

Strawberry<br />

Short<strong>ca</strong>ke<br />

Peanut<br />

Butter<br />

Shooter<br />

Mocha<br />

Shooter<br />

Frutta<br />

di Bosco<br />

Shooter<br />

Double<br />

Chocolate<br />

Shooter<br />

Strawberry<br />

Chocolate<br />

Shooter<br />

Chocolate<br />

Caramel<br />

Shooter<br />

Chocolate<br />

Raspberry<br />

Shooter<br />

Strawberry<br />

Shooter<br />

Good things really do<br />

come in small packages –<br />

try our bite-size<br />

Chocolate Shooters<br />

8 <strong>Inspired</strong> | HOLIDAY 2012

OCO CANY<strong>ON</strong> BACKGROUND<br />

.375“ x 1”<br />

UILT @ 100%<br />

8<br />

C<br />

B<br />

Chocolate<br />

Brownie<br />

Extreme<br />

deeelish!<br />

Fresh<br />

Fruit<br />

Fusion<br />

COCOA CANY<strong>ON</strong> BACKGROUND<br />

1.7” DIAMETER<br />

BUILT @ 100%<br />

we’ve whipped<br />

these up for you!<br />

We have so much fun making<br />

our Chocolate Dessert Cups and<br />

Shooters fresh in-store every day.<br />

We start with Cocoa Canyon TM<br />

semi-sweet cups made from 72%<br />

cocoa, then fill each one by hand<br />

with layers of yummy extras.<br />

It’s one sweet job!<br />

here’s how we do it<br />

Frutta<br />

di Bosco<br />

Mississippi<br />

Mudslide<br />

1<br />

sprinkle<br />

the cookie...<br />

2<br />

add the<br />

filling...<br />

pipe the<br />

icing...<br />

3 4<br />

decorate<br />

the top!<br />

Banana<br />

Caramel<br />

Twist<br />

Our premium dark chocolate<br />

contains less sugar than milk<br />

chocolate, for a delightfully<br />

bittersweet taste<br />

inspired.<strong>ca</strong> 9

celebrate with<br />

Make holiday entertaining<br />

extra-special with our exclusive<br />

30-month-aged Parmigiano<br />

Reggiano found only at Sobeys<br />

the king of cheese!<br />

.375 “ x 1”<br />

BACKGROUND<br />

ARMESAN<br />

UILT @ 100%<br />

P<br />

8<br />

B<br />

30<br />

aged · âgé de<br />

months · mois<br />

OCKET #: 4339<br />

ILE NAME: 4339_SOB_CommercialProg_ParmStickers<br />

OLDER NAME: 4339_Sobeys Commercial_Program<br />

PC:<br />

AST MODIFIED: August 15, 2012<br />

ELEASE DATE:<br />

PRINTING INKS DIE & NOTES (DO NOT PRINT) APPROVALS DATE<br />

CYAN MAGENTA YELLOW BLACK PRODUCTI<strong>ON</strong> ARTIST<br />

PRODUCTI<strong>ON</strong> QC<br />

DESIGNER<br />

PROOFREADER<br />

ACCOUNT MANAGER<br />

COMMENTS<br />

SIGNATURE<br />

ROOFREADER:<br />

CCOUNT MANAGER:<br />

ND REPLACE WITH HI RES FILES<br />

RPRINT AS NECESSARY. APPLY APPROPRIATE TRAPPING.<br />

PROOF.<br />

AND VERSI<strong>ON</strong> OTHER THAN THAT SPECIFIED<br />

Carefully check all copy and dielines. This artwork<br />

is proceeding to film. Once approved, it is the clients<br />

responsibility for any errors either in these materials<br />

or those resulting from their use.<br />

ARTWORK CREATED AT<br />

100 %<br />

FILE OUTPUT AT<br />

100 %<br />

FA<br />

DRAFT VERSI<strong>ON</strong><br />

try it...<br />

love it!<br />

an Italian treasure<br />

Authentic Parmigiano<br />

Reggiano is so special that<br />

it’s guarded by the European<br />

Union’s Protected Designation<br />

of Origin Program. True<br />

Parmigiano Reggiano <strong>ca</strong>n<br />

only be produced in certain<br />

areas of Northern Italy, where<br />

it’s made in small batches<br />

using artisanal methods.<br />

It’s simply bellissimo!<br />

aged with <strong>ca</strong>re<br />

Like a fine wine,<br />

Parmigiano Reggiano<br />

only gets better with age.<br />

At Sobeys, we choose<br />

wheels that have been<br />

aged for 30 months,<br />

for an undeniable taste<br />

and distinctive grainy<br />

and crumbly texture<br />

that will literally melt<br />

in your mouth.<br />

10 <strong>Inspired</strong> | HOLIDAY 2012

ARMESAN exclusively BACKGROUND<br />

ours<br />

.375 “ x 1”<br />

UILT @ 100%<br />

8<br />

P<br />

B<br />

We’ve hand-selected the very best Parmigiano Reggiano, just for<br />

you. Recognized by master Italian cheese makers as the ultimate<br />

choice, our exclusive 30-month-aged Parmigiano Reggiano<br />

is freshly cracked in our stores to preserve its deliciously<br />

nutty, salty and piquant flavours. This king reigns supreme!<br />

PLEAsing PAirings Highlight its creaminess with sliced<br />

pears and figs, crunchy walnuts and hazelnuts or a drizzle<br />

of balsamic vinegar or honey.<br />

siPPing tiPS Serve it with a light- to medium-bodied red<br />

wine or a crisp Italian lager.<br />

may we also suggest...<br />

Parmigiano Reggiano<br />

(aged 18 months)<br />

Beautifully light in colour, our 18-month-aged<br />

Parmigiano Reggiano is a deliciously nutty<br />

cheese that lends notes of fresh butter, earthy<br />

grass and creamy milk.<br />

serving suggestion Slice and serve it<br />

alongside grapes, dried fruit and sweet melon<br />

or grate it overtop pastas and risottos.<br />

freshly cracked<br />

in-store<br />

Our exclusive<br />

30-month-aged<br />

wheels of Parmigiano<br />

Reggiano are cracked<br />

fresh at Sobeys so<br />

you <strong>ca</strong>n enjoy it at<br />

the height of its<br />

flavour and fragrance.<br />

Grana Padano<br />

(aged 10 months)<br />

Celebrated for its balance of sweet and savoury<br />

flavours, our Grana Padano is an aged hard<br />

cheese with deli<strong>ca</strong>te notes of straw, butter and<br />

hay and a clean, milky taste.<br />

serving suggestion Grate it over pasta,<br />

soups, stews or roasted vegetables for an<br />

affordable and elegant accent to everyday meals.<br />

click!<br />

To discover more about our<br />

new fresh food ideas in-store,<br />

check out our new blog at<br />

sobeys.com/lovefood<br />

inspired.<strong>ca</strong> 11

LORAL BACKGROUND<br />

.375 “ x 1”<br />

UILT @ 100%<br />

ready-to-go<br />

floral<br />

gifts<br />

Add holiday cheer to any room with<br />

our selection of made-for-you fresh<br />

floral arrangements<br />

Great<br />

gift idea!<br />

click!<br />

To discover more about<br />

our new fresh food<br />

ideas in-store, check<br />

out our new blog at<br />

sobeys.com/lovefood<br />

we do it all for you!<br />

For gift-giving or an instant<br />

centrepiece, look for our<br />

freshest floral bouquets.<br />

We’ve added the vase (and<br />

the water!) and packaged them<br />

in a pretty, ready-to-give gift<br />

bag, so all you have to do is<br />

enjoy their fragrant beauty.<br />

wrapped & ready<br />

for only<br />

$19. 99 !<br />

12 <strong>Inspired</strong> | HOLIDAY 2012

discover more<br />

great food ideas online<br />

click!<br />

fresh everyday eats, at your fingertips<br />

Keep yourself and your family well fed throughout the holiday season, with<br />

wholesome recipes, tips and ideas wherever and whenever you need them<br />

quick and easy dinners<br />

Find brand new, webexclusive<br />

dinners at<br />

inspired.<strong>ca</strong>. They’re<br />

hearty, they’re wholesome and<br />

they’re ready in less than 30 minutes.<br />

• Spicy Chipotle Beef Enchiladas<br />

• Sausages with Potato, Kale & Apple<br />

• Creamy “Cheater” Chowder<br />

• Orange Teriyaki Pork Chops<br />

with Bok Choy<br />

• Sweet & Sour Chicken Drumsticks<br />

with Broccoli<br />

food for every mood<br />

Feeling “Celebratory,”<br />

“Festive” or “Nostalgic?”<br />

Yep, we’ve got a recipe for<br />

that. Match your mood to<br />

your food with our Moodie<br />

Foodie App. Download it<br />

for free at the App Store.<br />

iPhone and iPad are trademarks<br />

of Apple Inc., registered in the U.S.<br />

and other countries. App Store is a<br />

service mark of Apple Inc.<br />

we’re blogging!<br />

Our new Love Food<br />

blog brings you a daily<br />

dose of everything Sobeys<br />

has to offer, from fantastic new<br />

products to invaluable in-store<br />

services, not to mention home-run<br />

recipes and entertaining tips for<br />

all of your events. Read it now at<br />

sobeys.com/lovefood.<br />

plus Sign up for our monthly <strong>Inspired</strong> e-newsletter!<br />

Get exclusive recipes,<br />

highlights from our latest<br />

issue, plus seasonal meal<br />

ideas delivered directly<br />

to you. It’s easy to join!<br />

REGISTER<br />

online at<br />

inspired.<strong>ca</strong>/<br />

subscribe<br />

OR<br />

TEXT<br />

INSPIRED<br />

to 79999<br />

OR<br />

Standard text messaging<br />

rates may apply<br />

SCAN<br />

this QR code<br />

with your<br />

smartphone<br />

inspired.<strong>ca</strong> 13

edible gifts<br />

goodies<br />

to give<br />

From hostess gifts to<br />

stocking stuffers, you’ll<br />

find an array of delicious<br />

treats in-store.<br />

Keep gift giving<br />

sweet and simple<br />

with present-perfect<br />

products from Sobeys<br />

triple treat<br />

An impressive (and delicious!) multi-tasker,<br />

our Milk Chocolate Almond Butter Toffee has<br />

three de<strong>ca</strong>dent layers. Beneath toasted almonds<br />

lies rich milk chocolate and buttery toffee for a<br />

satisfyingly crunchy and creamy combination.<br />

sweet traditions<br />

Like stockings and snow flurries, the season<br />

just isn’t the same without shortbread. Part<br />

of our special collection, Luxury Scottish<br />

Pure Butter Shortbread Assortment mixes<br />

classic cookies with chocolate-covered<br />

and chocolate-studded ones, all made<br />

with real butter, all of them sensational.<br />

14 <strong>Inspired</strong> | HOLIDAY 2012

feeling generous?<br />

We’ve got a recipe for that!<br />

Download our FREE<br />

Moodie Foodie App<br />

at the App Store or go<br />

to inspired.<strong>ca</strong>/apps.<br />

homemade<br />

with love<br />

purely<br />

Canadian<br />

Golden and graceful,<br />

our limited edition<br />

Organic Maple Syrup<br />

is single-pressed for a<br />

rich, full-bodied flavour.<br />

Made the old-fashioned<br />

way on a farm in the<br />

Appalachian Mountains<br />

and packed by hand, this<br />

premium syrup makes<br />

the perfect gift for that<br />

special someone with a<br />

sweet tooth on your list.<br />

For a homemade treat,<br />

make our Cajun snack mix<br />

and gift it in pretty jars<br />

<strong>ca</strong>jun snack mix<br />

MAKES: 30 cups (7 L)<br />

Preheat oven to 325°F (160°C). In a large shallow roasting pan,<br />

toss together 1 box (620 g) Compliments Wheat Squares,<br />

1 box (525 g) Compliments Oatie-O’s, 1 ⁄2 pkg (200 g) pretzel<br />

sticks, 1 pkg (200 g) Compliments Sea Creatures Baked Cheddar<br />

Cheese Snack Crackers and 1 cup (250 mL) Compliments Unsalted<br />

Roasted Peanuts. In a small bowl, whisk together 1 ⁄2 cup (125 mL)<br />

<strong>ca</strong>nola oil, 2 tbsp (30 mL) hot sauce and 1 ⁄4 cup (60 mL) each<br />

Cajun seasoning and garlic powder. Drizzle over cereal mixture<br />

and toss to combine. Bake on middle rack of oven until aromatic<br />

and slightly golden, stirring once, about 15 min. Cool completely.<br />

Store in extra large freezer bags until ready for gifting. Mixture<br />

will keep for up to 10 days.<br />

inspired.<strong>ca</strong> 15

edible gifts<br />

melt their hearts<br />

Bring out a mouthwatering baked<br />

brie on this stylish server and watch<br />

guests gather ‘round. Our Brie Baker<br />

delivers perfectly melted cheese in<br />

only 20 minutes – just long enough to<br />

build anticipation, yet swift enough<br />

that you <strong>ca</strong>n repeat the process<br />

(and trust us, you’ll have to).<br />

homemade<br />

with love<br />

Gift this glossy baker<br />

with a wheel of brie and<br />

this sweet topper<br />

dried fruit, pe<strong>ca</strong>n<br />

& coconut brie topper<br />

makes: 2 gifts<br />

In a small bowl, combine 2 tbsp<br />

(30 mL) Compliments Pe<strong>ca</strong>n Pieces,<br />

2 tbsp (30 mL) Compliments Flaked<br />

Sweetened Coconut, 2 tbsp (30 mL)<br />

chopped pitted dates, 1 tbsp (15 mL)<br />

Compliments Dried and Sweetened<br />

Cranberries and mix well. Evenly<br />

divide mixture between two small<br />

jars (about 1 ⁄4 cup/60 mL in size).<br />

instructions for the host<br />

Preheat oven to 375°F (190°C).<br />

Cut off top rind of one 200 g wheel of<br />

Compliments Double Cream Brie Cheese<br />

and dis<strong>ca</strong>rd. Place brie in Compliments<br />

Brie Baker, arrange mixture on top and<br />

drizzle with 2 tbsp (30 mL) Sensations<br />

by Compliments Pure Maple Syrup.<br />

Bake on middle rack of oven until<br />

cheese is softened, about 10 min.<br />

Serve immediately.<br />

<strong>ca</strong>ndy <strong>ca</strong>ne crush<br />

Made with layers of velvety rich semi-sweet dark<br />

chocolate and creamy white chocolate that’s<br />

topped with minty chunks of crushed <strong>ca</strong>ndy<br />

<strong>ca</strong>nes, our festive Chocolate Peppermint Bark<br />

is perfect for sharing or holiday gift giving.<br />

16 <strong>Inspired</strong> | HOLIDAY 2012

holiday cookies<br />

feeling festive?<br />

We’ve got a recipe for that!<br />

Download our FREE<br />

Moodie Foodie App<br />

at the App Store or go<br />

to inspired.<strong>ca</strong>/apps.<br />

Traditional holiday cookies,<br />

in a variety of shapes, using<br />

our C lassic C ookie Dough<br />

ake,<br />

decorate & be merry<br />

With cookie swaps to attend and sweet<br />

gifts to give, let the holiday baking begin!<br />

Our classic cookie dough is the go-to<br />

base for creating five unique varieties.<br />

Make one type or make them all, just be<br />

sure to save a few for Santa.<br />

watch!<br />

Learn cookiedecorating<br />

tips<br />

and tricks at<br />

inspired.<strong>ca</strong><br />

inspired.<strong>ca</strong> 17

start with our<br />

versatile classic<br />

dough<br />

This simple recipe is ideal<br />

for decorating with kids. It<br />

also easily transforms into a<br />

completely different cookie<br />

with just a few tasty additions.<br />

classic cookie dough<br />

PREP TIME: 5 min.<br />

TOTAL TIME: 40 min. (plus chilling time)<br />

MAKES: 60 cookies<br />

2 sticks (1 cup/250 mL) Compliments<br />

Churned Unsalted Butter Sticks,<br />

room temperature<br />

1 cup (250 mL) sugar<br />

1 tbsp (15 mL) Sensations by<br />

Compliments Pure Vanilla Extract<br />

1<br />

⁄4 tsp (1 mL) salt<br />

1 egg, room temperature<br />

2 1 ⁄2 cups (625 mL) Compliments<br />

All Purpose Flour<br />

mix Using an electric mixer (stand or<br />

hand-held), cream together butter, sugar, vanilla<br />

and salt until smooth, about 3 min. Scrape<br />

down sides of bowl, add egg and mix well.<br />

Scrape down sides of bowl again, slowly add<br />

flour and mix until a soft dough forms. Dust<br />

hands with flour and, in bowl, knead dough<br />

by hand until smooth. Prep different cookies<br />

based on instructions on following pages.<br />

chill Refrigerate, about 20 min. Dust a<br />

piece of parchment paper with flour, place<br />

dough in centre, dust top of dough with flour<br />

and cover with another sheet of parchment<br />

paper. Roll dough to about a 1 ⁄4-in. (5 mm)<br />

thickness. Remove top sheet of parchment<br />

(use it to line your baking sheet).<br />

shape Cut into 1 × 2-in. (2.5 × 5 cm) bars<br />

or use cookie cutters to cut into other fun<br />

shapes, then place on prepared cookie sheet,<br />

spaced about 1 in. (2.5 cm) apart.<br />

bake Preheat oven to 350°F (180°C) and<br />

bake on middle rack until set, 10 to 12 min.<br />

Let cool completely before decorating.<br />

PER SERVING (1 COOKIE): 60 <strong>ca</strong>lories, 1 g<br />

protein, 3 g total fat (2 g sat. fat), 10 mg<br />

cholesterol, 7 g <strong>ca</strong>rbohydrates, 0 g fibre,<br />

3 g sugars, 10 mg sodium<br />

click!<br />

Find more<br />

holiday cookie<br />

recipes at<br />

inspired.<strong>ca</strong><br />

chocolate-mint cookies<br />

Create a whole new flavour by using your favourite extract, like orange or almond.<br />

PREP TIME: 5 min. TOTAL TIME: 40 min. (plus chilling time)<br />

MAKES: 60 cookies<br />

mix Classic Cookie Dough recipe +<br />

add 1 ⁄4 cup (60 mL) Compliments Cocoa<br />

along with the flour.<br />

chill, shape & bake Follow<br />

Classic Cookie Dough recipe, cutting<br />

into 1 × 2-in. (2.5 × 5 cm) bars.<br />

decorate Melt 1 ⁄4 cup (60 mL)<br />

dark chocolate chips in a small<br />

microwaveable bowl on HIGH for 1 min.,<br />

then whisk until smooth. Let cool to<br />

room temperature. Using mixer, beat<br />

together 1 1 ⁄2 cups (375 mL) icing sugar,<br />

2 tbsp (30 mL) room temperature<br />

Compliments Churned Unsalted Butter<br />

Sticks, 3 tbsp (45 mL) milk, 1 tsp<br />

(5 mL) Sensations by Compliments Pure<br />

Vanilla Extract and 1 ⁄2 tsp (2 mL) mint<br />

extract until smooth and creamy, about<br />

2 min. Add chocolate and beat until<br />

fluffy, about 2 min. Spread or pipe onto<br />

cookies and let set before serving.<br />

PER SERVING (1 COOKIE): 80 <strong>ca</strong>lories,<br />

1 g protein, 4 g total fat (2.5 g sat. fat),<br />

10 mg cholesterol, 11 g <strong>ca</strong>rbohydrates,<br />

0 g fibre, 7 g sugars, 10 mg sodium<br />

18 <strong>Inspired</strong> | HOLIDAY 2012

holiday cookies<br />

coconut, cranberry<br />

& pistachio cookies<br />

PREP TIME: 5 min.<br />

TOTAL TIME: 40 min. (plus chilling time)<br />

MAKES: 60 cookies<br />

mix Classic Cookie Dough recipe +<br />

add 2 tsp (10 mL) coconut extract<br />

+ 1 ⁄2 cup (125 mL) Compliments<br />

Sweetened Flaked Coconut + 1 ⁄2 cup<br />

(125 mL) chopped Compliments Dried<br />

and Sweetened Cranberries + 1 ⁄2 cup<br />

(125 mL) chopped pistachios along<br />

with the flour.<br />

make Divide dough in half and, using<br />

a piece of parchment paper, roll dough<br />

into logs about 1 1 ⁄2-in. (4 cm) thick and<br />

16-in. (40 cm) long. Roll each log in 2 tbsp<br />

(30 mL) coconut, lightly coating outside<br />

of dough. Wrap with plastic wrap.<br />

chill Refrigerate about 30 min.<br />

shape Unwrap dough, slice into 1 ⁄2-in.<br />

(1 cm) thick circles and place on prepared<br />

baking sheet.<br />

bake Follow Classic Cookie Dough<br />

recipe, but bake until firm, about 10 min.<br />

PER SERVING (1 COOKIE): 90 <strong>ca</strong>lories, 1 g<br />

protein, 5 g total fat (3 g sat. fat), 15 mg<br />

cholesterol, 11 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />

6 g sugars, 20 mg sodium<br />

Sliced cookies with<br />

festive add-ins<br />

make for a pretty<br />

presentation<br />

share!<br />

Shortbread or gingerbread?<br />

Tell us what your favourite<br />

holiday cookie recipe is at<br />

facebook.com/sobeys.<br />

inspired.<strong>ca</strong> 19

cookies galore in-store<br />

Whether you’re short on time or baking<br />

just isn’t your thing, we <strong>ca</strong>n help. Our<br />

assortment of affordably priced, quality<br />

Sensations by Compliments holiday<br />

cookies and slice and bake Compliments<br />

cookie doughs are so good, you <strong>ca</strong>n pass<br />

them off as homemade (we won’t tell).<br />

For baking supplies or<br />

ready-made treats, Sobeys<br />

has all of your sweet<br />

needs covered.<br />

belgian chocolate-covered<br />

finger assortment<br />

Deliciously crunchy cookies get covered in<br />

real Belgian milk, dark and white chocolate<br />

for a satisfyingly sweet taste you <strong>ca</strong>n’t<br />

resist. Find them in our seasonal section.<br />

all butter shortbread cookies<br />

A rich, buttery, melt-in-your-mouth<br />

cookie, available in Original, Chocolate,<br />

Chocolate Chunk and Sugarplum. Find<br />

them in our bakery department.<br />

cookie dough<br />

Crisp on the outside, tender and chewy<br />

on the inside, these Chocolate Chip and<br />

Oatmeal Raisin cookies taste just like<br />

the ones grandma makes. Find them<br />

in our refrigerated grocery section.<br />

Caramel, sea salt<br />

and <strong>ca</strong>shews are a<br />

delectable decoration<br />

salted <strong>ca</strong>ramel<br />

& <strong>ca</strong>shew cookies<br />

PREP TIME: 5 min.<br />

TOTAL TIME: 40 min. (plus chilling time)<br />

MAKES: 48 cookies<br />

mix Classic Cookie Dough recipe +<br />

add 3 ⁄4 cup (175 mL) finely chopped<br />

<strong>ca</strong>shews along with the flour.<br />

chill, shape & bake Follow<br />

Classic Cookie Dough recipe, cutting<br />

into 1 × 3-in. (2.5 × 8 cm) bars with<br />

knife or decorative cookie cutter.<br />

decorate In a small saucepan set<br />

over low heat, melt 20 unwrapped<br />

soft <strong>ca</strong>ramel squares with 1 ⁄4 cup<br />

(60 mL) 35% whipping cream, stirring<br />

oc<strong>ca</strong>sionally. Let mixture cool to room<br />

temperature, then drizzle over cookies.<br />

Sprinkle 1 tsp (5 mL) sea salt and<br />

1<br />

⁄4 cup (60 mL) roughly chopped and<br />

roasted <strong>ca</strong>shews overtop and let set<br />

before serving.<br />

PER SERVING (1 COOKIE): 110 <strong>ca</strong>lories,<br />

1 g protein, 6 g total fat (3 g sat. fat),<br />

15 mg cholesterol, 13 g <strong>ca</strong>rbohydrates,<br />

0 g fibre, 7 g sugars, 75 mg sodium<br />

20 <strong>Inspired</strong> | HOLIDAY 2012

holiday cookies<br />

hazelnut thumbprint<br />

cookies with jam<br />

PREP TIME: 5 min.<br />

TOTAL TIME: 40 min.<br />

(plus chilling time)<br />

MAKES: 48 cookies<br />

For an easy yet<br />

impressive jewel-toned look,<br />

use a variety of jams<br />

mix Classic Cookie Dough<br />

recipe + add 1 tbsp (15 mL)<br />

ground cinnamon along<br />

with the flour.<br />

shape Shape 1 tbsp<br />

(15 mL) pieces of dough<br />

into balls, gently press one<br />

side of the balls into 1 ⁄2 cup<br />

(125 mL) peeled and finely<br />

chopped hazelnuts and<br />

place on prepared baking<br />

sheet, nut side up. Using<br />

thumb, press an indentation<br />

in centre of each cookie.<br />

chill Refrigerate on<br />

baking sheet, about 30 min.<br />

bake Follow Classic<br />

Cookie Dough recipe, but<br />

bake until cookies are set<br />

and hazelnuts are slightly<br />

browned, about 18 min.<br />

decorate While<br />

cookies are warm, fill each<br />

centre with 1 ⁄2 tsp (2 mL)<br />

Compliments Pure Apricot,<br />

Strawberry or Raspberry<br />

Jam.<br />

PER SERVING (1 COOKIE):<br />

90 <strong>ca</strong>lories, 1 g protein,<br />

4.5 g total fat (2.5 g sat.<br />

fat), 15 mg cholesterol,<br />

12 g <strong>ca</strong>rbohydrates,<br />

0 g fibre, 6 g sugars,<br />

15 mg sodium<br />

true taste<br />

Our delicious Pure Apricot Jam is<br />

made with plump and juicy fruit for<br />

a just-picked flavour that makes it<br />

perfect for everything from holiday<br />

cookies to morning breakfast. Also<br />

available in Strawberry or Raspberry.<br />

inspired.<strong>ca</strong> 21

effortless entertaining<br />

open<br />

holiday<br />

house<br />

Festive and fuss-free, our open house spread is the<br />

perfect way to welcome the season. With a baked<br />

ham at the heart of the celebration, ready-to-go drinks,<br />

cheeses and appetizers, plus a few simple recipes,<br />

entertaining couldn’t be easier or more fun. Cheers!<br />

Greet guests with<br />

sensational apps<br />

in good company<br />

Treat guests to an assortment of<br />

tasty hors d’oeuvres. The Shrimp<br />

Appetizer Collection includes four<br />

must-try flavours that are ready to<br />

enjoy in less than 15 minutes. And at<br />

32 pieces per box, they’re not only a<br />

great value, but a crowd pleaser too!<br />

22 <strong>Inspired</strong> | HOLIDAY 2012

Make mingling easy<br />

with dips and spreads<br />

Pop the container<br />

into a sleek bowl for a<br />

pretty presentation<br />

Let us do the chopping<br />

for you – pick up a<br />

ready-made vegetable<br />

platter in-store.<br />

nutty & nice<br />

Swap simple bar nuts for these<br />

extra-special nibbles. This<br />

Seasoned Pistachio Trio<br />

features three top-notch flavours,<br />

including spicy jalapeño,<br />

savoury garlic and bold Cajun.<br />

tray chic<br />

Party dip gets dressed<br />

up for the holidays<br />

with our selection<br />

of rich and creamy<br />

Topped Hummus,<br />

available in Spicy,<br />

Roasted Garlic,<br />

and Roasted Pine<br />

Nut flavours.<br />

creamy shrimp dip<br />

Prep time: 10 min. Total time: 15 min. (plus chilling time)<br />

SerVeS: 16<br />

1 pkg (250 g)<br />

Compliments<br />

Light Cream<br />

Cheese,<br />

softened<br />

1<br />

⁄2 cup (125 mL)<br />

light sour cream<br />

1<br />

⁄2 cup (125 mL)<br />

chopped fresh<br />

cilantro, divided<br />

1 tbsp (15 mL)<br />

lemon juice<br />

1 pkg (340 g)<br />

Compliments<br />

Cooked Large<br />

Pacific White<br />

Shrimp<br />

(31-40 ct),<br />

thawed, well<br />

drained, tails<br />

removed and<br />

chopped<br />

2 cups (500 mL)<br />

shredded<br />

iceberg lettuce<br />

1<br />

⁄3 cup (75 mL)<br />

Compliments<br />

Sweet Chili<br />

Dipping Sauce<br />

1<br />

⁄2 cup (125 mL)<br />

thinly sliced<br />

green onion<br />

1. In a bowl, beat together cream cheese and sour cream with a spoon<br />

until smooth. Stir in half of the cilantro, lemon juice and shrimp. Spoon<br />

cream cheese mixture onto centre of dish and spread evenly. Spread<br />

lettuce around edge of the mixture. Drizzle chili sauce overtop and<br />

sprinkle with remaining cilantro and green onion. Cover and chill for<br />

1 hour before serving. Serve with a variety of crackers and crisp breads.<br />

PEr SErving ( 1 ⁄16 of the rECiPE): 90 <strong>ca</strong>lories, 7 g protein, 4 g total fat<br />

(2.5 g sat. fat), 55 mg cholesterol, 5 g <strong>ca</strong>rbohydrates, 0 g fibre, 4 g<br />

sugars, 210 mg sodium<br />

inspired.<strong>ca</strong> 23

click!<br />

Let us help you plan a potluck!<br />

Make sharing the fun and the prep<br />

work even easier at your next potluck<br />

party. Our new potluck tool lets you<br />

send out invitations, pre-select your<br />

menu and keep track of your guest<br />

list all in one convenient lo<strong>ca</strong>tion.<br />

Check it out at inspired.<strong>ca</strong>/potluck.<br />

Raise a glass<br />

to the holidays<br />

bring on the bubbles<br />

Special oc<strong>ca</strong>sions <strong>ca</strong>ll for special drinks.<br />

Made using a traditional cold-pressing<br />

technique, our refreshing Italian Sodas<br />

are the perfect sparkling sippers. Choose<br />

from Blood Orange, Pink Grapefruit,<br />

Sicilian Lemon and Pomegranate.<br />

Create fun citrus<br />

spiral garnishes by<br />

wrapping thin<br />

strips of orange peel<br />

around a skewer<br />

Cinnamon sticks<br />

add an extra<br />

touch of spice to<br />

warm cider<br />

cozy<br />

sipper<br />

Serve up a warm<br />

glass of Sweet<br />

Apple Cider,<br />

mulled with<br />

your favourite<br />

holiday spices.<br />

click!<br />

Spice up this drink<br />

with our web-exclusive<br />

recipe. Search ”Mulling<br />

Spices” at inspired.<strong>ca</strong>.<br />

24 <strong>Inspired</strong> | HOLIDAY 2012

effortless entertaining<br />

holiday ham<br />

Smokey, sweet and fully<br />

cooked, our Hickory Smoked<br />

Honey Ham is a delightful<br />

showpiece for any oc<strong>ca</strong>sion<br />

and ideal for a large crowd.<br />

Set up a self-serve<br />

sandwich station<br />

buns with a twist<br />

For a special treat, skip<br />

the dinner rolls and serve<br />

sliced ham with our Mini<br />

Pretzel Buns – they taste<br />

just like soft pretzels with<br />

their distinctive chewy<br />

exterior and yummy centre.<br />

mustard<br />

must-have<br />

More than just a<br />

tangy sandwich<br />

spread, Honey<br />

Mustard Prepared<br />

Mustard adds a zip of<br />

flavour to everything<br />

from sauces to sides.<br />

finger food<br />

These tasty ham companions<br />

make the perfect no-fuss additions<br />

to your plate. Bread & Butter<br />

Pickles and Sweet Pickled<br />

Onions balance the ham’s soft<br />

texture with a nice crunch.<br />

inspired.<strong>ca</strong> 25

effortless entertaining<br />

Wow them with a<br />

memorable mix of<br />

cheeses and meats<br />

Find all of these<br />

specialty meats and<br />

cheeses in our Deli<br />

Department.<br />

F<br />

E<br />

B<br />

C<br />

A<br />

30<br />

aged · âgé de<br />

months · mois<br />

celebrate with the King of Cheese<br />

Indulge in the very best of cheeses<br />

with this extra-aged Parmigiano Reggiano.<br />

For more on this Italian gem,<br />

turn to page 10.<br />

D<br />

PROJECT INFORMATI<strong>ON</strong><br />

CLIENT: Sobeys<br />

PROJECT: Parm Stickers<br />

DOCKET #: 4339<br />

FILE NAME: 4339_SOB_CommercialProg_ParmStickers<br />

NO<br />

PRINTING INKS<br />

DIE &<br />

CYAN MAGENTA YELLOW<br />

26 <strong>Inspired</strong> | HOLIDAY 2012<br />

SKU:<br />

1.5” Circumference<br />

DIELINE SUPPLIER:<br />

DIE SUPPLIED AS:<br />

SEPARATOR:<br />

FOLDER NAME: 4339_Sobeys Commercial_Program<br />

UPC:<br />

LAST MODIFIED: August 15, 2012<br />

RELEASE DATE:

H<br />

I<br />

G<br />

J<br />

Dress up your<br />

Camembert with<br />

crunchy pe<strong>ca</strong>ns and a<br />

drizzle of honey<br />

A Sensations by Compliments<br />

Applewood Smoked Cheddar<br />

Aged 2 Years Made with<br />

unpasteurized whole milk and<br />

naturally smoked for six hours on<br />

all sides with applewood chips<br />

for a full infusion of flavour.<br />

B Sensations by Compliments<br />

Cranberry Cinnamon<br />

Goat Cheese A creamy<br />

combination of sweet<br />

cranberries, warm cinnamon<br />

and tangy goat cheese.<br />

c Compliments Jalapeño<br />

Cheese Ball Boldly flavoured<br />

with a touch of heat, it’s<br />

the perfect balance to<br />

milder cheeses.<br />

D Parmigiano Reggiano<br />

This King of Cheese is<br />

aged 30 months and has<br />

a deeply nutty flavour and<br />

firm yet crumbly texture.<br />

E Le Sauciflard Rosette de<br />

Lyon Made in Quebec and<br />

dry-cured in the traditional<br />

French method for a hearty<br />

and rustic salami taste.<br />

F Grana Padano A fragrant,<br />

cow’s-milk cheese that is<br />

milder than most Parmesan<br />

and distinctly grainy in texture.<br />

G Sensations by Compliments<br />

The Original Prosciutto<br />

A specialty, dry-cured, thinly<br />

sliced ham that’s known for<br />

its silky, slightly salty taste.<br />

H Sensations by Compliments<br />

Cracker Assortment With<br />

six quality cracker varieties<br />

in one convenient package,<br />

these nibbles are an ideal<br />

choice for entertaining.<br />

I Sensations by Compliments<br />

Mini Crisps Crunchy, loaded<br />

with flavour and perfectly<br />

portioned. Choose from<br />

Date & Walnut, Pistachio<br />

& Raisin and Cranberry &<br />

Lemon flavours.<br />

J Compliments Camembert<br />

A rich, buttery cheese<br />

that softens beautifully<br />

at room temperature.<br />

inspired.<strong>ca</strong> 27

effortless entertaining<br />

Candy <strong>ca</strong>ne pieces<br />

instantly make any<br />

dessert festive<br />

Finish off with a<br />

fun, festive treat<br />

<strong>ca</strong>ndy <strong>ca</strong>ne brownies<br />

To make neat squares, place cooled pan of brownies in the freezer<br />

for about 15 minutes to firm up, then cut with a sharp kitchen knife.<br />

Prep time: 10 min. Total time: 40 min. (plus cooling time) makes: 16 squares<br />

1 cup (250 mL)<br />

granulated<br />

sugar<br />

1<br />

⁄3 cup (75 mL)<br />

unsalted<br />

butter,<br />

softened<br />

2 eggs<br />

3<br />

⁄4 cup (175 mL)<br />

all-purpose<br />

flour<br />

1<br />

⁄2 cup (125 mL)<br />

Compliments<br />

Cocoa<br />

1<br />

⁄4 tsp (1 mL)<br />

salt<br />

1 cup (250 mL)<br />

Compliments<br />

Semi-Sweet<br />

Chocolate<br />

Chips<br />

1<br />

⁄2 tub (225 g)<br />

Compliments<br />

White<br />

Frosting<br />

1<br />

⁄2 cup (125 mL)<br />

crushed<br />

Compliments<br />

Candy Canes<br />

1. Preheat oven to 350°F (180°C). Grease an 8-in.<br />

square baking dish. Using an electric mixer (stand<br />

or hand-held) on medium, cream sugar and butter<br />

until light and fluffy, about 5 min. Beat in eggs, one<br />

at a time, until well combined, about 2 min.<br />

2. In another bowl, whisk together flour, cocoa and salt.<br />

With mixer on low, add flour mixture to butter mixture<br />

and mix just until combined. Stir in chocolate chips.<br />

Spread batter in prepared baking dish and bake until a<br />

toothpick comes out with a few crumbs attached, about<br />

20 min. Let cool completely then evenly spread frosting<br />

over brownies, sprinkle with <strong>ca</strong>ndy <strong>ca</strong>nes.<br />

PEr SErving (1 brownie): 330 <strong>ca</strong>lories, 3 g protein,<br />

13 g total fat (6 g sat. fat), 35 mg cholesterol, 49 g<br />

<strong>ca</strong>rbohydrates, 2 g fibre, 39 g sugars, 125 mg sodium<br />

click!<br />

Find more<br />

holiday dessert<br />

recipes at<br />

inspired.<strong>ca</strong><br />

28 <strong>Inspired</strong> | HOLIDAY 2012

mornin<br />

have a merry<br />

An extra gift for you and your family: we’ve<br />

created three make-ahead breakfast dishes,<br />

so you <strong>ca</strong>n spend less time in the kitchen<br />

and more time enjoying the big day<br />

incredible eggs<br />

All-in-one cups that are great<br />

for gatherings big or small<br />

festive breakfast<br />

bacon, egg & hash brown cups<br />

Make ahead: Prepare steps 1 and 2<br />

the night before, cover and refrigerate.<br />

Bring cups to room temperature before<br />

proceeding with step 3.<br />

Prep time: 10 min. Total time: 45 min.<br />

Makes: 6 egg cups<br />

cups<br />

1 tbsp (15 mL) butter, melted<br />

3 cups (750 mL) Compliments Hash<br />

Brown Fried Potatoes, thawed<br />

3 green onions, thinly sliced<br />

2 Compliments Large Eggs, whites<br />

only, whisked<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

FiLLing<br />

6 slices Compliments Naturally<br />

Smoked Bacon, 50% Less Salt<br />

1 small red pepper, finely chopped<br />

1<br />

⁄2 cup (125 mL) shredded Sensations by<br />

Compliments Aged 5 Years Canadian<br />

Cheddar Cheese<br />

6 Compliments Large Eggs<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

1. Preheat oven to 425°F (220°C). In a bowl,<br />

combine butter, hash browns, green onions,<br />

egg whites, salt and pepper and mix well.<br />

Evenly divide hash brown mixture among a<br />

large 6-cup, non-stick muffin tin or six 6-oz<br />

(175 g) ramekins. Firmly press mixture into<br />

bottoms and up sides of each cup. Bake on<br />

bottom rack of oven until golden, about<br />

15 min. Set aside to cool.<br />

2. In a non-stick skillet, cook bacon over<br />

medium-high heat until crispy, about 5 min.<br />

Transfer bacon to a paper towel–lined plate<br />

and dis<strong>ca</strong>rd all but 1 tbsp (15 mL) of bacon<br />

fat. Add red pepper to skillet and cook until<br />

softened, about 4 min. Remove from heat<br />

and crumble bacon into skillet. Divide red<br />

pepper mixture evenly among muffin cups.<br />

3. Sprinkle egg cups with cheese and then<br />

crack 1 egg into each cup. Bake until whites are<br />

set but yolks are still runny, about 10 min. (Add<br />

1 to 2 min. for firm yolks.) Season with salt and<br />

pepper. Use a knife to remove potato cups<br />

from pan and serve immediately.<br />

PEr serving (1 egg cup): 290 <strong>ca</strong>lories, 14 g<br />

protein, 19 g total fat (7 g sat. fat), 215 mg<br />

cholesterol, 16 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />

1 g sugars, 215 mg sodium<br />

better with cheddar<br />

With its sharp flavour and slightly crumbly texture,<br />

just a little bit of Aged 5 Years Canadian Cheddar<br />

Cheese will add a lot of delicious depth to any dish.<br />

inspired.<strong>ca</strong> 29

festive breakfast<br />

sweet breakfast treat<br />

Made-to-order<br />

waffles infused with<br />

gingerbread flavour<br />

share!<br />

What’s your favourite<br />

holiday breakfast<br />

recipe? Tell us at<br />

facebook.com/sobeys<br />

30 <strong>Inspired</strong> | HOLIDAY 2012<br />

Our Fresh Cut Fruit Platters<br />

are washed, peeled and sliced<br />

so all you have to do is unwrap<br />

and serve. Find them in the<br />

Produce Department.<br />

gingerbread waffles<br />

Make ahead: Mix up your<br />

batter and refrigerate the<br />

night before. Bring to room<br />

temperature before using.<br />

Prep time: 10 min.<br />

Total time: 35 min.<br />

SerVeS: 8<br />

1 1 ⁄4 cups (300 mL)<br />

Compliments<br />

Whole Wheat Flour<br />

1 cup (250 mL)<br />

Compliments<br />

All Purpose Flour<br />

2 tbsp (30 mL)<br />

brown sugar<br />

1 1 ⁄2 tsp (7 mL) baking<br />

powder<br />

1 tsp (5 mL) baking soda<br />

2 tsp (10 mL) each<br />

Compliments Ground<br />

Cinnamon and<br />

Ground Ginger<br />

1<br />

⁄4 tsp (1 mL) each<br />

salt, Compliments<br />

Ground Nutmeg<br />

and ground cloves<br />

1 1 ⁄2 cups (375 mL)<br />

buttermilk<br />

3 eggs<br />

1<br />

⁄4 cup (60 mL)<br />

Compliments<br />

100% Pure Fancy<br />

Molasses<br />

1<br />

⁄4 cup (60 mL) butter,<br />

melted<br />

1. In a bowl, whisk together<br />

flours, brown sugar, baking<br />

powder, baking soda, cinnamon,<br />

ginger, salt, nutmeg and cloves.<br />

Set aside. In another bowl,<br />

whisk together buttermilk,<br />

eggs, molasses and butter.<br />

Pour buttermilk mixture into<br />

flour mixture and stir until<br />

well combined.<br />

2. Fill a greased waffle iron<br />

with approx. 1 ⁄2 cup (125 mL)<br />

of batter per waffle. Cook<br />

until golden and cooked<br />

through, about 3 min. per<br />

waffle. Repeat until all batter<br />

is used up. Serve with<br />

Sensations by Compliments<br />

Pure Maple Syrup.<br />

PEr serviNG (1 WAFFLE):<br />

220 <strong>ca</strong>lories, 7 g protein,<br />

8 g total fat (4 g sat. fat),<br />

70 mg cholesterol, 31 g<br />

<strong>ca</strong>rbohydrates, 3 g fibre,<br />

9 g sugars, 320 mg sodium

slug<br />

crowd-pleasing <strong>ca</strong>sserole<br />

drink order<br />

Start the morning right with<br />

one of these great beverages<br />

A savoury strata with<br />

Mediterranean flair<br />

Just perked<br />

Wake up with<br />

Compliments<br />

Dark Roast 100%<br />

Arabi<strong>ca</strong> Fine Grind<br />

Coffee. Its fullbodied<br />

flavour will<br />

have them coming<br />

back for a refill.<br />

Sweet sipper<br />

Not just for little<br />

ones, Compliments<br />

Hot Chocolate<br />

Mix is made<br />

with real cocoa<br />

for a satisfyingly<br />

sweet, true<br />

chocolate taste.<br />

Tea time<br />

Steep a cup of<br />

Sensations by<br />

Compliments Earl<br />

Grey Tea and let<br />

the hints of citrusy<br />

bergamot and<br />

lemon invigorate<br />

your senses.<br />

Juice Up<br />

Brighten any<br />

brunch table with<br />

Sensations by<br />

Compliments 100%<br />

Pure & Natural No<br />

Pulp Orange Juice.<br />

Its only ingredient is<br />

orange juice, so<br />

you get that justsqueezed<br />

taste<br />

in every glass.<br />

mushroom, spinach & goat cheese strata<br />

Make ahead: Prepare this dish the night before and pop it in the<br />

oven to bake while you open presents.<br />

Prep time: 10 min. Total time: 1 hour 25 min. SerVeS: 8<br />

1 tbsp (15 mL) <strong>ca</strong>nola oil<br />

1 red onion, chopped<br />

1 pkg (227 g) mushrooms,<br />

thinly sliced<br />

1 tsp (5 mL) dried oregano<br />

1 tsp (5 mL) each salt and<br />

pepper, divided<br />

1 red pepper, chopped<br />

1<br />

⁄3 pkg (152 g) Compliments<br />

Baby Spinach<br />

1 loaf (453 g) Sensations by<br />

Compliments Rosemary<br />

Parmentier Bread, roughly<br />

cut into 1 ⁄2-in. (1 cm) cubes<br />

1 pkg (113 g) Sensations by<br />

Compliments Goat Cheese<br />

Crumbles<br />

8 eggs<br />

2 1 ⁄2 cups (625 mL) skim milk<br />

1. Preheat oven to 375°F (190°C). Grease a<br />

9 × 13-in. (3 L) baking dish. In a skillet, heat oil<br />

over medium-high heat. Add onion, mushrooms,<br />

oregano and 1 ⁄2 tsp (2 mL) each salt and pepper<br />

and cook, stirring, until all liquid from mushrooms<br />

evaporates, about 8 min. Add red pepper and<br />

cook until softened, about 5 min. Add spinach<br />

and cook until wilted, about 2 min. Set aside.<br />

2. In a large bowl, stir together bread cubes,<br />

mushroom mixture and goat cheese. Spread<br />

mixture in prepared baking dish. In a bowl,<br />

whisk together eggs, milk and remaining salt<br />

and pepper. Pour over bread mixture and let<br />

stand, 15 min. or overnight.<br />

3. Bake on the bottom rack of oven until puffed,<br />

golden and set, 40 to 45 min.<br />

PEr serving ( 1 ⁄8 of the reciPE): 290 <strong>ca</strong>lories,<br />

16 g protein, 10 g total fat (3.5 g sat. fat),<br />

200 mg cholesterol, 35 g <strong>ca</strong>rbohydrates, 3 g<br />

fibre, 8 g sugars, 780 mg sodium<br />

inspired.<strong>ca</strong> 31

festive breakfast<br />

click!<br />

To discover more about<br />

our new fresh food<br />

ideas in-store, check<br />

out our new blog at<br />

sobeys.com/lovefood<br />

pastry perfection<br />

Upgrade your bread basket with<br />

our gourmet, French-inspired<br />

all-butter croissants!<br />

freshly baked<br />

Your family will<br />

think you’ve turned<br />

your kitchen into<br />

a fine French<br />

patisserie when<br />

you serve our rich,<br />

buttery croissants.<br />

Baked fresh in-store<br />

daily and made from<br />

a French-inspired,<br />

all-butter recipe and<br />

100% Canadian eggs<br />

and milk, they’re<br />

irresistibly flaky.<br />

try it...<br />

love it!<br />

clementine-ginger punch<br />

Make ahead: Made a day early, this punch<br />

<strong>ca</strong>n be stored in the refrigerator.<br />

Prep time: 5 min. Total time: 7 min.<br />

SerVeS: 8<br />

4 cups (1 L) Sensations<br />

by Compliments<br />

Tropi<strong>ca</strong>l Clementine<br />

100% Juice Blend<br />

2 cups (500 mL)<br />

Compliments White<br />

Grape Juice<br />

1<br />

⁄2 cup (125 mL)<br />

ginger, peeled<br />

and thinly sliced<br />

2 limes, 1 juiced,<br />

1 sliced into<br />

8 rounds<br />

Crushed ice<br />

1. In a large pitcher, combine clementine juice,<br />

grape juice, ginger and lime juice. Divide evenly<br />

among 8 glasses half-filled with crushed ice.<br />

Garnish with lime slices.<br />

PEr serving (1 cup/250 ML): 140 <strong>ca</strong>lories,<br />

1 g protein, 0 g total fat (0 g sat. fat), 0 mg<br />

cholesterol, 35 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />

29 g sugars, 25 mg sodium<br />

click!<br />

Find more<br />

holiday drink<br />

recipes at<br />

inspired.<strong>ca</strong><br />

Spike it with<br />

sparkling wine<br />

for an updated<br />

mimosa<br />

32 <strong>Inspired</strong> | HOLIDAY 2012

holiday dinner menu<br />

a traditional<br />

Turkey and all the trimmings – it’s the<br />

most anticipated meal of the year. Our<br />

sophisti<strong>ca</strong>ted yet simple menu puts a<br />

Turkey<br />

twist on the traditional, by using classic<br />

holiday flavours in exciting new ways.<br />

It’s guaranteed to be a delicious hit!<br />

feast<br />

apple-maple<br />

turkey<br />

page 34<br />

inspired.<strong>ca</strong> 33

holiday dinner menu<br />

apple-maple turkey<br />

Prep time: 15 min. (plus freezing time)<br />

Total time: 3 to 3 1 ⁄2 hours<br />

SerVES: 8, plus leftovers<br />

3 cups (750 mL)<br />

Compliments Sweet<br />

Apple Cider, divided<br />

1 stick ( 1 ⁄2 cup/<br />

125 mL) unsalted<br />

butter, melted<br />

2 tbsp (30 mL)<br />

chopped fresh<br />

Compliments Thyme<br />

1 turkey (14 lb/6.2 kg)<br />

3 Compliments Cortland<br />

Apples, cored and<br />

chopped<br />

1 large sweet onion,<br />

chopped<br />

4 celery stalks,<br />

chopped<br />

1 garlic bulb, cloves<br />

separated and halved<br />

1 bunch fresh<br />

Compliments Sage,<br />

torn in half<br />

1<br />

⁄2 cup (125 mL)<br />

Sensations by<br />

Compliments Pure<br />

Maple Syrup<br />

1<br />

⁄2 tsp (2 mL) each salt<br />

and pepper<br />

butcher’s twine<br />

1. In a bowl, whisk together 1 cup (250 mL) cider,<br />

melted butter and thyme. Place bowl in freezer until<br />

mixture thickens, about 30 min. Preheat oven to<br />

350°F (160°C). Place turkey, breast side up, on a<br />

wire rack set in a roasting pan.<br />

2. In a large bowl, toss together apples, onion, celery,<br />

garlic, sage and maple syrup. Set aside. Gently loosen<br />

skin of turkey from breast meat using fingers. Rub half<br />

of the cooled cider mixture under skin. Rub remaining<br />

mixture all over outside and in <strong>ca</strong>vity of turkey. Season<br />

turkey with salt and pepper then fill <strong>ca</strong>vity with apple<br />

mixture. S<strong>ca</strong>tter remaining apple mixture around pan,<br />

along with neck and giblets. Tie drumsticks together<br />

with twine and tuck wings back under bird.<br />

3. Pour remaining apple cider into pan. Set roasting<br />

pan on middle rack of oven and roast, 1 hour. Cover<br />

with foil and roast, oc<strong>ca</strong>sionally basting with pan<br />

juices, for another 2 to 2 1 ⁄2 hours, or until a meat<br />

thermometer reads 185°F (85°C) when inserted into<br />

the thickest part of the thigh, away from the bone.<br />

Remove turkey from oven, dis<strong>ca</strong>rd apple mixture,<br />

loosely cover with foil and let rest 15 min. before<br />

<strong>ca</strong>rving and serving.<br />

PEr serving (3 oz/90 g): 180 <strong>ca</strong>lories, 20 g<br />

protein, 9 g total fat (3 g sat. fat), 65 mg<br />

cholesterol, 4 g <strong>ca</strong>rbohydrates, 0 g fibre,<br />

3 g sugars, 70 mg sodium<br />

sweet secret<br />

Not just for pan<strong>ca</strong>kes, 100%<br />

Canadian Pure Maple<br />

Syrup adds subtle sweetness<br />

and lots of flavour to our<br />

turkey and gravy recipes.<br />

apple cider gravy<br />

Sweetened with apple cider and maple syrup, this unexpected gravy<br />

is the perfect complement.<br />

Prep time: 5 min. Total time: 25 min. SerVeS: 8<br />

1 1 ⁄2 cups (375 mL) Compliments<br />

Chicken Broth, 35% Less<br />

Sodium<br />

1<br />

⁄2 stick ( 1 ⁄4 cup/60 mL) unsalted<br />

butter, room temperature<br />

1<br />

⁄4 cup (60 mL) all-purpose flour<br />

1<br />

⁄2 cup (125 mL) sliced shallots<br />

2 tbsp (30 mL) Sensations by<br />

Compliments Pure Maple Syrup<br />

1 cup (250 mL) Compliments<br />

Sweet Apple Cider<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

1. Strain pan drippings from Apple-Maple Turkey into a large measuring<br />

cup. Dis<strong>ca</strong>rd solids and skim off fat. Add enough broth to make 3 1 ⁄2 cups<br />

(875 mL). Set aside. In a bowl, use a fork to blend together the butter and<br />

flour, forming a paste. Set aside.<br />

2. Set roasting pan on stove over medium-high heat. Add shallots and cook<br />

until softened, about 3 min. Stir in maple syrup and cook until <strong>ca</strong>ramelized,<br />

about 1 min. Stir in apple cider, scraping up brown bits from bottom of pan, and<br />

simmer 3 to 4 min. Stir in broth mixture and bring to a simmer. Slowly whisk<br />

in butter paste until incorporated. Return to a simmer and cook, whisking<br />

oc<strong>ca</strong>sionally, until thickened, about 10 min. Season with salt and pepper. Strain<br />

shallots if smooth gravy is desired, then transfer to a gravy boat to serve.<br />

PEr serving (2 tbsp/30 ml): 30 <strong>ca</strong>lories, 0.3 g protein, 2 g total fat (1 g sat.<br />

fat), 5 mg cholesterol, 3 g <strong>ca</strong>rbohydrates, 0 g fibre, 2 g sugars, 50 mg sodium<br />

34 <strong>Inspired</strong> | HOLIDAY 2012

feeling nostalgic?<br />

We’ve got a recipe for that!<br />

Download our FREE<br />

Moodie Foodie App<br />

at the App Store or go<br />

to inspired.<strong>ca</strong>/apps.<br />

festive cranberry & nut stuffing<br />

Cranberries and squash add sweetness to this special bread stuffing.<br />

Prep time: 20 min. Total time: 1 hour 10 min. serves: 12, plus leftovers<br />

click!<br />

Find more<br />

turkey, gravy and<br />

stuffing recipes<br />

at inspired.<strong>ca</strong><br />

2 tbsp (30 mL) unsalted butter<br />

1 cup (250 mL) diced<br />

sweet onion<br />

1 small acorn squash,<br />

peeled and diced<br />

2 garlic cloves, minced<br />

1 tbsp (15 mL) dried<br />

savory leaves<br />

1 tbsp (15 mL) chopped<br />

fresh thyme<br />

Salt and pepper to taste<br />

1 loaf (454 g) day-old<br />

French bread, cubed<br />

1 cup (250 mL) Compliments<br />

Roasted Deluxe Mixed Nuts,<br />

50% Cashews, chopped<br />

1 cup (250 mL) Compliments<br />

Dried and Sweetened<br />

Cranberries<br />

1<br />

⁄2 cup (125 mL) chopped<br />

fresh parsley<br />

2 eggs<br />

1 tub (280 mL) Sensations<br />

by Compliments Cranberry<br />

Sauce<br />

1 1 ⁄2 cups (375 mL) Compliments<br />

Chicken Broth, 35% Less<br />

Sodium<br />

1. Preheat oven to 350°F (180°C). Melt butter in a<br />

large skillet over medium heat. Sauté onion, squash<br />

and garlic until softened, 7 to 8 min. Stir in savory<br />

and thyme and season to taste with salt and pepper.<br />

Let cool.<br />

2. In a large bowl, combine bread cubes, nuts,<br />

cranberries, parsley and squash mixture. In another<br />

bowl, whisk together eggs, cranberry sauce and<br />

broth, pour over bread mixture, season and gently<br />

toss. Transfer to a greased baking dish and bake<br />

until top is golden brown, about 40 min.<br />

PEr SERving (about 5 oz/150 g): 300 <strong>ca</strong>lories,<br />

6 g protein, 10 g total fat (2.5 g sat. fat), 30 mg<br />

cholesterol, 46 g <strong>ca</strong>rbohydrates, 4 g fibre,<br />

20 g sugars, 280 mg sodium<br />

inspired.<strong>ca</strong> 35

a real classic<br />

Let us take <strong>ca</strong>re of this must-have turkey side.<br />

Sweet and tangy Cranberry Sauce has no added<br />

artificial colour or flavour for a taste that’s as<br />

good as homemade, but without the effort.<br />

sautéed green beans<br />

with shallots & bacon<br />

Shallots, bacon and whole grain<br />

mustard dress up traditional<br />

green beans.<br />

Prep time: 10 min.<br />

Total time: 30 min.<br />

SerVeS: 8<br />

1 1 ⁄2 lb (750 g) green beans<br />

4 strips Compliments Naturally<br />

Smoked Bacon, 50% Less<br />

Salt, sliced<br />

4 shallots, thinly sliced<br />

2 garlic cloves, thinly sliced<br />

1<br />

⁄2 tsp (2 mL) salt<br />

1 tsp (5 mL) Sensations by<br />

Compliments Chili Pepper<br />

Seasoning Paste<br />

1 tbsp (15 mL) Sensations by<br />

Compliments Whole Grain<br />

Dijon Prepared Mustard<br />

1 tbsp (15 mL) water<br />

1. Bring a large pot of salted water<br />

to a boil. Add beans and cook just<br />

until water returns to a boil, about<br />

2 min. Strain beans and immerse<br />

in a large bowl of ice water until<br />

beans are completely cold. Drain<br />

and set aside.<br />

2. In a wok or large, deep skillet,<br />

cook bacon until crispy, about<br />

5 min. Transfer bacon to a plate.<br />

Drain all but 2 tbsp (30 mL) of<br />

bacon fat from skillet. Add<br />

shallots to skillet and cook over<br />

medium-high heat until tender,<br />

about 3 min. Add garlic and cook,<br />

1 min. Stir in salt, chili pepper paste,<br />

mustard and water to make a sauce.<br />

Stir in beans, cover and cook just<br />

until beans are hot and tender-crisp,<br />

about 5 min. Stir in reserved bacon<br />

and remove from heat.<br />

PEr SErviNG ( 1 ⁄8 of the rECiPE):<br />

110 <strong>ca</strong>lories, 4 g protein, 5 g total fat<br />

(2 g sat. fat), 10 mg cholesterol, 11 g<br />

<strong>ca</strong>rbohydrates, 3 g fibre, 4 g sugars,<br />

290 mg sodium<br />

36 <strong>Inspired</strong> | HOLIDAY 2012

holiday dinner menu<br />

Stop by the Meat<br />

Department to pick up<br />

a turkey or <strong>ca</strong>ll us to place<br />

your order. Big or small,<br />

we’ve got them all!<br />

turkey perfection,<br />

every time<br />

Nothing says Christmas like a<br />

beautifully roasted turkey. Follow<br />

our steps for successful selecting,<br />

preparing and serving.<br />

watch!<br />

Learn how to tie, cut<br />

and <strong>ca</strong>rve a turkey by<br />

watching our videos<br />

at inspired.<strong>ca</strong><br />

1<br />

selecting your turkey<br />

You’ll find a wide range of delicious turkeys<br />

in a variety of sizes at your lo<strong>ca</strong>l Sobeys<br />

Fresh or frozen?
 Fresh and<br />

frozen turkeys are of equal quality,<br />

but each comes with its own<br />

benefits, depending on your needs.<br />

✓ Fresh Needs to be ordered in<br />

advance, but is ready to pop<br />

in the oven. Contact the Meat<br />

Department two to four weeks<br />

in advance to place your order.<br />

✓ Frozen If you have the freezer<br />

space, a frozen turkey <strong>ca</strong>n<br />

be purchased up to a year in<br />

advance, helping you get ahead,<br />

but requires thawing, which<br />

<strong>ca</strong>n take up to three days. It<br />

<strong>ca</strong>n also be ordered in advance<br />

to meet your specific needs.<br />

Choosing a size 
Aim for<br />

approximately 1 lb (0.5 kg)<br />

for each guest; bigger is<br />

better if you want leftovers.<br />

Safe Thawing 
Place a frozen<br />

turkey on a rimmed baking<br />

sheet set on the bottom shelf<br />

of the refrigerator and thaw for<br />

five hours per lb. Once thawed,<br />

cook within 48 hours.<br />

preparing your turkey<br />

2These simple steps will take your turkey from tasty to terrific<br />

Stuffing When stuffing<br />

a turkey, for even and<br />

safe cooking, ensure it is<br />

loosely packed. If leaving<br />

unstuffed, placing chopped<br />

fruit, vegetables or herbs in<br />

the <strong>ca</strong>vity will add flavour<br />

and moisture to your bird.<br />

TruSSing Use butcher’s<br />

twine to truss (tie up) the<br />

turkey’s legs to help retain<br />

juices and keep an even<br />

shape when cooking.<br />

Seasoning A great tasting<br />

turkey needs only a good<br />

seasoning with salt and<br />

pepper on the skin. Our<br />

Apple-Maple Turkey gets<br />

its golden finish, crispy<br />

skin and tender meat from<br />

a flavoured butter that<br />

goes under and on the<br />

skin and by basting with<br />

the juices from the pan<br />

– a couple of extra steps<br />

toward deliciousness that<br />

are well worth the effort.<br />

Serving For easy <strong>ca</strong>rving, follow these simple steps:<br />

remove the legs Hold and<br />

gently pull the drumstick away<br />

as you cut through the skin.<br />

Slice through the joint, removing<br />

drumstick and thigh, then separate<br />

one from the other to serve.<br />

<strong>ca</strong>rve away Beginning at the<br />

front and starting halfway up the<br />

breast, cut downwards, parallel to<br />

the wing. Thin slices of meat will fall<br />

away as they are cut to this line.<br />

inspired.<strong>ca</strong> 37

holiday dinner menu<br />

glorious<br />

Roast<br />

As impressive as it is irresistible, a prime<br />

rib roast is the ultimate showstopper.<br />

Pair with our rich mustard sauce and<br />

equally special side dishes for a menu<br />

that’s worthy of your best china.<br />

Beef<br />

menu<br />

on the<br />

cover<br />

38 <strong>Inspired</strong> | HOLIDAY 2012

ultimate prime rib<br />

PREP TIME: 5 min.<br />

TOTAL TIME: 1 hour 35 min.<br />

SERVES: 8<br />

4 lb (2 kg) Sterling Silver®<br />

Prime Rib, bone-in<br />

2 tbsp (30 mL) Sensations<br />

by Compliments Whole Grain<br />

Dijon Prepared Mustard<br />

1 tbsp (15 mL) fresh<br />

Compliments Thyme,<br />

leaves chopped<br />

2 tbsp (30 mL) fresh<br />

Compliments Rosemary,<br />

roughly chopped<br />

1<br />

⁄2 tsp (2 mL) salt<br />

1 tsp (5 mL) coarsely<br />

ground fresh pepper<br />

1. Remove roast from fridge and<br />

let come to room temperature,<br />

20 min. Preheat oven to 325°F<br />

(160°C). Rub mustard all over<br />

beef and then rub with thyme,<br />

rosemary, salt and pepper. Place<br />

beef in a shallow roasting pan<br />

and roast about 1 1 ⁄2 hours for<br />

medium-rare or until a meat<br />

thermometer registers 145°F<br />

(63°C) when inserted into the<br />

thickest part of the roast, away<br />

from the bone.<br />

2. Once the roast is cooked,<br />

transfer beef to a cutting board<br />

and let rest for 15 min. Transfer it<br />

to platter and cut beef across the<br />

grain into thin slices. Serve with<br />

Dijon-Thyme Sauce.<br />

PER SERVING (ABOUT 2.4 OZ/67 G):<br />

230 <strong>ca</strong>lories, 16 g protein,<br />

18 g total fat (7 g sat. fat),<br />

55 mg cholesterol, 0 g<br />

<strong>ca</strong>rbohydrates, 0 g fibre, 0 g<br />

sugars, 125 mg sodium<br />

best-ever roast beef<br />

A gorgeous roast beef makes for one<br />

exceptional holiday meal. Follow our<br />

steps for selecting the right meats for<br />

your oc<strong>ca</strong>sion and the best ways to<br />

prepare and serve.<br />

1<br />

ROAST LIKE A PRO<br />

2Top tips for getting the most out of your meat<br />

We <strong>ca</strong>n custom cut for you!<br />

Stop by our Meat Counter and<br />

ask about our prime selection<br />

of Sterling Silver® cuts.<br />

CHOOSE YOUR ROAST<br />

Celebrate the season with premium quality roasts from Sterling Silver ® ,<br />

exclusive to Sobeys. All Sterling Silver ® meats are richly marbled and<br />

aged to perfection for exceptional flavour, tenderness and juiciness.<br />

PRIME RIB ROAST We’ve chosen this cut, also<br />

known as a rib roast, as our go-to recipe be<strong>ca</strong>use<br />

it’s a deliciously juicy, bone-in cut. Roasted<br />

upright, the top layer of fat slowly melts and<br />

self-bastes the meat for an unbeatable, moist<br />

flavour. It’s the ideal roast to wow a crowd.<br />

TENDERLOIN ROAST True to its name, this<br />

is one of the most tender cuts of meat – it’s<br />

what filet mignon is created from – and is<br />

incredibly easy to prepare. It’s an elegant<br />

entertaining roast for an intimate group.<br />

B<strong>ON</strong>ELESS BLADE ROAST Also known<br />

as a chuck roast, this cut is best cooked<br />

slowly in liquid for ultimate tenderness.<br />

It’s excellent for pot roasts and a treat at<br />

a potluck or <strong>ca</strong>sual family gathering.<br />

watch!<br />

Learn how to choose and<br />

cook the perfect roast,<br />

and see our Ultimate<br />

Prime Rib recipe come<br />

to life at inspired.<strong>ca</strong><br />

✓<br />

✓<br />

✓<br />

To ensure even cooking, let a roast come<br />

to room temperature before roasting.<br />

For a beautifully seared exterior, roast<br />

the meat on a rack set in a shallow<br />

roasting pan and cook uncovered.<br />

Avoid overcooking by removing the roast<br />

from the oven when a meat thermometer is<br />

a few degrees below desired doneness – the<br />

meat will continue to cook while resting.<br />

✓<br />

✓<br />

For the moistest meat, let the roast<br />

rest (tented with foil) for at least<br />

15 minutes before <strong>ca</strong>rving, so the<br />

juices have time to disperse.<br />

To ensure the meat is as tender as<br />

possible, <strong>ca</strong>rve against the grain;<br />

create uniform slices by holding<br />

the knife at the same angle.<br />

inspired.<strong>ca</strong> 39

holiday dinner menu<br />

dijon-thyme sauce<br />

This simple yet addictively good gravy<br />

upgrade is a must-make this holiday.<br />

Prep time: 5 min. Total time: 15 min.<br />

SerVeS: 8<br />

1 tbsp (15 mL) butter<br />

2 cups (500 mL)<br />

Compliments<br />

Beef Broth, 25%<br />

Less Sodium<br />

1 tbsp (15 mL)<br />

chopped fresh<br />

Compliments<br />

Thyme, leaves only<br />

2 tbsp (30 mL)<br />

Sensations by<br />

Compliments<br />

Original Dijon<br />

Prepared Mustard<br />

2 tbsp (30 mL)<br />

35% whipping<br />

cream<br />

1<br />

⁄2 tsp (2 mL) pepper<br />

A deliciously<br />

creamy twist<br />

on beef gravy<br />

1. While beef is resting, pour roast juices into a<br />

skillet set over medium-high heat. Add butter and<br />

stir until melted. Add broth, thyme and mustard<br />

and bring to a boil. Boil, whisking often, until<br />

sauce is reduced by half and slightly thickened,<br />

about 10 min. Whisk in cream and pepper.<br />

PEr SErving (2 TBSP/30 ML): 15 <strong>ca</strong>lories,<br />

0.4 g protein, 1 g total fat (1 g sat. fat), 5 mg<br />

cholesterol, 1 g <strong>ca</strong>rbohydrates, 0 g fibre,<br />

0 g sugars, 105 mg sodium<br />

mini yorkshire puddings<br />

Pouring batter into a piping hot oiled muffin<br />

tin is the key to this traditional English fare’s<br />

airy texture.<br />

Prep time: 7 min. Total time: 25 min.<br />

Makes: 24<br />

2 tbsp (30 mL)<br />

<strong>ca</strong>nola oil<br />

1 cup (250 mL)<br />

Compliments<br />

All Purpose<br />

Flour<br />

1<br />

⁄2 tsp (2 mL) salt<br />

2 Compliments<br />

Large Eggs<br />

3<br />

⁄4 cup (175 mL)<br />

1% milk, divided<br />

2 tbsp (30 mL)<br />

water<br />

1. Preheat oven to 400°F (200°C).<br />

Grease a 24-cup mini-muffin tin with oil.<br />

Place muffin tin in hot oven. Sift flour and<br />

salt into a large bowl. Make a well in the<br />

centre and add eggs and 1 ⁄4 cup (60 mL)<br />

milk into well. Using a fork, stir into flour.<br />

Gradually add remaining milk and water<br />

and stir until batter is smooth.<br />

watch!<br />

Learn how<br />

to make the<br />

perfect puddings<br />

at inspired.<strong>ca</strong><br />

2. Remove muffin tin from oven and spoon<br />

about 1 tbsp (15 mL) of batter into each<br />

muffin cup. Return tin to oven and bake<br />

until puddings are puffy and golden brown<br />

around the edges, about 12 min. Let cool<br />

in tin before tipping out and serving.<br />

PEr SErving (3 puDDings): 110 <strong>ca</strong>lories,<br />

4 g protein, 5 g total fat (1 g sat. fat),<br />

50 mg cholesterol, 13 g <strong>ca</strong>rbohydrates,<br />

0 g fibre, 1 g sugars, 170 mg sodium<br />

40 <strong>Inspired</strong> | HOLIDAY 2012

ussels sprouts with pearl onions, almonds & currants<br />

Prep time: 10 min. Total time: 35 min. SERVEs: 8<br />

1<br />

⁄2 cup (125 mL)<br />

Compliments<br />

Sliced Almonds<br />

3 tbsp (45 mL)<br />

unsalted<br />

butter, divided<br />

1 cup (250 mL)<br />

red pearl onions,<br />

peeled and halved<br />

2 lb (1 kg) Brussels<br />

sprouts, trimmed<br />

and halved, divided<br />

1<br />

⁄4 cup (60 mL)<br />

Compliments<br />

Chicken Broth,<br />

35% Less Sodium<br />

1<br />

⁄4 cup (60 mL)<br />

Compliments<br />

Currants<br />

2 tbsp (30 mL)<br />

orange marmalade<br />

1<br />

⁄2 tsp (2 mL) salt<br />

1<br />

⁄4 tsp (1 mL) pepper<br />

1. In a large skillet, toast the almonds over medium-low heat, stirring often, until<br />

golden brown, about 6 min. Place nuts in a small bowl and set aside. Increase heat<br />

to medium-high and add 1 tbsp (15 mL) of butter to skillet. Add pearl onions, cut side<br />

down, and cook until golden-brown, about 3 min. Place in a large bowl and set aside.<br />

Add 1 tbsp (15 mL) of butter to skillet, add half the Brussels sprouts, cut side down,<br />

and cook until golden-brown, about 5 min. Place in bowl with onions. Repeat for<br />

remaining Brussels sprouts.<br />

2. Add chicken broth, currants and marmalade to skillet and cook, stirring, 1 min.<br />

Add onions and Brussels sprouts back to skillet and cook, stirring oc<strong>ca</strong>sionally,<br />

until Brussels sprouts are tender and coated with marmalade glaze, about 5 min.<br />

Season with salt and pepper, sprinkle almonds overtop and gently toss.<br />

PEr serving ( 1 ⁄8 of the recipe): 150 <strong>ca</strong>lories, 5 g protein, 6 g total fat (2.5 g sat. fat),<br />

10 mg cholesterol, 18 g <strong>ca</strong>rbohydrates, 5 g fibre, 8 g sugars, 170 mg sodium<br />

inspired.<strong>ca</strong> 41

holiday dinner menu<br />

See this recipe<br />

come to life at<br />

inspired.<strong>ca</strong><br />

watch!<br />

the ultimate potato<br />

With their golden flesh and<br />

rich, buttery flavour, our<br />

Chef <strong>Inspired</strong> Annabelle<br />

Potatoes are the only<br />

choice for a special meal.<br />

roasted ”accordion” potatoes<br />

The key to this dish is very thinly sliced potatoes – use a mandolin or sharp knife to achieve this result.<br />

PREP TIME: 15 min. TOTAL TIME: 1 hour 55 min. SERVES: 12<br />

2 tbsp (30 mL)<br />

<strong>ca</strong>nola oil, divided<br />

1 pkg (3 lb/1.36 kg)<br />

Sensations by<br />

Compliments Chef<br />

<strong>Inspired</strong> Annabelle<br />

Potatoes, cut<br />

lengthwise into<br />

1<br />

⁄8-in. (3 mm)<br />

slices<br />

1<br />

⁄2 cup (125 mL)<br />

sliced shallots<br />

1 tbsp (15 mL) each<br />

salt and pepper<br />

1 tbsp (15 mL)<br />

fresh Compliments<br />

Thyme, leaves only<br />

1. Preheat oven to 375°F (190°C). Grease bottom of a 8 × 12-in. baking dish<br />

with 1 tbsp (15 mL) of oil. Starting at the short side of the baking dish, layer<br />

potato slices upright, slice after slice, until potatoes fill the dish. Slide shallot<br />

slices randomly between potato slices, distributing as evenly as possible.<br />

Brush tops of potatoes with remaining oil and sprinkle with salt and pepper.<br />

Bake uncovered, on middle rack of oven, 1 hour.<br />

2. Reduce oven to 300°F (150°C). Sprinkle thyme leaves over potatoes<br />

and cook until tops are crispy and potatoes are tender, about 30 min.<br />

PER SERVING ( 1 ⁄12 OF THE RECIPE): 130 <strong>ca</strong>lories, 3 g protein, 2.5 g total fat<br />

(0.2 g sat. fat), 0 mg cholesterol, 24 g <strong>ca</strong>rbohydrates, 2 g fibre, 1 g sugars,<br />

610 mg sodium<br />

42 <strong>Inspired</strong> | HOLIDAY 2012

specialty desserts<br />

sensational<br />

showstoppers<br />

’Tis the season to indulge. From festive favourites to delicious<br />

delights, look no further than Sobeys for a selection of our<br />

new, made-for-you desserts from Sensations by Compliments.<br />

Deluxe fruit <strong>ca</strong>ke ring<br />

A true classic, generously<br />

loaded with Sultana raisins,<br />

maraschino cherries, pineapple<br />

pieces, almonds and pe<strong>ca</strong>ns.<br />

chocolate<br />

truFFle yule log<br />

Moist, chocolate<br />

sponge <strong>ca</strong>ke filled<br />

with creamy dark<br />

chocolate ganache and<br />

covered in a velvety<br />

chocolate frosting.<br />

holiday mini<br />

log collection<br />

An entertaining sampler of nine individually<br />

portioned sponge <strong>ca</strong>kes in White Forest,<br />

Chocolate Truffle and Butter Pe<strong>ca</strong>n flavours.<br />

inspired.<strong>ca</strong> 43

tiramisu cheese<strong>ca</strong>ke<br />

The best of both desserts made into one lighttextured<br />

cheese<strong>ca</strong>ke with layers of creamy<br />

mas<strong>ca</strong>rpone and coffee-infused ladyfingers.<br />

chocOLate &<br />

mas<strong>ca</strong>rp<strong>ON</strong>e cheese<strong>ca</strong>ke<br />

A dark chocolate-ganache<br />

topped, New York–style<br />

cheese<strong>ca</strong>ke made with<br />

a blend of cream cheese<br />

and rich mas<strong>ca</strong>rpone..<br />

variety cheese<strong>ca</strong>ke COLLecti<strong>ON</strong><br />

With two slices of each flavour, there’s<br />

something for everyone in this conveniently<br />

pre-portioned pack. Choose from Original,<br />

Cherry Swirl, Brownie and Apple Crisp.<br />

44 <strong>Inspired</strong> | HOLIDAY 2012

specialty desserts<br />

heaven<br />

on a spoon<br />

Guests won’t be able to resist<br />

the sophisti<strong>ca</strong>ted flavours of<br />

these light and creamy treats<br />

Tiramisu<br />

Mousse<br />

Belgian Dark<br />

Chocolate<br />

Mousse<br />

petite Mousse Parfait collection<br />

Individually portioned, light-as-air<br />

mousse cups topped with premium<br />

Belgian chocolate shavings. Each<br />

pack features four tempting flavours,<br />

including Tiramisu Mousse, Belgian<br />

Dark Chocolate Mousse, Creamy<br />

Caramel Mousse and Belgian White<br />

and Dark Chocolate Mousse.<br />

Creamy<br />

Caramel<br />

Mousse<br />

Belgian White<br />

and Dark Chocolate<br />

Mousse<br />

inspired.<strong>ca</strong> 45

specialty desserts<br />

chocolate wonderland<br />

An elegant end to any dinner begins with our Chocolate<br />

Dessert Cups. They’re made fresh daily from a 72% cocoa<br />

dark chocolate base that is <strong>ca</strong>refully filled by hand with<br />

an assortment of indulgent extras including moist <strong>ca</strong>ke,<br />

rich Chantilly cream, de<strong>ca</strong>dent fudge icing and fresh<br />

berries. Also look for our bite-size Shooters on page 51.<br />

Save time in the kitchen<br />

with our Chocolate Dessert<br />

Cups and Shooters<br />

found in our Bakery<br />

Department.<br />

Banana<br />

Caramel<br />

Twist<br />

Piña<br />

Colada<br />

Float<br />

Chocolate<br />

Raspberry<br />

Bliss<br />

Mocha<br />

Madness<br />

Frutta<br />

di Bosco<br />

Mississippi<br />

Mudslide<br />

click!<br />

To discover more about<br />

our new fresh food ideas<br />

in-store, check out our new<br />

blog at sobeys.com/lovefood<br />

frosty favourite<br />

Our Raspberry Cheese<strong>ca</strong>ke Ice Cream is the<br />

perfect blend of cheese<strong>ca</strong>ke flavours and real<br />

dairy cream with swirls of fruity raspberry<br />

ribbons, shaved raspberry flavoured flakes<br />

and graham cookie crumbs in every spoonful.<br />

46 <strong>Inspired</strong> | HOLIDAY 2012

Good food and good friends – we <strong>ca</strong>n’t<br />

think of a better way to count down to<br />

midnight. Set the stage for celebration<br />

3,2,1...<br />

with these easy yet elegant snacks.<br />

Happy New Year!<br />

From mini quiches<br />

to bite-size burgers,<br />

find even more festive<br />

appetizer ideas<br />

in-store.<br />

white bean &<br />

salami crostini<br />

Prep time: 10 min.<br />

Total time: 25 min.<br />

makes: 16<br />

1<br />

⁄2 baguette, cut into<br />

16 slices<br />

3 tbsp (45 mL) extra<br />

virgin olive oil, divided<br />

1 cup (250 mL) <strong>ca</strong>nned<br />

navy beans, drained<br />

and rinsed, divided<br />

1 tbsp (15 mL) Sensations<br />

by Compliments Roasted<br />

Garlic Seasoning Paste<br />

2 tbsp (30 mL) finely<br />

chopped fresh<br />

Compliments Chives,<br />

plus more for garnish<br />

1<br />

⁄2 pkg (150 g) Le Sauciflard<br />

Rosette de Lyon Original<br />

No. 1 dry-cured salami,<br />

thinly sliced<br />

1<br />

⁄2 red pepper, diced<br />

special oc<strong>ca</strong>sion<br />

Dry-cured in the traditional French<br />

method, Le Sauciflard Rosette de<br />

Lyon salami makes even the simplest<br />

appetizers taste extra special. Find all<br />

five flavours, including Original and<br />

Parmesan, in the Deli Department.<br />

1. Preheat oven to 350°F<br />

(180°C). Place baguette<br />

slices on a baking sheet<br />

and brush tops with 2 tbsp<br />

(30 mL) oil. Toast on middle<br />

rack of oven until golden<br />

brown, about 8 min. Remove<br />

and cool.<br />

2. In a food processor, blend<br />

half of the navy beans with<br />

garlic paste until smooth. Fold<br />

in remaining beans and the<br />

chives. Evenly spoon mixture<br />

onto toasted baguette slices<br />

and top with salami slices, red<br />

pepper and chives and drizzle<br />

remaining oil overtop.<br />

PEr SERviNG (1 CROStini):<br />

170 <strong>ca</strong>lories, 4 g protein,<br />

6 g total fat (1.5 g sat. fat),<br />

10 mg cholesterol, 9 g<br />

<strong>ca</strong>rbohydrates, 1 g fibre,<br />

0 g sugars, 310 mg sodium<br />

inspired.<strong>ca</strong> 47

party flavours<br />

From the sea to your <strong>ca</strong>napé, our<br />

Atlantic Smoked Salmon is made<br />

from our premium Atlantic salmon<br />

fillets and smoked with maple wood<br />

chips. Its rich smokey taste is a must<br />

for effortlessly delicious appetizers.<br />

Also try our affordably priced<br />

Gravlax Cured Atlantic Salmon.<br />

Get guests into a<br />

festive mood with colourful<br />

noisemakers, party hats<br />

and confetti<br />

smoked salmon, <strong>ca</strong>pers & arugula flatbread<br />

Leftover slices make a tasty breakfast the next day.<br />

Prep time: 15 min. Total time: 30 min. SerVeS: 16<br />

1 Sensations by Compliments<br />

Original Thin Pizza Crust<br />

1 pkg (250 g) Compliments<br />

Light Cream Cheese<br />

1 1 ⁄2 cups (375 mL) arugula,<br />

tightly packed, divided<br />

2 tbsp (30 mL) lemon juice<br />

1 pkg (200 g) Sensations<br />

by Compliments Atlantic<br />

Smoked Salmon<br />

2 tbsp (30 mL) Sensations<br />

by Compliments Honey<br />

Mustard Prepared Mustard<br />

2 tbsp (30 mL) chopped<br />

fresh dill<br />

2 tbsp (30 mL) thinly sliced<br />

green onion<br />

1 tbsp (15 mL) <strong>ca</strong>pers<br />

1 egg, hard boiled, grated<br />

1<br />

⁄2 tsp (2 mL) pepper<br />

1. Bake pizza crust according to package directions. In a food<br />

processor, blend cream cheese, 1 cup (250 mL) arugula and<br />

lemon juice until smooth. Evenly spread cream cheese mixture<br />

on prepared pizza crust. Place smoked salmon in a single layer on<br />

pizza crust, drizzle with honey mustard and top with remaining<br />

arugula, dill, green onion, <strong>ca</strong>pers and egg. Cut into 16 small<br />

squares and sprinkle pepper overtop. Serve immediately.<br />

PEr serving ( 1 ⁄16 of the reciPE): 130 <strong>ca</strong>lories, 6 g protein,<br />

7 g total fat (3 g sat. fat), 30 mg cholesterol, 10 g <strong>ca</strong>rbohydrates,<br />

0 g fibre, 2 g sugars, 330 mg sodium<br />

48 <strong>Inspired</strong> | HOLIDAY 2012

new year’s eve party<br />

feeling celebratory?<br />

We’ve got a recipe for that!<br />

Download our FREE<br />

Moodie Foodie App<br />

at the App Store or go<br />

to inspired.<strong>ca</strong>/apps.<br />

a crispy bite<br />

Impress your guests with a premium<br />

shrimp appetizer. Ready in about<br />

15 minutes and made using Pacific<br />

white shrimp, our Crispy Noodle<br />

Shrimp Twists are your answer<br />

to fast and fabulous fare.<br />

ring master<br />

Upgrade your shrimp ring with<br />

our premium Jumbo Black<br />

Tiger Shrimp with Cocktail<br />

Sauce. Cooked in their shell<br />

to help retain their natural<br />

sweetness, these beauties are<br />

a guaranteed crowd pleaser.<br />

inspired.<strong>ca</strong> 49

new year’s eve party<br />

Replenish appetizers<br />

about every hour<br />

to keep them tasting<br />

their best<br />

prosciutto, olive<br />

& orange skewers<br />

Layering the ingredients in the<br />

order listed creates a perfect<br />

balance of salty and sweet.<br />

PREP TIME: 15 min.<br />

TOTAL TIME: 30 min.<br />

SERVES: 8<br />

8 skewers<br />

4 slices Sensations<br />

by Compliments The<br />

Original Prosciutto,<br />

cut in half, folded<br />

1 navel orange, peeled<br />

and cut into 8 segments<br />

8 fresh Compliments<br />

Basil leaves<br />

8 Compliments Greek<br />

Mammoth Stuffed<br />

Olives<br />

1<br />

⁄4 tsp (1 mL) black pepper<br />

1 tbsp (15 mL) olive oil<br />

1 tsp (5 mL) balsamic vinegar<br />

1. Slide prosciutto onto skewer.<br />

Next, slide 1 piece of orange,<br />

1 basil leaf and 1 olive onto<br />

skewer. Place completed skewer<br />

on a serving platter and repeat.<br />

Sprinkle with black pepper and<br />

drizzle with oil and balsamic<br />

vinegar.<br />

PER SERVING (1 SKEWER):<br />

40 <strong>ca</strong>lories, 1 g protein,<br />

2.5 g total fat (0.4 g sat.<br />

fat), 0 mg cholesterol,<br />

3 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />

2 g sugars, 140 mg sodium<br />

the right slice<br />

Aged for 14 months,<br />

The Original Prosciutto<br />

is produced and packaged<br />

in Parma, Italy, for a<br />

truly authentic taste.<br />

olive love<br />

With their semi-soft<br />

texture and super<br />

size, these Greek<br />

Mammoth Stuffed<br />

Olives are our top pick<br />

for cocktail garnishes,<br />

salads and more.<br />

50 <strong>Inspired</strong> | HOLIDAY 2012

sweet finale<br />

Every party needs a little something<br />

sweet and our perfectly portioned<br />

Chocolate Shooters are sure to hit the<br />

spot. Made fresh daily right in our Bakery<br />

Department and available in a variety of<br />

yummy flavours, including Peanut Butter<br />

and Frutta di Bosco, these de<strong>ca</strong>dent<br />

bites will leave everyone wanting more.<br />

So go ahead and indulge, those resolutions<br />

don’t officially kick in until tomorrow.<br />

You’ll find these specialty<br />

Chocolate Shooters and more<br />

sweet delights in our<br />

Bakery Department.<br />

For more info, turn<br />

to page 8.<br />

Mocha<br />

Shooter<br />

Peanut<br />

Butter<br />

Shooter<br />

Frutta<br />

di Bosco<br />

Shooter<br />

Strawberry<br />

Chocoate<br />

Shooter<br />

ACTUAL<br />

SIZE!<br />

Chocolate<br />

Caramel<br />

Shooter<br />

click!<br />

To discover more about<br />

our new fresh food ideas<br />

in-store, check out our new<br />

blog at sobeys.com/lovefood<br />

inspired.<strong>ca</strong> 51

slug romantic new year’s eve<br />

lobster & champagne<br />

celebration<br />

Make your last meal of the year a memorable<br />

one with an intimate lobster dinner for two.<br />

Let Sobeys take <strong>ca</strong>re of the menu, so all you<br />

have to do is light the <strong>ca</strong>ndles and pop the bubbly.<br />

from the coast to your kitchen<br />

Our premium Nova Scotia lobsters are hard-shelled, which means you’ll<br />

get more meat per lobster than their soft-shelled counterparts – and<br />

be<strong>ca</strong>use their meat is firmer, they’re also easier to cook! Pick one up today<br />

and ask our Seafood Experts about our other tasty, top-quality <strong>ca</strong>tches.<br />

52 <strong>Inspired</strong> | HOLIDAY 2012

Ask the experts at our<br />

Seafood Counter about<br />

our complimentary<br />

lobster steaming.<br />

gribiche sauce<br />

Easy to prepare, this tangy<br />

sauce makes for an even<br />

more special lobster dipper.<br />

In a bowl, combine 1 peeled<br />

and chopped hard-boiled<br />

egg, 4 tsp (20 mL) chopped<br />

<strong>ca</strong>pers, 4 tsp (20 mL) finely<br />

chopped shallots, 1 ⁄3 cup<br />

(75 mL) crème fraîche, 2 tbsp<br />

(30 mL) Compliments Balance<br />

Mayonnaise Style Dressing,<br />

1<br />

⁄4 tsp (1 mL) hot sauce and<br />

2 tbsp (30 mL) chopped<br />

fresh Compliments Tarragon<br />

leaves. Serve with 2 boiled or<br />

steamed lobsters.<br />

Watch the<br />

video at<br />

inspired.<strong>ca</strong><br />

watch!<br />

how-to: shell a lobster<br />

Get the job done quickly with these expert tips and tricks<br />

tool<br />

checklist<br />

✓ kitchen<br />

scissors<br />

✓ lobster<br />

cracker<br />

✓ seafood<br />

fork<br />

PREP IT Place cooked lobster<br />

on a flat, clean surface. Stretch<br />

out then remove the tail.<br />

SNIP AWAY With scissors,<br />

cut down the middle of the<br />

tail to easily free the meat.<br />

GET CRACKING Detach claws and<br />

use a lobster cracker and seafood<br />

fork to remove remaining meat.<br />

inspired.<strong>ca</strong> 53

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under license by LoyaltyOne, Inc.<br />

® † Registered trademark of Bank of Montreal.<br />

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Used under license.<br />

Coin image ©2012 Royal Canadian Mint – All Rights Reserved.

sweet<br />

home<br />

home<br />

Everyone from tiny tots to those just<br />

young at heart will want to share in<br />

the joy of this holiday tradition<br />

Keep the fun<br />

going: make cute<br />

characters while<br />

your house sets<br />

1<br />

Top tips for a best-dressed house<br />

Lay the<br />

foundation<br />

Catch drips by setting<br />

down strips of parchment<br />

under the edges of your<br />

house before you begin.<br />

Remove them when your<br />

house is decorated and dry.<br />

2<br />

Make sure<br />

it’s sturdy<br />

Before decorating,<br />

let the icing holding<br />

the house together<br />

dry completely.<br />

3 Decorate<br />

with <strong>ca</strong>re<br />

Have the little ones<br />

help place trickyto-handle<br />

<strong>ca</strong>ndies<br />

– it’s the perfect<br />

job for small hands<br />

and little fingers.<br />

Our no-bake<br />

C ompliments<br />

Gingerbread<br />

House Kit is easy<br />

to assemble<br />

and fun to<br />

decorate!<br />

56 <strong>Inspired</strong> | HOLIDAY 2012

Make the season bright with<br />

the meal that’s just right.<br />

Get in the mood to celebrate the holidays with our free Moodie Foodie App – we’ve<br />

added some delicious new recipe ideas to help put festive at your fingertips!<br />

Festive<br />

Get the only app that helps you<br />

match your food to your mood.<br />

Download Moodie Foodie for free<br />

at the App Store.<br />

MATCHING<br />

MOOD TO FOOD<br />

Moodie Foodie works with iPad ® , iPad ® 2,<br />

iPhone ® 4S, iPhone ® 4, iPhone ® 3GS, and iPod<br />

touch ® . Apple, iPad, iPhone, and iPod touch are<br />

trademarks of Apple Inc., registered in the U.S.<br />

and other countries. App Store SM is a service<br />

mark of Apple Inc.

Small plates, big tastes.<br />

This season, serve up a marvelous mix of our classic appetizers plus some delicious<br />

new surprises. With all the quality, convenience and great value you’ve come<br />

to expect from Sensations by Compliments, they’re the perfect start to a<br />

gathering your guests will never forget.<br />

Sensations by Compliments<br />

Crispy Noodle<br />

Shrimp Twists 265 g<br />

Sensations by Compliments<br />

Jumbo Black Tiger Shrimp Ring<br />

with Cocktail Sauce 569 g<br />

Sensations by Compliments<br />

Shrimp Appetizer<br />

Collection 480 g<br />

advertised products in inspired magazine are available at:<br />

FPO<br />

ADVERTISED PRODUCTS IN INSPIRED MAGAZINE ARE AVAILABLE AT:<br />

Availability of certain products may be limited in some stores. Most products will be in-store Friday, November 2nd, 2012. Stores reserve the right to limit quantities. Product packaging of some<br />

products found in-store may be different from packaging shown in the magazine. Prices in effect Friday, November 2nd, 2012 to Thursday, December 27th, 2012. Prices are correct at the time of print.<br />

Availability ® Trademarks of certain of AIR products MILes InternaTIonal may be limited Trading to B.V. some Used stores. under Most LIcense products by LoyaLTyOne will be Inc. in-store and Sobeys XXXXXX, CapITal XXXX Inc. XX, 2012. Stores reserve the right to limit quantities. Product packaging<br />

inspired.<strong>ca</strong><br />

of some products found in-store may be different from packaging shown in the magazine. Prices in effect XXXXXX, XXXX XX, 2012, to XXXXXX, XXXX XX, 2012. Prices correct at time of print.<br />

inspired.<strong>ca</strong>

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