Holiday Table DecorDecor

ON A DIME

GiftsGifts from the KITCHEN

Portable Dishes Dishes SongbookSongbook

H O L I DAY E N T E R TA I N I N G M A G A Z I N E

SAVOURH O L I DAAAYYY E N T E R TA I N III NNN G M A G A Z I N E

& Celebrate

PUBLISHED BY

Written by

ANGIE QUAALE

of Well Seasoned aGourmet Food Store

2

*Prices and off ering subject to change without notice. Purchasers responsible for all other taxes and fees. Qualifi ed purchasers only. See sales person for details. E. & O.E.

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Writer Angie Quaale opened Langley’s Well Seasoned, a Gourmet Food Store in 2004. The Langley Times

is proud to partner with Angie on our Annual Holiday Entertaining Magazine.

ON THE COVER

Table staging by Sandra Craig of

DeZigns by Gallery 1. Photographed by Brittany Best of

The Langley Times.Cover story by Kristyl Clark.

HOLIDAY TABLE DECOR ON A DIME 5Interior designer Sandra Craig invites us

into her home to view her dazzling display.

TO TURDUCKEN OR, NOT TO TURDUCKEN 34Angie Quaale gives her tips on what to do and what not to do.

HOLIDAY WINE INSPIRATIONS 36Descriptions of what wines to serve your guests this year.

Published November 26, 2013 by The Langley Times

604.533.415720258 Fraser Highway Langley, BC V3A 4E6

www.langleytimes.com

REPRODUCTION IN WHOLE OR IN PART IS PROHIBITED.

PUNCH WITHOUT A PUNCH 11

GIFTS FROM THE KITCHEN 13

SONGBOOK 17

PORTABLE DISHES 23

HOLIDAY APPETIZERS 27

ENTER HERE TO WIN!

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Cash & Carry Outlet

Imagine Christmas dinner in your new Merit kitchen

I LOVE that The Langley Times invites me to share my reci-

pes, tips, tricks and holiday ideas with you in this magazine.

I appreciate that I get to be part of the way you cook, enter-

tain and eat during the holidays.

For me the holidays are about food, friends and fami-

ly. Time together with loved ones is really what I enjoy the

most. The gift exchange is fun but without “little ones” in

the house, the adults seem to “need” less and less each year.

The gifts we do buy are small but meaningful, sometimes

cheeky and irreverent but they are always opened as we sit

in our pajama’s on the living room fl oor enjoying a delicious

breakfast, usually some bubbly and always little Irish cream

in our coffee.

As I wrote and compiled all of these recipes and ideas I was

able to think about the great memories and parties where I

had last used them. I even have fond memories of the Tur-

ducken “incident”. Food is very personal for me, but I am

sure, like you, I have so many go to traditional favorites that

I cannot give up during Christmas. There is the marshmal-

low topped sweet potato casserole, my grandmother’s fruit

cake and my mom’s butter tarts, it just wouldn’t be Christmas

without them. I have created new traditions for my family

and I know you are doing the same for yours.

This holiday season, I want to encourage you to buy good

food, think about where it comes from and who makes it for

you. Shop local, support our farmer and artisan food produc-

ers. Think about all of the amazing, local retailers – many of

which are featured in this magazine and about the diversity

they bring to our community. I am grateful for the retailers

and service providers that make our community so incredi-

ble. Every time you make a decision to open your wallet and

shop in their stores or buy their services, you are encourag-

ing them and giving us all the opportunity to continue to

enjoy all of the amazing things they have to offer.

I wish you and yours a safe, Merry Christmas fi lled with

meaningful moments, delicious food and great memories.

Happy cooking! Angie

Merry Christmas

5

Tis' the season to add some sparkle and glamour to our homes with holiday decor. While the tree typically takes centre stage, consider your din-ing room table as the starring attraction. After all, it's where you're likely to sit down for hours with loved ones to eat, drink and be merry.

In addition to setting the mood for your festive fete, there are numerous ways hosts can bring their signature style and creativ-ity to the table – quite literally.

And no, you won't have to break the bank to create a spec-tacular setting this season that will dazzle your guests, accord-ing to Sandra Craig, a interior designer and owner of DeZigns

by Gallery 1.

There's no denying that the Cloverdale resident is a master at her craft – it is evident the second you step into her front foyer.

Come early November, Craig's trees, mantles and table tops are already trimmed to the nines, the inviting hol-iday scent of fragrant pep-permint wafts in the air and her table – a true work of art – is ready to dazzle guests.

Looking around her pic-ture-perfect home, one would guess she's spent thousands on holiday decor – simply not true.

Craig estimates she's spent $500 in total over the years.

"You really don't have to spend a lot of money," she said, while leading the way to her formal dining room.

C h r i s t m a s dinner is still a month away, h o w e v e r , Craig's table is a feast of visual splendor.

"This arrange-ment will stay here through-

out the holidays – even when we sit down for the big meal," ex-plained Craig of the centrepiece that includes a myriad of tow-ering pillar candles, encrusted in delicate glittery beads, ornate

silver reindeer polished to per-fection and daring leopard print poinsettias – fabric of course – that add some fashion-forward fl air.

"It's all about creating the an-ticipation... anyone who sits here is going to wonder what's coming up for dinner – it's a real emotion that involves all the senses, including texture and smell."

At fi rst glance, Craig's table linens look like they cost a small fortune, but the thrifty de-signer is quick to share her juicy little secret.

"This here is just fabric that I got from Fabric Land on sale," said Craig, lifting the bottom to expose her simple handiwork, frayed ends and all.

HOLIDAY TABLE

ON A DIMEON A DIMEDecorDecor

It's all about creating the

anticipation...

CONTINUED PAGE 7

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"You don't even have to sew a seam at the end – I don't think you need to have a perfect pristine table cloth."

And the sheer napkins – in oh-so-delicate and luxurious leopard print – appear as though they were purchased at a high-end boutique.

Again, Craig pulls the wool – or more like discount ma-terial – over her guest's eyes.

"This is material I used in the summer and it cost me $10 for 24 of them – and you know where I got them? Wal-Mart!"

Would you like to create your own elegant table setting for the holidays without draining your wallet? Craig lists the following fi ve tips to help you get ready and set to decorate on a dime:

1. TAKE INVENTORY

While most have barbecues, beaches and sunsets on the brain in June, Craig is already beginning to think about how she'll decorate for Christmas. Whether she is add-ing holiday fl air to her own house or a client's abode, Craig always takes inventory of all festive stock as early as mid summer – this requires digging through the attic and garage, dragging out the boxes and rifl ing through the contents. Sure, it seems like a lot of work – however, the payoff is huge, she promises.

"You don't want to go buying stuff you already have," she said. "This way I can determine what I need to get

and have a chance to look for it while it's on sale."

2. SWAP WITH FRIENDS

Last year you decided to go with a lime green theme, your neighbour chose a lovely peacock blue and your sister-in-law had a stunning silver and gold combination – all great choices.

Rather than leave last year's decor to collect dust in storage, Craig suggests swapping key pieces with friends.

"Get everyone to bring out all their stuff out the same day and trade off what you won't be using."

Better yet, have some fun with the process by throwing a party, she adds.

"Start at one house for appetiz-ers and go through their holiday decor, then move onto another for dinner and so on – it's fun and a great way to save money."

3. KNOW WHEN TO SHOP

Timing is key when it comes to saving money for your holiday decor, notes Craig.

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"By Dec.23/24, everyone is blowing this stuff out at dis-count prices because they don't want to sit with the in-ventory in their retail space. This is a great time to add to your collection."

4. GET CRAFTY

Craig's pillar candles fea-tured on her dining room table appear pricy, but can be recre-ated with less than $10 and a trip to any dollar store.

"I just sprayed plain candles with glue and rolled them onto the beads – it's really easy and can add that extra sparkle and texture to your setting."

5. REUSE

While the colour or theme of Craig's holiday decor may change from year to year, the bare bones stay the same.

"This right here is the same tree from last year, but you'd never know because of the way it is decorated," said

Craig, also noting her dinner plates – square and white with a delicate black tree design – haven't changed either.

"And these are the same plates from last year, but there are ways to change the whole look of your table using some of the key pieces you already have."

The next time you are invit-ed into someone's home for the holidays, make sure you take the time to admire their table setting – a lot of time and energy probably went into cre-ating that centerpiece, place settings and linens. Besides, they may have something you can borrow the next year.

Happy decorating!

KRISTYL CLARKTimes Contributor

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PUNCH WITHOUT A

Sangria Spiced Cranberry PunchSERVES 8 SERVES 8

2 cups boiling water2 black tea bags 2 cinnamon sticks½ cup granulated sugar3 cups pomegranate juice1 cup freshly squeezed orange juice1 orange, sliced into thin rounds1 lemon, sliced into thin rounds1 lime, sliced into thin rounds3 cups club soda

Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight. Just before serving, stir in carbonated water. Serve in glasses over ice.

1 whole bag, fresh or frozen cranberries3 liters cold water2 cups of fresh squeezed orange juice2½ cups of pineapple juice¼ cup fresh squeezed lemon juice1¼ cup of white sugar1 cinnamon stick1 tsp. whole cloves½ tsp. whole allspice berries

Place the cranberries, sugar and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours. Strain out the cranberries and stir the or-ange juice, pineapple juice and lemon juice into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it cool and sit overnight.

VERY MERRYCoconut Macaroon Forty Creek Peppermint CreamSERVES 1 SERVES 1

1 oz. Coconut Milk1½ oz. Coconut rum½ oz. Partida Blanco Tequila½ oz. Frangelico

Combine ingredients in a shaker and shake with ice. Strain into a glass fi lled with ice and garnish with toasted coconut shavings on top.

2 oz. Forty Creek Cream4 oz. hot chocolate½ oz. crème de cacao¼ oz. of crème de menthe Fresh whipped cream1 Candy cane

Crush candy cane with the back of a spoon. Pour hot chocolate and 40 Creek Cream into a coffee mug. Top with whipped cream. Sprinkle crushed candy cane on top and serve immediately.

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Apple Butter SLOW COOKER TREAT

Although it isn’t butter, it spreads like soft butter & is irresist-ible. Use it on fresh scones, in crepes or over ice cream. OR, you could eat it right off the spoon straight out of the jar.

6½ pounds apples, peeled, cored and sliced 1 cup granulated sugar1 cup light brown sugar1 tablespoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground cloves¼ teaspoon salt1 tablespoon vanilla extract

Place the sliced apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours. Your house is going to smell incredible!

Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours. Re-move the lid and with an immersion blender, puree the apple butter until completely smooth. (or, puree in batches in a food processor or blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.

Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

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Citrus Cranberry SauceMAKES 3 CUPS

1 small unpeeled seedless orange chopped¼ cup fresh squeezed orange juice2 teaspoons orange zest2 tablespoons lemon juice1 cup white sugar3 cups fresh or frozen cranberries (1 whole bag)2 tablespoons orange liqueur (Grand Marnier or Triple Sec)

In food processor fi nely chop orange – set aside. In large heavy saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat stirring frequently until the sugar dissolves.

Stir in whole cranberries and chopped orange, continue to cook stirring frequently for approximately 10 minutes until berries start to burst.

Remove from the heat, stir in liqueur let cool. The sauce will thicken as it cools.

Citrus Cranberry Sauce can be put into mason jars for gift giv-ing and will keep up to 3 weeks in the refrigerator. You can freeze your sauce for up to 6 months in plastic containers until you are ready to use it.

*for a non-alcoholic version, simply add more orange juice and remove liqueur.

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Maple Pecan Bacon PopcornSWEET & SAVOURY

5 cups of popped popcorn½ cup toasted pecan halves6 strips of double smoked, thick cut bacon – cooked crisp & crumbled¾ cup maple syrup½ teaspoon kosher salt¼ cup unsalted butter

In a small saucepan bring the butter, maple syrup and salt to a boil. Boil the mixture for 12-15 minutes, until the temperature on a candy thermometer reads 280 degrees – the mixture will be dark brown.

With the popcorn, in a large bowl – pour over the caramel sauce and stir in the bacon chunks & pecans – stir with a wooden spoon to combine. Spread the candied popcorn mixture on a sheet pan to cool. Store in airtight containers.

Almond, Pink Peppercorn & Murray River Sea Salt White Chocolate BarkPERFECTLY SMOOTH

1 lb best quality white chocolate1 teaspoon Murray River sea salt fl akes¼ cup roasted almond slivers3 tablespoons pink peppercorns

Melt chocolate over double boiler until perfectly smooth. On a parchment lined sheet pan, pour out the melted chocolate and before it begins to cool, sprinkle the almonds, peppercorns and salt evenly over the chocolate. Let cool completely and break into chunks. Store in an airtight bag for 2 weeks.

16

Peanut Butter & Banana BarkersFOR YOUR 4 LEGGED FRIENDS

1 over ripe banana, peeled1 cup oat fl our2/3 cup rolled oats1/2 cup dried parsley¼ cup all natural smooth peanut butter1 egg, beaten

Preheat oven to 300°F.

Put banana in a large bowl and mash it thoroughly. Add oat fl our, oats, parsley, peanut butter and egg and stir well to com-bine. Set aside for 5 minutes to allow the dry ingredients to hy-drate.

Roll the mixture into 24 balls, about 1 tablespoon each and transfer to a large parchment paper-lined baking sheet as done. Use the heel of your hand to press each ball into a disk. Bake until fi rm and deep golden brown on the bottom, 40 to 45 min-utes. Set aside to let cool completely. Store these in an airtight container in the refrigerator.

Homemade NutellaMELT & SIMMER

1 cup hazelnuts1 lb. milk chocolate, chopped2 tablespoons mild vegetable oil, such as canola3 tablespoons confectioners’ sugar1 tablespoon unsweetened cocoa powder½ teaspoon vanilla paste¾ teaspoon kosher salt

Preheat the oven to 300°F.

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 15 minutes, until they’ve browned a little and the skins are blistered a little. You will be able to smell them. Wrap them in a clean kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.

Melt the chocolate in a saucepan over gently simmering water stirring until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and contin-ue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well. The Nutella will seem a bit thin but it will thicken as it cools.

Transfer to a jar or other re-sealable container and let it cool to room temperature. Your chocolate hazelnut spread will keep on the counter for up to 2 weeks or in the refrigerator for 4 weeks.

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17

Joy to the world! The Lord is come:Let Earth receive her King.Let ev’ry heart prepare Him room,And heaven and nature sing,And heaven and nature sing,And heaven and heaven and nature sing.He rules the world with truth and grace,And makes the nations proveThe glories of His righteousnessAnd wonders of His love,And wonders of His love,And wonders, wonders of His love.

White ChristmasI’m dreaming of a white Christmas Just like the ones I used to know Where the treetops glisten, and children listen To hear sleigh bells in the snow

I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white

I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white

Away in a manger, no crib for a bed,

The little Lord Jesus laid down his sweet head.

The stars in the sky looked down where he lay,

The little Lord Jesus asleep in the hay.

The cattle are lowing, the baby awakes,

But little Lord Jesus no crying he makes.

I love Thee, Lord Jesus, look down from the sky

And stay by my cradle til morning is nigh.

Be near me, Lord Jesus, I ask Thee to stay

Close by me forever, and love me, I pray.

Bless all the dear children in thy tender care,

And take us to heaven, to live with Thee there.

Let IT Snow!Oh, the weather outside is frightful,

But the fi re is so delightful,

And since we’ve no place to go,

Let it snow, let it snow, let it snow.

It doesn’t show signs of stopping,

And I brought some corn for popping;

The lights are turned way down low,

Let it snow, let it snow, let it snow.

When we fi nally say good night,

How I’ll hate going out in the storm;

But if you really hold me tight,

All the way home I’ll be warm.

The fi re is slowly dying,

And, my dear, we’re still good-bye-ing,

But as long as you love me so.

Let it snow, let it snow, let it snow.

Happy HolidaysFrom Your

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SongbookSongbook

18

I saw Mommy kissing Santa ClausUnderneath the mistletoe last nightShe didn’t see me creep down the stairs to have a peep;She thought that I was tucked up in my bedroom fast asleepThen I saw Mommy tickle Santa ClausUnderneath his beard so snowy white;Oh what a laugh it would have beenIf Daddy had only seenMommy kissing Santa Claus last night

Santa Claus IS COMING to TownYou better watch out. You better not cryBetter not pout. I’m telling you whySanta Claus is coming to town

He’s making a list, And checking it twice;Gonna fi nd out Who’s naughty and nice.Santa Claus is coming to townHe sees you when you’re sleepingHe knows when you’re awakeHe knows if you’ve been bad or goodSo be good for goodness sake!

O! You better watch out!You better not cry.Better not pout, I’m telling you why.Santa Claus is coming to town.Santa Claus is coming to town.

CHRISTMAS IN KillarneyThe holly green, the ivy greenThe prettiest picture you’ve ever seenIs Christmas in KillarneyWith all of the folks at home

It’s nice, you know, to kiss your beauWhile cuddling under the mistletoeAnd Santa Claus you know, of courseIs one of the boys from home

The door is always openThe neighbors pay a callAnd Father John before he’s goneWill bless the house and all

How grand it feels to click your heelsAnd join in the fun of the jigs and reelsI’m handing you no blarneyThe likes you’ve never knownIs Christmas in KillarneyWith all of the folks at home

WEAR RED & GREEN SCARVES & HATS WHEN

CAROLING OR TRY SANTA HATS & REINDEER ANTLERS.

BRING ALONG JINGLE BELLS to shake!

I SAW MOMMY Kissing Santa Claus

SongbookSongbook

www.fi nishthis.ca

778-388-2245

Th e teachersof Langley wish you ajoy ful and

res tfulwinterbreak.

19

THE LITTLE Drummmeerr BBoyComomComome te te te thheyhehey totoldld me eme pa pa p rum pupupum pm pm umummum pumpumpupum

yA nA newew borborn Kn Kinging toto sesee, e, pa papa rumrumrumm pupupupuppp m pmm pm pumumum pumpumpumOurOurOurrOur fifififi fi nesnesnesnnest gt gt gt giftiftiftifts ws ws ws e be be brinrinring pg pg pa ra ra rumum pumpumpum pupup m pm pumumToTo laylay bebeforfore te thehe KinKing pg pa ra rumum pumpum pupum pm pumumrum pum pum pum rum pum pum pumSo to honor Him pa rum pum pum pum,when we come.

Little Baby pa rum pum pum pumI am a poor boy too, pa rum pum pum pumI have no gift to bring pa rum pum pum pumThat’s fi t to give our King pa rum pum pum pumrum pum pum pum rum pum pum pumShall I play for you! pa rum pum pumon my drum.

Mary nodded pa rum pum pum pumThe ox and lamb kept time pa rum pum pum pumI played my drum for Him pa rum pum pum

I played my best for Him pa rum pum pum pumrum pum pum pum rum pum pum pumThen He smiled at me pa rum pum pum pumme and my drum.

The Christmas Song(CHESTNUTS ROASTINGON AN OPEN FIRE)

Chestnuts roasting on an open fi re, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, And folks dressed up like Eskimos.

Everybody knows a turkey and some mistletoe, Help to make the season bright. Tiny tots with their eyes all aglow,Will fi nd it hard to sleep tonight.

They know that Santa’s on his way; He’s loaded lots of toys and goodies on his sleigh. And every mother’s child is going to spy, To see if reindeer really know how to fl y.

And so I’m offering this simple phrase, To kids from one to ninety-two, Although its been said many times, many ways, A very Merry Christmas to you

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Season’s Greetings from your

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604-534-7055City of Langley, 20399 Douglas Crescent

604-514-2850Fort Langley, 9167 Glover Road

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Jingle BellsDashing through the snowOn a one-horse open sleigh,Over the fi elds we go,Laughing all the way;Bells on bob-tail ring,Making spirits bright,What fun it is to ride and singA sleighing song tonightJingle bells, jingle bells,Jingle all the way!O what fun it is to rideIn a one-horse open sleigh

A day or two ago,I thought I’d take a ride,And soon Miss Fanny BrightWas seated by my side;The horse was lean and lank;Misfortune seemed his lot;He got into a drifted bank,And we, we got upsot.Jingle Bells, Jingle Bells,Jingle all the way!O what fun it is to rideIn a one-horse open sleigh.

Auld Lang SyneShould auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot, And auld lang syne!

For auld lang syne, my dear, For auld lang syne. We’ll take a cup o’ kindness yet, For auld lang syne.

20

Frosty THE SnowmanFrosty the snowman was a jolly happy soul,With a corncob pipe and a button nose,And two eyes made out of coal.Frosty the snowman is a fairy tale, they say,He was made of snow but the childrenknow how he came to life one day.There must have been some magic in thatOld silk hat they found.For when they placed it on his head,He began to dance around.

O, Frosty the snowman was alive as he could be,And the children say he could laughAnd play just the same as you and me.Thumpetty thump thump, Thumpety thump thump, Look at Frosty go.Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.Frosty the snowman knew the sun was hot that day,So he said, “Let’s run and we’ll have some funnow before I melt away.”Down to the village, with a broomstick in his hand,Running here and there all around the square saying, Catch me if you can.He led them down the streets of town right to the traffi c cop.And he only paused a moment whenHe heard him holler “Stop!”

For Frosty the snowman had to hurry on his way,But he waved goodbye saying, “Don’t you cry,I’ll be back again some day.”Thumpetty thump thump, Thumpety thump thump, Look at Frosty go.Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.

WE WISH YOU A Merry ChristmasWe wish you a merry Christmas We wish you a merry Christmas We wish you a merry Christmas And a happy New Year.

We want some fi ggy puddingWe want some fi ggy puddingWe want some fi ggy pudding And a cup of good cheer.

We won’t go until we get someWe won’t go until we get someWe won’t go until we get someSo bring it out here!

We wish you a merry Christmas We wish you a merry Christmas We wish you a merry ChristmasAnd a happy New Year.

Winter WonderlandSleigh bells ring, are you listening,in the lane, snow is glisteningA beautiful sight, we’re happy tonight,walking in a winter wonderland.

Gone away is the bluebird,here to stay is a new birdHe sings a love song, as we go along,walking in a winter wonderland.

In the meadow we can build a snowman,Then pretend that he is Parson BrownHe’ll say: Are you married? We’ll say: No man,But you can do the job when you’re in town.

Later on, we’ll conspire,as we dream by the fi reTo face unafraid, the plans that we’ve made,walking in a winter wonderland.

In the meadow we can build a snowman,and pretend that he’s a circus clownWe’ll have lots of fun with mister snowman,until the other kids knock him down.

When it snows, ain’t it thrilling,Though your nose gets a chillingWe’ll frolic and play, the Eskimo way,walking in a winter wonderland.Walking in a winter wonderland,walking in a winter wonderland.

SongbookSongbook

Season’s Greetings from

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21

Silver BellsChristmas makes you feel emotionalIt may bring parties or thoughts devotionalWhatever happens or what may be,Here is what Christmas time means to me.

City sidewalk, busy sidewalksdressed in holiday style.In the air there’s a feeling of Christmas.

Children laughing, people passing,meeting smile after smile,And on every street corner you’ll hear:

Silver bells, silver bells,It’s Christmas time in the city.Ring-a-ling, hear them ring,soon it will be Christmas day.City street lights, even stop lights,blink a bright red and green,As the shoppers rush homewith their treasures.

Hear the snow crunch, see the kids bunch,This is Santa’s big scene,And above all this bustle you’ll hear:

Silver bells, silver bells,It’s Christmas time in the city.Ring-a-ling, hear them ring,soon it will be Christmas day.

Rudolph THE RED-NOSED ReindeerRudolph, the red-nosed reindeer had a very shiny nose. And if you ever saw him, you would even say it glows.

All of the other reindeer used to laugh and call him names. They never let poor Rudolph join in any reindeer games.

Then one foggy Christmas Eve Santa came to say: “Rudolph with your nose so bright, won’t you guide my sleigh tonight?”

Then all the reindeer loved him as they shouted out with glee, Rudolph the red-nosed reindeer, you’ll go down in history!

Silent NightSilent night, holy night, All is calm, all is brightRound yon virgin mother and child.Holy infant so tender and mild,Sleep in heavenly peace. Sleep in heavenly peace.

Silent night, holy night,Shepherds quake at the sight,Glories stream from heaven afar,Heavenly hosts sing alleluia;Christ the Saviour, is born! Christ the Saviour, is born!

Silent night, holy night, Son of God, love’s pure lightRadiant beams from thy holy face,With the dawn of redeeming grace,Jesus, Lord, at thy birth. Jesus, Lord, at thy birth.

Christmas Caroling IS A FUN HOLIDAY TRADITION TO DO

WITH YOUR FRIENDS, FAMILY, CHURCH, OR COMMUNITY ORGANIZATION.

Mary Polak, MLA102 - 20611 Fraser Hwy, Langley

604-514-8206www.marypolakmla.bc.ca

Facebook.com/mlapolak

“Wishing Everyone a Merry Christmas & a Happy and Prosperous

New Year!

LangleyChristian School

Wishing you God’s blessings for Christmas & the New Year!

www.langleychristian.com604.533.2118

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TWELVE DAYS OF ChristmasOn the fi rst day of Christmas, my true love sent to me A partridge in a pear tree.

On the second day of Christmas,my true love sent to meTwo turtle doves,And a partridge in a pear tree.

On the third day of Christmas,my true love sent to meThree French hens, Two turtle doves,And a partridge in a pear tree.

On the fourth day of Christmas,my true love sent to meFour calling birds,Three French hens, Two turtle doves,And a partridge in a pear tree.

On the fi fth day of Christmas, my true love sent to meFive golden rings, Four calling birds,Three French hens, Two turtle doves,And a partridge in a pear tree.

On the sixth day of Christmas,my true love sent to meSix geese a-laying,Five golden rings, Four calling birds,Three French hens, Two turtle doves,And a partridge in a pear tree.

On the seventh day of Christmas,my true love sent to meSeven swans a-swimming,Six geese a-laying,Five golden rings, Four calling birds,Three French hens,Two turtle doves,And a partridge in a pear tree.

On the eighth day of Christmas,my true love sent to meEight maids a-milking,Seven swans a-swimming,Six geese a-laying,Five golden rings, Four calling birds,Three French hens, Two turtle doves,And a partridge in a pear tree.

On the ninth day of Christmas,my true love sent to meNine ladies dancing,Eight maids a-milking,Seven swans a-swimming,Six geese a-laying,Five golden rings, Four calling birds,Three French hens, Two turtle doves,And a partridge in a pear tree.

On the tenth day of Christmas,my true love sent to meTen lords a-leaping, Nine ladies dancing,Eight maids a-milking,Seven swans a-swimming,Six geese a-laying,Five golden rings, Four calling birds,Three French hens, Two turtle doves,And a partridge in a pear tree.

On the eleventh day of Christmas, my true love sent to meEleven pipers piping,Ten lords a-leaping, Nine ladies dancing, Eight maids a-milking, Seven swans a-swimming, Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves,And a partridge in a pear tree.

On the twelfth day of Christmas,my true love sent to meTwelve drummers drumming,Eleven pipers piping,Ten lords a-leaping, Nine ladies dancing,Eight maids a-milking,Seven swans a-swimming,Six geese a-laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves,And a partridge in a pear tree!

23

PORTABLE

DishesAre you taking your Christmas on the road this

year? Maybe you have been invited to share in someone else’s celebration or your sister fi nally de-cided to host the family! You need food that travels well, holds for a decent amount of time and is still fantastic when you arrive at your destination. For a bit of a twist on dessert, try pie BARS instead of a pie. There's absolutely nothing wrong with the usu-al pecan, pumpkin or fruit pie, but serving the clas-sics up as pie bars is a fun, surprising and an easy way to shake things up a little. Follow your usual recipes and bake them in a rectangular pan with a removable bottom – you don’t even need to roll out the crust, just press it in with your fi ngers.

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24

Sweet Potato CasseroleGOLDEN & SIZZLING

This is a great addition to pretty much any meal, it sweet po-tatoes are not just for the high holidays. I make this recipe, or a version of, pretty much all fall and winter. It’s generally a real crowd pleaser. Feel free to modify the spices if you don’t want it quite as “pie” like, try some Moroccan Ras el Hanout insteadof the cinnamon and nutmeg.

5½ pounds sweet potatoes, peeled and cut (into 2-inch chunks)1 cup of unsalted butter, melted (plus more for brushing)Kosher salt to taste1½ teaspoons freshly grated nutmeg1½ cups light brown sugar1 cup whole milk, warmed3 large eggs, beaten1 cup pecan pieces - toasted1 cup cornfl akes½ teaspoon ground cinnamon

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish. Put the sweet potatoes in a large pot. Cover with cold water and bring to a boil. Cook over moderate heat until the sweet potatoes are fork tender, about 15 minutes. Drain well, shaking off the excess water. With a hand masher, mash the potatoes until they are smooth. Add half of the butter, about 2 teaspoons of salt, 1 teaspoon of the nutmeg, ½ cup of the brown sugar and the warm

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milk and stir until combined. Stir in the beaten eggs. Pour the mixture into the baking dish and smooth the surface. Cover with tin foil and bake for 40 minutes.

Meanwhile, in a small bowl, toss the pecans with the cornfl akes, cinnamon and the remaining melted butter, ½ teaspoon of nut-meg and 1 cup of brown sugar. Season with a generous pinch of salt. Remove the foil from the casserole. Spoon small clumps of the topping all over the sweet potatoes, like a crumble topping. Bake, uncovered, for another 30 minutes or so, until the topping is golden and sizzling. Let the casserole stand for 20 minutes be-fore serving. The casserole can be made ahead and reheated or served at room temperature.

25

Pumpkin Gingersnap Tiramisu with BrandyLAYER & REPEAT

This may not be a traditional Christmas dessert but I think tra-ditions need to start somewhere and this is as good a time as any! This recipe is simple, easy to make (way) ahead and travels really well. Be sure and take copies of the recipe along with you, every-one is going to ask you for it!

3½ teaspoons unfl avored gelatin (from 1 ½ envelopes)2 tablespoons tepid water6 large egg yolks¼ cup plus 2 tablespoons cornstarch¼ teaspoon salt1½ cups plus 1 tablespoon sugar1 quart whole milk1 15-ounce can of pumpkin puree1 tablespoon vanilla paste¾ teaspoon ground cinnamon2 cups mascarpone cheese (cream cheese)3 tablespoons brandy1¼ pounds gingersnaps, ¼ pound fi nely crushed

In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 ½ cups of the sugar until combined. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook

over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinna-mon. Whisk in the mascarpone.

In a small microwave-safe bowl, microwave the brandy with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.

Arrange one-third of the whole gingersnaps in a 9x13 baking dish. Lightly brush the gingersnaps with some of the brandy and top with about a third of the custard. Repeat the layering twice more with the remaining whole gingersnaps, brandy & custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap di-rectly on the surface of the tiramisu. Freeze overnight or for up to 3 weeks. When you are ready to serve, let the tiramisu thaw at room temperature for 4-6 hours or in the refrigerator overnight. Sprinkle with the remaining gingersnaps, slice and serve.

26

Creamed Parsnips & Spinach

Scalloped Potatoes with Ham

A SWEET & FRESH DISH

SATISFACTION GUARANTEED

I am convinced when you cream spinach and add enough gar-lic, pretty much everyone will eat it. The sweetness of the fresh parsnips really makes this dish a favorite of mine. This dish can be made up to 3 days ahead and kept refrigerated. When you are ready to serve it just re-heat it and if the sauce is too thick, thin it out with a little more chicken stock. (For a vegetarian version, simply sub veggie stock for the chicken stock and everyone’s happy!)

4 tablespoons unsalted butter2 tablespoons vegetable oil2 pounds small parsnips cut into ¾ inch pieces2 large shallots, thinly sliced1 cup chicken stock1 teaspoon chopped fresh thyme2 cloves of garlic, mincedSalt and freshly cracked black pepper1¼ pounds baby spinach2 tablespoons all-purpose fl our2 cups half-and-half½ teaspoon freshly grated nutmeg

In a large, deep frying pan, melt 2 tablespoons of the butter with the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 min-utes. Add the shallots & garlic, and cook, stirring, until soft-ened, about 2 more minutes. Add the stock & fresh thyme and

There are people in my family that HAVE to have ham at Christ-mas and then there is me. I am not a fan of baked ham for Christ-mas. In my pea brain ham is for Easter or even occasionally Thanksgiving but not for Christmas. However, I have been known to compromise with this dish. It satisfi es pretty much everyone and is great even served as a brunch dish. Leftovers are awesome and can be turned into another whole meal by adding a simple salad. Actually, the more I think about it…you should just make a double batch, the unbaked gratin can be refrigerated for upto 3 days. Simply bring the dish back to room temperature before bak-ing. You’re already making a mess and getting all the ingredients…you’ll be glad you did.

3 cups heavy cream (yes, I know that is a lot, it’s Christmas!)1 garlic clove, mincedA pinch of freshly grated nutmegKosher salt and freshly cracked black pepper2½ pounds or russet potatoes, peeled1 cup freshly grated Parmesan cheese¼ cup chopped Italian parsley½ lb. baked ham, sliced about ¼" thick and cut into ¼" cubes

Preheat the oven to 400°F and butter a 9x13 baking dish.

In a saucepan, over medium heat bring the heavy cream to a sim-mer. Add the garlic & nutmeg and season with salt & pepper. Keep warm.

Using a mandolin, slice the potatoes about 1/8" thick. Arrange ¼ of the potato slices in the baking dish, overlapping them slight-ly. Sprinkle ¼ cup of the cheese, 1 tablespoon of the parsley and about 1/3 of the ham over the potatoes. Repeat the layering two more times. Top with a fi nal layer of potatoes and sprinkle with the remaining ¼ cup of cheese. Pour the warm cream mixture over and around the potatoes. Bake for about 30 minutes, until the potatoes are tender & bubbly and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.

bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 10 more minutes.

Meanwhile, fi ll a large, deep pot with 2 inches of salted water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.

In a medium saucepan over medium high heat, melt the remain-ing 2 tablespoons of butter and cook until lightly browned, about 4 minutes. Whisk in the fl our and cook, whisking, for another minute to create a roux. Whisk in the half-and-half and grate in the nutmeg, season with salt & pepper and bring the sauce to a boil, whisking until thickened, about 2 more minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Trans-fer to a bowl & serve.

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27

Baked Coconut Shrimp with Spicy Tropical Dipping SauceA MINI VACATION

This recipe is kind of like taking a mini vacation. These shrimp will disappear quickly; you may want to make morethan one batch!

1 tablespoon lime juice2 teaspoons fi nely chopped fresh jalapeno pepper½ cup pineapple, guava or apricot preserves1 pound uncooked large shrimp peeled & deveined2 egg whites2 tablespoons cornstarch2 cups sweetened fl aked coconut

Combine lime juice, jalapeno pepper, and preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. This is your dipping sauce.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and fi nally in the coco-nut coating well. Place shrimp on the cookie sheet and bake for 13-15 minutes or until coconut is a golden brown, turning once during the cooking time to brown both sides. Serve immediate-ly with your spicy tropical dipping sauce.

You’ve decked the halls and the gifts are piled high under the tree!

Now it is time to party!

These holiday inspired appetizers will get you off to a great start!

HOLIDAYAppetizers

28

Walnut Grove Town Centre

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26 STORES TO SERVE YOUAsakusa Japanese Restaurant 604-888-1054 BC Biomedical Laboratories 604-882-0426Beach Basket Gift Wares 604-882-0632 Buy Low Foods 604-513-4377Coast Capital Savings Credit Union 604-517-7000Courtesy Country Cleaners 604-888-6693Cruise Encounters 604-888-1756Dragon Palace 604-882-1687Edward Jones Investments 604-882-9477Forest Hills Dental Centre 604-888-6861Fresh Slice Pizza 778-298-2889Gourmet Donuts & Coffee 778-298-5566Herbal Magic 604-888-7588

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Merry ChristmasMerry Christmas

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29

Brie & Pear StrudelDELISH PASTRY DISH

This makes a great fi rst course or a very tasty addition to a buffet table. You can make it head and bake it at your destination or you can take it pre-baked. You can change up the pears for apples if you like and change the walnuts for almonds. Go ahead, make it your own, it will still taste delicious and it is mostly stuff you have on hand, if you keep puff pastry in your freezer like I do!

1 sweet onion, thinly sliced1 tbsp. oil, vegetable1 tsp. sugar¼ cup walnuts, chopped, toasted2 tbsp. dried cranberries, chopped,½ package puff pastry2 tsp. Dijon mustard4 oz. brie cheese, thinly sliced1 pear, peeled, cored, thinly, sliced1 egg, beaten

Preheat oven to 450°F (230°C)

In large skillet heat oil over medium heat; cook onion and sugar, stirring occasionally, until onion is golden and softened, about 20 minutes. Stir in walnuts and cranberries. Set aside.

On lightly fl oured surface roll out puff pastry into 12- x -9 inch (30 x 23 cm) rectangle; spread mustard lengthwise along third of pastry. Spoon onion mixture over mustard; top with cheese and pear.

Starting at corner of 1 long edge of the pastry, make diagonal cuts, 1 inch apart almost to fi lling.

Repeat on other side in opposite direction. Alternating strips from side to side fold over fi lling to resemble braid, brushing each strip with some of the egg to secure. Transfer to parchment paper lined baking sheet.

Bake in 450° F (230º C) oven for about 25 minutes or until pastry is golden and the pears are tender.

Let cool slightly. Cut into 8 slices and serve.

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Bacon & Tomato Guacamole with Pita ChipsAN IRRESISTIBLE DIP

This may not be a typical Christmas dip but it is irresistible and the secret is to buy the best quality bacon you can fi nd! Making your own pita chips instead of serving it with regular tortilla chips is a great way to make it a bit more intersting BUT there is nothing wrong with tipping out a bag of tortilla chips, the dip will disappear very quickly regardless of its mode of transportation!

5 ripe avocados2 tbsp. fresh squeezed lime juice1 tbsp. cider vinegar¼ tbsp. garlic salt½ small white onion minced1 green onions minced1 tsp. ground coriander3 tbsp. fresh cilantro - minced¼ tbsp freshly ground black pepper2 large fresh roma tomatoes diced2 tbsp. minced pickled jalapeno5 slices thick cut, double smoked bacon – cooked crisp & chopped

Peel, pit and scoop avocados into large bowl. Rough-ly chop into large chunks. Add all other ingredients except tomatoes, and mix thoroughly until texture is creamy and chunky. Stir in the bacon & tomatoes at the end. Adjust taste with pickled jalapeno brine. Cover with plastic wrap, directly on the surface of the guacamole until ready to serve.

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Baked Pita ChipsSALTY & CRISPY

Kosher salt3 pita pockets, separated & sliced into 8 wedges each1 tablespoon olive oil

Heat the oven to 400°F and arrange a rack in the middle. Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with salt. Flip the wedges over and repeat with the remaining oil and salt mixture.

Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack until completely cooled. Serve with your guacamole.

32

Cheesy ShortbreadBREAKING TRADITION

We’ve all had traditional shortbread and there are as many variations as the day is long. This recipe really changes things up a little. Savoury shortbread are perfect served all by them-selves alongside a glass of wine but you can really raise the bar if you treat them like a cracker and top them with some red pepper jelly and a little prosciutto or some garlicky tapenade.

½ cup salted butter at room temperature¾ cup freshly grated Parmesan cheese (not the stuff in the shaker please!)1 cup aged shredded white cheddar cheesePinch of cayenne pepper2 teaspoon fresh rosemary fi nely chopped (optional, thyme works well too)12/3 cups all-purpose fl our1 egg, lightly whiskedMaldon fl aky saltFreshly cracked black pepper

In a large bowl cream the butter. Add the egg, cheeses, cayenne and rosemary. Add the fl our and mix, combining well. Turn your dough onto a fl oured surface and make 1 or 2 logs about 1 ½" in diameter. Wrap in plastic wrap and refrigerate for at least an hour.

Preheat your oven to 400°F and line 2 baking sheets with parchment paper.

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Using a serrated knife slice your logs into cookies, about 1/3" thick and transfer to the baking sheets. Sprinkle with the black pepper and salt. Bake for 10-11 minutes and trans-fer to a rack to cool. Next, dip the shrimp in the egg whites and fi nally in the coconut coating well. Place shrimp on the cookie sheet and bake for 13-15 minutes or until coconut is a golden brown, turning once during the cooking time to brown both sides. Serve immediately with your spicy tropical dipping sauce.

33

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34

A Turducken is a turkey stuffed with a duck, stuffed with a chicken. It is the thing culinary legends are born of.

All three are delicious on their own, it only makes sense they would be even better when stuffed together right? Well, sort of.

First of all, boning out three birds is hard. Really hard. If you are a skilled cook and have had lots of experience, it is less hard BUT regardless of your skill level, it is a lot of work. If this is the route you are going to take, this my friend, is where it really pays to know your butcher. If you sweet talk him and give him lots of notice he will probably bone the birds out for you. And, since you have sweet talked him you will get really great, fresh, high quality poultry too. With this, you are off to the turducken races! Well, sort of.

Now with 3 boned out birds you have an-other choice to make – 1 stuffi ng, or 3 ?

The fi rst time I made this, my preference was for 3. Because I wasn’t already doing enough work! Knowing what I know now, I would stick to a single stuffi ng, something a little neutral that will work with all three birds. In my naiveté, I went with a tradition-al sage stuffi ng, a cornbread stuffi ng and a cranberry sourdough stuffi ng. There was just TOO much going on. I would person-ally stick to a cranberry sourdough stuffi ng, the fl avors work great!

3 boned out birds will still only take about 1 ½ recipes of your stuffi ng. You have to be able to tie them all together after you get them layered so don’t go crazy on the stuff-ing.

For the fi rst step, lay your boned out tur-

key on a large cutting board, top it with a layer of stuffi ng. On top of the stuffi ng, place your boneless duck and another layer of stuffi ng. Top that fi nally with the bone-less chicken and one fi nal layer of stuffi ng. I hope you are good at party tricks because this one is a doozy! You must now, scoop the entire thing back up and reform the tur-key at the bottom. Using a butcher’s needle and cooking twine, you want to truss that bird together. You are defi nitely going to need an extra set of hands, tell Bob to put the remote down and move his rear into the kitchen so he can tell you what a mess you are making and criticize you while you put this bird together like you studied at the Hannibal Lecter School for Culinary Arts. Now that your bird sort of resembles a wild turkey, transfer the stuffed birds into a roast-ing pan and then into a pre-heated oven.

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This is where the rubber “meats” the road, literally. All of these birds cook at differ-ent rates. Unfortunately the turkey will be bone dry by the time the duck and chicken are cooked. And the thick layer of fat under the skin on the duck will never really ren-der leaving you with a chewy, greasy mess. The chicken will be the tastiest part of this contraption because it has been basted for hours in all the glorious turkey and duck fat.

BUT, rest easy my culinary curious friend, there is a way to build a better Turducken and yes, it still involves you being very good friends with your butcher. This time, you want to order a whole boned out turkey breast, a whole boned out, skinless duck breast and a whole boned out, skinless chicken breast. Now, make a batch of your favorite stuffi ng. Lay the whole boneless

turkey breast out on a large cutting board and season it generously on the inside with salt & pepper. Lay the duck breast on top and season it as well. Finally, lay the chick-en breast on top of that. Now you want to lift the turkey from the bottom and wrap the duck and the chicken inside the turkey breast and with butchers twine truss it like you would a roast.

Take the stuffi ng and put it in a buttered baking dish to bake alongside the roast. You are not stuffi ng this bird.

Place your trussed Turducken in a heavy roasting pan and roast at 350 degrees F. for 2-3 hours, until a meat thermometer insert-ed in the very center of the chicken breast registers 160 degrees F. Check on the bird and baste it once per hour with pan juices. If the Turducken begins to get too brown, tent it loosely with heavy-duty aluminum

foil. Allow the Turducken to rest on a carv-ing board, tented with foil for about 20 min-utes before carving. To serve, slice the Tur-ducken across the breast to show off each layer of meat. Serve it with the stuffi ng and all of your regular sides.

Okay, truth be told, a Turducken is a thing of beauty when it is well prepared. It is de-licious, impressive and worth the effort but I want to warn you, your fi rst attempt will not be perfect. But, if you decide to perfect it, you will be the culinary legend in your family and the talk of every dinner party for the rest of the year.

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HOLIDAY INSPIRATIONS

Nothing says a holiday celebration to me like a few Bubbles!

Green, red and gold is out….this Christmas, PINK is in!

“The Bub” by Haywire is a glorious rosé-coloured sparkler and the per-fect wine to share with loved ones this holiday season. Great for giving and receiving, versatile with any meal or on its own.

This tasty sparkler is made from chardonnay and pinot noir grapes grown in a cool mountain vineyard site near Oliver. The syrah used for the dosage, gives this wine an amaz-ing pink colour but the fl avor is rem-iniscent of green-apple, it’s crisp and

elegant with a slight cherry note – a lively and fruity expression of Okanagan fresh-ness. This wine is available directly from the winery and at select private retailers. www.okanagancrushpad.com

And, there really is no better, traditional-ly-made Canadian bubble than the Summer-hill Pyramid Winery, “Cipes Ariel” 1998.

1998?? Yes, and for me this is the ultimate holiday splurge. This is the very FIRST vin-tage of what will be one of the most celebrat-ed sparkling wines made in our province.

The 1998 Ariel ($85.00) is a blend of pi-not noir, chardonnay, and pinot meunier. It’s incredibly complex with hints of creamy custard, orange and lemon zest, ripe apple, dried apricot, nuts, and ginger. The extended

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37

aging of this estate grown bubble rivals some of the best from France. As they say at Sum-merhill, “beautiful things are worth waiting for”. www.summerhill.bc.ca

Sticking with our PINK theme, there are three choices that are all BC made and de-licious.

Naramata’s Serendipity Winery, 2012 Rose is dry, not too sweet, but perfect for all seasons! Subtle scents of strawberry, rhubarb and raspberry are followed up with fl avors of kiwi and pomegranate. It’s a lovely sipper, a terrifi c way to greet your holiday guests.

Bartier Scholefi eld Rosé 2010 has aged nicely in the bottle and matches per-fectly with fl avorful dishes loaded with

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38

spices.

Black Cloud 2012 Red Sky Rose is fresh and lively, a little taste of sum-mer in a glass. Available directly from the winery www.blackcloud.ca

All of these rosé’s work well with roasted turkey, goat’s cheese, spicy Asian dishes and fi sh.

Apparently, A glass of wine or two is the key to good health and a youth-ful demeanor. Well, I can get behind that sentiment any time of year!

Entertaining is the perfect oppor-tunity to break out some of BC’s best reds. It’s nice to have a few bottle on hand or perhaps you are looking for something new to take with you to that open house. These are a few fa-vorites of mine and showcases a good variety of what BC has to offer. They are all delicious in their own way, very food friendly but also capable standing up on their own.

Perseus 2011 Syrah Malbec blend has a bright cranberry essence blend-ed with warm boysenberry tones set off cracked peppercorn spice to cre-

ate a memorable fi nish. This pairs well with grilled meats, turkey, pep-percorn crusted tuna and grilled pep-pers.

Perseus “Invictus”, is Latin for “Un-conquerable”, is an amazing blend of fi ve Bordeaux grapes, Merlot, Caber-net Sauvignon, Petit Verdot, Cabernet Franc and Malbec, the wine is struc-tured and well balanced offering up the fl avors of black fruit,. I think it is best decanted and served with your most savory dishes like roasted duck, beef or a terrifi c leg of lamb. www.perseuswinery.com

2010 Black Cloud Fleuvage Pinot Noir. Black Cloud on the Narama-ta Bench produces arguably some of BC’s top Pinot Noir. This little gem has a nose alive with fresh raspber-ry and spiced apple but is followed up by the subtle fl avors of a perfect cherry pie. This pinot will perfectly accompany salmon, medium cheeses and stuffed pastas. Also only avail-able directly through the winery www.blackcloud.ca

2009 3 Cru Traveller is a tasty blend

of merlot, cabernet sauvignon and petit verdot. You will get hints of good bittersweet choc-olate, fresh raspberry, blackber-ry jam, violet and black pepper. Pour yourself a big glass and enjoy it by itself or with dish-es like eggplant parmesan, seared beef tenderloin, or lamb covered in garlic and fresh rosemary. www.3c-ru.com

2009 Kalala Harmony Red is a terrifi c value at just $15.95. It should be in every liquor cab-inet. It’s really easy to drink and pairs well with soups, stews and roast-ed meats. A spicy blend of BC merlot, zweigelt, cabernet sauvignon, pi-not noir and syrah. Your glass will be full of the vibrant fl avors of black pepper, cherry, and vi-olet. Delicious. http://www.kalalawines.ca

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TOWNSHIP 7 VINEYARDS & WINERY

Enjoy Christmas Cheer, Stock Up Your Cellar & Christmas Stockings!

Enjoy the festive season at our south Langley winery this winter. Join us at our annual holiday celebration for a fun afternoon of wine tasting,

fireside treats, special holiday gift packs, and live Christmas music by Exit 58. Indulge in our new winter releases and delicious goodies by

Well Seasoned and pick up the perfect presents for your wine enthusiast friends and family.

A fundraiser in support of the Langley Christmas Bureau. Bring a new unwrapped gift for donation to the Christmas Bureau (no stuffed animals please) and

receive a complimentary wine tasting.

Festivities 12-4 pm Winery open all day 11 am to 5 pm21152 16th Ave. (at 212th St.), Langley

604.532.1766www.township7.com

HOLIDAY OPEN HOUSE

DECEMBER 1, 2013Enjoy the festive season at our South Langley winery this winter. Join us at our annual holiday celebration for a fun afternoon of wine tasting, fi reside treats, special holiday

gift packs, and live Christmas music by Exit 58. Indulge in our new winter releases and delicious goodies by Well Seasoned and pick up the perfect presents for your wine

enthusiast friends and familyA fundraiser in Support of the the Langley Christmas Bureau. Bring a new unwrapped

gift for donation to the Christmas Bureau (no stuff ed animals please) and receive a complimentary wine tasting.

Festivities 12-4 pm Winery open all day 11 am to 5 pm21152 16th Ave. (at 212th St.), Langley

604.532.1766www.township7.com

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Aunwrapped gift

39

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$16.00 for 65+ and children 12 and under and$21.00 for adults (taxes included) General Seating

Featuring Featuring Th e Langley Ukulele Th e Langley Ukulele

Ensemble withEnsemble withspec ial gues ts: spec ial gues ts:

Th e Langley Sr. B Th e Langley Sr. B Ukulele EnsembleUkulele Ensemble

Reserve your tickets today!

Saturday, December 14th, 2 pmDoors open at 1:30pm

Langley Evangelical Free Church20719 48th Avenue, Langley

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COQUITLAM 1400 United Blvd 604.524.3444RICHMOND 12551 Bridgeport Rd 604.273.2971

LANGLEY 20429 Langley By-Pass 604.530.8248VICTORIA 661 McCallum Rd 250.475.2233

NANAIMO 1711 Bowen Rd 250.753.6361KELOWNA 250.860.7603

$1798

Save up to $1500 on our Stressless Recliners

$1898 $1998KensingtonChelsea Mayfair

Save 25% on our McCreary Modern Sectionals

COQUITLAM 1400 United Blvd 604.524.3443

LANGLEY20429 Langley By-Pass 604.530.9458

VICTORIA 661 McCallum Rd 250.474.3433

NANAIMO1711 Bowen Rd 250.753.8900

m u s e a n d m e r c h a n t . c o m