Turkey Burgers with Cranberry Mayo

turkey-burger

Ingredients

  • 2 lbs. ground turkey
  • 1 tsp. nutmeg
  • 2 large eggs
  • 1 tsp. allspice
  • 1 cup bread crumbs
  • tsp. ground sage
  • 1 tbsp. salt
  • Buns of your choice

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Pork Loin Roast

Pork-Loin-Roast

Ingredients

  • 1 3 lb. pork loin roast
  • 3 tbsp. dried thyme
  • 3 tbsp. dried oregano
  • 3 tbsp. salt
  • 3 tbsp. dried sage
  • 3 tbsp. cracked black pepper
  • 3 tbsp. dried rosemary

Directions

  1. Combine all the ingredients for the rub in a bowl and mix well
  2. Rub the pork loin with the dry rub and let sit in the fridge for 24 hrs
  3. Place pork into roasting pan and roast in the oven at 325 degrees until internal temp reaches 145 degrees (about an hour) Alternative: Use Nesco 18 Quart Classic Roaster Oven
  4. Let roast rest for 15 mins before slicing

 

Chef Paul Shufelt
chefpaulshufelt.com

 

Holiday ‘Cubano’

holiday-cubano

Prep. Time: 10 minutes | Yields: 8-10 triangles

Ingredients:

  • 1 leftover holiday ham (1 lb.)
  • 1 package store bought swiss cheese (8-10 slices)
  • 1 pullman loaf of your favourite bread
  • 2-3 large pickles
  • 3 tablespoons of grainy mustard
  • 2 tablespoons of yellow mustard
  • 1/4 pound of real butter softened

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Yam Waffles

Yam-Waffles

Ingredients

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Chef Paul Shufelt’s Chai Eggnog

Chef Paul Shufelt’s Chai Eggnog

Tis the season for holiday entertaining at home, and London Drugs has all the tools you’ll need to wow guests this holiday season.

Beehive Beverage Dispenser

Chef Paul Shufelt, one of Canada’s most celebrated Chefs, shares his popular Chai Eggnog recipe he’s created, which easily stores and pours for guests using the London Drugs Beehive Beverage Dispenser.

Prep Time: 20 minutes
Yields: About 1 lt.

 

Ingredients:

  • 15 whole cloves
  • 1 tbsp. fresh ginger, minced
  • 2 cinnamon sticks, broken up
  • 1 tsp. vanilla bean paste
  • ½ tsp. whole black peppercorns
  • 1 cup milk
  • 4 Darjeeling tea bags (you can substitute Double Chai Tea if necessary)
  • 4 egg yolks
  • ¾ cup sugar
  • pinch salt
  • 1 cup heavy cream
  • 2 cups milk
  • ½ cup spiced rum (optional, but hey it’s Christmas!)
  • Fresh grated nutmeg for garnish

Instructions:

kitchenAid Architect Food Processor

  1. Using a KitchenAid Architect Series Food Processor, combine cloves, ginger, cinnamon sticks, cardamom seeds and whole black peppercorns, and pulse to grind
  2. Heat the one cup of milk, adding the pulsed spice mix, then steeping the tea bags in for 4-5 minutes
  3. Remove from the heat and strain to remove spice mix and tea bags
  4. In a pot combine the egg yolks, sugar and salt. Add heavy cream and remaining milk, bring to a simmer slowly, stirring constantly to avoid curdling the mixture
  5. Once the mixture coats the back of a spoon it is ready
  6. Remove from heat and continue to stir
  7. Add the strained steeped milk and either serve warm or chill until cold.
  8. Add the liquor right before serving
  9. Garnish with nutmeg and serve

Who’s thirsty!

Book of the Month – December 2013

book_of_the_month_blog

This month we are reviewing the book My Mother’s Secret by J.L.Witterick

My-mother's-secretMy Mother’s Secret by J.L.Witterick
Franciszka and her daughter Helena, are unlikely heroines. They are simple people who mind their own business and don’t stand out from the crowd…until 1939, when crisis strikes. The Nazis invade Poland and start to persecute Jews. Providing shelter to Jews has become a death sentence, and yet Franciszka and Helena do exactly that. In their tiny two-room house in Sokal, they cleverly hide a Jewish family in a loft above their pigsty, a Jewish doctor with his wife and son in a  makeshift cellar under the kitchen floorboards, and a defecting German soldier in the attic – each party completely unknown to the others. For everyone to survive, Franciszka will have to outsmart her neighbors and the German commander.

Told simply and succinctly from four different perspectives – all under one roof – My Mother’s Secret is a testament to the kindness, courage, and generosity of ordinary people who choose to be extraordinary.

Reviews
“My Mother’s Secret is a story about the bravery and compassion of a woman and her daughter during the holocaust. Although a short book, this book is poignant and amazingly powerful. Based on a true story, it is inspiring to learn that during this dark time during the world war 2, love and nobility existed. It was definitely a good read.” – Review by Maria

“Given the story content, I thought this would be a difficult one to read.  On the contrary.  It was an easy, yet inspiring and poignant read that actually uplifted me.  Those who were going through so much suffering, gave what little they had, despite persecution and the threat of death.  In a time of ugliness and hatred, compassion and kindness was not obliterated.” – Review by Susie

“It’s like many short stories that merge into one at the end. Although it is a touching story of the bravery and generosity of some people, I found that the chapters were too short and the stories were bouncing back and forth too often. Because the chapters were so short, it was difficult to pick up the story line before it went to the next story line. There could have been better descriptions/build up of the characters so that the reader can have more empathy for them.” – Review by Janice

Book of the Month
Every month we will be featuring a new book to be showcased in our Book of the Month. Staff members and friends will be reading the book and posting their reviews. We’d love to hear what you thought of these books as well. Post your comments and let us know.

 

Individual Sticky Toffee Buns

Individual-Sticky-Toffee-Buns

Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients:

  • 3 (45 g each) Mackintosh’s Creamy Toffee Bars, chopped
  • 1/3 cup whipping cream
  • 2 tsp ground cinnamon
  • 1 tube (391 g) refrigerated pizza crust
  • 3/4 cup chopped pecans
  • Sweetened whipped cream

Directions:

  1. Melt toffee with cream and cinnamon in a small saucepan set over medium heat.
  2. Roll pizza crust to be 16×12-inches. Spread three-quarters of the toffee mixture over crust; sprinkle with pecans.
  3. Roll into a log and cut into 12 rounds. Place each round in a greased muffin cup.
  4. Bake, at 375°F, for 15 minutes or until golden.
  5. Rewarm remaining toffee mixture and drizzle over warm buns. Garnish with whipped cream.

Makes 12 servings.

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