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

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

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:

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!