34to simplify the season - Inspired.ca

34to simplify the season - Inspired.ca

34to simplify the season - Inspired.ca


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Winter 2008




Anna Olson

shares her best

holiday treats!

34 delicious ways


to simplify the season


Quick & Easy slow cooker favourite

party fare

Festive fixinGS

Fresh rewards are

always in season.

What could be more rewarding than getting inspiration to create quick meals for the entire family and tasty dishes to help

entertain friends over the holidays? Knowing that you can earn 1 AIR MILES ® reward mile for every $20 you spend

weekly*, of course, with every occasion. When you shop at IGA you can earn reward miles that you can redeem for great rewards

like espresso machines, top-end appliances, flights and hotels to places around the world, and so much more.



Trademarks of AIR MILES International Trading B.V. Used under license by LoyaltyOne, Inc. and Sobeys Quebec Inc.

*Offer excludes taxes, tobacco product, gift certificates and any product where prohibited by law.

editor’s note


Samantha Shepherd

Art Director

Jill Monsod

Managing Editor Christina Campbell

Assistant Editor Andrea Ercolani

Recipe Editor Barb Holland, PHEc

Copy Editor Janice Babineau

Associate Art Director Suba Kailasapillai

Production Designer Tyrone Franco

Production Manager Dianne Robinson


Executive Chefs James Smith, Ryan Skelton

Recipe Contributors Dana McCauley,

Anna Olson, Amy Snider, PHEc

Photographers Angus Fergusson, James Tse,

Felix Wedgewood

Food Stylists Carol Dudar, Ruth Gangbar, Terry Schacht

Prop Stylist Laura Branson, Martine Blackhurst


VP, Group Publisher Manuela Yarhi

Publisher Tina Boroviak

Associate Publisher Urania Agas

Project Manager Debbie Morrow

Production Director Susan So

Director, Advertising Sales Michael Grier

Advertising Sales Managers Kati Bradshaw, Marc Strong

President & C.E.O. Eric Schneider

Creative Director Peter Grimaldi

Editorial Director Dick Snyder


Chief Marketing Officer

Director, Customer

Relationship Marketing

Inspired Marketing Manager

Inspired Operations Manager

Web Marketing Manager

Web Marketing Specialist

Director, Product Development

Director, Regulatory Affairs

Regulatory Affairs Manager

Belinda Youngs

Yvonne Hutterer

Angela Redouté

Amy Dillon

Theresa Arrigo

Anandi Nagarajan

Paula Deane

Mauricio Bobadilla

Andrea Saari

Sobeys National Procurement & Product Development

“Do you remember the first holiday

dinner you cooked?” This was the

conversation opener when the Inspired

team sat down to plan our Winter

issue. In a flash, I was taken back to

my early twenties when I embarked

on cooking a festive feast for my

family – by myself. I worked my way

through the preparations, trying to

remember the steps I’d watched year

after year, but in the end I suffered

the pitfall of many a novice cook

– bad timing. Let’s just say, it was

a good learning experience.

Taking turns sharing our

misadventures in the kitchen (and a

good chuckle), we wondered: “How

can we make it easier?” Our answer

was to keep it simple. So whether

this is your first entertaining season

or your fortieth, this issue is for you.

You’ll find the key recipes you need:

A few fab (and fast) appetizers; a festive

drink you’ll be happy to serve over

and over again; the most unexpected

buffet (it’s Italian-style!); and our

chefs’ tried-and-true holiday side

dishes. Plus we’ve got great solutions

to get you through those busy (and

blustery) winter weeknights.

Here’s to simplifying the season.

Happy Holidays!

and the Inspired Team

Inspired is a Sobeys Inc. publication created

by Redwood Custom Communications. Colour

reproduction: Clarity Colour. Printing: St. Joseph

Printing. All rights reserved. Reproduction in

whole or in part is prohibited without prior written

permission from Sobeys Inc.

©Sobeys Inc. 2008


please contact Kati Bradshaw at

416-847-8537 or Marc Strong at 416-847-8173

PARTNERS IN GROWTH TM Sobeys, in conjunction with

St. Joseph Print Group and Scouts Canada, contributes

to the preservation of our environment. The printing

of this magazine has facilitated the planting of

thousands of seedlings on public parklands and

riverbanks across Canada.

Let us help you SImplify the season

TAking it Slow

The slow cooker can be your

best friend, when you’re

busy. Our delicious recipes

in Easy Does It (page 20) help

you get dinner on the table in

a hurry, but without the rush.

Party Ready

Everyone needs a few

stand-bys in their

repertoire. In Presto

Party Fare (page 26),

we share yummy eats

that deliver every time.

Anna’s Favourites

Who better to offer up

holiday baking advice than

Anna Olson? Check out

Cooking Class (page 33)

for her favourite festive

treats and best baking tips.




Learn more about the products

you’ll find inside Inspired magazine.

Why spend more on basics?

Stretch your shopping dollar

with impressive savings on

your everyday staples.

Nutritious foods kids love.

These food ideas are parentapproved

because they have

no added hydrogenated oil,

artificial flavours or artificial

colours. And they’re kidapproved

because they’re

yummy and full of Disney fun.

Inspiration for every occasion.

For everything from relaxing

brunches to busy eat-and-go

dinners, you can count on

Compliments for quality, value

and – of course – great taste.

©Disney, ©Disney/Pixar

winners’ circle

When faced with the challenge of creating an ice cream to

appease the most discerning chocoholics, Product Developer

Rosemary Offord rose to the task. “We set out to create an ice

cream that packed the most chocolate possible in one frozen bite

full,” recalls Offord. The result, Compliments Sensations Double

Chocolate Truffle Ice Cream, was such a hit that it took home

top honours in the Canadian Grand Prix New Product Awards TM .

This holiday season, serve up a winner!

Healthy meets tasty.

Find your healthy balance in

these exciting food selections.

You’ll see the Health Check

symbol on every item.

Add some sparkle.

No matter what the

occasion, delicious treats

from the Compliments

Collection are sure to

please. These limited

edition delicacies are

perfect for gift-giving or

a special treat.

Certified to the highest standard.

Incorporating organics into your

repertoire has never been easier

or more affordable. Choose

from a generous selection of

wholesome foods – all certified

to the highest standards.

Extraordinary ingredients.

Exquisite flavours.

Inspired by flavours from

around the world and made

with the finest ingredients,

these unique delights are

for discerning food lovers.


Inspired by master chefs,

we’ve created a new line

of fresh cooked meals.

First, we selected only the finest ingredients.

Then we cooked these dishes using a special

method that preserves all their natural flavour

and nutritional value. The result: meals that are

nothing short of a fine dining experience!






On the Cover:

Find these delicious Chai

Chocolate Almond Biscotti and

more yummy treats by celebrity

chef Anna Olson on page 33.

Find it in the freezer aisle




1 Welcome letter

2 Discover Compliments

Learn about the products you’ll find in Inspired

6 In Season: Fresh Ideas

Food, news, trends and tips for the season

8 In Season: Checkout

Discover the latest tempting flavours

from Compliments

10 In Season: Key Ingredient

We put the spotlight on the sweet, juicy

and totally versatile orange

33 Cooking Class

Our guest chef, Anna Olson, shares her favourite

baking recipes and some tricks of the trade

37 Kitchen Notes

Get insider tips and info from our food experts

38 Recipe Finder

39 Taste Tested

The Compliments Consumer Test Panel weighs

in on holiday appetizers and snacks

40 Last Dish

An Inspired reader shares a favourite food memory


13 Quick Hits

Fast pre-party eats for when you’re rushing out

to a party or leaving dinner with the babysitter

14 Weeknight Rescue

Use our simple meal plan for a week’s worth

of delicious dinners your family will love

18 Balance the Holidays

Four quick, easy and better-for-you breakfast

and snack ideas to keep you going until lunch

20 Easy Does It

Simple slow cooker recipes guaranteed to

keep you warm this winter

23 Italian Renaissance

Put on an Italian–style buffet with classic

dishes and modern twists

26 Presto Party Fare

Get a head start on yummy cocktail party eats

with these versatile stand–bys

29 From the Chefs’ Table

Chefs James and Ryan share their favourite

tried-and-true holiday side dishes

go online

Be the first to know! Sign up today

and never miss an issue of Inspired.


in season

Fresh Ideas

Food, news, trends and tips



‘Tis the season for relaxing and

merry-making. Here are three

great ways to enjoy winter.

The gift is in the giving

Enjoying time with friends and

family is what makes the season

so special. This year, why not

widen your circle to include

others? Here are some great

ways to brighten the holidays

for those who are less fortunate:

• If you’re hosting a holiday party, encourage

guests to bring non-perishable food items in

place of a traditional hostess gift so you can

make a donation to a local food bank.

• Gather up the family and pay a visit to a nearby

seniors’ centre to sing carols and spread some

holiday cheer.

• Enjoy your holiday meal early in the day

and then head over to a local soup kitchen

to help serve others.


Organize a cookie swap. While every family

looks forward to a tray full of baked holiday

goodies, finding time to make everyone’s

favourites can be a struggle. That’s why we

love cookie swaps! Ask each guest to make a

double- or triple-batch of their best treat. Lay

the sweets out on a table and let everyone

collect a bit of each baker’s bounty.


Take it outside. Take advantage of a sunny

winter day and enjoy the great outdoors. Lace

up your skates at an outdoor rink, hit the slopes

for some skiing or tobogganing, or hike the

trails at a nearby park or conservation area.

You’re sure to be a hero if you take along an

insulated container of hot chocolate and a

satisfying snack.


For something completely different... Get

unstuck from the winter rut by organizing a

dinner party that’s different from any other

you’ve ever hosted. Try to duplicate a meal you

love to order at a favourite ethnic restaurant;

put out a fondue or raclette spread and let

guests cook their own meal; or organize a

potluck where guests bring foods that follow

a specific theme.

Pomegranates have earned a reputation for being nature’s

most labour-intensive fruit, but we think the brilliant sweet and

tart seeds, called arils, are worth the effort. The edible arils

are encased in a reddish leathery skin and are separated into

compartments by a bitter, cream-coloured membrane. Enjoyed

on their own as a snack, used as a garnish, combined in recipes,

or pressed into juice, arils are a refreshing source of potassium

and vitamin C. They’re also rich in antioxidants, which help

protect the body against damage caused by free radicals.

Buying and Storage: Choose pomegranates that are heavy for their

size. They can be stored in the refrigerator for up to 1 month.

fresh PICK

How to Eat: To extract the arils without getting sprayed by

their crimson juice, submerge the pomegranate in a sink or

bowl full of water and cut it in half. With your fingers, pull the

halves apart and separate the arils from the membrane. The

membrane will float to the top while the arils sink to the bottom.

For more information and recipes, visit pomwonderful.com

6 by Compliments WINTER 2008



Chocolate curls can give any dessert that

special from-the-bakery look. It’s simple to

make your own with a standard vegetable

peeler and some good quality block chocolate.

Before starting, make sure the chocolate is cold.

Hold the chocolate with a paper towel and pull

the peeler across the narrowest part of the

block. It should curl up like wood shavings.

winter to-do list

1. Stock your pantry. Take out your holiday baking

recipes and make a list of the necessities so you’ll be

ready to bake when the mood strikes.

2. Plan ahead. Block off an afternoon and whip up

some of your favourite freezer-friendly meals. You’ll be

happy you did on a blustery winter night when cooking

just isn’t in the cards.

3. Do a thorough kitchen purge. After the holiday

rush, go through your drawers and cupboards and pull

out any cooking gadget or implement that’s damaged

or hasn’t been used in the past year.


Planning on gifting homemade treats this year?

Save your favourite cookie tins, like this one from

the Compliments Collection Belgian Biscuit Selection,

to fill with your own home-baked goods. Encourage

recipients to keep the reusable container moving

by attaching a

“tracking” label on

it with space for

others to write

in the name

of a new



kitchen glossary

A thin paste comprised of

water or broth and a starch,

such as flour or cornstarch.

The mixture is added to soups,

stews or sauces as a thickener.

dress your table

Add some seasonal flair to plates

Create personalized place settings by inscribing each guest’s

name on a festive ornament, place card or cookie. No

time to bake? Simply pick up Compliments Collection

Scottish Pure Butter Shortbread and inscribe names

with prepared icing.



in season



Festive goodies

Fun holiday treats that

make perfect presents.

Take Your Pick

Boasting 28 different flavours,

these Compliments Collection

Gourmet Jelly Beans are perfect

for jelly bean counting and

sprucing up a gingerbread

house. Traditionalists can enjoy

the classics like grape and wild

cherry while adventurous taste

buds can explore butter popcorn

or strawberry smoothie flavours.



The Compliments Collection

Belgian Biscuit Selection is

a delicious assortment of

cookies delicately coated

with Belgian chocolate.

Displayed in a beautifully

designed tin, and with

charming names like

Cuzco and Alaskan White,

these biscuits are definitely

a gift worth giving.

Give Chocolate Wishes

Give a festive treat that really shines. Made with real

Swiss chocolate and individually wrapped, Compliments

Collection Swiss Milk Chocolate Coins are a must for the

stocking and a lovely way to send best wishes to

friends and family for the New Year.

traditional treat

Originally associated with Hogmanay

(Scottish New Year), shortbread has

become a holiday staple. Buttery

and tender Compliments Collection

Scottish Pure Butter Shortbread has

kept all the classic qualities without

the messy kitchen!


For the hostess

These sweet treats make the perfect

hostess gift for any occasion.


Imported from England, luscious

Compliments Collection Maple

Flavoured Butter Fudge is the

ultimate fudge experience.

Made with real maple syrup, its

smooth, soft and oh-so-buttery

texture will have you hooked.

Perfectly Clustered

Make the holidays a whole lot

sweeter with Compliments Collection

Dark Chocolate Pecan Caramel

Clusters. These chewy bites, also

available in milk chocolate, are full

of crunchy pecans and caramel

and will instantly cure any

chocolate craving.

Chocolate Treasures

Compliments Sensations Praline Collection is

designed for the chocolate connoisseur. Made

with premium Swiss chocolate and with 14

unique flavour offerings, including marzipan,

gianduja, and hazelnut and almond creams,

this praline collection is sure to send you to

chocolate nirvana...quickly!

Swiss Delights


Compliments Collection Swiss

Chocolate Truffles have a

smooth, fresh-from-thechocolatier

taste. Made

with the finest Swiss milk

chocolate, these upscale

delectables are the perfect

way to say thank you.

Sensational desserts

Wow your guests with these

impressive desserts.

top pick

Star of

the Show

We were so thrilled when we tried the

brand new Compliments Sensations

Mont Belge Fondant, we just had to ask

product developer Frank Spadafina how

he came up with this ingenious idea.

Irresistible indulgence

Compliments Sensations Pecan Praline Cheesecake

is everything a great cheesecake should be. It’s

creamy, smooth and loaded with sweet caramel

– one slice may not be enough.

Q: What was your inspiration?

A: I was inspired by two beautiful

mountain regions in Canada: Banff and

Mont Tremblant. Mountains provide

grandeur and this dessert is grand!

Q: This treat is designed to be eaten

after it has melted! Tell us about that.

A: The Belgian chocolate peak slowly

flows down the cone, glazing the

underlying chocolate mousse layers.

It literally steals the show!

Q: What are your criteria when

developing a new dessert like this one?

A: A dessert should stimulate, satisfy

the senses and allow one to indulge

– this one more than delivers.



in season

Key ingredient: Oranges



This seedless variety

has a tangy-sweet

flavour with a slight

apricot taste. Its

easy–to–peel glossy

skin keeps the flesh

as juicy as can be.


This seedless

mandarin has

a mildly sweet

flavour and


aroma that



Blood Orange

This variety

has a beautiful

bright red flesh

and a delicate


flavour that’s

ideal for sauces

and marinades.

Navel Orange

Easily recognizable

by its cute “belly

button,” this large,

seedless fruit has

a sweet, flavourful

pulp that's perfect

for snacking.

did you know?

Oranges are rich in

phytonutrients, organic

compounds believed to play

a role in preventing cancer,

strokes and heart disease.




Prep time: 10 min. Total time: 30 min.

Serves 4

1 pork tenderloin, about 1 lb (500 g)

1 / 4 tsp (1 mL) each salt and pepper

1 / 4 cup (60 mL) Compliments Sensations Blood

Orange Ginger Teriyaki Grilling Sauce

1 lb (500 g) mini potatoes

1 tbsp (15 mL) pure olive oil

1 / 2 red onion, sliced

4 baby bok choy, quartered and washed well

1 red pepper, sliced

1 clove garlic, minced

1 / 4 tsp (1 mL) each salt and pepper

2 oranges, peeled and segmented

1 / 4 cup (60 mL) Compliments Pulp Free

Orange Juice

1 / 2 cup (125 mL) Compliments Chicken

Broth, 30% Less Sodium

1 / 2 tsp (2 mL) cornstarch

1. Preheat oven to 400°F (200°C). Season

pork with salt and pepper and brush with

1 tbsp (15 mL) teriyaki sauce. In a saucepan

of boiling salted water, cook potatoes until

tender, about 12 min. Drain.

2. Heat 2 tsp (10 mL) oil in a large ovenproof

skillet over medium-high heat. Sear pork

on all sides, about 4 min. Add potatoes,

cover and place skillet in oven. Cook pork to

medium, about 25 min. Remove and transfer

pork and potatoes to a platter. Cover with foil.

3. Meanwhile, heat remaining oil in another

skillet over medium-high heat. Sauté onions,

bok choy, red peppers and garlic until tendercrisp,

about 3 min. Add salt, pepper and orange

segments. Transfer to pork and potato platter.

4. In the same skillet over medium-high heat,

add remaining teriyaki and orange juice; bring

to a boil. In a small bowl, whisk broth and

cornstarch until smooth. Whisk into orange

juice mixture and simmer until thickened,

about 2 min.

5. Carve pork into 12 slices; serve with

potatoes and vegetables. Drizzle with sauce.

per serving: 390 calories, 35 g protein, 10 g fat, 41

g carbohydrates

Sweet asian Flavour

Give your next meal a citrus twist with

Compliments Sensations Blood Orange

Ginger Teriyaki Grilling Sauce. This

sweet sauce is best when brushed

on poultry, pork and seafood for an

authentic infusion of Asian flavour.

Blood Orange

Ginger Teriyaki

Grilling Sauce,

350 mL

expert tip

We asked Compliments produce expert Stephen Kelley to

share his insider tips on selecting and storing oranges.

“I look for oranges that have a bright, fresh appearance, a shiny, glossy skin

and are heavy for their size. To keep citrus fresh, store in your refrigerator’s

crisper (either loose or loosely tied in a plastic bag). They’ll keep up to two

weeks, as opposed to only four days at room temperature.”



in season



Prep time: 5 min. Total time: 15 min.

Serves 4

1 / 2




1 / 4





cup (125 mL) Compliments Pulp Free

Orange Juice

shallot, sliced

tbsp (15 mL) red wine vinegar

tsp (5 mL) Dijon mustard

tsp (1 mL) pepper

tbsp (45 mL) Compliments Sensations

Toscano PGI Extra Virgin Olive Oil

fennel (anise) bulb, thinly sliced

blood oranges, peeled and sliced

into 5 rounds each

cups (1 L) Compliments Organic

Baby Spinach



Traditionally associated with luck and good

fortune, oranges are incorporated into

many holiday traditions around the world.

In Asian cultures, they are particularly

symbolic during Chinese New Year, when

guests bring a lucky number of oranges

as a gift for family and friends. Oranges

and tangerines also symbolize luck and

wealth in some European countries, where

they are stuffed in the toes of Christmas

stockings to represent the gold balls St.

Nicholas gave to paupers.

1. In a small saucepan over medium-high

heat, combine orange juice and half the

shallots. Bring to a boil and reduce to about

1 / 3 cup (75 mL), about 6 min. Whisk in vinegar,

mustard, pepper and 2 tbsp (30 mL) olive oil.

2. Meanwhile, in a skillet over medium-high

heat, heat 1 tbsp (15 mL) olive oil. Add

fennel and remaining shallots. Sauté until

tender-crisp, about 1 min.

3. Arrange orange slices on plates. Top with

baby spinach, fennel and shallots; drizzle

with warm dressing.

per serving: 210 calories, 3 g protein, 10 g fat,

26 g carbohydrates

go online

To learn about five more key

winter ingredients, visit


12 by Compliments WINTER 2008

in season

Quick Hits

Need dinner in a dash? These speedy solutions will keep you satisfied.

Green Beans,

340 g

Reduced Fat Traditional

Shepherd’s Pie, 600 g

breeze through

the holidays

Keep these simple

tips in mind for a

stress-free season.


meal for two

Avoid the temptation to

over-indulge at the party

buffet by satisfying yourself

with a quick and healthy

meal before you leave the

house. Compliments Balance

Reduced Fat Traditional

Shepherd’s Pie, paired with

crisp Compliments Green

Beans you can steam

directly in the package, is

the perfect solution for two.

kid-pleasing fare

• Make a list and check it twice. With so much going on, you can

almost guarantee a thing or two will slip your mind. To-do lists and

reminders can be a lifesaver. Keep lists in a handy spot, like on the

fridge or in the car.

• Keep gifts at the ready. Before you get too busy, take some time to

stock up on gifts you can use when you’re rushing out the door to

a party, or when an unexpected holiday guest drops by. Delicious

treats from Compliments Collection are the perfect option.

• Don’t forget to schedule some down-time. It’s easy to get overbooked

during the holidays, so make a point of planning some “home time”

so you can face the new year feeling refreshed and recharged.



1 kg

Fast & Nutritious

family-friendly options

Low in fat, but high in great

taste, Compliments Balance Rigatoni

Bolognese will hit the spot. Round

it out with Compliments Spring Mix

Salad Blend and Compliments Balance

Honey Dijon Dressing. Also try Compliments

Balance Penne Carbonara and Compliments

Balance Meat Lasagna with Flaxseed Pasta.

Honey Dijon

Dressing, 475 mL

Spring Mix

Salad Blend,

454 g

Compliments Junior Disney Pirate Treasures

Original Chicken Strips or Rock Star Pops

Original Popcorn Chicken are the perfect

solutions to leave with the babysitter. Pair

with Compliments Junior Disney Munch a

Bunch Baby-cut Carrots or a bowl of grape

tomatoes and they’ll love every bite.

©Disney, ©Disney/Pixar

Rock Star Pops Original

Popcorn Chicken, 500 g

Pirate Treasures Original Chicken

Strips, 680 g

Munch a Bunch Baby-cut

Carrots, 10 x 57 g



every day

Weeknight Rescue

Tackle busy winter evenings by having a meal plan in place. We’ve

come up with a week’s worth of great meals so you can spend less time

wondering what to make for dinner and more time enjoying the season.




Prep time: 5 min. Total time: 35 min.

Serves 4

1 / 2 cup (125 mL) dry bread crumbs

1 tbsp (15 mL) all-purpose flour

1 / 2 tsp (2 mL) each salt, pepper

and paprika

2 egg whites

8 chicken drumsticks

2 tbsp (30 mL) vegetable oil


1 / 4

1 green onion, thinly sliced

1 / 2

Romaine Lettuce

1 / 4

tub (227 g) Compliments Roasted

Garlic Bruschetta Topping

cup (60 mL) Compliments Goat’s Milk

Cheese Crumbles

pkg. (227 g) Compliments Simply

cup (60 mL) Compliments Balance

Caesar Dressing

1. Preheat oven to 375°F (190°C). Combine

bread crumbs, flour, salt, pepper and paprika

in a clean plastic bag. Place egg whites in

a bowl and whisk in 2 tbsp (30 mL) water.

Coat each drumstick with egg mixture then

shake in crumb mixture until evenly coated.

(Discard used crumbs.)

2. Heat oil in a large nonstick skillet over

medium-high heat. Add chicken and cook,

turning as needed, until evenly browned,

5 to 8 min. Spread bruschetta topping evenly

in an 11 x 7–inch (2 L) baking dish. Transfer

browned chicken to dish. Bake until juices run

clear when chicken is pierced, about 20 min.

Sprinkle with goat cheese and green onions

and broil until cheese is softened, 2 to 3 min.

3. Meanwhile, toss romaine with dressing.

Serve chicken and sauce with salad.

per serving: 480 calories, 34 g protein,

29 g fat, 16 g carbohydrates

go online

For a printable shopping

list and recipes, visit


14 by Compliments WINTER 2008



Prep time: 10 min. Total time: 35 min.

Serves 4

1 / 2




1 / 2


1 1 / 2

1 1 / 2



1 / 2


pkg. (454 g) frozen, cooked Compliments

Shrimp (31/40 ct)

tbsp (15 mL) vegetable oil

onion, chopped

clove garlic, minced

tsp (2 mL) each salt and pepper

Pinch each saffron and hot pepper flakes

cup (250 mL) Compliments Basmati Rice

cups (375 mL) tomato juice

cups (375 mL) Compliments Chicken Broth,

30% Less Sodium

tbsp (30 mL) lemon juice

cup (250 mL) each thawed, frozen corn

kernels and finely chopped green pepper


green onions, sliced

have you tried?

Saffron is a pungent, aromatic

spice. In fact, just a little bit

goes a long way. If you don’t

have saffron, use 1 / 2 tsp

(2 mL) smoked or sweet

paprika in its place.


1. Thaw shrimp according to package

instructions; reserve in refrigerator until

ready to use.

2. Heat oil in a large skillet over medium heat.

Add onion, garlic, salt, pepper, saffron and hot

pepper flakes. Cook until golden, about 5 min.

Stir in rice until grains are shiny and coated.

Pour in tomato juice, broth and lemon juice;

bring to a boil. Cover; reduce heat and simmer

15 min. Increase heat to medium and stir in

corn and green pepper. Cover and cook 5 min.

Stir in shrimp and cook, covered, until heated

through, about 2 min. Let stand 5 min. before

serving. Squeeze lemon juice over rice and

sprinkle with green onions to garnish.

per serving: 340 calories, 22 g protein,

4 g fat, 51 g carbohydrates


Rely on a helping hand

Create a restaurant-style pasta dish with

these fresh ingredients from Compliments.


Creamy Tomato

Blush Sauce, 288 mL

Meat Filled

Tortellini, 350 g



every day




Prep time: 10 min. Total time: 25 min.

Serves 4

1 / 2 pkg. (500 g) Compliments Balance Steak

Cut Frozen Fried Potatoes

2 large, oval shaped whole-wheat buns,

sliced in half lengthwise

1 / 4 cup (60 mL) Compliments Balance

Mayonnaise Style Dressing

2 tsp (10 mL) chipotle pepper sauce


1 1 / 2 cups (375 mL) Compliments Simply

Romaine Lettuce

1 / 4 cup (60 mL) red onion, very thinly sliced

1 / 2 green pepper, thinly sliced

3 / 4 lb (375 g) Compliments Angus

Roast Beef, shaved

1 / 2

cup (125 mL) shredded Compliments

Mild Cheddar Cheese

have you tried?

Compliments Angus Roast Beef is

made from Canada grade AAA beef.

It’s nitrate-free and low in saturated

fat. Simply ask for it at the deli

counter and have it sliced to your

desired thickness.


1. Position one oven rack in top third of

oven and one in the centre. Preheat oven

to 450°F (230°C). Prepare fries according

to package directions. Remove fries and

heat broiler to high.

2. Place buns, cut side up, on a baking sheet.

Toast until lightly browned, about 1 min.

3. Meanwhile, blend mayonnaise and

chipotle pepper sauce; adding more sauce

to taste. Spread over toasted buns. Arrange

equal amounts of lettuce, red onion, green

pepper and roast beef on bun halves. Sprinkle

with cheese. Return buns to upper rack

and fries to bottom rack to re-warm. Bake

until cheese softens, about 2 min. Serve

sandwiches with fries.

per serving: 500 calories, 33 g protein,

17 g fat, 60 g carbohydrates








Prep time: 5 min. Total time: 35 min.

Serves 4

1 / 4 cup (60 mL) Compliments Balance

Mayonnaise Style Dressing

1 tbsp (15 mL) milk

1 1 / 2 tsp (7 mL) prepared horseradish


1 / 4

1 / 2

Cabbage and Carrot Blend

1 / 4

tsp (5 mL) each brown sugar and Dijon


tsp (1 mL) each salt and pepper (approx.)

pkg. (227 g) Compliments Coleslaw,

cup (60 mL) each finely chopped green

onions and very thinly sliced radish

1. Whisk together mayonnaise, milk, horseradish,

sugar, mustard, salt and pepper until smooth.

2. In a large bowl, combine coleslaw, green

onions and radishes. Drizzle dressing over

and toss well. Taste and season with salt

and pepper, if needed. Let stand 30 min.

before serving.

per serving (1 cup/250 mL): 70 calories,

0 g protein, 4 g fat, 6 g carbohydrates


Relax and unwind

Pop a Compliments Shepherd’s

Pie, Traditional Recipe in the

oven and kick back. Your

family will love digging into

this classic comfort food.

Shepherd’s Pie,

Traditional Recipe, 900 g

16 by Compliments WINTER 2008

Health Check. Taste? Check.

We all want to eat healthier, but we need meals that fit

our busy schedules and don’t fall short on flavour. Every

Compliments Balance product carries the trusted symbol

of the Heart and Stroke Foundation’s Health Check

program. So you can enjoy them knowing that

they are both nutritious and delicious.





Start your day off right with these quick energy-boosting breakfast

and snack ideas. They all follow Health Check TM guidelines so you

can stay on track through the holidays and beyond.


boost the vitamin C

Green peppers are an excellent

source of vitamin C, an antioxidant

that helps maintain good health.

ready in


Open-Faced Waffle Scramble

1. Whisk 3 / 4 cup (175 mL) liquid egg whites with 1 / 4

cup (60 mL) 2% milk and a pinch of pepper until well


2. Spray a medium nonstick skillet with cooking spray

and place on medium-low heat. Add egg mixture.

Sprinkle evenly with 1 / 4 cup (60 mL) each diced green

pepper and onion and 2 thinly sliced mushrooms;

cook 1 min. Cook, stirring occasionally with a spatula

to scramble, until just set.

3. Sprinkle evenly with 1 / 3 cup (75 mL) Compliments Balance

Part Skim Mozzarella Shredded Cheese. Cover; remove

from heat and let stand 2 min. or until cheese is melted.

4. Toast 4 Compliments Balance Whole Wheat

Waffles; spoon an equal portion of egg mixture onto

each waffle. Top with tomato slices. Sprinkle with

additional pepper to taste. Serves 2.

per serving: 300 calories, 24 g protein, 7 g total fat,

3 g saturated fat, 16 mg cholesterol, 38 g carbohydrate,

5 g fibre, 610 mg sodium, 440 mg potassium

18 by Compliments WINTER 2008

eady in

5 min.


1. Divide 1 cup (250 mL) canned, drained and chopped

Compliments Balance Peach Slices and 1 / 2 cup (125 mL)

thawed, frozen, unsweetened raspberries between two

8 oz (250 mL) glasses or reusable containers.

2. Top each fruit layer with 1 / 2 cup (125 mL) low fat

vanilla yogourt, then 1 / 3 cup (75 mL) Compliments Balance

10 Whole Grains and Flax Muesli Flakes. Serve

immediately. (Reserve muesli in a separate container

if preparing the night before). Serves 2.

ready in

8 min.

quick-draw tex-mex omelette

1. Stir 1 cup (250 mL) liquid egg whites with a

pinch of cumin. Spray medium nonstick skillet

with cooking spray and place on medium heat.

Add egg whites, coating pan evenly. Cook until

bottom is set but top is still moist, 2 to 3 min.

2. Sprinkle half the omelette with 1 / 4 cup (60 mL)

each canned Compliments Balance Low Salt Whole

Kernel Corn, drained, rinsed canned black beans,

and chopped green onions. Spoon 1 tbsp (15 mL)

mild or medium salsa over filling; sprinkle with

1 / 4 cup (60 mL) Compliments Balance Part Skim

Mozzarella Shredded Cheese. Use a spatula

to fold the ungarnished side over the filling.

Cover; remove from heat and let

stand 2 min.

3. Garnish with

1 / 4 cup (60 mL)

diced avocado

and 1 tbsp (15

mL) mild or

medium salsa.

Serves 2.

per serving: 260 calories, 8 g protein, 2.5 g total fat,

1 g saturated fat, 3 mg cholesterol, 52 g carbohydrate,

7 g fibre, 85 mg sodium, 370 mg potassium

per serving: 190 calories, 22 g protein, 6 g total fat,

2 g saturated fat, 10 mg cholesterol, 13 g carbohydrate,

4 g fibre, 510 mg sodium, 150 mg potassium

Diet Myths Debunked

Registered dietitian Cara Rosenbloom sets the record

straight on some common food fiction.

MYTH 1: Skipping breakfast will help save calories.

“When you skip breakfast,” Rosenbloom explains, “your metabolic

rate slows down and your blood sugar drops, leaving you more

hungry and setting you up to snack impulsively.”

MYTH 2: Eating between meals is a no-no.

“Healthy snacks can actually help control your weight. Just make

sure you incorporate at least two foods from Canada’s Food

Guide’s four food groups. Try sliced fruit with a yogourt dip or

whole grain toast with cheese.”

MYTH 3: Eating healthier means major changes.

“Even making small, better-for-you substitutions, like cooking with

olive oil instead of butter, or using 2% milk instead of cream, will help.”

ready in

5 min.

Creamy Apple Cinnamon Oat Shake

1. In a blender, combine 2 cups (500 mL) Compliments

Balance Original Soy Fortified Beverage, 1 cup (250 mL)

Compliments Balance Unsweetened Apple Sauce, 1 pouch

(36 g) Compliments Balance Regular Instant Oatmeal,

1 tbsp (15 mL) liquid honey and 1 / 2 tsp (2 mL) cinnamon;

blend until smooth. Let stand 5 min.

2. Add 1 cup (250 mL) ice cubes and blend until

smooth. Serves 2.

Guilt-Free Nibbling

For healthy snacks that are

great on-the-go, try our

Compliments Balance line of

chewy muesli bars, available

in 5 delicious flavours. Also

try Tropical Fruit & Nut Trail

Mix, available in Nut & Seed

Trail Mix, too.

Tropical Fruit

& Nut Trail

Mix, 150 g

Triple Berry



Bars, 180 g

These recipes have been

evaluated by the Heart and Stroke

Foundation’s registered dietitians

and are part of a healthy diet based

on Canada’s Food Guide.

per serving: 250 calories, 8 g protein, 4 g total fat,

1 g saturated fat, 0 mg cholesterol, 48 g carbohydrate,

3 g fibre, 290 mg sodium, 350 mg potassium



does it

There’s nothing better than a

meal that virtually cooks itself –

that’s why we love slow cookers.

By prepping the recipe the night

before, then letting it simmer

through the day, you’ll be met

with the aroma of a delicious

meal, ready to be served,

as soon as you walk

through the door.



Prep time: 15 min. Slow cooker time: 8 hours

Serves 8


lb (1 kg) boneless pork shoulder roast,

string removed and trimmed of excess fat


sweet onion, sliced


Granny Smith apple, peeled and sliced


bay leaf

2 1 / 2

1 / 2






1 / 2


cups (625 mL) Compliments Beef Broth,

25% Less Sodium

cup (125 mL) Compliments Sensations

Smokey Bourbon Applewood Grilling Sauce

tbsp (45 mL) tomato paste

tbsp (30 mL) all-purpose flour

tbsp (15 mL) chili powder

tbsp (15 mL) Worcestershire sauce

cloves garlic, minced

tsp (2 mL) pepper

whole wheat buns

1. Place pork, onions, apples and bay leaf

in slow cooker. Whisk together broth, half

the grilling sauce, tomato paste, flour, chili

powder, Worcestershire sauce, garlic and

pepper. Pour into slow cooker. Cover and

cook on LOW for 8 hours or until pork is

tender and cooked through.

2. Remove any excess fat that has risen

to the top and discard. Remove pork to a

cutting board, cover to keep warm. Transfer

sauce to a saucepan and bring to a boil

over medium-high heat. Reduce heat and

simmer until thickened, about 15 min. Add

remaining grilling sauce and heat through.

Remove bay leaf.

3. Shred pork with 2 forks and combine

with sauce. Serve on buns with coleslaw

on the side.

per serving: 540 calories, 34 g protein, 25 g fat,

45 g carbohydrates


Slow & Steady

Follow these simple tips for best results

in your slow cooker:

• Resist the temptation to lift the lid.

Steam and heat will dissipate,

prolonging the cooking time.

• Brown the meat before placing it

in the slow cooker for a richer flavour

and a more appetizing colour.

• If recipes call for broth, use a


variety – flavours

tend to intensify in the

slow cooker.

• Add soft vegetables

(like peppers,

zucchini and

tomatoes) in the

last 15 to 30 min. of

cooking time to keep

them from getting




25% Less


900 mL

Chicken Broth, 30% Less

Sodium, 900 mL

• Prep the ingredients

and place them in the slow cooker crock

the night before. Store the crock, covered,

in the refrigerator overnight, then place it in

the slow cooker and turn it on in the morning.

• Use your slow cooker

to keep your favourite

party foods warm.

Saucy meatballs and

hot cider are great at

this time of year.


Meatballs, 680 g

Also try Italian

Meatballs, 680 g


Prep time: 15 min. Slow cooker time: 8 hours

Serves 8

3 lb (1.5 kg) braising beef short ribs

1 onion, finely chopped

1 bay leaf

1 1 / 4 cups (310 mL) Compliments Beef

Broth, 25% Less Sodium

1 / 2 cup (125 mL) Compliments Sensations

Blood Orange Ginger Teriyaki

Grilling Sauce

1 / 4 cup (60 mL) brown sugar

3 tbsp (45 mL) tomato paste

2 tbsp (30 mL) all-purpose flour

2 cloves garlic, minced

1 / 2 tsp (2 mL) pepper

1. Place ribs, onions and bay leaf in slow

cooker. Whisk together broth, half the teriyaki

sauce, sugar, tomato paste, flour, garlic and

pepper. Pour over ribs. Cover and cook on

LOW for 8 hours, or until ribs are tender and

sauce is thick and sticky.

2. Remove ribs to a platter. Remove and

discard bay leaf and any excess fat that

has risen to the top. Measure out 1 cup

(250 mL) of cooking liquid and place in a

small saucepan. Bring to a boil over mediumhigh

heat and reduce to a sticky glaze, about

10 min. Stir in remaining teriyaki sauce and

serve over ribs.

per serving: 320 calories, 30 g protein, 17 g fat,

11 g carbohydrates


Prep time: 15 min. Slow cooker time: 5 hours

Serves 8

1 1 / 4 cups (310 mL) Compliments Dried Apricots

2 / 3








1 / 2


cup (150 mL) wild rice

lb (1.5 kg) boneless, skinless turkey breast,


onion, chopped

cup (250 mL) chopped Compliments

Organic Celery Hearts

carton (900 mL) Compliments Chicken

Broth, 30% Less Sodium

tbsp (45 mL) all-purpose flour

cloves garlic, minced

tsp (10 mL) dried Italian seasoning blend

tsp (2 mL) pepper

tbsp (30 mL) chopped fresh parsley

1. Cut 1 cup (250 mL) apricots into quarters.

Place in slow cooker along with rice, turkey,

onion and celery. Whisk together broth, flour,

garlic, Italian seasonings and pepper. Add to

slow cooker. Cover and cook on LOW for 5

hours or until turkey and rice are fully cooked.

2. Slice remaining apricots into strips. Serve

turkey stew with parsley and sliced apricots.

per serving: 310 calories, 41 g protein, 2 g fat,

31 g carbohydrates





Prep time: 20 min. Slow cooker time: 5 hours

Serves 8


1 / 2

1 / 3


1 / 4





1 1 / 2


1 / 4



lb (1.5 kg) chicken pieces or 1 whole

chicken cut into 8 pieces

tsp (2 mL) each salt and pepper

cup (75 mL) all-purpose flour

tsp (10 mL) vegetable oil

cup (60 mL) chopped bacon

onion, chopped

cup (250 mL) chopped Compliments

Organic Celery Hearts

Compliments Organic Carrots, chopped

into 1-inch (2.5 cm) pieces

cups (500 mL) whole small white


cups (375 mL) dry red wine

cup (250 mL) Compliments Chicken

Broth, 30% Less Sodium

cup (60 mL) tomato paste

cloves garlic, minced

sprigs fresh parsley


Prep time: 15 min. Slow cooker time: 4 hours

Serves 8





3 / 4

1 / 2




1 / 2




box (680 g) frozen Compliments Swedish


each red, yellow and orange pepper, cubed

red onion, chopped

can (398 mL) pineapple chunks

cup (175 mL) Compliments Chicken Broth,

30% Less Sodium

cup (125 mL) Compliments Tomato Ketchup

tbsp (45 mL) brown sugar

cloves garlic, minced

tsp (5 mL) sweet paprika

tsp (2 mL) hot pepper flakes (or more to taste)

tbsp (15 mL) cornstarch

cups cooked rice

tbsp (15 mL) chopped fresh coriander

1. Place meatballs, peppers and onion

in slow cooker. Drain pineapple chunks,

reserving 1 / 4 cup (60 mL) juice (use

remaining juice for another purpose).

Combine pineapple chunks, reserved

pineapple juice, broth, ketchup, sugar,

garlic, paprika and hot pepper flakes. Add

to slow cooker. Cover and cook on LOW for

3 hours or until meatballs are cooked and

vegetables are tender.

2. In a small bowl, whisk together

cornstarch and 2 tbsp (30 mL) water until

smooth. Stir into meatballs and let simmer

15 min. in slow cooker. Serve over cooked

rice with coriander.

per serving: 380 calories, 17 g protein, 15 g fat,

47 g carbohydrates

1. Season chicken pieces with salt and pepper

and shake in 1 / 4 cup (60 mL) of the flour to

coat. Heat oil in a large skillet over mediumhigh

heat. Sear chicken pieces on both sides;

place in slow cooker. In same skillet, add

bacon, onion and celery and sauté until bacon

begins to brown, about 5 min. Transfer to slow

cooker; add carrots and mushrooms.

2. Whisk together wine, broth, tomato paste,

garlic and remaining flour. Stir into skillet and

bring to a boil; add to slow cooker. Cover and

cook on LOW for 5 hours or until chicken is

fully cooked. Serve with sprigs of parsley.

per serving: 260 calories, 19 g protein, 12 g fat,

12 g carbohydrates

Stylishly Slow

The sleek and elegant 6 L Slow Cooker from Compliments Culinaire

is the perfect addition to your kitchen. Generously sized to cook

10- to 12-serving recipes, the removeable stoneware crock can

go from refrigerator, to slow cooker to table. The digital

touchpad control panel with LED display features

3 heat settings with indicator lights and an automatic

“keep warm” function. Plus, it also includes a mini

sauce warmer, perfect for gravies and dips.

go online

For three more great slow

cooker recipes, visit


22 by Compliments WiNTER 2008



Give the classic buffet table a makeover with this modern Italian menu. We’ve taken

a few of our favourite Italian dishes and added fresh and festive twists that make

them perfect for easy holiday entertaining. Buon appetito!

Toast bread

slices and top

with Compliments

Roasted Garlic

Bruschetta Topping

and Compliments

Goat’s Milk Cheese

Crumbles; broil for

a few minutes in

the oven

Drizzle 5 or 6 sliced tomatoes

with 2 tbsp (30 mL) each

Compliments Sensations Aged

Balsamic Vinegar of Modena,

Compliments Sensations

Toscano PGI Extra Virgin

Olive Oil, and salt and pepper


For a beautiful platter that’s never the same

twice, mix colours, shapes and textures and

use fresh meats, cheeses and vegetables

loosely folded and piled high on the plate.

Choose from these

antipasto options:

Sliced Meats: prosciutto, sopressatta

salami, capicolla

Cheeses: bocconcini, provolone,

Compliments Pepper Goat’s Milk Cheese

Vegetables: olives, marinated artichoke

hearts, roasted red peppers, marinated

mushrooms, vine ripened tomatoes

Bread and Crackers: Compliments Cracker

Assortment, crusty Italian bread or focaccia

Dippers and Spreads: Compliments Roasted

Garlic Bruschetta Topping, Compliments

Sensations Flame Roasted Red Pepper

Tapenade, Compliments Sensations Toscano

PGI Extra Virgin Olive Oil, Compliments

Sensations Aged Balsamic Vinegar of

Modena, fresh Compliments Pesto Sauce

Marinate 200 g

bocconcini cheese with

2 tbsp (30 mL) fresh

Compliments Pesto

Sauce and 1 tbsp (15 mL)

Compliments Sensations

Toscano PGI Extra

Virgin Olive Oil




try this

For a different look, try grilling

or sautéing the polenta wedges

until heated through.


Prep time: 15 min. Total time: 30 min.

Plus chilling and 10 min. reheating

Serves 8





1 / 2

1 1 / 4

1 / 2




tbsp (45 mL) Compliments Pure Olive Oil

tsp (10 mL) finely minced shallots

cloves garlic, minced

carton (900 mL) Compliments Chicken

Broth, 30% Less Sodium

cup (125 mL) Compliments Sensations

Flame Roasted Red Pepper Tapenade

cups (310 mL) fine cornmeal

cup (125 mL) finely grated Asiago cheese

tbsp (15 mL) chopped fresh thyme

tbsp (30 mL) chopped fresh

Italian parsley

finishing touch

Osso bucco is traditionally

served with fresh gremolata,

a mixture of chopped parsley,

grated lemon zest, and finely

chopped garlic. For an Inspired

twist, we added chopped

sundried tomatoes.


1. Heat 1 tbsp (15 mL) oil in a medium

saucepan over medium heat. Sauté shallots

and garlic until tender, 3 to 4 min. Add broth

and tapenade and bring to a boil. Slowly

add cornmeal, stirring constantly to prevent

lumps. Simmer until very thick, 5 to 10 min.

Remove from heat, stir in cheese, thyme and

parsley and season with salt and pepper.

2. Brush bottom and sides of an 11 x 7-inch

(2 L) nonstick baking pan with remaining oil.

Spoon polenta into pan and smooth with wet

spatula. Cover and refrigerate until well chilled.

3. Preheat oven to 400°F (200°C). Turn

polenta out onto cutting board and cut into

desired shapes. Place polenta on baking sheet

and bake until lightly browned and heated

through, 8 to 10 min.

per serving: 160 calories, 4 g protein, 9 g fat,

17 g carbohydrates


Prep Time: 30 min. Total Time: 2 hours 30 min.

Serves 8


1 / 3

1 / 2













1 1 / 2 -inch (4 cm) thick veal shanks

cup (75 mL) canola oil

cup (125 mL) all-purpose flour

cup (250 mL) diced onion

cup (250 mL) diced celery

cup (250 mL) diced carrot

tbsp (45 mL) tomato paste

cup (250 mL) white wine

cups (500 mL) Compliments Chicken

Broth, 30% Less Sodium

head garlic, halved crosswise

sprigs fresh parsley

sprigs fresh rosemary

sprigs fresh thyme

bay leaves

tub (288 mL) fresh Compliments

Marinara Sauce

1. Heat 3 tbsp (45 mL) oil in a large Dutch

oven over medium-high heat. Season veal

shanks with salt and pepper. Dredge shanks

in flour, shaking off excess. Working in

batches, sear shanks until well browned on

both sides, adding oil if necessary. Remove

shanks from pan. In same pan, sauté onion,

celery and carrot until tender and slightly

caramelized, about 5 min. Lightly season

with salt and pepper. Stir in tomato paste and

cook 2 to 3 min. Add wine to pan, stirring up

any browned bits on bottom and cook until

reduced by half. Stir in broth, garlic, parsley,

rosemary, thyme and bay leaves.

2. Return shanks to pan and bring to a boil.

Reduce heat to a gentle simmer, cover and

cook on stove or in a 325°F (160°C) oven until

meat is tender, but not falling off the bone and

sauce has thickened, about 60 min. covered,

then 30 min. uncovered.

3. Transfer shanks to a serving platter. Strain

and measure out 2 cups (500 mL) cooking

liquid. Mix with marinara sauce, season to

taste and spoon over veal shanks.

per serving: 340 calories, 40 g protein, 13 g fat,

12 g carbohydrates

Can’t find veal shanks in-store? Don’t worry!

Beef shanks are a delicious substitution. Simply

increase covered cooking time from 60 minutes

to 2 hours, or until tender.

Italian Essentials

These gourmet ingredients will give

your meal a taste of authenticity.

Pesto Sauce, 170 g

Fusilloni Pasta, 500 g

Toscano PGI Extra Virgin Olive Oil,

500 mL

Aged Balsamic


of Modena,

250 mL

24 by Compliments WINTER 2008




herb-topped tuscan pizza bites

For a refreshing twist on a party fave,

bake a Compliments Sensations Tuscan

Thin Crust Pizza according to package

directions and cut into squares. Then,

combine 3 / 4 cup of your favourite herbs

such as Italian parsley, basil and fresh

chives with 1 tsp (5 mL) each Compliments

Sensations Toscano PGI Extra Virgin Olive

Oil and Compliments Sensations Aged

Balsamic Vinegar of Modena. Season to

taste with salt and pepper then top each

pizza square with the herb mixture.

per serving: 160 calories, 7 g protein, 8 g fat,

15 g carbohydrates



Prep time: 15 min. Total time: 30 min.

Serves 8

1 / 2






1 / 2


pkg. (42 g) Compliments Sundried

Tomatoes, thinly sliced

pkg. (500 g) Compliments Sensations

Fusilloni Pasta

tub (170 g) fresh Compliments Pesto Sauce

cup (250 mL) diced red pepper

cups (500 mL) halved grape tomatoes

tbsp (30 mL) Compliments Sensations

Toscano PGI Extra Virgin Olive Oil

cup (125 mL) fresh torn basil leaves

tub (113 g) Compliments Goat’s Milk

Cheese Crumbles

1. Bring a large pot of salted water to a boil.

Blanch sundried tomatoes in boiling water for

2 to 3 min. Strain out of water, pat dry, cool

and thinly slice. In the same boiling water,

cook pasta according to package instructions.

Tuscan Thin

Crust Pizza,

485 g

2. Drain pasta and immediately toss with

pesto sauce, coating evenly. Let cool slightly

and gently mix in sundried tomatoes, red

pepper, grape tomatoes, oil and basil.

Season lightly with pepper and garnish

with cheese crumbles.

per serving: 400 calories, 13 g protein,

16 g fat, 53 g carbohydrates



650 g







head start

This pasta dish

can be served

warm or prepared

the day before

and served cold.

Chocolate Hazelnut

Cake, 800 g

La Dolce Vita

Need a showstopping dessert?

For a unique chocolate

experience, try Compliments

Sensations Chocolate Hazelnut

Cake. With layers of rich white

chocolate hazelnut mousse,

a semi-sweet chocolate glaze

and dulce de leche drizzle, it’s

a winner. And, for the perfect

Italian treat, serve Compliments

Sensations Ultimate Tiramisù,

which features espresso-soaked

lady fingers layered with

delicious mascarpone cheese.

Life really is sweet.




Presto Party Fare

Don’t get stuck in the kitchen while friends and family are having a ball in

the other room. Our quick and delicious party stand-bys get a head start

from versatile Compliments heroes that will carry you through the season.


Prep time: 5 min. Total time: 35 min.

Makes 30 sliders

1 can (340 g) refrigerated buttermilk

biscuit dough





Water and sesame seeds

box (560 g) frozen Compliments Balance

Extra Lean Turkey Meatballs

tub (280 mL) fresh Compliments Collection

Cranberry Sauce

cup (250 mL) Compliments Organic

Baby Spinach

200 g Compliments Brie Double Cream

Cheese, thinly sliced

1. Preheat oven to 375°F (190°C). Open and

separate biscuit dough into 10 pieces as

directed. Pinch each piece of dough in thirds

(don’t roll) to make 3 mini buns from each

piece (for a total of 30 small buns). Place on

parchment paper-lined baking tray, lightly

brush each with water and sprinkle with 1 / 8 tsp

(0.5 mL) sesame seeds. Bake until golden and

cooked through, about 10 min.; let cool.

2. At the same time in oven, cook 30 meatballs

according to package directions, 12 to 15 min.,

turning halfway through cooking time. While

still hot, toss meatballs with 1 / 2 cup (125 mL)

cranberry sauce and salt and pepper to taste.

3. Cut each bun in half. Spoon a little

cranberry sauce on each bun bottom, top

with 3 spinach leaves folded in half and a

small slice of brie cheese. Top each with a

meatball, cap with bun top and secure with

a small bamboo or wooden skewer.

per serving (1 slider): 100 calories,

2 g protein, 4 g fat, 11 g carbohydrates


Extra Lean Turkey

Meatballs, 560 g


by Compliments winter 2008


These mini quiches are fabulous on their own, but to take

them to the next level, give them a simple gourmet topping:

Start with 1 box (480 g) Compliments Mini Quiches; spoon on

the corresponding toppings; then bake according to package

directions. Makes 24 mini quiches.


Mini Quiches, 480 g

Top each Spinach & Cheese

Florentine Quiche with

1 / 2 tsp (2 mL) of Compliments

Roasted Garlic Bruschetta

Topping. After baking, top

with chopped parsley.

per serving (1 quiche): 60 calories,

1 g protein, 4 g fat, 6 g carbohydrates

Top each Mushroom &

Cream Cheese Quiche

with 1 / 2 tsp (2 mL) of

Compliments Goat’s Milk

Cheese Crumbles and a few

fresh thyme leaves. After

baking, drizzle with a bit

of olive oil.

per serving (1 quiche):

70 calories, 1 g protein,

4 g fat, 6 g carbohydrates Top each Traditional

Quiche Lorraine with 1 / 2 tsp

(2 mL) of Compliments Sensations

Red Onion, Cranberry & Apricot

Confit. After baking, season with

fresh black pepper.

per serving (1 quiche): 70 calories,

2 g protein, 4g fat, 6 g carbohydrates

Tried and True

An assortment of great cheese is always well received.

Keep these essentials on hand for an impromptu gathering:

Cracker Assortment, 250 g

Cranberry Goat’s Milk Cheese, 150 g

Five Year Old Canadian Cheddar Cheese, 275 g

Brie Double Cream Cheese, 200 g

Cheese Serving Set with Stow-Away Utensils,

34 cm x 24 cm (13 1 / 2" x 9 1 / 4" )

compliments.ca/inspired 27



how to

We used cheesecloth to make our mulling

spice sachet. If you don’t have any, just add

the spices directly to the liquid. Before serving,

make sure to strain through a fine sieve.


Prep time: 20 min. Total time: 30 min.

Makes 20 blinis


1 / 4








1 / 4


pkg. (375 g) Compliments Sliced Smoked

Atlantic Salmon, finely minced

cup (60 mL) finely diced shallots

tbsp (15 mL) finely sliced fresh chives

tbsp (15 mL) finely minced fresh parsley

tbsp (30 mL) Compliments Sensations

Toscano PGI Extra Virgin Olive Oil

tsp (5 mL) finely minced capers

tsp (5 mL) each finely grated

lemon zest and lemon juice

cup (250 mL) Compliments Traditional

Pancake Mix

tbsp (30 mL) chopped fresh thyme

cup (60 mL) sour cream

tbsp chives

1. Combine smoked salmon, shallots, chives,

parsley, olive oil, capers, lemon zest and juice.

Lightly season to taste with salt and pepper.

2. Combine pancake mix with 3 / 4 cup (175 mL)

water and fresh thyme, season to taste with

salt and pepper. Heat a skillet over medium

heat. Make toonie-sized mini pancakes with

about 1 tbsp (15 mL) batter, cook until golden

brown on both sides.

3. Place blinis on a platter, top each with

a rounded tsp (5 mL) of salmon mixture.

Garnish each with a small dollop of sour cream

and fresh chives. Serve at room temperature.

per serving (1 blini): 80 calories, 5 g protein,

5 g fat, 5 g carbohydrates



Cocktail, 1.89 L


Prep time: 5 min. Total time: 15 min.

Makes 7 cups (1.75 L)



1 / 2




1 / 2

1 / 2


cinnamon sticks

whole cloves

tsp (2 mL) black peppercorns

small piece of fresh ginger, peeled

Cheesecloth and string

cups (750 mL) dry red wine

cups (750 mL) Compliments

Cranberry Cocktail

cup (125 mL) port

cup (125 mL) Compliments Liquid Honey

blood oranges, halved

1. Place cinnamon, cloves, peppercorns and

ginger in centre of four layers of 6-inch

(15 cm) squares of cheesecloth. Pull up the

corners and tie the bundle tight with string.

2. In a large saucepan, combine spice sachet,

wine, cranberry cocktail, port, honey and

oranges. Gently simmer over medium-low

heat for 20 min. Do not let mulled wine boil.

Remove spice sachet and keep warm in a

slow cooker (on keep-warm setting) or on

very low heat on the stove.

per serving (220 mL): 220 calories, 0 g protein,

0 g fat, 35 g carbohydrates



Sliced Smoked


Salmon, 125 g


by Compliments winter 2008


Our chefs share their

most requested sides.

From the



Looking for gorgeous side dishes to serve

alongside the star of the show? We asked Chef

Ryan Skelton of the Sobeys Culinary Centre and Chef James Smith

of the Compliments Culinary Centre at George Brown Chef School

to share their favourite sides and holiday memories.

“My family will have a good chuckle when they see the broccoli

salad [page 32],” says Chef Ryan. “No family gathering would be

complete without it. The holidays are full of lots of rich foods

and treats, so the refreshing crunch of the broccoli is perfect.

Even the kids ask for seconds!”

For Chef James, the holidays are about spending quality

time with friends and family, rather than fussing about in the

kitchen. “The mushroom strudel [page 30] is my kind of dish: It

tastes amazing and looks so impressive, but it can be prepped

the night before and then just popped in the oven when you

need it.”

So, whether you plan on hosting a formal dinner with the “good”

dishes, or prefer a more laid-back buffet spread, any of these

fabulous sides can take your meal to the next level. Who knows

– maybe they’ll become some of your family’s favourites.




from chef

James Smith

“There’s nothing like that moment when

people’s plates are full, their glasses are

raised, and you think ‘Life is good.’”



Prep time: 20 min. Total time: 1 hour

Serves 8

1 sweet potato, peeled and cut into chunks

1 tbsp (15 mL) vegetable oil

3 cups (750 mL) chopped mixed mushrooms

(shiitake, crimini, oyster and white)

1 onion, chopped

1 tsp (5 mL) dried thyme leaves

2 cloves garlic, minced

2 cups (500 mL) arugula

1 / 2 tsp (2 mL) each salt and pepper

6 sheets frozen Compliments Phyllo Pastry

Sheets, thawed overnight in refrigerator

3 tbsp (45 mL) melted butter

1 1 / 4 cups (310 mL) Compliments Five Year Old

Canadian Cheddar Cheese, shredded

1. Preheat oven to 400°F (200°C). In a saucepan

of boiling salted water, cook sweet potato until

tender, about 12 min. Drain and set aside.

2. Meanwhile, heat oil in a skillet over

medium-high heat. Add mushrooms, onions

and thyme and sauté until onions have begun

to caramelize, about 10 min. Add garlic and

cook for 2 min. Stir in sweet potatoes, arugula,

salt and pepper. Set aside to cool.

3. Using 3 sheets of phyllo for each strudel, brush

and stack 3 sheets with some of the melted butter.

Spoon half the mushroom filling in the centre

of phyllo, leaving 3-inches (7.5 cm) of pastry

empty on each end. Sprinkle half the cheese over

filling. Fold long edges over filling to create a log.

Fold ends underneath to seal package. Place on

a parchment paper-lined baking sheet. Repeat

with remaining phyllo, filling and cheese. Brush

tops with remaining butter.

4. Bake until golden and crisp, about 20 min.

Cut each strudel into 4 pieces.

per serving: 220 calories, 8 g protein, 13 g fat,

19 g carbohydrates



Prep time: 20 min. Total time: 1 hour

Serves 12

1 / 4 lb (125 g) Compliments Naturally Smoked

Bacon, chopped

1 small red onion, diced into 1 / 2 -inch (1 cm) cubes

1 each red, yellow and orange pepper, diced

into 1 / 2 -inch (1 cm) cubes

1 green zucchini, diced into 1 / 2 -inch

(1 cm) cubes

2 cloves garlic, minced

1 / 3 cup (75 mL) Compliments Sensations

Balsamic Fig and Maple Marinade

1 1 / 2 cups (375 mL) hot, cooked brown rice

1 / 2 cup (125 mL) panko bread crumbs

1 / 2 cup (125 mL) Compliments Chicken Broth,

30% Less Sodium

3 tbsp (45 mL) chopped Italian parsley

1 / 2 tsp (2 mL) each salt and pepper

1. Preheat oven to 400°F (200°C). Grease

a 12-cup muffin pan. Set aside. In a roasting

pan over medium-high heat, cook bacon

until lightly browned, about 5 min. Add

onions, peppers, zucchini, garlic and

stir-fry 2 min. Stir in half the marinade.

Transfer to oven and roast, stirring half way

through, until vegetables begin to brown

and become tender, about 20 min. Transfer

mixture to a bowl.

2. Stir in rice, bread crumbs, broth,

remaining marinade, parsley, salt and

pepper. Divide mixture evenly between

muffin cups. Bake until hot and beginning

to brown, about 25 min. Cool 5 min.

Carefully run a knife around the outside to

release muffins and remove to a platter.

Garnish with fresh basil leaves, if desired.

per serving: 150 calories, 4 g protein,

5 g fat, 23 g carbohydrates

30 by Compliments WINTER 2008



Prep time: 10 min. Total time: 1 hour

Serves 8

6 plum tomatoes, halved

1 tbsp (15 mL) Compliments Pure Olive Oil

1 / 4 tsp (1 mL) each salt and pepper

2 cloves garlic, chopped

1 / 2 pkg. (250 g) frozen puff pastry, thawed

in refrigerator

1 tub (113 g) Compliments Goat’s Milk

Cheese Crumbles

1 / 2 jar (135 mL) Compliments Sensations Red

Onion, Cranberry & Apricot Confit

1 egg, beaten

1 / 4 cup (60 mL) torn basil leaves

1. Preheat oven to 400°F (200°C). Toss

tomatoes in olive oil, salt, pepper and garlic.

Place tomatoes cut side up in an 8-inch

(20 cm) ovenproof skillet. Heat skillet over

medium-high heat until tomatoes begin

to blister, about 2 min. Place skillet in oven

and roast until tomatoes are tender and

roasted, about 25 min.

2. Meanwhile, roll puff pastry into a 12-inch

(30 cm) circle; refrigerate until needed.

3. Remove skillet from oven. Sprinkle

tomatoes with half the cheese crumbles;

dollop evenly with confit. Place pastry

on top, folding and pressing edges into

sides of pan to create an upside down

bowl shape. Cut a small steam vent in

the centre of pastry. Brush pastry with

beaten egg. Return to oven and bake

until golden and puffed, about 20 min.

4. Remove from oven and carefully place

a large plate on top of skillet. Using oven

mitts, carefully but quickly invert tarte onto

plate. Sprinkle with remaining goat cheese

crumbles and basil.

per serving: 230 calories, 6 g protein, 15 g fat,

19 g carbohydrates

from chef

Ryan Skelton

“Reuniting with family, spending time catching up on the little

things, is what makes the holidays so special to me.”


Prep time: 30 min. Total time: 75 min.

Serves 12

2 tbsp (30 mL) unsalted butter

1 cup (250 mL) diced sweet onion

1 small acorn squash, peeled and diced (about

2 cups/500 mL)

2 cloves garlic, minced

1 tbsp (15 mL) dried savory leaves

1 tbsp (15 mL) chopped fresh thyme

1 / 2 cup (125 mL) chopped fresh parsley

1 loaf (454 g) day-old French bread, cut into

small cubes

1 cup (250 mL) chopped Compliments Roasted

Deluxe Mixed Nuts, 50% Cashews

1 cup (250 mL) Compliments Dried and

Sweetened Cranberries

2 large eggs

1 tub (280 mL) fresh Compliments Collection

Cranberry Sauce

1 1 / 2 cups (375 mL) Compliments Chicken Broth,

30% less sodium

1. Preheat oven to 350°F (180°C). Melt butter

in a large skillet over medium heat. Sauté

onion, squash and garlic until softened, 7 to

8 min. Stir in savory and thyme and season to

taste with salt and pepper; cool.

The Main Event

For moist and juicy turkey every time, look for

Compliments Butter Basted, Young, Grain Fed

Turkey in the freezer section. Fresh Compliments

Collection Cranberry Sauce, found in the deli or

produce refrigerator, is the perfect complement.

Cranberry Sauce,

280 mL

Butter Basted,

Young, Grain

Fed Turkey

2. In a large bowl, combine bread cubes, nuts,

cranberries, parsley and squash mixture.

Whisk together eggs, cranberry sauce and

broth; pour over bread mixture, season and

toss to mix well.

3. Transfer to a buttered casserole dish and

bake until top is golden brown, about 40 min.

per serving: 350 calories, 8 g protein, 13 g fat,

48 g carbohydrates





Prep time: 20 min. Total time: 55 min.

Serves 8

3 1 / 2


1 / 2

1 / 2


1 / 4



lb (1.75 kg) peeled and sliced sweet


cup (250 mL) sliced shallots

tsp (2 mL) chili powder

tsp (2 mL) smoked paprika

cup (250 mL) Compliments Chicken Broth,

30% Less Sodium

cup (60 mL) Compliments Pure Maple


tbsp (45 mL) Compliments Chopped Pecans

tbsp (30 mL) cubed butter

1. Preheat oven to 375°F (190°C). Butter a

13 x 9-inch (3 L) baking dish. Combine sweet

potatoes, shallots, chili powder, smoked paprika,

and salt and pepper to taste. Place in dish.

2. Pour broth and maple syrup over potatoes.

Sprinkle pecans evenly over top and dot

with butter. Cover with foil and bake 20

min. Remove foil and continue to bake until

potatoes are tender, about 10 min.

per serving: 220 calories, 4 g protein, 6 g fat,

40 g carbohydrates

Chefs’ Picks

Everyone has a few go-to

items in the kitchen and our

chefs are no exception!

Chef Ryan’s Faves:

“I love ingredients that are great on their

own or that give a special twist to my

recipes. Mixed nuts and aged cheddar are

great for serving alongside cocktails and

perfect when worked into holiday recipes.”

Roasted Deluxe

Mixed Nuts, 50%

Cashews, 275 g


Fig & Maple


350 mL

Two Year Old


Cheddar Cheese,

350 g

Chef James’ Faves:

“Special marinades and

sauces, like these two,

cut my meal prep in half.

I love using the confit on

ham or as a topper on

a wheel of brie. And the

marinade is versatile

enough to go from pork

to veggie side dishes.”

Red Onion,

Cranberry &

Apricot Confit,

270 mL

Compliments Roasted

Garlic & Bacon Dressing,

475 mL, is perfect on leafy

greens or in chunky veggie

blends like this.



Prep time: 20 min. Total time: 30 min.

Serves 8




1 1 / 2



3 / 4



tbsp (15 mL) canola oil

cups (500 mL) diced red onion

bunches Compliments Organic Broccoli

cups (375 mL) grated Compliments Two

Year Old Canadian Cheddar Cheese

cup (250 mL) grated carrot

cup (250 mL) golden raisins

cup (175 mL) Compliments Roasted

Garlic & Bacon Dressing

tbsp (15 mL) white wine vinegar

slices Compliments Fully Cooked Bacon,

50% Less Salt, crumbled

1. Heat oil in a skillet over medium-high heat.

Sauté onion until tender and caramelized,

about 4 min. Let cool.

2. Cut broccoli into small florets (about

6 cups/1.5 L). Combine broccoli, cooled red

onion, cheese, carrot, raisins, dressing and

vinegar. Mix well, season to taste with salt

and pepper and garnish with bacon.

per serving: 250 calories, 7 g protein, 16 g fat,

19 g carbohydrates

32 by Compliments WINTER 2008

learn to make:

Anna’s Holiday Favourites

What would the holidays be without delicious,

home-baked goods? Renowned pastry chef and Food

Network TM star Anna Olson shares recipes for some

of her favourite holiday treats, along with helpful tips

that will make them perfect every time.

cooking class



Prep time: 10 min. Total time: 45 min.

Makes about 24 pieces

1 / 2

1 / 2

1 / 2

1 / 2

1 / 4



1 1 / 2

1 / 2



cup (125 mL) walnut pieces

cup (125 mL) Compliments Pecan Pieces

cup (125 mL) Compliments Pine Nuts

cup (125 mL) Compliments Slivered


cup (60 mL) unsalted butter, cut into

pieces, plus extra for greasing

tbsp (15 mL) vanilla extract

tsp (5 mL) baking soda

cups (375 mL) granulated sugar

cup (125 mL) white corn syrup

cup (250 mL) Compliments Semi-Sweet

Chocolate Chips

tsp (5 mL) sea salt

1. Preheat oven to 350°F (180°C). Spread all

the nuts on ungreased baking sheet and bake

until toasted, about 10 min., stirring once. Let

nuts cool completely.

2. Line a shallow rimmed 15 1 / 2" x 10" baking

sheet with parchment paper and grease lightly

with butter. In a small bowl, place butter, vanilla

and baking soda (no need to blend); set aside.

“It’s amazing what a little

sea salt does to a good

brittle recipe. That subtle

saltiness heightens the

delicate flavours of the nuts

and softens the sweetness

of the caramelized sugar.”

Grease the utensils you plan to

use before spreading out the

hot brittle mixture. It will be

much easier to work with.

3. In a heavy-bottomed saucepan over high

heat, bring sugar, corn syrup and 1 / 3 cup (75 mL)

water to a boil, uncovered. While sugar cooks,

brush down the sides of pan with cool water.

Boil sugar over high heat until it turns a light

amber colour, about 12 min. Remove from heat

and quickly stir in butter, vanilla and baking

soda with a wooden spoon (the baking soda

will make it foamy). Stir in nuts until coated

and spoon mixture onto prepared baking tray.

Spread brittle as thinly as possible. Let brittle

cool completely at room temperature.

4. Melt chocolate chips in microwave on

MEDIUM, stirring every 10 sec. until melted.

Crack brittle into desired serving pieces and

dip halfway into melted chocolate and place

back onto greased parchment-lined baking

tray. Sprinkle lightly with sea salt and allow

chocolate to set.

Brittle can be made up to 6 days in advance and

stored in an airtight container. Do not freeze.

per serving (1 piece): 210 calories, 2 g protein,

11 g fat, 24 g carbohydrates



cooking class


Prep time: 15 min. Total time: 70 min.

Makes 36 biscotti

1 / 2

3 / 4

1 / 4




1 / 2

1 1 / 2


1 / 2


cup (125 mL) unsalted butter, at room


cup (175 mL) granulated sugar

cup (60 mL) packed dark brown sugar

large eggs

tbsp (15 mL) vanilla extract

cups (500 mL) Compliments

All Purpose Flour

cup (125 mL) Compliments Cocoa

tsp (7 mL) baking powder

tsp (5 mL) ginger

tsp (2 mL) each ground cardamom,

cinnamon and salt

cup (250 mL) Compliments Slivered Almonds

“These biscotti beautifully complement coffee, tea

or hot chocolate. Wrapped up with a little ribbon,

you’ve got a lovely hostess gift or stocking-stuffer.”

1. Preheat oven to 350°F (180°C) and line a

baking sheet with parchment paper. With an

electric mixer, beat butter with sugars until pale

and fluffy. Add eggs and vanilla and blend well.

2. Sift together flour, cocoa, baking powder,

spices and salt. Stir flour mixture into butter

mixture until blended. Stir in almonds. Shape

cookie dough into 2 logs and place on prepared

baking sheet, leaving 3 inches (8 cm) between

logs. Press lightly to flatten slightly. Bake

40 min. Remove from oven.

3. Reduce oven temperature to 325°F (160°C)

and line a second baking sheet with parchment

paper. While still warm, slice 1 / 2-inch (1 cm)

biscotti on the bias with a serrated knife. Place

on baking sheet. Bake 12 to 15 min. until lightly

browned around the edges. Biscotti will firm

up further as they cool.

per serving (1 biscotti): 100 calories, 2 g protein,

4 g fat, 13 g carbohydrates

When the biscotti is still warm to the

touch, use a serrated knife to cut it into

pieces before continuing to bake.


Prep time: 15 min. Total time: 32 min.

Makes 36 cookies

1 cup (250 mL) unsalted butter,

at room temperature

1 / 2 cup (125 mL) granulated sugar

3 large egg yolks

1 tsp (5 mL) vanilla extract

2 1 / 2 cups (625 mL) Compliments

All Purpose Flour

2 tsp (10 mL) cornmeal

1 / 4 tsp (1 mL) salt

1 / 4 cup (60 mL) Compliments Chopped

Walnuts, finely chopped

1 / 2 cup (125 mL) Compliments

Pure Apricot Jam

1. Preheat oven to 350°F (180°C) and line

2 baking sheets with parchment paper. With

electric mixer, beat together butter and sugar

until smooth. Beat in egg yolks and vanilla

until smooth.

2. Combine flour, cornmeal and salt and add to

butter mixture until blended. Shape teaspoonfuls

of dough into balls and roll in chopped

nuts. Place cookies 1 inch (2.5 cm) apart on

prepared baking sheets. Press centres of

cookies down with your thumb and bake

15 to 18 min. or until golden.

3. While warm, fill thumbprint centre of each

cookie with little dollops of jam. For chewier

cookies, fill centres with jam before baking.

To simplify filling the cookie

centres, spoon the jam into a

piping bag (or a resealable plastic

bag with the tip cut off) and then

squeeze into each cookie.

per serving (1 cookie): 110 calories, 1 g protein,

6 g fat, 13 g carbohydrates

“I have fond memories of my mom baking

thumbprint cookies when I was a kid. If

you have little kitchen helpers, this is the

perfect recipe to have them help with.”

“I like to use a simple round cookie

cutter, either plain or with a fluted

edge, but a snowflake shape would

certainly suit the season.”



Prep time: 15 min. Total time: 45 min.

Makes 24 cookies

3 / 4 cup (175 mL) unsalted butter,

at room temperature

1 cup (250 mL) icing sugar

1 / 3 cup (75 mL) Compliments Cocoa

1 tbsp (15 mL) milk

2 tsp (10 mL) instant coffee granules

1 tsp (10 mL) vanilla extract

1 large egg yolk

1 1 /2 cups (375 mL) Compliments All Purpose Flour

1 /8 tsp (0.5 mL) baking powder

Pinch of salt

Icing sugar, for dusting

2 / 3 cup (150 mL) Compliments

Pure Wild Jumbleberry 5 Fruit Jam

1. Using an electric mixer, beat butter until

smooth and fluffy. Sift icing sugar and cocoa

over butter and beat in. Combine milk, coffee

granules and vanilla and heat in microwave on

HIGH for 8 seconds, stirring to dissolve coffee.

Add to butter mixture along with egg yolk.

2. Stir together flour, baking powder and salt;

stir into butter mixture, blending well. Shape

dough into a disc, wrap and chill 20 min.

3. Preheat oven to 325°F (160°C). Line

2 baking sheets with parchment paper.

On a surface lightly dusted with icing sugar,

roll dough 1 / 8-inch (3 mm) thick. Cut into

48 1 1 / 2-inch (4 cm) shapes (fluted circles are

pretty). Cut a 1 / 2-inch (1 cm) hole in the centre

of half the cookies. Transfer carefully to baking

sheets and bake 12 to 15 min., or until cookies

can be lifted easily away from the parchment.

Let cookies cool on baking sheets.

4. To assemble, dust the cookies with holes

with icing sugar (top cookies). Spoon a

teaspoonful of jam onto bottom cookie and

place a dusted cookie on top, pressing gently

to secure.

To prevent it from sticking

or tearing, roll out the dough

one quarter at a time.

per serving: 130 calories, 1 g protein, 6 g fat,

18 g carbohydrates

go online

For a handy shopping list for

these great recipes, visit


Baking Basics

Stock up on your

holiday baking

essentials with

our fantastic line

of Compliments


Pure Wild


5 Fruit Jam,

500 mL

Pure Apricot

Jam, 500 mL



200 g

Chopped Walnuts,

200 g



Chips, 300 g

Cocoa, 250 g



Superhero fuel for a trip to


infinity and

Compliments Junior Disney Beyond the Orchard apples are the ideal

snack for your little superhero. Selected from extra-fancy grade Gala

and Granny Smith varieties, each one is about one-third smaller than

a regular apple, making them the perfect fit for little hands.

©Disney, ©Disney/Pixar

Inside Inspired

Our favourite tips and ideas from this issue.

kitchen notes

Perfectly Pulled

To shred the pork for our Smokey

Applewood Pulled Pork Sandwiches

(page 20), remove the meat from the

slow cooker and transfer to a cutting

board. Then, take two forks and gently

pull them through the meat in opposite

directions, creating bite-sized shreds.

get the look

We think perfectly packaged holiday

goodies are just about the best thing you

can gift to friends and family. Whether

you use your own tried-and-true recipes,

or you plan to try new ones, like Anna

Olson’s favourites (page 33), assemble

them in paper boxes (purchased from a

craft or bulk food store) lined with tissue

or parchment paper. Tie them up with

festive ribbon or twine, add a gift tag and

they’re ready to go.


For an elegant presentation that makes

your food look picture-perfect, opt for

contemporary, all-white serving dishes

like those our prop stylist Martine

Blackhurst chose for From the Chefs’

Table (page 29). “White makes food

look very appetizing and it’s perfect for

mixing and matching,” she says.

Fast Forward

We know time is of the essence during the hectic holiday

season, so get a head start with our chefs’ make-ahead tips:



In place of regular bread crumbs in his

recipe for Brown Rice Stuffing with

Roasted Vegetables & Bacon (page 30),

Chef James used panko – Japanese-style

bread crumbs – instead. “I really love

the extra crunch and texture it gives the

stuffing,” he says. Traditionally used to

coat vegetables and meat for tempura,

panko has a coarser texture than traditional

bread crumbs, resulting in a light

and crunchy crust. It’s great for cutlets

and crab cakes, too.

• Smoked Salmon Topped Blinis (page 28). Make the

smoked salmon mixture and the mini pancakes up

to a day ahead, cover and refrigerate. Bring to room

temperature before serving.

• Wild Mushroom, Cheddar & Arugula Strudel (page

30). Assemble, but don’t bake, the strudel the night

before or morning of, then cover and refrigerate.

When ready, bake according to recipe directions.

• Broccoli & Cheddar Salad with Creamy Garlic

Dressing (page 32). Make up to one day ahead,

reserving the bacon until ready to serve.

• Pesto Fusilloni with Sundried Tomatoes and Goat

Cheese (page 25). Either serve the salad warm, after

combining all the ingredients, or refrigerate up to one

day before and serve cold.

• Roasted Red Pepper Polenta Wedges (page 24).

Prepare the polenta according to recipe directions up

to step 3, letting it continue to sit in the refrigerator for

up to two days. Then, bake as per recipe directions.



slug recipe slug finder

winter 2008

breakfasts and snacks

Open-Faced Waffle Scramble . . . . . . . . . . . . . . . . . . . . .18

Peach Melba Parfait To Go. . . . . . . . . . . . . . . . . . . . . . . . 19

Quick-Draw Tex-Mex Omelette. . . . . . . . . . . . . . . . . . . 19

hors d’oeuvres

Antipasto Platter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Cranberry Turkey Holiday Sliders . . . . . . . . . . . . . . .26

Herb-Topped Tuscan

Pizza Bites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Quick Quiche Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . 27

Smoked Salmon Topped Blinis . . . . . . . . . . . . . . . . . . .28


Blood Orange Teriyaki

Beef Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Chipotle Roast Beef Sandwiches

with Oven-Baked Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Mediterranean Chicken Bake

with Caesar Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Osso Bucco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Pesto Fusilloni with Sundried

Tomatoes & Goat Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 25

Pork Tenderloin with Blood

Orange Teriyaki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Shrimp Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Slow Cooker Coq Au Vin . . . . . . . . . . . . . . . . . . . . . . . . . 22

Smokey Applewood Pulled

Pork Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Sweet & Sour Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Wild Rice & Apricot Turkey Stew. . . . . . . . . . . . . . . . . .21


Broccoli & Cheddar Salad with

Creamy Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Warm Orange, Spinach &

Fennel Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Zesty Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16


Brown Rice Stuffing with

Roasted Vegetables & Bacon . . . . . . . . . . . . . . . . . . . . .30

Festive Cranberry &

Nut Stuffing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Roasted Red Pepper

Polenta Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Roasted Tomato & Goat

Cheese Tarte Tatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Sweet ’n’ Spiced Spuds . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Wild Mushroom, Cheddar

& Arugula Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30


Apricot-Walnut Thumbprint

Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Chai Chocolate Almond Biscotti . . . . . . . . . . . . . . . . 34

Chocolate-Dipped Nut Brittle

with Sea Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Mocha Linzer Cookies

with Wild Jumbleberry Jam . . . . . . . . . . . . . . . . . . . . . . .35


Creamy Apple Cinnamon

Oat Shake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Mulled Winter Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

038 by by Compliments HOLIDAY WINTER 2008 2008


Looking for delicious appetizers that are perfect for a casual cocktail party or a fancy soirée?

The Compliments Consumer Test Panel gave us their top picks for the season.

taste tested

the details

tasters’ notes

Seafood Phyllo Canapés

192 g

The Thai Green Curry Shrimp and

Lobster with Roasted Red Pepper

canapés are a creamy blend of

seafood and cheese in a beautifully

golden, flaky phyllo shell.

“You can really taste the lobster in

the canapés, and they were very

creamy. They were so colourful

and elegant, and the folded pastry

was a nice touch. I would definitely

serve these if I were having people

over for a holiday party.”


Thai Golden Purse

Hors D’œuvres

330 g

These unique phyllo-wrapped

appetizers are full of sweet shrimp,

veggies and crunchy peanuts.

“These are so beautiful and have tons of flavour.

My mom and I enjoyed them for lunch with a

simple salad but they would work for any occasion,

fancy or casual. And they’d be absolutely perfect

for a cocktail party with my girlfriends.


Mild Breaded

Chicken Wings

907 g

Just pop these in the oven for a full

basket of crispy, pub-style wings.

Also try: Spicy Breaded, Sweet &

Mild Barbecue and Hot & Spicy

Jumbo Chicken Wings

“The wings were just fantastic

– especially the portion sizes. Two or

three really filled me up because they

had so much meat on the bone. They

were moist, tender and very crispy,

too. Just perfect for a poker night!”


Sea Salt & Cracked Black

Pepper Extra Crunchy

Kettle Cooked Peanuts

275 g

These peanuts are extra crunchy, a

little spicy and a source of omega-6

polyunsaturated fat.

Also try: Lime & Chili Extra Crunchy

Kettle Cooked Peanuts

These are so flavourful and different from

any other peanuts I’ve tried. I think these would

be great when people come over for drinks or

just to nibble on while watching TV. I would

even use them as a garnish for some of my

Asian-inspired dishes.


Testing, Testing

Before new Compliments items ever hit store shelves, they’re tested by our Compliments Consumer

Test Panel, a panel of regular shoppers that assesses how every new food idea looks and tastes. This

season, we asked panel members what they thought about these party-perfect appetizers and snacks.



last dish

Sweet, savoury

and special

One reader shares her memories

of delicious Saturday mornings

with Chef Dad.

“Saturday mornings were always

special to me as a little girl. It wasn’t

about the cartoons, but about how

my father made breakfast for us. Dad

didn’t make just the standard bacon

and eggs either – he often put a twist

into the food. One of my favourites

was cheddar cheese pancakes. After

mixing up the batter, he would pour

it onto the griddle and then lay in

pieces of cheddar cheese. The result

was a savoury-sweet dish that I

still relish to this day. Friends have

commented on how they have never

heard of cheddar cheese pancakes,

but, to me, it makes it all the more

special that my father and my family

have our own signature breakfast.”

– Carly B., Halifax, NS

Have Your Say

Share your favourite food

memories and stories with

us at compliments.ca/lastdish

40 by Compliments winter 2008

Elegant appetizers before you

can say “nice reindeer sweater.”

simplify the season with compliments sensations.

You don’t have to sacrifice time or be a gourmet to entertain with style this holiday season. Add flavour to any occasion

easily and affordably with the unique recipes and fine ingredients of Compliments Sensations. Choices like

Seafood Phyllo Canapés or Crispy Seafood Twists are perfect for hosts who are big on taste and short on time.

advertised products in inspired by compliments magazine are available at:

Magazine in effect from Thursday, November 13th 2008 to Wednesday, January 7th 2009. We reserve the right to limit quantities. No sales to retailers.

Availability of some products may be in limited quantities in certain stores. Text prevails when photo does not correspond to the description of advertised product.


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