Compliments - Inspired.ca

FREE 

issue 

for the love of good food 

let us 

entertain 

you 

Party ideas 

for every 

occasion 

Secrets 

to perfect 

turkey, 

stuffing 

and gravy 

Must-have 

baking recipes 

plus: 

brand new recipes for everyday 

smart ways to save

partially baked 

& preservative free 

100 years of quality 

IN 8 MINUTES! 

• Warm fresh bread, anytime! 

• Long shelf life 

• Preservative free 

• No need to freeze or 

refrigerate 

Dempster’s OvenFresh TM 

White & Multigrain Dinner Rolls 

• Quick and easy preparation 

Dempster’s OvenFresh TM 

White & Multigrain Baguettes 

Prosciutto and 

Goat Cheese melts 

PREPARATION TIME : 15 MIN. 

COOKING TIME : 8 MIN. 

MAKES 4 TO 6 PORTIONS 

1 Dempster’s® OvenFresh TM White or Multigrain Baguette 1 

3 tbsp olive oil 45 mL 

2 x log (4oz) goat cheese 2 (115g) 

2 tbsp fresh thyme leaves 30 mL 

12 slices thinly sliced Prosciutto 12 

Pre-heat oven to 400°F (200°C). 

Slice baguette in 1-inch slices on the diagonal. Brush each slice with olive oil. 

Slice goat cheese into ¼ inch slices and place one slice on each baguette round. 

Sprinkle each round with a pinch of thyme and then wrap one slice of prosciutto 

around the centre of each slice of bread. Place the bread slices on a baking sheet and 

sprinkle with remaining thyme leaves. Drizzle with remaining olive oil and bake for 

8 minutes or until cheese is softened and baguette is hot and crisp. 

Serve and enjoy!

Editor Samantha Shepherd 

Deputy Editor Christina Campbell (on leave) 

Food Editor Bonny Reichert 

Associate Editors Claire Cooper, 

Kristen Vinakmens 

Assistant Editor Andrea Ercolani 

Copy Editor Jane Doucet 

Art Director Henrietta Poon 

Associate Art Director Suba Kailasapillai 

Designer Tyrone Franco 

Production Designer Aimee Nishitoba 

Production Manager Mira Kosovac 

Publisher Tina Boroviak 

Associate Publisher Urania Agas 

Project Manager Frédéric Morin 

Project Coordinator Patricia Chraiteh 

Production Director Susan So 

Director, Advertising Sales Michael Grier 

Advertising Sales Managers Kati Bradshaw, 

Faith Brillinger 

President & C.E.O. Eric Schneider 

VP, Business Development Joseph Barbieri 

Creative Director Peter Grimaldi 

Sobeys 

Chief Marketing Officer Belinda Youngs 

Vice President, Marketing Paul Flinton 

Director, One to One Marketing Yvonne Graham 

Inspired Marketing Managers Angela Redouté, 

Amy Dillon 

Inspired Marketing Specialist Ryan Shantz 

Web Marketing Manager Theresa Arrigo 

Web Marketing Specialist Christie Gutteridge 

Director, Regulatory Affairs Mauricio Bobadilla 

Regulatory Affairs Manager Heather Goulding 

Sobeys National Procurement 

& Product Development 

Executive Chefs Ian Dowsett, Ryan Skelton 

Contributors 

Bal Arneson, Stephen Beaumont, Claudia Bianchi, 

Laura Branson, Dan Callis, Carol Dudar, 

Angus Fergusson, Yuki Hayashi, Frances Juriansz, 

Dana McCauley, Allen McInnis, Vincent Noguchi, 

Jodi Pudge, Michelle Rosen, Amy Snider, (PHEc), 

Christopher St. Onge, James Tse 

Say Cheers! 

A few members of the Inspired team get together to 

celebrate our biggest issue yet! From left: Ryan Shantz, 

Angela Redouté, Samantha Shepherd, Amy Dillon, 

Bonny Reichert and Yvonne Graham. 

Let us entertain you! 

Happy holidays, everyone. I really can’t wait 

for you to read this special issue of Inspired – 

it’s bigger and better than ever! 

We have more products, ideas and helpful 

tips than ever before, which all add up to more 

value for you. Look to us for all your holiday 

entertaining needs, from elegant recipes to 

the stellar line of premium food ideas from 

Sensations by Compliments. And you can count 

on us for fast and nutritious everyday ideas to 

get you through this most hectic of seasons. 

You’ll also find several exciting changes this 

issue – many of them a direct result of your 

feedback, so keep sending us your thoughts 

and ideas. Email me at editor@compliments.ca. 

Samantha Shepherd 

Inspired staff share their top 

picks for the season 

new 

“I served Sensations by Compliments 

Hors D’œuvre Collection (page 28) 

at a party and they were a big hit – 

everyone thought they were delicious!” 

–Andrea Ercolani, Assistant Editor 

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. 2009 

“I love the new festive designs for the 

Compliments Bag For Life (page 9). And the 

new smaller bag is a great addition to my 

collection.” –Samantha Shepherd, Editor 

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. 

“The Sensations by Compliments 

Molten Chocolate Lava Cake 

(page 31) will be my chocolate 

pleasure this winter for sure!” 

–Angela Redouté, Marketing 

Manager 

“I love the Cranberry 

Pork Tenderloin with Port 

Sauce (page 12). It’s simple 

and quick enough for a 

weeknight meal but elegant 

enough for entertaining.” 

–Yvonne Graham, Director, 

One to One Marketing 

compliments.ca/inspired 1

p38_39_Mon_Fri ON_E.indd 38 

Recipe costs are calculated by portion of the ingredient used for a full 

serving, and include staple ingredients. Go to page 63 for more details. 

9/3/09 11:23:18 AM 

Readers offer up their feedback and ideas 

meet 

our contributors 

We asked a few of our 

contributors about their 

favourite holiday foods 

tuscan bean & pasta toss 

“Just wanted to let you know 

that I loved the summer [2009] 

issue – every story looks beautiful 

and so tasty. I especially love the 

vegetarian recipes: the “Beans … 

3 Ways” story and the Barley Dill 

Salad. Yes, please!” 

–Vanessa Taylor, via email 

Alison Tulett 

“My sister-in-law lives 

in Newfoundland. Every 

year, she makes plum 

puddings and mails 

them to our family, who 

are spread out all over 

the world. When I taste 

that pudding, I know we are all sharing in 

the same experience, even though we can’t 

be together.” 

As a Compliments Product Developer, Alison is 

responsible for several of the exciting new food 

ideas you’ll find inside this issue. Check out what 

she has to say on page 45. 

“I enjoy picking up Inspired 

magazine at my local 

Sobeys, but please don’t 

use orange print on a 

white background. It’s 

hard enough reading small 

print with older eyes but 

with orange it becomes 

almost impossible.” 

–Mary Campbell, via email 

Sorry, Mary! No more 

pesky orange type on white 

– we promise! Also, we’ve 

increased the size of our 

type for easier reading. Let 

us know what you think. 

We’d love to hear 

from you! Email us at 

editor@compliments.ca 

Please note that letters to 

the editor are subject to 

publication and may be 

edited for clarity and length. 

monday to friday meals 

$2.87 

per serving 

Use this simple meal plan for fresh, comforting and fast 

dinner ideas to get you through the week. 

per serving ( 1 / 4 of the recipe): 260 calories, 

12 g protein, 10 g total fat, 4 g saturated fat, 

205 mg cholesterol, ON_E 33 g carbohydrates, 

3 g fibre, 530 mg sodium, 125 mg potassium 

“We often pick up Inspired when 

shopping at Sobeys. There are a great 

many ideas and interesting recipes. 

The listing of calories, proteins, fat and 

carbohydrates per serving for many 

of the recipes is a very good idea. 

However, I’d like to see the sodium 

content per serving – it would be 

extremely useful.” –Don Purich, via email 

Thanks for the great suggestion, Don. 

We’ve heard from lots of our readers 

that the more nutrition info we include, 

the better. Now you’ll find detailed 

information with every recipe. 

Bonny Reichert 

“I love to make warm, 

hearty food during 

the winter. I also 

make potato latkes for 

Hanukkah, and we eat 

big piles of them with 

lots of sour cream.” 

The newest addition to Inspired, as Food Editor, 

Bonny had the difficult task of tasting all the 

recipes this issue – many of them several times! 

She shares food trends and entertaining advice 

on page 14. 

Dana McCauley 

“It wouldn’t be 

Christmas for me 

without butter tarts and 

ginger cookies. Turkey 

is also a must. In fact, 

about 10 years ago I 

made poached salmon 

and I still haven’t heard the end of it!” 

A long-time recipe contributor to Inspired, Dana 

created the fast, fresh and nutritious recipes in 

both Monday to Friday Meals (page 38) and 

Good Eats (page 47). 

2 Inspired | winter 2009

contents 

winter 2009 

try it: This succulent Sensations 

by Compliments Spiral Sliced 

Hickory Smoked Honey Ham 

makes the perfect centrepiece to 

our holiday meal on page 30. 

in every issue 

WELCOME LETTER............................................. 1 

DISCOVER COMPLIMENTS........................... 36 

Learn about the Sensations by Compliments 

line of premium products – perfect for 

everyday and holiday entertaining 

GO ONLINE.........................................................51 

Find out what’s new at compliments.ca 

Taste Tested..................................................54 

Five Compliments Consumer Taste Panelists 

share their picks for decadent desserts 

Cooking Class.............................................56 

Chef Ian gives a lucky Inspired reader a oneon-one 

cooking lesson 

Kitchen Notes..............................................60 

All the behind-the-scenes tips, tricks and 

techniques from our chefs 

Recipe Finder.................................................. 63 

Secret Shopper.............................................64 

Take a peek into Rick Mercer’s shopping cart 

shop 

New In-Store....................................................5 

We highlight the latest and greatest items on 

store shelves 

Your Store....................................................... 8 

Find out how your local Sobeys store can 

work for you this season 

Season’s Pick: Cranberries.................... 11 

Discover why this tart berry is the 

perfect fruit 

go online Find all the recipes from this issue 

at compliments.ca/inspired 

On the Cover 

We got into party mode for 

our cover shoot with tasty 

appetizers from Compliments. 

For more party inspiration, 

head to our Celebration Time 

feature on page 25. 

FOR THE LOVE OF GOOD FOOD 

let us 

entertain 

you 

plus: 

brand new recipes for everyday 

smart ways to save 

FREE 

ISSUE 

PARTY IDEAS 

FOR EVERY 

OCCASION 

Secrets 

to perfect 

turkey, 

stuffing 

and gravy 

MUST-HAVE 

BAKING RECIPES 


11 

22 56 

inspired ideas 

Food buzz........................................................14 

The latest in food and drink news 

Live WeLL............................................................16 

Smart health and nutrition tips for a 

well-balanced life 

Savvy Cook.....................................................18 

Budget-friendly ways to shop, cook and eat 

earn 

bonus 

points 

Turn to page 61 

for your Club 

Sobeys Bonus 

Points coupons. 

cook 

holiday inspiration 

sweet tidings............................................... 22 

Chef Ryan gives us his top five must-make 

holiday sweets 

celebration time........................................25 

Three fun party ideas that will have your 

guests raving into the New Year 

Best Turkey Dinner................................... 32 

Follow Chef Ian’s fool-proof guide to creating 

the ultimate holiday meal 

festive fun for kids.................................. 52 

Fun-filled activities and food ideas to keep 

your kids occupied during the winter break 

Find it in the freezer aisle 

icon index 

everyday inspiration 

monday to friday meals.......................38 

Follow our easy meal planner to help you 

get through the week 

Rice… 3 Ways..................................................42 

Fresh new takes on a pantry staple 

Indian express..............................................44 

Guest chef Bal Arneson proves the fastest 

way to warm up is with Indian cuisine 

Good eats....................................................... 47 

Beneficial foods that will give your body 

a boost this winter 

new 

Brand new item in-store 


new in-store 

Let us entertain you with our new treats, gifts and 

appetizers from Compliments. 

The Secret of 

Belgian Chocolate 

Compliments Procurement Manager 

Quintin Borthwick shares the details of his 

trip to the chocolate capital of the world. 

Our procurement managers and 

product developers travel the globe 

to bring you the best trends and 

ingredients. The team’s latest adventure 

took them to Europe, where Quintin 

researched the secret behind Belgian 

chocolate. “Belgian chocolates are 

at the top of the list with consumers 

worldwide,” explains Quintin. “They 

have a stellar reputation, and the 

quality of their chocolate is fantastic – 

something I definitely wanted to bring 

to our line of treats this year.” Belgium’s 

global reputation is built on years of 

knowledge, strong tradition and using 

only the finest-quality ingredients, 

including 100% cocoa butter. 

So what insights did Quintin bring 

back with him? “I quickly realized that 

Belgian truffles are sublime chocolatey 

confections.” This taste inspired him to 

create the new Compliments Collection 

Cocoa Dusted Belgian Crackle Truffles 

($4.99) – one of his favourites of 

the season. “This truffle is amazing,” 

Quintin raves. “It starts to melt in your 

mouth as soon as you pop it in, and the 

fantastic chocolatey scent completely 

overpowers your senses.” A sweet 

trip indeed. 

Smooth and 

rich indulgence 

Compliments Collection Milk or 

Dark Chocolate Truffles ($4.99) 

are sure to satisfy when a chocolate 

craving strikes. Soft and smooth, 

each truffle is wrapped in festive 

foil, perfect for adding to a dessert 

tray or to give as a gift. 

melt-in-yourmouth 

truffles 

Taking inspiration from Belgian artisanal 

techniques, Compliments Collection Cocoa 

Dusted Belgian Crackle Truffles ($4.99) 

are one of the first of their kind in Canada. 

The creamy truffles have a sweet crackle 

and are dusted with cocoa for a uniquely 

delicious chocolatey experience. 

Mint-chocolate treat 

Cap off a great dinner with Compliments Collection Fine 

Chocolate Dinner Mints ($4.99). Using only the finest-quality 

ingredients, the smooth, creamy mint centre is covered in a fine 

milk-chocolate shell. The result is a thin, crisp chocolate loaded 

with minty freshness.

The perfect backdrop for your meal 

Deck your table with our new collection of crisp white 

servingware. Compliments Culinaire large and medium 

serving platters, bowls, chip-and-dip platter ($11.99– 

$24.99) and cake stand ($24.99) make great hostess 

gifts and a spectacular showcase for all your holiday fare. 

49 99 

Easy-to-use waffle maker 

Product Developer 

Victoria Yee-Ching 

The new Compliments Culinaire Round Belgian Waffle Maker ($49.99) 

creates special breakfasts in a cinch. “Just pour the batter into the waffle 

plate and flip the maker for thick, fluffy waffles every time,” explains Product 

Developer Victoria Yee-Ching. And the handy drip plate and non-stick 

coating make clean-up a breeze. Whip up some waffles for a holiday brunch 

or give your family a Saturday morning surprise they’ll love. 

wire-free innovation 

dress up your table 

Anchor your dishes with our festive 

Compliments Culinaire Plate Chargers ($2.49 

each). Available in shimmering gold, silver 

and burgundy, they’ll add some holiday 

pizzazz to your table without breaking the 

bank. Perfect for a traditional holiday dinner 

or a fancier New Year’s Eve soiree, they 

go from formal to glam in a snap. 

With the new Compliments Culinaire Wireless Remote 

Cooking Thermometer ($17.99), you can check the internal 

temperature of roasts while they’re cooking from up to 100 

feet away! Simply insert the thermometer into the fleshiest 

part of the meat and set. Now you’re free to move around 

your house until the alarm rings, signalling that the desired 

internal temperature has been reached. 

For The Sophisticated 

Coffee Lover 

earn 

bonus 

points 


for your Club 

Sobeys Bonus 


The stainless steel Compliments Culinaire 

Coffee Percolator ($65.99) has a 12-cup 

capacity, no-drip spout and a “keep warm” 

plate underneath so you can enjoy a fresh 

brew for longer. A percolator offers a 

more robust, full flavour than regular drip 

coffee, and the eco-friendly built-in basket 

eliminates the need for paper filters. 


shop 

Flaky bites The Compliments 

Phyllo Hors D’œuvre ($7.49) 

collection is packed with three 

delicious varieties: Spanakopita 

Triangles, Cremini Mushroom Rolls, 

and Chicken, Artichoke & Bacon 

Rosettes. Delicately wrapped and 

filled with savoury ingredients, your 

guests will savour every flaky bite. 

Napkins with sparkle 

Our new lunch-size Compliments 

Culinaire Paper Napkins ($3.99) 

come in a variety of designs – 

from festive to modern – that will 

add sparkle to any holiday event. 

Chili bites 

Two-bite Compliments Mini Chili 

Bowls ($6.99) are filled with a 

spicy blend of beef, tomatoes, 

cheddar cheese and jalapeños, 

for a whole lot of flavour packed 

into a small bite. 

most 

wanted 

Our top appetizers of the season. 

check out what’s 

new 

in store now 

succulent shrimp 

Sensations by 

Compliments Cooked 

Extra Large Black Tiger 

Shrimp ($8.99) make 

cooking with shrimp a 

snap. Already peeled 

and deveined, these 

plump and juicy shrimp 

are ready to be used 

in all your favourite 

gourmet recipes. 

Super-size shrimp ring Get 

more bang for your buck with 

the new Compliments Cooked 

Shrimp Wheel with Cocktail Sauce 

($15.99). This double-layer pack 

of extra-large shrimp and tangy 

gourmet sauce is a delicious 

way to feed a crowd. 

sweet scallops 

Compliments Bacon Wrapped 

Jumbo Sea Scallops ($17.99) 

are plump and succulent 

bites that look and taste like 

a million bucks. 

Ready-when-you-are 

party starter 

Sensations by Compliments 

Crispy Seafood Twists 

($7.99) in Spicy Thai 

Basil and Sweet and Sour 

taste great and are ready 

in under 10 minutes. A 

sweet mango-chili dipping 

sauce is the perfect 

finishing touch. 


shop 

Christine Wright, shares tips from 

one of our stores in Dartmouth, N.S. 

your 

store 

Deli Counter Q&A: 

Christine Wright from the Deli Department shares tips on how to get 

the most out of a visit to the deli counter this holiday season. 

Q: What should shoppers ask about 

at the deli counter? 

A: Customers should tell their deli specialist 

what type of occasion they’re hosting, the 

time of day and the number of people, 

then ask for recommendations. They 

should also ask about specialty cheeses 

and meats for the season. And definitely 

try before you buy to make sure you’re 

happy with your choice! 

Q: Are there any rules for putting 

together a cheese platter? 

A: It’s always good to have a variety, such as 

hard cheddar, brie and a havarti – these 

three are a good place to build from since 

they touch on all palates. For a specialty 

cheese lover, I would suggest blue 

cheese, aged cheddar and goat cheese. 

I also recommend adding seasonal fruit, 

crackers and olives to your tray. 

Q: What items would you recommend 

for a meat platter? 

A: I would suggest an assortment of thinly 

sliced Italian meats such as mortadella, 

Genoa salami and prosciutto, as well as 

some pâtés. For a crowd pleaser, you can 

put together a selection of sliced meats 

and cheeses, such as Buffalo turkey, Black 

Forest ham, Swiss cheese, cheddar and 

havarti. I recommend pairing them with 

specialty breads from our bakery section. 

Q: Can you share some popular 

customer picks? 

A: At this time of year, lots of people go 

for specialty meats such as peppercorn 

turkey or Angus roast beef. My 

personal favourite is Buffalo turkey. 

Q: If shoppers don’t have time to put 

together their own tray, what kind 

of platters are available? 

A: We have a wide assortment of more than 

30 different prepared trays that shoppers 

can order, everything from cheese and 

crackers to devilled eggs, pickles and 

sandwiches. Grab & Go trays are ideal for 

easy, last-minute party snacks. No need to 

put in an order; just choose from a variety 

of trays such as cubed cheese, deli meats, 

sandwiches and more. 

Q: What other specialty services can 

shoppers take advantage of? 

A: In addition to offering sliced meats and 

cheeses, we can also shred cheese for you. 

“ 

Always try 

before you 

buy to make 

sure you’re 

happy with 

your choice. 

christine’s 

picks: 

“ 

It’s good to have a variety, 

such as hard cheddar, brie and 

a havarti – these three are a 

good place to build from.” 

” 

Got a Question 

Ask one of our friendly staff 

in-store. We’re here to help. 


one-stop 

shopping 

We’ve ramped up our services to make 

your in-store experience even better. 

effortless entertaining 

We’ve made entertaining even easier with 

our selection of more than 30 different food 

trays. From sushi to salads, sweets and 

sandwiches, we’ve got you covered. Stop 

by the Fresh Department or phone in your 

order and it will be ready for you to pick up 

24 hours later. 

last-minute 

miracle 

Whether you’re the host or the 

guest, Grab & Go Trays are an 

ideal solution for last-minute 

finger food. Stop by the deli 

section and choose from cubed 

cheese, chopped fruit or vegetables, 

salads or even a tray of sweets. 

eco-friendly elegance 

Pick up our sturdy reusable Bag for Life 

to carry home all your groceries. Now 

available in large and small sizes in three 

cheerful new designs. 

sweet stuff 

Got a special occasion? Our 

Bakery Department makes 

customized cakes that 

can be decorated to your 

specifications (we can even 

copy photos). We also carefully 

pack up your cake in a special 

box so it will travel safely on 

the way home. 

fresh and pretty 

Let our Floral Department help brighten 

your table with beautiful centrepieces, 

cut flowers and decorative plants. 

seafood shortcut 

Our Seafood Department can 

steam your purchases while you 

shop, at no extra charge. 

dinner to go 

Give yourself a break this holiday 

with our wide selection of readymade 

meals, ideal for quick 

family dinners. Try the Festive 

Meal, a quarter-chicken dinner 

with mashed potatoes, stuffing 

and a treat. 

go online To get our 

full menu of Grab & Go 

and pre-ordered trays, 

visit sobeys.com 


shop 

spotlight on: 

smoked salmon 

For centuries, salmon was smoked by coastal dwellers to 

preserve the prized fish as a winter food source. Now smoked 

salmon is a delectable and versatile ingredient that’s savoured 

year-round in everything from pasta to pizza. Here are the basics. 

how it’s prepared: 

brining: Before it’s smoked, fresh 

salmon is first soaked in brine, a salt 

and water solution that sometimes 

includes sugar. The brine adds flavour 

and locks in moisture. 

cold smoking: Salmon is smoked 

at 70°F (21°C) to 90°F (32°C) from 

one day up to three weeks. Lots of 

different wood chips are used for 

smoking including alder, beech, birch 

and oak. Because it’s smoked at a low 

temperature, the fish has a moist, 

succulent texture. 


for your Club 

Sobeys Bonus 


earn 

bonus 

points 

three to try: 

Sensations by Compliments smoked 

salmon products are naturally cold 

smoked using oak wood chips 

sourced from Quebec. Look for them 

in the freezer aisle. 

Atlantic: Farmed primarily in Canada, 

as well as in Chile, Norway, Scotland and 

Ireland, Atlantic salmon has a smooth 

flavour and texture that works well in 

dips. Try our recipe on page 29. 

Sensations by Compliments Smoked Atlantic 

Salmon, 125 g, $6.49 

Coho: Mostly wild, coho is also 

farm-raised in the Pacific Ocean. It has 

a strong salmon flavour and its flesh 

ranges from pink to orange-red, making 

it a nice contrast with pasta. 

Sensations by Compliments Smoked Coho Salmon, 

85 g, $6.49 

Sockeye: Known for its firm, red flesh, 

this variety is wild caught in the Pacific 

Ocean and has a flakier texture that’s ideal 

for salads or a fancy pizza. 

Sensations by Compliments Smoked Wild Sockeye 

Salmon, 85 g, $6.49 


shop 

season’s pick: 

cranberries 

There’s more to the iconic cranberry than being 

a topping for turkey. Find out why this tart berry 

just might be the perfect fruit. 

tip 

you can tell 

a cranberry is 

perfectly ripe if 

it bounces when 

you drop it. 

new 

2 99 

Compliments Fresh Cranberries, 340 g 

BUY Them 

When selecting fresh cranberries, look for 

firm, dry berries that are bright crimson red. 

Store Them 

A hard outer skin protects the berries so 

they’ll keep in the refrigerator for up to a 

month, but be sure to leave them in their 

original plastic packaging. If you’re freezing 

them, store in a resealable plastic bag and 

they’ll last for a year. 

Use Them 

While this holiday favourite is usually 

used to make a sauce for turkey or pork, 

cranberries also add a unique flavour to 

pies, tarts and smoothies. Mix them with 

honey, sugar or sweet fruits such as apples, 

apricots and oranges to cut back on the 

tartness. To avoid making the cranberries 

bitter, cook them just until the skin begins 

to pop. If freezing, first freeze on a baking 

sheet, then transfer to a freezer bag. 


shop 

Meet the 

Producer: 

We chatted with cranberry 

grower Blake Johnston 

to find out how his Nova 

Scotia “garden” grows 

and to ask: what’s up with 

all that water? 

You’ve probably seen the idyllic 

images of cranberry bogs before – 

field after field of floating red berries. 

But we soon learned from Blake that 

cranberries aren’t actually grown in 

water, they’re just harvested that way. 

The six-month growing season 

begins in late spring, when the plants 

start to “wake up” from their winter 

hibernation. “When July comes,” 

Blake explains, “we get the bees out 

there to help pollinate the blossoms.” 

Berries start off white and are kept 

on the vine until cool September 

nights turn them a stunning red. 

Compliments cranberry grower 

Blake Johnston 

Earlier seasonal varieties are 

picked from their low, tangled 

vines during the dry harvest phase, 

but late October brings the main 

event. “Flooding the bog allows the 

berries to float toward the water’s 

surface, so our harvesters can 

rake them from the vines.” 

Blake isn’t just passionate about 

producing cranberries – he truly 

believes they’re the perfect fruit. 

“There are so many different things 

to do with them, they’re full of health 

benefits and, hey, they’re Canadian!” 

We couldn’t agree more. 

smooth addition 

Creamy and sweet, 

Sensations by 

Compliments Cranberry 

Cinnamon Goat Cheese 

is the perfect addition to 

a holiday cheese tray. 


Cranberry Cinnamon Goat 

Cheese, 125 g, $3.99 

Cranberry Pork Tenderloin 

with Port Sauce 

PREP TIME: 10 min. Total time: 40 min. Serves: 8 

4 cups (1 L) chopped Gala apples, skin on 

2 cups (500 mL) fresh cranberries 

4 tbsp (60 mL) brown sugar 

2 tsp (10 mL) cinnamon 

2 500 g pork tenderloins, butterflied (split lengthwise 

down the middle to open like a book) and pounded to 

about 1 / 2 its thickness 

1 / 4 tsp (1 mL) salt 

1 cup (250 mL) water 

3 tbsp (45 mL) Compliments Original Dijon Prepared Mustard 

Port Sauce (optional, recipe follows) 

1. Turn oven to broil. Mix apples, cranberries, sugar and 

cinnamon in a bowl. Divide filling in half. Lay tenderloins on 

a clean work surface and sprinkle with salt. Evenly distribute 

one half of filling between the tenderloins, placing it down 

the centre of each. Mix the other half of filling with water and 

reserve. Roll closed and tuck in ends to contain filling; secure 

with butcher’s twine. Coat outside of roasts with mustard. 

2. Place tenderloins in a roasting pan and broil for 10 min. 

Remove from oven, reduce heat to 350°F (180°C) and place the 

remaining filling and water in the bottom of the pan. Roast for 

20 to 30 min. or until the internal temperature reaches 155°F 

(68°C). Remove from oven and rest for 10 min. under tented foil. 

Check temperature again; it should rise above 160°F (71°C). 

3. Slice and serve with fruit compote from the bottom of the 

pan and Port Sauce, if using. 

per serving ( 1 / 8 of the recipe): 220 calories, 24 g protein, 

5 g total fat, 2 g saturated fat, 65 mg cholesterol, 

20 g carbohydrates, 3 g fibre, 260 mg sodium, 480 potassium 

Port Sauce 


1 cup (250 mL) fresh Compliments Collection 

Cranberry Sauce 

1 cup (250 mL) port (or 1 cup (250 mL) red wine plus 

1 tbsp (15 mL) sugar) 

1 / 4 cup (60 mL) water 

1. Combine cranberry sauce with port. Place in a saucepan over 

medium heat, bring to a boil and simmer for 5 min. Thin with 

water and serve over pork tenderloin. 



21 g carbohydrates, 1 g fibre, 0 mg sodium, 0 potassium 


Cranberry Crème BrÛlÉe 

You can make this dessert up to two days before you need it – just 

cover with plastic wrap and store in the refrigerator. Sprinkle with sugar 

and broil the top just before you’re ready to serve. 

PREP TIME: 20 min. Total time: 1.5 hours Chill time: 3 to 4 hours Serves: 8 

1 cup (250 mL) fresh Compliments Collection Cranberry Sauce 

1 cup (250 mL) 18% table cream 

2 cups (500 mL) milk 

8 Compliments Large Egg yolks 

1 / 2 cup (125 mL) sugar 

pinch of salt 

8 tsp (40 mL) sugar, for caramel topping 

1. In a heavy-bottomed saucepan on medium heat, warm cranberry sauce until 

liquid. Divide evenly among 8 ramekins and let cool. In the same saucepan, heat 

cream and milk to just under a boil. Remove from heat and let cool for 10 min. 

In the meantime, beat the yolks, sugar and salt in a separate bowl with a whisk 

until the mixture is a pale yellow colour, about 1 min. Very slowly pour the cream 

mixture over the eggs, stirring constantly but not whipping. Let mixture rest in 

the fridge for 1 hour. 

2. Preheat oven to 300°F (150°C). Divide custard among ramekins and place in 

a roasting pan. Set the pan on the middle rack of the oven; carefully pour hot tap 

water into pan until halfway up the sides of ramekins. Bake for 65 to 75 min. or 

until custard looks just set. Remove from water bath and chill for 2 to 3 hours. 

3. To finish the brûlée, sprinkle 1 tsp (5 mL) sugar evenly over each ramekin and 

caramelize under the hot broiler for 2 min. until sugar begins to turn brown. Let 

sugar cool and harden prior to serving. 

per serving (1 ramekin): 280 calories, 6 g protein, 11 g total fat, 

6 g saturated fat, 235 mg cholesterol, 38 g carbohydrates, 1 g fibre, 

85 mg sodium, 150 mg potassium 

Festive 

Cranberry 

Sauce 

Compliments Collection 

Cranberry Sauce is 

fresh so it’s easy to use 

beyond a turkey dinner. 

Mix it with yogourt 

and granola or whip it with cottage 2 99 

cheese for an easy breakfast spread. 

You can also use it to make a 

chutney or add a spoonful 

on top of vanilla ice cream or cheesecake. 

Look for this fresh sauce in the deli or 

produce section of the store. 

dramatic look 

Simply take vases and 

glasses of different 

shapes and sizes and fill 

them halfway with water. 

Pour a handful of fresh 

cranberries in each and 

they’ll float to the top. 

Complete the look with 

a floating votive candle. 

Compliments Collection Cranberry Sauce, 280 mL 

Cranberry Delights 

Incorporate cranberries into all of your seasonal dishes. 

Compliments Cranberry Cocktail, 1.89 L, $1.99 

Compliments Frozen Cranberries, 600 g, $4.99 

Compliments Dried and Sweetened Cranberries, 350 g, $3.99 



food buzz 

Food and drink news 

you can really use 

Entertaining advice 

from our Food Editor, 

Bonny Reichert 

Q: I’d like to host a casual New Year’s 

Eve get-together. any ideas? 

Ingredient Spotlight: 

Chestnuts 

Roasting chestnuts on an open fire isn’t just the stuff of Christmas carols. Chestnuts are 

in-season from September to January, and can be easily roasted at home, even if you don’t 

have a fireplace. Preheat your oven to 425 o F (220 o C); score the flat side of the shell, then 

roast on a baking sheet, flat side up for about 20 min. Chestnuts can also be boiled or 

puréed. Use them to add depth to creamy soups and sweetness and texture to dressings. 

When buying, look for firm chestnuts that are plump with unblemished shells. Keep 

unshelled nuts in a cool, dry place. Refrigerate shelled nuts in a covered container. 

Try it: Get our Sausage, Chestnut & Onion Dressing recipe on page 33. 

Etiquette Tip: 

You’re serving a rich, hearty stew and a dinner guest shows 

up with a bottle of crisp white wine in hand. Don’t feel obliged 

to serve it that night – it is a gift, after all. Simply thank them 

and let them know you’ll save it for a special meal in the future. 

stunning starter 

We love using Sensations by Compliments Flatbreads 

to make quick and elegant appetizers. Available 

in Original, Multigrain and Three Cheese, they’re 

completely versatile. Try the Original as a base for a 

smoked salmon appetizer: warm the flatbread slightly 

and dress with sour cream, smoked salmon, a few 

leaves of Compliments Italian Salad Blend and a drizzle 

of olive oil and lemon juice. Or heat the flatbread and 

cut it in triangles for scooping up chunky dips. 

Try it: Get our Caramelized Onion, Pear & Brie 

Flatbreads recipe on page 31. Check the back of the 

package or visit compliments.ca for more recipes using 

these flatbreads. 

new 

Sensations by Compliments Three 

Cheese Flatbread, 275g, $3.49 

A: Definitely! Instead of a sit-down meal, 

I would bring out a series of nibbles, which 

is more fun and casual. I love to make my 

own pizza cut into small wedges (the trend 

these days is to focus on a great crispy 

crust and pitch-perfect tomato sauce 

instead of exotic toppings). 

For a festive drink, start the night 

with our Cranberry Gin Fizz on page 29; 

to toast, try an inexpensive bottle of 

sparkling white wine jazzed up with a 

spoonful of puréed raspberries. Later 

in the evening, bring everyone together 

around a big fondue pot – cheese or 

meat – and I guarantee the night will 

end on a high note! 

Q: Are there any simple food trends 

I can tap into over the holidays? 

A: One trend that’s perfect is the move 

toward combining interesting flavours, 

especially sweet and savoury. To impress 

your family and friends, try the exciting 

flavour variations for our Chocolate Truffles 

on page 22 – the Red Hot Truffles are 

especially delicious! 

another idea that has been big for a 

while are charcuterie platters (a platter 

made up of a variety of interesting cooked 

meats and pâtés). They’re perfect for 

holiday entertaining because you can 

assemble them in the morning and 

refrigerate until just before your guests 

arrive. Aim for a selection of meats, such 

as salami, prosciutto or serrano ham, as 

well as a pâté or two. Serve with some 

crusty bread, mustard and small pickles 

and you’re set. 


3 99 

try pairing a 

creamy brie with a 

dark malt beer 

Flavour 

of Love 

Cooking with wine has never 

been easier, thanks to Sensations 

by Compliments Blackberry 

with Cabernet Sauvignon 

Vinaigrette. So much more 

than a salad dressing, its 

decadent flavour is perfect 

as a marinade for meat 

such as pork or beef, and 

it’s equally great with 

roasted vegetables. 

Try it: Get our Roasted 

Root Vegetables with 

Cabernet Glaze recipe on 

page 34. 


Blackberry with Cabernet 

Sauvignon Vinaigrette, 355 mL 

New Best Friends 

We Canadians have always enjoyed a good pint to wash down our pub grub, but now we 

can also enjoy beer with fancier fare – a cheese plate! Believe it or not, beer is actually a 

better cheese partner than wine because of its richness, fruitiness and palate-cleansing 

carbonation (the tannins, acidity and dryness in wine can set it at odds with many 

cheeses). Not sure how to mix and match beer with cheese? Follow our guide for the 

best combos. 

Beer Cheese Why it Works 

Belgian-style 

and German 

wheat beers 

Canadian Chèvre 

(soft, mild goat’s milk cheese) 

The fruitiness of the cheese 

blends with the soft fruit notes 

of the beer 

Trend: 

spanish Spice 

From tapas to paella, Spanish food is a big 

influence, and smoked paprika is a major part 

of the trend. Made from red peppers that are 

smoked, dried and then ground, it has a much 

more intense flavour than the regular variety. 

Use smoked paprika’s rich flavour to liven up 

soups and stews or to add depth to dry spice 

rubs for meat. For more ideas on how to use it, 

try our recipes on pages 19 and 43. 

Bock (a strong 

lager), sweet 

Scottish and 

Irish ales 

Oatmeal stout, 

London porter, 

nut brown ales 

Pale ales, best 

bitters 

Belgian-style 

“dubbels” (sweet 

and strong brown 

ales), doppelbocks 

(a strong lager) 

Edam, Havarti (semi-soft 

and mild) 

Brie, Camembert 

(“bloomy” rind, soft middle) 

Aged Cheddar 

(firm and sharp) 

Stilton, Roquefort (blue-veined) 

Creamy, mild cheeses benefit 

from a light, malty brew 

The roastiness of dark malts 

is perfect for the slight earthy 

nature of the cheese 

The beer’s bitterness 

complements and softens the 

bite of the cheese 

Sweet malt balances the 

aggressiveness of the cheese 

while harmonizing with 

its richness 



live well 

Practical health and nutrition 

advice for everyday life 

Nutrition tips from 

Sobeys Registered 

Dietitian Jennifer 

Ferguson 

Q: Any advice on how to indulge 

responsibly at the buffet table? 

Natural Selection 

Thinking of adding organic products to your grocery cart? Make thin-skinned vegetables 

and leafy greens your first pick. With no protective barrier, these foods easily absorb 

pesticides, making organic options a smart choice. 

Try it: Compliments Organic Mixed Baby Greens, 312 g, $6.99; Compliments Organic 

Sliced Portabella Mushrooms, 170 g, $3.99; Compliments Organic Whole Mini Bella 

Mushrooms, 227 g, $3.99; Compliments Organic Baby-Cut Carrots, 454 g, $1.99. 

A: Try using a smaller plate and choose just 

one or two appetizers at a time – then, 

move away from the table. You can always 

go back if you’re still hungry. When it 

comes to alcohol, lower-calorie options 

include white wine, light beer or clear 

spirits. You can also cut calories by making 

every other drink sparkling water. 

Q: Can you suggest ways to lighten 

up holiday treats? 

A: Eggnog can be diluted with milk to reduce 

the sugar, making it less decadent without 

changing the flavour. You can also purée 

cottage cheese for a quick cream cheese 

substitute that’s perfect for dips. For a 

cheese plate, include lower-fat cheeses 

and fruit and pair them with whole-wheat 

crackers and whole-grain breads. 

Easy Fit 

Common winter activities we all have to do anyway burn a surprising amount of 

calories. Here’s how to work off that turkey dinner a little faster. 

Activity Duration Calories* 

shovelling snow 60 min. 400 

holiday shopping 3 hours 451 

did you know? 

Humidifiers are a natural way to 

ease cold symptoms. Humidity 

is low in the winter, and the dry 

air can lead to dry, irritated nasal 

passages and throats. Humidifiers 

add moisture to the air, which can 

help lubricate nasal passages, 

making it easier for your body to 

curb cold symptoms. 

tobogganing 60 min. 452 

cleaning your house before a party 2 hours 395 

*The number of calories burned is based on a 144 lb woman in her 30s. 


Green Cooking 

Make your home more energy efficient this 

winter, starting in the kitchen. It’s easier than you 

think to trim your energy use, save money and 

shrink your carbon footprint all at the same time. 

1 Clean your appliances. Spills and 

blackened food residue reduce the energy 

efficiency of microwaves and ranges by 

absorbing energy waves (in microwaves) 

and heat (on stovetops). A clean 

microwave won’t waste energy heating 

spills, and a clean-and-shiny burner pan 

reflects more heat upward to the pot 

or pan above. 

2 Bake smart. In the oven, glass or 

ceramic bakeware conduct heat more 

effectively than metal. Since they’re so 

efficient, you can reduce your cooking 

temperature by 25°F (10°C) to help save 

energy, and your food will still cook in 

the same amount of time. 

3 Use your dishwasher. Today’s energyefficient 

dishwashers generally use less 

water and energy than washing by hand. 

Make sure it’s a full load and run it at 

off-peak hours. 

good morning 

We all know we’re supposed to eat breakfast, 

but during busy times it can be hard to fit it 

into our morning routine. Skipping the most 

important meal of the day can actually lead 

to weight gain – breakfast jump-starts our 

metabolism and keeps energy and blood sugar 

levels even, all of which helps prevent extra 

pounds. For a better start to your day, choose 

healthy and great tasting breakfast options 

such as Compliments Organic Honey & Almond 

Granola Cereal ($5.29). 

a good 

source of 

B12 and 

zinc 

recipe makeover 

Madeover Mini Meatloaves 

We think this slimmed-down version tastes even better than regular meatloaf. 

Try these meatloaves with potatoes and veggies for the complete comfort-food combo. 


2 tbsp (30 mL) Compliments Balance 

Zesty Italian Dressing 

1 cup (250 mL) finely chopped 

Compliments Organic Sliced 

Portabella Mushrooms 

1 / 2 cup (125 mL) each shredded carrot 

and finely chopped onion 

2 cloves garlic, minced 

1 cup (250 mL) Compliments Balance 

Tomato & Herbs Pasta Sauce, divided 

1 / 3 cup (75 mL) Compliments Organic 

Quick Oats 

2 egg whites, beaten 

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

1 lb (500 g) extra lean ground beef 

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

the salad dressing in a non-stick skillet set 

over medium heat. Sauté the mushrooms, 

carrot, onion and garlic for 5 to 7 min. or until 

softened. Cool slightly; transfer to a large 

bowl and stir in 1 / 2 cup (125 mL) of the pasta 

sauce, oats, egg whites, salt and pepper. Add 

the beef and mix gently to combine. 

2. Lightly spray 8 cups of a muffin pan with 

cooking spray. Divide the mixture between the 

cups, pressing gently to compact the meat. 

Spoon an equal amount of the remaining pasta 

sauce over the meatloaves. Bake for 30 min. or 

until a thermometer inserted into the thickest 

portion of the meat registers 160°F (71°C). 

Cool for 5 min. before serving. 

per serving (2 meatloaves): 290 calories, 


70 mg cholesterol, 15 g carbohydrates, 3 g 

fibre, 680 mg sodium, 530 mg potassium, vit. 

B 12 120% daily value, zinc 70% daily value 

how we did it: Smart ingredient swaps gave these 

meatloaves a healthy makeover. We used carrots and mushrooms 

to boost nutrients, extra lean ground beef to reduce calories, egg 

whites to lower cholesterol, oats to bulk up fibre and we made 

them individual serving sizes to keep portions in check. 



savvy cook 

Budget-friendly ways to 

shop, cook and eat 

Did You Know? 

Planning your dinners for the week 

will save you both time and money. 

Meal planning allows you to set a 

budget, helps you avoid wasting 

food and enables you to shop more 

efficiently. Turn to our Monday 

to Friday Meals story (page 38) 

to get started. And for easy meal 

planning, including printable 

shopping lists and a customizable 

calendar, go to compliments.ca. 

smart cooking 

Winter is the time for low, slow cooking such as braising, roasting and stewing. This type of 

cooking turns the most humble cuts of meat into delectable dishes, ideal for value-minded 

and gourmet cooks alike. For beef, look for chuck roasts or bottom round (both are good for 

pot roasts; you can also cut them into cubes for stews or chilis). Beef and lamb shank lend 

themselves to braising (think osso bucco), while pork shoulder makes for delicious pulled 

pork (use your slow cooker!). When it comes to poultry, whole chickens or turkeys will give 

you more bang for your buck than individual pieces (and a great stock for soup). Also take 

advantage of the lower prices of in-season ingredients such as winter squashes, winter 

greens, parsnips, carrots, potatoes and citrus, which go well with roasts, stews and soups. 

4 99 

easy Swap! 

Make a change to save 

If you have a regular Friday-night date 

with the pizza-delivery guy, you might 

want to consider taking him off your 

speed dial. A medium pepperoni pizza 

costs $11.99, on average, while the same 

size store-bought frozen pizza is only 

$4.99 (and just as cheesy and delicious). 

Over a year, the switch could save you up 

to $364, and that’s not including tax, tips 

and delivery! 

tip 

Making a big batch of punch 

is an inexpensive way to 

serve your guests a cocktail 

during the holiday season. 

Not only will your alcohol 

go further, it’s also a great 

way to use up those longforgotten 

bottles at the 

back of your liquor cabinet. 

Try it: Compliments Pepperoni Rising 

Crust Pizza, 810 g, Compliments Deluxe 

Rising Crust Pizza, 900 g. 

Try it: Get the recipe for our 

Sparkling Grapefruit Punch on 

page 26. 


Waste – Not! 

Our grandmothers knew how to make the most 

out of every ingredient. Here are five seemingly 

ready-to-bin items she wouldn’t dream of 

throwing away. 

1 Parmesan Cheese Rinds Add to soups, 

stews and pasta sauces for extra flavour 

and creaminess. Remove before serving. 

2 Butter Wrappers Save these in the fridge 

for when you need to grease baking pans 

and trays. 

3 Onion skins Great for the compost pile 

but even better for adding flavour and colour 

to soups and stews. Store in a resealable 

plastic bag in the freezer until you’re ready 

to use them. Remove skins before serving. 

4 Bones Use the bones from your beef, 

chicken, lamb and pork roasts to make 

delicious homemade stocks that you can 

store in the freezer. 

5 Coffee Grinds Okay, so we don’t suggest 

cooking with leftover grinds, but they are a 

natural deodorizer. Place used, dried grinds 

in an aerated container in the freezer or 

fridge to absorb smells. 

tip 

These pie shells come in 

packages of two – store 

one in the freezer until 

your next potluck party. 

$8.73 

per tart 

Did You Know? 

Splurging on a few interesting 

spices, such as smoked paprika, 

ground cumin and ground coriander, 

is a good investment. They’ll add 

flavour to otherwise ordinary dishes 

and a little goes a long way. 

Potluck Dish for under $10 

LAYERed Cheddar-Potato Tart 

You can afford to make this tart your go-to entertaining dish this season. Using mostly 

everyday ingredients, it only looks and tastes extravagant. 


2 tbsp (30 mL) Compliments Pure 

Olive Oil 

2 cups (500 mL) sliced Compliments 

Yellow Petites Potatoes 

1 tsp (2 mL) salt, divided 

Pepper to taste 

1 / 2 tsp (2 mL) smoked paprika 

3 tbsp (45 mL) chopped fresh flatleaf 

parsley 

5 Compliments Large Eggs 

1 / 2 cup (125 mL) milk 

1 9-in. (23 cm) Compliments Deep Dish 

Pie Shell 

1 / 2 cup (125 mL) shredded Compliments 

Marble Cheddar Cheese 

Recipe cost is calculated by portion of 

the ingredient used for the whole recipe 

and includes staple ingredients. Go to 

page 63 for more details. 

1. Preheat oven to 450 o F (230 o C). Heat olive 

oil in a non-stick skillet over medium-high 

heat; add sliced potatoes and sauté for 

10 min., until slightly softened. Season with 

1 / 2 tsp salt, pepper and smoked paprika; toss 

in chopped parsley. Set aside. 

2. Whisk together the eggs and milk and 

season with 1 / 2 tsp salt and pepper. Spread 

potatoes evenly in the tart shell and sprinkle 

shredded cheddar cheese overtop. Pour eggs 

over the potatoes and jiggle to settle. 

3. Bake for 15 min.; turn oven down to 350 o F 

(177 o C) and bake for another 15 min. Serve 

immediately or let cool to room temperature, 

wrap and refrigerate until needed. To reheat, 

slice and warm for 10 min. before serving. 



145 mg cholesterol, 18 g carbohydrates, 



The great taste you love with 25% less sodium. 

Almost everyone’s happy about it. 

Every meal is an opportunity 

suggested serving 

Knorr ® Sidekicks ® side dishes now have flavours 

with 25% less sodium and the delicious taste 

your family has always loved. 

Every meal is an opportunity TM 

Sidekicks.ca 

Look for the “25% less sodium” fl ash on Knorr Sidekicks packages available now. Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2

tip 

this Sensations by 

compliments original 

flatbread is delicious and 

completely versatile. our 

recipe (page 29) uses pears 

and brie, but you can try 

topping with apples and 

Camembert, cranberries 

and goat cheese or 

avocado and brie. 

cook 

Winter is the perfect time to… 

Learn which five treats are a must on your dessert table (page 22) … entertain friends and family with one of our 

sensational parties (page 25) … cook the ultimate turkey dinner (page 32) … make fast, easy and flavourful meals any 

night of the week (page 38) ... turn a global staple into three hearty dishes (page 42) … warm up with simple Indian 

cuisine (page 44) … treat yourself to healthy foods (page 47). 


sweet 

tidings 

Looking to give your 

holiday recipe box an 

update? Chef Ryan 

Skelton of the Sobeys 

Culinary Centre gave 

us his five favourites, 

guaranteed to 

simplify holiday 

baking and have your 

friends begging for 

the recipes. 

Chocolate Truffles 

Our truffle switch-ups are right on trend: they combine sweet with savoury for a satisfying 

flavour twist on this classic indulgence. 

Prep time: 5 min. Total time: 25 min., plus 2 to 3 hours chilling time Makes: 36 small truffles 

1 / 2 cup (125 mL) 35% whipping cream 

1 tbsp (15 mL) sugar 

Pinch of salt 

10 oz (284 g) Compliments Semi-Sweet 

Chocolate Chips 

1 cup (250 mL) Compliments Cocoa, 

for coating 

tip 

Have fun rolling truffles 

in a few different 

toppings: try espresso 

powder, shredded 

coconut, chopped nuts 

or icing sugar. 

1. Combine cream, sugar and salt in a saucepan 

over low heat. When bubbles form around the 

edges of pan, turn off the heat. Don’t boil. Let 

steep for 5 min. 

2. Stir in chocolate chips until melted and 

smooth. Transfer chocolate mixture to a clean 

container, cover and refrigerate until firm (about 

2 hours). 

3. Sift cocoa onto a plate. Using cool hands, 

gloves or a melon baller, shape chocolate 

mixture into small balls and roll in cocoa to coat. 

Transfer to a parchment paper-lined baking tray 

and refrigerate until firm. Store in an airtight 

container in the fridge for up to 2 weeks, or in the 

freezer for up to 2 months. 

per serving (1 truffle): 60 calories, 1 g protein, 

3.5 g total fat, 2 g saturated fat, 5 mg cholesterol, 

6 g carbohydrates, 1 g fibre, 10 mg sodium, 

3 mg potassium 

Switch it up: 

honey-thyme truffles 

Replace sugar with 1 tbsp (15 mL) 

Compliments Liquid Honey and add 3 

to 5 stems of fresh thyme to cream. 

Heat and steep 5 min. Remove stems; 

stir in chocolate chips. Chill, form and 

roll as with chocolate truffles. 

Red Hot Truffles Mix 3 / 4 tsp 

(4 mL) cayenne pepper into cream. 

Heat, steep, chill, form and roll as with 

chocolate truffles. 

Chai Tea Truffles Add 

2 chai tea bags and 1 / 2 tsp (3 mL) 

ginger powder to cream. Heat and 

steep as with chocolate truffles. 

Remove tea bags, stir in chocolate 

chips; chill and form as with base 

recipe. Roll in Compliments Shredded 

Sweetened Coconut. 


Almond-Orange Cookies 

Prep time: 20 min. Total time: 35 min., plus at least 1 hour 

for chilling Makes: 40 cookies 

1 cup (250 mL) Compliments All Purpose Flour 

1 / 2 cup (125 mL) cornstarch 

Pinch of salt 

3 / 4 cup (175 mL) unsalted butter, room temperature 

3 / 4 cup (175 mL) icing sugar 

1 large egg, lightly beaten 

2 tbsp (30 mL) finely grated orange zest 

1 pkg (100 g) Compliments Ground Almonds 

Compliments Slivered Almonds, for garnish 

1. Sift flour, cornstarch and salt into a mixing bowl. Mix and set 

aside. In another bowl, cream butter with icing sugar. Add egg 

and orange zest and mix well to distribute the zest. Mix in 

ground almonds. Stir in flour mixture to form a dough. 

2. Press dough together and roll into a long tube about 1 1 / 2 in. 

(4 cm) in diameter. Wrap in parchment paper, then plastic wrap. 

Refrigerate for at least 1 hour or overnight. 

3. Preheat oven to 300 o F (150 o C). Unwrap and slice cookies 

1 / 4 in. (5 mm) thick, pressing one slivered almond into the centre of 

each cookie. Bake on a parchment paper-lined tray for 

12 to 15 min., or until cookie edges are lightly browned. Cool on 

wire rack and store in an airtight container for up to 2 weeks. 

per serving (2 cookies): 70 calories, 1 g protein, 4.5 g total fat, 

2.5 g saturated fat, 15 mg cholesterol, 7 g carbohydrates, 0 g fibre, 


tip 

wrap this dough log tightly with 

Parchment paper and plastic wrap and 

keep it in the freezer for up to two months. 

Chocolate fruit & nut Bark 

Prep time: 5 min. Total time: 15 min., plus 2 to 3 hours for chilling 

Makes: 30 pieces 

4 cups (1 L) Compliments Semi-Sweet Chocolate Chips 

1 / 4 tsp (1 mL) ground cardamom 

1 / 2 cup (125 mL) Compliments Unsweetened Coconut 

1 / 2 cup (125 mL) Compliments Dried and Sweetened Blueberries 

1 / 2 cup (125 mL) Compliments Dried Apricots, chopped and divided 

1 / 3 cup (75 mL) Compliments Chopped Walnuts, divided 

3.5 oz (100 g) white baking chocolate 

1. In a heat-proof bowl, melt chocolate chips in the microwave using 1 min. bursts 

on medium power, stirring in between. Stir in cardamom, coconut, blueberries 

and half of the apricots and walnuts. Spread chocolate mixture into a plastic 

wrap-lined 13 x 9 in. (3 L) baking dish and smooth the surface. Refrigerate until 

well set, about 2 hours. 

2. Melt white chocolate in the microwave using short bursts on medium power, 

stirring in between. Cool until chocolate no longer feels hot to the touch. Letting 

white chocolate drip off the end of a spoon, drizzle the surface of the dark 

chocolate first vertically, then horizontally. Sprinkle with remaining dried apricots 

and nuts. Return to the fridge for at least 40 min., or until very firm. Break into 

pieces, pack into an airtight container and store in a cool dry place up to 3 weeks. 

per serving (1 PIECE): 220 calories, 3 g protein, 12 g total fat, 6 g saturated fat, 

0 mg cholesterol, 27 g carbohydrates, 3 g fibre, 0 mg sodium, 0 mg potassium 

go online For a list of must-have baking tools, 

visit compliments.ca/inspired 


Short-order goodies: 

Spiced nuts are an easy homemade treat 

everyone loves. Mix 2 cups (500 mL) of 

nuts (almonds, pecans and cashews) with 

a beaten egg white and 1 / 4 tsp (1 mL) to 

1 / 2 tsp (2 mL) each of your favourite spices 

(cinnamon, cayenne and cumin work well). 

Spread onto a parchment paper-lined tray and 

bake at 300°F (150°C) for 30 min. For an even 

easier idea, drizzle pretzels with melted white 

and dark chocolate and set in the fridge. 

Maple-Walnut Fudge 

Don’t have a candy thermometer? Visit 

compliments.ca/inspired for some handy tips to 

help you know when your fudge is ready. 

Prep time: 15 min. Total time: 45 min., plus cooling 

Makes: 36 pieces 

2 cups (500 mL) sugar 

1 / 2 cup (125 mL) Compliments Pure Maple Syrup 

3 / 4 cup (175 mL) milk 

Decadent Chocolate Squares 

In Step 2 of this recipe, we “temper” the eggs (bring them up to temperature) by first 

mixing a small amount of the warm chocolate mixture into the egg mixture. Don’t skip 

this important step or the eggs will cook. 

Prep time: 30 min. Total time: 60 min., plus chilling time Makes: 60 squares 

1 pkg (512 g) Compliments Chocolate Chip 

Cookie Dough 

1 / 2 cup (125 mL) unsalted butter 

3 / 4 cup (175 mL) 35% cream 

1 / 4 cup (60 mL) coffee liqueur 

2 1 / 2 cups (625 mL) Compliments Semi-Sweet 

Chocolate Chips and Chunks 


2 / 3 cup (150 mL) sugar 

1. Preheat oven to 300°F (150°C). Line a 

13 x 9 in. (3 L) baking pan with parchment 

paper. Press cookie dough into the bottom 

of the pan and bake for 10 min. Remove 

from oven and reduce temperature to 

275°F (140°C). 

2. Meanwhile, heat butter, cream and liqueur 

in a small saucepan. Remove from heat, add 

chocolate chips and stir until smooth. In a 

mixing bowl, whisk eggs and sugar until pale 

yellow. Temper the eggs by adding a bit of the 

chocolate mixture to the egg mixture. Slowly 

add the rest of the chocolate mixture into eggs 

and stir until well blended. 

3. Pour chocolate mixture over the cookie base 

and bake until chocolate has set, about 45 min. 

Remove from oven, let cool completely and 

refrigerate overnight. Use parchment paper 

to lift the squares out of the pan and cut into 

60 pieces with a hot knife. Store in an airtight 

container in the fridge up to 1 week. 

per serving (1 square): 130 calories, 




Pinch of salt 

2 tbsp (30 mL) unsalted butter 

1 tsp (5 mL) pure vanilla extract 

1 pkg (100 g) Compliments Chopped Walnuts, 

toasted and cooled 

1. Mix sugar, maple syrup, milk and salt in a 

large saucepan. Cook over low heat (without 

stirring) until the sugar dissolves and the mixture 

comes to a boil. 

2. Cook mixture until it reaches 234°F to 240°F 

(112°C to 116°C) on a candy thermometer, or until a 

teaspoonful forms a soft, flexible ball when dropped 

into cold water. Remove pan from heat and add 

butter. Do not stir. Let fudge cool to 110°F (43°C) or 

until the bottom of the pan feels barely warm to the 

touch, 30 to 45 min. 

3. Stir in vanilla and beat fudge with a wooden 

spoon until it is slightly thickened. Add walnuts and 

continue beating until fudge begins to lose its glossy 

finish. Quickly spread fudge evenly into an oiled or 

parchment paper-lined 8 in. (2 L) square pan. Cool 

completely before cutting into squares. Store in an 

airtight container in the fridge for up to 1 week. 

per serving (1 PIECE): 80 calories, 1 g protein, 

2.5 g total fat, 0.5 g saturated fat, 5 mg cholesterol, 



Festive touch: 

Simplicity is best when packing up goodies to 

give as gifts. Elegantly showcase your treats by 

placing them in Mason jars and tying on a string 

of gold ribbon. They’re also lovely wrapped in 

cellophane or placed in a teacup or decorative 

box. You can also give away your baking secrets 

by including the recipe with the gift. 

Sweet Staples Keep these chocolate supplies 

in your pantry and you’ll always be ready to bake. 

Compliments Semi-Sweet 

Chocolate Chips and Chunks, 

300 g, $2.29 

Compliments Cocoa, 250 g, $3.99 


festive cocktail party 

celebration time 

From brunch to cocktails to an elegant dinner, enjoy three fantastic 

parties complete with food, drink and decorating ideas. We’ve made 

entertaining so easy, all you need to do is add the people. 

casual brunch buffet 

elegant evening dinner 


casual 

brunch 

buffet 

Lay out a generous savoury 

spread and relax – 

everyone can just help themselves 

to a little of what they like. 

savoury bites 

Think beyond the typical sweet pastries 

for a brunch. Round out your buffet with 

savoury bite-size items like sausage rolls. 

Try IT: Compliments Puff Pastry Uncooked 

Sausage Rolls, 800 g, $6.99 

the drink 

sparkling 

grapefruit punch 

In a punch bowl or pitcher, dissolve 

1 / 3 cup (75 mL) Compliments Liquid Honey 

in 1 cup (250 mL) Compliments Ruby Red 

Grapefruit Juice. Add 3 more cups (750 mL) 

grapefruit juice, 1 bottle (750 mL) Compliments 

Carbonated Mineral Water and lemon slices; stir. 

Garnish with pineapple wedges. 

Serves 8 (1 cup/250 mL each): 100 calories, 

1 g protein, 25 g carbohydrates, 10 mg 

sodium, 25 mg potassium 

get fresh 

A lightly dressed green salad complements 

rich brunch fare beautifully and is easy for 

you to toss together at the last minute. 

Try IT: Compliments Italian Salad Blend, 

284 g, $2.99

Cheesy Mushroom Strata 

PREP TIME: 35 min. TOTAL TIME: 75 min., plus chilling time SERVES: 8 

3 tbsp (45 mL) Compliments Pure Olive Oil 

1 pkg (170 g) Compliments Organic Sliced Portabella Mushrooms, diced 

2 tbsp (30 mL) finely diced shallots 

1 tbsp (15 mL) chopped fresh thyme 

6 cups (1.5 L) cubed day-old bread 

1 cup (250 mL) Compliments Balance Part Skim Mozzarella 

Shredded Cheese, divided 


2 1 / 2 cups (625 mL) milk 

1 / 4 tsp (1 mL) paprika 

1 / 4 tsp (1 mL) cayenne pepper 

Salt and pepper to taste 

1. Brush a 9 x 11-in. (23 x 28 cm) baking dish with 1 tbsp (15 mL) oil and 

set aside. Heat remaining oil in a skillet over medium-high heat and sauté 

mushrooms and diced shallots until tender. Stir in fresh thyme, season with 

salt and pepper and cool slightly. 

2. In a mixing bowl, toss sautéed mushrooms, cubed bread and 1 / 2 cup 

(125 mL) cheese; spread mixture evenly in dish. 

3. Whisk together eggs, milk, paprika, cayenne, salt and pepper. Pour egg 

mixture over the bread mixture, wrap with foil and refrigerate for 3 to 4 hours 

or overnight. 

4. Bake in an oven preheated to 350°F (177°C). After 20 min., remove foil 

and sprinkle strata with remaining shredded cheese; bake for an additional 

20 to 25 min., until the top is golden and bubbly. Cool slightly; cut into 

squares and serve. 

per serving ( 1 / 8 of the recipe): 250 calories, 14 g protein, 14 g total fat, 



classic combo 

Nothing says brunch like smoked salmon and cream cheese on a 

bagel. For a stunning presentation, display the salmon on a platter 

with lemon wedges, sliced red onions and capers. 

Try it: Sensations by Compliments Smoked Atlantic Salmon, 

125 g, $6.49 

set the scene 

Citrus fruit centrepieces are fun, punchy and easy to put together – 

great for a daytime celebration. For a buffet party, don’t be afraid 

to embrace the mismatched look by pairing plain and patterned 

plates and servingware. 

stylish brew 

A stainless steel percolator 

melds style and function, 

keeping up to 12 cups of 

coffee fresh and hot for 

your guests. 

Try it: Compliments Culinaire 

Coffee Percolator, $65.99 

party trick 

seT UP A COFFEE AND TEA STATION IN A SEPARATE AREA TO 

AVOID A BOTTLENECK AT THE BUFFET TABLE. 


festive 

cocktail 

party 

A fun drink, delicious 

nibbles and a few friends. 

You’ve got the beginnings of a 

memorable evening. 

some like it hot 

A variety of hot appetizers are a must at a cocktail 

party. Serve in rounds throughout the evening. Start 

the first wave when your guests have arrived and 

wait an hour before serving the next. 

Try IT: Sensations by Compliments Uncooked 

Coconut Breaded Shrimp, 340 g, $6.99; Sensations 

by Compliments Thai Golden Purse Hors D’œuvres, 

330 g, $7.99; Sensations by Compliments 

Hors D’œuvre Collection, 800 g, $9.99 

set the scene 

A modern take on the holiday 

colour scheme, pistachio is fresh and 

contemporary. Going monochromatic 

keeps things simple – just accent with 

silver holiday decorations for some 

festive sparkle. 


Layered Smoked 

Salmon spread 

Prep time: 35 min. Total time: 35 min., 

plus chilling Serves: 8 

1 pkg (250 g) Compliments Light Cream 

Cheese, room temperature 

1 / 4 cup (60 mL) sour cream 

2 tsp (10 mL) lemon zest 

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

2 tbsp (30 mL) each fresh chives, parsley 

and dill, finely chopped 

2 pkgs (250 g) Sensations by Compliments 

Smoked Atlantic Salmon 

1 tbsp (15 mL) honey mustard 

Parsley leaves, chives, dill fronds 

(for garnish) 

1. Line a small bowl, around 5 1 / 2 -in. (14 cm) in 

diameter, with plastic wrap and set aside. Beat 

cream cheese and sour cream together until 

smooth. Add lemon zest and season with salt 

and white pepper. 

sweet ending 

Don’t forget to add some festive sweet 

treats into the mix. Put them out toward 

the end of the evening to signal the party 

is coming to a close. 

new 

Try IT: Sensations by Compliments Mini 

Butter Tarts, 360 g, $3.99; Sensations by 

Compliments Mini Butter Pecan Tarts, 

360 g, $3.99; Sensations by Compliments 

Mini Pumpkin Tarts, 300 g, $3.99. 

CARaMELIZED ONION, PEAR & 

BRIE FLATBREADs 

Prep time: 20 min. Total time: 40 min. 

Serves: 8 

2 tbsp (30 mL) Compliments Extra Virgin 

Olive Oil, divided 

1 medium-size onion, thinly sliced 

2 tbsp (30 mL) fresh thyme, chopped 

Salt and pepper to taste 

1 Sensations by Compliments Original 

Flatbread 

1 large pear, peeled, cored and thinly sliced 

1 / 2 wheel (100 g) Compliments Brie Double 

Cream Cheese, sliced and cut into 1 in. 

(2.5 cm) pieces 

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

(15 mL) oil in a non-stick skillet over medium-low 

heat and slowly cook onions, stirring occasionally, 

until soft and caramel coloured, about 25 min. 

Add thyme and salt and pepper to taste. 

2. Brush flatbread with remaining oil and spread 

onions evenly overtop. Fan pear slices evenly 

overtop bread. Season pear lightly with salt and 

pepper, then cover with brie pieces. 

3. Bake in centre of oven for 10 to 12 min. The 

bottom of the flatbread should be crisp, the brie 

melted and the pears tender. Let cool slightly, 

slice into 16 wedges and serve. 

per serving (2 wedges): 100 calories, 




2. Mix half of the cream cheese mixture with 

the fresh chives, parsley and dill; set aside. 

Finely chop the smoked salmon and combine 

with remaining cream cheese mixture and 

honey mustard until well blended. 

3. Spread smoked salmon cream cheese into 

bottom of prepared bowl and smooth top with 

a spatula before spreading the herb-flavoured 

cream cheese overtop. Smooth, cover with 

plastic wrap and refrigerate overnight. 

4. Unmold by using the plastic wrap to gently lift. 

Transfer to a serving tray, inverted, so the salmon 

layer is on top. Gently remove plastic wrap and 

serve with Compliments Water Crackers. 

per serving (2 tbsp/30 ml): 170 calories, 




the drink 

CRANBerry Gin FIZZ 

In a pitcher, gently crush 3 rosemary 

sprigs, 1 / 3 cup (75 mL) icing sugar and peel 

of 1 lemon until fragrant. Add 2 cups 

(500 mL) Compliments Lemonade, stirring to dissolve 

the sugar, and 2 cups (500 mL) Compliments 

Cranberry Cocktail, 8 oz (250 mL) gin or vodka and 

1 bottle (750 mL) Compliments Carbonated Mineral 

Water. Garnish with 1 cup (250 mL) frozen 

cranberries. Add ice and serve. 

serves 8 (1 cup/250 ML each): 

160 calories, 20 g carbohydrates, 


party trick 

Enlist your guests to help serve appetizers and refill drinks. 

It’ll Get people mingling and take the pressure off you. 


elegant 

evening 

dinner 

Break out the china for a 

meal that’s as simple 

as it is celebratory. 

Now that’s worth toasting. 

season’s greetings 

No need to rush to the table. Welcome 

guests with a special canapé and a cocktail 

before sitting down. 

Try IT: Sensations by Compliments Seafood 

Phyllo Canapés, 192 g, $6.99; Sensations by 

Compliments Phyllo Canapés, 240 g, $6.49. 

spinach Salad with Peppered Goat Cheese & Beets 

Prep time: 20 min. Total time: 40 min. Serves: 8 

4 medium-size fresh beets, green 

tops removed 

1 tbsp (15 mL) Sensations by 

Compliments Aged Balsamic 

Vinegar of Modena 

1 1 / 2 tsp (7 mL) Compliments 

Liquid Honey 

1 1 / 2 tsp (7 mL) Dijon mustard 


1 / 4 cup (60 mL) Compliments 

Extra Virgin Olive Oil 

2 / 3 pkg (208 g) Compliments Organic 

Baby Spinach 

1 / 2 log (63 g) Compliments Pepper Goat’s 

Milk Cheese, crumbled 

1 / 2 cup (125 mL) Compliments Walnut 

Halves, toasted and chopped 

1. Place beets in a microwave-safe baking 

dish, cover with salted water and a lid or 

plastic wrap punched with steam holes. 

Cook on high for 20 min. or until beets 

are tender. Drain, cover with fresh cold 

water and set aside to cool. 

2. Whisk together the balsamic vinegar, 

honey, Dijon and salt. Add oil in a thin 

stream, whisking until incorporated. 

3. Peel cooled beets with a paring knife and 

cut into cubes. In a large bowl, dress baby 

spinach and arrange beets on top. Sprinkle 

with crumbled goat cheese and garnish with 

walnuts. Serve immediately. 


3 g protein, 12 g total fat, 2.5 g saturated fat, 



30 Inspired by Compliments | winter 2009

Mini Potatoes with 

Brown Butter & Herbs 


1 bag (907 g) Compliments Yellow Petites 

Potatoes, scrubbed and halved 

1 / 4 cup (60 mL) Compliments Sliced Almonds 

3 tbsp (45 mL) Compliments Organic 

Unsalted Butter 

1 / 4 cup (60 mL) fresh flat leaf parsley, chopped 

2 tbsp (30 mL) fresh thyme, chopped 

Zest of 1 lemon, plus 1 tbsp (15 mL) juice 


main event 

Set out a beautiful smoked ham as 

the centrepiece of your meal – you’ll 

be certain to hear oohs and aahs. 

Try IT: Sensations by Compliments 

Spiral Sliced Hickory Smoked 

Honey Ham, $3.49/lb 

1. In a covered saucepan, bring 2 in. (5 cm) of 

salted water and potatoes to a simmer and 

steam until just fork tender, about 12 to 15 min. 

Meanwhile, toast almonds in a large, dry skillet, 

over medium heat, tossing occasionally, until 

golden brown, about 5 min. Remove almonds 

from skillet and set aside. 

2. Add butter to skillet and swirl over low heat until 

butter stops frothing and turns a light brown colour, 

about 25 seconds. 

3. Remove from heat and add herbs, lemon juice, 

lemon zest and toasted almonds; mix well. Add 

drained, steamed potatoes and toss gently to 

coat. Season with salt and pepper to taste, and 

serve warm. 



10 mg cholesterol, 20 g carbohydrates, 3 g fibre, 


set the scene 

For a special meal, dress up 

your table with added details 

like chargers, separate glasses 

for water and wine and linen 

napkins. Other festive details 

like candles, flowers and 

simple place cards are perfect 

finishing touches. 

wine pairing 

The smokey, nutty and 

tangy flavours of this meal 

will work well with either 

a light-bodied, slightly 

spicy red or a rich, 

buttery white. 

Try it: Compliments Culinaire 

Charger Plates, $2.49 each 

hot chocolate 

A great meal deserves an equally 

special ending. Individual desserts 

like rich, chocolatey lava cakes 

warmed in the oven are always a hit. 

new 

Try IT: Sensations by Compliments 

Molten Chocolate Lava Cake, 

440 g, $6.99 

party trick 

TO KEEP THE CONVERSATION Flowing, HAVE your guests move 

to a more casual area for coffee and dessert. 


est turkey dinner 

For the most stress-free holiday ever, follow our guide to create your best 

festive meal yet. Chef Ian Dowsett of the Compliments Culinary Centre at George 

Brown College, has come up with the ultimate turkey, dressing and gravy. All you 

have to do is figure out which of our fabulous sides to pair them with. 

Ultimate Roast Turkey 

Prep time: 10 min. Total time: 4 hours Serves: 8 plus leftovers 

2 tbsp (30 mL) salted butter, softened 

1 shallot, minced 


1 tbsp (15 mL) each pulled and chopped fresh savory, sage and 

thyme leaves, stems reserved 

2 tbsp (30 mL) Compliments Chicken Broth, 30% Less Sodium 

1 9 lb (4 kg) unstuffed Compliments Butter Basted, Young, Grain 

Fed Turkey, thawed 

1. Preheat oven to 350°F (180°C). In a small bowl, mix together 

butter, shallots, garlic, herbs and broth, to create a compound butter. 

Place the turkey in a roasting pan just big enough to hold it. 

2. Carefully separate the skin from the breast meat, using your 

fingers. Place a spoonful of the compound butter under the 

skin of each breast. Massage on skin side to distribute evenly. 

Separate the turkey’s leg skin from the flesh and massage butter 

into each side. Place herb stems in the turkey’s cavity and pat the 

surface of the skin dry before putting the turkey in the oven. 

3. Roast for 3 hours, or 20 min. per pound. Using the drippings 

from the turkey, baste every hour. If the skin starts to get too dark, 

lightly cover with foil creased in the middle like a tent. To test for 

doneness, insert a digital thermometer into the thigh without 

touching the bone. Remove turkey from oven at 175°F (80°C) and 

let it rest, tented with foil, on a platter while you make the gravy. 

(Monitor turkey’s internal temperature while resting to ensure 

that it reaches 180°F/82°C.) Serve and carve tableside. 

per serving (218 G/ 1 / 2 lb per person): 410 calories, 




Recipe Starter: Compliments Butter Basted, Young, 

Grain Fed Turkey, $2.19/lb, $4.83/kg (stuffed), $1.99/lb, 

$4.39/kgs (unstuffed)

new 

Recipe Starter: 


Roasted Garlic & Rosemary 

Croutons, 125 g, $2.49 

Recipe Starter: Sensations by 

Compliments Balsamic Fig & Maple 

Marinade, 350 mL, $3.99 

Sausage, Chestnut & 

Onion Dressing 


Serves: 8 

1 tbsp (15mL) Compliments Pure Olive Oil 

1 large onion, diced 

2 celery stalks, diced 


1 lb (500 g) lean ground pork 

1 cup (250 mL) chopped chestnuts, scored, 

roasted and peeled 

1 tsp (5 mL) each pulled and roughly 

chopped fresh savory, sage and thyme 

leaves, stems reserved for the turkey 

3 cups (750 mL) Sensations by Compliments 

Roasted Garlic & Rosemary Croutons 

1 / 2 cup (125 mL) Compliments Chicken 

Broth, 30% Less Sodium 

1. In a saucepan, heat oil and sauté onions 

until soft. Add celery and garlic; cook for 

2 min. Add pork and brown, 5 to 7 min. Add 

chestnuts and stir to mix in. Remove from 

heat. Add herbs, croutons and broth; 

mix together. 

2. Transfer to a round or rectangular baking 

dish (13 x 9 in. or 10 in. across/3 L) and bake 

at 350°F (180°C) for 20 min. 

Balsamic Fig & maple Gravy 


Serves: 8 

2 shallots, minced 

1 clove garlic, minced 

2 tbsp (30 mL) flour 

2 cups (500 mL) Compliments Chicken 

Broth, 30% Less Sodium, divided 

4 tbsp (60 mL) Sensations by Compliments 

Balsamic Fig & Maple Marinade 

1. Remove all but 2 tbsp (30 mL) of fat from 

turkey roasting pan. Place pan on medium heat 

on top of the stove. Add shallots and cook for 

2 min. Add garlic and cook for 1 min. 

2. Stir in flour and cook, on low, for 2 min. 

Add enough broth to cover solids in pan and stir. 

Bring to a simmer and add the rest of the broth 

in stages, letting gravy come back to a simmer 

each time before adding more. Once all broth 

has been added, simmer for 2 min. more. 

3. Add balsamic marinade, bring to a boil, 

take off heat and strain into a serving dish. 

per serving (2 1 / 2 TBSP/37 ML): 50 calories, 

1 g protein, 3.5 g total fat, 1 g saturated fat, 



Braised Fennel 


Serves: 8 

2 bulbs fresh fennel (anise) trimmed and 

cut into 8 wedges each 

1 leek, white part only, halved lengthwise, 

rinsed and then cut again lengthwise into 

8 pieces 

4 stems fresh thyme, leaves pulled and 

roughly chopped, stems reserved 

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

30% Less Sodium 

2 tbsp (30 ml) fresh lemon juice 

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

fennel and leeks in a single layer in a 13 x 9 in. 

(3 L) baking dish. Place thyme stems overtop. 

Combine broth and lemon juice and pour 

over vegetables. 

2. Cover with lid or foil and braise in the oven for 

45 min. When the fennel is tender remove from 

oven, remove thyme stems and top with fresh 

thyme leaves before serving. 





per serving ( 1 / 8 of the recipe): 

260 calories, 14 g protein, 12 g total fat, 

3.5 g saturated fat, 40 mg cholesterol, 



tip 

for easy carving, Remove the entire breast, place it on a carving 

board and cut the meat across the grain. the sliced turkey looks 

appealing on the platter and better yet, everyone gets a bite of 

the flavour-enhanced skin. 


natural flavour 

Stock up on fresh herbs for all your 

festive recipes. 

Compliments 

Rosemary, $1.99 


Thyme, $1.99 


Sage, $1.99 

Potato-Cauliflower Mash with Goat Cheese 


4 cups (1 L) white potatoes, peeled and cut into 1 / 2 in. (1 cm) chunks 

3 cups (750 mL) cauliflower, cut into small florets 

1 pkg (125 g) Compliments Fine Herb Goat’s Milk Cheese 

1 tsp (5 mL) salt 

Dash of pepper 

1. Put potatoes in a saucepan and cover with cold salted water. Bring to 

a boil and simmer until tender, 15 to 20 min. Strain and reserve. 

2. Cook cauliflower in boiling water until tender, around 10 min. 

Strain and reserve. 

Roasted Root Vegetables with Cabernet Glaze 


1 tsp (5 mL) salted butter 

2 tsp (10 mL) Compliments Pure Olive Oil 

4 carrots, peeled, split lengthwise and sliced 1 / 4 in. (5 mm) thick 

3 parsnips, peeled, split lengthwise and sliced 1 / 4 in. (5 mm) thick 

1 celery root (celeriac), washed, peeled, quartered and cut into 

1 / 4 in. (5 mm) chunks 

3. Combine potatoes, cauliflower, cheese, salt and pepper in a bowl and 

mash with a potato masher until blended. It’s fine to have a few lumps. 

Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in. 

across/3 L) and bake for 20 min. at 350°F (180°C) in a preheated oven. 

per serving ( 1 / 8 of the recipe): 100 calories, 4 g protein, 3.5 g total fat, 



4 shallots, peeled and quartered 

2 cloves garlic, peeled and quartered 

2 stems fresh rosemary, leaves pulled and coarsely chopped, 

stems reserved 


4 tbsp (60 mL) Sensations by Compliments Blackberry with 

Cabernet Sauvignon Vinaigrette 

1. Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on 

medium-high, heat butter and oil. Add carrots and brown slightly for 

1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and 

rosemary stems and brown lightly for 1 min. more. Sprinkle with salt, 

mix gently and put pan in the oven to bake for 30 min. 

2. Remove from oven, remove rosemary stems, add leaves and transfer 

to serving dish. Drizzle vinaigrette overtop of vegetables and serve. 

per serving ( 1 / 8 of the recipe): 100 calories, 2 g protein, 2.5 g total fat, 



go online Get three new recipes to use 

up your turkey leftovers in interesting ways. 

Visit compliments.ca/inspired 


our complete 

turkey guide 

Everything you need to know to roast the perfect bird. 

tool box 

HAVE THESE essential kitchen ITEMS 

ON HAND BEFORE YOU START 

• Roasting pan: Deep with high sides, a large 

roasting pan is a must, especially since it’s hard 

to fit a turkey into anything else. 

• Baster: The suction power of a baster makes it 

easy to collect pan drippings and pour them over 

the bird as it cooks. 

• Thermometer: You can wiggle the drumstick and 

check if juices run clear, but only a thermometer will 

tell you with certainty if your bird is cooked. 

• Foil: If your turkey gets too dark, cover it with foil 

to avoid burning the skin. Tent with foil once it’s 

out of the oven to keep warm while it rests. 

• Kitchen string: Tying the turkey’s legs 

together (trussing) gives the bird a more 

traditional presentation. 

• Carving knife: A long sharp knife is an absolute 

necessity to neatly and easily slice all the meat off 

the turkey without making a mess. 

final countdown 

Follow our schedule for a perfect bird 

• 2 days before cooking: Take 

your turkey out of the freezer and 

defrost it in the fridge. 

• 2 hours before cooking: 

Take butter out to soften. 

• 30 minutes before cooking: 

Take turkey out of fridge and place 

in roasting pan; prepare compound 

butter and spread under turkey 

skin; place turkey in the oven. 

• Every hour: Baste the turkey 

with pan drippings. 

• After 3 hours: If the internal 

temperature of the turkey has 

reached 175°F (80°C), use a meat 

thermometer to check, remove 

from oven and tent with foil. Let it 

rest until the internal temperature 

rises to 180°F (82°C), then carve 

(see our tip on page 33). Enjoy! 

turkey 911 

Chef Ian solves your biggest 

holiday-meal challenges 

• Frozen turkey: You can speed up the thawing 

process by running cold water over the turkey; just 

keep it sealed in its original package. 

• Early bird: If your turkey cooked faster than 

you’d calculated, tent it with foil for up to an hour. 

If dinner isn’t for a few more hours, carve the 

turkey, soak it in chicken broth and store it in the 

fridge, reheat before serving. This is also a great 

way to hydrate dry turkey. 

• Turkey transfer: To safely get the bird out of 

the roasting pan, use strong tongs inserted into the 

cavity to lift it onto a platter. 

• Burnt pan drippings: Use chicken broth to 

make your gravy if the turkey drippings are charred 

on the bottom of the pan. 

• Thin gravy: To thicken your gravy, whisk in equal 

parts of soft butter and flour or mix together a waterand-flour 

slurry and slowly add in. 

• Soggy dressing: Bake the dressing without a 

cover to make it crispier. 

• Crunchy dressing: If it’s too dry, stir in a little 

hot broth to add moisture without diluting flavour. 

taste makers 

Personalize your turkey with these 

easy seasoning techniques 

• compound butter: Mix butter with a combo 

of herbs, citrus zest, chopped pancetta, shallots or 

garlic. Try our recipe on page 32. 

• Bacon: Place strips of raw bacon across the 

turkey before it goes in the oven. It adds flavour 

as it cooks and creates a crispy skin. 

• Brining: Mix 3 L of water with approximately 

3 / 4 cup (175 mL) of sea salt and soak the 

uncooked turkey in the brine for 24 hours. 

• Fillings: Place a combo of onions, herbs, lemon 

and garlic in the cavity of the turkey to create 

flavour from within. 


discover cOMPLIMENTS 

From entertaining inspiration to the best 

of everyday favourites, experience great 

taste at fabulous prices. 

weeknight pick-me-up 

Enjoy a scoop of smooth vanilla ice cream filled with crunchy praline pecan clusters 

and ribbons of caramel toffee. 

Sensations by Compliments Praline clusters & cream ice cream, 1 L, $3.99

earn 

bonus 

points 


for your Club 

Sobeys Bonus 


BREAKFAST BOOSTER 

Start each day off right by giving yourself the very best with our 

refreshingly pure orange juice. 

Sensations by Compliments 100% pure & natural orange juice, 

no Pulp, 1.89 L, $2.99 

afternoon treat 

Just try to resist our heavenly brownie cookies made with fresh butter 

and four delicious kinds of chocolate: Belgian, milk, dark and white. 

Sensations by Compliments four Chocolate chunk brownie 

Cookies, 300 g, $2.99 

Treat yourself and your guests this holiday season to Sensations by Compliments, 

our expanded line of premium, superb-tasting products. Made with high-quality 

ingredients, they’re perfect for every occasion. 

fpo 

PARTY STARTER 

Our crowd-pleasing coconut breaded shrimp are tender and succulent 

with a satisfying crunch. The secret weapon of any savvy host, the 

shrimp are ready in less than 10 minutes. 

Sensations by Compliments Uncooked Coconut Breaded Shrimp, 

340 g, $6.99 

dinner companion 

The sweet and savoury flavours of balsamic vinegar, fig and maple 

create a rich and sophisticated marinade. Pair with beef, lamb, 

chicken or fish to instantly elevate any meal. 

Sensations by Compliments Balsamic Fig & Maple Marinade, 

350 mL, $3.99 


monday to friday meals 

Use this simple meal plan for fresh, comforting and fast 

dinner ideas to get you through the week. 

$2.87 

per serving 

Recipe costs are calculated by portion of the ingredient used for a full 

serving, and include staple ingredients. Go to page 63 for more details.

M T W T F 

Poached Eggs Over Potato Hash 

Prep Time: 10 min. Total Time: 30 min. Serves: 4 

1 tbsp (15 mL) butter 

1 small onion, finely chopped 

1 cup (250 mL) finely chopped red pepper 

4 slices Compliments Fully Cooked Bacon, 

50% Less Salt 

1 pkg (567 g) Compliments Shredded Hash Browns 

2 tbsp (30 mL) chopped fresh dill 


1 / 4 cup (60 mL) white vinegar 


$3.98 

per serving 

1. Melt butter in a large, non-stick skillet on medium 

heat. Add onion and red pepper; sauté for 5 min. or until 

softened. Chop bacon and add to the pan; cook for 2 min. 

2. Add hash browns. Cook, stirring occasionally, for 7 to 

10 min. or until potatoes are heated through and peppers 

are fork tender. Stir in dill and season with salt and pepper. 

3. Poach eggs in simmering water with vinegar for 4 min. Lift 

out using a slotted spoon. Press lightly with a fingertip. The 

whites should be firm and the yolks soft. (Turn to page 60 

for our poaching instructions). Drain eggs on paper towel 

while dividing the warm potato mixture among four serving 

plates. Top each one with an egg. 





1 pkg Compliments 

Fully-Cooked Bacon, 

50% Less Salt, 65 g 


Shredded Hash 

Browns, 567 g 

your shopping list 

1 carton Compliments 

Large Eggs 

1 small onion 

1 red pepper 

1 bunch dill 

take-home chef 

Stock up on these hearty timesavers for 

comforting meals on the go. 

Compliments Three Meat Tourtière, 625 g, $4.99 

Compliments Chicken Pie with Garden Vegetables, 

660 g, $4.99 

new 

M T W T F 

Shrimp Tacos 

You can dress these tacos up with diced tomatoes and a topping made from 

equal parts avocado and light sour cream, blended until smooth. 


1 tbsp (15 mL) vegetable oil 

1 pkg (340 g) frozen, uncooked 

Compliments Shrimp (51/60 ct), 

thawed and peeled 

1 / 2 tsp (2 mL) ground cumin 

1 clove garlic, minced 


2 cups (500 mL) Compliments 

Broccoli Slaw 

1 / 4 cup (60 mL) loosely packed 

cilantro (optional) 

1 tbsp (15 mL) fresh lime juice 

1 / 2 tsp (2 mL) Compliments Louisiana 

Hot Sauce 

8 hard taco shells 

1. Heat a large nonstick wok or skillet 

over high heat. Add oil and heat until 

almost smoking. Add shrimp, cumin, 

garlic, salt and pepper; toss until shrimp 

turn pink, about 2 min. 

2. Add broccoli slaw, cilantro (if using), 

lime juice and hot sauce; cook for 2 min. 

or until warmed through; remove from 

heat. Divide shrimp and broccoli slaw 

among warm taco shells. 

per serving (2 tacos): 200 calories, 

12 g protein, 9 g total fat, 

1.5 g saturated fat, 135 mg cholesterol, 

22 g carbohydrates, 3 g fibre, 


1 pkg Compliments Shrimp 

(51/60 ct), 340 g 

1 bottle Compliments Louisiana 

Hot Sauce, 350 mL 

1 head garlic 


1 box taco shells 

1 bag Compliments Broccoli 

Slaw, 340 g 

1 bunch cilantro 

1 lime 

go online To download the complete shopping 

list for the week, visit compliments.ca/inspired 


M T W T F 

Herb & Cheddar Crumb Pork Chops 

Serve these chops with mashed potatoes and applesauce for the ultimate comfort food experience. 


1 / 2 cup (125 mL) plain dried bread crumbs 

1 / 4 cup (60 mL) shredded Compliments Five 

Year Old Canadian Cheddar Cheese 

1 tsp (5 mL) finely chopped fresh rosemary 

2 tbsp (30 mL) Compliments Honey 

Dijon Dressing 


4 bone-in fast-fry pork loin chops 


1. Preheat broiler. Combine bread crumbs, 

cheese and rosemary. Drizzle with honey Dijon 

dressing and mix. 

3. Quickly press crumb mixture onto the 

uncooked side of each pork chop. Transfer to the 

centre rack of the oven and broil for 4 min. or 

until the crumb topping is golden and the chops 

are just slightly pink in the centre. 

per serving (1 chop): 290 calories, 



1 g fibre, 400 mg sodium, 



1 bag plain dried bread crumbs 

1 pkg Compliments Five Year Old 

Canadian Cheddar Cheese, 275 g 

1 bunch fresh rosemary 

1 bottle Compliments Honey Dijon 

Dressing, 475 mL 

4 bone-in fast-fry pork loin chops 

2. Heat oil in an oven-proof skillet set over 

medium-high heat. Season pork chops with salt 

and pepper; add to hot pan. Cook on one side for 

2 min. or until golden. Remove pan from heat. 

$4.07 

per serving 


M T W T F 

Honey Garlic Beef Stir Fry 

Picking up a bag of prepared veggies is a real time-saver. You’ll skip all 

the washing and chopping while still using fresh ingredients. 


1 lb (500 g) stir-fry beef strips or fast-fry steak cut into strips 


1 / 2 cup (125 mL) Compliments Honey Garlic Sauce, divided 

$6.08 

per serving 

M T W T F 

Moroccan Chicken & Spinach Toss 


1 can (796 mL) Compliments Whole Tomatoes, well drained 

8 skinless, boneless chicken thighs (about 1 1 / 2 lb/750 g), 

cut into chunks 

1 small onion, thinly sliced 

2 cloves garlic, thinly sliced 


1 / 3 cup (75 mL) Compliments Sultana Raisins 

1 1 / 2 tsp (7 mL) ground cumin 

1 tsp (5 mL) ground cinnamon 


1 / 2 pkg (156 g) Compliments Organic Baby Spinach 

1 tsp (5 mL) balsamic vinegar 

4 cups (1 L) cooked couscous 

1. Heat a roasting pan in a 425°F (220°C) preheated oven. Cut drained 

tomatoes in half. Toss tomatoes with chicken, onion, garlic, olive oil, 

raisins, cumin, cinnamon, salt and pepper until well combined. Spread 

mixture evenly over the heated pan. Roast for 30 min. or until chicken 

is cooked through and the vegetables are tender. 

2. Carefully drain off and discard any accumulated pan juices. Add spinach 

and cover pan with foil. Return to oven and roast for an additional 5 min. 

Remove foil and stir in balsamic vinegar. Serve over couscous. 




8 skinless, boneless 

chicken thighs 

1 can Compliments Whole 

Tomatoes, 796 mL 

1 head garlic 

1 small onion 



Sultana Raisins, 375 g 


Organic Baby 

Spinach, 312 g 

1 pkg couscous 


1 tbsp (15 mL) fresh lime juice 

1 tbsp (15 mL) minced fresh ginger 

2 tsp (10 mL) cornstarch 


1 pkg (12 oz/340 g) Compliments Vegetable Stir Fry 

2 green onions, sliced 

4 cups (1 L) cooked Compliments Basmati Rice 

1. Toss beef with salt, pepper and 1 / 4 cup honey garlic sauce; set aside. 

Combine the remaining sauce with water, lime juice and ginger. Whisk 

in cornstarch. Reserve. 

2. Heat oil in a wok or deep skillet set over high heat. Add vegetables. 

Stir-fry for 3 to 5 min. or until tender. Transfer to a clean plate. 

3. Pour meat mixture into wok and stir-fry for 2 to 3 min. or until slightly 

brown. Return vegetables to the pan and toss. Make a well in the centre of 

the skillet and pour in sauce mixture; bring to a boil. Mix meat and vegetables 

until well-coated in sauce. Stir in green onions and serve over hot rice. 




1 lb (500 g) stir-fry beef strips 

1 bottle Compliments Honey 

Garlic Sauce, 350 mL 

1 pkg Compliments Basmati 

Rice, 900 g 

2 green onions 


1 bag Compliments Vegetable 

Stir Fry, 340 g 

1 piece fresh ginger 

1 bag cornstarch 

1 lime 

$3.89 

per serving 


ice…3 ways 

We’ve taken this pantry staple in three unique directions 

– inspired by tastes from around the globe. 

Thai Shrimp Soup with Rice 

In this Thai-inspired recipe, rice takes the place of noodles. 

Add leftover cooked rice to soups and stews for more substance. 


1 tsp (5 mL) vegetable oil 

1 / 2 cup (125 mL) very thinly sliced red pepper 

Pinch hot pepper flakes 

5 cups (1.25 L) Compliments Chicken Broth, 

30% Less Sodium 

2 cups (500 mL) water 

1 pkg (340 g) frozen, uncooked Compliments Shrimp 

(51/60 ct), thawed and peeled 

4 tsp (20 mL) each, minced fresh ginger 

and fresh lime juice 

1 tsp (5 mL) toasted sesame oil 

1 1 / 2 cups (375 mL) cooked Compliments Calrose Rice 

1 / 2 cup (125 mL) lightly packed cilantro leaves 

1 / 2 cup (125 mL) mung bean sprouts 

1. Heat the oil in a large saucepan until very 

hot. Add the red pepper and hot pepper flakes; 

cook, stirring, for 1 min. Add the broth and 

water; bring to a boil. Stir in the shrimp and 

simmer for 1 to 2 min. Stir in the ginger, 

lime juice and sesame oil. 

2. Divide an equal portion of the rice, cilantro 

and bean sprouts between four bowls. Ladle in 

hot soup. Serve with lime wedges, if desired. 

per serving (2 cups): 180 calories, 

15 g protein, 2.5 g total fat, 0.5 g saturated fat, 




Indonesian peanut-Fried Rice 

This recipe features a surprising ingredient: cucumber. We 

love the tangy, pickled flavour it takes on when it’s cooked. 


1 tbsp (15 mL) vegetable oil, divided 


1 / 4 tsp (1 mL) hot red pepper flakes 

Pinch salt 

1 onion, chopped 

1 carrot, shredded 

4 cups (1 L) cooked Compliments Calrose Rice 

1 cup (250 mL) finely chopped English cucumber 

1 / 2 cup (125 mL) Compliments Peanut Satay 

Cooking Sauce 

1 tbsp (15 mL) fresh lime or lemon juice 

1. Heat half the oil in a large, non-stick skillet set over medium 

heat. Whisk eggs with red pepper flakes and salt. Pour into the 

skillet and cook, covered, for 1 to 2 min. or until firmly set. Using a 

spatula to lift the edge, roll up the egg and remove from pan. Cut 

into thin strips and reserve. 

2. Add the remaining oil, onion and carrot to pan. Cook, stirring 

often, for 5 min. Increase the heat to medium-high and cook, 

stirring, for 3 min. or until the onion is golden. Add cooked rice, 

cucumber, peanut sauce and lemon or lime juice. Cook, tossing, 

until heated through. Garnish with reserved eggs. 

per serving (1 1 / 2 cups): 420 calories, 11 g protein, 11 g total fat, 

2 g saturated fat, 95 mg cholesterol, 70 g carbohydrates, 


Be sure to use the juices from the 

stewed Tomatoes. You need The 

moisture to cook the rice. 

Spanish Chicken & Rice 

Give this dish a personalized flavour spin by adding other Spanish-style 

ingredients such as chorizo sausage and olives. 



1 1 / 2 lb (750 g) skinless, boneless 

chicken breast, cut into 

1-inch pieces 

1 onion, finely chopped 


1 tsp (5 mL) smoked or regular 

paprika 


1 can (796 mL) Compliments 

Stewed Tomatoes 

(including juices) 

1 cup (250 mL) uncooked 

Compliments Calrose Rice 

1 / 2 cup (125 mL) thawed frozen peas 

1 tsp (5 mL) Compliments Louisiana 

Hot Sauce 

1 / 2 cup (125 mL) finely chopped 

fresh parsley 

1. Heat oil in a deep, heavy skillet or 

Dutch oven set over medium-high heat. 

Add chicken, onion, garlic, paprika, salt 

and pepper. Cook, stirring often, for 

5 min. Stir in tomatoes with juices. 

Bring to a boil. 

2. Stir in rice. Cover tightly. Reduce the 

heat to low. Cook, stirring occasionally, 

for 25 min. or until rice is tender. Stir in 

peas; cook for 1 to 2 min. or until peas 

are hot. 

3. Just before serving, season with hot 

sauce and stir in parsley. Serve with 

lemon wedges if desired. 

per serving (1 3 / 4 cups): 530 calories, 

49 g protein, 8 g total fat, 

2 g saturated fat, 110 mg cholesterol, 

61 g carbohydrates, 5 g fibre, 

880 mg sodium, 470 gm potassium 

Rice comes in a variety of sizes (from short to long) and flavours 

tHE FACTS OF rice 

(from sweet to nutty). Here are three we like to keep on hand. 

2 29 3 99 

Calrose 

We love this 

medium-grain rice 

for its versatility. 

Its soft, fluffy and 

slightly sticky 

texture works well in all these recipes. And its 

mild, slightly sweet flavour means it can be used 

in everything from risottos to sushi rolls without 

overpowering the dish. Calrose Rice, 750 g 

Basmati 

A fragrant long-grain rice 

originating in India, basmati's 

nutty flavour pairs well with 

curries and lends great flavour 

to pilafs and Indian rice 

dishes. You can use basmati 

in place of the calrose in all 

of these recipes – it will have a more pronounced 

flavour, texture and bite. Basmati Rice, 900 g 

3 29 Jasmine 

This Thai long-grain rice has 

a similar, but milder flavour 

to basmati. Sometimes 

flavoured with coconut milk, 

it's also a good match with 

curries. You can swap jasmine 

for calrose in the soup and 

fried rice for a more defined texture and bite. 

Jasmine Rice, 900 g 


indian express 

Bal Arneson, Coquitlam, 

B.C.-based cookbook author 

of Everyday Indian 

Four fresh, aromatic recipes – all ready in 30 minutes 

or less. Guest chef Bal Arneson shows us that Indian 

cuisine has a simple side. 

Chicken Tikka Masala 

Using a bottled sauce in this recipe adds authentic 

fast flavour with fewer ingredients and steps. 



1 / 2 cup (125 mL) finely chopped onion 

1 tbsp (15 mL) each finely chopped ginger 

and garlic 

2 lbs (1 kg) boneless, skinless chicken breasts, 

cut into 1-in. (2.5 cm) pieces 


1 tbsp (15 mL) tomato paste 

1 / 3 cup (75 mL) Compliments Crushed Tomatoes 

1 cup (250 mL) Compliments Tikka Masala 

Cooking Sauce 

1 / 2 cup (125 mL) yogourt 


1. In a large saucepan, heat olive oil. Add onion, ginger 

and garlic and cook on medium–high heat, stirring, for 

3 min. Sprinkle chicken pieces with salt and add to pan. 

Stir-fry on high for 5 min. Stir in tomato paste, crushed 

tomatoes and tikka masala sauce and cook for a few 

min. Add yogourt and water and simmer on low until 

chicken is done, 8 to 10 min. Serve hot over rice. 






Curried Cauliflower 

A colourful take on cauliflower, this fragrant side dish includes 

vitamin-rich sweet potatoes and crunchy pecans. 



2 tbsp (30 mL) grated ginger 

1 tbsp (15 mL) cumin powder 

1 tsp (5 mL) turmeric powder 


1 cup (250 mL) finely chopped raw sweet potatoes 

1 cup (250 mL) water 

1 small head of cauliflower, cut or broken into 

1 to 2 in. (5 cm) pieces (about 4 cups/1 L) 

1 / 4 cup (60 mL) Compliments Chopped Pecans 

1. Heat oil in a large saucepan. Add ginger and cumin and cook for 

about 1 min. Add turmeric, salt, sweet potatoes and water. Cover with 

a lid and simmer on medium–low heat for 10 to 12 min., stirring from time 

to time. The sweet potatoes will become very soft. 

2. Add cauliflower, cover tightly and cook for 10 min. Meanwhile, lightly toast 

pecans by tossing in a dry skillet over medium heat for 5 min. 

3. When cauliflower is just fork tender and the sweet potatoes are soft 

(some may combine with the water to make a bit of a sauce), turn off heat, 

tip into a serving dish and garnish with toasted pecans. 




Rice & Green Beans with Korma Sauce 

Mixing mild and creamy korma sauce with rice adds instant flavour. 



2 small cloves garlic, minced 

1 tbsp (15 mL) finely chopped ginger 

1 tbsp (15 mL) ground cumin 

3 / 4 cup (175 mL) Compliments Korma Cooking Sauce 



1 1 / 2 cups (375 mL) fresh green beans, tipped and tailed and cut in half 

3 cups (750 mL) cooked Compliments Basmati Rice 

1. Heat oil, garlic, ginger and cumin in a saucepan until fragrant, 1 to 2 min. 

Stir in korma sauce and water; bring to a light simmer. Add salt and beans; 

cook on low, stirring, until beans are slightly softened, 4 to 6 min. 

2. Mix in cooked rice and heat, stirring, for a few min. Turn stove off, cover 

saucepan and let stand for 5 min. before serving. 




new 

2 49 

tradition with a twist: Sensations by Compliments Caramelized 

Onion Naan offers a bold new flavour twist on our traditional naan flatbread. 

Compliments Product Developer Alison Tulett searched high and low to source a naan 

that “brings a North American flavour profile, while still being authentic to its Indian 

roots.” Like the Sensations by Compliments Naan, the onion naan is made with ghee, hand 

stretched and baked in a tandoor oven. “The caramelized onion gives a sweet, warm 

savoury taste,” says Alison. “It’s addictive!” 

Sensations by Compliments Caramelized 

Onion Naan, 340 g 


Spiced Chick peas 

A cool and tangy dollop of yogourt makes a great topping on these 

flavourful chick peas. 



2 small cloves garlic, minced 

1 / 2 cup (125 mL) finely chopped onion 

1 tbsp (15 mL) each ground coriander and ground cumin 

1 tsp (5 mL) ground turmeric 

1 can (796 mL) Compliments Diced Tomatoes, lightly drained 

1 can (540 mL) Compliments Chick Peas, drained and rinsed 

1 / 4 cup (60 mL) lightly packed fresh cilantro leaves, coarsely chopped 

1. Heat oil, garlic and onion in a saucepan over medium heat for 2 to 3 min. Stir in ground 

coriander, cumin, turmeric and salt to taste; cook until fragrant, about 1 min. 

2. Add tomatoes and cook on medium heat, stirring, for 5 min. Add chick peas, turn 

heat down and simmer, loosely covered, for 10 to 15 min., stirring occasionally. Serve 

over rice and garnish with fresh cilantro. 

per serving ( 1 / 4 of the recipe): 220 calories, 9 g protein, 9 g total fat, 1 g saturated fat, 

0 mg cholesterol, 26 g carbohydrates, 6 g fibre, 690 mg sodium, 100 mg potassium 

curry in a hurry 

Inspired by the various cooking styles of Indian cuisine, there are several different 

bottled cooking sauces available, ranging from hot and spicy curries to milder, 

aromatic marinades. We love the Compliments mild, tomato-based Butter Chicken, 

creamy Korma with a hint of ground almonds and the light spiciness of Tikka 

Masala for curries. Mix any of these sauces with sautéed meat and vegetables for 

an easy meal any night of the week. 

Compliments Butter Chicken Cooking Sauce, 400 mL, $3.49 

Compliments Tikka Masala Cooking Sauce, 400 mL, $3.49 

Compliments Korma Cooking Sauce, 400 mL, $3.49 

3 49

good eats 

This winter, give your body 

a boost the natural way 

a good 

source of 

vitamin c 

Boost Your 

Immunity 

Cold and flu season is here. 

Getting the right nutrients 

in your diet will help give 

your immune system a 

fighting chance. 

Garlic 

the goods: Garlic has long been used to 

fight respiratory infections. Its potential 

antibacterial, antifungal and antiviral properties 

are linked to allicin, an antioxidant produced 

when garlic is cut. 

how to get it: Chopping will release the 

allicin but cooking is thought to minimize its 

effects, so raw garlic or lightly cooked garlic is 

the way to go. Add raw, chopped garlic to salad 

dressings, salsas and dips, and at the end of 

cooking, to soups and pastas. 

Pomegranate, Grapefruit & Mint Salad 

Wow your taste buds with our antioxidant-rich fruit salad – it’s a delicious way 

to boost your immune system. 


3 ruby red grapefruits, juice reserved 

2 tbsp (30 mL) Compliments 

Liquid Honey 

1 / 4 tsp (1 mL) ground cardamom 

1 / 2 tsp (2 mL) finely grated lime zest 

1 / 2 cup (125 mL) pomegranate seeds 

1 tbsp (15 mL) thinly sliced fresh mint 

1. Peel and segment grapefruits 

(see our tip on page 60). Squeeze the 

remaining grapefruit membranes over a 

separate bowl to capture about 2 tbsp 

(30 mL) additional grapefruit juice. 

Discard membranes. 

2. Mix grapefruit juice with honey, 

cardamom and zest. Pour mixture over 

grapefruit segments, add pomegranate 

seeds and gently toss to combine. Let 

stand for at least 15 min. (or cover and 

refrigerate overnight). Add mint just 

before serving. 

per serving ( 1 / 2 cup): 110 calories, 

1 g protein, 0 g total fat, 0 g saturated 

fat, 0 mg cholesterol, 30 g carbohydrates, 

0 g fibre, 0 mg sodium, 330 mg potassium, 

vit. C 120% daily value 

Citrus Fruit 

the goods: Oranges, grapefruit and other 

citrus fruit support your immune system 

through a variety of antioxidants, including 

vitamins C, A and E as well as other vitamins 

and minerals such as magnesium, potassium, 

folate and vitamin B 6 . 

how to get it: Lucky for us, citrus fruit are 

plentiful (and less expensive) during the winter 

months when we need them most. Eat daily as 

one of your eight to 10 servings of fruits and 

vegetables – they’re great on their own or in 

salads and desserts. 

Green Tea 

the goods: Considered a cure-all in many 

Asian countries, green tea contains powerful 

antioxidants known as catechins and 

polyphenols, which are not easily found in 

fruits and vegetables. 

how to get it: Drinking tea daily could help 

boost your immune system; drinking it while 

you have a cold helps combat symptoms, 

unstuffing your nose, soothing your throat 

and increasing hydration. 


Soothe Your 

Stomach 

Rich and decadent holiday 

foods can send your digestive 

system haywire. Help get things 

back to normal with these 

tummy settlers. 

Whole Grains 

the goods: Whole grains such as oats, 

brown rice, whole-grain whole-wheat, barley 

and even popcorn help improve digestion by 

promoting healthy bacteria in your digestive 

system. Whole grains are also a source of 

several nutrients including fibre, B vitamins, 

antioxidants and trace minerals such as iron 

and magnesium. 

how to get it: Aim to eat at least three 

servings of whole grains a day. Use whole-grain 

whole-wheat breads for sandwiches, switch 

from white to brown rice and enjoy a bowl of 

plain air-popped popcorn on movie night. 

Ginger 

the goods: Ginger is used as a natural 

anti-inflammatory and has been proven to 

reduce nausea. This ancient spice contains the 

beneficial antioxidant gingerol, which supports 

overall health. 

how to get it: Add a slice of fresh ginger 

or 1 / 4 tsp (1 mL) to 1 / 2 tsp (2 mL) of ground 

ginger to a cup of tea or a bowl of chicken soup 

to quell churning tummies. 

Probiotic Yogourt 

the goods: Probiotics are healthy bacteria 

naturally found in our digestive system. The 

active probiotics found in some yogourts are 

thought to help support our digestive system 

by decreasing harmful bacteria. 

how to get it: Eaten daily, probiotics are 

thought to improve digestion and calm upset 

stomachs. Start your day off with a bowl of 

plain yogourt mixed with some fruit and muesli 

or eat it as an afternoon snack. Be aware that 

while yogourt is delicious in recipes, cooking 

it kills the probiotics. 

low in 

saturated 

fat 

Multigrain Blueberry-Ginger Muffins 

Oats and ginger make these tasty muffins the perfect tummy-friendly snack. 

Prep time: 10 min. Total time: 35 min. Makes: 12 muffins 

2 cups (500 mL) whole-wheat flour 

1 / 2 cup (125 mL) Compliments Organic 

Quick Oats 

1 / 2 cup (125 mL) cornmeal 

2 tsp (10 mL) ground ginger 

1 tsp (5 mL) each baking powder and 

baking soda 

1 1 / 2 cups (375 mL) plain, low-fat yogourt 

1 / 2 cup (125 mL) Compliments 

Liquid Honey 

1 / 3 cup (75 mL) vegetable oil 

1 Compliments Large Egg 

1 cup (250 mL) Compliments Frozen 

Wild Blueberries 

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

a 12-cup muffin pan with paper liners. 

2. In a large bowl, combine flour, oats, 

cornmeal, ginger, baking powder and 

baking soda. In a separate bowl, whisk 

yogourt with honey, oil and egg. Make 

a well in the dry ingredients and pour 

in the wet ingredients. Stir until dry 

ingredients are just moistened. Add 

frozen blueberries; gently stir just 

until combined. Do not overmix. 

3. Divide the batter evenly between the 

lined muffin cups. Bake 20 to 25 min. 

or until the tops spring back lightly 

when touched. 

per serving (1 muffin): 220 calories, 




healthy start Essential ingredients to make good-for-you meals. 

Compliments Balance Whole Wheat Spaghetti, 375 g, $1.99 

Compliments Walnut Halves, 100 g, $3.39 

Compliments Liquid Honey, 500 g, $4.49 

Compliments Organic Quick Oats, 1 kg, $2.99 

Compliments Frozen Wild Blueberries, 600 g, $4.99 


Rev up Your 

Energy 

Shorter days, hectic schedules 

and heavy meals all work to zap 

our energy levels. Give yourself 

a healthy jump-start with these 

energy-rich foods. 

Nuts 

the goods: Walnuts, almonds, pecans and 

other nuts are made up of a combination of 

protein, fat and fibre, which give you energy. 

It takes longer to burn the energy from protein 

than carbs, so you’ll stay energized for longer 

than if you ate, say, a handful of chips. Nuts 

also contain vitamin E and several essential 

minerals such as magnesium, selenium, copper, 

manganese, thiamin, niacin, folate, phosphorus 

and zinc. 

how to get it: Enjoy 1 / 4 cup (60 mL) daily 

tossed into salads and pastas or as a snack to 

tide you over between meals. 

Dried Fruits 

the goods: When you feel your blood sugar 

dropping, reach for unsweetened dried fruit such 

as apricots, prunes, raisins and cranberries. The 

natural sugars will perk you up, but the fibre will 

protect you against an artificial spike, helping 

you avoid the inevitable crash associated with 

sugary drinks and treats. Studies show that 

dried fruits may also have more concentrated 

amounts of the antioxidants and nutrients found 

in their fresh counterparts. 

how to get it: As well as a great afternoon 

snack on their own, you can add to cereal, 

oatmeal, yogourt, baked goods, salads or stews. 

Walnut & Arugula Pesto Pasta 

Energy-boosting walnuts give this pesto dish an inspired twist. 


1 pkg (375 g) Compliments Balance 

Whole Wheat Spaghetti 

2 lemons 

9 Compliments Walnut Halves 

1 1 / 2 cups (375 mL) fresh arugula leaves, 

lightly packed 

1 cup (250 mL) fresh parsley leaves, 

lightly packed 

3 tbsp (45 mL) grated Parmesan cheese 

2 cloves garlic 


1 / 2 tsp (2 mL) pepper 

3 tbsp (45 mL) Compliments Extra 

Virgin Olive Oil 

2 cups (500 mL) grape 

tomatoes, halved 

1. Cook pasta according to package 

directions. Meanwhile, halve lemons 

and juice to make 2 tbsp (30 mL) juice. 

Reserve remaining halves. 

2. Chop walnuts finely in a food processor. 

Add arugula, parsley, Parmesan, lemon 

juice, garlic and half of the salt and pepper; 

blend until all ingredients are finely 

chopped. With motor running, drizzle in 

olive oil and blend until smooth. 

3. Drain pasta, reserving 1 / 2 cup (125 mL) 

of the cooking water. Toss pasta with 

pesto and enough warm cooking water 

to get a moist consistency. Add tomatoes 

and toss gently. Season with additional 

fresh-squeezed lemon juice and remaining 

salt and pepper (or to taste). 

per serving (1 1 / 2 cups): 520 calories, 

17 g protein, 18 g total fat, 3 g saturated 

fat, 5 mg cholesterol, 75 g carbohydrates, 

10 g fibre, 670 mg sodium, 310 mg 

potassium, folate 45% daily value. 

a good 

source of 

folate 

Iron-rich Proteins 

the goods: Iron-rich proteins such as beef 

and beans are our best sources of iron. This 

important mineral helps carry oxygen around the 

body through our blood, supports the immune 

system and helps us produce energy from the 

food we eat. Many Canadians, particularly 

women, have low iron levels. 

how to get it: Lean beef, lamb, pork and trout 

are particularly iron rich. Beans and legumes 

are also a good source. Be sure to pair iron-rich 

foods with those that are high in vitamin C to 

improve absorption. 

the vitamin d factor: Montreal-based nutritionist Mario Lalancette weighs in on the 

importance of vitamin D and how to get it during overcast winter months. 

“We need vitamin D to help maximize calcium absorption and maintain good bone health, but it’s also associated with the prevention of 

certain types of cancer. Exposure to UVB rays from the sun is the best source of vitamin D. Since sun can be hard to come by in the winter, 

vitamin D-fortified milk, fatty fish and fish oils are good alternatives. I’d also recommend a vitamin D supplement to anyone age 50 or older.” 


try 

BECEL BUTTERY TASTE 

With a buttery taste you’ll love, but 80% less saturated fat than butter, 

you can indulge your heart’s desire. 

Visit www.loveyourheart.ca 

A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Becel Buttery Taste margarine is low in saturated fat and has no trans fat. 

Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2.

compliments.ca 

For even more recipes, tips and ideas for the holidays 

HAVE YOUR SAY 

Log on and tell us what you 

think. Rate our recipes and 

Compliments products and 

post your comments. 

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MAKE MEAL PLANNING EASIER 

STEP 1: SAVE 

Store all your favourite recipes 

and food inspiration in your 

personal online recipe box. 

STEP 2: ORGANIZE 

Map out your meals for the 

week by adding your saved 

recipes to our simple 

meal-planning calendar. 

STEP 3: SHOP 

With a click of the mouse, 

instantly create a shopping 

list of all the ingredients 

you’ll need for a week’s 

worth of meals. 

FIND GREAT RECIPES 

Calling all budding chefs! Look 

for 14 web-exclusive gourmet 

recipes for the holidays. Be 

sure to check out our Baked 

Oysters with Brie and flaky 

Pear & Cheese Strudel. 

Get more of what you love in Inspired at compliments.ca/inspired 


festive fun for kids 

Keep the little people in your life busy this holiday season with 

fun activities that even the grown-ups will enjoy! 

give them a decorating project 

If the weather outside is frightful and the kids are acting far from 

delightful, try a fun decorating project to keep them entertained. The 

new Compliments Gingerbread Cookie Kit comes with gingerbread 

people, snowmen and all the icing, sprinkles, candies and jawbreakers 

they’ll need for decorating. The Compliments Collection Gingerbread 

House Kit comes with snowmen, trees and five kinds of candy to 

build a classic gingerbread house. Just put down an old tablecloth 

and let their imaginations run free. 

Compliments Gingerbread 

Cookie Kit, 464 g, $4.99 

Compliments Collection 

Gingerbread House Kit, 

1.5 kg, $12.99 

new 


host a classic holiday 

movie marathon 

Invite your neighbours, family and friends over to watch 

a few holiday classics old and new – Frosty the Snowman, 

Elf, Home Alone or The Sound of Music are always fun. 

While the adults munch on spiced nuts and mulled wine, 

the kids will love snacking on popcorn and Compliments 

Junior Disney Pizzarific Pepperoni or Three Cheese 

Pizzas. Grab the blankets and hit the lights! 

challenge them to a 

snowman-making contest 

Head outside, find a large 

patch of snow and challenge 

the neighbourhood kids to a 

snowman-making contest. 

Organize different categories 

like tallest, fattest, most unique 

and most festive-looking, 

then let the kids go wild. 

Reward the challengers with 

a snack: Compliments Junior 

Disney Beyond the Orchard 

Tart or Sweet Apple Slices, 

Compliments Junior Disney 

Pow-Pack Mozzarella Cheese 

Snacks and some hot chocolate 

will do the trick. 

fun fuel up 

Compliments Junior Disney Beyond 

the Orchard Tart or Sweet Apple 

Slices, 57 g, $3.99 

Compliments Junior Disney Pow-Pack 

Mozzarella Cheese Snacks, 168 g, $3.99 

fpo 

movie snacks 

Compliments Junior Disney Pizzarific 

Pepperoni Pizza, 200 g, $1.99 

Compliments Junior Disney Pizzarific 

Three Cheese Pizza, 200 g, $1.99 

set up a board game tournament 

Put on some tunes, light the fire and take out your favourite board games 

for some family fun. Play kids against adults, girls against boys or pair the 

oldest with the youngest and see who reigns as champion. Keep the energy 

up by serving Compliments Junior Disney Mickey Bites Cheddar Crackers and 

Compliments Junior Disney Dippity’s Baby-Cut Carrots & Ranch Dip. Victory 

has never tasted so good. 

food for champions 

Compliments Junior Disney Mickey 

Bites Cheddar Crackers, 

6 x 28 g, $1.99 

Compliments Junior Disney Dippity’s 

Baby-Cut Carrots & Ranch Dip, 

3 x 71 g, $1.99 

©Disney, ©Disney/Pixar

TASTE TESTED 

decadent 

delights 

Five Compliments Consumer 

Taste Panelists share their 

picks for this season’s top 

showstopper desserts. 

layers of chocolate and hazelnut 

Sensations by compliments Chocolate 

Hazelnut Cake, 800 g, $14.99 

the goods: Chocolate cake is layered with 

hazelnut mousse and covered with a semisweet 

chocolate glaze for a rich treat. It is 

beautifully finished with dulce de leche drizzle, 

white chocolate flakes and whole hazelnuts 

sitting on cream rosettes. 

the review: “This cake was 

definitely elegant looking. It had 

great hazelnut flavour and was 

light tasting. When I sliced it, it 

looked nice and neat on the plate.” 

–Raymond Rosario 

chocolate-enrobed profiteroles 

Sensations by compliments 

Chocolate Profiterole Cake, 

700 g, $14.99 

the goods: Built on a sweet chocolatecake 

base, creamy and flaky profiteroles are 

piled high and smothered in a dark Belgian 

chocolate glaze. For an even more stunning 

presentation, the cake is studded with 

whipped cream rosettes. Just garnish with 

some mint and it’s ready to be savoured. 

the review: “This is a 

special-occasion cake for 

sure. The chocolate icing 

was very rich and sweet, the 

pastry was flaky and filled 

with smooth cream and the 

cake was soft and dense. It’s a 

chocolate lover’s dream.” 

–Weslie Guca 


affordable indulgence 

Sensations by compliments Petit 

Dessert Collection, 600 g 

the goods: Four decadent flavours in 

one box: Triple Chocolate Mousse, Truffle, 

Strawberry Cheesecake and Tiramisù, all in 

elegant individual servings. 

the review: “This collection had 

something for everyone – sweet, rich 

and smooth. They are all beautiful 

looking on the plate too. Just 

serve with tea and coffee and 

you’ll have a great dessert for 

guests.” –Joseph Clarkson 

meltingly good chocolate mountain 

Sensations by compliments Mont Belge 

Fondant, 320 g, $10.99 

the goods: A pleasure for the senses, your guests 

will love watching the rich chocolate sauce slowly 

melt, trickling over the velvety mousse layers below. 

the review: This looked like something you 

would get in a restaurant – and it really 

turns into a beautiful, lava-flowing 

dessert! The taste was rich, smooth 

and fresh. My wife and kids were 

surprised when I brought this out; 

they had never seen anything like this 

before.” –Dennis Stokoe 

12 99 a smooth after-dinner treat 

Sensations by compliments 

Ultimate Tiramisù, 650 g, $ 9.99 

the goods: This classic Italian 

dessert combines ladyfingers, espresso 

and creamy mascarpone cheese topped 

with sweet cocoa and chocolate curls. 

the review: “Other 

store-bought tiramisù don’t 

come close to this one – it 

tastes homemade! The 

espresso coffee was 

nice and strong and the 

mascarpone topping was 

very silky.” –Tina Hrabovsky 

go online To rate and comment on Compliments 

products yourself, visit compliments.ca 

compliments.ca/inspired 55 

our 

panelists 

The Compliments 

Consumer Taste Panel, a 

team of regular shoppers 

like you, have direct input 

into every new product 

we develop. Each item is 

tasted by the panelists 

who assess how they look 

and taste. Based on their 

comments, we determine 

if the item is ready for 

stores or needs further 

testing. We’re confident 

that only the best make 

it onto store shelves and 

into your shopping cart.

cooking class 

Old School: Chef Ian teaches 

Elizabeth the benefits of 

whisking egg whites by hand. 

“You can use an electric 

mixer, but when you do it by 

hand you can feel the whites 

getting firmer, which prevents 

you from overmixing.” 

rise up 

Inspired reader Elizabeth Touchie gets a one-on-one soufflé class with 

our very own Chef Ian Dowsett. 

Burlington, Ontario resident and small business owner Elizabeth Touchie loves 

to cook and experiment with new recipes but had never attempted to make a 

classic soufflé. When we brought her down to the Compliments Culinary Centre 

at George Brown College in Toronto, she couldn’t wait to start cooking. “I’m 

really looking forward to having a professional show me how,” she said. 

Chef Ian began by walking Elizabeth through the steps. “A soufflé is actually 

a very easy recipe once you get the hang of a few techniques, like folding,” 

he explained. After trying out the steps herself and finally tasting her creation, 

we had to ask: Would you make it again? “Definitely,” said Elizabeth. “My 

favourite part of the experience was all the great tips I got from Chef Ian. 

He was an excellent teacher.” 

BAKER’s HELPERS 

Every great dish starts with high-quality 

ingredients. Try these soufflé staples 

from Compliments. 

Compliments Organic Unsalted Butter, 250 g 

Compliments Large Eggs 

back to school: 

Have a dish you’ve always wanted to try? Email us at editor@compliments.ca 

to be our next Cooking Class student and you could get a one-on-one lesson 

with one of our chefs. 


Caramelized Shallot & Sage Soufflé 

You can use a thermometer to check if your soufflé is ready, just be gentle so it doesn’t deflate. 

When the temperature reaches 165 ° F (74 ° C), the eggs are cooked and the dish is ready. 

Prep Time: 30 min. Total Time: 55 min. Serves: 8 

4 tbsp (60 mL) Compliments Organic 

Unsalted Butter, at room 

temperature, divided 


2 large shallots, thinly sliced 

3 tbsp (45 mL) flour 

1 1 / 2 cups (375 mL) milk 

2 tbsp (30 mL) fresh sage, chopped 

6 Compliments Large Eggs, separated 


Add the flour and stir to reach a paste-like 

consistency (called a roux). Slowly pour in 

milk while whisking to prevent lumps. Add 

sage and cook gently until thickened, about 

10 min.; remove from heat. 

3. In a bowl, combine 6 egg yolks with salt 

and pepper and beat with a whisk until mixed 

thoroughly. Stir into the milk mixture, a little at 

a time, to prevent the eggs from scrambling. 

Set aside to cool to room temperature. 

the class: 

Chef Ian’s top tips for 

a perfect soufflé. 

Dash of pepper 

1. Preheat oven to 425 ° F (220 ° C). Using 

1 tbsp of butter, grease a 7- or 8-in. (18- to 

20-cm) soufflé dish. Place on a parchment 

paper-lined baking tray and set aside. 

2. Heat oil and remaining butter in a small 

skillet on medium-high heat, add sliced 

shallots and caramelize, stirring frequently, 

for about 5 min. or until golden brown. 

4. With an electric mixer or by hand, whisk egg 

whites to stiff peaks and gently mix (fold) into 

the cooled soufflé mixture. Be careful not to 

overmix. Fill prepared dish 3 / 4 full with soufflé 

mix and bake for about 25 min. 

5. Carefully remove from oven, gently place on 

a plate and serve immediately. 





“I always separate eggs when 

they’re really cold, so the yolk 

is firm. Cup your palm and crack the 

egg into your hand. Let the egg white 

drip through your fingers into a bowl 

and transfer the yolks to a separate 

bowl. Allow the eggs to come to room 

temperature before starting your recipe.” 

tip 

A soufflé dish has high 

sides, giving stability to 

the delicate soufflé. The 

shape of the dish also 

lends the finished recipe 

a more dramatic flair. 

“Be patient and go slowly when 

adding the roux to the yolks so 

you don’t cook the eggs. This is a 

key step and a potential danger zone. You 

can use a mixing cup with a spout to make 

pouring a little easier.” 

go online To get our heavenly Irish Cream Soufflé 

recipe, visit compliments.ca/inspired 

“You need to fold egg whites into 

the mixture gradually. I like to divide 

the eggs whites into four with a wooden 

spoon and then add them in four batches. 

It’s also important not to overstir the 

mixture at this point.” 


club sobeys news 

Easy ways to help you make the most of your Club Sobeys card 

Redeem for 

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Check out our redemption chart to see 

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a look at our online rewards catalogue. 

725 Club Sobeys points = $5 

1,375 Club Sobeys points = $10 






Start collecting! 

It’s easy to collect 

Club Sobeys points 

every time you shop. 

Simply present your 

Club Sobeys card or handy 

key chain tag at the checkout 

and start earning instantly. 

For every whole dollar you 

spend, you’ll earn one point to 

put toward fabulous rewards. 

Plus, keep your eyes peeled for 

bonus point offers on select 

products in-store and collect 

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No problem! 

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look for this 

symbol to earn 

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reader tip 

“I love collecting Club Sobeys 

points! I save them all year long 

and put all my points toward my 

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as items for the local food drive. 

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–Laurie, St. Davids, ON 

Visit clubsobeys.com to see what other 

members have to say. 

Skip the mall 

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these great holiday gift ideas: 

• High-quality kitchen 

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appliances 

convert to 

aeroplan ® miles 

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automatically converting your Club Sobeys points to Aeroplan 

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Aeroplan® is a registered trademark of Aeroplan Canada Inc. 


Want to earn Club Sobeys points even faster? 

You can with Club Sobeys MasterCard. ®† 

With Club Sobeys MasterCard, you earn: 

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• An additional 1,375 Club Sobeys points on 

your first statement ‡ – that’s $10 in free 

groceries just for using your card! 

• All this with no annual fee! 

se this season's expenses to earn Club Sobeys points faster: ** 

Your bill 

Dinner party shopping (at Sobeys) 

Holiday gifts 

Cocktail dress and shoes 

Snow tires 

Winter boots for the kids 

Winter vacation getaway 

Total Club Sobeys points earned 

$ 200 

$ 450 

$ 300 

$ 450 

$ 150 

$ 2,000 

Club Sobeys 

points 

400 

450 

300 

450 

150 

2,000 

3,750 

**For illustrative purposes only. 

It's that easy! 

Call 1-888-899-1263, visit 

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Access code: CS19 

The current version of the Club Sobeys Program Rules, Club Sobeys Program Privacy Commitment and Club Sobeys points redemption options are available online at clubsobeys. 

com. ®/TM MasterCard and the MasterCard Brand Mark are registered trademarks and PayPass is a trademark of MasterCard International Incorporated. All trademarks used 

under license. †Citibank Canada is the issuer of the Club Sobeys MasterCard card in Canada. *Club Sobeys points earned are as follows: 1 point per whole dollar when purchase 

paid for using the Club Sobeys MasterCard and 1 point per whole dollar when you swipe your Club Sobeys card. Excludes bonus points. ‡Limited-time offer. Bonus is issued in the 

form of 1,375 Club Sobeys points on cardholders first statement date and is equivalent to a redemption value of $10 in groceries at participating Sobeys stores. For full program 

details visit complimentsbanking.ca

kitchen notes 

Take a behind-the-scenes look at the tips 

and tricks we used this issue. 

chef Q&A 

making fudge 

Q: How do I stop fudge from turning 

into taffy? Every time I try to 

make fudge, it does not set 

properly. I have tried several 

recipes and have had no success. 

What am I doing wrong? 

–Sheena MacDougall 

A: One of the key watch-points for fudge is in the 

cooling and beating; this develops the sugar crystals 

that determine the finished texture. 

If the candy has been cooked for too long and 

reaches too high a temperature, the fudge will quickly 

turn into taffy. Allowing the fudge to cool to 122°F 

(50°C) before beating until it thickens and lightens 

in colour, will result in a smooth and finer-textured 

fudge, which is the way I like it. The fudge may need 

to sit overnight until properly cooled and set before 

you can cut and taste it. I hope this helps! –Chef Ryan 

how to: 

Segment Citrus Fruits 

Our Pomegranate, Grapefruit & Mint 

Salad on page 47 calls for segmented 

grapefruit slices. To divide segments, 

simply cut off the top and bottom of the 

fruit and stand it up on one end. Slice 

downward to cut away the skin and 

pith, moving around until all is removed. 

Holding the fruit over a bowl, slice 

along the sides of each membrane to 

release segments. 

go online Got a cooking question? Go to Chef Q&A 

at sobeys.com/inspiration and ask away. 

perfectly poached 

There are lots of tried-and-true methods to 

poach an egg, but we found this one worked 

best for our Poached Eggs over Potato Hash 

recipe on page 39. Once a medium-size 

pot of water has boiled, add 1 tablespoon 

(15 mL) of white vinegar and reduce the heat 

to a simmer. Break an egg into a small bowl. 

Stir the water in the pot so that it swirls, and 

pour in the egg (don’t do more than one at a 

time). The vinegar and swirling help the egg 

keep its shape. Poach for 3 to 5 min. until the 

white is firm and the yolk is soft. 

must-have tool: 

Parchment Paper 

The one thing no baker should be without 

this holiday season is a roll of parchment 

paper. This multi-tasker can be used in 

several ways: place a sheet between your 

dough and rolling pin to prevent sticking, 

line baking sheets and pans for easy cleanup, 

and wrap logs of dough or line cookie tins 

to keep baked goods fresh. You can also 

use it to make a no-fuss disposable pastry 

bag by rolling the paper into a cone and 

cutting off the tip. 


Club Sobeys Bonus Points 

Buy any Sensations 

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soft goat cheese 

product and receive 

20 Club Sobeys Bonus Points 

 

 



frozen or fresh 

dessert and receive 


 

 

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flatbread product 

and receive 


 

 



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Spiral Sliced Hickory 

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smoked salmon 



 

 





frozen appetizer 

and receive 


 

 



marinade or 

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receive 50 Club Sobeys 

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cookie product 

and receive 


 

 

Buy any* 


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and receive 50 Club 

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*This offer excludes the Compliments 

Collection Gingerbread House Kit. 

See back for all products included in this offer

plu 95705 plu 95680 

Earn 40 bonus Club Sobeys points 

Petit Dessert Collection, Ultimate Tiramisù, Pecan Praline Cheesecake, Mont 

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valid from 11/01/2009 

until 01/3 1/2010 






until 01/3 1/2010 

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100% Not from Concentrate Pulp Free Orange Juice, 100% Not from 

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Phyllo Hors D’œuvre, Uncooked Breaded Shrimp with Jalapeño Pepper 






until 01/3 1/2010 






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until 01/3 1/2010 


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Zest Biscotti, White Chocolate Macadamia Nut Cookies, 4-Chocolate Chunk 

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until 01/3 1/2010

ecipe finder 

curried cauliflower page 45 

honey garlic beef 

stir-fry page 41 

Decadent Chocolate Squares 

& Maple Walnut Fudge page 24 

appetizers & snacks 

Caramelized Onion, Pear 

& Brie Flatbreads...................................................... 29 

Layered Smoked Salmon Spread ........................ 29 

Multigrain Blueberry-Ginger Muffins................48 

sides 

Balsamic Fig & Maple Gravy..................................33 

Braised Fennel............................................................33 

Curried Cauliflower................................................. 45 

Mini Potatoes with Brown Butter & Herbs ....... 31 

Potato-Cauliflower Mash with Goat Cheese..... 34 

Rice & Green Beans with Korma Sauce.............. 45 

Roasted Root Vegetables with 

Cabernet Glaze........................................................... 34 

Sausage, Chestnut & Onion Dressing.................33 

Spiced Chickpeas .................................................... 46 

mains 

Caramelized Shallot & Sage Soufflé ...................57 

Cheesy Mushroom Strata.......................................27 

Chicken Tikka Masala.............................................44 

Cranberry Pork Tenderloin with Port Sauce...... 12 

Herb & Cheddar Crumb Pork Chops .................40 

Honey Garlic Beef Stir-Fry......................................41 

Indonesian Peanut-Fried Rice............................... 43 

Layered Cheddar-Potato Tart................................19 

Madeover Mini Meatloaves................................... 17 

Moroccan Chicken & Spinach Toss ....................41 

Poached Eggs over Potato Hash.......................... 39 

Shrimp Tacos............................................................. 39 

Spanish Chicken & Rice.......................................... 43 

Ultimate Roast Turkey ............................................32 

Walnut & Arugula Pesto Pasta............................. 49 

drinks 

Cranberry Gin Fizz................................................... 29 

Sparkling Grapefruit Punch................................... 26 

sweets 

Almond-Orange Cookies....................................... 23 

Chocolate Fruit & Nut Bark................................... 23 

Chocolate Truffles................................................... 22 

Cranberry Crème Brûlée......................................... 13 

Decadent Chocolate Squares............................... 24 

Maple Walnut Fudge............................................... 24 

soups & salads 

Pomegranate, Grapefruit & Mint Salad............. 47 

Spinach Salad with Peppered Goat 

Cheese & Beets......................................................... 30 

Thai Shrimp Soup with Rice.................................. 42 

go online Add these recipes and more to your 

personalized online recipe box at compliments.ca/inspired 

Recipe costs are calculated by portion of the ingredient used for a full serving and include the cost of 

staple ingredients. Ingredient costs are based on the average national retail cost per product, excluding 

taxes, for a 52-week period, ending July 20 th , 2009. 


SECRET SHOPPER 

peek inside... 

Rick Mercer’s 

shopping cart 

Rick Mercer, host of 

CBC’s The Mercer 

Report, dishes about 

his must-have 

favourite foods 

I’m a big fan of chili sauce. 

That’s an Ontario thing that I 

have grown to love. 

As far as holiday favourites go, I have 

an affinity for tinned cranberry 

(just like mom used to make), and 

I don’t like it when people mush up 

the cranberry sauce – I like it in a loaf 

with the lines from the can. My dad 

makes Christmas dinner and the best 

dressing. And the secret to a great 

Christmas dinner is salt meat. 

Calamari is my 

favourite appetizer. 

I’m a big seafood fan. 

I have to give a shout-out to the 

humble farm-fresh egg. It’s the 

perfect food: it comes pre-packaged, 

you can have it so many different 

ways and an idiot can prepare it. 

I know because I do. 

Have you tried French sea 

salt? That has been a big 

discovery for me – it’s like regular 

salt except a thousand times better. 

Who knew? I use it as a finishing 

salt on potatoes and grilled meat. 

As far as condiments go, 

I couldn’t live without 

yellow mustard. 

I know it’s low rent but 

it’s a must-have. 

There are at least 15 

cereals that should be 

on my list. I like bran 

cereals, can you believe 

that? Guess who’s 

turning 40! 

I live 

in the Greek 

part of Toronto and 

that’s perfect for me. I love 

lamb, I love tomatoes and I love 

feta. I love big salads and try 

to eat one every day when I am 

working, but only for lunch. Dinner is 

for serious food, not salads. I could 

go for a steak right now actually. 

Beer is food, right? 

Put that on the list 

too. And olives and 

apples and bacon 

– how did I not 

mention bacon? 

shop 

rick’s cart 

Compliments Jellied 

Cranberry Sauce, 

398 g, $1.69 

Compliments Maximum 

Raisin Bran Flakes Cereal, 

775 g, $3.99 

Compliments European 

Salad Blend, 284 g, $2.99 


simply 

homemade ’09 

Cake 

1 cup (250 mL) milk chocolate chips 

1 cup (250 mL) Crisco ® All-Vegetable Shortening 

1 can (375 mL) Regular, 2% or Fat Free Carnation ® Evaporated Milk 

½ cup (125 mL) vinegar 

¾ cup (175 mL) each; dark brown sugar, packed and granulated sugar 

4 eggs 

2 tsp (10 mL) vanilla extract 

2 ½ cups (625 mL) Robin Hood ® Best for Cake & Pastry Flour 

½ cup (125 mL) cocoa powder 

2 tsp (10 mL) baking soda 

1 tsp (5 mL) baking powder 

½ cup (125 mL) semi-sweet chocolate chips 

Milk Chocolate Frosting 

8 oz (250 g) cream cheese, softened 

½ cup (125 mL) butter, softened 

6 cups (1.5 L) icing sugar 

1 tsp (5 mL) vanilla extract 

2 cups (500 mL) milk chocolate chips, melted and slightly cooled 

Milk Chocolate Fudge Layer Cake 

Prep: 25 minutes | Bake: 50 minutes | Makes: 24 servings | Freezing: excellent 

1. Preheat oven to 350ºF (180ºC). Grease two 9” (23 cm) cake pans. 

2. Cake: In a pot melt chocolate chips and shortening together. Cool. 

3. In a separate bowl, combine evaporated milk and vinegar. Reserve. 

4. In a medium bowl, beat sugars, eggs and vanilla until mixture is thick, about 3-5 

minutes. Fold in chocolate mixture. Beat until combined. 

5. Mix next 4 ingredients together. Add half of dry mixture to wet ingredients. Add 

milk mixture and then remaining dry mixture. Fold in chocolate chips. Divide batter 

between the two prepared cake pans. 

6. Bake in preheated oven 45-50 minutes or until a toothpick inserted in centre of 

cakes comes out clean. 

7. Frosting: Beat cream cheese and butter until light and well combined. Add icing 

sugar 1 cup (250 mL) at a time, beating well after each addition. Beat in vanilla 

and chocolate. Thin out with 1-2 tbsp (15-30 mL) of milk if necessary. 

8. Assembly: Slice each cake in half horizontally to create 4 layers. Spread first 

layer with about 1 cup (250 mL) frosting, continue with each layer, icing top and sides 

of cake. Refrigerate until ready to eat. 

For more recipes and product information visit 

www.simplyhomemade.ca 

©/® Smucker Foods of Canada Co. or its affiliates. Carnation is a 

trademark of Société des Produits Nestlé S.A. used under license.

Sweet. Succulent. Sensational. 

Sensations by Compliments introduces Black Tiger Shrimp—a delicious way to make your season 

truly scrumptious. Their delicate, sweet flavour makes them perfect for holiday entertaining. 

As long as you don’t finish them before your guests arrive, of course. 

Black Tiger Shrimp 

26/30 per pound 

Cooked 

$8.99 

advertised products in inspired magazine are available at: 

Availability of certain products may be limited in some stores. Most products will be in-store Friday, November 6, 2009. Stores reserve the right to limit quantities. Product packaging of some 

products found in-store may be different from packaging shown in the magazine. Prices in effect Friday November 6, 2009 to Thursday, December 31, 2009. Prices correct at time of print. 

compliments.ca

Compliments - Inspired.ca

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