Make This Year Delicious With Denninger`s

celebrations
Make This Year Delicious With Denninger’s
Table of Contents
Hors D’oeuvres
Sticky Glazed Sausages with
Spiced Berry Cranberry Dip.................................................................1
Orange Chocolate Triple Crème Brie................................................2
Savoury Walnut Cupcakes with Blue Cheese Frosting
and Candied Apple Cinnamon Bacon..........................................3
Fontina, Caramelised Onion
and Mushroom Pizzettes.......................................................................4
Pepper Crusted Roast Beef on Jalapeno Filone
with Horseradish Cream........................................................................4
Smoked Salmon Canapés.......................................................................5
Spicy Moroccan Meatballs......................................................................5
Appetizers
Carrot Ginger Soup with Blue Cheese Crostini..........................6
Mushroom Cheddar Strudel
with Garlic and Thyme............................................................................7
Charcuterie Platter.......................................................................................8
Smokey Butternut Squash Risotto.....................................................9
Entrées
Aromatic Ginger & Lemongrass Glazed Bone-in Ham....... 10
Herb Crusted Prime Rib Roast
with Yorkshire Pudding........................................................................ 11
Chateaubriand Rossini............................................................................ 12
Crown Roast of Pork with
Apple, Orange, Pecan Stuffing........................................................ 13
Turkey with Chestnut Sausage Stuffing...................................... 14
Riesling Choucroute featuring
Denninger’s Smoked Meats............................................................. 15
Duck Confit Ravioli with White Wine Sauce.............................. 16
Side Dishes
Rösti à l’Appenzeller...................................................................................... 17
Parsnips au Gratin with Gruyère............................................................ 17
Creamy Goat Cheese Mashed Potato Pancakes.......................... 18
Wild Rice and Mushroom Stuffed Acorn Squash........................ 18
Holiday Fondues
Fondue Bourgignonne.................................................................................19
Fondue Chinoise..............................................................................................19
Traditional Cheese Fondue........................................................................20
Chocolate Mocha Fondue..........................................................................20
Boxing Day
Beef Goulash.......................................................................................................21
Red Cabbage, Apple & Turkey Coleslaw
with Spiced Cranberry & Onion Dressing......................................21
Turkey Alfredo Lasagna................................................................................22
Farmer-Style Squares.....................................................................................23
Blue Cheese Soufflé.......................................................................................23
Ham and Emmentaler Crépes.................................................................24
Desserts
Chocolate Candy Cane Pie.........................................................................25
Black Forest Trifle..............................................................................................25
Pumpkin Pecan Cheddar Bread Pudding.........................................26
Niederegger Marzipan and Orange Christmas Stars.................27
Twinings Holiday Tea Shortbread Cookies.......................................28
Cocktails
Apple and Mint Kombucha.......................................................................29
Gluehwein Sangria..........................................................................................29
Sticky Glazed Sausages with
Spiced Berry Cranberry Dip
1/2 lb 6 tbsp 4 oz 1 oz Denninger’s Fresh Cocktail Sausages
Bottlegreen Spiced Berry Cordial
cranberries
flaked almonds
Tip:
The cranberry dip
is also delicious served
with turkey or ham and
can be made ahead
and stored for several
days in the fridge.
Directions
Preheat the oven to 400ºF. Place the sausages on a non-stick baking tray,
add 2 tbsps of the cordial, toss until coated. Cook in the oven for approximately
10-15 minutes, turning at regular intervals, top with the flaked almonds and
continue to cook for a further 5-10 minutes. The sausages and almonds will
be golden brown, and the cordial a sticky glaze.
Meanwhile, place the cranberries in a saucepan with the remaining cordial,
simmer over a gentle heat until the cranberries are cooked and the cordial
reduced to a jam like consistency. Serve the sausages on cocktail sticks with
the cranberry relish to dip into. Serves 6.
Hors D’oeuvres |
1
Orange Chocolate
Triple Crème Brie
650 g 1/4 cup 1/4 cup 170 g 1 tbsp L’Extra Triple Crème Brie
35% cream
Danish Selection Orange
Fruit Spread
Rausch Semisweet Dark
Chocolate, chopped
Grand Marnier liqueur (15 mL)
cocoa powder, optional
Directions
Preheat oven to 325°F.
In a saucepan over low heat, heat cream until
steam starts to form. Pour hot cream over
chocolate and whisk until smooth. Chocolate
must melt completely. Add liqueur and fruit
spread, and blend well.
Place brie in an oven-proof serving bowl. Pour
chocolate mixture over cheese and place in
oven. Heat until cheese is just warmed through,
approximately 10 minutes. Dust with cocoa
powder if desired. Serve warm with Boulart Raisin
Hazelnut or Cranberry Chocolate mini ciabattas.
2
| Hors D’oeuvres
Savoury Walnut Cupcakes
with Blue Cheese Frosting and
Candied Apple Cinnamon Bacon
2 3/4 cups 1 tbsp 1/4 tsp 1 tsp 1 cup 1 1/2 cups 3
1 tsp 1 cup
1 1/2 cups all-purpose flour, sifted
baking powder
salt
ground cinnamon
unsalted butter (soft)
sugar
eggs
pure vanilla extract
milk
walnuts, chopped
Blue Cheese Frosting
1 pkg
cream cheese,
softened (250g)
1/4 cup Castello Traditional
Blue Cheese 1 cup
icing sugar, sifted
Candied Bacon
1 lb Denninger’s Apple
Cinnamon Bacon, sliced
3/4 cup brown sugar, packed
1 tsp cinnamon
dash cayenne pepper (optional)
Directions
Preheat oven to 350ºF. Line 2 standard 12-cup muffin
pans with paper liners. Into a large bowl, sift together flour,
baking powder, salt, and cinnamon; set aside. In the bowl of
an electric mixer, beat butter and sugar on medium speed
until creamy, about 3 minutes. Add the eggs and vanilla,
and beat until combined. With the mixer still on medium
speed, add the flour mixture in 2 parts, alternating with
the milk and beginning and ending with the flour. Stir in
walnuts with a wooden spoon.
Divide the batter evenly among the muffin cups, filling each
3/4 full. Bake, rotating pans halfway through, until cupcakes
are golden and a cake tester inserted in the center of a
cupcake comes out clean, 18 to 20 minutes. Transfer the
pans to a wire rack to cool slightly. Remove cupcakes from
pans, to cool completely. Frost tops with Blue Cheese
Frosting and garnish with candied bacon. Cupcakes can
be refrigerated in an airtight container for up to 3 days.
Candied Bacon
Preheat oven to 350ºF Prepare a baking sheet by lining it with
aluminum foil, then place an oven-safe wire rack on top of
the pan. Spray the rack liberally with nonstick cooking spray.
In a bowl, combine the brown sugar, the cinnamon, and
the cayenne pepper (if using). Toss them together until
the spices are well-distributed.
Tip:
Crumble candied
bacon can be used
in a salad or as
a cake topping.
Take a strip of bacon and press it into the sugar mixture,
then turn it over and coat the other side with sugar. Place
it on the wire rack, then repeat until all of the slices of bacon
are covered with sugar on both sides. Any remaining sugar
can be sprinkled over the top of the bacon. Bake the bacon
in a preheated oven for 20-30 minutes. When it is done,
it will be firm and crispy and dark along the edges. Using
a spatula, lift the bacon off the rack immediately. Let the
bacon cool completely, and crumble.
Blue Cheese Frosting
Blend all ingredients with electric mixer until smooth.
Hors D’oeuvres |
3
Fontina, Caramelised Onion
and Mushroom Pizzettes
1 pkg
1 jar
6 strips
6 oz
10 puff pastry
Very Lazy Caramelised Onions
Denninger’s Double Smoked Bacon,
fried and crumbled
Fontina Cheese, sliced thin
small mushrooms, sliced
poppy seeds
Directions
Roll one sheet of puff pastry onto cookie sheet. Leaving
an edge of about 1/2 inch, prick the pastry with the tine of
a fork. Layer cheese, onions, bacon and mushrooms on top.
Brush the 1/2 inch edge with egg wash and sprinkle with
poppy seeds.
Broil in middle of the oven for 8-10 minutes, until
mushrooms are tender. Serve immediately.
4
| Hors D’oeuvres
Pepper Crusted Roast Beef
on Jalapeño Filone
1 loaf 1 jar
12 slices
1/2 cup
Denninger’s Jalapeño Filone
Very Lazy Caramelised Onions
Denninger’s Deli Pepper
Crusted Roast Beef
Denninger’s Horseradish Aioli
arugula or Italian parsley for garnish
Directions
Slice 12 pieces of filone and place on serving tray.
Top each slice with a tsp of caramelised onions, one
piece of roast beef and a tsp of horseradish aioli.
Garnish with fresh arugula or parsley.
Smoked Salmon Canapés
1 pkg
1 pkg
3 tbsp
2 tbsp 1 tbsp
1 tbsp 1 tbsp
Denninger’s Mini Potato Pancakes
Fumoir la Fée des Grèves
Smoked Salmon, thawed
Devon Crème Fraîche
Denninger’s Dijon Mustard
honey
fresh lemon juice
fresh dill, minced
Directions
Spicy Moroccan Meatballs
1 jar 1 lb 1 tbsp Al’Fez Apricot & Coriander Sauce
Denninger’s Meatballs
olive oil
salt & pepper
Directions
Fry the meatballs in olive oil until brown. Pour the
Apricot Sauce into a pan and add the meatballs, gently
simmer for 20 minutes.
In a small bowl, combine the crème fraîche, mustard,
honey, lemon juice, and dill. Chill at least 4 hours, until
serving time. Prepare mini potato pancakes as per
package instructions and cool. Spread the crème fraîche
mixture on the mini pancakes. Top with a piece of salmon.
Garnish with fresh dill, capers, caviar or lemon zest curls.
Hors D’oeuvres |
5
Denninger’s
Carrot Ginger Soup with
Blue Cheese Crostini
2 - 850 ml Denninger’s Carrot Ginger Soup
Coombe Castle Devon Cream
Ginger People Ginger Syrup
Hippie Snack Coconut Chips,
lightly toasted
Blue Cheese Crostini
1
Boulart Original Demi
Ciabatta, 1/4” slices
170 g Cashel Blue Cheese
Directions
Soup
Follow package heating instructions for the soup.
Garnish with a dollop of cream, a drizzle of ginger
syrup and toasted coconut chips. Serve with blue
cheese crostini.
Blue Cheese Crostini
Toast ciabatta slices and spread with blue cheese.
6
| Appetizers
Mushroom Cheddar Strudel
with Garlic and Thyme
Filling
1 tbsp
4 cups
1/4 cup
1 tsp
1 tsp
1/2 tsp
1/4 tsp
1 cup
1-1/4 cups
butter
button mushrooms
onion, finely diced
garlic, minced
fresh thyme, chopped
salt
black pepper
Yukon gold potato, cooked and diced
Balderson 5 Year Old Cheddar Cheese,
coarsely grated
Strudel
6 sheets
3 tbsp
1
1 tbsp
phyllo pastry
butter, melted
egg whisked, with 2 tbsp water for brushing
poppy seeds (optional)
Directions
Preheat oven to 350° F. Line a baking tray with parchment paper. In a
large sauté pan over medium-high heat, melt butter until foaming. Add
mushrooms and onion, and sauté until tender, about 5 minutes. Add garlic
and thyme, and sauté until any liquid has evaporated, about 4 minutes.
Season with salt and pepper and remove from heat to cool 10 minutes.
Combine mushroom mixture in a bowl with diced potatoes and grated
cheddar. Layer sheets of phyllo pastry on each other, brushing each sheet
lightly with butter before layering. Spoon filling along long edge of pastry.
Roll up pastry to cover filling and lift onto prepared baking tray. Press
ends of pastry to seal. Brush strudel with egg wash and sprinkle with
poppy seeds, if desired. Bake for 30 to 40 minutes, until a rich golden
brown. Let cool 10 minutes before slicing. Serves 6.
Appetizers |
7
Charcuterie
Platter
Featured above
• Denninger’s Smoked Duck Breast
• Niagara Specialty Pingue Prosciutto
• Tagliere Salumera Artisan Salami & Cacciatore
• Denninger’s Pâtés: Cranberry & Iced Wine Syrup,
Rusticana Pepper, Caramelized Onions & Bacon
• Balderson Double Smoked Cheddar
• Balderson Spreadable Cheddar
• Kuehne Gourmet Selection:
gherkins, silver onions, pickled beets
8
| Appetizers
Directions
Once called the “peasant’s buffet,” a charcuterie platter is now one of the
hottest trends in Canadian entertaining. One of the great things about a
charcuterie platter is that it is easy yet impressive.
Variety is the key. Lay out a mix of cured meats, from a tender Italian
prosciutto or air-dried salami to a more dense, spicy sausage such as
Denninger’s chorizo. Include a selection of Denninger’s fine pâtés. Plan on
2 to 3 ounces of total meat per person. Then add in a few cheeses, mild and
strong such as Camembert or British Coastal cheddar. Arrange it on large
wooden cutting boards or slate platters for an inviting presentation. Add
small bowls of garnishes, such as hot mustard, pickles, olives, tapenade or
nuts. Serve with an array of crusty breads, crackers, breadsticks and crackers
that contain nuts and seeds are great choices.
Smokey Butternut
Squash Risotto
1
2 tbsp
6 tbsp
1/4 cup 1 1/2 cup 1/2 cup
6 cups
1 tsp 2 oz 1 cup butternut squash
olive oil
butter
shallots, chopped
Lundberg Arborio Rice
dry white wine
chicken broth
saffron
Denninger’s Double Smoked
Bacon, diced
Balderson Double Smoked Cheddar
salt and freshly ground black pepper
Directions
Preheat the oven to 400ºF degrees. Peel butternut
squash, remove seeds, and cut into small cubes.
Place the squash on a sheet pan and toss it with
the olive oil, salt and pepper. Roast for 25 to 30
minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken broth in a small
covered saucepan. Leave it on low heat to simmer.
In a large saucepan, melt the butter and sauté the
bacon and shallots on medium-low heat for 10
minutes, until the shallots are translucent. Add the
rice and stir to coat the grains with butter. Add
the wine and cook for 2 minutes. Add 2 full ladles
of broth to the rice, plus saffron, salt, and pepper.
Stir, and simmer until the stock is absorbed, 5 to 10
minutes. Continue to add the stock, 2 ladles at a
time, stirring constantly. Add more broth each time
the rice seems a little dry. Continue until the rice is
cooked through, but still al dente, about 30 minutes
total. Off the heat, add the roasted squash cubes
and cheddar. Mix well and serve.
Appetizers |
9
Aromatic Ginger &
Lemongrass Glazed
Bone-in Ham
5lb
1
8 tbsps 3 tbsps 1
1
30 1
Denninger’s Ham
large piece root ginger
stalk of lemongrass
Bottlegreen Ginger and
Lemongrass Cordial
sugar
carrot
onion
cloves
lemon
watercress, to garnish
Directions
Place the ham in a large saucepan, cover with
an inch of water. Peel and slice the carrot, onion,
ginger, and lemongrass. Add to sauce pan with
6 tbsps of cordial. Bring to boil, reduce the heat,
cover and simmer for approximately 2 hours,
until the meat is tender, cool a little in the
ooking liquid.
Pre-heat the oven to 425ºF. Remove the ham
from the pan, place in a roasting pan, carefully
remove the skin leaving a layer of fat, criss-cross
in a diamond pattern with a sharp knife, press the
cloves in at regular intervals. Cut the lemon into
wedges and add to the pan. Mix together the
sugar and remaining cordial, spoon over the top.
Cook in the oven for approximately 20 minutes,
basting at regular intervals until the glaze has
caramelized. Serves 6-8.
10
| Entrées
Herb Crusted Prime Rib Roast
with Yorkshire Pudding
Herb Crusted Prime Rib Roast
2 cloves garlic, peeled
2 tbsp each fresh rosemary, thyme,
flat-leaf parsley, sage
1 tbsp sea salt
1 tbsp freshly ground pepper
1 tsp Denninger’s Dijon Mustard
1/2 cup olive oil
5-6 lb
3-rib Prime Rib Roast
Tip:
Yorkshire Pudding
is also available in
the freezer section at
Denninger’s.
Directions
Preheat oven to 350°F. Place the first 5 ingredients in a food
processor; cover and pulse until finely chopped. Add oil and process
until blended. Rub over roast, and place on large roasting pan. Bake,
uncovered for 1-3/4 to 2-1/4 hours or until meat reaches desired
doneness (145°F medium-rare; 160°F medium; 170°F well-done).
Yorkshire Pudding
2 cups whole milk at room temperature
2 cups
flour
4
eggs, room temperature
1/2 tsp
vegetable oil or bacon fat
salt and pepper to taste
Directions
Preheat oven to 450°F. Pour 1/2 tsp of vegetable oil or bacon fat
in bottom of each muffin cup. Put muffin tin in heated oven
until oil starts to smoke. Put all ingredient into blender and
blend on high until all well mixed, approximately 15 seconds.
Remove pan from the oven, pour batter into each of the 12
muffin cups until 2/3 full. Bake 18-20 minutes or until golden
brown and crispy on top. Serve with Denninger’s gravy.
Entrées |
11
Chateaubriand
Rossini
12
1 tbsp 4 slices 4 slices 4
1 tbsp 3 cloves
2
1 tbsp 1/2 cup butter Champs d’Elisé Foie Gras
(7 to 10 mm thick)
white bread, toasted, crust removed
Denninger’s Filet Mignons
olive oil
garlic, finely sliced
truffles or mushrooms, sliced
red wine
sauce
Sauce
1 tbsp
2 tsp
2 tbsp
2 tbsp
Port wine
brandy
red wine
beef stock
| Entrées
Directions
Mix butter and oil in a hot frying pan. Season the filet mignons with salt and pepper,
and fry rapidly to seal. Cook for 3 minutes until steaks are crusted on the outside but
rare inside. Remove from the pan and set aside.
Using the same pan, rapidly fry the
slices of foie gras, until just caramelized. Remove, place on absorbent paper, and
keep warm. Do not discard the juices in this pan. Braise the truffles or mushrooms
in a separate pan with a little butter, Madeira wine, and the chopped garlic.
Add the
sauce and let simmer for approximately 3 minutes. Keep hot.
Sauce
Deglaze the pan used for the meat and foie gras with Port, brandy, red wine and
beef stock. Allow to reduce. Presentation
Place each cooked filet mignon on a slice of the toast and top with a slice
of fois gras. With a slotted spoon lift out the mushrooms and place round the
edges of the filet mignons. Cover with sauce. Serve immediately.
Crown Roast of Pork
with Apple, Orange
and Pecan Stuffing
6 lb
2 tbsp 1 tbsp 1 tsp 1 tsp 1
2 stalks 3 tbsp 2
5 cups 1/2 cup 1/2 cup 1 tsp 1 tsp 1 cup loin crown roast of pork
Herbes de Provence
olive oil
salt
freshly ground black pepper
large onion, finely chopped
celery, finely chopped
butter
apples cored, peeled and diced
day-old bread, cubed
pecans, chopped
parsley, chopped
dried sage
orange zest, grated
chicken stock
Directions
Roast
Stuffing
Preheat oven to 450°F. Cover exposed rib bones with foil,
and stuff a ball of foil into the central cavity of roast. In a small
bowl, combine Herbes de Provence, oil, salt and pepper.
Rub mixture evenly over roast. Place roast in oven, bone tips
up, and roast for about 30 minutes, or until roast starts to
brown. Reduce heat to 325°F, and place prepared stuffing in
same oven. At this point, add any vegetables that you may
wish to roast with the pork: potatoes, carrots, parsnips, etc.
Continue roasting for a further 90 minutes, or until an internal
temperature of 155°F is reached. Tent loosely with foil and
allow to rest for 15 minutes. Carve using the ribs as a guide,
and serve with Apple, Orange and Pecan Stuffing.
Over medium-high heat, sauté onions and celery in one
tablespoon butter for 5 minutes, or until celery has softened.
Add apples; continue cooking for 2 minutes. Transfer to large
mixing bowl. Add bread, pecans, parsley, sage and orange
zest. Season with salt and pepper; if using a commercial
chicken stock, reduce salt. Mix well. Transfer mixture to a
baking dish, evenly distributing stuffing. Melt remaining
butter in chicken stock and pour over stuffing. If cooking
stuffing separately from Crown Roast, bake at 350° F for an
hour, or until top becomes browned and crunchy. Serves 14.
Entrées |
13
Turkey with Chestnut
Sausage Stuffing
12lb Denninger’s Ontario Free-range Turkey
Sausage Chestnut Stuffing
1 lb Denninger’s Italian Sausage
3/4 cup onion, diced
1 1/2 cups celery, chopped
3-4 tbsps
olive oil
9 cups soft bread, cut in cubes
1 lb
Aurora Chestnuts, chopped
4eggs
1 1/2 tsp
crushed sage leaves
1 tsp thyme leaves
1 tsp
marjoram
1/2 tsp
freshly ground pepper
Directions
Wash turkey and pat dry. Heat oven to 325ºF. If stuffing the turkey, fill cavities lightly,
as stuffing will expand. Tuck drumsticks under the band of skin at the tail. Place turkey
breast side up on the rack in a shallow roasting pan. Brush with oil or butter. Insert
meat thermometer into the thickest part of the inside thigh, or thickest part of breast
meat, not touching bone. Place a tent of aluminum foil loosely over the turkey when
it starts to turn golden. When 2/3 done, cut band of skin holding legs. The turkey is
done when the meat thermometer registers 185ºF.
Chestnut Sausage Stuffing
Remove the casing from the sausage and sauté until well browned. Remove from
pan and drain fat. Add olive oil to the pan, sauté the onions and celery until onion
is transparent. Add all ingredients to a deep bowl and toss. This recipe is enough to
stuff a 12 lb turkey. Serves 10 – 12. Stuff turkey or make individual servings.
Individual Stuffing Servings
Spray a muffin tin with cooking spray or use paper muffin liners. Divide the stuffing
between the 12 cups. Cover loosely with foil, and bake at 325oF for 30 minutes.
Uncover and bake for 15 minutes.
14
| Entrées
Riesling Choucroute
featuring Denninger’s
Smoked Meats
6 slices
Denninger’s Smoked Nacken
6 slices
Denninger’s Smoked Kassler
3
Denninger’s Garlic Westfaeler
Sausages, cut in half
2 slices
Duerrfleisch, chopped
(Denninger’s Double Smoked Bacon)
baby potatoes, halved
baby carrots, whole
2
onions, diced
1 jar Kuehne Sauerkraut
Denninger’s Juniper Berries
bay leaves
cloves
caraway seeds
50 ml dry white wine (Reif Winery Riesling)
Directions
Sauté bacon and diced onion. Add drained
sauerkraut and spices, and put in the bottom
of an oven proof casserole dish. Brown Nacken,
Kassler and sausages in a skillet and place on
top of sauerkraut mixture. Add potatoes and
carrots. Pour wine over top. Cover and bake
300ºF for 1 - 1 1/2 hours. Serves 6
Entrées |
15
Duck Confit Ravioli with
White Wine Sauce
Duck Filling
2 lbs 1/3 cup 1/2 cup 4 tbsp 2 tsp 1/2 tsp 3 tsp Brome Lake Duck Breast Confit
Austrian Smoked Gruyère, grated
carrots, diced fine
green onions, diced fine
marjoram
each rosemary, cumin,
chili powder, coriander
heavy cream
black pepper to taste
Directions
Preheat oven to 400ºF. Sear duck breast on
grill and transfer to oven and finish cooking
breast to 155ºF. Place in refrigerator and cool.
Remove breasts and finely mince. Mix in
remaining ingredients.
16
| Entrées
Dough
5
1 oz 1 oz 1/4 tsp 4 cups eggs
oil
water
salt
flour
Directions
Blend together the eggs, oil, water and
salt; fold into the flour and let set until
dough is firm. Using this dough, then
follow the ravioli machine’s directions
placing 1-ounce of filling in each ravioli.
Place finished ravioli in boiling water for
approximately 8 to 12 minutes or
until it floats to the top.
Sauce
3 oz 1 1/2 oz 3 oz 1/4 cup 1/2 tbsp
1 tbsp 6 sprigs unsalted butter
white wine
Kitchen Basics Chicken Stock
mushrooms, sliced
garlic, minced
each parsley, basil, oregano, chives
fresh rosemary
salt and pepper, to taste
Directions
Melt butter in hot skillet and slightly sauté
mushrooms. Add wine and reduce by 1/3,
then add chicken stock and remaining
ingredients. Reduce again by 1/3. Gently
sauté ravioli in butter sauce and serve with
a fresh sprig of rosemary.
Rösti à l’Appenzeller
1 1/2 lbs 2
4 slices
1/2 cup 1 bunch
2 tbsp 2 tsp 1/2 tsp
Tip:
You can roast
Rösti portions
for as long as
you want.
potatoes
large carrots Appenzeller Cheese
Appenzeller Cheese, coarsely grated
smooth-leaved parsley, chopped rosemary sprigs, finely chopped butter salt pepper or cayenne pepper to taste
parsley leaves Directions
Steam potatoes in their skins in a microwave until soft, peel
while still warm, cool, and grate with a potato grater. Grate carrots.
Mix with grated cheese, chopped parsley, and rosemary sprigs.
Warm butter in a skillet. Form mixture into patties and lightly
brown. Season with salt, a little pepper, or cayenne pepper.
Continue to roast, covered, for approximately 15 minutes over
low heat until a golden crust forms. Turn Röstis with spatula,
continue to roast, covered, for a further 10 minutes. Cover
Röstis with cheese and melt. Garnish with parsley leaves.
Parsnips au Gratin with Gruyère
1 lb 1 lb
1
2 tbsp 2 tbsp 2 tbsp 1 tsp medium parsnips,
peeled and sliced
Yukon Gold Potatoes,
peeled and sliced
onion, sliced thin
each fresh rosemary, thyme
butter
all-purpose flour
kosher salt
1/2 tsp 1/3 cup 2/3 cup 1 cup 1/4 cup 2 tbsp black pepper
(freshly ground)
less sodium
chicken broth
milk
Le Gruyère
Cheese, grated
panko crumbs
butter, melted
Directions
Preheat oven to 375°F. Arrange the parsnips, potatoes and onions
in a greased 13x9 baking dish. Season with rosemary and thyme.
Melt the butter in a saucepan. Blend in flour, salt and pepper.
Gradually add the chicken broth and then the milk, stirring
constantly until thickened. Remove from heat and add in 3/4
of the cheese and whisk smooth. Pour over the vegetables. In
a small bowl, combine the breadcrumbs, butter and remaining
cheese. Sprinkle over top. Cover and bake at 375°F for 40 minutes.
Uncover; bake 20-25 minutes longer or until potatoes are tender.
Serve immediately. Serves 8.
Side Dishes |
17
Creamy Goat Cheese
Mashed Potato Pancakes
1 pkg Denninger’s Mashed Potatoes
1/2 cup green onions, finely chopped
113 g Woolwich Dairy Fine Herb or
Roasted Garlic Chevrai Goat Cheese, crumbled
1 tbsp
melted butter
flour
salt and pepper to taste
2
3 tbsp 1/2 lb 1
Directions
Preheat oven to 450ºF. On a rimmed baking sheet, season cut sides
of squash with salt and pepper, drizzle with 1 tbsp oil, and turn cut
sides down. Cover sheet tightly with foil and roast until tender, about
35 minutes. Meanwhile, in a medium straight-sided skillet, heat
remaining 2 tbsp oil over medium-high. Add mushrooms, onion,
and thyme; season with salt and pepper. Sauté until mushrooms
are golden, 8 minutes. Add rice and broth and bring to a boil; cover
and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
Remove squash from oven and switch oven to broil. Carefully scoop
out 2 to 3 tablespoons flesh from each squash half and stir into rice;
season with salt and pepper. Divide rice mixture among squash
halves, sprinkle with Parrano, and broil until melted, 2 minutes.
Prepare mashed potatoes as per package directions. Put hot
potatoes into a bowl. Add onions, melted butter and all of
the goat cheese. Mix well. Salt and pepper to taste.
To make the pancakes, form a round ball about the size
of a meatball and flatten to make a pancake about 1/4 “ thick.
Dust both sides with flour and fry in batches until golden
brown on both sides. Keep warm in the oven until ready
to serve. Serves 4.
18
Wild Rice and Mushroom
Stuffed Acorn Squash
| Side Dishes
acorn squash, halved
crosswise, seeded
olive oil, divided
cremini mushrooms,
trimmed and diced small
medium onion, diced small
3/4 tsp 1 cup 2 cups 1/2 cup dried thyme
Lungberg Long-Grain
and Wild Rice
vegetable or chicken broth
Uniekaas Chèvre Goat
Gouda, grated
salt and pepper
Directions
Fondue Chinoise
Broth
2 cups 2 cups 1 cup 1 medium
3
2
2 tbsp 3
dash
Kitchen Basics Beef Broth
water
red wine
onion, diced fine
garlic cloves
bay leaves
soy sauce
thin slices ginger root
hot sauce
1 1/2 lb
8 oz
beef strip loin steak
mushrooms
Fondue Bourguignonne
Spicy Ginger Soya
Dipping Sauce
1/4 cup soya sauce
2 tbsp Ginger People
Ginger Syrup
2 tsp sesame oil
1
garlic clove,
finely minced
1/2 tsp Denninger’s
Wasabi Mustard
Directions
For the fondue, place all ingredients in a medium saucepan or fondue
pot. Bring to boil on medium-high heat. Reduce heat to medium-low;
simmer 15 minutes. Cut steak into 1/8-inch-thick slices and mushrooms
into 1/4-inch-thick slices. Arrange on platter. Transfer hot broth to
fondue pot, and place over heat source. Return broth to boil. Insert
meat and mushrooms on fondue sticks; place in hot broth mixture.
Cook 3 to 4 minutes. or until meat is cooked through and mushrooms
are tender, adjusting heat as necessary for the broth to maintain a
constant low rolling boil. Serve with spicy ginger soya dipping sauce:
to prepare sauce, blend all ingredients together in a bowl and serve.
2 lbs Canadian Sirloin Steak,
cut into 3/4 inch cubes
peanut oil, approximately 1 1/2 cups
Marinade
2 tbsp Tamari Sauce
1/2 cup red wine
1 clove garlic, crushed
Directions
Combine marinade ingredients, and add beef cubes and
marinate in the refrigerator for a minimum of one hour.
Heat peanut oil to 375°F and put in fondue pot, keep hot.
Divide meat onto 4 serving plates. Each cube should be
cooked in oil for 1 to 2 minutes. Dip in desired mustard or
aioli or roll in steak spice before eating. Serves 4.
From Denninger’s Pantry
•
•
•
•
Denninger’s Provençal Mustard
Denninger’s Horseradish Dijon Mustard
Denninger’s Chipotle Aioli
Denninger’s Steak Spice
Holiday Fondues |
19
Traditional Cheese Fondue
1 cup 1/2 lb 1/2 lb 1/2 lb 2 tbsp 1/4 tsp 1/4 tsp 1
dry white wine
Emmentaler Cheese, shredded
Appenzeller Cheese, shredded
Le Gruyère Cheese, shredded
all-purpose flour
salt
ground nutmeg
Boulart French Baguette,
cut into 1 inch cubes
Directions
Simmer wine in fondue pot. Add cheeses, 1/4 pound
at a time. Stir after each addition of cheese until melted.
Stir in flour. When all the cheese has melted, stir in salt
and nutmeg. Serve warm with baguette.
20
| Holiday Fondues
Chocolate Mocha Fondue
16 oz 1 cup
1 tbsp 3 tbsps
Lindt Lindor Milk Chocolate Balls
whipping cream
Tchibo Instant Coffee
boiling water
Directions
Dissolve instant coffee in boiling water. Warm the cream over
moderate heat until tiny bubbles appear. Add coffee and
chocolate, and whisk until smooth and fully incorporated.
Immediately transfer to a fondue pot. Heat on low or
with a low flame, and serve immediately.
Serve with bite size pieces of:
• Granny Smith apples
• strawberries
• bananas
• clementines
• pecan or walnut halves
• Kambly cookies
Tip:
The Cranberry
dressing makes
a delicious relish
to serve with
sausages.
Beef Goulash
3 tbsp 3 tbsp 2 lbs
1
2 tbsp
1 cup 1 pkg
butter
olive oil
stewing beef, trimmed, cut into 1-inch cubes
yellow onions, diced
Hungarian Paprika
beef stock
Denninger’s Egg Noodles, cooked
salt and freshly ground black pepper
sour cream, for garnish
Red Cabbage, Apple &
Turkey Coleslaw with Spiced
Cranberry & Onion Dressing
1 medium red cabbage
1
red onion
1 tbsp olive oil
1/4 cup cranberries
1/3 cup Bottlegreen Spiced
Berry Cordial
2 tbsp
red wine vinegar
1
apple
1/4 cup walnuts, halved
1/2 cup cooked left-over turkey
Directions
Directions
Heat 1 tbsp butter and 1 tbsp olive oil in a large, heavy-bottomed pot
over high heat. Season meat with salt and pepper to taste. Cook meat
in batches, being careful not to overcrowd the pot, and adding butter
and oil as needed. Cook meat until well browned on all sides, about
3 to 5 minutes, and transfer to a plate while the next batch browns.
Reduce heat to low, add onions, and cook, stirring occasionally until
onions are translucent, about 10 minutes. Return meat to pot, and
add paprika and stock. Stir well to combine. Cook covered over very
low heat, stirring occasionally, until meat is tender and the sauce has
thickened, about 1 1/2 to 2 hours. Adjust seasonings.
Serve over egg noodles with a dollop of sour cream.
Trim the stalk end of the cabbage, carefully pull away 4-6 whole
leaves, reserve. Finely slice the remaining cabbage, place in a
large mixing bowl. Peel, halve and finely slice the red onion.
Heat the olive oil in a saucepan. Add the onion and soften, add
the cranberries, cordial and vinegar, continue to cook over a
gentle heat for approximately 10 minutes until softened and
syrupy, cool. Quarter, core and dice the apple. Stir the cranberry
dressing and apple into the red cabbage until coated. Toss in
the walnuts and turkey. Serve spooned into the red cabbage
leaves, serve with cold meats or as a delicious
baked potato topping. Serves 4-6.
Boxing Day |
21
Turkey Alfredo Lasagna
1 pkg 1 pkg 3 cups
2 cups 4 cups 2 - 475 ml Delverde Lasagna Noodles
baby spinach
Denninger’s Smoked Turkey
Breast or left-over turkey, diced
Alfredo Sauce
Tre Stelle Mozzarella Cheese, shredded
Tre Stelle Ricotta Cheese
ground black pepper to taste
Alfredo Sauce
1/4 cup butter
1 cup Hewitt’s 35% cream
1 clove garlic, crushed
1 1/2 cups Le Gruyère Cheese, freshly grated
1/4 cup fresh Italian parsley, chopped
22
| Boxing Day
Directions
Preheat oven to 350oF Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain. Steam spinach just
until wilted. In a medium bowl, combine turkey and Alfredo sauce, stir together.
In a separate bowl, combine ricotta and spinach.
To prepare alfredo sauce, melt butter in a saucepan over low heat. Add cream
and simmer for 5 minutes, then add garlic and cheese and whisk quickly,
heating through. Stir in parsley.
In a 9x13 baking dish, place one layer of lasagna noodles lengthwise. Pour turkey
and 1/3 of Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1
cup of shredded mozzarella over turkey mixture. Top with another layer of noodles
placed across the width of the pan. Spread spinach mixture evenly over noodles.
Pour 1/2 of remaining Alfredo sauce over spinach mixture, spread evenly. Sprinkle
another cup of mozzarella over sauce, lay on the final noodle layer lengthwise,
and top with remaining Alfredo sauce, 2 cups of mozzarella, and pepper to taste.
Bake 35 to 45 minutes, until top is brown and bubbly. Serves 8.
Farmer-Style Squares
1
1 1/2 cups 3 eggs 3/4 cup 2 tbsp 6 slices 1/2 cup Manoucher Fokachia Loaf
Kaltbach Cave Aged Gruyère, shredded
lightly beaten
milk
onion, grated
Denninger’s Side Bacon,
cooked, drained, and crumbled
fresh baby arugula, chopped
sour cream for base
Directions
Place fokachia loaf on a cookie sheet. Spread top with sour cream.
In a small mixing bowl, add sautéed onion, cooked bacon, parsley
and cheese; sprinkle over fokachia loaf. Place pans in preheated
350° oven; bake for 10 to 15 minutes or until cheese has melted.
Cool for 5 minutes; top with fresh arugula then cut into squares.
Blue Cheese Soufflé
2 tbsp 1 cup
2 tbsp
1 cup
170 g
6
unsalted butter, plus more to grease dishes
Ryvita Sourdough Crispbread Crumbs
flour
18% cream
Castello Traditional Blue Cheese
egg whites
sea salt and pepper to taste
hot sauce to taste
Directions
Preheat oven to 350ºF. Butter 4 individual soufflé dishes,
coat with breadcrumbs and refrigerate. Heat butter in a
saucepan until bubbly, add flour and whisk. Add cream and
bring to a simmer until it thickens. Remove from heat, add
blue cheese and cool. Beat the egg whites until stiff and fold
into the cheese sauce. Season with salt, pepper and a dash
of hot sauce. Pour into soufflé dishes and place them in a
baking pan with 1/2 inch hot water. Bake until puffed, about
20 minutes. Serve immediately. Serves 4.
Boxing Day |
23
Ham and Emmentaler Crépes
12
crépes, 7-8 inch size
1 1/2 cups Denninger’s Blackforest Ham, chopped
2 tbsp onion, chopped
2 tbsp green pepper, chopped
1 tbsp
pimento, chopped
3 tbsp
butter
1/4 cup
flour
1 cup
chicken broth
473 ml 18% cream
2 tbsp
white wine
1 cup Emmentaler Cheese, shredded
salt and pepper to taste
milk
24
| Boxing Day
Directions
Combine ham and vegetables. Melt butter in a large saucepan
over medium heat. Add flour and stir until smooth. Gradually add broth,
wine, cream, salt and pepper. Cook over medium heat until it thickens.
Remove from heat and add 3/4 cup of cheese. Add about one cup of the
sauce to ham mixture and roll in crépes. Blend the remaining sauce with
a bit of milk and spoon over crepes. Sprinkle with remaining cheese.
Bake uncovered at 350oF about 20 minutes. Serves 12.
Chocolate Candy Cane Pie
500 g
3/4 cup
1/3 cup 2 cups 3 oz 3
1 tsp
2 tbsp 1- 2 pieces
1 cup
McVities Digestive Biscuits
white sugar
all-purpose flour
milk
Green & Black 85% Dark Chocolate, chopped
egg yolks
peppermint extract
unsalted butter
Barton’s Peppermint Bark, finely chopped
35% cream, whipped
Directions
Mix egg yolks in a bowl and set aside. Combine sugar, flour, milk,
peppermint extract and chocolate in 2-quart saucepan. Stirring
constantly, cook over medium heat until mixture begins to bubble.
Continue stirring for 2 minutes. Mix a little of the hot mixture into
bowl with the egg yolks, beating rapidly to avoid cooking the yolks.
Stir the warm yolk mixture into the remainder of the chocolate
mixture, and cook for an additional 90 seconds. Remove from heat,
and stir in butter and bark. Pour filling into pie shell, and chill until
set. Top with whipped cream, and garnish with candy cane pieces
just before serving.
Black Forest Trifle
1 1/4 cups 1/2 cup 2 cups 1 1/2 cups 1 tbsp 7 pieces
1/4 cup 1
400 g
Griottines Cherry Brandy
D’arbo Sour Cherry Jam
Spreewald Bottled Pitted
Sour Cherries in Syrup, drained
whipping cream, 35%
granulated sugar
Griottines Maraschino Cherries
Rausch Dark Chocolate, grated
La Pâtisserie Double Chocolate
Ambrosia Vanilla Custard
pound cake, cut in 1/2 inch cubes
Directions
In small bowl, combine cherry brandy with sour cherry
jam. Line 16-cup trifle bowl with 1/3 of the cake pieces;
spoon 1/3 of the jam mixture over top. Top with 1/3 of the
drained sour cherries; spoon 1/3 of the custard over top.
Repeat layers twice. Cover with plastic wrap; refrigerate
for 24 hours. In bowl, whip cream with sugar; spread over
trifle and garnish with maraschino cherries. Sprinkle with
grated chocolate. Trifle can also be prepared in individual
dessert cups. Serves 12.
Desserts |
25
Pumpkin Pecan
Cheddar Bread Pudding
6 cups
2 tbsp
1 1/2 cups
1/3 cup 1/3 cup
1/2 tsp
1/4 tsp
2
2 cups
1 cup
1/2 cup
26
| Desserts
Boulart day-old baguette or other
crusty bread, cubed
Lactantia Salted Butter
pumpkin purée
light brown sugar
pure maple syrup
ground cinnamon
fine salt
large eggs
2% milk
Balderson 5 Year Old Cheddar,
coarsely grated plus extra for sprinkling
pecan pieces, lightly toasted,
plus extra for sprinkling
Directions
Preheat oven to 350°F. Grease an 8-inch square pan. Toss cubed bread with
melted butter in a large bowl. In another bowl, whisk pumpkin, brown sugar,
maple syrup, cinnamon and salt. Whisk eggs and milk into pumpkin mixture.
Pour over bread. Stir and let sit for 15 minutes to soak in. Stir in grated cheese
and pecan pieces, and pour into greased pan. Cover dish with parchment
paper, then foil, and bake for 50 minutes.
Remove cover and sprinkle with extra cheese and pecan pieces. Bake for
10 to 15 minutes more, until center springs back when pressed. Let bread
pudding cool for 15 minutes before serving. Serves 6.
Niederegger
Marzipan and Orange
Christmas Stars
Cookie Dough
250 g flour
100 g Niederegger Baking Marzipan
70 g sugar
1 tsp Danish Selection Orange Spread
1 tsp orange extract
peel of one orange
2
egg yolks
150 g butter
Garnish
2 tsp 2 tsp 1 tsp 3 tsp Danish Selection Orange Spread
orange extract
sugar
icing sugar
Directions
Cookie Dough
Put all ingredients for the dough into a bowl. Using a mixer
mix well to a smooth dough texture. Wrap dough in foil
and let it rest for 6 hours.
Preheat oven at 350º F. Cover two cookie sheets with
parchment paper.
Knead the dough well. Cover work area with flour and roll
out dough (approx 4 mm thick). Cut out half the dough with
a star cookie cutter and remove inside. Add to remaining
dough and knead again. Cut the remaining half of the dough
with a cookie cutter (approx 6 cm in diameter). Place cookie
trays in the middle of the oven and bake for approximately
8 minutes to a light brown colour. Let cookies cool.
Glaze
Place orange spread, orange extract and sugar in a pot and
bring to a boil. Put this mixture through a sieve. Let cool.
Place glaze on the whole cookie and cover with cut-out star
cookie. Cover with icing sugar.
Cookies can be stored at room temperature for two weeks.
Makes 40 cookies.
Desserts |
27
Twinings Holiday Tea
Shortbread Cookies
1 cup 1/2 cup 3 cups
2 tbsp 1/4 cup
butter ( 2 sticks)
sugar
flour
Twinings Holiday
or Winter Spice Tea
water
Directions
Heat water to a boil and pour over tea, let steep
for 5 minutes. Strain and squeeze brewed leaves
to retain as much liquid concentrate in a separate
cup. Set aside.
While mixing the butter and sugar together, add
the tea. Add the flour a little at a time, thoroughly
blending in each addition. The finished ball of
dough will be very soft and sticky. Cover and
refrigerate for 24 hours. Roll out chilled dough
on a floured board to a thickness of a 1/3 inch
to 1/2 inch. Cut into your favorite shapes. Bake
in a moderate 350°F oven until lightly brown
edges appear, about 15 to 20 minutes. Makes
approximately 24 cookies.
28
| Desserts
Apple and Mint
Kombucha Cocktail
1 bottle
1 quarter 1 oz 3/4 oz
Rise Kombucha Mint Chlorophyll
apple, cut in slices
fresh basil leaves
Ginger People Ginger Syrup
lime juice
Directions
Mix all ingredients in a tall glass and top up with
kombucha.
Gluehwein Sangria
1 bottle 1 cup 1/2 cup 1/4 cup
4 cups 1
Gluehwein, chilled
fresh orange juice
vodka
Grand Marnier
sparkling water
each lemon, orange, lime, sliced
Directions
Mix all ingredients in a punch bowl. Add ice fruit slices
to float on top.
Cocktails |
29
Our Locations
Main Store and Head Office
Jackson Square
Burlington
284 King St. E. Hamilton, ON L8N 1B7
Tel: 905-528-8468 Fax: 905-528-2320
2 King St. W. Hamilton, ON L8P 1A1
Tel: 905-525-9641 Fax: 905-525-0446
699 Guelph Line Burlington, ON L7R 3M7
Tel: 905-639-0510 Fax: 905-639-2909
Hamilton Mountain
Stoney Creek
Oakville
1289 Upper James St. Hamilton, ON L9C 3B3
Tel: 905-389-4113 Fax: 905-389-1384
826 Queenston Rd. Stoney Creek, ON L8G 4A8
Tel: 905-662-5237 Fax: 905-662-5225
2410 Lakeshore Blvd. W., ON L6L 1H5
Tel: 905-827-3717 Fax: 905-827-1656
www.denningers.com