2012_longos_calendar_lorez

2012
recipecalendar
December '11
Maple syrup mango upside
down cake
Prep: 25 min, Cook: 45 min
1/2 cup (125 mL) butter, softened
1/3 cup (80 mL) Longo’s Pure Maple Syrup
1/3 cup (80 mL) packed brown sugar
2
eggs
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) Western Family all purpose flour
1/2 tsp (2 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch salt
1/2 cup (125 mL) sour cream
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January
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1234567details on what's
happening this
month & for more
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www.Longos.com
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Support your
local food bank
with a purchase
of a Longo's $10
holiday food
drive bag
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Maple Mango Topping:
1/3 cup 1/4 cup
2
(80 mL) Longo’s Pure Maple Syrup
(60 mL) packed brown sugar
ripe but firm mangoes, peeled
and thinly sliced
Maple Mango Topping: In small saucepan, heat
maple syrup and brown sugar over medium-high
heat until mixture begins to bubble. Boil gently for
1 minute, stirring. Pour into greased 9-inch (23 cm)
cake pan. Arrange mango slices over maple mixture,
overlapping slightly; set aside.
In large bowl, beat butter, maple syrup and sugar
until fluffy. Add eggs one at a time, beating after
each addition. Beat in vanilla. In another bowl,
combine flour, cinnamon, baking powder, soda and
salt. Alternately, stir flour mixture and sour cream
into butter mixture making 3 additions of flour and
2 of sour cream until combined. Scrape batter into
cake pan over mangoes. Using small offset spatula,
smooth batter carefully without moving mangoes.
Bake in 350°F (180°C) oven for about 45 minutes or
until tester inserted in centre comes out clean. Let
cool in pan on rack for 15 minutes. Invert cake pan
onto serving plate and turn over, removing cake pan.
Scrape any maple glaze from pan onto cake.
Makes about 12 servings.
Per serving: 260 calories; 3 g protein; 10 g fat;
40 g carbohydrate; 1 g fibre; 190 mg sodium
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Don't Forget to
Order Your Longo's
Turkey Kit by 5pm
First Day of Hanukkah First Day of Winter
Christmas Eve
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Christmas Day
Boxing Day
Longo's Surf and
Last Day of Hanukkah
Turf Event
Longo's Surf and
Turf Event
New Year's Eve
January
Roasted sweet and sour
vegetables with noodles
Roasting the vegetables brings out their sweetness
and makes this noodle dish extra tasty. Use your
favourite vegetables and change up the stir fry as
you like it.
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Prep: 25 min, Cook: 50 min
1
small red onion, cut into 8 wedges
1
large sweet potato, peeled and cubed
1
red bell pepper, sliced
3
baby bok choy, chopped coarsely
1 jar (341 mL) VH Sweet & Sour Cooking Sauce
2 cloves garlic, minced
1/4 tsp (1 mL) Longo’s crushed chilies
2 tsp (10 mL) Western Family canola oil
1 pkg (400 g) precooked shanghai noodles, rinsed and drained
2
green onions, thinly sliced
1/3 cup (75 mL) chicken broth
1 tbsp (15 mL) soy sauce
In large bowl, combine onion, sweet potato, red
pepper and boy choy. Gently stir in 2/3 cup (150 mL)
of the sweet and sour sauce, garlic and crushed
chilies. Stir until well coated.
Spread onto parchment paper-lined baking sheet
and roast in 375°F (190°C) oven for about 40 minutes
or until tender.
Meanwhile, in large nonstick skillet, heat oil over
medium heat and cook noodles with green onions
for about 5 minutes. Add chicken broth, remaining
sweet and sour sauce, soy sauce and roasted
vegetables; cook to heat through.
New Year’s Day
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Makes 6 servings.
Per serving: 350 calories; 9 g protein; 2 g fat;
74 g carbohydrate; 4 g fibre; 690 mg sodium
Chinese New Year
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For more details on what's happening this
month & for more great recipes visit us at
www.Longos.com
February
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Look out for hot Buy One Get One
Free deals this month
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Check out our new Loft cooking
classes at www.Longos.com
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February
Roasted red pepper chicken
This quick and easy dinner is saucy enough to
keep your rice moist and delicious. Serve it up with
a vegetable medley for a perfect dinner plate.
Prep: 15 min, Cook: 25 min
1 lb (454 g) boneless skinless chicken breasts, cut into thick strips
1 can (284 mL) Campbell’s Condensed Low Fat Cream of Chicken Soup
1/4 cup (60 mL) finely chopped roasted red pepper
1/4 cup (60 mL) apple juice
2 tbsp (30 mL) Western Family ketchup
4 cloves garlic, minced
1/4 tsp (1 mL) Longo’s freshly ground
black pepper
2 tbsp (30 mL) chopped fresh Longo’s basil
2 cups (500 mL) hot cooked brown rice (cooked without salt)
1/4 cup (60 mL) Western Family shredded mozzarella cheese (optional)
In large non-stick skillet, over medium high heat,
brown chicken. Remove chicken to plate. Reduce
heat to medium.
Stir together soup, red pepper, apple juice,
ketchup, garlic and black pepper in skillet. Bring
to a boil. Reduce heat to low and return chicken to
skillet. Cover and simmer for about 15 minutes or
until chicken is no longer pink inside.
Stir in basil. Spoon chicken and sauce over top of
rice to serve. Sprinkle with cheese, if using.
Makes 4 servings.
Sunday
Monday
Tuesday WednesdayThursday
Friday
Saturday
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For more details on what's
happening this month & for
more great recipes visit us at
www.Longos.com
Groundhog Day
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Longo’s Annual
Valentine's Event
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Longo’s Annual
Valentine's
Event
Valentine's
Day
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Tip: Substitute 1 tsp (5 mL) Longo’s dried basil for
the fresh and add with black pepper in recipe.
Substitute shredded asiago or provolone cheese
for the mozzarella.
Per serving: 290 calories; 28 g protein; 5 g fat;
34 g carbohydrate; 3 g fibre; 730 mg sodium
Family Day
Shrove Tuesday
Ash Wednesday
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March
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March
Smoked salmon
sandwich strata
A new favourite brunch item! Great to make ahead
and pop in the oven so that when your guests show
up they will smell the wonderful aroma and you can
enjoy their company.
Sunday
Monday
Tuesday WednesdayThursday
Friday
Saturday
1
2
3
Pick up your spring issue of
Longo's Experience magazine
Look for Longo's Maple
Madness this month
Support your local food bank
with the purchase of a Longo's
$10 food drive bag
Prep: 20 min, Chill: 1 hr, Cook: 45 min
April
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8 slices Country Harvest Bread
1 tub (150 g) whipped cream cheese
3 tbsp (45 mL) chopped Longo’s fresh chives
1 pkg (7 oz/200 g) Longo’s smoked steelhead salmon slices, thawed
1 1/2 cups (375 mL) milk
5
eggs
2 tsp (10 mL) Western Family Dijon mustard
1/4 tsp (1 mL) each Longo’s freshly ground sea salt and black pepper
Lay bread out onto surface and spread with cream
cheese. Sprinkle with half of the chives.
Lay smoked salmon on half of the bread slices and
top with remaining bread. Cut each into half on the
diagonal and lay into 13 x 9 inch (3 L) casserole dish,
overlapping as necessary.
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In large bowl, whisk together milk, eggs, mustard,
remaining chives, salt and pepper. Pour over top
of sandwiches and press down slightly. Cover and
refrigerate for at least 1 hour or up to overnight.
Daylight Saving Begins
St.
Patrick’s Day
Bake in centre of 375°F (190°C) oven for about 45
minutes or until golden and knife inserted in centre
comes out clean.
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Makes 8 servings.
Per serving: 340 calories; 26 g protein; 16 g fat;
1.2 g omega 3 fatty acids; 23 g carbohydrate;
2 g fibre; 640 mg sodium
First Day of Spring
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Longo's Easter
Earth
Hour
Egg Hunt Begins
April
Buttery spreads for potatoes
You can top your potatoes or enjoy these spreads
on vegetables, bread or to top a steak. Spreads can
be covered and refrigerated for up to 1 week.
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Prep: 10 min
Herb and Garlic Spread
1/4 cup (60 mL) Becel Buttery margarine
2 tbsp (30 mL) chopped Longo’s fresh parsley
1 tbsp (15 mL) chopped Longo’s fresh basil, dill or coriander
1 tsp (5 mL) chopped Longo’s fresh
thyme or rosemary
2 cloves garlic, minced
First Day of Passover
Longo's Easter
Egg Hunt Ends
Palm Sunday
Good Friday
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In small bowl, stir together margarine, parsley,
basil, thyme and garlic.
Makes 1/3 cup (80 mL)
Per 2 tsp (10 mL) serving: 50 calories; 0 g protein;
6 g fat; 0.5 g omega 3 fatty acids; 0 g carbohydrate;
0 g fibre; 45 mg sodium
Sundried Tomato and Chive Spread
1/4 cup (60 mL) Becel Buttery margarine
2 tbsp (30 mL) minced sundried tomatoes in oil
1 tbsp (15 mL) finely chopped Longo’s fresh chives
Pinch Longo’s freshly ground black pepper
In small bowl, stir together margarine, sundried
tomatoes, chives and pepper.
Makes 1/3 cup (80 mL)
Per 2 tsp (10 mL) serving: 60 calories; 0.1 g protein;
6 g fat; 0.5 g omega 3 fatty acids; 0 g carbohydrate;
0 g fibre; 50 mg sodium
Parmesan and Shallot Spread
1/4 cup (60 mL) Becel Buttery margarine
1 small shallot, minced (about 2 tbsp/30 mL)
2 tbsp (30 mL) freshly grated Parmesan cheese
Pinch chili powder
In small bowl, stir together margarine, shallot,
cheese and chili powder.
Makes 1/3 cup (80 mL)
Per 2 tsp (10 mL) serving: 70 calories; 1 g protein;
6 g fat; 0.4 g omega 3 fatty acids; 1 g carbohydrate;
0 g fibre; 75 mg sodium
Easter Sunday
Easter MondayLast Day of Passover
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Administrative
Earth Day
Professionals Day
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May
For more details on what's happening
this month & for more great recipes visit
us at www.Longos.com
Look for our Longo's cheese lovers
event this month
Longo’s
Annual Seafood
Extravaganza
coming this month,
stay tuned for
event dates
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May
Beef yogourt Stroganoff
Using Greek yogurt in this Stroganoff recipe adds
a special tang and it also helps thicken the sauce.
Enjoy it over rice or mashed potatoes as an option.
Prep: 20 min, Cook: 1 hour
1 1/2 lbs (750 g) lean stewing beef chunks
3 tbsp (45 mL) Western Family all purpose flour
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each Longo’s freshly ground sea salt and black pepper
1 tbsp (15 mL) Western Family canola oil
1 lb (454 g) Longo’s mushrooms, quartered
2 tbsp (30 mL) chopped Longo’s fresh parsley
1/2 tsp (2 mL) Longo’s Spanish paprika
1 1/2 cups (375 mL) beef broth
1 1/2 cups (375 mL) chopped cooked asparagus or peas
2/3 cup (180 mL) Astro Original Greek Yogourt, Plain
3 cups (750 mL) cooked Western Family egg noodles
In bowl, toss beef with 2 tbsp (30 mL) of the flour,
thyme and half each of the salt and pepper.
In large nonstick skillet, heat oil over medium-high
heat and brown beef, reserving any remaining flour
mixture and remove to plate.
Return skillet to medium-high heat and add
mushrooms, parsley, paprika, remaining salt
and pepper and any reserved flour mixture.
Cook, stirring, for about 12 minutes or until liquid
evaporates and mushrooms are golden. Return
beef to skillet with broth and bring to boil. Cover
and simmer for about 45 minutes or until beef is
tender. Stir in asparagus.
In small bowl, whisk together yogourt and
remaining flour. Uncover and stir in yogourt mixture
and cook, uncovered, for about 3 minutes or until
creamy. Serve over noodles.
Makes 4 servings.
Per serving: 590 calories; 51 g protein; 23 g fat;
45 g carbohydrate; 4 g fibre; 780 mg sodium
Sunday
Monday
Tuesday WednesdayThursday
Friday
Saturday
12345
Pick up your summer issue of
Longo's Experience magazine
For more details on what's
happening this month & for
more great recipes visit us at
www.Longos.com
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Longo's Mother's
Day Event
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Longo's Mother's
Day Event
Mother’s Day
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Victoria Day
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June
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June
Coca-Cola float cupcakes
These fun cupcakes are perfect for a large
gathering at school or the office. Everyone will be
surprised when you tell them Coca-Cola was your
secret ingredient!
Prep: 10 min, Cook: 20 min
1 box (515 g) vanilla cake mix
Eggs and oil as per cake mix instructions
1 can (341 mL) Coca-Cola
24 drained maraschino cherries
Coca-Cola Buttercream:
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July
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Check your local
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Ontario strawberries
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Longo's Annual Watermelon
Eating Contest coming this month,
stay tuned for event dates
For more details on what's
happening this month & for
more great recipes visit us at
www.Longos.com
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1/2 cup (125 mL) butter, softened
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) Coca-Cola (approx)
Vanilla Buttercream:
1/3 cup (80 mL) butter, softened
2 1/2 cups (625 mL) icing sugar
2 tbsp
(25 mL) milk (approx)
2 tsp (10 mL) vanilla
Prepare cake mix according to package directions,
substituting Coca-Cola for water.
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Pour batter in 24 paper lined muffin cups. Bake
according to package directions and let cool
completely on cooling rack.
Coca-Cola Buttercream: Meanwhile, in large bowl,
beat butter and sugar until smooth. Beat in CocaCola, adding more if necessary, until creamy and
spreadable; set aside.
Vanilla Buttercream: In large bowl, beat butter and
sugar until smooth. Beat in milk and vanilla until
combined, adding more if necessary. Scrape into
piping bag fitted with star tip; set aside.
Spread cupcakes evenly with Coca-Cola
Buttercream. Pipe rosettes of Vanilla Buttercream
onto each cupcake, and top with cherries to serve.
Makes 24 cupcakes.
Per serving: 270 calories; 1 g protein; 12 g fat;
40 g carbohydrate; 0 g fibre; 190 mg sodium
Longo's Lobsterfest
Longo's Lobsterfest
Event
Event
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Father’s Day
First Day of Summer
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Multiculturalism Day
July
Fruity vanilla parfait
Making your own fruit sauces for a rich and
delicious ice cream only makes it that much better!
With fresh local fruit in season these parfaits will
be made every weekend for family and friends.
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Prep: 20 min, Cook: 5 min
Strawberry Sauce:
1 1/2 cups (375 mL) chopped fresh strawberries
1/4 cup (60 mL) granulated sugar
2 tsp (10 mL) Western Family cornstarch
Blueberry Sauce:
1 cup 2 tbsp 2 tbsp 1 tsp 3 cups 3/4 cup 4 tsp 4
(250 mL) fresh blueberries
(30 mL) orange juice
(30 mL) granulated sugar
(5 mL) Western Family cornstarch
(750 mL) Breyers Double Churn Natural Vanilla Ice Cream, softened
(180 mL) 35% whipping cream
(20 mL) chocolate sauce
fresh cherries
Strawberry Sauce: In saucepan, combine
strawberries, sugar and cornstarch and cook,
stirring over medium heat, for about 3 minutes or
until thickened. Set aside.
Blueberry Sauce: In saucepan, bring blueberries,
orange juice, sugar and cornstarch to a gentle
boil. Boil gently, stirring for 1 minute or until berries
start to burst; set aside.
Divide blueberry sauce among 4 glasses and
top with half of the ice cream. Spoon half of the
strawberry sauce over top and top with remaining
ice cream.
Spoon remaining strawberry sauce over top. Whip
cream and pipe over top of each parfait. Drizzle
with chocolate sauce and top with cherry to serve.
Canada Day
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First Day of Ramadan
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Makes 4 servings.
Per serving: 510 calories; 3 g protein; 27 g fat;
64 g carbohydrate; 2 g fibre; 90 mg sodium
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August
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Ask your Longo's butcher what's new
for your BBQ
Check your local Longo's for fresh
Ontario peaches, plums & nectarines
For more details on what's happening
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Longo’s Annual Wild Salmonfest coming
this month, stay tuned for event dates
August
Prosciutto-wrapped
chicken pops
This is a super tasty appetizer that you’ll want
to eat right off the grill! Make the mayonnaise
ahead and wrap the chicken ahead so you can
grill them when your guests arrive. Look for
smaller skewers for bite size servings.
Prep: 25 min, Cook: 8 min
1 pkg (600 g) Prime Boneless Skinless Chicken Breasts
3 tbsp (45 mL) Longo’s basil pesto sauce
1 tbsp (15 mL) Longo’s extra virgin olive oil
2 cloves garlic, minced
1 tbsp (15 mL) chopped Longo’s fresh oregano
12 thin slices Longo's imported prosciutto di Parma
Garlic Mayonnaise:
1/3 cup (80 mL) Western Family light mayonnaise
1
large clove garlic, minced
2 tbsp (30 mL) chopped Longo’s fresh basil
Pinch Longo’s freshly ground pepper
Cut chicken into about twenty-four 1 1/2 inch (3.5
cm) pieces and place into bowl. Add pesto, oil,
garlic and oregano and toss to coat evenly. Wrap
each piece with prosciutto and place on skewer.
Place skewers on greased grill over medium-high
heat and grill for about 8 minutes or until no longer
pink inside.
Sunday
Monday
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Friday
Saturday
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September
For more
details on what's
happening this
month & for more
great recipes
visit us at
www.Longos.com
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Civic Holiday
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Last Day of Ramadan
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Garlic Mayonnaise: Meanwhile, in bowl, stir
together mayonnaise, garlic, basil and pepper.
Serve with chicken pops.
Makes 24 pieces.
Tip: When using bamboo skewers be sure to
soak them in water for at least 30 minutes before
grilling to prevent flare ups.
If you are using larger skewers, place 2 pieces of
chicken on each to grill.
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Longo's has been
supporting local
farmers since 1956.
This month marks
the peak season for
local produce from
Ontario farms
available at Longo's.
Per 2 piece serving: 160 calories; 20 g protein;
8 g fat; 2 g carbohydrate; 0 g fibre; 500 mg sodium
September
Classic chicken pot pie
Creamy and comforting, this chicken pot pie is
easy to put together with the help of convenient
refrigerated pie crust and frozen vegetables. A
perfect recipe to use up leftover chicken or turkey
and serve alongside crisp salad greens.
Prep: 25 min, Cook: 50 min
1 pkg (425 g) Pillsbury Refrigerated Pie Crusts (2 crusts)
1/3 cup (80 mL) butter
1/3 cup (80 mL) chopped onion
1/3 cup (80 mL) Western Family all purpose flour
1/4 tsp (1 mL) each Longo’s freshly ground sea salt and pepper
1 3/4 cups (425 mL) chicken broth
1/2 cup (125 mL) milk
2 1/2 cups (625 mL) shredded cooked chicken
or turkey
2 cups (500 mL) Green Giant frozen mixed vegetables
Sunday
Monday
Tuesday WednesdayThursday
Friday
Saturday
1
October
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Longo's supports Ovarian Cancer
123456 Month. Don't forget to pick up a
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bouquet of sunflowers in support
of this great cause.
Pick up your fall issue of Longo's
Experience magazine
Look out for hot Buy One Get One Free
deals this month
For more details on what's happening
this month & for more great recipes visit us
at www.Longos.com
28
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Labour Day
Place one pie crust into 9-inch (23 cm) pie plate and
set aside second crust.
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In large saucepan, melt butter over medium heat
and cook onion, stirring frequently for 2 minutes or
until softened. Stir in flour, salt and pepper until well
blended. Gradually stir in broth and milk, stirring for
about 10 minutes or until bubbly and thickened. Stir
in chicken and mixed vegetables. Remove from heat.
Spoon mixture into crust-lined pie plate. Top with
second crust; seal edge and flute. Cut slits in top
crust for steam to escape. Cover edge of crust with
strips of foil to prevent excessive browning. Place
on baking sheet.
Bake in bottom third of preheated 400°F (200°C) oven
for 30 minutes. Remove foil and bake for about 10
minutes or until crust is golden brown and filling is
bubbly. Let stand 5 minutes before serving.
Makes 6 servings.
Per serving: 570 calories; 21 g protein; 33 g fat;
46 g carbohydrate; 1 g fibre; 660 mg sodium
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Rosh HashanahFirst Day of Autumn
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Yom Kippur
October
Spicy cheese & pear salad
What a pleasant surprise when you bite into this
spicy and sweet salad. Creamy mozzarella melts
atop a sweet pear that is served up with crisp
greens and a hint of bacon. Each bite must include
pear and greens for an exquisite first course.
Prep: 15 min, Cook: 30 min
3
1/2 cup Half 1/2 tsp Pinch 6 cups 3 tbsp ripe but firm Bartlett pears,
halved and cored
(125 mL) water
(200g pkg) Black Diamond Mozzarella Cheese, shredded
(2 mL) each Longo’s dried basil flakes and crushed chilies
Longo’s freshly ground black pepper
(1.5 L) Longo’s spring greens
(45 mL) chopped cooked bacon
Honey Dressing:
2 tbsp 2 tbsp 1 tbsp 1 tsp Pinch (30 mL) Western Family canola oil
(30 mL) white wine vinegar
(15 mL) chopped Longo’s fresh chives
(5 mL) Longo’s liquid honey
each Longo’s freshly ground sea salt and black pepper
Sunday
Monday
Tuesday WednesdayThursday
Friday
Saturday
123456
Support your local
food bank with the
purchase of a Longo's
$10 food drive bag
Look for Longo's
Appleicious Event
this month
Don't Forget to
Order Your Longo's
Turkey Kit by 5pm
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Thanksgiving Day
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Place pear halves into 8-inch (2 L) baking dish with
water. Bake in 400°F (200°C) oven for 20 minutes.
Meanwhile, in bowl, combine cheese, basil flakes,
crushed chilies and pepper.
Remove pears from oven and drain off water.
Sprinkle cheese mixture over top of pears and
return to oven for 10 minutes or until pears are
tender but firm. Broil for 1 minute or until cheese is
bubbly and golden. Set aside.
Cheese Lovers' Event
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Honey Dressing: In small bowl, whisk together oil,
vinegar, chives, honey, salt and pepper.
In large bowl, combine spring greens with bacon.
Toss with Honey Dressing until combined and divide
among 6 plates. Top each with pear half to serve.
Makes 6 servings.
Per serving: 210 calories; 8 g protein; 12 g fat;
16 g carbohydrate; 4 g fibre; 340 mg sodium
Eid
Al-Adha
Cheese
Lovers' Event
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November
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Enjoy the season's
fall harvest at Longo's
1
2
3 For more details
45678910on what's happening
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Halloween
great recipes visit us
at www.Longos.com
November
Chunky vegetable chowder
You can enjoy rich and creamy chowder without
the cream! Using Longo’s Organic Milk, this
chowder chock full of vegetables is tasty and has
a tender crisp texture to the vegetables. Great for
a starter soup to any meal.
Sunday
(30 mL) butter
onion, chopped
garlic, minced
large carrot, chopped
celery, chopped
red bell pepper, diced
(500 mL) chopped cauliflower
(5 mL) Italian herb seasoning
(2 mL) dried marjoram
(500 mL) Longo’s 2% Organic Milk
(45 mL) Western Family all purpose flour
(2 mL) Longo’s freshly ground
sea salt
(1 mL) Longo’s freshly ground
black pepper
In soup pot, melt butter over medium heat. Add
onion, garlic, carrot, celery, red pepper and
cauliflower. Stir in Italian herb seasoning and
marjoram; cook, stirring, for about 20 minutes or
until softened.
Whisk milk with flour, salt and pepper and pour into
pot. Cook, stirring frequently, for about 15 minutes
or until slightly thickened and starting to bubble.
Makes 6 servings.
Tuesday WednesdayThursday
Per serving: 120 calories; 4 g protein; 6 g fat;
13 g carbohydrate; 2 g fibre; 280 mg sodium
Saturday
December
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Pick up your holiday issue of
Longo's Experience magazine
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For more details on what's
happening this month & for more great
recipes visit us at www.Longos.com
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Daylight Saving Ends
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Remembrance DayDiwali
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Tip: For a smooth soup, simply purée it in a blender
in batches.
For a softer textured soup, cook the vegetables
covered before adding the milk mixture.
Friday
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Prep: 20 min, Cook: 35 min
2 tbsp 1
3 cloves 1
1 stalk 1
2 cups 1 tsp 1/2 tsp 2 cups 3 tbsp 1/2 tsp 1/4 tsp Monday
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December
Coffee almond
ice cream torte
This coffee flavoured ice cream will make coffee
lovers rejoice to enjoy a cool dessert that can be
made ahead.
Prep: 30 min, Chill: 4 hrs
2 cups (500 mL) chocolate wafer cookie crumbs
1/2 cup (125 mL) unsalted butter, melted
2
containers (500 mL each)
Häagen-Dazs Coffee Ice Cream, softened
1/2 cup (125 mL) Longo’s sliced natural almonds, toasted
3 tbsp (45 mL) grated semi-sweet chocolate
Chocolate sauce (optional)
In bowl, combine cookie crumbs and butter until
moistened. Press mixture in bottom and 1 inch
(2.5 cm) up sides of greased 8 or 9 inch (2 or 2.5 L)
springform pan. Freeze for 15 minutes or until firm.
Spread softened ice cream evenly into crust. Sprinkle
almonds over top, pressing gently into ice cream.
Sprinkle with grated chocolate and cover with plastic
wrap. Freeze for about 3 hours or until firm.
Before serving, let torte stand at room temperature
for about 10 minutes. Carefully remove side of pan
and cut into wedges. Drizzle with chocolate sauce,
(if using) and serve immediately.
Makes 10 servings.
Tip: Torte can be frozen for up to 2 weeks.
Sunday
Monday
Tuesday WednesdayThursday
Friday
Saturday
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January 2013
Support your local food bank with a
purchase of a Longo's $10 holiday food
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For more details on what's happening
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First Day of Hanukkah
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To soften ice cream, place container in refrigerator
for about 30 minutes or until easy to scoop.
Per serving: 450 calories; 7 g protein; 31 g fat;
36 g carbohydrate; 1 g fibre; 190 mg sodium
Don't Forget to
Order Your Longo's
Turkey Kit by 5pm
Last Day of Hanukkah
First Day of Winter
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Christmas Eve
3031
Longo's Surf and
Turf Event
Longo's Surf and
Turf
Event
New Year’s Eve
Christmas
Day
Boxing Day
December 2011
January
February
March
April
May
June
July
August
September
Maple syrup mango upside
down cake
Beef yogourt Stroganoff
Roasted sweet and sour
vegetables with noodles
Coca-Cola float cupcakes
Roasted red pepper chicken
Fruity vanilla parfait
Smoked salmon sandwich strata
Prosciutto-wrapped chicken pops
Tasty buttery spreads for potatoes
Classic chicken pot pie
For all our locations, call
1-800-9-LONGOS or visit us online
Longos.com
or grocerygateway.com
at
October
Spicy cheese & pear salad
November
Chunky vegetable chowder
December
Coffee almond ice cream torte