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Source: http://www.doksinet Christmas Day Decadence So elegant, so easy The Festival of Latkes Modern favourites 5 ways The Grand Finale Delicious desserts that dazzle Holiday 2013, FREE experience magazine | Holiday 2013 Issue 1 Source: http://www.doksinet family holiday 14 $ 99 FREE Holiday Meal Deal * Longo’s Signature panettone festive cake with every family holiday meal deal. Waiting for direction Purchase a 1 kg rotisserie chicken with any two side dishes and receive a free Longos Signature panettone rotisserie chicken roasted potatoes experience Fall2013. 2013 2 *Offer effective untilmagazine December |31, rice vegetables medley steamed vegetables FREE Longos Signature panettone Valued at $5.49 Limited time offer Source: http://www.doksinet Make it Merry Anthony Longo – President & CEO Welcome to the holiday issuethe most wonderful time of the year. At my house, it’s the perfect season to indulge our twin passions: family and food. What better

excuse to gather around the table feasting on all the finest ingredients and sharing good times? words, it’s a win-win situation. But my eyes are firmly on the dessert: Snowy Coconut and Cranberry Cake! What better way to reconnect with friends than by inviting them to a casual holiday buffet or open house? Throwing an impromptu gathering has never been easier with our experts on hand to help. Our Cheese Masters can help you select from Whatever you’re celebrating this season, we’d over 300 different cheeses including seasonal flavours brought like to make a toast to you and your loved ones. in especially for the holidays And our new ‘Entertaining Made In this issue, you’ll find incredible holiday menus and entertaining Easy’ guide can help you save time with fresh, made-to-order trays of crowd-pleasing bites from around the globe. Just follow ideas – the absolute best of the season for a truly memorable our tips and enjoy each event with a little of your own family

holiday. Each festive event includes make-ahead solutions and easy-to-follow recipes, all designed to simplify the season and al- magic sprinkled in! low you more precious time with friends and family. After all, the From our family to yours, we hope you enjoy this spectacular holidays are all about those festive kitchen moments when the celebration of food and wish you a fun and joy-filled holiday roast is in the oven, the dessert is given its finishing touches and season. Christmas traditions are passed on to our curious (and hungry!) children. For our family feast this year, it’s a tie between Longo’s Signature fresh turkey and our family-style prime rib. In other Simplify the Season entertaining mad e easy 1 No Cooking Required! Groceries to Your Door! If you’re hosting a large group of people but not quite sure where to start, let us do the work for you! Our entertaining brochure offers an array of colourful platters, all beautifully presented and made fresh with

Longo’s ingredients. Choose from a sophisticated selection of gourmet salads, deli trays, hot dishes and dessert biteswe’ll even let you take the credit! For a brochure, go online to Longos.com or visit a Longo’s Personal Touch Services counter If getting to the grocery store during the Christmas commotion is a little challenging, why not have your groceries delivered? By ordering online at Grocerygateway.com, your shopping will be gathered by professional shoppers on the day of your order and delivered to you at optimal freshness! Hosting an event? Place an order for your party ingredients to arrive that morning. That way you can spend less time shopping and more time prepping. experience magazine | Holiday 2013 3 Source: http://www.doksinet Indulge in something Light ttttttttttttttttttttttttttttttttttttttttttttttt tttttttttttttttttttttttttttttttttttttttttttttt �ttt��t�tttttt ✓ ✓ ✓ ✓ ✓ 4 ttt ttttttt�t��t ttt experience magazine | Holiday 2013

Source: http://www.doksinet What’s Inside 6 13 Features Recipes Make it merry Longo’s holiday go-to solutions Ready, steady, host! A mix of ready-to-go party bites and a few simple recipes: • Quick & easy spiedini peanut sauce • Ham and pepper jelly pinwheels • Baked olives 18 • Goat cheese and compote tarts A stylish spread Longo’s favourites paired with these ultra-simple sides: • Pesto fingerling potatoes • Maple carrot coins and French green beans 24 27 33 Simplify the season • Festive veal strips with goat cheese mash A festival of latkes Longo’s lacy latkes with our fresh & easy toppings The perfect festive feast • Modern beef Wellington • Lemon roasted shrimp with pesto mayo • Roasted plum tomatoes & wilted greens • Elegant root vegetable mash 39 A sparkling New Year • Tequila lime scallops • Frisée and radicchio salad with maple balsamic dressing • Seafood misto fettucine 46 • Alaskan crab with truffle

butter Grand finale • Snowy coconut and cranberry cake • Raspberry eggnog thumbprint cookies • Chocolate figgy bars • Snappy orange ginger cutouts Recipes created by Emily Richards, Amy Whitson, Elizabeth Baird and Daphna Rabinovitch. Nutritional analysis by The Test Kitchen Incorporated. Prices in magazine effective until December 31, 2013 Holiday products featured are available while quantities last. 55 56 • Custard-filled angel food cakes Longo’s in your community In every issue of experience magazine, we share the ways in which we are making a positive difference in the communities we serve Fresh and festive Looking for the perfect gift for the food lover on your list? Here is a great selection of exclusive to Longo’s items to choose from experience magazine | Holiday 2013 5 Source: http://www.doksinet Make it a merry menu to remember! This selection of elegant appetizers, giftables and delicious supper solutions are perfect for busy bees with a full

festive calendar. Created using only the finest ingredients, our Longo’s products will see you through the party season with ease. La Dolce Italia Longo’s Signature festive cakes are made from traditional Italian recipes using real butter and only the finest, freshest ingredients. Available only for the holidays, they pair perfectly with prosecco or liqueurs for a special brunch or after dinner treat. Il Pandoro Classico “Pandoro”, meaning “golden bread”, is an authentic yeast cake from Italy. It’s light, fragrant and has a touch of sweetness when sprinkled with icing sugar. $8.99 each 750 g pkg Il Panettone Classico This glorious fruit-studded cake comes from a classic Milanese recipe with raisins and true Italian flavours. Full of holiday aroma, it’s a real Christmas must-have. $8.99 each 750 g pkg Pistachio Panetonne NEW Longo’s Panettone This traditional Italian festive cake is exquisitely delicate and extraordinarly moist. Baked in generous proportions

this panettone is perfect for sharing with friends and family over a cup of espresso or a glass of wine. Available in Classic and Chocolate. $549 each 908 g pkg 66 experience magazine magazine || Holiday Holiday 2013 2013 experience This limited edition cake, baked just for the holidays, comes all the way from Castelbuono, Sicily where it is covered in white chocolate icing and real Sicilian pistachios. It even comes with a jar of decadent pistachio cream for spreading on top! $39.99 each 1 kg pkg Orange and Almond Festive Panettone Loaf New and exclusive to Longo’s, this delicious, unique panettone loaf is perfect for sharing with friends and family this holiday season. This fresh and aromatic loaf is made with prime ingredients from Sicily and crafted using artisan techniques and methods. Available in our Bakery $11.97 each 500 g pkg Source: http://www.doksinet Holiday Hors d’Oeuvres With your festive get-togethers in mind, we’ve selected a few crowdpleasing munchies

that you can effortlessly throw together without going anywhere near a recipe book! Ring in the Holidays NEW Longo’s colossal cooked shrimp ring is a very smart party move. This premium shrimp is cooked in shell to lock in flavour, and has no added phosphates. Who doesn’t love juicy, succulent jumbo shrimp dipped in a zesty cocktail sauce? $19.99 each 480 g size pkg NEW Apple-y Appetizer Longo’s apple cinnamon goat cheese is hand rolled in apples and wonderful on crackers or mixed into a cheesecake or apple pie mix! Looking for something leaner? Our light goat cheese has 33% less fat than the original. $899 each Apple cinnamon 250 g, Light 300 g Brie-zy Brioche Delight your guests with something special! Longo’s sinful brie is encased in sweet brioche with a decadent filling of apple, cranberry and cinnamon. Heat it up for a warm, gooey treat that’ll be gone in seconds. $999 each 400 g pkg NEW Nutty but Nice Fill bowls with some Longo’s specialty nuts in Wasabi

Flavoured Almonds, Southern Comfort Blend and Morning Glory Blend a very merry assortment of dried cranberries, walnuts, slivered almonds, pecans, pistachios and pumpkin seeds. $799 Wasabi Flavoured Almonds, $7.99 Southern Comfort Blend, $8.99 Morning Glory Blend Brie Prepared This should be high on your list of party food essentials! Our Signature brie is velvety smooth on the outside, glossy on the inside and aged to rich perfection with subtle undertones of fresh mushrooms. See page 15 for a festive topping idea. $1399 each 500 g pkg experience experience magazine magazine || Holiday Holiday 2013 2013 7 Source: http://www.doksinet From Frozen to Fabulous Unexpected guests? No problem when you’ve got a freezer full of delicious appetizers. Here are a few of our best-kept secrets, which afford you less time in the kitchen and more time to make a toast over a glass of wine! Let’s Roll NEW Light, airy and crispy, our spring rolls, samosas and dumplings have a satisfying

crunch and can be ready in minutes. Serve them with their accompanying sauces on a bed of fresh lettuce, and leave your party guests to savour the authentic Asian flavour. $499 each 265-300 g pkg Each package comes with a dipping sauce 88 experience magazine magazine || Holiday Holiday 2013 2013 experience Longo’s Puff Pastry Dough NEW Few things are tastier than the exquisite, buttery flakiness of puff pastry. And there’s no harm in cheating! Longo’s own is sold frozen, contains no animal products and comes complete with authentic European recipes for all your sweet and savoury holiday creations. $299 each 1 kg pkg Source: http://www.doksinet Holiday Supper Solutions With numerous dates in the calendar and sleigh loads of gifts to buy, the holidays can leave little to no time for kitchen creativity. Take note of these tasty meal solutions that are deliciously homey and can be rustled up in a flash. Well Bread Flatbread with Flair Flats are in again this season! Try

our two flavours found in the frozen aisle: Chipotle Chicken and Mediterranean. Hosting a casual get-together? Pop them in the oven, and leave them out for guests to munch on. $799 each Mediterranean 337 g Chipotle Chicken 354 g Our homestyle chicken cutlets made with Longo’s seasoned panko bread crumbs and veal cutlets made with Longo’s seasoned bread crumbs are wonderfully versatile! Serve them with a tomato sauce and a side of tagliatelle or grab a few soft kaiser buns and treat the kids to the ultimate Italian sandwich. $2500 each 840 g pkg Just Like Mamma Makes Longo’s signature meat lasagna offers the comforting taste of a homemade meal minus the preparation! The creamy blend of béchamel sauce, mozzarella, ricotta and Parmesan cheese makes it a real family favourite, perfect for a chilly winter night. $2999 each 227 kg pkg FREE Longo’s garlic rolls with the purchase of any frozen Longo’s spiedini, cutlets or ribs, when you swipe your Longo’s Thank You Rewards

card. + = FREE experience magazine | Holiday 2013 9 Source: http://www.doksinet ITALIAN STY LE TRY! DEMPSTERS AD Baked Banana Chocolate French Toast Ingredients Directions Waiting for vendor artwork 3 Eggs 2/3 cup (150mL) Milk 1 tbsp (15mL) Vanilla ½ tsp (2mL) Cinnamon pinch of salt ½ cup (125mL) Chocolate hazelnut spread 8 Slices Villaggio® Original Thick Sliced Italian Style Bread 2 Ripe bananas, sliced PREHEAT oven to 375°F (190°C). WHISK together eggs, milk, vanilla, cinnamon and salt alt in a shallow dish. SPREAD chocolate hazelnut spread over 4 slices of bread and top with bananas and remaining bread slices to make sandwiches. ndwiches. Dip each sandwich in egg mixture to coat well. Place on a g greased rimmed baking sheet; pouring any remaining egg mixture over each sandwich. BAKE in preheated oven, turning once, for about 25 minutes or until golden. Tips French toast can also be cooked in a buttered non-stick skillet. Cook in batches until golden, about 6

minutes per side. Feel good today! Provides 35% daily fibre intake per serving 10 experience magazine | Holiday ®Registered trademark of Canada Bread Company LTD. 2013 Helps maintain a healthy body weight Helps keep you fuller longer with 11g of protein per serving Source: http://www.doksinet A treat for your holiday sweets GAY LEA AD Celebrate the season with Real Whipped Cream made with real ingredients. Visit GayLea.com for more sweet ideas GL-1057 whips.indd 1 2013-08-16 3:26 PM CLIENT: 1910 Yonge St., Toronto, ON T: 416 484-1959 APPROVALS: Gay Lea TRIM: 8" x 5.25" COLOURS: C M Y K GL-1057 LIVE: 7.5" x 475" PUBLICATION: Longos DESCRIPTION: half pg hor BLEED: 8.25" x 55" INSERTION DATE: ACCOUNT DIRECTOR: CREATIVE DIRECTOR: JOB #: WRITER Dec 2013 STUDIO MANAGER: APPROVED BUTTERBALL Waiting for vendor artwork experience magazine | Holiday 2013 11 Source: http://www.doksinet HEINZ d Downloa for 200 FREE !

POINTS 12 experience magazine | Holiday 2013 TM Source: http://www.doksinet Ready, Steady,Host! When you’ve a festive crowd to feed, it pays to have a few bite-sized nibbles on hand that you can whip up in a flash. Luckily, Longo’s has a range of ready-to-go frozen apps and a few quick-fix recipes that make entertaining a crowd easy. With so many delicious flavours from around the globe, your guests will think you had a small army of elves helping you! 1 NEW 2 3 4 NEW 5 NEW 1. Longo’s risotto cakes with artichoke asiago dip available in the Kitchen or order minis from our Entertaining Made Easy guide 2. Longo’s frozen Korean style chicken dumpling appetizers 3. Longo’s chicken spiedini with a quick & easy spiedini peanut sauce 4. Longo’s blue cheese flavoured almonds available in the bulk section 5. Longo’s sockeye salmon with cream cheese 340 g pkg available in the Seafood department Quick & easy spiedini peanut sauce Prep: 5 min, Cook: 2 min 1/3

cup 1/3 cup 2 tbsp 2 tbsp (75 mL) Longo’s smooth peanut butter (75 mL) Longo’s coconut milk (30 mL) seasoned rice vinegar (30 mL) soy sauce In a small saucepan, heat peanut butter and coconut milk over mediumlow heat and whisk until smooth. Remove from heat and whisk in vinegar and soy sauce to serve. Makes 3/4 cup (175 mL). experience experiencemagazine magazine| |Holiday Holiday2013 2013 13 Source: http://www.doksinet Ham and pepper jelly pinwheels Roll out 1 sheet of thawed Longo’s puff pastry + spread 1/3 cup (75 mL) softened cream cheese + 1/3 cup (75 mL) Longo’s red pepper jelly + sprinkle with 1/2 cup (125 mL) diced Longo’s ham Roll up jelly roll style, slice into 1/2-inch (1 cm) slices and bake on parchment–paper lined baking sheet in 400°F (200°C) oven for 15 minutes or until golden. Let cool slightly to serve. Baked olives In a small casserole dish, combine 2 cups (500 mL) green and black olives + 1/3 cup (75 mL) Longo’s Garlic and Shallot

grilling oil + 3 sprigs of Longo’s fresh rosemary + 6 long strips of fresh lemon or orange rind Cover and bake in 350°F (180°C) oven for about 30 minutes to infuse flavours. Let cool slightly to serve. Goat cheese and compote tarts Combine 1 log (130 g) Longo’s light goat cheese + 1/4 cup (60 mL) 35% whipping cream + 1/3 cup (75 mL) Longo’s Cranberry, Pecan and Port. Divide among 18 mini tart shells and bake in 400°F (200°C) oven for 12 to 15 minutes or until pastry is golden. Let cool slightly to serve *Substitute half a 300 g log of Longo’s Apple Cinnamon goat cheese and Longo’s Cranberry, Pecan and Port Compote for cheese. 14 14 experience magazine magazine || Holiday Holiday 2013 2013 experience Source: http://www.doksinet NEW Longo’s brie torte Made fresh in-store, this cheese with all the trimmings is a real taste of Christmas! A whole round of Longo’s double creamy brie is topped with dried cranberries, pine nuts and honey, ready for you to bake

or serve at room temperature and slice like a cake. $1999 each Freshly made in-store by Longo’s Cheese Masters. NEW Holiday cheese balls Kick off the party with cheese balls – a real savoury classic to pair with good wine and small talk. Our recipes blend smooth and crunchy such as Bacon Cheddar Maple with real bacon bits and pecans, Tropical Snow Ball with shredded coconut and cashews, and Strawberry Cheesecake with graham cracker crumbs and almonds! $1.99 /100 g cheese & be merry at the Loft eat Join us at this ultra-tasty sampling event as we reveal the season’s most exciting cheeses and their merry pairings. Cheese Masters from Longo’s and Dairy Farmers of Canada will select their favourite Canadian rounds and wedges and help you design a party platter to impress! Seating for this FREE tasting seminar is limited! We encourage you to register by telephone or at the in-store Personal Touch Services counter. 905.8751186 Sunday, December 8 • 1:30–3pm Loft Milton

Loft Leaside 416.4216806 Friday, December 13 • 6:30– 8pm experience magazine Loft Richmond Hill 905.7707029 Sunday, December 15 • 1:30– 3pm | Holiday 2013 15 Source: http://www.doksinet Rich and Decadent Flavoured Milks ✓ Made with the wholesomeness of 2% milk for a creamy, smooth texture ✓ 1L format, perfect for at-home indugence! NEW ® Cool and Refreshing Iced Coffees ✓ Ready-to-drink dairy beverage ✓ No preservatives and no artificial flavours ✓ Convenient 2L format for consumption all year-round! Parmalat ad Waiting for vendor artwork Contact your Parmalat Order Desk at 1 800-361-1735 for more information. Trademarks owned or used under license by Parmalat Canada Inc., Toronto, ON, M9C 5J1 Parmalat September 2013 MAKE IT YOUR LIFESTYLE! Asia is closer than you think. Entertain with elegance. 16 Whole wheat at their heart. 3716412 TS3 Lac IcedCoffee LongosAdai experience magazine | Holiday 2013 Parmalat Lactantia - Flavoured Milks - Longos AD

Oct-03-13 Source: http://www.doksinet experience magazine | Holiday 2013 17 Source: http://www.doksinet A Stylish Spread Where’s the party? It’s that time of year when we hop from house to house performing a delicate balancing act of nibbles, paper napkins and wine glasses. So when the hungry holiday crowd comes your way, make sure you have the perfect buffet planned by letting Longo’s do the groundwork. Choose from a whole range of quality, homemade flavours such as our Signature lasagna, spiral ham, popular finger foods and devilishly sweet treats. All you’ll have to do is make one or two of these ultra simple side dishes, or let our Cheese Masters help you throw together a killer cheeseboard. Follow our easy ideas and you’ll be catching compliments left and right! Pesto fingerling potatoes Longo’s Signature Honey Baked Spiral Ha m is hickory smoked and honey-cured with a dark glaze of honey, brown sugar and spices 18 18 experiencemagazine magazine| |Holiday

Holiday2013 2013 experience Maple carrot coins and French green beans Source: http://www.doksinet Pesto fingerling potatoes This easy side dish is perfect to whip up with any of your holiday buffet choices. Prep: 5 min, Cook: 30 min 2 lb 2 tbsp 2 cloves 2 tsp 1/2 tsp 1/3 cup 2 tbsp (1 kg) fingerling potatoes (30 mL) Longo’s extra virgin olive oil garlic, minced (10 mL) chopped Longo’s fresh rosemary (2 mL) each Longo’s sea salt and Longo’s ground black pepper (75 mL) Longo’s basil pesto sauce (30 mL) chopped Longo’s fresh basil Cut potatoes in half lengthwise and toss into a large bowl with oil, garlic, rosemary, salt and pepper. Spread onto a parchment-paper lined baking sheet and roast in a preheated 425°F (220°C) oven for about 30 minutes or until golden brown and tender. Return potatoes to the large bowl; add pesto and basil and toss well to coat. Makes 8 servings. Per serving: 164 calories; 4 g protein; 9 g fat; 21 g carbohydrate; 3 g fibre; 197 mg sodium

Maple carrot coins and French green beans A hint of maple brings out the sweetness in this colourful veggie side dish. Prep: 10 min, Cook: 10 min 1 pkg 1 pkg 1/4 cup 2 tbsp 1/2 tsp (1 lb ) small carrots (such as real baby carrots), peeled (1 lb) French green beans (60 mL) Longo’s butter (30 mL) Longo’s maple syrup (2 mL) each Longo’s sea salt and Longo’s ground black pepper Slice carrots into coins on the diagonal. Bring a large saucepan of water to a boil, and add carrots and green beans. Blanch for 3 minutes; drain and rinse with cold water. Melt butter with maple syrup in a skillet over medium heat; add carrots and beans and saute for about 5 minutes or until well-coated and vegetables are tender crisp. Add salt and pepper and stir to combine. Makes 8 servings. Per serving: 102 calories; 1 g protein; 6 g fat; 12 g carbohydrate; 3 g fibre; 237 mg sodium Longo’s Signature Meat Lasagna features a crea my blend of bécha mel sauce and mozzarella, ricotta and Parmesan

cheeses Fresh Tips from the Kitchen “We know a thing or two about entertaining a crowd – ask us how to plan a party in a flash!” Barb ~ Kitchen Expert, Longo’s Southeast Oakville For an exceptional open house, take note of these party-planning pointers: 1. Plan the menu. Choose food that is ideal for a buffet such as ham, which doesn’t have to stay warm. Vegetarian friends? Consider a few meat-free options 2. Coordinate. Check preparation times so that everything can be ready together, or consider catered mains with a few homemade side dishes to simplify the day. 3. Make it easy. Entertaining trays are freshly made, easily portable and provide delicious options for guests. 4. Add seasonal flavours. Include holiday specialties such as eggnog, holiday flavoured coffees and liqueurs. 5. Separate the dessert course. Use a different table for hot drinks and little indulgences; this can ease traffic on the main buffet table or be set up later in the evening. experience

magazine | Holiday 2013 19 Source: http://www.doksinet Porchetta 101 Looking for a great alternative to ham to serve at your buffet? Why not try porchetta, the original Italian street food? Longo’s boneless shoulder is handcrafted locally using the freshest Ontario pork, seasoned with traditional Italian spices and hand tied. Slice it thinly and serve with traditional sides, or pile it into freshly baked mini rolls and top with Longo’s red pepper jelly. To order, see your Longo’s butcher or order one pre-cooked from Longo’s Kitchen. Longo’s authentic Italian Porchetta is slow roasted for juicy tenderness Longo’s Secret Ingredients The fresh herb flavour in our pesto is the secret to our fingerling potatoes recipe A sweet and spicy addition to Longo’s Honey Baked Spiral Ham or Porchetta Pop in the oven and serve as part of a buffet Just bake, slice and serve as a quick and tasty appetizer Longo’s Pesto $4.99 each 250 mL pkg Longo’s Red Pepper Jelly $3.99

each 250 mL jar Longo’s Garlic Rolls $3.99 each 405 g pkg Longo’s Flatbreads $7.99 each Mediterranean 337 g Chipotle Chicken 354 g 20 experience magazine | Holiday 2013 Source: http://www.doksinet Fresh cookies, squares and crea m puffs are all ready for entertaining and available at the Bakery counter Italian Charcuterie Tray available from the Longo’s Entertaining Made Easy guide Fresh Tips from the Bakery “If you’re entertaining this season you’ll be delighted to discover all sorts of festive cakes and pastries that are freshly made and ready for your holiday table. We’ll help you select something delicious!” Silvia ~ Certified Cake Decorator, Longo’s Southeast Oakville Frutta di Bosco. Our Signature Italian cake is filled with Chantilly cream and topped with a rich assortment of the finest berries. Impressive when served! Yule log. Add to the festive spirit with these decadent chocolate and cream sponge cakes. Individual cakes & pastries. For an

elegant buffet dessert course, select a variety filled with chocolate, nuts or fruit and arrange on a pretty, tiered tray. Cookies. Our seasonal selection includes shortbread, European cookies and this season’s new Trulli cookies: almond flavoured and shaped like the cone-shaped roofs in the village of Trulli, Italy! experience magazine | Holiday 2013 21 Source: http://www.doksinet Coke Waiting for vendor artwork 22 experience magazine | Holiday 2013 Source: http://www.doksinet TASTE THE PASSION Four new ways to savour Italian passion in every cup. Lavazza Waiting for vendor artwork Italy’s Favourite Coffee now comes in four new premium blends, created exclusively for drip and French press preparation. Look for our additional drip and espresso blends. LAVAZZA-CANADA.CA LAVAZZACANADA experience magazine | Holiday 2013 23 Source: http://www.doksinet Simplify the Season With cards to write, shopping to do and parties to attend, December can be an extremely busy

month! If you’re feeling the rush, you’ll love our Festive Turkey Kit, a delicious and easy way to host the holidays. And as for the “regular” suppers in between, we have the perfect schedule-friendly recipe that is quick and hearty for a family weeknight. Ready-to-go Roast! If you’d rather just snap your fingers and have a perfectly cooked Christmas dinner appear, you will love Longo’s Turkey Kit. This all-in-one holiday meal includes our succulent slow-roasted Signature turkey, three mouth-watering side dishes (butternut squash, herbed mash potatoes & multigrain stuffing), gravy and cranberry sauce Just add a few hungry friends! Order at the Personal Touch Services counter by December 18, 2013 by 5pm. $99.99 each “I picked up the turkey dinner kit and this was enjoyed by all and the turkey was exceptionally meaty and we had lots of leftovers. I have recommended it to friends and family for their Christmas dinners!” - Helen, Oakville 24 24 experiencemagazine

magazine| |Holiday Holiday2013 2013 experience Source: http://www.doksinet Festive veal strips with goat cheese mash Serve up this unique first course or appetizer to your guests to set off your holiday dinner. Using a few helpers in the kitchen will make it come together really fast if you’re looking to save time. Prep: 20 min, Cook: 15 min 3/4 cup (175 mL) Longo’s seasoned bread crumbs 2 tbsp (30 mL) chopped fresh parsley 1/2 tsp (2 mL) each garlic and onion powder 1/4 tsp (1 mL) Longo’s ground black pepper egg 1 2 pkgs (about 200 g each) Longo’s Veal Cutlets or Scallopine 3 tbsp (45 mL) Longo’s extra virgin olive oil (250 mL) Longo’s Forest Mushroom 1 cup Soup or Portobello Mushroom Pasta Sauce, hot Goat Cheese Mashed Potatoes: (1 kg) yellow fleshed potatoes, peeled and cubed 300 g log Longo’s Herb and Garlic Half Goat Cheese 3/4 cup (175 mL) vegetable broth 1/2 tsp (2 mL) salt 1/4 cup (60 mL) chopped Longo’s fresh chives or parsley 2 lbs In a shallow bowl,

combine bread crumbs, parsley, garlic and onion powder, and pepper. Whisk egg in another bowl. Coat cutlets in egg and let excess drip off. Coat both sides evenly with bread crumb mixture and place on parchment–paper lined baking sheet. In a large nonstick skillet, heat oil over medium-high heat and cook cutlets for about 3 minutes per side or until golden brown and a hint of pink remains inside. Place on cutting board and cut into strips. Goat Cheese Mashed Potatoes: Cover potatoes with water in a pot and bring to a boil. Drain well and return to pot. Add goat cheese, broth and salt and, using potato masher, mash well until smooth. Stir in chives Scoop potatoes onto small plates, top with veal strips and drizzle with soup to serve. Makes 6 servings. Per serving: 406 calories; 25 g protein; 17 g fat; 36 g carbohydrate; 3 g fibre; 778 mg sodium Tip: Use 6 Longo’s frozen veal cutlets, heated, (directions on box) instead of making your own. If using Longo’s seasoned panko

breadcrumbs, omit garlic and onion powder. Use Longo’s frozen veal cutlets as a time-saver instead of making your own. Available at the hot counter in the Kitchen until December 31. Available in the freezer section of the Meat department. For this recipe and many more, visit Longos.com experience experience magazine magazine || Holiday Holiday 2013 2013 25 25 Source: http://www.doksinet delight in the season Great brands trust TASSIMO to make every cup the way it should be. With TASSIMO T DISCs, you’ll be able to enjoy a variety of signature coffees and lattes at home. A scrumptious choice with your coffee PHILADELPHIA TRIPLE-CHOCOLATE CHEESECAKE What You Need 1-1/4 cups Oreo Baking Crumbs 1/3 cup butter, melted 1 pkg. (170 g) Baker’s White Chocolate, divided 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, divided 1 cup sugar, divided 1/2 tsp. vanilla 3 eggs 3 oz. Baker’s Semi-Sweet Chocolate, divided 2-1/2 cups thawed Cool Whip Whipped Topping Make

It HEAT oven to 325ºF MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz white chocolate as directed on package; cool slightly. BEAT 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust BAKE 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz semi-sweet chocolate; cool. BEAT remaining cream cheese and sugar in large bowl until blended. Add melted semisweet chocolate; mix well Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours Garnish with chocolate curls made from remaining white and semi-sweet chocolates. KRAFT KITCHENS TIPS SIZE-WISE Need a sweet treat to serve a crowd? Try this chocolatey dessert! Since it serves 16 people, it easily fits the bill. VARIATION Substitute foil-lined 13x9-inch pan for the springform

pan. Mix crust ingredients as directed Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min or until centre is almost set Cool completely in pan. Spread with Cool Whip mixture Refrigerate 4 hours Use ends of foil to remove cheesecake from pan before cutting to serve. HOW TO SHAVE CHOCOLATE: Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the chocolate to form shavings. Repeat with remaining chocolate piece Find all your Kraft family favourites at 26 experience magazine | Holiday 2013 For this and other festive recipes visit us online at Kraftcanada.com a festival of Source: http://www.doksinet Yogourt and cranberry or pomegranate topping Sweet Potato Latke see page 31 for recipe + dollop 1/2 cup (125 mL) plain Greek yogourt onto latkes + top with a small spoonful of cranberry sauce or a sprinkle of a few

pomegranate seeds latkes Happy Hanukkah to those celebrating and what better way to enjoy the Festival of Lights than by feasting on unlimited batches of potato latkes, sizzled in oil until they’re fluffy on the inside and golden on the outside. If you’re manning the latke station, we recommend switching it up and making an assortment of classic potato pancakes as well as a nutrient-rich sweet potato version. Then let the fun begin by offering friends and family a choice of unique and delicious toppings! Follow our step-by-step recipes courtesy of Longo’s Kitchen – where you can buy them ready made. experience magazine | Holiday 2013 27 Source: http://www.doksinet Date, walnut and honey topping combine 1/2 cup (125 mL) chopped, toasted Longo’s walnuts and 1/2 cup (125 mL) Longo’s chopped, pitted medjool dates and top latke + drizzle with Longo’s liquid honey Hummus and radish or tomato topping divide 2/3 cup (150 mL) Longo’s Roasted Garlic Hummus onto latkes +

top with thinly sliced radishes or quartered grape tomatoes Smoked salmon topping stir together 1/2 cup (125 mL) plain Greek yogourt with 1/4 cup (60 mL) Longo’s prepared horseradish and dollop onto latkes + top with slivers of Longo’s Smoked Atlantic Salmon 28 28 experience magazine magazine || Holiday Holiday 2013 2013 experience Source: http://www.doksinet Longo’s lacy latkes Shredding the potatoes with the onion not only lends incredible flavour but also helps prevent the potatoes from darkening. Prep: 8 min, Cook: 20 min Yukon Gold potatoes (about 1-1/4 lb/625 g) 1 small onion, stemmed and quartered 1 large egg (30 mL) Western Family all-purpose 2 tbsp flour or potato flour 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) Longo’s ground black pepper Longo’s 100% Pure Canola Oil, for frying 2 large Peel the potatoes; cut into quarters lengthwise. In a food processor fitted with the shredding blade, alternately shred the potatoes and onion. Transfer the potato mixture to a

colander. With your hands, squeeze out as much liquid as possible, discarding the liquid. Transfer the mixture to a large bowl. Stir in the egg, flour, salt and pepper. Heat ¼ inch (5 mm) of oil in a large skillet set over medium-high heat. Add a heaping tablespoon (15 mL) of the mixture per latke to the skillet, leaving about 1 inch (2.5 cm) between each latke Flatten slightly with the back of a spoon. Fry the latkes for 3 minutes or until wellbrowned and crisp around the edges. With a slotted spatula, turn the latkes over and fry for 2 to 3 minutes longer or until crisp and golden brown. Ready to eat. Available at the hot counter in the Kitchen until December 31. Transfer the latkes to paper towels and drain well. Repeat with the remaining mixture, removing any cooked bits from the skillet and adding more oil as necessary. (Make-ahead: Cover and refrigerate for up to 8 hours. Reheat on a foil-lined baking sheet in a 375°F/180°C oven for 5 to 8 minutes.) Serve immediately, plain

or with one of the delicious toppings suggested. Makes 24 bite-sized latkes. Per serving (2 mini latkes): 86 calories; 2 g protein; 5 g fat; 8 g carbohydrate; 1 g fibre; 104 mg sodium Sweet potato variation: Replace one of the Yukon Gold potatoes with a similar-sized sweet potato. Proceed with recipe Mango and chutney topping use 1/2 cup (125 mL) Longo’s Mango Peach Chutney to dollop onto latkes + top with thinly sliced fresh mango Ready to heat and eat from the cold counter in the Kitchen. Tip: For large latkes, use a ¼ cup (50 mL) of latke mixture per latke. Makes 11 latkes Longo’s Secret Ingredients For this recipe and many more, visit Longos.com A fruity finish or garlicky bite are easy toppings for our lacy latkes Longo’s Roasted Garlic Longo’s Mango Peach Hummus Chutney $2.99experience each 227 g magazine pkg $4.99 each 2013 250 mL jar | Holiday 29 Source: http://www.doksinet Satisfy your hunger with a Certified Angus Beef ® roast. Cranberry Roast Serves 6 3

1/2 lb. (16 kg) Certified Angus Beef ® top sirloin roast 3 cloves garlic, minced 1 cup (237 mL) chopped cranberries 1/2 cup (118 mL) chopped fresh parsley 1 tsp. (5 mL) lemon zest 1 (10.5 oz or 310 mL) jar cranberry chutney or relish CAB Preheat oven to 500˚F (260˚C). Rub roast with garlic Combine cranberries, parsley and lemon zest. Rub roast with mixture. Place on rack in roasting pan This is the perfect time to gather around the dinner table with your family and enjoy a delicious, satisfying meal. At Longo’s, we’re proud to feature the best Angus beef: the Certified Angus Beef ® brand. It’s always abundantly flavorful, incredibly tender and naturally juicy. Bake uncovered for 10 minutes. Reduce heat to 350˚F (180˚C); bake 50 minutes for medium (when meat thermometer registers 140˚F or 60˚C) or desired doneness. Loosely tent roast with foil and let rest for 15 minutes. Slice roast across grain. Garnish with cranberry chutney Find recipes for New York Strip Roast and

Standing Rib Roast at www.CertifiedAngusBeefcom You’ll discover cooking and carving tips, videos and more recipes! BROME LAKE 30 experience magazine | Holiday 2013 Source: http://www.doksinet Dan D Pak Waiting for vendor artwork PINNACLE DUNCAN BUTTERBALL experience magazine | Holiday 2013 31 Source: http://www.doksinet 32 experience magazine | Holiday 2013 Source: http://www.doksinet The perfect festive feast Ladies and gentleman, get ready for a glorious feast. The big day has arrived and it’s time to pull out all the stops with recipes that are just as special as the holiday itself. How about a sophisticated lemon roasted shrimp appetizer and a main course that showcases the ultimate beef dish? These individual beef Wellingtons simply scream elegance with sumptuous AAA-grade beef tenderloin encased in our puff pastry. Teamed with tasty sides, it’s an impressive menu – and oh-so achievable. You’ll be surprised just how easy it is to dazzle friends and

family with such a special spread. We’re sure you’ll enjoy making it as much as your guests enjoy eating it. Modern beef Wellington recipe page 34 experience magazine magazine || Holiday Holiday 2013 2013 experience 33 33 Source: http://www.doksinet Modern beef Wellington Impress family and friends this festive season with this simplified twist on a classic British dish. The Wellingtons can be assembled and chilled overnight to allow for clean up and other preparations before your holiday dinner. Prep: 45 min, Cook: 40 min (30 mL) Longo’s 100% pure canola oil, divided 2 tbsp (30 mL) Longo’s butter shallots, chopped 3 (340 g) Longo’s cremini or white 12 oz mushrooms, chopped tsp (7 mL) Longo’s fresh thyme, 1 1/2 finely chopped 1 tsp (2 mL) each salt and pepper, divided 1/3 cup (75 mL) dry white wine 8 beef tenderloin medallions (about 4 oz/125 g each), patted dry 8 slices Longo’s Imported Prosciutto 1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) finely chopped Longo’s

fresh rosemary 1 lb (454 g) Longo’s Puff Pastry Dough 1 egg, beaten 2 tbsp Rosemary & Prune Sauce: (15 mL) Longo’s butter shallots, finely chopped garlic, minced (20 mL) finely chopped Longo’s fresh rosemary 2 cups (500 mL) sodium-reduced beef broth 1/2 cup (125 mL) chopped pitted prunes 1/2 cup (125 mL) Longo’s Red Pepper Jelly 1 tbsp 2 2 cloves 4 tsp Heat 1 tbsp (15 mL) oil with the butter in a large skillet set over medium heat. Add the shallots, mushrooms, thyme and half each salt and pepper. Sauté for 8 to 10 minutes or until mushrooms are browned. Add the wine and simmer for 5 minutes or until all the liquid is absorbed. Spread out on a plate to cool (Make-ahead: Mushroom mixture can be saved in the refrigerator for up to 1 day.) Wipe out the pan; add the remaining oil. Return to the burner and increase the heat to medium-high. Season the beef with the remaining salt and pepper; in batches if needed, add to the hot skillet and sear on both sides. Transfer to a rack

to cool. Reserve the skillet to prepare the sauce. Lay the slices of prosciutto out on a work surface. Blend the mustard with the rosemary; spread evenly over one side of each slice of prosciutto. Place an equal portion of the mushroom mixture in the centre of each piece of prosciutto. Top each with a cooled medallion and bring the sides of the prosciutto up over the steak to enclose. Divide the puff pastry into two equal portions; roll each portion out on a lightly floured surface to make two 14-inch (35 cm) squares. Cut each square into four 7-inch (18 cm) squares. Place a tenderloin, mushroom-side-down, in the centre of each square. Brush the edges with egg. Bring opposing corners of the pastry up to overlap, pinching the seams to seal. Place, seam-side-down on a parchment–paper lined, rimmed baking sheet. Brush with additional egg wash Preheat oven to 400°F (200°C). Roast for 20 to 25 minutes or until an instant read thermometer inserted into the meat registers 145°F (63°C)

for medium-rare. Rest for 10 minutes before serving. Rosemary & Prune Sauce: Meanwhile, melt the butter in the skillet used to brown the beef. Add the shallots, garlic and rosemary Sauté for 3 to 4 minutes or until lightly browned. Add the broth and prunes; simmer for 15 minutes or until mixture is reduced and thickened. Stir in the jelly until smooth Keep warm until ready to serve. Makes 8 Wellingtons with 1 1/2 cups (375 mL) sauce. Per serving (1 Wellington with gravy): 870 calories; 38 g protein; 59 g fat; 47 g carbohydrate; 2 g fibre; 834 mg sodium Tip: If assembling more than 1 hour ahead, pull the Wellingtons out of the refrigerator to stand at room temperature for 30 minutes before roasting. Be sure to remove string from around each medallion before using in the recipe. Substitute Longo’s mixed mushroom pack for the mushrooms for a combination of mushroom flavour. Fresh Tips from the Meat Department “For an exceptional holiday meal, prime rib, ribeye, striploin and

tenderloin are all popular choices. Here are my tips for serving the tastiest roast possible. Come and see us for serving and portion suggestions!” Pedro ~ Meat Expert, Longo’s Southeast Oakville 1. Order in advance Longo’s only carries the highest quality AAA Certified Angus and Prime Grade Beef that is naturally aged for a flavourful tender roast. Don’t miss out! 2. Select the right temperature Cook to 145°F (63°C) for medium-rare and 160°F (71°C) for medium-well done (without covering or adding water) and remove from the oven when the thermometer reads 10°F below desired doneness. 3. Let the meat rest Tent with foil for about 10 minutes before carving, or up to 20 minutes if the roast is quite large. This firms up the juices and makes carving easier. 4. Use a sharp carving knife Hold the knife at the same angle for each cut. For tender roasts such as rib, ribeye and tenderloin, you can carve slices up to 1/2 to 3/4 inch thick. 34 experience magazine | Holiday 2013

Source: http://www.doksinet Lemon roasted shrimp with pesto mayo An entertaining classic, shrimp cocktail, gets a fresh update in this simple yet chic appetizer recipe. Leftover pesto mayo can be used on sandwiches or as a condiment for roasted salmon or trout. Prep: 10 min, Cook: 8 to 10 min 1 lb (454 g) 31-40 count shrimp, peeled and deveined, tail on 1 tbsp (15 mL) Longo’s extra virgin olive oil 2 tsp (10 mL) finely grated lemon rind, divided 1 tsp (5 mL) Longo’s Spanish paprika 1 clove garlic, minced (1 mL) Longo’s ground sea salt and Longo’s ground black pepper 1/2 cup (125 mL) Western Family light mayonnaise 3 tbsp (45 mL) Longo’s Sun-dried Tomato Basil Pesto 1 tbsp (15 mL) fresh lemon juice 1/4 tsp Preheat oven to 400°F (200°C). Arrange a rack on a baking sheet lined with parchment paper. Toss the shrimp with the oil, 1 tsp (5 mL) lemon rind, paprika, garlic, sea salt and pepper until well-coated. Arrange on the rack Roast for 8 to 10 minutes or pink and firm.

Meanwhile, blend mayonnaise with pesto, lemon juice and remaining lemon zest. Spoon into a serving bowl. Serve the shrimp warm or cool with the pesto mayo on the side for dipping. Makes 8 servings (about 4 shrimp with sauce). Per serving:116 calories; 5 g protein; 10 g fat; 2 g carbohydrate; 0 g fibre; 280 mg sodium Tip: For a stylish and flavourful presentation, thinly slice a lemon and roast on the rack alongside the shrimp. Arrange the lemon slices on rock salt and top with the shrimp on the platter. experience magazine | Holiday 2013 35 Source: http://www.doksinet Roasted plum tomatoes & wilted greens Per serving: 50 calories; 1 g protein; 4 g fat; 4 g carbohydrate; 1 g fibre; 191 mg sodium Drain well and return the pot to low for 1 to 2 minutes to dry. This rustic side dish is super easy to prepare and it makes a delicious and eye-catching addition to your holiday menu. Tip: The wilted greens will keep warm, covered with foil, while the Wellingtons and the Mash are

baking. Run the vegetables through a ricer or use potato masher to mash until very smooth. Mix in the dip, green onions and pepper. Transfer to a shallow, 8 cup (2 L) casserole dish. Brush the top with melted butter. Prep: 5 min, Cook: 30 min 2 pints 3 tbsp 1/2 tsp 1 tub grape tomatoes (45 mL) Longo’s Roasted Garlic and Parmesan Flavoured Bread Dipper (2 mL) each granulated sugar, Longo’s ground sea salt and Longo’s ground black pepper (142 g) Longo’s organic baby kale Preheat oven to 400°F (200°C). In a bowl, toss tomatoes with bread dipper, sugar, salt and pepper. Spread into large casserole dish Roast for 20 minutes or until tomatoes are softened and tender. Stir in the greens; cover the pan with foil and roast an additional 10 minutes. Remove the foil and toss gently Adjust salt and pepper to taste if nedded. Serve warm. Makes 8 servings. 36 36 experience magazine magazine || Holiday Holiday 2013 2013 experience Elegant root vegetable mash This combination of root

vegetables accented with onion and provolone dip is utterly addictive and will soon become one of your family’s most requested recipes. Bake in a preheated 400°F (200°C) oven for 15 minutes or until warmed through. Broil if desired to brown the top. Keep warm until ready to serve. Garnish with additional green onions (optional). Prep: 5 min, Cook: 45 min Yields 12 servings. 1 pkg 3 large 3 lb Per serving: 222 calories; 4 g protein; 13 g fat; 22 g carbohydrate; 2 g fibre; 190 mg sodium (400 g) Longo’s fresh cubed turnip carrots, peeled and cut into chunks (1.3 kg) Yukon Gold potatoes, peeled and quartered (300 g) Longo’s Onion & Provolone 1 tub Cheesy Dip 1/2 cup (125 mL) chopped green onions (approx.) 1/2 tsp (2 mL) Longo’s ground black pepper 1 tbsp (15 mL) Longo’s butter, melted Cook the turnip and carrots in a large pot of boiling, lightly salted water for 12 minutes. Add the potatoes and cook for 12 to 15 minutes or until fork tender. Tips: The mash/gratin

can be made ahead and reserved for up to 3 days in the refrigerator. Increase the warming time in the oven to 25 minutes. Feel free to substitute the Longo’s Onion & Provolone Cheesy Dip for the Longo’s Cheddar & Leek Cheesy Dip for a new spin on this delicious mash. Source: http://www.doksinet Fresh Tips from the Floral Department “While coordinating your menu, don’t forget to coordinate your table! Our floral experts can create any custom arrangement or centrepiece. Take note of these festive tips” Sandra ~ Floral Expert, Longo’s Southeast Oakville 1. In the evenings, place your centerpiece in a cooler area to extend its shelf life, popping it back on the table during the day. 2. To brighten up the table and add a beautiful scent, add fresh fruit such as pomegranates, pears, sliced limes or clementines. For an added touch, visit Longos.com to download our holiday tag template. 3. For maximum shelf life, change the water in the arrangement every 2-3 days.

experience magazine | Holiday 2013 37 Source: http://www.doksinet CheCk out what’s new in the bake aisle at longo’s easily add goodness to your baking with Robin Hood® Nutri Flour Blend™ in 3 varieties, including gluten Free! all available in resealable, stand up bags. Make your favorite chocolaty desserts with Eagle Brand® Chocolate Flavoured sauce. try the delicious new recipes on eaglebrand.ca also gluten Free! /TM/MC/®/MD Smucker Foods of Canada Corp. or its affiliates 8” Try the THE UltimatE GlUtEN FREE CHoColatE CHip CookiE recipe, visit Robinhood.ca RHD86-LongoshalfpageAd-R2.indd 1 2013-08-22 11:00 AM Pepsi QTG Waiting for hi rez artwork Now that’ slowa rez was sent. GOOD IDEA * 38 For great recipe ideas visit tostitos.ca TM/ 2013 experience magazine | Holiday *Trademark used under licence by Frito Lay Canada Frito-Lay North America, Inc. 2013 Source: http://www.doksinet A Sparkling The best New Year’s Eves involve extravagant food in a

relaxed setting, so why not ring in New Year 2014 at home with some family time and a sophisticated seafood menu? Shell-shockingly good, Longo’s premium selection of crab legs, tender scallops and delicious seafood misto will make this year’s final meal one to remember, while a special side salad can either dress up the main course or act as a starter. You don’t have to be a Michelin-starred chef to create this feast either. Our easy-to-manage menu is designed to leave you time for family fun and games. Pop the champagne cork, fill your glass and get ready for the countdown! Tequila lime scallops Buttery scallops are a delicious match with punchy tequila and lime. Serve these morsels on large Asian soup spoons or small plates for your guests to enjoy with drinks before dinner starts. You can also serve them on a few greens for an easy first course starter. Prep: 5 min, Cook: 10 min 16 large ocean scallops (10/20 count) 1/4 tsp (1 mL) Longo’s sea salt and Longo’s ground

black pepper 1 tbsp (15 mL) Longo’s extra virgin olive oil 1 large 1 tsp 1/3 cup 1/2 tsp 2 tbsp 1/4 cup 2 tbsp shallot, finely chopped (5 mL) granulated sugar (75 mL) tequila (2 mL) grated lime rind (30 mL) fresh lime juice (60 mL) chopped fresh cilantro (30 mL) Longo’s butter Sprinkle scallops with salt and pepper; set aside. Heat oil in a skillet over medium-high heat and sear scallops on both sides until golden brown; remove to a plate. Reduce heat to medium-low and add shallots and sugar; cook, stirring for about 3 minutes or until very soft. Stir in tequila and bring to a boil; reduce slightly and stir in lime rind, juice, cilantro and butter. Stir until smooth Return scallops to skillet and turn to coat in sauce and heat through. Makes 8 servings. Per serving (2 scallops): 96 calories; 5 g protein; 5 g fat; 2 g carbohydrate; 0 g fibre; 144 mg sodium experience magazine | Holiday 2013 39 Source: http://www.doksinet 40 40 experiencemagazine magazine| |Holiday

Holiday2013 2013 experience Source: http://www.doksinet Frisée and radicchio salad with maple balsamic dressing The combination of sweet and savoury make a delightful start or finish to any holiday meal. You can serve this salad family style or easily make it a plates salad. Making your dressing and candied walnuts ahead of time will give you a leg up on your holiday dinner. Prep: 15 min, Cook: 15 min 1 head 1 head 1 bag 1/2 cup 1/3 cup 2 cups 4 oz frisée, escarole or leaf lettuce radicchio (180 g) Longo’s dried cherries (125 mL) packed light brown sugar (75 mL) water (500 mL) Longo’s walnut pieces (125 g) Oregon blue cheese, crumbled Maple Balsamic Dressing: 1/4 cup (60 mL) Longo’s Signature White Balsamic Vinegar 1/4 cup (60 mL) Longo’s extra virgin olive oil (30 mL) Longo’s maple syrup 2 tbsp 4 tsp (20 mL) Western Family Dijon mustard (30 mL) chopped Longo’s fresh 2 tbsp chives Pinch each Longo’s sea salt and Longo’s ground black pepper Tear frisée and

radicchio into bite-size pieces, to make about 16 cups (4 L) and place in serving bowl; add cherries. Combine brown sugar and water in a large nonstick skillet over medium heat to melt while stirring. Add walnuts and stir to coat and cook, stirring for about 8 minutes or until sugar is absorbed. Spread walnuts onto parchment– paper lined baking sheet, separating slightly; let cool completely. Maple Balsamic Dressing: In a bowl, whisk together vinegar, oil, maple syrup and mustard. Stir in chives and season with salt and pepper. Pour over salad greens and add walnuts and blue cheese; toss to combine. Makes 8 to 10 servings. Per serving (1/10th recipe): 364 calories; 6 g protein; 24 g fat; 32 g carbohydrate; 3 g fibre; 242 mg sodium Fresh Tips from the Seafood Department “Love crab legs but not sure where to start? It’s not as complicated as you might think! Here are a few tips.” Joseph S. ~ Longo’s Seafood Expert, Southeast Oakville 1. Buy around 1 pound per person Thaw them

if frozen and then soak them in cold water for about 5 minutes, draining and rinsing – twice. 2. Be careful not to overcook them Cover and steam for about 5 minutes until heated through. 3. Enjoy the succulent meat You can pull it out using pliers, a fork, a sharp knife, lobster crackers or even a nutcracker. Then dip it in melted butter or dipping sauce. 4. Lobster fan? Come to the seafood counter, pick your lobster and we’ll steam it for you while you shop!*Ask us about our seafood misto selections too. *Fresh lobster steaming available in select stores. Longo’s Secret Ingredients Longo’s Signature White Truffle Oil $9.99 each 100 mL bottle Longo’s Signature Sicilian Extra Virgin Olive Oil $12.99 each 500 mL bottle Longo’s Signature White Balsamic Vinegar $8.99 each 250 mL bottle The perfect finishing oil for seafood, pasta, potatoes, pizza or veggies. A touch of indulgence goes a long way in each bite! Cold pressed from Sicilian olives, this pantry staple has

amazing flavour and pairs beautifully with Longo’s Signature balsamic vinegars. The sweeter and gentler companion to dark balsamic vinegar, white balsamic is the perfect touch to winter vinaigrettes and dressings. experience magazine | Holiday 2013 41 Source: http://www.doksinet Seafood misto fettucine Longo’s makes it easy to create delicious seafood dishes at home with our original misto seafood mix. It is a mixture of shelled mussels, clams and large shrimp. Perfect to showcase for a New Year’s family gettogether Prep: 15 min, Cook: 25 min 2 tbsp (30 mL) Longo’s extra virgin olive oil 1 small onion, diced 4 cloves garlic, minced Half each green and red peppers, finely diced 2 tsp (10 mL) Longo’s dried oregano 1/2 tsp (2 mL) Longo’s dried basil 1/4 tsp (1 mL) Longo’s crushed chilies Available at the hot counter in the Kitchen until December 31. Available in the Seafood department. For this recipe and many more, visit Longos.com 42 42 experience magazine |

Holiday 2013 1/2 cup 1 jar 1/2 cup 1 bag 1 pkg (125 mL) dry white wine (700 mL) Longo’s Tomato with Basil Pasta Sauce (125 mL) crumbled feta cheese (907 g) Longo’s Original Seafood Misto (from the Seafood dept.) (350 g) Longo’s fettucine or linguine In a large, wide, shallow saucepan, heat oil over medium heat and cook onion, garlic, peppers, oregano, basil and chilies for 8 minutes or until softened and starting to become brown. Stir in wine and bring to a simmer, stirring for 2 minutes. Stir in pasta sauce and feta and simmer for 10 minutes. Add seafood misto and stir to coat well with sauce. Cover and cook for about 5 minutes or until shrimp are pink and firm. In a large pot of boiling, salted water, cook pasta for about 5 minutes or until al dente. Reserve some cooking water and drain pasta. Toss with sauce and add some of the reserved cooking water to moisten if necessary. Makes 8 servings. Per serving: 341 calories; 25 g protein; 10 g fat; 37 g carbohydrate; 2 g fibre;

575 mg sodium Tip: If you would like to use shell-on seafood in this recipe you will need 1 pkg (907 g) mussels, rinsed, 1 lb (454 g) large shrimp, peeled and deveined, and 1 lb (454 g) littleneck clams. Add to sauce and cover and cook for 15 minutes or until mussels and clams are opened. Discard any that are closed Toss with pasta as in recipe. Source: http://www.doksinet Alaskan crab with truffle butter The best way to cook your pre-cooked frozen crab legs when you get them home is to rinse them well after they have been defrosted. Fill a large saucepan about 1/3 full with water and bring to a boil. (You can add salt to the water if you wish) Add crab legs; cover and simmer for 5 to 10 minutes (depends on how much you have in the pot). Remove from water and serve. Notes: If you have a steamer or steamer basket, use less water in the pot and bring to a boil. Add crab legs to steamer; cover and steam for about 5 minutes or until they are heated through. Remove from pot and serve 1

lb (454 g) of crab legs will usually feed 2 people. For 1 bag (680 g) of frozen crab legs, melt 1/4 cup (60 mL) Longo’s butter over low heat and stir in a drizzle of Longo’s White Truffle Flavoured Extra Virgin Olive Oil to taste to serve with the crab legs. experience experience magazine magazine || Holiday Holiday 2013 2013 43 43 Source: http://www.doksinet Authentic rye bread. Grown right here P��n� � E�w R�� B�r� C��n� � �ea� Stonemill Waiting for vendor artwork Introducing our first artisan bread baked with rye we’ve grown in the rich terroir of Prince Edward County, Ontario. Crafted using 100% natural ingredients, it has a hearty taste, moist fresh interior and crisp, full flavoured crust. It is a unique artisanal bread and a celebration of locally grown grains that rival the finest grown anywhere in the world. Treat your body better ™ Recipe Salmon Tartare on Crisp Stonemill Prince Edward County Rye bread (Yields 12 square canapés)

• 3 ¼ inch slices of Stonemill Prince Edward County Rye bread, toasted, crust trimmed and cut into 12 squares. • 1 cup wild sockeye salmon, finely chopped. • 3 tbsp mayonnaise • 2 tbsp combined of chives, tarragon, chervil and dill, finely chopped ½ of a lemon juiced. • Salt • Pepper 1. In a mixing bowl combine together the salmon, mayonnaise, herbs and lemon juice Mix together and add salt and pepper to taste. 2. Portion salmon mixture into 12 balls and place on each small toasted rye bread square 3. Using the flat side of the knife press the ball down to form a patty 4. Using the sharp side of the knife score the patty to resemble a grid pattern 44 * This canapé should be prepared just before serving. experience magazine | Holiday 2013 Available at the Longos artisan bread counter. Source: http://www.doksinet Beer & Wine to Dine For! Corks Beer & Wine Bar at Longo’s offers full table service! Come in, relax and enjoy our Ontario boutique wines and

craft beers in a friendly, open atmosphere. Our tempting specials change daily – so there’s always a reason to come back! Loft Waiting for info from Bess See stores for full details. NEW! WEDNESDAY SATURDAY - MONDAY TUESDAY 10” stone oven pizza & a pint of beer, only $10 Choice of 2 Signature flatbreads for the price of one Enjoy 2 freshly made sushi hand rolls & a glass of wine for $10 5:30-8:30pm THURSDAY NEW! FRIDAY Enjoy 6 freshly shucked oysters & a pint of beer for $10 5-8pm Enjoy Longo’s Signature wings & a pint of beer for $12 5-9pm See you soon at Corks Beer & Wine Bar located in these Longo’s stores: Longo’s Maple Leaf Square, 15 York St. • Leaside, 93 Laird Dr • Southeast Oakville, 469 Cornwall Rd corks ad v3.indd 1 2013-10-10 10:18 AM Corks Don’t miss our cooking classes celebrating holiday Waiting for info the from CM season! • Holiday Appetizers from Spain • Holiday Side Dishes • Healthy Holiday Hive • Holiday

Cookie Exchange, and more. Seminars Cooking Classes Kids Who Cook Private Events For more information, please contact your Loft Coordinator at your nearest Longo’s Loft location. Longo’s Aurora (905) 726-7928 Longo’s Leaside (416) 421-6806 Longo’s Bathurst (289) 304-9520 Longo’s Boxgrove (905) 209-7655 Longo’s Maple Leaf Square (416) 366-1717 Longo’s Milton (905) 875-1186 Longo’s Burloak (905) 825-8989 Longo’s Richmond Hill (905) 770-7029 Longo’s Southeast Oakville (905) 338-1255 experience magazine | Holiday 2013 www.Longoscom 45 Source: http://www.doksinet GrandFinale Paired with Aromaté Holiday Blend: Medium body, rich flavour with pleasant aroma and a winey finish. Exclusively available at Longo’s Aromaté Café. 46 46 experience magazine | Holiday 2013 Source: http://www.doksinet Coconut Buttercream Icing: 1 cup (250 mL) Longo’s unsalted butter, softened 1 jar (7 1/2 oz/213 g) whipped marshmallow topping 1 tsp (5 mL) coconut extract 1 1/4

cups (300 mL) icing sugar Line bottom of two 8-inch (20 cm) round cake pans with parchment paper cut to fit; butter sides. Set aside After the perfect Christmas main course, it’s only right to add the finishing touch with an applause-worthy dessert. From a fluffy cake covered in soft, snowy coconut to a selection of stunning decorated cookies, these show-stopping desserts will make your kitchen smell incredible and delight your sweet-toothed guests. Add a few Longo’s brownies and a ready-to-go cheese tray, and get ready to enjoy the grand finale! Snowy coconut and cranberry cake A classy cake, with a feathery cover of shredded coconut, and four moist layers, studded with cranberries and nicely held together with an unbelievably easy and quick buttercream icing. Prep: 25 min, Cook: 30 min 1 cup (250 mL) Longo’s butter, softened 1 1/3 cups (325 mL) granulated sugar 4 large eggs, at room temperature 1 tsp (5 mL) coconut extract 2 cups (500 mL) Western Family all-purpose flour 2 tsp

(10 mL) baking powder 1/2 tsp (2 mL) salt 1 cup (250 mL) halved Longo’s jumbo dried cranberries 2/3 cup (150 mL) Longo’s coconut milk 1 cup (250 mL) cranberry sauce Coconut Buttercream Icing (recipe follows) (250 mL) sweetened shredded coconut (approx.) 1 cup In a large bowl, beat butter until light. Add sugar; beat until fluffy. One at a time, beat in eggs, beating well after each addition. Add coconut extract. In a separate bowl, whisk together flour, baking powder, salt and dried cranberries. In 3 additions, stir dry ingredients into butter mixture, alternating with 2 additions of coconut milk. Evenly spread half of the batter into each of the prepared pans; smooth tops. Tap pans on counter to remove any air bubbles. Bake in centre of preheated 350°F (180°C) oven 30 to 35 minutes or until toothpick inserted into centre comes out clean. Let cool in pans on rack for 20 minutes. Run knife around inside edge of each layer; turn out to cool on rack. Arrange 4 strips of waxed paper

like a frame around the inside of flat cake plate. Drain off any liquid from cranberry sauce; mash cranberries until fairly smooth. With a long serrated knife, cut each layer horizontally in half. Centre the bottom of one of the layers on waxed paper strips on plate. With offset spatula, spread with about 1/4 cup (60 mL) of the icing, then a third of the cranberry sauce. Cover with top half of layer, cut side down; spread with same amounts of icing and cranberry sauce. Cover with top half of remaining layer, cut side down. Spread with icing and cranberry sauce and top with remaining layer, cut side down. Press layers gently to even out and bring fillings close to edge. Lightly brush off any crumbs With about 1 cup (250 mL) of the remaining icing, cover top and side of cake with a thin layer of icing. Refrigerate for 30 minutes or until layer of icing is firm. Evenly spread remaining icing over cake. Cupping coconut in hand, gently press coconut over side of cake; sprinkle coconut over

top. Remove waxed paper strips and tidy the plate. (Make-ahead: Cover and refrigerate for up to 2 days.) Makes 16 servings. Coconut Buttercream Icing: In a large bowl, beat butter until fluffy. Beat in whipped marshmallow topping and coconut extract In three additions, beat in icing sugar. Makes about 3 cups (750 mL) icing. Per serving: 520 calories; 3 g protein; 28 g fat; 64 g carbohydrate; 1 g fibre; 236 mg sodium Tips: To get the height of cake we did in our photo, double the recipe for the cake, which will now make 4 cakes. Do not slice cakes in half Shake canned coconut milk before opening the can. experience magazine | Holiday 2013 47 Source: http://www.doksinet Raspberry eggnog thumbrint cookies Raspberry eggnog thumbprint cookies Using spices helps bring out the flavour of eggnog in this spin on a classic holiday cookie. Use your favourite berry jam to fill the centre and get creative with what you decide to roll your cookies in. You will be surprised at just how easy you

can bring out the holiday spirit in a cookie. Prep: 10 min, Cook: 12 min per batch 3/4 cup 2/3 cup 1 2 tsp 1 tsp 2 cups 1/4 tsp 1/2 tsp 1 cup 1/2 cup 2 oz (175 mL) Longo’s unsalted butter, softened (150 mL) granulated sugar egg (5 mL) imitation rum extract (5 mL) vanilla extract (500 mL) Western Family all-purpose flour (1 mL) Western Family baking powder (1 mL) each ground cinnamon and freshly ground nutmeg (250 mL) finely chopped pecans (125 mL) Western Family raspberry jam (60 g) white chocolate, melted Using electric mixer, beat butter and sugar in a bowl until combined. Beat in egg, rum extract and vanilla extract. In another bowl, whisk together flour, baking powder, cinnamon and nutmeg. Stir into butter mixture until crumbly Using hands, bring together to make smooth dough. Using level 1 tbsp (15 mL) of dough, roll into balls, then roll into pecans to coat. Place about 2 inches (5 cm) apart on parchment–paper lined baking sheet. Using floured thumb or end of a wooden spoon

handle, make an indentation. Bake in a preheated 350°F (180°C) oven for about 12 minutes or until firm and light golden around edge. Let stand for 2 minutes and remove from baking sheet to cooling rack and let cool completely. Fill with jam and drizzle with chocolate to serve. (Make-ahead: Freeze baked cookies [without jam] for up to 3 weeks; let thaw and fill with jam to serve.) Makes about 3 dozen cookies. Per serving (2 cookies): 212 calories; 2 g protein; 12 g fat; 24 g carbohydrate; 1 g fibre; 8 mg sodium Tip: If using ground nutmeg reduce to 1/4 tsp (1 mL), nutmeg already ground tends to be much stronger in flavour than when you grate nutmeg fresh to use. Chocolate figgy bars A great keeper to serve with after dinner coffee and tea. This delicious and moist bar tastes like a candy bar in disguise! Chocolate figgy bars Prep: 15 min, Cook: 35 min 1/2 cup 1 cup 2 tsp 2 large 1 cup 2/3 cup 1 tsp 1/4 tsp 1 cup 1 cup 1/2 cup 1/2 cup 1/3 cup Deliciously easy desserts: Killer

Brownies®, Longo’s Truffles and French Macarons found in the Longo’s Bakery Icing: 4 oz 2 tbsp (125 mL) Longo’s butter, softened (250 mL) granulated sugar (10 mL) vanilla eggs, at room temperature (250 mL) Western Family all-purpose flour (150 mL) Longo’s ground almonds (5 mL) baking powder (1 mL) salt (250 mL) semi sweet or white chocolate chips (250 mL) trimmed, chopped dried figs (125 mL) slivered candied cherries (125 mL) Longo’s sliced natural almonds (75 mL) Longo’s sliced natural almonds (optional for topping) (125 g) bittersweet chocolate, chopped (30 mL) Longo’s butter Line a 10-inch (2.5 L) square metal cake pan with parchment paper; set side. In a large bowl, beat butter and sugar until fluffy; beat in vanilla, then eggs, one at a time. In a separate bowl, whisk together flour, ground almonds, baking powder and salt. In 2 additions, stir into butter mixture. Stir in chocolate chips, figs, cherries and sliced almonds Spread evenly in prepared pan. 48 48

experience magazine | Holiday 2013 Source: http://www.doksinet Bake in centre of preheated 350°F (180°C) oven for about 35 minutes or until toothpick inserted into centre comes out clean. Let cool in pan on rack. (Make-ahead: Remove from pan; wrap in foil. Store at room temperature for up to 4 days or enclose in airtight container and freeze for up to 2 weeks.) Icing: In heatproof bowl over hot (not boiling) water, melt chocolate and butter, stirring often. Let cool for 10 minutes. Spread over Figgy Bars. Sprinkle top with almonds, if using Refrigerate for about 2 hours or until icing is firm Makes about 16 bars. Royal Icing: 1/4 cup 3 cups pasteurized egg whites icing sugar (approx.) In a large bowl, beat egg whites until frothy. Beat in icing sugar, 1 cup at a time, for about 3 minutes or until stiff. Cover with damp towel to prevent drying out. Makes about 1 1/2 cups Paired with Aromaté Dark Roast: Full body, bold taste with rich aroma and a smooth finish. Exclusively

available at Longo’s Aromaté Café. Tip: You can tint the icing with liquid or paste food colouring as you desire. To make icing paint simply remove some of the icing into another bowl and add some more water to make it paint consistency. Use with a brush to paint on cookies. Per serving (1 bar): 335 calories; 4 g protein; 19 g fat; 41 g carbohydrate; 3 g fibre; 133 mg sodium Tip: For a drizzle effect, thin Royal Icing (in next recipe) with just enough water to drizzle over top of Figgy Bars. Omit sliced almonds Snappy orange ginger cutouts With corn syrup instead of molasses, the spices in these lighter-coloured gingerbread emerge with a delicious snap. This recipe makes lots of cookies, plenty for a cookie decorating party, gifts for neighbours, teachers and friends, and for Christmas dinner place cards or gingerbread folks to hang on the tree. Prep: 10 min, Cook: 10 min per batch 3/4 cup (175 mL) Longo’s butter, softened 1 1/2 cups (375 mL) packed light brown sugar 2/3 cup

(150 mL) corn syrup 1 tbsp (15 mL) finely grated orange rind 4 cups (1 L) Western Family all-purpose flour 1 tbsp (15 mL) each ground cinnamon, cloves and ginger 1 1/2 tsp (7 mL) baking soda 1/2 tsp (2 mL) salt 1/3 cup (75 mL) 35% whipping cream In a large bowl, beat butter and sugar until fluffy. Beat in corn syrup and orange rind In a separate bowl, whisk together flour, cinnamon, cloves, ginger, baking soda and salt. Stir half into the butter mixture; stir in cream, then remaining dry ingredients. On floured counter, knead gently a few times until smooth. Divide dough into quarters; form into discs. Wrap and refrigerate until firm, about 4 hours. On generously floured counter, roll dough to scant 1/4-inch (5 mm) thickness. Cut out holiday shapes Transfer to large parchment–paper lined baking sheets, leaving 1 inch (2.5 cm) between shapes. Bake in centre of preheated 350°F (180°C) for about 10 minutes or until slightly darkened on bottom. Let cookies firm a few minutes before

transferring to rack to cool. (Make-ahead: Layer with waxed paper in airtight containers. Freeze for up to 4 weeks) Makes about 90 cookies, depending on size. Per serving (2 cookies): 112 calories; 1 g protein; 4 g fat; 19 g carbohydrate; 0 g fibre; 95 mg sodium experience magazine | Holiday 2013 49 Source: http://www.doksinet Custard-filled angel food cakes Longo’s Mini Angel Food Cakes are the perfect starter ingredient for this pretty and delicious dessert. Prep: 10 min, Cook: 10 min 1/2 cup 3 tbsp (125 mL) granulated sugar (45 mL) Western Family all-purpose flour Pinch salt 2 cups (500 mL) 5% light cream or whole milk 1/2 tsp (7 mL) grated orange rind 3 large egg yolks 1 1/2 tsp (7 mL) unflavoured gelatin 3 tbsp (45 mL) orange liqueur or juice 1 pkg (270 g) Longo’s Mini Angel Food Cakes Icing sugar 1 pkg each (6 oz/(170 g) fresh raspberries, blueberries and blackberries Chocolate Glaze: 1 oz 1 tbsp 3/4 cup 2 tbsp (30 g) bittersweet chocolate, chopped (15 mL) Longo’s

salted butter (175 mL) icing sugar (30 mL) boiling water (approx.) In a heavy saucepan, whisk together sugar, flour and salt. Whisk in cream and orange rind; cook over medium-low heat, whisking gently often, for about 5 minutes or until thickened and bubbling. Place egg yolks in bowl; whisk in 1 cup (250 mL) of the hot cream mixture. Whisk back into the saucepan. Reduce heat to low; cook, whisking occasionally, for 5 minutes. Remove from heat. 50 50 experience magazine magazine || Holiday Holiday 2013 2013 experience Meanwhile, combine gelatin and liqueur; let stand for 3 minutes. Whisk into custard Strain custard into bowl. Cover surface directly with plastic wrap. Refrigerate for at least 2 hours or until cold and firm. With serrated knife, slice cakes into 3 equal layers. Spread rounded 2 tbsp (30 mL) of the custard on bottom and middle layers, leaving ½-inch (1 cm) border uncovered. Stack middle layer on bottom layer and cover with top layer. Press gently to straighten layers.

Repeat with remaining cakes and custard. Cover and refrigerate for about 4 hours or until cakes set. (Make-ahead: Refrigerate for up to 2 days.) Sprinkle with icing sugar and garnish with raspberries, blueberries and blackberries to serve. Chocolate Glaze: In a bowl over hot (not boiling) water, melt chocolate and butter. Remove from heat; stir in icing sugar until mixture is crumbly. Stir in 2 tsp (10 mL) of the boiling water. Add more boiling water, as needed, to make thick pouring glaze. Paired with Aromaté Hazelnut Vanilla: Elegant, creamy vanilla and roasted hazelnut fused in a succulent embrace. Makes 6 generous servings. Exclusively available at Longo’s Aromaté Café. Per serving (1 cake with 2 tbsp/30 mL glaze): 372 calories; 8 g protein; 9 g fat; 64 g carbohydrate; 2 g fibre; 533 mg sodium Source: http://www.doksinet Dessert Cheese Chimay Vieux cheese paired with dates For the perfect sweet and savoury dessert, pair holiday fruits with our November cheeses of the

month full bodied Chimay cheeses from Belgium. Chimay Classic paired with dried figs Chimay Porteupre paired with Longo’s dried apricots Chimay Grand paired with Longo’s dried cherries Fresh Tips from the Deli Department “Dried fruit is the perfect winter addition to a platter of pungent cheeses such as Chimay. Here are a few top tips for your party board” Zenalia ~ Cheese Master, Longo’s Southeast Oakville 1. Experiment with different textures, colours and flavours; there are no mistakes! 2. Any platter can be used as your base from smooth marble to rough wood. 3. Always serve the cheese at room temperature 4. Tasting should begin from mild to strongest in flavour Don’t be afraid to try something different. Always add one new cheese to your tray repetoire to keep it interesting! experience magazine | Holiday 2013 51 Source: http://www.doksinet Discover Holiday Gourmet with Renée’s Warm Caesar Asiago Spinach Dip Ingredients ¼ cup Renée’s® Mayonnaise ½

cup Renée’s® Caesar ½ Fat Dressing or Renée’s® Caesar Dressing 2 tbsp olive oil 1 white onion, julienned 1 can artichoke hearts, drained and coarsely chopped 3 cups fresh spinach, blanched 1 ½ cup cream cheese ¼ cup Asiago cheese, grated Directions Fresh spinach, blanched (plunged into boiling water for 30 seconds and submerged under cold water to stop cooking process), squeezed and chopped – will reduce to ½ cup cooked. Preheat oven to 325° F/163° C Heat oil in a sauce pan over high heat until just smoking, add onions and immediately reduce heat to medium. Continuously stir onions, cooking until they turn golden yet still soft. Set aside to cool. Mix all remaining ingredients, spoon into an oven-proof dish. Heat in oven until warmed through, approximately 10 minutes and serve with tortilla chips. New! ReNée’s MayoNNaise Style DreSSing www.reneescom /ReneesGourmetCanada 2657 LongosAd FINAL.indd 1 ½ the fat of Regular Mayonnaise Made with fresh Greek Yogourt

. h c u X To Point. Click. Get it delivered. 52 Because you have better things to do. experience magazine | Holiday 2013 by 2013-08-21 2:49 PM Source: http://www.doksinet JK overhweel Waiting for vendor artwork MA Longos Holiday exp 203x133.indd 1 10/09/13 11:16 Waiting The Perfect Instant Gift OLG for vendor artwork Fun to Give. Fun to Play Available at the Longo’s Service Counter. INSTANT tickets are subject to availability; INSTANT GIFT PACK available November 25, 2013. Dates subject to change without notice experience magazine | Holiday 2013 53 Source: http://www.doksinet chapmans Waiting for vendor artwork 54 experience magazine | Holiday 2013 Source: http://www.doksinet Longo’s in your ms to Conquer Cancer tea Longo’s Road Hockey For community us, retailing is about more than quality products and great service. It’s about being a good neighbour and treating those around us like family. So in every issue of experience magazine, we share the

ways in which we are making a positive difference in the communities we serve, from fundraising events to educational programs. From our Fami In this issue, we are proud to share our fundraising efforts for three wonderful charities. The first is Road Hockey to Conquer Cancer, an epic dawn-to-dusk road hockey event supporting The Princess Margaret Hospital Foundation. Longo’s has been the Official Grocery Partner since 2011, fuelling the players at our “Re-Fresh Zone”, and with the help of our participating teams we have managed to contribute over $230,000 to the cause! We would like to thank all of our generous supporters and food sponsors and give special thanks to our Team Tommy & Nico Champions. Thank You fo ly to Yours r Supporting Road Hockey to CO NQUER CANC ER Official Groc ery Partner TEAM TOMMY & NICO CHAM PIONS CONSTRUCTION HONORARY General Buildin g Contractors CAPTAINS HALL OF FAM ERS ALL-STARS Arizona Sky Produc e Red Blossom CDS Foods Red Bud

Cider Keg Scout Logistics Hymopack Sofina Foods Kii Naturals State Garden Mike & Mike’s Tamsco Foods Northern Dance r Sales Vince’s Market Numage Trading Westbrook Floral SPOT COLOUR We greatly acknowledge our Generous Food Sponsors A. Lassonde Parma lat Bolthouse Quaker Dempster’s Starbu cks Nestle Unisource PMS 293 Life is better with a smile, don’t you think? And thanks to SmileZone, rooms in hospitals, treatment and development centres are being transformed into warm and friendly places for young patients. Roseanne Longo recently presented SmileZone with a $10,000 cheque on behalf of the Longo’s Family Charitable Foundation, to benefit ErinoakKids Centre for Treatment and Development. That’s definitely something to smile about. Looking for a great holiday gift idea? Why not buy tickets to the culinary social event of the year and support the Victim Services of Peel. From 6-10pm On April 10th 2014, Longo’s will once again be the proud sponsor of the Chef

Challenge with Licence to Grill’s Rob Rainford and friends. PROCESS COLOUR Visit vsopchefchallenge.org for more details! BLACK & WHITE From all of us at Longo’s, we wish you and your community a happy holiday season experience magazine | Holiday 2013 55 Source: http://www.doksinet fresh Looking for the perfect gift for the food lover on your list? The holidays and sweet treats go hand in hand so consider offering a traditional Italian panettone or other edible surpriseall exclusive to Longo’s and available only during the holidays. 1 festive 5 2 6 3 1) Killer Brownie® Truffles Created by Longo’s own Chocolatier, Rosa, from Longo’s Bathurst. Longo’s Killer Brownie® Truffles have become a customer favourite. Our exclusive rich and sinful Killer Brownies® are hand dipped in exquisite Belgian Chocolate for a truly superb holiday treat. $899 260 g pkg of 12 pieces 2) Festive Floral This festive long and low arrangement is a great addition to any table or

sideboard. This one is created with fresh cut cedar, red roses and gerberas accented with glitter globes and stars. Bring in your container and our experts will happily create a table centre especially for you. From $29.99 each 56 experience magazine | Holiday 2013 4 3) Longo’s Orange & Almond Panettone Loaf New and exclusive to Longo’s, this delicious, unique panettone loaf is perfect for sharing. This fresh and aromatic loaf is made with prime ingredients from Sicily and crafted using artisan techniques and methods. Available in our Bakery $11.97 500 g pkg 4) Aromaté Café Travel Mug Keep your hot drinks warm and cold drinks cooler longer with this porcelain tumbler. Its well crafted double wall provides insulation – perfect for this holiday’s warm beverages. $9.97 each 7 5) Fragrant Lavender Tree* Lavender tree is a perennial and can be planted in the garden in the spring. This is great to add fragrance to any room. $1499 6” pot *Decorative pot sold separately

6) Lindt Ganache Box Connaisseurs Box is a fine selection of delicious chocolates created by Lindt’s Maîtres Chocolatiers – perfect for entertaining or gift giving. Experience moments of pure indulgence. $1997 425 g box 7) Italian Nougat A softer version of Italian Torrone, this seasonal nougat is the perfect treat for stockings and a great accompaniment to after dinner liqueurs. Available in creamy cocoa or delicious fruit varieties in the Bakery. $699 165 g pkg Source: http://www.doksinet christmas all wrapped up Sweeten the holiday season by surprising a food lover with a selection of edible treats. These smartly wrapped baskets are ideal for clients, teachers, family or friends – or treat them to a Longo’s gift card to spend on all the goodies they love! 1 The perfect hostess gift 2 4 1) Holiday Basket 3 5 3) Sweet Temptations Great for that special teacher 6 5) Longo’s Cheese Basket Sure to impress, this elegant offering contains all This assortment of

chocolate classics and sorts of gourmet snacks and condiments to make tempting treats is sure to make mouths water. every event special. $7999 each $24.99 each Tray contains: Oka cheese, blue cheese, Longo’s Brie, dried apricots, Longo’s Cranberry Almond Crisps & a black tray, ready to serve. $3499 each 2) Holiday Treasures 4) Goodies Galore 6) Crackers about Cheese Delight a chocoholic this Christmas with a basket brimming with sinful deliciousness. $3999 each Make a sweet impression with small indulgences and festively themed favourites. $999 each Those who love to entertain will be excited to display their next cheeseboard with the correct knives and trimmings. $4999 each Note: Items in baskets are subject to change without notice. experience magazine | Holiday 2013 57 Source: http://www.doksinet 58 experience magazine | Holiday 2013 Source: http://www.doksinet Celebrate the holidays any day of the week. Maple Glazed Roast Chicken & Root Vegetables Prep

20 min Total 1 hr 50 min INGREDIENTS: DIRECTIONS: 2 tbsp (30 mL) Maple syrup 2 tsp (10 mL) Grainy mustard 2 tsp (10 mL) Balsamic vinegar 1/4 cup (60 mL) Olive oil 1 tsp (5 mL) Chopped fresh thyme 1 tsp (5 mL) Chopped fresh rosemary 1 Maple Leaf Prime Naturally® Whole Chicken 6 cups (1.5 L) Chopped root vegetables (carrot, parsnip, turnip, beets) 6 Cloves garlic, skin on 4 Small shallots, halved 3 Sprigs fresh thyme Salt and pepper COMBINE maple syrup, grainy mustard, balsamic, olive oil, chopped thyme and rosemary in a small bowl. Rub half of the glaze over the chicken. Place on a rack in a roasting pan NEW Whole Chicken pack format – now in a leakproof bag! PREHEAT oven to 375˚F (190˚C). Toss root vegetables, shallots and garlic with the remaining glaze. Surround chicken with root vegetables and sprigs of thyme. Season with salt and pepper. Roast chicken and vegetables for about 1-1/2 hours or until the internal temperature of chicken reaches 185˚F (85˚C) and

vegetables are cooked. Baste with pan juices every 20 to 25 minutes. ALLOW chicken to rest for 10-15 minutes before carving. Tips: If the skin gets too dark during cooking, simply lay a piece of aluminum foil over the bird. Do not seal the edges Easy to Open. Easy to Prepare! If using sweet potatoes or squash, add half way through vegetable cook time in order for them to not be overcooked. Visit mapleleafprime.ca for more delicious and easy-to-prepare recipes featuring Maple Leaf Prime Naturally® chicken products. experience magazine | Holiday 2013 59 Source: http://www.doksinet 99 8 Fresh Canadian, /lb Boned Atlantic Salmon Sides 19.82/kg • Products your family loves at locked down prices R 99 5 Fresh Ontario, Air Chilled, /lb Grain Fed, Boneless Chicken Breast value pack 13.21/kg 699 /lb AAA Beef Striploin Portion cry-o-vac 15.41/kg Check out our best 10 Low Price Alerts on your favourite items. 99 2 Longo’s 99 3 Longo’s Fresh White Mushrooms 680g pkg 99 4

Longo’s Chocolate /lb Emma Parmigiano Reggiano Cheese Spring Water Chip Cookies 24x500mL case value pack 24 cookie pkg 99 4 Liberté Greek 99 5 Longo’s Organic 99 14 Cashmere Spring Mix Bathroom Tissue Yogourt 750g tub 1lb pkg Look for many more Low Price Alerts throughout the store. 60 1299 Prices |good through experience magazine Holiday 2013 February 27, 2014 Aged 24 months 1kg wedges • 28.63kg 30 jumbo roll pkg