Presidents Choice Insiders Collection Simplifies Holiday Meals

We love to entertain, but often just don’t have time to make everything from scratch. Yes, even though I’m married to a chef and have been cooking all my life, it’s just not possible to do it all, so we have to cheat a bit here and there so we don’t drive ourselves crazy when cooking for larger groups. Presidents Choice has lots of tasty bites this holiday season and we’ve got a few items stocked up so we can feed our guests and also have time to visit with them.

Roasted Asparagus with Crispy Prosciutto Chips

Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 20 minutes
Difficulty Level: Easy

This faster, easier version of prosciutto-wrapped asparagus will disappear quickly from your
holiday dinner table. Rather than wrapping the spears in prosciutto slices, we’ve crisped the
prosciutto in the microwave and broken it into bite-size chips to sprinkle over the tender roasted
asparagus.

Per serving: 120 calories, fat 11 g (Saturated 3 g), sodium 280 mg, carbohydrate 4 g, fibre 1 g, sugars 0 g, protein 4 g
INGREDIENTS

● 3 slices PC Free From Prosciutto Dry-Cured Ham
● 1 pkg (300 g) frozen PC Asparagus Spears
● 1 tbsp (15 mL) olive oil
● 1/4 tsp (1 mL) each salt and black pepper
● 1/4 cup (50 mL) PC Memories Of Eggs Benedict Hollandaise Sauce

DIRECTIONS

1. Preheat oven to 425°F (220°C).

2. Arrange prosciutto on paper towel-lined large microwave-safe plate, overlapping slightly if
necessary. Cover with separate sheet of paper towel. Microwave until crispy, about 2 minutes.
Let cool. Set aside.

3. Toss together frozen asparagus, oil, salt and pepper on baking sheet. Arrange in single layer.
Bake, turning asparagus once, until tender-crisp, 10 to 12 minutes.

4. Meanwhile, place hollandaise sauce in small microwave-safe bowl or liquid measuring cup.
Microwave 15 seconds; stir and repeat until heated through. Set aside. Break prosciutto into bite-size pieces; set aside.

5. Transfer asparagus to serving platter. Drizzle with hollandaise sauce and sprinkle with
prosciutto.

Chef’s Tip: You can crisp the prosciutto in the oven, if you prefer. Arrange the slices in a single
layer on a parchment paper-lined baking sheet and bake in 425°F (220°C) oven until crispy, 5 to
7 minutes.

Butternut Squash Gnocchi with Creamy Lemon Butter Sauce

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ready in: 20 minutes
Difficulty Level: Easy

Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes – just be sure to double the recipe if you’re feeding a large crowd. Arugula adds a slight bitterness to the dish that complements the sweetness of the squash, but you can use baby spinach for a milder flavour.

Per serving: 260 calories, fat 14 g (Saturated 6 g), sodium 420 mg, carbohydrate 30 g, fibre 1 g, sugars 6 g, protein 6 g
INGREDIENTS

● 3 tbsp (45 mL) butter
● 1/4 cup (50 mL) unsalted walnuts, chopped
● Pinch (0.5 mL) hot pepper flakes (optional)
● 1 pkg (350 g) PC Gnocchi with Butternut Squash Potato Dumplings
● 2 cups (500 mL) lightly packed PC Organics Baby Arugula
● 3 tbsp (45 mL) milk
● 1 tbsp (15 mL) grated lemon zest

DIRECTIONS

1. Melt 1 tbsp butter in large nonstick skillet over medium heat. Add walnuts and hot pepper
flakes (if using); cook, stirring often, until butter is fragrant and slightly golden, 1 to 2 minutes.
Transfer with slotted spoon to small bowl. Set aside.

2. Add remaining 2 tbsp butter and 3/4 cup water to same skillet; bring to a simmer over medium
heat. Add gnocchi. Simmer, stirring occasionally, until heated through, 2 to 3 minutes.

3. Add arugula and milk; cook, stirring often, until arugula is wilted and sauce is thickened,
about 30 seconds. Stir in lemon zest and half of walnut mixture. Transfer to serving dish. Top
with remaining walnut mixture.

Chef’s Tip: This dish also makes a quick and easy weeknight meal for two – simply serve with a
side salad or steamed vegetables and crusty bread.

Chocolate Hazelnut Bûche de Noël

Makes: 14 servings
Prep time: 50 minutes
Cool/Chill time: 2 hours
Cook time: 10 minutes
Ready in: 3 hours, 15 minutes
Difficulty Level: Intermediate

A classic bûche de Noël, or French yule log cake, is one of the most impressive holiday desserts you can make. The key to rolling the sponge cake without crumbling is to keep it moist, so be sure to cover it with a damp towel as directed once it comes out of the oven, and use the towel to guide the cake as you roll it. Jelly roll pans are smaller, taller versions of baking sheets and are perfect for making both rolled and slab cakes, as well as roasting smaller batches of vegetables and nuts.

Per serving: 430 calories, fat 31 g (Saturated 15 g), sodium 160 mg, carbohydrate 31 g, fibre 0 g, sugars 26 g, protein 7 g
INGREDIENTS

● 1-¼ cups (300 mL) chopped PC 70% Cocoa Solids Dark Chocolate (about 170 g)
● 5 large eggs, yolks and whites separated
● 1/2 cup (125 mL) granulated sugar
● 1/2 tsp (2 mL) salt
● 1 tbsp (15 mL) cocoa powder
● 1 jar (375 g) PC Crunchy Chocolate Hazelnut Spread
● 2 cups (500 mL) mascarpone cheese, drained and at room temperature
● Sugared Cranberries (see Chef’s Tip, below), optional
● Fresh mint (optional)

DIRECTIONS

1. Preheat oven to 400°F (200°C). Line 15 x 10-inch (38 x 25 cm) metal jelly roll pan with
parchment paper; mist with cooking spray. Set aside.

2. Place chocolate in microwave-safe bowl. Microwave 20 seconds; stir and repeat until melted,
1 to 1-½ minutes total. Stir until smooth. Let cool slightly.

3. Beat together egg yolks, sugar and salt in large bowl using electric hand mixer until pale
yellow. Beat in melted chocolate until smooth. Set aside.

4. Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold
one-quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg
whites. Transfer to prepared pan, spreading evenly and smoothing top.

5. Bake until cake springs back when lightly touched in centre, about 10 minutes. Run paring
knife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool
completely.

6. Arrange same damp towel on work surface with long side facing you; dust with cocoa
powder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel
off parchment. Trim edges of cake. Set aside.

7. Stir 1/2 cup hazelnut spread with mascarpone in separate large bowl until well combined.
Spread over surface of cake. Beginning at long side closest to you and lifting and guiding cake
with towel, roll up cake lengthwise. Arrange, seam side down, on work surface.

8. Diagonally slice 5-inch (13 cm) long piece off 1 end of cake. Arrange longer piece of cake on
serving platter; place cut end of short piece adjacent to long piece to make Y shape. Spread
remaining hazelnut spread all over cake. Refrigerate, uncovered, until hazelnut spread is set,
about 1 hour or up to 24 hours. Let stand at room temperature 15 minutes. If using, top with
Sugared Cranberries and mint.

Chef’s Tip: To make Sugared Cranberries, bring 1/2 cup each granulated sugar and water to a
boil in small saucepan; cook, stirring, until sugar dissolves. Add 1 cup frozen PC Cranberries;
simmer 1 minute. Pour cranberries and liquid into bowl or liquid measure; refrigerate 1 hour.
Strain cranberries; transfer to small baking dish or rimmed baking sheet. Sprinkle with 1/2 cup
granulated sugar; toss to coat. Spread in single layer; let stand, uncovered, at room temperature 3 hours or up to 24 hours.

Maple Bourbon Cider Mule

Makes: 1 serving
Prep time: 5 minutes
Ready in: 5 minutes
Difficulty Level: Easy

Bourbon adds notes of caramel and vanilla to this holiday twist on Moscow mule, while apple
cider brings it to the sweeter side. Ginger beer has more zing than ginger ale, but you can use
ginger ale in a pinch.

Per serving: 220 calories, fat 0 g, sodium 10 mg, carbohydrate 39 g, fibre 0 g, sugars 36 g, protein 0 g
INGREDIENTS

● 1/3 cup (75 mL) PC Honeycrisp Sweet Apple Cider
● 2 tbsp (25 mL) bourbon (1 oz)
● 4 tsp (20 mL) PC 100% Pure Maple Syrup Canada Grade A Amber
● 1 tsp (5 mL) fresh lime juice
● 1/4 cup (50 mL) PC Jamaican-Style Ginger Beer
● 1 slice crystallized ginger (optional)

DIRECTIONS

1. Fill cocktail shaker halfway with ice. Add apple cider, bourbon, maple syrup and lime juice.
Cover and shake vigorously 15 to 20 seconds.

2. Strain into PC Stemless Red Wine Glass filled with ice. Top with ginger beer. Thread
crystallized ginger onto wooden cocktail skewer (if using); place in glass.

Chef’s Tip: Leave out the bourbon for a non-alcoholic version.

Other products that you may want to stock up on include:

Margherita Pizza, Honey Garlic Chicken Bites, Bang Bang Shrimp, Squash Kale and Beet Flatbread, Cod Bites, Toffee Hazelnuts, Coconut Chocolate, Meringata Italian Dessert, and the PC Biscuit Collection!