{"id":41704,"date":"2018-12-22T12:38:44","date_gmt":"2018-12-22T19:38:44","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=41704"},"modified":"2026-09-30T16:16:53","modified_gmt":"2026-09-30T23:16:53","slug":"presidents-choice-makes-holiday-entertaining-easy","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/presidents-choice-makes-holiday-entertaining-easy\/","title":{"rendered":"Presidents Choice Makes Holiday Entertaining Easy"},"content":{"rendered":"

Presidents Choice Insiders Collection Simplifies Holiday Meals<\/h2>\n

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.<\/p>\n

\"roasted<\/a><\/p>\n

Roasted Asparagus with Crispy Prosciutto Chips<\/h3>\n

Makes: 4 servings
\nPrep time: 10 minutes
\nCook time: 15 minutes
\nReady in: 20 minutes
\nDifficulty Level: Easy<\/p>\n

This faster, easier version of prosciutto-wrapped asparagus will disappear quickly from your
\nholiday dinner table. Rather than wrapping the spears in prosciutto slices, we\u2019ve crisped the
\nprosciutto in the microwave and broken it into bite-size chips to sprinkle over the tender roasted
\nasparagus.<\/p>\n

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
\nINGREDIENTS<\/p>\n

\u25cf 3 slices PC Free From Prosciutto Dry-Cured Ham
\n\u25cf 1 pkg (300 g) frozen PC Asparagus Spears
\n\u25cf 1 tbsp (15 mL) olive oil
\n\u25cf 1\/4 tsp (1 mL) each salt and black pepper
\n\u25cf 1\/4 cup (50 mL) PC Memories Of Eggs Benedict Hollandaise Sauce<\/p>\n

DIRECTIONS<\/p>\n

1. Preheat oven to 425\u00b0F (220\u00b0C).<\/p>\n

2. Arrange prosciutto on paper towel-lined large microwave-safe plate, overlapping slightly if
\nnecessary. Cover with separate sheet of paper towel. Microwave until crispy, about 2 minutes.
\nLet cool. Set aside.<\/p>\n

3. Toss together frozen asparagus, oil, salt and pepper on baking sheet. Arrange in single layer.
\nBake, turning asparagus once, until tender-crisp, 10 to 12 minutes.<\/p>\n

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

5. Transfer asparagus to serving platter. Drizzle with hollandaise sauce and sprinkle with
\nprosciutto.<\/p>\n

Chef\u2019s Tip: You can crisp the prosciutto in the oven, if you prefer. Arrange the slices in a single
\nlayer on a parchment paper-lined baking sheet and bake in 425\u00b0F (220\u00b0C) oven until crispy, 5 to
\n7 minutes.<\/p>\n

\"butternut<\/a><\/h3>\n

Butternut Squash Gnocchi with Creamy Lemon Butter Sauce<\/h3>\n

Makes: 4 servings
\nPrep time: 10 minutes
\nCook time: 10 minutes
\nReady in: 20 minutes
\nDifficulty Level: Easy<\/p>\n

Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes \u2013 just be sure to double the recipe if you\u2019re 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.<\/p>\n

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
\nINGREDIENTS<\/p>\n

\u25cf 3 tbsp (45 mL) butter
\n\u25cf 1\/4 cup (50 mL) unsalted walnuts, chopped
\n\u25cf Pinch (0.5 mL) hot pepper flakes (optional)
\n\u25cf 1 pkg (350 g) PC Gnocchi with Butternut Squash Potato Dumplings
\n\u25cf 2 cups (500 mL) lightly packed PC Organics Baby Arugula
\n\u25cf 3 tbsp (45 mL) milk
\n\u25cf 1 tbsp (15 mL) grated lemon zest<\/p>\n

DIRECTIONS<\/p>\n

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

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

3. Add arugula and milk; cook, stirring often, until arugula is wilted and sauce is thickened,
\nabout 30 seconds. Stir in lemon zest and half of walnut mixture. Transfer to serving dish. Top
\nwith remaining walnut mixture.<\/p>\n

Chef\u2019s Tip: This dish also makes a quick and easy weeknight meal for two \u2013 simply serve with a
\nside salad or steamed vegetables and crusty bread.<\/p>\n

\"chocolate<\/a><\/p>\n

Chocolate Hazelnut B\u00fbche de No\u00ebl<\/h3>\n

Makes: 14 servings
\nPrep time: 50 minutes
\nCool\/Chill time: 2 hours
\nCook time: 10 minutes
\nReady in: 3 hours, 15 minutes
\nDifficulty Level: Intermediate<\/p>\n

A classic b\u00fbche de No\u00ebl, 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.<\/p>\n

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
\nINGREDIENTS<\/p>\n

\u25cf 1-\u00bc cups (300 mL) chopped PC 70% Cocoa Solids Dark Chocolate (about 170 g)
\n\u25cf 5 large eggs, yolks and whites separated
\n\u25cf 1\/2 cup (125 mL) granulated sugar
\n\u25cf 1\/2 tsp (2 mL) salt
\n\u25cf 1 tbsp (15 mL) cocoa powder
\n\u25cf 1 jar (375 g) PC Crunchy Chocolate Hazelnut Spread
\n\u25cf 2 cups (500 mL) mascarpone cheese, drained and at room temperature
\n\u25cf Sugared Cranberries (see Chef\u2019s Tip, below), optional
\n\u25cf Fresh mint (optional)<\/p>\n

DIRECTIONS<\/p>\n

1. Preheat oven to 400\u00b0F (200\u00b0C). Line 15 x 10-inch (38 x 25 cm) metal jelly roll pan with
\nparchment paper; mist with cooking spray. Set aside.<\/p>\n

2. Place chocolate in microwave-safe bowl. Microwave 20 seconds; stir and repeat until melted,
\n1 to 1-\u00bd minutes total. Stir until smooth. Let cool slightly.<\/p>\n

3. Beat together egg yolks, sugar and salt in large bowl using electric hand mixer until pale
\nyellow. Beat in melted chocolate until smooth. Set aside.<\/p>\n

4. Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold
\none-quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg
\nwhites. Transfer to prepared pan, spreading evenly and smoothing top.<\/p>\n

5. Bake until cake springs back when lightly touched in centre, about 10 minutes. Run paring
\nknife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool
\ncompletely.<\/p>\n

6. Arrange same damp towel on work surface with long side facing you; dust with cocoa
\npowder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel
\noff parchment. Trim edges of cake. Set aside.<\/p>\n

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

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

Chef\u2019s Tip: To make Sugared Cranberries, bring 1\/2 cup each granulated sugar and water to a
\nboil in small saucepan; cook, stirring, until sugar dissolves. Add 1 cup frozen PC Cranberries;
\nsimmer 1 minute. Pour cranberries and liquid into bowl or liquid measure; refrigerate 1 hour.
\nStrain cranberries; transfer to small baking dish or rimmed baking sheet. Sprinkle with 1\/2 cup
\ngranulated sugar; toss to coat. Spread in single layer; let stand, uncovered, at room temperature 3 hours or up to 24 hours.<\/p>\n

\"maple<\/a><\/p>\n

Maple Bourbon Cider Mule<\/h3>\n

Makes: 1 serving
\nPrep time: 5 minutes
\nReady in: 5 minutes
\nDifficulty Level: Easy<\/p>\n

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

Per serving: 220 calories, fat 0 g, sodium 10 mg, carbohydrate 39 g, fibre 0 g, sugars 36 g, protein 0 g
\nINGREDIENTS<\/p>\n

\u25cf 1\/3 cup (75 mL) PC Honeycrisp Sweet Apple Cider
\n\u25cf 2 tbsp (25 mL) bourbon (1 oz)
\n\u25cf 4 tsp (20 mL) PC 100% Pure Maple Syrup Canada Grade A Amber
\n\u25cf 1 tsp (5 mL) fresh lime juice
\n\u25cf 1\/4 cup (50 mL) PC Jamaican-Style Ginger Beer
\n\u25cf 1 slice crystallized ginger (optional)<\/p>\n

DIRECTIONS<\/p>\n

1. Fill cocktail shaker halfway with ice. Add apple cider, bourbon, maple syrup and lime juice.
\nCover and shake vigorously 15 to 20 seconds.<\/p>\n

2. Strain into PC Stemless Red Wine Glass filled with ice. Top with ginger beer. Thread
\ncrystallized ginger onto wooden cocktail skewer (if using); place in glass.<\/p>\n

Chef\u2019s Tip: Leave out the bourbon for a non-alcoholic version.<\/p>\n

Other products that you may want to stock up on include:<\/p>\n

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!<\/p>\n