Hello everyone!
The holiday season is here! There are parties to attend, and family and friends to visit, and so much fun to be had. It really is my most favourite time of year.
To help you in your holiday shopping, we have appliances, including our newest addition to our product line Kitchenaid, on sale at 20% off. Barware is also 20% off for December. It really does make a great hostess gift, and we also have lots of wonderful food products to help make your life easier as well.
We are very pleased to announce that Saturday December 17th from 10 am to 12 pm Chef Emily Richards will be here to promote her new cookbook “Get in the Kitchen and Cook”. We’re very lucky that she will be preparing recipe samples from her cookbook. We will also have in store specials for that day. It’s the perfect opportunity to do some last minute shopping, and to try some new recipes at the same time.
Here is one of her recipes, perfect for holiday entertaining, sourced here.
Smoked Salmon Kettle Chip Bites
The lemon kick in each bite works well to balance the salt in the chips and smoked salmon. No time to prepare the chips, simply chop the smoked salmon and stir it into the cream cheese mixture and serve it as a dip for the chips
1/2 cup (125 mL) light cream cheese, softened
1 tbsp (15 mL) horseradish
1 tbsp (15 mL) minced shallot
2 tsp (10 mL) minced capers
1 small clove garlic, minced
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 bag (210 g) kettle cooked potato chips
1 pkg (85 g) sliced smoked salmon
2 tbsp (25 mL) chopped fresh chives
Using electric hand mixer beat cream cheese until fluffy. Beat in horseradish, shallot, capers, garlic, lemon rind and juice until smooth.
Empty chips onto large plate and select flat similar size chips. Dollop a small amount of the mixture onto chips and set on serving platter.
Cut smoked salmon into thin strips and place decoratively on top of cream cheese mixture. Sprinkle with chives before serving.
Serves 6 to 8.
