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Pâté Brioche Bites with Dill Pickle Relish

BT Calgary | posted Tuesday, Dec 5th, 2017


Smooth and creamy pâté and a homemade (but easy!) relish give these party-perfect appetizers an elevated touch. Refrigerate any leftover relish for up to a week and use in sandwiches or egg salads, or mix with sour cream to make a dip for veggies and chips.


Makes: 16 servings                                                        

Prep time: 20 minutes

Cook time: 7 minutes

Ready in: 25 minutes                                    

Difficulty Level: Easy


Per serving: 90 calories, fat 6 g (2 g of which is saturated), sodium 135 mg, carbohydrate 10 g, fibre 0 g, sugars 2 g, protein 3 g



  • 8 slices PC® Brioche Loaf
  • 1 pkg (150 g) PC® Country-Style Pork & Goose Pâté with Cranberry
  • 1 cup (250 mL) drained PC® Baby Dill Pickles with Garlic
  • 1 clove garlic
  • 1 tbsp (15 mL) drained PC® Pickled Hot Banana Pepper Rings
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) PC® White Wine Vinegar
  • 2 tbsp (25 mL) PC® Dijon Mayo Sandwich Spread



  1. Preheat oven to 425°F (220°C). Arrange brioche in single layer on parchment paper-lined large baking sheet. Bake, flipping brioche once, until golden, 7 to 8 minutes. Let cool completely. Cut each slice into quarters to make 32 pieces total. Set aside.
  2. Meanwhile, arrange pâté on cutting board. With knife parallel to board, cut pâté in half through centre to make 2 thin pieces. Cut each piece into 8 equal cubes to make 16 pieces total. Set aside.
  3. Thinly slice 2 pickles; set aside. Combine remaining whole pickles, garlic, banana peppers, oil and vinegar in food processor. Pulse, stopping to scrape down bowl if necessary, until finely chopped. Set aside.
  4. Arrange half of the brioche in single layer on work surface. Top with sandwich spread, dividing evenly. Arrange 1 cube pâté over top of each; dollop each with 1 tsp pickle-garlic mixture. Sandwich with remaining brioche.
  5. Skewer reserved sliced pickles on each of 16 toothpicks; insert into brioche to secure.


Chef’s Tip: For easy slicing, make sure the pâté is well-chilled and use a sharp, hot knife. To heat up the knife, run it under hot water for a few seconds, then dry it off before slicing.


Smoked Salmon and Gouda Pesto Tarts

BT Calgary | posted Tuesday, Dec 5th, 2017

Fresh asparagus adds a nice pop of colour and is a classic pairing for smoked salmon in these savoury brunch tarts, but you can leave it out if you can’t find it. It’s best to thaw the puff pastry in the fridge overnight – if the sheet becomes sticky while you’re working with it, simply pop it back in the fridge for a few minutes to firm up.


Makes: 4 servings                                                           

Prep time: 25 minutes

Cook time: 20 minutes

Ready in: 40 minutes                                    

Difficulty Level: Easy


Per serving: 440 calories, fat 28 g (11 g of which is saturated), sodium 800 mg, carbohydrate 27 g, fibre 2 g, sugars 2 g, protein 21 g



  • Half pkg (450 g pkg) frozen PC® Butter Puff Pastry (1 sheet), thawed
  • 2 tbsp (25 mL) PC® Splendido Basil Pesto
  • 3/4 cup (175 mL) shredded PC® Gouda Cheese Block
  • 5 spears asparagus (about 1/4 lb/115 g), trimmed and thinly sliced on diagonal
  • 3 large eggs
  • Half pkg (300 g pkg) PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise
  • 1 tbsp (15 mL) chopped fresh dill
  • 1 tsp (5 mL) grated lemon zest
  • 1/4 tsp (1 mL) freshly ground black pepper



  1. Preheat oven to 400°F (200°C). Unroll pastry; cut into quarters. Arrange, 3 inches (8 cm) apart, on parchment paper-lined large baking sheet.
  2. Spread pesto over top of pastry, dividing evenly. Sprinkle with cheese and asparagus, dividing evenly. Bake until pastry is puffed and golden and cheese is melted, 20 to 22 minutes.
  3. Meanwhile, place eggs in small saucepan; add enough cold water to cover by at least 1 inch (2.5 cm). Bring to a boil; cook 5 minutes. Transfer eggs with slotted spoon to bowl of ice water. Let chill 5 minutes. Peel under cold running water. Coarsely chop.
  4. Transfer pastry to large serving platter. Loosely roll up and twist salmon; arrange over pastry, dividing evenly. Sprinkle with eggs, dill, lemon zest and pepper, dividing evenly.


Chef’s Tip: To enjoy as an appetizer, omit the eggs and cut each piece into quarters before serving.


Excellent source of folate.

Good source of iron.

Source of omega-3 polyunsaturated fatty acids


Double-Smoked Salmon and Sweet Pea Yorkies

BT Calgary | posted Tuesday, Dec 5th, 2017

A creamy sweet pea purée (conveniently made with frozen peas) nestled into crispy Yorkshire puddings adds fresh flavour and colour to your holiday spread. The extra-long slices of smoked salmon are especially easy to roll into elegant rosettes for an impressive finishing touch.


Makes: 12 servings                                                        

Prep time: 15 minutes

Cook time: 6 minutes

Ready in: 20 minutes                    

Difficulty Level: Easy


Per serving: 100 calories, fat 5 g (2 g of which is saturated), sodium 270 mg, carbohydrate 9 g, fibre 1 g, sugars 2 g, protein 6 g



  • 1 cup (250 mL) frozen PC® Small Sweet Peas
  • 1/2 cup (125 mL) fresh mint
  • 1/2 cup (125 mL) PC® Ricotta Whey Cheese
  • 1 tbsp (15 mL) PC® Creamy Horseradish Sauce
  • 1 tbsp (15 mL) each grated lemon zest and fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • 1 pkg (185 g) PC® Yorkshire Pudding
  • Half pkg (300 g pkg) frozen PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise



  1. Preheat oven to 400°F (200°C).
  2. Bring small saucepan of water to a boil. Add frozen peas; reduce heat to a simmer. Cook 2 to 3 minutes. Drain and rinse under cold water until chilled. Drain well.
  3. Combine peas, mint, ricotta, horseradish sauce, lemon zest, lemon juice and salt in food processor. Pulse, stopping to scrape down bowl if necessary, until smooth. Transfer to small bowl; cover and refrigerate until needed.
  4. Arrange frozen puddings in single layer on baking sheet. Bake 4 minutes. Transfer puddings directly to rack to cool completely.
  5. Spoon pea mixture into cooled puddings, dividing evenly. Beginning at 1 short end, loosely roll up each piece of salmon to make 12 rosettes. Arrange 1 rosette in centre of each pudding.


Chef’s Tip: Garnish with pea shoots and sprinkle with cracked black pepper.

Hot Buttered Rum Baked Apples

BT Calgary | posted Monday, Dec 4th, 2017

Hot buttered rum is traditionally served as a festive beverage during the holidays but the flavors works perfectly when combined with crisp apples in this delicious dessert.

baked apples

— Courtesy Theresa Toth —


Baked Apples

  • 1 cup brown sugar
  • 1 1/2 cups sliced almonds
  • 1 cup water
  • 4 cups apples, chopped
  • 1 teaspoon cinnamon

Hot Buttered Rum Sauce

  • 1 can sweetened condensed milk
  • 1/2 cup rum
  •  Pinch of nutmeg


  1. Preheat oven to 350 degrees. Combine all the ingredients for the baked apples in a large bowl.
  2. Spoon into individual ramekins or use a larger baking dish. Bake for 15 minutes and stir.
  3. Bake for 15 minutes more until the apples are soft and the tops are browned.
  4. Meanwhile, in a large saucepan heat the sugar, milk and butter over low heat, stirring frequently so that it doesn’t burn.
  5. Once the sugar is melted, remove the mixture from the heat and gradually stir in the rum and vanilla.

— Enjoy! —

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Pomegranate Martini

BT Calgary | posted Monday, Dec 4th, 2017

This beautiful pink martini is a great signature drink to have at any party because you can mix up a large batch of the vodka/pomegranate combo with chilled sparkling water on the side and allow guests to serve themselves as needed. It’s far more economical than having multiple bottles of wine and it gives the evening a theme. Many grocery stores carry pomegranate arils either fresh or frozen, which makes this drink even easier to whip up at a moment’s notice.


— Courtesy Theresa Toth —


  • 1/2 to 1 once vodka
  • 1/2 to 1 once pomegranate nectar
  • 1/4 to 1/2 once grenadine
  • 1/2 cup club soda
  • pomegranate arils for garnish
  • lemon slices for garnish


  1. Depending on the size of your martini glass, pour either 1/2 ounce or 1 once of the vodka & pomegranate nectar into a martini shaker with ice.
  2. Add grenadine and shake.
  3. Pour into the glass and top with soda. Garnish with lemon and pomegrante arils.

— Enjoy! —

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Turkey Meatballs w/Cranberry & Boursin

BT Calgary | posted Monday, Dec 4th, 2017

You can cook the the meatballs in the oven and then plate them up, or you can make them in the slow cooker and keep it on low so that the dish stays warm while you entertain. Just have the cheese on the side so your guests to top their meatballs as they like.


— Courtesy Theresa Toth — 


  • 1 two pound package frozen turkey meatballs
  • 1 can cranberry sauce
  • 1 package of Boursin Cranberry/Black Pepper cheese, crumbled
  • 2 tablespoons fresh chives, chopped


  1. Preheat the oven to 400 degrees. In a large casserole dish, add the meatballs and the cranberry sauce and stir to combine. Cover with foil and cook for 10 minutes.
  2. Stir and cook for another 10 minutes until hot. Remove from the oven and place on a platter with toothpicks on the side.
  3. Top with crumbled cheese and chives.

— Enjoy! —

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Ginger Pumpkin Muffins

BT Calgary | posted Thursday, Nov 30th, 2017

Ryan Roque from ATCO Blue Flame Kitchen brings us a new holiday favourite from their new cookbook!



  • 3 tbsp. unsalted shelled pumpkin seeds, toasted
  • 3 tbsp. golden granulated sugar crystals
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 cup canned pure pumpkin (changed it from 1 ½ cups)
  • ¾ cup almond milk or milk (2%)
  • ⅔ cup maple syrup
  • ½ cup canola oil
  • 2 tsp vanilla
  • ½ cup unsalted shelled pumpkin seeds, toasted

Preheat oven to 350°F.

  1. To prepare topping, combine 3 tbsp. pumpkin seeds and sugar crystals; set aside.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
  3. Whisk together pumpkin, almond milk, maple syrup, oil and vanilla in a separate bowl.
  4. Add wet ingredients to dry ingredients and stir just until combined. Fold in ½ cup pumpkin seeds. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle tops with topping.
  5. Bake for 30 minutes or until a cake tester inserted in centres comes out clean. Cool muffins in pans for 5 minutes. Remove from pans and cool on a rack. May be frozen. Makes 16.

Cook’s Note:

  • Shelled pumpkin seeds, also known as pepitas, are dark green in colour and can be found in specialty food stores and the bulk foods section of most large grocery stores.
  • ATCO Blue Flame Kitchen used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the golden granulated sugar crystals.

Savory Chowder

BT Calgary | posted Monday, Nov 6th, 2017

This version is dairy free, gluten free and can even be made vegetarian if you omit the bacon. Coconut milk gives it that smooth consistency and has an Asian twist thanks to the lime & cilantro finish. The result is a hearty chowder which is full of so much flavor it pleases everyone.


— Coutrtesy Teresa Toth —


  • 1 tablespoon sesame or olive oil
  • 1 cup red onion, chopped
  • 1 cup red pepper, chopped
  • 1 cup bacon, chopped
  • 2 cups Yukon gold potatoes
  • 1 can baby corn, chopped
  • 1 can diced tomatoes
  • Pinch of chili flakes
  • 1 tablespoon cumin
  • 1 teaspoon seasoning salt
  • Fresh pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1/2 cup cilantro chopped


  1. In a large pot over medium heat, saute the onion, pepper and bacon in the sesame oil until the veggies are softened and the bacon is crisp, approx 5 minutes.
  2. Add the potatoes, corn and tomatoes and stir.
  3. Add seasonings and vegetable broth and bring to a boil. Reduce heat to medium and cover. Cook for 15-20 minutes until the potatoes are tender.
  4. Add the coconut milk and lime juice and heat thoroughly.
  5. Spoon into individual bowls and top with cilantro.

— Enjoy! —

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