Jini's Ethnic Gourmet Newsletter December 2006

Recipes
Jini's Holiday Open House and Bake Sale
Cooking Classes
Lecture and Book Signing

Please visit my website at
www.jinisethnicgourmet.com
You will find more wonderful recipes there to try out tonight!

Tips for Jiffy Party dishes
for the holidays

Tip 1: stock up on a few staples like: cranberry juice, cream cheese, sour cream, Brie cheese, sharp cheddar cheese, fresh cream, canned artichoke, canned tomatoes, tomato sauce, canned kidney beans, olive oil, olives, crackers, bread sticks, Sour dough bread, flour tortillas, cooked shrimp, smoked salmon, sausage and assorted veggies for a veggie platter.

Tip 2: My best kept secret to whipping up an assortment of quick appetizers or main meals, is having some basic Victorian Epicure Dip mixes on hand.

Here are my favourites: VE mulling spice; Salsa Mix, Sun-dried tomato, Herb & Garlic, Lemon-Dilly,Cheese, chives & bacon, Roasted Peppers, Curry Dip, Peublo Bean spice, Smoked chili Rub, Tyee fish Rub, Pesto, Foccassia, Holiday spice, Pumpkin spice and VE Dark chocolate.

what is unusual about these spices is that they are freshly made on the island in small batches from good quality raw materials with no additives or preservatives, and shipped directly by courier to customers anywhere in Canada! They taste and smell just like fresh herbs out of your garden!

Ask for a catalogue or go online and view the products and recipes at www.epicureselections.com. Email or call me for help with ordering, free demonstrations or advice.

Why wait for the last minute rush for Christmas and the holiday gift giving?

Gift Certificates from Jini's Ethnic Gourmet are always a welcome treat!

They can be used for a Gift Basket with spices and goodies, or cashed for a cooking class or catering for a special event such as birthday, anniversary, romantic evening or just a fun girls' night out!

Bits & Bites from Jini

Wishing you a wonderful holiday season!

Getting ready for the festive season

Dear friends,

I can't believe that December is already here, and Christmas is barely three weeks away. If we continue with this snowy weather, we may even have a white Christmas in Vancouver!

Snow or no-snow, its time to lay out the glitter and get ready for the festive season. There is nothing like celebrating the season with a toast to good friends and good food and spreading our wishes for Peace, Happiness and Love.

I do practice what I preach - so here's to the Season!

YOU ARE INVITED TO JINI'S ANNUAL OPEN HOUSE AND BAKE SALE

When: December 10th
Time: 11am - 6pm
Where: 6129 Brodie Road, Delta.
RSVP: jini@jinisethnicgourmet.com or Tel: 604/940-9355

Drop by for a glass of delicious mulled cranberry - no worries about drinking and driving! Taste some delectable treats (See recipes below). There will be lots of goodies to take home too for your own parties...like Columbian cookies(Alfahores), Jamaican Rum Cakes, baked samosas, tamarind chutney, curry sauce and Victorian Epicure Dips and spices for easy holiday entertaining.

A non-perishable food item for the local food bank will be appreciated.

All proceeds from the Bake Sale will go towards the village assist Project to build homes for Tsunami victims in Sri Lanka.

Recipes

Here's are some easy appetizers for your holiday entertaining. Your guests will be begging you for the recipes!

Sun Dried Tomatoes and VE Pesto on Baked Brie Cheese
Smoked Salmon Canapes
Fiery Louisiana Sausage
Hot Tomato Artichoke Dip
Extra-Ordinary Cheese Dip
Bean Bites!
Mild Curried Shrimp
Chocolate Fondue

Easy Appetizers

Sun Dried Tomatoes and VE Pesto on Baked Brie Cheese

3 TBSP of VE Pesto
1/2 cup of Sun Dried Tomatoes (in oil)

Mix Pesto with Sun-dried tomato, and let sit for 30 minutes.
Bake on a round of Brie Cheese for 10 minutes before serving.
Serve with crackers or bread sticks.

Smoked Salmon Canapes

1/2 cup cream cheese
1 T. sour cream
1T. 3-onion dip mix
1 T. Lemon Dilly dip mix

Mix cream cheese and sour cream with Dip mixes until softened.
Spread on toasted rounds of French bread, toasted mini-bagels, crackers or cucumber slices. Top with thinly sliced smoked salmon.

Fiery Louisiana Sausage

1/2 lb. Cooked Italian sausage

For dipping sauce:
2 tsp. Louisiana Dip Mix
1 T. lemon juice
2 T. olive oil

Cut sausage into 1/4" rounds and sauté in a heated skillet.
Serve on a platter with dipping sauce.

Hot Tomato Artichoke Dip

798 ml can of diced tomatoes (well-drained)
398 ml can of artichoke hearts (drained and chopped fine)
1 cup mayonnaise (lite)
1 cup freshly grated parmesan cheese
1/2 cup shredded sharp cheese
2 Tbsp VE Sun-Dried Tomato and Herb Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
2 tbsp of VE Diced Green and Red Bell Peppers

Mix ingredients and pour into lightly greased glass casserole dish.
Do not over mix. Bake at 350 degrees F for 30 - 40 minutes or microwave on high for 3-5 minutes.

Please note: This recipe can be made ahead, divided into smaller portions for freezing!
Microwave 3-4 minutes on high.

Extra-Ordinary Cheese Dip

1 pkg. cream cheese, 1/2 c. each sour cream & mayonnaise
1/2 cup each jack & sharp cheddar
Sourdough loaf
1 tsp. each VE Lemon Dilly, VE Cheese Chive & Bacon & VE 3 Onion Dip Mix

Mix all ingredients together, put into hollowed bread loaf. Save remaining bread and cut into cubes for dipping. Bake at 250F for 20-30 minutes, or until heated through.

Bean Bites!

Preheat oven to 350 degrees

1 can of bean(kidney, black, mixed)
2 TBSP VE Pueblo Bean Dip Mix
1/2 cup grated cheddar cheese

Blend in a food processor until smooth. Let paste sit for 15 minutes.

On a tortilla shell, spread a thin layer of cream cheese, a thin layer of bean paste, and a thin layer of grated cheddar cheese. Roll and cut in 1" pieces. Bake for 8 minutes. Serve warm. Sprinkle

Mild Curried Shrimp

1 package frozen cooked shrimp(31-33 count)
1 T. VE curry dip
1 T. 3-onion Dip
1 cup coconut milk or cream
A squeeze of lemon juice
Sprigs of cilantro

Thaw shrimps under cold water. Mix Curry dip with shrimp and allow to rest for 10-15 minutes. Meanwhile heat coconut milk or cream in a pan with 3-onion dip mix. Add shrimps and stir gently until sauce thickens. Do not overcook shrimps. Add a squeeze of lemon juice. Serve into a platter and garnish with cilantro.
Serve with rounds French bread.

Last but not least...no party is complete without a little chocolate indulgence!
Here's a decadent fondue you can make in a minute or two.

Chocolate Fondue

Start with a good quality chocolate like VE Dark chocolate. Just melt 1/2 cup chocolate with 2 T. cream or milk (microwave for 20 seconds), stir to make a thick dipping sauce. Add a dash of Grand Marnier for extra pizzazz!

Serve in a fondue bowl, surrounded by fresh strawberries, sliced bananas, dried peaches, apricots or cubes of cut up pound cake.

Coming up Soon!

Delta School Board classes

North Indian Cooking - December 4
Delta Secondary School - Ladner

You will love the rich Northern Indian flavours in butter chicken, curried mixed vegetable, cooling yogurt raita served with chapatti and fragrant basmati rice. Dessert and Chai tea included.

To register, phone Delta School Board at 604-940-5550 or register on-line at connectandlearn.deltasd.bc.ca

Please visit here for course descriptions on Jini's private classes offered.

Lectures and Book Signings

Dec. 5th: Exploring South East Asian Cuisine
George Mackie Library – 8440-112th street, North Delta
7-9 pm
Call to register: 604-594-8155
No entry charge

December 7th: Ayurveda
3636 West 4th, Vancouver
6-8pm
Call to register: 604/228-1537
No entry charge

Featuring:
Jini will demystifying the use of spices in South East Asian cooking -and also talk about the healing properties of these spices. Chai tea and snacks will be served. Donations to Jini's Tsunami charity will be greatly appreciated.

Don't Forget Jini's Holiday Open House and Bake Sale!

When: December 10th
Time: 11am - 6pm
Where: 6129 Brodie Road, Delta.
RSVP: jini@jinisethnicgourmet.com or Tel: 604/940-9355

All proceeds from the bake sale will go towards the village assist Project to build homes for the homeless Tsunami victims in Sri Lanka.

Until next month... happy cooking!
Jini
jini@jinisethnicgourmet.com

www.jinisethnicgourmet.com