dana shortt gourmet shop
55 Erb Street East
Unit 101
Waterloo, Ontario
N2J 4K8

phone: 519-880-1555
email: retail@danashortt.ca
web: www.danashortt.ca

published: january 28, 2009

untraditional holidays help pass the winter season

recipe: crystal fold

I recently hosted an après-ski party for my family.
The best part of the party (for me at least) was that we didn't do the "avant" part — i. e. we didn't go skiing, we just enjoyed the food and company afterwards.

Allow me to explain — I grew up enjoying skiing with my family, but I'm more of a "spring skier" than anything else.

My dream as a child was to one day be the mom who managed to forgo skiing in the cold by staying warm back at the chalet, preparing appetizers and/or dinner for the evening.

An "après-ski-sans-ski" party came to mind one day and I thought, who cares if they think I'm crazy, I'm going to do it!

As you can see, I love any excuse to entertain family and/or friends. I'm even more drawn to finding reasons to bring loved ones together when the weather is cold and few can muster up the energy to do much or go anywhere (except for all of you skiers and snowbirds out there).

Accordingly, I like to always have a social event "in the works" to keep me inspired and to give me something to look forward to. I recently googled the word "celebration" and found a website ( www.brownielocks.com ) that lists thousands of "bizarre, crazy, silly, unknown holidays and observances" — i. e. reasons for us to celebrate!

Here are a few of my favourites to get you through the next few dreary weeks, along with some easy food ideas:

• Jan. 26 is the start of the Chinese New Year. I've never celebrated this before but there is a first time for everything, right?

Sometime this week, I'm going to make crystal fold — a mixture of ground pork and shredded vegetables in a hoisin-style sauce.

You wrap the pork mixture in iceberg lettuce leaves and then eat them like tacos. It's super easy, super tasty and I'm sure that the kids would love it too. See the recipe below.

• Feb. 1 is Super bowl Sunday.

I don't know anything about football — I've never even watched a full game — but I know what I'll be making that night for dinner: Greta and Janet Podleski's "lord of the wings" (a much healthier version of chicken wings — boneless, skinless chicken thighs, marinated in a honey garlic sauce and shaped to look like chicken wings — all served up with a reduced fat blue cheese dip).

Visit www.foodtv.ca for the recipe.

• Feb. 19 is national Chocolate Mint Day. I'm going to celebrate by eating one of Rheo Thompson Candies famous mint smoothie bars. Yum!

• Feb. 22 is Academy Awards night. (I'm already excited.) I've never been able to convince my hubby to watch with me, so it will likely be a party for one — I'm going to enjoy a glass or two of Prosecco (Italian sparkling wine) and some appetizers from the shop — possibly some cheese and a few ready-to-bake hors d'oeuvres.

My dear friend Nichole used to have an annual Oscars party for the girls (complete with costumes) but this party has fallen by the wayside now that we all have little ones. Maybe next year we'll co-host and bring it back?

• Feb. 26 is National Chili Day. To celebrate, I'm going to make white chicken chili, my brother's famous corn-bread (refer to my Nov. 19 article for the recipe) and a crisp green salad.

• Feb. 28 is Open That Bottle Night. Note to self — be sure to invite mom and dad over on this night as dad can always be counted on to bring over a great bottle of wine, no matter what the occasion.

• Lastly, Jan. 25 was my dad's birthday and I made the desserts.

Dad loves dessert so I spoiled him with two varieties: dark chocolate raspberry bomb and coeur a la creme, which translated means "heart of cream." Look for this recipe in my Feb. 11 article.

Happy birthday dad — I can think of no better reason to celebrate than by honouring you and your life.

Crystal Fold

makes 8 large wraps

ingredients

• 1 lb. ground pork
• 1 small onion, diced
• 1-2 cloves garlic, minced
• 3/4 cup-1 cup hoisin sauce (use more if you like the mixture quite saucy)
• 1 1/2 tablespoons soya sauce
• 1 1/2 cups grated carrot
• 1 can (8 oz.) sliced water chestnuts
• 1 cup grated daikon (Japanese radish which looks like a large white carrot — optional)
• 8 large lettuce leaves, washed and dried Cook pork (breaking up with spoon) over medium heat in a non-stick skillet until no longer pink.

method

• Add diced onion and cook for three-four minutes or until onion is soft and translucent. Drain off any fat.
• Add minced garlic and cook for one-two minutes until fragrant.
• Add hoisin sauce, soya sauce, grated carrot, water chestnuts and daikon (if using) and mix well to incorporate.
• Cook for another two minutes or until the mixture is hot.
• Divide pork mixture among lettuce leaves. Fold lettuce over filling and then roll up.

quick tip

President’s Choice now sells 227-gram packages of crispy lettuce wraps in the produce department that make this meal even easier to prepare. You could also top washed mixed greens or torn iceberg lettuce with the pork filling if you don’t want to roll the mixture into wraps.