Perfectly curvy, piquant pears are in season. Try a juicy round anjou, tall and woodsy bosc or bright-red floral starkrimson for starters. See inside for our opulent poached pear recipe.

P E A R S

Sunterra Market

DECEMBER 2014

FEATURE STORY

ood-looking, sweet and interesting. Although this doubles as our date wish list, we’re actually talking alfajores. Coco Karamel alfajores to be precise.

If you’ve never had the pleasure of meeting one of these charming cookies, let us introduce you. But be warned – you’ll fall head over heels in love.

Pronounced alfa-hor-es, these sweet snacks are staples in Argentina. Traveling by bus? They’ll hand out alfajores. Going to a party? You’ll be served alfajores. Celebrating a milestone? You’ll get the gift of alfajores.

“In Argentina, it’s crazy. You go over there and people are eating Alfajores for breakfast, lunch and snack,” explains Sergio Lopez, co-owner of Coco Karamel.

Sergio and his wife Marisa are both from the province of Buenos Aires, where Marisa learned to make Alfajores at an early age.

“In Argentina, every woman knows how to make a traditional alfajor,” Marisa says with a goodhearted laugh, as if it’s the silliest question she’s heard all day. We’re in the sun-filled front room of the new Coco Karamel building in Calgary and I’m blitzing her with questions about the curious little cookies while Spanish music plays softly in the background.

Sitting down at a dainty white table ornamented with pink flowers to have a cup of coffee and an alfajor, I see why they’re so popular. Each alfajor comes individually wrapped by hand and sealed with a sticker, which makes unwrapping your cookie feel like the start of a luxurious little break to the day.

Once you bite into the soft but dense snack, the crumbly

cookie melts in your mouth and the smooth filling lingers deliciously on your tongue.

The traditional alfajor is made with two vanilla cookies protecting a creamy dulce de leche filling with a little bit of coconut rolled along the circumference, sticking to the sweet insides that bulge out slightly. For the uninitiated, dulce de leche is a sweet milk caramel that is very popular in South America.

Coco Karamel also offers semi-sweet chocolate and white chocolate versions made with dulce de leche and chocolate cookies dipped in more chocolate, and a quince version made with vanilla cookies and fruit jam.

Marisa makes the majority of the cookies by herself, getting help from family members now and then. As she takes us into the production room to walk through the many steps of making an alfajor, her perpetual smile and eagerness to educate tell us she doesn’t mind all the hard work. The company has grown from its farmers’ market roots with a rolling pin and cookie cutter, but most of the process is still done by hand.

“I like the stage we’re in,” says Marisa. “The cookies are still homemade.”

And while the dulce de leche is imported from Argentina (it’s better there, insists both Marisa and Sergio), the rest of the ingredients are purchased locally whenever possible and contain no added preservatives.

You can purchase Coco Caramel alfajores in all Calgary and Edmonton Sunterra Markets. For custom orders, visit cocokaramel.ca.

Dulce de LovelyBY NATASHA COUSIN

LEFT TO RIGHTA stack of traditional alfajores, Marissa and her latest batch of

alfajores, the ingredient list, the final product ready to eat

G

This month we’re featuring the kind folks at Coco Karamel in Calgary and how they went about bringing their favourite hometown food to Canada. Get a behind-the-scenes peek at just how they make the splendid treats called alfajores.

BakerySingle cookie ($1.19) ..................................................................................40 ptsMuffin, scone, or sliced loaf .......................................................................64 ptsSquare or brioche cinnamon bun ..............................................................68 ptsScone or muffin 2-pack ............................................................................112 pts Full square pan .........................................................................................320 pts All fruit pies (9 in.) ....................................................................................400 pts

JuiceFresh squeezed juice (470 ml) .................................................................140 ptsFresh squeezed juice (940 ml) .................................................................224 pts

DeliYogurt & granola cup ...............................................................................120 pts Greek yogurt parfait .................................................................................140 pts Soup of the day ........................................................................................144 pts All sandwiches ..........................................................................................240 pts Grab ‘n’ Go meal ($6.49) .........................................................................240 ptsGrab ‘n’ Go 6 in. pot pie or quiche .........................................................260 ptsGrab ‘n’ Go pizza (uncooked) ..................................................................280 pts Boxed salad ..............................................................................................320 ptsGrab ‘n’ Go meal ($8.99) .........................................................................360 pts Grab ‘n’ Go 9 in. pot pie or quiche .........................................................480 ptsGrab ‘n’ Go dinner ($15.99) .....................................................................640 pts Friday Night Feast for two (1 pack) .......................................................1,200 pts

DEceMBeR stockBoy specialsSelect Sable & Rosenfeld products .................................................140-248 ptsHannahMax cookie chips (170 g) ............................................................ 192 ptsLesley Stowe’s raincoast crisps (170 g) ................................................... 240 ptsSilly Cow hot chocolate (480 g) .............................................................. 252 ptsSanta Cruz organic apple juice (2.84 l) ................................................... 400 ptsMighty Leaf tea (15 pk) ........................................................................... 440 pts

DEceMBeR FEaTUReSValbella coppa (100 g) ............................................................................152 ptsComté (100 g) ........................................................................................ 200 pts

The following items can only be redeemed by filling out a redemption form. Ask a cashier or fill one out online at sunterramarket.com

GifT CaRds$20 ...........................................................................................................800 pts$50 ....................................................................................................... 2,000 pts$60 ....................................................................................................... 2,400 pts$100 ..................................................................................................... 4,000 pts $150 ..................................................................................................... 6,000 pts$200 .....................................................................................................8,000 pts

Cooking ClasSEsSunterra Lunch ’n’ Learn Cooking Class for 2 (Calgary Only) ........................1,360 ptsSunterra Private Cooking Class for 10 ...............................................25,200 pts

CaTEREd MealsSunterra Catered In-home Dinner for 10 (Standard Menu) .......................23,200 ptsSunterra Catered In-home Dinner for 10 (Premium Menu) ......................28,000 pts

Pay with points! Use your Fresh Rewards points at a cashier’s till to take home any of the items below.Friday Night

Feast Schedule

DECEMBER 5

Thai noodle salad

Shrimp rice bowl with baby bok choy

Fresh fruit flan

DECEMBER 12

Lentil soup

Beef stroganoff on egg noodles

Black Forest cake

DECEMBER 19

Roasted cauliflower soup

Chorizo stuffed pork loin with roasted garlic potatoes and

vegetables

Pear and apple galette

DECEMBER 26

Sweet corn chowder

Pesto salmon with asparagus and white and wild rice

Lemon tart

Our Friday Night Feast menus change weekly, find the schedule

in our newsletter or online at sunterramarket.com

$14.99 per person. Each bag contains two dinners for $29.98 or

1,200 Fresh Rewards points

FEATURE RECIPE

@sunterRamarket/sunterRamarket @sunterRamarket

There’s something so lovely about pears and cheese in the winter. Here are some suggested pairings:

P E R F E C T L Y P E A R ’ D

poached pears

Serves 12 to 16

750 ml red wine, Merlot or Cabernet1 cup water1 cup sugar2 cinnamon sticks1 or 2 pcs star anise1 orange6 - 8 pears, Anjou or Bosc1 tsp. corn starch (optional)

Pour wine, water, sugar, cinnamon and star anise into a sauce pot. Zest half of the orange and add to the pot. Then cut the orange in half and squeeze the juice into the pot.

Peel the pears, leaving the stem on, and immerse into the wine mixture. Ensure all the pears are fully covered by the liquid.

Poach on medium heat until the pears are just tender. Cooking time varies from 20 to 30 minutes depending on the ripeness or type of pears.

Gently transfer the pears to a ceramic bowl. Strain the remaining poaching liquid and return to the saucepot. Thicken with corn starch and 2 tbsps of water or reduce over medium heat until a syrupy consistency is achieved. Pour the syrup over the pears and refrigerate overnight or for a few hours.

Before serving, cut the poached pear in half and remove the seeds with a Parisienne scoop.

Red wine poached pears taste great with vanilla ice cream, alongside a cheese plate or on a fruit tart.

DID YOU KNOW?

Most pears do not change colour as they ripen. To check if a pear is ripe, press its neck gently with your thumb. Ripe pears will give slightly.

Pears ripen at room temperature, so keep your pears on the counter until they’re ripe, then pop them in the refrigerator (or eat them right away).

Remember to wash pears even if you’re peeling them for poaching. This will prevent dirt from getting into the flesh when cutting or peeling.

Impress your friends and family with a “Wow, that looks amazing!” recipe.

Anjou pears with brie or soft goat cheese

Bartlett pears with fontina or Saint André cheese

Bosc pears with aged white cheddar or Parmesan cheese

Starkrimson pears with blue stilton or brie

VALBELLA COPPAYou don’t have to go to Italy to get a great coppa. We’ve got the good stuff right here in Alberta, from Valbella Gourmet Foods in Canmore. Primo Sunterra Farms pork is cured up to 10 weeks.

Regular Price $4.29/100gDec. Stockboy Special $3.79/100g

SABLE & ROSENFELD ENTERTAINING PRODUCTSKnocking it out of the park for over 40 years, Sable & Rosenfeld’s cocktail garnishes, appetizers and condiments make entertaining a cinch.

Regular Price $4.29-$7.69Dec. Stockboy Special $3.49-$6.19

TrendspottingTummy-warming pot pies, aromatic French cheese and buttery-soft cured pork are some of our favourite things this month.

FEAST YOUR

EYES ON OUR PIES

POT PIES

Our meat pies are made in market daily, with a flaky, buttery crust and ooey

gooey insides.

COMTÉIt’s France’s finest cheese. From the picturesque Jura mountain range near the Swiss border comes this aromatic raw cow’s milk cheese with a full spectrum of flavours including nutty, fruity, peppery and sweet.

Regular Price $5.99/100gDec. Stockboy Special $4.99/100g

December Cooking Class Schedule

SILLY COW HOT CHOCOLATEOrganic kosher cocoa in flavours like Chocolate Moo-usse, Marshmallow Swirl and Peppermint Twist. Snow days don’t seem so bad anymore.

Regular Price $7.49Dec. Stockboy Special $6.29

CALGARY* call 403-263-9759

Dec. 2 Social Kitchen: Holiday Entertaining | 6 p.m. | $49.99

Dec. 3 Perfectly Paired: Wine & Charcuterie | 5 p.m. | $24.99

Dec. 5 Lunch ‘n’ Learn: Tourtière & Winter Squash Soup | 12 p.m. | $15.99

Dec. 9 Social Kitchen: Holiday Entertaining | 6 p.m. | $49.99

Dec. 10 Croque Monsieur & Poached Pears | 12 p.m. | $15.99

Dec. 11 Perfectly Paired: Mulled Wine & Cheese | 5 p.m. | $24.99

Dec. 12 Social Kitchen: Holiday Family Dinners | 6 p.m. | $49.99

Dec. 13 Kid’s Kitchen: Holiday Cookies 1 p.m. | $14.99

Dec. 16 Social Kitchen: Holiday Family Dinners | 6 p.m. | $49.99

Dec. 17 Lunch ‘n’ Learn: Jambalaya & Bananas Foster | 12 p.m. | $15.99

Dec. 18 Perfectly Paired: Wine & Charcuterie | 5 p.m. | $24.99

Dec. 20 Kid’s Kitchen: Holiday Cookies | 1 p.m. | $14.99

*Calgary classes held at Sunterra Market, Keynote. Visit sunterramarket.com for more information.

H O L I D AY M E A L S

S O U P : Creamy root vegetable

S A L A D : Roasted squash and pomegranate

E N T R E E :

C H R I S T M A S

D E S S E R T: Eggnog tres leches cake

$ 2 3 . 9 9 P E R M E A L O R R E D E E M 9 6 0

F R E S H R E W A R D P O I N T S

Available Dec 23 and 24.

with buttermilk mashed potatoes, brioche stuffing, gravy, market-made cranberry sauce and

winter vegetables

herb roasted Belwood turkey

with buttermilk mashed potatoes and winter vegetables

honey ginger glazed spiral hamO R

S O U P : Seafood bisque

S A L A D : Green chickpea and grape tomato

E N T R E E :

N E W Y E A R ’ S E V E

D E S S E R T: Decadent chocolate lava cake

with berry coulis

$ 2 5 . 9 9 P E R M E A L O R R E D E E M 1 0 4 0

F R E S H R E W A R D P O I N T S

Available Dec 31.

with wild mushroom sauce, roasted Yukon Gold potatoes and honey glazed vegetables

New York striploin steak

with wild mushroom sauce, roasted Yukon Gold potatoes and honey glazed vegetables

thyme and pepper roasted chicken breastO R

To order, visit us in store or go online at sunterramarket.com beginning December 1. Meals require reheating.