Holiday Cookbook – 2025 –
BRIWOOD HOLIDAY COOKBOOK – 1 – HOMETOWN ST. THOMAS
As Briwood looks forward to its 35th year, the market remains steadfast in its mission: keeping things fresh, local, and personal. Walking through the aisles, customers are greeted by familiar faces and products sourced as close to home as possible. “As soon as it’s available locally, we have it,” Brian notes. While the market has seen plenty of change over the years, its core values remain the same, community, quality, and connection. And as the shelves fill with seasonal produce and the holiday cookbook makes its return, Briwood continues to embody what it has always been: a local market that feels like home. Wishing you a whisk-ful Christmas, sprinkled with joy, baked with love, and served with plenty of family time. May your holidays be well-seasoned with laughter, frosted with fun, and filled to the brim with sweet memories fresh from the oven of togetherness!
35 Years of Community and the 3rd Holiday Cookbook Briwood Farm Market has been a cornerstone of St. Thomas for more than three decades, with 2026 marking an exciting milestone, their 35th anniversary. For Brian Giles and his business partner, Sherwood Lefler, the journey has always been about more than groceries. It’s about relationships, with customers, local farmers, and the broader community. “For almost 35 years, Briwood has worked with local growers and suppliers to bring the freshest products possible to our customers,” says Brian. “But it’s not just about what’s on the shelves, it’s about the sense of community and belonging. We care about the organizations, small businesses, and people around us, and supporting local is a big part of what we do.” A new beloved tradition: the Briwood Farm Market Holiday Cookbook is back. Now in its 3rd edition, the cookbook has become a highlight of the season for customers. “I was excited to bring the book back again because it has such great value for customers and local businesses,” Brian explains. “The excitement has been incredible; people ask about it every year and look forward to getting their copy.” The cookbook is a true collaboration, featuring recipes from local businesses, staff members, and even customers. It reflects the diversity of tastes and traditions that make the St. Thomas community unique. “It’s special to see recipes from familiar faces and favourite spots in town come together in one place,” Brian adds.
Our Showroom is in the heart of Downtown St. Thomas, just a few steps from City Hall. Contact us for ANY of your Home Renovation needs, we do it all! the perfect kitchen This holiday season, our team is sending warm wishes for a = i p e Merry Christmas and a Happy New Year! Wishing Everyone a Very Merry Christmas and a Happy New Year!!
559 Talbot Street, St. Thomas Visit our showroom in the heart of Downtown St. Thomas—just steps from City Hall. From kitchens to full-home renovations, we do it all. Contact us today and let’s bring your vision to life! 519-207-4424
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BRIWOOD HOLIDAY COOKBOOK – 2 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 2 – HOMETOWN ST. THOMAS
Index
Breakfast & Brunch Page 4........ Country Apple Fritter Bread Page 6........ Blueberry Pancakes Page 6........ Blueberry Cornmeal Muffins Page 7........Leftover Oatmeal Bread Page 8........ Baked Amish Oatmeal with Raisins and Apples Page 8 .......Internet Sensation Omelette Page 10......Breakfast Casserole Mains & Sides Page 11......Busy Family Pizza Pasta Casserole Page 11......Deliciously Simple Herb Roasted Turkey Page 12......Priazzo Pizza Pie Page 14......Korean Beef Sauce Page 15......Bacon-Wrapped Figs Page 15...... Lemon Almond String Beans Page 16......Cheese Crisp with Bacon and Jalapeño Page 16......Cranberry Brie Pull-Apart Bread Page 17......Creating a Custom Charcuterie Board to Impress Page 18......Creamy Corn Chowder Page 18......Grilled Cheese and Tomato Soup Casserole Page 19......Honey Mustard Salad Dressing Page 19...... Nana’s Scalloped Potatoes Page 19...... Nana’s Devilled Eggs Page 12......Slow Cooker Turkey Pizza Pasta Page 13......Steak and Potato Foil Packets Page 14......Loaded Baked Potato Dip Page 20...... Nana’s Mashed Potato Salad Page 20......Peach and Prosciutto Pizzas Page 20...... Roasted Cauliflower with Tahini Ranch Page 21......Roasted Fall Root Vegetable Salad with Lentils and a Pine Nut Cream Page 22......Whipped Feta with Roasted Cherry Tomatoes
Desserts & Baked Goods Page 23...... Caramel Apple Dessert Cups Page 25......Glazed Maple Shortbread Cookies Page 25......Oatmeal Snickerdoodle Cookies Page 26......Pineapple Upside Sugar Cookies Page 27......Soft Gingerbread Cookies Page 27......Easy Granola Page 28......Banana Bread Page 28......Lemon Loaf Page 29......Rhubarb Cake Page 29......Chocolate & Peanut Butter Pie Page 30......Baked Pears with Maple Syrup and Almond Crumble Page 30......Chocolate Cake Page 30...... Harvest Layer Apple Crisp Drinks Page 31......J.U.M.B.O. Page 31......Cinnamon Gingerbread Eggnog Cocktail Page 32......The Grinch Cocktail Page 32......Simple Syrup Baking Conversion Chart Page 33 Turkey Timeline Page 34
Holiday Cookbook – 2025 –
Let the spirit of the season shine brighter than the salt on your car!
to all our friends, family and customers
BRIWOOD HOLIDAY COOKBOOK – 3 – HOMETOWN ST. THOMAS
Breakfast and Brunch Country Apple Fritter Bread Ingredients For the Bread
• ⅓ cup light brown sugar • 2 tsp ground cinnamon • 2 apples, peeled and chopped • 2 tbsp granulated sugar (for apples) • ⅔ cup granulated sugar • ½ cup (1 stick) unsalted butter, softened • 2 large eggs • 1½ tsp vanilla extract • 1½ cups all-purpose flour • 1¾ tsp baking powder • ½ cup plus 1–3 tbsp milk • Pinch of salt • Nonstick cooking spray For the Glaze • ½ cup powdered sugar • Milk (just enough for drizzling consistency) Directions Preheat oven to 350°F and grease a 9x5 loaf pan with nonstick spray. In a small bowl, mix together the brown sugar and cinnamon. Set aside. In another bowl, toss the chopped apples with 2 tbsp sugar and a dash of cinnamon. In a large mixing bowl, cream together the butter and ⅔ cup sugar until light and fluffy. Add eggs and vanilla, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture alternately with the milk, stirring gently until just combined. Pour half of the batter into the prepared loaf pan. Layer with half of the apples, then half of the cinnamon-sugar mixture. Repeat the layers and lightly press the apples into the batter. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool slightly in the pan.
For the glaze, mix powdered sugar with just enough milk to reach a drizzling consistency. Drizzle over the cooled bread before serving.
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BRIWOOD HOLIDAY COOKBOOK – 4 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 4 – HOMETOWN ST. THOMAS
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BRIWOOD HOLIDAY COOKBOOK – 5 – HOMETOWN ST. THOMAS
Blueberry Pancakes Ingredients • 1 cup all-purpose flour • 1 tbsp sugar • 1 tbsp baking powder • ¼ tsp salt • 1 egg • 1 cup milk • 2 tbsp melted butter or oil • ½ tsp vanilla extract (optional) • ¾ cup blueberries Directions In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix. Fold in the blueberries. Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve warm with butter and maple syrup.
Blueberry Cornmeal Muffins Ingredients
• 1 cup all-purpose flour • 1 cup yellow cornmeal • ⅔ cup granulated sugar • 1 tbsp baking powder
• ½ tsp salt • 1 cup milk • 2 large eggs • ⅓ cup vegetable oil or melted butter • 1 cup blueberries Directions
Preheat oven to 375°F. Grease or line a 12-cup muffin tin. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk the milk, eggs, and oil until smooth. Add the wet mixture to the dry ingredients and stir just until combined. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the centre comes out clean. Cool slightly before removing from the pan.
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BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS
Leftover Oatmeal Bread Bread from leftover oatmeal: seriously good bread! Ingredients • 3 cups leftover cooked oatmeal • 2 cups warm water • ¼ cup honey • 2 tsp instant yeast (or 2 ½ tsp active dry yeast) • 2 tsp salt • 4+ cups all-purpose flour • Oil, for greasing Directions Warm the oatmeal slightly to take off the chill. In a large mixing bowl, combine oatmeal, warm water, honey, and yeast. Stir just enough to break up any lumps. Let sit for 15 minutes until bubbly. Add salt and 2 cups flour, mixing well. Continue adding flour, 1 cup at a time, until the dough comes together in a shaggy mass. Turn the dough onto a floured surface. Knead for 2–3 minutes, then cover and let rest for 20–30 minutes. Knead again for 3–5 minutes, adding flour as needed, until the dough is smooth and elastic. Place in an oiled bowl, turning once to coat. Cover with a tea towel and let rise until doubled in bulk. Punch down the dough and divide into 2 loaves or 24 rolls. Shape and place in greased pans (for loaves) or on a parchment-lined baking sheet (for rolls). Let rise again until doubled. Preheat oven to 375°F. Slash loaves if desired. Bake for 30 minutes, until golden brown, hollow-sounding when tapped, and 190°F inside.
Cool for at least 1 hour before slicing — or bake rolls if you want to enjoy some right away!
Baking Tip: Always preheat your oven – it ensures your baked goods cook evenly from the start
Home, office, backyard or Banquet Hall, Relax and let Kathy’s Catering do the work! Book your holiday catering now! Look for Kathy’s salads, sandwiches and more at Briwood Farm Market. Over 20 years of excellent service! 519-633-0101 kathyscatering2003@gmail.com www.kathyscateringcanada.ca
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BRIWOOD HOLIDAY COOKBOOK – 7 – HOMETOWN ST. THOMAS
Baked Amish Oatmeal with Apples and Raisins Ingredients • 3 cups old-fashioned rolled oats
• 1 ½ tsp baking powder • 2 tsp ground cinnamon • ¼ tsp ground nutmeg • ¾ tsp salt • ½ cup lightly packed brown sugar • 2 ½ cups milk • 2 large eggs
• 1 tsp vanilla extract • 4 tbsp butter, melted • 2–3 large tart-sweet apples (such as Honeycrisp or Gala), peeled, cored, and diced • ½ cup raisins Directions Preheat oven to 325°F. Lightly grease an 8x12-inch or 9x13-inch baking pan (or a 9x9-inch pan for extra-thick oatmeal) with nonstick cooking spray. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg, salt, raisins and brown sugar. In a separate bowl or large measuring cup, whisk together milk, eggs, and vanilla. Pour into the dry ingredients along with melted butter, and stir to combine. Arrange diced apples evenly over the bottom of the prepared pan. Pour the oatmeal mixture on top. (If desired, cover and refrigerate overnight. Be sure to uncover before baking.) Bake for 35–45 minutes, until the top is golden and the oatmeal is set. Serve warm or at room temperature, with a splash of milk if desired. Baking Tip: Use room-temperature butter and eggs – they blend better and create smoother textures.
Internet Sensation Omelette This quick microwave omelette went viral online—and for good reason! Ingredients 1 egg 1 tbsp mayonnaise ½ tsp melted butter or olive oil Pepper, to taste Directions In a small bowl, beat the egg, mayonnaise, and pepper until well combined. Lightly grease a small ramekin with melted butter or olive oil. Pour in the egg mixture. Microwave on high for 40 seconds. Turn the omelette out onto a plate and top with cheese, if desired.
Cooking Tip: Clean as you go – it keeps the kitchen manageable and stress-free.
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BRIWOOD HOLIDAY COOKBOOK – 9 – HOMETOWN ST. THOMAS
In a large skillet over medium heat, cook sausage until browned, breaking it into small pieces as it cooks. Drain most of the grease and add the sausage to the egg mixture. In the same skillet, sauté the bell peppers and green onions for 2–3 minutes. Add them to the egg mixture and stir to combine. Pour the mixture into the prepared baking pan. Bake for 35–50 minutes, until the edges are set and the center is just barely jiggly. Store leftovers in the refrigerator for 3–4 days. Reheat in the microwave before serving.
Breakfast Casserole Ingredients • 2 pounds pork sausage • 12 eggs • 1 cup sour cream (light or regular) • ¼ cup milk • 1 tsp kosher salt • ½ tsp ground black pepper • 4 green onions, sliced • ½ green bell pepper, diced • ½ red bell pepper, diced • 2 cups shredded cheddar cheese Directions Preheat oven to 350°F.
Grease a 9x13-inch baking pan with nonstick cooking spray. In a large bowl, combine eggs, sour cream, milk, shredded cheese, salt, and pepper. Mix on low speed until just combined.
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BRIWOOD HOLIDAY COOKBOOK – 10 – HOMETOWN ST. THOMAS
Deliciously Simple Herb Roasted Turkey by The Turkey Shoppe The perfect centrepiece for any occasion! Ingredients Turkey • 1 whole turkey (12–14 lbs / 5–7 kg), thawed, giblets removed
Mains and Sides Busy Family Pizza Pasta Casserole by The Turkey Shoppe Ingredients • 1 lb Turkey Shoppe Italian turkey sausage • 1 sweet onion, chopped • 1 orange or yellow bell pepper, chopped • ½ lb button mushrooms, sliced • 2 cans (398 ml each) pizza sauce • 398 ml water • 2 tsp dried oregano • ½ tsp chili flakes • 1 lb rotini pasta, uncooked • ½ cup shredded mozzarella cheese Directions Slice the sausage (it’s easiest when partly frozen) and place in a crock pot. Add onion, bell pepper, mushrooms, pizza sauce, water, oregano, and chili flakes. Stir to combine. Cook on low for 6–8 hours or on high for 3–4 hours. Stir in uncooked rotini during the last 30 minutes of cooking. Just before serving, stir in mozzarella or sprinkle it on top and let it melt. Makes approximately 9 cups.
• 4 tbsp (60 mL) olive oil • 2 large onions, quartered • 2 lemons, halved
• 1 large bunch fresh thyme • 3 large garlic cloves, peeled • 1 cup (250 mL) white wine • 1 cup (250 mL) turkey or vegetable broth Rub • 2 tbsp (30 mL) salt • 1½ tbsp (23 mL) pepper
• 1 tbsp (15 mL) garlic powder • 1 tbsp (15 mL) ground sage • 1 tbsp (15 mL) ground thyme Directions Preheat oven to 350°F (177°C). Pat turkey dry with paper towels. Rub with olive oil, inside and out. Combine salt, pepper, garlic powder, sage, and thyme to make the rub. Sprinkle generously over the turkey, inside and out. Stuff the cavity with lemons, onions, garlic, and fresh thyme. Place the turkey in a roasting pan and add wine and broth to the pan.
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BRIWOOD HOLIDAY COOKBOOK – 11 – HOMETOWN ST. THOMAS
Roast for 2½–3½ hours, or until juices run clear and an instant-read thermometer registers 170°F (77°C) in the breast and 180°F (82°C) in the thigh. Remove from oven and let rest for 15–20 minutes before carving. Tip: For a quick gravy, strain the pan juices and skim off the fat. Heat juices in a saucepan over low. Mix 2 tbsp (30 mL) cornstarch with water until smooth, then whisk into the juices. Simmer until thickened. Priazzo Pizza Pie Like pizza, this recipe is versatile and can be made with whatever toppings you enjoy. Here’s one delicious version. Ingredients • 2 balls frozen pizza dough from Briwood, thawed • 1 lb Italian sausage • ½ cup chopped Briwood bacon ends • ½ cup pepperoni • ½ cup sliced mushrooms • 1 cup marinara sauce • 2 cups shredded mozzarella • ¼ cup shredded Parmesan cheese Directions Preheat oven to 425°F. In a skillet, cook sausage and bacon until fully done. Drain any excess fat.
Grease the inside of an 11” cast-iron pan. Roll out one ball of pizza dough thinly and line the pan, pressing it snugly against the sides. Trim any excess dough. Layer the filling inside the pan: start with the sausage and bacon, then add 1½ cups of mozzarella, ¾ cup of marinara, a layer of pepperoni, the mushrooms, and finally the Parmesan cheese. Roll out the second ball of dough thinly and place it over the filling as the top crust. Position it so it sits about ½ inch below the rim of the pan. Seal the edges of the top and bottom crust together. Spread the remaining ¼ cup of marinara over the top crust, then sprinkle with the remaining ½ cup of mozzarella. Bake for 35–40 minutes. To prevent the top from browning too quickly, cover loosely with foil for the first 10 minutes. Let cool in the pan for 5 minutes before carefully removing and slicing like a pie. Use caution — the cast iron will be extremely hot. Slow Cooker Turkey Pizza Pasta by The Turkey Shoppe This easy, family-pleasing meal will be waiting for you after work or school. Serve with Caesar salad for a perfect pairing. Ingredients • 1 boneless, skinless Ontario turkey breast (about 1¼ lb / 600 g) • 2 tsp dried oregano • 1 tsp extra virgin olive oil • 2 turkey sausages • 1 sweet onion, chopped • 1 orange or yellow bell pepper, chopped • 1 container (8 oz / 227 g) petite or gourmet button mushrooms • 2 cups pizza sauce • 1 cup water • ½ tsp hot pepper flakes (optional) • 1 pkg (454 g) rotini pasta • ½ cup shredded part-skim mozzarella cheese Directions Cut turkey breast into 1-inch (2.5 cm) chunks. Toss with oregano and olive oil. In a skillet over medium-high heat, brown turkey pieces, then transfer to a slow cooker. Brown sausages on all sides, remove to a cutting board, slice, and add to the slow cooker. Stir in onion, pepper, mushrooms, pizza sauce, water, and
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BRIWOOD HOLIDAY COOKBOOK – 12 – HOMETOWN ST. THOMAS
hot pepper flakes (if using). Cover and cook on Low for 6–8 hours or on High for 3–4 hours. In the last 30 minutes of cooking, bring a large pot of salted water to a boil. Cook pasta for about 8 minutes, or until tender but firm. Drain well, then stir into the slow cooker. Sprinkle mozzarella over the pasta, cover, and let stand for 10 minutes, until the cheese melts and the sauce is absorbed. Stir before serving. Tips: • Cook pasta ahead of time, rinse under cold water, and refrigerate in an airtight container. Add to the slow cooker when needed. • Make this overnight, then pack into lunches hot from the slow cooker straight into a thermos. • Try different turkey sausage flavours to suit your family’s tastes.
we wish you and yours a Very Merry Christmas, and all the best for the new year. Help make someone else’s Christmas by making a donation to our charity which provides a hamper of food for those less fortunate and toys for the younger members of those families. Scan the QR Code or visit christmascarestthomas.com to make your monetary donation. We request that any donations of toys or food be made by November 28th, if at all possible. From our Team of Volunteers at St Thomas-Elgin Christmas Care, Steak & Potato Foil Packets Easy, Hearty, and Perfect for the Grill or Oven Ingredients For the Foil Packets: • 4 small red potatoes, sliced • 2 sirloin or ribeye steaks, cut into bite-sized pieces • 4 cloves garlic, minced • 2 tbsp unsalted butter, cubed • 1 tsp dried thyme (or substitute rosemary or oregano) • Salt and pepper, to taste • 4 large sheets aluminum foil Optional Add-Ins: • 1 bell pepper, sliced • 1 cup mushrooms, halved • Fresh parsley, chopped (for garnish) Directions In a small bowl, prepare all ingredients so they are ready to assemble. Place a sheet of aluminum foil, shiny side down, on a flat surface. Arrange potato slices in the center, then layer with steak pieces. Sprinkle with garlic, thyme, salt, and pepper. If using optional vegetables, scatter them evenly over top. Dot with cubed butter, then fold the foil edges tightly to seal into a packet. Repeat with remaining ingredients to make 4 packets. Preheat grill to medium-high or oven to 400°F (200°C). Grill packets directly on the grates for 15–20 minutes, flipping halfway, or bake on a sheet pan for 20–25 minutes. Carefully open packets (watch for steam). Potatoes should be tender, and steak cooked through. Garnish with fresh parsley and serve hot.
Interested in volunteering? We especially will need drivers this year. Contact us at 519-637-0710 if you are willing .
From our Team of Volunteers at St Thomas-Elgin Christmas Care, we wish you and yours a Very Merry Christmas, and all the best for the new year. Help make someone else’s Christmas by making a donation to our charity which provides a hamper of food for those less fortunate and toys for the younger members of those families. Scan the QR Code or visit https://christmascarestthomas.com/ to make your monetary donation. We request that any donations of toys or food be made by November 28 th , if at all possible.
BRIWOOD HOLIDAY COOKBOOK – 13 – HOMETOWN ST. THOMAS
Korean Beef Sauce by Briwood Farm Market Staff Ingredients (per pound of beef) • ¼ cup packed brown sugar • ¼ cup reduced-sodium soy sauce • 1 tbsp vegetable oil • 2 tsp sesame oil • 3 cloves garlic, minced • ½ tsp crushed red pepper flakes (or more to taste) • ¼ tsp ground ginger • ¼ tsp sesame seeds Directions In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, garlic, red pepper flakes, and ginger. In a skillet, cook one pound of your favourite beef until browned. Add the sauce and cook for about 2 minutes, stirring to coat the meat. Serve over rice and garnish with thinly sliced green onions and a sprinkle of sesame seeds.
Loaded Baked Potato Dip Creamy, decadent, and full of flavour, this dip makes a show- stopping appetizer! Ingredients
• 1 large russet potato • 8 oz Briwood bacon • 8 oz plain nonfat Greek yogurt • 8 oz sour cream
• 1 tsp garlic powder • 1 tsp onion powder • ¾ tsp salt • ½ tsp ground black pepper • ¾ cup freshly grated sharp cheddar cheese • 3 tbsp chopped fresh chives • Kettle-style potato chips, for serving Directions
Looking for a New Shed this Winter? If you prefer a hot dip, transfer to an oven-safe dish, sprinkle with the reserved bacon and chives, and bake at 350°F for 15 minutes before serving. Cook the bacon until crisp. Once cool, dice into small pieces. Poke the potato several times with a fork, then place in the microwave on high for 6–10 minutes, or until soft and cooked through. Let cool slightly. Slice the potato in half, scoop the insides into a mixing bowl, and discard the skins. Mash the potato with a fork until smooth. Add in the yogurt, sour cream, garlic powder, onion powder, salt, pepper, cheese, two-thirds of the chives, and all but 1 tbsp of the bacon. Stir to combine. Taste and adjust seasoning if needed. Transfer the dip to a serving bowl. Top with the remaining bacon and chives, and serve warm with potato chips.
Cooking Tip: Taste as you go – flavours shift during cooking.
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BRIWOOD HOLIDAY COOKBOOK – 14 – HOMETOWN ST. THOMAS
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Bacon Wrapped Figs Ingredients • 12 dried figs • ½ cup goat cheese (cranberry goat cheese works beautifully) • 12 slices Briwood bacon Directions Preheat oven to 375°F. Rehydrate figs by simmering them in hot water for 12 minutes, then pat dry. Slice each fig in half. Smother the inside of the figs with goat cheese. Wrap each fig with half a slice of bacon and secure with toothpick. Place prepared bacon-wrapped figs seam side down on a parchment-lined baking sheet. Bake for 25–30 minutes. Remove from oven and serve warm. Lemon Almond String Beans Ingredients • 2 tbsp sliced almonds • 1 lb green beans, trimmed • 2–3 tbsp unsalted butter, cut into small chunks • Zest of 1 lemon, finely grated • Salt • Freshly ground black pepper Directions In a small skillet over medium-high heat, toast the almonds, shaking often, until golden brown, about 2–3 minutes. Set aside to cool. Bring a saucepan of water to a boil and salt generously. Add the green beans and cook until crisp-tender, 5–6 minutes. Drain well. Toss beans with butter and lemon zest, then season with salt and pepper. Transfer to a serving bowl and scatter the toasted almonds over top. Serve warm.
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BRIWOOD HOLIDAY COOKBOOK – 15 – HOMETOWN ST. THOMAS
Cheese Crisp with Bacon and Jalapeño Ingredients • 1 jalapeño pepper • 1 cup sharp cheddar cheese, shredded • 2 strips cooked bacon Directions Preheat oven to 350°F. Line a rimmed baking sheet with parch- ment paper. Chop the bacon finely. Seed the jalapeño and slice into thin rings. (Tip: wear gloves when handling jalapeños.) Scoop cheese by tablespoonfuls onto the prepared baking sheet, forming 16 mounds. Gently flatten with your fingers, keeping about 1 inch apart. Place a jalapeño slice and a bit of bacon on top of each cheese mound. Bake for about 12 minutes, until very browned. Let crisps firm up on the baking sheet for 1–2 minutes, then transfer to a serving platter using a small spatula. Serve immediately with ranch or your favourite dip.
Cranberry Brie Pull-Apart Bread Ingredients • 1 round loaf sourdough bread • 4 tbsp butter • 2/3 cup pecans, chopped • 3 tbsp brown sugar • 1 (16 oz) wheel of brie, cubed • 1 cup dried cranberries Directions Preheat oven to 350°F.
Slice the bread horizontally and vertically to create 1-inch cubes, being careful not to cut all the way through the loaf. In a small bowl, combine 2 tbsp butter with pecans and brown sugar, mixing with your hands to form a crumble. Slice the remaining 2 tbsp butter thinly and tuck into the bread cuts. Place the loaf on a baking sheet. Stuff brie cubes into the bread, filling all the spaces. Add cranberries and pecan mixture. Bake for 15–20 minutes, until the brie is melted and gooey. Serve warm.
Cooking Tip: Freeze stock in cubes – it’s easy to use in small amounts.
Cooking Tip: Invest in quality baking pans – they heat evenly and reduce burning.
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BRIWOOD HOLIDAY COOKBOOK – 16 – HOMETOWN ST. THOMAS
Creating a Custom Charcuterie Board to Impress
10 Ways to Elevate Your Charcuterie Board If you’d like to go beyond the traditional board and add a few touches that will really wow your guests, here are some creative ideas: • Honeycomb or Bee Pollen – Natural honeycomb is beautiful and pairs perfectly with creamy cheeses. • Flavoured Butters or Whipped Spreads – Try herb butter, whipped ricotta, or honey butter for something new to spread. • Edible Flowers – Add colour and elegance with nas- turtiums, pansies, or marigold petals. • Candied Nuts or Spiced Seeds – Maple-glazed pecans or chilli-roasted pumpkin seeds bring crunch and flavour. • Chocolate Pairings – Dark chocolate bark or chocolate- dipped fruit add a sweet balance. • Pickled Eggs – Unique, tangy, and conversation-worthy. • Artisan Jams & Chutneys – Fig jam, onion chutney, or pepper jelly elevate simple cheeses. • Roasted Vegetables – Charred peppers, roasted tom- atoes, or grilled zucchini add smoky depth. • Mini Sandwich Sliders or Wrap Bites – Small, hearty bites sneak in something filling. • Themed Garnishes – Sugared cranberries at Christmas, citrus slices in summer—garnishes add seasonal flair.
Almost everyone has eaten off one, almost everyone has bought or has been gifted one, but not everyone knows how to create one. I get it, the name charcuterie can sound intimidating. But really, this offering is tasty, always welcome, and endlessly versatile. At Briwood Farm Market, you’ll find everything you need to create a traditional charcuterie board for your guests. They carry a large selection of deli meats, cheeses you’ll recognize and some you can experiment with, fruit (fresh and dried), an assortment of crackers and crisps, including gluten-free, plus pickles, pickled vegetables, mustards, sauces, and dips. For a traditional board, I would suggest the following: some spicy salami, cut-up pepperettes, smoked turkey, and black forest ham. Choose three different types of cheese: something familiar, like a sharp cheddar; something creamy, like Havarti or Monterey Jack; and perhaps a soft cheese, like goat cheese. Add fresh fruits such as grapes (red or white, but not overly sweet) and thinly sliced apples, then a few dried fruits like dates or figs. Something briny, like olives or pickled vegetables, adds depth, while almonds or other nuts can be tucked in to fill spaces. Finally, pair it all with one or two types of crackers and you’ll have a spread your guests will love.
BRIWOOD HOLIDAY COOKBOOK – 17 – HOMETOWN ST. THOMAS
Creamy Corn Chowder Ingredients • 4 ears of corn • 1 Boursin Garlic and Herb Cheese
Grilled Cheese and Tomato Soup Casserole by Briwood Farm Market Staff Ingredients Grilled Cheese Sandwiches • 16 slices sourdough bread • 8 tbsp butter, at room temperature • 1 container Boursin cheese (or other soft, spreadable cheese) • 8 oz fresh mozzarella cheese, sliced into 8 thick pieces Tomato Soup • 1 ¾ cups tomato sauce • Salt and freshly ground black pepper • ½ cup shredded white cheddar cheese Directions Preheat the oven to 350°F. Lightly grease a 9-by-13-inch casserole dish with nonstick cooking spray. Prepare the Grilled Cheese Sandwiches: Spread ½ tbsp butter on one side of each bread slice. Flip the slices over and spread about 1 tbsp Boursin on 8 of them. Top each with a slice of mozzarella, then finish with the remaining bread slices, butter side out, to form sandwiches. • ⅓ cup tomato paste • ½ cup heavy cream • 1 tsp dried thyme • 2 eggs Heat a griddle or large skillet over medium-high heat. Working in batches, toast the sandwiches until golden brown on both sides, about 2–3 minutes per side. Set aside. Prepare the Tomato Soup: In a medium saucepan, whisk together the tomato sauce and tomato paste until smooth. Warm over medium-low heat until simmering, then stir in the cream and thyme. In a medium bowl, whisk the eggs. Slowly add about one-third of the hot tomato mixture to the eggs, whisking constantly to temper. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened, 3–4 minutes. Season with salt and pepper. Pour half of the tomato mixture into the prepared casserole dish. Arrange the grilled cheese sandwiches in the dish, then pour the remaining tomato mixture over top. Sprinkle evenly with the cheddar cheese. Bake until bubbly
• 6 slices Briwood bacon • 1 yellow onion, diced • 2 green onions, diced • 1 ½ cups potatoes, diced • 3 cloves garlic, minced • 1 cup dry white wine (or substitute with more stock) • 4 cups chicken broth • 1 bay leaf • Salt & pepper to taste Directions Slice the corn off the cob, then use the back of the knife to scrape off the extra bits. In a large pot, cook the bacon until crispy. Set aside, drain the fat, and cut into bits. In the same pot, add the onion, the white parts of the green on- ion, and the potatoes. Sauté for about 5 minutes, until fragrant and slightly softened. Add the corn and garlic, seasoning with salt and pepper. Deglaze the pot with the white wine (or 1 cup stock if not using wine). Cook for 1 minute to let the alcohol cook off. Pour in the broth and add the bay leaf. Bring to a gentle boil. Reduce the heat and let simmer for about 15 minutes. Remove half the soup and blend until smooth, then return it to the pot. (Or use an immersion blender for the same effect.) Stir in the Boursin cheese until smooth and creamy. Garnish with green onion, chopped bacon, and fresh ground pepper.
and the cheese is melted, 25–30 minutes. Let rest for 5 minutes before serving warm.
Candice focuses on Real Estate Photography with interactive virtual tours with iGUIDE technology, mapping and plotting homes and businesses with Google Street View technology. While capturing moments for a lifetime of memories she also enjoys FUN family photography sessions.
Nature Inspired Skin Care Discover thoughtfully crafted skin care and body care gifts from rich moisturizing creams and soothing bath salts to handmade goat milk soaps.
Gift Sets Available for Christmas
Available at Briwood Farm Market
BRIWOOD HOLIDAY COOKBOOK – 18 – HOMETOWN ST. THOMAS
Directions Preheat oven to 350°F.
Honey Mustard Salad Dressing by Briwood Farm Market Staff Ingredients • ¼ cup olive oil • 2 tbsp Dijon mustard • 1–2 cloves fresh garlic, minced • ¼ cup red wine vinegar • 1 tbsp honey
Layer sliced potatoes and onions in a casserole dish. Mix the soup with milk and pour about ¾ of the mixture between the layers. Sprinkle with parsley. Top with another layer of potatoes, then pour the remaining soup mixture over top. Sprinkle with paprika. Bake for 2 hours, lowering the temperature if the dish is browning too quickly. Nana’s Devilled Eggs by Brian Giles Ingredients • 6 eggs • 4 tbsp mayonnaise • 4 tbsp sour cream • ¼ tsp dried mustard • Salt and pepper, to taste Directions Hard boil the eggs, then transfer to an ice bath. Once cooled, remove the shells and slice the eggs in half lengthwise. Scoop out the yolks and mash them with the mayonnaise, sour cream, mustard, salt, and pepper until smooth. Pipe or spoon the filling back into the egg whites. Serve chilled.
• 1 tsp smoked paprika • 1 tsp dried oregano
• Pinch of red pepper flakes • Salt and pepper to taste Directions Add all ingredients to a mason jar. Shake thoroughly to combine. Nana’s Scalloped Potatoes from Brian Giles Ingredients • 6–8 potatoes, sliced thin • 1 large onion, sliced • 1 can cream of mushroom soup
• ½ tsp parsley • ½ tsp paprika • ½ cup milk
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BRIWOOD HOLIDAY COOKBOOK – 19 – HOMETOWN ST. THOMAS
Nana’s Mashed Potato Salad by Brian Giles Ingredients • 5–6 medium cooked potatoes, mashed
Roasted Cauliflower with Tahini Ranch by Briwood Farm Market Staff
Ingredients Tahini Ranch • ¾ cup whole-milk Greek yogurt • ¾ cup buttermilk • ¼ cup tahini • 2 tbsp lemon juice • ¼ cup minced fresh dill • ¼ cup minced fresh chives
• 1 stalk celery, chopped • 1 tbsp chives, chopped • 4 hard-boiled eggs • ½ cup mayonnaise • ¼ cup mustard • ¼ tsp celery salt • Salt and pepper, to taste • Smoked paprika, for garnish Directions
• 1 tsp onion powder • 1 tsp garlic powder • 1 garlic clove, finely grated • Salt, to taste Cauliflower • 2 medium heads cauliflower, broken into florets • ½ cup extra-virgin olive oil • 1 tsp Aleppo pepper • Kosher salt, to taste • Freshly chopped dill and chives, for garnish Directions Preheat oven to 450°F.
In a large bowl, combine the mashed potatoes, celery, chives, eggs, mayonnaise, mustard, celery salt, salt, and pepper. Mix until the salad is as smooth or as chunky as you prefer.
Garnish with smoked paprika before serving. Peach and Prosciutto Pizzas by Briwood Farm Market Staff Ingredients • 3–4 pieces naan bread • ¾ cup pesto • 1 ripe peach, thinly sliced • 1 medium shallot, thinly sliced • 3 oz prosciutto, torn into pieces • 1 ball fresh mozzarella cheese, torn into pieces
In a medium bowl, whisk together the yogurt, buttermilk, tahini, lemon juice, dill, chives, onion powder, garlic powder, garlic, and salt. Set aside. On a sheet pan, toss cauliflower with olive oil, Aleppo pepper, and salt to coat. Roast, tossing halfway through, until golden and tender, about 30–35 minutes. Transfer to a platter and drizzle with tahini ranch. Garnish with dill and chives. Serve warm.
• ⅓ cup fresh basil leaves, torn • Balsamic glaze, for drizzling • Crushed red pepper flakes, to taste Directions Preheat the oven to 425°F. Place the naan on a large baking sheet. Spread pesto evenly over each piece of naan. Top with sliced peaches, shallots, prosciutto, and mozzarella. Bake for 14–15 minutes, until the cheese is melted and the edges are golden. Remove from the oven and garnish with torn basil, a sprinkle of red pepper flakes, and a drizzle of balsamic glaze before serving.
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BRIWOOD HOLIDAY COOKBOOK – 20 – HOMETOWN ST. THOMAS TV EARS EAR PLUGS AMPLIFIED PHONES TV EARS EAR PLUGS AMPLIFIED PHONES Hearing Tests for All Ages • Hearing Aid Dispensing and Repairs • Custom Earplugs Safe Wax Removal • Auditory Processing Tests • Tinnitus Treatments • Dizziness Testing Aylmer West Lorne St.Thomas TV EARS EAR PLUGS AMPLIFIED PHONES
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Drizzle with the olive oil mixture and toss to coat. Spread vegetables out so they roast evenly. Bake for 25–30 minutes, until vegetables are deeply caramelized. If squash seeds are left on, they should be browned and crunchy. To assemble, spread some pine nut cream on a large platter. Top with roasted vegetables and lentils. Drizzle with more pine nut cream and a touch of olive oil before serving. Note: To cook lentils, add 1 cup lentils to 3 cups salted boiling water. Cook for 15 minutes, then drain. Lentils should be al dente.
The Hughson Family & Staff at Williams Funeral Home From our family to yours, Williams Funeral Home extends warm wishes for a peaceful Christmas and a New Year filled with gentle moments of reflection and hope. May the memories of your loved ones bring comfort to your heart during this season and beyond. Wishing You Peace and Comfort This Holiday Season At Christmastime, we celebrate togetherness, joy, and love— but we also pause to remember those who are no longer with us. Roasted Fall Root Vegetable Salad with Lentils and a Pine Nut Cream by Briwood Farm Market Staff Ingredients Pine Nut Cream • ½ cup pine nuts • ¼ cup cilantro leaves • 3–4 tbsp water • 3 tbsp lemon juice • 1 tbsp olive oil • ¾ tsp kosher salt Roasted Root Vegetable and Lentil Salad • 3 tbsp extra-virgin olive oil, plus more for drizzling • 1 tbsp whole-grain mustard • 1½ tsp kosher salt • 1 tsp coriander seeds (optional) • 1 tsp dried thyme • ½ tsp black pepper • 1 medium delicata squash, halved lengthwise and cut into ½-inch half circles (seeds optional) • 1 lb baby yellow potatoes, halved • 3 medium yellow beets, peeled and cut into 1-inch pieces • 1½ cups cooked lentils (see note) Directions In a blender, combine pine nuts, cilantro, water, lemon juice, olive oil, and salt. Blend until smooth but slightly chunky. Set aside. Preheat oven to 400°F. In a small bowl, whisk olive oil, mustard, salt, coriander (if using), thyme, and pepper. Arrange squash, potatoes, and beets on a baking sheet.
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BRIWOOD HOLIDAY COOKBOOK – 21 – HOMETOWN ST. THOMAS
Whipped Feta with Roasted Cherry Tomatoes Ingredients Dip • 1 cup feta cheese • ½ cup cream cheese • 2 tbsp extra virgin olive oil • 1 tbsp honey Roasted Tomatoes
• 1 cup cherry tomatoes • 1 tbsp red wine vinegar • 1 clove garlic, minced • 1 tsp extra virgin olive oil • 1 tsp Italian seasoning • Pepper, to taste • Baguette, for dipping
Directions Preheat oven to 375°F. In a small bowl, toss cherry tomatoes with vinegar, olive oil, garlic, Italian seasoning, and pepper until well coated. Spread onto a sheet pan and roast for 15 minutes. In a blender or food processor, combine feta, cream cheese, olive oil, and honey. Blend until smooth and creamy. Slice the baguette and toast. You can use a frying pan or grill pan to brown one side, or butter the slices and place under the broiler for 1–2 minutes, watching carefully. Spread the whipped feta into a shallow serving dish, creating a slight divot in the centre. Spoon the roasted tomatoes into the middle of the dip. Serve warm with toasted baguette slices for dipping. Cooking Tip: Don’t overcrowd the pan. When cooking meat or veggies, leave space between pieces to ensure even cooking and browning.
May the spirit of the season fill your home with happiness and joy! Merry Christmas!
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BRIWOOD HOLIDAY COOKBOOK – 22 – HOMETOWN ST. THOMAS
Spoon 2 tsp of the crumb mixture into each serving cup, pressing down gently to form a crust. In a medium bowl, whisk cold milk and pudding mix for 2–3 minutes until it begins to thicken. Stir in the remaining ½ cup salted caramel sauce. Add cold heavy whipping cream and continue mixing until thickened, about 3–4 minutes. The mixture should be thick enough to hold its shape when piped. Transfer pudding mixture to a piping bag (or a zip-top bag with a corner snipped). Pipe filling over the crusts, filling each cup about ⅔ full. Top each with 2 tsp of cooled apple mixture. Cover and refrigerate until ready to serve. Dessert cups will keep up to 3 days in the refrigerator or 1 month in the freezer.
Landscape Design, Construction and Maintenance for ALL types of homes! B ook your RESIDENTIAL Snow RemovalService today ! Desserts and Baked Goods Caramel Apple Dessert Cups Ready for apple season? These easy, no-bake dessert cups are filled with spiced apples, creamy caramel pudding, and a crunchy vanilla wafer crust. Ingredients • 3 cups Granny Smith apples, peeled, cored, and finely diced. (Other apple varieties such as Honeycrisp, Gala, Fuji, or Pink Lady may be used. Be sure to dice small to fit the cups). • ⅓ cup packed light brown sugar • 3 tbsp salted butter • 1 tsp ground cinnamon • ¾ cup salted caramel sauce, divided (¼ cup and ½ cup) • 2 cups crushed vanilla wafers • ¼ cup salted butter, melted and cooled • 1 package (3.4 oz) instant vanilla pudding mix • 1¼ cups cold whole milk • 1 cup cold heavy whipping cream Directions In a saucepan, combine apples, brown sugar, butter, and cinnamon. Cook over medium heat, stirring frequently for 7–9 minutes, until apples are softened and the mixture resembles apple pie filling. Stir in ¼ cup salted caramel sauce. Allow apples to cool completely. (For faster cooling, refrigerate, but note condensation may affect consistency.) In a small mixing bowl, combine crushed vanilla wafers and melted butter until evenly coated.
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BRIWOOD HOLIDAY COOKBOOK – 23 – HOMETOWN ST. THOMAS
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