Serves 2

3 ½ cups baby arugula leaves, washed and trimmed
6-8 pieces Holt Renfrew Sugar & Spiced Pecans*
2 tsp. dried figs
4 strips of bacon, chopped fine
3 tbsp. shaved Padano cheese
¼ cup Holt Renfrew Strawberry Pomegranate Dressing*

*Available in our Holts Holiday Shop

In a preheated sauté pan, sauté the chopped bacon until crisp, remove pan drippings and add the Holt Renfrew Strawberry & Pomegranate dressing. Gently warm the dressing with cooked bacon for 1 minute and remove from heat.

Place greens into a small bowl, top with dried figs and Holt Renfrew Sugar & Spiced Pecans. Dress the salad with the warm bacon dressing and top with shaved Padano cheese. Serve immediately and enjoy!

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2 tbsp. extra virgin olive oil
½ tbsp. hazelnut oil
½ cup red onion, chopped fine
1 tbsp. shallots, chopped fine
1 garlic clove, minced fine
½ cup stock (chicken or vegetable)
2 cups Holt Renfrew Brandied Cherries*, pitted
1 tsp. fresh thyme leaves
1 tbsp. fresh cold butter
3 tbsp. hazelnuts, crushed salt and pepper to taste

*Available in our Holts Holiday Shop

Preheat a small sauce pan, add the oils, shallots, onion and garlic. Sauté for 3-4 minutes or until the onions are translucent. Add the stock, fresh thyme and cherries and reduce the sauce by half. Remove the sauce from the heat and stir in the cold butter and crushed hazelnuts. Season the sauce to taste with salt, pepper, serve and enjoy!

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Serves 8

3 tbsp. maple syrup
1 L plain yogurt
1 vanilla bean, scraped
1 cup Holt Renfrew Redhaven Peaches*, drained and chopped
1 ¼ cup sesame seeds
½ cup sugar
¾ cup egg whites
3 tbsp. egg whites
2 tbsp. flour
dash of sesame oil

*Available in our Holts Holiday Shop

Frozen Yogurt: In a bowl combine syrup, yogurt and vanilla bean. Empty into ice cream maker and churn according to manufacturers instructions. Place chopped Holt Renfrew peaches in a bowl and spoon in frozen yogurt. Stir together.

Tuile cookie for cone: Preheat oven to 300°F. Mix all ingredients together in a bowl. Using a small spatula spread the mixture evenly 1/16 inch thick in a 4 inch circle on a cookie sheet lined with a sil pat mat. Bake in oven until crisp and gold, approximately 10 minutes. Roll tuile over a cone shape. Once cool, scoop frozen yogurt into cone and enjoy!

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Serves 8

140 grams crushed sweet biscuits (graham cracker or cookie crumbs)
1-½ oz butter, melted

½ tbsp. cornstarch, ½ tbsp. water, 360 grams cream cheese
425 grams ricotta cheese, 4 eggs, 1 ½ cups icing sugar
1 tbsp. orange zest, ¼ cup ice wine
8 tsp. Holt Renfrew Blueberry and Raspberry Preserve*

4 Phyllo sheets
½ cup butter melted

*Available in our Holts Holiday Shop

Combine the crushed sweet biscuits with the melted butter. Evenly divide the sweet biscuit mix into the eight small ramekins. Pat down the biscuit mix in each ramekin to form a thin crust. Refrigerate the lined ramekins for 1 hour.

Preheat the oven to 300°F. Combine the cornstarch with water to make a smooth paste. Process the cream cheese in a food processor until smooth. Add the cornstarch mixture, ricotta, eggs, sugar, orange zest and ice wine to the creamed softened cream cheese. Mix until smooth and evenly divide the batter into the ready-made, lined ramekins. Lightly stir in 1 tsp. of Blueberry, Raspberry Preserve till you get a swirled pattern. Bake the cheesecakes in the pre-heated oven for approximately 15-20 minutes. Remove from heat and cool completely.

Preheat the oven to 325°F. Place one sheet on phyllo pastry onto a flat surface, brush it lightly with melted butter, layer another phyllo pasty sheet on top and brush once again with butter. Repeat this process with the two remaining sheets of pastry. Cut the lined pastry sheets into 4 squares or quarters, making a total of 8 squares. Wrap each individual mini cheese cake with one square of the double layer buttered phyllo pastry sheet. Bake until the cheese cake is crispy and golden brown. Serve warm with fresh whipped cream, berries and mint. Enjoy!

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Serves 8

1 smoked ham, 5 to 7 pounds, trimmed
2 carrot, diced medium
1 large onion, cut into large pieces
2 celery stalks, diced medium
1 fresh bay leaf
4 cups apple cider

Glaze
¼ cup light brown sugar, packed
¼ cup Holt Renfrew Peach Cantaloupe marmalade*
4 tbsp. melon liqueur
1 tsp. dry mustard
2 tbsp. chopped fresh mint

*Available in our Holts Holiday Shop

Place the smoked ham fat side up in a large roaster. Score the fat cap in a criss-cross fashion. Place the sliced carrots, onions and celery around the ham. Pour in the apple cider and add the fresh bay leaf. In a separate bowl, combine the marmalade, brown sugar, melon liqueur and dry mustard. Baste the entire ham with this glaze. Cover the glazed ham and roast the ham in a re-heated 375o oven for approximately 1½ -2 hours.

Baste the ham with the existing glaze every 30 minutes. Remove the ham from heat and allow to rest for 20-30 minutes. Remove ham from roasting pan and skim off excess fat from the pan drippings. Reduce the drippings until slightly thickened, add the fresh mint to the reduced sauce and serve as an accompaniment to the cooked ham, and enjoy!

Note: substitute the ham for turkey, duck or chicken.

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Serves 12 hors d'oeuvres

2-3 cups potatoes, cooked and coarsely grated
Salt and pepper to taste
1 small egg
1 tsp. chopped fresh dill
1 tbsp. chopped fresh chives
Extra virgin Olive oil

12 whole poached shrimp, peeled and deveined (31/40 sized shrimp)
¼ cup mascarpone cheese-softened
3 tbsp. Holt Renfrew Peach Chutney*

*Available in our Holts Holiday Shop

Combine potatoes with the beaten egg, fresh dill and chives. Salt & pepper to taste. Portion the mixed potatoes into 12 equal sizes and shape into small discs. Pre-heat a non-stick sauté pan with 2 tbsp. extra virgin olive oil. Sauté the potato cakes on both sides until golden brown and crisp. Remove from heat and allow to cool.

Top each potato appetizer with a dollop of mascarpone cheese, a shrimp and garnish with Holt Renfrew Peach Chutney. Enjoy!

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