THE MAGAZINE FOR COSTCO MEMBERS

December 2024

by RACHEL HALLIWELL

Tips for creating edible

centrepieces for your

holiday table

A festive centrepiece will brighten up your table this season, especially if it tastes as good as it looks. From charcuterie wreaths to festive trees studded with fruits, holiday-inspired edible creations are easy to make and can be super-healthy or deliciously indulgent. Best of all, you get to decide the ingredients—you can cater to your guest’s tastes, meaning there’s something for everyone and less chance of waste. You’ll find inspiration down your Costco food aisles.

Rachel Halliwell is a UK-based journalist and ghost writer.

COURTESY OF © LINDSAY EVERS AND ELYSIA CARTLIDGE

(HAUTEANDHEALTHYLIVING.COM)

Enjoy the process

Putting together an edible centrepiece should be fun, says food blogger Jennifer Maloney (seasonsandsuppers.ca). Every year she makes a pull-apart sticky bun wreath out of basic bread dough, which takes a place of pride on her family’s Christmas brunch table. “It’s like monkey bread, studded with red and green glacé cherries,” Maloney, a Costco member from Muskoka, Ontario, explains. “I’m a bread baker, but it can also easily be made with store-bought frozen dough. I prepare mine ahead and freeze it. I take it out of the freezer when we get up and it is perfectly thawed by mid-morning.”

—RH

COURTESY OF © LINDSAY EVERS AND ELYSIA CARTLIDGE

(HAUTEANDHEALTHYLIVING.COM)

Don’t forget fruit

A Christmas tree made from strawberries becomes a festive showstopper that doubles as

a naturally sweet and refreshing palate cleanser. First, wrap a crafting cone with silver foil, then add the strawberries by piercing them onto toothpicks and gently pressing them into the cone, working in rows from the bottom up. Dab melted chocolate in the gaps and press a blueberry on top. Finally, push in mint leaves at regular intervals before dusting with icing sugar. Costco member Joann MacDonald is an Ontario-based food writer and influencer (womaninreallife.com) who sees fruit-based

centrepieces as healthy nourishment at a time when we pay less attention to our food choices. MacDonald adds: “As a bonus, you get to eat

your centrepiece after dinner, making one less item to store in your growing collection of Christmas bins.”

—RH

COURTESY OF © LINDSAY EVERS AND ELYSIA CARTLIDGE (HAUTEANDHEALTHYLIVING.COM)

by MARISA MOORE

COURTESY OF MARISA MOORE

Flavourful and festive, non-alcoholic drinks

enter the limelight

No longer just a cocktail without the alcohol, mocktails have stepped into their own and are changing the way we drink. With mocktail bars, menus and recipes aplenty, these creative drinks are everywhere and easy to make at home.

Benefits of non-alcoholic beverages. Mocktails squeeze in a little extra nutrition where you least expect it. They are often made with hydrating beverages such as sparkling water, flavanol-rich tea or coconut water, which is naturally sweet and packed with electrolytes and minerals. Watermelon, mango or berries are popular fruits to deliver colour, flavour and nutrients such

as vitamin C for immune support. Beyond fruit, options abound with nutrient-rich fresh ginger, rosemary, basil, cinnamon and even carrots.

Mocktails are also suitable for everyone, no matter their preference for alcohol. To create your own, draw inspiration from popular drinks such as piña coladas, palomas or mojitos or create something brand new. Try these tips to get started.

Be creative. Lean into unique flavour combinations, vibrant colours and relevant party themes.

Consider what’s in season. While frozen fruit works year-round, fresh seasonal fruit delivers incredible sweetness and flavour. Mix up apple- or pear-flavoured beverages in the fall. Make winter drinks studded with pretty pomegranate arils. And muddle fresh blackberries as a beautiful base for summer cocktails.

Marisa Moore

(marisamoore.com)

is a cookbook author,

consultant and

media contributor.

Build, balance and layer flavours.

Start with a naturally sweet base, like fruit or fruit juice, to set the tone and colour for the drink. Use honey, maple syrup or a simple syrup infused with vanilla or herbs for added sweetness. Taste the fruit or fruit juice and adjust the recipe accordingly.

Balance sweetness with citrus zest

for acidity and brightness. Add flavour enhancers like fresh mint or basil for an herbal twist or fresh ginger for a warm, spicy touch.

Pay attention to presentation.

Serve mocktails in festive glasses. Keep them cool with flavoured ice cubes or frozen fruit. Garnish with

a little of what’s inside such as a

fresh fruit wedge, herb stem or cucumber slice for visual appeal.

Pour carbonated drinks just before serving.

With a handful of ingredients and a little imagination, you can become

a mocktail mixologist in minutes.

by ALISON THOMPSON

Tips for gluten-free baking during the holidays

When you are baking delicious homemade treats for friends and family during the holiday season, think of guests who cannot eat gluten because of celiac disease or non-celiac gluten sensitivity.

They often feel left out when the table is laden with traditional cakes and pastries, so it means the world when a thoughtful host makes the effort to bake something they can safely eat too. Thankfully, gluten-free baking can be easy; it just takes a little extra planning and care in the kitchen.

Carefully check the labels of all ingredients—including items such as baking powder—to ensure they are certified gluten-free. This confirms they are safe for those on a gluten-free diet.

Since gluten is a protein found in wheat, barley and rye, such flour cannot be used, but gluten-free alternatives, such as Kirkland Signature™ Almond Flour,

make a great substitute.

Almond flour is finely milled from blanched almonds to produce a smooth, delicate flour that is high in

PHOTO COURTESY OF MARLY MCMILLEN

Almond Flour Banana Bread

© SOMMAI / STOCK.ADOBE.COM

protein and low in carbs. From banana bread to cakes, pancakes to pastries, it works perfectly in sweet or savoury recipes.

Remember, guests on a gluten-free diet may be justifiably anxious about cross-contamination with gluten-containing foods. To reassure them, always ensure work surfaces and cooking equipment are spotlessly clean before use and prepare, store and serve your gluten-free baked goods separately from those containing gluten.

It is best not to use porous materials like wooden cutting boards and utensils, which can absorb gluten particles, making it hard to clean them thoroughly enough for gluten-free baking. Non-porous implements such as metal, plastic and ceramic are a better choice.

With a little preparation, you will soon have gluten-free treats so good everyone will want some.

Alison Thompson is a food writer and photographer from Sheffield, UK, who regularly bakes gluten-free.

Almond Flour Vanilla Bundt Cake

Almond Flour Chocolate Caramel Pecan Bars

by JULIE KENDRICK

Explore the easy and delicious world of no-bake treats

For those who like to save old family recipes, there are probably several “no-bake” gems in your collection of favourite desserts. The no-bake phenomenon entered the culinary scene in the years before World War II, peaking in the decades following, when food manufacturers printed recipes right on their packaging. At a time when speed and convenience were the ultimate modern statements, home cooks loved the idea of making cookies without turning on the oven.

No-bake cookies and treats were sold at bake sales, traded at cookie swaps and featured in community cookbooks. While the ingredients were readily available and prep was easy, the names were often fanciful, including monikers like Buckeyes, or versions of the classic chocolate no-bake cookies, such as Chocolate Poodles, Mudballs, Raggedy Robins, Chocolate Fiddle

Diddles and Top of the Range Cookies.

Perennial no-bake favourites include Nanaimo bars, named after a city in British Columbia.

COSTCO PHOTO STUDIO

FROM FAR LEFT: © MOVING MOMENT / STOCK.ADOBE.COM; COURTESY OF MARIA LICHTY

Holiday Wreaths

The recipe first began appearing in recipe books in the mid-1950s. There’s a healthy dose of nostalgia in Christmas wreaths, which are fashioned from corn flakes, melted marshmallows, butter, lots of green food colouring and cinnamon candies.

And, of course, most families have a treasured rum or bourbon ball recipe tucked into the back pages of a cookbook, ready for an appearance

at the adult holiday treat table. Because they aren’t baked, the alcohol remains strong in this cookie—sometimes very strong, depending on the heaviness of the chef’s pour.

Whether you’re hoping to whip up some quick thank-you gifts, create a new offering for a cookie exchange

or honour a long-ago relative with a specialty that’s been hand-printed

on a weathered recipe card, you’ll find that no-bake cookies are a fun and festive way to celebrate the winter holidays.

Julie Kendrick (@kendrickworks) writes about the most delicious food on the planet.

© TASHA BRADY PHOTOGRAPHY

Anne Danahy

(cravingsomething

healthy.com) is a

freelance health

writer and frequent

Costco shopper.

© MOVING MOMENT / STOCK.ADOBE.COM

by ANNE DANAHY

Fall in love with curds and whey again

Decades ago, cottage cheese was the low-calorie diet food that ruled the dairy aisle. It then quietly took a back seat

to Greek yogourt, but cottage cheese is suddenly back in the spotlight—and it’s no longer just your mom’s favourite

afternoon snack.

Thanks to the power of social media and some viral, out-of-the-box recipes, a new generation has embraced cottage cheese as a nutritious and versatile food—making it part of a modern trend in healthy eating. This fresh, soft, unripened cheese is made by heating and acidifying pasteurized milk. The acid causes the milk to curdle and the solids (curds) to separate from the liquid whey.

At about 100 calories per 100-gram (½-cup) serving, it’s still a top choice for the calorie-conscious. But now, more people are crushing on cottage cheese because it’s a nutrition powerhouse.

It’s naturally low in sugar and packed with protein, calcium, vitamins and minerals. What’s more, cottage cheese has become the secret ingredient that lets you boost nutrition in some of your

COURTESY OF MARIA LICHTY

Cottage Cheese Frittata

favourite sweet or savoury holiday recipes, without sacrificing richness or flavour.

Compared to Greek yogourt, cottage cheese has a milder, less tangy flavour. A few pulses in a blender or food processor transform it into a smooth, creamy ingredient for a variety of recipes. Whipped with dry ranch seasoning mix and a squeeze of lemon juice, it makes a tasty salad dressing or vegetable dip for a crudités platter. When blended, cottage cheese stands in for cream to make breakfast casseroles or macaroni and cheese.

And when you’re planning holiday desserts, cottage cheese makes a luscious cheesecake or chocolate mousse. Or satisfy everyone’s sweet tooth by making cottage cheese ice cream.

Whip it with honey and a splash of vanilla in a food processor. Add fruit or chocolate chips

and freeze the mixture until it’s firm enough to scoop.

Cottage cheese is a fresh dairy product, so always store it in the refrigerator and use it by the date stamped on the container. If you’re curious about why everyone from healthy foodies to bodybuilders is suddenly craving cottage cheese, pick up a carton and unleash your culinary creativity.

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