with Chris dela Torre
CBC Radio One: Weekends 6:00 - 9:00 a.m.
Sunday November 23, 2014
Daybreak Alberta host Chris dela Torre speaks to veteran jazz drummer, Jerry Granelli. The Halifax musician is the last surviving member of the Vince Guaraldi Trio, the group responsible for the beloved and ever-enduring A Charlie Brown Christmas soundtrack. After decades spent trying to distance himself from the album, Granelli will be performing A Charlie Brown Christmas for audiences in Calgary in St. Albert.
Daybreak Alberta contributor Nola Keeler takes a cooking class on holiday-themed hors d'oeurves from Edmonton chef, Gail Hall. Take a listen and jot down the recipes below to try them at home.
CUCUMBER ROUNDS WITH PEPPERCORN GOAT CHEESE
12 ¼" slices English Cucumber (wash and score with a fork before
½ cup Fairwinds Farm Peppercorn Goat Cheese
12 ¼" square Pieces of Red Bell Pepper for garnish
Using a piping bag with a star tip or a teaspoon, place a dollop of goat cheese on each cucumber slice and garnish with a piece of red bell pepper.
WHITE BEAN AND ARTICHOKE DIP
Yield: 3 to 4 cups dip
This dish is so easy to put together and it has the benefit of being healthy too! It takes minutes to put together if you have a food processor or blender. It's always a good idea to add some protein to your hors d'oeuvres buffet and this one is packed with protein and fibre: 4 oz of dip is equivalent to 4 oz of protein from meat sources.
1 15 ½ oz. can White Cannellini Beans, drained and rinsed
1 14 ½ oz. can Artichoke Hearts, drained and rinsed
2 cloves Garlic, crushed
2 tbsp Fresh Lemon Juice
2 tbsp Olive Oil
3 tbsp Grated Parmesan Cheese
1 tsp Chopped Fresh Rosemary
to taste Sea Salt and Freshly Ground Pepper
drizzle Olive Oil
pinch Ground Cayenne Pepper
In a food processor, blend beans, artichoke hearts, garlic and lemon juice to a smooth paste. While the machine is running, add 2 tbsp olive oil for a smooth consistency. Add the Parmesan cheese and rosemary. Adjust flavour with salt and pepper. Transfer to a serving bowl and before serving, drizzle with olive oil and sprinkle with cayenne pepper. Serve with your favourite toast points, warm sliced naan or pita and fresh vegetable crudités . This dip can be made a day ahead, just cover and refrigerate and bring it to room temperature before service.
DATES WITH GOAT CHEESE AND COINTREAU
Yield: 12 pieces
12 Dates (pitted and split in half lengthwise, hinged)
½ cup Goat Cheese
1 tbsp Cointreau
½ tbsp Orange Zest
Mix goat cheese with Cointreau. Place in piping bag and pipe into date. Top with orange zest.
Is four days of Black Friday three days too many? Retail futurist Doug Stephens thinks so. Doug is Daybreak's resident retail analyst and the author of The Retail Revival: Re-Imagining Business For The New Age of Consumerism.
Categories: Past Episodes
Sunday November 23, 2014
6:10am: Relevant Moments - Mike McDonald
6:27am: Strike - BMBSHL
6:40am: Wild Strawberries - Gordon Lightfoot
7:10am: Stay With Me - Sam Smith
7:21am: London Calling - The Clash
7:25am: Something's Got A Hold On Me - Etta James
7:53am: Winter Solstice - Cold Specks
8:10am: Long Road - The Strumbellas
8:25am: I Love You Money - Lowell
8:38am: Help Is Just Around The Corner - Coldplay
8:55am: Linus and Lucy - Vince Guaraldi Trio
Categories: Music, Past Episodes
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