Welcome to the Stokes Home For The Holidays series, where we’re here to make your holiday hosting and entertaining a breeze. To start things off, we’ve enlisted our go-to cocktail expert, Cesar Morales, our Marketing Director, to prepare a classic and uncomplicated cocktail: the gin and tonic.

Ingredients:

• Quebecois Gin from Seventh Heaven
• Freshly made sparkling water using our Retro Sparkling Beverage Maker
• A sprig of fresh rosemary for a burst of flavor
• A cucumber ribbon for garnish

Instructions:

1. In our stylish Regis glass, as recommended by Cesar Morales, pour a generous shot of Quebecois Gin from Seventh Heaven. The silver rim of the glass adds a gorgeous touch of elegance to your drink.
2. Add a handful of ice cubes to keep your drink perfectly chilled.
3. Fill the glass with sparkling water, freshly made with our Retro Sparkling Beverage Maker, until you reach your preferred level of fizziness.
4. Give it a gentle stir to blend the flavors and release the aromatic essence of the rosemary.
5. Garnish your gin and tonic with a delicate cucumber ribbon, and you’re ready to celebrate the holiday season with this classic and refreshing cocktail.

Enjoy your effortlessly chic gin and tonic, perfect for raising a toast to the holidays. Stay tuned for more holiday hosting tips and ideas in our Home For The Holidays series!

Ingredients:

0.5 lb small cubes of veal 

0.5 lb small cubes of pork

0.5 lb ground beef

1 onion, chopped

2 garlic kids, chopped

1 cup carrots, finely diced

1 cup of celery, minced

2 bay leaves

1 1/2 teaspoon dried thyme

1/4 cup red wine 

1  tablespoon of butter

1 1/2 tsp. tablespoon of flour

1 cup of beef broth

1/3 cup maple syrup

2 shortcrust pastry rolls

1 1/2 cups peeled potatoes, finely diced

Salt and freshly ground pepper, to taste

1 beaten egg

Preparation:

Mix together meat with the aromatics and vegetables. Leave to rest for a minimum of 4 hours in the refrigerator. Remove the bay leaves.

In a saucepan, melt the butter and add the flour.

Add the broth and maple syrup, stirring with a whisk.

Bring to a boil and simmer to thicken. Let cool.

Preheat the oven to 175 ° C (350 ° F).

Cover the bottom and sides of a 23 cm (10 in) hinged cake pan with 1 dough roll.

Spread half of the meat mixture at the bottom. Cover with the potatoes, season and add the rest of the meat.

Pour the sauce, cover with the second layer and cut the dough in a few places.

Brush the dough with the egg and bake in the center of the oven for 1 hour 30 minutes.

Let stand for 20 minutes before serving!

Take a bite out of the Holiday season with this delicious maple tourtière. Bon Appetit! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

The perfect winter season delight is the persimmon tart. Both a straightforward and elegant dessert, the honey glaze magnifies the natural sweet attributes of the persimmon, and the frangipane filling adds a nice contrast in texture to the almond tart dough. 

Persimmons are an enjoyable treat during the colder months. The Fuyu Japanese persimmons used in this recipe resemble little pumpkin-shaped orange tomatoes. Their flavour is very sweet and slightly tangy with a crunchy to soft texture, depending on how ripe the fruit is. They can be eaten raw, and are ideal to use in this honey, almond persimmon tart recipe when perfectly ripened. 

The first step is a crunchy, buttery tart dough made with ground almonds. The tart is then filled with frangipane, a soft and fluffy almond cream. The frangipane is semi-baked, then layered with paper-thin persimmon slices, brushed with a honey glaze, and finally, sprinkled with cinnamon. The tart is baked a second time, in order to fully cook the almond layer and to soften the persimmons.

The Persimmon

Persimmons are ready to eat once the outside is soft when pressing on the skin. Fuyu persimmons can be eaten raw, so they can be enjoyed either when crunchy or soft. The more the persimmon ripens, the sweeter it becomes.

Prepare the persimmon slices by cutting the fruit into quarters and then removing the skin. Thinly slice the persimmons to ⅛ or ¼ inch in thickness. 

Arrange the persimmon slices into a cylindrical fan on the surface of the tart. 

Honey Glaze

In a small saucepan, combine water and honey and cook over medium-low heat until the mixture reduces by half (⅛ cup). The glaze needs to be somewhat thinner than the original honey texture in order for it to be easily brushed over the persimmons. Generously coat the persimmon slices with the warmed honey glaze.

The honey glaze will intensify the natural sweet attributes of the persimmon and the frangipane filling creates a nice contrast in texture to the crunchy, buttery tart dough.

The crust, fluffy almond filling, sweet and soft fruit, with a touch of honey makes the perfect balance. Add an extra layer of sweetness and spice with a scattering of pomegranate arils and cinnamon on the surface of the tart.

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Prep Time: 45 mins

Cook Time: 45 mins

Total Time: 1 hr 30 mins

Serving: 5 people

What you will need:

• Thinkkitchen Whiz Plus 3-in-1 Blender
• Remy Olivier Diamond Quiche Mould
• Small saucepan
• Mixing bowls

Ingredients:

Tart Dough

• 1 ¼ cups all-purpose flour
• ¼ cup finely ground almonds
• ½ cup powdered sugar
• ¼ tsp salt
• 5 oz cold unsalted butter
• 1 egg yolk

Filling

• 2 ½ oz unsalted butter
• ⅔ cup powdered sugar
• 1 egg
• ⅔ cup finely ground almonds
• 1 tbsp flour
• Pinch of salt
• ¼ tsp almond extract
• 10 Fuyu persimmons
• Pomegranate arils (Optional)
• Cinnamon (Optional)

Glaze

• ⅛ cup honey
• ⅛ cup water

Instructions:

Tart Dough

1 – Combine in the thinkkitchen Whiz Plus 3-in-1 Blender the finely ground almonds, flour, sugar, and salt. Pulse until all is well blended. Add the cold butter, cubed, and pulse until it is in small pea-sized pieces. Mix in the egg yolk and pulse in long 5-second bursts until the dough begins to stick together.

2 – Remove the dough from the Whiz Plus blender and knead it gently to incorporate any extra flour. Spray the Remy Olivier Diamond Quiche Mould with nonstick cooking spray.

3 – Press the tart dough in an even layer into the bottom and sides of the mould. Freeze the mould for 30 minutes.

4 – Preheat the oven to 375°F. Spray the top of the tart dough with nonstick cooking spray, then press a sheet of foil, shiny side down, to the mould and fill it with dry beans, rice, or pie weights.

5 – Bake the mould for 15 minutes, until the sides start to take on a little colour and the centre appears no longer to be raw. Carefully remove the foil and weights. Allow it to cook before adding the filling.

Assembling the Tart

1 – Combine the butter and powdered sugar in the Whiz Plus blender. Blend until smooth. Mix in the egg, almonds, flour, salt, and almond extract. Blend together in long pulses until well combined. 

2 – Scoop the almond mixture into the bottom of the par-baked tart mould, and spread it into an even layer. Bake the tart at 375°F for 12-15 minutes, just as it begins to set.

3 – Slice off the tops of the persimmons to approximately ⅛ to ¼ inch wedges. Arrange the slices into a cylindrical fan on top of the frangipane. Press down on them gently to imbed them into the almond layer.

4 – Lower the oven temperature to 350°F and bake the tart for a final 10-15 minutes, until the almond filling is puffed and set, and the persimmon slices have softened. Brush the top of the tart with the honey glaze, sprinkle some cinnamon, and a few pomegranate arils.

Honey Glaze:

1 – In a small saucepan, add water and honey, and cook on medium-low heat, until the mixture reduces by half (⅛ cup). The glaze should be somewhat thinner than the original honey texture to easily brush it over the top of the tart.

Enjoy!

Ingredients:

250 g cream cheese, cubed

125 ml mayonnaise

60 ml water

170 ml oil-packed artichokes, drained and chopped

2 green onions, finely chopped

30 g spinach, finely chopped

200 g mozzarella cheese, grated

1 jalapeño pepper, seeded and finely chopped

Preparation:

In your quickpot, combine all the ingredients. Season with salt and pepper.

Cover and cook on Low for 2 hours. When ready to serve, stir and adjust the seasoning as needed.

Serve with potato chips, croutons or crudités.

This is the perfect appetizer to serve at a Holiday party! Be sure to make some extra, because this goes pretty fast! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

The holidays are all about gathering with friends and family! We’re ready to let loose and enjoy each other’s company. There’s a special feeling in the air—we’re looking forward to time off, we’re more relaxed, and ready to indulge. Whether you’re hosting a family gathering, a potluck with friends, or even organizing a work event, everyone knows that this time of year the merry-making is at its finest and that means the drinks keep on flowing. Cocktail hour plays an important role in making sure the jovial ambiance is on point at your event and that it stays like that the whole way through. It’s a host’s duty to make sure their guests are always ready to raise a glass, say cheers, and take pleasure in the most wonderful time of the year.

No celebration is complete without an array of delicious drinks to compliment the feasting and revelry. This holiday season, we’re here to ensure you and your guests get to indulge in a collection of cocktails that are exceptional. These spirited recipes are guaranteed to add a polished element to your evening of entertaining. With classic hits and seasonal favourites, like a Caesar and Sangria, as well as recipes with a twist that give them an extra shot of holiday cheer, you could set up a bar and put your mixologist skills on display. You can even make the evening interactive by setting up a self-serve station with all the ingredients prepped and step-by-step instructions available. A self-serve station can be helpful and thoughtful, as guests can customize their drinks to their liking (be sure to make some mocktail options available!). The holidays are all about evenings filled with good company, gifts, and glee. A fun, yet elegant collection of festive cocktail recipes is a delectable and entertaining way to be sure of that!

So get ready to serve, sip and dazzle, with a brilliant selection of cocktails for your next holiday gathering!

Yuletide White Sangria

Could the taste of cranberry and thym make you think of the holidays more? Sangria is a crowd-pleaser all year round, and with a touch of seasonal flavours, it’s perfect to share and keep things simple.

Classic Caesar

For a classic Canadian celebration, a Caesar topped with candied bacon makes for an easy cocktail with an intriguing garnish. Bonus: You can serve it at a holiday brunch just as easily as at an evening cocktail!

It’s Party Thyme

Glamorous and sophisticated, this cocktail is perfect for your posh friends. They’ll love its stylishly merry presentation. This gorgeous drink is sure to be a conversation piece!

Kentucky Mule

You can’t go wrong with the bitter-sweet taste of a Moscow mule. The sweet ying of the ginger and tangy yang of the lemon creates a cocktail with perfect balance. What makes this a holiday drink? We’ve swapped in a spicy bourbon for the vodka to give it an extra warming taste just right for winter.

The Dashing Millionaire

Think retro-glam style and high-society. This cocktail isn’t for a casual gathering or a quiet evening in. Offer it to your guests when everyone is dressed to the nines and all the fanfare is on display.

A Classic Hot Toddy

For the whiskey connoisseur, a traditional Hot Toddy that is sure to warm you up on even the coldest nights of the year. A great way to wind down the evening with good conversation, you can serve your Hot Toddy in our Dublin Whiskey Tumbler.

 Here to make sure you have a holly jolly holiday season with a touch of glitz and glam,