George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
ABOUT 12 DAYS OF CHCA
We’ve got you covered for everything from traditional gingerbread cookies to wine selections and mocktail recipes. We released this series in December 2021.
Happy Holidays from all of us at CHCA, and bon appetit!
DAY 12: CHEF DE ALA'S STOLLEN WREATH
This wonderful fruit bread recipe is a holiday classic. The stollen wreath can be served after dinner or makes a great addition to brunch.
As with any yeasted dough, this recipe takes a bit of time to prove and shape the dough but it's well worth it. With marzipan, dried fruit and lovely warming spices – this recipe is a real showstopper.
DAY 11: CHEF TONEGUZZO'S BAKED MUSHROOM & GOAT CHEESE STRUDEL
This quick and comforting vegetarian appetizer has it all - savoury mushrooms, golden phyllo pastry and a nice hit of fresh herbs.
For this recipe, allow your store-bought phyllo pastry to defrost in the fridge overnight prior to beginning the appetizer preparation.
DAY 10: CHEF COSTANTINI'S SPICED NUTS
Feeling snacky? These spiced nuts from Chef Ema Costantini are a quick and easy treat to make at home.
They smell delicious in the oven and make a great homemade gift for friends and family.
DAY 9: MINIS, MAGNUMS & MONDO CHEEZY BITES
Looking for great food and beverage pairings for the holiday season? Look no further. Professor Miculan Bradley and current students Alexis and Ainsley walk you through beer and wine options to pair with festive appetizers.
These recipes pair warmed cheeses with unexpected flavours such as curry spice or dried cranberries. Learn handy tips – like how large format bottles (magnums) help preserve the taste of sparkling wine.
DAY 8: MANGO COCONUT MILK MOCKTAIL BY AINSLEY (STUDENT)
A refreshing fruity mocktail can brighten even the coldest winter day! Join Ainsley, a current student from our Food and Beverage Management program, as she demonstrates how to prepare this recipe inspired by Hong Kong-style milk teas.
With hits of mango, grapefruit and coconut, this mocktail packs a flavoursome punch and is easy to make. Note that the mango syrup is optional and mainly to add colour.
DAY 7: CHEF MASSEY'S HOT BUTTERED BOURBON
Talk about a crowd-pleaser! This Hot Buttered Bourbon can be mixed with tea or cider for a non-alcoholic option, and for those looking for a kick, stick to bourbon. Best of all, you probably already have many of the ingredients in your kitchen. Join Chef Michelle Massey as she shows you how to prepare this festive cocktail!
Please enjoy responsibly.
DAY 6: STUDENT CHEF DARYANI'S PEPPERMINT TRUFFLE POPS
Wondering how to create a ganache or temper chocolate? Chef Dinima Daryani, a current CHCA student, demonstrates how to work do both in today's 12 Days of CHCA episode.
These pretty red and white Peppermint Truffle Pops are full of festive colour and a great way to learn some new techniques.
DAY 5: SOMMELIER CARAVELLO'S WINE SELECTIONS
Whether for yourself or as a gift, knowing which wine to choose can be tricky. Thankfully, Professor & Sommelier Adrian Caravello is on hand to walk you through wines for different occasions (and price points). Trust him; he does this for a living!
Please enjoy responsibly.
DAY 4: CHEF FLEMING'S GINGERBREAD COOKIES
Not only does Chef Fleming take you through her classic gingerbread recipe, but she also shares her rolling technique for the perfect cookie and simple (but beautiful) decorating tips.
This recipe is a great one to share with friends and family... as tempting as it is to have them all to yourself!
DAY 3: CHEF ALVARES' DAHI BATATA PURI
Are you in need of a new appetizer for the holidays? Chef Alvares has got you covered with his mouth-watering Dahi Batata Puri. These crispy snacks are a popular sweet and sour Indian street food topped with yogurt, chutneys, and sev (fried noodles). They make a great addition to your recipe book — and not just for the holidays!
One of the best things about this dish is you can scale up or down the effort it takes to make it by using pre-made ingredients or preparing everything fresh, which we can confirm makes it even tastier! Puri and sev are available at Indian grocers. The puri are best filled right before service to keep them as crispy as possible.
DAY 2: CHEF ELEGINO'S CANDY CANE PEPPERMINT CHOCOLATE WHOOPIE PIES
Let’s be honest, who doesn’t love a whoopie pie? In Chef Elegino’s recipe, espresso powder and sour cream help elevate the flavours in this delicious chocolate, peppermint and candy cane holiday treat.
Watch as Chef Elegino takes you through his recipe, step-by-step, with some helpful kitchen tips added in for good measure!
DAY 1: CHEF ROCK'S GLAZED LEMON SHORTBREAD BISCUITS
These 'melt in your mouth' shortbread biscuits are easy to make and enjoy. The secret? Make sure you infuse your sugar with lemon zest to ensure an extra lemony flavour.
Watch the video to see Chef Rock walk you through the recipe step by step. These biscuits are an 'ice box' favourite – meaning that you can freeze the dough and bake it another day if you prefer.
WANT TO LEARN MORE ABOUT CHCA?
Careers in hospitality management and culinary arts are always exciting and evolving. If you love creating memorable experiences and succeed under pressure, then you're an excellent fit for this industry.
We offer 21 Certificate, diploma, degree and postgraduate programs, including, new this year, a four year Honours Bachelor of Food Studies Degree, the first of its kind in Canada, and the first four-year Culinary Management Honours Bachelor Degree.
ACKNOWLEDGEMENTS
We would like to acknowledge the team behind 12 Days of CHCA including:
Our CHCA staff and student presenters: Charlton Alvares, Alexis Borlestein, Adrian Caravello, Ema Costantini, Dinima Daryani, Mia De Ala, Markus Elegino, Sue Fleming, John Higgins, Doris Miculan Bradley, Michelle Massey, Patricia Rock, Frank Toneguzzo, and Ainsley Wu.
The concepting and production teams within Marketing and CHCA: Danielle Bailey, Joey Dellemonache, Sotiris Eleftheriadis, Tony Garcia, Marisol Escobar, Nicola McLaughlin, Mike Meddik, Laura Mulrine, Jacob Thompson, and Joy Webster.
With thanks to the School of Media & Performing Arts for the use of their kitchen production studio, and the Communications team for their social syndication support.