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Thursday, D ecem ber 18, 2014 - The IFP - H alton H ills - w w w .theifp.ca Page 31 Permanent Results!! • Safe • Affordable • Gentle • Certified technicians • Comfortable home environment Bare Image Electrolysis & Laser Inc. Since 1999 97 King St., Georgetown 905-873-6388 www.bareimage.ca with Laser Hair Removal Wishing Everyone a Happy Holiday Season! 280 Guelph St. Georgetown • 905-877-7719 CAFE • BAKERY • CATERING • PREPARED MEALS DINE IN Deli Meats & Cheeses TAKE OUT NOW LICENCED by the AGCO For your Holid ay Needs... Christmas Cater ing Gift Baskets Gift Cards TERING • PREP DINING ROO MSERVICE Full Dinner M enu Available Mon-Fri Afte r 6pm. Open until 1 0 pm Thurs & Fri New Thank You for Voting us #1 11555 Tenth Line, Georgetown Corner of River Road and 10th Line (Across from Eagle Ridge Golf Course) 905-873-1354 info@terraglen.com www.terraglen.com Hospital tours welcome and visiting hours encouraged. ♥ Preventative Medicine ♥ Wellness and Senior Programs ♥ Mobile/House Calls ♥ Dental Services ♥ Surgery ♥ Chiropractic Care and Laser Therapy ♥ Separate Cat Suites for boarding ♥ Spacious runs for all breed dog boarding Georgetown's favourite Veterinary Services 3 Years in a Row COMMENT 10 gift ideas for the family cook Gerry is writing today… What do you give the foodie in your family for a Christmas gift? I am not a cook who likes kitchen gadgets that generally only serve one purpose. Multi-function items work best for my small kitchen needs. Here are some essentials, important to me in my kitchen and may be in yours too (in no particular order): 1. A good quality kitchen knife. � e steel of the blade must extend all the way into the handle. It must � t your hand and be the right weight for you. � e length of the knife is important too-- gener- ally shorter people use shorter knives. It's all about balance. You need the perfect size for you. Actu- ally, daughter chef Lori and her husband just gave me a perfect-for-me new knife for my November birthday! 2. Good quality cutting boards. I use one small one and one large one and prefer wood. 3. Good cotton tea towels that are soft and ab- sorbent and have no sheen. 4. Parchment paper-- a kitchen cleanup life- saver! 5. A rasp for � nely grating citrus, garlic, cheese, ginger, chocolate. 6. A reamer to help you get every last drop out of that lemon or lime. 7. A food processor. 8. A cookbook of his/her favorite chef. 9. A gift card to a great store that carries all these items, then a promise of a meal out for this person who cooks for you all the time (and who loves it)! And remember to shop local! Have fun and keep cooking! Black Forest Cake SERVES 12 INGREDIENTS • 1 pkg Devil's Food cake mix • 1 can (540 ml) Cherry pie fi lling • 500 ml 35% cream • 2 tbsp icing sugar • 1 tsp vanilla extract • 12 marischino cherries (or 12 from the can of � lling) • 2 tbsp kirsch (optional) • 2oz good quality dark chocolate METHOD 1. Prepare and bake cake according to pack- age instructions in 2-8" round pans. 2. Whip the cream until soft peaks with an electric mixer. Add vanilla and sugar, whip to sti� peaks. 3. Add kirsh to cherry pie � lling if desired. 4. To assemble cake, use the plate that you will serve your cake from. Place one layer of cake, top side down on plate. Spread ¼ of the cream on the cake. � en layer two thirds of the can of pie � lling to within one inch of the edge. Top with another layer of cake (top side up). Press down gently. 5. Spread the remaining whip cream on the sides and around the edge of the top of the cake, leaving a 4" bare circle in the middle. Spoon the remaining pie � lling into the circle. Make 12 small mounds of whipped cream around the edge (using a pastry bag), then place 1 cherry on each mound. 6. Garnish with chocolate shavings by grating the chocolate with a grater, directly over the cake. 7. Chill before serving. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin' top side down on plate. Spread ¼ of the cream on the cake. � en layer two thirds of the can of pie � lling to within one inch of the edge. Top with another layer of cake (top side up). Press down gently. whip cream on the sides and around the edge of the top of the cake, leaving a 4" bare circle in the middle. Spoon the remaining pie � lling into