Series: 12 Days of Recipes

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 12: Cocktails for Every Diet

On the twelfth day of recipes, we wanted to share another cocktail recipe that was inclusive to everyone in your household whether you're a practicing Vegan, Diabetic, Lactose-Intolerant, or just watching your sugar or dairy intake.

And that concludes our 12 days of recipes! Missed one? Check out wellseasoned.ca/12days to view the series and other recipes from previous years.

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Vegan Irish Cream

By Well Seasoned

Ingredients:

• 1 can coconut cream
• ½ can coconut milk
• 1 cup unsweetened chocolate almond milk
• ½ cup Lakanto Golden Monk Fruit Sweetener or Coconut Sugar
• 1 tbsp. Espresso powder
• 1 cup your favourite Irish Whiskey (or to taste) pinch of salt

Instructions:

• In a medium or large pot, combine the cans of coconut milk with the almond milk and whisk. Next, whisk in the sweetener & espresso powder.
• Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
• Remove from the heat, add a pinch of salt and finally the whiskey. Allow the mixture to cool and add more whiskey if you want it stronger.
• This stores well for up to 7 days in the refrigerator, in a sealed jar.
• Delicious served over ice or with coffee. Shake before using.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 11: Special Treats & Techniques

On the eleventh day of recipes, we're giving you the reason you needed to get the culinary torch you've always wanted! From caramelizing desserts to roasting peppers, every aspiring chef should have a culinary torch in their kitchen! And you've still got time to pick one up in store before Christmas - we're open in our Langley store until December 24th at 4PM.

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Tea Crème Brûlées

By Well Seasoned

Ingredients:

• 2 cups of Whipping Cream
• 1 tbsp Vanilla Extract
• 2 tbsp Loose Tea
• 5 whole Egg Yolks
• 3/4 cup Sugar
• Extra Sugar for Topping

Instructions:

• Heat your oven to 325 degrees. Combine the vanilla, cream & tea in a heavy saucepan and simmer over medium-low heat for 10 minutes. When it starts to simmer turn off the heat & let it steep.
• Set a kettle to boil water.
• In a bow, whisk together egg yolks & sugar until they become thick & pale yellow in colour. Once the tea has stepped in the cream for ten minutes, strain the cream into a clean bowl, discarding the tea. Very slowly drizzle the warm cream into the egg yolks whisking to combine. Place four crème brûlée ramekins on a rimmed baking sheet. Divide the mixture evenly among the ramekins.
• Place the baking sheet in the pre-heated oven & pour the boiling water from the kettle into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30-40 minutes or until set. The custard will be quite wobbly and will jiggle from side to side but should not be liquid in the centre.
• Remove the ramekins from the pan & Cool on a cooling rack until cool enough to touch. Cover with plastic wrap & refrigerate for at least 2-3 hours.
• While you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them & sprinkle an even layer of sugar over the whole surface & tap out any excess sugar. Ignite a culinary torch & hold it near the ramekin so the flame is parallel to the surface of the custard. You want the heat from the fame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. Move the torch around the surface fo the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 10: Holiday Cookies

On the tenth day of recipes, we're featuring Angie's Famous Bacon Chocolate Chunk Cookies. This recipe has been featured on Vancouver Magazine's ilst of 101 things to eat before you die, and we've had such a popular demand for these that we even added them to our Gourmet-To-Go Cookies this year. We added a few seasonal flavours to our freezer this winter, so if you're popping by the store before December 24th (at 4PM), grab a few Slice and Bake Cookie Logs and Cookie Balls to make this season happy, sweet, and easy!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Angie's Famous Bacon Chocolate Chunk Cookies

By Well Seasoned

Ingredients:

• 3/4 cup unsalted Butter, softened
• 1/4 cup granulated Sugar
• 1 cup Brown Sugar
• 1 Egg
• 2 tsp Vanilla extract
• 2 tsp Cornstarch
• 1/2 tsp Salt
• 2 cups all purpose Flour
• 1 tsp Baking Soda
• 8 oz. bittersweet Chocolate Chunks
• 6 slices of Thick Cut Johnston's Bacon, crisp and roughly chopped

Instructions:

• Heat over to 350F.
• Cream together butter and sugar until smooth. Add egg and vanilla and blend in. Stir in flour, cornstarch, baking soda, and salt. Stir in the chocolate chunks and bacon.
• Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 9: Holiday Dinners

On the ninth day of recipes, we're featuring our great selection of bulk herbs and spices, and Major Brand Stock. You're going to want to come by and get stocked up at our place before heading out to grab some local Johnston's thick-cut bacon and JD Farms Turkey Breast for this feast!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Pear Stuffed JD Farms Turkey Breasts

By Well Seasoned

Ingredients:

• Ingredients for the turkey brine
• 6 cups water
• ½ cup kosher salt
• ½ cup sugar
• For the Turkey:
• 1 x 2-pound boneless JD Farms turkey breast (or 4 boneless chicken breasts)
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• ½ teaspoon red chili flakes
• Kosher salt
• 1 ripe but slightly firm pear, peeled, cored and cut into 1/4-inch cubes
• 2 tablespoons finely chopped walnuts
• 1 cup panko bread crumbs
• ½ cup chicken stock
• Freshly ground black pepper
• 6 strips thick cut Johnston’s bacon
• 1 teaspoon sweet Hungarian paprika
• 2 tablespoons vegetable oil
• Butcher's twine

Instructions:

• Begin by making the brine:
• In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered.
• Refrigerate for about 4 hours.
• For the turkey:
• Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; sauté for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat.
• Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
• Remove the turkey breast from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste.
• Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon.
• Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika.
• Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape.
• Transfer the breast to a sheet tray and rest in the refrigerator for at least 1 hour.
• Heat the oven to 375 degrees F.
• Remove the turkey breast from refrigerator ½ hour before you plan to cook it.
• Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing.
• Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side.
• Transfer the turkey breast to a baking sheet lined with a rack. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes.
• Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing.
• Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 8: Preserved Salads

On the eighth day of recipes, we're featuring Beldi Preserved Lemons. Having a jar of preserved lemons around is a must have for the Mixologist and Mediterranean Cuisine lover. Whether you're adding a twist of the peel to your cocktails, or diced in your salads, it's a nice stocking stuffer for the chef on your list. In Morocco, this recipe is made with just peppers and lemons, but local peppers tend to be too bitter when grilled so we added tomatoes to soften the taste!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Green Pepper & Pickled Lemon Salad

By Well Seasoned

Ingredients:

• 3 Green Peppers, grilled, skinned, and seeded
• 1 ripe, well-flavoured Tomato, seeded and finely diced (optional)
• 1 Beldi Preserved Lemon, pulp discarded
• 3 tbsp chopped fresh Flat Leaf Parsley
• 1 tbsp Lemon Juice
• 1 1/2 tbsp Well Seasoned Olive Oil
• Salt & freshly ground Black Pepper

Instructions:

• Prepare green peppers for grilling by halving and deseeding them. Preheat grill to medium-high heat. When hot, lightly oil the grate. Cut Peppers in half and place onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. The skin should peel off easily after charring.
• Mix all the ingredients, then taste and adjust the seasoning. Serve lightly chilled or at room temperature, having drained-off the excess dressing.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 7: Holiday Desserts

On the seventh day of recipes, we're featuring Well Seasoned's Bulk Pink Peppercorns. Pink Peppercorns are from the cashew family and have a deliciously peppery flavour that works so well with this decadent cake!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Pink Peppercorn Chocolate Cake with Ganache

By Well Seasoned

Ingredients:

• 8 oz. Dark Chocolate (78% cocoa), chopped into small pieces
• 1/2 cup Sugar
• 1/2 tsp Vanilla Paste
• 1 cup Flour
• 2 tbsp freshly crushed Pink Peppercorn
• 4 oz softened Butter
• 7 Eggs, yolks & whites separated
• For the ganache:
• 6 oz. Semi Sweet Chocolate
• 1/2 cup Heavy Cream
• 2 tbsp crushed Pink Peppercorns (as desired for garnish)

Instructions:

• Heat oven to 325 degrees. Grease and flour a round cake pan.
• Melt the chocolate in double broiler and add 2 tbsp of crushed pink peppercorns.
• Mix the butter, vanilla, and sugar until light and creamy. Then add the egg yolks, one at a time, and then the melted chocolate.
• Sift the flour, and add it to the chocolate mixture.
• Whisk the egg whites until you have stiff peaks, and gently fold into the chocolate mixture. Pour the mix into the baking pan and bake for about 45 minutes or until set. Top with the ganache.
• Cool, slice and serve.
• For the ganache:
• Combine 6 oz chocolate with heavy cream in the double boiler and stir until the chocolate had fully melted into the cream and the ganache is silky smooth.
• Remove from heat and cool slightly.
• Pour the ganache over the cooled cake and garnish with a few more of the freshly crushed pink peppercorns.