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 6: Holiday Breakfasts

On the sixth day of recipes, we're featuring Butter Country Syrup. Not to say their classic recipe isn't delicious, but their Cinnamon Bun Syrup makes a decadent pancake breakfast into something special! Today's recipe is Aebleskiver, a traditional Danish pancake in a distinctively round shape! Somewhat similar in texture to western style pancakes crossed with a popover, Aebleskiver are solid like a pancake, but light and fluffy like a popover. Buy the chef on your list a Aebleskiver pan and then feel no guilt asking for pancake breakfast throughout the holiday!

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.

Aebleskiver

By Well Seasoned

Ingredients:

• 2 Eggs (separated)
• 2 cups Buttermilk
• 1 tsp Vanilla extract
• 2 cups Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 2 tbsp Sugar
• 4 tbsp melted Butter
• Butter Country Cinnamon Bun Syrup (or your favourite syrup or jam topping)

Instructions:

• Separate the eggs.
• Mix egg yolks and all the other ingredients together at one time and beat until smooth.
• Beat the whites stiff and fold in last. Allow batter to set for 20 minutes to let baking powder work. Check the heat of your pan by dropping some water into the compartments and watch it dance. Brush oil over the entire surface to prevent sticking when ready.
• Ladle the batter into each of the compartments. It will not take very long before they are ready to turn so stay close by.
• If you do not have a abeleskiver pan, you can find instructions online for how to make them in muffin tins (but investing in a abeleskiver pan is recommended).
• As with regular pancakes, you should see a couple of bubbles rise to the top and then they are ready to be turned.
• Using a wooden skewer, turn the Aebleskiver. Use the skiver to gentle go around the outside of the batter to loose it from the pan and then poke the side and life and turn a 1/3. This will pour the uncooked batter back into the hole. The part that was at the bottom should be getting golden brown. Turn again once more.
• One you have turned it 3 times, you can continue to spin them to get consistent browning.
• Then you can take them out and put into a warming bowl or directly onto a plate. Serve with Icing Sugar and Syrup.

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 5: Holiday Cocktails (Vegan Edition)

On the fifth day of recipes, we're featuring Mojo Jojo Pickles, Preserves and Syrups. Fantastic local must-haves for the mixologist who loves Local! Today's cocktail recipe is a twist on a classic made vegan though the surprisingly satisfying addition of aquafaba (the liquid drained from a can of chickpeas). The perfect excuse to make a cocktail while you're waiting for your hummus to blend, or your chili to simmer. Add a few Brandied Saskatoons to your drink and you're living the dream.

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 Whisky Sour

By Well Seasoned

Ingredients:

• 2 tbsp. chilled Aquafaba (the liquid drained from a can of chickpeas)
• 4 ounces Whiskey
• 5 ounces freshly squeezed Lemon Juice
• 4 ounces prepared Simple Syrup (made with beet sugar)
• 2 strips of fresh Orange Peel
• Garnish with a few Mojo Jojo Brandied Saskatoons

Instructions:

• Place aquafaba in a cocktail shaker; shake vigorously 20 to 30 seconds to aerate.
• Add whiskey, lemon juice, and simple syrup - fill the shaker with ice. Shake vigorously for about a minute.
• Fill 2 cocktail glasses with ice and strain whiskey sour evenly between the 2 glasses.
• Garnish with a few saskatoon berries and piece of fresh orange peel and 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 4: Holiday Salad and Supper Ideas (Vegetarian Edition)

On the fourth day of recipes, we're featuring Maldon Sea Salts. Always a great stocking stuffer for the foodie or chef in your home, and a must have in the pantry. This great salad features Beetroot which tends to get a backseat during the holidays. This refreshing salad is delicious served fresh, but can be a nice left over supper or light lunch the day after.

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.

Barley Couscous, Beetroot & Feta Salad

By Well Seasoned

Ingredients:

• 1 large raw Beetroot
• 2 smallish Red Onions, finely sliced
• 60mL Lemon Juice (about 1 juicy lemon) or any white vinegar (ie: code, rice, or white wine vinegar)
• 1/2 tsp Caster Sugar
• 250g Belazu Barley Couscous
• 1 tsp Maldon Sea Salt
• A generous grinding of Black Pepper
• 125mL Water, boiled & hot 2 handfuls of Flat Parsley Leaves
• 150g Feta, crumbled
• 50mL Well Seasoned Olive Oil

Instructions:

• Heat oven to 200C/Gas 6. Wrap the beetroot tightly in foil and bake for 90 minutes (until a sharp knife can be pushed through easily). Remove from oven, peel off the foil and leave to cool.
• Toss the onion with the lemon juice and sugar and leave them in the fridge for about 20 minutes.
• Put the couscous in a bowl and pour enough cold water to barely cover, add the salt and pepper and mix well. After 5 minutes, when the couscous will have absorbed all the water, add 125mL of hot water and mix well to fluff it up.
• Peel the beetroot - the skin can usually be rubbed off, but use a paring knife if it's being difficult. Cut into chucks and add to the couscous. Toss tin the onions and lemon juice, the parsley, half the feta and the oil. Mix everything together and divide among 4 plates, the sprinkle the remaining feta on top.

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 3: Holiday Snacks and Treats

On the third day of recipes, we're featuring Portland Syrups. Move over pumpkin spice, and take a break gingerbread - you're going to love this recipe! This banana bread is going to go fast - 8 slices definitely doesn't equal 8 servings :D !

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.

Root Beer Banana Bread ft. Portland Syrups

By Well Seasoned

Ingredients:

• 3 1/2 Bananas
• 1/2 c Sugar
• 1/3 c melted Butter
• 2 tsp Portland Syrups Root Beer Syrup
• 1 Egg
• 1/2 tsp Cinnamon
• 1 tsp Baking Soda
• 1/8 tsp Salt
• 1 1/2 c all purpose Flour
• Topping:
• 1 Banana cut into round slices
• 1/4 tsp Cinnamon
• 1 tbsp Portland Syrups Root Beer Syrup

Instructions:

• Preheat oven to 350F. Begin by combing your topping ingredients in a bowl, stirring to combine, then set aside.
• Add bananas to a large bowl and smash with a fork. Add in the sugar, butter, and root beer syrup and stir. Add in the egg and stir again. Add in the remaining ingredients and stir until completely combined and all flour is incorporated.
• Pour batter into a parchment lined and greased metal loaf pan. Retrieve your banana topping and press each seasoned banana slice into the top of the batter.
• Place loaf in the center of the oven and bake for 45 min or until a tooth pick comes out clean.
• Once the banana bread is cooked, drizzle over the remaining cinnamon root beer syrup left over from the topping mixture, slice, and enjoy!

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 2: Holiday Appetizers

On the second day of recipes, we're featuring Well Seasoned Cooking Oils and Bulk Spices. Today's recipe is just what you need for the couch when you catch up on your recorded TV, and binge Holiday specials together.

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.

Italian Parmesan Wedges

By Well Seasoned

Ingredients:

• 4 large Russet Potatoes, washed and sliced into wedges
• 4 tbsp Well Seasoned Olive Oil
• 2 tsp Kosher Salt
• 2 tsp Garlic Powder
• 2 tsp dry Italian Seasoning Blend
• 1/2 cup grated Parmesan Cheese
• Fresh Parsley for garnish
  • Optional Dipping Sauces:
  • Fresh Dipping Sauce from Well Seasoned
  • Chef Helena's Creamy Herb Dip (Recipe)
  • Stonewall Kitchen Aioli Sauces

Instructions:

• Preheat oven to 400 degrees. Lightly grease a large baking sheet and set aside.
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
• Place potato wedges on a prepared baking sheet in a single layer with skin-sides-down. Try to not have the wedges touch each other. Bake for 25-35 minutes until the potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and serve with dressing for dipping.

Our annual 12 days of recipes BEGINS! We excited to share our annual tradition, where we choose 12 recipes and some of our favourite products from the previous year to feature! These features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Contest:

This year, our 12 Days of Recipes contest celebrates the launch of our new online gift certificates! Available now, our new wellseasoned.ca gift certificates can be used both in store and online! Just tell us how you'll use the daily feature product, and then tag a friend on Facebook, Instagram, or comment on today's recipe below, to be entered to win a gift certificate for the value of today's featured product*! We'll be drawing names each week on Friday, so you'll have a few days to share the word! *Gift Certificate does not include the cost of shipping - items can be picked-up for free at the Well Seasoned store in Langley. Full contest details can be found on our blog.

Day 1: Holiday Drinks & Desserts

On the first day of recipes, we're featuring Rocco & Olivia Hot Buttered Rum Drink Mix. This delicious mix will fix you up a hot cup of cheer when you need it, but it also is divine when paired with today's feature recipe; Triple Cream Brie Ice Cream.

This recipe requires an ice cream maker (Dear Santa,), but for those without a maker (or blender) and those with a healthy dose of patience - you can stir ice cream every 45 minutes by hand until blended and frosty. Top this recipe with Rocco & Olivia Buttered Rum, or mix yourself up a hot drink to pair with it for a deliciously seasonal treat!

Triple Cream Brie Ice Cream

By Well Seasoned

Ingredients:

• 2 cups (500 mL) Half and Half Cream
• 1/4 Fresh Vanilla Bean
• 160 g Triple Cream Canadian Brie (rind off)
• 5 Egg Yolks
• 3/4 cup (175 mL) Sugar
• 2/3 cup (150 mL) 35% Cream
• Rocco & Olivia Hot Buttered Rum Drink Mix (topping)

Instructions:

• In a non-reactive saucepan, bring the half and half, and the vanilla bean to a boil over medium-high heat.
• Remove from the heat and melt the cheese in by whisking it until it is incorporated. Let infuse for 15 minutes.
• In a stainless steel bowl, whisk the yolks and the sugar together until it becomes pale yellow. Pour the half and half into the egg mixture and whisk constantly until incorporated. Place on the stove again over medium-high heat and stir with a wooden spoon until he mixture coats the spoon. Strain through a fine sieve and add the cream. Cool down completely and refrigerate for at least 2 hours.
• Add to your ice cream maker, or follow the stir and freeze method ever 45 minutes until blended and frosty.