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Series: 12 Days of Recipes

Day 11: 12 Days of Recipes 2017 - Pots de Crème & Baking Lovers

December 20, 2017

Day 11: Gift & Stocking Stuffer Ideas

Baking themed gifts are super fun. If you find yourself scratching your head as to what to get someone on your list, you can never go wrong encouraging someone to bake more often (with the high chance of getting in on the results!) Spatulas can break down over time and you can never have enough of them. Grab one in their favourite colour and build out from there!

If you're really looking to raise the bar, why not pick them up a Crème Brulée torch (and some new ramekins) to encourage their inner culinary adventurer. Everyone loves playing...sorry, COOKING with fire.

Preparation of crème brûlée: Caramelise the sugar layer (on the topped and cooled egg-sugar cream in a small casserole dish) with a small hand-held gas burner. Photo by star5112, Flickr | Well Seasoned, a gourmet food store in the Fraser Valley

Belgian Chocolate Pots de Crème with Cardamom Whipped Cream & Fresh Mango

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

4 oz semi sweet chocolate, finely chopped
1½ cups whipping cream
4 large egg yolks
2 tablespoons sugar
½ tsp ground cardamom
A few slices of fresh mango

Instructions:

Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring 1 cup of cream just to a boil in a small heavy saucepan, then pour over chocolate, whisking until chocolate is melted and mixture is smooth. Whisk together yolks & 1 tbsp. of sugar, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer.
Divide custard among 4 ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Whip the remaining cream using a whisk or electric mixer until thick. Mix in remaining sugar and cardamom. Garnish each pot de crème with a dollop of cardamom cream and some sliced fresh mango.

Day 5 – 12 Days of Recipes: Vanilla Cardamom Shortbread

December 09, 2016

Black Cardamom - Our featured gift idea in Day 5 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Vanilla Cardamom Shortbread ft. Black Cardamom | Day 5 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 5: Vanilla Cardamom Shortbread

Recipe Type: 12 Days of Recipes (and Gift Ideas)

Serves: 9-inch square cake

*While Black Cardamom might have a few different names (Greater, Indian or Brown cardamom), it has a strong, smokey camphor-like flavour that comes from how it is dried. Unlike green cardamom, black cardamom is not usually added to sweet dishes - but for our feature shortbread recipe, it tastes great paired with vanilla paste. It is great used in meat stews and thick soups, and it is often found in Vietnamese phở. This spice would be the perfect stocking stuffer addition for the adventurous chef!

Ingredients

2 cups butter
1 cup icing sugar
3 cups all-purpose flour
½ cup corn starch
¼ tsp sea salt
1 tsp ground black cardamom*
2 tbsp vanilla paste*

Instructions

In a bowl combine the flour, salt, corn starch & cardamom, whisk to combine well. Set aside.
In a bowl of a stand mixer on medium cream the butter until soft, about 2 minutes. Stop the mixer and add the powdered sugar and mix on low until combined. Add in the vanilla paste. Slowly add in the flour mixture and mix until combined. Form the dough into two sections and form each section into a ball with your hands. Flatten into a disc and wrap with plastic wrap. Chill for one hour.
Preheat oven to 300F. Prepare baking sheets with parchment.
On a lightly floured surface roll out on dough disc at a time to ¼” thick. Cut out with 2” diameter ( round, square or snowflake) cookie cutters and place on cookie sheets about 2” apart. Bake for 11 minutes. Do not overbake or let them brown. Let cool for a few minutes on the cookie sheets and carefully remove to a wire cooling rack to cool completely.

12 Days of Christmas 2008

December 27, 2008

It's Back!!

Well Seasoned's 2nd Annual 12 Days of Christmas Recipes

Last year, we received great feedback from our Well Seasoned Customers for holding the 12 days of Christmas recipes.

It's back and we've got 12 new recipes and gift suggestions pairs. Whether you're looking for a gift idea for the foodie in your life or if you are simply looking to spruce up your holiday menu - this series is specifically designed for you, the Well Seasoned customer.

We're sending them out first to the well seasoned newsletter subscriber, but will be posting them shortly thereafter for all Well Seasoned customers to enjoy. Not a newsletter subscriber? Simple go to www.wellseasoned.ca and scroll to the bottom of the page. There you can sign up to receive regular updates from Well Seasoned, including this special (annual) 12 days of recipes, just in time for Christmas