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Spice of the Month

Pumpkin Spice Forever; Our Blend & Latte Recipes

September 22, 2020

It's FINALLY here! For those who can't get enough, we're sharing our Pumpkin Spice Blend that you can use in anything and everything. For those who are just looking for a few (or daily) Pumpkin Spice Lattes to celebrate the season, check out our PSL recipe below.

Pumpkin Spice Blend

All spices are available at Well Seasoned - fresh is always better. Come see us in store!

Ingredients:

Instructions:

  1. Blend + Enjoy.

Prep Time:

2-5 Minutes

 

Pumpkin Spice Latte

Drink up! Make sure your coffee is hot! Watch our video below for tips from Angie!

Ingredients:

Instructions:

  1. Mix the spice mix into the hot coffee to completely dissolve. Blend in the rest of the ingredients and serve immediately.

Prep Time:

5 Minutes

 

(^^ Scroll back up for our recipes).

Cardamom Mint Martini ft. October's Spice of the Month

October 25, 2018

Cardamom is October's SPICE OF THE MONTH! 

There are actually two types of cardamom that are differentiated by the colour of their pods: green and black. You can find these pods at Well Seasoned along with ground cardamom. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations. 

Cardamom is October's Spice of the Month at Well Seasoned

Cardamom Maple Roasted Salmon

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

Ingredients

  • 5 mint leaves, plus 1 or 2 leaves for garnish
  • 2 teaspoons sugar
  • 2 cardamom pods
  • 1 ounce freshly squeezed lime juice
  • 2 ounces Lillet Blanc
  • 1 ounce gin, like Hendricks
Instructions:
  1. Muddle the mint leaves, sugar, cardamom pods and lime juice in the bottom of a cocktail shaker. Fill with ice and add the Lillet Blanc and gin. Shake vigorously for 10 seconds.
    2. Strain the cocktail through both the cocktail strainer and fine-mesh strainer into a cocktail glass. Garnish with mint leaves and serve immediately.

Honey Cardamom Chicken ft. October's Spice of the Month

October 18, 2018

Cardamom is October's SPICE OF THE MONTH! 

There are actually two types of cardamom that are differentiated by the colour of their pods: green and black. You can find these pods at Well Seasoned along with ground cardamom. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations. 

Cardamom is October's Spice of the Month at Well Seasoned

Honey Cardamom Chicken

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

Ingredients for marinade

  • 4 tbsp. honey
  • 2 tbsp. sherry
  • 1 teaspoon black cardamom seeds, ground
  • 1 teaspoon peppercorns, ground

Ingredients for chicken

  • 4 chicken breasts, skin-on, bone-in, or one whole chicken, cut into parts
  • 2 tbsp. Well Seasoned Olive Oil
  • 1 lemon, thinly sliced
  • Salt and pepper
Instructions:
  1. Marinate the chicken: Warm the honey slightly (in microwave or on stovetop), stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  2. Preheat oven to 390°F (200°C).
  3. Sear the chicken pieces: Heat olive oil in a large
  4. frying pan at medium heat. Sear the chicken for 20 to 30 seconds, skin side down, until golden. Watch carefully, since the chicken skin goes from browned to charred quickly.
  5. Bake in oven: Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Cover loosely with foil.
  6. Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F when inserted into the thickest part of the chicken. Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil. Let rest: Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy. Serve with rice, mashed potatoes, or couscous.

Cardamom Maple Roasted Salmon ft. October's Spice of the Month

October 11, 2018

Cardamom is October's SPICE OF THE MONTH! 

There are actually two types of cardamom that are differentiated by the colour of their pods: green and black. You can find these pods at Well Seasoned along with ground cardamom. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations. 

Cardamom is October's Spice of the Month at Well Seasoned

Cardamom Maple Roasted Salmon

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

Ingredients

  • 1 lb. wild salmon filet, de-boned
  • ¼ cup maple syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • Salt and pepper
Instructions:
  1. Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth.
  2. Arrange salmon filet on a cutting board and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests.
  3. Place the salmon in the preheated skillet (skin side down) and cook for about 6 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.

Chili Lime Dressing ft. September's Spice of the Month

September 27, 2018 2 Comments

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Chili Lime Dressing

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

Ingredients

  • 2 Thai lime leaves (1 finely chopped, 1 whole)
  • 1 teaspoon sesame seeds
  • ¼ cup very finely chopped fresh cilantro
  • 1 small bird's eye chilli (de-seeded and finely chopped)
  • 1 teaspoon minced chilli
  • 1 teaspoon of sesame oil
  • 1 teaspoon sweet chilli sauce
  • ½ teaspoon each minced garlic & grated ginger
  • 2 tablespoon brown sugar
  • 1/3 cup fresh squeezed lime juice
  • ¼ cup fresh squeezed lemon juice
  • ½ cup water
  • 1/3 cup fish sauce
  • ¼ cup white wine vinegar
Instructions:
  1. Mix all ingredients in a small saucepan over heat until sugar is dissolved. Bring to the boil, reducing to a simmer for 5 minutes.
  2. Remove from heat, and cool. Take out whole kaffir lime leaf and place in dressing bottle. Pour the cooled dressing into the bottle and refrigerate.
  3. Serve drizzled over an Asian green salad with cold chicken, or toss with your favourite greens.

Thai Lime Gimlet ft. September's Spice of the Month

September 20, 2018

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Thai Lime Gimlet

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

Ingredients

  • 2 ½ ounces Thai-lime-infused gin, (recipe below)
  • 1 ounce fresh lime juice
  • ¾ ounce agave syrup
  • Thai lime leaves
Instructions:
  • Thai-lime-infused gin: Bruise 24 fresh Thai lime leaves between palms, bring to a boil with 8 oz. gin, remove from heat & cool to room temperature, discard leaves, and strain back into bottle of gin
  1. In a shaker, combine Thai-lime-infused gin, fresh lime juice, and agave nectar. Shake vigorously with ice for 7 or 8 seconds, strain into a cocktail glass, and garnish with a Thai lime leaf.
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