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Spice of the Month

Lemon Cake with Toasted Fennel ft. May's Spice of the Month

May 10, 2018

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Lemon Cake with Toasted Fennel

This cake is a perfect light dessert for a spring dinner on the deck or to add to your Mother’s day brunch menu.

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

Ingredients

1 cup butter
5 eggs
4 teaspoons fennel seeds (available in store at Well Seasoned)
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 cups sugar
2 teaspoons vanilla (available in store at Well Seasoned)
2/3 cup buttermilk
2 tbsp. shredded lemon peel
½ cup lemon juice
1 cup flaked coconut (available in store at Well Seasoned)
¼ cup sugar
2 tablespoons lemon juice

Instructions:

Let butter and eggs stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan; set pan aside. In a small skillet or saucepan, heat and stir fennel seeds over medium heat about 2 minutes or until fragrant; cool. Crush slightly with a mortar and pestle. Set fennel aside. In a medium bowl, combine flour, baking powder and salt; set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 2 cups sugar, beating about 4 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 20 to 30 seconds after each addition. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Using a wooden spoon, stir in fennel seeds, lemon peel, the ½ cup lemon juice and the coconut.
Spread batter evenly into the prepared pan. Bake in a 350 degrees F oven 55 to 60 minutes or until a wooden toothpick inserted near the center of cake comes out clean and the top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes.
Meanwhile, in a small saucepan heat and stir the ¼ cup sugar and the 2 tablespoons lemon juice over medium heat until sugar is dissolved.
Invert cake onto wire rack set over a shallow baking pan; remove pan. Poke holes with a wooden toothpick or skewer into top of cake. Spoon glaze over cake. Cool thoroughly and serve.

Braised Fennel ft. May's Spice of the Month

May 06, 2018

Fennel is May's SPICE OF THE MONTH!

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Braised Fennel

This is a delicious side dish for grilled fish or meat. You could even serve them warm on top of your favourite salad or with an omelette for brunch.

Ingredients

2 whole fennel bulbs with fronds
1 ½ tablespoons extra-virgin olive oil (available in store at Well Seasoned)
¼ teaspoon salt (available in store at Well Seasoned)
1/8 teaspoon black pepper (available in store at Well Seasoned)
½ cup veggie or chicken broth (available in store at Well Seasoned)
¼ cup dry vermouth
2 tbsp. unsalted butter

Instructions:

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and save the rest for another purpose. Cut bulbs lengthwise into ½ inch-thick slices, leaving the core intact.
Heat oil in a 12-inch sauté pan over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce the heat to low. Sprinkle fennel with salt and pepper, then add broth and vermouth. Cook, covered, until fennel is tender, 10 to 12 minutes. Add the butter to the pan and coat the fennel pieces with the butter and reduced liquids. Sprinkle with fennel fronds. Serve immediately.

Lemon Dill Vinaigrette ft. April's Spice of the Month

April 26, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Lemon Dill Vinaigrette

This salad dressing is super light and flavorful. It is perfect for a spinach salad topped with freshly grilled shrimp or salmon.

Ingredients

Finely grated zest of 1 lemon
¼ cup freshly squeezed lemon juice
1 tsp. dried dill weed (available in store at Well Seasoned)
¾ tsp. kosher salt (available in store at Well Seasoned)
½ tsp. Dijon mustard (available in store at Well Seasoned)
¼ tsp. granulated sugar
Freshly ground black pepper (available in store at Well Seasoned)
6 tbsp. Well Seasoned Cooking Oil (available in store at Well Seasoned)

Instructions:

Place all ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper as needed. Serve immediately.

Devilled Eggs ft. April's Spice of the Month

April 19, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Devilled Eggs

Just like your grandma used to make!

Ingredients

6 hard-cooked eggs, peeled
¼ cup mayonnaise
½ teaspoon dill weed (available in store at Well Seasoned)
½ teaspoon ground mustard (available in store at Well Seasoned)
½ teaspoon dried parsley (available in store at Well Seasoned)
¼ teaspoon salt (available in store at Well Seasoned)
1 small dill pickle, thinly sliced

Instructions:

Slice eggs in half, lengthwise. Remove yolks and place them in a small bowl. With a fork, mash the yolks – stir in the mayo, dill, mustard, parsley and salt – stir until smooth. Spoon the yolk mixture back into the egg white halves and top each with the sliced pickles. Refrigerate for 1 hour until ready to serve.

Old School Dill Dip ft. April's Spice of the Month

April 12, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Old School Dill Dip

Sometimes you just need a good old dip with a salty, ripple potato chip.

Ingredients

1 ½ cup sour cream
½ cup mayonnaise
2 tbsp. dried minced onion
1 tsp dried dill weed (available in store at Well Seasoned)
1 tsp dried parsley (available in store at Well Seasoned)
1 tsp seasoning salt (available in store at Well Seasoned)

Instructions:

In a medium size bowl, combine sour cream, mayonnaise, dried minced onion, dried dill weed, dried parsley, and seasoning salt. Stir together until thoroughly mixed and smooth.
Allow to rest in the refrigerator for an hour or two before serving with chips, fresh veggies, or on your baked potato. This dip will store well in a sealed container in the refrigerator for up to three days.

Asparagus with Lemon Dill Sauce ft. April's Spice of the Month

April 05, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Asparagus with Lemon Dill Sauce

The classic flavours of spring!

Ingredients

2 pounds fresh asparagus
2 tablespoons butter
1 tablespoon flour
½ cup whole milk
2 tsp. dried dill weed (available in store at Well Seasoned)
2 tablespoons fresh lemon juice
1/8 teaspoon kosher salt(available in store at Well Seasoned)

Instructions:

Trim the asparagus and steam 3-5 minutes until crisp-tender. Then dip asparagus in ice water to stop the cooking process.
Melt butter in a small saucepan. Add flour and let cook, stirring, for about 30 seconds. Then add milk and cook, stirring constantly, for 1-2 minutes over medium heat until sauce is thickened.
Remove from heat and add lemon juice, dill, and salt. Stir to combine and serve over asparagus.

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