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Day 7 – 12 Days of Recipes: Bacon Caramel Corn with Pecans

December 13, 2016

 

Day 7: Bacon Caramel Corn with Pecans

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

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

*Fireworks Popcorn is heirloom popcorn that is grown by small farmers throughout the Midwest and are required to meet exacting standards. Unlike other commercial brands, Fireworks popcorn kernels have very tender hulls, which shatter when popped. The smaller kernels also have a deeper, richer corn avour. This all-natural and gluten free treat produces a unique and healthy whole grain snack for popcorn lovers of all ages! While you’re in store, pick up a Whirley Pop Stovetop Popper for super popcorn-themed gift for the movie lover in your life! Picking up some Johnston’s double-smoked bacon while you’re there just seems like good sense!!
Ingredients
  • 1 ¾ c. all-purpose flour
  • 2 c. granulated sugar
  • ½ c. Dutch-process cocoa*
  • ¼ c. Silly Cow Chocolate Truffle hot-chocolate mix*
  • ½ tsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 c. buttermilk
  • 2 eggs
  • 1¼ tsp vanilla extract
  • ½ c. vegetable oil
  • 1 c. coffee, at room temperature
  • 2 c. whipped cream, with a few tbsp of sugar and a dash of cinnamon and tsp vanilla
  • shaved chocolate for garnishing
Instructions
  1. Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cinnamon, baking soda, baking powder and salt.
  2. In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee. Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
  3. Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ c. batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the centre comes out clean, about 40 minutes. (Cakes will overflow a little then collapse) Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm.

Day 6 – 12 Days of Recipes: Hot Chocolate Cake in a Jar

December 11, 2016

Dutch-process cocoa - Our featured gift idea in Day 6 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

 

Day 6: Hot Chocolate Cake in a Jar

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 8 cakes (in 8oz jars)
*Dutch process chocolate has a milder taste than natural cocoa and is used in most modern recipes that call for chocolate. Dutch chocolate makers wanted to remove the fat from cacao beans to create chocolate powder that could expand it’s use beyond beverages (which is how it was mostly consumed in the 18th century). Dutch violate has a lower acidity which allows it to combine easier with other ingredients and has an overall smoother flavour. A must-have pantry item for the baker who loves chocolate! Pick up some Silly Cow Hot Chocolate mix (we have so many flavours in store) for the chocolate lover on your list to make a nice chocolate-themed gift set!
Ingredients
  • 1 ¾ c. all-purpose flour
  • 2 c. granulated sugar
  • ½ c. Dutch-process cocoa*
  • ¼ c. Silly Cow Chocolate Truffle hot-chocolate mix*
  • ½ tsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 c. buttermilk
  • 2 eggs
  • 1¼ tsp vanilla extract
  • ½ c. vegetable oil
  • 1 c. coffee, at room temperature
  • 2 c. whipped cream, with a few tbsp of sugar and a dash of cinnamon and tsp vanilla
  • shaved chocolate for garnishing
Instructions
  1. Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cinnamon, baking soda, baking powder and salt.
  2. In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee. Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
  3. Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ c. batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the centre comes out clean, about 40 minutes. (Cakes will overflow a little then collapse) Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm.

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
  1. In a bowl combine the flour, salt, corn starch & cardamom, whisk to combine well. Set aside.
  2. 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.
  3. Preheat oven to 300F. Prepare baking sheets with parchment.
  4. 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.

Day 4 – 12 Days of Recipes: Mediterranean Chicken Pasta with Artichokes

December 07, 2016

Artichokes Hearts + Macedonia Feta Cheese - Our featured gift idea in Day 4 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver
Day 4: Mediterranean Chicken Pasta with Artichokes
Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
*The most succulent, edible part of an artichoke is buried deep inside a whole fresh artichoke - the artichoke heart. The Cucina & Amore's fresh, hand-selected artichoke hearts are trimmed, cleaned, marinated and brined to perfection in a jar, that you should really have on hand in your pantry at all times. They are great added to so many recipes but work deliciously well with other flavors of the Mediterranean like olives, feta, lemon & oregano. Try them on a pizza, mixed into a dip, on an antipasto platter or chopped & added to a salad.
Ingredients
  • For the chicken:
  • 2 chicken breasts
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp chopped, fresh oregano
  • 2 cloves of garlic, minced
  • ½ tsp lemon zest
  • 1 ½ tbsp olive oil
  • For the vinaigrette:
  • Juice of 2 lemons (about ¼ cup)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup olive oil
  • For the pasta:
  • 1 pound Orzo
  • 1 jar Cucina Amore marinated grilled artichoke hearts, chopped into bite-sized pieces
  • 1 ½ cups pitted olives
  • 8 ounces Macedonian feta cheese, crumbled
  • 1 tsp chopped, fresh oregano
  • Handful of chopped, fresh parsley
Instructions
  1. Preheat the oven to 425°F. Pat the chicken breasts dry and lay them on a baking sheet lined with parchment paper. Mix the remaining ingredients together to form a paste, and rub it over both chicken breasts. Roast chicken for about 25 minutes, until cooked through. Remove and allow to cool slightly and shred it into bite-sized chunks.
  2. While the chicken is cooking, make the vinaigrette. Mix the lemon juice with the salt and pepper, then slowly stream in the olive oil while whisking vigorously. Set aside.
  3. Cook the pasta in salted, boiling water. While it's cooking, combine the artichoke hearts, olives, and shredded chicken (plus any juices and spices on the cutting board) in a large bowl. When the pasta is al dente, drain it and add it to the bowl. Pour over the vinaigrette, then add the feta cheese. Mix everything together, then sprinkle in the extra oregano and parsley, if desired. Add salt and pepper to taste. Serve immediately.

Hot Chocolate

December 06, 2016

Recipe Type: Dessert

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

Ingredients
  • 3 tablespoons Dutch-processed cocoa
  • 3 cups whole milk
  • ½ cup semisweet chocolate, finely chopped
  • 3 tablespoons granulated sugar
  • Goodmallows Marshmallows for garnish
Instructions
  1. Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
  2. Divide hot chocolate among mugs. Top with a marshmallow and dust with cocoa powder.

The BEST Chocolate Walnut Fudge

December 06, 2016

#TastyTuesday #shoplocal

The BEST Chocolate Walnut Fudge

Recipe Type: Dessert

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

Ingredients
  • ¾ cup whipping cream
  • 3 ½ cups mini marshmallows
  • 1 cup sugar
  • 1 tsp. salt
  • 1 cup roasted walnuts, chopped
  • 5 tbsp. La Tourangelle Roasted Walnut Oil
  • 2 ¼ cups semi-sweet chocolate, chopped
Instructions
  1. Line a 9" square cake pan with parchment paper.
  2. In a medium sized sauce pan, over medium heat mix the cream, marshmallows, sugar, salt & oil. Whisk gently until smooth and well combined. Stir in the chocolate & walnuts, remove from the heat. Stir until the chocolate is melted and the mixture is smooth. Pour the fudge into the lined cake pan and refrigerate for atleast 3 hours, until firm. Unmold the fudge from the pan, cut into squares. This fudge will keep in the refrigerator for up to 1 week but it does seem
  3. to mysteriously disappear quite quickly!
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