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Fresh Eggnog

December 01, 2016

Pass the bourbon!

Fresh Eggnog

Recipe Type: Dessert

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

Ingredients
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 2 cups of whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon, rum or whiskey
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites
Instructions
  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  3. Whisk the egg whites into the mixture. Chill and serve.
  4. **consuming raw exposes you to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean eggs with intact shells.

Day 1 – 12 Days of Recipes: Quick Gingerbread Cake

December 01, 2016

Candied Ginger - Our featured gift idea in Day 1 of our 12 days of Recipes 2016Quick Gingerbread Cake - Day 1 of our 12 days of Recipes 2016.

Day 1: Quick Gingerbread Cake

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
*Candied ginger is sliced ginger root that has been cooked, rolled in sugar and dried. It is sweet, chewy, spicy and delicious! Candied ginger keeps all the spicy, pungent flavour of raw ginger but is much nicer to eat on it’s own. This is a great stocking stuffer for both the baker & candy lover in your life. Pick some up from Well Seasoned today!
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground Jamaican ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 tablespoons unsalted butter, cut into ½ inch chunks
  • 2/3 cup dark brown sugar
  • 2/3 cup molasses
  • 2/3 cup boiling water
  • ¼ cup candied ginger, finely chopped*
  • 1 large egg
Instructions
  1. Preheat oven to 350 degrees. Grease & flour a 9-inch square pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
  3. In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is lukewarm, whisk in egg.
  4. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps, stir in the candied ginger. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven with a generous dollop of whipped cream.

Cherry Vanilla Chip Brownie Cookies

November 30, 2016

These freeze like a dream!

Cherry Vanilla Chip Brownie Cookies

Recipe Type: Dessert

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

Ingredients
  • 1 ½ cup semi sweet chocolate chips for melting
  • 1/3 cup unsalted butter at room temp.
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup all purpose flour
  • 2 tbsp. Dutch process cocoa
  • ¼ tsp baking powder
  • ¾ cup dried cherries
  • ¾ cup Guittard vanilla chocolate chips
Instructions
  1. Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 350°F Line two large baking sheets with parchment paper.
  2. In heatproof bowl set over a saucepan of simmering water, melt chocolate. Remove bowl from saucepan. Cool for 10 minutes. Meanwhile, in bowl and using electric mixer, beat butter and sugar on medium-high speed until crumbly. Add eggs one at a time, beating well after each addition. Beat 1 minute longer. Scrape side and bottom of bowl; beat another 30 seconds or until mixture is very pale and creamy. Using wooden spoon, stir in cooled chocolate and vanilla until streaky. Before completely mixed in, stir in flour, cocoa and baking powder just until combined. Stir in cherries and vanilla chips.
  3. Drop in aprox. 1 tbsp. balls onto prepared baking sheets, spacing well apart. Bake both pans at once, one in center of oven and the other on bottom third of oven, for 9 to10 minutes, switching the pans half-way, or until crackled on top but not firm to the touch. Cool cookies on baking sheets for 2 minutes before transferring to wire rack to cool.

Truffle Pesto Pasta with Roasted Cherry Tomatoes

November 17, 2016

#shoplocal

 

Truffle Pesto Pasta with Roasted Cherry Tomatoes

Recipe Type: Main Course
Cuisine: Italian

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

Ingredients
  • 1 pint cherry tomatoes, halved lengthwise
  • 1 tbsp. olive oil
  • ¼ tsp salt
  • ½ jar Augusto truffle pesto
  • 1/3 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 pkg. Orecchiette (little ears) pasta
  • ½ cup thinly sliced fresh basil
Instructions
  1. Preheat oven to 400°F
  2. On a rimmed sheet pan, toss together tomatoes, oil and ¼ tsp. salt, toast in center of oven for 25 minutes or until shriveled.
  3. Meanwhile, combine pesto, cheese, ½ tsp salt and the pepper in large bowl.
  4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding a little at a time. Stir in basil. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated Parmesan.

Cauliflower Cheddar Soup

November 16, 2016

Recipe Type: Hors d'Oeuvre (appetizer)

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

Ingredients
  • 1 head fresh cauliflower, cored and cut into 1” florets
  • 2 Tbsp. unsalted butter
  • 1 medium yellow onion, small diced
  • 2 cloves of garlic, minced
  • 2 Tbsp. all-purpose flour
  • ¼ tsp. freshly grated nutmeg
  • 1/8 tsp. cayenne
  • 1 liter chicken broth
  • 1/2 cup heavy cream
  • 3 sprigs fresh thyme
  • 1 cup grated sharp white Cheddar
  • Freshly ground black pepper & Kosher salt
Instructions
  1. Over a large pot of boiling water, steam the cauliflower florets until tender, about 6 minutes. Drain and let cool slightly.
  2. Melt the butter in a saucepan over medium-low heat. Add the onion and ¼ tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes. Add the garlic and cook until translucent, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 more minutes, stirring constantly. Whisk in the broth and cream. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 more minutes.
  3. Remove and discard the thyme stems and stir in the cauliflower. With a hand blender or working in batches, purée the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Ladle into bowls, garnish with cheese & serve with fresh bread.

Beef Stroganoff

November 15, 2016

Sometimes we need a reminder of why the classics are classics! #TastyTuesday

Beef Stroganoff

Recipe Type: Main Course

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

Ingredients
  • ¾ lb Beef Tenderloin
  • Salt & Pepper
  • 1 Tbsp Vegetable Oil
  • 4 Tbsp Butter
  • 3 Tbsp Shallots, minced
  • ½ lb Button Mushrooms, sliced
  • 1 Tbsp Cognac
  • ½ cup Beef Stock
  • ¼ cup Sour Cream
  • 2 tsp Dijon Mustard
  • 2 tsp Fresh Dill, chopped
  • 2 cups Egg Noodles
  • ½ tsp Paprika
  • 2 Tbsp Chopped Parsley
Instructions
  1. Pat meat dry with paper towels. Cut meat into 2” X 1” strips. Sprinkle with salt & pepper. Heat oil in a frying pan. Add meat to pan & sear on both sides. Transfer to a plate. Add butter to pan. Add shallots and sauté for 2 minutes. Add mushrooms & sauté until lightly browned. Add cognac & beef stock. Simmer sauce for about 10 minutes or until slightly thickened. Stir in the sour cream & mustard. Return beef with juices into pan. Heat through. Keep warm.
  2. Bring a pot of salted water to a boil. Add egg noodles and cook until tender. Strain. Add remaining butter & dill. Toss to coat. Place noodles onto a serving plate. Top with beef & sauce. Garnish with paprika & parsley.
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