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Cranberry Negroni

October 11, 2016

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

Ode to the cranberry. Part #4. #eatlocal #drinklocal #shoplocal

Cranberry Negroni

Recipe Type: Drinks
Cuisine: Thanksgiving
Instructions
  1. Refer to Part. #3 for the brandied cranberry recipe
  2. Shake 1 1/2 ounces Gillespie's Fine Spirits Ltd. Sin Gin & 1 ounce each Campari, sweet vermouth and syrup from the brandied cranberries in a shaker with ice.
  3. Strain into a glass with ice; garnish with the berries and a fresh orange wedge.

Spicy Cranberry Chicken Wings

October 11, 2016

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

Spicy Cranberry Chicken Wings
Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Thanksgiving
Ode to the cranberry. Part #2. #eaatlocal #shoplocal
Instructions
  1. Roast 3 pounds split chicken wings at 425 degrees F on a parchment lined sheet pan until browned and crisp about 45 minutes.
  2. Cook 1 cup cranberries, ½ cup hoisin sauce, 2 tablespoons each rice vinegar and honey, 2 teaspoons Sriracha and 1 teaspoon each grated garlic and ginger over medium heat until the berries pop, 7 minutes; stir in 2 tablespoons butter.
  3. Toss with the wings with the sauce & return to the oven, under the broiler for a few minutes to set the sauce. When they are dark & caramelized, transfer to a serving plate and garnish with the green onions.

Baked Camembert with Cranberries

October 11, 2016

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

Cuisine: Thanksgiving & Christmas
Ode to the cranberry. Part #1. #eatlocal #shoplocal
Instructions
  1. Mix 3 tablespoons chopped cranberries, 1 ½ tablespoons honey, 1 tablespoon olive oil, ½ teaspoon each chopped rosemary and thyme, and 1 minced garlic clove.
  2. Slice off the top rind of a small Camembert wheel; top with the cranberry mixture. Bake in a small dish at 375 degrees until slightly runny, 10 to 15 minutes.
  3. Serve with crostini.

Cheesy, Creamy, Garlicky Spaghetti Squash

October 10, 2016

Cheesy, Creamy, Garlicky Spaghetti Squash

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

Ingredients
  • 1 medium spaghetti squash
  • 6 cloves of freshly minced garlic
  • 1 tsp avocado oil
  • 5 oz fresh spinach, chopped
  • ½ cup whipping cream
  • 1 tbsp cream cheese
  • ½ cup freshly grated Parmesan cheese plus extra for topping
  • salt and pepper to taste
  • grated mozzarella for topping, optional
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way! Rub the cut side of the squash with a teeny bit of olive oil. Place the squash cut side down on a baking sheet for 30-40 minutes, until fork tender. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
  3. The squash can be roasted and stored in the fridge for a few days if you'd like to prep ahead. While the squash roasts, start on the sauce.
  4. In a medium pan, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add the spinach and stir until wilted. Add your cream, cream cheese and Parmesan cheese and stir well. Season with salt and pepper & remove from heat.
  5. Once squash is done roasting, use a fork to separate and fluff the strands of spaghetti squash in each half. Pour the sauce over each half equally, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese,. Return to the oven & bake at 350 degrees F for another 20 minutes or until hot and bubbly.
  6. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned

Oven Roasted Marmalade Chicken

October 08, 2016

Marmalade isn't just for breakfast! It makes this chicken sweet & sticky - add some rice, roasted broccoli & you've got a great dinner on the table in no time flat!

Oven Roasted Marmalade Chicken

Recipe Type: Main Course

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

Ingredients
  • 6 bone in, skin on chicken thighs
  • 2 Tbsp. olive oil
  • Salt & pepper
  • For the sauce:
  • ½ cup your favorite white wine
  • 1 shallot, minced
  • 6 Tbsp. McKay's orange marmalade
  • 2 teaspoon Dijon mustard
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp. butter
  • ¼ tsp. salt & freshly cracked black pepper
Instructions
  1. Preheat oven to 350 degrees F. Pat dry the chicken pieces and season with salt and pepper.
  2. Heat olive oil over medium-high heat until it starts to shimmer in a heavy bottom large skillet that can go from the stove top into the oven. Add the chicken pieces skin side down and cook until the skin is golden brown and crispy, about 5-8 minutes. Turn chicken pieces over, making sure to not tear the skin, and cook another 5-8 minutes until golden brown. Remove chicken pieces form the pan and tent with foil. Drain the pan of excess fat.
  3. For the sauce - return pan to the burner over medium heat. Add wine and deglaze pan loosening the bits from the bottom of the pan. Add the onions and simmer 5 minutes to reduce the wine. Add the marmalade, Dijon mustard, lemon juice, butter and salt. Whisk until the sauce is uniformly blended. Season with pepper to taste. Add the chicken back to the pan and spoon the sauce over the pieces. Place skillet in the oven and bake about 30 minutes until the juices run clear and the internal temperature of the meat is 165-175 degrees F. Spoon the sauce over the chicken pieces several times during the cooking process.

Cranberry Orange Martini

October 07, 2016

Cranberry Orange Martini

Recipe Type: Beverage
Cuisine: Thanksgiving
#Thanksgiving libations! Cheers! #drinklocal
Ingredients
  • 1.5 oz. Gillespie's Fine Spirits Ltd. vodka
  • ½ oz. orange liqueur
  • ½ oz. dry vermouth
  • 1.5 oz. cranberry juice
  • 1 cup ice
  • Fresh whole cranberries for garnish
Instructions
  1. Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker.
  2. Shake vigorously to chill.
  3. Pour into martini glasses, and serve.
  4. Garnish with cranberries.
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