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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!

Day 3 – 12 Days of Recipes: Caprese Chicken

December 05, 2016

Aged Balsamic Vinegar - Our featured gift idea in Day 3 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver.Caprese Chicken ft. Aged Balsamic Vinegar | Day 3 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 3: Caprese Chicken

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake

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

*Traditional balsamic vinegar is glossy, viscous, and dark brown, though it captures light beautifully. It moves like syrup, and has a velvety texture on the tongue. Our feature recipe, Caprese Chicken, calls for 2 year old balsamic which would make a great gift paired with our Well Seasoned Extra-Virgin Olive Oil. Pick some up in store today!
Ingredients
  • 1 tbsp Well Seasoned extra-virgin olive oil*
  • 1 lb. boneless skinless chicken breasts
  • kosher salt & freshly cracked black pepper
  • ¼ c. 2 year old balsamic vinegar*
  • 2 cloves garlic, minced
  • 1 pint grape tomatoes, halved
  • 2 tbsp shredded fresh basil
  • 4 slices mozzarella
Instructions
  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil. Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve.

Day 2 – 12 Days of Recipes: Truffled Spinach & Mushrooms

December 03, 2016

La Madia White Truffle Oil - Our featured gift idea in Day 2 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver
Truffled Spinach & Mushrooms - Day 2 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 2: Truffled Spinach & Mushrooms

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
 *The flavour of truffle is kind of hard to explain but it is similar to a cross between garlic & mushrooms, it’s intensely earthy and rich - a little goes a long way. A bottle of truffle oil would make a great treat for any foodie and one of the most delicious additions to any pantry. While you're in store, pick up a bottle of Well Seasoned Olive Oil to make a nice gift set!
Ingredients
  • 2 tbsp butter
  • 10 oz. button mushrooms, sliced
  • 1 large shallot, chopped
  • 1 clove of garlic, minced
  • 1 ½ 9-oz. bags fresh spinach leaves
  • 1 tsp La Madia white truffle oil*
  • Salt & freshly cracked black pepper to taste
Instructions
  1. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot & garlic; sauté 2 minutes.
  2. Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.

Simple Scones

December 03, 2016

Pass the scones! Made in Scotland with strawberries, raspberries, blackcurrants and redcurrants this jam smells like Christmas!

Simple Scones

Recipe Type: Dessert
Cuisine: European

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

Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • ½ cup sour cream
  • 1 large egg
Instructions
  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  3. Place on a lightly floured surface and pat into a 7- to 8-inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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.
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