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2014: Day 12 - Candy Cane White Russian

December 22, 2014

Day 12: Gift & Stocking Stuffer Ideas

Mackays is a family run business that has stayed true to its values of producing small authentic batches of preserves for a quality homemade taste.

Once a year they do a Christmas Preserve & a Christmas Marmalade: The Christmas preserve is made with strawberries, raspberries, blackcurrant and redcurrants. A little mulled wine is added, for the true taste of Christmas.

The Christmas Marmalade smells like Christmas! Made with bitter Seville oranges, tasty cranberries and a hint of spice. These are both a delicious treat, perfect on a warm scone a buttery croissant or in a traditional bread pudding. It also makes a lovely hostess gift! 

Champagne Marmalade Pudding

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

Ingredients

  • 1 cup soft unsalted butter (plus some for greasing)
  • ⅓ cup sugar
  • ⅓ cup light brown sugar
  • ⅔ cup Mackays Marmalade with Champagne (or your favorite)
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 large eggs
  • Zest and juice of 1 orange ( reserve juice of ½ orange for glaze)
  • Slightly sweetened whipped cream for garnish
Instructions:
  1. Preheat the oven to 350°F and butter an 8inch square ovenproof dish. Put half of the marmalade and juice of ½ orange into a small pan and set aside to make a glaze later.
    2. Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish, smoothing the top.
  2. Put in the oven and cook for about 40 minutes – until a cake tester will come out clean. Remove from the oven and leave in the dish.
  3. Warm the glaze mixture in the pan until melted together, then paint the top of the cake, letting the chunks or slivers of peel garnish the top of the pudding-cake.
  4. Use a large spoon to serve, garnish with a generous dollop of freshly whipped cream.

Day 8 - Quinoa & Sweet Potato Stuffed Acorn Squash (vegan, vegetarian, dairy & gluten free)

December 16, 2014

Quinoa - Our featured ingredient in Day 8 of our 12 days of Recipes. Well Seasoned, 2014

Quinoa & Sweet Potato Stuffed Acorn Squash (vegan, vegetarian, dairy & gluten free) - Day 8 of our 12 days of Recipes. 2014 Well Seasoned

2014: Day 4 - Gluten-Free Butter Tart Pie

November 26, 2014

Gluten Free Butter Tart Pie

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

Ingredients

  • 1 cup brown sugar
  • ¼ cup cornstarch
  • 1 ¼ cups water
  • 2 egg yolks
  • 1 pinch salt
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ¾ cups pecans, toasted & chopped
  • ¾ cups raisins

For the Crust:

  • ½ cup unsweetened shredded coconut
  • 1 ½ cups almond flour
  • 2 Tablespoons coconut oil
  • ¼ tsp salt
  • 2 Tablespoons Maple Syrup
Instructions for filling:
  1. Mix cornstarch and brown sugar together in medium saucepan.
  2. Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans & raisins.
  3. Simmer on medium stirring constantly until mixture thickens.
  4. Boil 1 minute, constantly stirring.
  5. Remove from heat, add butter and vanilla.
  6. Pour into baked pie shell, decorate top with additional pecans. Let cool & set at least ½ hour before serving.
Instructions for crust:
  1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using your fingers, evenly press dough in bottom and up sides of pan.
  3. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

2014: Day 2 - Candy Cane White Russian

November 12, 2014

Day 2: Gift & Stocking Stuffer Ideas

This might be our favourite baking ingredient this season!

You better buy 2 bags…. Crushed Candy Canes can be used in; 

  • Hot Chocolate
  • Your cappuccino
  • Rim your glass for a wicked martini
  • A peppermint milkshake
  • Candy cane white chocolate bark
  • Sprinkle them on ice cream with hot fudge sauce
  • Use the to decorate your cakes & cookies
  • Sprinkle them on whipped cream

Mint Twists Crushed Peppermint Candy | 2014 12 Days of Recipes + Gift Ideas | Well Seasoned, a gourmet food store in Langley, BC 

Candy Cane White Russian

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

Ingredients

  • ¾ oz Kahlúa
  • ¾ oz Vodka
  • ¾ oz Peppermint Schnapps
  • Half and half
  • Ice

For the Garnish:

  • Crushed candy canes
  • Agave syrup
Instructions:
  1. Lightly dip the edge of an old fashioned glass into the agave and then dip the glass into crushed candy canes to crust the rim. Fill the glass with ice. Pour in the Kahlua, the vodka and the schnapps. Add the cream to fill. Serve with a candy cane stir stick and enjoy!

Poached Halibut with Asparagus and Wild Mushrooms

October 06, 2014

Put those fresh morels to work with this delicious dish!

Sticky Toffee Fondue

October 01, 2014

Sticky Toffee Fondue

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


Ingredients

  • 3/4 cup packed dark brown sugar (or golden sugar and a drizzle of molasses)
  • 1/3 cup butter
  • 2 tbsp. Lyle's Golden Syrup
  • 2/3 cup cream
Instructions
  1. In a small pot, combine the brown sugar, butter and syrup over medium head and bring to a boil, stirring often to dissolve the sugar. Boil for a few minutes, swirling the pot occasionally. Remove from the heat and whisk in the cream. Return to the heat and bring to a simmer again, whisking often. Boil for another few minutes, then remove from heat and cool to warm (you don't want to serve molten toffee) or cool completely and refrigerate until you need it. Makes about 1 1/2 cups.
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