Recipes

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 7: Holiday Desserts

On the seventh day of recipes, we're featuring Well Seasoned's Bulk Pink Peppercorns. Pink Peppercorns are from the cashew family and have a deliciously peppery flavour that works so well with this decadent cake!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Pink Peppercorn Chocolate Cake with Ganache

By Well Seasoned

Ingredients:

• 8 oz. Dark Chocolate (78% cocoa), chopped into small pieces
• 1/2 cup Sugar
• 1/2 tsp Vanilla Paste
• 1 cup Flour
• 2 tbsp freshly crushed Pink Peppercorn
• 4 oz softened Butter
• 7 Eggs, yolks & whites separated
• For the ganache:
• 6 oz. Semi Sweet Chocolate
• 1/2 cup Heavy Cream
• 2 tbsp crushed Pink Peppercorns (as desired for garnish)

Instructions:

• Heat oven to 325 degrees. Grease and flour a round cake pan.
• Melt the chocolate in double broiler and add 2 tbsp of crushed pink peppercorns.
• Mix the butter, vanilla, and sugar until light and creamy. Then add the egg yolks, one at a time, and then the melted chocolate.
• Sift the flour, and add it to the chocolate mixture.
• Whisk the egg whites until you have stiff peaks, and gently fold into the chocolate mixture. Pour the mix into the baking pan and bake for about 45 minutes or until set. Top with the ganache.
• Cool, slice and serve.
• For the ganache:
• Combine 6 oz chocolate with heavy cream in the double boiler and stir until the chocolate had fully melted into the cream and the ganache is silky smooth.
• Remove from heat and cool slightly.
• Pour the ganache over the cooled cake and garnish with a few more of the freshly crushed pink peppercorns.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 4: Holiday Salad and Supper Ideas (Vegetarian Edition)

On the fourth day of recipes, we're featuring Maldon Sea Salts. Always a great stocking stuffer for the foodie or chef in your home, and a must have in the pantry. This great salad features Beetroot which tends to get a backseat during the holidays. This refreshing salad is delicious served fresh, but can be a nice left over supper or light lunch the day after.

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Barley Couscous, Beetroot & Feta Salad

By Well Seasoned

Ingredients:

• 1 large raw Beetroot
• 2 smallish Red Onions, finely sliced
• 60mL Lemon Juice (about 1 juicy lemon) or any white vinegar (ie: code, rice, or white wine vinegar)
• 1/2 tsp Caster Sugar
• 250g Belazu Barley Couscous
• 1 tsp Maldon Sea Salt
• A generous grinding of Black Pepper
• 125mL Water, boiled & hot 2 handfuls of Flat Parsley Leaves
• 150g Feta, crumbled
• 50mL Well Seasoned Olive Oil

Instructions:

• Heat oven to 200C/Gas 6. Wrap the beetroot tightly in foil and bake for 90 minutes (until a sharp knife can be pushed through easily). Remove from oven, peel off the foil and leave to cool.
• Toss the onion with the lemon juice and sugar and leave them in the fridge for about 20 minutes.
• Put the couscous in a bowl and pour enough cold water to barely cover, add the salt and pepper and mix well. After 5 minutes, when the couscous will have absorbed all the water, add 125mL of hot water and mix well to fluff it up.
• Peel the beetroot - the skin can usually be rubbed off, but use a paring knife if it's being difficult. Cut into chucks and add to the couscous. Toss tin the onions and lemon juice, the parsley, half the feta and the oil. Mix everything together and divide among 4 plates, the sprinkle the remaining feta on top.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 2: Holiday Appetizers

On the second day of recipes, we're featuring Well Seasoned Cooking Oils and Bulk Spices. Today's recipe is just what you need for the couch when you catch up on your recorded TV, and binge Holiday specials together.

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Italian Parmesan Wedges

By Well Seasoned

Ingredients:

• 4 large Russet Potatoes, washed and sliced into wedges
• 4 tbsp Well Seasoned Olive Oil
• 2 tsp Kosher Salt
• 2 tsp Garlic Powder
• 2 tsp dry Italian Seasoning Blend
• 1/2 cup grated Parmesan Cheese
• Fresh Parsley for garnish
  • Optional Dipping Sauces:
  • Fresh Dipping Sauce from Well Seasoned
  • Chef Helena's Creamy Herb Dip (Recipe)
  • Stonewall Kitchen Aioli Sauces

Instructions:

• Preheat oven to 400 degrees. Lightly grease a large baking sheet and set aside.
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
• Place potato wedges on a prepared baking sheet in a single layer with skin-sides-down. Try to not have the wedges touch each other. Bake for 25-35 minutes until the potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and serve with dressing for dipping.

Beer Braised Bratwurst Sausages, Cranberry Gravy, Sweet Potato Purée with Fresh Herbs<

By Chef Deniz Tarakcioglu

December 10th, 2020

Ingredients:

• 4 x Bratwurst or favourite fresh sausages
• 2 medium sized yams
• 30mL maple syrup
• 100mL cranberries
• 50mL demi glacé
• 200mL butter
• 200mL dark beer
• 50mL chopped fresh herbs, parsley, green onion etc.
• 30mL grainy mustard
• 1 fennel thinly shaved
• 1 lemon, juiced

Instructions:

• Preheat your oven to 400F. Roast the yams until caramelized and soft in their own skins. While it is still hot, scoop the meat into a food processor, add 100ml butter, maple syrup, season with salt, fold in mustard and keep warm.
• In a medium sized pan, place the sausages, 100ml butter and most of the beer but 50ml. Turn the heat on to medium and let it come to a boil. Cook uncovered until the beer in evaporated, fat is split and sausages are caramelized on the outside. The internal temperature ideally should be around 140F. Transfer the sausages on a wire rack, keep warm. In the same pan add cranberries, rest of the beer and demi glacé. Cook until the cranberries are soft and burst and the sauce in thick and syrupy.
• Salt the fennel in a bowl and rest 5 minutes. Add the lemon juice.
• On a plate put the yam purée as a base, sit the sausages on top, drizzle 9th sauce and sprinkle herbs. Garnish its fennel salad.

Caramelized Beet Salad with Pomegranate and Goat Cheese Truffles, and Sunflower and Honey Lemon Vinaigrette

By Chef Deniz Tarakcioglu

December 10th, 2020

Ingredients:

• 2 large red beets
• 1/2 pomegranate, seeded
• 200mL fresh goat’s cheese
• 10mL fennel seeds
• 10mL cracked coriander seeds
• 10mL smoked paprika
• 10mL sumac
• 10mL poppy seeds
• 50mL pomegranate molasses
• 3 green onion, sliced
• 1 lemon, zested and juiced
• 20mL honey
• 20mL Well Seasoned olive oil

Instructions:

• Preheat your oven to 400F. Wrap the beets in aluminium foil and roast until tender when pierced with a knife. Peel, cut into desired size and keep warm.
• Roll the goat’s cheese into 1/2inch balls in radius. Toss them in different spices mentioned above.In a small bowl, whisk lemon juice and zest, honey, olive oil with a pinch of salt.
• In a medium sized pan sauté the beets until nicely caramelized, deglaze its pomegranate molasses and reduce until thick and shiny. Toss the beets in the dressing and transfer on a plate.
• Garnish with truffles, green onions and pomegranate seeds.

Preserved Summer Berry Trifle with Rum and Lady Fingers

By Chef Deniz Tarakcioglu

December 3rd, 2020

Ingredients:

• 300mL mascarpone, room temperature
• 300mL whipping cream, whipped to soft peaks
• 20 lady fingers
• 400mL strong coffee
• 50mL dark rum
• 5mL vanilla extract
• 50mL sugar
• 80mL icing sugar
• 500mL of preserved berries
• 250mL fresh berries
• 1 orange, juice and zest

Instructions:

• In a medium sized pan caramelize the sugar to a golden stage, 300F.
• Deglaze with rum, watch out for the fire and alcohol. Add the berries and bring to a simmer and cook until cohesive but quite chunky.
• Whip the cream with half the icing sugar and vanilla until soft peaks form. Whip the mascarpone also until it doubles in volume with rest of the icing sugar and orange zest and juice.
• Fold the whipped cream into mascarpone.
• Grab some bowls or glasses. Start with a layer of berry stew, layer of cream, lady fingers, fresh berries. Repeat the layers until you reach the end of the bowl or glass depending on the height.
• Garnish with fresh berries, chill for 3 hours and serve.