Recipes

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Hellish Caesar

Well Seasoned Advent Day 2 Feature Item: Hellish Relish. We love it on burgers (just mix it with some mayo, and you've got a burger sauce to die for), with raw oysters (new year's eve inspiration anyone?), and on just about anything. But then we said...why not in a drink? Thus: The Hellish Caesar.

Ingredients:

• 1.5 oz of Vodka
• Worcestershire sauce to taste
• ½ tbsp. Hellish Relish*
• Fresh Lime
• Walters Caesar Mix*
• Walters Rimmer*
• Ice (optional)
• Fresh celery for garnish
• *Available from Well Seasoned

Instructions:

1. ​Rub lime around the rim of a tall glass. Press the glass into the rimmer prepped on a plate./li>
2. Add Ice, Vodka, and Hellish Relish & top with mix./li>
3. To taste add the Worcestershire and extra Hellish Relish if you want it spicy!
4. Garnish with fresh celery or a pickled bean.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

No Bake Almond Butter Crunch Cheesecake

Well Seasoned Advent Day 1 Feature Item: Fraser Valley Gourmet's Almond Butter Crunch. Made right here in Langley, this is THE best butter crunch in Canada and one of our top selling Christmas confections. We carry all three flavours. These make an excellent hostess gift (and a great cheesecake garnish).

Ingredients for Crust:

• 2 cups graham wafer crumbs*
• ½ cup butter, melted
• 1 generous pinch of salt*

Ingredients for Filling:

• 8 ounces cream cheese (room temperature)
• ¾ cup icing sugar
• ¾ teaspoon vanilla extract*
• 1 cup whipping cream*
• ½ cup Fraser Valley Gourmet Almond Butter Crunch, roughly chopped*

Ingredients for Topping:

• Prepared Caramel sauce*
• Maldon Flaky Sea Salt*
• 1 ½ cup Fraser Valley Gourmet Almond Butter Crunch, roughly chopped*
• *Available from Well Seasoned

Instructions:

1. Mix cookie crumbs and melted butter, press down on the bottom of an 8 inch springform cake pan. Refrigerate while you prepare the filling In a medium sized bowl with electric beaters, whip the cream until stiff peaks appear, set aside. In a separate bowl, beat together cream cheese, sugar and vanilla.
2. Fold cream cheese mixture into whipped cream until well combined. Fold in the Almond Butter Crunch bits.
3. Remove the cookie base from the fridge, pour the cheesecake filling on top, then cover with plastic wrap and refrigerate for at least 5 hours, preferably overnight.
4. Before serving drizzle with caramel sauce, sprinkle with flaky salt and top with lots more of the Almond Butter Crunch & serve.

Catch Angie on Global Morning today as she demonstrate how to prepare this delicious breakfast bake (perfect for holiday company).

Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup

We do love our BC Blueberries - this recipe features them both in the french toast & in the syrup! You can never have too much of a good blueberry thing.

Ingredients for French Toast:

• 2 tablespoons butter, for greasing
• 1 loaf day-old crusty sourdough bread
• 8 whole eggs
• 2 cups whole milk
• ½ cup whipping cream
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 tablespoons vanilla extract*
• ¾ cup frozen BC Blueberries

Ingredients for Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup quick oats
• ½ cup firmly packed brown sugar
• 1 teaspoon ground cinnamon*
• ¼ teaspoon salt*
• 1/8 tsp. freshly grated nutmeg*
• ½ cup cold butter, cut into pieces

Ingredients for BC-Blueberry infused Maple Syrup:

• 3 cups frozen blueberries /li>
• 1 cup maple syrup*
• *Available from Well Seasoned

Instructions:

1. For the French toast base: Grease a 9x 13” baking pan with butter. Cut the bread into cubes, and evenly distribute in the pan. In a big bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Sprinkle with frozen blueberries and use your fingers to make sure all the bread is soaked in the custard and the blueberries are nestled into the bread cubes. Cover the pan tightly and store in the fridge overnight.
2. For the streusel topping: Mix the flour, brown sugar, oats, cinnamon, salt and some nutmeg in a separate bowl. Add the butter and with your fingertips or a pastry blender, mix it all together until the mixture resembles fine pebbles. Refrigerate until you are ready to bake.
3. To Bake: Preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping evenly over the top. Bake uncovered for 45 minutes. The casserole will puff up and the top will be nice and golden brown. Remove from the oven and scoop out individual portions. Drizzle with warm blueberry infused maple syrup.
4. For the Syrup: Combine 1 ½ cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 5 minutes, then mash using the back of a spoon. Simmer until the berries have broken down. Remove from heat, strain to remove blueberry skins. Stir in remaining 1 ½ cups of frozen berries and serve warm or at room temperature.

Catch Angie on the Global Noon News today as she demonstrate how to prepare this Cuban-Inspired Picadillo Recipe.

Turkey Picadillo

Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash. Our take on this tasty dish includes ground turkey from our favourite local producers.

Ingredients:

• 2 tbsp. Well Seasoned Olive Oil* 
• 1 lb ground turkey
• 2 cloves garlic chopped
• 1 medium yellow onion diced
• 1 Tbsp tomato paste
• 2 medium field tomatoes roughly chopped
• 2 tsp chili powder
• 1 tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp ground cloves
• ⅛ tsp red pepper flakes
• 1 medium red bell pepper diced
• ⅓ cup golden raisins
• ½ cup turkey stock
• ¼ cup sliced pimento-stuffed olives
• ¼ cup toasted slivered almonds
• cracked black pepper
• 1 small handful fresh cilantro chopped, for garnish (optional)
• *Available from Well Seasoned

Instructions:

1. In a 10-inch frying pan over medium-high heat, heat the olive oil and brown the turkey, breaking it up with a wooden spoon while it cooks. Add the garlic and onions and sauté until fragrant but not browned. Add the tomato paste, tomatoes, chili powder, salt, cinnamon, cumin, cloves, and red pepper flakes. Stir to combine. Add the bell peppers and the raisins. Stir to combine.
2. Add the stock and let all of the ingredients cook together, stirring occasionally, until the turkey is fully cooked and the bell peppers are tender, about 5 minutes. Turn down the heat to medium-low, stir in the olives and finally the almonds just to warm through, then taste for seasoning and adjust as required with salt and pepper.
3. Remove from the heat and serve sprinkled with chopped cilantro, if using.

Make a perfect cup of comfort!

Cinnamon Honey Apple Cider

This recipe has a stylish finish that makes these an excellent after-dinner treat that will delight your guests!

Ingredients:

• 1 ¼ cup fresh pressed, local apple cider
• 1 tbsp. your favourite local honey*
• 1 pinch cinnamon*
• 1 ¾ oz. apple brandy (or your favourite whiskey)
• 1 cinnamon stick*
• 2 apple slices
  • *Available from Well Seasoned

Instructions:

1. Combine the apple cider, honey & cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the brandy and pour the cider into a mug.
2. With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.