Recipes

On the sixth day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Mackays' Vintage Dundee Marmalade and 1 container of Dutch cocoa to make a...

Chocolate Slump Cake

This is a very old, very English recipe that we adore! The combination of chocolate and orange is classic and this cake is incredibly hard to resist. Don’t forget to enter our contest before 6:30 PM on December 12th.

Ingredients:

• About 1/3 of a jar Mackays Vintage Dundee Orange Marmalade *
• ½ cup plus 2 tbsp. granulated sugar
• 2/3 cup butter
• 1 cup dark chocolate, chopped *
• 4 Eggs, separated
• ½ cup Dutch process cocoa powder *
• Pinch of salt
• Icing sugar, for dusting
• *Available from Well Seasoned

Instructions:

1. Pre-heat your oven to 375. Line the base & sides of a 9” round baking pan with baking paper.
2. Put the marmalade into a food processor & blitz until slushy. Add the sugar & mix again until the sugar has merged with the marmalade.
3. Put the butter into a pot & melt on a gentle heat. Add the chocolate & remove from the heat - allow this to sit for 2-3 minutes before stirring.
4. Add the marmalade & sugar mixture and transfer to a large bowl. Beat the egg yolks into the chocolate mixture, then add the cocoa powder. Next, beat the egg whites & the pinch of salt together until it hits the soft peak stage.
5. Fold the egg whites into the chocolate mixture as gently as you can, to keep all the air in the mixture.
6. Pour the mixture into the prepared baking pan, smooth the top & bake for 30 minutes or until the centre has risen and set.
7. Remove from the oven & allow to cool in the tin for at least 15 minutes.
8. Remove it carefully, peel off the paper and serve, dusted with icing sugar.

Bread pudding is a classic holiday dessert and since it's "cranberry" time and we're posting the best of both worlds! What's your favourite cranberry recipe? Tell us in the comments or post on Facebook! And be sure to scroll down to the bottom of our Classic Creme Anglaise recipe!

Cranberry Chocolate Bread Pudding

Ingredients:

• 1 bag (375 g) mini croissants (about 24)
• 6 oz (175 g) bittersweet or semisweet chocolate, chopped*
• 1-1/2 cups (375 mL) dried cranberries
• 2 cups (500 mL) whipping cream*
• 1 cup (250 mL) milk
• 5 eggs
• 1 cup (250 mL) granulated sugar*
• 1 tbsp (15 mL) vanilla*
• *Available from Well Seasoned

Instructions:

1. Grease 13-x 9-inch (3 L) glass baking dish; set aside.
2. Slice 16 of the croissants in half lengthwise; set tops aside. Cube remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries.
3. In bowl, whisk together cream, milk, eggs, all but 1 tbsp (15 mL) of the sugar and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
4. Using spatula, gently press croissants into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F (180°C) oven until puffed, about 40 minutes.
5. Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Don't forget to the Creme Anglaise for your Bread Pudding!

The Classic Crème Anglaise

Ingredients:

• 1/2 cup (125 mL) whipping cream or 18% cream
• 1/2 cup (125 mL) milk
• 2 tbsp (25 mL) granulated sugar*
• 3 egg yolks
• 1/2 tsp (2 mL) vanilla *
• *Available from Well Seasoned

Instructions:

1. In small saucepan, heat together cream, milk and 1 tbsp (15 mL) of the sugar over medium heat until bubbles form around edge.
2. In bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes. Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 3 days.)

On the fifth day of recipes, we suggest you get (or if you're luck - WIN) yourself 1 lb. Caffe Umbria coffee to make some...

Triple Tipple Coffee

Two of the worlds great vices in one steaming mug: coffee and booze. It must be Christmas! The twist of orange in this drink takes it over the top, don’t skip it. Don’t forget to enter our contest before 6:30 PM on December 10th.

Ingredients:

• ½ oz. Brandy
• ½ oz. Grand Marnier
• ½ oz. Kahlua
• 5 oz. freshly brewed Café Umbria dark roast coffee *
• 1 orange peel
• ½ cup sweetened, freshly whipped cream
• ½ tsp sugar for the rim of your mug if desired
• *Available from Well Seasoned

Instructions:

1. Pour the brandy, Grand Marnier, Kahlua, and freshly brewed coffee in a mug.
2. Stir with the orange peel.
3. Spoon some whipped cream on top and enjoy right away!

On the fourth day of recipes, we suggest you get (or if you're luck - WIN) yourself a tin of 1 tub of Macedonian Feta and 1 package of Well Seasoned Greek Seasoning to make some...

Greek Inspired Quick Bread

This bread is delicious served alongside your favourite soup or stew recipe. Don’t forget to enter our contest before 6:30 PM on December 8th.

Ingredients:

• 2 cups all purpose flour, plus extra for dusting
• 1 heaping tablespoon Well Seasoned Greek Seasoning blend *
• 1 packet active dry yeast
• 1 teaspoon sugar
• 1 teaspoon kosher salt *
• ¾ cup warm tap water
• 3 teaspoons of your favourite olive oil, plus 2 teaspoons for drizzling *
• ½ cup Macedonian Feta Cheese, crumbled *
• Freshly cracked black pepper *
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 450º F. Place a pizza stone or baking stone in the oven and preheat. You can also use a baking sheet. In the bowl of a food processor add the flour, Greek Seasoning, yeast, sugar and salt and pulse to combine. Add the olive oil to the water and with the processor running, add the water through the feed tube. Continue to process until the dough comes together and forms a ball.
2. Sprinkle about a tablespoon of flour onto a board and remove the dough from the processor. Hand knead 10 times to form a smooth ball. Cover with a medium sized bowl and allow to rest 15 minutes. Remove the bowl and stretch and flatten the ball into a 12-inch disk.
3. Spray the baking stone or baking sheet with cooking spray and quickly add the dough. Use your fingers to gently depress finger marks into the dough and drizzle with a little more olive oil and a sprinkling of cracked black pepper. Bake for 12-16 minutes, or until the top is golden brown and the center is firm. Remove from the oven and allow to cool slightly before crumbling over the feta cheese. Transfer bread to a cutting board, slice and serve while still warm.

On the third day of recipes, we suggest you get (or if you're luck - WIN) yourself a tin of Dutch Process Cocoa and some Marcona Almonds to make some...

Chocolate Almond Toffee

Its crunchy, salty and sweet but won’t stick to your teeth! This is very much a treat for the grownups! Don’t forget to enter our contest before 6:30 PM on December 6th.

Ingredients:

• 2 cups sugar
• 1/3 cup water
• 3 tablespoons light corn syrup
• 1 ½ cups salted butter, cut into chunks
• ¼ cup Dutch process cocoa powder, preferably *
• 1 cup Marcona almonds, roughly chopped *
• *Available from Well Seasoned

Instructions:

1. Line a sheet pan with a silicone baking mat, or oil it well with vegetable oil.
2. Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
3. Turn off the heat and whisk in the cocoa; then stir in the nuts.
4. Quickly pour the mixture onto the center of the prepared pan and let it spread out — it may not reach the sides of the pan.
5. Set aside to cool at room temperature until hard.
6. Using your hands pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

On the second day of recipes, we suggest you get yourself a box of Panettone & Whole Nutmeg to make some...

Panettone Egg Nog Bread Pudding Muffins

This makes a lovely addition to your brunch buffet but it is also sweet enough for a festive dessert. Don’t forget the whipped cream (and don't forget to enter our contest before December 4th at 11AM).

Ingredients:

• 5 cups of diced Panettone *
• 3 whole eggs
• 3 egg yolks
• ¾ cups granulated sugar
• 2 cups your favourite egg nog
• ¼ cup rum
• 1 teaspoon vanilla extract *
• 1/8 teaspoon freshly grated nutmeg *
• Cooking spray
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 475 degrees F.
2. Place water on to boil for a water bath. With a serrated knife, cut your favourite Panettone into ¾ inch dice and transfer to a large mixing bowl.
3. For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, egg nog, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
4. Spray a 12 compartment muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
5. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Serve warm with vanilla scented whipped cream.