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Cook Along with Chef Tessa: California Raisin Glaze

April 06, 2022

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class is all about California Raisins!

Video forthcoming.

Open the recipes Chef Tessa will feature tonight in your browser so you can work across her menu as you watch along

California Raisin Glaze & California Raisin Aioli

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 cup California Raisins
  • 2 cups water
  • 1 tbsp sugar

Instructions:

  • In a small saucepan over high heat, bring the water and sugar to a boil.
  • Add the raisins and turn off the heat. Let the raisins stepe and plump in the hot water.
  • Allow the raisins to cool and transfer the whole mixture to a blender or food processor. Puree until smooth
  • In a bowl, pour the raisin mixture into a sieve and strain, reserving the syrup.
  • Press gently on the raisin pulp to extract all of the liquid.
  • Reserve the raisin pulp to make aioli and put the raisin syrup into the saucepan to reduce to a syrup-like consistency.

Ingredients:

  • 1 cup of whole mayonnaise
  • 3 tbsp raisin pulp from the syrup
  • 2 tbsp grainy dijon mustard
  • 1 clove of garlic, grated

Instructions:

  • Stir to combine. Keep in the refrigerator for up to 5 days.

Cook Along with Chef Tessa: Pickled California Raisins

April 06, 2022

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class is all about California Raisins!

Video forthcoming.

Open the recipes Chef Tessa will feature tonight in your browser so you can work across her menu as you watch along

Pickled California Raisins

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1/2 cup California Raisins
  • 1 cup Lula Kombucha Vinegar
  • 2 tbsp sugar
  • 1/2 tsp crushed red pepper flakes

Instructions:

  • Place the raisins in a glass jar.
  • In a medium sized saucepan, combine the vinegar, sugar and crushed red pepper.
  • Cook over medium-high heat. Bring to a boil, then remove from heat.
  • Carefully pour the hot liquid over the raisins, covering them entirely.
  • Leaving the jar uncovered, allow the mixture to cool to room temperature, then cover with a tight fitting lid.
  • When kept refrigerated, the pickled raisins will keep well for about 1 month.

Festive Mocktail Ideas

December 21, 2021

Happy Holidays! We've got some delicious Mocktail Recipes for you to try this Holiday Season!

Mango Meyer Refresher:

Combine the ingredients in a glass and enojy! Feel free to sub out the lemon juice for wahtever citrus juice is handy for you!

Sparkling Apple Cider:

Pour over ice and enjoy!

"Designated Driver":

Shake all ingredients (except soda) with ice cubes. Pour all contents into a glass. Fill with soda. Garnish with orang slice, cherry and swizzle stick

Ginger Beer Mocktail:

For the Rim & Garnish:

  • 2 tbsp water
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1 lime wheel
  • 2 ice cubes

Pour the water into a small bowl. In another bowl, mix together the white sugar and cinnamon. Dip the rim in the water, then twirl it in the sugar mixture. Carefully pour in all the ingredients except the carbonated drink. Stir then top off with the ginger beer. Gently stir. Stir together all the ingredients except the carbonated drink, and refrigerate until ready to serve. To assemble, fill each glass half full with the top off with ginger beer and gently stir. Garnish each glass with a lime wheel and an ice cube.

Limonata Collins:

  • 1/2 oz ginger syrup
  • 1 oz lime juice
  • Top up with Limonata

Squeeze the limejuice into the glass and pour over the ginger syrup. Using a bar spoon, mix to combine well. Fill the glass with ice cubes and complete the drink by topping up with Limonata. Garnish with the dried lime slice and freshly grated pepper.

Mint Hot Chocolate:

Make a cup of your favourite hot chocolate according to the package instructions. Drizzle in the Mint Syrup to your liking and enjoy!

Mock Moscow Mule:

Pour soda water into a glass filled with ice. Drop one of the Moscow Mule Cocktail Bombs into your glass, stir and enjoy! Garnish with lime.

Festive Cocktail Ideas

December 20, 2021

'Tis the season, so why not celebrate with a Festive Cocktail?

We have eight delicious cocktail recipes for you to try this Holiday Season!

The Winter Rose:

In a cocktail shaker with ice, combine gin, our Rose Cordial syrup, the lemon juice, and four dashes of cardamom bitters. Shake well, then strain over a coupe glass. Garnish with a dried rose petal or two for flare.

Wild & Spicy Hibiscus Margarita:

  • 1/2 birds eye chili, muddled a little in the shaker
  • 20mL Cointreau (Orange Flavoured Liqueur)
  • 40mL Silver tequila
  • 20mL Hibiscus Flower Syrup (from jar of Wild Hibiscus Flowers in Syrup & reserve flowers for garnishing - they will also keep in the fridge for several weeks for later use in other recipes)
  • 20mL fresh lime juice
  • 10mL fresh lemon juice

Shake all ingredients in a cocktail shaker with ice. (Alternatively multiply recipe quantities to fill a jug and shake each serve with ice before serving).Strain into glass (with or without extra ice). Garnish the glass with a salt rim, and enjoy!

Hot Buttered Rum:

Add 2 tablespoons of the spiced butter mixture to a coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with a cinnamon stick, a fresh orange slice and serve.

Saturn Cocktail:

Shake all ingredients with ice, and strain into a coupe. Garnish with a lemon spiral.

Luxurious Caesar:

Rim glass with lime juice & Walter Craft Caesar Rim. Fill glass with ice, add vodka and Walter Craft Holiday Mix remaining ingredients, stir gently. Top with freshly grated horseradish, cracked black pepper. Garnish with celery, lime. Enjoy.

Pickleback Cocktail:

In a cocktail shaker, combine all of the ingredients. Add ice and shake until chilled. Strain into a highball glass filled with ice. Top with pickle slices speared with a toothpick and serve.

Mela Vodka Watermelon:

  • Ice
  • 1 1/2 oz vodka
  • 1 1/2 oz soda
  • 2-3 oz Mela Simply Watermelon (or Mela flavor of your choice)
  • Squeeze of lime
  • Garnish with lime and/or a slice of watermelon

Add all ingredients to a blender and blend until mixed together.

Smoked Honey Whiskey Sour:

Shake with lots of ice. Pour into rocks glass. Garnish with lemon twist.

Cook Along with Chef Tessa: Magic Bars

November 24, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class is all about Holiday Treats!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Magic Bars

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup pecans, chopped
  • 1 1/2 cup graham crumbs
  • 1/4 ground nutmeg
  • 14 oz sweetened condensed milk (1 can)
  • 1 cup dried cranberries, coarsely chopped
  • 1 cup chocolate chips
  • 1 cup unsweetened shredded coconut

Instructions:

  • Preheat oven to 325F and line a 13x9 inch baking dish with parchment paper.
  • In a small pot, melt the butter and set aside.
  • Combine the graham crumbs, pecans and ground nutmeg in a bowl. Mix in melted butter and combine thoroughly. Press evenly into the bottom of a prepared 13x9 inch baking dish.
  • Pour the sweetened condensed milk over the graham crumb base. Spread evenly.
  • Top with dried cranberries, chocolate chips and unsweetened shredded coconut. Lightly press the toppings into the base.
  • Bake for 25-30 minutes, or until the top is lightly browned. Note, it may take longer to bake if using a glass baking dish.

Cook Along with Chef Tessa: Hot Crab & Artichoke Dip

November 24, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class is all about Holiday Treats!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Hot Crab & Artichoke Dip

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 4 oz cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 7 oz artichoke hearts, drained and quartered
  • 5 oz lump crab meat, drained
  • 1/2 cup cheddar, shredded
  • 1/2 cup pepper jack, shredded
  • 1 tsp Worcestershire
  • Salt & pepper to taste

Instructions:

  • Preheat oven to 425F.
  • In a food processor, combine all ingredients, except the crab. Pulse to combine. Remove from the food processor bowl and fold in the crab meat. Season with salt and pepper then transfer to an oven safe dish. Sprinkle extra cheese if desired and bake for 20-25 minutes. Garnish with sliced green onion and serve.
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