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Chili Lime Dressing ft. September's Spice of the Month

September 27, 2018 2 Comments

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Chili Lime Dressing

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

Ingredients

  • 2 Thai lime leaves (1 finely chopped, 1 whole)
  • 1 teaspoon sesame seeds
  • ¼ cup very finely chopped fresh cilantro
  • 1 small bird's eye chilli (de-seeded and finely chopped)
  • 1 teaspoon minced chilli
  • 1 teaspoon of sesame oil
  • 1 teaspoon sweet chilli sauce
  • ½ teaspoon each minced garlic & grated ginger
  • 2 tablespoon brown sugar
  • 1/3 cup fresh squeezed lime juice
  • ¼ cup fresh squeezed lemon juice
  • ½ cup water
  • 1/3 cup fish sauce
  • ¼ cup white wine vinegar
Instructions:
  1. Mix all ingredients in a small saucepan over heat until sugar is dissolved. Bring to the boil, reducing to a simmer for 5 minutes.
  2. Remove from heat, and cool. Take out whole kaffir lime leaf and place in dressing bottle. Pour the cooled dressing into the bottle and refrigerate.
  3. Serve drizzled over an Asian green salad with cold chicken, or toss with your favourite greens.

Cashew Mayonnaise

September 23, 2018

This vegan recipe will delight EVERYONE! If you haven't yet fallen in love with cashews as a substitute for cheese or cream, you're about to with this great recipe that works on sandwiches, burgers or as a chip/veggie dip!

Cashew Mayonnaise

Ingredients:

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

  • 1 cup raw Cashews
  • 1/2 cup Water
  • 4 cloves Garlic
  • 2 tbsp Lemon Juice
  • 2 tbsp Maple Syrup
  • Salt
  • Cayenne pepper
  • 1/2 cup oil

Instructions:

  1. Blend all the ingredients until liquefied except the oil.
  2. Gradually add 1/2 cup of the oil a little at a time (few tablespoons at a time) as you would making regular mayonnaise.

 

Thai Lime Gimlet ft. September's Spice of the Month

September 20, 2018

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Thai Lime Gimlet

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

Ingredients

  • 2 ½ ounces Thai-lime-infused gin, (recipe below)
  • 1 ounce fresh lime juice
  • ¾ ounce agave syrup
  • Thai lime leaves
Instructions:
  • Thai-lime-infused gin: Bruise 24 fresh Thai lime leaves between palms, bring to a boil with 8 oz. gin, remove from heat & cool to room temperature, discard leaves, and strain back into bottle of gin
  1. In a shaker, combine Thai-lime-infused gin, fresh lime juice, and agave nectar. Shake vigorously with ice for 7 or 8 seconds, strain into a cocktail glass, and garnish with a Thai lime leaf.

Kay's Spicy Sugar-Free Ginger Snackcakes

September 18, 2018

Kay, our creative director, really enjoys making snackcakes - a flatter, small pancake measured out with a 1/8 cup that is great for breakfast (maple syrup or a spoonful of brown sugar) or as a midday snack with peanut butter. They store well and taste good cold or warm.

Lately, Kay has been laying off the sugar and with #pumpkinspice season just around the corner, they decided to rework one of their favourite gingerbread recipes into another snack cake.

Enjoy this week's #tastytues snack (which you can sweeten up with Maple Syrup or Candied Ginger if you're not avoiding sugar)!

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

Kay's Spicy Sugar-Free Ginger Snack Cakes

Instructions:
  • 11/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp dried ginger, ground*
  • 1 1/2 tsp cinnamon, ground*
  • 1 tsp allspice*
  • 1/2 tsp nutmeg, ground*
  • 1/2 tsp cloves, ground*
  • 1 egg
  • 1/2 tsp vanilla extract*
  • 1/4 cup blackstrap molasses
  • A thumb of fresh ginger, chopped or diced
  • 1 1/2 cup water
  • Oil for the pan
    • *available at Well Seasoned!
Instructions:
  1. Combine all dried ingredients in a bowl and sift with a folk.
  2. In a microwavable glass measuring cup, add 1/2 cup of water with fresh ginger.  Cook on high for 1 1/2 minutes. Add remaining cup of water and molasses to measuring cup and whisk. Allow to cool. Beat in egg to wet mixture.
  3. While mixing, slowly pour in the wet ingredients into the dry and stir until just combined. A few lumps are ok!
  4. Heat a lightly oiled frying pan on medium-high. Using a 1/8 measuring cup, pour into pan and watch for bubbles. Smaller snack cakes cook quickly. Flip with a metal spatula and cook other side.

This recipe serves 4 for a hot breakfast, but Kay keeps them in the fridge/lunchbox for small solo snacks throughout the week. 

4 Servings. 260 calories each serving = 4 x 3" sized snack cakes. Nutrition information is based on Kay's research via the Canadian food database and is not 100% accurate.

Blueberry Gravlox with Crème Fraîche

September 16, 2018

Entertaining season is upon us! Take advantage of the end of the local berry season to top each delightful serving with a fresh blueberry. This recipe is sure to delight your guests!

Blueberry Gravlox with Crème Fraîche

Ingredients for Gravlox:

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

  • 1 side of wild BC salmon filet, skin removed**
  • 2 cups of coarse salt*
  • 2 cups frozen blueberries
  • 1 cup sugar
  • 3 tbsp black peppercorns, crushed*
  • 3 tbsp vodka

Ingredients for Crème Fraîche*:

  • 1 cup whipping cream
  • 2 tbsp buttermilk

Additional Ingredients for Serving:

  • Your favourite cracker (might we suggest our local favourite, Gone Crackers)*.
  • Dill for garnishing
  • Fresh blueberries, optional/if in season.
    • *Available at Well Seasoned
    • *Available at our favourite fish store; 1 Fish 2 Fish

Instructions for Gravlox:

  1. For the gravlox, 2-3 days before serving, put the blueberries in a food processor and blend until fine. Mix the blueberries, salt, sugar, black peppercorns and vodka.
  2. Place a piece of saran wrap in a deep baking dish and then put half of the blueberry mixture on the wrap, spread it out.
  3. Place the salmon on top of and the spread the rest of the mixture overtop.
  4. Wrap it all in saran wrap (it will leak, so don’t worry about airtight) and place another pan over it and weight it.
  5. Put in the fridge.
  6. Once per day, drain off the excess liquid and flip the salmon over.
  7. When you are ready to serve it, remove the salmon from the saran wrap and rinse it well under cold water until all the blueberry mixture is removed.
  8. Thinly slice it and serve.

Instructions for Crème Fraîche:

  1. 2-3 days before serving, mix the whipping cream and buttermilk in a bowl and cover it with a towel.
  2. Leave it out, at room temperature, for 2-3 days, until thickened and then return it to the fridge.
  3. If you want it to be thicker, whisk it until it is the desired consistency.

Instructions for Serving:

  1. For serving, place a piece of the gravlox on a cracker. Top it with a small dollop of crème fraîche and some dill. If you have fresh blueberries, put one blueberry on top.

Kaffir Lime Panna Cotta ft. September's Spice of the Month

September 13, 2018

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Thai Lime Panna Cotta

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

Ingredients for Panna Cotta

  • 500ml (2 cups) coconut cream (not milk)
  • 1 ½ cups whipping cream
  • ¼ cup granulated sugar
  • 8 Thai lime leaves, thinly sliced
  • 3 x 2g leaves gold-strength gelatine
  • 250g strawberries, hulled, sliced

Ingredients for Lime Syrup

  • ½ cup granulated sugar
  • 1 lime, zested, juiced
Instructions:
  1. Place the coconut cream, cream, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the kaffir lime flavour to infuse.
  2. Return pan to low heat and bring to a gentle simmer, then remove from heat. Meanwhile, soak gelatine in a bowl of cold water until softened. Using your hand, squeeze out excess water. Whisk gelatine into coconut cream mixture until dissolved. Strain into a jug and discard lime leaves. Pour into 4 glass tumblers or martini glasses.
  3. Refrigerate for at least 4 hours or until set.
  4. Make lime syrup, heat sugar and 1/2 cup water in a small pan over medium heat, stirring until sugar has dissolved. Remove from heat and stir through lime zest and 2 tablespoons lime juice.
  5. Just before serving, toss strawberries in the lime syrup. Top each panna cotta with a spoonful of the strawberries and a drizzle of the lime syrup.
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