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Cook Along with Chef Tessa: Whipped Feta Dip

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

Whipped Feta Dip

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 8 oz feta cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Zest and juice of one lemon
  • 2 garlic cloves, minced
  • Salt & freshly cracked black pepper, to taste

Instructions:

  • In a food processor, combine all of the ingredients and blend until smooth.
  • Taste and season with salt & pepper.
  • Remove from the blender and transfer to a serving platter.
  • Top with the room temperature Caramelized Shallots & California Raisins. Serve with fresh bread for dipping.

    Cook Along with Chef Tessa: Caramelized Shallots & California Raisins with Bacon

    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

    Caramelized Shallots & California Raisins with Bacon

    By Chef Tessa Turcotte-Novosedlik

    Ingredients:

    • 1/4 cup butter
    • 3 tbsp olive oil
    • 2lb peeled shallots, halved
    • 1/2lb bacon, cut into pieces
    • 1/2 cup California Raisins
    • 2 tbsp sugar
    • 1/4 cup sherry vinegar
    • 1 bunch flat leaf parsley, chopped
    • 1/2 tsp kosher salt
    • Freshly cracked black pepper

    Instructions:

    • Preheat the oven 400F.
    • In a large oven safe frying pan over medium high heat, cook the bacon until almost crispy, and drain most of the fat from the pan.
    • Add the butter, olive oil and sugar and stir to combine.
    • Remove from the heat and add the vinegar, salt and pepper and stir to combine.
    • Add the shallots and raisins and toss to coat.
    • Place the pan in the oven and roast until the shallots are tender, about 25 minutes depending on the size of the shallots.
    • When the shallots are fully cooked, the raisins have plumped up and the liquid has reduced. Remove them from the oven and allow them to cool.
    • Season again with salt and pepper and sprinkle with parsley.

      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.

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