Recipes

Day 11: Gift & Stocking Stuffer Ideas

Baking themed gifts are super fun. If you find yourself scratching your head as to what to get someone on your list, you can never go wrong encouraging someone to bake more often (with the high chance of getting in on the results!) Spatulas can break down over time and you can never have enough of them. Grab one in their favourite colour and build out from there!

If you're really looking to raise the bar, why not pick them up a Crème Brulée torch (and some new ramekins) to encourage their inner culinary adventurer. Everyone loves playing...sorry, COOKING with fire.

Belgian Chocolate Pots de Crème with Cardamom Whipped Cream & Fresh Mango

Ingredients

• 4 oz semi sweet chocolate, finely chopped
• 1½ cups whipping cream
• 4 large egg yolks
• 2 tablespoons sugar
• ½ tsp ground cardamom
• A few slices of fresh mango

Instructions:

1. Put oven rack in middle position and preheat oven to 300°F.
2. Put chocolate in a heatproof bowl. Bring 1 cup of cream just to a boil in a small heavy saucepan, then pour over chocolate, whisking until chocolate is melted and mixture is smooth. Whisk together yolks & 1 tbsp. of sugar, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
3. Line bottom of a baking pan with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer.
4. Divide custard among 4 ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
5. Whip the remaining cream using a whisk or electric mixer until thick. Mix in remaining sugar and cardamom. Garnish each pot de crème with a dollop of cardamom cream and some sliced fresh mango.

This is a great Sunday brunch and an excellent way to use up the end of your Christmas Egg Nog.

For every cup of leftover eggnog, whisk in an additional whole egg. Add a pinch or three of cinnamon and a dash of nutmeg. Dip bread slices into the eggnog mixture & turn them over. Fry the soaked bread on both sides in melted butter over medium heat until the egg is cooked.

Serve with warm maple syrup or simply dusted with confectioner’s sugar. Add some bacon & a cup of fresh coffee.

Day 10: Gift & Stocking Stuffer Ideas

You say, gourmet salt? 

We say, absolutely! The best salt has a distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. Ask a top chef about salt and they’ll almost certainly cite sea salt flakes from Maldon as a favourite. We love the taste that a little seasoning from Maldon salt brings to dishes whether savoury or sweet.

Gourmet salt consistently tastes better from start to aftertaste. And there is something really beautiful about a gleaming rock salt or shimmering sea salt flakes as a finishing touch, sprinkled by hand over a culinary creation.

It makes a perfect gift for the foodie on your gift list. Trust us - they'll love it.

Gluten-free Chocolate Chip Cookies

These might be even better than "regular" chocolate chip cookies!

Ingredients

• 4 cups (22 oz) gluten-free flour
• 1 tablespoon xanthan gum
• 1 ½ teaspoons baking soda
• 2 teaspoons baking powder
• 1 ½ teaspoons kosher salt
• 1 ¼ cups (10 oz) unsalted butter, softened
• 1 ¼ cups (10 oz) brown sugar
• 1 cup plus 2 Tbsp (7-7/8 oz) sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 16 ounces dark chocolate wafers
• Maldon sea salt

Day 9: Gift & Stocking Stuffer Ideas

Today's recipe is a great way to celebrate the season! Who doesn't love a warm cup of chowder to ward away the winter chill?

And if seafood is something that gives you a thrill, why not sign up yourself and a friend for one of our forthcoming Seafood Classes in 2018. We only use the finest fish from our friends, local vendor 1 Fish 2 Fish, so you're in for a treat no matter which class you attend!

Our January and February class calendars are all online now!

Buy a class vouchers online and call us to reserve your seats today!

Smoked B.C. Salmon Chowder

Ingredients

• 2 stalks celery, chopped
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 garlic clove, minced
• 3 tbsp. butter
• 3 cups chicken broth
• 1 cup uncooked potatoes, diced
• 1 cup shredded carrots
• 1 ½ tsp. salt
• ½ tsp. pepper
• ¾ teaspoon dill weed
• 1 can cream-style corn
• 2 cups half-and-half cream
• 6 oz. smoked salmon chunks (we LOVE the smoked salmon at 1 Fish 2 Fish)

Day 8: Gift & Stocking Stuffer Ideas

Does someone on your gift list love to bake? At Well Seasoned, we have a great selection of tools and ingredients for the amateur or professional baker. We do custom gift baskets and have several baking cooking classes queued up this winter. Pastry Chef Janice hosts a Fruit-Filled Dessert Class on January 10th and a Chocolate! Chocolate! class on the 24th! Buy a class vouchers online and gift it to the sweet-tooth on your gift list.

Another great gift for the baking enthusiast is quality Vanilla. Vanilla paste is a thicker form of vanilla extract which includes the seeds from the vanilla pod. Another alternative to vanilla extract is vanilla powder, which is made by grinding vanilla beans. Vanilla powder is more potent than extract and does not contain alcohol which allows it to be added to warm drinks, like coffee and tea, without evaporating (perhaps a coffee lover themed gift is the way to go?) Whichever vanilla you choose, it's sure to be a hit!

Classic Vanilla Bean Shortbread

Ingredients

• 3 ½ cups (16 oz) all-purpose flour
• ¾ cup (5 ½ oz) berry sugar
• 1 3/8 cups (11 oz) unsalted butter, at cool room temperature
• 1 teaspoon vanilla bean paste
• ½ cup (3 ½ oz) sugar, for finishing

Ingredients:

• 6 eggs, separated
• ½ cup super fine sugar
• ¼ teaspoon salt
• 2 teaspoon vanilla extract
• 2 cups brandy, rum, whiskey (your choice)
• 1 cup whole milk (Avalon Dairy tastes the best)
• Fresh Nutmeg

Instructions:

Beat egg yolks, ¼ cup sugar, nutmeg, salt and vanilla together until very thick and light yellow. Slowly beat in the alcohol and the milk. Cover and chill overnight. Shortly before serving, beat the egg whites to soft peaks. Gradually beat in remaining ¼ cup sugar, beat this mixture to soft peaks again, creating a meringue-like cream.

Then slowly pour this cream over the chilled brandy mixture, folding in gently. Serve the eggnog in a mug with freshly grated nutmeg over the top for garnish.