Recipes

Rosé Tea Sangria

• 2 liters prepared iced tea (we use the Well Seasoned: A Gourmet Food Store loose leaf Southern Classic loose leaf black tea, of course)
• 1 bottle of chilled, Evolve Cellars Rosé
• ½ cup William Paquito Strawberry Syrup (from Well Seasoned)
• Fresh berries & mint to garnish

Instructions:

In a large pitcher, combine tea, wine, and syrup. Chill and serve over ice with fresh fruit garnish.

The key to any great hot dog is starting with the best dog. We like to get ours from our local butcher Bonetti Meats.

Quick Chili Dogs

• 1 tablespoon olive oil
• 1 lb. lean ground beef
• salt and pepper
• 2 teaspoons Worcestershire sauce
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon your favorite hot sauce
• 2 tablespoons Mexican chili powder
• 1 (8-ounce) can tomato sauce
• 8 of your favorite hot dogs 
• 8 hot dog buns, toasted
• 2 cups shredded cheddar cheese

Instructions:

1. Heat a frying pan over medium high heat. Add the olive oil and hamburger, season with salt and pepper. Brown and crumble the beef.
2. Add Worcestershire, onion, garlic, chili powder, hot sauce and cook together 5 minutes.
3. Add tomato sauce and reduce heat to low. Meanwhile, over a medium high grill, BBQ your dogs until perfectly cooked.
4. Place cooked dogs in buns and top with the prepared chili and lots of cheese.
5. Place the hot dogs in the buns back onto the top shelf of the BBQ & close the lid, just to melt cheese. Serve immediately.

You've got to strike while the iron is hot! The fresh, local cherries are SO good right now, you need to do this immediately. You will be thanking us in December when you have killer cherries for your cocktails!

Homemade Maraschino Cherries

The perfect addition to your home bar

• 1 pound of fresh BC cherries - washed, pitted and stemmed
• ½ cup sugar
• ½ cup water
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup of cherry liqueur (kirsch) 

Instructions:

In a small pot combine sugar, water and lemon juice. Bring to a boil, stirring to dissolve the sugar, then lower the heat and let the mixture simmer for 5 minutes.

Remove from the heat and add vanilla extract, almond extract, cherries, and kirsch.Stir to combine and allow to cool to room temperature.

Pour the cherries and the liquid into a large clean jar and refrigerate. Let them sit for a few days before using (if you can stand it) Cherries will keep for up to 4 weeks in the fridge or you can heat seal them in a water bath the way you would jam.

It only takes a few minutes in the hot water bath to seal the jars, once heat sealed they will last a couple of years.

Tamarind, what is you ask? Taramind is a tree, that produces pod-like fruit, which is also a legume. Sweet, sour and potent, a little bit is all you need. It is typically mixed with sugar, to dilute the flavour and it makes a delicious and unique cocktail!

Tamarind Martini

A new way to use all of those fresh local cherries! These real fruit freezies are delicious!

Cherry Lime Freezies

Another great recipe to fill your zipzicles!

• 1 pound fresh BC cherries, washed and pitted
• 2 cups fresh squeezed lime juice
• 1 cup water 2 tbsp honey
• 12 Zipzicle pouches  

Instructions:

Place ingredients in blender and puree for 1 minute or until smooth.

Pour into Zipzicle pouches and freeze in upright position until solid. Simple and delicious!