Recipes

It's back! Our annual 12 days of recipes featuring our favourite gift ideas and local producers to help you check off everyone on your list. This year, we're moving our series from our email to our blog, so be sure to check back every 2 days for a new recipe (or visit Facebook for a reminder)!

We pair each gift idea with a great recipe that you could write in a card to inspire your gift recipient or for you to try out for your own table this season!

Day 1: Gift & Stocking Stuffer Ideas

Monsoon Coast Spices are both a perfect stocking stuffer and a must have pantry staple. The small company, located on Salt Spring Island, makes traditional Indian Spices accessible to western palates. Their mixtures to transform an everyday meal into a taste sensation.

Take a trip around the world with spice blends from Asia, The Caribbean, Africa, the Middle East, India and the Deep South.

You'll need some Moroccan La Kama for the Moroccan Inspired Apricot & Lamb Stew Recipe below.

Looking to impress this holiday season? We recommend you pick up an Emile Henry tagine for the aspiring chef in your family. We sell both the 2L (serves 4/6 people) and the 3L (8/12 people) in both red and grey. You can use your Emile Henry tagine to cook delicious tagines and other slow cooked recipes on the hob or in the oven. Visit us in store or call us (604-530-1518) to get one shipped to you!

Moroccan Inspired Apricot & Lamb Stew.

• 3 tsp. Moroccan La Kama (Monsoon Coast spice blend)
• 1 tsp salt
• ½ tsp cayenne pepper
• 1 pinch saffron
• 1 tsp lemon zest
• 2 tsp olive oil
• 1 pound lamb, cut into bite sized pieces
• 1 onion, chopped
• 1 tbsp. garlic, minced
• 1 tbsp. ginger, grated
• 2 tbsp. tomato paste
• 2 cups beef stock
• ¾ cup dried apricots, roughly chopped
• ½ cup raisins
• 1 tbsp. honey
• 2 tbsp. harissa paste
• ¼ cup pistachios, chopped
• ¼ cup cilantro, chopped
• ¼ cup parsley, chopped
• 1 cup Greek style yogurt

Ingredients:

• 6 cups milk
• ¼ cup Dutch-process cocoa powder
• ¼ cup sugar
• 2 tablespoons molasses
• 3 teaspoons ground ginger
• 2 teaspoons ground true cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground allspice
• 8 ounces best quality milk chocolate, chopped
• Whipped cream & Marshmallows, for serving

Instructions:

Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and/or mini marshmallows.

We LOVE a fancy cocktail and can't wait to try this one!

Rosewater Martini

Ingredients:

• ¾ oz. lemon juice
• ¾ oz. simple syrup
• 8 eye drops rosewater
• 3 oz. vodka
• Edible rose petal, for garnish

Instructions:

Shake over ice and pour into 2 martini glasses.

Have you ever heard of Peppermint Ammonia Cookies? We hadn't either until a number of years ago when our customers were looking for Baker's Ammonia. We found it for them (of course!) and now we sell a TON of it every Christmas when people bake these cookies. If you're looking to try something new this year, this might be a good recipe to try! They are super delish!

Peppermint Ammonia Cookies

Ingredients:

• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup heavy cream
• 3 eggs, beaten
• 1/8 cup boiling water
• 1 1/2 tablespoons bakers' ammonia (ammonium bicarbonate)
• 1/2 teaspoon peppermint oil
• 4 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder

Instructions:

1/2 cup butter, softened 1 1/2 cups white sugar 1 cup heavy cream 3 eggs, beaten 1/8 cup boiling water 1 1/2 tablespoons bakers' ammonia (ammonium bicarbonate) 1/2 teaspoon peppermint oil 4 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder

Preheat the oven to 375 degrees F (190 degrees C).

Grease cookie sheets. In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.

Only 5 ingredients! Warm from the oven, and easy enough for a weekday morning - you need this recipe! Pass the coffee.

Pecan Pie Muffins

Ingredients:

• 2 c. Chopped Pecans
• 1 c. Packed Light Brown Sugar
• ½ c. All-Purpose Flour
• 2/3 c. Butter, Softened
• 2 Eggs, Beaten

Instructions:

Preheat oven to 350 degrees F. Grease muffin cups generously. In medium bowl, stir together pecans, brown sugar, and flour. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and they will pop out.