Hannahmax Baking makes one of the MOST addictive treats we have had in recent memory so we just had to share!
Pure brown sugar goodness fills every delicious bite of these one of a kind Cookie Chips. We see why they call them chips, you cannot eat just one! Make a cup of tea or coffee and open the bag when no one is around, you are not going to want to share!
Hannahmax Cookie Chips are proudly made in California – they are non GMO and contain no preservatives, artificial flavours or colours.
Whether served on a cheese board or alongside fresh baked scones, Vista D’oro Farms & Winery preserves are truly versatile, simply delicious and always seasonal. Serve as a decadent crepe filling, try them as an accompaniment for roast pork or simply enjoy them straight out of the jar!
Fig & Walnut Wine is a perfect pairing for blue cheese, but does well with almost any other cheese. This is perfection, in a jar.
Raspberry Merlot & Peppercorn is made with fresh local berries, Vista D’oro Merlot and peppercorns that are crushed with a mortar and pestle. Delicious with a simple chocolate wafer, also makes a tasty vinaigrette. And pairs perfectly with goat cheese, fresh or ripened.
Sherry vinegar is Spain’s answer to balsamic vinegar. It’s assertive yet smooth, and great for deglazing pans and perking up sauces, especially those that will accompany hearty meats like duck, beef, or game. The most expensive sherry vinegars are aged for a long time in wood casks.
Characterized by its intense amber color with touches of mahogany. Its acetic aroma has hints of dried fruits and qualities derived from its ageing in wooden vats. Its full-bodied flavor and well-balanced taste is strongly reminiscent of the wines from which it is created. Store the vinegar at room temperature-not in direct sunlight and kept tightly closed when not being used.
Black Barley has a unique nutty flavour and chewy texture, it enhances the colour and texture of stir fries, soups and salads. It is often used as the base for pilaf or grain salad.
Black Barley Tabouleh
- 1 cup cooked and cooled black barley
- ¾ cup fresh cilantro, roughly chopped
- ¾ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
- ¼ cup finely diced red onion
- 1 cucumber, medium diced
- 3 Roma tomatoes medium diced
- Juice of 1 small lemon
- ½ tsp. ground cumin
- 2 Tbsp. extra virgin olive oil
- Salt and pepper to taste
Place barley in a medium pot and add water to cover by about 1 ½ inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water has been absorbed, 40–45 minutes. Spread out barley on a large rimmed baking sheet; let cool. Combine all ingredients in a large bowl and adjust seasoning to taste. Cover and refrigerate for 1-2 hours before serving.
BOMBA XXX delivers SLOW flavours FAST. It is the world’s sauciest tomato puree!
Made with extra strength triple concentrated tomato purée, full bodied red wine and tasty soffrito; BOMBA XXX is a unique replacement for ordinary tomato purée.
‘I’ve packed volumes of flavor into this tube by using triple strength tomato purée and including a burst of soffrito, the classic onion, celery and carrot base of Italian dishes, as well as a generous splash of good red wine. It’s has all the flavors of a romantic weekend in Tuscany in one saucy squeeze.’ – Laura Santtini creator of BOMBA!
This amazing puree is for SO much more than just squeezing the tube into pasta sauce, using it anywhere you would tomato paste. In pan sauces or stir fries, in barbecue marinades or sauces, add it to some fresh cream cheese as a perfect dip for small carrots. Mix into mayo, for a Sonoma style sammy, or spread a super-thin layer in a grilled cheese. Try it in a beefy pot pie or to power up a homemade pizza.
Tina Bacon is the brains and the beauty behind the Pink Spatula. At The Pink Spatula, they specialize in handcrafted marshmallow made with real ingredients. Fresh fruit, liqueurs and spices are all they need to create colors and flavors that will have you craving…just one more. They are made in small batches to ensure you get the best marshmallow every time. You can learn more about Tina and The Pink Spatula on her website http://www.thepinkspatula.ca
We LOVE this recipe for hot chocolate with the Toasted Coconut Marshmallows
Coconut Hot Chocolate (serves 4)
1 cup whole milk
1 14 -ounce can unsweetened coconut milk
2 tablespoons Valrohna cocoa powder
3 tablespoons packed brown sugar
½ cup Callebaut semi-sweet chocolate chunks
¼ teaspoon vanilla paste
Pinch of fine sea salt
Brandy, rum, baileys etc. (optional)
4 The Pink Spatula toasted coconut marshmallows cut in ½
Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla & salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes. Divide the hot chocolate among mugs and top with a Pink Spatula toasted coconut marshmallow.
Sambal Oelek is a paste made of selected fresh peppers from the Indonesian Island Lombok. It’s an essential ingredient for spicy Indonesian meals, but it can also enrich mayo for sandwiches, soups, sauces and marinades.
Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.
You will find sambal on the table in many Asian restaurants, it’s got a great flavour and the intense heat adds a great kick to just about anything.
Ketjap manis is a thick, sweet, rich, syrupy Indonesian version of soy sauce containing sugar and spices. It’s similar to soy sauce but sweeter. It’s used in marinades, as a condiment or as an ingredient in Indonesian cooking. The sweetness comes from palm sugar; other flavourings include garlic and star anise.
White lentils aren’t something you’ll find in every neighbourhood grocery store ! Actually, Ivory lentils are black lentils that have had their dark skin removed. These lentils are very popular in India, they have a mild, flavour and sturdy texture that work well in a ton of different recipes. They are delicious chilled, added to salads, or you can mix cooked lentils with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant. Add them to your favourite soups, stews and curries.
White lentils do not require soaking. Simmer 1 cup lentils with 4 cups water for about 12 minutes for salads, 20 to 25 minutes for main dishes. Skim the water while cooking.
1 cup of dry lentils yields 2 ¼ cups cooked
Curried White Lentil Soup (serves 4)
- 2 tablespoons olive oil
- 1 large carrot, peeled & chopped
- 2 tablespoons madras curry powder
- ¼ teaspoon cayenne pepper (more or less to taste)
- 8 cups chicken or vegetable broth
- 1 large cooking onion, chopped
- 1 large russet potato, peeled & chopped
- 1 28-ounce can of diced tomatoes in juice
- 2 cups Ivory lentils - rinsed, drained
Heat oil in heavy large pot over medium-high heat. Add the onion, potato and carrot and sauté until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt, pepper and more cayenne for heat. Serve immediately with warm Naan bread for dipping.
Tu-Bees Cinnamon Honey Roasted Sweet Potatoes
Serves 4 as a side dish
- 4 sweet potatoes, peeled and cut into 1” cubes
- ¼ cup extra-virgin olive oil
- ¼ cup Tu-Bee’s Cinnamon honey
- Salt and freshly ground black pepper
- Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter and serve immediately.
La Tourangelle oil is produced in California where they are famous for growing the world’s best walnuts. This incredibly flavourful oil is perfect for salads, pasta, grilled meats, baking or just on its own as a dip for bread. La Tourangelle produces this walnut oil following the traditional method of their French parent company in order to achieve a delicate roasted walnut taste. The French use this Huile de Noix as a delicious alternative to extra virgin olive oil for an impressive vinaigrette. This oils rich toasted flavour and incredible nutty aroma will win you over to the point that you will never let your cabinet be without walnut oil again. Made from fresh in-season walnuts, this oil captures the natural essence and flavour of the nut.
- 1 cup fresh walnuts, lightly toasted
- 2 cups packed fresh flat-leafed parsley leaves
- 2 large garlic cloves
- ½ cup extra virgin olive oil
- ¼ cup roasted walnut oil
- ¼ cup grated parmesan
- freshly ground black pepper
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Toss with hot pasta, stir into hummus for a delicious dip, serve with roasted meat or add a dollop to a risotto. Pesto freezes well and will keep in the refrigerator for up to 2 weeks.
Paella has become synonymous with Spain. Without the right rice and saffron one cannot create a true paella.
Grown in the rich soils of the nationally protected L’Albufera Park in Valencia, Spain. This short-grain rice make the perfect ingredient for paella. The high absorption rate allows it to soak up & hold the abundance of flavours in your paella. Matiz rice is packed in a sturdy cloth sack that allows the rice to breathe & ensures freshness.
Saffron, the yellow-orange stigmas from a small purple saffron crocus, is the world’s most expensive spice. That’s because each flower provides only 3 red stigmas. One ounce of saffron = approximately 14,000 of these tiny saffron threads. The tiny red threads of saffron must be handpicked from the center of the crocus flower.
Our January feature recipe is available on our website. We found an error on the printed card sent in the January box too late to make the change and hope that this has not caused you any issues. Please visit our recipe page for the correct instructions.
In honour of this month’s delivery, we filmed a little video from the folks from House of Q. Check it out on YouTube!
Cider Brined, Honey-Mustard Glazed Pork Chops
- 3-4 pork chops – centre cut loin chops are ideal
- 1 litre water
- 2 litres apple cider (non-alcoholic)
- 4 tbsp kosher salt
- Salt/pepper to taste or House of Q house rub
- 4 tbsp Slow Smoke Gold BBQ sauce and slather
- 4 tbsp honey (or maple syrup)
Dissolve the salt in the water. Add the cider and then immerse the pork chops into the liquid. Refrigerate for 2-4 hours. Remove the chops from the brine and dry with a paper towel. Sprinkle with salt and pepper or the BBQ rub.
In a bowl mix together the Slow Smoke Gold and the honey (or maple syrup). Set aside.
Meanwhile, prepare your grill for direct high heat grilling. Grill the pork chops on the direct heat for about 3-5 minutes and turn once colour has been set. Brush the top side of the chop with the sauce. Grill the other side until marked, turn over and brush with sauce. Move the chops to the indirect side of your grill and cook until the internal temperature reaches 140-145 F brushing with the glaze every few minutes. Rest for 5 minutes before devouring the pork chops.
Star Anise is native to China & Vietnam. It is the fruit of an evergreen magnolia tree & is in the shape of an eight-pointed star, and each point holds a shiny brown seed. Star anise has a sweet, licoricey taste, & is used to flavour liqueurs such as Sambuca & Galliano. A little ground star anise works well in desserts like chocolate cakes, or sprinkled on baked fruit. It is delicious in Chai Tea or ground as a fragrant addition to a Chinese 5 Spice blend.
Flu Fighter Chicken Noodle Soup
- 2 tsp. vegetable oil
- 1 medium cooking onion, diced
- 1 sprig fresh thyme
- 1 tbsp. freshly grated ginger
- Salt & pepper to taste
- 2 liters cold water
- 2 whole star anise
- 2 medium carrots, diced
- 1 whole red chili, thinly sliced
- 4 green onions, finely chopped
- 1 small bunch of flat leaf parsley
- 3 whole chicken legs – drums & thighs, skin removed
Season chicken generously with salt & pepper. Heat oil in a large pot over medium heat. Add the onions & thyme, sauté until onions are translucent, about 3 minutes. Add the ginger & chicken, cook for 5 – 6 minutes until chicken begins to brown. Pour in the water & add the star anise, cover & bring to a boil. Reduce heat to simmer & cook for about 40 minutes, until chicken is cooked through. Remove chicken from the pot with a slotted spoon & cool for about 15 minutes. Using 2 forks, shred the meat from the chicken & discard the bones. Turn the soup up to high, add the carrots & shredded chicken back to the pot. Taste for seasoning and adjust if necessary. Remove pot from heat and stir in the chili, green onions & chopped parsley – serve immediately.
Vosges Bacon Chocolate Bar – because we can!
Welcome to the bacon revolution.
Sulfite-free hickory smoked bacon is baked in small batches before it is hand chop it into fine nibbles. Alderwood smoked salt exudes a campfire aroma and perfectly offsets the sweetness of the chocolate.
This is not for sharing…
Located on the Spokane River, just a stone’s throw from Spokane, the mill town of Buckeye was once a bustling community of three hundred residents. But the mill closed in 1912 and most of the townsfolk moved on. Buckeye Beans & Herbs was founded just downstream from this sleepy little town and was inspired to create genuine products that reflect a “simpler way of life”.
Buckeye Beans Buckeye Corn Bread is just as good or better than the bread Grandma used to “knead” a lot of time to accomplish fresh baked cornbread. Buckeye Beans found a way to make fresh bread quick and delicious! After “sifting” through many recipes to combine old fashioned homemade flavour with convenience, Buckeye Beans Buckeye Corn Bread was born.
This is what happens when real, fresh jalapeños are split, seeded, chopped, sliced, diced and pressed into double thick, all-natural corn masa. Add to that a bit of sea salt and you’ve got a thicker, crunchier and ouchier chip that dip will fear. The Better Chip chips are all natural & certified gluten free. They are made with fresh ingredients & are Non-GMO verified. Their special double corn masa blend produces a heartier chip – perfect with salsa, dips, guacamole or as a spicy snack.
Achiote paste, is a staple in Yucatan & Oaxacan cuisine.
Achiote, also known as “annatto seed paste” and “recado rojo” is a popular seasoning from the Yucatan and is also used in other parts of Mexico and Central America. Achiote is made of ground annatto seeds blended with other herbs and spices to create a distinctively delicious tangy flavor commonly found in dishes such as Cochinita Pibil. Achiote adds not only great flavors and aromas, but also gives your food a vibrant color.
San Angel Black Mole http://www.sanangelmole.com/
San Angel Black Mole highlights the rich flaovors of nuts, raisins and deep dark chocolate. This traditional sauce is one of the famous seven moles of Oaxaca (Wa-Ha-Ka). This flavorful and complex sauce can be served over chicken, turkey, duck or enchiladas. San Angle Black Mole is ready to use and serves 8.
Preheat oven to 350°F.
Shred 3 cups of cheese, use cheddar, Monterey jack or any cheese that melts easily. Heat 12 corn tortillas until they are soft enough to roll. You can either lightly fry them in oil, heat on a griddle if fresh or heat in a sealed plastic bag in a microwave.
Pour half a jar of San Angel Black Mole in a pie dish. Dip a tortilla in the mole and move to a plate. Roll up the cheese in the tortilla and place in a ovenproof dish. Cover with the remaining mole and sprinkle any leftover cheese over the enchiladas. Cook for 20 minutes. Remove from the oven and serve. You can also use leftover chicken or turkey as the enchilada filling. Serves 6.