Homemade Grilled Brussel Sprouts with Fresh Bacon and edible gardens Fire & Fire Balsamic Reduction
Brussel Sprouts were never my favourite vegetable. As a child, I remember my Mom serving them for the big holiday meals, and I avoided them at all costs. Even their smell seemed to bother me. However, since learning how to roast these little bundles of fall flavour , Ive “crossed over”.
Try them this Thanksgiving, and see how they can be a robust flavourful side dish with the Festive entree.
Preheat oven to 400 degrees. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them in a medium mixing bowl with melted butter, salt and pepper, and several cloves of peeled garlic. Place them on a parchment or foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon (optional) over the top. Bake for 30 to 35 minutes, flip the sprouts every ten minutes. Remove from heat, check for seasoning and drizzle edible gardens balsamic reduction, on the finished dish. DELICIOUS!
Each late September, as the season changes and we say goodbye to summer and welcome to the holidays ahead, it is time to make magic in our commercial kitchen.
This is our special Cranberry Balsamic Spread, only made for Thanksgiving and Christmas.
Have you ever seen such a big bowl of cranberries?
Delicious as a condiment on the table for the big day, divine with ham or turkey, easy peazy appetizer with goat cheese or warm brie (above) and yummy spread on grilled panini anything.
Happy Thanksgiving! Get these little ruby red jars of goodness, while you can!
My Family loves peaches. This is a real treat in the summer and super simple. On a warm BBQ place your pitted peaches (skin on) like little cups on the heat. Fill with edible gardens 18 yr Reserve Balsamic, and cook for several mins. Once the bubbles come through you know the peaches are cooked.
Slid off the BBQ and serve with Vanilla bean Ice cream. You can even drizzle a tiny drop of the 18 yr reserve balsamic on the ice cream for a topping. Everyone will want several of these!
Who doesn’t love a gooey grilled cheese on a winter day?
I grew up on them, and still love this comfort food when the weather is cool. Offer your grilled sandwich with a small dipping bowl of our rich, dark 18 year Reserve Balsamic, to really punch up this favourite winter snack! You will love the savoury taste!
Remember you can order your 18 yr Reserve, or any other of our wonderful products on-line. Visit our Want To Order? and we will ship from the edible gardens kitchen, direct to your door.
The Big Day is less than a month away, and we have all the trimmings for a great holiday dinner at your house.
This is a bowl of fabulous ripe red luscious cranberries from the Fraser Valley that I have cooked and slowly married with our cranberry balsamic to create our Coastal Cranberry Balsamic Spread.
Try it on mini quiche for a nice presentation and a delightful addition to the cheese and egg. Drop a dollop on a cracker with feta, or cream cheese, or my favourite is warm brie! I chopped some fresh rosemary for the top.
These melon skewers will be a terrific end to a last summer BBQ. You can also try pears that are now ripening in the Okanagan. Simple cut and toss in a bowl with edible gardens Pomegranate Reduction, chopped fresh mint leaves, and a squeeze of lemon to keep the fruit from browning. Grill on a warm BBQ, turning the skewers until cooked. Serve alone of with some vanilla bean ice cream.
With February just around the corner, dress up any dessert this Valentine’s Day with edible gardens Fig & Fire Whipped Cream.
It’s sweet and hot at the same time and marries perfectly with fresh fruit like strawberries or simple pound cake. It is also a great topping for cupcakes. Here’s the ridiculously easy recipe to add a little heat to February.
Fig & Fire Balsamic Whipped Cream
- 2 C heavy cream
- 1/2 C sugar (or more, your preference)
- 3 T edible gardens Fig & Fire Balsamic Reduction.
- Combine cream, sugar and vinegar in a large bowl or stand mixer.
- Beat on medium speed for about five minutes, until soft peaks form.
Enjoy this sweet heat February 14th!
The long list of Christmas Bowls are done and ready for delivery, the last minute orders are out the door and edible gardens is ready to say Happy Holidays to all our loyal customers, and the new ones we have had the pleasure to make this year. Our 18 year Anniversary Reserve was a wonderful way to celebrate our company’s milestone, and we were thrilled with your positive response to it in the market place.
2015 is going to be exciting! LOTS of big plans on the way, but for now, we will just take time to say how grateful we are for your business and tell you how much we love making you the best premium products from the bounty of goodness here in BC.
May the season be bright, and the New Year filled with health and happiness.
Leigh and Michael
This is one big pot of fresh cranberries we cooked up today right from the fields of the Fraser Valley. These tart bright red berries are a traditional accompaniment to Thanksgiving and Christmas dinners around the world. Our edible gardens Cranberry Balsamic Spread however, is unlike anything you have ever tasted before and unlike any other Cranberry condiment you have ever bought in a can or jar.
Our edible gardens Cranberry Balsamic Spread is ultra fresh as we only make a limited quantity for Thanksgiving and Christmas, and our customers know to buy it when they see it. When its gone, it’s a long wait till next Holiday Season. Plump full of fresh fruit, and simmered in a fine White Cranberry Balsamic, this little jar of Holiday Goodness, is perfect pared with cream cheese, goat cheese or chèvre, on a gourmet cracker for a quick holiday appetizer. For Thanksgiving and Christmas, you can’t beat the crisp fresh from the field tart cranberry flavor accompanying your perfectly cooked turkey, ham or spanakopita for all my vegan friends. Don’t forget livening up leftovers, too. Spread some edible gardens Cranberry Balsamic Spread on a panini or flat bread and top with leftover turkey, a slice of Emmental Cheese (or another cheese you love) sprinkle with pine nuts and toast under the broiler for just a few minutes. Cut into appetizer squares and serve.
Our Cranberry Balsamic Spread is now available in select retail stores but don’t wait-because when its gone, its gone!
Have a great Thanksgiving Weekend!
Spied this colourful array of Cauliflower in the Portland Farmer’s Market last weekend – See more about our trip under Edible Cascadia.