Merry Christmas!

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Twas Ten days before Christmas, and all through the edible gardens kitchen, we are finishing up all our beautiful Christmas Bowls for our happy customers.

Filled with balsamics and oils, spreads and spices, these will sparkle up your holiday pantry.  Keep us in mind for your gift giving!

Here is a great idea for Holiday Festive Presentation.

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I use my special 18 year Reserve Balsamic , fresh berries and mint, and a little icing sugar for effect. This can be waiting on the Christmas table to accompany the meal.

You can also do a miniature version on each guest’s side plate so they have their own balsamic to dip and use as desired.

Enjoy this season with those you love.

Merry Christmas!

 

 

 

 

Tis Thanksgiving!

Homemade Grilled Brussel Sprouts

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!

Serves: 4

 

Fall is here!

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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?Geekation_BakedBrie

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!

BBQ Those Peaches!

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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!

Pan Seared Zucchini with edible gardens Balsamic Reduction

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SERVES 4

Ingredients

edible gardens Balsamic Reduction (Rosemary and Garlic, or Classic)
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 13“-thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced

Instructions

Heat half the oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with edible gardens Balsamic Reduction; garnish with (optional) capers and fresh basil.

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Penticton Farmers Market is ON! Every Saturday in Downtown Penticton.

Don’t let the construction get in your way !

See you then at our usual booth.  Our favourite time of year to see all our loyal customers again! YAY!

 

Grown-Up Grilled Cheese

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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.

 

Valentines – Dessert Pizza for grownups

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Valentines Dessert starts with this main course pizza!

Who can resist the combination of our delicious edible gardens 18 year rich smooth Balsamic drizzled on Grilled Blackberry, Basil, Strawberry and Brie Pizza? This will change your view of pizza after a single bite. Melted Brie cheese adds another layer of deliciousness with the grilled fruit, and our 18 Year Reserve Balsamic, is the perfect finishing flavour.  This is great for a late night snack, even lunch and perfect for a Valentines dessert that is fresh, healthy, and doesn’t scream sugar. If you like, a few shavings of chocolate can be grated on top, for those who crave a little more sweetness.

Happy Valentines!

 

 

 

Countdown to Christmas!

 

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.Geekation_BakedBrie

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Grilled Melon and Mint with edible gardens Pomegranate Reduction

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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.

olive+oil+2With 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 

Ingredients

  • 2 C heavy cream
  • 1/2 C sugar (or more, your preference)
  • 3 T edible gardens Fig & Fire Balsamic Reduction.

Instructions

  1. Combine cream, sugar and vinegar in a large bowl or stand mixer.
  2.  Beat on medium speed for about five minutes, until soft peaks form.

Enjoy this sweet heat February 14th!