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.
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.
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!