Sugar Plums
We love making these every Christmas. With all the chocolate and sweets around during the holidays these help us think we are eating something healthy at Christmas. The recipe was recycled from the Pender Island Recycling Depot of all places….out of a Zellers Family Magazine/Holiday issue 2000.
SUGARPLUMS
½ cup (125ml) dried apricots
½ cup (125ml) cooking dates
2 tbsp. (25ml) orange juice
3 tbsp. (45ml) water
2 tbsp. (25ml) liquid honey
1 tsp. (5ml) orange zest
¼ cup (180ml) pecans (finely chopped)
¾ cup (180ml) coconut
Icing sugar for sprinkling
Artisan Christmas Fairs
We will be on the Mainland this weekend November 26/27 if anyone has an order they would like brought over, send us an email. We will have Gift Baskets, our very popular Pepper Jelly sampler packs (3-110ml jars/$15) and most of our usual products.
Savory Asiago Shortbread
Okay, this recipe is for all of you up at Whistler we had the pleasure of meeting at Feast of The Mountain. http://www.feastinthemountains.com/
We would love to hear your comments about the Feast, send us an email.
Thank you to our friends from Dirty Laundry Vineyard for keeping our wine glasses topped up.
Savory Asiago Shortbread
Ingredients:
225g or 1/2lb butter, at room temperature
2 Tbs Olive oil
1/2 cup Grated Asiago
2 1/2 Cups All-purpose flour
1 Tsp Sea salt
Freshly ground pepper to taste
Method:
Masala Prawns with Fresh Mango Chutney
For Prawns:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pounds of large Prawns in shell, peeled, leaving tail fan attached
For Chutney:
Gulf Islands Gourmet Mango Chutney
Preparation
Marinate Prawns:
Feast of Fields 2009
Gulf Islands Gourmet will again be participating in this years Feast of Fields .
Held @ UBC this event is a must for foodies of all kinds.
BC's top chefs and yummy food suppliers will be in force.
Last years event sold out and this year will likely do the same.
Come by our booth for some mouth watering treats.
See you there.
Baked Brie and Pepper Jelly Wrapped in Phyllo Pastry
Ingredients
* 6 phyllo pastry sheets, thawed
* 1/3 cup butter, melted
* 3/4 lb brie round, chilled (I use a triple cream brie)
* 1/4 cup Gulf Islands Gourmet raspberry/jalapeno jelly
Directions
1
Preheat oven to 350 degrees.
2
Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
3
(This is much easier to do if Brie is nicely chilled first).
4
Spread Gulf Islands Gourmet raspberry/jalapeno jelly on bottom half of Brie and then replace top half of brie and set aside.
