Be Thankful!

Be Thankful this Thanksgiving for living in Canada. Try this interesting stuffing for the holiday. Drizzle with Balsamic Bliss Original to really make a sensational stuffing!

 

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Wild Mushroom Stuffing with Balsamic Bliss Original,  fennel and leeks –  a tasty vegetarian Thanksgiving Side Dish that is full of depth and flavour!


ingredients

  • 14 –16 ounces French-bread cut into one inch cubes ( or sub gluten-free corn bread)
  • 1 1/2 cups hot water
  • 1/2 ounce dried mushrooms
  • 3/4 cup butter or olive oil
  • 1 1/2 pounds fresh mushrooms- shiitake, chanterelles, button, cremini
  • 1 fennel bulb, thinly sliced ( optional, sub 1 ½ cups celery)
  • 2 cups chopped leeks (white and pale green parts only) 2 extra large leeks
  • 8 garlic cloves, rough chopped
  • 1 teaspoon fennel seeds – optional
  • 1 1/2 cups dry white wine – 
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped rosemary
  • 1 large egg, beaten to blend
  • 1 teaspoon salt and pepper
  • Balsamic Bliss Original

instructions

  1. Preheat oven to 350 and heat a kettle of water.

  2. Cut bread, place on baking sheet and place in oven (while it’s still warming up) for 15-20 minutes, to lightly toast, or dry out. Set aside.

  3. Pour boiling water over dried mushrooms in a bowl, cover with plate and let stand 20-30 minutes.

  4. Cut mushrooms ( stems OK, except shiitake stems, discard those)

  5. Heat butter over medium high heat in a large heavy bottom pot. Add mushrooms. If butter gets too hot add a splash of olive oil. This will temper it. Stir mushrooms every few minutes or so for 10 minutes. Add leeks, fennel, garlic. Continue cooking another 6-7 minutes, stirring occasionally.

  6. Add wine. Let this cook all the way down, until it’s completely evaporated. This will take 5-10 more minutes. Be patient. At the same time strain dried mushrooms, reserving the liquid. Chop and add to the pot.

  7. Once liquid has evaporated, combine this mushroom mixture with cubed bread in a large bowl (or at this point you could refrigerate the mushroom mix (without bread) making it ahead,and assembling the day of).

  8. Season with 1 teaspoon salt and pepper. Toss in the fresh herbs, and enough of the reserved mushroom liquid (or stock) to moisten the bread (about 1 cup). Mix in the beaten egg. You want the bread moist, but not sopping wet.

  9. Pour into a 9×13 inch greased baking dish-  bake 40-45 minutes, covering with foil for the first 15-20 minutes. Then uncover, so it turns nicely golden brown and puffs slightly.

  10. Drizzle stuffing with Balsamic Bliss Original  just before serving. Decorate with fresh sprigs of rosemary or thyme.

 

Be Thankful for living in Canada

Happy Holidays!

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Thank you to all who attended the Kelowna Christmas Show this past weekend!  Great to have so many new customers!

Wishing all my Okanagan friends and customers the very happiest holiday and may 2020 be a year of peace, friendship and happiness for all of us.

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Merry Christmas and Happy Holidays from Made Here Okanagan!

Best,

Leigh

 

Tomato Frittata drizzled with Bliss

Frittatas can be a great lunch or brunch treat in the fall with all the added vegetables available. My friend and long time loyal customer, Crystal, sent me this picture of her Sunday brunch last week after yoga. The Garlic  & Herb Balsamic Bliss made the whole dish pop with flavour. It certainly made me hungry!  Thank you for sharing Crystal!

The Perfect Little Appetizer!

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This is a photo one of my customers shared with me at my booth at The Farmers Market in Penticton.

Blackberries add a sweetness to the cheese and fig, along with the crunch of cucumber cubes, and of course a drizzle of Balsamic Bliss to make it all come together.

At a local winery near you!

Sip your favorite wine and compliment the experience with a slice of brie, a sliver of fresh peach and a drizzle of Made Here Okanagan Balsamic Bliss. Now you are in heaven! This was the presentation for guests at a Bottleneck Drive Winery today.

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Penticton Farmers Market!

No Plastic Spoons for Made Here!

This summer we decided to get rid of our one time use plastic tasting spoons.

We are using Grandma’s souvenir spoons instead! Remember those? People love them and we are setting an example for other food entrepreneurs who do tastings at Farmers Markets all around the world. Thank you for the picture Patrick! He said something that made me laugh! Come and try them out at my markets-Saturday Penticton and Sunday in Summerland!

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IMG_0032Welcome to the event of the summer!  The amazing and well awarded Penticton Farmers Market!  We are so proud to be a part of this delicious Saturday morning market that attracts people from all over the world!  Look for the Made Here Okanagan red tent, in the first (100 ) block of the market.  We are located in the original Make It, Bake It, and Grow It market.

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2019 Market Season

  • Penticton Outdoor Market
    100 Block Main St | Saturdays
    April 20th to October 26th | 8:30am – 1pm
  • Summerland Outdoor Market

Downtown/Sundays May-Sept 9am

 

 

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Image result for penticton farmers market

Happy Holidays!

Wishing you the happiest of the holidays and my wish for you is a New Year filled with love, laughter and great friends!

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Heat the oven to 375°F

  1. Put the carrots in a roasting pan. In a small bowl, whisk together the olive oil, and 2 teaspoons Made here Balsamic Bliss ( all flavours are great for this dish) . Pour over the carrots. Season with 1/2 teaspoon salt and a generous grinding of pepper. Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.

    Transfer to a serving dish and sprinkle a few more drops of Made Here Balsamic Bliss and some sea salt on top. Serve hot or warm.  Delicious!