We love our moms, and we know you do, too.
We’ve put together some of our favourite spices and spice blends to make up this gift basket full of delightful flavour. We think it’s a fitting gift for any Mom. So, come down to the Inglewood store and for every $30 spent you will receive a ballot to enter to win. There is no limit to how many times you enter this draw, so get your wandering shoes on and head down to the store.
The winner will be drawn, contacted and announced Facebook and on Twitter on Friday, May 10th, 2013 at 5:00pm.
Here’s what’s is in the basket:
ROSEMARY MINT LAMB RUB This simple rub starts with the traditional English idea that mint pairs well with lamb and takes it a bit further with cracked and ground rosemary. Add in some garlic, onion, black pepper and coarse sea salt, and you have a mixture of flavours and textures that is the perfect way to quickly and easily season lamb, whether it’s a roast, a chop or even a burger. Or a meatball. Or put it in a stew. It’s up to you, really.
APPLE PIE SPICE Our Apple Pie Spice is hand-blended from Vietnamese Saigon cinnamon, Sri Lankan true cinnamon, nutmeg, allspice, cardamom and cloves. Its delicious warm flavour will make your apple pie better than ever, but why stop there? Try adding some to waffle batter or apple-oatmeal muffins. It’s also perfect in apple crisp and spice cakes.
HERBES DE PROVENCE Herbes de Provence, sometimes called Provençal herbs, comes from the region of Provence in the south of France. The warm summer weather in this area is excellent for growing herbs, and anyone who has traveled to Provence in the summer will remember the vibrant, purple lavender fields. Lavender is the herb that gives this blend its distinctive scent, and it works beautifully with the other herbs: thyme, marjoram, savory, oregano and rosemary.
Chicken, fish and potatoes are especially good with Herbes de Provence, but this blend can be added to any other meat as well as a huge variety of soups and sauces. It’s excellent on game meats like elk and venison, and it is delicious in recipes with red wine sauces.
MAPLE-SMOKE SALMON RUB Our Maple-Smoke Salmon Rub is a quintessential Canadian east/west spice blend for salmon. It’s a delicately balanced, deliciously sweet and savoury rub that evokes both ends of the country and meshes perfectly with the flavour of good salmon. It’s blended with some of our premium ingredients: 100% pure granulated maple sugar, turbinado sugar, red alder-smoked sea salt, coarse sea salt, coriander, black pepper, lemon peel, mustard, garlic and onion. It forms a nice crust on the salmon when used as a dry rub, but it can also be sprinkled as a general seasoning on just about anything. Try it on steamed asparagus or green beans. We particularly like this one on salmon barbequed or baked on a cedar plank. Eat it outside if you can.
MADAGASGAR VANILLA BEANS Bourbon vanilla beans have a rich, creamy flavour and are the ones most commonly called for in recipes. If you want the flavour of a good-quality vanilla ice cream, this is the vanilla bean for you. Bourbon beans come from the same species of orchid as Mexican vanilla beans, but are often better quality.
To use a vanilla bean, cut it in half lengthwise with a sharp knife, and then use the knife to scrape out the sticky black seeds or “caviar” inside. The whole lot – seeds and pod – are often simmered in cream for a custard or pudding. If you’re not using the empty pod, though, put it in a jar of granulated sugar for a few weeks to make your own vanilla sugar, or lay the pods over halved pieces of fruit and bake in the oven for a delicious dessert.
The total value of the basket is $50.00. Enter in-store only at 1403a 9th Ave. S.E. from May 2 – May 10th, 2013.
“There is no love sincerer than the love of food”.
—George Bernard Shaw
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