• Oct 17

    Food Friday: Rum Raisin Ice Cream

    October 17, 2014 • 10:00 am


    1 cup Raisins

    1 cup Dark Rum

    1 cup Whole Milk

    1 cup Half and Half

    1 cup Whipping Cream

    2/3 cup Sugar

    1/2 tsp Salt

    1/2 cup Caramel Sauce (ribonning)

    Caramel Sauce for topping



    1. In a frying pan, reduce the dark rum for about 20 minutes to get rid of the alcohol. (otherwise your ice-cream will be too soft!) 
    2. About half way through, add your raisins and sugar so that they get soft and soaked with rum and the sugar melts.
    3. Start your mixer, add all of your milk and cream.  Let churn for about 10 minutes 
    4. Add rum mixture. Let churn for another 10 minutes and then SLOWLY add caramel sauce.
    5. Let churn for another 10… and then SERVE & ENJOY!!! 

    Bowls | Ice Cream Pan | Ice cream Scoop | Ice Cream Maker

    I absolutely LOVE my Cuisinart Ice Cream Maker...I think it's a MUST in every house hold!!!! It makes making ice cream so FUN and EASY for everyone... this baby works wonders :)







  • Oct 10

    Apple Roasted Chicken

    October 10, 2014 • 10:00 am

    This fall I am SOOO obsessed with cooking with APPLES from BC Tree Fruits!!! They can seriously make any recipe taste sweet and fresh... an all around perfect addition to any FALL dish. This is one of my FAV apple recipes so far...it's a definite must try.  
    3 chicken breasts cut into large quarters 
    2 large BC TREE FRUIT McIntosh apples each sliced into eighths
    3 small potatoes, halved
    1 medium onion, cut into eighths 
    2 fresh carrots diced
    2 garlic cloves, crushed 
    1 lemon, sliced into thin rounds
    Sauce Ingredients
    1/4 cup olive oil 
    3 tbsp. apple cider vinegar
    1 cup apple cider
    3 sprigs fresh thyme, plus more for garnish
    2 tsp. dijon mustard
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    Mix all SAUCE ingredients together and put in a LARGE ziplock back. Throw in all veggies, apples and chicken and put in fridge to marinate for the day (min 3 hours) 
    Put into large baking dish (do not overlap ingredients too much) and bake on 375 until golden brown! 
    Enjoy this fresh and crisp recipe on a lovely fall evening!!!


  • Oct 03

    How To Charcuterie

    October 3, 2014 • 10:00 am

    This FOOD FRIDAY I'm sharing with you my bella Tori's tricks on how to build the ULTIMATE CHARCUTERIE BOARD!!!!! Take it from here Tori...

    Au revoir spinach dip, the charcuterie board has taken over the entertaining scene. Here are a few tips to help you put together a gorgeous board that will leave your guests in awe.

    1. The Board & Tools: 

    For an authentic and rustic look use a large wooden board (make sure it is food safe) or a large slab of marble. Mason jars or rustic glasses are perfect for grissini or condiments and you will want a variety of small and large bowls for items such as olives and spreads. Make sure that every cheese and spread has its own knife or spoon – I love using vintage cutlery for this!

    2. The Cheese: 

    Try a soft cheese such as herbed goat cheese or French Brie, a firmer cheese like Dutch Gouda and a harder cheese such as Piave, aged cheddar or a nice piece of veined cheese.  As tempting as it may be to dice the cheese, leave it whole for the guests to cut themselves.

    3. The Meat: 

    The possibilities are endless here, but variety is key. Thin slices of prosciutto, dry cured salami, chorizo sausage. Try to pick 3-4 different options for guests to choose from.

    4. The Bread: 

    Move over Ritz crackers! The cracker aisle has exploded with AMAZING options, and that is just the beginning. Grissini (Italian breadsticks), fresh baguette and a variety of flatbreads will add so much to your charcuterie board: use your imagination!

    5. The Fruit: 

    Yes, you read right, fruit. Depending on how big of a role your charcuterie board will play in your meal, it’s nice to offer guests some fresh or dried fruit to compliment the meat and cheese. And, as a Dietitian it just feels right! I love adding whatever is in season to the table for both décor and a healthy twist to an indulgent treat. A big bowl of plums, fresh figs or dried apricots scattered among the meat and cheese, and sliced apples, pears or nectarines are all great additions to the charcuterie board and are so pretty!

    6. The Other Stuff:  

    Ok, here’s where it gets interesting. Walnuts, olives, antipasto, fresh honey, fig spreads, pepper or wine jelly, tapenade and marinated vegetables will make the board stand out from the rest.

    7. Pulling it Together: 

    Perfectly imperfect is what you are aiming for here. There are no rules, but it’s best to make the board about 30 minutes before serving to allow the cheese to come to room temperature and don’t leave the board out for longer than 2 hours at room temperature for food safety reasons.

    We chose to use as many local Okanagan fruits, cheeses and wine's as possible... Huge thanks to BC Tree Fruits for always having the best apples for us to use.. and Wine BC for all of the delicious wine yum yum yum!!!! Perfect for so many things!!

    AND VOILA!!!!!!

    Large Cutting Board | Medium Cutting Board | Small Cutting Board | Circular Tray | Marble tray | Marble Bowl | Serving Bowls | Olive Bowl | Wooden Bowls | Cuttlery | Cheese Knives | Cheese Slicer | Cocktail Fork | Mason Jars | Cloche | Wine Glass | Outdoor Table |



    Photography Love: Janis Nicolay

    Charcuterie Love: Tori Wesszer

    How delicious do these look?? Tori sure knows how to put on a good charcuterie spread...YUMMM!!!!! Dig in with your friends over the weekend and ENJOY!!!!!!! 




  • Sep 26

    BC Tree Fruits Fried Apple Rings

    September 26, 2014 • 10:00 am

    Whoever invented FRIED APPLE RINGS should be granted guaranteed access to heaven!!! I have been seeing them everywhere on Pinterest lately so decided to make my own version (with a pinch of salt)  … GENIUS and SO easy!!!!! 

    4 large BC Tree Fruits McIntosh apples
    1 cup of flour 
    1 1/2 tsp of baking powder 
    2 tbsp of sugar 
    1/2 tsp salt 
    1 tsp vanilla
    3/4 cup of half and half 
    1 egg 
    1. In a bowl, combine 2 cups of sugar,  1 tsp salt, 1 tbs of cinnamon for coating.
    2. In a large skillet warm up a pound of shortening.
    3. Sift all dry ingredients together. Mix all wet ingredients together in separate bowl.
    4. Slice your apples, core them and use a round cookie cutter (or jar/glass) to create your apple rings. 
    5. Turn the temperature for your shortening up to medium (not too hot or it will burn!) 
    6. Dip your rings in the wet bowl, then the dry bowl, and then into the shortening. Flip when brown. Toss into sugar cinnamon bowl, set aside and repeat until all your apples have turned into little bites of heaven … then enjoy! 


    Happy apple ring eating!!!!!

  • Sep 19

    Food Friday: Peach Bacon Gouda Grilled Cheese

    September 19, 2014 • 10:00 am


    Loaf of french bread, uncut


    BC Tree Fruits Peaches


    Local Organic Thick Cut Bacon



    1. Cook your local organic thick cut bacon and set aside.

    2. Cut french bread into nice thick pieces and spread butter on both sides. Put aside.

    3. Slice peaches and gouda.

    4. Layer everything together, and GRILL until cheese melts!







  • Sep 12

    Food Friday: Nectarine Mojitos

    September 12, 2014 • 10:00 am

    You know how much I love my BC Tree fruits....and this Nectarine Mojito is no different! This recipe is a fun way to get your delicious fruit intake while cheersing to the weekend!!! Perfect to make as your end of summer beverage for your last few BBQs!

    Ingredients (Serves 4)

    2 cups BC Tree Fruit Nectarines, sliced

    Generous handful of fresh mint

    2 limes, cut into wedges

    4 oz white rum

    2.5 oz peach schnapps

    Soda water


    1. Using a muddler, muddle the nectarines with fresh mint and limes.

    2. Add rum and peach schnapps. Top with soda water, mix well and serve!!!

    Ball Preserve Mason Jars via Williams-Sonoma | Striped Paper Straws via West Elm | Simple Wood Cutting Board via West Elm | Walnut Muddler via Williams-Sonoma


    Have an amazing weekend everyone!!!!