• Jul 18

    Food Friday: Cherry Ricotta Almond Ice Cream

    July 18, 2014 • 10:00 am

    HAPPY FRIDAY everyone!!!!! As most of you probably know....I am OBSESSED with my ice cream machine!!!! Soooo many possibilities, I tell ya! When I got my hands on some fresh BC Tree Fruits cherries, I knew I HAD to use them in an ice cream recipe...they are just so so good!!! This combo is seriously a match made in heaven!!!!!


    2 cups BC Tree Fruits Cherries, pitted 

    1/4 cup honey

    1 quart half and half

    1 cup ricotta

    3 pinches sea salt

    3 drops almond extract


    Melt 2 cups of pitted BC Tree Fruits cherries with a the honey. (Two minutes in the microwave or until soft enough on the stove). Turn on your ice cream maker (I have the Stainless Steel Cuisinart), and pour in your half and half. Leave the machine on for about 2 minutes.

    Add the ricotta and salt to the machine mixture. Let it spin for about another 5 minutes then add the almond extract & the melted cherry mixture. 
    Let the mixture churn until thick, and enjoy or let freeze for a firmer  texture!!!!


    What are your favourite homemade ice cream recipes, or what recipe do you want me to try???? Have a fabulous weekend all!!



  • Jul 04

    Food Friday: Roasted Cherry Basil Sangria

    July 4, 2014 • 10:00 am

    After sharing my love of Jacob's Creek Moscato last week, I received SOOO MANY requests for a sangria post using this delicious, refreshing wine...so here you are, just in time to celebrate the 4th of July!!! I am OBSESSED with cherries, so when they're in season, I use them in anything I possibly can!!!! This sangria was no different...SOO SIMPLE to make and so so refreshing and delicious!



    2 cups cherries, pitted, stems removed (BC Tree Fruits cherries are THE BEST!)

    Fresh basil (from the garden, if possible!!)

    Ice cubes

    3/4 bottle of Jacob's Creek Moscato

    1 bottle of Santa Cruz Organic Cherry Lemonade


    1. Roast the cherries in the oven at 350 degrees for about 20-30 minutes, making sure they don't burn. I used a heat proof glass dish without foil, as the caramelized syrup is a key ingredient!!!!

    2. Once the cherries are done, remove them from the oven and leave them out to cool. Once cooled, place the cherries and basil in a pitcher full of ice cubes. Add all of the cherry syrup as well!

    3. Pour 3/4 of the bottle of Jacob's Creek Moscato into the pitcher, and top it off with your Cherry Lemonade!!!! Stir, and enjoy!!!!!!


    I am a HUGE sangria fan, and I always love to hear new ideas and recipes!! What's your go-to sangria recipe for the summer???? HAPPY FOURTH OF JULY, AMERICA! Let me know how your sangria turned out! 

    PS: Don't forget to follow and tweet along with @JacobsCreekCA on Twitter during The Bachelorette with the hashtag #MoscatoMonday! You could win a five-star hotel suite for you and three friends, specialty spa services, AND a personal photographer to snap your best IG photos EVER!! Sounds like a dreaaam to me!!



  • Jul 01


    July 1, 2014 • 12:30 pm

    Just a note....MOST of my recipes are pretty fool proof and simple… the only recipe that is a bit complicated is my bolgnaise and now.. this… BUT i am telling you its DAMN worth the patience and wait.. this recipe is OUT of this world amazingggggg…. ENJOY!!!!! 


    4 cups of whipping cream
    1 cup of whole milk 
    1 tsp of vanilla 
    3 large eggs
    1 large egg yolk 
    1/4 cup of sugar
    1 cup of maple syrup
    1/2 pound of cooked bacon pieces 
    1 cup of reduced canadian whiskey 
    1 teaspoon of bacon fat


    In a sauce pan, reduce whiskey (be careful for the flame) for about half an hour.  Remove from heat, add Maple Syrup & continue to reduce for about another 15 minutes. 

    While whiskey sauce is reducing, combine milk, vanilla and cream in another medium saucepan bring the mixture to a slow boil over medium heat reduce to LOW and simmer for 30 minutes.

    While your two above mixtures are simmering, in a bowl combine eggs, yolks & sugar & mix with a hand mixture until it becomes thick like mayonnaise (this helps the ice cream get its chewy texture) 

    Ok now… here is the important part … add hot milk mixture to egg mixture VERY slowly  so as not to cook the eggs too fast. (about 1 cup at a time) with the hand mixer keep pouring in one cup at a time while you mix the two mixtures together. Once all mixed together pour it all back in the pan to slowly cook, add the bacon fat at this point (stirring often) the mixture until it is thick enough to coat the back of a spoon.

    Pour into a bowl, cover and let chill for 30 minutes. 

    WHEW … ok NOW your mixture is ready for the ice cream machine.  pour the chilled custard into the ice cream machine (I use cuisinart) and turn on. After about 15 minutes, SLOWLY add the maple whiskey mixture (hopefully it ribbons for you!) and then add the bacon!

    Let it continue to churn for about another 15 minutes… and ENJOY!!! i put mine into a lined bread pan and left over night so it got REALLY hard (the way I like my ice cream) 

    SERVE and enjoy! (imagine this on pancakes or waffles in the morning!?!?!? YUMMMM)


    Try out this recipe and let me know how it turns out!!!!!





  • Jun 27

    Food Friday: Canada's Cocktail

    June 27, 2014 • 10:00 am

    HAPPY CANADA DAY LONG WEEKEND my beautiful Canadians!!!!! What better way to celebrate this weekend than with CANADA'S OFFICIAL COCKTAIL?!?! Sharing a suuuuper delicious classic recipe with all of you!! Americans, if you're not familiar with this cocktail, it is similar to a Bloody Mary, but ooooohhhh soo much more delicious!!!!! Try it this weekend!


    4 oz. Clamato juice to taste

    1 (or 2!!) oz. Vodka - DOESN'T need to be premium vodka! Don't waste that in your caesars ;)

    Fresh salt and pepper to taste

    1 dash of olive juice for an extra kick!

    3 dashes Worcestershire sauce (if you like yours muddy!)

    2 dashes Hot sauce (if you like spice)

    Squeeze of lemon juice


    Celery salt

    Lime wedges

    Pickled asparagus


    Cheese of your choice!


    1. Pour one to two tablespoons of celery salt onto a side plate and shake it out until you have an even surface. Rim your glass with a lime wedge and dip your glass into the celery salt. Turn until the entire rim is covered. Lift and tap off the excess!

    2. Fill your glass with ice. Add all ingredients over the ice, stir well, and add your garnishes!


    Your Canadian caesar is ready to serve!!!! HAPPY CANADA DAY LONG WEEKEND, CANADA! Cheers!!!!!!



  • Jun 20

    Food Friday: Watermelon Frosty

    June 20, 2014 • 10:00 am

    Sharing a SUPPPPER easy AND pretty healthy cocktail to kick off the weekend!!!! Who can say no to watermelon and coconut?!?!?!


    Frozen watermelon cubes
    Coconut water & coconut milk (equal parts) 
    Coconut Vodka


    1. Cut one large watermelon into cubes. Place in container and freeze.

    2. Blend the frozen watermelon cubes with equal parts coconut water and coconut milk. Add your desired amount of Coconut Vodka, blend, serve with ice, a slice of watermelon and ENJOY!!!!!!!



  • Jun 13

    Father's Day Food Friday: Low Country Grill

    June 13, 2014 • 10:00 am

    Well, I FINALLY was able to come home to Kelowna to see all the ones I LOOOVEEEE!! And with Father's Day coming up, my Papa definitely deserved a home cooked dinner from his favourite daugher!!!!! Best Father's Day recipe: LOW COUNTRY GRILL! It was sooo delicious, and all the flavours are amazing together.

    This might be the easiest yet the most impressive recipe you will EVER try. Its perfect for a low stress dinner for dad that also says, hey DAD, I’m pretty talented and obviously the best lol!!!!


    1/2 cup of salted butter
    1/4 cup of white wine
    2 crushed garlic cloves 
    1 heaping tablespoon of Old Bay Seasoning 
    3 large sprigs of fresh thyme 

    Grill Ingredients (quantities can really be adjusted to taste… the outcome isn’t dependant on the quantities below so for example if you LOVE scallops add more or if you love sausage you can add more of that too!) 

    3 cups of fresh uncooked mussels (or clams or both!) 
    2 cups of diced uncooked chorizo sausage 
    3 ears of corn cut into 2-3 inch sections   (pre boil these until cooked but firm)
    2 cups of mini potatoes (pre boil these until cooked but firm)
    3 cups of large uncooked fresh prawns
    2 cups of fresh uncooked scallops 


    Melt butter & garlic on medium until butter starts to slowly bubble (do not let it brown) Add wine, thyme and then add old bay seasoning.  Set aside.

    IN a LARGE sealable container, toss ALL of the grill ingredients and pour 3/4 of your marinade in.  Seal the container and toss it around a bit to ensure all liquid touches all the tasty seafood. Let sit for about 1-2 hours.   THE KEY to this recipe is a GRILL BASKET - i purchased 2 of them so that I could fit all of the ingredients on the grill at once.  (I got mine at Homesense/Homegoods but I have also seen these at Target, Canadian Tire & Walmart) 

    Set the BBQ to Medium/High - transfer recipe to grill baskets and grill&Toss until clams/mussles open up and corn & sausage starts to brown!

    Serve in an oversized serving dish, pour remaining butter mixture & SERVE! (we served ours with a little garlic toast!)