Order Pick Up LangleyOrder Pick Up AbbotsfordOrder Pick Up White Rock


Reduction Rules

How you reduce balsamic vinegar can make a huge difference in the end result.  It's best reduced ever-so gently in an shallow, non reactive oven-proof pan or dish for several hours, 4-5 would probably do the trick, at around 175 F or less, so that it never boils or simmers, then there will be magic.  The violent reduction of balsamic over flame can create bitter or harsh flavours as the already caramelized grape must sugar will probably begin to burn. 

Using cornstarch to thicken it is always an option but since it's used more frequently to dupe consumers in to believing a product is aged, it’s therefore kinda bogus in our opinion.  The point of a real balsamic reduction is to intensify the lovely rich, dried fruit characteristic inherent in a Solera aged authentic balsamic which include notes of fig, raisin, cherry, etc, while creating an unctuous condiment.  Thickeners just affect thickness, of course, and do not truly make a product rich or more complex.

Dairy-Free, Butter Olive Oil Cinnamon Buns

Cinnamon Rolls
5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
     2 cups warm water
¼ cup Butter Olive Oil
2 large eggs
2 tablespoons Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup Butter Olive Oil
1/2 cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.


Dark Chocolate-Blood-Orange Agrumato Cake with Blood Orange Ganache



1/2 cup cocoa powder  
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. salt
1 tsp. baking soda
1 Tbs. Tangerine Dark Balsamic
2 large eggs beaten with enough cold water to equal one cup 
1/2 cup Blood Orange Olive Oil + more for greasing pans.

Preheat the oven to 350ºF.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Olive Oil. 

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth.  Add the dry ingredients in to the wet and mix using a hand or stand mixer on low.  Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

Blood Orange Ganache


8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. Blood Orange Olive Oil
1 pinch of sea salt


Place the chocolate chips in a heat proof bowl.  Heat the Cream in a saucepan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent and free from any lumps. 

Add in the Blood Orange Olive Oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired. 

Serves 12 small but decadent servings.


Toasted Almond & Lemon Agrumato Cake With Strawberry Preserves

Almond-Lemon Agrumato Cake

1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 and adjust the rack to the middle of the oven.  Using emon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10


Lemon Olive-Oil Cake

(from Epicurious: http://www.epicurious.com/recipes/food/views/Lemon-Olive-Oil-Cake-234274

(photo by: Romulo Yanes)

Yield: Makes 8 servings
Active Time: 30 min
Total Time: 2 1/2 hr

3/4 cup extra virgin olive oil, plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Special equipment: a 9-inch (24-cm) springform pan; parchment paper


Put oven rack in middle position and preheat oven to 350°F.

Grease springform pan with some oil, then line bottom with a round of parchment paper.

Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour.

Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.

Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated).

Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at
medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat
until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles.

Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.

Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.

Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.

Cool cake to room temperature, about 1 1/4 hours.

Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.


Makes 4- 6 servings

Difficulty: Easy

Prep Time: 1 1/4 hrs.

Cook Time: 5 mins



Ice Cream

1 x 400 ml can coconut milk

1 x 385 g can condensed milk
¼ C (60 ml) Extra Virgin Olive Oil
3 Tbsp (45 ml) cocoa powder
1 tsp (5 ml) vanilla essence
½ tsp (2.5 ml) Maldon salt
½ C (125 ml / 80 g) dark chocolate, finely chopped
¾ C (180 ml) cream
¼ C (60 ml / 85 g) tinned Caramel Treat
1 Tbsp (15 ml) warm water
½ C (125 ml / 45 g) salted pretzels, chopped

⅓ C (80 ml / 60 g) dark chocolate, finely chopped
1 tsp (5 ml) butter
6 medium sugar cones
2 Tbsp (30 ml) desiccated coconut


Ice Cream
Heat the coconut milk, condensed milk, olive oil, cocoa powder, vanilla and salt together in a saucepan over medium heat.

Remove it from the heat just before it starts to boil and pour it over the chocolate in a large mixing bowl. Mix until the chocolate has melted and is smooth. Allow to cool for 30 minutes or until cool to the touch.

Whip the cream until stiff and then fold this into the cooled chocolate mixture.

Whisk the Caramel Treat and warm water together until smooth.

Pour a third of the ice cream mixture into a freezer-friendly container and sprinkle half of the pretzels on top. Drizzle over half of the caramel mixture and then pour in another third of the ice cream mixture.

Sprinkle over the remaining pretzels and add the rest of the caramel. Finish it off with the last bit of ice cream mixture and lightly run a skewer through it all to add a rippled effect. Freeze for at least 5 hours or overnight.

For the cones, melt the chocolate and butter together over a bain-marie or in the microwave. Dip the rims of the cones into the chocolate and then into the coconut.

Place them chocolate-side down onto a sheet of baking paper and allow to harden for at least 20 minutes. Store in an airtight container if you choose to do it in advance.

Remove the ice cream from the freezer about 10 minutes before serving to soften slightly. Scoop servings into the cones and garnish with mint, if you prefer.

TIP: Add extra bits of chopped pretzels on top of the scooped ice cream for some added crunch and texture.