Valerie has an endless supply of creative ideas, fashion tips, and things that make us smile. Check back here for the latest tips and ideas.
Don't forget to check the Tips Archive Page for videos of scarf tying techniques, recipes, and much more from past years.
Don't forget to check the Tips Archive Page for videos of scarf tying techniques, recipes, and much more from past years.
Orange and Ginger Sauce for Carrots
Fabulous sauce to bring the humble carrot to “gourmet”.
2lbs carrots steamed tender crisp
2 tsp cornstarch
1/8 c brown sugar
1 ½ Tbsp. orange zest
1 ½Ttbsp. fresh grated ginger root
¼ -½ tsp salt
½ c orange juice [ squeeze orange that you used for the zest and add to make the ½ cup of juice.]
2 Tblsp butter
Mix together and then microwave until it starts to thicken.
While still hot add the butter.
You can make it a day ahead and then just warm it up before pouring over the luscious carrots. Enjoy!
Oh Osoyoos!
Some of you may know that Valerie takes a walk every morning. Last week she took her camera and took a few photos along the way. It's a beautiful time to be in Osoyoos!
Some of you may know that Valerie takes a walk every morning. Last week she took her camera and took a few photos along the way. It's a beautiful time to be in Osoyoos!
Ed’s Peach Creation
We're always talking about Valerie's husband Ed and what a great guy he is. Well, he is also a creative cook. This contribution to the Tips page came after a gift of peaches came to the store. Here's Ed take on a yummy summer dessert.
Tip: Use a skillet that can go in the oven as well as the stove top. Ed used an 11” round stainless steel fry pan.
Melt a ¼ cup of butter
Add 1 cup of brown sugar
Once melted, quarter and add six free stone peaches, filling the bottom of the pan.
Pour over a mixture of :
1 cup flour
2 ½ tsp baking powder
3 Tablespoon oil
1 cup milk
½ tsp cinnamon or nutmeg (optional)
Simmer 10 minutes on the store then moved to a 350 degree oven for about 45 minutes.
Enjoy hot or cold with scoop of ice cream.
We're always talking about Valerie's husband Ed and what a great guy he is. Well, he is also a creative cook. This contribution to the Tips page came after a gift of peaches came to the store. Here's Ed take on a yummy summer dessert.
Tip: Use a skillet that can go in the oven as well as the stove top. Ed used an 11” round stainless steel fry pan.
Melt a ¼ cup of butter
Add 1 cup of brown sugar
Once melted, quarter and add six free stone peaches, filling the bottom of the pan.
Pour over a mixture of :
1 cup flour
2 ½ tsp baking powder
3 Tablespoon oil
1 cup milk
½ tsp cinnamon or nutmeg (optional)
Simmer 10 minutes on the store then moved to a 350 degree oven for about 45 minutes.
Enjoy hot or cold with scoop of ice cream.
ICE GRAPES?
Someone at the nail salon recommended freezing your grapes and then putting them in your white wine to keep it cold. Why didn't we think of that? We have served frozen grapes as an appetizer, but never thought of the wine trick. Try it and let us know what you think. It's certainly the season for ripening grapes. We hear the wineries are going to start picking in two weeks.
Someone at the nail salon recommended freezing your grapes and then putting them in your white wine to keep it cold. Why didn't we think of that? We have served frozen grapes as an appetizer, but never thought of the wine trick. Try it and let us know what you think. It's certainly the season for ripening grapes. We hear the wineries are going to start picking in two weeks.
An Unusual and Amazing Watermelon Soup!
Watermelon means summer and there's nothing better than a fresh juicy watermelon in this heat. Here's an unusual use for our favourite summer fruit. Thanks to our friend Judy for this treat!
Watermelon Gazpacho
1/3 part tomato puree with skins
1/3 pat cubed watermelon
1/3 part watermelon puree
Add small amount of diced cucumber, red onion,and jalapeno pepper to taste.
Allow to sit in the refrigerator overnight.
Prior to serving add more salt and pepper if needed and add a splash of olive oil.
Serve and garnish with dill, feta cheese and cold shrimp. You can also garnish with chunks of avocado.
Watermelon means summer and there's nothing better than a fresh juicy watermelon in this heat. Here's an unusual use for our favourite summer fruit. Thanks to our friend Judy for this treat!
Watermelon Gazpacho
1/3 part tomato puree with skins
1/3 pat cubed watermelon
1/3 part watermelon puree
Add small amount of diced cucumber, red onion,and jalapeno pepper to taste.
Allow to sit in the refrigerator overnight.
Prior to serving add more salt and pepper if needed and add a splash of olive oil.
Serve and garnish with dill, feta cheese and cold shrimp. You can also garnish with chunks of avocado.
Get Ready! The Garden is Coming!
It's time to get ready for all the wonderful things that are coming out of the garden. Among the first up this season is the rhubarb. And when we think of rhubarb, we think of dessert, right? Well, Valerie invites you to think outside the crisp and use that rhubarb to spice up your fresh garden salad. She created this after reaping a nice harvest of rhubarb in her home garden.
The other thing we're thinking about are BBQs and what to take when you're invited, especially when you want to be invited back! Valerie has a suggestion for that, too. She recommends a fresh take on the typical cole slaw, so perfect with BBQ but here taken to an extraordinary yummy extreme using red cabbage instead.
And then, when it's time to just sit and relax, think of raspberries. And an ice cold Raspberry Cooler. Pour, sit, do nothing. Perfect.
It's time to get ready for all the wonderful things that are coming out of the garden. Among the first up this season is the rhubarb. And when we think of rhubarb, we think of dessert, right? Well, Valerie invites you to think outside the crisp and use that rhubarb to spice up your fresh garden salad. She created this after reaping a nice harvest of rhubarb in her home garden.
The other thing we're thinking about are BBQs and what to take when you're invited, especially when you want to be invited back! Valerie has a suggestion for that, too. She recommends a fresh take on the typical cole slaw, so perfect with BBQ but here taken to an extraordinary yummy extreme using red cabbage instead.
And then, when it's time to just sit and relax, think of raspberries. And an ice cold Raspberry Cooler. Pour, sit, do nothing. Perfect.
Raspberry Cooler
1 1/3 cups red raspberries
3 tablespoons sugar
1/2 cup lime juice
2 -3 cups sparkling water (or try Sprite instead-if you like it a little sweeter!)
Directions:
Make syrup: Place raspberries in medium bowl.
Add sugar and lime juice and mash with back of wooden spoon.
Let sit for 10 minutes.
Strain mixture through fine sieve to remove seeds and set aside.
Make drink: Fill 4 large glasses with ice and pour 1/4 cup syrup in each glass.
Add 3/4 cup sparkling mineral water (or Sprite).
Stir to combine.
Top with 1/2 cup sparkling water (or Sprite.).
Add your choice of Spirits: White Rum might be good choice but of course, vodka could do the trick.
Garnish glasses with fresh raspberries on a wooden skewer
Drink up and enjoy this summer heat!
1 1/3 cups red raspberries
3 tablespoons sugar
1/2 cup lime juice
2 -3 cups sparkling water (or try Sprite instead-if you like it a little sweeter!)
Directions:
Make syrup: Place raspberries in medium bowl.
Add sugar and lime juice and mash with back of wooden spoon.
Let sit for 10 minutes.
Strain mixture through fine sieve to remove seeds and set aside.
Make drink: Fill 4 large glasses with ice and pour 1/4 cup syrup in each glass.
Add 3/4 cup sparkling mineral water (or Sprite).
Stir to combine.
Top with 1/2 cup sparkling water (or Sprite.).
Add your choice of Spirits: White Rum might be good choice but of course, vodka could do the trick.
Garnish glasses with fresh raspberries on a wooden skewer
Drink up and enjoy this summer heat!
Rhubarb Vinaigrette
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup mild olive oil
In a small saucepan, simmer the rhubarb with 1/4 – 1/2 cup water for five minutes, or until very soft. Remove from heat and set aside to cool. (Warm is fine, too.)
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.
One cup of stewed rhubarb produces about a pint of dressing.
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup mild olive oil
In a small saucepan, simmer the rhubarb with 1/4 – 1/2 cup water for five minutes, or until very soft. Remove from heat and set aside to cool. (Warm is fine, too.)
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.
One cup of stewed rhubarb produces about a pint of dressing.
Red Cabbage Coleslaw
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
The Lost Torte!
You all know that Valerie loves to bake and those lucky enough to taste her creations know how good she is in the kitchen. Valerie got to thinking about a cake that she'd made once years ago and thought she would try again for a dinner with friends. It took some doing, but she finally found the recipe on the internet and confirmed it with a friend who originated the recipe and here it is! The lucky guests at that dinner raved about it. Let us know what you think!
You all know that Valerie loves to bake and those lucky enough to taste her creations know how good she is in the kitchen. Valerie got to thinking about a cake that she'd made once years ago and thought she would try again for a dinner with friends. It took some doing, but she finally found the recipe on the internet and confirmed it with a friend who originated the recipe and here it is! The lucky guests at that dinner raved about it. Let us know what you think!
Frozen Lemon Meringue Torte
Meringues:
1 ½ c sugar, divided
2 T cornstarch
2 tsp grated lemon zest
6 egg whites
1 tsp vanilla
Trace four 8 inch circles on parchment paper; place on baking sheets.
Combine ¾ c sugar, cornstarch and zest; set aside. In another bowl beat egg whites until soft peaks form; gradually beat in remaining ¾ c sugar until stiff peaks form. Add vanilla; fold in reserved sugar mixture. Spoon meringue on to circles, smoothing tops.
Bake in 300 F degree oven for 1 hour or until dry and lightly golden. Let cool. Meringues can be stored in a cool, dry place for up to 3 days.
Filling:
1 ¼ c sugar
1/3 c butter
1 T grated lemon zest
1 c lemon juice
6 egg
1 ½ c whipping cream
In a saucepan over medium-high heat, heat 1 ¼ c sugar, butter, lemon zest and juice, stirring until sugar dissolves.
In a bowl beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring just until boiling; simmer for 1 minute. Pour into a bowl. Place plastic wrap directly onto surface; cool in refrigerator to room temperature. Mixture can be made for up to 1 day in advance. Whip cream; fold into lemon mixture.
Assembly: Crumble least attractive meringue for garnish and set aside. Spray a 9-inch springform with cooking oil and line sides with waxed or parchment paper to prevent acidity of lemons reacting with the tin of the pan. Fit one meringue into pan. Pour one third of lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. Torte can be removed from pan, wrapped well and frozen for up to 1 week.
Let soften in refrigerator for 45 minutes before serving.
Enjoy!!
Meringues:
1 ½ c sugar, divided
2 T cornstarch
2 tsp grated lemon zest
6 egg whites
1 tsp vanilla
Trace four 8 inch circles on parchment paper; place on baking sheets.
Combine ¾ c sugar, cornstarch and zest; set aside. In another bowl beat egg whites until soft peaks form; gradually beat in remaining ¾ c sugar until stiff peaks form. Add vanilla; fold in reserved sugar mixture. Spoon meringue on to circles, smoothing tops.
Bake in 300 F degree oven for 1 hour or until dry and lightly golden. Let cool. Meringues can be stored in a cool, dry place for up to 3 days.
Filling:
1 ¼ c sugar
1/3 c butter
1 T grated lemon zest
1 c lemon juice
6 egg
1 ½ c whipping cream
In a saucepan over medium-high heat, heat 1 ¼ c sugar, butter, lemon zest and juice, stirring until sugar dissolves.
In a bowl beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring just until boiling; simmer for 1 minute. Pour into a bowl. Place plastic wrap directly onto surface; cool in refrigerator to room temperature. Mixture can be made for up to 1 day in advance. Whip cream; fold into lemon mixture.
Assembly: Crumble least attractive meringue for garnish and set aside. Spray a 9-inch springform with cooking oil and line sides with waxed or parchment paper to prevent acidity of lemons reacting with the tin of the pan. Fit one meringue into pan. Pour one third of lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. Torte can be removed from pan, wrapped well and frozen for up to 1 week.
Let soften in refrigerator for 45 minutes before serving.
Enjoy!!
Parties Bring Out the Best!
Valerie recently had a party at her house and someone brought this lucious liquor. Called Criolio, it's chocolate, sea salt, and caramel. Serve it very cold. And best of all, it's made in Toronto!
If you try it and like it, send in the photo of your dessert with the recipe and we'll share it with our friends.
Valerie recently had a party at her house and someone brought this lucious liquor. Called Criolio, it's chocolate, sea salt, and caramel. Serve it very cold. And best of all, it's made in Toronto!
If you try it and like it, send in the photo of your dessert with the recipe and we'll share it with our friends.
Yummy Cake! Yummy Sauce!
Do you have a special event coming up that will require a special cake? Here's something to consider. Many of you will be familiar with Valerie's Black Forest Cake, a triumph of whipped cream and chocolate that appears during her Holiday Sales event. Well, this time Valerie decided to try a little different angle on that favourite by making a peanut butter cream filling instead of whipped cream. It was luscious and easy.
Peanut Butter Custard
1 ½ cup sugar
⅓ cup cornstarch
2 Tablespoons flour
½ teaspoon salt
6 cups milk
6 egg yolks, beaten
1 cup peanut butter
1 cup unsalted peanuts
In a large sauce pan, combine sugar, cornstarch, flour and salt. Sir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Remove from heat, stir small amount of hot mixture into the egg yolks stirring constantly. Add the egg mixture to the rest of the hot mixture in the sauce pan and cook for an additional two minutes. Add the peanuts and peanut butter and stir until smooth.
Use as fill for a layered chocolate cake or serve over vanilla ice-cream. Drizzle with chocolate sauce.
Do you have a special event coming up that will require a special cake? Here's something to consider. Many of you will be familiar with Valerie's Black Forest Cake, a triumph of whipped cream and chocolate that appears during her Holiday Sales event. Well, this time Valerie decided to try a little different angle on that favourite by making a peanut butter cream filling instead of whipped cream. It was luscious and easy.
Peanut Butter Custard
1 ½ cup sugar
⅓ cup cornstarch
2 Tablespoons flour
½ teaspoon salt
6 cups milk
6 egg yolks, beaten
1 cup peanut butter
1 cup unsalted peanuts
In a large sauce pan, combine sugar, cornstarch, flour and salt. Sir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Remove from heat, stir small amount of hot mixture into the egg yolks stirring constantly. Add the egg mixture to the rest of the hot mixture in the sauce pan and cook for an additional two minutes. Add the peanuts and peanut butter and stir until smooth.
Use as fill for a layered chocolate cake or serve over vanilla ice-cream. Drizzle with chocolate sauce.