• Jul 30

    BC Tree Fruits Packinghouse Tour

    July 30, 2014 • 10:00 am

    I think it's pretty obvious how much I genuinely LOOOOVE BC cherries! Pretty much my FAV summer fruit to use in all of my summer recipes! Earlier this month, I visited the BC Tree Fruits cherry packinghouse and orchard in Kelowna, and I couldn't believe how much time and effort is put into ensuring every cherry is absolutely perfect!!!!!! I thought I'd share what I learned, and walk you through this amazing experience! 

    Once the cherries are ripe enough to be picked off the trees, they are delivered to the packinghouse, and the cherries are immediately put through a hydro cooler to cool the fruit down. From there, the cherries are put into cold storage before being run down the line.

    The bins are brought from storage to the front of the packing line where the cherries are immersed in water. The temp of the water is freezing, but because the water is always moving, it doesn't freeze! It was sooo cool to watch!

    The first part of the line is the cluster cutter where the stems of the cherries are cut to make sure that each cherry going down the line is a single cherry.

    The cherries then go through the first sorting tables where any defects or clusters are removed. From there, the cherries go down the line into another hydro cooler where they are cooled even more.

    After the cooling process, they go through the computerized defect sorter where in about 1 second, 16 pictures of each cherry are taken!!!! 16 photos per cherry?!?! That's a lot of photos!!! This step blew my mind!!!!! Each cherry is then categorized based on size, weight and colour.

    From there, each cherry gets put down a specific line depending on the size and colour. Any defects go down a process grade line.

    After that, the fruit goes down to another sorting table where any defects are removed before being packaged.

    Fruit is then bagged, boxed and palletized to leave the packinghouse and head to a store near you!

    This experience definitely made me appreciate BC cherries even more than I already did!! BC Tree Fruits, thank you so much for having me and teaching me all about the cherry packing process!!!!! And HUGE thank you to Sharla of Sharla Pike Photography for these beautiful photos!

    And...I have an announcement!!!!! I will be taking over BC Tree Fruits Twitter and Instagram accounts...starting now!!! Follow along and let's talk fruits!!!!

    xo

    Jilly


  • Jul 25

    Creamy Limoncello Zipzicles

    July 25, 2014 • 10:00 am

    Has anyone ever wondered how to make portable homemade freezies or pops?!?!? I am IN LOVE with my Zipzicle Ice-Pop pouches...they are the ultimate summertime must have!!!! You can literally make any cocktail, mocktail, maybe even some fresh pressed juice, pour it into the zipzicles, freeze, and enjoy!! Such an easy way to have a little treat after dinner!!

    Ingredients

    Zipzicle pouches

    1/2 cup limoncello

    1 can sweetened condensed milk

    2 cups fresh squeezed lemon juice

    1/2 cup water

    1 tsp vanilla

    Directions

    Mix all of the above ingredients together in a pitcher. Pour into your individual Zipzicle pouches, and freeze!!!! Enjoy on a hot, summer day when you're looking for something cool and refreshing!

    Shop the post:

    To make your own recipe, you can buy Zipzicles here!

     

     
     
     

    What recipe would you love to try using Zipzicles? Any go-to popsicle recipes you'd like to share???

    xo

    Jilly


  • 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!!!!!

    Ingredients

    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

    Directions

    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!!

    xo

    Jilly


  • 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!

     

    Ingredients

    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

    Directions

    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!!

    Cheers!

    Jilly


  • Jul 01

    CANADA DAY MAPLE BACON WHISKEY ICE CREAM

    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!!!!! 

    Ingredients

    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

    Directions

    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!!!!!

    HAPPY CANADA DAY!!!!

    xo

    Jilly

     


  • 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!

    Ingredients

    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

    Garnish

    Celery salt

    Lime wedges

    Pickled asparagus

    Pepperocinis

    Cheese of your choice!

    Directions

    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!!!!!!

    xo

    Jilly