Annual Ladies Soiree

Ladies from our Ladies Soiree, here are the delicious recipes that you’ve been waiting for to wow your guests this holiday season!

Cranberries Compote

2 Lt frozen cranberries
1.5 cup Orange Juice
1.5 cup Water
1.5 cup white sugar
3 Tbsp vanilla
2 bay leaves
¼ tsp all spice

Put all ingredients into a pot and cook until the liquid coats the back of a spoon.

Apple Butter

2 lbs apples
1 cup apple juice
7 whole allspice
5 star anise
1/2 tsp Szechuan peppercorn
1/2 cup apple cider vinegar
1/4 cup Orange juice
1/2 cup brown sugar
1/4 tsp salt
1/2 cup maple syrup
1/2 lemon zest and juice
1 oz sliced ginger

Put ingredients into a pot and cook with cover until reduced and thick. Apples should be mostly broken down.

To make the Apple Butter and Aged Cheddar Phyllo Appetizers

You will need:
5 sheets of phyllo pastry
melted butter
grated aged cheddar
apple butter (recipe above)

Begin layering the squares by starting with one sheet of phyllo, spread with melted butter, sprinkle aged cheddar (or any hard cheese you like). Continue layering 4 times. For the final layer, take a sheet of phyllo, melted butter and apple butter. Fold the covered sheets in half and bake at 425 degrees for 8-10 minutes or until golden. Cut into bite size squares and garnish with cranberry compote (recipe above) and toasted almonds.

Sticky Pecan Bites

15 pecan halves
1 cup flour
1 tsp Baking Powder
¼ tsp salt
¾ cup cream
½ cup brown sugar (packed)
½ tsp ground cinnamon
2 Tbsp unsalted butter, very soft

1. Turn oven on to 400 degrees and lightly grease mini muffin tins. Put your pecans face down in the tins.
2. Next mix the flour, baking powder and salt and make a well in the center.
3. Pour cream into well and mix into flour until just wet and a dough forms. Rest 2-3 minutes.
4. Mix brown sugar and cinnamon together.
5. Roll dough to 12 x 7 inches and 1/4 inch thick. Spread butter on dough then sprinkle brown sugar and cinnamon mixture onto dough.
6. Roll and cut into 24 (baby muffins) Put into tins and bake for 12-15 minutes.

Thank you to ‘Floral Designs by Lili’ for our Christmas arrangement workshop and to Chef Neil and Chef Sarah for delicious cooking demonstrations! And to the ‘Jingle Bells’ for their musical performances throughout the night. It was a beautiful night full of laughter, delicious food and Christmas Spirit! Try these recipes out on your holiday guests this year, they are sure to be a hit!

Passport to Christmas

Halloween is barely behind us and our stockings are hung by the chimney with care in hopes that St Nicholas soon will be here! Not quite but it I have to say I think this is our most beautiful year yet!

November 1st kicks off Passport to Christmas in the Valley and it is an opportunity to get into the Christmas spirit and explore some local gems.

Walk through the twinkling lights and forest of decorated Christmas trees in our store while the smell of Christmas cakes and plum pudding waft from our kitchen!
Our pastry chef Thea has made ginger cookies, stollen, chocolatey lebkuchen cookies for you to take home and share with your family and friends.

We have a new menu and a ton of new Christmas décor to help you make your home cozy and bright this season! From our vintage, handcrafted German Inge Glas ornaments to nutcrackers, pyramids and smokers. As well as trendy, woodsy and traditional ideas.

Be inspired and get in the Christmas Spirit at Tanglebank Gardens this season!