Gift certificates available

Tanglebank gift certificate

Wondering what on earth to buy for a co-worker, friend or family member?  Well, your search is over.  We’ve made Christmas shopping and all year gift giving very simple:

Did you know that we have Gift Certificates available?

 

Tanglebank gift certificateYou can buy these in any denomination you choose

and they are perfect for times when you simply don’t know which of the great gifts to choose!  Come into the store and pick up a few for those last minute gifts today!

They fit everyone!

Call 6.4.856.9339 for details.

Pecan Chocolate Squares

pecan chocolate squares

pecan chocolate squaresPecan Chocolate Squares

Here’s another delicious recipe from Kayla.  These chocolate pecan squares  are yummy!

Ingredients:

Crust
2c. flour
1/3c. sugar
2/3c. butter

Instructions:

Mix together & press into a greased and floured (or parchment) 10″ x 15″ pan, 325 for 10-15min.

Filling
6 squares semi-sweet chocolate
1 1/2 c. corn syrup
1 1/2 c. sugar
4 eggs
2 1/4 c. chopped pecans

Melt chocolate and corn syrup over low heat until melted, then add sugar.  Stir until combined.  Take off heat and when it has cooled down a little, add the eggs and then fold in the pecans.

Christmas Floral Center Piece Workshop

inge-glas-christmas2

Christmas Floral Center Piece Workshop Tuesday December 15th at 7PM

  Christmas Center Piece

Join Florist Lily Schaap and learn how to make your own table centerpiece using greens, flowers, pine cones and more.

Cost $65

Must RSVP at 604.856.0330 or in store

Cant make it to one of the workshops but still want the beautiful fragrance of fresh greens this holiday season?  Let us make it for you. Call to order your custom made wreath, garland or centre piece.

Call 604 856 9339 to register for this event today or to order your custom greens.

 

Fresh Green Garland Workshop

fresh green garland

Fresh Green Garland Workshop on Wednesday December 2nd   7PM

Christmas GarlandLearn how to make a beautiful garland to compliment your wreath or adorn your mantle this year.

Absolutely beautiful and full of the fresh scents we love this time of year.

Cost is $6.50 per foot.

Must RSVP at 604.856.9339 or in the store.

Cant make it to one of the workshops but still want the beautiful fragrance of fresh greens this holiday season?  Let us make it for you. Call to order your custom made wreath, garland or centre piece.

Call 604 856 9339 to register for this event today or to order your custom greens.

Winter Container Garden Workshop

winter-container

Winter Container Garden Workshop Saturday November 28th at 10am

winter containerCome in and create a lovely container that will look great all winter using perennials, shrubs and winter greens.

Create the perfect Welcome this year. Cost is determined by your choice of plants and greens. Bring your own container or purchase on here.

Must RSVP – either call 604.856.9339 or come into the store.

Evergreen Wreath Workshop November 25th

Christmas Garland

R.S.V.P. for our Evergreen Wreath Workshop which will be happening Wednesday 25th November at 7pm.

Christmas Wreath

Learn how to make a beautiful Evergreen Wreath with trimmings and bow.
The approximate value is $45.

R.S.V.P. now at 604.856.9339

Cant make it to one of the workshops but still want the beautiful fragrance of fresh greens this holiday season?  Let us make it for you. Call to order your custom made wreath, garland or centre piece.

Call 604 856 9339 to register for this event today or to order your custom greens.

Old fashioned soft pumpkin cookies

Old fashioned soft pumpkin cookies

Kayla sent us easy recipe to make old fashioned soft pumpkin cookies which are always a favorite for Thanksgiving, Halloween and, of course, Christmas.

Old fashioned soft pumpkin cookies

INGREDIENTS
·         2 1/2 cups  all-purpose flour
·         1 teaspoon  baking soda
·         1 teaspoon  baking powder
·         1 teaspoon  ground cinnamon
·         1/2 teaspoon  ground nutmeg
·         1/2 teaspoon  salt
·         1 1/2 cups  granulated sugar
·         1/2 cup  butter (1 stick), softened
·         1 cup pumpkin puree
·         1 large  egg
·         1 teaspoon  vanilla extract
·         Glaze (recipe follows)

INSTRUCTIONS

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter, 1tsp cinnamon and 1 teaspoon vanilla extract in small bowl until smooth.

Warm Spinach Salad, Parmesan Cup

Warm Spinach Salad, Parmesan Cup

Another Ladies Soiree favorite…

Warm Spinach Salad, Parmesan Cup

 

Warm Spinach Salad, Parmesan Cup

Ingredients:

  • 3 lb bag of spinach
  • 2 cups red quinoa
  • 1 cup dried cranberries
  • ½ cup crumbled feta
  • 1 cup slivered almonds
  • 1 cup real maple syrup
  • 2 tbsp, Dijon mustard
  • 3.5 cup olive oil
  • 1 tbslp, chopped thyme
  • .5 tsp allspice
  • 1 tbsp orange zest + juice
  • 1 litre, grated parmesan
  • 2 bayleaf
  • 2 cups – apple cider vinegar

 

Instructions

Quinoa-

  • 2 cups of quinoa to 4 cups of water
  • Add 2 bay leaves
  • Cook until tender
  • Let cool spread out on sheet pan

Dressing

  • In a blender add maple syrup, Dijon, orange zest + juice and thyme, allspice & 3.5 cup olive oil and 2 cups apple cider until vinaigrette consistency. If too thin add a little extra Dijon to the mix!

Parmesan Cup

  • On a large sheet pan lined with parchment paper take the desired cup size of how big you would like your bowl to be with a pencil draw a circle around the shape
  • Once you have your whole parchment paper lined with circles flip the parchment over.
  • Fill each circle with about a 1 cup and .5 of parmesan lying flat.
  • Place sheet pan in the oven at 350 degrees
  • Watch the parmesan in the oven – you want to take out the sheet pan as soon as the cheese starts to look golden
  • Take it out with a spatula and place on a cup to form and let cool.

 

 

Chorizo, Pear & Cranberry Phyllo Cup

Chorizo, Pear & Cranberry Phyllo Cup

Another recipe from our recent Ladies Soiree:

Chorizo, Caramelized Onion, Sautéed Pear & Cranberry Phyllo Cup

Chorizo, Pear & Cranberry Phyllo Cup

Another of the fabulous appetizer recipes from the Ladies Soiree:

Ingredients:

  • 4 links of chorizo ( Davis meats)
  • 2 onions – white
  • 4 Bartlet pears
  • 1.5 cup dried cranberries
  • 1 package phyllo
  • 4 tbsp butter for sautéing

Instructions:

  • Take the 4 links of chorizo sausage and squeeze the meat out of the casing and keep it aside.
  • Peel the two white onions and julienne.
  • Peel and core pears and cut into 1 inch cubes.
  • Measure out cranberries.
  • Pull out phyllo sheets
  • In a sauté pan add 2 tbsp butter once the butter is bubbling
  • add your julienned white onion and cook down to caramelized.
  • Take the onions out of the pan add 2 more tbsp. butter with your ground chorizo; then cook through until meat is caramelized.
  • Add the caramelized onions back in with the chorizo, then add pears and cranberries.
  • Sautee until all combined.
  • Take out of the frying pan and let cool
  • Grab a muffin tin, spray down with canola oil.
  • Grab one piece of phyllo pastry; brush with butter gently.
  • Keep layering and brushing the phyllo until you have about four layers.
  • Cut into 4 and then cut down to the appropriate size of your muffin tin. You should have enough to make a base and fill the rim of the muffin tin.
  • Start filling the muffin tins, once the muffin tins are full brush again with butter
  • Place in 350 degree oven until golden brown.
  • Once out add sautéed mixture!

Spiced Apple, Goats Cheese & Pomegranate Crostini

spiced apple goats cheese pomegrante

This is one of the fabulous recipes that was featured at our recent Ladies Soiree:

 

Spiced Apple, Goats Cheese & Pomegranate Crostini

 

spiced apple goats cheese

 

Caramelized Spiced Apple, Peppered Goats Cheese & Pomegranate Crostini

 

Ingredients:
4 gala apples peeled and cored
.5 tsp nutmeg
.5 tsp allspice
1 cup butter melted
1 pomegranate
4 tsp. balsamic pomegranate reduction
4 tbsp. goats cheese (goats chevre*)
1 French baguette
1tsp, cinnamon

Instructions:

  • Peel and core apples, cut into 1 inch slices.
  • Toss in with spices in a bowl
  • Heat the 1 cup of butter and toss apples in butter.
  • Put on a parchment papered sheet pan and bake @350 until apples are just soft

 

Peppered Goats cheese*:
you can find this at Mount Lehman Cheese Company. It’s called Goats Chevre.
You will need about 1 tbsp. worth to coat per crostini.

Balsamic Pomegranate Reduction
you can buy right here in Brambles Bistro.
For this recipe you will need about a teaspoon worth per crostini.

De seeding the Pomegranate

  • cut horizontally
  • grab a wooden spoon and container and start hitting the back side of the pomegranate until seeds start to loosen and fall out.

 

Cut baguette into 1 inch rounds brush with olive oil and toast in 350 degree oven until golden.

Chefs tip – You can always flavour your own goat’s cheese!

Flavoured Goat’s Cheese
1 block goats cheese
1/3 cup chopped parsley
1/3 cup chopped thyme
3 tbsp lemon zest
1 tbsp garlic & a couple turns on the pepper mill / mix all together with spoon or hand mixer