Gourmet Trading

Step up your summer cookout game with Urban Slicer Pizza Dough! It's easy, fun, and absolutely delicious. 🍕🔥🌿

🛒: https://www.gourmettrading.com/brands/urban-slicer-pizza-dough-sauces.html
Save 20% on Urban Slicer till June 16th 🥰

Happy Friday! What better way to celebrate than with this Cherry Mojito using Tillen Farms! 🍒

🛒: https://www.gourmettrading.com/rum-bada-bing-cherries.html

Recipe from Stonewall Kitchen ⬇

Ingredients:
6 - 8 fresh mint leaves
3 Tillen Farms Rum Bada Bing Cherries
½ lime, cut into 4 wedges
1 ounce syrup from cherries
1.5 ounces white rum
4 ounces soda water

Here's what to do:
In a tall, sturdy rocks glass, muddle together 2 cherries, 2 lime wedges and syrup.

Fill the glass to the brim with ice. Pour rum over ice and top with soda water. Gently stir and add additional syrup depending on taste.

Garnish with remaining lime wedges and remaining cherry and serve. ✨

This No Bake Lemon Icebox Cake is ideal for spring/summer parties or anytime you don’t want to turn on your oven! 🍰 Recipe from Nielsen Massey below ⬇️

Vanilla Extract 🛒: https://www.gourmettrading.com/nielsen-massey-madagascar-bourbon-vanilla-extract-options.html

Ingredients:
50 Maria cookies (or vanilla wafers)
2 tablespoons fresh lemon zest (or 2 tablespoons of Nielsen-Massey Pure Lemon Paste)
6 tablespoons lemon juice
1/2 cup sugar
1 teaspoon Nielsen-Massey Pure Vanilla Extract
12 ounces (1 ½ blocks) cream cheese
3 cups heavy cream
2 cups strawberries, quartered
2 cups blueberries

Directions:
Place 17 Maria cookies flat around the edge of a 9-inch springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 9-inch cake pan lined with plastic wrap.

In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined.

Add remaining ingredients, aside from strawberries and blueberries, to a medium mixing bowl and use hand mixer to combine, starting on low speed and gradually increasing speed to medium-high. Mix until the mixture holds stiff peaks or resembles whipped cream.

Spoon about two cups worth of whipped mixture into the springform pan, spreading evenly across the cookie layer.

Sprinkle 2/3 cup each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake.

Cover and refrigerate for at least four hours. For best results, refrigerate overnight. For easy cutting, place cake in the freezer for 15 minutes before serving. 🥰

A fruity and generous sauce made with pineapples, La Pimenterie's Calypso is perfect to accompany tacos, burgers, salads, grilled meats, chicken, pork, fish and seafood. It’s a real sunshine ray on the palate. ☀️

🛒: https://www.gourmettrading.com/la-pimenterie-hot-sauces-calypso.html

The concave cut of orecchiette pasta, which means “little ears” in Italian, makes it perfect for capturing chunky meat or vegetable sauces. 🥰 Give Montebello's Orecchiette pasta a try this month or any other Montebello product - all on sale till the end of May! 😍

🛒: https://www.gourmettrading.com/montebello-orecchiette-pasta.html

Urban Accent's Pop'n Wow has perfect set of flavors for your favorite flick! 🍿 Mini versions of their natural popcorn seasonings and Non-GMO Project Verified kernels to cure all your cravings! Also makes a great gift for the movie buff (or snack addict) in your life. 😍

Cottage Delight's Classic Apricot Chutney makes this duck dish so easy! 😍 Recipe for Glazed Duck with Classic Apricot Chutney from Cottage Delight:
Prep 5 minutes | Cook 15-20 minutes | Serves 2
Ingredients:
2 x 200g duck breasts
200g fresh spinach leaves
Salt and Pepper
1tbsp honey
K**b of butter
100g Classic Apricot Chutney
Directions:
Pre-heat over to 200C/380F/gas mark 6.
Season duck breasts both sides with salt and pepper.
Heat a little oil in a frying pan and add the duck breasts, skin side down.
Fry until golden and crispy, turn over and brush with honey.
Place in the oven for about 10 minutes or 15 minutes if you prefer well done. Remove from oven to rest for 3 minutes.
Heat the butter in a separate pan and add spinach, season and cook for about 1 minute until wilted.
Remove spinach and place in center of serving plates. Slice duck breasts and arrange on top of the cooked spinach.
For the sauce drain a little of fat from the duck pan, and mix with the Classic Apricot Chutney and gently heat. Spoon the chutney sauce around the duck and serve with sweet or sauté potatoes. 😍

Cottage Delight's Classic Apricot Chutney makes this duck dish so easy! 😍 Recipe for Glazed Duck with Classic Apricot Chutney from Cottage Delight:

Prep 5 minutes | Cpok 15-20 minutes | Serves 2
Ingredients:
2 x 200g duck breasts
200g fresh spinach leaves
Salt and Pepper
1tbsp honey
K**b of butter
100g Classic Apricot Chutney

Directions:
Pre-heat over to 200C/380F/gas mark 6.
Season duck breasts both sides with salt and pepper.
Heat a little oil in a frying pan and add the duck breasts, skin side down.
Fry until golden and crispy, turn over and brush with honey.
Place in the oven for about 10 minutes or 15 minutes if you prefer well done. Remove from oven to rest for 3 minutes.
Heat the butter in a separate pan and add spinach, season and cook for about 1 minute until wilted.
Remove spinach and place in centre of serving plates. Slice duck breasts and arrange on top of the cooked spinach.
For the sauce drain a little of fat from the duck pan, and mix with the Classic Apricot Chutney and gently heat. Spoon the chutney sauce around the duck and serve with sweet or sauté potatoes. 😍

Seachange Seafood's Wild Smoked Sockeye Salmon pairs great with wine wine 😍 So cheers to the weekend! 🥂

Legal Sea Foods has been the perfect complement to a variety of dishes. Their products will have you hooked from the very first bite! 😍

🛒: https://www.gourmettrading.com/brands/legal-sea-foods.html

Tea Squared's Kombucha Detox Loose Leaf Tea is a delightful green tea and delivers an uplifting punch with a clean grapefruit finish! ☕

Whether you are team maple, almond or classic butter, there is an Aunt Lizzie's cookie for each of your gourmet desires 😍

🛒:https://www.gourmettrading.com/brands/aunt-lizzie-s.html

Meet Else's Plant-Powered Complete Nutrition Shake Ready-To-Drink (RTD)! 🥤
Give your little superheroes a tasty treat that's not only kids-approved but also plant-powered. 🌱 Fuel their adventures with 25 essential vitamins and minerals - it's a delicious, healthier choice for those little bodies always on the move! 💕

🛒: https://www.gourmettrading.com/health-nutrition.html

Dilmah Premium Ceylon Tea offers finely balanced richness, flavour, strength & aroma for the perfect tea. ☕ Tea perfect for everyday drinking from the central highlands of Sri Lanka, reputed for its brightness & medium strength.😍

🛒: https://www.gourmettrading.com/dilmah-premium-black-tea-100.html

Make this chicken & broccoli pasta bake recipe with Savoursmiths' Somerset Cheddar & Shallot Potato Chips! 😍

🛒: https://www.gourmettrading.com/savoursmiths-somerset-cheddar-and-shallot-potato-chips-150g.html

Ingredients:
350g pasta of your choice
200g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
175g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g soft cheese with garlic and herbs
284ml carton single cream

For the topping:
bunch of spring onions, finely sliced
85g mature cheddar, grated
1 garlic clove, finely chopped
50g flaked almonds

Directions:
1. Heat the oven to 190C. Bring a large pan of salted water to the boil. Throw in 350g pasta shells cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
2. Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned. Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
3. Pour the sauce over the pasta, stirring gently until coated, then tip into an ovenproof dish.
4. Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g crisp crumbs for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Sundays are for cozy brunch! 🍊 Cottage Delight combines the juiciest Spanish oranges with real scotch whisky to create a fine citrus flavour with a warming kick in their orange & Scotch Whisky Marmalade 🥰

🛒: https://www.gourmettrading.com/cottage-delight-orange-whisky-thick-cut-marmalade.html

Urban Accents has the best Seafood Spice Mixes that make cooking so easy! 🤤
🛒: https://www.gourmettrading.com/baja-shrimp-seasoning-mix.html
🛒: https://www.gourmettrading.com/bbq-glazed-salmon-seasoning-mix.html
🛒: https://www.gourmettrading.com/chile-verde-fish-tacos-seasoning-mix.html

Primavera means “spring"! 🌿 Happy 1st day of Spring! Leave out the prosciutto to make it vegetarian. 🥰 Primavera Pasta recipe from Chef Paul below ⬇

Servings: Makes 6 to 8 servings

Ingredients:
9 ounces uncooked pasta (your favorite)
2 tablespoons olive oil
1 cup thin strips prosciutto (about ¼ pound)
2 cups cauliflower florets
2 cups sliced fresh mushrooms
½ cup diagonally sliced carrots
2 cups sliced zucchini
6 tablespoons unsalted butter
1 teaspoon minced fresh garlic
3 tablespoons + 1 teaspoon Chef Paul Prudhomme’s Pork and Veal Magic®
1 cup asparagus tips or ¾ cup snow peas
1 cup chopped green onions
3 cups heavy cream

Directions:
1. Cook the pasta according to package directions, drain, and set aside.
2. Heat the oil in a 12-inch skillet over high heat. When the oil is very hot, add the prosciutto, cauliflower, mushrooms, carrots and zucchini. Add the butter, and as it melts stir in the garlic and Pork and Veal Magic. Stir in the asparagus tips or snow peas and onions, mix well, and cook just until the vegetables are crisp-tender, about 4 to 5 minutes. Stir in the cream and bring to a boil. Lower the heat to medium and cook until the sauce thickens a bit, about 3 minutes.
3. Add the drained pasta, toss well, and serve immediately.

🛒: https://www.gourmettrading.com/chef-paul-2-5-oz-pork-veal-magic-seasoning.html

Try Passage Food's Baked Teriyaki Chicken Wings that are crispy, tender, and packed with sticky sweet teriyaki flavour. 🍗 Recipe from Passage Foods 👇

Ingredients:
600-800g chicken wings
Passage to Asia Teriyaki Stir-fry Sauce
2 tablespoons of sesame oil
1 tablespoon of sesame seeds (optional, for garnish)
Chopped spring onions (optional, for garnish)

Directions:
1. Preheat your oven to 200°C and line a baking sheet with baking paper.
2. In a mixing bowl, combine the Passage to Asia Teriyaki Stir-fry Sauce and sesame oil and mix well.
3. Place the chicken wings in a large food container. Reserve 1/3 cup of the teriyaki marinade and pour the rest over the chicken wings, ensuring they are evenly coated. Refrigerate for at least 30 minutes to allow the flavours to infuse.
4. Place the chicken wings on the baking tray and bake for 35-40 minutes, or until the chicken wings are cooked through and have a golden-brown crispy exterior.
5. Baste the wings with the reserved marinade halfway through the baking time for extra flavour.
6. Once the chicken wings are done, remove them from the oven. Serve with jasmine rice and garnish with sesame seeds and chopped spring onions.

We LOVE pasta and Al Dente's Egg Pappardelle is one of our favourites! 😍

🛒: https://www.gourmettrading.com/al-dente-egg-pappardelle-pasta.html

TGIF! Bring out the chips and salsa 🥳

🛒: https://www.gourmettrading.com/brands/xochitl-chips-salsas.html

Frontier Soup's Loaded Potato Soup is a perfectly seasoned creamy and indulgent loaded potato soup, with all the savory goodness and velvety richness of your favorite comfort food. 🥰

🛒: https://www.gourmettrading.com/frontier-soups-loaded-potato-soup-mix.html

Nielsen Massey's Chai Spiced Roasted Nuts are sweet, crunchy and yummy! 🤤 This sweet mixed nut recipe is perfect as a mid-day snack or as a topping for salads and desserts. Using coconut sugar and coconut oil, these roasted nuts are vegan and gluten-free.

Recipe from Nielsen Massey ⬇
Ingredients:
4 cups unsalted mixed nuts (whole almonds, whole cashews, whole walnuts, etc.)
1/4 cup maple syrup
3 tablespoons coconut oil, melted
2 tablespoons coconut sugar
3 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground allspice
1 teaspoon Nielsen-Massey Pure Vanilla Powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
Preheat the oven to 325 °F. Line a rimmed baking sheet with parchment paper and set aside.
In a large mixing bowl, add all of the ingredients, except for the nuts, and stir to combine. Add the nuts and toss until evenly coated.
Spread onto the prepared baking sheet and roast for about 20 minutes, rotating pan and stirring nuts halfway through.
Allow the nuts to completely cool. Store in an airtight container at room temperature.

Onion Rings are one of the best snacketizers and side dishes around! 🧅 Recipe by Chef Paul below for 4 servings ⬇

Ingredients:
oil for frying
1¼ cup all-purpose flour
½ cup fine breadcrumbs
2 tablespoons Chef Paul Vegetable Magic Seasoning
1 tablespoon white sugar
4 egg whites
1 tablespoon white vinegar
1 medium onion, peeled and sliced into ½-inch thick slices

Directions:
1. Using either a deep skillet or fryer, add oil and preheat to 350°F. In a large bowl, mix 1 cup of the flour with the breadcrumbs and Vegetable Magic® and set aside.
2. In a separate bowl, whisk the egg whites together until very frothy, then add the vinegar and whisk well to incorporate. When ready to fry, drop the onions into the egg whites and coat well. Remove onions and drop into the reserved flour mix. Toss to coat, then transfer back to the egg whites. Coat again with egg whites, then drop back into the flour and toss until well coated. Add the remaining ¼ cup of flour to the bowl and toss well.
3. Carefully drop battered onions into hot oil and fry for 1½ to 2 minutes, or until golden brown. Remove from oil and drain well on a paper towel before serving. Serve hot with a side of your favourite aioli! 🥰

🛒: https://www.gourmettrading.com/chef-paul-2-5-oz-vegetable-magic-seasoning.html

In colder months, we love to feel the burn of Rufus Teague’s Touch O’Heat and this Spicy Wings recipe! 🔥 Recipe from Rufus Teague ⬇

Prep Time: 10 minutes | Cook Time: 40 minutes

Ingredients:
2 lbs chicken wings, drumettes
½ cup Rufus Touch O’Heat
1 jalapeño pepper, sliced thin
Salt and pepper

Directions:
1. In a bowl, mix Rufus Touch O’Heat with sliced jalapeños, salt, and pepper. Mix together. Pour over chicken and let it marinate in the fridge for a few hours.
2. Preheat the oven to 400 degrees.
3. Allow marinated chicken to reach room temperature. Place chicken on a greased baking sheet and bake for 40 minutes.
4. Once chicken is finished baking, toss it in a bowl of Touch O’Heat. Serve with fresh jalapeño slices. 🔥

🛒: https://www.gourmettrading.com/rufus-teague-touch-o-heat-bbq-sauce.html

This beautiful Goat Cheese and Kalamata dip is bound to be a hit the next time you host! 🫒 Recipe from Divina below ⬇

INGREDIENTS
1/2 c Divina Pitted Kalamata olives, drained, chopped
10 oz Soft goat cheese, room temperature
2-3 tbsp Milk
1/2 c Pecans
1 tsp Fresh thyme, finely chopped
1/4 c Honey

DIRECTIONS
1. Mix goat cheese until softened and spreadable, adding 1 tbsp of milk at a time as needed
2. Mix olives, nuts, herbs, and honey in a bowl
3. Spray small bowl with cooking spray or line with plastic wrap
4. Add 1/3 of olive mixture, or enough to cover bottom of bowl, followed by 1/3 of cheese mixture, or enough to completely cover olives
5. Repeat with remaining olive mixture and finishing with remaining cheese
6. Chill until firm, at least 1 hour.
7. Invert onto serving dish, remove bowl

Save this Raspberry and Cream Shortcakes recipe for the next time you want to spoil your loved ones! 🥰 Recipe from Stonewall Kitchen:

Ingredients for 8 servings:
Shortcakes:
2 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon sea salt
1 stick plus 2 Tablespoons cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
1/4 cup buttermilk
Sanding sugar

Filling:
1 1/2 cups heavy cream
1/3 cup confectioner's sugar
1 Tablespoon vanilla bean paste
1 1/2 cup Stonewall Kitchen Red Raspberry Jam
3 cups fresh raspberries

Directions:
1. Preheat oven to 400° F. In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and refrigerate for 30 minutes - 1 hour. Stir in cream and buttermilk until just combined.
2. On a lightly floured surface, roll out dough to about 1-inch thickness. Use a large biscuit cutter to cut dough into 8 rounds (re-roll scraps once if necessary). Place, 1 1/2-inches apart, on a parchment-lined baking sheet. Brush shortcakes with cream and sprinkle with sanding sugar. Bake until golden brown and set, about 20 minutes. Transfer to a cooling rack to cool completely.
3. Meanwhile whip cream, confectioner's sugar and vanilla bean paste until soft peaks form.
4. Slice the shortcakes in half and spread each with Red Raspberry Jam. Top with raspberries and whipped cream. Serve immediately. 🤤

🛒: https://www.gourmettrading.com/red-raspberry-jam.html

When you just need something comforting for your soul and stomach, this Caramelized Onion Soup hits the spot. ☺️ The warming onion broth offers up deep flavor, and the gooey browned Gruyère topping is just *chef’s kiss.* Recipe from Divina below ⬇

INGREDIENTS
3 large onions, thinly sliced
4 cloves garlic, minced
4 tbsp Extra Virgin Olive Oil (500ml)
3/4 c Caramelized Onion Jam
5 c your favorite stock (beef, chicken, or vegetable)
1/2 tsp salt
1/2 tsp freshly ground pepper
1 loaf French bread, cut into 1-inch slices, toasted
4-6 oz Gruyere and Provolone cheese, grated

INSTRUCTIONS
Over medium heat, warm oil in a large pot or Dutch oven
Add garlic and sauté until edges are slightly browned
Add onions and cook for 15 minutes, stirring occasionally, until translucent and slightly browned
Reduce heat to low and continue to cook for 30–40 minutes until onions are a deep, golden brown. Stir occasionally to keep the onions from sticking to the bottom of the pot.
Add onion jam, broth and salt and pepper. Bring to a boil.
Reduce heat to low and simmer for 20–25 minutes
Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated cheese.
Broil 2–3 minutes until cheese is bubbly and browned

Cozy up this winter with Al Dente's Bonnetti Pasta. We think a Cordon Bleu Pasta would be amazing! 🤤

🛒: https://www.gourmettrading.com/al-dente-piccolo-pasta-golden-egg-bonnetti.html