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  • Gold Forest Grain's Blueberry Pancakes

    Gold Forest Grain's Blueberry Pancakes

    Who doesn't love a good blueberry pancake? At Steve and Dan's, we sure do! While making them from scratch can be great, the time-saving aspect of having a pancake mix is even better. 

    We love partnering with other local vendors at farmer's markets in order to create great recipes that pair well with our Fresh BC Fruit. The healthy whole grains in Gold Forest Grain's Heirloom and Heritage Wheat Pancake Mix pairs so well with our beautiful blueberries that we just had to share! 

    To prepare, you will need: 

    2 cups pancake mix

    1 egg

    2 cups milk

    2 tbsp melted butter

    2 cup fresh BC blueberries

    Combine first four ingredients in a bowl, and whisk until no clumps are visible. Once the batter is ready, add the blueberries and stir to combine. Heat your griddle or pan with a small amount of oil and add the pancake batter. Once bubbles begin to form on the pancake, flip them over. Cook thoroughly. Serve immediately and enjoy! 

  • Blackberry Vinaigrette

    Blackberry Vinaigrette

    It’s summer salad season and we couldn’t be happier because we have loads of berries to add a burst of flavour to your plate. Our juicy blackberries have a lush sweetness to them that will take any salad to the next level. While adding straight blackberries to a salad is great, making blackberry vinaigrette is even better. This light and creamy vinaigrette is slightly sweet, slightly tart, and oh so delicious!

     

    Blackberry Vinaigrette

    Ingredients:

    1/2 cup olive oil

    1/3 cup balsamic vinegar

    1/2 cup blackberries

    1 teaspoon fresh basil

    1/2 teaspoon fresh cilantro

    Salt and pepper to taste

     

    Directions:

    Place all ingredients in a tall cup (ideally the one you get with your immersion blender), use an immersion blender until completely combined and thickened. If you don’t have an immersion blender a traditional blender will do the job too.

     

     

     

  • Apricot Jam

    Apricot Jam
    At Steve and Dan's, we love apricots! They are closely related to nectarines and peaches, and have a velvety smooth flesh with a tart bite to their skin. They are perfect for desserts, perfect in breakfasts and perfect for eating right out of the fridge. Another great use for apricots? Jam! In this blog post, we will show you step-by-step how to make the best apricot jam. 
    First things first, you want to use ripe apricots, so go through all of the apricots in your box and make sure they're good for canning. Remove any extremely soft pieces and blemishes. Make sure to wash them and them slice in half to pit them. 
    Next, add the apricots to a large pot and add the lemon juice and sugar. Mix and combine until all of the sugar has dissolved. 
    You'll then want to boil the apricots for about a half hour. 
    Using an electric hand blender, blend the jam until smooth and there are no chunks. 
    Transfer hot jam to mason jars. 
    Submerge jars into boiling water until the tops of the cans depress. 
    Serve on toast for breakfast, as a marinade for chicken or drizzled on ice cream. Enjoy! 
    Apricot Jam
    You will need: 
    8 cups fresh apricots, pitted and cleaned
    1/4 cup lemon juice
    6 cups white sugar
    5 canning jars with lids and rings
    Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
    Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
    Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
    Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
    Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
  • Apricot Cake

    Apricot Cake

    Juicy, plump apricots are in full season right now. They are perfect for making jam, adding to desserts or just eating straight out of the fridge. We love apricots for their rich, velvety texture and the tart bite to their skin. 

    Apricots house a powerhouse of nutrients: 

    • Full of beta-carotene and vitamin C, which is known to be good for keeping your skin healthy
    • Rich in vitamins that protect your eyesight
    • In Europe, apricots have long been used as an aphrodisiac ;)

    At Steve and Dan's, we believe that you don’t need a special occasion to eat cake, so we’re digging into a slice of decadent apricot frosted cake. Perfectly sweet apricots are the base for the frosting which we pair with raspberries for just a hint of tartness. Give this recipe a try and you’ll see that this fruity, delicious cake is a celebration in itself!

    Apricot Cake

    Ingredients:

    Cake:

    2 eggs

    1 cup sugar

    ¾ cup milk

    ½ cup oil

    2 teaspoons vanilla

    ½ teaspoon baking soda

    1 ½ cups flour

    1 tablespoon corn starch

     

    Apricot Sauce:

    500 grams apricots

    1/2 cup water

    ¼ cup sugar

    2 tablespoon corn starch

    1 tablespoon lemon juice

     

    Frosting:

    3 tablespoons butter (room temperature)

    3/8 cup (130 grams) apricot filling

    4 cups icing sugar

    1 cup raspberries

     

    Directions:

    Preheat oven to 180° Celsius. Crack eggs into bowl of your stand mixer, add sugar then mix on high for one minute until well combined and light in color. Reduce speed to low then add milk, oil, and vanilla allowing ingredients to combine fully. Add flour, baking soda, and corn starch scraping the sides of the bowl as needed. Allow batter to mix for one full minute ensuring no flour is left at the bottom of the bowl.

    Divide cake batter between two prepared 8” cake pans (it’s 392 grams per pan, not that we measured or anything). Bake on the middle rack for about 18 minutes rotating pan position halfway through. To ensure cake is fully baked insert a toothpick, it will come out clean when the cake is baked. Allow cake to fully cool a cooling rack.

    Cut apricots into small pieces and place in a sauce pan with other apricot sauce ingredients. Cook on medium high, stirring frequently. Once the sauce starts to boil reduce heat and allow it to simmer for 15 minutes.

    Allow sauce to cool for a few minutes before continuing.

    If your cake has a domed top trim it off to even it out. Place cakes back in their pan and add a generous amount of apricot sauce to the top of the cakes. Let the cakes rest and absorb the apricot sauce for about half an hour.

    To make the apricot frosting place butter and apricot sauce in the bowl of your stand mixer and mix with paddle attachment until fully combined. Add the icing sugar one cup at a time.

    Move first cake layer onto a cake board or cake stand to prepare for frosting. Using a large piping tip or a spatula spread about a third of the frosting onto the cake. Spread half a cup of raspberries then add second cake layer. Finish frosting and decorate with remaining raspberries.