We've had a lot of fun creating our products and then using them
in some of our favourite recipes, so we thought we would add a few
to the web page. Some are recipes we have created, some are those
sent to us by customers and friends. If you have used our product
in creating or modifying a recipe please let us know at email@example.com
and we will add it to the list.
EASY MOLE SAUCE
HOI SIN GLAZED PORK
COATED PORK TENDERLOINS
BREADED PORK CHOPS
HAM WITH A HOT TOMATO BASIL GLAZE
HERBAL CHEESE MOONS
WITH HERB AND MUSHROOM SAUCE
BREAST WITH APRICOT HABANERO AND BRIE
QUICK AND EASY B.B.Q SAUCE
HERBAL SALAD DRESSING
WELSH RAREBIT A LA
HERBED ROAST POTATOES
JEFF'S HERBED SALMON
ROAST WITH HERBES DE PROVINCE CRUST
VINEGAR SALAD DRESSING
FRUIT DROP COOKIES
RASPBERRY FRENCH TOAST
SCALLOPS WITH GARLIC AND DRAGON FINGER SAUCE
AND LIME ROAST CHICKEN
BAKED SALMON WITH HORSERADISH AND SAGE CRUST
HORSERADISH AND SAGE GLAZED BEETS
This lovely rich sauce can be used on many different meats. The following
recipe is quite mild, you can spice it up by adding more chili powder.
3 cups chopped onions
3 tbsp olive oil
3 tbsp chili powder
2 tsp sugar
3 tbsp Mole Rub
2 tbsp peanut butter
2 - 3 cup chicken broth
1 - 16 oz canned tomatoes, drained and chopped
2 tbsp raisins
3 garlic cloves, minced and mashed with,
3/4 tsp salt
In a large skillet sauté the onions with the oil over
moderate heat, stirring until brown. Add the cocoa rub and the chili
powder, stirring for one minute. Stir in the peanut butter, 2 cups
of the broth, the tomatoes, the raisins, the garlic and salt to taste.
Simmer uncovered, stirring occasionally for about 20 minutes. Puree
the sauce, add the remaining broth, if necessary, to thin it to the
This recipe is so simple yet it add a whole new dimension of flavour.
It is delicious with pork but we tried it with chicken and it was
just as tasty.
Preheat oven to 350. Brush roast with oil. Mix ground mulling spices
with pepper; sprinkle and rub the mixture all over the roast. Roast
for 60 minutes then brush with 1/4 cup of the hoi sin sauce. Roast
20 - 30 minutes more or until cooked. Combine remaining hoi sin sauce
with soy sauce to serve with roast.
These pork chops have a delicious little surprise inside them.
4 - 1 inch thick pork chops
4 slices brie or camembert
4 tsp Quince and Vanilla Jelly
1/2 cup Panko crumbs (can us ordinary bread crumbs but these
1/4 cup grated parmesan
1 tsp lemon zest
1/4 cup plain yogurt
salt and pepper to taste
With a sharp knife, cut a pocket into the side of the chops. In each
pocket, put a slice of brie and 1 tsp of the Quince and vanilla jelly.
Season with salt and pepper. Combine Panko, parmesan and lemon zest
in a bowl. Put yogurt in another dish. Dip each chop into the yogurt,
then the Panko mix making sure they are totally covered. Put into
the frig for about 1/2 hour. Heat oiled frying pan and fry till golden
brown on each side.
Cocoa used as a savory may seem unusual but gives meat a lovely rich
1 whole pork tenderloin
2 tbsp Moroccan Rub
Trim fat and membrane from tenderloin and sprinkle liberally with
cocoa rub. Let sit for 30 minutes. Preheat oven to 450. Heat oiled
frying pan and sear tenderloin on all sides. Place on baking sheet
and bake for 10 minutes. Remove and let rest for 5 minutes. Slice
This is so tender that it melts in you mouth.
This recipe is also delicious with salmon.
5lb ham, bone in or boneless
3/4 cup Hot Tomato Basil Marmalade
1/2 cup wine (red or white)
1/2 cup brown sugar
Score the ham. Combine 1/4 cup of the wine with the Hot Tomato Basil
Marmalade. Heat slightly to blend. Place ham in oven-proof cooking
pan and cover the whole top with the glaze. Top with the brown sugar.
Bake at 350 degrees, basting often until the ham is done. Add more
wine if the juices evaporate. Let the ham sit for 10 minutes before
slicing. Deglaze the pan with the remaining wine and use it for a
We adapted this recipe from one shown on House and Home. The original
recipe didn't call for herbs in the pastry or a hot jelly inside.
Try it both ways.
1 cup all purpose flour
1/4 tsp salt
5 tbsp shortening or lard
1/2 cup Imperial Sharp Cheddar
2 tbsp water (if required)
1 1/2 tbsp Henri's Herb Blend
hot pepper jelly
Cream the cheese by hand or in the processor. Mix all dry ingredients
in a separate bowl and cut in shortening adding water if necessary
to make dough stick. Then kneed in cheese and form a ball. Refrigerate
dough for 1 hour. When dough is hard enough , roll out with a rolling
pin to 1/8 inch thick then cut into rounds of about 3 inch in diameter.
Lift the rounds and put onto an ungreased or parchment lined cookie
sheet. Add a good dab of jelly to the middle of each circle. Fold
the circles over to form a moon and pinch edges to seal. Prick with
a fork. Bake at 400 F for 9 min.
Herbes de Province combined with mushrooms makes a rich, tasty sauce
for chicken or pork .
Combine flour and Herbes de Provence. Coat the chicken with the mix.
Heat oil in frying pan and heat chicken until golden. Keep warm in
oven. Deglaze the frying pan with the wine and save it in a cup.
1/2 cup onions, finely chopped
2 cups mushrooms, sliced
1/4 cup green and red peppers, finely chopped
2 tbsp butter
1/2 cup milk
2 tbsp flour (use any left from coating chicken)
Heat butter in a pan. Add onions, peppers, and mushrooms. Cook until
tender. Add flour to make a roux. Add pan deglazing and milk then
stir until thickened. More milk or chicken stock may be added to achieve
desired consistency. Place chicken in a deep serving dish. Cover with
the sauce and garnish with parsley.
Many times we have sold out of Apricot Habanero Jelly just at the
mere mention of this dish.
4 chicken breasts
4 tsp Apricot Habanero Jelly
4 - 1/4 inch slices of Brie
1/2 cup toasted almond slices
1/4 cup white wine
Preheat oven to 350. Sear both sides of the chicken breasts in a
hot, lightly oiled, frying pan; place in a baking dish. Top each breast
with a slice of brie and 1 tsp of the Apricot Habanero Jelly. Deglaze
the frying pan with wine, pour over chicken. Top with the almond slices.
Bake in oven for about 20 minutes.
* For a vegetarian alternative use a Portobello mushroom instead
of the chicken breast. Bake it gill side up so that it holds the delicious
This recipe was given to us by a customer at the market, we forgot
to get her name to give her credit for it. This is an extremely easy
and versatile recipe and different cheeses and/or jellies can be substituted.
1 package Pillsbury crescent roll dough, 4 rolls per package
4 tbsp camembert cheese, sliced
4 tbsp Cranberry Pepper Jelly
Spread 1 tbsp of Cranberry Pepper Jelly and camembert cheese on
each of the crescent roll dough pieces, roll and bake at 350 degrees
for about 8 minutes. Slice and serve.
A thick sauce produced by a reduction of vinegar or wine, sugar and
usually a fruit. It is often served over meat or seafood to add a
fruit flavour to the dish. We found that with seafood adding some
lemon zest to the sauce gave it extra flavour.
Melt the sugar in a heavy-bottomed saucepan until golden brown.
Add the Herbal Vinegar. Mix this with the fluid you made from the
deglazing and serve.
3 small shallots, finely minced
1 cup catsup
1/3 cup brown sugar
1 tbsp HP Sauce
2 tsp Henri's Herb Blend
1/2 tsp Worcestershire Sauce
Tabasco, salt & pepper to taste
Combine ingredients in a bowl. Brush over meat during grilling. Delicious
with beef, pork and chicken.
This salad dressing is a basic recipe.
3/4 cup olive oil
1/4 cup Herbal Vinegar
1 tbsp Dijon mustard
1tbsp chopped chives
pepper to taste
Whisk ingredients together in a bowl. Drizzle the dressing over the
salad. Toss and serve.
As long as you maintain the proportions you can change the ingredients
to suit the salad.
Not quite the Welsh Rarebit you may be used to but very tasty.
1 tsp Henri's Herb Blend
1/2 cup Creme Fraiche (recipe below)
2 tsp Dijon Mustard
1 cup cheddar cheese, grated
4 slices French bread
4 tbsp Hot Red Pepper jelly
Worcestershire, to taste
Preheat oven to 375.
Place the bread into a baking pan and toast in the oven, then, spread
the jelly on the top of each slice. In a bowl slightly beat the eggs,
then add Creme Fraiche, mustard, Henri's Herb Blend and cheese. Stir
until mixed then spoon some of the mixture over each slice of toast.
Bake in a 375 oven for 15 minutes. Lightly score the top of the surface
and drizzle some Worcestershire on the top. Cooked, chopped bacon
would be a tasty addition.
1 cup fresh cream
2 tsp buttermilk
Heat cream to 95F and stir in buttermilk. Put into a clean covered
container and let sit in a warm place for 24hr. Then refrigerate and
allow to thicken.
Cut the potatoes into 6 pieces. Put the potatoes into an oven proof
baking pan, cover them with the oil and sprinkle on Henri's Herb Blend
and pepper. Mix thoroughly. Bake, uncovered at 350 degrees for 45
minutes. Stir once during baking
This is the recipe Jeff used for his famous baked salmon. Not only
does Jeff cook this dish but he is a great fisherman and catches most
of them. An additional reason to want them cooked just right.
Dot salmon with butter. Pour honey, brown sugar and lemon juice over
salmon then sprinkle with Henri's Herb Blend. Cover and marinate overnight.
Bake in the oven at 350 degrees or wrap the fish in foil and place
it on the barbeque for 35 - 40 minutes, or until cooked. (Courtesy
of Jeff Fisher)
The herbal crust on this savory roast enhances both the succulent
lamb and the steamed vegetables that accompany it. The crust would
compliment pork as well. We found this recipe in a magazine and "tweaked"
it to make it our own.
6 tbsp Dijon-style mustard
1 1/2 tbsp soy sauce
2 large garlic cloves, minced
1 1/2 tbsp Herbes de Provence
1 1/2 tbsp olive oil
2 lb boneless lamb roast, trimmed of excess fat and tied
Place the mustard, soy sauce, garlic and Herbes de Provence in a
blender or food processor. With the machine running, gradually add
the oil. Coat the entire surface of the roast with the mustard mixture.
Cover and refrigerate for several hours or overnight. Place the lamb
on a rack set on a tray in an oven preheated to 400F. Immediately
turn the heat down to 350F and roast 1 hr to 1 hr 15 min. Do not overcook.
Allow the lamb to rest 15 min before carving. (The Herb Companion,
Lemon Balm Wine Cooler is thirst quenching and delicious with only
half the alcohol content.
Cut a large handful of Lemon Balm. Wash the leafy stalks thoroughly,
shake off the excess water and pat dry with toweling. Place the Lemon
Balm in the bottom of a non-metallic pitcher. Pour a bottle of your
favorite wine over the herbs. With a wooden spoon, bruise the leaves
thoroughly. Cover the pitcher and refrigerate the mixture for at least
6 hours. Strain out and discard the Lemon Balm. Fill tall glasses
with ice, then fill each glass halfway with the herb flavored wine,
topping it up with ginger ale or club soda.
These cookies are a conglomerate of many different recipes.
2/3 cup raisins
2/3 cup dried cranberries
1 cup, finely diced, fresh apple, skin on
2/3 cup chopped figs, or dates
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup quick cooking rolled oats
1-1/2 tbsp Mulling Spices
1 tsp baking soda
1/2 tsp salt
3 tbsp unsalted butter
1/4 cup canola oil
1-1/4 cup packed, light brown sugar
2 large eggs
1/2 banana, mashed
Preheat oven to 350. Line baking sheet with parchment paper. Place
raisins and cranberries in a small bowl and cover with hot water to
soften. About 10 min. Drain and pat dry. Mix the raisins, cranberries,
apple and figs in a bowl and set aside. In a separate bowl, stir in
all-purpose flour, whole wheat flour, oats, Mulling Spices, baking
soda and salt. Beat the butter until light and fluffy. Beat in the
oil and brown sugar. Add the eggs and banana and beat until well combined.
Stir the flour mixture into the wet ingredients using a wooden spoon.
Stir in the fruit until well combined. Drop golf-sized spoonfuls onto
prepared cookie sheet and bake for 10 - 12 minutes or until slightly
brown. Cook cookies then remove from the pan.
To use the words of Emeril, this kicks French toast up a notch.
4 thick slices of raisin bread
1/2 cup mascarpone cheese
1 tbsp Blood Orange Marmalade
1 tsp vanilla
2 tbsp cream
Mix together mascarpone and marmalade. Lay bread flat, and using
a sharp knife cut a pocket into the slice of the bread. Fill with
1/4 of the cheese mixture. Repeat with the three other slices. In
a flat dish, beat eggs, cream and vanilla. Dip bread into egg mixture;
let soak for 1 minute on each side. Fry in a lightly buttered griddle
till golden brown.
* For a quick and simple recipe pick up a 500 gram package of oatmeal
cookie mix. Follow the package instructions but add 1-1/2 tbsp Mulling
Spices and the fruit from the above recipe, as well as the mashed
1/2 banana. The cookies turn out to be almost as good.
Combine ingredients, adjust seasoning to taste. Serve over salad.
Mix all ingredients together. Serve with a small bowl of olive oil
and bread as a simple and tasty appetizer. May also be used as a delicious
coating on chicken or pork.
Heat oil in medium pan and sear scallops on both sides, then remove
from pan. Deglaze pan with wine and reduce by 1/2. Add whipping cream
and again reduce by 1/2. Add jelly and let it melt into the sauce.
Add scallops and serve over rice.
Remove membrane from back of ribs. Place on baking sheet. Rub oil
on meat and sprinkle rub all over ribs. Cover with foil. Bake at 300
for 2 hours. Remove foil and bake for another 30 min.
For a change try Moroccan or Mole rub.
Loosen skin of chicken with your fingers and fill pocket with jelly,
spreading it around to cover chicken. Sprinkle the skin with Fleur
de Sel and roast at 350 for 20 minutes per pound.
Place salmon in ovenproof dish. Sprinkle with Fleur de Sel. In a
bowl mix Horseradish and Sage jelly with Panko; divide mixture in
Spread mixture over each salmon filet to approx 1/2 inch thick. Place
in 375 degree oven for about 10 minutes.
1 lb beets, boiled and peeled
4 tbsp Horseradish and Sage jelly
1 tbsp butter
Lemon tarragon Fleur de Sel
Chop beets into bite sized pieces. In a pot add butter and jelly;
melt to combine. Add beets and coat them with glaze. Sprinkle with
Fleur de Sel and serve.