Day Old – Recipes 2017-09-06T13:12:38+00:00

Recipes

Recipe December 2017

Sour Cherry “Champ-agne”

Certainly Not the French variety.

By now you should be jumping at the bit to try your Sour Cherry Liquor from last month!  Hold out though, it’ll be ready for Christmas!

Of course, you’ll want something a little more kid friendly for Christmas!

Here we have the Sour Cherry “Champ-agne”  it’s super pretty and fun for toasting your guests of all ages and preferences.

Take an ounce of Pearson’s Sour Cherry Juice and add 7 ounces of carbonated water or tonic water and place it in a champagne flute.

It looks pretty, tastes punchy and gives everyone a feeling of bubbles!

Feel free to garnish with a sour cherry in the bottom of the glass for fun, or to differentiate the ones without alcohol. 😉

ENJOY!

Enter as often as you like with unique recipes (as in each one you enter is different.  And no cheating from your friend’s submissions…)

Use any and all of the Pearson’s Berry Farm delectables!

Email Brad@PearsonsBerryFarm.ca Subject Recipes!

December 11th, 2017|Categories: Recipes|

Recipe November 2017

Sour Cherry Liqueur

Can you make healthy food with our Sour Cherry Juice? Of course! But today we’re going to help you prepare for having your family come over during the holidays! Yes, we’re planning for that now!

This incredibly easy recipe makes the most fabulous sipping liqueur that will go nicely with your healthy Sour Cherry Juice pie, gelato, sorbet or other delights!

6 liters of Pearson’s Sour Cherry Juice.

26 oz vodka

7 cups sugar.

Put all ingredients in a large plastic or glass container (not metal).  Sprinkle the sugar on top, mix it in with a wooden spoon while sprinkling.

Add the vodka, mix it all in.   Stir until the sugar is all dissolved.

Put a lid on, shake it up a bit, and sit it on your countertop or somewhere where you will see it every day.

Every day for 5-6 weeks give the pail a quick shake.  Don’t open it!  Patience people, patience!!

Store in mason jars.  Serve with carbonated water, over ice cream, or sip from a small glass.  Make sure you test it first, it can have a solid kick to it. 😉

ENJOY!

Enter as often as you like with unique recipes (as in each one you enter is different.  And no cheating from your friend’s submissions…)

Use any and all of the Pearson’s Berry Farm delectables!

Email Brad@PearsonsBerryFarm.ca Subject Recipes!

November 2nd, 2017|Categories: Recipes|

Recipe September 2017

Apparently, everyone loves Gordo’s sauce! Well, at least our good A.L.F. friend.  Or is that our good friend, A.L.F.?  Either way, he went home with his favourite bottle of Greek Sause in hand…the rest were under wraps.

I’d love to give you a smoking good recipe here but for those of you who remember A.L.F’s favourite food (Rhymes with Hats), I will not digress and you’re just going to have to check out the Facebook page for new recipes.

DO send us your recipes though!  Especially the ones that you think other’s would love to try out!  Easy, unique or exquisite, we’ll take them all!

(Just not too exotic) 😉

Enter as often as you like with unique recipes (as in each one you enter is different.  And no cheating from your friend’s submissions…)

Use any and all of the Pearson’s Berry Farm delectables!

Email Brad@PearsonsBerryFarm.ca Subject Recipes!

August 28th, 2017|Categories: Recipes|

Recipe July 2017

Welcome to our new Recipe of the Month section!  Let me show you how easy this is!

Because this is our first month with our new incentive for you, they decided to keep the bar as low as possible so that you felt comfortable jumping over it.  I’m sure you could step over it. In fact, your average two-year-old could probably out cook me, but then that’s why I use Gordo sauce and spices on EVERYTHING!

As such! Our “winning” recipe for this month was Gordo’s Mediterranean Spice on Zucchini!!  YAY!!!  Good old staple in the kitchen, Zucchini, wins with flying colours.

No, zucchini don’t really fly so that wasn’t very punny.

Ok, you get the idea.

Beat me in the kitchen and you too could win for entering your recipe for the month!

Enter as often as you like with unique recipes (as in each one you enter is different.  And no cheating from your friend’s submissions…)

Use any and all of the Pearson’s Berry Farm delectables!

Email Brad@PearsonsBerryFarm.ca Subject Recipes!

July 3rd, 2017|Categories: Recipes|

Gordo’s Salsa

1 can crushed tomatoes

1-2 tsp. lemon juice or to taste

1-2 Tbsp. Gordo’s salsa mix

*(depending on taste and hotness desired)

1 can diced tomatoes

Salt to taste

Mix together and serve. Will keep in fridge up to one week. *Warning: if you make it hot to start it will get hotter the longer it sits.

March 13th, 2017|Categories: Recipes|

TERIYAKI SAUCE

Gordo’s Teriyaki sauce is rather unique; with its fresh oriental taste and thickness. Use it on any meat or vegetables. Our family uses this sauce extensively on chicken wings, breast or even a whole chicken. Use it in stir-frys on steaks, pork chops and hamburgers. Cook with it or use it as dipping sauce. It is even great on mushrooms.

MUSHROOMS

Wash and slice mushrooms. Place them in a frying pan with a small amount of butter. Add crushed garlic and sauté. When almost done (don’t overcook) pour over Teriyaki sauce. What an addition to your New York or Top Sirloin steak!

HAMBURGERS

When making up fresh hamburgers, add a few tablespoons of Gordo’s teriyaki sauces before making them up into patties. Cook hamburgers and add a touch of sauce before serving.

STEAK

Marinate steak in Teriyaki sauce for up to 24 hours. Broil or barbeque steak until cooked to preference and top with mushrooms.

STIR-FRY AND NOODLES

Whatever the meat, prepare as suggested in previous sauce suggestions. Add vegetables and cook until tender. Toss with Teriyaki sauce. For added enjoyment add dry noodles. Use snow peas, baby corn and bean sprouts to achieve the ultimate oriental dish.

March 13th, 2017|Categories: Recipes|

GINGER SESAME THAI SAUCE MEAT MARINADE

Gordo’s Ginger Sesame Thai can also be used as a meat marinade. Use on chicken wings, chicken breast or souvlaki. Bake in the oven with it, baste or broil and barbeque.

BAKED CHICKEN

Cut up chicken and pour sauce over top. Bake in oven at 350 degrees F until done. Baste occasionally to ensure that each piece is covered in sauce. You may add sauce when you take it out to serve. Serve chicken pieces on rice with pineapple wedges.

CHICKEN WINGS

Deep fry or bake wings in oven until crisp. Remove from oven and toss with Ginger Sesame Thai Sauce.

Lorenzo’s Egg Rolls

A personal favourite of ours! Use Gordo’s Ginger Sesame Thai as a dipping sauce for egg rolls or fondues.

GINGER BEEF

Ginger Sesame Thai is great for making Ginger Beef. Cut up beef into strips and stir-fry. Add onions rings and cook until clear. Toss with sauce before serving over rice or vermicelli noodles. For a hotter, spicier taste, add a tablespoon hot sauce.

March 13th, 2017|Categories: Recipes|

HOMEMADE PANCAKES

  • 2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 eggs, beat them separately before adding to mixture
  • 1/4 cup butter, melted (1/8 of a pound)
  • 1 3/4 cups milk
  • Sprinkle icing sugar

Directions

  1. Mix the dry items first.
  2. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
  3. Let sit at least 10 minutes while heating the pan.
  4. Heat pan with oil or butter.
  5. Pour about ½ cup of mixture into pan.
  6. Let brown on one side and flip brown other side.
  7. Pour 5 tsp. Pearson’s Berry Farm syrup (4 flavours: Black Current, Raspberry, Chokecherry, Saskatoon) on pancakes.
  8. Add icing sugar to garnish.

About This Recipe

“It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.”

Source: http://www.food.com/recipeprint.do?rid=5170

February 13th, 2017|Categories: Recipes|

BRUSCHETTA

1 Tbs. olive oil

3 medium ripe tomatoes

1 Tsp. fresh basil

½ tsp. Gordo’s Dry Salsa Mix

Salt to taste

¼ tsp. sugar

1 Tbs. red Spanish onion

Olive oil for brushing bread

Heat oil in pan. Chop tomatoes and add to pan. Cook over high heat 1 minute.

Transfer mixture into bowl and add shredded basil, sugar, diced onion and Gordo’s salsa mix.

Mix well. Use 1 crusty Italian bread, cut into 12 pieces and grill or toast until light brown.

Rub half a clove of garlic over 1 side of each piece. Brush each piece of bread with more olive oil.

Divide tomato topping between 4-6 slices, leaving the rest plain. Serve the bruschetta warm.

January 13th, 2017|Categories: Recipes|

Using Gordo’s Products

Greek Sauce – Rib and Souvlaki

Gordo’s Greek Sauce was originally created for Greek ribs or souvlaki, but can be used on almost anything. It is a multi-purpose sauce that is not limited to just meat. It make a wonderful marinade for wild or domestic meats, vegetables, pasta, rice or potatoes. You can cook with it on the stove top, when you are frying, broiling, roasting or barbequing. Simply put a bottle of Gordo’s Greek Sauce on your table and pour it over almost everything. Gordo’s has a lemon-oregano flavour that will give you the taste of Greece.

Greek Ribs

Purchase baby back ribs or side ribs. Cut in chunks with 4-5 per piece. Boil in a large pot for about 10 minutes. Remove and let cool. Put the ribs in a container; poke holes in them with a fork, and pour Greek Sauce over top. Use enough sauce to cover ribs. Let marinate for 1-24 hours in refrigerator. Turn occasionally. When ready to cook you may do one of the following:

  1. a) Bake them in the oven at 275-300 degrees F. for 40 minutes to 1 hour
  2. b) Broil then under the broiler in the oven until crispy, turning once
  3. c) Barbeque them until crispy, turning once.

When they are done, cut up individually; put them in a large bowl and pour more Greek Sauce over them. This will give you the “ultimate” taste in Greek ribs. You won’t be disappointed. If you prefer a milder taste, serve your ribs right out of the oven or off the barbeque.

Possible Menu:

Gordo’s Greek Style Ribs

Caesar Salad

Corn on the cob or your favourite vegetables

Garlic Bread

Souvlaki (means any meat or poultry on a skewer)

When serving souvlaki, choose the meat you prefer: (pork, beef, lamb, chicken, or any wild meat) Cut meat in 1” cubes and put in bowl. Pour Greek Sauce over top and marinate for 1-24 hours in the refrigerator. ****(marinate chicken for only 1-4 hours) Chicken will have a tendency to get too mushy if marinated too long. Place cubes on shishkabob skewers. You may bake them in the oven in a roasting pan with the lid off for approximately 25-30 minutes, broil them under the broiler, turning occasionally until done, about 20 minutes or barbequing them. When they are done, add Greek Sauce just before serving. The greatest souvlaki around!! You will have to tell all your friends.

Possible Menu:

Chicken Souvlaki

Orange Almond Salad

Fettucine Alfredo

Mixed Vegetables

January 13th, 2017|Categories: Recipes|

Christmas Cheer Perfect Hot Cider

Source: Jan Haiste-Shields

Mix 1 cup Pearson’s Berry Farm Cider concentrate in a 12 cup crock pot.

Mix in 2-3 cinnamon sticks

Fill with water and heat till hot but do not boil

Then if you like – add 6-8 oz’s either spiced rum or brandy

 

Or try Hot spiced Cider – Makes 13 cups

Mix 1 cup Pearson’s Berry Farm apple cranberry cider concentrate in 6 cups of water

6 cups cranberry juice

¼ cup packed brown sugar

4 cinnamon sticks

1 ½ teaspoons whole cloves

1 lemon thinly sliced.

Make memories with the aromas of cinnamon, clove and lemon, mixed with hot apple cranberry cider.

Pearson’s Berry Farm ciders can be served in punch bowls for a larger party – just double the recipes and serve with fruit garnish. Mix and match ciders and alcohol to fit your theme and party favourites.

December 13th, 2016|Categories: Recipes|

MEDITERRANEAN SEASONING SALT

Speaking of multipurpose, this seasoning salt has many, many uses. Simply put it on your table and season what you want. A real flavour enhancer, this seasoning salt will add a special taste to just about any meat, vegetable, pasta or potato. Use it on rice, french fries, baked potatoes, pates and veggies. Use it in soups, stews, casseroles and more. Our children use it on every sandwich they make. A touch of sage gives an added flavour to gravies and dressings.

Meat

A simple way to enhance the flavour of any meat, but especially good on baked fish, pork chops, ribs and chicken. Just sprinkle meat, then cook

Vegetables

Season any kind of vegetable with just a sprinkle

Mediterranean Potatoes

Peel and quarter medium sized potatoes. Baste with either oil or margarine. Sprinkle with seasoning and lay out on a cookie sheet or baking pan. Bake in oven until fork slides through easily.

Pasta or Rice

A great way to add a new flavour to plain pasta or rice. Just add butter, then sprinkle with seasoning. Yummy, you won’t want to miss this one.

Popcorn

Make popcorn as you normally would and sprinkle with seasoning. Great for a night home with the family, kids and sweethearts.

November 9th, 2016|Categories: Recipes|

GORDO’S GOURMET GRILLING SAUCE

Gordo’s down home hickory smoked grilling sauce will compliment any meat dish that is served up. It is smooth and thick with taste that will tantalize your taste buds. Top off the meat just before removing it from the barbeque. If you add barbeque sauce before the meat is cooked, you could chance burning it. Use this sauce on hamburgers, steaks, chops, chicken and any wild meat.

Hamburgers

For best barbequed burgers add a tablespoons of sauce to the meat and then after taking off barbeque brush the tops with Gordo’s Gourmet grilling sauce. Do the same for frying on stove.

Steak

For best barbequed steaks, grill toppings such as mushrooms, onions and peppers in separate pan. Heat up barbeque and grill steaks to your preference (rare, medium rare, medium or well done) and then add Gordo’s Gourmet Grilling Sauce on top near the end of cooking for super delicious steak every time.

Pork Chops

Everyone like something different? Well Gordo’s is the way to go. One can have Gordo’s Gourmet Grilling Sauce and another Teriyaki, Thai or Greek. Put them on the table and use them like ketchup. Everyone is happy.

Roast Beef

Barbeque a roast nice and slow on the rotisserie. Just before it is done, baste it with Gordo’s Grilling Sauce and cook on a lower heat for awhile longer. Be sure to watch for burning with sauces. What a wonderful taste. If your temperature is low enough, baste roast throughout cooking time to get that smokey flavour right through.

October 22nd, 2016|Categories: Recipes|

SHRIMP KEBOBS

1 Tbsp. cooking oil

3 Tbsp. butter, melted

1/8 tsp. Gordo’s Mediterranean Seasoning

1 Tbsp. parsley flakes

1/8 tsp. garlic salt

1 Tbsp. soy sauce

Combine ingredients in bowl and stir

Add shrimp. Place in plastic bag. Close tightly.

Let marinate for 20 minutes, turning bag often.

Empty contents into frying pan.

Simmer about 5 minutes until shrimp is curled and pinkish. Cool

Place 2 shrimp on each skewer. Reserve marinade

Chill until needed.

To serve, brush shrimp with heated marinade.

Heat in 400 degree F. oven for 3 to 5 minutes until hot.

Makes 1 dozen skewers.

September 13th, 2016|Categories: Recipes|

MEXICAN PIZZA DIP

1 – 8oz. cream cheese softened

½ cup sour cream

¼ cup mayonnaise

1 cup Gordo’s Salsa* prepared

1-2 diced tomatoes

1-2 cups grated mozzarella or cheddar cheese

½ cup chopped green peppers

¼ cup jalapeno peppers diced (optional)

1 red pepper

3 green onions chopped

Mix cream cheese, sour cream and mayonnaise together. Spread into a round deep platter or 9” pie plate. Mix Gordo’s Salsa as per instructions on container. Spread over chilled cream cheese mixture. Top with diced vegetables then shredded cheese. Serve with taco chips, crackers or nacho chips.

September 13th, 2016|Categories: Recipes|

STIR FRY’S

The Thai sauce is wonderful in stir fry’s with any kind of domestic or wild meat, poultry, vegetable, pasta or rice. Cut the meat into cubes or strips and cook in frying pan or wok with water. When the meat is tender and cooked, remove from pan and set aside. Cut up a variety of vegetables, or if you are a bit rushed, purchase the prepackaged cut up stir-fry veggies. Otherwise, buy fresh and wash vegetable then place in wok with a little water. Steam them with lid on for about 3-4 minutes until the colours deepen. Don’t overcook; they should be crisp with somewhat of a bone in them. Drain excess water, add meat or poultry and pour Thai sauce over top. Toss vegetables and meat. Be generous with the sauce, or if you prefer a “hint” of flavour, use less. Mix and heat for an additional minute or two. To serve, pour stir-fry over rice, fettucine, linguine or spaghetti or your favourite pasta or rice. It will make for a wonderful presentation that anyone would be impressed with. The taste will be outstanding!! A personal favourite of our family.

Gordo’s Ginger Sesame Thai sauce is fantastic with fish, ribs and seafood. Cook with it or dip! Simply delicious!

August 13th, 2016|Categories: Recipes|

FRUIT SMOOTHIE | BERRY SHAKE

1 Cup nut milk

1 Cup Pearson’s Berry Farm Frozen Berries

1/2 c coconut meat

1 Tbsp Coconut oil

1 Tbsp agave

Blend in blender until smooth

For a super healthy meal shake, just add a scoop of whey or rice protein – and leave out the agave.

July 23rd, 2016|Categories: Recipes|

SALAD DRESSING WITH GORDO’S GREEK SAUCE

Gordo’s Greek Sauce is perfect for a salad dressing. You can use it on a tossed salad. Greek salad, cold macaroni salad or cut up vegetables. Simply prepare your salad with the ingredients you prefer and add Gordo’s Greek Sauce directly on top. For a green salad, drizzle sauce over the top and toss to coat. Remember, the flavour of Gordo’s is superb, but a little goes a long way. If you find the sauce too strong for a salad just dilute it with oil or water. When making a cold macaroni salad, mix 3-4 Tbs. of mayonnaise with ¾ cup of Gordo’s Greek Sauce and pour over cold macaroni. You can season a bit more with Gordo’s Mediterranean Seasoning Salt if needed. Add any diced raw vegetable that are desired. A great easy vegetable salad to add to any meal is to dice tomatoes, cucumbers and onions, toss with Gordo’s and top with Feta Cheese. This is especially good in the fall with all those fresh veggies from the garden – A beautiful taste!

July 13th, 2016|Categories: Recipes|

Pearson’s Berry Farm Delicious Ciders Mix

Take the chill off a cold day with warm Pearson’s Berry Farm cider.

It’s easy to mix the concentrate to taste.

Mix approximately 2-3 tablespoons of cider concentrate to 1 cup water. Add spice bundles of cinnamon sticks, whole cloves, allspice berries and strips of lemon and orange peel to spice up your cider.

So easy to make, simply make it in a sauce pan on low heat on your stove. Once cider is warm pour into a mug and garnish with cinnamon stick, orange or lemon slice.

July 13th, 2016|Categories: Recipes|

GORDO’S DRY SALSA MIX

Gordo’s Dry Salsa mix is very unique and highly concentrated. It is made for convenience and ease. If you don’t have all the ingredients and time to make up your own salsa, Gordo’s should be in your cupboard always. One can of tomatoes, a teaspoon or two of dry mix and a capful of lemon juice and you’ve got yourself a bowl of salsa for an evening out with friends or at home in front of a TV. The nice thing about this mix is that you can make your salsa however you wish. You can have it mild, medium or hot. You can even split the batch in two and share with family and friends.

Mix together (Salsa Mix)

1 – 16oz. can diced tomatoes

1 – 24oz. can crushed tomatoes

Change around if you prefer chucky salsa

Add 1-2 Tbsp. of salsa mix with a capful of lemon juice

Add salt to taste

Place 1 bag of nachos on platter

2 cups of Grated cheese over top of nachos

Top with salsa mix and cook in microwave or oven until cheese is melted (be careful not to burn)

Add toppings such as chicken, beef, onions, peppers, jalapenos and refried beans.

Prepared salsa can also be used for pouring over chicken, spread on garlic toast and top with cheese, or just dipping a tortilla in. You can also use the dry mix for spicing up soups, stews, spaghetti sauce, chili or sprinkling on top of pizza.

Experiment with this seasoning. You will never find anything like it! Enjoy and be creative.

June 3rd, 2016|Categories: Recipes|

VEGGIE DIP

1 cup salad dressing

1 Tbs. parsley

1 Tbs. dill weed

½ tsp. Gordo’s Mediterranean Seasoning

1 cup sour cream

1 Tbs. minced onion

½ tsp. garlic powder

Seasoning salt

Mix and refrigerate for 1 hour before serving.

April 13th, 2016|Categories: Recipes|

SALAD DRESSING

Yields 2 cups

1 cup extra virgin olive oil

1/2 cup any vinegar, lemon or lime juice

1/2 cup Pearson’s Berry Farm Syrup (Pearson’s Berry Farm syrup (4 flavours: Black Current, Raspberry, Chokecherry, Saskatoon)

a sprinkle or two sea salt and freshly ground pepper

Simply decide which Pearson’s Berry Farm syrup you’d like to use and then measure everything into a Mason jar and shake vigorously until combined. Your personalized dressing will stay fresh in your refrigerator for several weeks, if it lasts that long.

March 13th, 2016|Categories: Recipes|

ASSORTED CHEESE BALLS

2 cups grated sharp cheddar cheese

4 oz. cream cheese, softened

½ tsp. Worcestershire sauce

1 tsp. lemon juice

½ tsp. Gordo’s Mediterranean Seasoning

2 Tbs. toasted seasame seeds

2 tsp. chili powder

2 tsp. dill weed

Combine first 5 ingredients in bowl, mix and shape into walnut-size balls

Roll 1/3 balls in sesame seeds

Roll 1/3 balls in chili powder until dark

Roll 1/3 balls in dill weed

Makes 24 cheese balls

March 13th, 2016|Categories: Recipes|

Glass Punch Bowl

½ sliced fresh pineapple

1 oz. fresh orange juice

1 oz. Pearson’s Berry Farm Raspberry Syrup

1 ½ oz’s lemon juice

2 oz. Favourite Brandy

4 oz. Favourite Rum

16 oz. Pearson’s Berry Farm Apple Cinnamon Cider

Combine the pineapple, cider, rum, brandy, lemon juice, syrup, and orange juice in a punch bowl. Chill at least 4 hours and up to overnight. Serve with pineapple wedges.

March 13th, 2016|Categories: Recipes|

GORDO’S GREEK STYLE POTATOES

Peel your potatoes and cut into halves or chunks, whatever size you desire. Cook in microwave in a greased dish to slightly cook. Then place them on a greased baking sheet and baste with Gordo’s Greek Sauce. Put the potatoes under the broiler in oven, turning them once or twice until browned. You may want to add a bit more sauce after you remove them from the oven. Be sure to keep your eye on these delectable little morsels as they will burn quickly. Don’t put them to close to the broiler.

You may cook these only in the oven. Peel cut and place on a cookie sheet; baking in oven 300 degrees F. Baste potatoes periodically until done. For the last few minutes, place under broiler to brown.

Possible Menu:

Pepper Steak

Greek-Style potatoes

Broccoli medley

February 13th, 2016|Categories: Recipes|

VEGETABLE PIZZA

1 pizza dough

8 oz. cream cheese

1 pint sour cream

1 pkg. dry ranch dressing

½ tsp. Gordo’s Mediterranean Seasoning

Raw veggies of choice diced very small

Prepare pizza dough as per instructions on package. Cook then cool. Beat cheese and sour cream until smooth. Add spices and spread over cooled pizza dough. Top with your choice of raw veggies such as: carrots, peppers, olives, cauliflower, broccoli, tomato etc. Great for a snack or appetizer.

January 13th, 2016|Categories: Recipes|