Epicure's Mango Chutney

The perfect pairing for cold cuts and Indian-inspired dishes.

Makes 2 cups (500 ml)

Ingredients

• 2 ripe mangoes, peeled and cut into coarse chunks
• 1/4 cup (60 ml) brown sugar
• 1/2 tsp (2.5 ml) Epicure's Minced Garlic
• 1 piece Epicure's Crystallized Ginger, finely diced
• 2 Tbsp (30 ml) Epicure's Tropical Fruit Dip Mix
• 1 Tbsp (15 ml) Epicure’s Spices for Chutney

Instructions

1. Combine all ingredients in Epicure's Multi-Purpose Pot and simmer over medium heat for 15 minutes. Cool before serving.

Epicure's Prosciutto-wrapped Asparagus

Prep Time: 10 minutes
Cook Time: 2 - 3 minutes

Ingredients

• 24 asparagus spears
• 12 thin slices prosciutto, halved lengthwise
• 1 1/2 Tbsp (25 ml) olive oil
• 1 tsp (5 ml) lemon juice
• Zest of 1 lemon
• Pinch of Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste

Instructions

1. Trim asparagus ends and peel lower third with a vegetable peeler.
2. Boil until tender-crisp. Drain, cool in a bowl of ice water for 2 minutes, drain again and pat dry with paper towel.
3. Wrap each spear with prosciutto and arrange lengthwise on a serving tray.
4. Combine oil, lemon juice, lemon zest and Lemon Dilly Dip Mix. Brush over asparagus with Epicure's Silicone Basting Brush.
5. Season with Sea Salt and Black Pepper and serve.

Epicure's Oven Baked Potato Wedges

Makes 4 servings

Ingredients

4 large potatoes, scrubbed and cut in wedges

• 2 Tbsp (30 ml) olive oil
• 1 Tbsp (15 ml) Epicure's Caesar Dressing Seasoning
• Epicure's Sea Salt, to taste

Ingredients

1. Preheat oven to 425° F (220° C).
2. Lightly spray baking sheet with vegetable oil.
3. Place potato wedges in stainless steel bowl. Add olive oil, Caesar Dressing Seasoning and toss potatoes to coat.
4. Spread potatoes in a single layer on baking sheet.
5. Bake for 15 minutes, turn potatoes and continue baking for an additional 20 minutes. Season to taste with freshly ground Sea Salt.

Epicure’s Chocolate Nut Biscotti

 Makes 36 biscotti

Cost Per Serving: 0.30

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

• 2 cups (500 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1/8 tsp (0.625 ml) salt
• 1 cup (250 ml) sugar
• 1/4 cup (60 ml) Epicure's Pure Cocoa
• 1/2 cup (125 ml) Epicure's Dark Belgian Chocolate
• 3 large eggs, beaten
• 2 tsp (10 ml) Epicure's Vanilla Extract
• 2 Tbsp (30 ml) water
• 3/4 cup (180 ml) whole hazel nuts 

Instructions

1. Preheat oven to 300° F (150° C).
2. Line Epicure's Baking Sheet with Epicure’s Parchment Paper and set aside.
3. Combine first 6 ingredients in a food processor. Pulse to break up Dark Belgian Chocolate into small pieces.
4. Whisk eggs with Vanilla Extract and water. Pour into dry ingredients and pulse until a rough dough results.
5. Turn out onto floured surface and knead in nuts. When dough is smooth, divide in half and form into logs approximately 12” (30 cm) long x 3” (7.5 cm) wide. Slightly flatten logs.
6. Bake for 35 minutes. Remove from oven and cool for 5 minutes.
7. Place biscotti on a cutting board and, using a serrated knife, slice on a slight angle. Return slices to Baking Sheet and bake for an additional 15 minutes, or until biscotti are completely dry.

Epicure's Extraordinary Cheese Dip

Makes 3 cups (750 ml) or 24 servings

Cost Per Serving: 0.32

Prep Time: 10 minutes

Cook Time: 20 - 30 minutes  

Ingredients

• 1 — 8 oz (250 g) package spreadable light or low-fat cream cheese
• 1/2 cup (125 ml) grated cheddar cheese
• 1/2 cup (125 ml) grated mozzarella cheese
• 1 cup (250 ml) light mayonnaise
• 1 tsp (5 ml) Epicure's Seasoning for Cheese, Chives & Bacon Dip
• 1 tsp (5 ml) Epicure's Lemon Dilly Dip Mix
• 1 tsp (5 ml) Epicure's 3 Onion Dip Mix

Instructions 

1. Preheat oven to 350° F (175° C).

2. Combine all ingredients until well-blended and spoon into Epicure’s Baker.
3. Bake for 20–30 minutes, or until heated through.

Serve with crackers, sliced baguette, or scoop out a sourdough loaf to make a bread bowl.

Epicure's Luscious Lemon Loaf

Makes 1 – 5 oz (1.5 L) loaf

Ingredients

• 1/2 cup (125 ml) softened butter
• 3/4 cup (180 ml) white sugar
• 2 Tbsp (30 ml) Epicure's Lemon Chiffon Fruit Dip Mix
• 2 eggs
• 1 1/2 cups (375 ml) all-purpose flour
• 1 tsp (5 ml) Epicure's Baking Powder
• 1/2 tsp (2.5 ml) salt
• 1/2 cup (125 ml) milk

GLAZE: 

• 1/2 cup (125 ml) icing sugar
• 1 Tbsp (15 ml) lemon juice

Instructions

1. Preheat oven to 350° F (175° C).

2. Lightly spray loaf pan with vegetable oil and set aside.

3. Cream butter, sugar and Epicure's Lemon Chiffon Fruit Dip Mix until fluffy.

4. Add eggs, beating in one at a time.

5. Whisk together flour, baking powder and salt in separate bowl.

6. Add dry ingredients alternately with milk to creamed mixture.

7. Spoon into prepared pan and bake for 50 - 55 minutes, or until golden.

Cool before icing.

 

For Glaze:

In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.