Gift-giving made easy

Hostess gifts are super-easy. Just select some beautiful Wildly Delicious sweet or savoury sauces, chocolate, flowers or choose from our unique collection of serving ware.

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Or you can choose from our very popular, already-assembled gift boxes: the Taste of Summer or the Breakfast Box filled with our most popular foods.

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Reesor’s Gift Boxes

Can’t decide what to put in a gift box? We offer gift certificates in any amount, so your family and friends can choose their own favourite foods.

Oven Roasted Asparagus & Garlic

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Roasting or grilling asparagus enhances the sweetness of these delightful spears of spring.  You can add your favourite seasonings or keep it simple with just salt and pepper.

1 lb. Ontario asparagus
Olive oil for drizzling
Salt, pepper
1 or 2 garlic cloves, minced
Balsamic or red wine vinegar, or lemon juice.

Preheat oven to 450 F

Snap off or trim one inch from the bottom of each spear to remove any tough parts.
Rinse or soak in water to remove any sand. Pat dry.
Arrange spears in a single layer on a rimmed cookie sheet. (Lining the sheet with parchment paper makes clean up easier.)
Drizzle with olive oil.  Sprinkle with salt, pepper and minced garlic.
Bake for 6-9 minutes until it reaches your preferred tenderness. Arrange on a serving platter. Sprinkle with a little balsamic or lemon juice. Serve warm or at room temperature.

Traditional Quebec Poor Man’s Maple Syrup Pudding

Baking this pudding in a clear dish lets you see the magic of the syrup going down to the bottom while the cake floats on top.  Serving with a dollop of sour cream is a nice contrast for this VERY sweet, but easy to make dessert.

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Cake layer ingredients:
1/4 cup butter, softened
3/4 cup white sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4  cup milk
1/4 tsp vanilla

Sauce layer ingredients:
1 1/2 cups water
1 1/2 cups light brown sugar, lightly packed
1/2 cup maple syrup

Instructions:
Preheat oven to 350 degrees F
Grease an 8”x8” glass or metal baking dish.

Whisk together the flour, baking powder and salt in a small bowl.
Using a mixer, beat the sugar and butter until they are light and fluffy. Beat in the egg.
Add the flour mixture to the egg mixture in 3 parts, alternating with the milk in 2 parts, until smooth and combined.
Scrape the batter into the prepared dish.

Combine the syrup ingredients and bring the mixture to a boil for two minutes. Cool for one minute, then carefully pour the sauce over the batter, avoiding making holes in the batter.  Do not stir.
Bake in centre of the preheated oven until golden and the centre of the cake bounces back when touched, about 40 minutes.
When it comes out of the oven it’s quite runny, but the syrup thickens as it cools a bit. Dust with icing sugar as a garnish.
Serve warm, with sour cream, ice-cream or whipped cream if desired.

Adapted from Canada’s Favourite Recipes, by Rose Murray & Elizabeth Baird

Summertime and the Eating is Easy

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by Jay Reesor

Summertime and the eating is easy.  

The beans are tender and the corn is sweet. 

Our soil is rich and the air is warm, so come local eater enjoy the treat.  
 
One of these mornings, the air will be cooler, the leaves will be falling and the apples red. 
 

But ’til that morning, don’t let nothing stop you.

Enjoy the summer before it passes by.

 
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