Monthly Archives: December 2012

Wild Hibiscus Royale

This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.


Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup

Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born!

Courtesy of the

Happy New Year from Janssens Market

What really sets Janssen’s apart is the wide variety of specialty cured meats such as Prosciutto di Parma, Serrano and Pancetta as well as delicious international hams including Jamón ibérico and Speck! Or, please your palette with such specialty items as fine pâtés, fresh truffles and caviars from around the world. Call ahead with your order and we’ll have it ready to go when you come in.


The history of gift giving can be traced back to the Romans. On the first day of January, people gave each other gifts during a celebration. The gifts were originally evergreen branches, and later developed into cakes, to symbolize prosperity and sweetness in the coming year.


Goat cheese is a good match for Champagne. The cheese’s tangy sharpness and pungent aromas contrast well with Champagne’s citrus flavors.  Goat cheese accentuates the smooth textures in Champagne, while allowing the more mellow, secondary flavours in the wine to develop on the finish.

gourmet food - janssens market

Janssen’s gourmet cheeses are cut directly from the wheel to ensure freshness and flavor. You’ll receive a description card with each cheese purchase and be invited to register your purchase for future reference.

How to Win the War Against Holiday Weight Gain

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Hello from Plexus Fitness! Cooking, baking and eating are a central theme of many holiday season traditions and the results tend to stick with us long after the holidays are over. So how can you indulge a little this holiday season and stay on track with your health program?

First, eat! Yes, eat. It is a better strategy to give yourself permission to eat the sweet treats and savory dishes of the season in moderation than to focus on what you can’t have. If you are doing the cooking, look for healthy recipe versions of the food you love and you’ll feel even better about sitting down to your holiday feast.

Second, stay hydrated by keeping up on your normal water intake. Drinking water will help reduce the urge to munch on seconds, and thirds, as well as aid in maintaining normal digestion. Keep things in moderation when it comes to flavored coffees, mulled ciders, eggnogs and festive cocktails, as many of those beverages contains high amounts of sugar.

Finally, exercise more! Give yourself the freedom to indulge by spending a few extra minutes exercising than you would normally. This is a great time of year to try adding something new to your regimen or challenge yourself to a new goal. It’s far easier to do more of something, so if you are going to eat more, exercise more.

For help getting on track to your fitness goal or waging war against holiday weight gain contact a Plexus Fitness Professional by visiting

Plexus Fitness via our website, 


Great Gift Ideas – Janssens Market

gourmet cheese & deli - janssens

Markys Salmon roe caviar $8.95

Premium Salmon Caviar & star $12.95

American hackle back $35

Keta salmon roe $40

Vermont Creamery creme fraiche $4.19

Bellwether  creme fraiche $3.19

Premier smoked trout $12.95

Russian blini $15.95


Black forest cake with Griottines

Preparation time: 45 minutes

Baking time: 15 minutes


Serves 8 to 10

You will need

For the cake:

6 eggs
Caster sugar 20 g
Self-Raising Flour 60 g
Sugar-free cocoa powder 75 g
Unsalted butter 150 g
1 teaspoon vanilla extract
1 pinch of salt
Unsalted butter 30 g for preparation of tins
1 tablespoonful flour for preparation of tins

For the filling: 
Griottines 500 g
Single cream 40 g
Icing sugar 50 g
Kirsch 5 cl
Bitter chocolate for decoration 200 g


Preheat oven to 190°C (Gas Mark 5). Grease and flour three 18cm diameter baking tins.

Break eggs into a bowl. Add sugar, salt and vanilla extract and whisk until foamy and trebled in volume. Sift flour and cocoa powder together and combine, a tablespoonful at a time, with the egg mixture to form a dough. Melt the butter and blend into the dough mixture.

Divide the cake mixture evenly between the three prepared tins and level the tops. Bake in oven for 15 mins and test that it is properly cooked by inserting a needle , cocktail stick or skewer into the centre of the cake. If it comes out dry, then the cake is cooked through but if there is still some stickiness or wet batter, your cakes will need a little longer cooking time.

When ready, leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

Put single cream in a bowl and refrigerate together with mixer whisks.

Drain Griottines, reserving juice.

Prepare the Chantilly cream: Take bowl of single cream from refrigerator, add icing sugar and beat. Trickle in Kirsch and combine. Return prepared Chantilly cream to refrigerator.

Prepare mini chocolate curls: Scrape edge of chocolate bar over a plate using a good peeler knife. Work quickly to prevent chocolate melting. Keep curls refrigerated.

Make holes randomly in the cakes using a fork or skewer and pour reserved Griottines juice over to soak in.

Place the first layer of cake in the centre of a serving plate, spread evenly with a quarter of the Chantilly cream and garnish with half the Griottines. Add the second layer and repeat.

Place third layer of cake on top and, using a spatula, spread the remaining Chantilly cream evenly over the top and sides of the cake. Scatter the chocolate curls over the whole cake by lightly pressing them into the cream.

Serve chilled.

Holidays Made Really Simple – Janssens Market

Let Janssen’s chefs do the hard work for you this holiday season!
See the complete menu on our website or pick up a copy in the store.

Place a phone order 302-654-9941 x3.
Santa will visit Sundays Dec. 9 and 16th for pictures in J’s Cafe.  Also, look for Santa to make a visit on his motorcycle on December 24th before he heads to the North Pole!

Recipe of the Month – Janssens Market

Recipe of the Month:Coconut-Cranberry Macaroons Ingredients:

2/3 cup sugar

2 large egg whites, lightly beaten

1/2 cup dried cranberries, finely chopped

Finely grated zest of 1 orange

2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

3 cups (about 8 ounces) finely shredded

unsweetened coconut

macaroon  Directions: Preheat oven to 350 and line 2 bakingsheets with parchment.

1. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl.

2. Toss the coconut with the egg mixture until completely coated.

3. Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

4. Bake until the edges are golden brown and macaroon is nicely toasted and dry, 16 to 20 minutes.

5. Transfer to a rack to cool. Serve. Store macaroons in a tightly sealed container for up to a week.

Courtesy of the Food Network

Recipe of the Month:CHOCOLATE ANISE BARK

A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.
choc bark
1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots, and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.
COOKS’ NOTE: Bark keeps, covered and chilled, 1 week.
Source: Gourmet Magazine