CHEF KAYLA’S HONEY SWEETENED MARSHMALLOWS:
I created a recipe to be a little more health conscious using only 3 ingredients; honey, gelatin, and water. That’s it friends! I then rolled half in toasted unsweetened coconut and the other half in cocoa powder. Of course the weather was not cooperating the day that I created these so I pulled out the good ol’ torch and torched those marshmallows at the kitchen table. Hey! you gotta do what ya gotta do! I hope you enjoy these tasty marshmallows as much as my girls and I!
- 3 tbsp gelatin
- 1 cup water
- 1 cup honey
- 1 tsp vanilla, or flavoring of your choice
- pinch of salt
- toasted coconut
- cocoa powder
- Lightly grease a 9×13 pan and then layer with parchment paper. Lightly butter the parchment paper. (At this point, since I was making toasted coconut and cocoa marshmallows and I dusted cocoa powder over half the pan and sprinkled the coconut on the other half of the pan).
- Sprinkle the gelatin over 1/2 cup water in the bowl of your mixer and let bloom. Set aside.
- In a small sauce pot pour the other 1/2 cup water, salt and 1 cup honey. Cook over medium-low heat until the temperature comes to 240. Do not stir during this process. Once it has reached the desired temperature take off the heat.
- Now very carefully, on low speed, slowly drizzle the honey syrup into the bowl with the gelatin/water mixture and beat. Once the mixture begins to fluff up, slowly increase the speed to medium-high and continue beating for about 10-12 minutes. When it looks fluffy and cloud-like, add in the vanilla (or any other flavoring you prefer) and pour into the prepared pan. Let it side for a minimum of 4 hours.
- Once it has completely set, I cut into about 1 inch cubes and roll into my desired garnishes. I did half toasted coconut and half cocoa. Then eat away and enjoy!
For more delicious recipes from Chef Kayla, click the ‘Life from Scratch’ tab in the menu above.
A FAVOURITE FROM CHEF KAYLA:
This is one of my most loved dishes, Moroccan Lamb Shanks, which I created when I was running Brambles Bistro. It is the perfect combination of spice and aromatics, perfectly warming and comforting. I know that lamb shanks can sometimes scare people off and they are not too common, but they are quite simple to prepare and get deliciously tender, and the flavor is extremely rich and decadent. My taste buds are already getting excited thinking about eating the welcomed leftovers tomorrow night. I hope you enjoy this truly loved dish as much as myself and my loved ones do. Enjoy!
Braised Moroccan Lamb Shanks
Lamb Shank Marinade
- 6 lamb shanks
- 1 tbsp ground cinnamon
- 1 tsp ground turmeric
1 tsp minced garlic
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tbsp olive oil
1 tsp salt
- 1/4 tsp pepper
- 1 tbsp chopped mint
- 1 tbsp chopped cilantro
- 2 tbsp olive oil
- 1 cup good red wine
- 1 onion, large dice
- 2 tbsp minced ginger
- 1 tsp minced garlic
- 1 cinnamon stick
- 8 cardamom pods (the seeds inside)
3 star anise
- 2 tbsp cumin seeds
- 1 tsp ground turmeric
2 tsp ground cumin
- 1 tbsp fennel seeds
- 1 can chickpeas
- 2 cans coconut milk
- 1 can canned tomatoes
- 1 lemon, juice and zest
- 3 sprigs mint
- 1/2 cup whole cilantro
- 1 cup whole apricots
Directions for Lamb Shank Marinade
- Combine olive oil, spices, salt & pepper, mint, and cilantro in a medium sized bowl and mix together.
- Place lamb shanks in marinade and let sit for a minimum of 8 hours.
- Once it has sat sear the lamb shanks in a hot pan until all sides are nicely seared.
Directions for Braising Liquid/Sauce
- Heat oven to 300.
- Heat a large ceramic pot/dutch oven over medium heat and add olive oil.
- Saute onions, garlic, & ginger until translucent.
- Add the cinnamon stick, star anise, cardamom seeds, cumin seeds, turmeric, cumin, and fennel seeds.
- Saute for about 10 minutes over low heat.
- Add a little water at a time to prevent the spices from burning.
- Once you have thoroughly cooked out the spices add the wine and reduce until about 1/4 cup.
- Add coconut milk, canned tomatoes, chickpeas, lemon zest & juice, fresh mint, fresh cilantro, and apricots.
- Add the seared lamb shanks to the braising liquid/sauce. Place the lid on the top and place in the pre-heated oven until the meat is falling off the bone, approximately 2 hours.
- Check and rotate lamb shanks every 45 minutes.
6. Garnish with more freshly chopped mint, cilantro, and lemon zest. You can either serve alongside couscous or fresh naan bread.
For more delicious recipes from Chef Kayla, click the ‘Life from Scratch’ tab in the menu above.
Recipe Alert: Brambles “Spring” Roll
Ginger Garlic Dipping Sauce
1 Cup Soya Sauce
¼ Cup White Granulated Sugar
1 tbsp. Chili Flake
1 tbsp. Sesame Oil
1/3 Cup Rice Wine Vinegar
2 tbsp. Minced Garlic
½ Cup Packed Brown Sugar
.5 oz Whole Ginger Peeled
.5 oz Thinly Sliced Green Onion
2 tbsp. Mirin
4 0z Vermicelli rice noodles
1 Green Apple, sliced into matchsticks
1 Mango peeled and, sliced into thin strips
½ lime juice
1 avocado pitted and sliced
½ cup loosely packed basil
½ cup loosely packed mint
8 rice papers
¼ cup Microgreens (optional )
½ cup Pickled Red Cabbage ( optional)
10 small colourful edible pansies
In a small bowl, mix together soya sauce, white sugar, chili flake, sesame oil, rice wine vinegar, garlic, brown sugar, ginger, mirin and green onion until incorporated. Let sit in the fridge till ready to use!
Bring a large pot of water to a boil. Prepare the vermicelli rice noodles according to the instructions
on the package. Drain and set aside
toss the Green apple with lime and pinch of salt. Have all filling ingredients prepped and in front of you before you start rolling- noodles, mango, green apple, basil, mint, microgreens, pickled cabbage, pansies
Assemble the spring rolls:Fill a shallow glass baking dish or pie plate with 1 inch 2.5 cm warm water.
Submerge one rice paper wrapper in warm water for 15 seconds and then lay the softened wrapper
on a clean kitchen towel.Place a portion of each filing ingredient on the rice paper. Fold the bottome of
the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling.
Continue rolling and tucking the rice paper to form the spring roll. Repeat with the remaining rice papers.
Serve with Ginger Garlic Dipping Sauce.
Brambles Bistro Recipe: Carrot Patch Carrot Cake
2 cups sugar
2 cups flour
2 tsp baking soda
3 tsp cinnamon
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped nuts (optional)
1 tsp vanilla
Sift together sugar,flour,soda,salt and cinnamon. Stir in oil. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a floured and greased 13 x 9 x2-inch cake pan. Bake in a 350 degree oven for 30 minutes. Do not overtake. Cool in pan. Spread with cream cheese icing.
Cream Cheese Icing
1/2 cup melted butter
1 8-ounce package cream cheese, softened
1 tsp vanilla
1 1-pound bag confectioners sugar
Combine butter, cream cheese and vanilla, mixing well. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake. Enjoy
Here’s another fabulous recipe from our Ladies Soiree!
A great idea for a quick dinner during this hectic season and a delicious change from the everyday!
1lb ground chicken
1 whole egg
1/4 cup unseasoned bread crumbs
2 garlic cloves minced
1 teaspoon lemon juice
1 teaspoon vegetable oil
1 inch knob fresh ginger – grated
2 Tablespoons Japanese Garam Curry Masala BlenZ* mixed with 1TBSp water
1/4 teaspoon each salt and pepper
* Order by phone or email from Chef Pamela E.
Tour our website and take your tastebuds on a voyage of discovery!
Place the chicken in a large bowl.
Add the rest of the ingredients and combine well.
Cover the bowl and refrigerate for at least 1/2 hour.
Divide the mixture into 4 and form into patties.
Pan fry or grill over medium high heat, turning once.
Use a meat thermometer to ensure internal temperature reaches 165 degrees Fahrenheit (10 – 12 minutes)
Serve topped with shredded lettuce and sliced tomato. Add a dollop of hummus or chutney. Tzatziki works great too!
** Globally inspired Farm to Fork Culinary Adventures.
A celebration treat that’s great to serve all year long!
Bake the bites the day before your gathering, cool and refrigerate. The next day, reheat at 300 degrees Fahrenheit for 10 minutes. After Christmas, substitute left over Turkey for Chicken.
4-6 boneless, skinless chicken breasts, poached, cooled and diced.
1 package frozen puff pastry, thawed overnight in the refrigerator
1 cup grated Gruyere cheese
2 Tablespoons vegetable oil
1 Teaspoon Faux-Tisseriez Spice BlenZ*
2 Granny Smith apples cubed into 1/2 inch pieces
1 Teaspoon sugar
2 Tablespoons fresh chives minced
1/2 Teaspoon dried thyme or rosemary
1 large egg beaten
* Order by phone or email from Che Pamela E. Tour our website and take your tastebuds on a voyage of discovery!
Preheat oven to 375 degrees Fahrenheit.
Line 2 baking sheets with parchment paper and set aside
Remove puff pastry from the refrigerator
In a large skillet, heat the oil over medium heat.
Add the onions and saute for approximately 20 minutes, stirring often until golden.
Remove from skillet and set aside in a bowl.
In the same skillet, add butter and saute the poached chicken with the Spice BlenZ for 5 minutes.
Add in the cubed apples and the sugar.
Stir together and cook for 7 minutes.
Remove from skillet and add to onions.
Add the cheese, dried herbs and chives to the onion mixture in the large bowl.
Season to taste with pepper.
Stir well to combine and then set aside.
With a pizza cutter or sharp knife, cut the puff pastry into 2 inch squares and place them on the parchment lined baking sheet.
With a pastry brush, brush each square with some of the beaten egg.
Place approximately 1 Tablespoon of the filling onto the centre of each pastry square.
Bake in pre-heated oven for 30 – 40 minutes or until pastry is puffed and golden and filling is hot.
Remove from oven and cool on the baking sheet for 10 minutes.
Remove carefully to a cooling rack and allow to rest another 5 minutes, then enjoy!
** Globally inspired Farm to Fork Culinary Adventures**
It’s such a Foodie time of year! Time to gather in the kitchen with loved ones while you bake, experiment with fun appetizers and create all the tastes and fragrances of Christmas!
To help inspire you, here are some of our all time favorite recipes! Have fun and don’t forget to send us photos of what you create! We’d love to share them on our Facebook page!
Pecan Chocolate Squares:
Old Fashioned Pumpkin Cookies:
Pumpkin Spice Roll Up Cake:
Gingerbread Cookie Recipe:
Sugar Cookie Recipe:
Warm Spinach Salad Parmesan Cup
Chorizo, Pear, Cranberry Phyllo Cup
Spiced Apple, Goat’s Cheese & Pomegrante Crostini
Recipe for Sweet Potato Hash with Mango Red Pepper Pico De Gallo (serves 4)
2 medium-sized yams, peeled
2 medium-sized red potatoes, peeled
1 red onion, peeled and julienned
2 eggs whole
Method for Hash
Shred peeled yams and potatoes in food processor or grate into a mixing bowl. Add the 2 whole eggs and red onion. Mix together and season with salt and pepper. Strain excess liquid. Place on a parchment-papered sheet pan sprayed with canola oil. Bake at 350 degrees until crispy (approximately 10 minutes).
Bring a medium-sized pot of water to a boil and 1 cup of white vinegar (you should be able to taste the vinegar in the water). Stir water with a slotted spoon to create whirlpool and crack eggs into pot. Pull eggs out when they are done to your preference: soft, medium, hard. Drain with slotted spoon.
Mango Red Pepper Salsa
1 mango, peeled and diced
1 red pepper, peeled and diced
1 yellow pepper, peeled and diced
1 red onion, peeled and diced
1 small pineapple, peeled and diced
Combine all ingredients
1 lime, zested and juiced
2 Tbsp white sugar
¼ cup olive oil
Salt and pepper to taste
Whisk all ingredients together
Cumin Sour Cream
½ cup sour cream
1 ½ Tbsp of ground cumin
Zest of ½ lime
1 Tbsp lime juice
Place yam and potato hash on plate. Gently toss some arugula in the dressing and place on top of hash. Top with poached eggs. Add salsa to garnish. Top with a dollop of cumin sour cream.
Recipe: Lavender Biscotti
Lavender is a versatile culinary herb and has been used for cooking and medicinally for over 2,500 years! If you’ve never used Lavender flowers for baking, why not try it now? It’s easy and you’ll love the results – not to mention enjoying the compliments of friends and family!
LAVENDER BISCOTTI RECIPE:
- 2 cups flour
- 3/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. dried lavender blossoms
- 2 large eggs
- 1/2 cup unsalted melted butter
- 2 tsp. grated lemon zest
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees F.
- Mix flour, baking powder and salt
- Beat sugar and lavender blossoms together (either manually chop lavender flowers finely or use a food processor for this step)
- Add eggs to the sugar and lavender flower mixture
- Beat until it thickens – usually about 2 minutes
- Beat in butter, lemon zest, & vanilla
- Slowly add flour mixture
- Blend with a wooden spoon until well mixed to a soft, sticky dough
- Divide dough in half, then take one half of the dough and place it on a parchment-lined cookie sheet
- Shape into a log about 10-inch long and 3 inches wide.
- Repeat with the second half of the dough on a second lined cookie sheet
- Bake for 20 minutes or till crisp and golden but don’t over bake – make sure that the center is still soft
- Remove from oven
- Reduce oven heat to 300 degrees F.
- Allow logs to cool for 10 minutes
- Slice logs with a serrated knife into 1/2 inch slices
- Put slices with the cut side up on the cookie sheets and bake another 15 minutes or until crisp and brown.
- Remove cookies and allow to cool.
- Store in an airtight container and eat within two weeks. Serve with tea or coffee.
Herbes de Provence
The actual herbs that make up blends of Herbes de Provence vary from region to region and of course by taste and smell!
Rosemary is used lavishly along with thyme. Bay Laurel adds its sweet essence to the bouquet. Oregano may be added, giving it an Italian flavour, or Majoram for a slightly Oriental twist. Majoram should ideally be used fresh as it tends to lose its flavour once dried. Sage, in small quantities, is also a popular ingredient.
Lavender blossoms, Savory and Fennel seed add that very special ‘Provence’ character. The amounts in the recipe below are really just approximations as they will vary according to individual taste and preferences. No two batches will ever be exactly the same. But that’s the charm of authentic Provencal herbs!
The most fun can be had by growing your own herbs, gathering them and using them fresh, or dried, to create your own special blend. Delight friends and family by giving sachets as gifts!
Herbes de Provence are wonderful when sprinkled on flat bread with olive oil or on grilled meats, poultry or vegetable dishes. Go on, taste the sun!
HERBES DE PROVENCE RECIPE
2 TBS dried Rosemary
1 TBS Fennel seed
2 TBS dried Savory
2 TBS dried Thyme
2 TBS dried Basil
3 TBS fresh Majoram finely chopped
2 TBS dried Lavender flowers
2 TBS dried Italian Parsley
1 TBS dried Oregano
1 TBS dried Tarragon
1 Tsp Bay Powder
- Grind Rosemary and Fennel seed in a spice grinder.
- Transfer to a mixing bowl
- Stir Savory, Thyme, Basil, Majoram, Lavender, Parsly, Oregano, Tarragon and Bay Powder together
- Add Ground Rosemary and Fennel seed
- Stir to mix thoroughly
- Store in air tight container