Honey-Sweetened Marshmallows

honey sweetened marshmallows 2

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!
honey sweetened marshmallows 2

Ingredients

  • 3 tbsp gelatin
  • 1 cup water
  • 1 cup honey
  • 1 tsp vanilla, or flavoring of your choice
  • pinch of salt
  • toasted coconut
  • cocoa powder

Directions

  1. 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).
  2. Sprinkle the gelatin over 1/2 cup water  in the bowl of your mixer and let bloom. Set aside.
  3. 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.
  4. 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.
  5. 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.

Braised Moroccan Lamb Shanks

braised moroccan lamb shanks

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
Braising Liquid/Sauce
  • 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
  1. Heat oven to 300.
  2. Heat a large ceramic pot/dutch oven over medium heat and add olive oil.
  3. Saute onions, garlic, & ginger until translucent.
  4. Add the cinnamon stick, star anise, cardamom seeds, cumin seeds, turmeric, cumin, and fennel seeds.
  5. Saute for about 10 minutes over low heat.
  6. Add a little water at a time to prevent the spices from burning.
  7. Once you have thoroughly cooked out the spices add the wine and reduce until about 1/4 cup.
  8. Add coconut milk, canned tomatoes, chickpeas, lemon zest & juice, fresh mint, fresh cilantro, and apricots.
  9. 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.
  10. 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.

braised moroccan lamb shanksFor more delicious recipes from Chef Kayla, click the ‘Life from Scratch’ tab in the menu above.