Recipes from our Kitchen

Chocolate Ganache Truffles

Posted by on Feb 7, 2017 in Recipes from our Kitchen | Comments Off on Chocolate Ganache Truffles

 Chocolate Ganache Truffles  INGREDIENTS Chilled Chocolate Ganache Shredded Coconut INSTRUCTIONS Chill a plate in the fridge for about 10min. Keep the plate in the fridge until needed. Pour shredded coconut on a different plate and set aside for later. Take the chilled plate out of the fridge and scoop 2 tsp (10mL) of chocolate ganache onto it. Continue while leaving space between the chocolate so the scooped piles do not touch. Pick up one of the scooped piles of chocolate and roll it into an even ball shape then set it back on the plate. Repeat with the other scooped piles while making...

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Strawberry Honey Mascarpone Tart

Posted by on Feb 7, 2017 in Recipes from our Kitchen | Comments Off on Strawberry Honey Mascarpone Tart

Mascarpone has a rich and buttery constancy that is perfect for desserts. Mascarpone can usually be found in grocery stores but can be made at home if you plan a day ahead. If you are short on time see Tip #2 for a substitution. Tip 1: Keeping Berries Fresh (from reader Charlotte Fitch) 2 tbsp Vinegar Bowl of Water Berries Put vinegar in the bowl of water and stir. Put berries in the water and let soak 10-15min. Dry and store Tip 2: Mascarpone substitute 16ounces (453g) cream cheese 1⁄3cup (78mL) sour cream 1⁄4cup (60g) heavy whipping cream Tip 3: Adult Version To make an adult version of...

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Posted by on Jan 13, 2017 in Recipes from our Kitchen | Comments Off on Cranachan

Ingredients: 2 tbsp (30 mL) Oats 300g (2/3 pound) Raspberries Honey to Taste 350ml (1 ½ cup) 35% Whipping Cream 2 Tbsp(30mL) Alberta Multi Floral Honey 2 tbsp (30 mL) Scotch Whiskey Directions: Spread the oats on a baking sheet and bake until it lets off a nutty aroma. Let cool. Take half of the raspberries and press in a sieve to create a puree. Sweeten the puree to taste with honey. Whisk the honey and whiskey into the whipping cream. Add more or less to taste. Stir oats into the whipping cream mixture. Put into 4 serving dishes while alternating between the puree, whole raspberries, and...

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Christmas Mead Sangria- Mead Matters – Dec 2016

Posted by on Nov 30, 2016 in Recipes from our Kitchen | Comments Off on Christmas Mead Sangria- Mead Matters – Dec 2016

  Christmas Mead Sangria Ingredients 2 750 ( 3 1/4 cups) ml King Arthur’s Dry 1 pomegranate 2 oranges, sliced thin 6 ounces (168 g) cranberries, about 1 1/2 cups 1 cup (240 mL) pomegranate juice 2 cups (475 mL) ginger ale, or club soda for a less sweet version Directions In a large pitcher, combine the white wine, pomegranate arils, orange slices, cranberries and pomegranate juice. Chill for at least one hour. Stir in the ginger ale and serve. Please like &...

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Honey & Mead Fondue

Posted by on Nov 30, 2016 in Recipes from our Kitchen | Comments Off on Honey & Mead Fondue

Ingredients: 32 oz. (907g) Swiss or Gruyere cheese, shredded 1 tablespoon (7.5g) Cornstarch 2 teaspoon (10mL) Dry mustard 2 Tablespoon (30g) Butter 2 cloves Garlic, minced 2-1/2 cups  (595 mL) King Arthurs Dry Mead 2/3 cup (160 mL) Honey 4 Tablespoons (60mL) Lemon juice Pinch Nutmeg 1 teaspoon (5mL) White pepper Directions: Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté garlic until soft, 2 to 3 minutes. Add King Arthur’s Dry and bring to a boil. Slowly add reserved cheese mixture, a little at a time,...

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Melopita (Honey Cake)

Posted by on Nov 4, 2016 in Recipes from our Kitchen | Comments Off on Melopita (Honey Cake)

INGREDIENTS 20 oz (600g)  Ricotta Cheese 1/3 Cup (150gr)  Honey 3 Eggs 1 Tbsp (15g) Corn Starch 2 tsp (10ml) Vanilla TOPPINGS 1/4 cup (120ml) chopped, roasted Pecans 2 Tbsp (29 ml) Chinook Honey Caramel Sauce 2 Tbsp (29 ml) Chinook Honey Chocolate Ganache Use an 8″ (20 cm) circular pan. Makes 6 servings. INSTRUCTIONS Preheat oven to 355°F (180°C) . In a bowl, mix all ingredients with a whisk until everything is completely blended (do not over mix it). Grease the pan with oil or butter, or line with parchment paper. Pour in the batter. Bake for 40 min or until the centre is still...

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