We've started collecting recipes that use our products. Some of these are from local chefs and others are just from our own kitchens. If you happen to have a favourite and it uses Organic Meadow products, please send it in to: firstname.lastname@example.org
Culinary student Shannon Brubacher from the Canadian Culinary Institute at Niagara College created this recipe. Its a recipe based on a family tradtion, with a little bit of a twist.
This recipe was showcased in the Toronto Star Living section on December 22, 2010 and was the winning recipe between 2 other culinary students during an Egg Nog competition at the Toronto Star. This recipe has been Star-tested by Food Editor Jennifer Bain.
This is a very easy dessert that can be made a day or two in advance. Simple ingredients make it such a classic dessert.
Culinary student Bob Hendle, from the Canadian Culinary Institute at Niagara College created this recipe. Panna cotta ('cooked cream') was a huge hit on 2010 restaurant menus. This version is thickened with gelatin instead of eggs and allows the eggnog flavour to shine. Bob plated his pudding to look like cooked eggs with a caramel sauce (put on top for an 'egg yolk' effect), a caramel-run sauce drizzled on the plate, and a cinnamon and coarse sugar for 'salt and pepper' effect.
This recipe was showcased in the Toronto Star Living Section on December 22ne, 2010 and has been Star-tested by Food Editor Jennifer Bain.
This recipe and photo was submitted to us from Inge Gerstgrasser who is a member of Organic Meadow Co-op. Try it out the next time you have family coming over, it certainly is a huge hit in their house :)