Posts tagged Recipes
Fluffy Bacon Pancakes

8 Slices Maple Bacon

2 Cups Flour

2 Tbs brown sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

3/4 cup milk

2 large eggs, separated

1/4 cup melted butter

Begin by cooking your bacon until crispy, when ready remove and set aside. In a large bowl, combine and mix flour, sugar, salt, baking powder, and baking soda. In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened. Beat the egg whites in another bowl until stiff peaks form, and gently fold into the batter until well incorporated. Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough, place one strip of bacon back on the skillet, and slowly pour about 1/4 - 1/2 cup of your batter on top (just enough to cover the bacon strip). Wait until you see several bubbles forming on the wet side of the pancake; that is an indication it is ready to flip. Repeat this for all your pancakes. Works great with our Maple Bacon Ice Cream.

Garlic Infused Honey : Cough Remedy

Garlic is a natural, powerful immune booster that is effective against bacterial, fungal and viral infections. Honey also carries these properties, as well as others; making the two combined very efficient at fighting off colds, coughs or the flu. To be effective, the garlic should be in large quantities. Place about 10 cloves into a jar, immerse them with honey and let sit; the garlic will become soft, sweet and almost candied. The garlic-honey will be ready to use in a few days, as the garlic will turn a soft amber colour. At the first signs of sore-throat or cough, eat one clove every 1-2 hours for one day. Replace garlic with fresh cloves as you use them. 

Homemade Vanilla Extract

You'll need a few jars (depending how much extract you want to make), vanilla beans and alcohol (at least 35% by volume). Swing-top bottles or regular glass canning jars work great, as for the alcohol, vodka makes the 'cleanest' extract, with a pure vanilla flavour. For a darker, more complex taste a bourbon or dark rum based alcohol should be used. The general guideline is 5 vanilla beans per 1 cup alcohol. Slice your vanilla beans in half lengthwise, stopping 1 inch before one of the ends, this opens up more flavour. Simply place 5 halved vanilla beans into your container with 1 cup vodka, seal it, shake it and let sit for 6-8 weeks, when it will be ready for use. The more you let your extract sit, the more intense it will become - over time your mix will turn a dark, golden brown and the alcohol will be replaced by the vanilla's natural flavour. 

Macaroni & Cheese : Baked With Bacon And Kale Chips

Gourmet comfort food at it's finest.

6 Sliced Smokey, Maple Bacon

1/2 Stick Butter

2/3 Cup Flour

3 1/2 Cups Milk

2 tbsp Pepper, Freshly Ground

2 tsp Salt, (to taste)

1 1/2cup Grated Cheddar

1/2 cup grated Parmesan

1 lbs Box Conchigliette Pasta (Shell Shaped, works great with penne)

Pre-heat oven to 365F. Boil large pot of water. Place bacon in a skillet, and cook until crispy. Let cool and break into bite-size pieces. Place butter into medium pan, and melt over medium-low. When melted, add in flour and mix consistently until a paste forms (the roux). Stir for another minute and then pour in your milk. Now, whisk your mixture until smooth with no lumps. At this step, you can throw in your pasta to cook for about 8-10 minutes, (just before al-dente as it cooks in the oven too). Add in 1 cup of the grated cheddar, and 1/4 cup parmesan, salt and pepper. Continue mixing until the cheese is evenly melted. Once your pasta in cooked, strain and mix with bacon and cheese mixture. Place into over-safe dish, cover with remaining cheese, and bake at 365F until golden on the top (about 15min). We served ours with Parmesan Kale Chips (find the recipe here).

Eggnog French Toast

1 Baguette, sliced

4 Eggs, large

1 Cup Eggnog

1 tsp salt

Dash of vanilla extract

Pinch of brown sugar

Slice your baguette. Place all other ingredients into medium sized bowl and whisk thoroughly. Pre-heat pan on medium, add 1 tbsp of butter. Thoroughly cover your bread slices in the egg mixture, and place in pan. Let sit for about 2 minuets (or until golden and crispy on bottom) and flip. Place on plate and garnish with pure maple syrup and icing sugar. 

Hunter's Stew

Prepare for winter with this recipe.

2 lbs Bison Chunks (can be replaced with organic stew beef)

1/2 Cup Seasoned Flour

Olive Oil

2L Stock (Beef, vegetable or chicken - preferably homemade) 

2 Large Onions

3 Garlic Cloves  

2 tbsp Sugar

2 Strips Fresh Bacon and/or 1/2 cup Pancetta Cubes

2 Large Carrots

3 Celery Stalks

4 Medium Potatoes

1/2 Cup Peas

1/2 Cup Corn (if available)

1 Cup Freshly Harvested Mushrooms (if available)

Salt/Pepper to taste

Chilli peppers (optional)

Place flour in large bowl and season it with salt and pepper, to taste. Add in your meat (cut into bite-size pieces, the larger the more rustic) and toss until each piece in covered. Splash olive oil into your pan, on high, and toss in the floured meat. Let brown, then pour in stock. Bring to a simmer. In separate pan, sauté your onions and garlic, once browned add in sugar and let caramelize until a deep golden colour. Add into your stew pot. In same pan, add in bite-size bacon and/or pancetta pieces, cook until crispy. Add into stew pot. Take remaining vegetables and cut into bulky pieces. Add these to your pot, along with peas, corn and mushrooms. Let simmer on medium-low for 2-3 hours. Salt/Pepper to taste. Serve alongside fresh bread. 

Note: For some heat add as many chilli peppers as you can handle; we like about 5.

The Smokehouse

Rohan Anderson, of Whole Larder Love, is a pioneer of living off the land in today's modern society. We respect what he is, does and how he chooses to walk through life. This short-film provides insight into how he thinks, the importance of 'building a food community' and how he has navigated though learning to live this way through trial and error; it is all the more rewarding to see what man can really do when faced with the elements.  

Crispy Parmesan Kale Chips : Your New Friend With Benefits

A healthy, addictive alternative to any snack food. 

2 Bunches Kale

Olive Oil

Parmesan (Organic Parmegiano Reggiano) 


Preheat oven to 300F. Combine olive oil, grated parmesan and salt in a large bowl. Remove the thick kale stems and cut into large bite-size pieces. Toss your kale in the oil, cheese and salt and place on baking sheet without overlapping. Place in oven, checking every 10 minutes and removing any crispy pieces. Bake about 20-30minutes.