Author: Jessica So

The Angie’s Favourite Forest Hike Muffins

Posted on by Jessica So

This recipe for veggie filled forest hike muffins makes it worthwhile to drag out the food processor! But a hand grater will work just as well. Whatever you use is worth it though, I love these muffins!

~ Posh Pantry

Angie’s Favourite Forest Hike Muffins

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Prep Time 25 minutes
Cook Time 22 minutes
Cool 10 minutes
Total Time 57 minutes
Course Snack
Servings 18 muffins

Ingredients
  

  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 cup chopped peeled apple
  • 3/4 cup flaked coconut
  • 1/2 cup chopped almonds (omit for school snacks)
  • 2 teaspoons orange zest
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs lightly beaten
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Instructions
 

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel in a bowl. Set aside.
  • Combine flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Separately combine eggs, oil and vanilla.
  • Stir wet ingredients into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.

 

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Soft Lemon Ricotta Cookies

Posted on by Jessica So
Lemon Ricotta Cookies

Perfect for your afternoon tea!

~ Posh Pantry

Lemon Ricotta Cookies

Soft Lemon Ricotta Cookies

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Prep Time 20 minutes
Cook Time 15 minutes
Rest 20 minutes
Total Time 55 minutes
Course Dessert

Ingredients
  

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter softened
  • 2 cups sugar
  • 2 eggs
  • 1 15-ounce container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon zested

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon zested

Instructions
 

  • Preheat the oven to 375 degrees F.

Cookies:

  • In a medium bowl combine the flour, baking powder, and salt.
  • In a separate large bowl combine butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat for 30 seconds.
  • Stir in the dry ingredients until combined.
  • Line 2 baking sheets with parchment paper. Using an OXO medium cookie scoop, spoon the dough onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. While cookies are still slightly warm, spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Keyword Baked
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Avgolemono

Posted on by Jessica So
Avgolemono

Avgolemono is a Greek word pronounced ahv-go-LE-mono and refers to a mixture of eggs and lemon. In this recipe it’s used to created a delicious, tangy, creamy chicken soup.

~ Posh Pantry

Avgolemono

Avgolemono

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup

Ingredients
  

  • 1 tbsp extra Virgin Olive Oil
  • 1/2 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves microplaned
  • 8 cups low-sodium chicken broth Chef’s Elite
  • 2 bay leaves
  • 1 cup rice
  • Salt and pepper
  • 2 cooked boneless chicken breast pieces shredded
  • 1/2 cup freshly-squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish

Instructions
 

  • In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the chicken broth then raise the heat to high. Add bay leaves. Once the liquid has come to a boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
  • Combine egg and lemon the following way: in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
  • Serve hot with your favorite bread. Garnish with parsley. Enjoy!
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Chicken Marbella

Posted on by Jessica So

This Chicken Marbella recipe is comfort!  If you love olives and savouries you will devour this recipe! It’s a classic… thanks to my friend Cleo for bringing it back!

~ Posh Pantry

Chicken Marbella

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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course

Ingredients
  

  • 2 lb bone-in skin-on chicken thighs
  • 4 cloves garlic minced
  • 3 bay leaves Morton & Bassett
  • ½ cup pitted prunes
  • ½ cup assorted olives with pits Casina Rossi Smashed with Lemon
  • ¼ cup capers with 1 tsp of juice (Epicureal)
  • ¼ cup caperberries Epicureal
  • ¼ cup red wine vinegar Beaufor
  • ¼ cup extra virgin olive oil Castella Notti
  • 2 tablespoons dried oregano Ritrovo
  • 2 tsp Kosher salt Diamond
  • Ground pepper to taste Tellicherry
  • ½ cup white wine
  • ¼ cup brown sugar
  • 2 tablespoons chopped parsley optional

Instructions
 

  • In a large bowl combine bay leaves, garlic cloves, prunes, olives, capers, red wine vinegar, olive oil, brown sugar, dried oregano, salt, and pepper. Stir it together then add the chicken. Rub it in well to the chicken, getting under the skin. Cover the bowl and place it in the fridge for a minimum 30 minutes, but preferably overnight.
  • Preheat the oven to 350°F. Transfer the chicken and all the marinade into a large baking dish or cast iron skillet and spread it out a bit so the chicken pieces don’t overlap. Pour the wine into the baking dish. Place in the oven for 50 to 60 minutes.
  • Check the temperature of the chicken once it is browned. It’s done once it reaches 165 degrees. Transfer the chicken to a large serving platter and spoon the prunes, olives, and capers on top.
  • Transfer juices from roasting pan to a small fry pan and boil over medium heat. Reduce liquid to about ½ cup, approximately 10 minutes. Strain the sauce into a bowl, then pour it over the chicken.
  • Sprinkle with chopped parsley. Serve with rice and enjoy!
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Love You Yuzu Salad

Posted on by Jessica So

I’m obsessed with this salad! The flavour is amazing! We only sell yuzu vinegar in a 1L bottle… should last forever but I’ve craved this so much the bottle is almost gone!

~ Posh Pantry

Check out this video on the perfect way to cut a grapefruit for this recipe.

Angie’s Love You Yuzu Salad

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

  • 1 living butter lettuce rinsed and dried
  • 1 avocado cut into pieces or slices
  • 1 pink grapefruit cut into bite-size pieces
  • 1/4 cup roasted sunflower seeds
  • 1 Tbsp butter
  • 2 inch ginger root peeled with back of a spoon and grated with a microplane
  • Juice from one lime
  • 1 Tbsp yuzu vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 tsp sugar
  • Pinch Maldon Salt

Instructions
 

  • Melt butter in 8″ fry pan. Saute sunflower seeds for 5 minutes. Remove and let cool.
  • Combine vinegar, olive oil, lime juice, sugar and grated ginger in small bowl.
  • In a mixing bowl, toss lettuce very gently with avocado, grapefruit, sunflower seeds and dressing. Just to coat.
  • Plate and serve immediately. Top with pinch of maldon salt.
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Winter Rice Pudding

Posted on by Jessica So
rice pudding

This winter rice pudding dessert is the best for pre-soccer practice nights, or just when you need a little comfort!

rice pudding

Winter Rice Pudding

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert, Snack
Servings 2 Servings

Ingredients
  

  • 3 cups whole milk
  • ½ cup Arborio rice
  • ¼ cup sugar
  • ¼ tsp vanilla paste
  • ½ tsp cinnamon or 1 cinnamon stick

Instructions
 

  • Heat the milk, sugar, vanilla paste, and cinnamon over high heat until boiling.
  • Add rice and reduce heat to simmer, stirring occasionally, for about 25-30 minutes or until rice is tender. *If pudding thickens and rice is still too firm, warm some milk in the microwave and add ¼ cup by ¼ cup until soft.
  • Place in small bowls and serve immediately.
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Banana Chocolate Muffins

Posted on by Jessica So
banana muffins

Angie loves this version of Banana Chocolate Muffins because most of the time, baking is a last-minute venture, and with this recipe the butter is just put into the microwave to melt. You don’t have to get it room temp! Because who has time for that sort of preparation?

banana muffins

Super Easy Banana Chocolate Chip Muffins

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
  

  • 3 ripe bananas
  • ⅓ cup butter 75 g, melted
  • ½ cup sugar 100 g
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour 185 g
  • 1 teaspoon baking soda
  • 1 tsp freeze-dried banana powder
  • salt to taste
  • ½ cup mini chocolate chips 85 g, plus ¼ cup garnish

Instructions
 

  • Preheat oven to 350˚F (180˚C).
  • In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
  • Add the sugar, egg, and vanilla and mix well.
  • Combine flour, baking soda, banana powder and salt in bowl and whisk together. Add to banana butter mixture until incorporated. Do not overmix.
  • Add in the chocolate chips and mix.
  • Using a large cookie scoop, add to muffin liners in pan. Top with a few additional chocolate chips.
  • Bake for 15 minutes until slightly brown and tester comes out clean.
  • Cool completely before serving.
  • Enjoy!
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Amarena Cherries & Anise Glazed Ham

Posted on by Jessica So
Amarena Cherries glazed ham

This recipe uses Amarena Cherries & Star Anise in a fabulous ham glaze.

Amarena is a famous cherry preserve from Bologna, Italy. It is a variety of wild cherries with a flavour that’s sweet and bitter with herbaceous notes. Use them in Black Forest Cakes and Manhattan cocktails, spooned over almond cakes, in puddings such as panna cotta, on crepes, and as a beautiful ice cream topper.

Amarena Cherries glazed ham

Amarena Cherries Anise Glazed Ham         

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Prep Time 5 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 20 minutes
Course Main Course
Servings 24 servings

Ingredients
  

  • 1 cup Amarena Cherries stems removed
  • 1/3 cup Balsamic Vinegar
  • 2 Star Anise
  • 1 cup Brown Sugar
  • 2 Bay leaves
  • 1 cup Water or Broth
  • 12-18 pound Fully-cooked Boneless Ham or Bone-In Ham

Instructions
 

  • Preheat oven to 325°F.
  • Score the surface of the ham in a diamond pattern. Place the ham in a large roasting pan, cover in foil and bake for 1 hour, depending of the package directions.
  • In a saucepan on medium heat, combine broth, brown sugar, balsamic vinegar, star anise, and amarena cherries. Cook until reduced or until desired thickness, about 15-20 minutes.
  • After 1 hour of baking time, brush the glaze on the ham in 20 minutes intervals. Put the ham back in the oven, uncovered. Glaze the ham 2 or 3 times.
  • Remove from the oven and allow to rest for 15 minutes before carving. Enjoy!
Keyword Baked
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Roasted Asparagus Warm Caprese

Posted on by Jessica So
Roasted Asparagus Warm Caprese

This dish is the perfect accompaniment to roasted meats, but lovely on its own too!

~ Posh Pantry

Roasted Asparagus Warm Caprese

Roasted Asparagus Warm Caprese

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Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 1.5 pounds asparagus
  • 1 pound cherry tomatoes whole
  • 3 tablespoons Le Ferre Extra Virgin Olive Oil
  • 1 tablespoons 24K Lemon Flaked Sea Salt
  • 4 ounce ball of fresh Mozzarella sliced into ¼” slices
  • 1/8 cup Ritrovo Selections Aged Balsamic Vinegar
  • 1 tsp Maldon salt

Instructions
 

  • Preheat oven to 400° F.
  • Arrange asparagus and cherry tomatoes on a large non-stick baking sheet. Drizzle with Extra Virgin Olive Oil and sprinkle with the lemon sea salt.
  • Roast in oven for 8 minutes, remove from oven and top asparagus with mozzarella slices. Return to oven and continue roasting for 3 minutes more or until cheese melts.
  • Transfer asparagus with cheese to a serving platter. Top with roasted tomatoes. Drizzle with Ritrovo Selections Aged Balsamic Vinegar and top with Maldon salt. Serve immediately.

 

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Whipped Ricotta Dip

Posted on by Jessica So
Whipped Ricotta Dip

Chef Glenys made this Whipped Ricotta dip for us recently and it is the BEST! So simple! The hot honey is key… just delicious!

~ Posh Pantry

Whipped Ricotta Dip

Whipped Ricotta Dip

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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Servings 4

Ingredients
  

  • 1 cup ricotta
  • 1 tbsp Ritrovo Honey – Honey & Hot
  • 1 tbsp olive oil
  • ½ tsp red pepper flakes
  • 1 tsp chopped parsley
  • ½ tsp lemon zest
  • salt and pepper to taste
  • baguette crackers or celery

Instructions
 

  • In a food processor or blender, process the ricotta for 2 minutes or until smooth.
  • Place the whipped ricotta in a serving bowl or spread on a plate.
  • In a separate bowl stir together the parsley, zest, olive oil and honey.
  • Pour the herb and honey mixture on top of the whipped ricotta.
  • Top with salt and pepper to taste.
  • Serve with grilled baguette slices, crackers, or celery sticks.

 

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