Author: Angie Cordoni

Prep Time 15

Cook Time 15

Total Time 30

Course Baking

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!

Keyword Baking, Bananas, Chocolate, Muffins

Amarena Cherries & Anise Glazed Ham

Posted on by Angie Cordoni

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 Anise Glazed Ham

Prep Time 5

Cook Time 2

Resting Time 15

Total Time 2 20

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 Anise, Baked, Cherry, Glazed, Ham

Roasted Asparagus Warm Caprese

Posted on by Angie Cordoni

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

~ Angie

Roasted Asparagus Warm Caprese

Prep Time 4

Cook Time 11

Total Time 15

Course Side Dish

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.

Keyword Vegetables, Mozerella, Caprese, Roasted

Whipped Ricotta Dip

Posted on by Angie Cordoni

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

~ Angie

Whipped Ricotta Dip

Prep Time 10

Total Time 10

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.

Keyword Dip, Ricotta

Hibiscus and Mint Iced Tea

Posted on by Angie Cordoni

This recipe for hibiscus and mint iced tea was inspired by a trip to 8 Corners Tea House in Belcarra! Take your boat, highly recommend! It was so good I had to try to replicate it.

~ Angie

Heavenly Hibiscus and Mint Iced Tea

Prep Time 10

Steeping 20

Total Time 30

Course Drinks

Ingredients

½ cup sugar
1 cup water
8 mint leaves, torn
4 cups water
40 g hibiscus leaves – Royal Command available at Posh!

Instructions

In a small sauce pan bring 1 cup water to a boil. Add ½ cup sugar and mix until sugar dissolves completely. Remove from heat and add mint leaves. Let steep for 20 minutes to infuse flavour.
In another pot (at the same time potentially) bring 4 cups water to a boil. Add whole hibiscus leaves and let steep for 20 minutes until water is bright pink.
Combine hibiscus water and simple syrup. Let cool, pour over ice, and enjoy!

Keyword Hibiscus, Mint, Tea

Sugar Cookies & Royal Icing

Posted on by Angie Cordoni

A simple but perfect sugar cookie recipe, including Royal Icing for decorating. Posh has all your baking needs from Wilton!

Sugar Cookies

Prep Time 20

Cook Time 10

Total Time 30

Course Baking

Servings 24 cookies

Ingredients

Sugar Cookie Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tsp baking powder
3 ¼ cups all-purpose flour
1/2 tsp salt

Royal Icing Ingredients

4 cups sifted confectioners sugar
3 tbsp meringue powder
9 tbsp water up to 12 Tbsp on dry days
Wilton Gel Icing Color

Instructions

Preheat oven to 375 degrees Fahrenheit
In mixing bowl, cream butter and sugar until light and fluffy
Beat in egg and vanilla extract
In a separate bowl, combine flour, baking powder and salt
Add to butter mixture, 1 cup at a time, mixing after each addition
Divide dough into 2 balls
Roll each ball of dough on a floured surface till about 1/8 inch thick.
Dip cookie cutter into flour before each use
Bake cookies on ungreased sheet for about 8-11 minutes or until lightly browned

Royal Icing

Beat all ingredients on low speed for 7-10 minutes (10-12 minutes at high speed if using a portable mixer)
Add Wilton Gel Icing Color to mix until you attain desired colour

Keyword Cookies, Easter, Icing

Posh Products

Wilton Gel Icing Colours 28.3g – $4.99

Gnocchi in Mushroom Sauce

Posted on by Angie Cordoni

Recipe courtesy of Chef Sara

“This Gnocchi in Mushroom Sauce with Arugula is one of my comfort meals on cold, rainy nights. The combination of mushrooms, parmesan, and truffle oil really brings out the umami. While this recipe uses store bought gnocchi, you’re welcome to sub in homemade gnocchi instead!”

Gnocchi in Mushroom Sauce with Arugula

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 package gnocchi
5 tbsp butter
1 small package shiitake mushrooms
1/2 cup shallots sliced
2-3 cloves garlic minced
1/4 cup white wine
1 3/4 cup chicken stock or low sodium chicken broth
Dash of ground nutmeg
1 tbsp fresh sage chopped
1/3 cup parmesan cheese grated
3 cups arugula
Truffle oil to finish

Instructions

Cook gnocchi according to package directions.
In a large skillet over medium heat, melt butter until it begins to brown. Add mushrooms, shallots, and garlic. Sauté for about 8 minutes, or until golden brown. Add the wine. Reduce slightly, then add chicken stock/broth, nutmeg, and sage. Simmer for about 8 minutes. Season with salt and pepper to taste.
Add cooked gnocchi to skillet. Add parmesan, reserving about 3 tbsp for serving. Heat for about 1 minute. Add arugula and stir until wilted.
Divide equally among plates. Drizzle with truffle oil and sprinkle leftover parmesan just before serving. Bon appétit!

Keyword Arugula, Dumpling, Gnocchi, Mushroom

Posh Products

CL Gnocchi Board – $14.99

Joseph Joseph Scoop Plus Large Colander – $19.99

Sweet Potato & Chickpea Tikka Masala

Posted on by Angie Cordoni

Recipe courtesy of our friends at Brooklyn Dehli! Shop Brooklyn Dehli products online at Posh Pantry here.

Tikka Masala is a mild sauce layered with rich coconut cream, tomatoes, caramelized onion and roasted spices – simmered with sweet potato and chickpeas and served with rice & naan, it’s a delicious addition to your dinner menu!

Sweet Potato and Chickpea Tikka Masala

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings 4

Ingredients

1 tablespoon mild flavorless oil such as canola or sunflower
1 large sweet potato peeled and cut into 1/2 cubes
1 jar of Brooklyn Delhi Tikka Masala or Cashew Butter Masala simmer sauce
1 14 oz can coconut milk
1 15 oz can chickpeas

For serving

Rice or naan
plain yogurt optional
Brooklyn Delhi Roasted Garlic Achaar or Tomato Achaar
chopped cilantro

Instructions

Heat oil in a skillet over medium heat. Add sweet potatoes and saute for a couple minutes with salt.
Next add in the jar of Tikka Masala or Cashew Butter Masala simmer sauce, chickpeas and coconut milk.
Bring to a boil, reduce heat to low and simmer with lid on until sweet potato is just tender, about 10 minutes.
Add water to adjust the thickness of the sauce to your preference and add salt to taste.
Serve over rice or naan with a dollop of yogurt and chopped cilantro. For those who like it hot, top it off with a spoon of Roasted Garlic or Tomato Achaar.

Notes

If you have more time, roasted sweet potato works well in this recipe as well!

Keyword Chickpeas, Sweet Potato, Tikka Masala, Vegan, Vegetarian

Posh Products

Brooklyn Delhi Tikka Masala 340 g – $9.99

Brooklyn Delhi Roasted Garlic Achaar 255 g – $16.99

Pumpkin Spice Muffins

Posted on by Angie Cordoni

Pumpkin Muffins on a wire serving platter

These Pumpkin Spice Muffins are the perfect treat to enjoy with a cup of tea on a chilly Autumn day. David’s Pumpkin Pie Spice mixes cinnamon, ginger, nutmeg, clove and allspice, infusing the muffins with a warm, spicy aroma.

Pumpkin Spice Muffins

Prep Time 15

Cook Time 22

Total Time 37

Course Breakfast, Snack

Servings 12 muffins

Ingredients

1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons David’s Pumpkin Spice
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil melted
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spice in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Keyword Baked, Pumpkin, Spice

Posh Products

David’s Pumpkin Pie Spice 130g – $9.50

Parmesan Sage Madeleines

Posted on by Angie Cordoni

Recipe courtesy of Chef Sara

Madeleines are one of my favourite things to bake. The ingredients are simple and the batter comes together really quickly. Usually, I see madeleines as a sweet treat, but there are plenty of savoury options too! These parmesan sage madeleines are great for breakfast on the go, an afternoon snack, or just because.

Parmesan Sage Madeleines

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast, Snack

Cuisine French

Servings 24 Madeleines

Ingredients

2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp sea salt
2 large eggs
2/3 cup buttermilk*
3/4 cup parmigiano reggiano grated
2.5 tbsp fresh sage chopped

Instructions

Preheat oven to 425°F. Grease madeleine pan (I recommend using butter) and set aside
In a medium-sized bowl, mix flour, baking powder, salt, eggs, and buttermilk. Once well combined, mix in parmigiano reggiano and sage.
Spoon batter into madeleine molds. Bake in centre rack for 10 minutes, or until madeleines are firm and golden. Immediately transfer madeleines to a cooling rack, and let cool for a few minutes before serving.

Notes

*If you don’t have buttermilk, you can make your own! For this recipe, combine 2/3 cup milk with
2 tsp lemon juice. Let sit for 5 minutes, then proceed to use in madeleine batter.

Keyword Baking, Cookies, Parmesan, Sage, Savoury