Kickin’ Recipes
GETTING ALL
by Chef Brian Henry Culinary Editor www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
FIRED UP!
If you were expecting me to write about how to cook the perfect turkey for Christmas dinner, crisp up your latkes for Hanukkah or up your candied yam game for Kwanza, it’s not happening. December is the most psychotic month of the year for me, not only as a chef but as a father with three of my four kids born this month.
It truly is a festive time of year in our household steeped somewhat in tradition and a world of spontaneous whimsy. Having kids of any age is the greatest way for traditions to be followed but also evolve creating themselves. Elf on the Shelf damn you forever. My youngest has been counting down the days until Christmas since mid-October and announces how many more days until Christmas every morning as she emerges from her slumber. At bedtime the lights on the tree seem to add to the sparkle in her eyes. Sharing baked goodies with family and friends is a common tradition at this time of year. Getting people to share their recipes is like asking them to donate a kidney. That said I’m sharing a couple of our family’s favourite recipes for the holidays that my kids request year-round and enjoy sharing with their friends. Have a great holiday season and don’t ask me for a kidney. HELLO DOLLY’S INGREDIENTS: ¼ cup butter melted 1 cup graham cracker crumbs 1 cup shredded coconut 1 cup chocolate chips 1 can condensed milk
6
METHOD: Evenly spread the ingredients in a 9” glass baking pan, in order starting with the butter. Bake at 350F for 30-35 minutes Let pan cool down before cutting into bite size squares. Store covered at room temperature up to 3 days.
Chef Brian Henry is the Owner of Angle Iron Kitchen in Lakefield, & The Spice Co. Best Damned Chef in The Kawarthas!
