S'more in a jar

Created by Brian Moore of The Mason Jar Tavern 

Featured in The Cary Magazine

Ganache:

1 3/4 c semisweet chocolate chip

1 1/2 c heavy cream

Crust:

2 c graham cracker crumbs

6 tbsp butter

Marshmallow fluff:

3 egg whites, at room temperature

1/2 tsp salt

1 1/2 c light corn syrup

2 lbs powdered sugar, sifted

2 tsp vanilla

Preheat oven at 350 degrees Fahrenheit.

Put chocolate into a heatproof mixing bowl. Bring the cream to a boil, and pour over the chocolate. Mix until smooth. Set ganache aside to cool to room temperature.

Melt the butter. Mix into the graham cracker crumbs until they are evenly coated. Set crust aside.

Put egg whites, salt and corn syrup into bowl of mixer with a whisk attachment. Mix for 6 minutes on high speed, until thick or when the volume has doubled. Reduce the mixer speed to low; slowly add powdered sugar. Add vanilla. Mix until smooth.

In several 8 oz wide-mouthed mason jars, add 1/2 c. crust mixture and pat down until even. Add 1/4 c. ganache; spread smooth with spoon. Top with 1/4 c. marshmallow fluff. Bake for 5 minutes or until marshmallow is browned.

Egg Drop Soup

This was something my paternal grandmother showed me when I was staying with them. I haven’t perfected it yet. Feel free to add suggestions. I tried different ways to cook this but it ends up either being salty or bland.

 

copyright of cannundrum.blogspot.ca

Ingredients:

• 6 - 12 quail eggs, boiled
• 1 large egg
• 1/4 of the Knorr chicken cube or desirable meat stock
• 14.05 oz chicken broth
• 1/4 tbsp rice vinegar
• 1/4 tsp soy sauce
• 1/2 tbsp cornstarch
• green onions, finely chopped for garnish

 

 

 

 

 

 

 

Directions:

In a small pot, add water, 1 tbsp distilled vinegar, a dash of salt and 1 drop of olive oil. Place the pot over medium-high to high heat and bring the water to a boil. Carefully place the quail eggs into the pot, turn the heat down to medium, and continue to cook for 30 secs. Remove pot from heat and leave to cool for another 30 secs. Peel the eggs from its shell, and set aside in a bowl.

Place another pot at medium heat, and add chicken broth, chicken cube, and soy sauce. Stir well.

In a small bowl, break egg and mix with salt and pepper. When broth is steaming, add rice vinegar. Turn up heat to medium high.

Slowly pour egg into broth while stirring. Add quail eggs. Remove soup from heat and ready to serve.