Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

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Gastronomically yours,

More S’mores Please!

So what do you do when your children’s school ask you for 150 sweet treats for their festive feast in winter? You make s’mores, these maybe a bit over the top for child gastronomes but I took pleasure in knowing that between the sugar and caffeine in each of these jars these kids would be on one hell of a tear for an hour or so!

The recipe is easy to do, should take you about 3-4 hours to complete and do not substitute milk or white chocolate… Also do not use any cream other than that listed…

 

Canned S’mores

Ingredients:

150 125ml Mason Jars

90 oz Graham Cracker Crumbs

5 lbs dark chocolate 70% or higher pistoles

4.25 liters 35% Heavy Whipping Cream

¼ cup vanilla extract

3x 400 gm bags of miniature marshmallows

¼ cup cocoa powder

¼ cup icing sugar

Method:

Remove lids from mason jars. Scoop 1.5 tbsp. of the graham crumbs into each jar.

Place enough Graham Crumbs to cover the bottom about a cm or 1/4 inch'ish

Place enough Graham Crumbs to cover the bottom about a cm or 1/4 inch’ish

If you have chocolate pistols carry on with the recipe otherwise you will need to break or chop the chocolate into small pieces.

 In a large size (2 gallon) stainless steel pot bring the cream to a simmer over medium heat. Immediately remove pot from heat and add the chocolate.

Let the chocolate rest in the cream for a minute or two.

Using a wooden spoon stir the melted chocolate with the cream until smooth without lumps.

Do not use a whisk as this may aerate the mixture forming bubbles like an Aero bar. Stir in the vanilla extract.

 Pour the chocolate ganache mixture into a large pitcher, and pour about 2-3 tbsp. into each jar over the graham crumbs.

Pouring from the pitcher is more efficient than ladeling it out

Pouring from the pitcher is more efficient than ladeling it out

 

Leave enough space for the marshmallows

Leave enough space for the marshmallows

Let the ganache cool and begin to set. While the ganache is still somewhat soft add a small handful of the miniature marshmallows on top of the ganache.

Using a blow torch on a low setting gently toast the marshmallows. Be cautious though as the little suckers like to flame up and burn easily just like when you’re sitting fireside!

I gave each of them a little blow before setting them down to make sure they were extinguished.

be careful when using the torch to avoid burnt offerings!

be careful when using the torch to avoid burnt offerings!

Using a sieve dust the marshmallows with the cocoa powder and then with the icing sugar.

Let it snow cocoa and icing sugar!

Let it snow cocoa and icing sugar!

Close up the jars, adorn with whatever decorative Pintrest seasonal swag you have on hand.

Add your decorative bits, I chose to list the ingredients on the back of my card for allergy concerns!

Add your decorative bits, I chose to list the ingredients on the back of my card for allergy concerns!

Keep the s’mores in a cool place, like a fridge or in your garage if you are in a cold climate.

smore1

 

 

 

705.875.0428

705.875.0428

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