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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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Posts Tagged ‘Kawartha Dairy’

Gastronomically yours,

July 11th, 2017

When the Road gets Rocky

The month of June can be a rocky road to navigate as we have spent the last 9 months preoccupied with our daily routines and busy family schedules. Now all of a sudden it appears that all hell is breaking loose with graduations, proms, school events weddings and lots of last minute planning with what to do with ourselves, families and children for the next couple of months. It is no wonder that June 2nd is National Rocky Road Ice Cream Day.

Pinpointing the origins of Rocky Road Ice Cream is indeed a rocky road as the stories are all conflicting with a number of people laying claim to be the creator of this classic flavour of ice cream. One such story claims that the ice cream recipe was created by Dreyer Ice Cream after the Wall Street stock market crash in 1929 in hopes that the new flavour would help put a smile on people’s faces while enduring tough economic times.

Rocky road ice cream is typically known as a chocolate flavored ice cream composed of chocolate ice cream, nuts, and marshmallows. The type of nut used in the recipe also appears to cause more bumps in the road but not as much if we ask the question “What is the difference between Rocky Road and Heavenly Has Ice cream?”, as they appear to be identical in their ingredients other than Heavenly Hash is said to be evocative of the holy trinity of confectionary items chocolate, nuts and marshmallow.

Near the end of the Great Depression, in 1937 Jack and Ila Crowe started Kawartha Dairy which is celebrating its 80 anniversary this year.  Kawartha Dairy is still operated by the same family that started it and is a Canadian company using local ingredients.


Maybe we all need to simply relax a bit more and stop for some ice cream once in a while. My wife and children are regulars at Lockside Trading in Young’s Point where they scoop up Kawatha Dairy ice cream which we savour as we wander about Lock 27 on the Trent-Severn Waterway. If you insist on making things more complicated than they need to be, you may want to try making your own Rocky Road – Heavenly Hash ice cream using the following recipe using Kawartha Dairy ingredients the following recipe.



Heavenly Road Ice Cream


1 ½ cups sweetened condensed milk

1/2 cup unsweetened cocoa powder

2 cups 35% cream

1 cup 5% cream

1 tbsp. vanilla extract

1/4 cup roasted pecans, coarsely chopped

¼ cup roasted almonds, coarsely chopped

¼ cup broken pieces of milk chocolate

1 cup miniature marshmallows


In a medium saucepan over low heat, stir together the condensed milk and cocoa until smooth and slightly thickened. Remove from heat, and allow to cool for 5 minutes. Stir in the creams and vanilla. Place mixture in the refrigerator until cold. Separately combine all the remaining ingredients in a bowl and place them into the freezer for up to 1 hour.

Pour the cream mixture into the cylinder of an ice cream maker, and freeze according to manufacturer’s directions. Once the ice cream begins to set and take shape add the chilled nuts, chocolate and marshmallows.

Gastronomically yours,

August 29th, 2013

CNE and fried scream


The Canadian National Exhibition was founded in 1879 to encourage the development of agriculture, manufacturing, industry, commerce and the arts. It has evolved into a celebration of the arts, midway attractions, shopping and food.

The food attractions have evolved into a cultural smorgasbord with foods from around the world. At the core of the CNE’s food pavilion there also seems to be a group of budding gastronomes who work feverishly to come up with the most original must have food products. This year’s menu includes Nutella sweet potato fries, Cronut Burger, Bacon And Peanut Butter Milkshakes and all manner of bacon laced indulgences. Most of the other menu headliners include anything deep-fried, including butter, chocolate bars, whole onions and pizza.

Humans have been frying foods in oil since the discovery of rotary motion as this was the only way to process nuts and grains to extract their oils which happened sometime during the first century in the Mediterranean region. By the 10th century Arab cookbooks had detailed instructions on how to toast the grains for oil extraction as well as how to clarify, scent, color, and store the extracted oils. It was also during this period that olive oil production came into practice.

We often think of deep fried foods as unhealthy and greasy, but if executed properly fried foods should not be greasy as the moisture contained in the food to be fried will actually repel the oil as the heated oil will cause the food item to produce steam. This water vapour is expelled as steam creating bubbles which pushes the oil away from the food.  By keeping the oil temperature at a constant 350°f – 375°f and minimizing the time the food is fried for the oil will only be present in a very thin layer on the outer portion of the fried food.

If you can’t make it to this year’s CNE food pavilion but want to try some deep-fried food, try making some deep-fried ice cream at home. The following recipe uses Kawartha Dairy Company’s vanilla ice cream, but you can substitute your favourite flavour if you want to. Personally my preferred fried ice cream is Moose Track’s which isn’t bad when you consider that it’s deep-fried chocolate and peanut butter.




Deep Fried Ice Cream


1 liter of Kawartha Dairies vanilla ice cream

1 cup frosted cornflakes, crushed fine

1 cup sweetened, shredded coconut

2 eggs

2 tbsp.  sugar

Your choice of oil, for frying


Scoop out 4 medium sized scoops (3-4 oz.) of ice cream and pack them tight like a snow ball. Place the ice cream balls onto a parchment line baking sheet, cover with plastic wrap and place them in the freezer for a couple of hours to set hard.

In a medium sized bowl, combine the cornflake crumbs with the shredded coconut.

Roll the ice cream balls in the cornflake mixture and immediately return them to the freezer for at least 30 minutes.

In another medium sized bowl whisk together the eggs and sugar. Dip the crumb-coated ice cream balls into the egg wash and then roll the balls in the crumb mixture for a second time making sure that they are coated completely. Return the ice cream balls to the freezer and let them set for 1-2 hours.

Heat your counter top deep-fryer to 375°f. Deep fry the ice cream balls one at a time, using the basket to gently lower them into the oil. Fry the balls until they are golden brown which will take about a minute. Remove the cooked ice cream from the fryer basket and serve it in a bowl. Serve it immediately with some chocolate sauce and whipped cream. Yields 4 portions.


Food poisoning at Canadian events on the risehttp://www.cbc.ca/news/canada/toronto/story/2013/08/27/toronto-past-canadian-food-illness-investigations.html



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