Could not be easier! Start with toasted crostini. Add a piece of your favourite Brie cheese. drizzle a little Poor Boy Caramel Sauce and sprinkle with fresh Thyme. Melt in oven and top with more caramel sauce and thyme to taste.
We are open our regular hours on Saturday, March 26th, 10 am – 5 pm but closed as usual Sunday and Monday.
For those of you who are familiar with Poor Boy Fleur de Sel Caramels we had hoped to have a new item for your holiday table, Poor Boy Caramel Sauce. The sauce is made from the whey of a local cheese maker in Minneapolis giving the sauce a bright signature flavour. Wonderful to pair with fresh fruit and cheeses or to use a sauce with your favourite dessert.
In the meantime you will have to settle for a box of Poor Boy Caramels and perhaps some homemade salted caramel sauce. Here is a classic recipe to try.
3/4 cup whipping cream
1/2 cup sugar
2 tablespoons water
4 tablespoons butter
1/2 teaspoon kosher salt
Warm cream in microwave until just below boiling. cook sugar and water in a heavy saucepan over medium high heat until reaches boiling point. Swirl sugar in pan but do not stir ( otherwise sugar will crystallize ). Cook until mixture is a golden amber colour. Remove from the heat and slowly add warm cream. Continue to stir and then add butter until completely smooth. Add salt to taste and cool.
They say patience is a virtue. So please be patient. Inspirati is in the process of developing a whole new website together with finally, some online shopping! But right now we are busy being elves for Christmas so keep checking back in for updates in the new year. Enjoy the season!
Inspirati has lots of ideas to help with your Christmas shopping needs including boxes of Poor Boys, tins of Hubs Peanuts and of course tea towels! We will be open this weekTuesday – Saturday until 5:30 pm, closed on Sunday December 20th but open for business on Monday December 21st. We will then close for the holidays at 5:30 pm on December 23rd, reopening at 10 am on January 5th, 2016.
Any gifts that need to be exchanged can be done at the store before January 9th, 2016.
At my house roast lamb is always the go to Easter meal, a favourite for either for a large group or just a few family members. We have such beautiful Alberta lamb here and it takes very little to make a wonderful meal. Rub with chopped rosemary and lemon zest, salt and pepper, throw some potatoes in with onions. A little butter and balsamic drizzle at the end and it is ready to serve.
For those of you who do not favour lamb here is an interesting way of serving turkey. This is adapted from a recipe from the Atco Blue Flame Kitchen Holiday Collection cookbook.
Brined and Roasted Turkey
16 cups water
1 1/2 cups kosher salt
1 cup sugar
2 onions, sliced
2 lemons, washed and quartered
2 tablespoons peppercorns
4 bay leaves
8 lb. turkey pieces
melted butter for brushing turkey
Prepare brine by combining water.salt. sugar. onions, lemons, peppercorns, bay leaves in a saucepan and bring to a boil. Simmer until salt and sugar are dissolved. Remove from heat and let cool.
Refrigerate brine until cold and then submerge turkey pieces, making sure all the turkey is covered. Cover container and refrigerate for at least 4 hours or overnight.
Preheat oven to 425F
Remove turkey from brine and drain, discarding onions, lemons, peppercorns and bay leaves. rinse and pat dry.
Place turkey in desired pans and brush with melted butter.
Roast for 50 minutes until internal temperature reaches 175F.
Transfer turkey pieces to a platter and cover with foil. Let turkey stand 15 minutes before carving.