Recipe

“Heaven’s Cuisine” Bourbon Bacon Popcorn

Posted on: August 21st, 2015 by Carla Johnson No Comments

“Sometimes when you cook with “sin,” it brings you a little closer to heaven.” ~ Carla Johnson

Note: All photos in this post are credit of Carissa Idsinga

Inspired by a recipe she found on The Endless Meal blog, my cousin-in-law Carissa made a batch of popcorn that blew everyone’s mind. When she shared her pics on social media, she said, “This is what they serve you when you get to heaven.”

Cooking With Sin author Carla Johnson

A passionate, thoughtful foodie, Carissa cares deeply about eating healthful and beautiful food. She grows most of her own vegetables and has her own chickens for eggs. She enjoys foraging for food and loves time in her kitchen creating the most exquisitely delicious meals for family and friends. Plus, she shares a love of food with her sister Sophie who dishes out inspirational eats on her blog Soph n’ Stuff.

Cooking With Sin author Carla Johnson

Whenever Carissa cooks or shares recipes, we all pay attention. She knows food and she inspires us with her culinary ventures. This batch of popcorn especially grabbed everyone’s attention. Hello, bacon! Plus, you make the popcorn the old-skool way. It is the way I remember making it as a child – in a pot on the stove! This is one fun recipe. Carissa may have just found a most heavenly way to embrace your inner child.

Cooking With Sin author Carla Johnson

“Heaven’s Cuisine” Bourbon Bacon Popcorn

 

  • 1 1/2 cup bacon, diced
  • 1 cup quality popcorn kernels (22 cups when popped)
  • Butter, softened – up to 1 cup, depending on how much bacon fat you use
  • 2 cups brown sugar
  • 4 tbsp & 2 tbsp bourbon
  • ½ teaspoon salt
  • 1 tsp baking soda
  • Dash of liquid smoke
  • 1 tsp vanilla
  • ¼ tsp paprika
  1. Fry bacon in pan over medium high heat until crispy. Remove bacon from pan reserving the fat.
  2. Pop the popcorn in a pot – old skool!
    • 2 tbsps of bacon fat into a large pot. Heat and test with 2 or 3 popcorn kernels, cover on. Once they pop, add the rest of the kernels.
    • Gently shake the pot until the popping slows. Remove from heat.
    • Transfer popcorn into a large bowl. Remove any un-popped kernels.
  3. Make the bourbon caramel.
    • Top reserved bacon fat with butter to fill a 1 cup measuring cup. Scoop into a medium pot.
    • Add sugar, 4 tbsp of bourbon & salt. Bring to a boil (approx. 4-5 minutes) until candy thermometer reads 275° F.
    • Remove immediately from heat and carefully stir in baking soda, liquid smoke, vanilla, paprika & 2 tbsp bourbon.
    • Pour caramel over the popcorn right away, tossing the mix. Then stir in bacon.
  4. Bake
    1. Preheat the oven to 275° F. On baking tray (0r 2) lined with parchment paper, spread popcorn evenly.
    2. Bake for 15 minutes.
  5. Cool and serve.

Cooking With Sin author Carla Johnson

Note: All photos in this post are credit of Carissa Idsinga

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Watermelon Fresca Mojito

Posted on: July 11th, 2015 by Carla Johnson No Comments

“Many wagon-loads of enormous water-melons were brought to market every day, and I was sure to see groups of men, women, and children seated on the pavement round the spot where they were sold, sucking in prodigious quantities of this water fruit.  Their manner of devouring them is extremely unpleasant; the huge fruit is cut into half a dozen sections, of about a foot long, and then, dripping as it is with water, applied to the mouth, from either side of which pour copious streams of the fluid, while, ever and anon, a mouthful of the hard black seeds are shot out in all directions, to the great annoyance of all within reach.  When I first tasted this fruit I thought it very vile stuff indeed, but before the end of the season we all learned to like it.  When taken with claret and sugar it makes a delicious wine and water.” ~ Frances Trollope (1780-1865) ‘Domestic Manners of the Americans’ (1832)

The last several years have seen the virtual disappearance of the watermelon with seeds and I am going to stand up and declare I miss them. I enjoyed spitting the black little slippery things out on the lawn at picnics. It was fun competing in  target practise with my friends. It is an art, you know, to propel a seed with accuracy and speed. And it is a celebrated skill that kids these days are missing out on.

And while I am sounding like an old has-been, I am going to declare that seeded watermelon tasted better. Mind you, I have not been able to compare and have no proof, but I am certain that seedless watermelon is blander and drier. It is less colourful and less flavourful. Or maybe I’m just wishing for the “good ol’ days” when the grass was greener and the watermelon sweeter. And I am wishing I could teach my daughter how to spit a watermelon seed without it dripping down her chin like mine always did. :)

This fun video below, on how to make a watermelon keg, popped up on social media recently and I love it. But I also knew we could do better than just serve plain watermelon aqua fresca from it. A little bit of “sin” makes it a lot better.

Carla Johnson author Cooking With Sin

Watermelon Fresca Mojito

  • 3 cups seedless watermelon
  • 1  fresh lime, cut into sections
  • ¼ cup rum
  • Sugar, to taste
  • Fresh mint
  • Club soda (optional)

1. Mix the watermelon in a blender until smooth.

2. Muddle the lime, rum, sugar and mint in a pitcher.

3. Stir watermelon into the muddled mix in the pitcher. Serve individual glasses and top each with club soda. Garnish with a slice of watermelon or mint sprig.

“The nature of watermelons is generally rather chilling and contains a great deal of moisture... Their cleansing action you can discover for yourself; just rub them on dirty skin. Watermelons will remove the following: freckles, facial moles, or epidemic leprosy, if anyone should have these conditions.”
Galen (129-216 A.D.), Marcus Aurelius’s personal physician

Watermelon Fresca Mojito Cooking With Sin 2

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Briercrest CBs at the SS

Posted on: April 19th, 2015 by Carla Johnson 12 Comments

“Cinnamon bites and kisses simultaneously” ~ Vanna Bonta

Anyone who ever had a CB and the SS (Cinnamon Bun at the Service Station) knows how utterly unforgettable they were. They were a very special treat found along the Trans-Canada Highway in Caronport, Saskatchewan, Canada. I don’t think they make them anymore, but in the “good old days” they were legendary. My friend’s Grandma used to work there and make them. She shared the recipe, so I hope it’s okay to post it here too.

I am posting the recipe here a little in haste as I haven’t yet tried to make them – and of course I plan to inject some “sin” into them 😉 – but recently a few people have asked for the recipe so here it is, verbatim, just the way it was shared with me.

The CBs, as I remember them, were very tall and rolled in very thin layers. I would lift each layer slowly and savour each soft, sweet bite. I found this image from Solly’s in Vancouver. It reminds me of how the SS made them “back in the day.” If anyone has tips on how to make them in thin layers like this, I’d love to know.

Thank you for sharing the recipe Marilyn!

Carla Johnson author Cooking With Sin

Solly’s cinnamon buns, Vancouver. Photo courtesy of Jenn Chic, WE Vancouver http://www.thewestcoastreader.com/sollys-cinnamon-buns-go-around-the-world/

Briercrest CB’s at the SS

Original Recipe (thanks to Donnie Aason – aka Donnie Eliason/Taylor and translated into a written recipe by her daughter Karlene Benallick!)

Ingredients
– 6 cups water
– ¼ cup sugar
– 2 tbsp yeast
Mix the first three ingredients and let stand until yeast activates (bubbles)

Add

– one cup of milk
– ½ cup lard
– ½ cup margarine
– ½ cup sugar
– 2 tsp salt
– 2 eggs
– 12 cups flour (16 cups most likely needed) (kneed until desired texture)
Let rise for approximately 1 hour before forming into buns or CBs.

For CB’s,
Mix 2 cups of brown sugar, 3 cups of margarine and 1 cup of pancake syrup and pour into the bottoms of about four 9 x 12 pans.

Divide the dough into management amounts (e.g. 4 equal parts). Roll each part into a rectangle. Melt margarine and spread in a thin layer on top of the dough. Sprinkle brown sugar and cinnamon on top of the margarine until the entire rectangle of dough is covered. Roll up the rectangle with the margarine/sugar on the inside of the roll. Cut into 1-2” individual rolls (dental floss works better than a knife for cutting the dough up into cinnamon rolls). Place each roll flat-side down on top of the syrup in the baking pans.

Let CBs rise in pan for at least an hour.

Bake @ 325 for 45 minutes (regular bake – not convection setting).

Note: I sent Donnie a message and asked her about getting the bun layers so thin. It is clearly more about knowing what the dough should feel like – which comes with experience. This is what she had to say. 

When I started working at the Pilgrim years ago there were no written recipes—-everything was done just out of the ladies heads that worked there!!! I sat down and wrote up what they were doing—- and that’s the “recipe” that keeps popping up!!! There is lots to say about proportions but there is also lots to say about how how the dough is supposed to feel, cooking procedure ( which can vary from oven to oven) etc.

Carla’s Cream Cheese Icing

Simply put, stir softened, spreadable cream cheese into your favourite vanilla icing. You can use store-bought icing/frosting, but I like to make my own from scratch. My recipe is rough as I add ingredients as I go, but here is my simple version:

1. In a small or medium sized mixing bowl add 1 good scoop icing sugar + 1 small chunk of softened butter + a couple drops of vanilla. Beat with mixer slowly adding drops of milk until it reaches the right consistency.

2. Stir in a small scoop of the cream cheese and mix until smooth.

3. Spread on top of each CB while they are still warm so the icing melts down the sides and between the layers. Just thinking about all the gooey sugary goodness makes me smile.

Looking for something more specific and helpful? I found this one for you. :)

Carla Johnson author Cooking With Sin

Photo Credit T. Bilodeau Photography: http://tbilodeauphotography.com/blog/food-photography/whitecourt-ab-photographer-carrot-cake-cream-cheese-icing/

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

“We are Family” Occupy Your Front Lawn

Posted on: April 11th, 2015 by Carla Johnson No Comments

Earth teach me to forget myself as melted snow forgets its life.
Earth teach me resignation as the leaves which die in the fall.
Earth teach me courage as the tree which stands all alone.
Earth teach me regeneration as the seed which rises in the spring.
~ William Alexander

Carla Johnson author Cooking With Sin #OccupyYourFrontLawn
One of Janice’s radishes!  All photos & the title are credit of Janice D
Spoiler alert! This is the only “sin” in this post. 😕

#OccupyYourFrontLawn

 

Spring is in the air! City folk are hopeful for better weather ahead and country folk are hopeful for a good planting and growing season. Too often city and country have little to do with each other, but now and then they come together and when they do, they can create something very special.

Now, if you are like me, you know sometimes water is thicker than blood because you have a relative, a cousin, aunt or uncle you are very close to, but not by blood. Janice D. and I go way, way back. Her mom is my Aunt Avis. Her step-dad is Uncle Harvey. We are not related by blood, but our family connection is strong. If you’re curious, Janice’s sister Tracie shared our family story on the “We are Family Rye Bread and Brie” post.

Janice lives just north of me in Guelph, Ontario and last spring she and her partner “Farmer Jamie” turned their front lawn into a delicious vegetable garden. If you have your own vegetable garden, you know how produce can grow faster than you can consume. Janice and Jamie embrace their community as family and happily shared their produce with family and friends. Their neighbours are thrilled they are getting ready to do it all again this year.

#OccupyYourFrontLawn

Step 1 – Prepare the Soil

Carla Johnson Cooking With Sin #OccupyYourFrontLawn

Step 2 – Plant the Seeds

Carla Johnson author Cooking With Sin #OccupyYourFrontLawn

Step 3 – Nurture the New Growth

Carla Johnson author Cooking With Sin #OccupyYourFrontLawn

Step 4 – Watch it Grow

Carla Johnson author Cooking With Sin

Step 5 – Enjoy & Share

Carla Johnson author Cooking With Sin

Step 6 – Be in Awe

Urban Farming at its best! #OccupyYourFrontLawn Carla Johnson author Cooking With Sin

Note: If you are inspired to dig up your own front lawn and feed your “family”, you would be wise to check your local regulations. Some communities allow urban farming freely while others have some height restrictions and some, sadly, have an all-out ban on it. 

Carla Johnson author Cooking With Sin

Way to Grow Janice & Jamie!

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

#OccupyYourFrontLawn


 

Anna-Marie on the cover of “The Nutritionist”

Posted on: February 15th, 2015 by Carla Johnson No Comments

Our task was to see if Ugandans and Mozambicans would accept an orange sweet potato to grow and eat – and if so, could we prove that the orange sweet potato was a good source of Vitamin A? We succeeded! Farmers started to grow the sweet potato and families began to eat it and the biggest winners were the children under the age of 5 who got a steady supply of Pro-Vitamin A. ~ Dr. Anna-Marie Ball

Warning! Oh my stars! This post doesn’t have any “sin” in it! 😮

Instead I want to brag and share with you the cover and article from The Nutritionist an excellent magazine published in Kampala, Uganda. My dear friend Dr. Anna-Marie Ball was recently featured on the cover and an article was written about the orange-fleshed sweet potato project she has been running in the country. I previously shared one of Anna’s recipes in the post Vitamin ‘Eh’ Sweet Potatoes.

Carla Johnson author Cooking With Sin

The cover of The Nutritionist, Dec-Feb. 2015 Issue

Carla Johnson author Cooking With Sin

Excerpt from The Nutritionist

Anna Nutritionist 2

Photo from The Nutritionist

 Here is a clip from the article.

Carla Johnson author Cooking With Sin

Excerpt and photo from The Nutritionist

Bravo Anna!

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin