Test Kitchen with Magic Pantry
by Jacki McLenaghan
Every time I go into the kitchen to invent something new, or to tweak an already favorite
recipe, I wonder, “will people like this?” This is an important question considering
that I run a retail food and catering business.
To get the answer to this question is very simple…TEST KITCHEN!
Let the people try your food and be willing to hear the feedback. This is the EXACT
reason for this blog. Last night at Greenbriar Market and refillery, we had our “Test
Kitchen” event. It something that we have been doing monthly for the last three months.
I really love it! It is a wonderful way for me to test out my creations with the public and
get market research that is so incredibly valuable, PLUS it is so much fun!!! Who
doesn’t like to get to eat and drink free food in return for giving an honest opinion?
Maybe it is a new product that I would like to feature or an old favourite that I would like
to showcase in a new and unique way. Any way you slice it, Test Kitchen is a real
winner!
The big feedback from this last test kitchen… “Can you share your recipes with us?’
The answer is yes. Let me tell you a little bit about what happened, and I’ll share the
specific recipes on the Greenbriar website in the next few days.
And so it begins….
We started the evening with a Black Fruit and Basil Mojito. A fun twist on a classic
cocktail. We took Magic Pantry Black Fruit preserves and muddled it with fresh basil.
We let those two ingredients get to know each other for a little while before adding
vodka and soda water. For those who chose not to imbibe, we simply left out the
vodka. The result, a delicious, easy to create cocktail/mocktail that people really enjoy.
Next, we moved on to our appetiser plate. This consisted of three handmade crostini’s
coated with a light topping of our Cashew Brie Cheese. In some circles it is known as
“Secret Cheese” because it only appears when we have Fresh tasting events or upon
pre-order. Beside it we featured 1 new jam, 1 new jelly and 1 classic favourite. They
were Strawberry Habanero Jam, Strawberry Habanero Jelly, both of which are new
products and then the ever favourite, Ginger Marmalade. On the side we added a
sampling of our classic Pickled Onions. You can never go wrong with pickled onions.
Mat, one of the owners of Greenbriar said that these products have a sweet and spicy
vibe…just like me lol. I love the way the sweetness tones down the spice in these
preserves and the creaminess of the brie takes this dish to the next level. The great
news, the dish is completely plant based and lactose free. A great way to make sure
that everyone gets to enjoy these culinary treats!
Next, we moved on to another fairly new product, The Rustic Tomato Basil soup. I
created this soup because we were approached by Fringe Coffee shop to make soups
for their café. For those of you who don’t know this, Fringe, Greenbriar Market and
Rising Tides Taproom, all are business owners in the neighboruhood of Montgomery.
Not only are they neighbours, but they are all very community minded owners who love
to support one another. You can buy Fringe Coffee at Greenbriar and you can get our
soups and waffles at Fringe. When you attend a test kitchen event and you’re not quite
ready for the night to end, Rising Tides has your back. They give a 25% off of a flight of
beer when you attend a Greenbriar Event.
The soup is a rustic Tomato Basil. I roast the tomatoes, onions, carrots, garlic and
celery, before blending them to a not to smooth, yet not to chunky soup that I spice with
basil and other delicious herbs and spices. If you want to get some soup for yourself
and your family, we’ve now made this product completely shelf stable and ready for you
to take home and enjoy. Judging from how many people bought themselves a jar of this
after test kitchen last night, I think people like it!
Time for another cocktail? We thought it was. This time we took the classic Cowboy
Roy Cocktail and added our special twist. This is a cocktail that is comprised of vodka,
rum, orange juice and soda water. The twist we added was some Magic Pantry
Ginger Syrup. A surprising hint of sassiness. Just what this drink needed.
The main course was coming up next, but I snuck in one more surprise before the meal
came. Apple Chips! That’s right, this sneaky little treat doesn’t stay on the shelf long
once people try it, and last night was no exception. I have found a way to cut the apples
so thin that it is hard to believe you are not eating potato chips. Add a little lemon juice,
cinnamon and a hint of sugar to bring out the natural apple flavours and there you have
a real winner. After sampling the Apple Chips our guests snapped up all but one bag of
these treats. I had just restocked that day! I guess I will be making apple chips this
week. Now on to the main.
The main course was so much fun. It was garlic roasted chickpeas in a lettuce wrap,
topped with our very special Candied Jalapenos. If you’ve never had a candied
jalapeno, boy oh boy are you in for a treat my friend. They’re truly the perfect balance
of sweetness and spiciness. The sugar tames the sharp heat from the jalapeno, turning
it into this mouth-watering little gem.
On the side of the lettuce wrap we featured a new product called Cowboy Spread. This
is again a sweet spicy spread that can be used as the name would indicate, as a
spread, or as a marinated or even salad dressing. DELICIOUS! We took some Butler
Soya Curls (I don’t sell them, I just love them) and we marinated them in the Cowboy
Spread for a few hours. If you not familiar with Soya Curls, they really do taste exactly
like chicken. If you wanted the same effect with a meat product, you could marinate,
pork, chicken and beef to get the same result.
After we marinated the curls, we then skewered them and baked them in the oven at
400 degrees for 20 minutes. They came out crispy and full flavoured. Yum!
Side note…After the guests all left, Shawn and Mat (The owners), myself (Jacki) and
Debi (A brilliant woman who works for both Greenbriar and Magic Pantry) made
ourselves plate of these delicious skewers and had our own version of test kitchen in
the back. It can be a challenge watching people eat so many good things while you are
serving and hosting. But the wait was well worth it!
Finally for dessert we had a handcrafted Belgian waffle topped once again with our
Magic Pantry Black Fruit Preserves. If you are wondering what a Black Fruit preserve
is, it is whole berries such as blueberries, blackberries and sometimes even cherries (If
they are in season) and we preserve them in a light simple syrup. The waffles I made
from a recipe that I tweaked into a light fluffy waffle that you can purchase frozen on
Fresh Fridays at Greenbriar or, you can have them served up hot to you at Fringe
Coffee. On top of that for good measure, we added a topping of whip cream
because…whip cream am I right?
The feedback from last night was quite positive with a few extra neat tips and tricks that
I will be using in new recipes.
This test kitchen was a sold-out event and they seem to be growing in popularity. If you
would like to attend out next test kitchen, guess what…we are doing a brunch addition
on Sunday April 30 th from 10 am – 12 pm. If you would like to attend this fun and
delicious event, I highly suggest that you get your tickets in advance. I had a few
personal emails of those who regretted waiting until the event sold out.
I hope to see you there and please…come hungry!
