by info@naramatainn.com | Nov 20, 2021 | Recipes
Makes 6-8 This recipe is straightforward to make but does require some precision and confidence. You’ll need a blow torch (also called baker’s torch or brulée torch), and some shallow custard or cocotte dishes. My favorite dishes to use are terracotta flan dishes –...
by info@naramatainn.com | Nov 20, 2021 | Recipes
CHRISTMAS FRUITCAKE Makes 1 large loaf or 2 smaller (1lb each) loaves Kindly set your glacé cherries aside – this is not your Nana’s loaf. We’re using heaps of dried fruit, citrus zest, and a generous soaking of booze. Make this a few weeks before the holidays for a...
by info@naramatainn.com | Nov 20, 2021 | Recipes
Roasted Squash & Pumpkin Pie Filling Makes enough filling for 1 x 8” pie This recipe is really versatile and works with a variety of squash. If using canned purée, opt for brands without sugar added (look for the word ‘purée’ on the label). Canned purée can be...
by info@naramatainn.com | Nov 20, 2021 | Recipes
Pain Rustique This recipe makes 2-3 large loaves. For best results, prepare the poolish* a day in advance. It will give you better flavor development and a better quality dough. If making in one day, prove the poolish in a warm place until doubled in size – about 3-4...
by info@naramatainn.com | Nov 20, 2021 | Features
Vancouver Magazine interviews Chef Ned Bell on sustainable salmon. Naramata Inn’s chef and partner has a bone to pick, and stresses the importance of cultivating responsible salmon practices in BC. Read the article here. November/December issue | Vancouver...