Ricotta Hushpuppies and Vanilla Ice Cream with a Bourbon Caramel Drizzle

Another month, another tasty feature at Calgary’s Southern inspired barbecue joint….with a twist! Jane Bond BBQ is moving our weekly feature to a MONTHLY feature, now more of our wonderful Calgarian folks have a chance to taste and experience dishes created by Chef Jenny B.

For the month of October we’re servin’ up Ricotta Hush Puppies topped with Vanilla ice cream and drizzled with Bourbon Caramel, crushed pecans, and topped with a maraschino cherry.

Grab yourself a skillet to share for just $12 folks. Psst, hey, grab a napkin...you’re drooling a bit😉


Here you have our hush puppies ingredients on a tray. Vanilla ice cream scoop, 2 eggs, vanilla extract, maraschino cherries, flour, sugar, salt, crushed walnuts and a drizzle of bourbon caramel sauce.
Hush puppies in the nude...aka ingredients!

· 2 cups Flour

· ½ tsp Baking Powder

· 2 dashes Salt

· 1/2 cup Sugar

· 500g Ricotta Cheese

· 4 Eggs (beaten)

· 2 tsp Vanilla

· Handful of crushed Walnuts (per plating)

· 2 scoops Vanilla Ice Cream (per plating)

· Bourbon Caramel Syrup or Syrup of your choice