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😉
· 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