Comfort food is good food…

1. Cashew Cinnamon Butter S’mores

Cashew Cinnamon Butter S’mores | Campfire Cookout Mantry

Ingredients

Effie’s Oatcakes
1 bag mini marshmallows
Reginald’s Cinnamon Molasses Cashew Butter

Directions

1. If you don’t have a campfire to roast mallows… Lay Out Effie’s Oatcakes on a baking sheet. On each oatcake place mini-marshmallows. Place under broiler for a few seconds until toasty.

2. Remove and spoon over cashew butter on the marshmallow. The heat from the marshmallow will warm the cashew butter. Place another Oatcake on top. Press lightly to flatten marshmallows.

FYI: This recipe originally appeared on Mantry.com

Cashew Cinnamon Butter S’mores | Campfire Cookout Mantry

2. Smoky Borsellino Omelet

Smoky Borsellino Omelet | Coffee & A Smoke Mantry

Ingredients

2 large eggs, preferably free-range or organic
2oz. La Quercia Smoky Borsellino Sausage, sliced thin
2–3 mushroom like oyster or shiitake, sliced
Pinch of fresh thyme leaves’
Small knob of butter
Olive oil
A small handful of grated pecorino cheese
Sea salt and freshly ground black pepper

Directions

1) Beat the eggs in a mixing bowl with a pinch of salt and pepper.
2) In small frying pan on a high heat, fry Borsellino in a little olive oil until crisp and golden, add mushrooms and thyme then turn the heat down to medium, add butter and season with salt and pepper 
3) When the mushrooms are cooked down, add your eggs and move the pan around to spread them out evenly
4) When the omelet begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Pecorino 
5) Ease around the edge of the omelet with a spatula, then fold it in half 
6) When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate

FYI: This recipe originally appeared on Mantry.com

Smoky Borsellino Omelet | Coffee & A Smoke Mantry

3. Birch Syrup Caramel & Bacon Sundae

Birch Syrup Caramel & Bacon Sundae | Into The Wild Mantry

Birch syrup has a unique smoky flavor quite different from any other syrup you might have tried. Pair birch syrup caramel from Kahiltna Birchworkswith ice cream in this birch syrup caramel recipe for a new take on your classic sundae.

Ingredients

2 scoops coffee ice cream
2 strips of bacon
1 pinch alder smoked sea salt
2 tbsp birch syrup caramel

Directions

1. Scoop two scoops of coffee ice cream into a sundae glass.
   2) Crumble two strips of cooked bacon over the ice cream.
   3) Drizzle 2 tablespoons of Kahiltna Birchworks birch syrup caramel.
   4) Sprinkle Alaska Pure Sea Salt Co. alder smoked sea salt to finish.

FYI: This recipe originally appeared on Mantry.com

Birch Syrup Caramel & Bacon Sundae | Into The Wild Mantry

4. Chorizo Mac & Cheese

Chorizo Mac & Cheese Recipe | Grillfest Mantry

Ingredients

1 Pack Edison Grainery Organic Q Mac
4 oz Imperial Chorizo, cut into 1/3-inch cubes
6 tbsp. milk
4 tbsp. unsalted butter
Flat-leaf parsley, chopped

Directions

1. Cook Edison Grainery Organic Quinoa Pasta for 10–12 minutes, or until al dente. Drain and set aside.
2. Heat the olive oil over a medium-low heat in a large skillet and add the chorizo. Cook for 5 minutes, until the fat has rendered out and the chorizo is slightly crisp.
3. In another saucepan, add milk and unsalted butter, place over med-low heat. Once the butter has melted pour in the organic cheese packets and stir well to create a rich cheesy sauce. Return the cooked pasta and chorizo to the saucepan with the sauce. Mix well to cover pasta evenly. Garnish with chopped parsley and a drizzle of the chorizo cooking oil, serve.

FYI: This recipe originally appeared on Mantry.com

Chorizo Mac & Cheese Recipe | Grillfest Mantry

5. Bacon, Beer Jelly & Brie Sandwich Recipe

Bacon, Jelly & Brie Sandwich | Craft Beer Belly Mantry

Ingredients

Broadbent’s Peppered Bacon
Anarchy In A Jar Spiced Beer Jelly 
Sliced Apple
Brie
Crusty Bread

Directions

1) Crisp up Broadbent’s Bacon in a skillet 
2) Smear Anarchy in a Jar Spicy Beer Jelly on bottom piece of bread and layer in brie, bacon, apple & arugula 
3) Use a little extra bacon fat to grill the sandwich just until the brie gets gooey. Serve with a ice cold brew

Mantry Tip: Start bacon in a cold pan to help render the fat.

FYI: This recipe originally appeared on Mantry.com

Bacon, Jelly & Brie Sandwich | Craft Beer Belly Mantry

6. Hazelnut Pancakes With Bourbon Maple Glazed Apples Recipe

Hazelnut Pancakes With Bourbon Maple Glazed Apples | Bourbon Breakfast Vol. 2 Mantry

Ingredients

1 Tbs butter
2 apples, peeled, cored and cut into 1/2-inch thick slices
1 oz Bourbon
Pinch cinnamon
3 Tablespoon The Syrup Shop 100% Maple Syrup

Freddy Guy’s Hazelnut Pancake Mix

Directions

1. Melt butter in a skillet set over medium heat. Sauté apple slices, cinnamon, bourbon and syrup until the apples are tender and caramelized. 2. Serve apples over pancakes with additional maple syrup.

FYI: This recipe originally appeared on Mantry.com

Hazelnut Pancakes With Bourbon Maple Glazed Apples| Bourbon Breakfast Vol. 2 Mantry

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