It’s funny how little things make you think of a blog post. We were invited to a pot luck dinner a couple of weeks ago to another city about 45 minutes away. I brought my Santa’s shortbread and chocolate chip cookies that I made last month and conveniently kept some aside in the freezer for such an occasion. This is why you should always make a little extra for moments like this.
Anyway, we were driving along and I see a poster for the International Comedy Festival at the Tilt theater. This year they have Shaun Majumder. For those of you who don’t know Shaun is of Indian heritage and is from a small town in Newfoundland. His father was a doctor, settled in Newfoundland for his practice, married and the rest is history. Shaun is probably most noted for his work on This Hour has 22 Minutes and the many characters he creates for the show.
Add that thought to another CBC show I was listening to on the radio this week. Lenore Newman was being interviewed about her new book Speaking in Cod Tongues: A Canadian Culinary Journey and she was talking about how Canada’s food has become a creole. Usually attributed to languages where two languages are combined to make a new language, Newman expanded this to mean a blending of food from different cultures. Canada is rich with this tradition, especially now with the proliferation of fusion restaurants.
Those two things reminded me of a recipe I tried a few years back. I love Rice Krispie squares. To me they remind me of childhood. They can be crammed with all sorts of different ingredients, like chocolate chips or peanut butter. Even the plain version with just the butter, marshmallow and rice Krispies is perfection. I started to explore with the flavours one could use in a square. Could the square be slightly savoury instead of sweet?
Seeing the poster and hearing the radio program caused a chain reaction in my head and brought me back to this recipe. The curry is subtle, so you’re not smacked in the face with just curry flavour. The apricot is such a common fruit for a lot of East Asian cooking and it blends well with the coconut and marshmallow. Try this treat the next time you’re asked to bring something for a pot luck or want to expand your culinary horizons.
Start with melting the butter in a large saucepan under medium low heat. When the butter is melted add the spices. The spices need to cook a little in the butter to release their flavour. This way you’ll get a nice creamy aroma mixed throughout the square instead of throwing the spices in dry later on. Add the marshmallows and stir until melted. Remove from the heat and add the extract.
The next bit will have to done quickly. Add the rice Krispies, apricot, and coconut and mix well. Everything should be well distributed throughout. Transfer it to a greased 9X13 pan and press down to make an even layer. I just lightly wet my hands and pressed down. This way the batter won’t stick to my hands and it’s faster than using a spatula. Refrigerate until firm and cut into squares.
Apricot Coconut Curry Rice Krispie Squares
- 1/2 cup butter or margarine
- 1 tsp garam masala
- 1/2 tsp curry powder
- 400 grams mini marshmallows
- 6 cups Rice Krispie cereal
- 1 tsp butter extract use vanilla if you don't have butter extract
- 1 cup dried apricots chopped small dice
- 1 cup shredded coconut
In a large saucepan melt the butter over medium/low heat. Once butter is melted add the spices and stir. Cook the spices for about one minute to let their flavours release.
Add marshmallow and stir until melted. Remove from the heat and add the extract.
Quickly add the Rice Krispies, chopped apricots, and coconut. Mix well until all the ingredients are evenly distributed.
Transfer to a greased 9X13 pan and press down to make an even layer. Refrigerate until set. Minimum one hour. Cut into squares.
I have been offered no compensation from the parties mentioned in this post. The opinions given are mine and mine alone.