Note from Lanna

 A lot going on this month! It's Father's Day next week, it's Filpino Heritage Month (hence a photo I wanted to share of beautiful Boracay that Hunter took when he was only three), and it's also National Aboriginal History Month. All very important, near and dear occasions to my heart that deserve recognition. 

As the world is starting to open up, we hope to see more of everyone in person soon. In the meantime, we hope everyone is enjoying the lovely weather we've been having. For all the parents out there, it's the last few weeks of school. Wish us luck! If I don't get to put out another newsletter until September, you know why ;)

Have a happy June!

Lanna Lucas

Founder of Hunter Browns

NEWS & UPDATES

INTERVIEW: We had a great chat with Yushiin and Mina, the husband and wife duo of YUSHiiN LABO, a visual branding agency in North Vancouver. Together, they have created VOICE, a local project initiative that sheds light on the importance of community. Along the way, they feature local brands and we were so happy to be one of them! Check out the interview below and while you're at it, have a look at the other brands they've covered! 

DID YOU KNOW?

Now that camping season is slowly upon us, our Brown Butter Cubes are perfect for camping as a replacement oil. Simply bring a bag with you and keep it with your refrigerated/frozen items, and take one as needed. No glass, no empty spaces, just great-tasting camping food. Enjoy!

RECIPE OF THE MONTH

BROWN BUTTER NUT CREAM FINANCIERS

by Valentine at Eden West Gourmet

Thank you to Valentine at Eden Gourmet West for this recipe! Financiers are among my favourite things in the world so when she said that she was thinking of making some using our Brown Butter Cubes, I had every reason to encourage her. Not to mention the great reel she made below (I still haven't figured out those things). Thanks again, Valentine! Check out her great website here for more recipes and amazing items she carries in-store! 

INGREDIENTS

Makes 12

• 8 Hunter Browns' Brown Butter Cubes
• 50 gr almond flourFavuzzi Hazelnut chocolate cream or pistachio cream
• 50 gr cake flour or all-purpose
• 110 gr granulated sugar
• 4 large egg whites room temperature
• 1/4 tsp sea salt
• 12 tsp

DIRECTIONS

1. Preheat oven at 400 F. Brush a muffin pan with melted butter or use a silicone mold.
2. Melt butter and set aside to cool down.
3. Whisk together the almond flour, cake flour, sugar and salt until there are no lumps. Set aside.
4. Whisk egg white until foamy. Add the dry mix in the egg whites in 3 times, mixing slowly with a spatula, until the mixture is smooth. Don't overmix!
5. Add the melted and cooled butter and stir until well incorporated.
6. Fill the muffin molds to 1/3 with the batter. Add about 1 tsp of hazelnut chocolate cream to the center. Top up with a little more batter. Don't fill the molds over 3/4 full.
7. Cook for 12 to 15 min, until the tops are lightly golden. Let cool completely before unmolding and eating!

** You can use pistachio cream instead, or make them plain! They are also delicious with lemon zest, lavender flowers, rose petals, fresh berries, chocolate chips... just don't put too much filling!

Bon appétit and until next time!

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