marmalade glazed bbq chicken & sweet gin tea

Last weekend, Kitten and the Bear had the pleasure of being the guest chef at our friends Food & Liquor’s weekly summer BBQ series!  It was such a blast, and allowed us to do something new and different from our normal routine.  A big thank you to everyone who came out and joined us for the end of summer fun!  

While preparing our little jam & tea themed BBQ menu, we realized that this would be a great chance to share some different ways to use jam to spice up your standard BBQ offerings.  Of course, in typical KATB style, we also couldn’t resist the opportunity to style a rustic backyard BBQ, perfect for this beautiful time of year when summer begins to give way to the first hints of autumn.  Pops of bright yellows and rich golds, fresh fruit and greenery transform a simple picnic table to a BBQ fit for a jam and tea queen!

Sweet Orange Marmalade Glazed Chicken


6 humanely-raised chicken legs, skin-on
3 tbsp KATB Sweet Orange & Honeyed Whisky marmalade
1 tbsp dry white wine
1 tbsp olive oil
2 cloves of garlic, chopped fine
Sprigs of fresh rosemary and thyme, about 1 tsp chopped finely
Sea salt


  1. Sprinkle your chicken legs generously with salt, set aside.
  2. To make your marmalade glaze, combine marmalade, white wine, olive oil, fresh herbs, garlic and an additional sprinkle of salt (about ½ tsp) in a small jar or bowl.  Shake (or whisk) vigorously to thoroughly combine.
  3. Oil the grill with a heat-proof grill brush to ensure your chicken legs won’t stick. Then heat up your BBQ to about medium-high heat.
  4. Begin to sear off your chicken, starting with skin-side down - this will be your “presentation” side, so allow the chicken to cook until the chicken lifts easily off the grill and you have nice, neat grill lines, about 5-8 minutes with the grill top closed.  Then, open, flip the legs, and sear on the bottom side for about 5 minutes, closed.
  5. Lower the heat to medium-low, and transfer all of the chicken legs to the top rack of your grill so they are off the direct heat.  Paint on your glaze, making sure to get some slices of orange, herbs and garlic chunks on there.  Close the grill, and cook for about 15 minutes, basting with more and more glaze about every 5 minutes.
  6. Your chicken will start to look more and more golden brown and delicious as the sugar in the jam and wine caramelize.  We recommend checking your chicken with a meat thermometer to ensure its doneness -  chicken is fully cooked at 165 F degrees.  At this point, remove from the grill, and allow to rest about 3-5 minutes.
  7. We served our marmalade glazed chicken alongside classic potato salad, fennel slaw, and a KATB mini scone, but any and all of your favourite BBQ sides will pair perfectly! Enjoy!
KATB Sweet Gin Tea

recipe created by Nigel French of Food & Liquor, yields about 4-6 drinks


4 tbsp strong black tea (such as Bold Breakfast from Sloane Fine Tea) steeped in 1 L of water
1/4 L gin (we used Beefeater)
1 1/2 oz Cointreau
small splash of Galliano

soda water
lots of ice
beverage dispenser or punch bowl


  1. Brew your tea leaves in 1 L of boiling water for about 10 minutes, or until you have a strong, aromatic infusion.  Allow to cool to room temperature.
  2. Combine all of the ingredients in a beverage dispenser or punch bowl, adding the Galliano last in small splashes to-taste.
  3. Pour over ice and top with soda water for a bit of bubbles, and enjoy!

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a very katb mother's day afternoon tea

a very katb mother's day afternoon tea

Mother's Day is one of our favourite special occasions here at KATB, and we couldn't be more thrilled to announce we’ll be hosting a delightful event at our little Parkdale shop this year. We’ve teamed up with our good friends at The Bake Shoppe, Coriander Girl, and Sloane Fine Tea to present an intimate Mother's Day Afternoon Tea for you and the ladies you hold dear!

In honour of this truly special day, we will be shutting the doors to our shop and welcoming you to leave the busy streets behind to join us for an intimate experience fit for a queen! On Sunday, May 8th we will treat guests to a world of savoury delights, jam and tea themed cocktails, sweet treats from The Bake Shoppe, a selection of Sloane Fine Tea, and of course our famous house-made preserves and mini buttermilk scones. This creative, colourful spin on the traditional afternoon tea service will surely be an experience to remember for tea and treat lovers alike.

Topped off with a gift bag brimming with surprises and a take-home bouquet from the magical florists at Coriander Girl, it’s promised to be the perfect way to spend Mother's Day. Whether you're the Queen of the household, an Aunt, Grandmother, expecting Mother, kitten Momma or a jam & scone lover looking for a fun experience, we look forward to hosting you on this dreamy day!

The Fine Details:

Sunday, May 8th, 2016

Seatings at 10 am, 12 pm, 2 pm, and 4 pm

$125 per person

Take a peek at the menu! (Subject to minor changes)

(Update: This event is sold out!  We look forward to hosting you at our next KATB Event.) 

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we're spreading the love!

we're spreading the love!

Welcome to the colourful, lovely life of Kitten and the Bear!  

It's hard to believe that we are coming up on Kitten and the Bear's 5th birthday. It seems like just yesterday my husband Bobby and I started this adventure as a small side project to create something magical together, and over the years we’ve watched it grow into so much more. It makes me smile to think back on how far we’ve come from our tiny KATB online shop- we now have a beautiful storefront in our favourite bit of Toronto, we’ve met the most amazingly talented people from all over, and there’s something so special about knowing our jam is nestled in all of your pantries. In short, it’s absolutely surreal and oh so astounding.  

Here in our little world of fruit, sugar, and butter, we've enjoyed more yogurt parfaits, tea cocktails, cheese boards, and confiture-topped ice cream sundaes than you can dream of.  Within the pages of this blog you can look forward to endless delicious jam-centric recipe ideas, plus a glimpse into what goes on behind the scenes in our kitchen, the team that we like to call our “jamily”, and more. We’ll also be featuring guest posts from all of the friends we've met along the way - from farmers to bakers, tea sommeliers to style icons, chefs to bartenders- the list goes on and on!

Our sugary world is pretty sweet here at KATB, and we thought it was about time to spread the love!


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