Visit Raymond's CafÉ

One of Bearhaven’s bears, Raymond, specializes in preparing delicious meals using foods that bears would (mostly) find in the wild. You can try some of Raymond’s recipes yourself and get a taste of what it would be like to eat in Bearhaven! Tune in for Raymond’s cooking show to find out what he’s making now!

Cook With Raymond: Worm Tacos

Chef Raymond wanted to kick off 2017 by sharing one of his very favorite recipes: Worm Tacos! All the bears out there might want to give this recipe a try, but this is one dish that Spencer never orders at Raymond’s Café. Human readers may still enjoy watching Raymond prepare this special dish!

Cook With Raymond: Salmon Sushi

Before You Start to Cook
Be sure you read through the recipe instructions first, and gather your ingredients together. Always have adult supervision for any steps requiring knives or heat.

Cooking Safety Tips
• Always ask an adult to help you with cutting, and to show you how to use a knife properly.
• Always use a dry oven mitt to move items in and out of the oven.
• Place hot dishes on a protected surface and do not touch the dish with your bare hands.


Recipe for Raymond's Salmon Sushi

Ingredients

2 cups of cooked sushi rice
1 fillet of sushi grade raw salmon
1 cucumber
4 sheets of noori (dried seaweed)
soy sauce for dipping

Materials

Cutting board
Knife
Vegetable peeler
Sushi rolling mat (or serand wrap layered over a dish towel)

Directions

  1. Peel the cucumber, then slice it into thin pieces.

  2. Slice the salmon into long strips.

  3. Lay the sushi rolling mat, or dish towel lined with sedand wrap on a flat surface and place a sheet of noori on top.

  4. Cover the noori with a thin layer of sushi rice.

  5. Arrange a few strips of salmon and cucumber in a line at the edge of the noori.

  6. Roll the noori and rice over. Once the salmon and cucumber are covered, use the sushi rolling mat to roll and tighten the roll. Continue until it's completely rolled up.

  7. Slice the roll into 5-6 sections.

  8. Serve the rolls with soy sauce, and enjoy!

Cook With Raymond: Chocolate Caramel Turtles

Before You Start to Cook
Make sure you read through the recipe instructions first, and gather your ingredients together. Make sure you have adult supervision for any steps requiring knives, or heat.

Cooking Safety Tips
• Always ask an adult to help you with cutting, and to show you how to use a knife properly.
• Always use a dry oven mitt to move items in and out of the oven.
• Place hot dishes on a protected surface and do not touch the dish with your bare hands.


Recipe for Raymond's Chocolate Caramel Turtles

Ingredients

1 cup of pecan halves
1 cup of unwrapped caramel squares
1/2 cup of cream
2 cups of chocolate chips

Directions

Make small piles of pecans on a baking sheet lined with parchment paper.

In a microwave safe bowl combine the caramels and half of the cream. Heat until melted.

Add a spoon full of melted caramel to each of your pecan piles.

In a microwave safe bowl melt two cups of chocolate chips.

Add a big spoon full of melted chocolate to the top of each caramel covered cluster.

Put your tray of turtles in the freezer for about 15 minutes.

Enjoy!

Cook With Raymond: Honey Peanut Butter Balls

Before You Start to Cook
Make sure you read through the recipe instructions first, and gather your ingredients together. Then, look for the icon of Chef Raymond in the recipe. This means that you might need an adult for that step.

Cooking Safety Tips
• Always ask an adult to help you with cutting, and to show you how to use a knife properly.
• Always use a dry oven mitt to move items in and out of the oven.
• Place hot dishes on a protected surface and do not touch the dish with your bare hands.


Recipe for Raymond's Honey Peanut Butter Balls

Ingredients

1 cup peanut butter
½ cup dry milk powder
¼ cup honey
¼ cup raisins (optional)
½ cup shredded coconut*

Directions

Mix peanut butter, dry milk powder, honey, and raisins together in a bowl until well blended.

Shape into walnut-sized balls.

Place shredded coconut in a shallow bowl, then roll the peanut butter balls in the coconut* to coat them.

Place the balls on a plate and refrigerate them until firm, about 30 minutes.

*If you don’t like coconut, you can use crushed walnuts instead.