Maple, Garlic and Onion Dressing

really nice on a salad or added to a chicken dish. You need to try this!

3/4 cup Avocado oil
4 cloves garlic, separated into cloves and peeled
1/3 cup Apple cider vinegar
1/4 cup maple syrup
2 tsp coarse Dijon mustard
1/4 tsp each salt and pepper

In large skillet heat 2 tsp oil over medium heat. Add garlic and onion, reduce heat to low and cook,stirring occasionally until very tender, about 25 minutes.  Cool.

Scrape into blender along with oil, vinegar, maple syrup, salt, pepper and mustard. Blend until smooth. Cover and refrigerate for up to a week.

Roasted Squash Salad with Maple Apple Cider Vinegar

I love roasted squash so trying this recipe from Food and Drink magazine was an obvious choice.  I changed around a few things to suit my tastes like changing the arugula salad to a spring mix.  The big surprise for me was the amazing taste of the sweet and sour reduction of the syrup and vinegar.  I am a big fan of this.

1 medium size acorn squash, washed
1 tbsp olive oil
salt to taste
1/4 tsp chili flakes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 clamshell (142 g) spring salad mix
1 small apple, cored and very thinly sliced
1 cup extra smooth ricotta cheese
1/2 cup shelled, salted pistachios, roughly chopped
Salt and pepper to taste

1. Preheat oven to 400 F.  Line a baking sheet with aluminum foil.
2. Slice squash in half lengthwise, seed and stem it, then cut each half into 1/2 inch wedges.  Place on baking sheet and toss with oil, salt and chili flakes.  Roast for about 25 minutes, flipping halfway through, until squash wedges are slightly browned.  Set aside to cool.
3. In a small pot over medium heat, combine maple syrup and vinegar.  Let reduce down to a thin syrup, about 10 to 15 minutes.  Set aside to cool.
4. When you are ready to serve, lay out a base of salad, layer on roasted squash and apple slices, then small spoonfuls of ricotta dotted about.  Drizzle with syrup, sprinkle with pistachios and season generously with salt and pepper.

Serves 4 to 6

Roast Rack of Pork with Rosemary and Goat Cheese

I love using my cast iron for roasts like this.  I am able to sear on the stovetop and move it right into the oven.

1 pork rib roast, rack, about 1.5 kg
1 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tsp ground black pepper
1 tbsp butter
1/2 cup finely chopped onion or shallots
2 tbsp minced garlic
1 tbsp chopped fresh rosemary
1 cup dry white wine
1/3 cup soft goat cheese

• Pre heat oven to 350 f.  Whisk together maple syrup, one tablespoon mustard and pepper in a small bowl.  Place pork rack in an oven proof skillet.  Brush some of the maple syrup glaze over the pork and roast brushing with glaze every 15 minutes, for about 1 1/4 hours or until an internal temperature of 155F is reached.
• Remove pork roast and tent with foil.  Allow roast to rest for at least 15 minutes while you are making the sauce.
• Pour off fat from skillet and discard.  Place skillet over medium high heat, and melt butter.  Add onions and garlic and sauté for about 1 minute.  Add rosemary and increase heat to high.  Add white wine and bring to a boil.  Continue boiling for about 3 minutes or until there is about 1 cup of liquid left.
• Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast.  Remove from heat once the sauce has begun to thicken.
• Carve roast between ribs; serve on a small pool of sauce.  Garnish with chopped chives if desired.

Savoury French Toasties

From Food and Drink Holiday 2014 this is a great brunch recipe!

2 cups pure maple syrup
2 tbsp Dijon mustard
16 slices peameal or smoked back bacon
2 tbsp vegetable oil
4 eggs
1 cup whole milk or half and half
1/4 tsp salt
8 sandwich size bread slices each about 3/4 to 1 inch thick (use a good quality bread)
1/3 cup butter
2 cups grated medium or old cheddar

• Using a small whisk, stir maple syrup with mustard; set aside.
• If very moist, pat bacon dry with paper towel.  Heat 1 tbsp of oil in a large frying pan over medium heat until hot.  Add several slices without crowding; sauté for about 4 to 6 minutes per side.  Remove from pan; keep warm.  Repeat with remaining oil and bacon.   If using the same pan fro French toast, wash before using.
• Meanwhile, whisk eggs with milk and salt or more easily, whirl in a blender; pour some into a deep pie plate.  When ready to cook, briefly dip bread into egg mixture, coating both sides and letting excess drip back into plate.
• Heat a large frying pan or griddle over medium heat.  Add enough butter to coat pan bottom, sauté soaked bread in batches until golden, ad ing more butter as needed, about 4 to 5 minutes a side.  Keep first batch warm in a single layer on a flat baking sheet in a warm oven; repeat with remaining butter and soaked bread.
• When ready to serve, preheat broiler.  Top each toast with 1/4 cup cheese.  Broil briefly for 30 to 60 seconds or just until cheese melts.  Cut each piece diagonally.
• Place a piece of bacon over cheese; place 1 toast slightly overlapping the other piece, on warm plates.  Pass syrup mixture to drizzle overtop.  

Makes 8 french toasts, 6 to 8 servings.

Classic Butter Tarts with Flaky Salt

The pastry here is not rich, but it works because it doesn’t overpower the filling - which is excellent.  I used a mix of hazelnuts and pecans and skipped the raisins.  Adapted from Food and Drink Spring 2015.

PASTRY
2 1/4 cups all purpose flour
2 tsp granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter
2 tsp white vinegar
6 tbsp cold water

FILLING
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup
2 large eggs
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 tsp white vinegar
1/4 tsp salt
1/4 cup raisins
1/4 cup chopped pecans
2 tsp flaky salt such as Maldon

1. Stir flour with sugar and salt in a large bowl.  Grate in butter with a box grater.  Rub in butter using fingertips until the mixture resembles coarse meal.  Stir vinegar into water.  Drizzle water mixture into flour and mix together with a fork.  Gather dough into a ball.  Turn out onto counter and knead for 1 to 2 minutes, or until dough holds together.
2. Press dough into a disc on a lightly floured surface.  Divide in half.  Wrap one half with plastic wrap and reserve at room temperature.  Roll out remaining dough into between 1/3 and 1/4 inch thickness.  Cut out six 3.5 inch rounds, rerolling dough as necessary.  Grease a 12 cup muffin tin.  Fit pastry rounds into muffin tins.  If the pastry cracks, press back together and use scraps to patch any holes.  Repeat with remaining dough.  Freeze tray for 30 minutes.
3. Combine coconut sugar, maple syrup, eggs, butter, vanilla, vinegar and salt in a large bowl  Stir vigorously with a wooden spoon until combined.  
4. Arrange rack in lower third of oven.  Preheat oven to 400F.  Drop raisins and nuts into the base of each tart shell.  Stir liquid mixture and our in each tart, filling to 1/4 inch from the top.
5. Bake for 18 to 20 minutes or until filling is puffed up and pastry is golden.  Remove from oven and sprinkle each butter tart with a pinch of flaky slat.  Let butter tarts rest in muffin tin for 10 minutes.  Run a sharp knife along the inside of each cup to loosen tarts, then allow to cool in pan for 30 more minutes.

Makes 12 tarts.

Simple Baked Maple Apple Crumble

Maple season is nearly upon us!  Here is a simple dessert that combines two of my favourites Maple Syrup and Apples…both can be purchased locally in Simcoe County.  From Food and Drink Autumn 2011.

To a buttered casserole dish, add 6 large baking apples, cored, peeled and sliced.  Add 1/4 cup maple syrup and a pinch of cinnamon and toss to coat.  In a separate bowl, combine 1/4 cup room temperature butter, 1/2 cup flour, and 1/3 cup brown sugar and work until flour is absorbed.  Sprinkle over apples.  Bake 45 minutes at 350F or until apples are tender and topping is golden.

Serves 6

Maple Mustard Salmon

I am not a big lover of seafood so when I really enjoy a seafood recipe you know it is good!  I used our own homemade maple syrup in this and purchased wild salmon fillets.  I have heard some bad news about farmed salmon lately.

4 1/4 lb salmon fillets
1/4 cup butter
1/4 cup pure maple syrup
4 tsp Honey Dijon Mustard
1 tsp low sodium soy sauce

Place salmon in an 8 x 8 " baking dish.  Mix sauce ingredients together and pour over salmon, then bake at 425F for about 12 minutes or until salmon flakes with a fork.  Serve hot with extra sauce spooned on top.

Roasted Maple Glazed Chicken with Roasted Seasonal Vegetables

The original recipe called for Cornish Hens…but I switched for chicken.  I feed a family of 4 and it just seemed a better fit - besides the kids would never eat a "baby chicken".  Roasted vegetables are one of my favourite foods.  This one has fennel, which I am just starting to use.  Give it a try if you haven't used it - it definitely has a different flavour.  If you are not adventurous - just omit it and add some more squash or sweet potatoes.

Roasted Vegetables
1 small pepper squash, cut into 8 wedges
2 red onions, cut in 1/2 inch thick rings
3 portobello mushrooms, halved (or use cremini mushrooms - about 8)
1 fennel bulb, trimmed and cut in 6 pieces
2 sweet potatoes, peeled and sliced 1/2 inch thick
1/4 cup olive oil
Salt and freshly ground pepper
1/2 tsp grated nutmeg
2 tsp fresh thyme

Chicken
1 chicken
salt and pepper to taste
2 tbsp vegetable oil
1 spanish onion, peeled and chopped
3/4 cup white wine (enjoy the rest)
1/4 cup maple syrup
2 tbsp cider vinegar

1. Preheat oven to 450F.
2. Place vegetables in one layer in roasting pan.  Toss with olive oil, salt, pepper, nutmeg and fresh thyme.  Bake for 25 to 30 minutes or until browned and tender.
3. Remove backbone from chicken.  Break breastbone and remove.  Turn chicken onto flesh side and flatten.  It is now butterflied.  Season with salt and pepper.
4. Heat a skillet over high heat and add 1 tbsp vegetable oil.  Sear chicken skin side down, about 2 minutes.  Flip when the skin is light golden.  Sear underside.  Add remaining oil and fry a piece at a time.
5. Place onions in roasting pan and add wine.  Place a rack in pan and place bird on rack, skin side up.  Roast 15 minutes.  Combine maple syrup and vinegar and brush liberally over chicken.  Roast another 5-10 minutes and baste again.  Roast another 5 to 10 minutes basting frequently or until juices are clear.  Remove from oven and cover with a clean tea towel.  Cut into quarters.  Strain pan juices discarding onions.
6. To serve:  put one of each kind of vegetable on to a dinner plate.  Place a piece of chicken over the vegetables.  Drizzle some of the strained juices over.

From Food and Drink 2000

Chocolate Pecan Tarts

These are outstanding!

Pastry:
3 cups all purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 1/2 cups cold butter, cubed
1/2 cup ice water

Filling:
3/4 cup butter
1/2 cup brown sugar
3 eggs
1/2 cup milk
1 cup maple syrup
1 tsp vanilla
1 cup pecan halves
6 squares semi sweet chocolate, coarsely chopped

Pastry:

1. In Food processor, combine flour, sugar salt and butter.  Blend until mixture resembles coarse crumbs.  With motor running, add ice water.  Turn out onto plastic wrap and press into ball. Refrigerate for 30 minutes.  (I do not have a food processor - I just use a hand held pastry cutter - you can also use a fork or two knives - to do the blending).
2. Preheat oven to 375 F.  Roll out pastry to 1/3 inch thikness and cut with 4 inch round cutter.  Fit into 18 muffin tins.

Filling:

1. Cream together butter and brown sugar.  Beat in eggs, one at a time.  Beat in milk, syrup and vanilla.  Sprinkle pecans and half of the chocolate into prepared tart shells.  Divide egg mixture evenly between tart shells.  Bake in preheated oven for 10 minutes.  Reduce heat to 325F and bake for about 25 minutes longer or until crust is golden.
2. Sprinkle remaining chocolate evenly over tarts.  Let soften for 2 minutes.  Spread with back of spoon.  Run knife around edge of pans and lift out tarts.  Let cool on a rack.

Steak with Double Cranberry Reduction

Tis the cranberry season!  Here is a recipe that doesn't include turkey and cranberry.  A nice change.  Make sure you get the best steaks you can - it makes all the difference.

6 tenderloin steaks (at least 1 1/2 inches thick)
Salt and freshly ground pepper
1/4 cup vegetable oil
1/3 cup diced shallots
3 tbsp diced shallots
3 tbsp dried cranberries
1 cup fresh or frozen cranberries
2 cups dry red wine (enjoy the rest with your meal)
2 tbsp maple syrup
Salt and freshly ground pepper

1. Remove meat from the refrigerator and season.
2. Heat 2 tbsp vegetable oil in skillet over medium heat.  Add shallots and cook until softened, about 3 minutes.  Add remaining ingredients, except maple syrup and seasoning, and bring to a boil.  Continue to boil until cranberries pop and the sauce reduces and thickens slightly, about 5 to 7 minutes.  Remove from heat, place in bowl, add maple syrup and season.
3. Clean pan and return to heat.  Add remaining oil, and cook steaks as desired ( or BBQ!!).  If you cook in the pan remove steaks to a warm plate and discard any fat, then add cranberry sauce to pan and stir to loosen any brown bits.
4. Slice steak across the grain and pour over cranberry reduction.

Glazed Brussels Sprouts with Whisky and Double Smoked Bacon

As a kid or even young adult you couldn't get me to eat Brussels Sprouts, but wow, how I love them now.  Here is a great recipe for them.

8 cups Brussels sprouts, about 1 kg
1/2 cup chopped double smoked bacon
2 tbsp Canadian Whisky
2 tsp maple syrup
1 pinch coarse salt
1 pinch fresh cracked pepper

1. Trim ends off Brussels sprouts; cut an X in the base of each, halving any large sprouts.  Ina large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander.  To make ahead: Chill in cold water; drain again and roll in towel.  Refrigerate for up to 1 day.  Increase cooking time in glaze, below to 5 minutes.
2. In the same pan, cook bacon over medium high heat until cooked but not crisp, about 5 minutes.  Drain off all but 2 tbsp of the fat; add whisky and maple syrup and cook, stirring for 30 seconds. Return sprouts to pan; cook, stirring until coated about 1 minute.  Sprinkle with salt and pepper.

Serves 8 to 10

Fish Sticks for Kids

It is so important for kids to eat fish - but it is so difficult to get them to eat it.  I have a 4 year old who thinks that french fries are a meal on their own!  Even she gobbled these up.

1 1/2 lbs salmon

Teriyaki Marinade:
1/4 cup soy sauce
1/4 cup brown sugar or honey (or maple syrup)
2 tbsp lime or orange juice
1 tsp grated fresh ginger
1 garlic clove, crushed

Ginger-Orange Marinade:
1/2 cup orange marmalade
1/2 cup orange juice
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger

1. Cut fish fillets into strips or into cubes; place them in a bowl or large resealable bag.
2. Stir together marinade ingredients and pour over the fish, tossing gently to coat the fish evenly.  Refrigerate for an hour or up to several hours.
3. When ready to cook, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.  Preheat the oven to 425F.
4. Thread the fish pieces onto the skewers, leaving about 1 cm between chunks or winding strips back and forth in an S shape.  Place skewers on a baking sheet about 2.5 cm apart.
5. Bake for 10 minutes, until just cooked through

Whole Wheat Pancakes with Blueberry Syrup

1 1/4 cup whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup plain yogurt
1/2 cup milk
2 tbsp vegetable oil
1 egg

Blueberry Maple Syrup
1 cup fresh or frozen blueberries
1/4 cup maple syrup
1 tbsp water
1 tsp cornstarch

• In a large bowl, stir together the flour, sugar, baking powder and baking soda until well mixed.
• In a smaller bowl, whisk together the yogurt, milk, vegetable oil and stir until combined (a few lumps are ok - don't over stir).
• Pour a thin film of vegetable oil into a large skillet or griddle (never mind if yours is nonstick).  Heat on a burner set to medium; its ready when a drop of water begins to sizzle in the pan.  Spoon the batter into the pan, by tablespoonfuls - depending on the size of your pan, you may be able to cook 6 to 8 little pancakes at a time or 3 medium sized ones.  Cook about 2 minutes per side, turning over once, until browned on both sides and cooked through (the batter should not be gummy in the middle).  Transfer to a heatproof plate and keep warm in a 200F oven until you've cooked all the pancakes.  

Blueberry Maple Syrup

• In a medium sized microwave safe bowl, combine the blueberries and the maple syrup.  Microwave on high power 1 1/2 to 2 minutes, stirring halfway through.
• In a small bowl stir together the water and cornstarch.  Stir into the blueberry mixture and microwave for another 30 seconds.  Remove from microwave and transfer the mixture to a blender or food processor and process until smooth.  Let cool for a few minutes before serving with pancakes.

Asian Inspired Steak

Fantastic flavour!  The original recipe called for flank steak but I ended up with some rib eyes that I saw for a good price.  Either way the marinade will help a tough cut of meat or flavour a good one.

Marinade
1/2 medium onion, sliced
1-2 cloves garlic, smashed
1 tbsp tamari or soy sauce
1 tsp sesame oil (essential - do not substitute)
juice of 1/2 lime
1 tbsp maple syrup or brown sugar
sprinkling of chili flakes

1 1/2 - 3 lb (.8 to 1.5 kg) steak - your choice
salt and pepper to taste

1. Place all the marinade ingredients in a large zip top bag and squish to combine.  Add the steak, seal the bag and refrigerate for 8 hours or overnight.
2. When you are ready to cook, remove steak from bag.  Discarding marinade.  Sprinkle meat with a little salt and pepper.   Cook on a grill, preheated to high for 7 to 9 minutes each side for medium rare, turning once.  
3. After cooking, let meat rest 5 to 10 minutes to retain its juices.  Slice thinly across the grain, on the diagonal and serve with rice or stir fried veggies or on a bed of salad greens.

Kitchen Sink Salad

This is a wonderful and healthy salad, don't worry about substituting ingredients in this recipe if you have some leftovers.

2 cups chopped, cooked chicken, pork or beef

1 can (540 ml) chickpeas, rinsed and drained

1 can (540 ml) black beans, rinsed and drained

1 can (540 ml) navy (white) beans, rinsed and drained

1 red pepper, diced

1/2 cup minced red onion

1/2 cup diced celery

1 cup fresh corn kernels (or frozen corn, thawed)

1/2 cup each chopped fresh basil and parsley

2 tbsp chopped fresh mint

1/4 cup white wine vinegar

1 tbsp grainy Dijon mustard

2 tsp maple syrup

1/2 tsp each salt and pepper

4 cups salad greens of your choice (I personally love baby spinach)

1. In a large bowl, combine chicken, all the canned beans, red pepper, onion, celery, corn, basil, parsley and mint.
2. In a small bowl or measuring cup, whisk together vinegar, Dijon, maple syrup, salt and pepper.  Pour over chicken mixture and toss gently to combine.  Let sit for 30 minutes or refrigerate for up to a day to let flavours blend.
3. To serve divide salad greens among 4 plates, then divide chicken mixture equally overtop.

Maple Walnut Blondies

These guys might look a little plain, but don't let their looks fool you, they pack a real flavour punch!  I love the maple syrup flavour here and they couldn't be easier to make.  Whip up a batch in a few minutes and your family will love you for it!  I got this recipe out of Todays Parent Magazine 2008.

1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup maple syrup
1 egg
1 tsp vanilla
1 cup all purpose flour
2/3 cup rolled oats, old fashioned or quick (not instant)
1/2 tsp baking powder
1 cup walnuts, coarsely chopped (toasted almonds would be a nice switch here)

Preheat the oven to 350 F.  Grease an 8 inch square baking pan.

In a large bowl, with an electric mixer, beat together the butter and brown sugar, just until creamy.  Add the maple syrup, egg and vanilla, and continue beating on high speed until thoroughly combined.  The mixture may look a little curdled; this is OK.

In another bowl, stir together the flour, oats and baking powder.  Add to the butter mixture, beating just until evenly mixed.  Stir in the walnuts and spread the batter evenly into the prepared baking pan.  Bake for 25 to 30 minutes, or until a toothpick poked into the middle of the pan comes out mostly clean. (Don't overbake!)

Makes about 16 squares