Maple Candied Sweet Potatoes

A great side dish for Thanksgiving or Christmas.

6 Sweet Potatoes, peeled and quartered
1 cup white cranberry juice
2/3 cup maple syrup
2 tbsp butter

In large pot, cover potatoes with water. Bring to a boil; reduce heat and simmer about 15 minutes or until almost tender. Drain in large colander, let cool enough to handle. Slice each piece in half and place in greased 9 x 13 inch baking dish.

In small saucepan combine cranberry juice, maple syrup and butter; bring to a boil. Pour over potatoes; bake in 325 F oven for 1 1/2 hours turning and basting occasionally.

Frozen White Chocolate Mousse with Chocolate Sauce and Fresh Berries

This simple but elegant dessert should please all ages.  Use the best chocolate you are able to find and whatever berry is seasonal.

4 oz white chocolate, chopped
1 cup whipping cream
2 eggs, separated
1/2 tsp pure vanilla extract
1/4 tsp cardamom
2 tbsp granulated sugar

Chocolate sauce
Fresh Berries

• Line a 9x5 inch loaf pan with plastic wrap, overhanging the edges.  Place in freezer.
• Heat a small saucepan with water until hot but not boiling.  Place a small bowl containing white chocolate over hot water being carful not to let the bottom of bowl touch water. 
• Slowly let white chocolate melt, stirring occasionally.  Remove from heat when melted.
• Beat whipping cream until soft peaks form.  Stir half into melted chocolate along with lightly stirred egg yolks, vanilla and cardamom.  When combined, fold in remaining whipped cream.
• Using clean beaters, beat egg whites until soft peaks form.  Then slowly add sugar, beating until thick and glossy.
• Fold half of egg whites into chocolate mixture until just combined.  Then fold in remaining whites.  Turn into chilled and lined loaf pan and smooth.  Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight.  Mousse keeps well in freezer for a week or more.
• Serve with chocolate sauce and berries.

Tahini Swirl Brownies

I was somewhat suspect about this recipe but the flavour combination really works!  Give it a try and let me know what you think.

8 oz semi sweet chocolate
1/2 cup unsalted butter
2 tbsp sesame oil
3 eggs
1/4 tsp sea salt
1 cup sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1 1/4 cup flour

3/4 cup room temperature tahini, well stirred
1/2 tsp flaky sea salt

• Preheat oven to 350F.
• On low heat on the stovetop or in the microwave, melt together the semi sweet chocolate and butter.  They’ll seem like oil and water at first but will come together and look nice and shiny.  Stir in sesame oil and set aside.  To a large bowl, add eggs, beat until good and frothy, then stir in salt, sugar, cocoa powder, vanilla and then cooled melted chocolate and butter.  Stir in flour while making sure there are no lumps.
• Grease an 8 inch cake pan, then pour in the batter.  Drop spoonfuls of stirred tahini on top of batter then pull through and swirl with the tip of a knife.  Place on the middle rack in a preheated oven for 30 minutes or until a toothpick poked in the middle comes out clean. Sprinkle with salt and slice into 16 squares.

Serves 10 to 12

Pan Fried Fish with Apple Maple Compote

Use any mild flavoured fish for this recipe.

Compote:

4 cups chopped Apples - I used MacIntosh (from our tree - they are the best!)
1/2 cup water
1/3 cup Maple Syrup
1/2 tsp ground nutmeg
2 tbsp minced fresh parsley

Fish
4 fillets approx 175 g each
3 tbsp all purpose flour
1 tbsp minced fresh parsley
1 tsp paprika
1/4 tsp each salt and pepper
1 tbsp vegetable oil
2 tbsp maple syrup

1.  Compote:  in medium saucepan, combine apples, water, maple syrup and nutmeg.  Bring mixture to boil; reduce heat and simmer until apples are tender and sauce is thickened, about 15 minutes.  Stir in parsley and set aside.
2.  Fish:  In shallow dish, whisk flour, parsley, paprika, salt and pepper.  Press fish fillets into flour mixture, turning to coat both sides, shake off excess.
3.  In large nonstick skillet (or cast iron) heat oil over medium high heat, cook fish, turning once, until flesh flakes easy with fork, about 8 minutes.  In last 2 minutes of cooking brush maple syrup over top of each fillet.  Remove fish to plate; serve with compote.