Showing posts with label maple. Show all posts
Showing posts with label maple. Show all posts
Thursday, February 13, 2014
Maple Sponge Pudding
It seems to be a long slow spring this year, which is a big improvement over last year, when spring - summer, really - came early, then crashed and burned taking most of the early-flowering fruits with it. It also means that the maple syrup season should be a lot better than last year.
This pudding is a riff on the Lemon Sponge Pudding that has been a staple dessert for us for many years. The timing is a little tricky, because its best when its not too hot but still warm. Still if you can get it out of the oven just before dinner is served, it will be just fine. Use the darkest, strongest maple syrup you can get for best results.
4 servings
1 hour - 30 minutes prep time
2 extra-large egg whites
1 tablespoon butter
2 extra-large egg yolks
3 tablespoons flour
1/8 teaspoon salt
1/2 cup dark maple syrup
1 cup milk
Preheat the oven to 350°F. Butter 4 small individual baking dishes or one 1 quart baking dish, and set them in a shallow pan of water.
Separate the eggs, putting the egg whites into a small mixing bowl and the yolks into a larger one with the butter. Beat the egg whites until stiff, then set them aside.
Beat the butter and egg yolks together, then beat in the flour and salt. Slowly beat in the maple syrup, then the milk. Fold the egg whites into the pudding mixture. It will be very soupy. Ladle the mixture evenly into the baking dishes.
Bake for 22 to 30 minutes, until lightly browned and firm on top. Serve warm.
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This pudding is a riff on the Lemon Sponge Pudding that has been a staple dessert for us for many years. The timing is a little tricky, because its best when its not too hot but still warm. Still if you can get it out of the oven just before dinner is served, it will be just fine. Use the darkest, strongest maple syrup you can get for best results.
4 servings
1 hour - 30 minutes prep time
2 extra-large egg whites
1 tablespoon butter
2 extra-large egg yolks
3 tablespoons flour
1/8 teaspoon salt
1/2 cup dark maple syrup
1 cup milk
Preheat the oven to 350°F. Butter 4 small individual baking dishes or one 1 quart baking dish, and set them in a shallow pan of water.
Separate the eggs, putting the egg whites into a small mixing bowl and the yolks into a larger one with the butter. Beat the egg whites until stiff, then set them aside.
Beat the butter and egg yolks together, then beat in the flour and salt. Slowly beat in the maple syrup, then the milk. Fold the egg whites into the pudding mixture. It will be very soupy. Ladle the mixture evenly into the baking dishes.
Bake for 22 to 30 minutes, until lightly browned and firm on top. Serve warm.
Tuesday, February 11, 2014
Gluten Free Maple Meatloaf
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| My gluten-free maple meatloaf is homespun comfort food. |
I have some good news. I mean, besides this delicious gluten-free meatloaf recipe. After eight long weeks of no funny business, yours in gluten-and-casein-free bliss is humming to the Stereo MC's
and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair
status today! Progress with a long o.
and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair status today! Progress with a long o.High-fiiiive me.
I'm one happy crone tonight. So I'm keeping this short and sweet. Here it is. It snowed today. There's a crackling fire in the kiva. A glass of wine awaits- not to mention- one of our favorite comfort food suppers. A slice of my favorite meatloaf and a generous scoop of warm Champagne Vinegar Potato Salad.
Life is good.
Life is good.
Have a safe and tasty weekend!
And be good to your bones.
Read more + get the recipe >>
Wednesday, January 22, 2014
Maple Walnut Cranberry Sauce – Im Fine Now But I Used to Be Nuts
Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.
As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).
So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!
Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)
(makes about 2 cups)
1 (12 oz) package fresh cranberries, washed
1 cinnamon stick
1/4 cup white sugar
1/2 cup maple syrup
1 tbsp freshly grated ginger
1/4 cup port wine
3/4 cup freshly squeezed orange juice
1 tbsp orange zest
pinch of salt
1 cup chopped walnut, toasted a light golden-brown
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