It’s that time of year again when you can drive down country roads and see the familiar sights of little blue pails lining the sugar maple trees. It’s a sign that spring isn’t far off, and that maple syrup will soon be flowing in abundance!
Having just recently returned from a vacation, my refreshed mind immediately turns to all things maple from Fudge to maple Dijon barbecue sauce, and maple sugar rubs to maple glazed shortbread, and of course, a local favourite from the Never Enough Thyme kitchen: maple roasted butternut squash soup.
The Elmira Maple Syrup Festival, which takes place this coming Saturday, will take over the main drag in Elmira and now that our shop is located on Arthur Street, we’re looking forward to being at the heart of the action.
Maple is no stranger in the Never Enough Thyme kitchen. We serve it on crêpes, pancakes, and drizzle it over sausage for the Mayor’s breakfast. Maple syrup is a natural sweetener and is quite versatile. The recipes below reflect this diversity as the sweet aspect of maple syrup can be used in vinaigrettes and sweet and sour sauces or provide more depth of flavour without overpowering a dish. Hidden benefits include natural phenols, beneficial antioxidants, potassium, zinc, calcium, and hints of vitamin B. You can’t find these in Aunt Jemima!
If you’re not busy this weekend, be sure to come to Elmira and shake off the winter blues and take in the syrup celebration. We will be there enjoying many pancakes, our maple coffee, fresh baked treats and tons of visitors.
Pan Seared Halibut with Ginger Tamarind Sauce
Ingredients:
- Halibut
- 3 tbsp. clarified butter
- salt and pepper
- leeks, quartered from end to stem lengthwise
Instructions:
- Divide the halibut into individual portions and dry with paper towel.
- Place clarified butter into pan, once hot, place the halibut flesh side down. Sear and place on parchment lined baking sheet.
- Blanch leeks that have been washed in boiling water for 4 minutes and shock in cold water to stop the cooking process.
- Drain well and season, wrap around the fish like a “belt”.
Maple Ginger Tamarind Sauce
Ingredients:
- 1/2 cup tamarind paste
- 1 1/2 tbsp. tamari or soya sauce
- 1 tbsp. fish sauce
- 2 tbsp. maple syrup
- 2 tbsp. local honey
- 1/2 thumb-sized piece of ginger, chopped finely
- 1 clove of chopped garlic
Instructions:
- Combine tamarind paste with hot water, mash through strainer and discard the solids left in the strainer.
- Add soya sauce, fish sauce, maple syrup, honey, garlic and ginger.
- Drizzle the sauce on the halibut and bake in oven at 375˚F for approximately 12-15 minutes.
Saffron Cardamom Rice
Ingredients:
- 3 tsp. butter
- 1/2 cup diced red onion
- 3 cups basmati rice
- 4 cups water
- 4 tbsp. dried cranberries
- 2 tsp. maple syrup
- 1 1/2 tsp. salt
- 1 tsp. crumbled saffron threads
- 3 cardamom pods
- 1cinnamon stick
- 1/4 cup toasted pepitas
Instructions:
- Melt 3 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes.
- Add rice and stir 2 minutes. Add water, cranberries, syrup, salt, saffron, cinnamon and cardamom. Bring to boil.
- Reduce heat, cover and simmer until rice is tender, about 15 minutes.
- Remove from heat; let stand covered 10 minutes. Stir in pepitas.
Enjoy!
Image: rakratchada torsap / FreeDigitalPhotos.net
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