Roasted Brussel Sprouts

Another recipe I stole from Ros. Makes a great side dish with just about everything.

Ingredients:
Brussel sprouts
1-2 apples
5-6 strips of bacon
1 table spoon maple syrup
Olive oil
salt and pepper
ingredients

***

1. Pre-heat the oven to 400F
Cook the bacon until half done (still soft) and set aside.
bacon1

2. Rinse the Brussels sprouts and discard any dry of damaged outer leaves.
rinse

3. Trim off any dry part of the root and slice in half.
halves

4. Chop the apples and add to the bowl.
apples

5. Chop the bacon and add to the bowl. Drizzle with the maple syrup and the olive oil and add black pepper and a bit of salt (the bacon is already salty). Toss to coat evenly.
bacon

6. Line a baking tray with aluminum paper and pour the sprouts into a mostly even layer. Cook for 20-25 minutes.
spread

7. The Brussel sprouts are ready when soft.
roasted

8. Serve warm.
serve

Goose breast with cranberry maple sauce

Easier than it looks and very tasty. One goose breast will feed two persons.

Ingredients
1 goose breast
1 french shallot, minced
2/3 cup fresh cranberries
1/4 cup maple syrup
1 cup veal stock
rosemary
salt and pepper
ingredients

***

1. Pre-heat the oven to 375F.
Score the fat of the goose breast in a cross-hatch pattern, bring careful not to cut the meat. Season with salt and pepper.
goose1

2. Put fat side down in a cold skillet and turn on to medium-heat. Allow the fat to render for 2 minutes, removing excess if needed.
goose2

3. Turn over and color the other side of the meat for 2 minutes.
goose3

4. Transfer to an oven safe plate and put in the oven for 15 minutes.
goose4

5. Drain most of the fat from the plate. Add the minced shallots and cook until translucent.
sauce1

6. Add the cranberries.
sauce2

7. Add the veal stock (don’t be like me, actually get your stock room temperature first).
sauce3

8. Add the maple syrup and rosemary.
sauce4

9. Bring to a boil and reduce the sauce. Adjust seasoning if needed.
sauce5

10. Take the goose breast out of the oven and allow to rest for 2-3 minutes.
goose5

11. Slice and dress with the sauce. Serve with roasted vegetables and a starch of your choice (I went with couscous).
plate

Tire sur la neige

Also know as maple toffee. A spring tradition, sweet and sticky. Easy to do but it requires some (delicious) practice. The main thing to remember is to never stir the syrup as it is cooking.

Ingredients:
Maple Syrup.

***

1. In a large, thick bottom pot, pour an entire can of maple syrup.
sirop

2. Over medium-low to medium heat, you will want to bring to syrup to a boil. Plan for a bigger pot then you think you would need, maple syrup expends as it boils.
bouillon

3 If it is threatening to boil over, reduce the heat or lift the pot off the stove. Do not stir the syrup or shake the pot. Once you lower the heat or remove the pot from the heat the syrup will deflate.
écume1

4. During the early stages of the warming up the syrup will form a thin skin like scum (think of the skin on top of warming milk). This skin can be gently skimmed off and eaten like candy while you wait.
ecume2

5. While the syrup is cooking, prepare a large bowl packed with snow as well as a larger container for the service.
bowl1

6 One in a while, drizzle a line of syrup on the snow. If it melts through the snow, it needs more cooking. When it reaches the right temperature the tire will stay a top the snow and will solidify.
tests

7. When you are ready, pour the tire unto the prepared snow. You can keep the syrup warm on a very low fire between servings.
pour

8. Using wooden sticks or small forks, pick the tire from the snow and roll into a ball. Eat while still soft. Have some water or coffee on hand to offset the sweetness.
tofee

Raspberry and Maple Lemonade

It snowed again and I am sick of winter. I’ve also been craving lemonade for a few days. This was the result. Bright, vibrant, just sour enough.

Ingredients
5 lemons
1 orange
2 packs of raspberries
2 1/2 table spoons maple syrup
6 cups water
ingredient

***

1. Juice the lemons. I pour the juice through a sieve to remove the pulp and any missed seeds. If you like the pulp, just make sure to catch the seeds.
lemon-juice

2. Rinse the raspberries.
rinse

3. Blend the raspberries down. I used an immersion blender, but a regular blender would work just as well.
blend

4. Dilute half of the raspberries purée with 2 cups of water.
dilute

5. Pour the diluted raspberries through a sieve, into the pitcher with the lemon juice.
pour1

6. Work in batches and discard the seeds. Repeat steps 4-6 with the last of the purée.
seeds

7. Add the remaining 2 cups of water to the pitcher once all the raspberries are in.
pour2

8. Add the maple syrup and mix well to dilute completely. Thinly slice the orange and add to the pitcher. Give it a taste at this point. You might want to add some maple syrup,.
complete

9. Serve cold (over ice) or cut with liquid of choice (tonic, sparkling water, 7up, sparkling wine, white wine, etc)
glass

Oven roasted butternut squash soup

Totally stole this recipe from Ros. But she has the right idea of Fall being for soups.

Ingredients
1 huge butternut squash
2 medium-large onions
3 small garlic cloves
2 box of chicken stock
4 small, tart apples (empire and spartan in my case)
2-3 table spoon maple syrup (or more, to taste)
Fresh ginger
Allspice
cinnamon
salt & pepper
olive oil
ingredients

***

1. Pre-heat the oven to 385F.

Slice the squash in half, and scoop out the seeds and membrane.
scoop

2. Slice in wedges and spread on baking sheets lined with aluminum foil. If your butternut is a normal size you’ll get way with just quartering it… mine was huge so I went with wedges and 2 baking sheets.
wedges

3. Drizzle the wedges generously with olive oil and season with salt and pepper. You can also use melted butter, if you prefer. Put in the oven and roast for 45-50 minutes.
drizzle

4. About 20 minutes before the end of the timer, chop the onions and garlic and sweat for a few minutes with about a table spoon of olive oil.
sweat

5. While the onions are cooking down, peel and slice the apples.
apples

6.  Add the apples to the onions along with the ginger, allspice and cinnamon (I used about 1/2 teaspoon of allspice and 1/4 tea spoon of cinnamon, but really use as little or as much as you want)
spices

7. By now the squash should be ready. Take it out of the oven and allow to cool so you can manipulate it. Peel the squash and cut it in chunks. Add to the pot with the onions and apples.
chunks

8. Add 1 box of chicken stock and the maple syrup and bring to a boil.
stock

9. Blend down, adding stock as needed to get to the desired texture. Taste and adjust seasoning (it will likely be missing salt).
blend

10. Serve with croutons. It’s even better with a dollop of sour cream, or just some cream, but I was out.
serve

Fall Harvest Crumble

A delicious, sweet and satisfying desert, with enough fruit to appease one’s good conscience. The maple syrup turns the fruit slices into sticky, almost candy like juicy bites.

If it’s too sweet for your taste, you can cut the amount of sugar in the crumble, and use only 1/2 cup of maple syrup.

Ingredients
4 small apples (a bit on the tart side)
3 anjou pears
1 pack of strawberries
1 stick of butter, room temperature
1/2 cup flour
1/2 cup oats
1/2 brown sugar
1 tea spoon cinnamon
1 pinch of salt
3/4 cup maple syrup

***

1. Pre-heat the oven to 350F

2. Wash, peel and slice the apples and pears. Wash and slice the strawberries. Gently toss with the maple syrup, making sure all the fruits are covered.

3. In a separate bowl, mix the butter, flour, oats, brown sugar, cinnamon and salt. Mix until you obtain a crumbly texture. Add more flour if the mix is too wet. I used whole wheat flour, so the color will vary if you use all purpose flour.

4. Spoon the fruits into ramekins. You can also use a standard cake dish, but ramekins make for easier (read, less messy) serving. Extra liquid will be at the bottom of the fruit bowl. Spoon some of it with the fruits, but don’t use all of it. The sugar in the syrup drained some of the juice out of the fruits. Distribute the crumble mixture over the fruits.

5. Bake for 30-40 minutes, until the liquids bubble up the sides and the crumble mix is golden. Allow to rest for about 5 minutes before serving, so you don’t get burned by the boiling syrup/sugar. Serve warm to lukewarm.