Maple - Roast Parsnips... and Carrots

Taking the ordinary and making it sweetly extraordinary, this recipe is absolutely scrumptious and a glorious way to dress up a root vegetable. I made this recipe over the holidays and added carrots as I wanted to maximize and combine oven roasting vegetables to save time. I did not double the recipe and found there was enough glaze to handle the additional vegetable... approximately four largish carrots cut the same way as the parsnips. This recipe is definitely a recipe worth repeating, not just at holiday times but anytime! 

To find this recipe and other recipes visit Nigella's website at nigella.com

Maple - Roast Parsnips - Nigella Lawson

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Serves 8 to 10

2 pounds/1kg parsnips

1/2 cup/125ml/4 fl oz vegetable oil

1/3 cup/80ml/31/2 fl oz maple syrup 

1. Preheat the oven to 400˚F/200˚C/180˚C Fan/Gas mark 6.

2. Peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin.

3. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. 

Peach Cake

This cake is great when summer is ending and fall is beckoning. All the fuzzy warmth of summery peaches and just enough spice flavour to know fall that is around the corner.  

Peach Cake

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1/2 cup sour cream

1/2 cup caster sugar

3 large eggs

1/2 cup vegetable oil

1 teaspoon maple flavouring

1 1/2 cup unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon ground cinnamon

approximately 6 to 8 peaches peeled, pitted and sliced

cinnamon sugar, for sprinkling

maple syrup, for drizzling 

Pre heat oven to 350ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper.

In a bowl combine the flour, baking powder, salt, mixed spice and ground cinnamon. Set aside. Dice half of the sliced peaches, reserving the remaining slices of peaches. Gently fold the diced peaches into the flour mixture.  

In another large bowl whisk together the sour cream, sugar, eggs, oil and maple flavouring until well blended and smooth. Add the flour peach mixture to the wet ingredients and fold... stir until combine. Pour the batter into the prepared baking tin, smooth the top and place the remaining peaches on top of the batter and sprinkle with cinnamon sugar. Bake in the preheated oven for 40 to 55 minutes or until the edges are golden brown and a toothpick inserted into the centre of the cake comes out clean.

Allow the cake to rest in the cake tin, on a wire rack, for about 20 minutes. During this time, using a toothpick, poke random holes into the top of the cake then drizzle maple syrup over the cake. Be generous however not heavy handed as you want to infuse the cake not soak it. After the 20 minutes carefully remove from the tin and allow the cake to cool further on the wire rack.    

Carrot Cake Loaf

Carrot cake loaf somehow seems like a guilty free way of enjoying a slice of cake; with or without the icing, however it still comes with all the sweet spicy indulgence. The maple glaze icing alleviates some heaviness that a cream cheese icing has; making it an acceptable sweet touch and the crushed pecans heighten the maple flavour.         

Carrot Cake Loaf

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1 3/4 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon chai seeds

1 1/2 teaspoon cinnamon

1 teaspoon British mixed spice

1/4 teaspoon salt

2 eggs

2/3 cup canola oil

1/2 cup milk

1/4 cup caster sugar

1/2 cup packed dark brown sugar

2 teaspoons maple flavouring

2 cups grated carrots

Preheat oven to 350ºF. Grease and flour a 9x5' loaf tin and line the bottom with baking parchment paper.

In a large bowl, whisk together, the flour, baking powder, baking soda, chia seeds, cinnamon, British mixed spice and salt. 

In another bowl, whisk together the eggs, oil, milk, both sugars, maple flavouring and grated carrot; then stir into the flour mixture until just combined.

Scape the batter into the prepared tin and bake until a tester inserted in the centre comes out clean, about 50 to 60 minutes. Cool the baking tin for 10 minutes then remove and allow to cool completely on a wire rack. Once cool the loaf may be iced with an icing of your choice, or the maple glaze provided below and sprinkled with crushed pecans.  

Maple Glaze

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1 tablespoon butter

1 1/2 cups powdered icing sugar, sifted

2 tablespoons of milk

1 teaspoon maple flavouring

Melt the butter and add the icing sugar, milk and maple flavouring. Mix until creamy. 

Hope everyone had a nice weekend. Hot temperatures are here for a couple of days. - JD 

Granola Cookies

These no fuss cookies are crisp, chewy and buttery. An understated deliciousness that is quite satisfying.   

Granola Cookies

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1/2 cup unsalted butter, softened

1/3 cup caster sugar

1/3 cup dark brown sugar, packed

1 teaspoon maple extract

1 large egg

2 cups granola, any flavour, slightly crushed

1 cup unbleached all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350ºF. Line a baking tray with baking parchment paper. 

In a large bowl, beat the butter, sugars, maple extract and large egg with an electric mixer on medium speed, or you can mix with a wooden spoon, until blended and creamy.

Stir and mix in the granola and the dry ingredients.

Using your hands, roll the dough into balls, no larger than a walnut, place on the prepared baking tray and gently press the tops. 

Bake 9 to 11 minutes or until lightly golden brown and the edges and centre are set but not hard. Allow to cool for 1 minute then remove the cookies to a wire rack. 

Hope everyone had a lovely weekend. - JD 

Honey Date Cookies

When I made these cookies years ago, around this time, I had mailed a few to my mum in a parcel. She was quite fond of them and requested more and the recipe. Although, I originally made these with chopped dried cranberries and vanilla extract. They were her favourite. Since her passing, I have only made them once in my holiday baking, not really sure why. Making these, with my daughter over the weekend, was such a wonderful way to remember my mum and sharing the story with her. Regardless of the different flavour, to me, they will always be my mum's favourite. 

 Honey Date Cookies 

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makes 3 dozen

1 cup soft butter

1 cup packed dark brown sugar

2 eggs

1/3 cup honey

1 teaspoon maple extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

3/4 cup chopped dates

Preheat oven to 350ºF. Line baking tray with baking parchment paper. Set aside.

In a medium bowl blend together the flour and baking soda. Add the chopped dates. Stir to combine. Set aside.

In a large bowl mix together the butter, sugar and eggs. Stir in the honey and maple extract. Stir in the flour mixture, gradually, until a dough had formed. 

With clean floured hands roll into balls, the size of a large walnut. Place on the prepared baking tray and with the bottom of a drinking glass floured or a floured fork, gently press each cookie down. Bake 8 to 12 minutes or until slightly golden, no imprint remains when touched and the bottoms are browned. Remove from baking tray and allow to cool on wire racks. Repeat until all the dough has been used up.

Notes: the cookie texture is a slight crisp outside with a soft inside. If you find the dough too sticky it may be placed in the refrigerator, for several hours or overnight to firm up... however flouring clean hands worked for me.        

Rice Krispie Treats with Maple Marshmallows

We did make rice krispie treats, using the maple marshmallows. I added a handful of chocolate chips to give a s'more flavour although crushed graham wafers would have made it even more s'more-ish and with an crunch.

Rice Krispie Treats with Maple Marshmallows

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1/2 cup butter or margarine
400 gram bag of large maple marshmallows
1/2 teaspoon caramel extract/flavouring, optional
6-7 cups Kellogg's Rice Krispie cereal
1/2 cup dark chocolate chips
crushed maple sugar sprinkles to decorate

Melt the butter in a large sauce pan over low heat.

Add marshmallows; stir until melted and blended. Remove from heat.

Stir in caramel extract. Add the cereal stirring to coat then add the chocolate chips; stir to combined. 

Pour mixture into a lightly buttered 13x9 pan. Press into the buttered pan with a damp knife or a buttered spatula. Once pressed, sprinkle with the crushed maple sugar on top. Allow to cool then cut into squares.

Notes: If you can not find maple marshmallows just use a 250g bag of miniature marshmallows and add maple extract/flavouring instead of caramel flavouring and cut the butter down to 1/4 cup. If wanting to add graham wafers, crush them into bits, and add them when adding the cereal. 

Hope everyone had a fabulous weekend! - JD 

Brien Maple Spread

This was a very pleasant find. Brien Maple Butter is made in Quebec and is fabulous on toast, pancakes, cake, and anything your culinary heart desires. Although maple butter is usually very sweet I found this one to be less so. 

To find out more about Brien click *here* 

Hope everyone had a good weekend!  - JD  

Camelina Oil & Roasted Chickpeas

The other day while at the butcher's I bought a bottle of Three Farmers - Camelina Oil. I was intrigued because I have never heard of Camelina oil or Three Farmers. It is a Canadian Company. The oil is high in Vitamin E and Omega-3. It has a smoke point of 475º and is Non-GMO. The flavour has subtle hints of asparagus with a bit of nuttiness. Which makes this perfect for salads and cooking. Each bottle has a traceable code on the back so that you may Trace Your Food on their website. I traced mine and found when the bottle I bought was seeded and harvested, growing conditions throughout the year, growing conditions upon harvesting and the farmer! This is a very interesting way to further connect the consumer with the product. Which reiterates the theme: Farm to Fork even more so. 

I made a salad dressing using the Camelina oil and it was absolutely tasty. One of my best salad dressings I have made so far. 

  

Who can resist anything maple, not  me. I bought their roasted chickpeas... in maple frosted. These are a great snack and wonderful to add to a salad. They are high in fibre, protein and magnesium. With a source of iron and Omega-3. They are also nut-free and gluten-free. They too come with a traceable code that provides more information on how the chickpeas are grown. 

For more information on Three Farmers and their products click *here*

- JD 

Maple Bacon Seasoning

This seasoning was one that came as a suggestion from a friend. The smell is smoky with just a distinct touch of sweetness. Inhaling the aroma for the first time my senses tingled reminiscent of a good curry. Fenugreek is used to flavour some maple syrups and is also used in Indian cooking. So my thoughts reminding me of Asian food was not far off.

I went on a bit of a hunt for this seasoning and found it only at two places. Save On More and Walmart here in E-town. I first sprinkled it on popcorn. Very savoury and a bit salty. So I added a bit of white cheddar popcorn seasoning to tame the saltiness. It was quite flavourful popcorn.  

My second attempt with the Maple Bacon seasoning had me adding some to the chicken burgers I made over the weekend. I did not add an exact amount. Shaking enough into the raw meat until I felt I had the right amount of seasoning. As the burgers cooked the smell throughout the house was wonderful. As you can probably guess from the picture, they tasted very delicious!   

  

Maple Bacon Potato Chips

Nowadays, if it does not have maple or bacon never mind maple and bacon then it just isn't right. Put maple in or on anything and most, if not all Canadians will be happy. I pour maple syrup over just about anything edible. The smokier the better. I thought ketchup potato chips were the bomb... well next to curry potato chips of course. However these had me at MAPLE!  

Have a good weekend everyone! - JW     

Maple Bacon Chocolate

Who doesn't like chocolate... and who doesn't like bacon? The pairing of these two seems like a step in the right direction. Maple and bacon I completely understand. I have been known to drizzle maple syrup inside my bacon butty. Maple, bacon and chocolate can go either way. For myself, this gourmet chocolate bar tasted like a creamy milk chocolate with tiny crunchy bits that didn't taste much like bacon. Perhaps I should have bought the potato chip chocolate bar. To find out more about Chuao chocolatiers click *here*  Hope you all are having a good weekend! - JW