Category Archives: Recipes

Maple Chiffon Pie

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By Pamela Steel

Pastry for a 9-inch pie shell

¾ cup                        water

2 ¼ tsp                        gelatin

½ cup                        maple syrup

1/3 cup                        granulated sugar

4                        eggs, separated

¼ tsp                         cream of tartar

2 tbsp                        granulated sugar

Prepare pastry and fully pre-bake.

Combine ¼ cup of water with gelatin. Let stand for 5 minutes to dissolve.

Whisk in remaining water, maple syrup, sugar and egg yolks.

Place in a heavy-bottomed saucepan over medium heat and cook, stirring, until mixture begins to thicken enough to coat the back of the spoon. Do not simmer.

Transfer to a bowl; refrigerate for 1 hour. It should not set completely, but should hold its shape when dropped from a spoon.

In a clean glass or stainless steel bowl, beat egg whites with cream of tartar on low speed until soft peaks form. Increase speed to high; add sugar. Continue to beat until stiff peaks form.

Fold egg whites into chilled maple mixture. Turn into the prepared crust so it is highest in the centre. Refrigerate overnight or for 8 hours.

Maple Syrup Pie

By Pamela Steel

Pastry for a 9-inch pie shell

1 cup                        pure maple syrup

½ cup                        all-purpose flour

½ cup                        water

½ cup                         light (10%) cream

3 tbsp                        chopped nuts or coconut

Prepare pastry and fully pre-bake.

In a heavy-bottomed saucepan, bring the maple syrup to a boil.

In a bowl, mix flour with water. Add to boiling syrup; reduce heat to medium and cook, stirring, for 10 minutes or until thickened.

Remove from heat. Slowly stir in cream. Allow to cool.

Pour into prepared pie shell; sprinkle with chopped nuts. Refrigerate for 3 hours or until set.

Gingerbread

Courtesy of Chef Nancy Dame, Pastry Chef at Deerhurst

“There are a lot of good recipes out there,” explains Chef Nancy. “This recipe is my favorite. It’s from a Swiss master chef and has been passed down for more than 100 years.”

Read more

Obama Muffins

Photo by Sarah Ryeland

Lorraine and her daughter Donna created these muffins in preparation for the G8. Finding out which flavours American President Barack Obama liked best, the pair came up with this delicious recipe in hopes he would come in and try one. The muffins got a lot of media attention and are now a Soul Sistas staple.

Obama Muffins
Single batch:
2 ¾ cups basic muffin flour mix  (recipe follows)
½ tsp orange zest
1/4 cup coconut
1/3 cup canola oil
1 tsp vanilla
1 egg
¾ cup water
¼ cup applesauce
½ cup raspberries

Measure muffin mix into bowl. Stir in zest and coconut. In a separate bowl, mix oil, vanilla, egg, water and applesauce. Add to flour mix and stir only until combined. Gently fold in raspberries. Pour into greased muffin tin and bake at 375F for 20-25 minutes.

Basic Muffin Mix
7 3/4 cups flour
2-1/4 cups bran

1-3/4 cups skim milk powder
1-1/2 cups sugar

2 tbsp baking powder
2 tsp salt

In large bowl, stir together flour, bran, milk powder, sugar, baking powder & salt until combined. Transfer to airtight container; store in cool, dry place. Stir well before using. Makes 12 cups mix.

Birches Shrimp Provencal

Photo courtesy of Hidden Valley Resort

By Chef Scott Cribb

Ingredients

12             large peeled and de-veined shrimp with the tail on

½             a Spanish onion diced

1               diced tomato

2-3           minced garlic cloves

1               baguette

1               bunch of fresh parsley

2oz           white wine

1oz            Pernod

salt and pepper to taste

How do I make it?

Peach, Nectarine and Wild Blueberry Pie

By Pamela Steel

This pie is a natural for chef and baker Tarrah Laidman-Lodboa. Born and raised in peach country around the Niagara peninsula, she completed her cook’s apprenticeship at Deerhurst Resort in Huntsville, where, she writes, “my love for wild blueberries blossomed. This recipe is a twist on an old favourite. It is my way of combining the best fruit of late summer for one last hurrah near Labour Day. I pick up the blueberries in Gravenhurst on the way back from Muskoka.”

Yum! How do I make it?

The Best Bruschetta

Bruschetta

Story and photo by Andrew Hind

“Bruschetta is the signature Italian appetizer, and not only are they really tasty they’re easy to make and are extremely versatile,” enthuses Chef Andreas Drechsel, Sous-Chef at The Rosseau Resort. “Here at Teca we have a bruschetta platter that shows the various exciting forms bruschetta can take, but even that is just tiny sampling of what you can do on a basic premise.”

Any bread can be used for bruschetta, but baguettes are the easiest and most common. Cut the bread ¼ inch thick and on an angle so you have a bigger surface on which to place toppings. Drizzle olive oil on the bread, and rub on roasted garlic. Bake in the oven until each side is golden brown (“It will only take a few moments, so don’t walk away,” cautions Drechsel). For an authentic rustic taste, brown the bread on a grill…

What’s the next step?