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.
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.
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
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.
Story by Sasha Chapman
Imagine you have a friend you’d like to set up on a blind date. You scroll through the list of possibilities: do you choose Jacob, the brash Australian who is always the life of the party, and just as high spirited as she is, or the sweet and soft-spoken Teuton named Carl on the theory that opposites attract? In the end, she hooks up with Leon, steely and acid-tongued from Alsace. You shrug your shoulders; it seems to work. And there you have the basics of pairing wine with spicy food. There are no perfect matches, but there are plenty of really good ones.
Consider first the flavours of the dishes you are serving: Do they have the fruity heat of jalapeno or Thai peppers (chilies, after all, are a kind of fruit) or the smoky spice of chipotle and pasilla? Is the sauce light and delicate with coconut milk or as dark and complex as a Mexican mole? And is it tangy with lime (like a Thai green mango salad or a ceviche from Veracruz) or unctuous and rich with ghee? Those factors, as much as how the dish scores on the culinary world’s Scoville heat scale, will play a role in the success or failure of the match…
Story by Victoria Walsh
Here, for kitchen novices, is an easy-peasy primer on adding wine to your recipes — what to use and how to use it.
What kind of wine is good for cooking?
It’s best to cook with reasonably priced, delicious wine. Never, ever use up plonk leftover from a party or that old stuff uncorked months ago and lingering in your fridge. The rule: If it’s not drinkable, toss it…
Photo courtesy of Hidden Valley Resort
By Chef Scott Cribb
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 bunch of fresh parsley
2oz white wine
salt and pepper to taste
How do I make it?
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?
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?