Maple and Soy Roasted Duck

Maple and Soy Roasted DuckSo out of the three entrees served at Queen Victoria’s May 15, 1879, one of them was for Filet de Canetons aux Petits Pois or for those non-Frenchies, Fillets of Roasted Ducklings with Small Peas. Of course, I was able to find a Victorian Era recipe for the dish, but the recipe doesn’t fit with today’s tastes, it’s actually strangely both simple and rich at the same time. To fit with more modern tastes, today’s recipe is for a Maple and Soy Roasted Duck with a wine, thyme and grape sauce. Delicious! This dish will serve 6-8 people or can be halved easily for 4 people.

Filets de Canetons aux petits poisIngredients:

2 whole ducks (2 ½ kg each)
Fine sea salt to taste
4 sprigs of fresh thyme*
8 cloves of garlic, crushed
2 clementine or mandarin oranges, rinsed and quartered
3 teaspoons good quality soy sauce
2 tablespoons maple syrup

Sauce:
2 ½ cups cabernet sauvignon red wine
2 sprigs of fresh thyme*
2 tablespoons maple syrup
2 cups seedless red grapes, rinsed and halved
2 tablespoons jelly of choice (I recommend cherry, currant or raspberry)
salt and freshly ground black pepper to taste

* Click here to learn how to clean thyme properly.

Directions:

Pre-heat oven to 450 degrees. Remove the ducks from their packaging, empty the cavities and rinse under cold water. Make sure to pat dry the ducks inside and out. Cut off excess fat from the ends. Using a fork, prick the skin of the duck on top and underneath (on the fatty parts), without piercing the meat.

Season the duck with salt on the outside and inside the cavity. Stuff the each duck with 2 sprigs of fresh thyme, the 4 cloves of garlic and 1 clementine or mandarin orange worth of quarters, and then truss.

Place the duck, breast side down, on a grill in an approximately 13 x 9 in broiling pan. If you don’t have a grill for your roasting pan, you can place a wire cooling rack used for baking in a deep casserole dish instead. Just make sure to indicate that the cooling rack is now considered a meat utensil. Place in the oven and roast for 30 minutes. Reduce the temperature to 350 degrees, turn the ducks over to breast side up, and roast for another 30 minutes.

In the meantime, put the wine, grapes, 2 sprigs of thyme and jelly in a small saucepan, and bring to a boil. Reduce to half over medium heat. Season with salt and pepper. Add 2 tablespoons of maple syrup, or more to taste. Mix. Set aside. Take the ducks out of the oven, and baste with the fat and cooking juices. Put the ducks back in the oven and continue cooking until the skin turns golden brown, approximately 60 minutes.

Take the ducks out of the broiling pan. Mix the soy sauce and remaining maple syrup together and then brush the mixture over the ducks. Return to the oven and cook for another 10 minutes. Empty the accumulated fat. Tilt the ducks to empty the cooking juices that have accumulated in the cavity. Skim off the juice and add to the sauce. Transfer the ducks to a serving plate. Remove string and leave to rest for 15 minutes. Slice and serve with the sauce on the side.

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Hamentashen

HamentashenThere are a million different flavours out there for Hamentashen! You can go old fashioned with prune or poppy seed, traditional with jam, or try some new modern twists! Below you’ll find a basic dough recipe, and then some new fillings to try this year! I hope you like them!

Ingredients:

3 cups flour
2 eggs
½ cup sugar
¾ cup margarine
¼ teaspoon salt
3 teaspoons baking powder
Filling of choice (See below for some options!)
egg wash (egg + water)

Instructions:

Sift together the baking powder, flour, sugar and salt. Cut in the margarine. Add well beaten eggs and mix together to form a soft dough. Roll out on a floured board to ¼” thickness. Cut with a large, round cookie cutter. Put a spoonful of desired filling in centre, and pinch together to form triangular pocket. Brush with an egg wash, put on a well-greased pan. Bake for 12 to 15 minutes at 400 degrees.

Poppy Seed Filling:

Ingredients:
¾ cup poppy seeds
2 tablespoons margarine
½ cup coconut milk
2 tablespoons honey
6 tablespoons sugar
1 egg

Directions:
Beat the egg in a bowl and set aside. Melt the margarine in a small saucepan. Whisk in the coconut milk, sugar and honey and simmer over a low flame until the sugar is melted. Pour half the hot mixture into a cup. Very slowly drizzle the hot mixture into the beaten egg, whisking constantly. Slowly pour the egg mixture back into the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Fresh Cranberry Filling:

Ingredients:
1 (12 oz.) package fresh cranberries
1 ¾ cup white granulated sugar
1 ¼ water
Zest of one orange

Directions:
Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and cook for an additional 5 minutes, or until berries pop. Remove from heat. Pour into bowl and refrigerate overnight or until chilled.

Apple Pie Filling:

Ingredients:
2 apples, very finely diced
6 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Directions:
Peel and dice the apples very finely. Mix in the sugar, flour, lemon juice, cinnamon and nutmeg. Toss until apples are fully coated.

Coffee Cake Filling:

Ingredients:
½ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted margarine
1 to 2 tablespoons apple butter

Directions:
Mix the sugar, cinnamon and nuts together. Slowly drizzle in the margarine in, and then toss to mix with the apple butter. You may find it easier to blend in the butter if you microwave it first for about 15 seconds.

Pecan Pie Filling:

Ingredients:
¼ cup pure maple syrup
¼ cup almond milk
Pinch salt
1 tablespoon cornstarch
¾ cup pecan pieces
½ teaspoon vanilla extract

Directions:
Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat. Keep stirring continuously with a whisk until the mixture boils and thickens. Once boiling, turn off the heat and stir-in pecan pieces and vanilla. Allow to fully cool.

Lemon Bar Filling:

Ingredients:
½ cup arrowroot or tapioca starch
½ teaspoon baking powder
¼ teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
¾ cup honey
¼ cup sugar
¼ cup maple syrup
Powdered sugar for dusting

Directions:
Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup. Whisk wet ingredients into dry until dry ingredients are completely dissolved. Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Maple Beer Chili

Maple Chili

Ingredients:

2 tablespoons olive oil
2 cloves minced garlic
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 – 2 jalapeno peppers, seeded and sliced, depending on your heat tolerance
1 (540ml ) can tomato sauce
1 (796ml) can crushed tomatoes
½ – ¾ cup maple syrup cup maple syrup, depending on your sweet tolerance
1 (540ml) can kidney beans, drained
1 (540ml) can pinto beans, drained
1 tablespoon coarse ground black pepper
2 tablespoons chili powder
4 pounds lean ground beef
salt to taste
2 bottles of beer, or as needed

Directions:

Heat the olive oil in a large pot over medium heat. Stir in the garlic, onion, red bell pepper, and jalapeno peppers. Cook and stir until the onion is tender, about 7 minutes. Add the tomato sauce, crushed tomatoes, maple syrup, and beans. Season with black pepper and chili powder. Bring to a boil, then reduce heat to a simmer. Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; then stir the cooked beef into the chili along with 1 beer. Cook and stir for 1 hour, stirring frequently. Season to taste with salt, and thin to desired consistency with the remaining beer before serving.

Maple Memories

Pioneer Maple

When I think about maple syrup, I always seem to flash back to when I was in grade school, and they would take us to the maple farms in the early spring. The sap would have just started to run, and there would be snow on the ground. To us simple kids, it would look like water dripping ever so slowly into metal buckets, drip… drip… drip… And there was always the patient guide, dressed up like the male or female version of a pioneer, explaining to us the importance of this “water”. We didn’t care. We were frozen. We just wanted the good stuff! The dark rich amber liquid that was boiling away in a kettle, reducing from what seemed like tap water, to sweet, delicious syrup. The best part would be when the guide, finally would give in and ladle some of the syrup onto the fresh clean snow and we’d break our teeth on maple taffy. Ahhhh a parent’s nightmare and a dentist’s dream. More than one kid always seemed to get lock-jaw when they couldn’t unhinge their teeth after taking too big a bite. But man, it was worth it!

I may have grown up a little since then, well, I’ve aged at least, and I no longer go on school trips, but I still have a warm place in my heart for maple syrup and syrup farms. As I mentioned earlier in the week, COR has a number of syrup companies that we certify, but I’ve been speaking to one in particular lately, which is Maple Orchard Farms. I was discussing with David Knappett, the president of the farm, about this blog and savoury recipes using syrup and he mentioned to me that he puts syrup on his chili! I thought, “why not?” Sweet and spicy? It could work! So today’s recipe is a chili that calls for syrup to be added into the recipe itself, not just drizzled on top like David does it. I hope David won’t mind that I’ve changed the way he makes it! I guess you could be a purist though and leave the syrup to the end and just drizzle a little over each serving like he does. To each his own… as long as there’s syrup!

Sweet Potato Casserole

Sweet Potato Cassarole
*This dish calls for the use of dairy ingredients such as butter, milk and buttermilk. If you wish to have this dish be non-dairy or parve, you can substitute margarine and a non-dairy milk product, such as soy milk or almond milk, instead. For non-dairy buttermilk, please see the instructions at the end of the recipe.

Original recipe makes 1 -2 ½ quart dish

Ingredients:

2 ½ pounds sweet potatoes, peeled and cubed
salt
2 tablespoons butter or margarine
2 large eggs
¼ cup maple syrup
¼ cup buttermilk*
⅓ cup milk*
½ teaspoon vanilla extract
½ teaspoon salt
1 pinch ground allspice
1 pinch cayenne pepper

Pistachio crust:
½ cup chopped roasted, salted pistachios (or other preferred nut)
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup butter or margarine, melted

Directions:

Preheat oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter or margarine. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter or margarine into sweet potatoes. Whisk eggs, maple syrup, buttermilk*, milk*, vanilla extract, cayenne pepper, allspice, and ½ teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. Mix nuts, brown sugar, flour, and ¼ cup melted butter or margarine together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press nut mixture down onto sweet potatoes. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven’s broiler for 5 minutes to give topping a little more brown colour. Let rest to cool slightly before serving, about 10 minutes.

Non-Dairy “Buttermilk”

Ingredients:

½ tablespoon lemon juice, white vinegar or apple cider vinegar
Enough dairy-free milk to add to the ½ tablespoon lemon juice (or vinegar) to equal ½ cup total liquid

Directions:

Combine ingredients; whisk. Set aside 5 minutes. Milk will thicken and may separate, depending on the type of dairy-free milk you use. (This is fine, don’t worry!) Stir and use as you would use buttermilk in recipes. You may double the recipe for 1 cup of dairy-free buttermilk, if needed.

Paging Doctor Maple

I love mapleSo, we all know that maple syrup is delicious, but did you know that it’s good for you as well? Syrup contains essential nutrients like zinc and manganese, which can help you ward off illness. Zinc keeps your level of white blood cells up, which is crucial for increasing your resistance to sickness, and manganese protects immune cells from inflammation and damage. Translation: No more sniffling!

Maple syrup’s antioxidants are also natural anti-agers., working on the skin like any topical antioxidant, repairing environmental and free radical damage. In additon, drizzling maple syrup on your oatmeal may help prevent inflammatory diseases like cancer, osteoporosis, and Alzheimer’s, a University of Rhode Island study found. The sweet stuff is loaded with polyphenols, plant-based compounds that work as antioxidants. Add some blueberries to your maple-drizzled oatmeal to up its antioxidant power! All in all, this sticky syrup packs quite a punch… like you needed an excuse to use it!

How Sweet It Is

Maple Orchard FarmsOne of the great things about working for COR is that I get the chance to meet wonderful people from all over the world who are doing what they love. They are dedicated to making the best product they can, and we in turn, are dedicated to making sure that it meets the highest standard of kosher. Being Canada’s largest kosher certifier, we are of course going to have maple syrup as one of the many products that we certify. I mean, how could we not? One of the several syrup manufacturers that we represent is Maple Orchard Farms; a small facility located in Bracebridge, Ontario. Under the careful eye of David Knappett, Maple Orchard Farms produces high quality delicious Syrup and syrup products such as Maple Butter and Maple Sugar. This week, I will be highlighting maple recipes using these ingredients, so I invite you to check them out and check out David’s website at www.mapleorchardfarms.com for more information. Today’s recipe is a bit fancy-shmancy, but would be a great one to store in your repertoire for date night. I changed up the recipe a bit, but the version that I had came from the Toronto Star, and that version had come from The Rocky Mountaineer Culinary Team. As for the photo with the recipe, that is from Tara Walton of the Toronto Star. Okay, everyone got credit… it is safe to move on and eat!