Thursday, April 7, 2011

Maplepalooza

As you well know, I can't get enough of maple syrup. I'm sure I'll eventually get sick of it, but that day hasn't arrived, so onwards with more recipes on how to enjoy your liquid gold.

Maple Walnut Granola
Maple Walnut Granola
Adapted Martha Stewart recipe

4 cups oats
1/2 cup walnuts
1/4 cup sunflower seeds
1/3 cup oil
1/2 cup maple syrup
1 tsp cinnamon
1/4 tsp nutmeg

1/3 cup raisins
1/4 cup chopped dates
1/2 cup toasted coconut

1. Combine top group of ingredients, stir and bake in a large 9x13 baking dish for 25 minutes. 
2. While granola is cooking, toast your coconut in a small pan on the stove. Be careful not to burn it and remember, if your pan is hot enough, it will continue to cook after you take it off the heat, so don't wait too long! 
3. Remove granola from oven and combine toasted coconut, raisins and dates. 

We've been enjoying it parfait style with yogurt and fruit or just with milk as a mid-afternoon snack. Enjoy!


Cornmeal Pancakes with Blueberry Maple Syrup
OK, lame photo aside (Jeff already tucked into it), these were really, really good. The recipe is direct from the Food Network Kitchen cookbook (stellar cookbook, by the way, one of my favourites). It's a little fiddly, but they're unlike other pancakes and worth the extra time. Besides, your liquid gold deserves the best.

Cornmeal Pancakes with Blueberry-Maple Syrup

3/4 cup all purpose flour
1/2 cup cornmeal
3 tbsp light brown sugar
1/4 tsp fine salt
1/8 tsp baking soda
1/8 tsp freshly grated nutmeg (is there any other kind?)
2 large eggs, separated and at room temperature
1 cup buttermilk, at room temperature*
1/2 cup milk, at room temperature
3 tbsp unsalted butter, melted
1/2 tsp pure vanilla extract

Blueberry Maple Syrup

1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tbsp unsalted butter
1 tsp lemon juice

1. Whisk the flour, cornmeal, brown sugar, baking powder, soda, salt and nutmeg in a large bowl. Whisk the egg yolks with the buttermilk, milk, melted butter and vanilla extract in a large glass measuring cup. Whisk the buttermilk mixture into the flour mixture to make a thick batter - take care not to overmix or the pancakes will be dense. In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter.

2. Use about 1/4 cup batter at a time, cook as you normally would for pancakes and serve with syrup.

3. For syrup, toss the blueberries with the maple syrup in a small saucepan. Add the cinnamon stick and cook over high heat, stirring occasionally, for 5 minutes or until the mixture boils and the blueberries just start to pop. Remove from heat, discard cinnamon stick and add butter and lemon juice. Serve warm.

*To make you own buttermilk, add about 1/2 tsp vinegar into 1 cup of milk, because honestly who keeps buttermilk in their fridge? Unless your planning to deep fry a lot of chicken, why else would you keep it around? Nobody drinks that stuff, do they?





4 comments:

  1. This granola recipe looks great! I am out and will likely bake this tonight. Thanks!

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  2. Made it last night-delish! Best breakfast ever this morning.

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  3. I use to hate maple syrup when I was a kid. I think maybe I was dropped on the head. Luckily I've recovered now ;)

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  4. @Jane - I'm glad you liked it! Super easy and super tasty, eh?

    @Improbable Farmer - I've honestly never heard of anyone not liking maple syrup. That's just madness! Kinda like peanut butter. I'm not sure I trust someone who hates p.b. Glad you're back on the syrup bandwagon. Planning to make anything fun with it?

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