This is a recipe that can be made into little bites for a Wine and Cheese event, or on the table when you have prepared a salmon or chicken dinner. It all depends on how you cut the dough. Let’s go….
- 1 large yam (yellow flesh), ( if American it would be sweet potato)
- 1 1/3 cups flour
- 2/3 cup yellow cornmeal
- 1 tbsp. baking powder
- pinch of salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/2 cup buttermilk
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
Microwave the potato (pierce it all over first) until tender. This should take about 6 minutes each side. Carefully cut it in half and remove the flesh into a medium sized bowl. Cool down and then add the flour, cornmeal, baking powder and salt in your food processor. Add the butter, piece by piece and pulse to a coarse meal.
Add the potato, buttermilk and syrup. Process just to blend. Add the pecans and, again, pulse to blend well.
Sprinkle this dough with flour and pat out into a 9 inch square. Here’s where you can adjust to your needs. Cut into square (either 16 for dinner or more, smaller ones for the party). Transfer to baking sheet and bake until tester comes out clean. This should take about 17-22 minutes. Check so they won’t burn.
There you go, yum, yum, yum.
Maple Bacon Salad
Whoever said everything was better with bacon was…..right! This is sooooo easy to make and even easier to eat.
- 12 slices of thick-sliced bacon
- maple syrup for brushing on the bacon
- 2 tbsp. white balsamic vinegar
- 1/2 tssp. Dijon mustard
- pinch of salt and pepper
- 3 tbsp. avocado oil
- 2 heads of lettuce
On parchment lined cookie sheets, lay out the bacon and brush with maple syrup. Place in a 350 degree oven and bake until crisp. Remove to a paper towel and drain the excess fat. Cut into 2 inch strips.
In a small bowl, whisk together the vinegar, mustard, salt and pepper , then add the oil in a slow stream and continue whisking until emulsified.
Add the lettuce and broken bacon pieces.
You only need to add roasted garlic toast, glass of wine and you will be some happy people. This serves 8 people so be sure to invite only the bestest of friends.
Peaches and Cream French Toast
Sounds like I am on a kick with breakfasts, but it is the most important meal of the day and, after operating a Bed and Breakfast for 12 years, we have so many variations. This allows you to do different versions and not depend just on the same old one you have always made.
We live in perfect area for fresh peaches (and every other fruit), it is a joy to use.
- 1/3 cup peach preserves
- 1/4 cup room temperature butter
- 3 eggs
- 3 tbsp. peach preserves
- 3 tbsp. cream
- 6 slices of french bread, 1/2 inch thick
- 4 tbsp. butter
- 2 large peaches, peeled, pitted and sliced
- toasted almonds
- pure maple syrup
For the peach butter, beat the peach preserves and butter together with a mixer until fluffy. Cover and chill.
Whisk together the eggs and peach preserves in a small bowl until blended and beat in the cream. Place the bread slices in a single layer in a 13 x 9 inch baking dish. Pour the mixture over the bread until all is covered. Cover and refrigerate overnight. The liquid should be absorbed.
Melt 2 tbsp. of butter in a frypan and add 3 bread slices and cook until lightly browned, turning once. Remove from the pan and keep warm. Repeat with the remaining butter and bread.
Serve with icing sugar and top with the sliced peaches, almonds and a drizzle of maple syrup.
To make it really attractive, using a melon baller, scoop out the peach butter and serve along side the toast.
Angelic French Toast With A Twist
Again, this is from our days as Bed and Breakfast Hosts. It is tasty and a little different.. Give it a try and you will see.
- 6 cups white bread, remove crust
- 6 ounces Philadelphia cream cheese.( If you live in Maui, I suggest using the maple and pecan cream cheese. Can’t find it anywhere else.)
- 6 eggs, well beaten
- 1 cup cream
- 1/3 cup pure maple syrup
- 1/2 tsp. ground cinnamon
Cut the bread into 1 ” cubes and place in a 8 x 8′ buttered pan. Cut the cream cheese into squares as well and dot over the bread crumbs. Now beat together the eggs, cream and maple syrup and pour over the bread. Cover with plastic wrap and put in the fridge overnight.
In the morning, remove from the fridge and let stand while the oven heats up. . Preheat oven to 375 degrees. Bake 45 minutes until puffy and golden. Serve immediately with bacon and a slice or two of fresh fruit.
Voila! What a great dish to enjoy. Serve with lots of warm maple syrup too.
Maple Tarts #1
I have two recipes for maple tarts. Both are good.
You will need:
- Frozen puff pastry tart shells
- 1/4 cup cold water
- 1/4 cup cornstarch
- 2 cups whipping cream, divided
- 1 tsp. maple flavouring
- 1 1/2 cups pure maple syrup
- caramel sauce
Prick the tart shell all over with a fork and bake according to instructions.
Combine all ingredients except the 2nd cup of cream and caramel sauce, in a saucepan with no heat. whisk until completely blended. Heat the mixture over medium heat, stirring constantly for about 12 minutes. Bring the filling just to the boil and remove from the heat. It should be thick.
Pour the filling into the baked shells and when cooled down place in the fridge for about one hour. Whip the second cup of whipped cream and put a dollop on each tart. Using “Plate Scraper” caramel sauce, drizzle some over the top. They look so professional and taste absolutely incredible!
Baked French Toast
It is always wonderful to get up on a lazy Saturday or Sunday morning and have that special treat that somehow makes your world perfect. This could be it.
You need:
- 1 tbsp. pure vanilla
- 2 cups milk
- 8 slices of bread, 3/4 inch thick
- butter (of course)
- 6 eggs
- 1/4 cup sugar
- 3/4 tsp. cinnamon
- 1/2 cup maple syrup
- Fresh fruit (berries or sliced fruit)
Cut each slice of bread into quarters on the diagonal to make triangles. Arrange these, point side up in a 13 x 9 inch baking dish, overlapping as necessary, into 3 rows.
Whisk together the sugar, eggs and 1/2 tsp. of the cinnamon until blended and whisk the milk in. Pour over the bread and gently press to immerse. Cover and refrigerate over night.
In the morning, preheat oven to 350 degrees. Uncover the baking dish and once again, immerse the bread into the liquid and bake for 30 minutes until a knife inserted comes out clean and the bread is a golden brown and puffed up.
While the bread is baking, whisk the maple syrup with the remaining cinnamon in a small saucepan until it begins to bubble. Serve with the french toast and cold berries. Wonderful combination.
This is a real endulgent start to your day. Grab a good book, mate, whatever and get in the moment. Later.
Taste Rating: 9