This will serve 4 happy mouths. Add a crisp salad, rice or noodles and, naturally, a glass of the chilled grape and you have a feast that even Caesar would have appreciated.
- 4 x 4 oz. Trout fillets
- 1/4 cup butter, melted
- 1/4 cup pure maple syrup
- 3 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Place the trout in an 8 x 8 baking dish. Mix all the ingredients together and pour over the trout.
In a preheated oven of 425 degrees, bake for about 12-14 minutes until it flakes with a fork. Add any extra sauce over the top of the fillets and enjoy.
This is a wonderful summer dish and not one to be overlooked.
Maple Cranberry Sauce
I have always made my own cranberry sauce and this one is another version. The ginger, orange and maple syrup brings it up another level. It is easy and everyone will enjoy it. Serve with turkey or ham. Yummy.
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh orange juice
- 12 oz. fresh cranberries, rinsed
- 1/2 cup pure maple syrup
- 1 tbsp. grated orange rind
- 4 tbsp. crystalized ginger, diced
- 1/2 cup diced pecans
- 2 tbsp. Grand Marnier liqueur
In a large saucepan, combine the sugar with the water and orange juice. Simmer over medium heat for about 5 minutes. Add the berries and cook until they start to pop open. Now stir in the maple syrup, orange rind and ginger. Simmer for a further 5 minutes. Add the pecans, stir in and remove from heat. Stir in the Grand Marnier.
Cool until warm, ladle in sterilzed jars, cap and now cool completely.
Store until ready to serve. The sauce will thicken on its own while chilling.
You will never buy another can of cranberry sauce again. Promise…..
Cranberry/Maple Challah Bread Pudding
This is really delicious and everyone will look for seconds.
- 7-8 thick slices of Challah Bread, crusts removed on the sides
- Grease 5 x 9 inch loaf pan with butter
- 8 large eggs
- 3/4 cup sugar
- 2 cups creme fraiche
- 2 cups homogenized milk
- pinch of coarse salt
- 3/4 cups fresh cranberries
- 1 1/2 tsp pure vanilla
- 3/4 cup pure maple syrup
Preheat oven to 350 degrees. Toast bread on a baking sheet until golden.
Whisk the eggs and sugar in a medium bowl. In a separate bowl mix the creme fraiche and milk together to remove any lumps and whisk into the egg mixture. Add the vanilla and a pinch of coarse salt.
Soak each slice in the egg mixture. Stand the slices up in the baking pan. (Add more bread if needed to fill the loaf pan). Strain the custard and pour over the bread. Let stand 10 minutes and place this on a baking sheet lined with parchment paper.
Bake about 70-75 minutes. If you find the top too brown before baking is complete, cover lightly with tin foil. When done, let stand for about 10-12 minutes. Bring the cranberries and maple syrup to a gentle simmer on the stove. Simmer only until they get soft but not opened. This will take about 6 -7 minutes.
Serve with the sauce. (If you happen to have any cranberry ice cream or pure vanilla, you could just happen to drop a scoop on the side). You didn’t get that here.
Enjoy!
Acorn Squash with a Maple Glaze
Serves 4
- 2 acorn squash, cut in half and seeded,
- 2 tbsp. pure maple syrup
- 1/2 – 3/4 tsp. grated ginger
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Place the acorn squash cut side down and bake for 40 minutes. Turn over, sprinkle with a pinch each of salt and pepper.
Place the maple syrup and ginger in the microwave for 10 seconds and brush over the fleshy surface of the squash. Return to the oven for another 5 minutes.
Serve this with a lovely stuffed pork chop or a fish like salmon. Add a salad of your choice and you have prepared a great dinner. Damn YOU can do this!