Tag Archives: maple syrup

Roasted Cherry Salad with Maple Vinaigrette

Roasted Cherry Salad with Maple Vinaigrette

Roasted Cherry Salad with Maple Vinaigrette

This year all the berries and cherries are coming to the market ahead of their usual schedule. From strawberries in May, cherries at the beginning of June and blueberries this past week, it seems like everything is loving the early summer weather. I’ve got to say, I’m loving it to. I’m definitely a sun seeker and am usually more than ready for summer when it arrives. I get pretty excited about all the new produce in the market and find that the change of season brings new inspiration into my cooking. Kind of an “out with the old, in with the new” mentality when it comes to recipes. This recipe came about last week while I was trying to figure out a way to use up what was left of the cherries I had, as usual, over bought. I wanted something light and refreshing and remembered a time I had a roasted grape salad at a restaurant in town that, sadly, closed down a year or so ago. I was curious to see what would happen if I applied a similar idea to cherries. I expected them to taste a little bit sweeter, if anything, which didn’t really happen. They just developed a deeper flavour and tasted a little like red wine. Obviously, I didn’t need much more convincing to carry on with this recipe for roasted cherry salad with maple vinaigrette. I’m just surprised were enough cherries to make the salad after all the sampling I did. I hope you enjoy it!

 

1 Cup cherries

3 Cups mixed greens

1/4 Cup fresh sage, chopped

2 tbsp chives, sliced

1/4 cup sliced almonds, toasted and cooled

2 tbsp extra virgin olive oil

2 tbsp white wine vinegar

3 tbsp maple syrup

pinch of salt to taste

Preheat the oven to 400 degrees Fahrenheit

Cut the cherries in half and remove the pit. Then place the cherries on a baking sheet lined with parchment paper. Place them in the oven and roast them for 15 – 20 minutes. Remove them from the oven and set aside to cool.

While the cherries are cooling, add the greens, sage, chives and almonds to a large salad bowl. In a separate small bowl, whisk together the olive oil, vinegar, maple syrup and salt. Set aside.

Add the cooled cherries to the greens mixture and toss with the maple dressing right before serving.

 

 

 

 

 

 

Roasted Brussels Sprouts with Maple Mustard Sauce

With fall now upon us (the weather sure didn’t miss a beat there) Β and thanksgiving just two weeks away, I’ve been making more of the hearty comfort foods that the season brings. One of the things I’ve been playing around with is brussels sprouts. Lets face it, they really aren’t loved by Β a lot of people. Usually it’s the carrots, broccoli and yams that are the stars of the season. Growing up, my family never had brussels sprouts because my mom didn’t like them. It wasn’t until I met my husband that I first tasted one. In my husbands family, the boiled or steamed brussels sprouts are on the table for every big family dinner. And like them or not, we all have to put at least one on our plate. It’s tradition. This is my attempt to make brussels sprouts a bit more palatable to those who detest them and a bit more welcome on our family’s dinner table.

Here are a couple of tips learned along way:

Look for sprouts with tightly packed leaves that haven’t started to yellow.

The smaller the sprout, the better the flavour

The sprouts will start to turn bitter shortly after they’re harvested, so use them as soon as you can after buying them.

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3 Cups Brussels sprouts

2 Tbsp Extra virgin olive oil

salt and pepper to taste

 

Sauce:

1/4 Cup Shallots, minced

1 tsp thyme

2 tbsp White wine vinegar

2 tbsp spicy mustard

1/4 Cup Maple Syrup

 

Preheat oven to 375 degrees farenheit.

Trim and clean brussels sprouts. Cut in half lengthwise and toss with olive oil, salt and pepper. Spread the brussel sprouts evenly over a baking sheet and then bake for 25 – 30 minutes until tender.

While the brussel sprouts are cooking you can prepare the sauce. Whisk together the mustard and maple syrup. Set aside.

Heat 1 tbsp of extra virgin olive oil in a small pan. Add in the shallots and thyme and saute until they begin to soften, about 5 minutes. Stir in the white wine vinegar and cook until it has mostly evaporated. Add the maple syrup mixture to the pan and stir to combine. Cook for about 5 minutes more, until heated through. Once the brussel sprouts have finished cooking, toss them gently with the sauce. Serve immediately.

 

 

 

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