Tag Archives: maple syrup

Maple Glazed Salmon and Sweet Potato Latkes

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Katie:  I’m not sure how I got so lucky to have people making me such delicious food, whether it was Dad’s homemade applesauce, Matt’s cinnamon rolls made from scratch, or Mom’s decadent desserts!  I was treated again this weekend to a great meal and a nice break from studying for finals.  Ken made this maple glazed salmon and sweet potato latkes.  The maple flavoring was wonderful with the salmon, and the latkes were a great accompaniment.  And he didn’t even let me do the dishes!

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Sticky Maple Scones

jillpickle:  I had the urge to bake something fast and easy but also healthy and slightly sweet.  The Sticky Maple Scones were a great choice!  I used a low-fat recipe from Cooking Light, made even lower fat since I used skim milk instead of 1%.  I’ve made this recipe twice, once with 1/2 cup oatmeal substituted for  1/2 cup of flour.  When the scones came out of the oven, I immediately forked them and then glazed them with maple syrup.

Here is how I like to eat them!

Maple-Glazed Salmon with Millet Pilaf

Katie:  One area of cooking that I haven’t had much experience with is fish.  I decided to change that and began with this recipe from Cooking Light for Maple-Glazed Salmon.  To make it more flavorful, I decided to use smoked paprika.  First, I rubbed a mixture of smoked paprika, chile powder, cumin, and brown sugar over the salmon.  I cooked the fish on both sides in a grill pan, and drizzled it with maple syrup towards the end.  It turned out really good!  I couldn’t taste the maple syrup much, so next time I might drizzle it over the fish at the very end.

I decided to try this recipe for Rice Pilaf with Apricots, Chickpeas, and Almonds as a side, taking  Mark Bittmann’s suggestion of substituting millet for brown rice.  I had picked up a bag of millet in the health food section awhile ago, but hadn’t tried it yet.  It’s similar to couscous and could probably be substituted for many grains.  Millet is a good source of some important nutrients and “isn’t just for the birds”!  The pilaf turned out well and would probably adapt well to other grains, spices, or vegetables.  I also served Japanese sweet potatoes roasted with a mixture of sweet paprika, cinnamon, and cumin as a side.  Overall, this was a good meal and a good start to my adventures with fish!

Pumpkin Whoopie Pies

Matthew:  This weekend, I was inspired by my neighborhood bakery, Bloom Bake Shop, which specializes in cupcakes and whoopie pies made with seasonal, local ingredients.  I had an amazing spiced apple whoopie pie with cream cheese filling last week and noticed that they had also added pumpkin as a fall flavor.  I thought I could try to replicate this at home using a CSA pumpkin I got this week.  I cut the pumpkin in half, seeded it (the seeds are now toasted with smoked paprika!), and roasted it in the oven.  Since I don’t have a food processor, I had to be a little creative with my pureeing method.  I used this recipe for pumpkin cupcakes from Smitten Kitchen.  Instead of adding the ingredients in the order listed, I pureed the pumpkin with the eggs and buttermilk in the blender and then added that mixture alternating with the flour mixture to the butter and sugar.  Then, following a recipe that my coworker, Beth, gave to me for whoopie pies, I used a ziplock bag to pipe the batter onto parchment paper on a cookie sheet and baked for ~10 minutes at 350.  For the filling, I used the cream cheese and maple syrup frosting recipe that went along with the cupcakes.   The cakes were a bit sticky which made filling them a bit tricky, but the end result was good and REALLY delicious!

BIG BAKED BOUNTIFUL BREAKFAST BUFFET!!

jill pickle:  Today, to celebrate Father’s Day and to surprise Bill/Dad, I decided to make a breakfast buffet complete with homemade Maple-Nut Granola, Quiche Lorraine and Maple Oat-Pecan Scones.  As with all things I plan, it took longer to make than I had anticipated, (plus another trip to the store by the receiver of this breakfast buffet), but it was worth it!  The granola is super easy and you can add any nut you like!  The quiche was really good with bacon in it!!  I used sharp cheddar cheese instead of the swiss.  The scones recipe made a lot!  They were very tender and flaky and good with the maple glaze and a sprinkling of pecans on top.  All-in-all, it was a success but next time it might be better to make some of these dishes ahead of time!  We’ll see…….