The Rural Voice, 2006-03, Page 415 tbsp (80 mL) chili sauce
1 small onion, chopped
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) mustard
1 tsp (5 mL) worcestershire sauce
Combine the maple syrup, chili
sauce, onion, cider vinegar, mustard
and worcestershire sauce in a shallow
dish. Marinate the chicken wings for
a minimum of 4 hours in the
refrigerator, keeping covered and
turning occasionally.
Grill, broil or bake until thor-
oughly cooked, basting occasionally.
CRISPY.MAPLE SPARERIBS
3 lbs (1.4 kg) lean pork spareribs
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) chili sauce
1 tbsp (15 mL) worcestershire
sauce
1 tbsp (15 mL) red wine vinegar
1 small onion, chopped
1/4 tsp (1 mL) dry mustard
salt
freshly ground pepper
Roast ribs on a rack in pre -heated
oven at 400°F (200°C) for 30
minutes. Combine the remaining
ingredients in a pan and bring to a
boil for 5 minutes. Remove ribs from
rack and reduce heat to 350°F
(180°C). Place ribs in a baking tin
and cover with the sauce. Bake
uncovered for a further 45 minutes,
basting frequently.
CHICKEN BREASTS WITH
MAPLE MUSTARD SAUCE
2 tbsp (30 mL) vegetable oil
2 boneless, skinless chicken
breasts, tossed in seasoned flour
1/2 cup (100 g) sliced mushrooms
1 chopped scallion (spring or
green onion)
1/2 cup (125 mL) heavy (double)
cream
3 tbsp (45 mL) maple syrup
1 tsp (5 mL) Dijon mustard
In a skillet, heat oil and saute
chicken to a golden brown, then
remove from pan and drain on a
paper towel. In the skillet, quickly
saute the mushrooms and scallion.
Add cream, maple syrup and
mustard. Stir and cook until cream is
reduced by half or until sauce has a
creamy consistency. Serve over
chicken breasts.
MAPLE FRENCH TOAST
6-8 slices of bread
3 eggs
1/2 cup (125 mL) maple syrup
1 cup (250 mL) milk
1/4 cup (50 mL) light cream
salt
nutmeg
Remove crusts from slices of
bread. Beat eggs until light; add
maple syrup, cream, milk, salt and
nutmeg. Dip slices of bread one at a
time in the egg mixture and fry both
sides in butter.
MAPLE SYRUP PORK
TENDERLOIN SHISHKEBABS
Marinade:
1 cup (250 mL) maple syrup
1/4 cup (50 mL) oil
1/4 cup (50 mL) lemon juice or
cider vinegar
1/4 cup (50 mL) soya sauce
dry mustard
curry powder
parsley
Prepare marinade and marinate
pork tenderloin cubes for 6-8 hours.
Shishkebabs:
1 lb (500 g) pork tenderloin cubes
4 onions
4 apples, fancy or choice grade
2 tbsp (30 mL) butter
Cut apples, onions and alternate
with pork on skewers. Brush
shiskebabs with oil. Add salt and
pepper to taste. In a hot skillet (frying
pan), sear skewers. Place skewers in
hot oven 325°F (165°C) for 30
minutes. Brush the shishkebabs with
oil at least 4 times during cooking
process. Serve over cooked rice.
Garnish with apple cubes seared in
butter and glazed with maple syrup.
MAPLE PUMPKIN CAKE
1/4 cup (50 mL) butter, melted
1 1/4 cups (275 mL) graham
cracker crumbs
1/4 cup (50 mL) sugar
3 8 -oz (250 g) packages cream
cheese, softened
1 14 -oz can sweetened condensed
milk
1 250 mL bottle of maple syrup
16 -oz canned pumpkin
3 eggs
1 1/2 tsp (7 mL) ground cinnamon
1 tsp (5 mL) ground nutmeg
1/2 tsp (2.5 mL) salt
Combine butter, crumbs and
sugar. Press into 9 -inch springform
pan.
In large mixing bowl, beat cheese
until fluffy. Gradually beat Hi
sweetened condensed milk until
smooth. Add 1/4 cup (50 mL) syrup
and remaining ingredients. Pour into
prepared pan.
Bake at 300°F for 1 hour and 15
minutes or until set (centre will h,
slightly soft.) Cool and then chill.
Top with Maple Pecan Glaze:
In saucepan, combine remainin
maple syrup and 1 cup (250 mL)
whipping cream; bring to a boil. Boil
rapidly 15-20 minutes, stirring
occasionally. Cool. Add 1/2 cup
chopped pecans.
MAPLE PECAN PIE
1 9 -inch pastry pie shell
3 eggs
1 cup (250 mL) pure maple syrup
1/2 cup (125 mL) light brown
sugar, firmly packed
2 tbsp (30 mL) butter, melted
1 tsp (5 mL) vanilla extract
1 1/4 cups (275 mL) pecan halves
or pieces
In bowl, combine ingredients and
pour into pie shell. Bake in lower
rack at 350°F (180°C) oven for 35 to
40 minutes or until golden. Cool.
— www.ontariomaplesyrup.cont
WE WANT
YOUR GRAIN!
• Corn • Soybeans
• Feed Grains
• Feed Ingredients
• Food Quality Soybeans
CASH & FORWARD CONTRACTS
Call us today for Quotes
Dave Gordon
Elizabeth Armstrong
Richard Smibert
Ian Carter
Scott Krakar
Matt McKillop
london agricultural commodities, inc.
1615 NORTH ROUTLEDGE PARK
UNIT 43
LONDON, ONTARIO, N6H 5L6
519-473-9333
Toll -Free 1-800-265-1885
MARCH 2006 37