The Rural Voice, 1999-03, Page 39RURAL LIVING
Sweet taste of early springs tops it all
Selected by Bonnie Gropp
The taste of spring tops it all.
Poured over waffles, maple syrup is
a delicious way to sweeten your
morning breakfast or can be used to
add flavour to train dishes. As a
dessert it's a delectable way to
complete a meal.
LEMON POLENTA WAFFLES
3 eggs
1 114 cups (300 mL) buttermilk or
low-fat yogurt
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) grated lemon peel
1 tsp (5 mL) baking soda
1 tbsp (15 mL) soft margarine,
melted
In bowl, whisk eggs with
buttermilk. In second bowl, combine
flour, cornmeal, sugar, lemon peel
and baking soda. Stir dry ingredients
into egg mixture. Whisk in melted
margarine.
Heat waffle iron for about five
minutes or according to
manufacturer's directions. Spoon
batter into centre of hot grill and
close. Cook for a couple of minutes
or until waffles are done.
Serve with maple syrup or
cinnamon sugar.
MAPLE GLAZED PORK
WITH RED CABBAGE
AND APPLES
4 3/4 -inch (2 cm) thick loin or butt
pork steaks or chops
salt and nepper
1/3 cup (75 mL) coarsely cl aped
walnuts or pecans
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) dried thyme
1/2 cup (125 ml) maple syrup
1/4 cup (50 mL) cider vinegar
half head red cabbage, thinly
shredded
2 apples, peeled and sliced
1 onion, chopped
pinch each cinnamon and cloves
Trim visible fat from meat, season
with salt and pepper.
In large skillet, toast nuts until
fragrant over high heat stirring often,
about 3 minutes. Set nuts aside.
In same skillet,
heat oil over high
heat and brown
pork about two
minutes per side.
Transfer to shallow
pan just big
enough to hold
them in a single
layer. Sprinkle
with thyme and
drizzle with 1/3
cup (75 mL) of
maple syrup.
Cover and bake in
400°F (200°C)
oven for 20
minutes or until
tender, basting
once or twice with
syrup in pan.
Uncover and bake
5 minutes longer
or until glazed.
Meanwhile,
discard any fat
from skillet, add
Heart -healthy vrav to .tart the day: 1.+ +++,'n Polenta Liaf les
are not only low in fin. they tasty cot. mo.'
vinegar and bring
to a boil, scraping up any browned
bits. Add cabbage, apples, onion.
remaining maple syrup, cinnamon.
cloves and salt and pepper to L
Bring to a boil, reduce heat and
simmer for about 15 minutes or until
cabbage is tender, stirring
occasionally. To serve, place cabbage
mixture on heated platter, arrange
pork on top and sprinkle with toasted
nuts.
TANGY MAPLE MEATBALLS
Meatballs:
1/2 Ib (250 g) ground beef
1/2 Ib (250 g) ground pork
1/4 cup (50 mL) chopped onion
1 egg
2 tbsp (25 mL) dried parsley
flakes
1 tsp (5 mL) worcestershire sauce
1/2 tsp (2 mL) salt
1/8 tsp (.5 mL) pepper
Sauce:
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) dry mustard
1/4 tsp (I mL) salt
1 tbsp (I5 mL) vinegar
1/2 cup (125 mL) maple syrup
I/4 cup (5U nil.) water
Combine ground meats. on:on.
egg. parsley. %%or, e.tershire sauce.
1/2 tsp (2 mLi.alt and pepper. Form
into I I/2=inch (6 cm) balls. Place in
8 -inch (20 cm ) :quare pan. Bake at
350'F (180 C) for 20 minutes.
Meanw hile. combine cornstarch,
Jr:: mustard and I /1 tsp (1 mL) salt in
sm4Il saucepan. Gradually stir in
vinegar. syrup and w ater. Cook and
stir over medium heat until thickened
and bubbly.
Drain tau from meatballs and pour
sauce over. Return to oven and bake
20 minutes longer.
GOLDEN CRUST APPLE
DESSERT
6 cups (150) mL) pared cubed
apple
3/4 cup (175 mL) maple syrup
1/4 cup (50 mL) butter
11/2 tbsp (25 mi.) cornstarch
3/4 tsp (3 mL) cinnamon
1/4 tsp (l mL) nutmeg
1 1/2 tbsp (25 mL) water
1/2 cup (125 ml) shredded cheddar
cheese
sufficient pastry mix for single
MARCH 1999 35