Pouding Chomeur (Poor Man's Pudding)

Maclean's Magazine recently featured a story about "Pouding Chomeur", a traditional Quebecois desert that is made with Maple Syrup. Translated literally, "Pouding Chomeur" means "unemployed person's pudding".

You can find the article here:
http://www2.macleans.ca/2010/02/08/the-very-rich-poor-man’s-pudding/

Dad was so tempted by the sound of the dish that he baked up a batch for us, and it really was delicious! We had it warm with some vanilla icecream...

The recipe that he used is as follows:

Pouding Chomeur

BATTER:
1 C all-purpose flour
1/2 C sugar
4 tsp baking powder
1/4 tsp nutmeg
3/4 C milk
1/4 C melted butter
1 tsp grated lemon rind
1/2 C raisins

SAUCE:
1 1/2 C water
1 C real maple syrup
2 tbsp melted butter
1 tsp cornstarch


PREPARATION:
Mix together flour, sugar, baking powder, and nutmeg in a large bowl.

In a separate bowl, whisk together milk, butter, and lemon rind. Pour over dry ingredients. Sprinkle with raisins and stir until just combined. Spread in greased 8" square glass baking dish

Whisk together water, maple syrup, butter, and cornstarch in a small bowl. Pour over batter.

Bake at 350F until golden and firm to the touch; 40-45 minutes.

Maple Whipped Cream

Happy Thanksgiving!! I'm currently baking up a pumpkin pie for our family dinner tonight, and thought I'd share my idea of topping it with some maple whipped cream. It's super easy to make and is great with apple, pumpkin, or blueberry pie, but would also make an extra special topping for pancakes or waffles.

Ingredients:
1/2 cup cold whipping cream
2 tablespoons cold maple syrup

Preparation:
Have mixing bowl and beaters chilled for best results. Beat whipped cream until soft peaks form; add maple syrup and beat until firm. Makes about 1 cup of whipped cream. Note: this recipe is easily doubled.

Maple Rhubarb Pie

The perfect end to your spring BBQ or picnic

3 cups rhubarb, cut up
2/3 cup pure maple syrup
1 egg
2/3 cup sugar
2 tablespoons flour
Pinch of salt

Beat the egg, then add the sugar, maple syrup and flour. Mix thoroughly, and then stir in the rhubarb.

Bake in a two-crust pie at 425 degrees for 15 minutes, and then reduce heat to 350 degrees and bake for an additional 30 minutes.

Fresh Fruit Salad with Maple Syrup

A sophisticated and elegant twist on a very simple dessert.
(serves 5)

1/2 cup pure maple syrup
3 tablespoons orange or almond flavored liqueur,
or rum or cognac (optional)
4 cups fresh fruit pieces (strawberries, peaches, apples, grapefruit, orange, banana, cantaloupe, blueberries, kiwi fruit, etc.)

Mix maple syrup and liqueur together. Gently stir maple syrup mixture into fresh fruit pieces. Allow to stand for 30 minutes to 1 hour.

Serve chilled. Great with plain yogurt or ice cream!

Maple Syrup Pie

It's not Thanksgiving here in Canada, but if it gives you an excuse to make a pie, who am I to argue? Over at Epicurious, there is a recipe for Maple Syrup Pie from the Restaurant Aux Anciens Canadiens where it was known as "Tarte au Sirop d' Érable":

"My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadiens and waited an hour just to have another piece of their pie."

Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.

Be careful making it as it is apparently easy to undercook the interior, though the commentor said it was still delicious.

Another Recipe: Maple Walnut Bars

Via Recipezaar:

This is a quick and easy bar cookie made with a cake mix crust. I was given a huge bottle of maple syrup on the condition that I make cookies and this is what I used it for. These are not overly sweet and a great fall cookie.

Today's pick is a recipe for Maple Walnut Bars. Of course, you can always start from scratch rather than using a cake mix like the recipe. As well, walnuts are nice, but I'm more of a Pecan man myself, so it might be worth doing a little substitution.

Maple Creme Caramel

Ingredients

• 500ml double cream (if none available, use whipping cream)
• 1 big vanilla pod
• 100g granulated maple sugar for the creme caramel mixture
• 6 flat teaspoons of granulated maple sugar for the topping
• 6 egg yolks
• approx. 75ml maple syrup
• canola or other light oil for greasing ramekins

Note: Use your judgement with this recipe and adjust ingredients to suit your style or diet. Double cream makes the best creme caramels, but it is incredibly fatty. Most of the ingredients are adjustable so you'll still have a very nice creme caramel, don't be afraid to experiment.

Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream. Bring to a boil, then lower the heat and simmer gently for about 5 minutes.

Whisk the egg yolks and maple sugar together in a large bowl to blend. Bring the cream back to a boil, adding the egg mixture, whisking all the time until thick.

You are going to need six "3/4-cup" custard cups or ramekins, lightly grease the cups with oil. Pour a little maple syrup into the bottom of each (enough to cover the bottom + up to 1 Tbsp. per custard cup more). Arrange the cups on a baking pan.

Make sure you strain the egg mixture through a fine sieve, then divide mixture into the cups. Before placing in the oven, pour into the baking pan enough warm water to come halfway up the sides of the cups.

Place the pan on the middle shelf and bake for about 35 minutes, or until the custard sets, it should still be a bit wobbly in the middle. A fork inserted into the creme should come out clean. Avoid overbaking or the custard will become rubbery. Remove from the water and allow the cups to cool to room temperature before refrigerating. Chill overnight if possible.

When you’re ready to serve, sprinkle one level teaspoon of maple sugar evenly over the surface of each creme cup.

If you are brave, you can caramelize the maple sugar with a blowtorch.

If you aren't that brave, preheat the broiler. Place the dishes on a baking sheet. Broil for about 2 minutes (rotating the sheet twice for even cooking) or until the sugar begins to caramelize.

Chill until the caramelized sugar hardens.

For a change, you can make "Maple" Crema Catalana by using a stick of cinnamon instead of the vanilla pod.

Serve and enjoy.

Jamie Oliver's Maple Syrup and Pecan Tart

British chef, Jamie Oliver takes a stab at making a maple syrup treat:

Maple syrup and pecan nuts are fantastic Canadian flavours. What I've done here is make a traditional English treacle tart, but I've used maple syrup as well as golden syrup and have added nuts.

Go to the Guardian website and check the recipe out!