It might be my Canadian roots talking, but this week’s theme has fully confirmed my long-held belief that everything tastes better with a dash of maple syrup. The mellow sweetness gives an extra depth of flavour to sweet bakes, adds a caramel-like richness to savoury dishes and balances out bold acidity in dressings – and we all know it’s pretty darn good drizzled over pancakes, too.
The maple and walnut scones from The James Kitchen were amazing fresh from the oven, with generous amounts of butter and maple syrup to serve – you’ll be grateful for the large quantity, and I imagine they freeze well. And TwinnyDip’s maple miso butterscotch sounded unusual, but it hit the sweet/savoury notes perfectly; a great way of pepping up vanilla ice-cream. Miz Pepperpot’s coffee and maple glazed pork belly was so simple, but utterly delicious and a great cheap eat. Maple mustard salmon from Suzanne Anderegg was similarly easy to put together and satisfying, with the piquancy of mustard and heat of ginger pulled together by the sweet syrup. Both would be an easy way to impress with your cooking.
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