Student Zone

Danny's Maple Fish

1 or 2 Fillets of Rainbow trout or salmon. 

Salt and pepper to taste

2 tbsp Maple Syrup

1-2 sprigs Fresh or dried thyme

1/4 cup fig jam, or chopped dry/fresh figs simmered in maple syrup for 15 minutes

Preheat oven to 400 deg F

Dry fish with paper towl and salt and pepper fish.  Mix maple syrup and fig jam together, (or just use the simmered fig mixture) and cover fish with basting brush or spoon. 

Top with thyme and minced garlic if wanted. Cook in oven for 15-25 minutes until thickest part reads 145 F on an instant thermometer.

Sheldon Maple Cookies

Cream together:

1/2 cup butter

1/2 cup stirred maple syrup

1/4 cup brown sugar

Blend in:

1 egg

1/2 tablespoon water

Add:

2 cups pastry flour

1/2 teaspoon baking powder

Roll out to 3mm thick. Cut out with cookie cutter if desired. Place on baking pan with parchment 1 inch apart.  Bake in 350 F oven until desired texture is reached. 8-12 min. (I like it with a golden brown to caramel colour on tops of cookies.) 

Maple Candy

1. fill pot half way with golden brown maple syrup ( 1.5 to 2 litres) 

2. place thermometer into syrup - not touching bottom!

3. heat until 245-250F start med high... after foam adjust.

4. as it heats, just as it boils and before foam up...sprinkle a pinch of 'defoamer' on top (a drop or two of vegetable oil

5. take off heat...245F at least/250F to be safe on a rainy day

6. stir to cool for about 5 min, Cool pan to at least 200F but not below 160F. 

7. look for sugar crystals on side of pot and spoon...shiny brown to dull  (until it looks creamy + opaque and gloss is gone) 

8. pour in pie plates (4-5) or moulds 

9. Lick the spoon!

10. Wait to cool completely before removing from moulds.  

Maple Ice Cream

Simply pour maple syrup over your favorite ice cream, or follow the recipe below for a no-churn option. 

Danny's No-Churn Maple Bourbon Ice Cream

2 Cups of 35% whipping Cream

1 Can condensed Milk (Sweet)

1-2 tsp vanilla extract

3 tbsp Bourbon (or any other whisky high proof alcohol to lower the freezing point) You can exclude this if using an ice cream maker. 

Maple Sauce:

1/2 cup chopped pecans (optional)

3/4 cup Maple Syrup

1/4 cup dark brown sugar

1/2 tsp salt

4tbsp unsalted butter

1/4 cup cream

2 tbsp bourbon (optional but recommended)

1 tsp vanilla extract

Maple sauce:  Make this first by toasting the pecans in a pan.  Remove and reserve. Combine sugar, cream and butter and heat on medium until all is combined and bubbling. Add salt, vanilla and bourbon and stir to combine. Remove from heat and cover.  Cool completely before next step. 

Ice Cream:

Whip cream to stiff peaks, add evaporated milk, and vanilla, stir to combine.  Fold in Maple sauce (or mix together completely if prefered). Fold in pecans or reserve for garnish. (Or candy them in above for pralines)

Place immediately into a chilled glass container into the freezer.  

Wait 6-8 hours and enjoy.