Peach-Maple Bbq Sauce and Maple-Spelt Shortbreads.
Easter Long Weekend is upon us. Living bay-side this means strolling down to the water front on Good Friday and watching the yachts start the Brisbane to Gladstone race. I’m not into sailing to be honest, but the day does have a lovely festive feel to it.
Being a chef it means working the rest of the weekend. Boo 😦
Maybe this Easter you’re entertaining with a bbq or looking for a way to spend time with the kids. These Maple syrup recipes that Kid and I whipped up might just help you out.
“How does Easter relate to maple syrup?” you may ask. It does not.
But we have a bottle of the real deal in the fridge door just begging to be put to good use.
Peach Maple Bbq Sauce
3 large ripe yellow flesh peaches. The riper the better.
4 tbsp. maple syrup
2 tbsp. light soy
3 tbsp. balsamic vinegar
1/8 tsp ground clove
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tbsp. fresh ginger
1/2 cup water
salt and pepperHOW
Quarter and de-seed the peaches. You’ll find the later in the season, the easier the seeds come out. I have no simple explanation for this. Bring all other ingredients (except water) to a gentle simmer until good and sticky. Add the peaches and water and cook until tender – about 20 minutes depending on the ripeness of your peaches. Puree with a food processor or stick blender. Chill well. Serve this with anything bbq’d and a nice salad.
Now, if you feel like getting your bake on……..
4 tbsp. maple syrup
300g spelt flour
100g almond meal
250g softened butterHOW
Whip the softened butter and maple together until soft and a little fluffy. Scrape the sides down a couple of times during the process. Fold in the dry ingredients gently until a dough is just formed. Roll the dough between two pieces of baking paper until about 6-8 mm thick. Move the dough to a medium size baking tray and use you finger to gently push the dough into the corners of the tray. Remove the top layer of baking paper. Bake on 170* for 25 minutes.
Remove the tray from the oven and let stand for 2-3 minutes. Use a cookie cutter to cut out biscuit shapes. The biscuit is still fragile here, be gentle. Remove the scraps and save for a rainy day. Place the biscuits back on the tray and in the oven for 5 more minutes. Cool.These biscuits are great just for nibbling or dunking. But are waaaay better when you use them to make an ice-cream sandwich.
We used the semi-fredo recipe from THIS POST and exchanged the passionfruit for squished fresh raspberries that my Mum and Dad bought from the markets. Then we set the semi-fredo in moulds and arranged them thus.What Kid Did.
I kept Kid home from school for today while my car was getting fixed. And just to hang out really. We spent plenty of time in the kitchen (cheeseburger spring rolls anyone?) but also reading and walking and watching movies.
Kid separates eggs.Kid smooshes raspberries and whisks the eggs.Kid grates ginger on the microplane and helps put the semi-fredo together. Thanks Kid!
Accept no imitations! There are plenty of maple ‘flavoured maple ‘style’ syrups around. They are cheap and nasty. It is worth it for the real flavour of actual maple syrup. Spend a little more, use a little less.
Maple is touted in some nutritional circles a ‘healthy’ substitute for white sugar. Maple syrup is full of sucrose though so it is high in sugar. Which,as with anything, is only a problem if you eat too much of it too often. I think of it as more of a ‘tasty’ substitute for white sugar.