All posts tagged: spring

maple braised fennel

maple braised fennel + maple madness

March is all about maple, at least in Canada and the northern United States, since it is the season to start tapping the maple trees! We went to the sugar bush a couple weeks ago for Maple Madness; we lucked out with really nice weather to witness the old and new ways of transforming sap into the beautiful golden syrup we know and love. I wanted to make a savoury recipe featuring maple syrup since I feel like I’ve drifted toward a lot of dessert/snack recipes. Not that I don’t love those things, but I lately I’ve been eating a lot of chocolate and candy (thanks Easter bunny)! With spring on our doorstep, I want to get into a savoury recipe mindset since we’ll soon be surrounded by lots of local fresh produce 🙂   This has all the requirements of a great side dish: it’s fast, easy, and has few ingredients. maple braised fennel (vegetarian, vegan, gluten free) serves 2-3 1 large fennel bulb, large stalks removed (leave base in tact) 2 tablespoons olive oil freshly ground black pepper …

honey buttermilk pie

honey buttermilk pie

I have been on a pie rampage lately when it comes to library books. In fact, I have 5 pie/baking related books out right now, and they are all open and scattered throughout the house. I have been looking for inspiration for new flavours, especially in this time of year when there isn’t a whole lot available for pies besides citrus. A custard pie seems appropriate considering there are no fresh berries available for a while still, and the light floral notes of honey seem spring-y to me! I got the idea from the Four and Twenty Blackbirds salty honey pie, which seems to be super popular with their customers. I opted for buttermilk since I thought the acidity would cut through some of the sweetness, and followed their suggestion to sprinkle some Maldon on top once it came out of the oven for the same reason. The women behind this pie shop have some amazing skills, and I definitely recommend their book for technique, flavours and great pictures. I think we are quite lucky around Kingston …

shrub-arb pie

The idea for this pie came about after seeing this cocktail on Twitter one day. I love rhubarb in all of its manifestations, whether sweet or savoury. I also love a good balsamic, so when I saw that cocktail I knew I had to combine the two in another format. This is a bit less sweet than your average pie, as I wanted the tartness of both the rhubarb and balsamic vinegar to stand out and not be overpowered by the sugar. We also had basil coming up in the garden when making this pie, and the subtle savoury/herb-y note works really well here. Normally I use my 9″ pie pan, but I had a couple of these smaller aluminum pie pans around so I could practice making pie dough on a smaller scale. This recipe is for a 7″ pie, but you can scale up to whatever size pie you feel like. shrub-arb pie (vegetarian, vegan) serves 6-8 pie dough 2 1/2 c. flour 1 tsp salt 2 tsp sugar 1 c. earth balance or butter, cubed 3/4 c. water …