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Tag Archives | Maple Syrup

Roasted Maple Carrots

Roasted Maple Carrots are brandished with bronze edges while roasted with maple syrup and a hint of ginger.

The Sauce: Maple Glaze – Maple syrup, olive oil and a touch of ginger are combined with carrots to create a glistening glaze.

‘Great Sauces Transform Good Food into Gourmet’ 

Carrot juice

Grandma Sumsion took me to the ‘big city’ for a shopping outing at ZCMI, Zion’s Cooperative Mercantile Institution. Founded by Brigham Young in 1868 it’s one of America’s first department stores. By the summer of 1972 Salt Lake City was bustling with the latest fashions and soft goods.

Our family lived in Van Nuys, CA but one summer I stayed with my grandparents in Springville, Utah while mom and dad traveled for 2-months in the Middle East. Grandma and I stopped at the ZCMI juice bar so ‘gramma’ could treat me to a cup of fresh squeezed juice. As a teen, I was drawn to the list of sodas. With her gentle insistence on carrot juice, I caved. I was amazed at how sweet and delicious fresh carrot juice is plus it’s a beautiful, bright orange.

Roasted Maple CarrotsCarrots, I discovered, have lots of natural sugar. This carrot dish brings back memories of loving carrots all over again. With a dash of sweetener like brown sugar, honey or as in this recipe, maple syrup, the carrot chunks have enhanced natural flavor. What I love about this recipe is that you can quickly prep, then tuck it into the oven concentrating rather than water logging the carrots. And it finishes into a glistening, orange and bronze dish fit for any Thanksgiving table. If you’re going for ease and economy without sacrificing taste and eye appeal, try the natural sweetness of this full on Fall dish that even kids will love.

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

2 of 3 part series ”Vegetable Regulars”. Part 1 Green Bean Casserole and Part 3 Corn Pudding with Hatch Green Chilies. More about vegetables.

2012 AniversaRecipe – Sweet Potatoes with Apples and Pecans
2011 AniversaRecipe – King Arthur’s Pumpkin Ginger Pie

Recipe: Roasted Maple Carrots

Prep Time: 7 Minutes | Cook Time: 40 Minutes | Yield: 6 Servings | Level: Easy

carrot chunksIngredients
8 large carrots
2 Tbsp pure maple syrup
1 Tbsp olive oil
1/2 tsp grated ginger root
salt freshly ground black pepper

Special Equipment – baking sheet, medium bowl

Instructions
1 Preheat oven to 375 degrees.

sauce and season carrots2 Peel carrots then cut them in 2-inch diagonal chunks.

3 In the bottom of a medium bowl combine maple syrup, olive oil and ginger root. Add carrot chunks and toss coating each piece. Arrange in single layer on a foil-lined baking sheet. Season with salt and pepper.

roasted carrots4 Bake until fork tender, about 35-40 minutes, stirring halfway through. Serve in a bowl.

Information
Notes
Cut the carrots in even pieces so they finish cooking at the same time, shorter chunks on the thick ends and longer chunks on the thinner end.

To speed this dish, cut the carrots in coins and reduce cooking time appropriately.

Applications
This makes an easy, no-tend dish for Thanksgiving but could be served with any main dish where a colorful side loaded with vitamins and nutrients is preferred.

Dish Designer

  • Exchange maple syrup for honey or molasses.
  • Exchange fresh ginger root for 1/4 tsp ground ginger.

fresh peeled carrotsInspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Roasted Maple Carrots
Written by
Photography and Styling by Helen Horton
Updated: November 14, 2013

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Jellied Cranberry Sauce

Jellied Cranberry Sauce made with maple syrup has homemade taste and depth of flavor not available in a can.

The Sauce: Jellied Cranberry Sauce – Fresh cranberries are simmered to extract cranberry juice then combined with maple syrup. Pour in a mold or small bowl and chill to set.

‘Great Sauces Transform Good Food into Gourmet’ 

Fresh cranberry sauce buffet

Thanksgiving 2004 was all about cranberry sauces. I hosted our family dinner with Butterfly Roast Turkey, White Cheesy Mashed Potatoes, Sweet Potato Bake, Ciabatta Mushroom Dressing, green salad, Corn Muffins and Audrey’s Dinner Rolls. Plus I created a fresh cranberry sauce buffet. Guests could choose from Orange Cranberry SauceJellied Cranberry Sauce, a whole berry version with orange zest to make it bright and complex. Another choice, Fresh Cranberry Salsa, is a south-of-the-border sauce with a medium heat to spice up the Thanksgiving dinner. The third and most textured, Cranberry Walnut Chutney, has all the pop of cranberry sauce with some crunchy nuts.

Since Dad loves jellied cranberry sauce, I also offered some canned sauce cut in 3/4-inch cubes to avoid the mini barrel effect. Some guests tried one, some two and some all four. It gave the dinner a gourmet touch and were all prepared the day before.

Jellied Cranberry SauceSince then I’ve tried a few more homemade versions but one I’ve never tried is Jellied Cranberry Sauce…until now. This year I’ve prepared a homemade jellied version using some pure maple syrup and it’s so good I may need to make a double batch so there’s enough for Thanksgiving Day, leftovers, turkey sandwiches and some to eat with a spoon. It’s got the characteristic undulant mini waves and sets nicely in a mold of your choice.

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

And try Southern Pecan Pie, Deep Dish Apple Pie, Coconut Cream Pie, Banana Cream Pie, Almond Cherry Pie, Pumpkin Chiffon Pie, Pumpkin Mascarpone Pie, King Arthur’s Pumpkin Pie, Lemon Chess Pie, Jumbleberry Pie, Cherry Slab Pie, Coconut Key Lime Pie and Sand Castle Lemon Pie.

2012 AniversaRecipe – Carrot Cupcakes with Cream Cheese Frosting
2011 AniversaRecipe – Polly Bergen’s Chili and Pumpkin Chiffon Pie

Recipe: Jellied Cranberry Sauce

Prep Time: 4 Minutes | Inactive Time: 4 Hours | Cook Time: 16 Minutes | Yield: 1 1/2 Cups | Level: Easy

CranberriesIngredients
1 12-oz pkg fresh or frozen cranberries
6 Tbsp sugar
3/4 cup water, plus 2 Tbsp, divided
1/2 Tbsp unflavored gelatin
7 Tbsp pure maple syrup
salad greens for garnish

Special Equipment – medium saucepan, mesh sieve

Instructions
Cook Cranberries1 Reserve a few cranberries for garnishing. Bring cranberries, sugar and 3/4 cup water to boil in a medium saucepan. Cook until the berries soften and burst, about 10-12 minutes.

2 Meanwhile sprinkle gelatin into the remaining 2 tablespoons water and set aside to soften.

Strain Cranberries3 Pour cranberry mixture through a fine sieve perched over a bowl and press to extract juice. The berries should yield one cup of juice but add extra water if needed to make one cup. Rinse out the saucepan.

4 Place cranberry juice back into the pan with maple syrup and softened gelatin. Heat until the gelatin completely dissolves, about 1-2 minutes. Remove from heat and let cool.

Chill in a bowl5 Pour into a small dish or mold. Cover and chill until set, 4 hours or overnight. Unmold by placing in a bowl of hot water for 15 seconds, top with a serving plate and flip over. Tuck in some greens and extra whole cranberries for garnish.

Information
Notes
One half tablespoon of unflavored gelatin powder is less than a one 1/4-oz package.

If available, use grade A maple pure or a good quality maple syrup.

Make this sauce up to 5 days in advance, then unmold just before dinner.

Applications
Serve this with Cranberry Roast Turkey, Roast Chicken or pork. Serve for Thanksgiving, Christmas or other holiday feasts.

Slice or spoon on turkey or chicken sandwiches.

Purchase some extra packages of cranberries during the Fall when they are available and stow in the freezer. You can make this sauce any time. Frozen cranberries add some punch and antioxidants to smoothies all year round.

Dish Designer

  • No substitutions.

Jellied Cranberry Sauce for ChristmasInspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Jellied Cranberry Sauce
Written by
Photography and Styling by Helen Horton
Updated: November 9, 2013

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Pantry Maple Syrup

Light maple syrup made from ingredients on hand

Pancake Syrup

That ooey gooey Aunt Jemima thick maple syrup just doesn’t make the grade.  Mom always made a light, thin version out of ingredients in our pantry.   I can remember making it when I was a young girl while helping prepare breakfast.  Fast forward and I brought up my kids on it.  The good thing about it is you can keep the items on hand and have fresh, light syrup anytime you need it.  It is a great sauce to top off a plate of pancakes, eggs and bacon.  I love the light sweetness soaking into the pancakes and this is one of my favorite breakfasts.

 
Recipe: Pantry Maple Syrup

Prep Time: 1 Minutes | Cook Time: 4 Minutes | Yield: 2 cups | Level: Easy

IngredientsPantry-Maple-Syrup

  • 2 cups sugar
  • 1 cup water
  • 1/2 tsp maple extract
  • 1/2 tsp vanilla extract

Instructions
1 Combine all ingredients in a small saucepan.  Stir together then put on the heat.

2 Cook just until the syrup boils and the sugar is dissolved, about 3-4 minutes.

3 Drizzle on golden pancakes, over easy eggs and strips of crisp bacon. Or try on waffles, crepes, french toast and German pancakes.

Information
Make a double batch and store in the fridge for other recipes such as Maple Coconut Granola, Maple Butter and Maple Oatmeal Scones.
Pantry-Maple-Syrup-Pancakes-Eggs-Bacon

Dish Designer

  • For an lighter syrup, use 1 1/2 cups of sugar to 1 cup water.

Inspiration – Norma Horton

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

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