Tap into the Mouthwatering World of Maple at McEwan

Harvested right here in our backyard, Maple Syrup is an international delicacy that Canadians can call their own. It’s aromatic, sweet and completely natural, making it a popular choice for flavour-junkies and health-enthusiasts, alike. With an eye for quality and great taste, McEwans offers a wide variety of maple syrups for all of your baking, cooking, dipping, drowning and drinking (we don’t judge) needs.

Pure maple syrup tends to fall into two major categories ~ Grade A and Grade B. While Grade B is great for adding complexity to cocktails, Grade A (specifically Medium Grade A) is ideal for everyday use. From Shady Maple Farms’ Organic to McEwan’s OwnKemble Ontario, to Noble’s handcrafted artisanal Vanilla Bean Matured Maple, to fruit-infused options like Haskapa Maple Syrup, Can Natur’s Blueberry or Voisin Maple’s Apple Cinnamon ~ the choices at McEwans are literally endless.

“While I believe all sweeteners should be used in moderation, I like maple syrup because it’s sustainably produced, offers a more aromatic flavour compared to white sugar and offers a bonus dose of manganese, riboflavin, and zinc.”

MAPLE ALMOND CRUSTED SALMON WITH KALE, ORANGE AND MAPLE SALAD

mcewan_mcewanfoods_maplesalmon_AbbeySharp_recipe_shopsatdonmills

This nutrient-rich recipe is high in Omega 3s, fibre, protein and vitamin C and makes for a satisfying dinner or lunch that serves up to 4 people.

Dressing:

¼ cup freshly squeezed orange juice
3 tbsp Smokey Kettle Grade A Medium Maple Syrup
2 tbsp. sherry vinegar
1 tbsp. Dijon mustard
3 tbsp. olive oil Salt and pepper, to taste

Salad:

8 cups kale leaves, finely chopped and washed
2 oranges, segmented
1 oz sliced almonds, toasted

Almond Crust:

¼ cup almonds
¼ cup panko bread crumbs
Pinch each of salt and pepper

Glaze and Salmon:

2 tbsp grainy Dijon mustard
1 tbsp. Smokey Kettle Grade A Medium Maple Syrup
2 tsp orange zest
Salt and pepper
4x 3-4 oz filets of salmon
4 tsp olive oil

mcewan_mcewanfoods_maplesalmon_AbbeySharp_recipe_shopsatdonmillsMix together freshly squeezed orange juice, maple syrup, sherry vinegar, dijon mustard, olive oil, salt and pepper together, and set aside.

Dress the kale leaves in a few tablespoons of the dressing and begin to massage. Rub the leaves between your hands for a good 5 minutes to soften, then cover and refrigerate for at least 2 hours.

Once salad has finished marinating, Preheat the oven to 425 F.

For the salmon glaze, mix together dijon mustard, maple syrup, orange zest and a pinch of salt and pepper and set aside.

Combine almonds, panko and a pinch of salt and pepper into a small food processor and process until it reaches the consistency of breadcrumbs.

Lightly season the salmon filets with salt and pepper and brush with the glaze.

Sprinkle generously with the almond crust and drizzle each with a teaspoon of olive oil.

Bake in the oven for about 10-12 minutes, or until cooked through.

Once cooked, carefully lift the fish from the skin and discard the skin.

Assembly:

Toss the salad with a few more tablespoons of dressing to taste, and arrange on plates with the segmented oranges and toasted almonds.

Top with the cooked salmon filets. Enjoy!

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

What’s (NEW) on Fabbrica’s Menu?

As seasons change, so do menus, especially when you source local produce like we do. For Spring 2015, we’ve added 9 fresh items to Fabbrica’s already-acclaimed lunch and dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.

“Spring is such a short season. I wanted a menu that was clean and flexible” says Chef de Cuisine Missy Hui. “It’s very important that the menu gives us the opportunity to manage specials and really feature what is freshest and available, week to week”

Her favourite dish? It’s a tie for the Beef Carpaccio with Cured Egg Yolk, Truffle, Piave, and Pickled Shallot and the Burrata with Pickled Figs, Roasted Muscat Grapes and Walnut Pesto. Two Italian classics with refined details.

Caramelized Onion and Date Chutney Grilled Cheese

Embrace the rainy days with this simple and comforting caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!

3 tbsp Olive Oil
2-3 Cooking Onions, cut into half moons
1/2 tsp Brown Sugar
1/2 tsp Sea Salt
1 tbsp Unsalted butter
4 slices Light Rye or Sourdough Bread
2 heaping tsp McEwan’s Own Date and Raisin Chutney
3/4 cup Aged White Cheddar, grated
Fresh Black Pepper to Taste

grilled cheese

Heat olive oil on medium low heat in a heavy bottom skillet. Sauté onions slowly for 25 minutes stirring occasionally.

After about 10 minutes add the black pepper.

Once you have reached the 25 minute mark, stir in the small amount of brown sugar and remove from heat. Season with sea salt and pepper.

Butter the outside of the bread. Top each slice of bread with a heaping teaspoon of McEwan’s Own Date and Raisin Chutney, aged white cheddar and the caramelized onions.

Press together both pieces and cook in a heavy cast iron or heavy bottom pan for 5 minutes a side or until golden brown.

Rachel Barbaro, Friendly Food Snobs
Food blogger and friendly food snob
Twitter @Rachel_Barbaro
Instagram @rachelbarbaro

 

Spring Forward ~ Easter Entertaining

Spring has finally sprung, the birds are chirping and the sun is shining. With Easter long weekend fast approaching, your days may start to become hectic. At McEwan we’re here to help you with the details so that you can spend your time socializing at family gatherings, egg hunting with the children, or simply relaxing at home.

From egg baskets and chocolate treats, to lively decor and bright centrepieces, our team will have you catching spring fever in no time!

Here are some of our Easter must-haves. The hardest part will be keeping these gourmet treats hidden.