PAN-DO ATTITUDE
One of the best parts of being a judge at the Creemore Springs Festival’s Copper Kettle Cook-Off this summer was having Sunday breakfast with organizer Miriam Streiman and her husband Neil Epstein at their charming bed and breakfast, Mad Maple Country Inn. They have two luxurious suites that are elegant and country chic but, of course, it was the kitchen that really grabbed my attention. I don’t have kitchen envy often, but I still dream about the massive white marble centre island and the multi-coloured eggs from the chickens pecking about just outside. Here are three recipes they served for breakfast. For more information about Mad Maple’s culinary experiences and Miriam and Neil’s dedication to local ingredients visit madmaple.ca
CARAMELIZED ONION AND PEA FRITTATA
For the caramelized onions in this recipe melt two tablespoons butter in a heavy skillet, add one sliced onion, a pinch of fresh thyme and one bay leaf. Cook on medium heat until onions are lightly browned about 15 to 20 minutes. Discard bay leaf and add balsamic vinegar and maple syrup. Cook a few more minutes. Season with salt and pepper to taste. (These can be made ahead.) 2 tbsp butter
1 recipe caramelized onions (see above)
1/4 cup fresh or frozen peas
1 tbsp fresh thyme leaves
8 eggs
2 tbsp milk
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup grated cheddar cheese
snipped fresh chives
nasturtium petals or herb flowers
1. Melt butter in a 9-inch or 10-inch skillet (preferably cast iron) over medium heat. Add caramelized onions, peas and thyme.
2. Whisk eggs with milk, salt and pepper and add to pan. Cook 2 to 3 minutes, allowing some of the runny eggs to rotate to the bottom, until bottom is set and top is still slightly runny.
3. Sprinkle cheese over eggs and place under a preheated broiler until golden and bubbling. Run a spatula under the frittata and slide out of pan onto a serving plate or serve from the pan. Garnish with chives and edible flowers.
makes 4 to 6 servings
MAD MAPLE BREAKFAST SAUSAGES
You don’t need a sausage maker or sausage casings to make delicious sausage patties. Serve with the above frittata. 1 lb coarsely ground pork shoulder 1 tbsp fresh sage leaves, finely chopped and more for cooking
1 tbsp fresh garlic paste (1 to 2 cloves garlic, grated or pressed)
1 tbsp maple syrup (preferably #3 dark as it has more flavour)
1 tbsp beer (preferably Creemore Springs lager) or white wine
1 - 2 tsp chili flakes
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp bacon fat or olive oil
1. Place pork in a bowl and mix in chopped sage, garlic, maple syrup, beer, chili flakes, salt and pepper.
2. Shape into 8 smallish patties about 1/2-inch thick.
3. Heat bacon fat or olive oil in a large skillet, add sage to infuse the oil. Add sausage patties and cook 3 to 4 minutes per side until crispy and caramelized and cooked through. Cook in batches if necessary so as not to overcrowd the pan. Serve immediately.
makes 8 patties
SOUR CREAM PEACH CAKE WITH BUTTER CRUMB TOPPING
This beautiful coffee cake is equally as delicious with blueberries. The batter is light and smooth and almost as good as the baked cake. (I am not promoting eating uncooked batter!) 3/4 cup butter, at room temperature
1 1/2 cup sugar (preferably organic)
3 eggs
2 tsp pure vanilla extract
1 1/4 cups sour cream (Miriam likes Sheldon Creek)
2 1/2 cups pastry flour (Miriam likes K2 Milling Gold Finch Pastry Flour, an organic, freshly milled pastry flour made by Mark Hayhoe at K2 Milling in Beeton)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 ripe peaches, diced (or 2 cups blueberries)
crumb topping:
1 cup pastry flour (preferably same as above)
1/2 cup brown sugar
¹⁄³ cup butter, at room temperature
1 tsp kosher salt
1. Cream butter and sugar together for 10 minutes with a hand held mixer or stand mixer. Add eggs, one at a time, Add vanilla and sour cream.
2. Sift flour with baking powder, baking soda and 1/2 tsp salt into a bowl and whisk to mix. Gradually beat into batter on low speed or with a wooden spoon. Stir in peaches.
3. Spoon batter into buttered and floured 10” tube pan. Tap pan to release air.
4. Make topping by mixing flour with brown sugar, butter and salt with your fingers until crumbly. Sprinkle on cake. 5. Bake in a preheated 350F oven 45 to 50 minutes until browned and a cake tester comes out clean. (A meat thermometer should register 185F when inserted into middle of cake.)
makes 12 to 16 servings