Category Archives: events

All things deliciously maple syrup

You know when you’re really hungry and you walk into a room that has been perfumed with just the kind of food you want to eat? That’s what happened to me on Thursday night after work, trundling into Maple Roch and being consumed by the scent of the maple pulled chicken simmering in Mirjana’s crock pot.

Then more people arrived, and more food. Maple pulled pork (courtesy of Nick), maple pork patties with spicy maple mustard glaze, maple walnut cake, maple granola bread with maple butter, maple tarts and maple squares, maple banana bread, and a small vat of baked brie with seeds, dried fruit and maple syrup.

We also got to hear from Roch about some of the company’s new adventures, and try new products such as maple water, maple cotton candy and two kinds of syrup. After reading this post, if you decide that you simply can’t get enough maple, check out some of the Maple Roch recipes.

And we celebrated a birthday! Jean bravely lit the sparklers on her Maple Cake while Ken (aka birthday boy) stood at a safe distance. We sang boisterously and no fires resulted from the festivities.

As usual, not all of my photos turned out. As glorious as pulled pork and chicken are, unless they are photographed spilling lavishing from the confines of a bun (alas, a photo I neglected to take), the picture simply looks like a mass of mangled meat. So you’re going to have to imagine how good they were, because they were both amazing. Similarly, there are no images of my maple ice cream with sticky maple walnuts, which looked like a lumpy beige landscape but which was truly delectable.

Thank you to our wonderful hosts and to everyone who came out for our potluck extraordinaire!

May meetup! Likely the 3rd week in May. According to the draft outline, there was a desire for a “World Travels” gathering at the Summerland Ornamental Gardens. Yes?

Enjoy the photos. Hopefully I got everyone’s dishes right. Where there are recipes, I have included them.

Wendy’s Baked Brie with seeds, cranberries, apricot preserves (homemade!) and maple syrup. This was so decadent, I kept going back for more.

Our newest member Lorraine from Peachland is a goddess of piping! Behold her Maple Nut Cake with glorious springtime flowers. It tasted just as delicious as it looked.

Sandra’s Mini Maple Cheesecakes. Rich and moist and ever so lovely.

Denise made Maple Pork Patties with Spicy Maple Mustard Glaze. I think I ate four. Yum…

Chantelle’s Maple Syrup Butter Tart Squares. All the flavour of butter tarts with the extra delight of also being cakey in texture.

Thank you, Victoria for always showing us tricks to bring a little still-tasty health boost into our diets of cheese and whipped cream. Her Maple seed cookies were vegan and gluten free.

Lory’s Maple and Bacon Popcorn. Reily, we ate all the bacon on your behalf!

Another dish from Lory – Maple Baked Beans! Despite her delayed realization that the beans needed to be soaked overnight before cooking, she pulled off the recipe in record time. Soooo good.

Kim’s Maple Granola Maple Bread with Maple Butter. Maple. Butter. Butter with Maple syrup whipped mercilessly into it. Yes.

Maple syrup is a perfect match for Carrot Cake. Thank you, Lorraine B for showcasing this classic combination.

Jean’s Maple Cake with Maple Sugared Walnuts and Maple Buttercream, before we devoured much of it.

Kim’s Maple Butter Tarts, which unfortunately I didn’t get to try. You have to be quick at these meetups…

Mirjana’s Maple Coleslaw, which paired brilliantly with the pulled chicken. A must-make for summer BBQ season.

Maple Sugar Cookies, made by Dorthea. Gluten free and doused with a Maple-Whisky Glaze for good measure.

Sugar Shack Treats (made by Janice) – these would be perfect for an afternoon tea, with a cup of Earl Grey.

Ingredients 1

  • 1/2 cup butter
  • 1 cup flour
  • 1/4 cup maple syrup
  • 1/2 tsp nutmeg

Preparation: Mix ingredients and place in a greased mold (9×9 inches). Cook in oven for 10 minutes, at 300 F.

Ingredients 2

  • 1/2 cup maple sugar
  • 1 cup maple syrup
  • 1/2 cup softened butter
  • 1/3 cup chopped nuts
  • 1/4 cup flour
  • 2 eggs

Preparation: Mix all ingredients and pour on previous mix. Cook in oven at 325F for about 40 minutes. Let cool and cut in squares.

Maple Glazed Banana Bread (made by Tracy?) – also known as my post-meetup breakfast!

Ingredients

Bread

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3-4 medium bananas (or 2 large bananas)
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Maple Glaze
  • 1/4 cup butter
  • 1/2 cup pure maple syrup
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

Preheat the oven to 350. Grease one 9×5 pan or two 8×4 pans. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon. In a large bowl, cream butter and sugar together until light and fluffy. Add in eggs and beat until mixed. To the wet ingredients, sift in flour, baking soda, and salt. Stir until just combined. Pour in mashed bananas, and mix until combined.

Bake at 350 for 35-40 minutes (for two 8×4 pans) or until cake tester comes out clean with just a few moist crumbs stuck to it. If using one 9×5 pan, bake at 350 for 30 minutes. Then lower the temp to 325 and bake for 15-20 minutes or until cake tester comes out clean.

Allow to cool for 10 minutes. Move to a wire cooling rack.

Glaze

Melt butter, maple syrup, vanilla extract and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken. Once the glaze has thickened, give it a quick stir and pour it over the bread. Allow the glaze to harden completely before cutting into slices.

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Café Noir – deliciousness report

We went, we marvelled at the mugs, we listened to sweet music, we drank delicious coffee, we sipped divinely good wine, and we devoured many, many decadent desserts. In short, Café Noir was made of awesome and I really hope we get to do it again next year. Thank you so much to everyone who baked for this lovely event! Especially big squeezes to Janice, Chantelle, Jan and the incomparable Karan.

Before I launch into a series of photos that I have dubbed “Desserts from every angle,” here are a few of the highlights from the Café Noir revelry. There are also more photos on the Arts Council Facebook page.

Cafe Noir 2015

Summerland Arts President David Finnis chatting to the sold out crowd.

Cafe Noir 2015 mugs

So hard to choose! The Summerland Potters Guild made more than 50 mugs.

Almost a Few

Sean Perdue and Dean Hanenberg of Almost a Few made gorgeous music all evening. Click the photo to go to their Facebook page.

lone tree coffee

After Darin from lone tree coffee had finished making me a frothy latte for my lovely new mug, I asked “Hey Darin, is this caffeinated?” The look says it all. Oh, yeah.

Sonoran Winery

Summerland wine with your desserts? Yes, please! The lovely owners of Sonoran Estate Winery not only brought their Oraniensteiner for us to try, they also brought their Happy Dragon fortified red wine, which cake lady extraordinaire Chantelle was happy to sample.

Sonoran Winery happy dragon

If you haven’t tried this wine yet, you need to! Sonoran is open noon-4pm on weekends for the winter. Seriously: #nomnomnom

Onward with the desserts! I am not certain who made some of them, but needless to say, they were thoroughly enjoyed by all.

white chocolate cardamom cake

Karan’s White Chocolate Cardamom Cake. So goooood.

desserts 1

I am pretty certain at least some of these treats can be attributed to the glorious Janice. 

Desserts from above

Desserts from above

desserts6

The glasses are filled with a trifle of four chocolates, containing True Grain brownies drizzled with rum, a milk chocolate cream, white chocolate mousse and dark chocolate sauce.

Coconut Macaroons

Jan’s Coconut Macaroons. So delicious with coffee.

chocolate cake

Chocolate Cake. Who made this? You are splendid.

Desserts2

Chantelle’s Chocolate Truffle Cups (right) were filled with the richest, most glorious dark chocolate ganache.

desserts3

It is not possible to have too many macaroons.

desserts4

Brownie Bites? Don’t mind if I do.

desserts 1 desserts5 desserts7

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Cafe Noir sneak peak – So many mugs!

I was lucky enough to get a sneak peek at the collection of mugs made by the members of the Summerland Potters Guild for Saturday night’s Café Noir event at the Art Gallery. Everyone will get to choose a mug to take home – which one would you pick?

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