Tag: maple syrup

Maple Walnut Ice Cream

.Reading time 2 minutes.

Serves: 6 – 8

We are still on the homemade ice cream train and after a very successful strawberry ice cream with a side of balsamic strawberries, we are much closer to a favourite I used to make when I was a kid.

(My parents also had an ice cream machine.)

Maple and walnut.

(I used to make honey and walnut.)

It is a sweet ice cream though that is the point: the boys of course, absolutely love it.

Serve it however and with whatever you want. This is the American dream.

Ingredients

1 ½ cup walnut halves
¾ cup maple syrup
1 ⅓ cup heavy cream
1 ¼ cup whole milk
5 large egg yolks, beaten
¼ salt

Method

  1. Over a medium heat, toast the walnuts in a fry pan, stirring and toasting for about 5 minutes until they are fragrant and turning golden. Set aside to cool and chop.
  2. Put the maple syrup in a large saucepan and bring to a boil and then simmer until reduced to ½ cup: 8 – 10 minutes.
  3. Add the cream, milk and salt to the pan and stir.
  4. Drizzle a cup of the warm cream mixture into the egg yolks, whisking constantly. Add another cup and then return to the saucepan and continue to cook over a medium heat, stirring constantly until the mixture thickens. Do not boil.
  5. Strain through a fine mesh into a bowl and cover with glad wrap. Refrigerate until completely cold.
  6. Process the chilled mixture according to your machine’s instructions and add the walnuts during the last minutes of churning.
  7. Enjoy.

Maple and Mustard Glazed Ham

.Reading time 2 minutes.
FullSizeRender (12).jpg
You get an A+ for effort.

Serves: Plenty

Nat’s sister Courtney (of Japanese Bean fame) had her engagement party last week.

120 of her closest friends and family, waiters darting around with wine and food, a million candles and fairy lights and animated conversations made for a wonderful and memorable night: everything the beautiful couple deserved.

A big part of the evening’s success came from Courtney’s fastidious focus from spending several years as an Events organiser; spreadsheets, meticulous planning, an innate understanding of the relationship between the increasingly lateness of a night, wine and food.

So I was delegated the glazing of a 10kg ham. A ham destined for around midnight with hundreds of soft, and otherwise illegal breadrolls and a creamy, wholegrain mustard sauce.

A do-it-yourself station where sir or madam was encouraged to match the wine or beer in their hand with a roll or two.

Anyway, here is the simple and very effective glaze I did. A tablespoon or two of finely chopped rosemary would have been a nice addition, though start with this glaze and you’ll be onto a very good midnight thing.

Ingredients

5 – 10kg ham
1 cup maple syrup
4 tbsp brown sugar
4 tbsp seeded mustard
30 cloves

Method

  1. Heat the oven to 180c.
  2. Remove the skin from the ham, keeping as much fat on the flesh as possible. Discard the skin.
  3. Score the fat and pin a clove into each corner of a score, making a quilt pattern as you go.
  4. Mix together the maple syrup, brown sugar and seeded mustard and baste the ham all over the scored fat/flesh.