Recipes courtesy Foodland Ontario
APPLE BUTTERMILK CAKE WITH MAPLE SYRUP GLAZE
Apples slices with a rich maple glaze create a pinwheel atop a homey nutmeg-scented buttermilk cake. The cake is also delicious without the glaze. McIntosh, Northern Spy and Cortland apples work equally well in this cake.
Preparation Time: 20 minutes
Baking Time: 45 to 50 minutes
Cooking Time: 8 minutes
Serves 12
1-1/2 cups (375 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) ground nutmeg
1/2 tsp (2 mL) each baking soda, salt and ground cinnamon
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) unsalted butter, at room temperature
2 Ontario Eggs
1 tsp (5 mL) vanilla
2/3 cup (150 mL) Ontario Buttermilk
2 cups (500 mL) thinly sliced Ontario Apples (about 2), unpeeled
Glaze:
1/2 cup (125 mL) Ontario Maple Syrup
1 tbsp (15 mL) cornstarch
In medium bowl, whisk together flour, baking powder, nutmeg, baking soda, salt and cinnamon.
In large bowl, with an electric mixer, on medium speed, beat sugar and butter until light and fluffy, about 2 minutes. Beat in eggs one at a time; beat in vanilla.
With mixer on low speed, alternately beat in flour mixture and buttermilk, making 3 additions of flour mixture and 2 of buttermilk, until blended. Spoon batter into greased
9-inch (23 cm) springform pan; smoothing top. Arrange apples in concentric pattern on top, gently pushing cut side of fruit into batter.
Bake in 350°F (180°C) oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Cool on wire rack.
Glaze:Meanwhile, in small saucepan, whisk together maple syrup and cornstarch over medium heat until blended; bring to boil, stirring often. Reduce heat to low and cook, stirring frequently, until thickened, about 5 minutes. Brush over hot cake; let cool 5 minutes. Remove sides of pan. Brush sides of cake with glaze. Gently pour remaining glaze over top. Cut into wedges and serve warm or cool. Cake will keep refrigerated for several days.
Nutritional Information:
1 Serving
PROTEIN: 3 grams
FAT: 6 grams
CARBOHYDRATE: 36 grams
CALORIES: 212
FIBRE: 1 gram
SODIUM: 210 mg
Quick Sirloin Tip with Mixed Mushrooms
This recipe will probably become popular in your house. It has the flavour and texture of a dish that has simmered and cooked for hours but only cooks for about 30 minutes total! Beef sirloin tip steaks are full of flavour and have a slightly chewy texture. Be careful not to cook longer than 20 minutes or they will toughen! Serve with mashed potatoes or polenta.
Preparation Time: 15 minutes
Cooking Time: about 30 minutes
Serves 6
2 tbsp (25 mL) each Ontario Honey and fresh lemon juice
2 tsp (10 mL) dry mustard
8 cloves Ontario Garlic, minced
1 tsp ( 2 mL ) each coarse salt and pepper
2 lb (1 kg ) Ontario Beef Sirloin Tip Steaks, about 3/4 inch (2 cm) thick
2 tbsp (25 mL) vegetable oil
2 Ontario Onions, chopped
1-1/2 lb (750 g) Ontario Mixed Mushrooms (such as button, oyster,
cremini or shiitake,) wiped cleaned and thinly sliced
1 can (500 mL) dark beer, such as Guinness
1 tbsp (15 mL) Worcestershire sauce
1/4 cup (50 mL) minced fresh Ontario Parsley
2 tbsp (25 mL) butter
In small bowl, mix honey, lemon juice, mustard, half of the garlic and half each of the salt and pepper. Add to plastic bag. Add steaks, turning to coat; marinate 10 minutes. Remove steaks from marinade. Discard marinade. Pat steaks dry with paper towels.
In large skillet, heat half of the oil, over medium-high heat; cook steaks, in batches about 6 to 8 minutes per side for medium-rare. Transfer to cutting board.
Add onions, mushrooms and remaining oil, garlic, salt and pepper to skillet; cook, stirring, until mushrooms are deep brown, about 10 minutes. Add beer and Worcestershire sauce, scraping bottom of skillet to remove any bits. Bring to boil; cook stirring until liquid isreduced by half, about 8 minutes. Stir in parsley and butter. Thinly slice steaks; add to skillet and coat in sauce. Serve over mashed potatoes.
Nutritional Information:
1 Serving
PROTEIN: 39 grams
FAT: 17 grams
CARBOHYDRATES: 20 grams
CALORIES: 399
FIBRE: 3 grams
SODIUM: 520 mg
