MAPLE DIJON VEAL SALTIMBOCCA SKEWERS

Saltimbocca, meaning “jump in your mouth,” is the perfect term for these skewers of Ontario veal. The flavour twist of garlic, maple syrup, sage and Dijon mustard makes them pop, leaving everyone wanting more. They’re perfect for entertaining or a quick weeknight meal served with pasta.

Preparation Time: 15 minutes

Grilling Time:5 to 6 minutes

Serves 4

  • 8 pieces (50 g pieces) Ontario Veal Scaloppini
  • 2 tbsp (25 mL) Dijon mustard
  • 1 tbsp (15 mL) minced fresh sage leaves or 1 tsp (5 mL) dried
  • 1-1/2 tsp (7 mL) Ontario Maple Syrup
  • 1 clove garlic, minced
  • 8 thin slices Ontario Prosciutto
  • Pepper

Lay veal on work surface; pat dry.

In small bowl, combine Dijon, sage, maple syrup and garlic; spread 1 tsp (5 mL) on each piece of veal. Top with 1 slice prosciutto. Thread skewer through veal and prosciutto from one end to the other in a few places; sprinkle with pepper to taste (skewers can be covered and refrigerated for up to 2 hours).

Place skewers, veal-side down, on 400°F (200°C) grill; cook for 3 minutes. Using spatula or tongs, turn skewers over; cook for 2 to 3 minutes or until grill marked and veal is medium-rare.

Nutritional Information:

PROTEIN: 30 grams

FAT: 4 grams

CARBOHYDRATE: 4 grams

CALORIES: 179

FIBRE: 0

 

 

RHUBARB CUSTARD CHOCOLATE TARTS

Light creamy custard coupled with rhubarb compote served in a chocolate-lined tart shell is surprisingly fast to make. Make components ahead and assemble when ready to serve…easy yet elegant!

Preparation Time: 25 minutes

Cooking Time:8 to 10 minutes

Baking Time:15 minutes

Makes 12 tarts

  • 12 tart shells (255 g)
  • 1/4 cup (50 mL) chocolate chips or pieces
  • 1 Ontario Egg Yolk
  • 2 tbsp (25 mL) each all-purpose flour and Ontario Maple Syrup
  • 1/2 cup (125 mL) milk
  • 1 cup (250 mL) chopped Ontario Rhubarb, fresh or frozen
  • 2 tbsp (25 mL) each Ontario Maple Syrup and orange liqueur
  • 1/4 tsp (1 mL) ground nutmeg
  • 12 mint leaves

Place frozen tart shells on rimmed baking sheet; place 1 tsp (5 mL) chocolate chips in each tart. Bake on lowest rack in 400°F (200°C) oven for 13 to 15 minutes or until golden and chocolate is melting; remove from oven. While hot, use back of spoon to spread chocolate over base and side of tarts; let cool.

Meanwhile, in medium bowl, combine egg yolk, flour and maple syrup until smooth; set aside. In small saucepan over medium heat, bring milk almost to boil; slowly and constantly whisk into egg mixture.  Return to saucepan and cook over low heat until thickened, about 5 minutes. Transfer to clean bowl; place plastic wrap directly on surface of custard and refrigerate.

Meanwhile, in small saucepan over medium-high heat, combine rhubarb, maple syrup, liqueur and nutmeg; bring to boil.  Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until liquid is evaporated and rhubarb is soft. Let cool.

Place chocolate-lined tarts on platter; divide custard among shells (tarts can be assembled to this point up to 3 hours ahead). Just before serving, top with dollop of rhubarb compote; garnish with mint leaf.

Tip:Use any extra rhubarb compote on toast or over ice cream.

Nutritional Information:

PROTEIN: 3 grams

FAT: 8 grams

CARBOHYDRATE: 19 grams

CALORIES: 154                       

FIBRE: 1 gram