A visit to Windows By Jamie Kennedy is a quintessential part of visiting Niagara Falls in our books. The culinary wizardry coming out of their kitchen is only paralleled by the view from the dining. Every season Jay Jackson and his team showcase the abundance of fresh ingredients and award-winning wines being produced throughout their home turf, the Niagara Region. Stop in for a bite — or seven — and find out for yourself!
This recipe features one of the region’s most celebrated distillers: Forty Creek Whiskey. Each bottle of their whiskey is unique, but they all display aromas of honey, vanilla and apricot, which fuse with toasty oak, black walnut and spice. Paired with the earthiness of walnuts and the richness of brioche, it’s basically heaven on a plate.
- 9 Ontario eggs
- 1L 35% Ontario cream
- 1 cup sugar
- 1 cup Ontario maple syrup
- 1 tbsp vanilla extract
- 1 large loaf of brioche bread -- bonus points for one marbled with chocolate!
- ¾ cup 35% Ontario cream
- ¾ cup Canadian whiskey
- ¼ cup brown sugar
- Cut the bread into large cubes and set in a bowl.
- Whisk the eggs together and add the cream while still whisking.
- Slowly add the sugar, maple syrup and vanilla extract while whisking the cream and egg mixture.
- Add the liquid to the brioche cubes and stir a few times.
- Let the mixture soak into the bread in the fridge for at least 1 hour, better if left longer, up to overnight is fine.
- Preheat an oven to 350f
- Butter a 9x11 pan or casserole dish and line with parchment paper.
- Add the bread mixture to the pan and even it out, it should be roughly 2 inches thick.
- Bake the pudding for approx 40 minutes to 1 hour, check after 40 minutes with a toothpick it should pull out clean.
- Let cool for a few minutes, can be served warm or keeps well in the fridge for 3-4 days.
- Add all ingredients into a sauce pot and bring to a boil.
- Once at a boil turn down to a simmer and simmer for 5 minutes.
- The sauce is now done, if you desire a thicker style sauce, you can continue to reduce on low until desired thickness is reached.
Pure maple syrup is what you would expect; derived from the raw sap from a maple tree. Get to know a producer and become aware of the production process at that location. In that way you will be guaranteed that it is pure. Look for the ?Sweet Ontario? brand�made in Ontario for the people of Ontario!
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!