Christine and her team dream big. Their quick serve restaurant shatters expectations. They serve up locally sourced food to hundreds of suits a day without fail. They do this by forming lasting relationships with producers in the region. Their cheese is from Bright Cheese & Butter in Oxford, their eggs from Homestead Farm in Newmarket. They’re using local grains from Ks Milling in Beeton and Lanark County maple syrup from Ennis Maple. Fruit and vegetables change seasonally and like most everything on the menu, come from the region.
Since maple syrup season is upon us, we asked Christine for her favorite maple recipe. Try this nutrition packed powerhouse at home — you won’t regret it!
- 2 medium Ontario sweet potatoes peeled, chunked and steamed, then pureed.
- 2 large free range Ontario eggs
- ½ cup Pristine Gourmet Sunflower Oil
- 1½ cups organic cane sugar
- ⅓ cup whole Ontario milk
- 1½ teaspoons Ontario apple cider vinegar
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Preheat the oven to 375 F. Line a 9 x 5 loaf pan with aluminum foil or parchment paper, making sure to let some hang over the edges so the loaf is easy to lift out. Grease the foil with a few additional brushes of sunflower oil.
- In a large bowl, whisk together the potato puree, eggs, oil, sugar, milk, and apple cider vinegar. In a large separate bowl, sift together the flour, baking powder, and spices. Make a well in the center of the dry ingredients and pour in the blended liquid ingredients.
- Using a spatula, fold the dry ingredients into the wet ingredients until just combined without over-mixing. It might be a little lumpy and that’s ok.
- Pour the batter into the prepared pan and bake for 60 minutes or until a knife or toothpick inserted comes out clean.
- Cool the pan on a wire rack for 15 minutes, then lift the loaf out of the pan using the edges of the parchment or foil. Return the loaf to the wire rack and allow to cool 30 minutes before slicing and serving (preferably warm, spread with butter and sprinkled with sea salt).
- 2 loaves Spiced Sweet Potato Bread
- 1 cup Ontario heavy cream
- 1 cup Ontario milk
- 1/2 cup Ontario maple syrup
- 1/2 cup walnuts, chopped and toasted
- Pinch of sea salt
- Whiskey Maple Sauce, to serve (recipe below)
- Preheat the oven to 350 F. Generously grease a 9 x 13 baking pan with butter or cooking spray.
- Cut the sweet potato bread into nerf ball sized cubes and set aside.
- In a large bowl, whisk together heavy cream, milk, maple syrup, and salt.
- Add the pumpkin bread cubes and walnuts to the milk mixture. Toss to combine and allow to sit for 10 minutes to soak. Toss again and pour the mixture into the prepared pan.
- Bake for 50 to 60 minutes or until set. Allow to cool for 10-15 minutes so it sets up a bit then serve hot with Bourbon Maple Sauce.
- For Bourbon Maple Sauce, whisk together 2 cups Ontario maple syrup, 1/4 cup Bourbon whiskey and 2 tablespoons organic butter over medium heat until smooth.
Pure maple syrup is what you would expect; made from the genus ?Acer? it is 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!