14
Tart Cherry Maple Syrup
Makes 2 cups (500 ml)
1½ cups (375 ml) real maple syrup
¾ cup (175 ml) dried tart cherries (may substitute dried apples,
blueberries, or cranberries)
Place the maple syrup and dried tart cherries in a 1½ quart (1.4 L)
saucepan.
Bring to a simmer over medium low heat. Reduce heat to low and keep
syrup warm until ready to serve. Leftover syrup may be placed in a
resealable container and refrigerated to use at another time. Reheat to
serve.
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Seared Scallops
Makes 4 to 6 servings
2 pounds (907 g) large sea scallops (dry preferred)
1½ tablespoons (25 ml) extra virgin olive oil
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
¼ teaspoon (1 ml) sweet paprika
lemon
wedges
Remove the tough “foot” (muscle) from the side of each scallop – it is
slightly more opaque in appearance and comes off easily. Place the
scallops in a shallow bowl, drizzle with olive oil, and sprinkle with
seasonings. Stir gently to coat evenly.
Preheat the Griddle side to Sear setting. When hot, arrange the
scallops evenly over the Griddle, shaking off excess oil. Cook for 2 to 3
minutes (depending upon size), turn once and cook until deep golden
in colour, opaque and slightly firm to the touch. Serve hot or chilled.
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Salmon Burgers
with Lemon Tarragon Sauce
Makes 6 servings
2
ounces (56 g) shallots, peeled, finely chopped
1¾ pounds (794 g) boneless, skinless salmon fillet, chopped into ¼ inch
(0.63cm) pieces
2 ounces (56 g) smoked salmon, finely chopped
½ tablespoon (7 ml) Dijon-style mustard
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
Lemon Tarragon Sauce
Place the shallots, salmon and smoked salmon in a bowl. Stir in the
mustard, salt and pepper. Divide the mixture into 6 equal portions and
shape into 4-inch (10 cm) “burgers”. Chill, if not cooking immediately.
Preheat the Griddle side to Med-High. When the Griddle is hot, arrange
the Salmon Burgers evenly spaced on the Griddle. Cook for 3 (3½ if
mixture is chilled after preparing) minutes per side – do not overcook.
Serve on toasted sourdough rolls or bread, with Lemon Tarragon
Sauce.
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