'GOLDEN NOVEMBER' ~ SIMPLE ONE PLATE AUTUMN SUPPER: MAPLE SOY GLAZED WILD SALMON & SIMPLE BAKED SWEET POTATO

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence

Golden November ~ Hubbard Lake, MI

MAPLE SOY GLAZED SALMON

~ So simple 'One Plate' Autumn supper from Skinnytaste  

16-24 oz. salmon filet

3  Tbsp. Maple Syrup

3  Tbsp. low sodium soy sauce

1  Tbsp. sriracha hot sauce

1 clove smashed garlic

Optional: sliced green onions for garnish

• Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often. 
• Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet. 
• Pour marinade in small saucepan. 
• Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze.
• Spoon glaze over fish just before serving. 

Great served with simple baked sweet potato topped with sour cream & chives.

WILD CAUGHT MAPLE SOY GLAZED SALMON

THANKSGIVING BRUNCH ~ STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

"I said my prayers and ate some cranberry tart for breakfast."

~William Byrd

~ Thankful

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STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

~ From Ramsey Canyon Inn (AZ) comes this delicious seasonal recipe, an ideal brunch before heading downtown for the annual Thanksgiving Day parade or Detroit Lion game.

(Why start the day counting calories!)

*

1 8-oz. package cream cheese

2 Tbsp. sugar

1 tsp. vanilla extract

1/2 cup finely chopped walnuts

16 slices good quality French bread

8 organic eggs

1 1/2 cups half & half

1/4 cup sugar

1 tsp. vanilla extract

1 tsp. grated nutmeg

melted butter

2 cups cranberries

1 cup sugar

1 cup maple syrup

1 tsp. maple extract

• In medium bowl mix together the cream cheese, sugar, vanilla and nuts. Spread mixture on 8 slices of French bread. Top with remaining 8 slices of bread.
• In blender mix eggs, half & half, sugar, vanilla and nutmeg. Pour half of egg mixture into buttered 9x13 inch glass dish. Place French bread on top of egg mixture and pour remaining egg mixture on top. Cover and refrigerate overnight.
• The next morning brush the tops with melted butter. Bake in 350-degree oven for 30 minutes. Turn the broiler on to brown the top.
• While French toast is baking, in heavy saucepan combine cranberries, sugar, maple syrup and maple flavoring. Bring mixture to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until cranberries pop, about 20 minutes. Serve French toast topped with cranberry-maple syrup. ( 8 servings)

FRIDAY NIGHT FISH FEAST ~ CEDAR PLANKED SALMON with MAPLE GLAZE & TRIPLE-LAYER MAPLE CAKE

MARCH IS MAPLE SYRUP TIME IN MICHIGAN!

For the history of Michigan Maple Syrup "old as the land itself" browse ...

THE MICHIGAN MAPLE SYRUP SCRAPBOOK

http://www.mi-maplesyrup.com/

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CEDAR PLANKED SALMON WITH MAPLE GLAZE

~ the perfect Native American marriage

(maple syrup & the cedar plank*)

*Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe came with the plank.

*

1 cup pure maple syrup

2 Tbsp. finely grated peeled fresh ginger root

4 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 1/2 tsp. minced garlic

2 1/2 lbs. center-cut salmon fillet with skin

Greens from 1 bunch scallions

• In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
• Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank.In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining Tbsp. lemon juice. Remove from heat and keep warm.
• Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes.

Note: Without a plank, bake on foil-lined pan or baking dish for about 35 minutes.

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TRIPLE-LAYER MAPLE CAKE

~ clipped years ago from the DETROIT FREE PRESS

1 cup sugar

3/4 cup (unsalted) butter

3 cups flour

1 cup water

3/4 cup maple syrup

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. vanilla

1/4 tsp. ground cinnamon

4 large (organic) eggs

Maple Butter-Cream Frosting

1/2 cup chopped pecans

• Grease and flour three 9-inch cake pans; set aside. Pre-heat oven to 350-degrees.
• In large bowl, beat sugar & butter on low speed until blended. Increase speed to high and beat until light and fluffy. Reduce speed to low and add flour, water, maple syrup, baking powder, baking soda, salt, vanilla, cinnamon & eggs, all at once. Beat until just mixed, scraping edges of bowl. Increase speed to high and beat 2 minutes, occasionally scraping bowl.
• Spoon into prepared pans. Bake 25 minutes or until cake test done. Do not overbake. Cool 10 minutes. Remove from pans and cool completely before frosting.
• Pat frosted sides of cake with chopped pecans. Refrigerate.

MAPLE BUTTER-CREAM FROSTING

2 cups soft butter

1 lb. confectioner's sugar

2 egg yolks

1/4 tsp. maple extract

Beat butter and sugar on low until blended. On high, beat until light & fluffy. Add egg yolk & maple syrup and beat on medium until smooth, scraping sides of bowl. ( Makes 3 cups - enough for a 3-layer cake.)

BREAKFAST ~ OATMEAL BUTTERMILK PANCAKES & MAPLE GLAZED BACON

'TUMMY COATER' BREAKFAST
(to stomach the stressful afternoon LION GAME)

OATMEAL BUTTERMILK PANCAKES
(good with added blueberries)

2 cups uncooked oats
2 cups buttermilk
2 cups Bisquick
2 tbsp. brown sugar
2 beaten eggs
3 Tbsp. oil
2 tsp. vanilla

Combine oats and buttermilk.
Let stand 5 minutes. Combine Bisquick
and brown sugar. Add to oat mixture
along with eggs, oil and vanilla. Stir to
blend. Drop 1/4 cupfulls onto prepared
griddle.
(approximately 16 pancakes to a batch)


MAPLE GLAZED BACON

Thick sliced bacon
Maple syrup
Cracked pepper

Line a broiler sheet with foil and spray top with Pam.
Spread bacon on top and drizzle each slice with maple syrup.
Top with cracked pepper. Bake in 400 degree oven approximately
30 minutes or until crisp.