maple

Korean Smashed Potatoes

What’s Cooking in Gail’s Kitchen? Food Plating: Korean Smashed Potatoes! What makes these delectable little gems taste different from ordinary potatoes? The outer skin is sweet and salty, making them tempting as well as chewy. You might think the high oven temperature would create a crispy skin, but that’s where the sauce makes all the difference. And before I forget, they are still soft and tender inside. Some recipes call for garlic and red pepper flakes, or gochujang. I’m going to leave the “tweaking” up to you. Make your batch umami-packed, nutty, savory, spicy, or whatever variety you choose. Either way, you probably won’t see any leftovers. 

KOREAN SMASHED POTATOES

Ingredients: 

3 cups baby potatoes with skins on 

1/4 cup soy sauce 

1/4 cup maple syrup 

1 tablespoon sesame oil

1 green onion, finely chopped

Toasted sesame seeds, for garnish

Micro greens, for garnish

Instructions: 

Preheat oven to 425°. Line a baking sheet with a silicone mat. Set aside. 

In a small bowl, whisk together soy sauce, maple syrup, and sesame oil. Fill a 4-quart pan with enough water to cover the potatoes. Boil potatoes for 15 minutes, or until fork tender. Drain. Transfer potatoes to the prepared baking sheet. Gently flatten several potatoes to expose the insides. Using a pastry brush, baste potatoes with the soy sauce mixture. Sprinkle green onions overall. Bake 10 minutes. Remove pan from oven and baste again. Bake 10 minutes longer. Sprinkle Korean potatoes with sesame seeds; garnish with micro greens. Serve immediately. 

Kidney Bean Radish Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Kidney Bean Radish Salad! This colorful salad has many substitute options. For example, instead of the English cucumber (which is burpless, seedless, and often wrapped in cellophane due to its thin skin), you may choose to use garden cucumbers which typically are thicker-skinned, fatter, and curved. In addition, if you’re not a fan of fresh parsley, you may substitute cilantro with its tinier, thin leaves. And, finally, for an oil-free dressing, skip the olive oil and vinegar to use freshly squeezed lemon juice. Does this make sense? Simple substations make delicious alternatives. 

KIDNEY BEAN RADISH SALAD

Ingredients: 

15-ounce can kidney beans, drained and rinsed

3/4 English cucumber, diced

2 radishes, sliced and quartered

1/4 red onion, sliced 

1/4 cup fresh parsley, chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

2 tablespoons olive oil

Instructions: 

In a mixing bowl, combine kidney beans, English cucumber, radishes, red onion, chopped parsley, sea salt, and black pepper. Toss until combined. To make the dressing: whisk together apple cider vinegar, maples syrup, and olive oil. Drizzle the dressing over the salad or offer it on the side. Serve. 

Fig Prosciutto Goat Cheese

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Fig Prosciutto Goat Cheese! Now here is an exotic treat you may want to try. Look for figs that have a dark purplish skin, known as the black mission fig. Once you cut into it, a burst of ruby red color will reveal the sweet fleshy center. At first bite, you will notice it tastes similar to fruit jam or concentrated honey. Pairing it with salty meat, like prosciutto, provides a balance that will keep you coming back for more. Don’t forget the cheese. A nice substitute for goat cheese is bleu cheese. Let the adventure begin. 

FIG PROSCIUTTO GOAT CHEESE

Ingredients:

4 figs

4 balls of goat cheese, rolled into 3/4” diameter 

2 slices prosciutto, cut lengthwise in half, each strip rolled up

2 tablespoons maple syrup

1 fresh thyme sprig, leaves only

Instructions:

Preheat the oven to 400°. Lightly spray a baking dish with nonstick oil. Place the four figs, stem side up, in the dish. Remove stems. Using a knife, make a deep cross, without cutting through the bottom. Spread the figs apart. Press a ball of goat cheese in the center of each fig. Top with rolled prosciutto. Drizzle with maple syrup. Sprinkle with fresh thyme. Bake 10 minutes. Serve warm. 

Grapeful Roast Turkey

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Grapeful Roast Turkey! Get set for a moist and flavorful crispy-golden brown roasted turkey. It’s so simple, you might find yourself buying an extra bird around the holidays to freeze for satisfying meals down the road. Seriously. Fresh herbs are easy to come by year round at the grocery or, even better, at Farmers Markets. By switching out the cranberry sauce for a combination of Muscat grape jelly and pure maple syrup, you elevate the meal to a whole new level. Someone once described Muscat grapes as “the taste of pleasant wine before it gets inside a bottle.” I like that. You may, too. 

GRAPEFUL ROAST TURKEY 

Ingredients:

8-10 pound turkey 

3 tablespoons kosher salt 

1 tablespoon black pepper 

1 lemon, halved

1 bunch thyme

1 bunch rosemary 

2 bay leaves

1 head garlic, halved 

1/3 cup Muscat grape jelly

1/4 cup pure maple syrup

1/4 cup butter

Bunch of Grapes, for garnish

Instructions:

Preheat oven to 325°. Line a roasting pan with foil, overlapping enough to enclose turkey. Place a wire rack in the bottom. Set aside. Rinse and pat turkey dry using a paper towel to remove excess liquid. Sprinkle turkey with kosher salt and black pepper. Place the lemon, thyme, rosemary, bay leaves, and garlic into the cavity. Transfer turkey to the wire rack in roasting pan. In a small saucepan, warm Muscat grape jelly, pure maple syrup, and butter. Cook over medium heat, stirring occasionally until combined, about 5 minutes. Remove from heat; cool for 5 minutes. Brush one-fourth of the grape jelly sauce over turkey. Tent with foil and bake for 2 hours. Increase oven temperature to 425°. Brush another fourth of grape jelly sauce over turkey. Roast, uncovered for 20 minutes, or until a meat thermometer reads 165°. Brush remaining grape jelly sauce over turkey. Allow turkey to rest for 20 minutes before carving. Garnish with fresh grapes. 

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

Grapeful Roast Turkey

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Grapeful Roast Turkey! Get set for a moist and flavorful crispy-golden brown roasted turkey. It’s so simple, you might find yourself buying an extra bird around the holidays to freeze for satisfying meals down the road. Seriously. Fresh herbs are easy to come by year round at the grocery or, even better, at Farmers Markets. By switching out the cranberry sauce for a combination of Muscat grape jelly and pure maple syrup, you elevate the meal to a whole new level. Someone once described Muscat grapes as “the taste of pleasant wine before it gets inside a bottle.” I like that. You may, too.

GRAPEFUL ROAST TURKEY

Ingredients:

8-10 pound turkey

3 tablespoons kosher salt

1 tablespoon black pepper

1 lemon, halved

1 bunch thyme

1 bunch rosemary

2 bay leaves

1 head garlic, halved

1/3 cup Muscat grape jelly

1/4 cup pure maple syrup

1/4 cup butter

Bunch of Grapes, for garnish

Instructions:

Preheat oven to 325°. Line a roasting pan with foil, overlapping enough to enclose turkey. Place a wire rack in the bottom. Set aside. Rinse and pat turkey dry using a paper towel to remove excess liquid. Sprinkle turkey with kosher salt and black pepper. Place the lemon, thyme, rosemary, bay leaves, and garlic into the cavity. Transfer turkey to the wire rack in roasting pan. In a small saucepan, warm Muscat grape jelly, pure maple syrup, and butter. Cook over medium heat, stirring occasionally until combined, about 5 minutes. Remove from heat; cool for 5 minutes. Brush one-fourth of the grape jelly sauce over turkey. Tent with foil and bake for 2 hours. Increase oven temperature to 425°. Brush another fourth of grape jelly sauce over turkey. Roast, uncovered for 20 minutes, or until a meat thermometer reads 165°. Brush remaining grape jelly sauce over turkey. Allow turkey to rest for 20 minutes before carving. Garnish with fresh grapes.

Walnut Mango Granola

What’s Cooking in Gail’s Kitchen? Talking Points: Walnut Mango Granola! Have you noticed how versatile granola has become? It’s no wonder it has turned into a convenient substitute for breakfast when you’re on the run. Oats are full of iron and fiber, which the nutritionists keep drumming into our heads. It keeps us full, energizes the body, and detours junk food cravings. Nuts and seeds have heart-hearty benefits, which everyone wants, right? Personally, I prefer the crumbled version to sprinkle over my morning yogurt. Others prefer the chewy granola bars I find look too much like a candy bar. Don’t get me wrong, I enjoy peanut butter and chocolate chips as much as the next guy. I get it, but always check the sugar content because basically that’s what holds everything together. Talk about unwanted calories. No thanks. In the end do what is right for you. Meanwhile, if you want to make your own, this recipe is as easy as pie.

WALNUT MANGO GRANOLA

Ingredients:

1 cup walnut halves, chopped

1/4 cup coconut flakes

2 tablespoons pistachio nuts, roughly chopped

1 cup oats

1 tablespoon chia seeds

1/2 teaspoon cinnamon

1 tablespoon coconut sugar

1/4 teaspoon sea salt

3 tablespoons vegetable oil

2 tablespoons maple syrup

1/4 cup dried mango, chopped

1/4 cup dates, chopped

Instructions:

Preheat oven to 325°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, toss chopped walnuts, coconut flakes, pistachio nuts, oats, and chia seeds. Thoroughly combine; set aside. In another bowl, mix cinnamon, coconut sugar, sea salt, vegetable oil, and maple syrup. Drizzle over walnut mixture and toss to coat granola. Spread granola mixture onto baking sheet. Bake for 10 minutes; turn for even browning and bake 10 minutes longer. Remove pan from oven. Carefully stir in dried mango and chopped dates. Bake for 10 minutes. Remove granola from the oven and allow to cool completely. Transfer crumbled granola to an airtight container.

Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.

Yams in Pecan Glaze

What’s Cooking in Gail’s Kitchen? Start Smart: Yams in Pecan Glaze! Oh. My. Gosh. You have got to make this recipe. There’s still plenty of time before the holidays to switch back to your traditional family favorite if you don’t like it, but think about this a moment. By using canned yams, or sweet potatoes, preparation is a snap. Who knows? You could end up making both. Remember what I said about “Start Smart”? Sometimes that means taking advantage of the numerous products that eliminate the extra leg work. Sugared pecans are such a gourmet treat. Pick up a package of those to add to the decadent pure maple syrup sauce. Read on if you’re curious.

YAMS IN PECAN GLAZE

Ingredients:

29-ounce can cut sweet potatoes in syrup

4 tablespoons butter

1 teaspoon sage, finely chopped

1 teaspoon thyme, finely chopped

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Fresh thyme sprigs, for garnish

For Pecan Glaze:

1 tablespoon butter

1/2 cup sugared pecans

1/4 cup pure maple syrup

Instructions:

Preheat oven to 375°. Drain liquid from sweet potatoes into a saucepan. Carefully slice and arrange yams in a casserole dish. Set aside. Boil the liquid over medium heat until only 1/4” covers the bottom of the saucepan. Add butter, sage, thyme, cinnamon, sea salt, and cracked black pepper. Mix well. Pour over sweet potatoes. Bake 15 minutes. While potatoes are baking, make the pecan glaze. Add butter to a skillet over medium heat. Add sugared pecans. Toss to coat. Sauté for 2 minutes. Add pure maple syrup. Cook 5 minutes longer, or until the pecans are caramelized and syrupy. Pour over sweet potatoes. Return casserole to the oven and bake 5 minutes longer, or until the glaze becomes thick. Garnish with fresh thyme sprigs before serving.