maple

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.

Oven Roasted Golden Peaches

What’s Cooking in Gail’s Kitchen? Start Smart: Oven-Roasted Golden Peaches! Forget about cleanup of baking sheets by utilizing a perfect nonstick solution. Parchment paper. Never confuse it with wax paper, though, which will smoke in the oven. That’s a big mistake. Parchment paper is made to withstand oven temperatures during the baking or roasting process. Not only that, parchment paper contains a release agent that prevents foods from sticking to it. Bonus points, in my opinion. Because we’re covering the sliced peaches with pure maple syrup, you can imagine how difficult that would be to scrape off the pan once it’s baked in. May as well throw the pan away and buy another. Or…you could do what I did the first time I baked a galette. My husband took his sander tool and ground the petrified sugar off. Hey, don’t judge me. It was my favorite baking sheet. Still is.

OVEN-ROASTED GOLDEN PEACHES

Ingredients:

3-4 ripe peaches, pitted and sliced

2-3 tablespoons butter, melted

2-3 tablespoons pure maple syrup

1/4 teaspoon cinnamon

Instructions:

Preheat the oven to 425°. Cover a baking sheet with parchment paper. Place sliced peaches in a single layer, without touching. Drizzle with melted butter and maple syrup. Sprinkle with cinnamon. Bake 15 minutes, then flip peaches over. Spoon excess sauce over peaches. Bake 10 minutes longer. Serve warm with sea salt caramel ice cream.

Furikake Party Mix

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Furikake Party Mix! Popular in the Hawaiian Islands, furikake is a seasoning with leanings toward seaweed, sesame seeds, sea salt, and a pinch of sugar. It can be sprinkled on anything from popcorn to tuna. By taking a classic snack mix and adding a candied Japanese twist, you may leave the former far behind for awhile. To prove a point, I gave out jars of Furikake Party Mix to some friends of mine for taste-testing. After one bite, they eagerly devoured its contents within a couple days and then asked for more. Proof positive as far as I’m concerned.

FURIKAKE PARTY MIX

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup pure maple syrup

2 tablespoons organic soy sauce

6 cups Crispix cereal

5 cups gluten-free pretzel twists

2 cups honey roasted peanuts

2 cups wasabi peas

1/2 cup furikake seasoning

2 tablespoons red pepper flakes

Instructions:

Preheat oven to 225°. Line two baking sheets with parchment paper. Set aside. Melt the butter and sugar over medium-low heat, about 3 minutes. When the sugar is melted, remove pan from stove and add vegetable oil, pure maple syrup, and organic soy sauce. Mix well. Set aside. In a large bowl, combine Crispix cereal, gluten-free pretzel twists, honey roasted peanuts, and wasabi peas. Slowly pour the butter mixture over all; gently turning the ingredients to coat well. Sprinkle on the furikake seasoning and red pepper flakes. Toss again to mix things up equally. Divide the cereal mixture between the two baking sheets. Bake for one hour, turning every 15 minutes to keep from scorching. (It may be necessary to alternate the pans between upper and lower oven racks for even browning.) The cereal will begin to dry as it bakes. After one hour, allow the Furikake Party Mix to cool before storing in airtight jars or containers.

Waffle-Doodle-Doo!

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle-Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.

Sweet Potato Stacks

What’s Cooking in Gail’s Kitchen? Equal Measures: Sweet Potato Stacks! Bring gourmet taste, with a quirk of presentation, to the dinner table tonight. It’s not rocket science. In fact, you may find yourself giggling at how ridiculously simple this is to make. When I pierced each stack with a rosemary sprig, my husband nearly fell out of his chair in amusement. (It’s not at all necessary. The sweet potato stacks stand upright on their own.) Roasted in a muffin tin, and drizzled with pure maple syrup are two trade secrets you can share with others. Or keep to yourself. Either way, it’s a tower of Yum.

SWEET POTATO STACKS

Ingredients:

3 sweet potatoes, peeled and sliced

4 tablespoons olive oil

1 tablespoon rosemary leaves

1/4 teaspoon garlic powder

1/2 cup pure maple syrup

1 cup parmesan cheese, grated

Fresh rosemary leaves, chopped

Instructions:

Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick oil. In a bowl, mix together olive oil, rosemary leaves, and garlic powder. Coat slices of sweet potatoes. Place a slice of sweet potato in each muffin cup. Top with parmesan cheese between layers of potato slices. Continue until the muffin cup is filled. Going above the top is okay since the cooked sweet potatoes will shrink a little. Repeat with remaining sweet potato slices. Drizzle maple syrup over each stack. Sprinkle extra parmesan cheese over all. Bake stacks 35-40 minutes until tender. Transfer to a serving plate. Spoon reserve maple syrup mixture over top. Garnish with fresh rosemary.

Quinoa Buckwheat Pancakes

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Quinoa Buckwheat Pancakes! Before you roll your eyes and walk away, let me assure you these pancakes are amazing. My husband had no idea the secret ingredient was quinoa. Honestly. Since I cooked the quinoa the day before, it blended nicely with the buckwheat batter resulting in moist and light pancakes. Better yet, there was no heavy feeling afterwards. You should try it.

QUINOA BUCKWHEAT PANCAKES

Ingredients:

1 cup cooked quinoa

3/4 cup buckwheat pancake mix

1 egg plus 1 egg-white

1 tablespoon butter, melted

1/4 cup milk

1 teaspoon vanilla extract

2 tablespoons pure maple syrup

Fresh blueberries

Mint for garnish

Instructions:

In a medium bowl, whisk together quinoa and buckwheat pancake mix. In another bowl, whisk together egg, egg-white, melted butter, milk, vanilla extract, and maple syrup. Blend until smooth. Add egg mixture to flour mixture. Mix well. Coat a hot griddle with butter, vegetable oil, or nonstick spray. Drop batter by heaping tablespoons. Cook 2 minutes until bubbles appear. Flip buckwheat cakes to cook underside for 2 minutes longer. Repeat with remaining batter. Reduce heat to medium to avoid burning, if necessary. Serve a stack of quinoa buckwheat pancakes with fresh blueberries, unsalted butter, and pure maple syrup. Sprinkle with powdered sugar, if desired. Garnish with chopped mint.