Tag Archives: Maple Syrup

Pecan Tart An Old Fashioned Favorite

30 Mar

I had a pecan tart at Giovani Cafe at the Pacific Rim Hotel the other day. Loving the sweet and crunchy combination of the tart and crust, I decided to see if I could recreate it.

The key to making the Pecan tart was actually the filling. I have seen recipes using corn syrup, cream, sugar and maple syrup. Favoring a chewier consistency, I opted for a recipe which called for maple syrup.

Keys in making a Pecan Tart:

1. Do not dock the pie/tart crust as the filling will seep out when cooking. You would get a mess of cooked eggs/sugar syrup and the end

Method:
a) To make the tart, I first made the crust first. Having repeated success with Felder’s Pate Sucre recipe, I choose to make it again this time using a Tahitian Vanilla Bean. The vanilla bean gave a floral after taste which complimented the light tart crust when baked. Instead of removal bottom tart pans, I chose to use ring molds. Once the pate sucre was finished, I placed the dough into the fridge before rolling it out into the tart rings.

b) While the pate sucre was chilling, I made the filling. The filling consisted of maple syrup, brown sugar, eggs, vanilla, butter and lemon juice. Unlike conventional recipes, this recipe called for a dry caramel from the brown sugar. The caramel was done, de-glaze it by adding the maple syrup and brought back to a boil again and then cooled. Once cooled pour the mixture over the beaten eggs and butter, vanilla and lemon juice.

c) To assemble, place the pecans on the bottom of the uncooked tart crust and pour in the filling. Bake at 350 for 35 minutes until golden brown and done.

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Pecan Tart(recipe found here)

3/4 cup sugar
1 cup light corn syrup (I used maple syrup)
3 large eggs
2 tablespoons unsalted butter
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 3/4 cups pecan halves

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Enjoy!!!

Classic French Toast and Coffee Competition

10 Nov

Long weekend at last. This weekend allowed me to catch up on tasks I had set aside. Like a sloth, slow but steady, I soon gained momentum. First off the list was an event I visited during October. Told you I am slow. This event was in the first few years but brimming with optimism. Apparently each year baristas locally and internationally enter a latte art contest to win the coveted championship title. The event was held at VPL and drew in crowds, all silently waiting in eager anticipation of what the baristas will create next. Hot steam and whisping sounds of bubbling milk filled the air as baristas busily created their masterpiece. Next came cheering and camera flickering as each little creation of latte art made its entrance into the competition world and were warmly welcomed by spectators. Amongst the event were little stations set up to catter to the younger crowd. Little kiddies eagerly sat on chairs and happily painted away at their cups compliments of Blenz Coffee. There were even stations for the tea lovers. Here are some highlights of the competition:

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After a day of hoping around in the cold, moist air nothing tastes as welcoming than a bite out of a steaming warm french toast; add some maple syrup and berries and that definitely hit the spot.

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French Toast (adapted from here)

3 eggs
1/3 cup whole milk
cinnamon (to your preference)
1/2 stick butter
agave nectar (or honey)
4 slices thickly sliced bread

Happy Long Weekend!!!

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