Food & Wine Festival 2000 - Canada
Maple Glazed Salmon, Cheese Soup and Maple Fudge
Maple Glazed Salmon with Wildrice & Cranberry Medley

4 pieces salmon fillets, 6 oz each
Kosher salt and black pepper to taste
2 1/8 T. canola oil
1 C. maple syrup
1 T. brown sugar
1 dash Kosher salt
8 each peppercorns, whole
1/2 T. honey

Combine maple syrup, honey, brown sugar, pepper and a dash of Kosher salt to make maple glaze. Mix well. Heat until all sugars melt, then cool.

Sear the salmon in a hot saute pan using the canola oil and cook until medium. When the salmon is done cooking, drain the excess fat from the pan and add 1 ounce of maple glaze per piece of salmon. Allow glaze to heat up and serve with wild rice and cranberry medley.

Wild Rice & Cranberry Medley

1/2 C. wild rice
1 1/2 C. chicken stock or water
Kosher salt and pepper to taste

1/2 C. barley
2 C. chicken stock or water
Kosher salt and pepper to taste

1/4 C. chicken stock or water
1/4 C. dried cranberries
1/4 C. cranberry juice
2 T. butter
Kosher salt and white pepper to taste

Bring the first chicken stock to a boil and add the wild rice, salt and pepper. Bring to a boil and then bake in a 350 degree F oven for 45-50 minutes. Remove from oven and cool.

At the same time in a separate pot, follow the same procedure for the barley.

Heat the chicken stock and cranberry juice. Add the cooled grains and dried cranberries. Stir until the liquid has been 95% absorbed and add the butter and cooked rice.

Le Cellier Cheddar Cheese Soup

1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper

In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent. Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring. Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer. Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk. Serve with your favorite bread and top with some chopped scallions or chives.

Maple Fudge with Walnuts

2 C. sugar
1/2 C. milk
3 T. maple butter
1 t. light corn syrup
1/2 C. walnuts, roughly chopped
2 T. butter
1 t. vanilla extract

In a pot, put the sugar, milk, maple butter and corn syrup. Bring to a boil and with a candy thermometer cook the mixture to 235 degrees F. Remove from the heat and add the butter and vanilla.

Let cool to 110 degrees F, do not mix. Once it reaches 110 degrees, add the walnuts and beat vigorously until the fudge loses its gloss and gets thick. Pour mixture into a dish lined with plastic wrap. Let cool until hard, turn out onto a cutting board and cut into squares.
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