Jib Nasrallah, NSLC Sommelier and Wholesale Account Manager
- 1 1/2 fl oz George Dickel Rye Whiskey
- 1/ 4 fl oz The Black Grouse Blended
- Scotch Whisky
- 1/4 fl oz Grand Marnier
- 3/4 fl oz lemon juice
- 1/2 fl oz Grade A Maple Syrup
- 2 small orange wedges, rind on
- 3 to 4 drops Bittermens Xocolatl
- Mole Bitters*
Directions: Place all of the ingredients into a shaker tin. Fill with ice and shake for 10 seconds. Strain into a rocks glasses filled with ice. Top with grated cinnamon.
*Available online at thecraftybartender.com.
Beth Dunham, Food Stylist, bethdunham.ca
Ginger Maple Glazed Pork Chops with Apples
- 4 Servings
- Prep time: Less than 30 minutes
- Total time: Less than 1 hour
- 4 1-inch thick centre cut pork chops
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small clove garlic, finely chopped
- 3 small apples, peeled, cored,
- and sliced into eighths
- 2 tbsp apple cider
- 1/ 3 cup Pure Infused Maple
- 2 tbsp chopped parsley, if desired
Directions: Pat both sides of the pork chops dry with paper towel and sprinkle with salt. Heat olive oil in a 10-inch skillet over high heat until shimmering. Add pork chops; cook, turning once, 2 to 3 minutes on each side or until pork is browned. Remove pork chops from pan; keep warm. Reduce heat to medium; add the butter and the garlic, and cook, stirring constantly for about a minute. Add the apples continue cooking 2 to 3 minutes or until apples just begin to soften. Add cider and cook for another 2-3 minutes. Reduce heat to low; return pork chops to pan. And cover, cook for 6 to 8 minutes or until pork reaches an internal temperature of 160°F. Remove pork chops from pan, place on serving platter and keep warm. Add Pure Maple Gastrique to pan. Increase heat to medium-high, and cook, stirring occasionally, 4 to 5 minutes or until sauce thickens slightly. To serve, cover the pork chops with the maple syrup sauce and apples.
* Pure Infused Maple Gastrique is a blend of maple syrup and cider vinegar. It is available across the province in Sobeys stores and independent grocers.
Mark DeWolf, Food & Drink Editor, Occasions
Is there an ingredient that better represents Canada than maple syrup? Our native people were first to discover the virtues of boiling the sap, painstakingly drawn from maple trees, to make a sweet liquid rich in medicinal properties. While for many of us, maple syrup is a treat to pour over pancakes. Its rich sweet flavour profile also merges beautifully with a number of spirits, not least of which are whisky and rum. Maple is the latest hot flavour in the spirit world, but don’t expect it to be a fad. There is a natural symbiotic nature between maple and the baking spice and smoky tones of whisky, and the raisin-like fruit flavours of a good dark rum. The sweetness afforded by the addition of maple brightens the flavours of these spirits and acts a pleasing counterpoint to the natural spiciness of the spirits. Of course, the best maple flavoured spirits come from our own backdoor and Quebec, a province that accounts for 85 per cent of the world’s maple syrup production. This holiday season, raise a glass of a maple-flavoured spirit and toast Canada’s original slow food ingredient.
- Sea Fever Coffee and Maple Rum, 750 ml, $35.99
- Canadian Club Chairman Select Maple, 750 ml, $26.98
- Steinhart Maple, 750 ml, $49.98