Ingredients- 5 cups chopped Ontario apples
- 2 tablespoons lemon juice
- 2 tablespoons of Maple Syrup
- 1/4 cup water
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1 pinch salt
- 3/4 cup butter, softened
- 1 cup coarsely chopped walnuts
Directions- Preheat oven to 350 degrees F.
- Lightly butter a large baking dish, and set aside.
- In a large bowl, combine apples with lemon juice and water and mix well.
- In another large bowl, combine flour, oats, sugar, cinnamon and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts.
- Drain lemon & water mixture from apples, and pour them into the baking dish. Drizzle with maple syrup and toss gently to coat.
- Crumble topping over apples to cover completely.
- Bake for 40 to 45 minutes until top is lightly browned.
Serving suggestions & possible modifications:- Substitute whole wheat flour for all-purpose
- Add dried cranberries for an extra boost of tangy sweetness to the crumbled topping
- Serve warm with vanilla ice cream
- Serve cool for a special breakfast treat!
Ingredients
- 4 skinless, boneless salmon fillets
- 1 package of puff pastry
- 1 egg yolk
- 1 package of frozen, chopped spinach, thawed
- 1 tablespoon of butter, plus ¼ cup of butter, softened
- 1 tablespoon of grape seed oil
- 3 tbsp of water
- 3 tbsp of white wine vinegar
- ¼ cup of chopped onion
- 1 cup of 35 % cream
- ¼ tsp of ground white pepper
- ¼ tsp of lemon juice
Directions
- Preheat oven to 400 °F
- Cut the puff pastry into 4 pieces, and roll into a rectangle measuring roughly 5 x 3 inches. Prick the surface of the dough with a fork, and brush with egg yolk. Place on a parchment paper lined baking sheet and bake for approximately 25 minutes.
- In a small sauce pan, bring water, white wine vinegar and chopped onions to a boil over medium heat. Reduce the mixture by half, then remove from heat and strain out onions.
- Return the vinegar/water mixture to the burner and slowly whisk in the 35% cream – don’t be alarmed that it looks as though it’s curdling at first. Bring the cream to a low rolling boil and allow it to boil until it’s reduced by half.
- Remove the cream mixture from the burner and let cool for 5 minutes, stirring occasionally. Gradually add the softened butter a bit at a time. When fully incorporated, add lemon juice and white pepper, and if not using immediately, keep warm over a double-boiler.
- Squeeze as much of the water out of the spinach as possible and break spinach up into a frying pan. Over low heat, add approximately 2/3 of the cream mixture into the spinach, and stir to blend. Continue stirring occasionally until ready to plate the mille-feuilles.
- If salmon fillets are thin, leave them as they are – if they are thick, slice them into medallions. Heat 1 Tbsp of butter and grape seed oil over medium-high heat until butter froths and milk solids boil off. Reduce heat to medium, and fry salmon until opaque in the centre and lightly browned on the edges.
- Take the 4 fully-cooked puff pastry rectangles from the oven and gently separate them into 3 layers. On each of the two bottom layers spread the spinach & cream mixture and then add salmon fillets or medallions. Stack the two garnished layers and top with the third, then drizzle the remaining beurre blanc sauce.
- Enjoy with a nice glass of wine and Michael Buble singing in the background...