Family Feature: A holiday table full of flavor

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December 2nd, 2011

McCook Daily Gazette Original Article

Whether you invite a few friends for cock­tails and snacks, or you’re hosting the whole crowd for a holiday meal, add warmth and richness to special dishes with pure maple syrup from Canada.

Maple syrup adds more than flavor and sweetness. All-natural pure maple syrup has been shown to be healthier for you than most other sweeteners.

The recipes here show how maple syrup highlights the sweet or savory flavors of holiday appetizers, a pork roast and dessert. And that lets you say Happy Holidays to your friends and family in a most delicious way.

When shopping at the grocery store, be sure to look for “100% pure maple syrup” on bottle labels.

For more holiday recipes, visit www.purecanadamaple.com or follow on Twitter @PureCanadaMaple.

Maple and Portobello Strudel

Yield: 8 portions

  • ½ cup (1 stick) butter, divided
  • 4 Portobello mushrooms, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 medium apple, peeled, cored and grated
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground pepper to taste
  • ¼ cup pure maple syrup from Canada
  • 4 sheets phyllo dough

In skillet over medium heat, melt 1/4 cup butter; add mushrooms, onion, garlic, apple and thyme. Cook 10 minutes, stirring occasionally; season with salt and pepper and set aside.

Melt remaining 1/4 cup butter. In bowl, stir butter and maple syrup.

On a work surface, spread out one sheet of phyllo; brush with butter-maple syrup mixture. Stack the next

3 sheets, brushing each layer with butter-maple syrup.

Spread mushroom filling along a short edge of phyllo, then roll up tightly. Brush with remaining butter-maple syrup; wrap well in plastic wrap and freeze for up to 1 week.

About an hour before serving, preheat the oven to 350°F. Line a baking sheet with parchment or foil and place the frozen strudel on it; bake 45 minutes. Let cool 10 minutes; cut into 8 slices.

For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette.

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