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Sunday, May 24, 2020
Connecting Our Communities

It’s all about maple syrup right now

Driving through the countryside on a beautiful sunny day this time of year, you’re likely to see a sweet cloud of evaporation in the distance, a sign of the sugar shacks at work. And a true sign of spring and renewal.

For our team it’s the promise of a new season and produce  to create delicious food for your family and friends to enjoy.

We are all about maple just now. Every person in our kitchens has been busy creating all things maple, as the simplicity of maple syrup cannot be duplicated. Everything from cookies to dressing and Block Three braised beef all contain maple, either in the background balancing the dish or elevating it to provide depth.

Getting the flavour that’s central to this weekend’s Elmira Maple Syrup Festival is easy when you connect with the right people, shopping locally and getting service with a smile from the farmers. We work with local suppliers in producing our own maple products, delicately seasoned syrups with vanilla, chai or habanero, as well as Maple Chipotle BBQ sauce. I can’t help but think how lucky we are to have such amazing people to share the day.

Maple Ginger Habanero Chicken

  • 6 chicken thighs
  • 1-1/2 Tbsp. cornstarch
  • 1/8 cup habanero maple syrup
  • 1/8 cup local honey
  • 3 Tbsp. hoisin sauce
  • 1 Tbsp. light soya sauce
  • 2 Tbsp. sesame oil
  • 2 tsp. grated fresh ginger
  • Zest and juice of one lime
  • 2 Tbsp. toasted sesame seeds
  • 1 thinly sliced green onion
  • Salt and pepper to season

In a sauce pan combine habanero maple syrup, local honey, hoisin sauce, soya sauce, sesame oil, ginger, lime juice.  Bring to a simmer and allow to thicken for 4-7 minutes.

Add the lime zest. Allow to cool. (This sauce can be kept in the fridge for 3-6 weeks.)

Pat dry chicken thighs with paper towel.  Place chicken in a bowl.

Season with salt and pepper.

Dust the thighs with cornstarch and toss.

Evenly coat the chicken in the cornstarch.

Place the chicken on a parchment lined pan and bake for 25-35 minutes or until it is cooked through. Toss the chicken in half the sauce.

Put the chicken back on the tray and bake for another 8 minutes.

Remove chicken from the oven. Brush again with more glaze and allow the chicken to rest 5 minutes.

Add a sprinkle of sesame seeds and scallions. 

Serve with your favourite rice or stir-fried vegetables.

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