Make a lovely maple and chilli glaze to brush over a leg of lamb, ready for barbecuing – a great choice when you haven’t got time for marinating
This is an original recipe of mine. The smoke flavor is delicate, the fish is moist, and it is great served hot or at room temperature - marvelous for entertaining. Leftovers are delicious as part of a main dish salad, and are equally good in a sandwich with lettuce, tomato, and country bread spread with a basil and lemon-seasoned mayo/sour cream mixture. Directions are for charcoal grilling because I like the flavor, but this can be prepared on a gas grill as well.
Who doesn't love chocolate? This is a wonderful take on dark chocolate.
I found this tasty catfish recipe in the Junior League Centennial Cookbook.
Fresh salmon patties...a great recipe from Cook's Illustrated. I often make two or three batches at once, put them on a cookie sheet on parchment in my freezer, then bag once frozen. Cook them from frozen and they are a quick and delicious meal!
Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)
From BHG Big Book of 30 Minute Dinners.
This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table
Гарбузовий пиріг — ароматний і смачний осінній десерт, типовий для північноамериканської традиції.