This is the last granola recipe from the Breakfast Bible that I hadn't made yet. I made it this one according to the recipe. And it's good. But I found the proportion of walnuts way too low. I think I'd double them next time. I'd also like to try it with maple syrup instead of honey as the sweetener. I think that would go really well with the walnuts. And I'd try reducing the sugar next time. Because I found this version very sweet.

Dark Chocolate-Cherry Granola

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2 c. old-fashioned rolled oats
• 1 c. chopped walnuts
• 1 tsp. ground cinnamon
• 1/2 tsp. coarse sea salt, ground
• 1/4 c. brown sugar
• 1/3 c. maple syrup
• 1/4 c. coconut oil
• 1 tsp. vanilla extract
• 1/2 c. dried cherries
• 60g dark chocolate, chopped

Directions

1. Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine oates, walnuts, cinnamon, and salt.
3. In a small pot, combine the sugar, maple syrup, oil, and vanilla and heat until oil is melted and mixture is smooth and homogenous.
4. Pour the syrup mixture over the oat mixture and stir to combine.
5. Spread the oat mixture out in an even layer on the prepared baking sheet.
6. Bake at 150°C (300°F) for 25-30 minutes, stirring every 10 minutes or so.
7. Allow to cool, then break into small chunks.
8. Add the cherries and chocolate and toss to combine.
9. Stire in an airtight container.

This soup is a bit different than my usual approach to pumpkin soup. Quite often my soups will involve generous quantities of curry powder and coconut milk and quite often a bit of tomato as well. This one leans into maple syrup with a little bit of cayenne as the main seasoning. (Although I used Kashmiri chilies in my rendition of it.) I think I still prefer my usual curried version overall, but this was an interesting twist on the pumpkin soup theme. Especially with the sour cream and seasoned pumpkin seeds.

Maple Pumpkin Soup

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1/2 tsp. sugar
• 1/2 tsp. sweet paprika¹
• 1/2 tsp. ground cayenne (or Kashmiri chilies), divided
• 1/4 tsp. coarse sea salt, ground
• 2 1/2 Tbsp. butter, divided
• 7 Tbsp. maple syrup, divided
• 1 tsp. water
• 1/2 c. pumpkin seeds, toasted
• 1 onion, finely chopped
• 2-3 ribs celery, finely chopped
• 2-4 cloves garlic, minced
• 1/2 c. white wine
• 4-5 c. chicken or vegetable stock
• 1250g pumpkin purée²
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1 c. sour cream

Directions

1. Combine the sugar, paprika, 1/4 tsp. of the cayenne, and ground sea salt and set aside.
2. Combine 1/2 Tbsp. of the butter, 1 Tbsp. of the maple syrup, and the water and bring to a boil over medium heat.
3. Add the pumpkin seeds and cook until liquid has evaporated and seeds are well-coated.
4. Transfer to bowl with the paprika mixture and toss to coat.
5. Spread out on a sheet of parchment paper to cool.
6. Melt the remaining 2 Tbsp. of butter over medium heat.
7. Add the onion and celery and cook until softened (~10 minutes).
8. Add the garlic and cook for another minute or so.
9. Add the wine, increase heat to medium-high, and cook until reduced by half.
10. Add the stock and the pumpkin, reduce heat to medium-low, and simmer for ~10 minutes.
11. If soup is chunkier than you'd like, use an immersion blender to smooth it out.
12. Stir in the remaining 6 Tbsp. of maple syrup, sea salt, remaining 1/4 tsp. of cayenne, and pepper and simmer for an additional 10 minutes.
13. Taste and adjust seasonings as desired.
14. Serve topped with a dollop of sour cream and a sprinkle of the seasoned pumpkin seeds.

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¹ I just used plain sweet paprika this time, but I think that smoked sweet paprika would actually be really nice in this. ^Back
2 I used a mix of fresh and canned pumpkin for this. One 796mL can + 1 pie pumpkin yieled about the right amount. I cut the pumpkin in half, scooped out the seeds, rubbed it with a little olive oil, and baked it at 180°C (350°F) for 50 minutes, then scooped the flesh out of the skin. ^Back

Definitely not for the faint of heart when it comes to sweets! These are sugar bombs. No doubt about it. But they are also a Canadian classic. I like them with pecans in as I find the nuts attenuate the sweetness somewhat. Or, for a less traditional (but no less delicious) option, try adding a little dessicated coconut!

Maple Butter Tarts

Slightly adapted from Fed by Sab

Ingredients

• 1 recipe sourdough pastry
• 1/4 c. butter
• 1/4 c. maple syrup
• 1 c. brown sugar
• 2 large eggs
• inclusions: pecans, dessicated coconut, dried apple, raisins, etc. (optional)

Directions

1. Make your pastry, wrap, and chill for 20-30 minutes.
2. Preheat oven to 180°C (350°F).
3. Remove the pastry from the fridge and allow to rest at room temperature while you prepare the filling.
4. Melt the butter over medium-low heat.
5. Remove from heat and add the maple syrup and the brown sugar.
6. Add the eggs and mix very well.
7. Roll out the pastry and cut circles to fit the wells of a muffin tin.
8. Press the pastry rounds into the wells of the muffin tin.
9. If you are adding inclusions, place them in the tart shells now.
10. Spoon a little filling into each tart shell. Be careful not to overfill! Half-full is plenty. The pastry will likely subside slightly and the filling will bubble up as it cooks. If it overflows, it will be very difficult to get the tarts out of the tin.
11. Bake at 180°C (350°F) for 20-25 minutes.

Baconfat Bananas

Symbol here! Reiver has just been helping me transcribe some of the recent recipes, so his name may show up on some posts as well. The preamble will usually still be from me though.

I cooked a bit of bacon to go into the strata this morning. Which was delicious, but left me with the conundrum of what to do with the leftover bacon grease. It wasn't really enough to be worth saving, but I also didn't have any ideas readily to hand for it. Reiver suggested it might go well with the slightly over-ripe bananas on the counter, so I poked around for some ideas.

I contemplated doing a slightly savoury banana bread. And there was an interesting banana-bacon-cornbread recipe that I stumbled across as well. But those all required a fair bit more bacon fat than I had available. So, in the end, I went with this simple recipe for bacon and bananas. I didn't actually have the bacon for it since all of that went into the strata, but the bananas were still great on some pancakes! And I can always try it with the bacon next time.

From Reiver: There wasn't any actual bacon in the recipe, just the bacon fat from the Cheese and Bacon Strata. While a simple enough classic, this went wonderfully with the granola pancakes.

Photo goes here.

Banana and Bacon

Slightly adapted from Cuisine Fiend

Ingredients

• 3-4 slices of smoked streaky bacon
• 1 Tbsp. butter
• 2 tbsp. maple syrup
• 2 small bananas, halved lengthwise and crosswise

Directions

1. Cook the bacon, then remove from pan and set aside.
2. Add the butter and maple syrup to the pan.
3. Add the banana pieces, cut-side-down, and cook for 3-4 minutes until slightly caramelized.
4. Flip and cook until softened and evenly cooked throughout.
5. Remove the bananas onto a plate, top with bacon, and drizzle with any juices left in the pan.

Reiver picked up some lovely fresh corn the other day. I didn't quite get to it on Friday, so I figured I should make sure to add it to my dinner plans for Saturday so that we could enjoy it while it was still at its best.

The recipe I picked called for grilling the corn. And we did try doing one cob in the air fryer to get some of that roastiness on it. But I have to say, I think I liked the microwave steamed corn even better! And the maple butter went great with both.

Corn with Maple Butter

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1/4 c. butter, softened
• 1 Tbsp. maple syrup
• grated zest of 1/2 a lemon
• ~1 Tbsp. lemon juice
• pinch of ground cayenne and/or smoked paprika
• salt and pepper, to taste
• 4 ears of corn, unshucked

Directions

1. Combine the butter, maple syrup, lemon zest, lemon juice, cayenne/paprika, salt, and pepper and mix well. Set aside.
2. Trim the silk end off the corn. Wet the ears of corn all over.
3. Microwave on high until done (3 1/2 minutes for one ear, probably ~5 if doing all four at once).
4. Trim the wide end off of the corn cobs and squeeze the narrow/silk end to push the corn out of its husk like a tube of toothpaste.
5. Slather the corn with the compound butter and enjoy.

Sweet potatoes were on sale the other day, so I picked up a few on a whim. I then repeatedly failed to do anything with them. But, luckily, I managed to get it together enough to make this salad before they went off.

It was a pretty good salad too! The dressing is pretty much just maple syrup and lime juice, but I really like it! It complements the sweet potatoes well. Although, I think I would be tempted to add just a pinch of chili powder next time! I think that would go nicely with the other flavours and give it a nice little kick.

Sweet Potato Salad with Pecans and Green Onions

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• ~1.4kg sweet potatoes, peeled and cut into 2cm cubes
• 1 1/2 Tbsp. olive oil, divided
• 1/2 tsp. coarse sea salt
• 1/3 c. lime juice
• 3 Tbsp. maple syrup
• 1/4 tsp. chili powder (optional)
• 1/2 c. chopped pecans, toasted
• 1/2 c. chopped green onions
• 1/4 c. chopped fresh cilantro
• pepper, to taste

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with a silicone baking mat.
2. Toss sweet potatoes with 1 Tbsp. of the oil and the salt and arrange in a single layer on prepared baking sheet.
3. Roast at 200°C (400°F) flipping and turning once during cooking.
4. Meanwhile, combine the lime juice, mapley syrup, and chili powder (if using) and drizzle in the remaining 1/2 Tbsp. olive oil while whisking vigorously.
5. Once sweet potatoes are done, transfer them to a bowl along with the pecans, green onions, and cilantro.
6. Pour the dressing over, toss to combine, and season to taste with salt and pepper.

I decided to make parfaits for breakfast this morning and figured it'd be nice to make my own granola for them. I was initially thinking of doing a chocolate-cherry granola, but I wasn't sure that would complement the nectarine parfait I had in mind as well. So, in the end, I opted for this peanut-y granola instead.

Blueberry-Peanut Butter Granola

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2 c. old-fashioned rolled oats
• 1/2 c. slivered almonds
• 1/4 tsp. coarse sea salt, ground
• 1/4 c. coconut oil¹
• 1/4 c. peanut butter
• 1/4 c. maple syrup
• 1/2 c. dried blueberries

Directions

1. Preheat oven to 150°C (300°F) and lightly grease a rimmed baking sheet.
2. Combine oats, almonds, and salt in a bowl and mix well.
3. In a small pot, combine the oil, peanut butter, and maple syrup and gently warm over low heat until oil is melted and ingredients mix easily.
4. Pour the wet ingredients over the dry and stir to combine.
5. Dump the mixture onto the prepared baking sheet and spread out into an even layer.
6. Bake at 150°C (300°F) for 30 minutes, stirring every 10 minutes.
7. Remove from oven and mix in dried blueberries.

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¹ I was running a bit low on coconut oil, so I actually ended up using only 2 Tbsp. of oil + an extra Tbsp. of peanut butter, which actually seemed to work out fine. ^Back

This recipe comes from a waffle cookbook and is suggested as a good topping for peanut butter or pumpkin waffles. I also think it would go great on bagels or with carrot or pumpkin muffins.

Maple Cream Cheese

From Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 225g cream cheese, softened
• 2 Tbsp. unsalted butter, softened
• 2 Tbsp. icing (powdered/confectioners') sugar
• 1/4 tsp. vanilla extract
• 1/3 c. maple syrup

Directions

1. Beat the cream cheese with the butter.
2. Beat in the icing sugar, vanilla, and maple syrup.
3. Cover and chill until ready to use.

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Variations

Maple Cream Cheese with Smoked Paprika

Ingredients

• 225g cream cheese, softened
• 2 Tbsp. unsalted butter, softened
• 2 Tbsp. icing (powdered/confectioners') sugar
• 1/2 tsp. smoked sweet paprika
• 1/4 tsp. vanilla extract
• 1/3 c. maple syrup

These squares didn't quite turn out. They were still quite tasty, but they were too crumbly to cut into squares. I think I probably should have used quick oats rather than old-fashioned rolled oats. I also missed the line in the ingredients that specified the almonds were to be chopped, rather than left whole. Whoops! I think with the finer oats and chopped nuts, the bars might have been a little more cohesive. Possibly something to try for next time.

Maple-Almond Squares

From Dish of the Day by Kate McMillan

Ingredients

• 1/2 c. unsalted butter
• 1/4 c. brown sugar
• 1/3 c. maple syrup
• 2 c. quick oats
• 1 c. whole almonds, coarsely chopped

Directions

1. Preheat oven to 180°C (350°F) and grease a 23x33cm (9x13") baking pan. Line it with parchment paper, then grease the parchment paper.
2. Melt the butter and mix in the brown sugar and maple syrup.
3. Stir in the oats and chopped almonds and mix well.
4. Dump the mixture into the prepared pan and pat it into an even layer.
5. Bake at 180°C (350°F) for ~30 minutes.
6. Let cool in pan on wire rack, then lift the bars out using the parchment paper.
7. Cut into squares and serve.

I bought a bag of quinoa ages ago, just to try it out. But I just never quite got around to using it. I've since discovered some quinoa dishes that I really like. But even so, I never seem to end up making them at home.

I did apparently use a least a little out of the bag at some point because when I went to get it out of the pantry, I found that it had already been opened. But I can't have used very much, because the bag is still basically full.

Anyway, I found this breakfast quinoa recipe and figured it was worth trying out. It's pretty similar to oatmeal or cog or any other sweet breakfast porridge, just made with quinoa instead of oats or corn. If nothing else, it uses up a bit more of my quinoa supply!

In the end, I think sweet quinoa is not for me. I like it better as a savoury salad than as a sweet porridge. It's fine. It's not bad. It's just not my jam. I'll stick to oats and corn and rice for my morning slurries. But, if you're big on quinoa and don't have the same biases as me, this is probably worth giving a go.

Breakfast Quinoa

Slightly adapted from Modern Proper

Ingredients

• 400mL lite coconut milk
• 100mL water
• 1 c. quinoa, rinsed
• ~2 Tbsp. unsweetened dried shredded coconut
• ~2 Tbsp. sliced almonds
• 1 c. frozen (or fresh) mixed berries
• 1/4 c. maple syrup
• 1/2 tsp. ground cinnamon
• 2 tsp. vanilla extract

Directions

1. Combine the coconut milk and water and bring to a boil over medium-high heat. (You can rinse the quinoa while waiting for the water to boil.)
2. Add the quinoa and allow to return to boil.
3. Cover and reduce heat to low. Cook for 15-20 minutes.
4. While quinoa is cooking, toast the coconut and almonds in a dry pan over medium heat.
5. Once quinoa is tender and most of the liquid is gone, stir in the berries, maple syrup, and cinnamon.
6. Remove from heat and stir in vanilla.
7. Top with toasted coconut and almonds and serve.

I needed some side dishes to go with my pasta. (I probably should've been looking for proteinaceous sides, but I was in a vegetably sort of mood; what can I say!) I ended up settling on a modified cabbage and bulgur dish + these roasted apples and onions. The Kidlet did not like this dish, but it's hard for me to feel too sad about that because it meant that I got to eat her portion. And I thought it was delicious! Definitely way better than the cabbage thing.

TF has requested that we do a double batch the next time we make this. Which I am totally on board with. Especially since it's a super easy recipe. And we always have onions and apples on hand. The main thing will be to make sure that we have enough. The Kidlet goes through a lot of apples in a week and we use onions in pretty much everything. It's... unpleasant when we run out of either. So making a double batch of this would probably require a bit of advance planning just to make sure we're well-supplied on the key ingredients. It certainly doesn't take much else though! Five minutes of prep and then you can just bung it in the oven and forget about it! Beautiful.

Maple Roasted Onions and Apples

Slightly adapted from Food Network

Ingredients

• 3 onions, cut into wedges
• 3 royal gala (or similar) apples, cut into wedges
• 2 Tbsp. canola (or other neutral) oil
• 3 Tbsp. maple syrup
• 1 tsp. dried thyme (or 1 Tbsp. fresh)
• 1/2 tsp. coarse sea salt

Directions

1. Preheat oven to 220°C (425°F).
2. Toss everything together in a roasting pan.
3. Roast at 220°C (4250°F) for 35-40 minutes.

I'm still waiting for this "bread" to finish baking. Normally I'd wait 'til I'd tasted it to do the write-up, but I'm at loose ends right now and I know I'll probably forget if I leave it 'til later, so I'm putting this down now. I can always come back later and add notes and alterations.

This recipe seems to be very much in the family of quick breads that are actually cakes baked in a loaf pan. It has a shocking amount of sugar and butter. I think I'll probably want to try to reduce both the next time I make this, but I just followed the recipe for today. We'll see how it tastes once it comes out of the oven...

Sourdough Maple-Walnut Quick Bread

Slightly adapted from King Arthur Baking

Ingredients

• 170g whole wheat flour
• 120g all-purpose flour
• 100g sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 170g sourdough discard (unfed starter)
• 1/2 c. milk¹
• 1/2 c. maple syrup
• 2 large eggs
• 1/2 c. unsalted butter, melted
• 1/2 tsp. maple flavouring (optional)
• 1 1/2 c. chopped walnuts

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm by 13cm (9"x5") loaf pan.
2. Combine flours, sugar, baking powder, baking soda, and salt and mix well.
3. In a large measuring cup, whisk together starter, milk, maple syrup, eggs, melted butter, and maple flavouring (if using).
4. Pour wet ingredients into dry and stir until just combined.
5. Stir in walnuts.
6. Spoon batter into prepared pan and smooth the top.
7. Bake at 180°C (350°F) for 60-70 minutes.

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Variations

Healthier Maple-Walnut Quick Bread

Ingredients

• 290g whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 170g sourdough discard (unfed starter)
• 1/2 c. milk
• 1/2 c. maple syrup
• 2 large eggs
• 1 very ripe banana, mashed
• 1/4 c. unsalted butter, melted
• 1/4 c. unsweetened applesauce
• 1/2 tsp. maple flavouring (optional)
• 1 1/2 c. chopped walnuts

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm by 13cm (9"x5") loaf pan.
2. Combine flours, baking powder, baking soda, and salt and mix well.
3. In a large measuring cup, whisk together starter, milk, maple syrup, eggs, banana melted butter, applesauce, and maple flavouring (if using).
4. Pour wet ingredients into dry and stir until just combined.
5. Stir in walnuts.
6. Spoon batter into prepared pan and smooth the top.
7. Bake at 180°C (350°F) for 60-70 minutes.

Vegan Version

Ingredients

• 290g whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 170g sourdough discard (unfed starter)
• 1/2 c. oat milk
• 1/2 c. maple syrup
• 2 flax eggs
• 1 very ripe banana, mashed
• 1/4 c. coconut oil, melted
• 1/4 c. unsweetened applesauce
• 1/2 tsp. maple flavouring (optional)
• 1 1/2 c. chopped walnuts

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm by 13cm (9"x5") loaf pan.
2. Combine flours, baking powder, baking soda, and salt and mix well.
3. In a large measuring cup, whisk together starter, milk, maple syrup, eggs, banana melted butter, applesauce, and maple flavouring (if using).
4. Pour wet ingredients into dry and stir until just combined.
5. Stir in walnuts.
6. Spoon batter into prepared pan and smooth the top.
7. Bake at 180°C (350°F) for 60-70 minutes.

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¹ The original recipe called for buttermilk, but a) I didn't have any and b) my starter was already quite acidic, so I just swapped in some milk for the buttermilk. If your starter is less acidic, you may want to use buttermilk or stir a little vinegar into your wet ingredients. ^Back

I wanted a vegetable side to go with the spaghetti tonight. It takes a while to roast the veggies, but there's very little active time involved. Just chop and roast with a little oil, salt, and pepper. The glaze only takes about five minutes to make and just gets toss with the veggies after roasting.

Miso-Maple Glazed Root Vegetables

Slightly adapted from Woks of Life

Ingredients

• 450g carrots, cut into large chunks
• 8 medium beets, cut into thin wedges
• 2 onions, cut into wedges
• olive oil
• salt and pepper, to taste
• 3 Tbsp. unsalted butter
• 2-3 cloves garlic, thinly sliced
• 2 Tbsp. miso paste
• 2 Tbsp. mirin
• 1 Tbsp. maple syrup
• 1/4 tsp. ground cinnamon
• 1 scallion, sliced

Directions

1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Toss vegetables with oil, slat, and pepper.
3. Roast at 220°C for 40 minutes.
4. Melt butter over medium heat.
5. Add garlic and cook for a minute or two.
6. Stir in miso paste, mirin, maple syrup, and cinnamon and simmer for another couple minutes.
7. Toss roasted veggies with glaze and sprinkle with scallion.

The thing that originally prompted me to make crème fraîche was actually an excess of oranges. We got a bunch of oranges in our last produce basket, which is great... except neither TF nor I tend to really eat oranges. I'll happy eat grapefruit for breakfast. And he'll go through clementines at a somewhat alarming rate. But we don't really "do" oranges. (The kidlet isn't really keen on citrus in general right now, so we can't count on him to be a fruit sink here either.) This meant that I had to search for things to do with surplus oranges.

The first got sliced up and put into a citrus-avocado salad, which I found tasty after a couple minor tweaks, but TF wasn't too keen on. (I may do a write-up for it at some point but, given that neither of us were crazy about it and we're not likely to revisit the recipe any time soon, it's not exactly a high priority right now.) The next orange recipe I found was much more of a hit though: homemade whole wheat bread slathered generously with maple-cinnamon butter, toasted, and topped with vanilla sugar saturated sliced orange and homemade crème fraîche. That, as it turns out, went over exceedingly well!

Unfortunately I was in such a hurry to sit down and devour my delectable breakfast, that I forgot to snap a picture of the fully assembled dish. So, I will just borrow the photo from yesterday's post to show you the crème fraîche-topped maple-cinnamon toast:

So now just imagine that with three or four thin slices of juicy orange and a drizzle of maple syrup on top and you'll have an idea of the deliciousness that was my breakfast this morning!

Maple-Cinnamon Toast with Citrus & Crème Fraîche

Adapted from Epicurious

Ingredients

• 1 orange, thinly sliced, seeds removed¹
• 2 Tbsp. vanilla sugar²
• 1/2 c. unsalted butter, room temp.
• 1 1/4 tsp. ground cinnamon
• pinch coarse sea salt
• 2 Tbsp. maple syrup
• 4 (1/2"-thick) slices whole wheat bread
• 1 c. crème fraîche
• extra maple syrup to serve (~1/2 c.)

Directions

1. Toss orange slices with vanilla sugar and set aside. (I prepped mine the night before and let them sit in a Ziploc bag in the fridge overnight.)
2. Combine butter, cinnamon, sea salt, and maple syrup. (I just tossed the cold butter in a dish with all the other stuff and let it sit on the counter overnight. By morning it was soft enough to easily mix everything together.)
3. Spread one side of each slice of bread with some of the cinnamon butter.
4. Bake at 450°F for 8 minutes.
5. Place toast butter-side-down on a plate, top with crème fraîche and orange slices, drizzle with maple syrup, and enjoy!

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¹ The recipe does not say to peel the orange and the picture on Epicurious shows unpeeled orange slices. I think that if your slices are thin and even and neat, having an unpeeled orange would work and does produce a striking visual. The peel also gives those thin slices some structural integrity so they don't just disintegrate on you. That said, I chose to remove the very outer part of the peel with a vegetable peeler (mostly so that I could candy it). The remaining pith did lend some structure, but wasn't as substantial or chewy it would have been had I left the whole peel on. I think fully peeling the orange and using a very sharp knife to cut somewhat thicker slices would also work well. It all depends on what you're after.^Back

² The original recipe calls for 2 Tbsp. sugar + seeds from 1/2 of a vanilla bean. Going that route would definitely give a more pronounced vanilla flavour which I think would be quite lovely. I went with the vanilla sugar mainly because I had it easily to hand and because there were enough other flavours going on that I wasn't really expecting the vanilla to take centre stage anyway. If you want to really taste the vanilla though, definitely use the vanilla bean!^Back