Maple Whiskey and Beet Salmon Gravlax

Maple Whiskey and Beet Salmon Gravlax

I recently wrote about my sister’s wedding I catered in Norway. (You can read about that HERE) Ever since then I’ve been asked for the recipes. I haven’t gotten back to them because… ok, confession time… I never wrote recipes down when I cooked back then. There’s hundred’s of dishes lost to time because of my negligence. The folly of youth!

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Maple Caramelized Onions

2 Medium Onions Julienned 
1 Tablespoon Oil 
2 Tablespoons Maple Syrup
1/4 Water
Salt and Pepper too taste 

Preheat medium sauté pan on high heat. Add in oil, making sure that the oil covers the whole pan.  Immediately add in onions and a pinch of salt. Turn down heat to medium stirring constantly so that the onions don't have a chance to brown or burn. Let the onions cook down, once the pan has a golden brown colour on the bottom of the pan, deglaze with water and add in maple syrup and stir. Continue to cook until liquid is mostly evaporated and season with salt and pepper and take off the heat.