We are so fortunate to live in beautiful Prince Edward County, the epicentre of Ontario Mapledom! For many years, the County sugar bushes and maple syrup makers have celebrated the spring sap run with an extremely popular event called “Maple in The County”. Alas, this event is cancelled again in 2022 because of ‘you know what’. But many sugar bushes are open all spring on an individual basis. For info, check https://visitpec.ca/maple-in-the-county/. Here’s a way that you can start your own Maple in The County tradition. I strongly suggest that you make this Frittata with real Prince Edward Couty Maple Syrup if you can. There is a difference.
Chef: Kerry Wicks
Yield: 4 generous servings, 6 small servings.
Ingredients:
- 1 tsp. (5 ml) pat of butter, preferably unsalted
- 2 small or 1 large shallot, peeled and cut into a ½” or 1 cm dice
- 6 medium mushrooms, cremini or regular, cut into a ½” or 1 cm dice
- 2 sprigs chopped fresh, or 1 tsp. (5ml) dried marjoram
- 1 tbsp. (15 ml) maple syrup
- Fresh ground pepper to taste
- 4 large or 5 medium eggs, preferably organic/free range
- Pour of milk (approximately 50ml)
- 3” x 1” (6cm x 2cm) stick or equivalent Swiss or other strong white hard cheese, roughly chopped.
Instructions:
- Melt the butter in a small non-stick fry pan, when it is melted, coat the whole pan, right up the sides.
- Gently fry the shallots and mushrooms, until the onions are soft and take a little colour (about 2 minutes).
- Add the marjoram, maple syrup and a few grinds of pepper, simmer for a scant minute, until the mixture is incorporated.
- Meanwhile, lightly fork the eggs and milk then add to the pan.
- Place the cheese chunks around the pan, evenly, so they are floating in the egg.
- Cover the pan loosely with a piece of tin foil, making sure there is a little room for steam to escape. Do not shape the tin foil so that it fits snuggly over the pan, simply lay it on top, allowing for gaps. Heat should be a little less than medium to avoid burning the bottom of the frittata. The maple syrup can burn easily, so watch the heat !
- Let the frittata steam for about 10-minutes, until it is well-set, enough to be able to turn out the slices without them falling apart. Test this by slicing it down the middle with a spatula and if the slices don’t run back together, the Frittata is set enough to serve.
- Use the time while the frittata is steaming, to prepare sides such as toast and bacon and **Morning Glories!
Serving suggestion: Serve with buttered toast, bacon, and a **Morning Glory made with equal parts of Harwood Estate Pinot Gris and fresh-squeezed orange juice.
Wine Paring: Harwood Pinot Gris.
