Recipes — feisty chef

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Lavallée Chomeur Pudding

The dessert served at our Maple Brunches, Chomeur Pudding, prepared by Chef Renée Lavallée (The Feisty Chef) from her own recipe has been a definite favourite. Many people have been asking us for the recipe, and thankfully Chef Renée has shared the recipe in one of her columns in the Chronicle Herald. This dessert is easy and quick to make, while the flavour is rich and delicious.Click here to view the full article. 

LAVALLEE CHOMEUR PUDDING

375 ml (1½ cup) water
250 ml (1 cup) maple syrup
375 ml (1½ cup) brown sugar
15 ml (1 tbsp) flour
Heat in a pot until it comes to a boil

113 g (1/2 cup) butter
201 g (1 cup) white sugar
2 eggs
192 g (1½ cup) flour
10 ml (2 tsp) baking powder
Pinch of salt
5 ml (1 tsp) vanilla
188 ml (3/4 cup) milk
Cream butter with sugar; add eggs one at a time. Add flour, baking powder and salt; then milk and vanilla. In large, deep baking or casserole dish, place hot maple liquid and spread cake batter on top. Place in pre-heated 190 C (375 F) oven and bake for 30-40 minutes.

Maple, Mushroom & Wild Rice Soup

 

  • 1 lbs mushrooms (you can use white or cremini); sliced
  • 1 onion; roughly chopped
  • 2 cloves of garlic; minced
  • 2 tbsp butter
  • 1/2 C wild rice
  • 4 C stock (chicken or vegetable)
  • salt & pepper
  • 4 bay leaves
  • 1/4 C dark maple syrup
  • 1 C 35% cream

In a heavy bottomed pot, melt the butter. Add the onions and garlic and sautee until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, ample syrup and salt and pepper. Cook for about an hour; until the rice is very cooked. Puree half of the soup, and add back to the pot. Add the cream and more seasoning if needed. Also, thin out with more stock if the soup is too thick for you. This soup is better the next day, and for many days after that too.

Source: Renée Lavallée, The Feisty Chef