Popcorn has made a few appearances here already, and I don’t see myself stopping my popcorn-love anytime soon. My current favourite is kettle corn (still haven’t posted about that, but will soon – the recipe is amazing and addictive), but this Candied Maple-Rosemary popcorn was a close second. It has the same sweet/savory combo that I adore, but goes beyond that, as this popcorn is filled with rosemary punches and sweet, sweet maple syrup.

I think the original recipe meant for the maple syrup coating to be more caramel-like in texture when finished, but since my candy thermometer broke, I haven’t been able to properly gauge my caramel cooking. That meant, for this popcorn, that the salty, buttery maple coating wasn’t crunchy or hard like caramel, but a more granular, light, sugary-salty coating (hence the name!). Perfectly perfect for me though, especially with the spears of fresh rosemary all over.

The rosemary and the maple were great together – this popcorn recipe is very aimed towards those people who adore the sweet/salty combos. I think I would’ve liked this had it come out more like caramel popcorn, but I know that I loved the way it did come out. Either way, I was sure to be happy, I guess.

The recipe below does not include my perfectly-popped-popcorn recipe; go here if you want to see it. Otherwise, pop your popcorn the way you like, and then top with the maple rosemary deliciousness.

14-16 cups popped popcorn (visit here for a great popcorn recipe)
1/2 stick organic unsalted butter (the original recipe calls for a whole stick)
1/2 cup maple syrup
1 1/2 tablespoon dried rosemary leaves
3/4 teaspoon flaked sea salt (start with 1/2 teaspoon and add more to taste)
1/4 teaspoon baking soda

1. Cook butter and maple syrup in a medium saucepan over medium-high heat, stirring constantly until the mixture starts to turn amber (225 degrees F., if you have a candy thermometer). If you want a softer coating on your popcorn, like mine, cook for less time.

2. Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet.

3. Allow to cool and then break up into chunks before serving. This popcorn can be stored in an airtight container for about 3 days.

Here’s a quick post about a quick and simple dessert: Pecan Butter Tart Bars. Butter tarts have to be among one of my favourite desserts, but I have a strong dislike for pastry-making and pastry-rolling. That’s what makes these perfect for me – just mix together a quick, buttery base, sprinkle with chopped pecans, and pour a sweet, gooey butter tart filling over everything.

I found these to be delicious. The crust was great – very butter-cookie like, and everything tastes better with pecans. The middle was the ideal gooeyness, but perhaps just a bit too sweet. I might be inclined to spike the filling with a little bourbon next time to even it out (or maybe that’s just an excuse to crack open the bourbon next time I’m baking these).

Pecan Butter Tart Bars
Adapted from La Cuisine d’Helene

BASE
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
3/4 cup chopped pecans

FILLING
1/4 cup butter, softened
3/4 cup packed brown sugar
1/4 cup corn syrup
2 eggs
2 tsp vanilla
2 tbsp all-purpose flour
Pinch salt

Line 9-inch square metal cake pan with parchment paper; set aside.

BASE
In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes.

FILLING
Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack.

Cut into bars.

This has not been my healthiest winter. I am one of those people who rarely get sick or hurt, but the past few month or so has taken away that bragging right. In the last thirty days, I managed to suffer from a bile attack, sinus infection, hacking cough, burnt eyeball, wisdom tooth extraction, and hacking cough #2 (not great to have with fresh stitches and a bout of canker sores along the gums). Add to this list of miseries that it is currently -26C with the wind chill (-14F). Not great stuff to be talking about on a food blog….but the reason why is that I think I may have found the meal that can at least pacify all these ills: rich, saucy mushroom bourguignon.

In the middle of winter, achy with coughs and a cold, mouth sore and tender, there’s nothing better than soft mushrooms that have simmered in a thick sauce of red wine, broth, fresh thyme, and onions. The mushrooms are tender, juicy and bursting with flavor. The sauce is decadent, and easily vegetarian if you use veggie, onion or mushroom broth (we have found the best organic bouillon cubes that come in every flavor you could want). The red wine really shines through, the chunks of carrot and pearl onions are sweet, and the thyme the idea herb. Serve atop a bed of egg noodles, settle in on the couch under a blanket; it suddenly doesn’t feel so cold out and everything starts hurting a little less.

Obviously, I’m in love with this dish – highly recommended! It’s also versatile, so add the mushrooms you like, throw in some potatoes, add a bay leaf or two. The only things I would suggest you ensure you do is use good enough red wine, as its taste does shine through (and really, you want to be able to tolerate drinking a few glasses of it yourself – you need something to keep the spirits up while putting this together), and to use fresh thyme. You would never miss the meat that’s not in here, and if you’re a vegetarian, you would relish in that that fact!

Mushroom Bourguignon
Adapted from Smitten Kitchen
Serves 4
Printable Recipe

2 tablespoons olive oil
2 tablespoons butter, softened
2 or 3 large Portobello mushrooms, cut in ¼ inch slices (don’t include the stems)
1 ½ pounds cremini or button mushrooms, cut into ¼ slices.
1 carrot, finely diced
1 yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1 1/2 tablespoons all-purpose flour
2 tablespoons cornstarch (you may not need all of this, or you may need a little more. Start slowly and stop when it’s thick enough!)
1 cup pearl onions, peeled (thawed if frozen)

Egg noodles, for serving

Sour cream and chopped parsley, for garnish (optional)

1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute.

3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half.

4. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

5. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes.

6. If the sauce is too thin, combine the cornstarch with a few tablespoons of hot water. Add the mixture in small increments to the pot, until it reaches the desired consistency. Season with salt and pepper to taste.

7. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with parsley.