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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Grilled Vegetables and Mozzarina Trio in Apple Syrup
Ingredients
| 2 | red sweet peppers |
| 2 | green sweet peppers |
| 200 g | oyster mushrooms |
| 1 | medium-sized eggplant |
| 2 | Mozzarina cheeses |
| 4-5 | fresh basil leaves, grossly chopped |
| 100 ml | Cataphard Orchards Apple Syrup |
| 3 tbsp | extra virgin olive oil |
| To taste | salt and pepper |
Method
1. Prepare the vegetables: cut sweet peppers into eight quarters. Remove seeds. Slice eggplant into 1-cm rounds. Grill.
2. Combine olive oil, basil and half of the apple syrup. Season with salt and pepper. Cover grilled vegetables with this emulsified mixture and marinate.
3. Cut Mozzarina cheese into approximately 2-cm slices.
4. Preheat oven to 400°F.
5. Build a pyramid beginning with the eggplant, then peppers, a slice of Mozzarina, and mushrooms. Finish with a second slice of Mozzarina. Secure with a wooden skewer.
6. Put into oven for approximately 4 minutes. Watch that the cheese does not melt.
7. Serve hot, drizzling the remaining apple syrup over top at the last minute.
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