Maple Mousse

Maple in the County!

Near the end of March, daytime temperatures start to make it above zero while the nights remain chilly. This weather marks sugar season! Maple syrup is the first harvest of the new season. In the day, the sap starts to flow, and it takes about 10 buckets to make 1 bucket of syrup. The first sap from the trees is lightest in colour - golden syrup. This is my favourite! As a child, I preferred golden corn syrup on my pancakes (!) to maple syrup. Thankfully my taste buds have matured (or I've grown more Canadian), but I still love golden maple syrup the best!

I drove to the county, which is about an hour from Kingston for the afternoon. I stopped at Roblin's and got the tour, from sap to syrup. I like the picture showing the colour gradient of the syrups. As a maple syrup farmer, you can't choose to make a rich, dark syrup, it's just whatever the tree decides to give you. I thought that was so neat! After the tour I had some "maple shooters" and bought my favourite flavours to take home. Tasting wine is now my second favourite kind of tasting! On the way home, I stopped and took pictures of trees that had been tapped. Then I drove past some highland cows and I had to pull over! A successful afternoon in Prince Edward County!

Maple Mousse Recipe
Maple Mousse Recipe
Maple Mousse Recipe
Maple Mousse Recipe
Maple Mousse Recipe

Maple Mousse

4 eggs, separated

1 cup maple syrup

½ tsp vanilla

1 ½ cups whipping cream

Beat eggs yolks in a bowl set over a pot of simmering water until light. Beat in maple syrup until well blended.

Stir constantly, until mixture thickens, about 12 minutes.

Remove from heat, stir in vanilla, and pour through a sieve. Place plastic wrap directly on the surface of the mixture, preventing a skin from forming; chill in refrigerator.

When syrup has thoroughly cooled, whip cream and fold in. Beat eggs whites until stiff, and fold them in.

Pour into glasses and freeze until firm, about 3 hours.

Before serving, let stand at room temperature for a few minutes.

Makes 6 servings.

Coconut Pecan Tart

Coconut Pecan Tart Recipe
Coconut Pecan Tart Recipe

I have already shared that my "birthday cake" is Hot Fudge Pudding which I made just before Valentine's Day. My Birthday is just after Valentine's, and I totally would have made it again, but I am trying to make my way through the recipes in my Grandmother's cookbook. I flipped through the pages to find something new to make and found this tart. The subheading claimed it is the perfect celebration dessert, suitable for New Years Eve. I was sold! Not to liken my birthday to NYE or suggesting that I was having a celebration as big as a NYE party, but turning 29 is sort of like the "eve" of the next best part of life - the thirties! Or so I hear ;)

I had a few girlfriends over and served this with vanilla ice cream. Two of them went back for seconds (you know who you are!) so I think it must have been tasty, not just to me!

Cocnut Pecan Tart Recipe
Coconut Pecan Tart Recipe

I have a new tart pan with scalloped edges that I had already decided to use for this recipe, although it is smaller than a 9-inch pan, as the recipe suggests. I had a little bit of extra crust and filling. My default is to use it all (over filling cake trays resulting in overflow in the oven, or a soup pot that is un-stirrable because it is filled to the brim!). But, I acted with restrain (which must be a result of turning one year older) and used just the right amount. I put the crust in the freezer for a few minutes to make it easier to spread in the tray. I tried to make the dough go up the sides of the pan but it flattened out when it was baked. It is not the kind of crumbly dough that you press into the pan, it is more like cookie dough. If you like pecan tarts, this recipe is a must try! Enjoy!

Coconut Pecan Tart Recipe

Coconut Pecan Tart


1 cup flour

1/2 cup brown sugar

1 cup butter, softened

Stir flour and brown sugar together in bowl. Beat in butter. Press into buttered 9 inch pie plate or tart pan, and bake at 325°F (160°C) for 20 minutes or until lightly golden.

Note: The dough has the texture/stickiness like cookie dough so I put mine in the freezer for about 10 minutes to make it easier to press into the pan.


2 eggs

1 cup brown sugar

1 tsp vanilla

2 Tbsp flour

1/2 tsp baking powder

dash salt

1 cup chopped pecans

1 cup shredded coconut

Beat eggs and brown sugar in bowl until smooth. Beat in vanilla.

Stir together flour, baking powder, and salt; stir into egg mixture, mixing well. Stir in nuts.

Spread over partially baked crust. Sprinkle with coconut, pressing into batter.

Bake at 325°F (160°C) for 20 to 25 minutes or until topping is lightly brown. (Be careful not to over-bake. Tart should be slightly syrupy.)

Serve slightly warm from the oven or at room temperature.

Makes 12 servings.

Note: I used coconut chips, and not nearly 1 cup. Still tasty!

Coconut Pecan Tart Recipe
Coconut Pecan Tart Recipe

*Recipe from The Farm and City Cookbook