Eats and treats

Anna and Michael Olson’s Recipes

Anna and Michael Olson share some of their favourite recipes with us.

Maple Walnut Scones – 12 scones

Olsen recipes scones3 cups 450g all–purpose flour
¼ cup 50g granulated sugar
1 tbsp 15ml baking powder
½ tsp 2g salt
¾ cup 175g cold unsalted butter, cut into pieces
¾ cup 175g milk, plus extra for brushing
¼ cup 60ml maple syrup
2 tsp 10ml vanilla extract
¾ cup 75g walnut pieces

  1. Preheat oven to 375˚F (190˚C) and line a baking tray with parchment paper
  2. Mix flour, sugar, baking powder and salt in a large bowl. Cut in butter until a rough, crumbly texture. In a separate dish, whisk milk, maple syrup and vanilla and add to dry mixture, blending until the dough just begins to come together.
  3. Turn the dough out onto a work surface and sprinkle walnut pieces over dough, working them in by flattening and folding the dough a few times. Flatten dough into a disc about an inch (25mm) high and cut into 12 wedges – or use a cutter to cut out desired shapes. Place scones onto the prepared baking tray and brush the tops with milk. Bake scones for about 20 mins until nicely browned.

NB: The scones are best served the day they are made.
Also note the recipe and method for making these scones is different from the British version – in that more fat and sugar is used – whereas British scones whilst having less fat and sugar are served topped with additional butter and jam. Further the very cold butter is cut into the mixture with a knife, not the rubbed-in method to resemble fine breadcrumbs of the British scone; that, and the folding of the dough results in a layered, flakey scone, as opposed to the British soft-textured.

Blackberry Meringue Tarts – 8 individual (4” /10cm) tarts.

Prep time: 40 mins, Cook time 35 mins.
Olson recipes blackberry Tarts
Pate Sucree dough
Quantity based on using 1 ¾ cups (225 g) cake and pastry flour etc. Shaped into a log and chilled.
3oz 90g white chocolate, chopped
3 cups 750ml fresh blackberrie
½ cup 100g granulated sugar (caster sugar)
2 tbsp 15g cornstarch (cornflour)
1 tsp 5ml vanilla extract
4 large egg whites at room temperature
½ tsp 2ml cream of tartar
1/3 cup 70g granulated sugar (caster sugar)
3 tbsp 20g icing sugar

  1. Cut the dough into 8 equal pieces. On a lightly floured surface roll out each piece into a circle just over ¼ “ (6mm) thick. Line 8 individual 4” (10cm) removable-bottom tart shells with the pastry, trim away excess pastry and chill shells for 20 mins.
  2. Preheat oven to 350˚F (180˚ C). Place chilled shells on baking tray and prick the bottom of the pastry with a fork. Bake the shells for about 20 mins or until they brown just a little at the edges. Cool the shells to room temperature.
  3.  Melt the white chocolate by placing it in a metal bowl resting over a pot of barely simmering water, stirring gently until melted. Use a pastry brush to brush a thin layer of chocolate over bottom of each cooled tart shell to stop filling from seeping into the pastry. Chill shells until ready to fill.
  4.  For the filling, bring 2 cups (500ml) of the blackberries up to a simmer with the sugar stirring occasionally and simmering for about 5 mins until the berries have softened and let out juices. Use a potato masher or spoon to crush the berries a little.
  5. Whisk cornstarch with 2 tbsp (30ml) of cool water and add this to the pot, returning it to a full simmer whilst stirring until thickened, about 2 mins. Add the remaining 1 cup (250ml) of berries and vanilla, return to a simmer and then remove the pot from the heat. Cool the berries to room temp and then chill the filling.
  6. Preheat oven to 400˚F (200˚C). Spoon blackberry filling into the chilled tart shells and place them on a baking tray.
  7. Whisk the egg whites and cream of tartar until foamy then gradually add the sugar and icing sugar whilst whipping, continue until egg whites hold a medium peak. Pipe or spoon meringue on top of berry mixture. Bake tarts for 5 mins until meringue are brown on the surface. Allow tarts to cool then chill. Serve either chilled or at room temperature.

Canadian Herb Sauce for Grilled Steaks

Michael says that many years ago he worked with a chef from Argentina who made this ‘chimichurri’ sauce for grilled meats and aged it for a week to develop flavours. Use it as a marinade or condiment for grilled meats of vegetables and adapt the recipe to available herbs. Feeling racy? Add a handful of hot chilies to liven things up.
3 garlic cloves, sliced
2tbsp red wine vinegar
1tsp salt
1tsp ground black pepper
¾ cup loosely packed flat parley leaves
½ cup chopped chives
8-10 basil leaves
2tbsp fresh thyme leaves
¾ cup olive oil
Place all ingredients into food processor and pulse several times to blend. Michael likes to leave it slightly chunky to show off the herbs. Store in fridge for up to 3 days.

BBQ Spice Rubbed Chicken Wings – 4 as an appetizer

Michael’s spice rub mixture for grilled chicken breast, pork tenderloin or even ground (minced) beef for burgers.
2lb l kg chicken wings
¼ cup 60ml sugar
1 tbsp 15ml coarse salt
2 tbsp 30ml chili powder
1 tbsp 15ml paprika
1 tsp 5ml garlic powder
1 tsp 5ml onion powder
1 tsp 5ml ground cumin
1 tsp 5ml ground coriander
1 tsp 5ml ground black pepper
½ tsp 2ml chipotle powder (optional)
¼ cup 60ml maple syrup
¼ cup 60ml apple cider vinegar
Sriracha hot sauce to taste

  1. Preheat BBQ to 300˚F (150˚C) (medium-low). Rinse chicken wings and pat dry.
  2. In a mixing bowl stir the sugar, salt and spices to blend well. Set aside 1 tbsp (15ml) of the spice rub. Toss remaining rub onto the chicken wings, coating well. This can be done up to 2 hours ahead of time and chilled.
  3.  Grill the chicken wings with the lid down for an hour turning once.
  4.  For the glaze stir the maple syrup, vinegar and reserved 1 tbsp (15ml) of spice rub together adding Sriracha hot sauce to taste.
  5.  Brush over the wings and BBQ them 15 mins more. Serve immediately.

More Information

Read more about the Foody Traveller’s adventures in Canada: Visiting the Olsons

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