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70My mom always made johnny cake for usin spring when the sap was running. It'sstill one of my favorite desserts after adinner of fresh wild ingredients likefiddleheads and morels. Actually it'sgreat anytime as long as you have a little maple syrup lying around. Serve itwith wild blueberry compote and baconice cream for a real taste of Canada.Ingredients for Johnny Cake1 cuppastry flour4 tspsbaking powder ½ tspsalt1/3 cupbrown sugar1 cupcorn meal3 eggs lightly beaten½ tspvanilla 10 tbspsmelted butter7/8 cupmilkMethod:In a Kitchen Aid or a stainless steel bowl with a handblender, mix all dry ingredients together. Drizzle the meltedbutter until incorporated. Add milk, vanilla and eggs and mixwell. Pour the mixture into a 8" x 8" pan that has been greased.Cook in a 400° F oven for approximately 20 to 25 minutes untilgolden on top. Allow to cool slightly.Ingredients for Maple Candied BaconIce Cream5 strips thick-cut bacon light brown sugarvanilla ice creamMethod:Preheat oven to 400° F. Pat the strips of bacon in thebrown sugar. Line them up on a wire baking rack and place ona baking sheet. Bake for 15 to 20 minutes, checking frequently,until the bacon is a dark reddish brown color. Remove andtransfer the bacon to a paper towel to drain and cool. Crumblecandied bacon into a premium vanilla ice cream such as Soma. Ingredients for Wild BlueberryCompote1/2 cup water 1/2 cupsugar 2 strips fresh lemon zest (3" x ½") 2 cups blueberries (10 oz) 1½ tbspsfresh lemon juiceMethod:Boil water, sugar and zest in a 1-quart heavy saucepan,uncovered, for 5 minutes. Discard zest. Stir in blueberries andsimmer, stirring occasionally, until blueberries begin to burst,3 to 5 minutes. Remove from heatand stir in lemon juice. Serve warm orat room temperature. johnny cakewith wildblueberry compote andeasy maple candiedbacon ice creamFROM JOHN'S KITCHENJohn Horne, Chef de Cuisine, CanoeJohn has been Chef de Cuisine of Canoe since2010. For seven years, John was Senior SousChef at Auberge du Pommier, one of Toronto'smost celebrated French restaurants. He spentthree years cooking in Provence and London,after graduating from the Niagara CollegeCulinary Management

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