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Momiji Tempura #FoodieExtravaganza #MapleSyrupMadness


Welcome to the Foodie Extravaganza
v. December 2016 = Maple Syrup Madness

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we're celebrating maple syrup because December 17th is National Maple Syrup Day.

Thanks to Lauren of Sew You Think You Can Cook for hosting this event. She encouraged us: "December 17th is National Maple Syrup Day. Let's celebrate with more than pancakes! Bake some liquid amber into something sweet, cook it up into something savory, or stir it into a fun beverage."

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Maple Syrup Madness
December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.) And don't forget to check out all these other maple-y recipes:

Momiji Tempura
I have made this dish once before when I substituted the maple syrup, listed, for a locally-made ginger syrup. This time, I used the ingredient suggested in the original recipe and am sharing it for this #FoodieExtravaganza event. Here's the story behind this dish...


I was at one of my best friend's house for brunch, I noticed a Japanese maple tree near her front door. I snapped a photo and asked if I could have some of the leaves. I'm not sure she knew I was going to cook them, but a few days later she dropped the leaves off, rinsed and stored between moist paper towels.


Ingredients serves 4 as an appetizer
  • 1 C rice flour
  • 1 T organic corn starch
  • 1-1/2 C sparkling water
  • 16 to 20 fresh red Japanese maple leaves
  • maple syrup
  • canola oil for frying
  • furikake



Procedure
Clean maple leaves thoroughly with a moist towel. In a small mixing bowl, whisk together the rice flour, corn starch, and sparkling water to create an airy batter. Do not overmix; the batter will be slightly lumpy.

Preheat oil in a pan. The oil has reached the correct temperature when a small drop of batter sizzles and floats.

Pour maple syrup in a shallow dish. Use a pastry brush to paint a thin layer of syrup on each leaf. Or you can simply dip the leaves in the syrup.


Lightly dip leaves in batter and fry immediately until golden brown.



Drain on a rack or on paper towels. Sprinkle with furikake while hot. Serve immediately.

Comments

  1. Another beautiful and unique recipe! Thank you for sharing Cam - perfect for our maple theme. :)

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  2. What a unique recipe, and sounds great as well!

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  3. Maple on two accounts.. You win!

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  4. What a great interpretation of the maple theme!! Looks great!

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  5. I had no idea that maple leaves were edible! I'm curious. Do they kind taste like maple even before the syrup goes on?

    ReplyDelete
  6. I would never have thought that you could eat Maple Leaves. Did you try them raw? I'm wondering how they would be in a salad?

    ReplyDelete
  7. What an innovative tempura, does absolute justification to the theme, wish I could taste these.

    ReplyDelete

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