It’s already time for another HomeEc event!
If you’re new to HomeEc, think of it as a potluck with a monthly theme/ challenge that happens in 3 locations:
- Toronto, Ontario (at The Avro)
- Columbus, Ohio (At The Rehab Tavern)
- Anywhere else in the world you want, including your kitchen (just share on Twitter, our Facebook page or Instagram with the hashtag WPHomeEc)
Our next event is Monday, March 25th. Show up with a dish made with/ inspired by maple syrup and you’re in. As always, there are no plates and we try to keep waste as minimal as possible so you may want to bring a small tasting plate for yourself/ make sure your dish is pretty portable!
The purpose of HomeEc is simple: to make something and share it. We’re not a competitive group and many of us are at different levels in the kitchen. There’s generally some options for everyone and we’d be pleased if you came to check it out without bringing anything for your first time. We just hope you’ll come out and meet some great people!
Not sure what to bring? Visit the Facebook event pages (there’s one for Columbus and one for Toronto; you’re welcome to join either if you’re participating from home of course).
Will we see you there? Here’s hoping!
If you’re a blogger or share items on Social Media, we’ll add your post to our roundup if we receive it by the evening of March 31. We’d love to share your posts and experiences at the event(s)!
This is going to be tough! Not to find something to make with Maple Syrup but to narrow the choices to ONE item! I just searched on Epicurious for maple and I’m ‘OMG’ on the first, second, third, fourth, and so on – they all sound SOO good!
Wish I could remember which newspaper insert I found this in because I firmly believe in giving credit where credit is due.
Maple-Glazed Brussels Sprouts – Serves 6
1 1/2 lbs Brussels Sprouts – bottoms trimmed, halved
1 T Soy Sauce
1 T Dijon Mustard
1/4 C Maple Syrup
1/4 t salt – I leave out and use at the table
Several grinds of fresh black pepper
1 T vegetable oil
1 Small Onion – cut into slivers
1 Red Bell Pepper – cut into thin strips
1. Bring a large pot of water to a boil. Drop Brussels Sprouts in and cook 2 minutes. Drain, rinsing with cold water.
2. Whisk together soy sauce, mustard, maple syrup, salt and pepper. Set aside.
3. Heat oil in a heavy non-stick skillet. Add onion and red bell pepper; saute 5 minutes. Add Brussels sprouts. Saute 4 minutes.
4. Add glaze from #2. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately and enjoy.
It’s not quite an Asian flavor but is an interesting and different way to serve Brussels Sprouts. If I was closer to Columbus I would be there with this dish to share.
I live on the Eastern Shore of Maryland, a fairly rural area, and think it could prove fascinating to host a Home Ec here.