Iced Cheddar Maple Pops With Spiced Walnuts

by Chef Lynn Crawford

Introduction by James Chatto:
Some people would treat it as a desk job but that’s not how Lynn Crawford sees her role as Executive Chef of one of Canada’s premier hotels. Whether hands-on in the kitchen of the hotel’s deluxe restaurant, Truffles, or creating banquets of legendary quality, Lynn is front and centre in Toronto’s fine-dining scene. “Spring is the most exciting time of the year for me,” says Lynn. “I love the fresh new flavours and inspiration it brings. A highlight in April is when sap turns into maple syrup… Now that’s magic!”

Lynn’s recipe can be served as an elegant hors d’oeuvre or as part of a cheese course. If you don’t have an ice cream maker, freeze the mixture, purée it again in a food processor and refreeze. Not a perfect texture but pretty good!

Cheddar Sorbet:
2 cups whipping cream
3 tbsp corn syrup
2 cups grated old Canadian cheddar cheese

Apple Glaze:
1 1/2 cup apple juice
1/2 cup maple syrup
Spiced Walnuts:
3 cups raw walnuts
1 large egg white, lightly beaten
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Pinch allspice
Pinch cloves
Pinch cayenne

Bring cream and corn syrup to a simmer. Add cheese and whisk until cheese is melted. Remove from heat and strain through a fine mesh strainer. Let cool.

Churn in an ice cream maker according to manufacturer directions. Put in a container and freeze until able to scoop, about 2 to 4 hours.

Bring apple juice and maple syrup to a boil. Reduce heat to low and let simmer until juice is reduced to 1/2 cup, about 8 to 10 minutes. Cool.

Preheat oven to 300 F.

Toss nuts with egg white in large bowl. Add sugars and spices and combine well. Spread in a single layer on a baking sheet and bake until mostly dry, about 30 to 40 minutes. Stir nuts occasionally during baking so they cook evenly. Let cool and chop.

Scoop sorbet using a small ice cream scoop to desired size. Put in freezer for 20 minutes to firm up. Insert a Popsicle-style stick into sorbet balls and return to freezer. Dip the pops in the glaze to coat, roll in crushed spiced walnuts.

Return to freezer until ready to serve.

Chef Lynn Crawford

Four Seasons Hotel Toronto

21 Avenue Road
Toronto, Ontario
Phone: 416.964.0411
Fax: 416.964.2301
www.fourseasons.com/toronto