A
Canadian staple, peameal bacon (Canadian bacon is a comparable substitute), and
eggs have graced many a table every Sunday for brunch, including mine. However,
sometimes we do things a little different in our home by cooking a peameal
roast as the main course for supper. Served with hash browns, air-fryer roast
potatoes, or wedge fries, and veggies of your choice (we love the garden bean
medley), this meal makes extra for sandwiches or breakfast. Yum! So get your
toque on, and maple syrup out of the fridge, it’s time to embrace Canada’s
culture and cuisine. Can you give me an ‘Eh’?
Peameal Roast
¾
cup pure maple syrup (125 ml)
cup grainy mustard (60 ml)
tsp. finely chopped fresh thyme (5 ml)
pound piece of peameal bacon, whole
oven to 325° F.
Gently
boil maple syrup, mustard, and thyme in a saucepan until reduced to almost half
and thickened, about 10 to 15 minutes.
Brush
glaze over peameal and roast for about 30 to 45 minutes, basting occasionally
with the glaze, until peameal is heated through. Transfer peameal to a large
plate and let stand, loosely covered with foil, for about 15 minutes.
Slice
roast and serve with your choice of potatoes and veggies.
This
meal is perfect at campground get-togethers or cottage retreats when you need a
meal in a pinch to serve for dinner or even brunch. Once dinner or breakfast is
finished and the dishes are done, it’s time to relax, kick back, and let your
meal digest in peace. Depending on the time of day, pour yourself a cup of
coffee, tea, or a favorite beverage, and head over to the porch, parlor, or
patio and allow a good book to seep into your soul. May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really
adventurous, a trip back in time with The
Last Timekeepers? Whichever you choose, either series will
transport you to another time and place, taking you away from the troubles of
the real world.
