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.