Maple Syrup Angel Food Cake

This is an absolute divine way to enjoy your maple syrup.  Use a bought angel cake or bake your own - either work well.

1 angel food cake, at room temp
1-1/4 cups maple syrup - the REAL stuff
2 egg whites, stiffly beaten

Bring maple syrup to boil in a deep pot and cook to the firm ball stage (242 degrees F) - about 25 minutes.
It will be quite syrupy.
Remove from the heat and gradually, with hand mixer or whisk, beat into beaten whites.
Frost the cake, being sure to lick your fingers and beaters.

Lemon Vinaigrette for Summer Fish

Mix some of this vinaigrette up on a hot summer's day to drizzle over any grilled, pan-seared or roasted fish - tilapia, basa, salmon, cod ..........

1/2 cup lemon juice
zest (I like mine in strips, but feel free to finely chop or use a rasp) of 2 lemons
1 large clove garlic, finely chopped
lots of freshly ground pepper
wee sprinkling of flake salt or regular salt (to round out flavour)
2 tblsp. XVO

Combine all ingredients in a glass measure and let sit at room temp for at least 1 hour to blend or refrigerate after 2 hours (keeps for several days in the fridge).
Cook desired fish, plate and drizzle over.  Sprinkle with chopped chives, parsley, tarragon, etc. for a stunning presentation.