PADDLING GOURMET BY VINCE PAQUOT IN THE HATCH BY TIM SHUFF Paddle Party THREE NEW HIGH-TECH BLADES FOR EVERY BUDGET
Paddles have always been a big investment, but thanks to technology trickle-down we’re getting a lot more for our money than we used to. Every one of these paddles offer value and features unheard of at these prices a few years ago.
Mitchell Paddles Black Magic New Hampshire–based Mitchell walks the line between great gear and fine art with this single-piece paddle that meshes carbon fibre and wood as if they were meant to grow together in nature—or hang together in a gallery. The blades, wafer-thin and flexy at the tip, cedar-cored in the centre, live up to their names as they effortlessly slice into the water. Their light swing weight and splash-less performance produce an ultra-light feel. The wood shaft, a cedar-ash-walnut laminate, is refreshingly warm to look at and touch. Comes with a 60-degree feather.
$435 US straight shaft $500 US bent shaft
www.mitchellpaddles.com
H2O-Crystal-X These eye-catching transparent lollipop paddles are precision moulded in Toronto, Canada, by an experienced automotive manufacturer in blue, red, orange or green polyamide. The blades’ flexible tips give some kick to an otherwise flutterless stroke
and withstand more abuse than fibreglass. The ferrule provides a unique click-in selection of feather angles in 15-degree increments with only a small amount of play when engaged.
$199 US straight fibreglass shaft $275 US straight carbon shaft $390 US bent carbon shaft
www.h2opaddles.com
AT Columbia With the Columbia, Adventure Technology set out to offer the ergo advantages of a bent-shaft at down-to-earth prices. Both the fibreglass and carbon versions sport 640-square-centimetre polypro/glass blades suited for high-angle style. The shaft’s neutral bend and indexed grip give an intuitive mind-to-water connection. The clamp ferrule gives infinite angle adjustment and a five-centimetre length adjustment with zero play in the closed position.
$189 US fibreglass shaft $279 US carbon shaft
www.atpaddle.com
dough on the hull of their Prospector? Now you can counter with this gastronomic secret weapon: Grand-père. No, it’s not your dad’s dad in a baker’s apron. Grand-père is dump- lings cooked in maple syrup—a traditional Quebec treat that can be enjoyed for dessert or an indulgent breakfast. All you need is a pot, a spoon and a kayak hull. So roll your boat and start kneading. Serves four.
Maple Syrup Dumplings H
Dough 1-1/8 cups all purpose flour
2 tsp baking powder 1/4 tsp salt 1 tbsp sugar 1/8 cup butter 1/2 cup milk
Cooking sauce 3/4 cups real maple syrup
1 cup water
Garnish 1/4 cup chopped pecans or walnuts
Pre-mix dry ingredients in a Zip-loc bag. Cut butter into the flour mixture with a fork till it gets crumbly like coarse sand. Cold butter is a must (store it in your hatch next to the hull). Next, in a small pot, heat the milk and water until lukewarm. Make a well in the centre of the flour and add most of the milk and water mixture. Stir until all the liquid is absorbed, then knead 10 times or until dough is uniform. Do not over knead as this will make the dough too elastic and tough. In a pot, bring maple syrup and water to a
boil. Reduce to a strong simmer. Roll dough into balls slightly smaller than a golf ball and place them gently into the simmering maple syrup mix. Leave room for the dumplings to ex- pand as they cook (a solid inch between balls). Roll them over partway through or use a lid to keep some steam in. Sprinkle with chopped nuts and let cook 12 to 15 minutes. Serve with a scoop of sauce.
VINCE PAQUOT is a chef and kayak guide based in Palmer Rapids, Ontario.
www.adventurekayakmag.com 27
ave you ever envied your canoeing pals’ prowess at pounding out cinnamon bun
PHOTO: TIM SHUFF
PHOTO: VIRGINIA MARSHALL
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