Maple

Now, I have to be honest. When I was growing up, I never really knew there was such a thing as real maple syrup. Our maple syrup was corn syrup mixed with maple flavoring. It took quite a while for me to see that glistening, always too expensive for us, nectar of the gods way up high on the shelves! I love real maple syrup!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Maple Gingerbread

  • 2-1/3 cups flour, sifted
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons powdered ginger
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup maple syrup
  • 1 cup sour cream
  • 4 tablespoons melted butter

Sift together flour, soda, ginger and salt. Set aside. In a separate bowl, beat the egg vigorously, and then stir in maple syrup, sour cream and butter. Mix cream and butter.
Mix in the flour combination and pour into a greased flat pan. Bake for 30 minutes at 350 or until cake pulls away from the sides of the pan. Maple frosting is a tasty
option.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Maple Glazed Brussel Sprouts with Chestnuts

From: http://www.culinarycafe.com/Vegetables/Maple_Glazed_Brussel.html
Serves: 10

  • 3/4 cup chestnuts (fresh roasted or canned)
  • 1 pound brussels sprouts
  • 1/3 cup maple syrup
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preheat oven to 375 deg. F. Bring 2 quarts of water and 1 teaspoon of salt to a boil.

If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily
removed. If canned chestnuts are used, drain and dry them.

Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each. Drop them in the boiling salted water and cook until they are fork
tender. Drain the sprouts and drop into ice water to shock and cool. Cut each Brussels sprout in half.

Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter
will thicken and glaze the sprouts.

Season with salt and pepper and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Maple Granola Supreme

From A Mountain Harvest Cookbook by Roberta Sickler:

Maple Granola Supreme is perfect for a quick breakfast on a sunny front porch, or a fortifying snack to carry on the hiking trail.

  • 1 1/4 c. chopped walnuts
  • 3/4 c. chopped peanuts
  • 1/2 c. chopped almonds
  • 1/2 c. sunflower seeds
  • 1 c. flaked or grated coconut
  • 1/2 c. wheat germ
  • 3 c. rolled oats
  • 3/4 tsp. sea salt
  • 1 c. finely chopped raisins
  • 3/4 c. safflower oil
  • 1/2 c. maple syrup
  • 1 tsp. vanilla
  • For garnish: blueberries, strawberries, banana slices, yogurt or light cream

Preheat oven to 350 degrees F. Combine all dry ingredients in a large bowl. Mix oil, syrup, and vanilla, and pour over all stirring to distribute evenly. Spread the mix
about 1/4 inch thick on large ungreased cookie sheets. Bake for 12 to 15 minutes. Stir the granola once during baking until light golden brown and chunky. Cool and store in
coffee cans with tight-fitting lids. Maple granola will keep indefinitely in the cupboard.

Serve maple Granola Supreme in individual bowls rimmed with blueberries, strawberries, or banana slices, crowned with a dome of yogurt or served with cream.

Serves 8- 10 people.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Maple Wine

From “Valuable Secrets”, 1809

“Boil 4, 5, or 6 gallons of sap according to its strength into one and add yeast according to the quantity you make. After it is fermented, set it aside in a cool place
well stopped. If kept for two years, it will become a pleasant and round wine.”

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Sauce Maple Muffins

  • 2 cups whole wheat flour (substitute up to 1/2 cup of the flour with dried red clover blooms if you like)
  • 1 Tablespoon baking powder
  • 1-1/4 cups Apple Sauce
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1/2 cup raisins, dried cranberries, chopped walnuts or dried maple nuts

Combine the flour and baking powder, and stir to mix well. Add the applesauce, maple syrup and egg whites, stir. Fold in fruit or nuts. Coat muffin cups with nonstick
cooking spray, and fill 3/4 full with the batter. Bake at 350 F. for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm with honey and butter.

Melana Hiatt

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s