| |
French Toast
2 egg yolks
1/2 cup certified organic maple syrup
1 cup milk
1/8 teaspoon salt
Bread slices
Beat the egg yolks slightly, add the syrup, milk and salt. Dip the slices
of bread into the mixture and saute in a hot skillet till browned well.
Serve with organic Maple Syrup.
|
 |
 |
Waffles
2 cups all-purpose flour
2 1/2 teaspoons baking powder
4-6 teaspoons melted butter
1 teaspoon salt
3 eggs beaten seperately
1 1/2 cups milk
Mix the dry ingredients; add the yolks of the eggs well beaten, and the
milk, the melted butter and the stiffly beaten egg whites. Beat the mixture
well. For very rich cakes change the milk to light cream. Cook on a hot
waffle iron and serve with butter and organic maple syrup.
Makes four 4-section waffles.
|
|
| |
Maple Granola
Mix well:
14 cups large slow oats
2 cups wheat germ
1 cup sunflower seeds
1 cup sesame seeds
2 cups unsweetened cocoanut
1 cup dark brown sugar
|
|
| |
Baked Sweet Potatoes and
Apple Slices
2 large apples
2 large cold cooked sweet potatoes
1/2 teaspoon salt
2 tablespoons butter
1/4 cup certified organic maple syrup
Select tart, perfect apples; core pare and cut crosswise slices and saute
each slice in butter until nearly soft. Brown them well, but do not allow
the slices to break. Cut the potatoes into rather thick crosswise slices,
sprinkle with the salt and place a slice of fried apple on each slice
of potato. Then arrange them in a shallow baking dish, slightly over-lapping
one another. Pour the Vermont maple syrup over all and dot with butter.
Bake in a moderate oven at 375 degrees about 1/2 hour or until the potato
absorbs nearly all the syrup, and the apples.
|
|
| |
Maple Roasted Salmon
4 7oz (200g) salmon fillets 4
2 Tbsp. clarified butter 30 ml
1 cup maple syrup 240 ml
1 cup fresh squeezed orange juice 240 ml
2 Tbsp. lemon juice 30 ml
1 Tbsp. ground black pepper 15 ml
2 Tbsp. liquid honey 30 ml
1 recipe maple bourbon sauce 1 recipe (see directly below)
Combine the maple syrup, orange juice, lemon juice, black pepper and
honey.
Marinate the salmon fillets in the maple syrup mixture for at least 6
hours or even overnight. Remove salmon from marinade.
Heat the clarified butter in a large oven proof skillet and sear the salmon
fillets for about 1 minute. Transfer to a 400 F (200 C) oven and bake
for about 8 minutes or until firm to the touch.
Serve immediately with maple bourbon sauce and grilled jumbo shrimp &
vegetable skewers.
Serves 4
|
|
| |
|
|
| |
Maple Bourbon Sauce
(goes nicely with the maple roasted salmon) makes 1 cup 3/4
cup brown chicken stock (see basics) 180 ml
½ cup dry white wine 120 ml
½ cup heavy cream 120 ml
1/3 cup maple syrup 80 ml
1 tsp. Jack Daniel's 10 ml
In a small pot over high heat, combine chicken stock & white wine.
Bring up to a boil and let cook until volume is reduced by half. Turn
heat down to medium, whisk in heavy cream and let reduce again by one
third.
Add maple syrup, bring back up to a boil , reduce heat & simmer for
twenty minutes. Remove from heat, let stand five minutes and whisk in
Jack Daniel's.
Add to the above:
¾ cup maple syrup
½ cup vegetable oil
½ teaspoon salt
1 teaspoon vanilla
Mix all very thoroughly. Spread thinly in pans, bake at 275 degrees to
300 degrees for about 20 minutes or until toasted. Watch for burning.
|
|
| |
Butternut
Squash Soup
2 lbs. butternut squash, trimmed, seeded and cleaned
4 cups water
1 T. salt
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup butter, melted
1/4 cup white wine
1 t. tarragon
1/2 t. ground cinnamon
1/2 t. grated nutmeg
1/4 t. ground cloves
4 cups chicken stock
1/4 cup all-purpose flour
1/2 cup maple syrup
1/4 cup dry sherry
In a large pot, cook the squash in salted water until soft, about 40
minutes. Strain the squash, reserving 2 cups of the liquid, and discard
the remaining liquid. In a large pot, saute the diced vegetables in 1/4
cup of the butter and the white wine for 5 minutes. Add the herbs and
spices. Add the chicken stock and 1 cup of the reserved liquid. Bring
the mixture to a boil, then thicken it with a roux made by mixing the
flour with the remaining 1/4 cup of butter, melted. Puree the cooked squash
in a blender or food processor with the remaining 1 cup of reserved liquid.
Add to the pot and cook on low for 5 minutes, stirring often. Add the
syrup and sherry. Mix well and serve.
Makes 12-16 servings. |
|
