Cherry Maple Syrup
Geoff Keating - Portland, ME
InstructionsUsing a microplane, remove 1 teaspoon of zest from the orange and 1 teaspoon of zest from the lemon and set aside. Then juice the oranges and lemons and set aside.
In a heavy saucepan, blend citrus juices, zest, maple syrup, brown sugar, and honey. Bring to a boil over medium-high heat, stirring often. Lower heat and simmer about 10 minutes. Stir in the chopped dried cherries, butter, cinnamon, and nutmeg. Simmer an additional 2 minutes.
Cherry maple syrup is great on pancakes, waffles, biscuits, and French toast.
Note: If you prefer a smooth syrup, run it through a strainer to remove the cherry chunks.
Yield: About 2 cups
- 2 oranges
- 2 lemons
- 1-1/2 cups maple syrup
- 1 cup packed brown sugar
- 1/2 cup honey (preferably orange blossom honey)
- 1 cup dried cherries, chopped
- 2 Tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh-grated nutmeg
Maple Nut Cookies
Amanda Schwiezer - Merrimac, MA
InstructionsPreheat oven to 375 degrees F. Line baking sheets with Silpats or parchment paper.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream shortening and brown sugar until light and fluffy. Add egg, maple syrup, and vanilla extract. Beat on medium speed until well-combined.
Add flour, coconut, and macadamia nuts. Stir with a large fork just until combined.
Scoop tablespoons of dough and place on prepared baking sheets 2 inches apart. Bake 10 to 12 minutes until golden. Let cool 5 minutes and remove to racks to completely cool. Store in a covered container.
Yield: about 3 dozen
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup solid vegetable oil (shortening)
- 1 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1/2 cup pure maple syrup (not imitation)
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts
Maple Cream Candy
Rocco - Portland, Maine
Instructions1. Boil 2 cups of pure maple syrup over very low heat without stirring.
2. Let it reach late thread stage, 233 degrees F. on a candy thermometer.
3. Allow to cool to 110 degrees F. on candy thermometer, about 1 hour, without stirring.
4. Add 1 teaspoon pure vanilla extract.
5. Beat until it until it is light in color and fluffy in texture; hard enough to hold its shape.
6. Put into forms or molds or shape into patties.
1. Use pure maple syrup, not imitation or maple-flavored.
2. Use a candy thermometer to judge heat.
3. This candy will dry out quickly when exposed to air. Pack in an airtight container as soon as it is cool.
Lee Graham - Woodstock, ME
Instructions6 tablespoons corn meal
4 cups scaled milk
2 tablespoon butter
1 cup maple syrup
2 eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
1 cup cold milk
Preheat oven to 300 degrees
Slowly stir corn meal into hot milk, cooking over low heat until thick. Stir constantly to avoid scorching. Remove from heat and add eggs spices, butter, and maple syrup and turn into buttered casserole. Bake one hour. Carefully stir in cold milk and bake one more hour. Serve warm with vanilla ice cream.