RECIPES
Maple Fudge
Ingredients:
2 cups maple syrup
1 cup heavy cream
Butter as needed
1/4 cup of walnuts (optional)
1 premade graham cracker pie crust
Maple syrup as needed
Directions: Grease a standard-size loaf pan with butter and set aside. Place the maple syrup into a 2-quart or larger pot over medium high heat and position a candy thermometer into the syrup. Heat until it reaches the softball stage (235°F). Place the heavy cream into a separate pot on very low heat. Slowly pour the heated cream into the syrup and then continue to heat this mixture until it reaches 235°F again. Remove from the heat and stir mixture with a wooden spoon until mixture has a grainy texture. Add nuts if desired.
Pour into a buttered loaf pan and refrigerate to set.
Cornell Maple Program and Pennsylvania Maple Syrup Producers Council
No Bake Maple Cheesecake
Ingredients:
-
3/4 cup maple sugar
-
8 oz. block cream cheese (room tempature)
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1/4 tsp vanilla extract
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8 oz. container of frozen whipped cream topping (thawed in refrigerator)
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1 premade graham cracker pie crust
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Maple syrup as needed
Directions: In a bowl with a hand mixer or in a stand mixer with a whisk attachment on medium high, whip softened cream cheese, maple sugar, and vanilla extract until fluffy, 5 to 6 minutes. Add frozen whipped topping and mix just until blended. Place filling in graham cracker crust, and drizzle maple syrup over top. Place into the refrigerator 3 hours or overnight to set.
Pennsylvania Maple Syrup Producers Council
Maple Milk
Ingredients:
1 cup milk
2 tbsp maple syrup
Directions: Skim, 1%, 2%, and full fat milk are all suitable. Simply pour the maple syrup into the milk and stir. For a gallon of milk, use a quart of maple syrup. The proportion in ounces in 8oz. milk to 1oz. syrup.
Cornell Maple Program
Maple Strawberry Cooler
Ingredients:
8 cups water
6 cups strawberries, chopped
2 Tbsp finely chopped orange and lemon peels
1/2 cup maple syrup
4 cups ginger ale
Directions: Combine water, strawberries, orange and lemon peel and maple syrup in a pot. Bring to boil. Reduce heat and simmer for 1 hour. Strain through a cheese cloth and refrigerate until chilled. When ready to use, pour about 3 cups of ginger ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh fruit, (strawberry, blueberry, banana, cherry etc.) on a toothpick.
Serves 6-8 people.
Cornell Maple Program
Maple Glazed Carrots
Ingredients:
5 large carrots
1/2 cup of butter
1/4 cup of maple syrup
A pinch of salt
Directions: Peel and slice carrots. melt butter, add syrup, and salt. Add carrots and cook for 20 to 25 minutes or desired level of softness is achieved.
Maple Syrup Roasted Brussel Sprouts
Ingredients:
1.5 lbs of brussel sprouts
1/2 tsp of salt
1/4 tsp of pepper
3 Tbsp of olive oil
3 Tbsp of maple syrup
Directions: Preheat oven to 400*F. Cut brussel sprouts in half then toss with salt, pepper, and oil in a bowl. Spread coated sprouts in a single layer on a cookie sheet. Roast for 15 minutes in oven. Stir. Roast for 10 more minutes. Drizzle with maple syrup then roast for 10 minutes. Serve warm.
Spinach Salad with Warm Maple Dressing
Ingredients:
Warm Maple Dressing
- 1/3 cup avocado oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons pure maple syrup
3/4 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Salad
- 1/4 cup almonds, sliced
8 cups of spinach
1 small thinly sliced unpeeled Honeycrisp apple
1/4 cup fresh blueberries
1/4 cup feta cheese, crumbled
Salt and Black pepper, to taste
Directions:
To make the warm maple dressing, combine oil, vinegar, maple syrup, mustard, honey, paprika, salt, and pepper. Process with an immersion blender until well combined, about 30 seconds, or place in a sealed container and shake vigorously.
To make the salad, toss together spinach, apple, blueberries, feta, and toasted almonds in a large heatproof bowl and set aside. Toast almonds in a small skillet over medium-high, 1 to 2 minutes. Remove from heat; transfer almonds to a plate and set aside. Add dressing to skillet; heat over medium until it just begins to simmer, about 1 minute. Pour warm dressing over salad and toss to coat. Season with salt and pepper to taste.
Marve McClain with Food & Wine
