Maple Syrup Recipes & Cooking Ideas
This a collect of family recipes and traditional uses for maple syrup handed down over the years. We acutally have so many it would be easy to fill an entire cookbook. Maybe someday we'll get around to publishing one. In the mean time, please write to us with your own recipes and we'll include them on the site. (after we've tested them, of course)
Sugar On Snow
Orchard Hill Farm Gold maple syrup
Pure white snow
(Homemade cake donuts optional)
Boil syrup to 255 degrees Fahrenheit. Scoop snow into large bowl or pan. Drizzle hot maple syrup lightly over snow. Use forks to eat the sticky top layer.
Your children or grandchildren will want this every time there's a good snow fall. This is one of the things great childhood memories are made of.
Maple Syrup Creme Brulee
(Food Network Recipe)
2 cups heavy cream
1/2 vanilla bean
1 small egg
3 large egg yolks
7 tablespoons Grade B maple syrup
4 tablespoons demarara sugar, for topping
6 (4-ounce) brulee molds
Preheat the oven to 325 degrees F.
Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it's much easier to transfer the sheet with the molds only half-full).
Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
Preheat the broiler.
If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
Vermont Maple Baked Beans
2 pounds dried beans, prepared per directions below
1/2 tsp baking soda
1 medium onion, peeled and deeply scored East/West and North/South, but not cut through
1 tsp dry mustard
1 1/2 cups Pure Orchard Hill Maple Syrup
1/2 pound lean salt pork (optional)
Pick over beans to remove any field debris, then rinse thoroughly. Place in a dutch oven or other deep saucepan and cover with cold water enough to submerge the beans about 2 inches, add the baking soda and soak overnight. The next day, rinse the beans and boil gently in fresh water until the beans' skins wrinkle when you blow on a spoonful. Reserving the bean liquid, drain the beans well. Preheat the oven to 325F. Place the peeled scored onion in the bottom of a bean pot or deep casserole dish. Add the remaining ingredients. Score the salt pork if using and place on top of the beans. Pour in bean water just to cover the beans. Bake covered for about 8 hours, checking periodically, adding bean water as needed. For the last hour, cook uncovered to brown the surface of the beans.
Every Vermont housewife has her own twist on this dish, so feel free to experiment with this basic guideline (which will serve 10 or more) to make it your own. Please note this is an all day deal, so plan accordingly.
Maple Walnut and Date Cheesecake
(Originally from Bon Appetit)
Don't be intimidated by the lengthy recipe; this cheesecake is more than worth your time.
Crust:
20 vanilla wafers
12 pitted dates, coarse chopped (hint: for easier chopping, chill dates in freezer for 30-40 minutes)
2 cups toasted walnuts
3 tbs butter, softened
Filling:
2- 8 oz packages cream cheese, room temperature
1 cup firm packed brown sugar
1/2 cup Pure Orchard Hill Maple Syrup
6 larger egg yolks
2 large whole eggs
2 cups whipping cream
Topping:
2 cups sour cream
1/4 cup firm packed brown sugar
Sauce:
1 cup Pure Orchard Hill Maple Syrup
3/4 cup chopped pitted dates 3/4 cup coarsely chopped toasted walnuts
FOR CRUST:
Preheat oven to 350F. Finely grind cookies in food processor. With machine running, gradually add dates and blend until finely chopped.. Add walnuts and grind coarsely using pulse. Add butter and pulse until mixture looks like coarse meal. Press crumbs in bottom of 10" spring form pan. Bake until slightly puffed and golden brown; about 12 minutes. Cool crust on rack; maintain the oven temperature.
FOR FILLING:
Wrap foil around bottom and 2 inches up the outside of the pan. Using electric mixer, beat cream cheese with the brown sugar until just blended. Mix in cream. Pour filling into crust. Set cheesecake in a larger baking pan. Add enough hot water to come 1 1/2 inches up the side of the spring form pan. Bake until side are set and center 4 inches moves slightly when shaken; about 70 minutes. Remove cheesecake from oven and from the water bath. Maintain oven temperature.
FOR TOPPING:
Mix sour cream and brown sugar in a small bowl. Let stand for 5 minutes. Stir until the brown sugar is dissolved. Spoon the mixture over the cheesecake and bake 5 minutes. Cool cheesecake completely on a rack. Cover and refrigerate overnight. (This cheesecake can be made up to 2 days in advance)
FOR SAUCE:
Mix all ingredients together prior to serving.
TO SERVE:
Run a small sharp knife around the pan sides to loosen. Release the spring form side band transfer cake to a platter. Spoon some of the sauce in the center of the cheesecake and pass the remainder as the cheesecake is served.
Orchard Hill Maple Shake
1/4 cup Pure Orchard Hill Maple Syrup
1 cup milk
1 scoop vanilla ice cream
Place all ingredients in blender and whirl until creamy. Serve immediately. (For a flavor change, experiment with different ice cream flavors. Chocolate, Maple Walnut, or Coffee are favorite variations in our family)
Orchard Hill Maple Biscuits
9 biscuits, unbaked- either from scratch, a baking mix or refrigerated roll
2 cups Pure Orchard Hill Maple Syrup
3/4cup chopped walnuts, optional
Preheat the oven to 400F. Pour the syrup into a 9X9 baking pan, if using the nuts, sprinkle them in at this point. Arrange the biscuits on top of the syrup. Bake until browned; about 10 to 12 minutes. Serve warm or cold.
Orchard Hill Maple Popcorn
3 quarts popped plain popcorn, (unsalted and no butter)un popped kernels and "old maids" omitted
scant teaspoon salt
1 cup Pure Orchard Hill Maple Syrup
1 cup white sugar
2 tsp butter
Sprinkle the salt over the popcorn. Cook the butter, sugar and maple syrup to 275F per the candy thermometer. Pour over the popcorn, stirring constantly. (A huge bowl or your turkey roaster pan is the best bet for this.) Spread the coated popcorn out on a lightly buttered cookie sheet and allow to cool...if you can resist it that long! When poured into a cellophane bag, this makes a tasty edition to holiday gift baskets.
Our family prefers popcorn made the old fashioned way- in a heavy Dutch oven with vegetable oil- no matter how we're eating it. If all you've ever had is the stuff that cooks in the microwave, try it this way just once.
Orchard Hill Maple Pulled Pork
1 pound pork tenderloin
2 tsp canola oil
1 tbs (or to taste)chopped hot pepper, fresh or canned
1 medium onion, chopped
4 large cloves garlic, minced
1/2 cup ketchup, brand of choice
1/4 cider vinegar
1/2 cup barbecue sauce, brand of choice
1/4 tsp hot pepper sauce, brand of choice
1/4 ground black pepper
Preheat the oven to 350F. Heat the oil in a saucepan over medium heat; add the hot pepper and onions and saute until vegetables are translucent. Add the garlic and cook for another minute. (Be careful not to brown the garlic, as this may cause an undesired bitter taste) Add the ketchup, cider vinegar, maple syrup and the barbecue sauce; let the mixture simmer for 10 minutes.
In a preheated skillet swirled with a scant amount of canola oil, brown the tenderloin on all sides; about 10 minutes. Remove from heat and season with the black pepper and hot pepper sauce.
Create a double layer of aluminum foil large enough to securely wrap the prepared meat. Place the tenderloin in the center and cover with half the sauce. Wrap the packet securely, place in a baking pan and bake for 45 minutes per pound of tenderloin.
Remove meat from oven and carefully open the foil packet. Place the meat and sauce into a large bowl or pan. Using two forks, shred the pork. Put the "pulled" pork in a saucepan with the remaining sauce and heat gently. Serve on your favorite sandwich buns with sides of coleslaw and Maple Baked Beans.
Maple Frosting
1-1/2 cups sugar
4 Tbsp maple syrup
2 egg whites
Combine all ingredients and beat in double boiler over boiling water until peaks form.
