2 T. pure Vermont maple syrup
pure granulated Vermont maple sugar
Viennese coffee (prepared instant or with an espresso machine)
steamed or scalded milk
Pour the maple syrup into the bottom of a mug. Add coffee and pour in the milk. Top with whipped cream and a generous sprinkling of granulated maple sugar. Enjoy!
Maple and Mustard Roasted Root Vegetables
Yields 6 servings.
1/4 cup maple syrup
2 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup coarsely chopped onion or 20 pearl onions, peeled
5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets.
Preheat oven to 425 degrees. Toss veggies and onions with the olive oil, salt and pepper on a baking pan. Roast in oven for 20 minutes, then remove and re-toss on baking sheet. Cook 15 minutes more. Toss again. Cook another 15 min. Combine maple syrup, Dijon mustard and garlic powder in a small bowl. Drizzle the maple mixture over potatoes and veggies and mix to coat well. Cook again until veggies (beets and potatoes will take the longest) are soft and glaze starts to caramelize and brown a bit.
Roasted Lemon-Maple Chicken
Yields 4 to 6 servings.
One 4 pound chicken
2 lemons, one quartered and one for juicing
6 cloves of garlic, peeled and halved
1 small onion, quartered
2 tablespoons pure Vermont maple syrup
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat oven to 375 degrees. Peel one of the lemons, removing long, thick strips of zest. Reserve the zest and juice the lemon into a bowl. Combine the maple syrup and olive oil into the bowl and whisk to combine. Rub the chicken all over with the lemon zest and the garlic. Place the quartered lemon, onion, garlic, and lemon zest in the cavity of the chicken. Brush withe lemon juice-maple mixture and sprinkle with salt and pepper.
Place chicken in roasting pan and place in oven. After 30 minutes, brush more of the lemon-maple mixture over the chicken and again after another 30 minutes. Continue roasting for an additional 20 minutes or until the juices run clear when cut between the thigh and the body. Let rest for ten minutes.
Serve and enjoy!
Maple Harvest Custard
Yields 7 servings.
Preheat oven to 350 degrees. Variation: use cooked, pureed winter squash for the pumpkin.
8 egg yolks
1/2 cup pure Vermont maple syrup
1 1/2 cups pumpkin puree (not pie filling)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch ground allspice
Pinch ground nutmeg
2 cups half and half
In a large bowl, using an electric mixer, beat egg yolks in with the maple syrup. Add pumpkin and spices, mix until blended.
Heat half and half over medium heat until tiny bubbles form around the edge. Stirring constantly, gradually add half and half to pumpkin mixture. Pour into large shallow glass baking dish or divide into heat proof custard cups.
Place cups or dish in a larger pan of hot water and bake in a preheated oven for 30 minutes or until knife blade inserted near center comes out clean. Remove from water and let stand 30 minutes. Serve or refrigerate up to one week.
Before serving, heat one cup of maple syrup in a sauce pan until it boils. Continue to heat syrup until it becomes thick. Pour over custards and serve.
Asian-Glazed Braised Short Ribs
Just a delicious, and different take on short ribs!
4 to 5 lb. meaty bone-in beef short ribs, preferably English style
1 Tbs. five-spice powder
2 tsp. kosher salt; more as needed
2 tsp. Vermont dark amber maple syrup
1 tsp. coriander seeds, toasted and ground
1/2 tsp. cumin seeds, toasted and ground
1/2 tsp. coarsely ground black pepper
3 Tbs. peanut oil
2 large yellow onions, coarsely chopped
3 large cloves garlic, smashed and peeled
2 Tbs. coarsely chopped fresh ginger
1 12-oz. bottle lager beer at room temperature; more if needed
1 cup homemade or low-salt canned beef or chicken broth; more if needed
2 Tbs. soy sauce
1 bay leaf
1/4 cup dark or medium amber Vermont maple syrup
2 Tbs. fresh orange juice
2 Tbs. ketchup
1 tsp. fish sauce
Rub the ribs a day ahead:
Trim any excess fat from the top of each rib down to the first layer of meat, but don’t take off any of the silverskin or the tough-looking bits that hold the ribs together or onto the bone. Combine the five-spice powder, salt, brown sugar, coriander, cumin, and black pepper in a small bowl. Rub this mixture all over the ribs. Put the ribs in a single layer on a tray or baking dish, cover loosely with plastic, and refrigerate for 12 to 24 hours.
Cook the ribs:
Place a rack in the lower third of the oven and heat the oven to 300°F.
Pat the ribs dry with a paper towel, but don’t rub off the spices. Heat 2 Tbs. of the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit without touching, and brown them, turning with tongs until nicely browned on all sides, 3 to 4 minutes per side. Transfer to a platter, and continue until all the ribs are browned.
Pour off and discard most of the fat from the pot. Add the remaining 1 Tbs. of oil and return the pot to medium heat. Add the onions, season lightly with salt and pepper, and cook, stirring occasionally, until the onions soften and start to brown, 5 to 7 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 2 minutes more.
Add the beer and bring to a full boil over high heat. Boil for 2 minutes, scraping the bottom of the pot with a wooden spoon to dislodge any caramelized bits. Pour in the broth and soy sauce, return to a boil, and reduce the heat to a simmer. Add the bay leaf. Return the ribs to the pot, preferably in a single layer, along with any juices. The ribs should be at least three-quarters submerged in the liquid. If necessary, add a bit more beer or broth.
Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Put the lid in place and transfer the pot to the oven. Braise, turning the ribs with tongs every 45 minutes, until the meat is fork-tender and pulling away from the bone, about 2-1/2 hours.
Make the glaze:
While the ribs are braising, measure the honey in a 1-cup liquid measure, add the orange juice, ketchup, and fish sauce, and combine using a whisk or a fork.
Use tongs or a slotted spoon to carefully transfer the ribs (meaty side up) to a flameproof gratin dish or a shallow baking pan that is large enough to accommodate the ribs in a single layer. Don’t worry if some bones slip out. Cover loosely with foil to keep warm.
Strain the braising liquid through a fine mesh sieve into a 4-cup measuring cup, pressing gently on the solids with a spoon to extract the liquid. When the fat has risen to the top, tilt the cup so you can spoon off as much fat as you can. You should have about 1 cup of thin but flavorful sauce. If necessary, simmer the sauce in a saucepan over medium-high heat until the flavor is concentrated to your liking. Season to taste. Keep warm.
Position a rack 6 inches from the broiler and heat the broiler to high. Generously brush the honey-orange juice glaze on the tops of the ribs. Slide the ribs under the broiler and broil until the surface of the ribs develops a shiny, almost caramelized glaze and you can hear them sizzle, about 4 minutes. Serve with the sauce on the side for dipping, or drizzle it over the ribs.
*Adapted from Molly Stevens' recipe at Fine Cooking
Nutrition information (per serving):
Size : based on six servings; Calories (kcal): 400; Fat (g): 22; Fat Calories (kcal): 190; Saturated Fat (g): 7; Protein (g): 26; Monounsaturated Fat (g): 10; Carbohydrates (g): 24; Polyunsaturated Fat (g): 2.5;
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