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Ingredients
For the Salad: 1 medium bunch curly kale washed and stems removed 1 medium delicata squash (can substitute butternut squash) 1 tbsp olive oil 1 large apple 1/2 cup raisins or dried cranberries Optional: 1/3 cup pecans or sliced almonds Salt and pepper For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 2 tbsp pure maple syrup 1 tbsp dijon mustard 1 pinch salt and pepper or to taste Instructions
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Ingredients
Preparation
Ingredients
1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons peeled, finely grated, fresh ginger root 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric Pinch ground cayenne pepper 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins 4 cups low-sodium chicken broth 1 cup low-fat coconut milk 2 teaspoons honey or maple syrup Preparation
Serving size: about 1 1/2 cups Ingredients
Ingredients
2 medium carrots, sliced (1 cup) 1 tablespoon butter or margarine 1 medium apple, cut into thin wedges 2 tablespoons real maple syrup 1/4 teaspoon ground cardamom Directions
Three simple ingredients come together to make this easy Maple Greek Yogurt Sauce. It's the perfect creamy and sweet dip or sauce for all your favorite summer fruits and berries. Probably tasty with cinnamon apple chips too!
Ingredients
1. Mix ingredients in a bowl. 2. Serve as a sauce or a dip 3. Add granola or nuts if you want a little crunch. Ingredients
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance. 2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside. 3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture. Yield:2 1/2 cups
Ingredients 1 pound cooked ham, cut into 1-inch cubes 1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Optional: 3 tablespoons sweet pickle relish Directions Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in. Refrigerate for 15 minutes to 2 hours for flavors to meld. Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies. Great with celery sticks! Ingredients
4 to 4 1/2 cups cubed bread* 4 large eggs 1 1/4 cups milk 1 cup heavy cream 1/2 cup maple syrup 1/4 cup brown sugar 1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4 cup diced pecans or walnuts, optional* *Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well. Instructions
 Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces ¼ to ⅓ cup extra-virgin olive oil ¼ cup pure maple syrup ⅛ teaspoon freshly grated nutmeg 1 tablespoon minced fresh ginger Salt and freshly ground black pepper
Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving. NOTE: This recipe works beautifully with parsnips too.  Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced 2½ teaspoons smoked paprika ½ teaspoon sea salt Scant ½ teaspoon baking soda 1¼ cups sugar 3 tablespoons maple syrup ¼ cup unsalted butter (½ stick) ⅓ cup cold water, plus a small jar full Candy thermometer 13”X 18” baking pan with lip Parchment paper or silicone baking mat
 Serves: 4
⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, pan-toasted if desired
 Serves 2
2 heaping cups frozen blueberries 1 cup vanilla Greek yogurt 2 tablespoons lime juice 1 cup milk ¼ teaspoon salt 1½ tablespoon maple syrup 6 ice cubes Possible garnishes: Fresh blueberries Sprig of mint Slice of peach Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.  Makes: 1¾ cups
3-5 slices bacon 2 cups chopped fresh rhubarb 2 cups finely chopped red onion ⅓ cup pure Connecticut maple syrup 3 tablespoons apple cider vinegar 1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.  Serves 6
2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar Salt and freshly ground pepper 3 small acorn squash (about 3 ½ pounds) 2 tablespoons Connecticut maple syrup ¾ cup heavy cream 10 to 12 sage leaves, coarsely chopped 2 tablespoons unsalted butter 6 sprigs of fresh sage for garnish
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.  Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed 4 large eggs 21⁄4 cups milk 1⁄2 cup maple syrup 1⁄4 cup brown sugar 1 teaspoon vanilla extract 1⁄2 teaspoon nutmeg 1⁄4 teaspoon salt ½ cup warmed maple syrup Ice cream or whipped cream
 Serves: 8
3 cups thinly sliced peeled Granny Smith apple 1 teaspoon lemon juice cooking spray ¼ cup maple syrup 1 tablespoon butter, melted ½ teaspoon salt ¼ teaspoon black pepper 3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced ¼ cup Panko bread crumbs 2 teaspoons olive oil ¼ teaspoon ground nutmeg
 Serves: 12 to 18
1 butt end, bone in, fully cooked ham, also called “Ready to Eat” 2 cups bourbon 1 cup maple syrup 6 bruised cloves 20 to 30 whole cloves 2 tablespoons grated orange peel 1.Preheat oven to 325º. 2.Place ham on a rack, uncovered, in a shallow pan. Allow approximately 18 to 20 minutes per pound. Ham is ready when the internal temperature reaches 140º on a meat thermometer. 3.While the ham is baking, prepare the glaze. Combine the red wine, bourbon, maple syrup, bruised cloves, and orange peel in a saucepan and simmer slowly for 5 minutes. Set aside. 4.About ½ hour before the ham is done, remove it from the oven. Increase oven heat to 425º. 5.Remove the rind from the all but a collar around the narrowest end and bone. 6.Score the top fat diagonally into diamond shapes. Stud each diamond with a whole clove. 7.Brush the ham generously with the prepared glaze. 8.Lower oven temperature again to 325º and return the ham to the oven for about 30 minutes. 9.Remove the ham from the oven and brush again with the glaze. 10.Place on a platter, carve and serve. Note: The smaller shank end may also be used if you want to feed fewer people.  Makes 1 – 9 inch cake
¾ cup graham-cracker crumbs, fine (about 8 double crackers) 1 cup plus 6 tablespoons sugar, divided 1 tablespoon unsalted butter, softened 3 tablespoons unsalted butter, melted 2½ pounds cream cheese, room temperature 3 tablespoons cake flour ¾ cup grade A medium amber maple syrup, divided 4 eggs 2 egg yolks ¼ cup heavy cream 1 teaspoon cornstarch 4 ounces walnut halves (about 1 cup)
 Ingredients for the salad
Instructions
 Serves: 3-4
2 cups bourbon barrel aged Connecticut maple syrup 5-6 tablespoons brown sugar 1 tablespoon garlic, minced or pressed 2 teaspoon fresh ginger, minced Salt and freshly ground pepper Two 3-pound racks pork spareribs
NOTES:
 Serves 6
For the Clementines: 12 Clementines 2 tablespoons Clementine orange zest ¼ cup Grand Marnier ½ cup maple syrup 2 tablespoons lemon juice ¼ cup pomegranate seeds, optional For the Shards 1 shallow 10 X 13” baking pan with at least a one inch lip Candy thermometer 2 cups maple syrup Confectioner’s sugar, optional
 Serves:
2 cups heavy cream ¾ cup whole milk ⅓ cup maple syrup 1 teaspoon vanilla extract 3 to 4 slices of thick bacon, cooked crisp and crumbled
 Serves 4 to 6
1 pound small heirloom carrots, washed and trimmed ⅓ cup Connecticut maple syrup 1 tablespoon olive oil 1 tablespoon freshly ground black pepper ½ teaspoon salt 3 tablespoons fresh orange juice 2 tablespoons orange zest 1. Preheat oven to 350º. 2. Put the syrup, olive oil, pepper, salt, juice and a teaspoon of the zest into a heavy-duty re-sealable plastic bag and mix thoroughly. 3. Add the carrots and allow them to sit for 30 minutes. 4. Place the entire contents of the bag into an oven-proof baking dish and roast for 40 to 50 minutes. The timing is dependent on the carrot size, so test toward the end. They should be tender throughout. 5. Remove dish from the oven and sprinkle with the remaining zest. Serve. Recipe by Anna Gill
Serves 8 1 4-pound rack of venison, trimmed Salt and freshly ground black pepper Olive oil 1 1/2 cups maple syrup 2 1/2 cups veal stock (see note) 6 to 10 sprigs thyme 1 bay leaf 8 peppercorns 2 cloves garlic, peeled 2 tablespoons butter 5 large carrots, peeled and chopped 20 small boiler onions, peeled 1. Preheat the oven to 400 degrees. 2. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature. 3. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half. 4. Set a roasting pan over medium-high heat and add the butter. When hot, brown the venison rack on all sides, transfer to a plate. 5. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up. 6. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. 7. Continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes). 8. Transfer rack to a cutting board and let rest for 10 minutes. 9. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. 10. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season the sauce to taste with salt and pepper. 11. Slice the venison and serve with vegetables and sauce. |