 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)
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 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. Recipe by Anna Gill
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 1. Preheat oven to 400°. 2. Combine apples and lemon juice in a large bowl and toss gently. 3. Coat a 13 X 9 inch baking dish lightly with cooking spray. 4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine. 5. Alternate and overlap the potatoes and apples slices in the baking dish. 6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices. 7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil. 8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs. 9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving. Recipe by Kay Carroll
8 Servings Ingredients • 2 pounds sweet potatoes, peeled and sliced • 1-1/2 cups unsweetened applesauce • ½ cup maple syrup • 3 tablespoons butter, melted • 1 teaspoon ground cinnamon • 1/2 cup chopped glazed pecans, optional 1. Place sweet potatoes in a 4-qt. slow cooker. 2. Combine the applesauce, maple syrup, butter and cinnamon; pour over sweet potatoes. 3. Cover and cook on low for 4-6 hours or until potatoes are tender. 4. Sprinkle with pecans if desired. Serve with a slotted spoon. Recipe by Barbara Mojon Gugnoni
FOR THE PIE PART: 2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1 1/2 cups (12 oz) fresh or canned pumpkin puree 2 Tbsp. pure maple syrup 3/4 cup brown sugar 1/4 cup white sugar 1 stick (4 oz) unsalted butter, melted and cooled 1 tsp vanilla 2 Tbsp. fresh apple cider 1 eggs plus 1 egg yolk, room temperature FOR THE FILLING: 1 (8 oz.) package cream cheese, softened 1 (4 oz.) stick unsalted butter, softened 1 Tbsp. (or to taste) pure maple syrup 1 tsp. vanilla 1 1/2 - 2 cups confectionary sugar *Try to use local ingredients when possible. For this recipe you can use Brookside Farm maple syrup, eggs from one of the Litchfield Farmer's Market vendors, cooked and pureed pumpkin flesh from Wild Carrot Farms sugar pumpkins and cider from one of our local cider mills. FOR THE PIE 1. Combine pumpkin and maple syrup in a small saucepan and cook over medium heat stirring constantly until reduced to approximately 1 cup. Let cool completely. 2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. 3. Combine first seven dry ingredients in a medium size bowl and whisk to blend. 4. In a large bowl whisk together really well the cooled, melted butter and the sugars. Add the vanilla and cider and whisk to blend. Add the egg and yolk and whisk until completely combined. Add cooled pumpkin and whisk to blend. 5. Add dry ingredients to wet in two additions, stirring after each addition until all dry ingredients are well blended into the wet. 6. Using a small ice cream scoop or a tablespoon, drop rounded dough onto prepared pans. Bake for 13-17 minutes until cookies are puffed and golden brown. Cool completely. When cooled, spread filling on the flat underside of one cookie and sandwich with another cookie to make one whoopie pie. FOR THE FILLING 1. Beat cream cheese and butter in bowl of electric mixer or use a hand-held mixer. 2. Add maple syrup and vanilla and mix. 3. Gradually add sugar and beat until spreading consistency. Recipe by Anna Gill
Serves: 8 Brine: 2 cups water ⅓ cup coarse kosher salt ¼ cup pure maple syrup 4 unpeeled garlic cloves, smashed 3 large fresh sage sprigs 2 bay leaves (preferably fresh) 1 teaspoon whole black peppercorns 2 cups ice water 1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed Vegetables and breadcrumbs: 1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 3 cups coarsely chopped onions ¾ cup chopped celery 1 tablespoon finely chopped fresh sage 4 tablespoons extra-virgin olive oil, divided Coarse kosher salt 2¼ cups apple cider 1½ tablespoons pure maple syrup 2½ tablespoons Dijon mustard, divided 3 tablespoons unsalted butter, melted 1½ cups fresh breadcrumbs Special equipment: 2 - 2-gallon re-sealable plastic bag For brine: 1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves. 2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. 3. Add 2 cups ice water; cool brine to room temperature. 4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. For vegetables and breadcrumbs: 1. Preheat oven to 325°. 2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 3. Move the mixture to the sides to make room for the roast in the middle. 4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. 5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. 7. Pour reduced cider over apple-onion mixture. 8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. 10. Transfer pork to carving board and let rest 15 minutes. 11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper. 12. Spread out on small rimmed baking sheet. 13. Increase oven temperature to 375°. 14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes. 15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher. 17. Sprinkle mustard breadcrumbs over pork and serve with the juices.  Recipe by Anna Gill
Serves: 5 1 cup pure maple syrup ½ cup tomato sauce ½ cup red wine vinegar ½ cup fresh lemon juice 4 tablespoons light brown sugar 2 tablespoon garlic, minced 1 teaspoon fresh ginger, minced Salt and freshly ground pepper Two 3-pound racks pork spareribs 1. Preheat the oven to 350°. 2. In a saucepan, combine the maple syrup, tomato sauce, vinegar, lemon juice, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil. Simmer over low heat for 15 minutes, stirring occasionally. 3. Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper. Roast the ribs for 30 minutes. 4. Brush the ribs with some of the sauce and roast for about 30 minutes longer, brushing with the sauce every 15 minutes and shifting the racks of ribs occasionally. If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; add the drippings to the glaze. Remove the ribs from the oven. 5. Preheat the grill on medium high. 6. Place the rib racks on the grill meaty side down for about 2 minutes. Baste and turn the ribs. Grill for another 2 minutes. They should become glazed and crisp but not black. Transfer to a large platter or a safe working surface. Cut in between the bones and mound the ribs on a serving platter. 7. Serve with the remaining sauce for dipping. NOTE: If the grill isn’t possible, the ribs can be broiled.  Recipe by Anna Gill
For the All Butter Pie Crust: Yield: 1 - 10 inch pie crust (can be doubled) 1¼cups all-purpose flour ¼ teaspoon salt 10 tablespoons unsalted butter, preferably a European-style butter like Plugra, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier) Serves: 6 to 8 For the pie filling 2 recipes of All Butter pie crust an egg wash (beat 1 large egg with 1 teaspoon of water) 1 cup pure Connecticut maple syrup 2 cups pureed pumpkin 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon salt 1 cup heavy cream ⅔cupwhole milk 2 large eggs For the Pie Crust: 1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. 4. Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use coins, marbles, uncooked rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed. For the Pie Filling: 1. On a lightly floured surface, using a floured rolling pin, roll out two thirds dough ⅛ inch thick (about 14 inches round). Fit the dough into a 10 inch pie plate and trim edge leaving a ½ inch overhang. Crimp the edge decoratively and chill shell for 30 minutes. 2. Preheat oven to 375o. 3. On a lightly floured surface roll out remaining dough ⅛ inch thick (about 10 inch round). With a 2 inch leaf shaped cutter cut out 16 leaves. Transfer the pastry leaves to a baking sheet and chill until firm, about 15 minutes. 4. Brush the leaves with some of the egg wash, being careful not to drip onto the edges. Bake in the middle of the oven until golden, about 12 minutes. Transfer leaves to a rack and cool. 5. In a 3- to 3 ½ quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210◦ on a candy thermometer. Cool slightly. 6. In a bowl, whisk together pumpkin, cinnamon, ginger, salt, cream, milk and eggs. Add maple syrup to the mixture and whisk together. 7. Pour the filling into the shell and brush the edge of the shell with the egg wash. Bake pie in the middle of the oven 1 hour or until the filling is set but the center still shakes slightly. (The filling will continue to cook as the pie cools.) Transfer pie to a rack to cool completely. 8. Garnish pie with pastry leaves just before serving. Recipe by Anna Gill
10 servings 5 cups old-fashioned rolled oats ½ cup sliced almonds ½ cup pine nuts ½ cup light brown sugar ⅓ cup unsalted pumpkin seeds ⅓ cup unsalted sunflower seeds ½ cup maple syrup ½ cup water ¼ cup vegetable oil ½ cup raisins 1. Preheat oven to 275°F. 2. Combine oats, nuts, sugar, pumpkin seeds and sunflower seeds in a large bowl. 3. Combine syrup, water and oil in a second medium bowl. 4. Pour the syrup mixture over the oat mixture; stir until well combined. 5. Spread the combined mixture onto a large, rimmed baking sheet. 6. Bake for 45 minutes. 7. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. 8. Stir in cranberries and raisins. Let cool completely before storing. NOTE: Granola can be stored in an airtight container for about 2 weeks. Recipe by Leslie Magini, Woodbury FFA Alumni Assoc.
Makes 2 ½ cups - 2 cups mayonnaise - 6 Tbs. maple syrup - 4 Tbs. white vinegar - 4 Tbs. light cream (or milk with a little sour cream) - 2 + tsp. paprika - Black pepper to taste 1. Whisk all ingredients together. 2. Add to grated cabbage and whatever else you want to put in your coleslaw. 3. Play with the flavors of the dressing until you get the combination you like - more maple syrup, vinegar, pepper, sour cream Recipe by Barbara Mojon Gugnoni of Perfect Pastries
4 apples, peeled, cored, & sliced into 1/8” thick slices 3 Tbsp butter plus 1 Tbsp, divided plus more for pan 3 Tbsp plus ½ cup pure maple syrup, divided 1/8 tsp cinnamon 1/8 tsp plus ¼ tsp salt, divided Pinch plus ¾ tsp. freshly grated nutmeg, divided 8 cups of cubed bread approximately 20 ounces* 2 ¼ cups milk 2 ¼ cups cream 4 eggs plus 2 yolks 1 Tbsp. pure vanilla extract 2 Tbsp. bourbon (optional) ¼ cup brown sugar Cinnamon and sugar mixture *This recipe is excellent with either Wave Hill bread or Bantam Bread's challah. 1. Cut bread into cubes and lay out on cookie sheets to begin drying out 2. Make apple filling. Melt 3 Tbsp butter. Add maple syrup, cinnamon, salt and pinch of nutmeg and stir to combine. Add apples and stir to coat. Cook for approximately 10 minutes until apples are soft but not mushy and syrup is coating and clinging to apples. Remove from heat and let cool completely. 3. Heat oven to 325. Rack in lower third of oven. Generously butter a glass or ceramic 9x13 baking dish. 4. Whisk eggs, yolks, maple syrup, and brown sugar in a very large bowl. Whisk in milk, cream, vanilla, salt, ¾ tsp. nutmeg and bourbon, if using. (Bourbon was used in the dessert at the Mid-Winter Harvest Dinner.) Add bread to custard, toss to coat well and let rest 30 minutes. 5. Make topping: Melt remaining 1 Tbsp. of butter. Mix together some sugar and cinnamon. 6. After 30 minutes, place one half of bread with custard in baking dish. Top with apple filling and then the rest of bread cubes. Pour custard evenly over bread and press down slightly on the bread. Brush exposed bread with melted butter and sprinkle cinnamon and sugar over the whole dish. 7. Bake for 55 – 65 minutes until deep golden brown, sides are rising up a bit and the center jiggles just a bit when shaken. Let cool until lukewarm or cool completely, then refrigerate. Warm in a low oven covered and serve. Serving suggestion: Vanilla ice cream or maple whipped cream. |