Vermont Maple Syrup - Branon's West View Maples

Maple Pecan Pie

 

 

Pie Crust

(enough for a double crust pie) 

store bought is ok if you don't have time to make it from scratch

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half (save other half for a second pie or another recipe). Roll on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.  Fold the dough in half, place in a pie pan, and unfold to fit the pan.

Filling

Ingredients

Cooking spray
3/4 cup pecan halves
1/4 cup finely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten  

Directions

  1. Preheat oven to 350°.
  2. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.
  3. Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350° for 38 minutes or until center of pie is almost set (shield edges of pie crust with foil if crust gets too brown). Cool on wire rack.


Written by Branon's West View Maples — February 10, 2012

Maple Pumpkin Bisque

 

Ingredients

2 tablespoons walnut oil or cooking oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 15 - 16 ounce can pumpkin pie filling
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half
Fresh thyme or rosemary (optional garnish)

Directions

  1. In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; cook until tender. Stir in the flour. Carefully add the chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
  2. Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to one-third of mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed.  Return the mixture to the saucepan. Stir in the 1/2 cup half-and-half and the vanilla. Heat through, but do not boil. Ladle into soup bowls. Swirl a little maple syrup into each serving; garnish with fresh thyme or rosemary.


Makes 8 to 10 servings.

Written by Branon's West View Maples — February 10, 2012

Maple-Pecan Shortbread

 

Maple syrup adds a robust flavor to this nut-studded shortbread.

Ingredients

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self rising)
1/2 teaspoon salt
1/2 cup pecan halves (about 2 1/4 ounces), finely chopped, plus 24 whole pecan halves, for decorating
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/3 cup pure maple syrup
1 large egg yolk
1 large egg, lightly beaten
1 Maple candy (about 1.5 oz), for sprinkling

Directions

  1. Sift flours and salt into a bowl. Whisk in chopped pecans.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.

  3. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  4. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a 2-inch cookie cutter; place 1 inch apart on prepared baking sheet. Brush tops with beaten egg; place pecan half in the center of each cookie.  Crumble maple candy into granules and sprinkle on top of the cookies.

  5. Bake cookies, rotating sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Cookies can be stored in airtight containers at room temperature up to 4 days.


MAKES ABOUT 2 DOZEN

Written by Branon's West View Maples — February 10, 2012

Spiced Maple Carrot Cake with Maple Cream Cheese Frosting

 

This cake is moist and rich with spice and maple flavor.  A great cake for festive occasions!

Ingredients

FOR THE CAKE

1 cup unsalted butter, plus more for pans
1 1/4 cups flour, plus more for pans
1 1/4 cups whole wheat flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp salt
1/2 tsp ground allspice
1 cup sweetened flaked coconut
1/2 cup finely ground almonds
3 cups finely grated carrots
3/4 cup packed dark brown sugar
1/2 cup maple syrup
3 eggs, separated
1/2 cup plain yogurt
1/4 cup orange juice
1 tbsp orange zest
1 tsp vanilla extract
 

Maple Cream Cheese Frosting

8 oz cream cheese
1/2 cup butter, softened
5 cups sifted confectioner’s sugar
3 tbls Maple Syrup

Directions

  1. Heat oven to 350°. Butter and flour two 9" round baking pans; set aside.

  2. In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and add to flour mixture; mix.

  3. Beat together butter and brown sugar 1–2 minutes until fluffy in a large mixing bowl; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool.

  4. To make frosting: cream together cream cheese and butter, add the maple syrup and sugar and beat at high speed to spreading consistency.

 Adapted from Saveur Magazine 

Written by Branon's West View Maples — February 10, 2012

Maple Granola Yogurt Parfaits

 

Ingredients

2 cups regular oats
1/2 cup pecan pieces
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons canola oil
1/8 teaspoon salt
Cooking spray
Yogurt 

Directions

  1. Preheat oven to 300°.
  2. Combine oats and next 5 ingredients (through salt); spread on a large jelly-roll pan coated with cooking spray. Bake at 300° for 1 hour, stirring every 15 minutes. Cool granola completely.
  3. In a parfait glass, layer granola with your favorite yogurt and drizzle with maple syrup.

Written by Branon's West View Maples — February 10, 2012

Popovers with Warm Maple Syrup

 

From King Arthur Flour

These popovers don't require a special pan, nor any unusual mixing method; just blend in a blender and bake a dozen gorgeous popovers, ready in just about 30 minutes.  

Serve with maple butter: 4 ounces (1 stick) softened butter mixed with 1/8 teaspoon salt and 2 to 3 tablespoons maple syrup, or simply pour warm syrup over the popovers.

Yield:  6 large, 12 medium, or 18 mini

Ingredients

4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons melted butter

Directions

  1. Preheat the oven to 450°F. Position one rack on a lower shelf, the other near the top with a cookie sheet on it (to prevent browning too quickly). The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn. Make sure the oven is up to temperature before you begin to make the popover batter.
  2. Use a standard 12-cup metal muffin tin. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. 
  3. In blender, blend eggs, milk, and salt; add flour, blending till smooth; then add the melted butter at the end, blending till frothy.
  4. Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
  5. Make absolutely certain your oven is at 450°F. Place the pan on the lower shelf of the oven.
  6. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. 
  7. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
  8. If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

Written by Branon's West View Maples — February 10, 2012

Mini Maple Pies

 

Pie Crust

(enough for a double crust pie) 

store bought is ok if you don't have time to make it from scratch

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions

  1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  3. Roll out and use biscuit cutter to make mini pie crust size.  Insert individual crusts into mini muffin pan. 

Filling

Ingredients

4 eggs
1/4 cup all-purpose flour
3/4 cup light cream
2 1/4 cup pure Vermont maple syrup  

Directions

(Can easily be reduced to make a half recipe)

  1. Beat eggs, then beat in  flour.  Add cream and maple syrup.  Mix all ingredients.
  2. Fill each crust with 2 tsp of filling.
  3. Bake at 350 degrees for 10-15 minutes. Pies are done when they "puff up" and no longer jiggle in center.

Written by Branon's West View Maples — February 10, 2012