Directions: Pour 1 cup of milk, the cream, 100% Pure Vermont Maple Syrup, & salt into a medium saucepan, whisking until well combined. Cook over medium heat until it begins to steam (about 8 minutes), then turn off the heat.
Place the cornstarch in a medium bowl. In a slow & steady stream, whisk in the remaining cup of milk until the cornstarch mixture is completely smooth. Whisk in the egg yolks until well combined. In a slow & steady stream, whisk in 1 cup of the hot milk mixture into the egg mixture to temper them. Slowly whisk the egg mixture into the remaining hot milk mixture on the stovetop. Whisking constantly, cook the mixture over medium-low heat until it thickens to the consistency of a thick cake batter (about 7 minutes). Remove from heat & whisk in the butter & vanilla until well combined. Ladle the mixture into six 6-ounce ramekins. Cover each ramekin with plastic wrap, making sure the plastic wrap is touching the top of the pudding. Cool to room temp, chill in the refrigerator until completely cooled & set, at least 2 hours or overnight. Top with a dollop of whipped cream & serve with a cookie of your choice.
Special Thanks to Carol Ray of Woodbury
Maple Glaze for Fish
1/4 cup of our 100% Pure Vermont Maple Syrup - Dark Robust
2-3 tablespoons dijon mustard
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Directions: Whisk the ingredients together, cover your fish with the maple glaze, saving some for serving, refrigerate for 1 to 6 hours, bake, fry or barbecue as usual and brush the remaining glaze on before serving.
Maple & Mustard Glazed Salmon
Olive oil for grilling
4 skin-on salmon fillets (6-8 ounces each)
Salt & ground black pepper
1/4 cup of our 100% Pure Vermont Maple Syrup Dark Robust
4 tablespoons (1/2 stick) butter, melted
2 tablespoons dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
Directions: Grease the grill by brushing with oil and pre-heat grill to medium high; sprinkle the salmon oil with salt and pepper. In a small bowl, whisk together the 100% Pure Vermont Maple Syrup, butter, mustard, vinegar, Worcestershire sauce and 1 teaspoon black pepper. Brush the salmon tops generously with the glaze and place skin side down and cook for 4 minutes. Flip the salmon and cook until they reach the doneness you prefer, about 5 minutes for medium rare.
Maple Sweet Potatoes
1/2 cup 100% Pure Vermont Maple Syrup - Amber Rich
2 lbs sweet potatoes, peeled and sliced thin
1/4 cup orange juice
2 tbs brown sugar
2 tbs stick butter, melted
1/2 tsp salt
1/4 cup chopped, toasted walnuts
1/8 tsp ground cloves
Directions: Mix the syrup, juice, brown sugar, butter, salt & cloves. Pour over sweet potatoes in the bottom of a casserole dish. Cover with plastic wrap & microwave at high for 10 minutes. Uncover & microwave high at 5 minutes or until the potato is done. Sprinkle on the walnuts.
Recipe from Dakin Farm, Ferrisburgh, Vermont
Eggs in Maple Syrup
2 eggs per person
½ cup maple syrup per person
Warm croissants or hot buttered toast
Directions: Put the maple syrup in a small saucepan. Cook until very hot. Put the eggs in the syrup and poach till done. Pour over a croissant or toast. That’s it! Bacon or sausage on the side is great!
A very simple recipe from two elderly women from Sherbrooke, Vermont. They remember these eggs as a real treat from their childhood.
Recipe from Vanna Guldenschub, Barnet, Vermont
Maple Flavored Granola
3 cups plain rolled oats
1 tbl milled flax seed
1 tbl wheat germ
1 ½ cups nuts (peanuts, almonds, pistachios, cashews, hazelnuts, walnuts)
1 cup coconut
1 cup seeds (sunflower, pumpkin, flax, sesame)
1 cup dried fruit – add raisins after baking
½ cup 100% pure Vermont maple syrup – Dark Robust grade
¼ cup coconut oil
¼ cup peanut butter (optional)
¾ tsp salt
¼ cup cocoa (optional) or 1 cup chocolate chips (optional)
1 egg white if you would like the granola in pieces
Directions: Mix all ingredients together and stir thoroughly
Spread on a cookie sheet
Bake at 300 degrees for 45 minutes
Stir after 30 minutes if you want granola – add the egg white and don’t stir if you want granola clumps.
Recipe provided by Barbara Nicholson of Georgia
Maple Syrup Ice Cream Sauce
6 tablespoons 100% Pure Amber Rich Vermont Maple Syrup from Green Mountain Maple
1/8 teaspoon salt
1 quart vanilla ice cream
1/3 cup finely chopped walnuts
Directions: Simmer 100% Pure Amber Rich Vermont Maple Syrup from Green Mountain Maple and salt in heavy medium saucepan over medium heat for about 5 minutes until slightly thickened (don’t stir).
Add ½ cup ice cream and whisk about 1 minute until smooth. Stir in walnuts. Cover and chill. Rewarm over low heat stirring often. Scoop remaining ice cream into bowls and spoon over sauce and serve.
Maple Apple Upside Down Cake
1 cup pure Vermont maple syrup
3 Granny Smith apples—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened1
1/3 cups sugar or pure Vermont granulated maple sugar Crème fraîche, for serving
Directions: Preheat the oven to 350°. Butter and flour a 10-inch round cake pan.
In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan.
Arrange the apples in the pan in 2 concentric circles, overlapping them slightly. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl. Scrape the batter over the apples and spread it in an even layer.
Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche. Serves 8 to 10.
Directions: In a large pot, cook the bacon over medium heat until it is just crisp. Using a slotted spoon, remove the bacon pieces and set aside. Drain off all but 2 tablespoons of the bacon fat (or you can remove it all and instead add 1 tablespoon canola oil to the pot). Add the garlic and sauté 1 minute. Add the onion and sauté over medium heat until it is dark golden brown and caramelized. Add the red pepper and sauté until tender. Stir in the beans, tomatoes, tomato paste, brown sugar, maple syrup, ketchup, mustard, Worcestershire sauce and red hot pepper sauce. Bring to a boil, reduce heat to very low and simmer 1 hour or until flavors meld. Taste and adjust seasonings. Season with salt and pepper and stir in the bacon pieces until heated through.
From and tested by Susan M. Selasky for the Free Press Test Kitchen.
Vermont Maple Barbecue Marinade
2 pounds spareribs or chicken
½ cup Vermont maple syrup (the darker, the better) - You can order your Green Mountain Maple Syrup today from Green Mountain Maple and be cooking this dish in a few days
½ cup cider vinegar
1/3 cup soy sauce
2 teaspoon of cinnamon
2-3 cloves of finely chopped garlic
Directions: For ribs, par-boil for 30-45 minutes or until fork tender. Chicken does not need to be precooked. Mix remaining ingredients together for marinade. Marinate the meat for at least 2-3 hours, turning frequently. Grill until well browned on all sides.
Recipe from Lee Light, Hollister Hill Farm, in Marshfield, Vermont.
Maple Chicken & Dumplings
For the sauce:
1½ cups dark maple syrup from Green Mountain Maple
1½ cups water
Bring the syrup and water to a gentle boil in a saucepan while you mix the dumplings.
For the dumplings:
1½ cups flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons butter or oil
¾ cup milk
Directions: Blend dry ingredients. Cut in the butter (or mix in the oil). Blend in milk. Drop big tablespoons of dough into the hot liquid. Cover the pot and turn down the heat so the syrup simmers but does not boil over. Cook 10 minutes. Remove the lid and cook an additional 10 minutes.
Serve warm with heavy cream or ice cream.
This recipe is from the late Mrs. Haigh, whose family owned Haigh Lumber Co. in Burlington.
Cinnamon Polenta Pancakes
1 1/4 cup(s) all-purpose flour
3/4 cup(s) cornmeal
1 tablespoon(s) sugar
1 teaspoon(s) cinnamon
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
Pinch of salt
1 cup(s) low-fat buttermilk
2 large eggs, beaten
1/4 cup(s) olive oil
1/4 cup(s) water
In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.