Maple Butter

This doesn't come from a book..but rather a review of some information online.  My husband and I had a bumper crop of maple syrup this year so I decided to try my hand at maple butter.  I remember as a child going to Quebec and buying some.  It is wonderful!  There are a couple of variations, some combine butter and maple syrup and some just use maple syrup.   I just used the maple syrup.

• Boil syrup to 22 degrees F above the boiling point of water.   This is important because temperatures can fluctuate.
• Remove from heat, being careful not to disturb the maple syrup and set it on a cement floor in a corner (or kitchen counter) where no one will bump or jar it.
• Cover with a towel to keep foreign particles out.
• It is important to note that the slightest jarring or movement while cooling will create sugar crystals in your Maple Butter.
• Let it cool until room temperature or lower and then stir until it creams. This is quite a workout….be patient…it will happen.
• Note: A little Maple Butter from a previous batch, mixed in your syrup speeds up the process (at the time of stirring), making the whole process a little faster.
• Pour into jars or plastic containers. Store in the refrigerator or for longer term storage a freezer is best.

Maple Glazed Asparagus Bundles

Very fancy looking with minimal work!  Great with anything on the Barbecue!

1 large bunch asparagus, about 24 to 32 spears, trimmed
1/2 red pepper, sliced into long thin strips
8 slices trimmed, thinly sliced black forest ham or prosciutto about 125 g
1/3 cup Diana Sauce, maple flavour
2 tsp coarsely cracked mixed peppercorns
2 tsp lemon zest
1 tbsp each lemon juice and melted butter

1. Preheat the grill to medium high.  Blanch the asparagus in boiling salted water for 3 minutes.  Rinse under cold running water until cool.  Drain well and pat dry.
2. Divide the asparagus into 8 bundles.  Add a few strips of the red pepper to each bundle.  Wrap the ham tightly around the base of the asparagus.  Secure each bundle firmly together with a toothpick.
3. Stir the sauce with the lemon zest, juice and butter.  Brush half of the sauce over the bundles.  Sprinkle the ham or prosciutto evenly with cracked pepper.
4. Grill the bundles for 2 minutes.  Turn and brush with remaining sauce.  Grill for 2 minutes, turning as needed, until the vegetables are marked ad the ham or prosciutto is crisp.  Remove the toothpicks before serving.

Chocolate Pumpkin Squares with Maple Whipped Cream

Decadent and wonderful

2 cups chocolate cookie crumbs

1/2 tsp ground cinnamon

1/2 cup butter, melted

1/2 cup cream cheese, softened

3/4 cup packed brown sugar

1 can (14 oz) pure pumpkin

2 eggs

1 tsp vanilla extract

1/2 cup all purpose flour

1/2 tsp each ground cinnamon and nutmeg

1/4 tsp ground cloves

Maple Whipped Cream

3/4 cup whipping cream

1/4 cup pure maple syrup

In bowl, combine cookie crumbs and cinnamon.  Drizzle butter over top and stir to combine well.  Press crumb mixture into bottom of parchment paper lined baking pan.  Bake in 350F oven for about 10 minutes or until set.  Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy.  Beat in pumpkin, eggs and vanilla until combined.  Add flour, cinnamon, nutmeg and cloves and beat on low until just combined.  Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch.  Let cool completely.  Cover and refrigerate for up to 2 days.

Maple Whipped Cream:

In a bowl, whip cream and maple syrup until slightly firm peaks form.  Cut into bars and serve each with some of the whipped cream.

Apple Cupcakes with Maple Icing

Simply wonderful!

Cupcakes:

1 ¾ cups all purpose flour

1 ½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

1 cup soft butter

1 cup dark brown sugar

1 tsp vanilla extract

½ cup apple cider

1 large apple peeled, cored, coarsely chopped

Icing:

4 tbsp butter softened

1 ½ cups confectioners sugar

1 tbsp apple cider

½ tsp maple extract

Heat oven to 350F.  Line 12 cup muffin pan with paper liners.  In medium bowl, whisk together flour, baking powder, cinnamon and salt.

In large bowl with an electric mixer, cream together butter and brown sugar until fluffy.  Add vanilla and mix.  Add eggs, one at a time, beating well after each addition.  Beginning with the flour mixture, alternately add flour mixture then apple cider to the batter.  Stir in apples.

Divide mixture evenly among prepared muffin cups.  Bake until toothpick inserted in centre comes out clean, about 30 minutes.  Cool on wire rack 5 minutes.  Remove from pan and let cool completely.

To make icing, beat butter, confectioners’ sugar, cider and maple extract in medium bowl until light and fluffy.

Makes 12 frosted cupcakes.

Maple Walnut Blondies

These guys might look a little plain, but don't let their looks fool you, they pack a real flavour punch!  I love the maple syrup flavour here and they couldn't be easier to make.  Whip up a batch in a few minutes and your family will love you for it!  I got this recipe out of Todays Parent Magazine 2008.

1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup maple syrup
1 egg
1 tsp vanilla
1 cup all purpose flour
2/3 cup rolled oats, old fashioned or quick (not instant)
1/2 tsp baking powder
1 cup walnuts, coarsely chopped (toasted almonds would be a nice switch here)

Preheat the oven to 350 F.  Grease an 8 inch square baking pan.

In a large bowl, with an electric mixer, beat together the butter and brown sugar, just until creamy.  Add the maple syrup, egg and vanilla, and continue beating on high speed until thoroughly combined.  The mixture may look a little curdled; this is OK.

In another bowl, stir together the flour, oats and baking powder.  Add to the butter mixture, beating just until evenly mixed.  Stir in the walnuts and spread the batter evenly into the prepared baking pan.  Bake for 25 to 30 minutes, or until a toothpick poked into the middle of the pan comes out mostly clean. (Don't overbake!)

Makes about 16 squares

Homemade Maple Granola

I got this recipe out of the Food and Drink 2005.  It is the first time I have used Kamut Flakes and I love them! Very inexpensive from the Bulk Barn and they have a wonderful texture and flavour.  This granola has a nutty flavour (go figure toasted almonds) and is not as sweet as a lot of the commercially purchased ones.  Don't cheap out on the Maple Syrup, make sure it is pure maple syrup and not an imitation.  The cranberries add a tartness that is really nice.  My new favourite granola.

2 1/3 cups (575 ml) unsweetened kamut flakes
1/2 cup (125 ml) slivered almonds
2 tbsp (25 ml) cold unsalted butter cut into small pieces
1/4 cup (50 ml) whole wheat flour
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
3 tbsp (45 ml) pure maple syrup
1/2 tsp (2 ml) pure vanilla extract
1/3 cup (75 ml) dried cranberries

1. Preheat oven to 350F (180 C).
2. In a medium bowl, combine kamut flakes and almonds.  Spread mixture on a parchment-lined heavy   baking sheet.  Toast mixture 10 minutes or until golden brown.  Transfer mixture back to medium bowl.
3. Put the butter, flour, sugar and salt in a small bowl.  With your fingers, rub mixture together until it resembles coarse crumbs.  Transfer mixture to bowl with flakes and almonds and stir to combine.  Combine maple syrup and vanilla extract in the small bowl.  Pour over flake mixture and stir with a rubber spatula until evenly combined.
4. Spread granola on the parchment-lined baking sheet and toast, stirring once, for about 13 minutes or until mixture is dry and golden brown.  Transfer to clean medium bowl and let cool completely.  Combine with the dried cranberries and serve.

Serves 4