amber

No Churn Blueberry Ice Cream

erikwaring@gmail.com (Erik Waring) — Sun, 02 Aug 2020 23:57:21 GMT

No Churn Blueberry Ice Cream

Ingredients

4 cups blueberries, plus more for serving (I used Strawberries and it was delicious)

1/4 cup granulated maple sugar

Juice and zest of 1 lemon

3 cups heavy cream

1 (14-oz.) can sweetened condensed milk

Instructions

In a food processor or blender, puree blueberries then transfer to a medium saucepan.

Working over medium heat, add Maple sugar, lemon juice and zest.

Bring mixture to a boil then reduce heat.

Simmer until slightly reduced, about 15 minutes.

Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.

In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.

Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree.

Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours.

Serve with fresh Blueberries (optional)

Maple Garlic Roast Chicken

Sun, 31 May 2020 23:04:00 GMT

1 Whole Chicken, 3 - 4 lbs.

1/4 cup Vermont maple syrup (Dark Robust)
1 Tbsp Balsamic Vinegar
Ground Allspice, dash

2 to 3 garlic cloves
1 tsp. kosher salt
Pepper to taste

1. Crush the Garlic and Salt in a mortar and pestle until it forms a paste, set it aside.

2. Mix together the maple syrup, balsamic vinegar, and allspice in a small bowl, set aside.

3. Clean the chicken inside and out by running it under cold water, pat dry, and season inside and out with fresh ground pepper.

4. Rub garlic paste over the chicken inside and out, place chicken in a roasting pan.

5. Pour water into roasting pan until 1/4" deep.

Cook in a preheated 350-degree F oven uncovered, brushing the chicken with the maple mixture every half hour for 2 to 2 1/2 hours or until a meat thermometer inserted into the thickest part of the chicken (not touching bone) reads 165 degrees. (cooking time depends on the size of the chicken)

Erik's Mapled Fruit

Wed, 04 Dec 2019 01:38:18 GMT

Fresh Fruit of your choice such as apple, pear, peach, orange or pineapple slices
Maple Syrup (preferably dark robust for maple flavor)

Preheat oven to 350 degrees F.

Line a small baking dish with slices of fruit and cover with maple syrup.
Bake at 350 degrees F. for 15 to 20 minutes.
Serve with ice cream or whipped cream, or as is.

Baked Eggs in Maple Toast Cups

Sat, 09 Nov 2019 01:04:26 GMT

6 Eggs
6 Slices of Bread
3 Slices of Bacon (cooked until crisp and broken into small pieces)
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Butter

Preheat oven to 400 degrees F.
Melt Butter and add syrup.
Remove bread crusts.
Flatten bread with rolling pin.
Brush bread with syrup and butter mixture and pat slices into buttered muffin tins.
Sprinkle bacon bits into bottom of each bread lined cup.
Break an egg into each cup and bake at 400 degrees F. for 15 minutes until egg is set.
Serve with additional syrup, or maple jelly.

Candied Apples

Fri, 04 Oct 2019 19:31:15 GMT

2 cup maple syrup
1/4 tsp. cream of tartar
1/8 tsp. lemon juice
10 firm large apples with skewers

Combine maple syrup and cream of tartar in deep, narrow saucepan and cook quickly without stirring to 250 degrees F. (Hard Ball stage). Remove from heat and stir in lemon juice. Quickly place pan into cold water for just an instant to check boiling, and then place it in hot water to keep the syrup from hardening.
Dip apples into syrup several times until well coated.
Place coated apples on greased sheet to harden.
Note: smaller fruits (cherries, grapes, etc.) can be used.

Super Smooth Maple Freeze

Fri, 30 Aug 2019 11:46:20 GMT

Super Smooth Maple Freeze

Ingredients
3 egg yolks
1/2 cup maple syrup
2 cups heavy cream, whipped
whipped cream topping
fruit for garnish

Beat egg yolks until thick and lemon colored.
Heat maple syrup to its boiling point and slowly pour syrup into egg yolks, beating constantly.
Cook mixture, stirring constantly until thickened - do not boil.
Cool Mixture and fold in the 2 cups whipped cream.
Pour into ice cube tray and freeze until solid.
To serve, cut into squares and top with additional whipped cream and fruit as desired.

Maple Pudding Cake

Mon, 03 Jun 2019 21:16:29 GMT

Makes an 8x8x2 cake

1 1/2 cups flour
3/4 cup sugar (or granulated maple sugar)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup chopped nuts (walnuts, pecans, or almonds)
1 1/2 cup Vermont Maple Syrup
3/4 cup water
2 tablespoons butter

Preheat oven to 350°F.

Mix flour, sugar, baking powder, salt, and milk. Stir until smooth. Add nuts and pour into a greased 8x8x2 pan. Combine water, Maple Syrup, and butter in a sauce pan. Heat until butter melts, mixture does not need to boil. Pour warm sauce over cake batter. It will sink to the bottom of pan. DO NOT STIR. Bake in a 350 Degree F oven for 45 minutes. Cake should be dark gold in color (like crust of bread). Serve warm with whipped cream, or ice cream, or both!

Cranberry Maple Ginger Muffins

Tue, 05 Feb 2019 14:39:36 GMT

Makes 12 medium sized muffins

2 cups all-purpose flour
3/4 cup maple sugar, or to taste
1/2 teaspoon salt
3 teaspoons baking powder
2 teaspoons fresh grated ginger
1 egg
1 cup milk, plus more if needed
3/4 cup of fresh cranberries roughly chopped

Preheat oven to 400°F.

Grease muffin tin or line with muffin liners. Mix together all dry ingredients. Make a well in center of bowl and add wet ingredients. Stir together with spatula to combine wet and dry ingredients until moistened. Batter should be lumpy and thick. Gently fold in cranberries. Scoop batter into tins using an ice cream scoop about two-thirds full. Bake 20 minutes or until toothpick inserted in center of muffin comes out clean. Let rest for 5 minutes out of the oven and serve warm.

Cranberry maple ginger muffin recipe is perfect when made with pure Vermont organic maple sugar from Eriks Sugarbush in Kirby, VT.

Maple Snickerdoodles

Sun, 02 Dec 2018 16:30:22 GMT

Erik's version of an old favorite made with VT maple sugar

INGREDIENTS
2 3/4 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 cup unsalted butter
1 1/2 cups Granulated Maple sugar
2 large eggs
1 tsp pure vanilla

Coating: 1/3 cup Granulated Maple Sugar
2 tsp ground cinnamon

Preheat oven to 400 Deg F. Mix together flour, salt, and baking powder in large bowl. In a separate bowl add butter and maple sugar, blend until smooth. Add in eggs and vanilla to butter and sugar mix, beat until smooth. Add flour mixture to wet ingredients and beat until smooth. Form 1 inch diameter balls of dough and roll in coating. Flatten cookies to 1/2 inch thick. If you want sprinkle a little of the coating on the dough before baking. If you place the uncooked dough to close the cookies will spread into each other and will not have crisp edges. Bake 8-10 minutes.

This Maple Snickerdoodle recipe is perfect when made with VT organic maple sugar from Eriks Sugarbush in Kirby, VT

Sweet Potato Shepherd's Pie

Sun, 11 Nov 2018 00:24:56 GMT

A new version of an old favorite made with pure VT organic maple syrup

INGREDIENTS
1 Tbsp vegetable oil
1 onion, chopped
1 carrot, chopped
1 lb ground pork
3/4 cup chicken broth
1/4 cup Vermont maple syrup
1 Tbsp tomato paste
1 tsp fresh rosemary
1 cup frozen peas
2 lb sweet potatoes & parsnips, peeled and chopped
2 Tbsp unsalted butter
2 oz goat cheese
1/3 cup heavy cream
2 Tbsp VT maple syrup

DIRECTIONS
Preheat oven to 375 Deg F. Heat oil in cast iron pan. Saute onions and carrots until softened. Add pork and cook until browned. Add chicken broth, VT maple syrup, tomato paste and rosemary. Simmer for 10 minutes, then add frozen peas. Set aside to work on topping, or you can pour into a 1 1/2 quart dish.

For topping, add sweet potatoes and parsnips to boiling water. Cook until tender, drain, then mash with butter, goat cheese, heavy cream, salt and rest of the maple syrup. Spread topping on meat and vegetable mixture and bake until topping is browned, about 30 to 35 minutes.

Sweet Potato Shepherd's Pie recipe is perfect when made with pure VT organic maple syrup from Eriks Sugarbush in Kirby, VT.

Maple Chipotle Steak Tacos

Wed, 03 Oct 2018 12:23:22 GMT

Tacos have never been this good before!

INGREDIENTS
1 onion chopped
4 cloves garlic
1/2 cup soy sauce
1/3 cup VT maple syrup
1 Tbsp chipotle puree
1 bunch cilantro, chopped
salt and pepper to taste
2lbs skirt steak
2 Tbsp tomato paste
1 7oz can salsa

Garnish suggestions: cheese radish, cilantro, red onion, avocado, maple slaw

Prep
Combine onion, garlic, soy sauce, maple syrup, chipotle, cilantro, salt and pepper in a blender and puree. Place steak in a large, non reactive dish and pour pureed mixture over beef. Turn to coat, cover with plastic, and marinate in refrigerator for 4 - 8 hours.

Preheat broiler. Remove beef from marinade, scraping excess from the beef. Reserve marinade. Cook beef until browned and slightly charred. Let beef rest on cutting board.

Pour reserved marinade into sauce pan, bring to a simmer. Add tomato paste and stir for 5 minutes. Add salsa and continue to simmer for several minutes. Slice beef into thin strips, then roughly chop. Add chopped beef to the sauce pan, turn to coat with sauce.

Erik's Maple Barbecued Ribs

Mon, 03 Sep 2018 12:23:04 GMT

Maple Barbecued Ribs made with pure VT organic maple syrup.

INGREDIENTS
1/2 cup Organic Vermont Maple Syrup
1/4 cup sherry
3/4 tsp dry mustard
1/4 tsp cloves
1/4 cup soy
1/2 tsp ginger
1/4 tsp nutmeg

Mix Ingredients together and Marinate 4 lbs pork ribs in fridge overnight. Barbecue, basting frequently.

Enjoy.

This delicious marinade for Barbecued Pork Ribs is perfect when made with pure VT organic maple syrup from Eriks Sugarbush in Kirby, VT.

Summertime Strawberry Maple Salad

Fri, 06 Jul 2018 00:12:24 GMT

Note: Walnuts must be made prior to salad

Salad Ingredients

1 cup fresh lettuce of your choice

1 large fresh cucumber

1 cup fresh asparagus

Red onion to taste

3 hard boiled eggs

1/4 cup maple candied walnuts

Dressing

1/2 cup olive oil

3/4 cup fresh strawberries, washed and sliced

1 teaspoon mustard

2 tablespoons red wine vinegar

Dash of salt

Dash of pepper

1 teaspoon fresh tarragon

Use a blender to puree strawberries, then add vinegar, mustard, pepper, tarragon.

Slowly add the olive oil and blend until creamy.

Maple Candied Walnuts

1 tablespoon unsalted butter

2 teaspoons pure vanilla extract

Coarse salt

1/2 cup Vermont Maple Syrup (I suggest using Dark Robust)

1/2 teaspoon cinnamon

2 cups walnuts

Preheat oven to 375 Deg F. In a large skillet melt the butter, stir in the Maple syrup, vanilla extract, cinnamon, and 1/2 teaspoon salt. Bring to a simmer (should be frothy) about 3 minutes. Add the walnuts, using a rubber spatula toss to coat the nuts.

Using a parchment lined baking sheet, place walnuts in a single layer. Bake until walnuts are caramlized (10 minutes). Transfer the

sheet to a wire rack, stir and allow walnuts to stand and cool until hardened(30 minutes).

Vermont SugarMakers' Sundae

Sat, 02 Jun 2018 12:24:29 GMT

Sugar Makers Sundae

Vanilla ice cream

Pure Vermont Maple Syrup

Scoop vanilla ice cream into serving dishes.

Top with Maple Syrup.

A simple delicious dessert.

Erik's Maple Soda

Thu, 08 Mar 2018 21:32:26 GMT

Erik's Maple Soda Recipe made with Pure Vermont Organic Maple Syrup

ERIK'S MAPLE SODA makes (4) 8oz servings

4oz of Pure VT Maple Syrup (use your favorite grade, lighter syrups taste more like cream soda)

32oz water

Soda maker

CO2 cartridge

Pour syrup into a measuring glass and mix with some water

Pour mixture into soda maker

Assemble soda maker and carbonate

Enjoy

Maple Salmon

Fri, 09 Feb 2018 14:59:32 GMT

Maple Salmon

1 medium onion diced

1 T olive oil

1 Salmon filet

salt and pepper (to taste)

Pure Vermont Maple Syrup

Dice onion, sauté in olive oil in the frying pan over medium heat. When tender, add salmon filet and season with salt and pepper. Cover and let steam for about 5 minutes. Remove cover and turn filet. Pour maple syrup over the filet. As the water cooks away, baste the filet with the juices until well glazed.

Maple Harvest Custard

Sat, 06 Jan 2018 00:00:00 GMT

Preheat Oven to 350 degrees.

Variation: use cooked, pureed winter squash for the pumpkin.

8 Egg yolks

1/2 cup pure Vermont Maple syrup

1 1/2 cup pumpkin puree ( Not pie filling )

1/2 tsp ground cinnamon

1/2 tsp ground ginger

Pinch ground allspice

Pinch ground nutmeg

2 cups half and half

1. In a large bowl, using an electric mixer, beat egg yolk in with maple syrup.

2 . Heat half and half over medium heat until tiny bubbles form around the edge. Stirring constantly, gradually add half and half to pumpkin mixture. Pour into large shallow glass baking dish or divide into heat proof custard cups.

3. Place cups or dishes in a larger pan of hot water and bake in preheated oven for 30 minuets or until knife inserted in center comes out clean. Remove from water and let stand for 30 minuets. Serve or refrigerate for up to one week.

4 . Before serving heat one cup of Maple syrup in a sauce pan until it boils. Continue to heat syrup until it becomes thick. Pour over custard and serve.

Vermont Maple Baked Ham

Thu, 07 Dec 2017 00:00:00 GMT

3/4 - 1 inch Ham slice
1/2 cup Pure Vermont Maple Syrup

Preheat oven to 325 degrees. Place ham slice in a shallow baking dish. Pour Maple syrup evenly over the top. Bake for 35 minuets, basting occasionally with juices. Trying Maple Glazing larger hams , following package directions for preparation. Glaze with a 1/2 cup of syrup per 5 lbs. You'll never serve plain ham again.

Baked Maple Winter Squash

Thu, 02 Nov 2017 00:00:00 GMT

Choose your favorite winter squash: butternut, acorn or butter cup. Wash, cut in half and scoop out seeds

Mix together equal amounts of chopped apples and cut up orange sections, then add 1/2 equally of walnuts, raisins, and dried cranberries along with 1 Tbs each of Pure Granulated Maple Sugar and Cinnamon per squash half, mix until coated. Place mixture in squash cavities.

Pour Maple syrup over the squash and top with pats of butter. Place squash in a baking dish with water covering the bottom. Bake covered in a 350 degree oven until squash is tender, about 30-40 minuets.

Maple Cheesecake

Mon, 16 Oct 2017 00:00:00 GMT

1/3 cup sugar (preferably maple)
2 cups crushed graham cracker (about 1/2 pound)
1 1/4 sticks butter, melted

Filling:
1 pound cream cheese
3/4 Pure Vermont Maple syrup
1 cup sour cream
1 Tablespoon flour
6 eggs separated
6 tablespoons sugar (preferably maple sugar )

Preheat oven to 350 degrees. Mix the sugar with graham crumbs. Pour in melted butter and mix with fork. Press into a 10" spring form pan and bake for 10 minuets.
Beat the cream cheese, maple syrup, sour cream, flour and egg yolk together ( can be done in a food processor.) In a separate bowl, beat the egg whites until they start to form peaks, then add the sugar, continuing to beat until it forms very firm peaks. Fold in maple cream cheese mixture. Spread the filling over the crumb crust, and bake for 1 hour and 10 minutes . Turn off the oven , and leave in the oven with the door open for 45 minutes, then let cool on a counter. Chill in the refrigerator for at least 1 hour and unmold.
Serve plain or with a sauce.

Maple Sugar Coleslaw

Sun, 03 Sep 2017 00:00:00 GMT

1/4 Head of Red Cabbage

1/4 Head of Green Cabbage

(total cabbage mix.. about 1/2 lbs.)

1 Large Carrot

1 Stalk Celery

1/2 Cup Pure granulated maple sugar

2 tsp kosher salt

1/4 tsp celery seed

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

Fresh Ground black pepper to taste.

Shred or finely cut cabbage. Peel and grate the carrot. Thinly cut celery. Toss these three in a colander with the maple sugar and salt. Place colander over a bowl and let stand 1-4 hours. The cabbage should be wilted. Transfer cabbage, carrots and celery to a bowl. Add oil, vinegar and mix. Season with pepper. Cover and refrigerate until served.

Vermont Maple Milk Shake

Thu, 27 Jul 2017 13:09:33 GMT

Vermont Maple Milk Shake - Makes approximately 18 oz

1/4 cup Pure Vermont Dark Robust Maple Syrup

1 cup milk

1/2 cup vanilla ice cream

1/2 cup crushed ice

Combine all ingredients in the container of a blender or food processor. Blend until smooth. Pour into a tall glass and serve immediately.

Dark Robust maple syrup will give the drink a stronger maple flavor, while A Rich maple syrup will have a little less maple flavor. For the ice cream I suggest using bland vanilla flavor as the vanilla flavor of richer ice cream tends to overpower the maple flavor.

Pork Dry Rub

Thu, 29 Jun 2017 02:55:33 GMT

Pork Dry Rub serves 4-6

2-3 lbs fresh pork ribs

1 T dried paprika

1/8 tsp dried thyme

1/2 tsp chili powder

1/2 tsp ground mustard

1/8 tsp dried ginger

1/8 tsp ground black pepper

1/4 tsp cayenne pepper

1 T Kosher salt

2 T Pure Vermont Granulated Maple Sugar

Toss all spices in a bowl and mix thoroughly. Coat pork ribs generously and place in a roasting pan. Add one can of your favorite beer (Vermont preferred) and cover. Bake at 275 degrees F until meat is falling of the bone (3-4 hrs.) Throw ribs on the grill for a quick sear and coat them liberally with the Maple BBQ Sauce.

Maple BBQ Sauce

Thu, 29 Jun 2017 02:55:29 GMT

Maple BBQ Sauce Makes 24 ounces

1 1/2 T cooking oil

1/2 small white onion, diced

1/2 T minced fresh ginger

2 cloves of fresh garlic, smashed

1/4 tsp. cayenne pepper

1/8 tsp. black pepper

1/2 cup cider vinegar

1/4 cup water

3 oz. tomato paste

1/4 cup soy sauce

2 T sesame oil

1 cup pure Vermont maple syrup

1 1/2 T dried ground mustard

1/8 tsp. dried thyme

1/2 T Kosher salt

In a wide sauce-pot add the oil, onion, ginger, garlic, cayenne pepper, and black pepper. Saute until the onion becomes translucent. Add vinegar, water, tomato paste, soy sauce, sesame oil, and Vermont maple syrup. Break the tomato paste up with a whisk until the liquid is consistent in appearance.
Add the remainder of the ingredients, but only add half of the salt. Simmer on low heat for 30 minutes. Puree the sauce with a stick blender or an upright blender. Add the remainder of the salt to your taste.
Place in a large Mason jar (make sure the jar is clean and do not reuse an old lid as it will flavor the sauce!) and refrigerate for up to two weeks.

Maple Yogurt Smoothie

Fri, 02 Jun 2017 00:00:00 GMT

1 Cup Plain Yogurt

1/2 Cup Milk

1/3 Cup Pure Organic Vermont Maple Syrup

1 ripe banana

Pinch of Cinnamon, several ice cube crushed

Combined yogurt, milk, banana and cinnamon in a blender. Add crushed ice and process until smooth.

Serve right away with a straw.

Vermont Maple Carrot Cake

Fri, 12 May 2017 00:00:00 GMT

4 Eggs
1 cup VT maple syrup (Dark with robust taste is preferable)
3/4 cups oil
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoon vanilla
2 cups flour, preferably unbleached
1 1/2 cups chopped nuts
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons cinnamon
3 cups grated carrots

Preheat oven to 325 degrees. Beat eggs on high speed until frothy. Add nest 5 ingredients and beat another minute. Combined flour, nuts, salt baking powder and cinnamon. Add liquids to dry ingredients. Fold in carrots. Turn into a lightly greased tube pan. Bake for 1 hour 10 minuets, until tooth pick emerges clean. Cool in pan until easy to handle. Frost when cool with Maple Cream Cheese, Maple buttercream frosting, or Maple glaze, recipes to follow.

Maple Cream Cheese Frosting
12 oz. cream cheese, softened
1/4 cup VT Maple Syrup
1 Teaspoon Vanilla
Blend ingredients together

Maple Butter Cream Frosting
3 tablespoons soft butter
1 1/2 cups confectioners' sugar, sifted.
1/4 cup pure Vermont Maple syrup
Blend butter and sugar. Add syrup until smooth

Maple Syrup Glaze
1 /1/2 cups confectioners' sugar
Pure Vermont Organic Maple Syrup , about 1/2 a cup. Enough to make confectioners' sugar a glaze constancy.

Vermont Maple Baked Beans

Tue, 14 Mar 2017 00:00:00 GMT

2 lbs. dried beans, yellow eyes, navy or any other.
1/2 lb of lean salt pork ( Optional)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried mustard
1 medium size onion, peeled
1 1/2 cups pure Vermont Maple syrup

Wash and pick over beans. Cover with cold water, add soda and soak overnight. In the morning rinse bean and boil gently in fresh water until skins wrinkle. Drain off bean water and retain. Preheat oven to 325 degrees. Place onion in the bottom of a bean pot or baking dish. Add remaining ingredients. Score the pork and place on top of the beans. Pour in bean water just to cover. Bake, covered, for about 8 hours. Check periodically adding bean water as needed. For the last hour cook uncovered to brown the top.

Maple Popcorn

Wed, 16 Nov 2016 16:53:02 GMT

3 Quarts of popped corn
Scant teaspoon salt
1 cup Pure Vermont Maple Syrup
1 cup sugar
2 teaspoons butter

Sprinkle salt over popped corn. Cook butter, sugar and syrup to 275 degrees on candy thermometer. Pour over popcorn while stirring.
Spread on a buttered cookie sheet.

Vermont Maple and Apple Pie

Wed, 16 Nov 2016 16:34:08 GMT

Prepared double crust for 9" pie.
5 cups apples, peeled and sliced
3/4 cup Pure Vermont Maple Syrup
3 tablespoons cornstarch
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt (optional)
Maple Granulated sugar , optional

Preheat oven 425 degrees. Place apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with Maple Sugar .
Bake for 10 minuets, reduce heat to 350 degrees and continue baking for 25-30 minuets.