Recipes
Yield: 1 lb, Prep: 10 min plus 45 min cooling, Cook: 1 hour
Maple Walnut Fudge
In a medium saucepan, combine syrup, milk cream and salt. Attach candy thermometer, and cook without stirring to 236 degrees F. Remove from heat and cool to 110 degrees F, without stirring. Remove thermometer. Beat with a mixer or by hand until fudge loses its gloss. Add nuts and pour into buttered pan.
Hint: The lighter the syrup used for this recipe, the better it turns out.
2 cups maple syrup
1 Tbsp. light corn syrup
1/4 tsp. salt
1/2 cup milk
1/4 cup cream
1/2 cup chopped walnuts
Maple Bread Pudding
Yield: 8 servings, Prep: 15 min, Bake: 1 hour
7 slices of day old bread
3 eggs, beaten, 1 cup maple syrup, 1/2 tsp. salt
1/4 tsp. nutmeg
3 cups milk, scalded
1/2 cup raisins (optional)
Grease a medium-size casserole dish. Cut bread into 1-inch pieces and place in casserold dish. In a large mixing bowl, beat the eggs, maple syrup, salt and nutmeg. While beating, slowly add scalded milk; mix in raisins and pour over bread in casserole dish. Let sit until bread absorbs milk. Sprinkle with additional nutmeg. Place casserole in a baking pan half filled with water. Bake at 350 degrees F for one hour or until knife inserted in center comes out clean.
Maple-Glazed Butternut Squash
1 medium butternut squash (about 1 1/2 pounds)
2/3 cup water
1/4 cup pure maple syrup
1/4 cup dark rum1/4 tsp. ground mace
*Peel, seed and quarter the squash. Cut crosswise into 1/2-inch slices to make about 5 1/2 cups.
*Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat. Decrease the heat and simmer, covered, until the squash is tender, about 15 minutes.While the squash is simmering, warm a serving dishin a 200 degree F oven.
*Transfer the squash with a slotted spoon to the warmed serving dish: reserve the cooking liquid.
*Increase the heat and boil the cooking liquid until it is thickened, about 3 minutes. Pour the thickened liquid over the squash.
Maple Walnut Salmon
Yield: 4 servings, Prep: 8 min. , Bake: 15 min.
4 (6 oz.) fillets of salmon
4 Tbsp. maple syrup
1 Tbsp. oil
1/3 cup chopped walnuts
Salt and pepper to taste
Preheat oven to 375 degrees F. Place salmon on non-stick foil-lined baking pan. Sprinkle with salt and pepper. Drizzle with maple syrup. Bake for 15 minutes or until fish flakes easily. Toast walnuts in skillet with 1 Tbsp. oil for one minute. Spoon over salmon and serve.