Maple Chicken
Ashlynn Royce and Will Dunkley
2 teaspoons olive oil
3 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup chicken broth
1/4 cup maple syrup
2 teaspoons chopped fresh thyme
2 medium garlic cloves, thinly sliced (QUARTER IT THE LONG WAY!)
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat.
3. Add oil; swirl to coat.
4.Sprinkle chicken with pepper and salt.
5.Add chicken to pan; sauté 2 minutes on each side or until browned.
6. Remove chicken from pan.
7.Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned
bits.
8. Cook 2 minutes, stirring frequently.
9.Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and
spoon mustard mixture over chicken.
10.Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan;
Serve!
Maple Apple Braid
From: Julia Palmer, Palmer Lane Maple, Jericho, VT
Ingredients:
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1 package of puff pastry
2 tablespoons flour
2 apples, peeled and sliced (do not use McIntosh)
½ cup maple sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons melted butter
Glaze: Blend 1 tablespoon maple syrup (the darker the better) with ¼ cup confectioners’ sugar
until creamy.
Preparation:
1. Preheat oven to 375 degrees. Place unrolled and flattened puff pastry on a baking sheet lined
with parchment paper. Unroll puff pastry and sprinkle with the flour.
2. Toss the sliced apples in a bowl with the maple sugar and all the spices. Place apples down the
center of the dough, no more than 2 inches wide. Cut 12 slits, about a ½ inch wide on each long
side of the dough surrounding the apple mixture.
3. Fold the strips over the dough at an angle across the apple mixture alternating dough strips from
one side to the other to form the braid. Fold the ends over to seal.
4. Brush with melted butter and bake for 35-40 minutes or until golden brown and the apples are
soft.
5. Pour or drizzle the glaze over the warm braid, cut and serve.
6. Enjoy! (makes 10-12 servings)
Maple Chocolate No-Bake Cookies
From: Olivia Palmer of Palmer Lane Maple, Jericho, VT
Ingredients:
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3 cups quick cooking oats
¾ cup maple syrup
2/3 cup peanut butter
½ cup coconut oil
1/3 cup unsweetened cocoa powder
1 ½ teaspoon vanilla extract
¼ teaspoon salt
Preparation:
1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan, over medium high heat, combine maple syrup, peanut butter and the
coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt. Mix until everything is fully incorporated and coated.
4. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets.
Place in the freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or the freezer (depending on how you like them).
6. Enjoy! (makes about 3 dozen)
Spinach Salad with Sweet & Sour Maple Dressing
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1 (8 oz.) bag fresh spinach or other salad mix
1 (15 oz.) can mandarin oranges, drained
1 small red onion, cliced
¾ cup walnuts , chopped. (I’ll use our maple glazed walnuts).
Sweet & Sour Maple Salad Dressing
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½ cup maple syrup
¼ cup light-tasting vegetable oil
¼ cup vinegar
¼ cup ketchup
½ teaspoon celery seeds
Mix all ingredients in a cruet. Shake well. Store in refrigerator.
Submitted by: Rita Lehouillier
Lehouillier Maple Or
Impossible Maple Custard Pie
Gluten Free
4 eggs
1 tsp. vanilla extract
1 cup maple syrup
½ cup Gluten Free Baking Mix ***
1 cup milk
½ cup walnuts or pecans, chopped
Combine the first 5 ingredients in a blender and blend on high for 1 minute. Pour the batter into
a glass 9” greased pie plate. Top with chopped nuts. Bake at 350 degrees preheated oven until
firm. 30-35 minutes. You may have to reduce heat to 325 degrees the last 7-8 minutes to firm
up the center.
*** For non- gluten free, substitute ½ cup Bisquick baking mix.
Top with Maple Whipped Cream
1 cup whipping cream
1 TBS. maple syrup
In chilled small bowl, beat cream on high speed until stiff peaks form. Gradually add maple
syrup. Top on cooled pie. Garnish with maple walnuts. (Optional).
So easy and so good!
Submitted by:
Rita Lehouillier
Maple Bacon Cream Cupcakes
Maple cupcakes filled with candied maple bacon cream and topped with a maple glaze and
whipped buttercream.
Maple Cupcakes
8 tablespoons (1 stick) unsalted butter, room temperature
2 3/4 cups all-purpose flour, sifted
2 cups pure Vermont Maple Syrup (dark, grade A)
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees.
2. In a standing mixer beat the butter until creamy. Add the maple syrup,
and beat until combined. Add the eggs, and beat until combined.
3. In a separate large bowl combined the flour, baking powder, and salt.
4. Add the flour mixture to the butter mixture, and beat to combine. Beat
in the milk and vanilla extract until combined.
5. Line 24 standard cupcake tins with cupcake liners. Fill each cupcake
cavity 2/3 way full. Bake until golden brown, or until a tooth pick
inserted into the center comes out clean, about 16-20 minutes.
6. Once cupcakes are cool core each one to make room for the filling.
Candied Maple Bacon
1 lb. of bacon
1/2 cup of pure Vermont Maple Syrup (dark, grade A)
1/2 cup of brown sugar
1. Preheat oven to 350 degrees
2. Line two cookie sheets with parchment paper.
3. Dip each strip of bacon first in maple syrup and and then brown sugar
4. Place each strip on the cookie sheet, trying not to overlap the strips
5. Cook the bacon as to how you like it and then remove from oven
6. Take each strip off of the cookie sheet and place on a clean plate. Let it
cool completely and then cut in small strips to crumbles.
Maple Cream Filling
1 cup of pure Vermont Maple Syrup
2 sticks of unsalted butter, room temperature
3/4 - 1 cup of powdered sugar
2
teaspoons of pure vanilla extract
1. Combine all ingredients in a stand mixer fitted with the whisk
attachment and mix all on slow until combined and then increase to high
for 5 minutes until light and fluffy
2. Add the cooled candied maple bacon to the filling making sure to leave
some for garnish, about 1/4 cup
Maple Glaze
1/4 cup of Vermont Pure Maple Syrup
2 tablespoons of unsalted butter
1 cup of powdered sugar
1. Cook butter on low-medium high heat until brown
2. Whisk in the maple syrup and turn the heat down to low
3. Whisk in the powdered sugar until all is smooth and light in color
Whipped Vanilla Buttercream
2 sticks of unsalted butter, room temperature
3 cups of powdered sugar
1 cup of vegetable shortening
2 teaspoons of vanilla
1-2 tablespoons of water
1. Cream butter and shortening, add the powdered sugar and vanilla and
cream again.
2. Add the water a little at a time until it is smoothing
consistency and then beat until light and fluffy, about 5 minutes.
Maple-Walnut Biscotti
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2 cups walnuts, coarsely chopped, toasted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/4 cup pure maple syrup
1/4 to 1/2 teaspoon maple flavor, optional
1/3 cup butter, melted
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons maple sugar, for topping; optional
1. Preheat the oven to 350°F. Lightly grease a large baking sheet; or line with parchment.
2. Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and
baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
3. Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
4. Add the melted butter, beating till smooth.
5. Mix in the flour, baking powder, and salt, then the nuts.
6. Divide the dough in half on a lightly greased or parchment-lined baking sheet.
7. Using your wet fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2"
thick.
8. Using your wet fingers or a wet bowl scraper, smooth the top and sides of the rectangles.
Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
9. Bake the biscotti dough for 30 minutes. Remove from the oven, and cool for about 10 minutes;
cooling the dough allows you to cut it more easily, with less crumbling.
10. Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into
generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you
can balance them upright (rather than laying them flat), so much the better; you won't have to
turn them during their second bake.
11. Bake for about 20 to 25 minutes, till the biscotti's cut sides are beginning to brown. Remove
them from the oven, and cool right on the baking sheet.
12. Yield: about 3 dozen 4" to 6" biscotti
Sugaring Season Hot Cocoa
1/3 cup best-quality cocoa powder
1/3 cup dark maple syrup
2 ½ cups low-fat milk
½ teaspoon vanilla extract
Marshmallows (optional)
1. In a medium bowl, whisk cocoa and syrup.
2. Heat milk in a medium, heavy-bottomed saucepan over medium- low heat, stirring often,
about 8 minutes, or until steaming.
3. Pour hot milk into cocoa mixture, whisking constantly.
4. Transfer cocoa mixture to the saucepan and return to medium- low heat, stirring often,
until completely smooth and steaming hot.
5. Stir in vanilla and drop in marshmallow (if desired) before serving.