Recipes for Mint Cake and Maple Syrup
By: Jane Ammeson, The Herald-Palladium (Benton Harbor, MI)
I know St. Patrick's Day is long gone, but it took me awhile to get the recipe for the Mint Cake that my
friend Darcel Hildebrand of Hartford brought to the St. Patrick's Day luncheon I attended. And besides, it
doesn't have to be a cake served only on St. Paddy's Day. Green is good no matter what time of the year
- especially when it's cake.
Darcel Hildebrand's Mint Cake
1 box white cake mix
3 tablespoons crème de menthe
1 jar hot fudge sauce
1 pint whipping cream
1 tablespoon or less crème de menthe
Chocolate shavings
Mix the cake mix according to directions on the box, adding the three tablespoons of crème de menthe
to the mixture. Bake according to directions.
When cake is done, let cool and then spread fudge sauce on the top.
Mix the whipping cream in a blender (and yes, you can cheat and use Cool Whip or other whipped
topping but it won't taste as good) until soft peaks form. Add another tablespoon or less of the crème
de menthe (depending on how much of a minty taste you'd like). Dollop on top of the fudge sauce.
It was already spring in southern Indiana when I headed to Story, just a snip of a town that's been on the
map since 1851 and hasn't changed much since, to attend the National Maple Syrup Festival, which was
held this year in Brown County. The Story Inn was the perfect setting for judging the Sweet Victory
Challenge. Chef Paula Haney of Hoosier Momma Pie Co. in Chicago prepared the top five recipes in each
category - breakfast, savory and dessert - for Indianapolis and Chicago chefs to taste.
Also in the kitchen was Story Inn's executive chef Eric Swanson, who prepared a special festival menu
from recipes supplied by the guest chefs/judges. Do I need to add that all the recipes had a touch of
maple syrup from Burton's Maplewood Farm, which hosts the festival?
The recipes being judged had been sent in from across the country. I thought I'd share a couple of them
here. In the coming weeks, I'll share recipes from the chefs made for the special dinner.
Maple Glazed Pecan Apple Scones
4 cups unbleached flour
6 tablespoons sugar
6 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
12 tablespoons butter, sliced and cold
1 cup heavy cream
4 large egg yolks
1 egg (to brush on top)
1 teaspoon vanilla
1 to 1 1/2 cup apple or pear, peeled and diced (or combine apple and pear)
1/2 cup pecans, chopped
Maple syrup glaze:
1/2 cup pure Burton's Maplewood Farm maple syrup
1 1/2 to 2 cups confectioner's sugar
2-3 tablespoons milk
1 teaspoon vanilla
Preheat oven to 400 degrees.
Into a food processor, add the flour, baking soda, baking powder, sugar, cinnamon and salt.
Pulse a few times to combine. Add in the butter and process for 15 seconds. Add the vanilla, egg yolks
and cream. Process for 5-10 seconds, until the dough pulls together. Place the dough on a clean surface
and flatten out. Add apple or pear chunks and pecans to center of dough and fold to combine. Separate
dough into balls. Pat one ball into a circle that is about 3/4-inch thick. Cut into 6-8 wedges and transfer
to a parchment or Silpat lined baking sheet.
Repeat with the other ball.
Brush tops with beaten egg and brush over the scones. Bake for 15-20 minutes or until golden brown.
Glaze:
Combine glaze ingredients in a small bowl and whisk to incorporate.
Allow scones to rest for 5 minutes then drizzle with glaze.
Recipe submitted by Kathryn Yost of Sausalito, Calif.
Maple, Pear and Blue Cheese Mac 'N Cheese
8 ounces elbow macaroni
5 tablespoons unbleached flour
6 tablespoons unsalted butter
2 cups peeled and diced pear
1/2 teaspoon kosher salt
1/8 teaspoon fresh black pepper
Pinch of ground nutmeg
2 1/3 cups half and half
2 cups shredded mozzarella cheese
1/2 cup crumbled blue cheese
1/3 cup real maple syrup (plus more for drizzling)
1/2 cup walnuts, chopped (optional)
Preheat oven to 350 degrees and spray (or butter) a 2-quart baking dish with non-stick spray.
Fill a large pot with water and boil macaroni just shy of al dente. Drain and reserve.
In a small skillet sauté the pear with 1 tablespoon of butter. Remove from heat.
In a sauce pan melt 4 tablespoons of the butter and whisk in the flour. Add salt, pepper and the nutmeg.
Allow to cook for 1 minute on medium heat, then whisk in the half and half. Add 1 3/4 cups of the
mozzarella and 3/4 of the blue cheese. Stir until melted and smooth.
Stir in the maple syrup and pears. Add the drained pasta and remove from heat.
In a small bowl, combine 1 tablespoon of melted butter, walnuts and remaining cheeses.
Ladle the pasta mixture into the baking dish. Cover with the cheese and walnut topping.
Bake at 350 degrees for 25-30 minutes or until bubbly. Allow to sit 5 minutes before serving.
Savory category winner; recipe by Michael Cohen, Los Angeles, Calif.