Tag Archives: maple syrup recipes

Maple Bourbon Cranberry Sauce

I love making my own cranberry sauce. It’s the perfect quick dish to give your personal flavor touch. I have made many combinations of sauce of the years but some I like to make again and again and this recipe is one that I am always being asked to make. What more to say than it’s not only got maple syrup, it’s got bourbon too! Need I say more?!!!

From by the bay, wishing you berry maple bourbon food memories!

Maryann

Maple Bourbon Cranberry Sauce

Ingredients

  • 10 ounces  fresh whole cranberries
  • 1/4 cup dried cranberries
  • 1/2 cup maple syrup
  • 3 tablespoons bourbon
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon

Directions

Combine all ingredients in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Unbaked Brownies with Chocolate Frosting

If you are looking for a healthy yet delicious dessert try this easy to prepare version of unbaked brownies. It’s made with ground dates, walnuts and cocoa powder topped with the best chocolate frosting made with cocoa powder and sweetened with maple syrup.  This is almost a cross between a brownie and fudge. The best part is that the dessert is flourless  in addition to being low in cholesterol and sodium. I like to cut up into little bite size pieces. Enjoy without the guilt!

From by the bay, wishing you guilt free food memories!

Maryann

Unbaked Brownies with Chocolate Frosting

as featured in Health Magazine by Katie Higgins

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 16 brownies

Ingredients

  • 2 1/2 cups cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 1/2 cup plus 2 Tbsp. cacao powder or unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3/8 teaspoon salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons vegetable oil or melted coconut oil

Directions

1. Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 tsp. vanilla, 2 tsp. water and salt in a food processor. Process until completely smooth.

2. Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.

3. In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 tsp. vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.

 

Countdown to Thanksgiving-Sweet Potatoes with Toasted Marshmallow Meringue

No Thanksgiving meal would be complete without a side of potatoes and this sweet potato dish is a perfect side. Creamy sweet potatoes are enriched with creme fraiche, touched with sweet cinnamon and then topped with clouds of marshmallow meringue made with marshmallow creme that is toasted last minute and served. Thanksgiving perfection!

From by the bay, wishing you toasted marshmallow meringue food memories!

Maryann

blog sweet pot marsh

Sweet Potatoes with Toasted Marshmallow Meringue

  • 3 pounds sweet potatoes
  • paste from one vanilla bean
  • 1/4 cup dark brown sugar
  • 4 ounces creme fraiche
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 8 ounces marshmallow crème

Directions

  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, vanilla paste, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 8 by 8 inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

 

Pumpkin Scones with Cinnamon Butter

blog-pump-scone

Autumn by the bay, the leaves are turning colors and there is a gently rain of large maple leaves softly floating down to the ground. As Halloween approaches and pumpkins are everywhere it is time to start baking and cooking with pumpkin. This year I wanted to make pumpkin scones. I looked at many recipes, before I decided on the recipe below. Let me just start with that this scone is perhaps one of the best if not the best scone I have ever tasted. Yes, I absolutely mean that!  The scones are light and airy not too sweet and a subtle taste of tart from using fresh cranberries over sweet dried cranberries. I loved the technique of grating the cold butter into the dry ingredients and plan to experiment more with this technique since the results were so wonderful. This recipe is really easily , just a few extra steps but the results are worth it. Save some time in the morning, by measuring all your dry ingredients in advance and leave in a zip lock bag until you are ready to bake.

From by the bay , wishing you many delicious pumpkin food memories!

Maryann

blog-pump-scone-2

Pumpkin Scones with Cinnamon Butter

Recipe by Beauty and Essex as featured in Bon Appetit November 2014

Cinnamon Butter
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
Scones
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt or fine sea salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar

Preparation
Cinnamon Butter
Mix butter, maple syrup, cinnamon, and salt in a small bowl.
Do Ahead: Cinnamon butter can be made 4 days ahead. Cover and chill.
Scones
Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

 

Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette

 

blog grape salad

Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette

 

Serves 4

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoon maple syrup
  • ½ teaspoon prepared mustard
  • 6 ounces butter lettuce, lightly torn in pieces
  • ¼ cup crumbled goat cheese
  • 4 fresh black mission figs, cut in half lengthwise
  • ¼ cup seedless black grapes, preferably concord
  • 1/4 cup walnuts, coarsely chopped
  • fine sea salt and fresh ground black pepper to taste

Directions
To make dressing combine olive oil, vinegar, maple syrup and mustard all  in a glass jar and shake vigorously. Keep to the side until ready to use. Shake again before pouring onto salad.
To make salad place lettuce, grapes and figs in a bowl and add 1/2 the dressing and gently toss. Add salt and pepper to taste and toss again. Arrange on a serving platter. Sprinkle salad with the goat cheese and walnuts. Drizzle extra dressing on top of the salad and serve.

Maple, Pecan and Apple Granola

blog granola gnome

Maple, Pecan and Apple Granola


2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried raisins
1/2 cup dried apples slices, chopped

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit and mix. Keep in airtight container. It should keep about one week.