gypsy

Orange Maple Glazed Wing

1 ½ cups buttermilk
1/3 cup maple syrup
2 oranges, seeded, peeled, and sectioned
1 tsp. cinnamon
20 chicken wings
Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.
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Maple Broiled Scallops or Chicken Breast

4-6 sea scallops per person, or 1" pieces of chicken breast
1/3 strips of bacon, 1 per scallop or chicken piece
¼ cup maple syrup
¼ tsp. horseradish
Mix syrup and horseradish. Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.
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Maple-Glazed Butternut Squash

1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. maple syrup
¼ tsp. ground mace
4 tbsp. dark rum
2/3 cup water
Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.
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Baked Beans with Maple & Rum
4 cups dry navy beans
1 lb. salt pork or ham
1 cup maple syrup
1 cup maple sugar
3 qts. water
1 large onion
1 tbsp. salt
½ cup butter
1 tsp. baking soda
1 tsp. dry mustard
4 apples, cored & unpeeled
½ cup dark rum

Rinse beans, cover with cold water, soak overnight. Pour beans and water into large pot. Add baking soda and more water to cover beans. Bring to a boil uncovered and boil until some of the skins fall off when you blow on them. Line a bean pot with thin slices of the pork or ham, pour in beans and water. Roll onion in dry mustard completely and bury it in middle of the beans. Pour maple syrup and salt over top. Bake at 325°F for 4 to 5 hours. At the start of the last hour, place whole apples on top as close together as possible. Cream maple sugar and butter together and spread over top of apples. Pour rum over top just before serving.
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Hot Maple Apple Cider

6 cups apple cider
¼ cup maple syrup
1 orange peel cut into strips
1 lemon peel cut into strips
2 cinnamon sticks
spice bag & string
6 whole cloves
6 whole allspice berries
Pour cider and syrup into large pot. Place spices and peels in center of a spice bag and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate flame for about 10 minutes. Remove spice bag and discard. Ladle maple cider into mugs and serve warm. Optional: garnish with a stick of cinnamon for stirring, float thin slice of lemon or orange or whipped cream on top.
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Maple & Balsamic Vinegar Dressing

1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper
Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks.
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MAPLE NUT FUDGE
2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup and butter to 236 °F.
Remove from heat and place ina pan of cold water.
Stir vigorously until color begins to change, then add nutmeats.
Pour into well-buttered 8" or 10" square pan.
Cut into squares while still warm.
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MAPLE NUT FUDGE

2 C. sugar
1 C pure maple syrup
2 T. corn syrup
1 tsp. vanilla
1/2 C. milk
1 C. cup chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 °F.
Remove from heat. Cool to 110 °F. Add vanilla, nuts and butter. Beat
until thick and creamy. Pour into 8" pan and cut into squares when chilled.
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Maple Macadamia Nut Parfait

Serves 4.
1 pkg. Knox gelatine
1 cup maple syrup
macadamia nuts or other available nuts
1 cup cold water

Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup to boil. Stir in gelatine-stir until clear. Add remaining cold water. Stir. Refrigerate. When mixture is almost set, beat until fluffy. Put in glasses, then into refrigerator. When serving, decorate with whipped cream, nuts, or cherries as desired.
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Maple Bread Pudding

Serves 4 to 6.
3/4 cup maple syrup
1 tsp. lemon juice
3 slices bread without crusts
2 eggs
2 cups milk
1 T. butter
1/4 tsp. salt
1/2 cup nutmeats or raisins
1/4 tsp. vanilla

Pour maple syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving.
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Maple Walnut Ice Cream

Makes 3 pints.
1 qt. cream pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup maple syrup

Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.
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Simple Maple Sponge Cake

Serves 10-12.
1 cup maple syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best for me if this pan is lightly greased with butter and dusted with flour). Bake at 325°F for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.
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Oldtime Maple Gingerbread

Serves 8.
2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp. ginger
1/2 tsp. salt
1 tsp. soda

Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.
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Maple Bars

Makes Approx. 16 Bars.
1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening (I use 1/4 cup butter and 1/4 cup shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup maple syrup
1 tsp. vanilla
1 egg

Heat oven to 350'. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm.
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Maple Syrup Nut Cake

Serves 18.
2 1/4 cups flour
2/3 cup white sugar
3 tsp. baking powder
1 tsp. salt
1 cup maple syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts

Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 minutes. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350°Foven for 25 to 30 minutes. Frost.
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Maple Butter Frosting

1/2 cup butter
1/4 cup chopped walnuts or pecans
3 cups confectioners sugar
4-6 T. maple syrup

Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.

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