New Hampshire Maple Experience

Bethlehem, NH

Maple Recipes

Apple Maple brandy Cream Sauce

by Chef Joe

  • 2 apples / your favorite
  • 1 cup heavy cream
  • 1 T. spoon butter
  • 1 t. spoon brown sugar
  • 1/4 cup brandy
  • add 2 T. spoons maple

Baked Brioche and Maple French Toast Casserole

Sugar Hill Inn

  • Yield 6-8
  • Prep time 30 min
  • Cook time 40 min
  • Level of difficulty easy

Ingredients

  • 1 loaf Brioche, 13-16 oz
  • 8 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup maple syrup
  • 1 tsp almond or vanilla extract
  • ½ tsp chinese five spice
  • pinch of kosher salt

Praline Topping

  • ½ pound butter, cold cut into small pieces
  • 1 cup packed light brown sugar
  • 1 cup pecans, walnuts or almonds, rough chopped
  • 2 Tbs maple syrup
  • 1 tsp five spice
  • Combine praline ingredients together in a medium bowl. blend well, reserve

Directions

Slice Brioche into 1 inch slices. Lay into oven proof ceramic pan. Overlapping slightly into two layers. In a large bowl combine eggs, cream milk, maple syrup,vanilla or almond extract, chinese five spice. salt and beat with a whisk until combined well. Pour mixture over brioche slices, making sure all are covered evenly with egg and cream mixture. spoon some of the mixture in between the slices. Let rest twenty minutes to allow cream mixture and brioche to get adsorbed. Spread praline mixture on top of casserole. Cover with foil. Bake at 350 degrees for 40 minutes or until puffed and lightly golden, Let rest for 15 minutes before serving. Serve with extra maple syrup and powdered sugar. You can also serve it with whipped cream and your favorite berries.... Enjoy

Marinated Maple B.B.Q Shrimp

From Chef Kirk Spencer at the Sunset Hill House.

Marinate shrimp in maple syrup for 2 hours, or as long as overnight, and mix with barbecue sauce before grilling. Below are a couple of barbecue sauce recipes, or use your own favorite barbecue sauce.

SOUTH CAROLINA B.B.Q SAUCE

  • 1 cup prepared yellow mustard
  • ½ cup sugar
  • ¼ cup light brown sugar
  • ¾ cup cider vinegar
  • ¼ cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • ¼ t. cayenne
  • ½ t. soy sauce
  • 2 TBLSP. butter
  • 1 tablespoon liquid smoke (hickory flavoring)

CLASSIC B.B.Q

  • 2 cups ketchup
  • 1/3 cup brown sugar
  • ¼ cup minced onion
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 3 cloves garlic crushed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoon liquid smoke
  • 1 teaspoon dry mustard
  • ½ teaspoon cayenne
  • fresh ground pepper to taste

Maple Balsamic Vinaigrette

From Chef Kirk Spencer at the Sunset Hill House.

  • 1 T. Dijon mustard
  • 1 T. Whole Grain Mustard
  • 1 T. Dry Mustard
  • 1 Cup Balsamic vinegar
  • ¼ cup maple syrup
  • Salt and pepper
  • 1 Quart best extra virgin olive oil

Blend together all but oil. When well mixed, add oil as you are blending. Serve over Spinach salad with Bleu cheese, dried cranberries and candied pecans.

Walnut Angel Food Chiffon Cake

From Adair Country Inn & Restaurant, Chef Orlo Coots

Angel Food Cake

8-12 servings, depending on thickness of slice

  • 1 cup cake or AP flour
  • 1 cup powdered sugar, sifted
  • 2 cups egg whites (8-10 eggs) at room temperature
  • 1 ½ tsp cream of tartar
  • 2 tsp vanilla extract
  • 1 cup sugar

Maple Chiffon

  • 1 packet gelatin 3 Tbsp water
  • ½ cup milk
  • ½ cup sugar
  • 1/3 cup maple sugar (can use granulated if needed)
  • 4 large eggs, separated, at room temperature
  • ½ tsp cream of tartar
  • ½ tsp vanilla extract
  • ½ cup heavy (whipping) cream
  • ¾ cup toasted and chopped walnuts

To make Cake: Preheat oven to 350. Sift together the flour and powdered sugar and set aside. In a large bowl, beat egg whites at high speed with cream of tartar and vanilla until foamy. Gradually beat in the sugar, 1 Tbsp at a time, until all is incorporated and the egg whites form stiff peaks. Using a rubber spatula, gently fold in one-third of the sifted dry ingredients at a time. Pour the batter into an ungreased 10-inch angel food cake pan and tap on the counter and cut though the batter vertically with a spatula to eliminate large bubbles.

Bake for 40 minutes or until browned and springy to the touch. Remove the cake from the oven and invert it to cool for about 1 ½ hours. With a thin-bladed knife, run around the edges of the pan and unmold the cake. With a serrated knife, cut the cake into ¾ inch cubes.

To make the Maple Chiffon: In a small bowl, mix the gelatin and water and set aside. In a medium bowl, combine the milk and 1/3 C maple sugar. Place the milk/sugar bowl over a pan of simmering water and whisk to warm the mixture and dissolve the sugar. Place the egg yolks in a medium bowl, whisk to blend, then add one-third of the milk mixture to the yolks to temper them. Stir in the remaining milk mixture in to the yolks and place the bowl over the simmering water. Cook, stirring constantly, for 4-6 minutes or until the mixture is thick enough to coat a spoon. Remove from the heat and warm the gelatin mixture over the same bowl. Stir the gelatin into the milk/egg yolk mixture. Let cool to room temp- about 45 minutes.

In a large bowl, beat the egg whites at high speed with ½ C sugar and the cream of tartar. Add the vanilla. Gently fold the milk/maple mixture into the egg whites with a spatula. In a medium bowl, whisk the cream by hand until stiff peaks are formed. Fold the whipped cream into the egg white/milk/maple mixture, and then fold in the cake cubes and toasted walnuts. Spoon the mixture into a 9x 5 loaf pan lined with plastic wrap. Tap down on the counter to remove any large bubbles. Cover and chill for 4-6 hours.

To serve: Unmold the cake from the pan, remove plastic wrap. Slice to desired thickness or use scoop to portion. Place on cold plate or glass with strawberries and whipped maple mascarpone.

Maple Balsamic Syrup

From Adair Country Inn & Restaurant, Chef Orlo Coots

Makes ½ cup

  • ½ cup maple syrup
  • ½ cup balsamic vinegar
  • pinch salt

Put into 2 quart stainless steel pot and bring to boil, reduce to heavy simmer. Reduce to ½ cup. Put into squirt bottle and let cool to room temp. Can be used for sweet or savory items. Store in fridge and warm in simmering water before use. The warmer it is, the thinner it will pour. Can be served over roast chicken, pork or lamb or used as a dipping sauce for strawberries over Walnut Angel food chiffon cake.

Whipped Maple Mascarpone

From Adair Country Inn & Restaurant, Chef Orlo Coots

Approx ½ cups

  • 1 cup Mascarpone cheese
  • ½ cup cream cheese
  • ½ cup maple syrup
  • pinch salt

Whip together in mixing bowl until firm peaks. Can be swirled into soups such as butternut squash bisque, used in place of syrup or butter on pancakes and waffles or used to top Walnut Angel food chiffon cake.

Maple Balsamic Crumble

From Chef Adam Parker of the Indian Head Resort

  • 1 cup Romaine lettuce
  • 2 T Cranberries
  • 2 T Blue Cheese
  • 2 T Carrots, Shredded
  • 2 T Walnuts
  • 1 ea Maple Balsamic Vinaigrette*

Instructions- Place ingredients in bowl and enjoy!

*Maple Balsamic Vinaigrette

  • ¼ cup Balsamic vinegar
  • ¾ cup Olive oil
  • 1 T Dijon mustard
  • 1 T Maple syrup
  • 2 T White onion, diced
  • 1 tsp Garlic, minced
  • 1 ea Thyme leaves, fresh

Instructions- Combine all ingredients and puree until emulsified.

Maple Glazed Scallops with Maple Dijon Beurre Blanc

From Chef Adam Parker of the Indian Head Resort

  • 8 ea Scallops, size U10
  • 2 T Maple syrup for glazing
  • 1 tsp Extra virgin olive oil
  • 2 T White wine
  • 1tsp Garlic, minced
  • ¼ cup Turnips, large diced
  • ¼ cup White onion, large diced
  • ¼ cup Red pepper, large diced
  • ½ cup Baby spinach
  • 1 cup Penne pasta

Instructions- Coat scallops in Maple syrup and set aside. Over medium heat, add oil, wine, garlic, turnips, onion, red pepper and spinach. Saute for 3 minutes until vegetables are tender. Add pasta and Beurre Blanc. In a separate sauté pan, sauté scallops in a little olive oil until fully cooked. Place on pasta and enjoy!

Maple Dijon Beurre Blanc

From Chef Adam Parker of the Indian Head Resort

  • ½ cup Heavy Cream
  • 2 T Parmesan cheese
  • 1 tsp Garlic
  • ½ tsp Maple Syrup
  • ½ tsp Dijon Mustard
  • 1 dash Red pepper flakes

Instructions- Heat cream to a simmer. Add all ingredients and mix until fully incorporated. Keep warm for later use.

Maple Balsamic Vinaigrette

  • 2 T. Balsamic Vinegar
  • ¼ t. Sea Salt
  • Fresh zest of lemon
  • 1 Clove Garlic minced
  • Black Pepper to taste
  • 2 T. Maple Syrup
  • 6 T. Olive Oil

Mix together all ingredients except olive oil. With wire whisk, blend in olive oil and stir until emulsified.

Yield: About ½ c.

Maple Butter

  • ½ c. softened butter
  • ¼ c. maple syrup

Mix butter and maple syrup with electric mixer until blended. Serve on toast, or muffins.

Yield: About ¾ cup

Maple Teriyaki

  • 1/3 cup maple syrup
  • 1/3 cup dry white wine
  • 3 tablespoons soy sauce
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • Freshly ground black pepper

Combine maple syrup, white wine, soy sauce, onion, garlic and black pepper in a shallow Non-aluminum bowl. Marinate all day.

Maple Balsamic Dressing

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • Juice of 1 lime (about 1 tablespoon)
  • 1 clove of garlic, minced
  • 1 teaspoon finely chopped cilantro
  • 1 teaspoon dry mustard
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  1. Combine the balsamic vinegar, maple syrup, lime juice, garlic, cilantro, and mustard in a food processor or blender
  2. With the motor running, slowly pour oil in through the feed tub until the dressing is emulsified. Add salt and pepper to taste.
  3. Transfer to a bottle, cap, and refrigerate. The dressing may be stored for several weeks. Shake well before using.

Yield: About 1½ cups

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