Recipes

Maple Roasted Squash Soup

The two types of squash in this soup create a very smooth and rich consistency. 

1 Butternut Squash

1 Buttercup Squash

2 Onions, peeled and cut in ¼

6 cloves Garlic, smashed

8 leafs Sage, fresh

½ c Acadian Maple Syrup

1 tbsp Chinese Five Spice powder

2 tbsp Salt

Garnish:

12 Sage Leaves

½ c Foxhill Quark Cheese

2 tbsp Acadian Maple Syrup

Preheat the oven to 350F.

Cut the squash into ¼‘s and scoop out the seeds; leave the skin on.

In a roasting pan, add the squash, onions, garlic and sage. Sprinkle with 5-spice powder,

maple syrup and salt. Roast in the oven for about 45 minutes or until some color

develops on the vegetables.

When the squash is well roasted and soft, add to a pot and cover with water, bring to a boil and simmer

10 minutes until falling apart.

Use a hand blender or food processor to puree and season with some salt if needed.

Pour into bowls and garnish with 1 tbsp quark cheese, a sage leaf and a little maple syrup.

Thanks to Jon Geneau for this recipe!

June Recipe: Nelson Cupcakes

Baked Fresh Fruit with Maple

 4 large pears or peaches

Maple Blueberry Parfait

3 1/2 cups blueberries (18 ounces), divided
3/4 cup pure maple syrup (preferably Medium), divided
1 cup chilled heavy cream
1 teaspoon fresh lemon juice
6 ounces thin ginger cookies, coarsely crumbled

Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.

While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.

Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.

Maple Squash Purée

Maple Crème Flan with Maple Glazed Pears

Flan:
1 cup pure maple syrup
3 1/2 cups whipping cream
7 large egg yolks
1/8 teaspoon salt
2/3 cup sugar
1/4 cup water
1/2 teaspoon light corn syrup

Pears:
1 tablespoon unsalted butter
3 ripe Bartlett pears, unpeeled, quartered, cored
1/4 cup pure maple syrup
1/4 cup crème fraîche or sour cream
1/8 teaspoon salt

For flan:
Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.

Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.

Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.

Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.

For pears:
Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.

Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

Source: Epicurious