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
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 CupcakesSift 1 ¾ cup all purpose flour with 2 ½ tsp baking powder and ½ tsp salt.
Cream ¼ cup shortening.
Gradually add 1 ¼ Maple Sugar.
Beat 2 eggs until slightly thickened, add dry ingredients alternately with ½ cup cream. Add nuts.
FIll cupcake papers ¾ full. Bake at 375 degrees Farenehiet about 15-20 mintues. Cover with Maple Butter. Garnish with walnut halves.
For Canada Day, try adding mini Canadian flags on toothpicks to your cupcakes for even more of a Canadian effect.
Source:The Sugar Bush Connection by Beatrice Ross Buszek
Baked Fresh Fruit with Maple
4 large pears or peaches
1/2 to 3/4 cup maple syrup
Place peeled and halved fruit in shallow pan. Cover with syrup. Bake at 350 degrees Fahrenheit until tender.
Source: The Sugar Bush Connection by Beatrice Ross Buszek
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.Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
Maple Squash Purée5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
2 cups water
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into tablespoon pieces
1/2 teaspoon black pepper
Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
Maple Crème Flan with Maple Glazed Pears
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
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
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.
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.