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Pumpkin Maple Cheesecake

Crust:
1 1/2 cup Graham cracker crumbs
1/4 cup Granulated sugar
1 cup Melted butter
1/2 tsp Ground cinnamon

Filling:
1 1/2 lb Cream cheese
1 1/4 cup Maple sugar
1/2 cup Maple syrup
5 x Eggs
2 cup Cooked pumpkin puree
1 1/2 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Salt
Confectioners' sugar for garnish

Prepare the crust by combining all ingredients and pressing into a greased 9" (23 cm) springform pan. Chill at least 1 hour.
Preheat the oven to 325 F (160 C).
Beat the cream cheese and maple sugar until very light. Add the maple syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin and spices and pour mixture into prepared pan. Bake for 1 1/4 hours.
Cool to room temperature, refrigerate 6-8 hours before serving. Garnish by sprinkling with confectioners' sugar, serve.

Maple Baked Oatmeal

1-1/2 cups (375 mL) large flake rolled oats
1/4 cup (50 mL) sliced almonds
2 tbsp (25 mL) packed maple sugar or brown sugar
2 tbsp (25 mL) maple syrup
Pinch salt
3 cups (750 mL) milk
Ground cinnamon

In greased 8-inch (2 L) square glass baking dish, combine oats, almonds, sugar, maple syrup and salt, and stir in milk. 

Bake in 350°F (180°C) oven until oats are softened and milk is absorbed, about 40 minutes. Sprinkle with cinnamon to taste. Serve hot.

Maple Glazed Stuffed Roast Pork

2 Tbsp. non-hydrogenated margarine
1 small (192 g) apple, chopped
1 cup hot water
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 pork loin (2 lb./900 g), butterflied
2 Tbsp. maple syrup
2 Tbsp. grainy Dijon mustard
1 tsp. chopped fresh rosemary

Heat oven to 350ºF.
Melt margarine in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.
Spoon stuffing mixture onto cut side of meat to within 1/2 inch of edges. Roll up, jelly-roll fashion, starting at one of the short ends. Place, seam-side down, in roasting pan sprayed with cooking spray.
Bake 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Source: Kraft Canada

Maple, Mushroom & Wild Rice Soup

 

  • 1 lbs mushrooms (you can use white or cremini); sliced
  • 1 onion; roughly chopped
  • 2 cloves of garlic; minced
  • 2 tbsp butter
  • 1/2 C wild rice
  • 4 C stock (chicken or vegetable)
  • salt & pepper
  • 4 bay leaves
  • 1/4 C dark maple syrup
  • 1 C 35% cream

In a heavy bottomed pot, melt the butter. Add the onions and garlic and sautee until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, ample syrup and salt and pepper. Cook for about an hour; until the rice is very cooked. Puree half of the soup, and add back to the pot. Add the cream and more seasoning if needed. Also, thin out with more stock if the soup is too thick for you. This soup is better the next day, and for many days after that too.

Source: Renée Lavallée, The Feisty Chef

Bacon-Wrapped Maple Pork Loin

 For brining pork

  • 8 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons maple syrup (medium or amber)
  • 1/2 teaspoon crushed black peppercorns
  • 2 sprigs fresh sage
  • 1 large garlic clove, smashed
  • 1 Turkish or 1/2 California bay leaf
  • 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed
For roasting pork
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh sage
  • 3 tablespoons maple syrup (medium or amber)
  • 16 bacon slices (about 1 lb)
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water

Brine pork:
Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.

Roast pork:
Put oven rack in middle position and preheat oven to 350°F.

Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.

Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.



Source: Epicurious

Maple Baked Apples

 Core each apple. Fill cavity with equal amounts of butter and maple syrup.

Add a few raisins and a dash of cinnamon. Bake until tender. Serve hot.