Baking or cooking recipes with a Vermont maple syrup is easy to make and serve. These are perfect to serve in social gatherings. Make sure that the Vermont Maple syrup you buy is fresh.
Some recipes with Vermont Maple Syrup:
1. Vermont Maple Baked Beans
o 2lbs dried beans
o ½ teaspoon baking soda
o 1 teaspoon dry mustard
o 1 medium slice onion
o 1 ½ cup pure Vermont maple syrup
o Wash the beans and put this in a clean bowl.
o Cover a sauce pan with cold water and soak the beans overnight.
o In the morning, rinse the beans.
o Boil this gently in fresh water until the skins look wrinkled.
o Pre-heat this in a microwave or oven to about 325o F.
o Place the sliced onion in the bottom of the bean casserole or pot.
o Add pure Vermont maple syrup, dry mustard and baking soda.
o Baked it for about 4 hours.
o Allow to cool before serving.
2. Vermont Maple Sugar Pie
– 1 large egg yolk
– 1 cup all-purpose flour
– ¾ teaspoon sugar
– 6 tablespoons vegetable shortening
– ¼ teaspoon salt
– 2 tablespoons cold water
– ¾ teaspoon apple cider vinegar
– 1 cup Vermont maple syrup
– 3 large eggs, lightly beaten
– ¼ cup firmly packed dark brown sugar
– 2 tablespoons butter
– 2 tablespoons fresh lemon juice
– ¼ cup Vermont maple sugar
– 1 teaspoon pure vanilla extract
– 2 tablespoons all-purpose flour
– 1 teaspoon finely grated lemon zest
– Pinch of salt
– Whipped cream or ice cream
To make the crust:
– In a big mixing bowl, blend in sugar, salt and flour with a fork.
– Add shortening and cut with a pastry cutter.
– In a separate small bowl, beat the egg yolk, vinegar and water.
– Pour liquid over the flour mixture.
– Stir this quickly using a fork.
– Using your hands, shape the dough into round or disc shapes.
– Refrigerate for at least one hour.
– Roll the dough on a floured surface (into 12 inch circles, 1/8 inch thick).
– Place the dough in a nine inch pie dish and trim about one inch over the edge of the pan.
– Fold it under and crimp the edge with your fingers to make a high-fluted border.
– Chill for at least 30 minutes.
To make the filling:
– In a big bowl, whisk together all the filling ingredients until it becomes smooth.
– Pour into chilled piecrust and bake for about 35 minutes or until the edges are set and the center jiggling slightly.
– Remove and place on a wire rack.
– Allow to cool in room temperature.
– Then serve it with and ice cream or whipped cream.
3. Vermont Maple Syrup Fudge
– 1 tablespoon light corn syrup
– 2 cups maple syrup
– ¾ cup light cream
– 1 teaspoon vanilla
– ½ cup chopped walnuts
o Combine corn syrup, cream and maple syrup in a two-quart heavy saucepan and place over a low heat stove.
o Stir constantly until the mixture starts to boil.
o Continue cooking without stirring making a sort of soft ball stage or onto about 236o F.
o Remove from the heat and then allow cooling. Don’t stir or beat while cooling.
o Stir in the vanilla and nuts.
o Pour this onto a lightly buttered loaf pan.
o When it cools down, cut into squares and serve.
By Dave Urmann