4-6 medium sized carrots 3 tbsp butter 1/3 C maple syrup Wash and peel the carrots Cut in thin slices at an angle (or bias) Heat a sauté pan and melt butter ‘til frothy Pour in maple syrup and bring up to bubbling Add carrots, sauté briefly to coat thoroughly then turn heat to low Let finish on low heat, turning frequently until carrots are just fork tender - about 8 minutes
When cooking with pure NH maple syrup, substitute 3/4 to 1 cup of maple syrup for every 1 cup of granulated white sugar. Decrease the liquid in your recipe by 2 to 4 Tbsp for each cup of syrup used. Add 1/4 to 1/2 tsp baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream. Also, decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly. Pure granulated maple sugar can be substituted
2 Tbsp pure maple syrup pure granulated maple sugar whipped cream coffee (prepared instant or with an espresso machine, or any coffee will do) steamed or scalded milk 1. Pour the maple syrup into the bottom of a mug. [if !supportLists]2. Add coffee and pour in the milk. [if !supportLists]3. Top with whipped cream and a generous sprinkling of granulated maple sugar.
1/3 plus 1/4 C whole milk 1 Tbsp plus 1 tsp heavy cream 1/3 C granulated maple sugar or white sugar plus more for yeast 2 1/4 tsp (1 package) active dry yeast 2 large eggs, room temperature 3 1/2 tsp unsalted butter, melted 2 C all-purpose flour plus more for surface ½ tsp kosher salt 1 ¼ C pure maple syrup Heat milk, cream, and 1 Tbsp . water in a small saucepan until an instant-read thermometer registers 110°–115°. Transfer to a small bowl and stir in a pinch of sugar. Spr
1 lb. good quality bacon, sliced 2 Tbsp pure maple syrup 1/4 C maple sugar 2 tsp Dijon mustard 1/2 tsp Kosher salt 1/4 tsp cayenne pepper Preheat oven to 350 F. Wrap a rimmed baking sheet with aluminum foil and top with a wire rack. In large bowl, add maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well. Add bacon to bowl and toss gently with hands. Make sure that all the slices are evenly coated Place the bacon in a single layer onto the wire r
2 eggs 1/3 C maple syrup Preheat oven to 400 degrees F. Separate egg whites and yolks. In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed. In a stainless steel bowl, beat egg whites until soft peaks form (I like to beat them to hard peaks). Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet. Place baking sheet in the oven and immediately turn temperature to 375 degrees.
1 pound thick smoked bacon, cut into 1 inch pieces 1 large onion, sliced 4 cloves garlic, chopped 1/4 C cider vinegar 3/4 C coffee (brewed) 1/4 C maple or brown sugar 1/4 C maple syrup 1/4 C bourbon 1-2 chipotle chilis in adobo, chopped 1/2 tsp cumin pepper to taste Cook the bacon in a large sauce pan over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 Tbsp of the grease in the pan. Add the onions and saute until tender,
1/2 C softened butter 1/4 C maple syrup Mix butter and maple syrup with electric mixer until blended. Serve on toast, cracker or warm muffins.
Yield: about 3/4 cup Note of interest– true maple butter (cream) does not contain any butter!
Yield:6 to 8 servings
1 loaf French bread (13 to 16 ounces) 8 large eggs
2 C half-and-half 1 C milk
2 Tbsp maple or granulated sugar 1 tsp vanilla extract
1/4 tsp ground cinnamon 1/4 tsp ground nutmeg
Dash salt Maple Syrup Praline Topping
1/2 pound (2 sticks) butter