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Pure Maple Syrup, warm or cold, makes a wonderful sauce for ice cream
– as an option, add a few chopped nuts -

Maple Cheesecake

Ingredients:
8 oz. cream cheese softened
8 oz. whipped topping
1/2 cup Pure Maple sugar
1 graham cracker pie crust

Mix all ingredients together and pour into pie crust. Let chill overnight. Sprinkle top with Pure Maple Sugar before serving. Great ending for a summer Barbeque!
 


 

 
Maple Glazed Adirondack Pork Loin

Ingredients:
3 pound pork loin (bone out)
Stuffing
1 cup macadamia nuts coarsely chopped
1 cup Johannesburg Riesling wine by Chateau LaFayette Reneau
2 cups sun dried prunes
Allow the prunes to soak in the wine ½ hour before stuffing the roast.

Maple Glaze
1 cup Johannesburg Riesling wine by Chateau LaFayette Reneau
1 cup orange juice
1 teaspoon salt
1 tablespoon of cornstarch dissolved in ¼ of cold water
1/2 cup maple syrup (dark amber maple syrup if possible)

Step 1
Take the pork loin and form a cavity for the stuffing. To form the cavity, make a 2" deep cut in the roast beginning about 2" from the end of the roast. Run the 2" deep cut lengthwise across the roast and stop about 2" from the opposite side. This will prevent the stuffing from falling out of the sides of the roast.

Step 2
Stuff the roast with the macadamia and prune stuffing.

Step 3
Use cooking string to truss the roast. Cross tie the roast across the filling from end to end.

Step 4
Brown the outside of the roast by sautéing the roast in a large skillet. Cover the bottom of the skillet with about 1/8" of cooking oil and place over medium high heat. Allow the oil to heat up and the place the roast in the skillet carefully. Allow the roast to brown on each side by turning the roast every 2 minutes.

Step 5
Transfer the roast to a roasting pan, seal the pan with aluminum foil and place in a preheated 350-degree oven and allow to cook for 25 minutes.

Step 6
While the roast is cooking, begin to prepare your glaze. Pour the orange juice and wine into a skillet and cook over medium heat until the liquid has been reduced by about half. This will take about 10 minutes. Then add the maple syrup and reduce the heat to low and add the salt and dissolved cornstarch. Stir the mixture until it becomes a thick glaze consistency.

Step 7
Remove the roast from the oven. Uncover the roast and allow to sit at room temperature about 10 minutes. Glaze the roast thoroughly and transfer to a serving platter for slicing. Garnish with sweetened dried cranberries and orange slices to add color.

Step 8
Open a bottle of Johannesburg Riesling and pour yourself a glass and enjoy with the pork loin.
 

 

Maple Mousse

Ingredients:
1 envelope unflavored gelatin
1/4 cup (50 ml) cold water
1 cup (250 ml) pure maple syrup
3 eggs separated
1 cup (250 ml) whipping cream

Sprinkle gelatin over cold water and set aside to soften. Beat maple syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat whipping cream until stiff peaks form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with semi-sweet chocolate.
 

 

Stuffed Baked Apples

Ingredients:
6 baking apples
3 tablespoons butter
1 cup finely chopped pitted dates
1/4 cup water
1/4 cup chopped walnuts
1 cup maple syrup
1 cup (canned) mandarin oranges, cut up

Core apples. Remove 1-inch peel from top of each and arrange in baking dish. Combine dates, walnuts, mandarin oranges, and butter. Add water. Cover baking dish after stuffing apples. Bake at 375 degrees F for about 35 minutes. Uncover. Bake 20 minutes longer; baste 3 times with maple syrup. During cooking, baste at intervals.
 

 

Maple Crunch Chicken

Melt 1/2 cup margarine in a pan in 350° oven. Beat 2 eggs with 1/4 cup Pure Maple Syrup. Dip chicken pieces in this sauce and then into instant oatmeal and salt. Place chicken in pan with margarine and bake until tender, turning 2-3 times.
 

 

Maple Blender French Dressing

Ingredients:
 
1 cup ketchup
1/2 cup Pure Maple Syrup
1/2 cup cider vinegar
1 tsp. salt
3/4 cup salad oil
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. powdered ginger

Cover and blend on high speed for 20 seconds. Makes 2 cups.
 

Maple Sour Cream Cake

Ingredients:
 
1 egg
1 cup Pure Maple Sugar
1 cup sour cream
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt

Beat eggs thoroughly, add sugar and continue beating. Add sour cream alternately with flour, which has been mixed and sifted with baking soda and salt. Add flavoring, stir well and turn into greased 9" pan. Bake at 350° for 25-30 minutes. This may be served plain or frosted.
 

Maple Sugar Kisses

Ingredients:
 
1 cup Pure Maple Sugar
1/2 cup brown sugar
1/4 tsp. cream of tarter
1/2 cup water
6 marshmallows
1 egg white

Boil sugars, water and cream of tarter in saucepan until mixture becomes brittle when dropped in cold water. Cut marshmallows into small pieces and add to mixture. Let stand 5 minutes until melted. Pour over stiffly beaten egg white. Beat until light. Drop from teaspoon onto wax paper. Garnish with candied cherry or pecan halves. Makes 30 kisses.
 

Rolled Maple Sugar Cookies

Ingredients:
 
1 cup shortening
3/4 cup Pure Maples Sugar
1 cup white sugar
2 eggs, well beaten
2 tbsp. milk
4 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla

Cream shortening with sugars. Add well-beaten eggs, milk and vanilla. Add flour, baking powder, and salt, sifted together. Mix and chill thoroughly. Roll out thinly on floured board and cut with cookie cutter. Bake on greased cookie sheets in 350° oven for 10 minutes. Makes 6 dozen 3 inch cookies.
 

Maple Apple Dumpling

Ingredients:


 
Pie Pastry – your own or purchased
4 Medium Apples
2 Cups Pure Maple Syrup
1/3 Cup Granulated Maple Sugar
½ teaspoon Cinnamon
2 Tablespoons Butter or Margarine

Heat oven to 425º - roll out pastry and cut into about 7” squares. Pare and core one apple for each dumpling. Place apple in center of each square.

Mix together the Granulated Maple Sugar and Cinnamon – fill apple cavities. Dot each apple top with about ½ teaspoon Butter. Bring opposite points of pastry up over the apple. Moisten pastry to seal it together. Place in baking dish.

Pour Pure Maple Syrup in bottom of dish around apples (not over them). Bake 40 to 45 minutes until crust is nicely browned and apples are cooked through (test with fork). Put dumpling on serving dish, drizzle with hot syrup from pan and top with whipped cream or ice cream.


Maple Syrup Bread Pudding

Ingredients:


 
1 Cup Pure Maple Syrup
1 Cup Milk
2 Eggs – beaten
2 Cups cubed day old bread
¼ tsp. Salt
 

Scald milk, add maple syrup, bread and salt – let stand 5 minutes.   Add beaten eggs and transfer into well greased casserole dish.

Place pan in hot water and bake in oven at 325º for one hour.

Optional:  You may add ½ Cup chopped nuts or ½ Cup raisins if desired when putting the eggs in.


Maple Fudge

Ingredients:


 
2 cups sugar
1-cup pure maple syrup
2 tbsp. Corn syrup
1 tsp. Vanilla
1/2 cup milk
1 cup chopped nuts
1 tbsp butter
Candy thermometer
Tall sauce pan
 

Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 degrees. Remove from heat. Cool to 110 degrees. Add vanilla, nuts & butter. Beat until thick & creamy. Pour into 8” pan and cut into squares when cooled.

 

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