Newspaper Page Text
The
C - Section
Lee County Ledger
Wednesday, November 24,2010 - Page 1C
Hot Maple Cider
1 serving
1 cup apple cider
1 stick cinnamon for garnish
4 to 5 thin slices fresh, peeled
ginger
5 whole allspice berries
1 tablespoon maple syrup
1 quarter of a lemon
1 1/2 ounces dark rum (optional)
Finely grated maple sugar
and cinnamon (garnish
for glass)
In saucepan, heat cider and spices. Let
boil for 5 minutes. Add maple syrup.
Remove from heat.
Rim a heat-proof glass or cup by
running the lemon along its outside
edge. Dip wet rim into a mixture of
grated maple sugar and cinnamon. If
desired, pour rum into cup.
Remove spices from cider and maple
syrup mixture. Pour mixture into glass.
Garnish with a cinnamon stick.
Pumpkin and Maple Syrup
Mini Tarts
6 mini tarts
6 3-inch unbaked, mini tart
crust shells
1 egg
1 cup pumpkin puree
1/3 cup maple syrup
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup whipping cream
Maple syrup to taste
Preheat oven to 375°F. In bowl, beat
egg with pumpkin puree and maple
syrup. Add spices and cream. Mix well
to obtain a consistent mixture. Pour
mixture into crust shells. Bake in center
of oven for 15 minutes, or until pump
kin mixture is firm.
Whip cream with a splash of maple
syrup (to taste) until stiff. Serve tarts
hot or cold with a garnish of whipped
cream, and sprinkle with maple sugar.
Maple Rib Roast
6 to 8 servings
5 pound rib roast, bone-in
Salt and pepper to taste
1 cup maple syrup
1/3 cup Dijon mustard
2 tablespoons fresh rosemary,
finely chopped
2 tablespoons fresh thyme,
finely chopped
2 tablespoons freshly ground
black pepper
Ready-made bordelaise sauce
Rosemary sprig for garnish
Preheat oven to 400°F. Place roast,
with bones side up, in roasting pan.
Using a knife, make incisions in the
fat. Season entire surface with salt and
pepper. Cover ends of bones with
aluminum foil.
In bowl, combine maple syrup and
mustard, and baste roast with mixture.
In another bowl, combine herbs and
pepper, then season entire roast. Roast
for 30 minutes.
Reduce temperature to 300°F and
cook for another 2 hours until the meat
is done, but still rare (around 135°F).
Wrap roast in aluminum foil and let
sit for 10 minutes prior to carving.
Garnish with rosemary. Serve with
bordelaise sauce and Maple Caramel
ized Vegetables.
Maple Caramelized
Vegetables
6 to 8 servings
2 medium carrots, peeled
2 medium parsnips, peeled
1 sweet potato, peeled
1 fist-size celery root, peeled
1 zucchini
1 tablespoon butter
1/4 cup maple syrup
1/2 cup broiled whole pecans
Salt and pepper, to taste
Pieces of maple sugar, to taste
Cut vegetables into julienne strips and
steam all, except for zucchini, for 5
minutes. Add zucchini strips and steam
for 2 more minutes. Remove from heat.
Melt butter in frying pan. Add maple
syrup and cook for 1 minute while
stirring.
Add vegetables and coat in maple
sauce. Season with salt and pepper.
Remove from heat.
Serve vegetables with broiled pecans.
Sprinkle with maple sugar pieces, if
desired.
Sweet Potato Puree with
Pecans and Maple Syrup
6 to 8 servings
5 medium-size sweet potatoes
1/2 cup butter
1/2 cup maple syrup
1/4 cup sour cream
1 tablespoon chives, finely
chopped
1/2 cup oven-roasted whole
pecans
Preheat oven to 350°F. Using a knife,
pierce sweet potatoes several times. Put
on cookie sheet and bake for 1 hour, or
until soft. Remove from oven and let
rest for a few minutes.
Peel sweet potatoes. Put in a food
processor, along with butter, maple
syrup and sour cream, and mix to
obtain the consistency of a puree. Put
puree in a bowl, add chives, and gently
mix together. Put roasted pecans on top
and serve.
HOLIDAY ME
FAMILY FEATURES
T he holidays are a time to celebrate the warmth of friendship, the love of
family and the joy of the season. And when it comes to the holiday meal,
you want a menu to match the mood and make everyone feel at home.
Pure Canadian maple syrup is a versatile, all natural ingredient that adds com
plexity and depth to your holiday recipes. The flavorful, yet subtle sweetness in
maple syrup brings out the best in savory dishes like a beautiful rib roast, succu
lent roasted root vegetables, and an almost decadent sweet potato puree. It’s no
surprise that maple's nutty, vanilla and spicy hints are the perfect complements
for pumpkin mini tarts — but it may surprise you to see just how easy they are to
make. Crown your holiday feast with hot maple cider the whole family can enjoy,
or for a special grownup treat, kick it up a notch with a splash of tasty dark rum.
When shopping at the grocery store, be sure to look for “ 100% pure maple
syrup” on bottle labels.
For more flavorful ways to savor your holiday meals, visit the Federation of
Quebec Maple Syrup’s website, www.purecanadamaple.com, and follow on
Twitter @PureCanadaMaple.
A Sweet Substitute
It is simple to substitute white sugar for an equal quantity of maple syrup
in any recipe. For each cup of syrup, reduce the quantity of liquid ingre
dients in the recipe (water, milk or juice) by about a quarter of a cup.