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Jessica is the NH.com Editor and Producer. She has a BA in Creative Writing from Chester College of NE, and a M.Ed. specializing in Adult Education from Plymouth State University. She is happily married and a proud mama of two perfect little boys and is motivated to alert New Hampshirites to the hottest goings-on in the state. Her interests include cracking the spine of a good book, writing, painting and cuddling with her babies on the sofa while some terrible reality TV hums in the background.
Recipes & Things To Do With Maple Sugar
Wednesday, March 19, 2014
We can say one thing for certain, NH, we know our maple!
It's maple season here in NH. Along with mouth-watering maple-inspired recipes, we have also collected a little bit of history about the sugary tree-nectar!
Nestled within tapping and boiling procedures, is terrific history and Native American lore. A quote from a 1685 British Royal Society newspaper recounts Native American sugaring processes: "in the time that the sap rises, in the Maple, make an incision in the Tree, by which it runs out; and after they have evaporated eight pounds of the liquor, there remains one pound as sweet ...." Native Americans began trading "sweetwater" with the Europeans, and that Europe is unlikely to begin a large maple syrup production, because their weather is not generally conducive to significant sap yields.
I am now a breakfast aficionado!
Maple is a sweet-flavored syrup. It enhances breakfast foods and desserts with ease. But it can also be used in savory dishes. Here are some maple flavored recipes, both sweet and savory, for you to enjoy! You can also check out our Facebook Fans' Maple Syrup Recipes for more great ideas for the sticky treat!
Maple Glazed Butternut Squash (Vegan friendly)
When I hosted Thanksgiving dinner for the first time, I had two vegans at the table. After toiling over what to serve my brother and his lovely girlfriend (besides side-dished and desserts), I decided on a variation of baked squash. It was a hit!
2 butternut squash
4 tablespoons vegetable oil
4 tablespoons maple syrup
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Pinch of black pepper
1. Preheat oven to 400 degrees. Line a 9 X 13-inch rectangular baking dish with foil.
2. In a small bowl, whisk together the vegetable oil and maple syrup.
3. Wash and dry the squads.
4. Cut off the top, halve, seed, then wedge the squash.
5. Place the wedges, cut side up, on a foiled baking dish. Brush with the maple glaze. Sprinkle with seasonings.
6. Bake 90 minutes, until very tender.
Spicy Maple-Mustard Pork
3 lb boneless pork loin or shoulder
1 ½ cups maple syrup
4 TB spicy mustard
3 TB soy sauce
To Taste: Salt, black pepper, cayenne pepper
1. Preheat the oven to 350 degrees
2. Combine syrup, mustard, soy sauce, and seasonings, and glaze pork roast.
3. Roast pork uncovered for 1-1.5 hours, or until cooked through, and juices run clear.
4. Slice and serve!
Maple Pecan Cheesecake-Kim
1 1/2 cups graham cracker crumbs (almost 1 pkg crushed whole graham crackers)
3/4 Stick butter, melted ( 5 1/2 Tablespoons)
1/2 cup finely chopped pecans
1 teaspoon real maple syrup
Mix crumbs and pecans well, Mix syrup with melted butter. Slowly drizzle in to the crumb mixture. Press in bottom of 10 inch spring form pan. Bake at 450 for 5 minutes. Wrap bottom of pan tightly with foil and place in a larger pan with about 1/2 inch of water. (prevents cracking during baking)
4-8 ounce packages cream cheese, room temperature
3 Tablespoons flour
1 cup pure maple syrup
1 cup creme fraiche (or sour cream)
1 whole vanilla bean, opened and knife scrape out the tidbits inside.
Beat cream cheese with mixer. Add the eggs and beat well. Add the creme fraiche (or sour cream) and vanilla bean. Mix well. Pour into the prepared pan. Slowly drizzle a bit of syrup onto cake if desired. it will sink in and give an extra zip if you have a sweet tooth. Bake at 500 for a full 10 minutes, turn oven down to 200 and bake about 1 hour and 40 min, or until a thermometer reads 150 degrees. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools for about an hour). Remove sides of pan.
Chill, they taste much better after sitting for a day. If feeling adventurous, pressed chopped nuts on sides and drizzle with maple syrup before serving. I make a whipped cream with heavy cream and just a touch of syrup
Maple Syrup Baked Pears-Mary Ann
At the Mt. Washington Bed & Breakfast I often make Pears Baked in Maple Syrup with granola for my guests. You cut a pear in half - I use Bartlett or Anjou but choose your favorite - remove the core and put them cut side up in a baking dish, then cover with about an inch of maple syrup, bake at 350 for 20 minutes until the pears are tender but not too soft. Take them out, spoon the pears into bowls and sprinkle granola over them, then pour the hot maple syrup over them - enjoy! Good with ice cream too!