our very own maple syrup is begging to be baked into something special...any favorite maple recipes?
- Thread starter wildwoods
- Start date
REC: Maple-Pear Kuchen...
Maple-Pear Kuchen
Recipe By :Greg Patent
Serving Size : 12
3 1/2 pounds Bartlett pears -- or Anjou, ripe but firm, peeled, halved, cored and quartered lengthwise
1 lemon -- finely grated zest and juice of
1 cup pure maple syrup
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter -- (5 ounces) 4 tablespoons melted
1/2 teaspoon salt
1/2 cup sugar -- plus
2 tablespoons sugar
1/2 teaspoon pure almond extract
1 large egg
1/3 cup milk
1/2 cup dried cherries -- sour (3 ounces)
1/2 teaspoon freshly grated nutmeg
1. In a large deep skillet, toss the pears with the lemon juice. Arrange them in a single layer, add the maple syrup and bring to a boil. Cover and cook over moderate heat until the pears are almost tender, about 10 minutes. Turn the pears and cook, uncovered, until tender but not mushy, about 10 minutes longer, depending on the ripeness of the pears. Using a slotted spoon, transfer the pears to a work surface and cut each piece in half lengthwise. Boil the maple glaze until reduced to 3/4 cup, 2 to 3 minutes; let cool.
2. Preheat the oven to 400° and butter a 9-by-13-inch baking pan. On a sheet of wax paper, sift the flour with the baking powder and salt. In a medium bowl, using an electric mixer, beat the 6 tablespoons of butter until creamy. Add 1/4 cup plus 2 tablespoons of the sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in the almond extract and lemon zest. Beat in the egg until blended. Add the flour mixture in 3 batches, alternating with the milk.
3. Drop tablespoonfuls of the batter evenly over the bottom of the baking pan. Using an offset spatula, spread the batter in a thin, even layer. Arrange the pears on the batter in 3 lengthwise rows, as close together as possible. Scatter the cherries over the pears. Brush the fruit with the 4 tablespoons of melted butter. In a small bowl, combine the nutmeg with the remaining 1/4 cup of sugar. Sprinkle the sugar over the fruit and bake for 45 minutes, until the edges are browned and the pears are golden. Transfer the pan to a rack to cool. Cut the kuchen into squares, drizzle with the maple glaze and serve.
Source:
"Food&Wine/November 2004"
NOTES : MAKE AHEAD The kuchen can be stored at room temperature for up to 2 days.
Maple-Pear Kuchen
Recipe By :Greg Patent
Serving Size : 12
3 1/2 pounds Bartlett pears -- or Anjou, ripe but firm, peeled, halved, cored and quartered lengthwise
1 lemon -- finely grated zest and juice of
1 cup pure maple syrup
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter -- (5 ounces) 4 tablespoons melted
1/2 teaspoon salt
1/2 cup sugar -- plus
2 tablespoons sugar
1/2 teaspoon pure almond extract
1 large egg
1/3 cup milk
1/2 cup dried cherries -- sour (3 ounces)
1/2 teaspoon freshly grated nutmeg
1. In a large deep skillet, toss the pears with the lemon juice. Arrange them in a single layer, add the maple syrup and bring to a boil. Cover and cook over moderate heat until the pears are almost tender, about 10 minutes. Turn the pears and cook, uncovered, until tender but not mushy, about 10 minutes longer, depending on the ripeness of the pears. Using a slotted spoon, transfer the pears to a work surface and cut each piece in half lengthwise. Boil the maple glaze until reduced to 3/4 cup, 2 to 3 minutes; let cool.
2. Preheat the oven to 400° and butter a 9-by-13-inch baking pan. On a sheet of wax paper, sift the flour with the baking powder and salt. In a medium bowl, using an electric mixer, beat the 6 tablespoons of butter until creamy. Add 1/4 cup plus 2 tablespoons of the sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in the almond extract and lemon zest. Beat in the egg until blended. Add the flour mixture in 3 batches, alternating with the milk.
3. Drop tablespoonfuls of the batter evenly over the bottom of the baking pan. Using an offset spatula, spread the batter in a thin, even layer. Arrange the pears on the batter in 3 lengthwise rows, as close together as possible. Scatter the cherries over the pears. Brush the fruit with the 4 tablespoons of melted butter. In a small bowl, combine the nutmeg with the remaining 1/4 cup of sugar. Sprinkle the sugar over the fruit and bake for 45 minutes, until the edges are browned and the pears are golden. Transfer the pan to a rack to cool. Cut the kuchen into squares, drizzle with the maple glaze and serve.
Source:
"Food&Wine/November 2004"
NOTES : MAKE AHEAD The kuchen can be stored at room temperature for up to 2 days.
REC: Maple-Pecan Sticky Bars...
MAPLE-PECAN STICKY BARS
Crust:
1/2 cup unsalted butter -- (1 stick) room temperature
1/4 cup sugar
1 large egg yolk
1 1/2 cups all purpose flour
1/8 teaspoon salt
Filling:
1/2 cup pure maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
For crust:
Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
For filling:
Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.
Source:
"Bon Appétit/October 2003"
Yield:
"30 Bars"
NOTES : To get a neater slice, chill the bars first.
MAPLE-PECAN STICKY BARS
Crust:
1/2 cup unsalted butter -- (1 stick) room temperature
1/4 cup sugar
1 large egg yolk
1 1/2 cups all purpose flour
1/8 teaspoon salt
Filling:
1/2 cup pure maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
For crust:
Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
For filling:
Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.
Source:
"Bon Appétit/October 2003"
Yield:
"30 Bars"
NOTES : To get a neater slice, chill the bars first.
marsha-tbay
Well-known member
The EZ pudding at 6375 uses maple syrup..,,,,,mmmm so good!
Thanks for catching that michelle--the flour should be 1 1/2 cups--REC: Maple-Pecan Sticky Bars...
MAPLE-PECAN STICKY BARS
Crust:
1/2 cup unsalted butter -- (1 stick) room temperature
1/4 cup sugar
1 large egg yolk
1 1/2 cups all purpose flour
1/8 teaspoon salt
Filling:
1/2 cup pure maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
For crust:
Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
For filling:
Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.
Source:
"Bon Appétit/October 2003"
- - - - - - -NOTES : To get a neater slice, chill the bars first.
MAPLE-PECAN STICKY BARS
Crust:
1/2 cup unsalted butter -- (1 stick) room temperature
1/4 cup sugar
1 large egg yolk
1 1/2 cups all purpose flour
1/8 teaspoon salt
Filling:
1/2 cup pure maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
For crust:
Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
For filling:
Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.
Source:
"Bon Appétit/October 2003"
- - - - - - -NOTES : To get a neater slice, chill the bars first.
Maple Flan in Walnut Crust. In my to try file.
The Last Course: The Desserts of Gramercy Tavern
October 2001
Claudia Fleming
Random House
MAPLE FLAN IN A WALNUT CRUST
Think custardy flan paired with crisp cookies. Add the compatability of maple and walnut to the equation and you'll see how I came up with this unusual dessert. To make it, I unmold a maple-syrup-sweetened flan directly into a baked walnut tart crust. The buttery crust acts as a moat, containing and absorbing the caramel that slides off the flan so that it doesn't have a chance to run all over your plate. Instead, you get all the rich, nutty flavors and creamy-crisp textures together in each bite. It's a completely satisfying dessert that takes flan to new heights.
There are a few things to keep in mind when making it. The first is to try to use grade-B maple syrup, which has a stronger taste than grade A and is generally better for cooking (you can buy it at specialty shops). The next is to simmer and reduce the maple syrup to concentrate it, which makes a richer, more satiny custard. And the last is to bake the crust in a quiche pan rather than a tart shell. A quiche pan is made in one piece, so if there are small tears in the dough and the caramel drips through, it won’t leak all over your serving platter. A tart pan with a removable bottom is a much riskier proposition.
If you'd rather forego the tart shell, unmold the flan onto a platter and serve it with crisp cookies.
Maple Flan
1 cup maple syrup, preferably grade B
3 1/2 cups heavy cream
7 large egg yolks
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon light corn syrup
Whipped crème fraîche for serving, optional
Walnut Crust
1/4 cup walnuts
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons almond flour
1/2 teaspoon salt
1. To prepare the flan, place the maple syrup in a large, heavy saucepan. Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
2. Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
3. In a large bowl, whisk the egg yolks until smooth. Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling. Pour the mixture into the saucepan, whisking the cream constantly. Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
4. Preheat oven to 300°F. Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup. Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes. Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated. Work quickly so the caramel doesn't harden. If it does, rewarm it over low heat.
5. Pour the maple custard into the caramel-coated cake pan. Place it in a baking pan and carefully move it to the oven rack. Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan. Cover the baking pan with foil and prick all over with a fork. Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam. Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer. Remove the flan from the baking pan and transfer to a rack. Let cool at room temperature, then cover and refrigerate overnight.
6. To prepare the walnut crust, preheat oven to 350°F. Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes. Transfer the pan to a wire rack to cool.
7. Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm.
8. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a 9-inch quiche pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it's pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
9. To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell. Serve with whipped crème fraîche, if desired.
Variation
For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins. Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.
Makes 8 servings.
The Last Course: The Desserts of Gramercy Tavern
October 2001
Claudia Fleming
Random House
MAPLE FLAN IN A WALNUT CRUST
Think custardy flan paired with crisp cookies. Add the compatability of maple and walnut to the equation and you'll see how I came up with this unusual dessert. To make it, I unmold a maple-syrup-sweetened flan directly into a baked walnut tart crust. The buttery crust acts as a moat, containing and absorbing the caramel that slides off the flan so that it doesn't have a chance to run all over your plate. Instead, you get all the rich, nutty flavors and creamy-crisp textures together in each bite. It's a completely satisfying dessert that takes flan to new heights.
There are a few things to keep in mind when making it. The first is to try to use grade-B maple syrup, which has a stronger taste than grade A and is generally better for cooking (you can buy it at specialty shops). The next is to simmer and reduce the maple syrup to concentrate it, which makes a richer, more satiny custard. And the last is to bake the crust in a quiche pan rather than a tart shell. A quiche pan is made in one piece, so if there are small tears in the dough and the caramel drips through, it won’t leak all over your serving platter. A tart pan with a removable bottom is a much riskier proposition.
If you'd rather forego the tart shell, unmold the flan onto a platter and serve it with crisp cookies.
Maple Flan
1 cup maple syrup, preferably grade B
3 1/2 cups heavy cream
7 large egg yolks
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon light corn syrup
Whipped crème fraîche for serving, optional
Walnut Crust
1/4 cup walnuts
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons almond flour
1/2 teaspoon salt
1. To prepare the flan, place the maple syrup in a large, heavy saucepan. Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
2. Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
3. In a large bowl, whisk the egg yolks until smooth. Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling. Pour the mixture into the saucepan, whisking the cream constantly. Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
4. Preheat oven to 300°F. Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup. Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes. Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated. Work quickly so the caramel doesn't harden. If it does, rewarm it over low heat.
5. Pour the maple custard into the caramel-coated cake pan. Place it in a baking pan and carefully move it to the oven rack. Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan. Cover the baking pan with foil and prick all over with a fork. Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam. Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer. Remove the flan from the baking pan and transfer to a rack. Let cool at room temperature, then cover and refrigerate overnight.
6. To prepare the walnut crust, preheat oven to 350°F. Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes. Transfer the pan to a wire rack to cool.
7. Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm.
8. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a 9-inch quiche pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it's pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
9. To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell. Serve with whipped crème fraîche, if desired.
Variation
For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins. Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.
Makes 8 servings.
cynupstateny
Well-known member
Two more- my Maple Walnut Pound Cake in T&T and Maple Syrup Cheesecake.
Vermont Maple Syrup Cheesecake
24 5 X 2 1/2" graham crackers
1/2 cup unsalted butter
1/2 cup maple syrup (preferably Grade smileys/cool.gif
32 ounces cream cheese, softened
1 cup maple syrup (preferably Grade smileys/cool.gif
4 large eggs
1 tbs. vanilla
1/2 cup heavy cream
Preheat oven to 350 degrees.
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and upside of 10" springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
In mixer or food processor beat cream cheese on low speed, scraping side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each additon. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered at least 8 hours and up to 4 days.
Remove sides of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Arlington Inn
Gourmet, March 1998
Vermont Maple Syrup Cheesecake
24 5 X 2 1/2" graham crackers
1/2 cup unsalted butter
1/2 cup maple syrup (preferably Grade smileys/cool.gif
32 ounces cream cheese, softened
1 cup maple syrup (preferably Grade smileys/cool.gif
4 large eggs
1 tbs. vanilla
1/2 cup heavy cream
Preheat oven to 350 degrees.
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and upside of 10" springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
In mixer or food processor beat cream cheese on low speed, scraping side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each additon. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered at least 8 hours and up to 4 days.
Remove sides of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Arlington Inn
Gourmet, March 1998
And here's a salad dressing--
had this, on some wonderful greens, at a restaurant in San Francisco several years ago. Had pretty much duplicated it when I found it in the Silver Palate Good Times Cookbook as a dressing for hot steamed brussels sprouts.
Maple and Walnut Vinaigrette
4 Tabls. sherry vinegar
4 Tabls. pure maple syrup
1 Tabls. Dijon-style mustard
½ cup walnut oil
Pinch freshly ground nutmeg
Salt and freshly ground pepper to taste
1 cup coarsely chopped walnuts
Whisk first three ingredients together. Gradually whisk in oil, season with salt pepper and nutmeg to taste.
Top salad with chopped walnuts.
had this, on some wonderful greens, at a restaurant in San Francisco several years ago. Had pretty much duplicated it when I found it in the Silver Palate Good Times Cookbook as a dressing for hot steamed brussels sprouts.
Maple and Walnut Vinaigrette
4 Tabls. sherry vinegar
4 Tabls. pure maple syrup
1 Tabls. Dijon-style mustard
½ cup walnut oil
Pinch freshly ground nutmeg
Salt and freshly ground pepper to taste
1 cup coarsely chopped walnuts
Whisk first three ingredients together. Gradually whisk in oil, season with salt pepper and nutmeg to taste.
Top salad with chopped walnuts.
and another salad dressing-
Posted to Thread #5375 at 5:32 pm on Jan 17, 2007
Which greens you use and what you add or omit are optional and can change from day to day, season to season- it's the dressing that makes this salad so good.
1/3 cup olive oil
1/3 cup balsamic vinegar
1/3 cup maple syrup
1 tsp. dijon mustard
1 tsp. minced garlic (optional)
6 cups mixed greens
dried cranberries (optional)
1/4 cup crumbled blue cheese (optional)
Combine oil, vinegar, syrup, mustard, and garlic, if desired, in a mason jar. Cover tightly and shake vigorously until ingredients are well combined. Place remaining ingredients in a large salad bowl and toss with enough dressing to coat (but not soak). Serve immediately. Yield: 6 servings
From Yankee Magazine Feb. 07
Posted to Thread #5375 at 5:32 pm on Jan 17, 2007
Which greens you use and what you add or omit are optional and can change from day to day, season to season- it's the dressing that makes this salad so good.
1/3 cup olive oil
1/3 cup balsamic vinegar
1/3 cup maple syrup
1 tsp. dijon mustard
1 tsp. minced garlic (optional)
6 cups mixed greens
dried cranberries (optional)
1/4 cup crumbled blue cheese (optional)
Combine oil, vinegar, syrup, mustard, and garlic, if desired, in a mason jar. Cover tightly and shake vigorously until ingredients are well combined. Place remaining ingredients in a large salad bowl and toss with enough dressing to coat (but not soak). Serve immediately. Yield: 6 servings
From Yankee Magazine Feb. 07
Not baking, but how about in Deb in MI's flank steak recipe?
Deb's original notes:
Hi! My mother's been making this for over 40 years and it is still THE favourite recipe with all her grandchildren (and still among the favourites of the children
3/4 cup maple syrup 1/4 cup soy sauce 1 T. Red wine vinegar dash of ground ginger (or fresh) 1 tsp. fresh, minced garlic Flank steak (2 lb.) Mix ingredients. Put marinade and steaks in ziplock (or dish) and marinate overnight. Grill as usual.
Deb's original notes:
Hi! My mother's been making this for over 40 years and it is still THE favourite recipe with all her grandchildren (and still among the favourites of the children
3/4 cup maple syrup 1/4 cup soy sauce 1 T. Red wine vinegar dash of ground ginger (or fresh) 1 tsp. fresh, minced garlic Flank steak (2 lb.) Mix ingredients. Put marinade and steaks in ziplock (or dish) and marinate overnight. Grill as usual.Five-Ingredient Chicken (a personal favorite, compliments of Dawn_Mo).
http://www.finerkitchens.com/swap/forum16/56_Dawn/MOs__5-Ingredient_Chicken
http://www.finerkitchens.com/swap/forum16/56_Dawn/MOs__5-Ingredient_Chicken