• 12 eggs, separated
• 1 tbsp. real orange extract
• 1 tbsp. real vanilla extract
• 2 1/2 cups Coombs Family Farms Maple Syrup
• 1 quart Seagram’s VO or Imperial Whiskey
• 2 pints heavy whipping cream
• 6 quarts milk (eight quarts if you omit the VO or Whiskey)
• Freshly grated nutmeg for garnish

In a very large bowl beat egg yolks until thick and lemon-colored. Add extracts and maple syrup and combine well. Add 3 quarts milk to the egg yolk mixture and combine. Continue beating while pouring the VO or whiskey into the mixture in a steady stream. In another clean bowl of an electric mixer beat egg whites until stiff. Add egg whites to the egg yolk mixture and combine well. In the same bowl used for the egg whites whip the whipping cream until it holds stiff peaks. Add whipped cream to the egg yolk mixture and combine well. Add remaining 3 quarts milk to the egg yolk mixture and once again combine well. Refrigerate 4 hours or overnight. To serve; beat the eggnog well before pouring into a chilled punch bowl. Ladle into serving cups/mugs, sprinkle with freshly grated nutmeg and enjoy.

Photos by Jon Levitt.

One of the recipes she posted with the above pictures…

A Great Make-the-Morning-of Waffle
Adapted slightly from the “Waffle of Insane Greatness” recipe

The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ½ cup of each. The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so I’d recommend that you try the same course of action.

Also, this waffle works in any kind of waffle maker.

¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. table salt
1 ½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
¾ tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. There’s no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Yield: depends on the size and configuration of your waffle iron

Grilled Steelhead Trout Fillets from a Price Chopper Flyer

4 Steelhead Trout fillets

1/3 cup soy sauce

1/3 cup maple syrup

Freshly ground pepper

3 Tbsp soy sauce

3 Tbsp maple syrup

1/2 tsp horseradish

Vegetable oil for oiling grill

Combine the 1/3 cups soy sauce and maple syrup.  Place the fillets in a large glass pan and pour the mixture over.  Place fillets in refrigerator.  Pour remaining soy sauce and maple syrup into a small saucepan.  Simmer for 2-3 minutes in order to thicken.  Add horseradish.  Set glaze aside.  Preheat grill to high.  Remove fillets from refrigerator and sprinkle with freshly ground black pepper.  Oil grill well with vegetable oil and place fillets flesh side down on the grill.  Grill fillets for 3 minutes.  Carefully turn fillets and brush glaze over each fillet.  Continue cooking for 3 minutes.  Brush with additional glaze and turn heat to low until fillets are close to the point of flakiness.  Brush with any remaining glaze.

Ingredients

• 2 lb fresh rhubarb stalks peeled and cut into 1-inch pieces
• 1 1/4 cups Coombs Family Farms organic or 100% pure maple syrup
• 1 Tbsp fresh lemon juice
• 3 Tbsp cornstarch
• 2 pinches of salt
• 3/4 cup flour
• 1 cup old fashioned rolled oats
• 1 stick butter, cut into 12 pieces

Preheat oven to 425.  Combine rhubarb stalks, 3/4 cup maple syrup, lemon juice, cornstarch, and pinch of salt in a large bowl. Then, spoon into baking dish. In separate bowl, stir together flour, oats, 1/2 cup maple sugar and salt. Mix in butter with your hands until crumbly.  Spread topping evenly over filling.  Bake for 45 minutes.  Cool slightly, and serve warm with vanilla ice cream or a dollop of crème fraiche.

General Maple Substitution Rules
Use 1/2 cup of Coombs Family Farms organic or 100% pure maple syrup in place of 1 cup cane sugar, and subtract 1/4-cup of other liquid. Grade B or Grade A dark amber is best for most dishes that require cooking or baking.  Or, use 1/2- to 3/4- cup of Coombs Family Farms Maple Sugar in place of 1 cup cane sugar.

Photo Whipped the Blog.