Beyond Pancakes - Favorite Recipes |
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Maple syrup is the “secret” and easy-to-use ingredient to delight family and friends. Pure maple syrup is not just great on pancakes and waffles, it’s perfect for grilling, baking and deserts. Coombs Family Farms turns ordinary recipes into extraordinary culinary delights! Try one of these favorite “secret” maple recipes tonight! Cooking with Maple Makes Everything Better The Comfort Food recipes include Sweet and Sour Meatloaf, Home-Style Roast Chicken, Maple Baked Beans, One-Dish Pork Chops and Applesauce, and Banana Maple Muffins. The Holiday recipes include Rosemary Maple Spiced Almonds, Maple Cocktails (Seventh Generation Maple-tini, Old Fashioned with a Vermont Twist, Hot Buttered Maple Rum), Roasted Butternut Squash Soup, Maple Glazed Ham, and Vermont Maple Pecan Pie. From a hearty breakfast bowl of oatmeal to grilled salmon glaze, and everything in between, a little maple syrup gives you a "secret something extra" to surprise and delight your friends, family, and guests! Maple syrup and maple sugar are perfect alternative sweeteners. And the next time you’re cooking with maple, try Coombs Family Farms Grade B Maple Syrup for an unforgettably delicious culinary experience. Check out our fast and simple maple tips for some tasty ideas! If you have a maple-enhanced recipe you would like to share with us, why not email us now! Grilling/Barbecue Barbecued Pork Ribs Rub ribs with pepper and salt. Place in a shallow pan. Mix together Coombs Family Farms 100% pure organic maple syrup, vinegar and soy sauce. Pour over ribs. Cover and chill overnight, turning occasionally. Remove ribs from pan and cook over moderately hot coals. Use marinade to baste ribs every 10 minutes. Cook for 45 minutes cooking on both sides Spicy Sweet Sausage and Peppers Prepare grill. Mix first seven ingredients together in large bowl to coat peppers and onions well. Grill mixture on an oiled rack above coals under just tender. Meanwhile, prick sausages with a fork and grill on medium to low until just cooked through. Spread butter on inside of buns and toast on grill until golden. Insert one sausage in each roll and cover with pepper onion mixture. Serves four. Chili Lime Swordfish Prepare grill. Mix oil, garlic, spices, syrup and lime juice in bowl. Add salt to taste. Put fish in shallow baking dish and pour marinade over. Cover with plastic and refrigerate for up to two hours, turning once. Remove fish from marinade and discard marinade. Grill fish on an oiled rack above coals for about three minutes on each side. Serves four. Asian Flank Steak Prepare grill. Mix marinade, onion, syrup, orange juice, oil, garlic, and pepper in large bowl. Lightly score flank steak with knife. Place steak in shallow baking dish and pour over marinade, reserving ½ cup. Cover with plastic wrap and refrigerate for at least one hour, turning once. Remove steak from marinade and discard marinade. Grill steak over medium coals, for about 15 minutes, turning once. Baste occasionally with reserved marinade. Place remaining basting marinade in small saucepan and reduce. Serve steak with sauce and fresh rosemary sprigs. Serves four to six. Maple Chipotle Barbecue Sauce In a blender combine first 5 ingredients. Heat oil until hot but not smoking in medium saucepan, over moderately high heat; add onion and garlic and cook 5 minutes until golden. Add chipotle puree, season with salt and pepper and cook over low heat until thickened, 15 minutes. Stir in lemon juice and allow to cool. Makes about 1 cup. Ginger Garlic Shrimp Skewers Combine first six ingredients in a bowl. Add shrimp, and cover with plastic wrap. Refrigerate for one hour. Skewer shrimp and grill over medium-high heat until just cooked through. Serves four as an appetizer. Comfort Foods Preheat oven to 350 F. Melt butter in medium saucepan on low heat. Add onion and garlic and cook until softened. Remove from heat and cool. Combine all ingredients in large mixing bowl until just blended. Place in loaf pan and cook for 30 minutes or until cooked through. Home Style Roast Chicken Preheat oven to 350 F. Rub chicken skin with butter. Place 1/2 whole lemon in cavity. Sprinkle chicken inside and out with sage, salt, and pepper. Roast chicken for about one hour, and remove from oven. Baste with pan juices and then pour syrup over entire chicken. Return chicken to oven and continue to baste occasionally for another hour or until thermometer inserted in thickest part of thigh registers 180 F. Let stand five minutes before serving. Serves six. Maple Baked Beans Rinse and soak beans overnight in two inches of water in ovenproof 3 quart shallow pot. Preheat oven to 300 F. Drain beans and add 4 cups of fresh water. Bring to boil on stove top at high heat. Remove from heat, add all other ingredients and mix well. Then cover tightly and transfer to oven. Cook until just tender, or about 2 hours. Uncover and cook another 1 to 1.5 hours until top is bubbling with crispy edges. One-Dish Pork Chops and Applesauce Preheat oven to 350 F. Salt and pepper both sides of chops. Melt 1 T of butter in large oven-proof casserole dish. Brown chops at high heat for about one minute each side. Remove chops from pan and set aside. Reduce heat to medium low and melt remaining 1 T of butter in same pan. Add onion and apples and sauté until onions are transparent, about two minutes. Add syrup, vinegar and thyme and reduce heat to low for another five minutes or until apples begin to soften. Return chops to pan and cover. Place in oven for 20 minutes or until pork is cooked through. Depending on thickness of sauce, remove chops and reduce on oven top for another three minutes and spoon over chops. Season with salt and pepper to taste. Serves four. Banana Maple Walnut Muffins Preheat oven to 375 F. Grease muffin tin. Combine dry ingredients in large bowl. Cut in butter, then add the buttermilk, vanilla, banana and egg. Fold in walnuts. Spoon dough into prepared muffin tins and bake for 20 to 25 minutes until golden brown. Holidays Preheat oven to 300 F. Combine syrup, rosemary and sea salt in bowl. Add almonds and toss to coat well. Spread on a cookie sheet and bake in middle of oven 5-8 minutes, watching carefully to make sure they don’t burn. Cool slightly and break up, then finish cooling. Nuts may be made ahead and kept in an airtight container. Serves four to six as a snack. Maple Cocktails Seventh Generation Maple-tini Old Fashioned with VT Twist Hot Buttered Maple Rum Roasted Butternut Squash Soup Preheat oven to 425 F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until squash is tender. Remove from oven and cool. Heat remaining 1 T of oil in large pot. Cook onion until softened. Scoop out squash from peel and add to onion, stirring. Add parsley. Stir in chicken broth and simmer, about 20 minutes. Add syrup, salt and pepper. Just before serving, stir in cream. Maple Glazed Ham Preheat oven to 350 F. Trim fat, leaving a 1/4 inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound. Mom's Maple Eggnog 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. Vermont Maple Pecan Pie Preheat oven to 425 F. Beat one egg with 1 T water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust. Bake for 20-30 minutes or until knife comes out clean. Let stand for five minutes before serving. Delicious Desserts Combine first 5 ingredients. Spread 1 T mixture evenly on one crêpe. Place another crêpe on top and repeat operation 4 times. You should have 2 stacks of 6 crêpes each. Refrigerate for two hours or more. Place 6 plates on table. Pour 1⁄4 cup syrup of your choice on each plate. Cut each stack into 6 equal wedges. On each plate, place 2 wedges on the side so you will be able to see all the layers. Optional: top with whipped cream. Caramel Apple Tarte Tatin To make caramel sauce: To make apple filling: To finish the tarte tatin: Chocolate Devastation Cake Wet Ingredients Preheat oven to 350 F. Sift dry ingredients into a large bowl and mix thoroughly. Mix wet ingredients in a blender until no lumps of tofu remain. Pour wet ingredients into dry bowl. Fold together, do not over mix. Pour batter into lightly oiled and floured 9 inch spring form cake tin. Bake for 40 + - minutes, checking with a toothpick to ensure it is cooked throughout. Allow to cool before icing. Gingerbread Cookies and House Dough 1 lb butter or non-hydrogenated margarine Combine butter and shortening in bowl and blend until creamy. Add Coombs Family Farms 100% pure organic maple sugar and beat until creamy and a little lighter. Add eggs and molasses and continue beating. Sift all the dry ingredients and add to the butter mixture until well incorporated. The dough should be soft yet firm. If to soft, add a bit more flour. Remember, you can always add more flour but you cannot take the flour out so add slowly. Refrigerate the dough for an hour before rolling out. Roll the dough in small batches to desired thickness, cut out the shape you wish, and bake on parchment covered cookie sheet for 15-18 minutes at 350-375 F. Or until just starting to turn golden brown at the edges and puffy in the center. Decorate with icing or just eat as is. This recipe is also excellent for gingerbread houses. Bake until quite firm. Maple Almond Tart For the filling: For the topping: In food processor blend flour, butter, cream of tartar until it resembles meal; with motor running add ice water just until dough forms. Shape into a ball, flatten slightly, wrap in wax paper and chill in the fridge for 30 minutes. Roll out dough into a 1/8 inch thick rectangle on a lightly floured surface, fold into thirds and roll out again into 1/8 inch thick rectangle. Fold again into thirds and roll out 1/2 inch thick. Fold into thirds and wrap in wax paper and chill for 30 minutes. Roll out 1/2 the dough 1/8 inch thick, reserving the remaining half for another pie (it will keep 3 months wrapped and frozen). Fit into a 10-inch tart pan and prick bottom all over with fork. Freeze 30 minutes. Line with foil paper and rice or pie weights. Bake shell in the middle of 400 F oven for 15 minutes, remove foil and rice and continue baking for another 10 minutes or until golden brown. Remove from oven, discard rice and let pie shell cool on rack completely before filling. Make filling – mix all ingredients in a heavy saucepan and cook for 5-7 minutes, stirring continuously with whisk until thick and let filling cool completely before filling tart shell. Whip cream until stiff. Gently remove cooled tart shell from tart pan and place on serving platter. Fill shell with maple filling, mound whipped cream on top and out to the very edges of the tart shell. Sprinkle almonds on top. Cover with plastic wrap and refrigerate 6-8 hours before serving. Best if chilled overnight. Serves 8 to 10. Maple Bars Preheat oven to 350 F. Grease 8 x 8 pan. Mix all ingredients together thoroughly. Spread in pan. Bake 30 –35 minutes. Cut into squares while still warm. Maple Cheesecake Mix all ingredients well. Pour into a cheesecake pan. Bake at 350 F for 30 - 35 minutes. Maple Crème Brulée Preheat oven to 250 F. In a non-reactive heavy bottom pot, bring cream and vanilla to a boil. Remove from heat. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add 2/3 of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins (an individual baking dish) full. Bake in a warm water bath* for 45 minutes. Remove ramekins from the water bath and place onto a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours. To finish the custard, place 2 T of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown. You could also put it under the broiler briefly. Watch carefully so the custard doesn’t burn. Decorate the top of each creme brulée with berries. * To create a water bath, place ramekins in 2” baking pan. Place on oven rack and fill the pan with water until it reaches approximately 2/3 up the sides of the ramekin. Maple Upside-Down Cake Preheat oven to 350 F. Melt 4 T butter in an 8 or 9 inch, low-sided skillet. Add maple syrup to melted butter. Simmer over medium heat for five minutes. Remove from heat (if using ginger, add to mixture at this time). Arrange apple slices decoratively in the skillet, as close together as possible without overcrowding. In a medium bowl, sift together flour, baking powder and salt In a large bowl, cream the remaining 4 T butter with 1⁄2 cup sugar and egg yolks until light and fluffy. Add milk and dry ingredients, alternately, to the butter mixture. In a clean bowl beat egg whites until stiff; beat in remaining 1⁄2 cup sugar. Fold egg white mixture gently into batter mixture until just blended. Spread batter evenly over apples. Bake on the middle rack of the oven for 40 to 45 minutes, or until toothpick inserted in the center comes out clean. Remove pan from oven and let cool for 5-10 minutes. Invert cake from pan onto serving plate. Serve cake warm with whipped cream or crème fraiche. Maple Whipped Cream 2 cups (16 fl. oz.) heavy cream 1/4 to 1/2 cup (to taste) Coombs Family Farms 100% pure organic Grade B maple syrup, -or- 1/2 to 1 cup Coombs Family Farms 100% pure organic maple sugar Whip cream, fold in maple. Old New England Pudding 5 cups milk Preheat oven to 350 F. Heat milk over medium heat in a large, heavy bottomed pan or double boiler. Slowly add cornmeal while whisking. Using a wooden spoon, continue to cook and stir until mixture has thickened, about 10 minutes. Reduce heat, add remaining ingredients and stir for another minute or two. Pour into buttered 9 x 13 glass baking dish and bake for 2 1/2 hours. Serve warm, plain or with your favorite ice cream. Peach Fritters with Maple Syrup Beat eggs until egg whites and yolks are thoroughly blended. Stir in milk. Sift flour, baking powder, nutmeg, and salt. Blend into egg mixture until free of lumps. This can be made ahead, like pancake batter, but must be covered and refrigerated. Wash peaches and towel dry. There is no need to remove the skin, unless it has a thick coating of fuzz. Cut peaches in half and remove pit. Cut each half into 4 wedges. Heat vegetable oil in a 6-cup saucepan over moderately low heat until it reaches 350 F. Press a fork at an angle into the peach wedge to hold it. Dip into batter, covering each peach wedge. Slide off fork into hot oil and cook until golden brown, about 3 minutes. You may need to roll fritters to brown evenly. Remove fritters and place on a paper towel to drain. Keep warm in a preheated 275 F oven (no more than 30 minutes) until ready to serve. Serve drizzled with Coombs Family Farms 100% pure organic maple syrup or arrange on a platter with a dish of Coombs Family Farms 100% pure organic maple syrup for dipping. Vermont Sour Cream Icing 1 cup sour cream Mix sour cream and Coombs Family Farms 100% pure organic maple syrup in a saucepan. Bring to a simmer. Cook until mixture coats a spoon. Zucchini Date Bread Paddle or whisk eggs, oil, sugar, vanilla in a bowl until well blended. Sift the flour and other dry ingredients together. Add to the egg mixture. Add the zucchini and dates. Pour into pans. Bake at 350 F until done. (About one hour for loaf pans and 45 minutes for cake pans.) Makes 3-4 loaf pans. Enticing Entrées Put all the ingredients in a large bowl and mix together. Taste and adjust the seasonings, if desired. Marinate chicken breasts for 20 minutes in the refrigerator. Grill them over a medium-hot fire until they are golden brown outside and opaque throughout. Grilled Scallop Kabobs with Maple Teriyaki Glaze Put first four ingredients in a large bowl and mix together. Taste and adjust the seasonings, if desired. Stir in sea scallops and marinate for 20 minutes in the refrigerator. Thread the scallops on skewers, leaving spaces between the scallops. Grill them over a medium-hot fire until they are golden brown outside and opaque throughout, about 4 minutes per side. Serves 4. Maple Glazed Bacon Wrapped Sea Scallops Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature. Jumbo Shrimp on Ice with Coombs Family Farms Maple Red Sauce Combine first 8 ingredients in a small bowl and combine well. Season with salt and pepper to taste. Transfer sauce to a clean, small serving bowl and cover with plastic wrap. Chill for 1 hour or overnight. Makes about 1 cup Coombs Family Farms Maple Red Sauce. To serve: Place bowl of Coombs Family Farms Maple Red Sauce on large serving platter. Mound crushed ice on platter around bowl. Arrange chilled shrimp on the ice. Serve immediately. Spring Rolls with Maple Orange Glazed Tofu Maple Orange Glaze Put orange juice in a 1-pint measuring cup. Hold tablespoon over measuring cup and squeeze the grated ginger to obtain 2 T of ginger juice. Discard the squeezed ginger gratings. Add the ginger juice, tamari and oil to the orange juice. Stir with fork to combine. Adjust seasonings if desired. Makes 1 cup. To make the spring rolls: Pour maple orange glaze over tofu and simmer for 5 minutes. Glaze will thicken. Flip over tofu and continue simmering for another 5 minutes or until tofu absorbs glaze. While tofu is simmering, add noodles to boiling water, and cook 10 minutes. Drain and rinse in cold water. Set aside. One by one, dip the dried rice papers into a shallow bowl of hot water, leaving submerged long enough to soften and turn white, about 40 seconds. Then carefully remove, and spread out on a dish towel. Put about a quarter cup of noodles in the center of the rice paper rounds. Top with about a quarter cup of watercress, and 3 pieces of tofu. Fold the bottom edge over the tofu. Then fold in the 2 sides, and roll tightly into a cylinder, taking care not to tear the rice paper. Repeat until you use all the filling and wrappers. Serve immediately. Salmon Wrapped Scallops with Maple Sauce Remove the abductor muscle from the side of the scallops. Slice the salmon thinly and wrap one slice around each scallop. Use toothpicks to secure. In a hot nonstick medium pan, add 1 T butter and sauté the salmon/scallop rolls until golden brown. The scallop should be tender yet translucent at this point. Remove them from the pan and set aside. In a medium skillet over low heat, melt butter and cook shallots until translucent. Add the spinach and cook until tender. Season with salt and pepper. In a medium saucepan, simmer 1 quart of balsamic vinegar and 2 T Coombs Family Farms 100% pure organic maple syrup for 30 minutes. Divide the mashed potatoes equally among the center of 4 plates. Arrange the scallops on top of the mashed potatoes. Put spinach around the potato. Drizzle maple sauce over scallops, spinach and potato and serve. Sautéed Chicken Breast Combine maple syrup, soy sauce and crushed coriander. Set aside. In a heavy pot melt butter, add onions and sauté until translucent. Add a pinch of saffron and the tomatoes. Simmer until almost dry. Set aside saffron and tomatoes. Season and sauté chicken breast. When three-quarters done add the maple mixture, reduce heat and cook chicken for one minute. Remove chicken and set aside. Add the tomato/saffron reduction to maple mixture and red wine vinegar. Reduce slowly. Add salt and pepper to taste. To serve, pool sauce on a plate, slice chicken breast and arrange on top of sauce. Maple Chestnut Sauce In a food processor puree chestnuts and water (can use a blender). Place chestnut puree and red wine vinegar in a saucepan - reduce by half. Add heavy cream and maple syrup – reduce by half. Finish with Apple Jack Brandy, salt and pepper. Sensational Sides A hearty yet light autumn dish, slightly sweet and very yummy. Great for a snack or side dish with fish or fowl. 1 whole butternut squash Preheat oven to 400 F. Bake squash for 1 hour or until tender when pierced through with a knife. Let cool. Cut squash in half and remove seeds. Scrape the meaty part out and put into a bowl. Mash the squash until all the big lumps are gone. Add all of the above ingredients and mash and mix until well blended. Adjust the seasoning. (All squash have different levels of sweetness and therefore seasoning should be adjusted accordingly.) Spray a glass pan with Pam and pour the squash mixture into it. Bake at 375 F for 30 minutes or until the center of the timbale doesn’t wiggle any more. Do not bake more than 45 minutes. Serve in pan or allow to cool before unmolding. Serves 6. Maple Glazed Carrots Heat butter or oil in small saucepan; Add Coombs Family Farms Maple Syrup and stir to combine. Remove from heat and reserve. Cook carrots briefly until they are a bit underdone and a little crunchy (al dente); pour off any liquid in the pan and add maple syrup mixture and mint to the carrots and simmer, stirring, for two minutes just until tender and glazed. Maple Spinach Salad Remove stems from spinach and toss with mushrooms in a serving bowl. Chop egg and crumble bacon. Toss with the spinach. Stir Coombs Family Farms 100% pure organic maple syrup and vinegar together. Add salt and pepper. Heat until warm in a saucepan. Pour maple syrup dressing over spinach and toss. Sprinkle sesame seeds to finish. Delightful Dressings Version 1 Version 2 2 T of fresh basil or tarragon can be added to either version. Maple Marinade for Poultry and Fish Marinate fish or chicken for at least 2 hours at room temperature or overnight in refrigerator. Maple Mango Chutney Heat vinegar to a boil; add mangoes and spices. Return to a boil and add maple syrup. Simmer, stirring often for two hours. Pack into hot jars. Maple Substitution Rules
Fast and Simple Maple Tips • Grill and glaze fresh salmon |
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