Maple Orange Glaze

2/3 cup fresh squeezed orange juice

6 Tbsp Coombs Family Farms 100% pure organic maple syrup

4 Tbsp grated ginger

1 Tbsp +1 tsp tamari ?1/2 tsp toasted sesame oil

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.

Spring Rolls

5.3 oz package of Bifun rice noodles

1 14-oz package of extra firm tofu, cut into matchsticks

1 bunch coarsely chopped watercress, about 2 cups

16 lg 8” Vietnamese rice papers (spring roll skins, banh trang)

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.

The Parsley Thief adapted this recipe for Ricotta Pancakes from Apartment Therapy’s Kitchn earlier this summer.  Cheese and maple syrup often go well together as do pancakes (of course!) and maple syrup, so you can imagine how delicious these are. By all means, do not just take our word for it – make some soon, today if possible!

Ricotta Pancakes

Adapted from The Kitchn
Makes 12-4″ pancakes

1 cup ricotta cheese
3/4 cups flour
1/2 teapoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cups milk
3 large eggs {divided}

Drain the ricotta in a sieve, set over a bowl, for 30 minutes, to drain out excess moisture. In a mixing bowl, whisk the flour, baking powder, sugar & salt. In another bowl, whisk the ricotta, milk & egg yolks.
Add the egg whites to the bowl of an electric mixer, fitted with the whisk attachment. Beat until stiff.
Add the dry ingredients to the wet ingredients & stir to combine. Fold in the egg whites, until just incorporated. It’s okay to have lumps.
Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.

Click here for the printable recipe.

Beautiful photographs courtesy of The Parsley Thief.

Homemade ice cream can be immensely enjoyable so we thought best to share this recipe from Lottie & Doof before the cool temps invade New England and fall shows all her colors.

Maple Walnut Ice Cream (adapted by Lottie & Doof from a recipe by David Lebovitz)

• 1 1/2 cups whole milk
• 2 tablespoons sugar
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 3/4 cup dark maple syrup
• 1/4 teaspoon coarse salt
• 1/4 teaspoon vanilla extract
• Wet Walnuts (recipe follows)

Warm milk and sugar in medium saucepan. Pour cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator.

Freeze according to your ice cream maker’s instructions. During the last few minutes of churning, add the Wet Walnuts.

Wet Walnuts
Makes 1 1/2 cups.

• 1/2 cup, plus 1 tablespoon dark maple syrup
• 1 1/2 cup walnuts, toasted and very coarsely chopped
• 1/4 teaspoon coarse salt

Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the walnuts and salt, and cook until the liquid comes to a full boil once more. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely before using. The nuts will still be wet and sticky when cooled.

Photo Lottie & Doof.

Photos by Jon Levitt.

Dole Grilled Bacon Maple Banana Bites from the Dole website

Ingredients

• 1/4 cup maple syrup
• 8 slices center-cut bacon
• 2 large DOLE bananas
• 1 tsp chili powder

Preheat gas grill to medium heat. Spray grill grates with cooking spray or lightly oil. Pour maple syrup into shallow dish. Place bacon onto a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on HIGH for 1 minute or until bacon just barely begins to cook, but is still pliable and not crisp.

Sprinkle peeled bananas with chili powder (can use more or less to taste). Cut each banana into four roughly equal pieces. Roll each piece in maple syrup and wrap in one slice of bacon. Secure with toothpick.

Grill on medium heat for 5 to 8 minutes or until bacon is nicely browned and crisp, turning occasionally . Serve immediately.

Serves: 4

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.

Shrimp & Chicken Pad Thai from Delight gluten free Magazine, Summer 2010 issue

4 ounces dried rice stick noodles
1 fluid ounce fish sauce
1 1/2 ounces maple syrup
1 fluid ounce lime juice
Canola oil for frying
6 eggs, whisked with 1 tsp water
1/2 Tbsp Thai Red Curry paste
8 ounces shrimp, peeled, deveined
4 ounces chicken breast, boned, skinned, julienned
5 ounces cabbage, finely shredded
1 carrot, finely shredded
4 fluid ounces chicken stock
4 ounces mung bean sprouts
3 scallions, thinly sliced
2 ounces peanuts (optional)
Cilantro, coarsely chopped for garnish
Lime wedges, for garnish

Soak the noodles in warm water for 15-20 minutes or until flexible.  Drain.  In a separate bowl, mix the fish sauce ,maple syrup, and lime juice and set aside.

Heat a wok again and drizzle oil around edges. Add egg and cook until set. Remove from wok and cutting board and julienne.

Heat wok again and add more oil.  Add curry paste and stir fry for a few seconds. Add shrimp and stir fry until pink and cooked through.  Remove shrimp to bowl.  Wipe wok, add new oil, heat, and stir fry chicken until fully cooked. Add chicken to shrimp  bowl.

Heat wok again and add more oil. Stir-fry cabbage and carrots until tender. Add drained noodles and toss and cook until al dente, about 3 minutes.  Add some of the fish sauce/lime juice mixture to wok.  If the mixture seems too dry, add in chicken stock.  The mixture should be a little soupy, but noodles will absorb the liquid as they cook.  Add shrimp and chicken back to the wok with remaining fish sauce mixture and fold in well.

Add egg, bean sprouts, and scallions and toss gently.  Cook until sauce is absorbed and everything is hot.  Taste and adjust seasonings. Turn out Pad Thai on large platter and sprinkle with peanuts and cilantro.

This recipe combines three favorite ingredients: maple syrup, walnuts, and green beans. Delicious!

Crisp Green Beans with Roasted Shallots and Walnuts from Bryant Terry’s Vegan Soul Kitchen

Ingredients:
Coarse sea salt
1 pound fresh green beans, snapped at each end
1/4 cup freshly squeezed lemon juice
2 Tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp agave nectar or pure maple syrup
2 large cloves garlic, mashed
1 Tbsp fresh thyme
1/2 cup plus 1 tsp extra-virgin olive oil
Freshly ground white pepper (I used black, since that is what I had on hand)
4 large shallots
1/4 cup walnut halves, toasted, skins removed and coarsely chopped

Bring 4 quarts of water to a boil in a large pot over high heat and add 1 Tbsp of salt.  Add the green beans and cook 4 to 5 minutes, until tender but still al dente. Drain the beans into a colander and chock in a bowl filled with ice water to stop cooking. Drain again and place in a large serving bowl.

In a blender, combine the lemon juice, vinegar, mustard, agave nectar, garlic, thyme, and 3/4 tsp salt.  Slowly pour in 1/2 cup of olive oil with the blender going (I had to stop mine when adding ingredients).  Add white pepper to taste.

Toss the green beans with the vinaigrette to coat well and set aside.

Preheat oven to 425.

In a small bowl, toss the shallots with 1 tsp of olive oil and 1/2 tsp salt.

Transfer to a parchment-lined baking sheet and bake until the shallots are charred on the outside and tender on the inside. Remove from the oven and allow to cool. Cut off and discard the blossom ends of the shallots, squeeze the shallots from their skins, and cut them into 1/2-inch pieces.

Add the shallots and the walnuts to the green beans.  Toss well, and immediately remove all the ingredients with a slotted spoon to a serving bowl.  Season with white pepper to taste.

Yield: 4 to 6 servings

Ingredients

• 2 Tbsp paprika
• 2 Tbsp kosher salt
• 5 Tbsp Coombs Maple Sugar (substitute with 1 cup Coombs Maple Syrup if on hand)
• 1 Tbsp cumin
• 1 Tbsp chili powder
• 1 Tbsp freshly ground black pepper
• 1/2 Tbsp cayenne pepper
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp celery salt
• 1 tsp oregano

Preparation: Combine all ingredients in bowl; mix well. Store in airtight container.