Maple Wasabi Roasted Almonds

• 3 cups whole raw almonds
• 4 T Coombs Family Farms organic or 100% pure maple syrup
• 1/2 tsp wasabi powder, to taste
• sea salt, to taste

Preheat oven to 350°F.

Combine syrup, wasabi powder and sea salt in bowl. Add almonds and toss to coat well. Spread in a shallow baking pan and roast in middle of oven 10 minutes. Cool slightly and break up, then finish cooling. Almonds may be made ahead and kept in an airtight container.

• 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.

The recipe for this Maple Me Crazy cupcake is courtesy of Dana Eisenmann.

Cupcake:

• 1 Box Yellow Cake Mix ( Don’t forget Box Tops, support your schools)
• 1 Stick melted salt free butter
• 3 Eggs
• 3 Tbs Maple Syrup
• 1 tsp cinnamon
• 1 cup minus 3 Tbs water

Preheat oven to 350 degrees. Line 24 muffin tins. Combine all ingredients in a mixing bowl and beat on low till well combined. Beat and additional 2 minutes on medium speed till mix is light and fluffy.
Divide batter into 24 tins and bake for 19 min. Remove from oven and cool completely.

Frosting

• 2 Sticks room temperature unsalted butter
• 4 cups powdered sugar
• 1/2 tsp vanilla
• 1/4 cup maple syrup
• 3 tbs whipping cream

Over medium speed beat butter till light and fluffy. Beat in powdered sugar 1 cup at a time. While mixer is running slowly poor in maple syrup. Add vanilla and beat till combined. Add the whipping cream 1 tbs at a time till you reach the desired consistency. You may need more or less cream.

Decorating:
Pipe frosting on each cupcake. Once all are frosted, in a small glass bowl mix 1/4 cup powdered sugar and 1/4 tsp cinnamon together. Using a fine mesh sieve, dust the tops of the cupcakes. Then with a spoon drizzle a very small amount of the maple syrup over the top.

By: Dana Eisenmann,   December 2011

Ingredients:

• 2 lbs. lean ground beef
• 1 medium onion chopped
• 2 eggs
• 1 tsp. salt
• Bread crumbs
• 1 1/2 cups chili sauce
• 1/2 cup Coombs Family Farms 100% pure or organic maple syrup

Preparation:

Combine beef, onion, eggs, salt in a bowl. Mix well and add enough bread crumbs to bind mixture. Shape in small balls. Brown in skillet. Pour rest of ingredients over meat, gently mix together and simmer for 25 minutes. Serve with wooden picks.

Veggie Kabobs with Herb and Garlic Marinade

Ingredients:

• 2 medium red or white potatoes
• 1 cup firm or extra-firm tofu chunks
• 1 cup red, yellow or green bell pepper chunks
• 1 cup ea. pineapple chunks, red onion chunks, white button mushrooms, zucchini or yellow squash chunks & cherry tomatoes
• Wooden skewers, soaked in water for 30 minutes.

Marinade:

• 1/2 cup ea. olive oil & lemon or lime juice
• 1/4 cup water
• 1/4 cup Dijon mustard
• 2 T Coombs Family Farms 100% pure or organic maple syrup
• 2 T minced garlic
• 2 T chopped fresh basil leaves
• 1/2 tsp. ea. salt & freshly ground black pepper

Preparation:

Cook potatoes in salted water till tender. Cool; cut into one inch chunks. Place potatoes, veggies & tofu in shallow dish. Pour marinade over veggies. Cover; refrigerate 2 hrs. Preheat outdoor grill to medium. Remove veggies & tofu from marinade, reserving marinade. Thread on skewers, alternating colors. Cook on grill till veggies are lightly charred, about 10 min., basting with reserved marinade & turning occasionally. For marinade: whisk all ingredients in small bowl. Can be prepared in advance & kept in refrigerator up to 7 days.

Maple Mustard Glazed Potatoes & Brussels Sprouts

Ingredients:

• 2 1/2 lbs. small Yukon gold & red potatoes, halved
• 3/4 lb. Brussels sprouts
• 2 small yellow onions, thickly sliced
• 1-2 cloves garlic, minced
• 2 T tamari or soy sauce
• 3/4 cup Coombs Family Farms 100% pure or organic maple syrup
• 3 T Dijon mustard
• 2 T olive oil

Preparation:

Preheat oven to 400. Place the vegetables in a 9 x 13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables & mix well until everything is coated. Cover with foil & place in oven. Bake for 30-35 minutes. Remove from oven; mix vegetables & sauce to coat well. Turn oven down to 325 & cook for 45 minutes uncovered. Serve at room temperature.

Sweet Potato Quesadillas

Ingredients:

Maple Glaze:

• 1/2 cup of Coombs Family Farms 100% pure or organic maple syrup
• 1 T Dijon mustard & 1/2 tsp. chipolte powder
• Salt & freshly ground pepper

Quesadillas

• 8 flour tortillas
• 1 c. ea. grated white Cheddar & Monterey Jack cheese
• 2 med. sweet potatoes, peeled, cut into 1/4″ round slices
• Black beans (optional)

Preparation:

Place potato rounds on cookie sheet, brush with glaze. Broil till tender, turn over, glaze & broil again. Using two tortillas for each serving, place 1/4 c. cheese on a tortilla, top with sweet potato slices & black beans. Drizzle maple glaze over top, sprinkle with cheese, & top with second tortilla. Repeat using all tortillas. Place on hot griddle or in saute pan & toast till tortilla is crisp & cheese starts to melt. Flip over & cook on second side.

Vegetarian Chili

Ingredients:

• 3 T olive oil
• 3/4 cup chopped white onion
• 1 large garlic clove, diced
• 1/2 tsp. chopped jalapeno
• 1 1/2 cups chopped yellow and red peppers
• 1 cup ea. chopped zucchini, yellow squash & carrots
• 2 – 15 oz. cans diced tomatoes
• 1-15 oz. can tomato sauce
• 1-15 oz. can drained & rinsed chick peas
• 1-15 oz. can drained & rinsed red beans
• Salt, black pepper and cayenne pepper to taste
• 1 T paprika
• 1 1/2 T chili powder
• 1/4 cup Coombs Family Farms 100% pure or organic maple syrup

Preparation:

In 3 T olive oil, saute onion, garlic, peppers, squash, zucchini & carrot in large pot for about 5 min. or until veggies are tender, not soft. Add tomatoes & tomato sauce, beans, salt, pepper, paprika, chili powder & syrup. Mix together. Add cayenne pepper to taste. Reduce heat to low, simmer for about 30 min. or until carrots are tender. Add more cayenne, and/or salt & pepper to taste. Serve with sour cream, cheddar cheese & chives.