Just in time for New Year’s Eve parties…can’t you imagine your friends going nuts over these!!
- 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.
Have a wonderful holiday!!! From our breakfast table to yours we wish you light and fluffy pancakes, french toast, maple scones, maple lattes, and biscuits with butter and maple. For a completely over the top maple breakfast try this recipe from Paula Deen.
Photo from Dress Design Blogspot.
Trying to find time to make a nice dinner for your family this time of year can be a struggle considering all the holiday events, guests, baking of holiday cookies, shopping for gifts, and of course all the ongoing day to day stuff. It is as important as ever to try and find time to sit down and share a meal. This recipe for Roast Pork Loin and Quince Maple Compote is a dish that takes little prep time and then while cooking offers you 30 minutes to open the mail, clean the dishes, and do a few other around the house things that have been nagging at you. Instead of doing all that productive stuff (after all you are already making dinner, and who knows what else you accomplished throughout the day), maybe you could just use the time the roast is in the oven to read a magazine.
Leftovers from this meal can be reheated as lunch or dinner the next day. What is important is keeping what you can simple this time of year since there really is so much going on and aren’t you hungry after coming in from the cold? Meals like this one are not terribly involved, but are hearty and delicious. We will try to supply you with a few more ideas like this one during the next few days, and by all means encourage you to share recipes you have using maple syrup that find a way onto the dining room table more often than not.
- 1 2 1/2-pound boneless pork loin roast, well trimmed
- 4 large garlic cloves, smashed
- 4 tsp chopped fresh rosemary or 2 teaspoons dried
- Salt and pepper
- ½ cup dry white wine
- 1 cup low sodium chicken stock
- 1/2 cup water
- 3 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
- ¼ cup Coombs Family Farms pure maple syrup
Preheat oven to 400°F. Rub pork with garlic and spices. Place pork, fat side down, in prepared roasting pan. Being careful not to rinse off spices, add wine and stock to pan. Roast pork 30 minutes. Turn roast fat side up. Add quince, maple and water. Cover with foil. Roast until thermometer inserted into center of pork registers 155°F and liquids are almost all absorbed, about 25 minutes longer. Remove roast and set on plate; let stand 10 minutes. Place roasting pan directly on stove top burner on medium heat. Heat pan juices and quince, scraping up Coombs bits as you go. Reduce 2 to 3 minutes. Serve roast thickly sliced with juices and compote on top.