Maple Bacon Beer Burgers
That combination of words should be enough to get anyone’s mouth watering. The saltiness of the bacon and the bitterness of the beer are perfectly offset by our maple’s natural sweetness. The ingredient list is simple; just high quality ground beef, maple bacon, Worcestershire sauce, the beer of your choice, and, of course, maple syrup. The result: a bite even more succulent than it sounds.
Visit our fellow maple lover and food Kristen Porter, the mind behind Iowa Girl Eats, for the full recipe http://iowagirleats.com/2013/06/26/maple-bacon-beer-burgers/
For the those who live outside of New England (where the natives seem to drink it more often than water), maple syrup has always carried an aura of rarity and decadence. It is enjoyed sparingly, a drop or two on weekend pancakes before switching back to the corn syrup stand-by. For those who see maple syrup as a luxury, here is a recipe luxurious enough to warrant its use as an ingredient. Bon appetit!
- 1 ¼ cups fine cookie or graham cracker crumbs (I have used gluten free cookies.) If graham crackers are used it takes about nine 2×5” graham crackers.)
- 5 tablespoons dry maple sugar (and a bit more to sprinkle on top when serving)
- 5 tables softened butter
- 3/4 cup pure maple syrup
- 1/4 cup heavy cream, chilled
- 24 ounces (three 8 ounce packages) softened cream cheese
- 3 eggs at room temperature
- 1 ½ cups sour cream room temperature
- 1 ½ teaspoons vanilla extract
Preheat oven to 350.
Combine the graham cracker crumbs with 1 tablespoon of dry maple sugar and cut in the softened butter. Mix thoroughly and press into a 9” spring-form pan. Place in the freezer.
In a medium sauce pan, bring the maple syrup to a boil and simmer for three minutes, remove from heat and stir in cream. Chill.
In a large mixing boil, beat the cream cheese until light and fluffy adding the remaining four tablespoons of dry maple sugar. Add the eggs one at a time, blending each thoroughly before adding the next.
Add the now room temperature maple and cream to the cream cheese and egg mixture and stir until combined. Add in the sour cream and the vanilla and continue mixing until smooth
Gently pour cheesecake batter into chilled crumb crust and bake for 1 hour. Refrigerate for six hours before serving.
Serve fresh out of the fridge, each slice sprinkled with a bit of Mount Cabot Maple dry maple sugar. Keep leftovers refrigerated (though you probably won’t have any leftovers to worry about).
Maple Cinnamon Spice Kale Chips
Until its recent rise to stardom, kale, to many, had been little more than a steak dinner garnish or a leafy green bed for the actually “edible” part of the meal. But no more. Kale has reached health fad status and is touted as being the super-food of the farmers market. This leafy green is high in fiber, vitamin A and vitamin C and can help reduce the risk of several types of cancer. So why not pair it with a touch of a super sugar? Unlike other sweeteners (such as table sugar, honey or agave), a serving of maple syrup contains 100% of the recommended daily of manganese, a mineral that is important in energy and antioxidant production as well as the processing of carbohydrates and cholesterol. The clinical trials aren’t in yet, but the pairing of these two foods just might make you live forever.
The best thing about this recipe (besides the maple syrup, of course) is how easily simple ingredients are transformed in to a potato chip rivaling snack. Click here for the full recipe by Marla Meridith on her blog, http://www.familyfreshcooking.com/2012/12/09/maple-cinnamon-kale-chips-recipe/