Recipes
MAPLE CREAM PIE!
Ingredients:
1 Pastry for Single 9-Inch Crust Pie
2 1/4 Cups Whole Milk
2 Cups Stevenson Pure Maple Syrup, Grade B
3 Large Egg Yolks
1/2 Cup All-Purpose Flour
3 Tablespoons Cornstarch
2 1/2 Teaspoons Vanilla Extract, Divided
1 1/4 Cups Whipping Cream, Chilled
1 Tablespoon Sugar
Walnuts
Directions:
2. Whisk together milk, syrup and yolks in a large bowl to blend.
3. Whisk flour and cornstarch in medium bowl.
4. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture.
5. Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours.
6. Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie and sprinkle with walnuts.
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MARINATED SCALLOPS WRAPPED IN BACON
Ingredients:3/4 cup Stevenson Maple Syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoke bacon, halved
24 toothpicks
2 tablespoons brown sugar
Instructions:
1. Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
2. Preheat oven to 375 degrees. Line a rimmed baking sheet with a sheet of aluminum foil.
3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
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MAPLE-BALSAMIC VINAIGRETTE
Ingredients:
1/2 Cup Balsamic Vinegar
1/4 Cup Stevenson Maple Syrup
2 Teaspoons Dijon Mustard
1 Cup Salad Oil
Salt & Pepper to Taste
Directions:
1. Pour vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. While blending, drizzle oil into mixture. Blends well with any salad leaves._______________________________________________________________________________
MAPLE GLAZED CHICKEN
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
Sauce:
¼ cup chicken broth
1 teaspoon chopped garlic
4 tablespoons Stevenson Maple Syrup
1 tablespoon soy sauce
1 tablespoon lemon juice
Thickening Agent: 1 teaspoon cornstarch mixed with two teaspoons cold water (optional)
Instructions:
1. Combine the sauce ingredients and stir to mix.2. Pat the chicken dry and season with salt and pepper to taste.
3. In an oven-proof skillet over medium high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
4. Remove chicken from pan, drain any excess oil.
5. Add sauce to pan and bring to a boil. Reduce heat to medium and simmer for 1 minute, stirring constantly.
6. Return chicken to pan and spoon the sauce over it.
7. Bake at 400 degrees F for 10 minutes or until chicken is cooked.
8. Dish chicken and start reducing your glaze or use cornstarch slurry to thicken it. Simmer until sauce has thickened.
9. Drizzle the sauce over the chicken and serve hot.
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CHIA SEED PUDDING WITH STEVENSON MAPLE SYRUP
Delicious and healthy maple syrup-chia seed pudding. You can make this recipe in less than 5 minutes AND it's packed with protein, Omega-3, antioxidants and calcium!
Ingredients:
2 cups almond milk
½ cup Chia Seeds
½ teaspoon vanilla extract
¼ cup Stevenson Maple Syrup
¼ teaspoon cinnamon powder
Instructions:
For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth. Or for Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth. Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. You can make this at night to have ready for a fast breakfast or you can make in the morning for a delicious pre-made dessert at night.
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WAFFLES FOR YOUR STEVENSON MAPLE SYRUP
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
Top with: Stevenson Maple Syrup
Instructions:
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks slightly. Stir in milk and oil.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up)
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. (Do not over-mix).
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with Stevenson Maple Syrup and butter.
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PANCAKES FOR YOUR STEVENSON MAPLE SYRUP
Ingredients:
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder
*Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.
Top with: Stevenson Maple Syrup
Top with: butter (optional).
Instructions:
1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once.
6. Serve immediately, topped with butter and warm Stevenson Maple Syrup. Makes about a dozen pancakes.