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Maple Bacon Strata | Made with Real Maple Syrup

Maple Bacon Strata

Maple Bacon Strata Ingredients:

1/2 pound bacon, chopped

1 1/4 cups heavy cream

1 cup milk

1/2 cup maple syrup

5 eggs

1 teaspoon Dijon mustard

1 tsp crumbled dried sage

1 tsp salt

8 slices sweet Portuguese bread, lightly toasted

12 oz sharp cheddar cheese, grated

2/3 cups chopped pistachio nuts

Instructions:

Grease 2 – quart casserole and set aside.

Cook the bacon pieces in a medium sized skillet over medium high heat until they are crisp.  Drain on a paper towel and set aside.

Whisk together the cream, milk, maple syrup, eggs, mustard, sage and salt.

Lay half of the bread in the prepared dish.  Sprinkle it with half the bacon, half the cheese and half the nuts.  Continue layering with remaining ingredients.

Pour the egg mixture over the layers, cover and refrigerate overnight.

Remove the casserole from the refrigerator 30 minutes before baking.  Preheat over to 350 F.  Uncover the dish and bake about 40 minutes or until bubbly and golden.

Remove from the oven and let stand for 10 minutes before serving.

 

Notes:

Yields about 8 servings.

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich.

 

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North Country Basting Sauce | With Real Maple Syrup

North Country Basting Sauce made with real Maple Syrup

Basting Sauce Ingredients:

1 cup ketchup

2/3 cup apple cider vinegar

1/2 vegetable oil

1/2 cup maple syrup

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Instructions:

Bring all of the ingredients to a boil in a small saucepan over medium heat, stirring occasionally.  Reduce the heat and cook gently for 10 minutes, stirring from time to time.

Cool, then store in a covered jar in the refrigerator.  This will keep for at least 4 weeks in the refrigerator in a tightly covered jar.

 

Notes:

Yields about 3 cups

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich

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Hot & Spicy Shrimp and Sausage Kabobs

Hot and Spicy Shrimp and Sausage Kabobs

Hot and Spicy Shrimp and Sausage Kabobs Ingredients:

1 1/4 cups North Country Basting Sauce (find recipe here)

Juice of 1/2 a medium lemon

2 tbsp minced onion

2 tbsp minced jalapeno peppers

1 pound hot Italian sausage

1 pound fresh large shrimp in the the shell

Instructions:

Blend the basting sauce, lemon juice, onion, and jalapeno peppers in a large bowl.  Set aside.

Bring 2 quarts of water to a boil in a large pot.  Prick the sausage several times with a fork and then boil for 5 mins.  When cool enough to handle, cut into 1/2 inch slices and add to the marinade along with the shrimp.  Stir to coat well.  Cover and set aside for 1 hours; it may be refrigerated for several hours.

Preheat the grill to medium- high.  Thread four or five long skewers alternately with the shrimp and sausage.  Either grill or broil, far enough from the heat to prevent charring, for about 10 minutes total or until the shrimp are pink.  Turn occasionally during cooking and brush with more sauce.  And be sure to tell your guests that the shrimp is in the shell.

Notes:

Yields about 4 servings.

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich.

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Maple Baked Beans | Made with Real Maple Syrup

Maple Baked Beans made with real Maple Syrup

Maple Baked Beans Ingredients:

1 pound navy or pea beans

1/2 cup vegetable oil

1 cup chopped onion

1 green bell pepper, chopped

1 rib of celery, chopped

2-3 cloves of garlic, minced

1/2 cup pure maple syrup

1/2 cup tomato puree

2 tablespoons blackstrap molasses

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1.5 teaspoons sale

1/4 teaspoon pepper

1 bay leaf

1/4 cup chopped fresh parsley

 

Ingredients:

Rinse the beans well and let soak for at least 1 hour or as long as overnight.  Drain, then combine the beans with about 4 quarts fresh hot water in a large pot.  Bring to a boil and reduce the heat.  Simmer, partially covered, just until tender – 1.5-2 hours.  Drain the beans, reserving the cooking water, in a large bowl.

While the beans cook, heat the oil in a large skillet.  Add the onion, pepper, and celery and saute for several minutes, adding the garlic at the end.  Remove from the heat.  Set aside.  Preheat oven to 325 F

Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf and parsley in a medium sized bowl.

To the beans, add the sauteed vegetables and maple mixture; mix well.  Pour the beans into a large, shallow casserole and cover tightly.  Bake for 2.5-3.5 hours.  Check periodically to make sure they have enough liquid, adding more of the reserved cooking water, if necessary

Notes:

Yields about 6 servings

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich

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Maple Butter | Made with Real Maple Syrup

Traditional maple butter, more commonly called maple cream, requires heating syrup to just the right temperature, cooling it to just the temperature, then beating it to a creamy, thick consistency.  This simpler version still makes a delicious spread for toast, muffins and sweet breads.

Maple Butter Ingredients:

1/2 cup butter (softened)

Pinch of salt

1/4 cup pure maple syrup

Instructions:

In a food processor or with an electric mixer, whip the butter and salt until light and fluffy.  With the motor running, slowly pour the maple syrup through the feed tube of the food processor until the syrup is well incorporated.  If using an electric mixer, dribble the syrup into the butter while beating constantly.  Adding the syrup slowly and beating constantly will prevent the mixture from separating.  The spread may be refrigerated, in a covered container, for up to 3 weeks.

Notes:

Yields about 3/4 cup

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich

 

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Maple Glazed Nuts | Pecans | Walnuts | Almonds

Maple Glazed Nuts  (Cook Time 45 mins, Prep time about 10 mins)  You can use Pecans, Almonds, Walnuts or try it with any other kind of nut.

Ingredients

Instructions

Preheat the oven to 250 degrees.  Using a stand mixer, beat the whites until they are frothy, about 2 minutes.  Add the vanilla, cinnamon, salt and maple syrup to the egg whites.  Add the pecans to the egg mixture and mix until the nuts are coated.  Spread the nuts on a baking sheet that has been sprayed lightly with cooking spray or is lined with a non-stick baking sheet.  Bake for 45 minutes, stirring the nuts every 15 minutes.

Notes:

For a sweeter taste, add more maple syrup