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

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

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