Category: Sweet

Spiced Maple Sugar Apple Butter

Spiced Maple Sugar Apple Butter

It’s fall in Vermont and that means fresh apples! We love picking apples at the local orchard, as well as experimenting with the wild varieties that grow around our farm. Macintosh and Cortland are two of the most common and readily available apple cultivars. However, the Northeast is actually home to over 7,500 cultivars, many of which were developed over 400 years ago. Our fields and woods are filled with apple trees that bear fruit resembling the Golden Russet, Jonagold and Jonathan cultivars. This apple butter is extra special with a few different types of apples but using all the same apples creates delicious butter as well.

Apple butter is similar to to jam, with a rich apple flavor. Spread it on toast, mix it into yogurt, put a dollop on oatmeal or use as a cheese pairing. Using maple sugar as a sweetener increases the vitamins, minerals and antioxidants, as well as creating more depth of flavor. Apple flavor is enhanced by using the entire apple, skin and core included, and then straining the pulp through a food mill.

INGREDIENTS

  • 4 pounds apples (about 10 to 12 medium), washed, unpeeled, uncored, cut into 1-inch chunks
  • ½ cup apple cider vinegar
  • 3 allspice berries
  • 2 cinnamon sticks
  • 1 2-inch piece of ginger, peeled and sliced
  • 1 star anise pod
  • 1-2 cups granulated maple sugar
  •  Small pinch kosher salt

PREPARATION

  1. Combine apples, vinegar, allspice berries, cinnamon sticks, ginger, star anise pod and 4 cups water in a large, heavy bottomed pot over high heat. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes.
  2. Remove from heat and let cool slightly.
  3. Leaving behind allspice berries, cinnamon sticks and star anise pod, pass the apples through a food mill.
  4. To finish on the stovetop: Place apple pulp in the same large, heavy-bottomed pot, add granulated maple sugar and stir to dissolve. Cook on medium-low heat, stirring occasionally, until mixture is thick, glossy and a deep golden brown (somewhere between honey and molasses), 2 to 2 1/2 hours. To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it’s not there yet, cook another 8 to 10 minutes and test again. When the desired consistency is reached, season with kosher salt.
  5. To finish in the oven: Heat oven to 300 degrees. Place apple pulp in a 9-inch by 13-inch (3-quart) baking dish, add granulated maple sugar and stir to dissolve. Place in oven and let cook, stirring every 30 minutes or so, until mixture is thick, glossy and a deep, golden brown color (somewhere between honey and molasses), 3 to 3 1/2 hours. To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it’s not there yet, cook another 20 to 30 minutes and test again. When the desired consistency is reached, season with kosher salt.

Maple Sugar Strawberry Rhubarb Pie

Maple Sugar Strawberry Rhubarb Pie

Late May brings us abundant rhubarb and the season’s first strawberries. My grandmother had a huge patch of rhubarb and when my family sold her house, I brought part of it to my garden. I have many plants that are special to me based on their history in someone else’s garden. The rhubarb ties me to my childhood, and cool spring nights, visiting my grandparents in Huntington.

You can use any crust recipe you like.

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Maple Sugar Strawberry Sauce

Maple Sugar Strawberry Sauce

It’s May in Vermont and the stores are packed with strawberries. Our own local strawberries won’t be available until June, but it’s hard to resist buying this delicious little fruit as soon as it becomes available. This sauce can be used in a myriad of ways. Try it over cheesecake, ice cream or Greek yogurt. It’s also a fantastic addition to savory dishes. Serve it alongside a roasted pork loin or on a cheese platter.

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Salted Maple Sugar Caramel Popcorn Crunch

Salted Maple Sugar Caramel Popcorn Crunch

This treat is simply other worldly. It’s a delicious combination of salt and sweet, punctuated by the pleasing crunch of popcorn and peanuts. The Salted Maple Sugar Caramel is a delicious addition, adding the flavor of caramelized maple. This treat is excellent as a packaged gift. Drop some off on a neighbor’s porch, bring a bag to a friend who needs a lift or make a big batch and drop it off at your favorite local hero’s place of work.

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Chocolate Maple Sugar Babka

Chocolate Maple Sugar Babka

We are five weeks into quarantine and teaching from a distance and things are feeling hard! Just in the nick of time I came across a recipe for chocolate babka on the Food and Wine site. I adapted it to include maple sugar and maple syrup and the results are spectacular. The dough sits in the fridge overnight and then needs to rise for 2 hours the next day.

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Maple Shortbread With Maple Glaze

Maple Shortbread With Maple Glaze

This recipe comes to me from a great friend and baker, Joanna Beall. She has created endless delights using maple sugar and maple syrup! This recipe also calls for maple extract, which is a natural flavoring and will enhance the maple-y flavor. Bake up some cookies for those you love!

  • 1 cup cold butter cut into cubes
  • 8 tbsp Couching Lion Maple Sugar
  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp maple extract

Mix flour and salt,

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Maple Sugar Peach Cobbler

Maple Sugar Peach Cobbler

Three years ago I planted a couple of peach trees near our house in Vermont. I wasn’t sure they would fruit as we’re at 1500 feet and winters up here can be brutal. These were rated for zone 4, the absolute top of what I can safely plant. They hung on for the last few years, giving us beautiful spring blossoms but no fruit. Then this summer, they absolutely exploded with gorgeous,

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Peaches in maple whiskey syrup

Peaches Canned in Maple Whiskey Syrup

We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!

Assemble:

10-12 pounds of peaches

2 cups of water

2 1/2 cups maple sugar

1/2 cup maple syrup

1 vanilla bean

1/3 cup of whiskey

First,

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Maple Sugar Chocolate Fallen Cake

Maple Sugar Chocolate Fallen Cake

This was our New Year’s Eve dessert. There’s really not much to say, but that 2019 was off to a great start!

  • ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
  • ¾ cup plus 2 Tbsp. granulated maple sugar, divided, plus more for pan
  • 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
  • 2 tablespoon vegetable oil
  • 6 large eggs
  • 2 tablespoon natural unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • Preheat oven to 350°.
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Maple Ice Cream

Maple Ice Cream

This ice cream has been a huge crowd pleaser! When I was a kid, we always used a
hand crank ice cream maker. We poured layers of ice and salt around a metal
container and as the cranking got harder, one of us kids would stand on top as my dad
turned the arm around and around. Recently I ordered an electric ice cream maker and
while we miss out on the summer ritual of the drippy,

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