Tag: hobby

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Maple Caramel Sauce

Maple Caramel Sauce

This recipe was served at President Obama’s 2013 Inaugural Luncheon. Recipe courtesy of www.inaugural.senate.gov/luncheon/recipe
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Ingredients
  

  • 4 oz butter
  • 1 cup light brown sugar, packed
  • pinch salt
  • ½ cup pure maple syrup

Instructions
 

  • In a small saucepan over medium-high heat, melt butter. Add sugar and salt.
  • Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil 2 minutes longer.
  • Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer.
  • Remove from heat and hold warm for serving. Pour over ice cream, pound cake, oatmeal, or fruit crisps or use as dipping sauce for fresh fruit.
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Jack Wax on Snow

This classic maple syrup candy has been made by every generation of sugarmaker and is a kid favorite! Use your own pure maple syrup or heat up a store bought bottle. 

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Jack Wax or Maple-on-Snow

Materials

  • pure maple syrup
  • clean snow or shaved ice

Instructions

  • Fill a pan with clean snow or shaved ice and keep frozen. Note: syrup needs to be boiled to a higher temperature than regular syrup boiling. Use prebottled and reheated syrup or just continue to the desired temperature with initial boil. For taffy consistency, boil syrup to 230°F and for more brittle, glass-like candy, boil to 252°F. Consistency changes within this temperature range. Once syrup has reached preferred temperature, immediately pour in ribbons on the snow or ice. It will instantly harden and should be eaten right away.
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Apple Cranberry Crostini with Maple Syrup Glaze

Holiday crostini appetizers with cranberry sauce, brie, feta and rosemary on a wooden server

Apple Cranberry Crostini with Maple Syrup Glaze

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Ingredients
  

  • 2 large tart-variety apples, peeled and diced in small cubes
  • 1 cup dried cranberries
  • 1 tbsp butter
  • ½ tsp cinnamon
  • ½ cup pure maple syrup (reserve approx. 2 tbsp for drizzle)
  • ½ tsp balsamic vinegar
  • 1 round brie cheese, rind removes sliced into thin rounds
  • olive oil
  • 1/2 cup feta or goat cheese crumble
  • rosemary sprigs for garnish
  • baguette, thinly sliced

Instructions
 

  • Assemble first six ingredients for topping and preheat oven to 375°F.
  • Slice baguette and lightly brush slices on both sides with olive oil and arrange on baking sheet. Bake for approximately 3 minutes, flip and bake another 2 minutes until bread is lightly toasted.
  • While bread is toasting, melt butter in sauté pan and add apples and cook until tender. Add cinnamon, syrup, and cranberries and cook for another 2 minutes. Finally add balsamic vinegar and warm through.
  • Keep topping warm until toasts are ready. When bread is done, remove from oven, put on slice of brie, scoop on topping, sprinkle with feta crumbles, garnish with sprig of rosemary, and drizzle with extra syrup. Serve warm.

Notes

To make ahead: pretoast bread and make topping. Right before serving, keep cheese at room temp and reheat the topping before assembling.
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Maple Glazed Pork Tenderloin

Maple Glazed Pork Tenderloin

Sweet and a little bit salty, this glaze is perfect for any occasion and also goes well with chicken or added to BBQ sauce for yummy ribs.
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Ingredients
  

  • 2 lbs pork tenderloin, trimmed of fat
  • ¼ cup pure maple syrup
  • 2 tbsp pure maple syrup (for glazing)
  • 1 tbsp soy sauce
  • 3 cloves garlic, finely minced
  • 2 tbsp grapeseed or extra virgin olive oil
  • ½ tsp sea salt
  • freshly ground pepper

Instructions
 

  • Combine marinade ingredients (keep back the extra 2 TB of syrup) and whisk together in small bowl.
  • Cover pork tenderloin with marinade and refrigerate for at least 3 hours.
  • Preheat oven to 400°F or heat grill to medium high heat.
  • Remove tenderloin from marinade (discard marinade.) Place in roasting pan or directly on grill, brush with remaining maple syrup, and cook uncovered for approximately 8 to 10 minutes.
  • Flip tenderloin over and cook for another 10 minutes or until a meat thermometer reads 150 ˚F at the thickest portion of the loin.
  • Remove from oven, wrap loosely in tinfoil, and let rest for 5 to 10 minutes. Slice into medallions.