Maple syrup broilers
Yield: 1 Servings
Ingredients:
- 2 Chicken
Instructions:
broilers:young -tender Flour -Salt & pepper 4 tb Butter 2 Onions large;thinly sliced 1 pn Aniseed 1 pn Savory 8 tb Maple syrup; 1 Tbsp per -piece of chicken 1/2 c Cider or water Poussins au sirop d'erable (pour la visite) From Mme Benoit This was a dish for company and always a source of
discussion between my grandparents as they had to decide which of the
chickens were the most tender. I still have the earthenware dish and I
often (not just for company) make this delicious casserole.
Quarter 2 very tender young broiler. Roll each piece in flour
seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the
chicken pieces,as they are browned in an attractive ovenproof
earthenware casserole. Add 2 large thinly sliced onions to the fat in
the fry pan, brown, and pour on top of the chicken. Salt and pepper.
Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple
syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup
cider or water and pour over the chicken. Bake 40 minutes, uncovered,
in a 350F oven.
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Title: MAPLE SYRUP BROILERS (CANADIAN)
Categories: Poultry
Yield: 1 Servings
2 Chicken, broilers:young,
-tender
Flour
Salt & pepper
4 tb Butter
2 lg Onions, thinly sliced
1 pn Aniseed
1 pn Savory
8 tb Maple syrup; 1 Tbsp per
-piece of chicken
1/2 c Cider or water
Quarter 2 very tender young broiler. Roll each piece in flour
seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the
chicken pieces,as they are browned in an attractive oven-proof
earthenware casserole. Add 2 large thinly sliced onions to the fat in
the fry pan, brown, and pour on top of the chicken. Salt and pepper.
Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple
syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup
cider or water and pour over the chicken. Bake 40 minutes, uncovered,
in a 350øF oven.
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Title: MAPLE SYRUP CORN BREAD
Categories: Breads, Osg
Yield: 1 Servings
1 1/8 c Corn meal; yellow
1 1/8 c Wheat flour
3 ts Baking powder
1/2 ts Salt
1/3 c Maple syrup
1 ea Egg; well beaten
1 c Milk; sweet
3 tb Shortening
Add shortening to syrup. Mix all ingredients. Pour into shallow, well
greased pan. Bake 20 minutes in hot oven. Cut into squares and serve
hot.
Note: Hot oven is 400 - 450 F.
Source: Grace I. Peebles, Medina Grange, Medina County, OH
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Title: MAPLE SYRUP ICE CREAM ON SABLE RAFTS
Categories: Dairy, Desserts
Yield: 6 Servings
MMMMM-------------------------ICE CREAM------------------------------
2 1/2 c Maple syrup, pure
2 Vanilla beans; split
3 c Milk
16 Egg yolks
1 tb Butter, unsalted
MMMMM------------------------SABLE RAFTS-----------------------------
9 1/2 tb Butter, unsalted; room temp
3/4 c Sugar
1 Egg yolk
1 1/2 ts Whipping cream
1 1/3 c Flour
ICE CREAM:
Combine 1-1/2 cups maple syrup with vanilla beans in heavy medium
saucepan over medium heat and cook until candy thermometer registers
220F. Let mixture cool 15 minutes.
Heat milk in saucepan. Whisk yolks to blend in bowl. Whisk in milk
in thin stream. Whisk into maple syrup mixture. Set over low heat
and stir with wooden spoon until syrup is thick enough to leave path
when finger is drawn across spoon. Strain into bowl and cool.
Set aside 1-1/2 cups custard for sauce. Transfer remaining custard
to ice cream maker and process according to manufacturer's
instructions. Freeze in container four to six hours to mellow. (Can
be prepared one day ahead. If frozen solid, let soften 30 minutes in
refrigerator.)
Boil remaining 1 cup syrup to 215F. Add butter. Cool to room
temperature.
SABLE RAFTS:
Cream butter and sugar in bowl. Beat in yolk and cream. Stir in
flour. Shape dough into ball. Wrap in plastic and refrigerate at
least two hours. (Can be prepared up to two weeks ahead and frozen.
Let stand in refrigerator overnight before continuing.)
Butter eighteen 3-1/2 x 2-inch barquettes (oval molds). Roll dough
out on lightly floured surface to thickness of 1/8-inch. Roll up on
rolling pin and unroll over barquettes. Gently press into molds. Run
rolling pin over dough to trim edges. Refrigerate until firm.
Preheat oven to 350F. Line dough with parchment or foil; fill with
pie weights or dried beans. Bake until golden brown around edges,
about 20 minutes. Remove paper and weights. Bake until bottom is
crisp, several minutes. Cool slightly in molds. Unmold and cool
completely on rack.
Spoon some of reserved custard onto each plate. Fill rafts with ice
cream. Arrange three rafts on each plate. Drop 1/2 teaspoon syrup in
three places on each plate. Draw knife through to swirl. Drizzle
remaining syrup over ice cream. Serve immediately.
Recipe from Michael's Waterside Inn,
Santa Barbara, California.
Courtesy of Bon Appetit, September, 1987
Submitted By SAM WARING
MON, 06 NOV 1995 105709 GMT
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Title: MAPLE SYRUP MOUSSE
Categories: Desserts
Yield: 10 Servings
1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)
Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk
until thickened and gelatin is dissolved, about 5 minutes. Transfer
mixture to bowl; strain if necessary. Stir in maple syrup. Cool
completely. Refrigerate until just beginning to set, about 15
minutes; do not allow mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently
fold 1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup
mixture. Spoon mousse into large bowl, stemmed goblets or pots de
creme. Refrigerate several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar
and vanilla until soft peaks form. Sprinkle mousse with gingersnap
crumbs. Garnish with whipped cream and maple candies if desired.
Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias
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Title: MAPLE SYRUP MUFFINS
Categories: Breads
Yield: 9 Servings
1/4 c Milk
1 Egg
1 3/4 c Flour
2 1/2 ts Baking powder
1/4 ts Salt
1 c Maple syrup
1/4 Butter; melted
Whip milk into beaten egg, using egg beater. Sift flour, baking
powder and salt together. Add to egg and milk mixture a little t a
time, alternating with maple syrup (this is important). Fold in
melted butter. Bake 25 minutes in 325 F oven in muffin pan.
Source: Mrs. Whiting Preston Gasparilla Cookbook - ISBN: 0-9609556-0-7
Typed for you by Karen Mintzias
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Title: MAPLE SYRUP NUT CAKE
Categories: Cakes, Desserts
Yield: 1 Servings
2 1/4 c Flour
3 ts Baking powder
1 c Maple syrup
1/2 c Milk
1 c Chopped nuts
1/2 c White sugar
1 ts Salt
1/2 c Soft shortening
2 ea Eggs
Sift dry ingredients together into bowl. Add syrup, shortening and
milk; beat 2 minutes. Add eggs and beat 2 minutes. Add choppeed nuts
and mix well. Pour into 2 greased and floured 9 pans. Bake in 350ø oven for 25 to 30 minutes. Frost. By Pamela Graves - Serves 18
