Maple-Walnut Cheesecake

Maple-Walnut Cheesecake

Photograph by Kana Okada

INGREDIENTS

INSTRUCTIONS

  1. Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
  2. Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
  3. Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.

Orange-Maple Butternut Squash Mash

Orange-Maple Butternut Squash Mash

Photo from Food Network

Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.

INGREDIENTS

INSTRUCTIONS

  1. Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
  2. Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
  3. Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
  4. Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

Copyright 2014 Television Food Network, G.P. All rights reserved.

FIND THE RECIPE ON Food Network.

Maple Apple Crisp

Maple Apple Crisp

Photo Credit PosiNote/shutterstock

This version of the classic apple crisp makes its own lovely thick sauce as it bakes. Its natural appeal and generous abundance make it perfect for a family reunion, book club, potluck, or special office or classroom treat.

Fruit

Ingredients

  • 8 large apples, peeled, cored, and thinly sliced
  • 1/2 cup heavy cream
  • 1/3 cup maple syrup
  • 1 tablespoon lemon juice
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.

In a large mixing bowl, combine apples, cream, maple syrup, and lemon juice. Mix well. Add the flour, cinnamon, and salt and mix again. Spread the apples and all of their liquid evenly in the prepared baking dish.

Topping

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) cold, unsalted butter, cut into pieces

Instructions

Put flour, brown sugar, cinnamon, and salt into a food processor. Pulse several times to mix. Scatter butter over mixture. Pulse again, just until the topping resembles moist sand; do not overmix. Pour the topping into a large bowl and rub together between your fingers to even out the texture. Spread the topping over the apples, tamping it down gently.

Bake on the center oven rack for 55 to 60 minutes, until bubbly. Cool on a rack for at least 15 minutes before serving.

Find the recipe on Almanac.com.

Maple Mustard

Maple Mustard

Image credit: Pat Hastings/Shutterstock

This spicy, sweet mustard is excellent with smoked meats or in sandwiches. Add a little to mayonnaise for potato or pasta salads.

INGREDIENTS

  • 1/2 cup ground mustard
  • 1/4 cup brown sugar
  • 2 teaspoons all-purpose flour
  • pinch of salt
  • 1/2 cup maple syrup
  • 1/4 cup white vinegar

DIRECTIONS

  1. Combine mustard, brown sugar, flour, and salt in a saucepan. Stir in maple syrup and vinegar. Cook, stirring with a whisk, until mixture boils and thickens slightly. Reduce heat and gently boil for 2 minutes, stirring constantly. Cool and pour into small jars. Cover and store in the refrigerator.

Find the recipe on Almanac.com.

Maple-Orange Glazed Vegetables

Maple-Orange Glazed Vegetables

Photo Credit photo: Joshua Resnick/Shutterstock

This easy glaze can be added to a variety of vegetables and is particularly good with baked squash—just brush it on during the last few minutes of cooking.

INGREDIENTS

  • 4 to 6 large carrots or parsnips, or a combination of both, peeled and cut into thick slices
  • 1 tablespoon butter
  • 1/4 cup maple syrup
  • 2 tablespoons frozen orange juice concentrate
  • pinch of salt
  • pinch of nutmeg

DIRECTIONS

  1. In a pot of salted, boiling water, cook carrots until tender but still firm. Drain and set aside.
  2. In a skillet, melt butter. Add maple syrup, orange juice, salt, and nutmeg. Add carrots and stir until glazed, about 2 minutes.

Find the recipe on Almanac.com.

Maple-Barbecued Spareribs

Maple-Barbecued Spareribs

Ingredients

  • 3 lbs spareribs
  • 1 cup Pure NH Maple Syrup
  • 2 Tbsp chili sauce
  • 2 Tbsp vinegar
  • 1/8 tsp pepper
  • 1 small onion peeled/ minced
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp dry mustard

Directions

Cut spareribs into serving-sized pieces. Combine the remaining ingredients and brush mixture on all sides of the ribs. Arrange in single layer in baking pan and bake in 375 degree oven until ribs are tender, 1 1/2 to 2 hours. Brush meat with the sauce often and turn pieces frequently so all portions will be coated with this wonderful sauce. Serves 4 to 6

New Hampshire Baked Beans

New Hampshire Baked Beans

Ingredients

  • 2 pounds dry beans
  • 1/3 – 1/2 cup Pure NH Maple Syrup
  • 1/2 tsp soda
  • Salt and pepper as desired
  • 1/2 pound salt pork
  • 2 Tbsp NH Maple Sugar
  • 2 tsp dry mustard

Directions

Wash and sort beans, soak overnight in cold water to cover. Par-boil until skins crack when blown upon. Score pork in 1/2-inch squares; do not separate. Fan out and place in bottom of bean pot. Add beans. Mix ingredients in boiling water and pour over beans. Fill with boiling water, cover. Cook slowly for 6 hours, more or less. (Note: with modern-day stoves, old or new beans, you may want to start checking after 3 hours or so.) Bake in 350° oven.

Maple Apple Bread

Maple Apple Bread

Ingredients

  • 1- 8 oz package refrigerated crescent rolls
  • 2 Tbsp flour
  • 2 apples, peeled and sliced
  • 1/2 cup Pure New Hampshire Maple Sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 2 tsp melted butter or margarine

Glaze

Blend 1 Tbsp milk added to 1/4 cup confectioner’s sugar until creamy.

Directions

Preheat oven to 375°. Place unrolled and flattened crescent rolls in bottom of 9″ x 13″ baking dish and sprinkle with the flour. Toss sliced apples in bowl with Maple Sugar and all of the spices. Place apples down center of dough, approximately 2″ wide. Cut 12 slits about 1/2″ wide on each long side of dough surrounding apple mixture. Fold strips over dough at an angle across apple mixture, alternating dough strips from one side to the other to form a braid. Fold ends over to seal. Brush with melted butter and bake for 30 minutes. Pour glaze over warm braid, cut and serve. 10-12 servings.

Thin Maple Pancakes

Thin Maple Pancakes

Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

  • 3 Tbsp oil or melted shortening
  • 1 Tbsp Pure NH Maple Syrup
  • 1 egg beaten
  • 1 cup milk

Directions

Sift flour, baking powder and salt together. Combine Pure NH Maple Syrup, beaten egg and milk, gradually adding to dry ingredients only until smooth. Add shortening. Drop by tablespoon only hot griddle or cast iron fry pan (works the best). Serve with plenty of added Maple Syrup and butter. Should make about 8-10 pancakes.

New Hampshire “Griddlecakes”

New Hampshire “Griddlecakes”

Ingredients

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp Pure NH Maple Sugar (or white sugar)
  • 1 egg beaten
  • 1 1/2 cups sour milk
  • 3 Tbsp oil or shortening (melted)

Directions

Sift flour, salt, baking powder and sugar together. Blend beaten egg, sour milk, oil and gradually add to dry ingredients keeping the mixture smooth. Drop batter by spoonfuls onto a hot griddle, turning when full of tiny bubbles, browning both sides. Very good with a cupful of blueberries folded into batter. Serve hot, either way, with Pure New Hampshire Maple Syrup.

Note: Buckwheat pancakes will result by replacing 1/2 of the flour with buckwheat flour and adding and extra tablespoon of sugar.