Syrup on Toast (Brendan & H.J. Howrigan III)
• plenty of Howrigan's pure Vermont maple syrup
• your favorite bread
Toast the bread; cover with syrup. If you run out of syrup before you run out of toast, add syrup. If you run out of toast before you run out of syrup, toast more bread. You can substitute vanilla ice cream for the toast.
Maple Bacon-wrapped Scallops
• Sea scallops (assume 2-3 per person for appetizer)
• Bacon slices or prosciutto (1 slice for 2 scallops)
• Pure Vermont Maple Syrup
Cut bacon slice in half, crosswise. Wrap bacon around sea scallop and fix with toothpick. Prepare all scallops. Preheat broiler. Just before broiling, drizzle with maple syrup. Broil for 3 to 5 minutes, turn, drizzle again with maple syrup and broil for another 2-4 minutes. Be careful not to burn! Enjoy immediately.
Maple Teriyaki Salmon (adapted from a recipe of Vermont Senator & Mrs. Patrick Leahy)
• Equal parts of pure Vermont maple syrup, dry white wine & soy sauce
• 2 parts finely minced onion
• minced garlic to your taste
• fresh ground pepper
Salmon steaks or fillet
You will need a cup of marinade for four salmon steaks or fillet. Combine marinade ingredients in shallow pan large enough to hold steaks. Marinade salmon steaks or fillet for 1-3 hours in the refrigerator. Remove from marinade about an hour prior to grilling. Grill approximately 4-7 minutes per side, dependent upon thickness. Watch carefully as the maple syrup caramelizes quickly!
Maple Cheesecake (adapted from Carolyn Tandy of Emma's Restaurant in Jericho, VT)
• 5 tblsp. unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 3 tblsp. light brown sugar OR maple sugar
• 20 oz. cream cheese, softened
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1 t. vanilla extract
• 1/4 cup flour
• 1/4 t. baking soda
• 1 cup heavy cream
• 1 cup dark pure Vermont maple syrup
Crust: Stir ingredients together and press into bottom of 9-inch springform pan. Bake at 375 degrees F for 8 minutes until golden. Let cool. This can be done ahead.
Cheesecake: Preheat oven to 350 degrees F. In large bowl, beat cream cheese until light and fluffy. Beat in sugar and eggs, one at a time. Beat in vanilla. In small bowl, combine flour and baking soda. Add to cream cheese mixture, mixing well. Mix in cream and syrup. Spoon into springform pan.
Bake until firm, about 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean. When cheesecake is done, turn oven off and leave cheesecake in for an hour. Then remove from oven and cool on a rack for 30 minutes. Refrigerate. Removes sides from pan after the cheesecake has thoroughly cooled (otherwise it will crack).
Aunt Bridget's French Toast with Maple Syrup
• 1 loaf French or Italian bread
• 8 large eggs
• 2 cups half and half
• 1 cup milk
• 2 tblsp. sugar
• 1 t. vanilla extract
• 1 t. cinnamon
• 1 t. nutmeg
• 1/2 t. salt
• 1 stick butter, softened
• 1 cup chopped pecans
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1/2 to 3/4 cup pure Vermont maple syrup
Slice bread into 20 1-inch slices and arrange in generously buttered 9x13 baking dish in two rows, overlapping the slices. In large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt; whisk until well-blended. Pour mixture over the bread slices and be sure all slices are evenly covered. Cover with foil and refrigerate overnight.
In the morning, allow French Toast to come to room temperature while preheating oven to 350 degrees F. Generously butter the top of French Toast with butter. Sprinkle nuts over top. Sprinkle on spices and drizzle maple syrup over the top.
Bake for 45-50 minutes or until a knife comes out clean. Allow it to sit for a few minutes before serving with plenty of warm, pure Vermont maple syrup. This recipe easily halves for an 8x8 baking dish.