Vermont Maple Chunky Beef Stew
Serves 6
¼ cup of flour
salt and pepper to taste
2 cloves chopped garlic
1 large onion, sliced
1 stalk of chopped celery
1½ lbs. beef, cut into half inch cubes
1 19 oz. can of tomatoes
½ cup dry red wine
½ cup Grandpa’s Stuff Maple Cream
4 medium size potatoes, cubed
2 large carrots, sliced
Preheat oven to 325 degrees. Combine flour, beef and seasonings in a plastic bag and shake to coat beef. Sauté garlic and onion together in 1 tablespoon of olive oil until tender. Combine all ingredients into a casserole dish, pour in ½ cup of water, cover and bake for four hours. (Will work well in a slow cooker). Serve with Maple Oatmeal Bread and a green salad with Maple Vinaigrette
Maple Harvest Custard
Yields 7 servings
8 egg yolks
½ cup Grandpa’s Stuff Maple Cream
1½ cups pumpkin puree (not pie filling)
½ tsp ground cinnamon
½ tsp ground ginger
Pinch ground allspice
Pinch ground nutmeg
2 cups half and half
In a large bowl, using an electric mixer, beat egg yolks in with the maple syrup. Add pumpkin and spices, mix until blended.
Heat half and half over medium heat until tiny bubbles form around the edge. Stirring constantly, gradually add half and half to pumpkin mixture. Pour into large shallow glass baking dish or divide into heat proof custard cups.
Place cups or dish in a larger pan of hot water and bake in a preheated oven for 30 minutes or until knife blade inserted near center comes out clean. Remove from water and let stand 30 minutes. Serve or refrigerate up to one week.
Before serving, heat one cup of maple syrup in a sauce pan until it boils. Continue to heat syrup until it becomes thick. Pour over custards and serve.
Maple Apple Pie
(from the Vermont Maple Cookbook)
6 large apples, pared & sliced
1 cup maple cream
1/4 tsp salt
1/4 tsp cinnamon
1 Tbs flour
2 Tbs butter
Pastry for 2 crust 9″ pie
Preheat oven to 450F. Arrange apples in pie plate lined with pastry. Pour maple cream over the top of the slices. (May have to microwave cream slightly to transform to pour consistency) Sprinkle with salt, cinnamon and flour. Dot with butter. Cover with top crust. Brush with milk and bake at 450F for 10 minutes and then 350F for 40 minutes or until crust is golden brown.
