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BACK TO MAIN MAPLE SYRUP PAGE | RURAL VERMONT HOME

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Favorite Maple Recipes
from Vermont Inns and Restuarants

From The Cornucopia of Dorset, Bed & Breakfast Inn, Dorset, Vermont.
Cornucopia's Baked Farm-Fresh Eggs
in Vermont Maple Toast Nests

• 6 Tbsp. Cabot butter, plus more for greasing muffin cups
• 6 Tbsp. Vermont maple syrup
• 12 slices Pepperidge Farm Hearty White bread, crusts removed
• 6 crisp slices smoked Vermont bacon
• salt & freshly ground black pepper
• fresh dill
• Hollandaise sauce
• Paprika

Preheat oven to 400 degrees F. Butter (or spray with Pam) 12 large muffin cups. In a small saucepan, melt butter and add syrup. Flatten bread slices with a rolling pin. Brush both sides with butter/syrup mixture. Carefully form slices into prepared muffin cups. Be sure bread comes up over edge of muffin cup so eggs won't "escape" over the sides.

Crumble bacon and sprinkle it into bottom of each bread-lined cup reserving some for top of each egg. Break an egg into each nest, add salt and pepper to taste and top with remaining bacon. Bake for approximately 15 minutes or until eggs are set. Spread warm Hollandaise sauce on individual plates and place a sprig of dill on sauce off to the side. Run a knife around sides of muffin cups to loosen nests and gently lift out, placing two nests on each plate. Sprinkle with paprika, add a tiny piece of dill to the top of each egg and serve immediately. ENJOY!!!

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From Barrows House Inn and Restaurant, Dorset, Vermont.
Maple Decadence Bread Pudding

• 1/2 pound sliced bread, crust removed
• 12 large egg yolks
• 1 cup plus 2 Tbsp Maple Syrup
• 4 cups heavy cream

Cut bread in 1/2 inch cubes and toast until golden brown. Spread evenly in pan. Whisk together yolks and syrup. Heat cream until hot to touch. Gradually whisk cream into egg mixture and strain over bread. Place plastic over bread to submerge. Let stand until bread is soaked. Cover with foil and bake in water bath for one hour and 15 minutes or until custard is set (350 oven). Drizzle with warm syrup and serve.

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From The Colonial House, Weston, Vermont.
Maple Mousse

• 3 egg yolks
• 3/4 cup of maple syrup
• 2 cups of heavy cream

This is a very elegant dessert and refreshing after a big meal. It can be prepared a day or two ahead and chilled, then served with a minimum of effort to give as much time as possible to enjoy the company of your guests. Makes 8 servings.

Beat egg yolks in the top of a double boiler (off heat) until lemon colored. Heat maple syrup to boiling point, pour very slowly into egg yolks, whisking continuously. Cook over boiling water until egg yolks coat a spoon (170 deg F.) Be careful not to heat mixture too fast. Cool over ice while stirring constantly to room temperature. Beat heavy cream over ice until stiff and doubled in volume. Fold in maple-egg mixture until well blended. Fill parfait of old fashioned glassed using a large pastry bag without nozzle. Refrigerate until ready to use or freeze if it will be several days until you need them

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From Hill Farm Inn, Arlington, Vermont.
Creamy Squash/Maple Soup

• 1 butternut squash
• 1 onion, medium
• 3 T butter, margarine or veg. oil
• 4 cups milk
• 2 T VT Maple Syrup
• 1/8 tsp. nutmeg
• 1/2 cup heavy cream
• salt and white pepper

Cut squash in half and clean out seeds. Turn upside down in baking dish. Add water to cover bottom of baking dish. Bake in 350° oven until tender (about 1 hour). Sauté the onion in butter until soft. When squash has cooled, scoop it out and puree in blender with milk and onions until desired consistency. Place in pot; add maple syrup, heavy cream, nutmeg, salt and pepper to taste. Heat to serving temperature and serve immediately.

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From Hill Farm Inn, Arlington, Vermont.
Baked Apples

• 4 tart cooking apples (2 1/2' diameter)
• 1/4 cup Grape Nuts type cereal
• 1/4 cup finely minced walnuts
• 1/4 tsp. cinnamon
• 1/3 cup raisins
• 2 T VT Maple Syrup

Carefully remove the cores from the apples, using an apple corer, a vegetable peeler, or a small paring knife, being careful to remove all seeds and tough parts. Combine the remaining ingredients and fill each apple. Place the stuffed apples in a shallow baking dish, and add about 1/4 inch of water. Bake, uncovered in a 375° oven for 40 minutes.
Serve hot or at room temperature.

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From Hemmingways Restaurant, Arlington, Vermont.
Hemingway's Maple Charlotte with Charlotte's Web

Mousse

• 3/8 tbs. plain gelatin
• 1 fl. oz. cold water
• 3/8 cup Vermont Maple Syrup, Grade B
• 8 oz. heavy cream
• 1-1/4 oz. chopped walnuts

Sauce

• 1/2 pints milk
• 3-3/4 oz. granulated sugar
• 2 tbs. ground espresso coffee
• 4 egg yolks

• 4 oz. Raspberry puree (plus fresh raspberry for garnish) Genoise, sponge cake or ladyfingers
• 1/8 cup apple jam
• 4 mint leaves
• 4 Tbs. whipped cream
• 4 raspberries

Mousse: Dissolve the gelatin in the cold water. Bring the maple syrup to a boil. Remove from heat and add gelatin mixture. Cool until room temperature. Whip the cream until stiff, then vigorously whisk this into the maple mixture until well blended. Fold in nuts.

Sauce: Place milk and half of the sugar in a saucepan. Bring to a boil. Add espresso grinds and cover. Let simmer on low heat for 10 minutes. Place egg yolks and remaining sugar in a bowl and whisk until fluffy. Add the coffee infusion and return all into saucepan. Stir mixture over low heat until it coats the back of a spoon. Immediately place the pan into a bowl of ice and water to halt cooking.

Line individual ramekins with strips of cake of your choice. For striped design spread apple jam between cake strips. Ladle maple mousse into the lined ramekins and refrigerate for 2 hours.

Place a few spoons of espresso sauce on a flat plate. Using raspberry puree, begin from the center of the plate and drizzle a spiral pattern on top of espresso sauce. With the tip of a knife make 8 straight lines, from the center of the sauce toward the outside of the plate, to create a "spoked wheel" effect. Between each "spoke" make new lines from the outside to the center of the plate to create a web.

Invert the charlotte from the ramekin and place on top of the web pattern. Put a garnish of mint and whipped cream on top of the charlotte and a fresh raspberry on the web.

Serves 4 as dessert

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