Monday, November 12, 2007


(Due to a technical difficulty, these recipes were posted late.)

The following dishes were prepared for the Sweet & Savory Tasting Event at the Hudson-Chatham Winery on Saturday, November 10. The recipes are adapted from the Maple Syrup Cookbook by Ken Haedrich – a book that’s chock full of great maple syrup recipes for all courses. Enjoy!

Sweet & Spicy Sausage
3 lbs merguez (or hot Italian) sausage
1 lb apples, diced (peeled or with skin on)
4 oz butter
1 ½ cups maple syrup (or to taste)
8 oz crushed pecans
Remove the casing from the sausage if there is one. Sear and cook the sausage in a frying pan, breaking it up into bite-sized bits, not crumbles. Add diced apples and butter. Add maple syrup and pecans. Cook for 10 minutes on low. Serve hot on toasted slices of French bread, add to a stuffing recipe, or serve over pasta.

Sweet Potato & Bacon Bisque
4 c peeled, diced sweet potatoes
4 c water
6 slices bacon
1 small onion, minced
1 ½ c light cream or milk
1 t salt, or to taste
¼ c pure maple syrup
¼ t cinnamon
Boil diced sweet potatoes until tender. Sauté bacon until crisp. Use 3 T of the bacon fat to sauté the onion. Puree the potatoes and cooking water in a blender. When pureed, stir in the sautéed onion, cream, salt, syrup, and cinnamon. Crumble and add bacon when serving.

Green Bean Salad
3 c green beans
1 small red onion, thinly sliced
½ c chopped red pepper
1 rib celery, finely chopped
1 T capers
Snip the ends off of the green beans. Steam until parboiled (slightly crisp). Combine cooked beans and other ingredients in a bowl and dress with your favorite vinaigrette. This versatile salad complements many types of vinaigrettes.

Tawny Maple Cheesecake
1 graham cracker pie crust
¾ c maple syrup
¼ c cold heavy cream
24 oz cream cheese
3 eggs, room temp
1 ½ c sour cream, room temp
1 ½ t vanilla
Preheat the oven to 350˚. Bring the maple syrup to a boil. Let it boil for 3 minutes, stirring every so often, then remove from heat and gently stir in the cream. Scrape the maple/cream mixture into a bowl and refrigerate. Cream the cream cheese until light and fluffy. Add 4 T sugar, then add the eggs one at a time. When maple/cream is cool, gradually beat it into the cream cheese. Finally, mix in the sour cream and vanilla. Fill the crust and bake 1 hour. Transfer to a wire rack to cool. When cool, transfer to the refrigerator and let chill for at least 6 hours.


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