Maple Butter

How to make your own maple butter:

• 225 grams (2 sticks) of butter, room temperature and very soft
• 4 tablespoons maple syrup
• pinch of salt

Soften butter with a spatula and mix all ingredients together.

This butter tastes great on a brioche. You can find a brioche recipe here. 

 

Spelt & Yogurt Pancakes

Using spelt flour adds a slightly nutty taste to these pancakes and our homemade yogurt sends them over the top! In this recipe, egg whites are used as the leavening instead of baking powder and baking soda. Local maple syrup on top makes them perfect for a lazy morning.

For the recipe: 

• 1 egg
• 1egg white
• 125 grams (1/2 cup) of homemade yogurt 
• 50 grams (1/3 cup) spelt flour
• 18 grams (1 1/2 tablespoons) sugar
• pinch salt
• 1 tsp dark rum

Combine egg, yogurt, flour, rum and salt together in a bowl.
Beat the egg white and sugar together until you have soft peaks.
Combine the two mixtures together, making sure not to deflate batter too much.
Heat a pan with butter and start making your pancakes! 

Special Ingredient: Maple Flavored Butter

If you're looking for an easy way to add loads of flavor to a dish, this is it... maple flavored butter. It is so easy to make and delicious! 

• 225 grams (2 sticks) of butter, room temperature and very soft
• 4 tablespoons maple syrup
• pinch of salt

 Soften butter with a spatula and mix all ingredients together. 

Brioche with Corbin Hill Winter Squash & Maple Butter

Our local CSA Corbin Hill had these beautiful squashes that inspired us to make a winter squash brioche:

• 100 grams (1/3 cup) warm milk
• 12 grams (4 teaspoons) yeast
• 100 grams (3/4 cup) bread flour
• 60 grams (4 tablespoons) sugar
• 4 eggs
• 5 grams (1 teaspoon) salt
• 500 grams (3 3/4 cups) bread flour
• 225 grams (1 cup) squash (cooked, pureed and cooled)
• 180 grams (14 tablespoons) cold cubed butter
• maple flavored butter

We used a Kitchen Aid with dough hook attachment.

Mix the warm milk, yeast, and flour together for 2 minutes in a mixer with dough hook attachment. Let stand for 15 minutes.
Add sugar, eggs, salt, flour, and squash puree and mix on medium speed for 5 minutes, dough should become smooth and satiny.  You'll have to scrape the sides a few times while mixing.
Once the dough is smooth and comes off the sides of the bowl, add cubed butter and mix until incorporated.   
Place in oiled bowl for 1 hour. Turn, fold and shape into a ball.  Chill for atleast 4 hours or freeze.
Divide and shape into either equal sized balls or loaves.  Proof them until about about twice their original size and egg wash. Bake at 350F for 20 to 25 minutes.  Serve with maple flavored butter.

Strawberry and Rhubarb Chips - 4 ways.

These fruit chips walk the line between sweet and savory. They are a great addition to any dish!  
We made these with a honey syrup instead of the usual simple syrup (sugar and water). Furthermore, we added flavors of maple syrup, balsamic vinegar and pepper. Use these as a garnish and you'll be sure to impress!  

For the recipe:

• strawberries
• rhubarb
• 240 grams (¾ cup) honey
• 200 grams (¾ cup) water
• maple syrup
• balsamic vinegar
• pepper

Set oven to 200 F.

Rinse your fruit.

Cut rhubarb into thin strips using a mandolin, a knife or a vegetable peeler (the thinner the better).

De-stem and cut strawberries lengthwise into thin slices with a knife.

Add honey and water to a pot and bring to a boil.

Take it off the heat and poach rhubarb for 10 minutes in hot syrup, then strain and reserve the syrup.

Arrange strained rhubarb on parchment (in any shape).

Choose your flavor combinations, adding pepper to some and/or brushing maple syrup on others.

Place strawberries on parchment and brush with either plain honey syrup or honey balsamic syrup (honey syrup and balsamic vinegar mixed together). Add pepper to some.

Place in oven for 40 to 50 minutes.  Check if they are dry by taking one out of the oven and letting it cool down, it should be crispy! 

Rhubarb Tart with Orange Zest and Maple Syrup

Crust

• 150 grams (1 stick + 3 tablespoons) softened butter
• 30 grams (2 ½ tablespoons) sugar
• 60 grams (½ cup) confectionary sugar
• 30 grams (¼ cup) almond flour
• 2 grams (½ teaspoon) salt
• 1 egg
• 250 grams (2 ¾ cups) cake flour

Makes enough dough for two 10 inch moulds.

In a mixer fitted with paddle attachment, cream the butter.

Add both sugars and the almond flour and continue mixing.

Add eggs one by one until well incorporated. Scrape the sides of mixing bowl and mix.

Add the flour and salt and mix until just combined.

Wrap in plastic and chill overnight in refrigerator.

Filling

• 500 g (1 lb) rhubarb
• 1000 grams (4 cups) water
• 300 grams (1 1/2 cups) sugar
• 60 grams (¼ cup) softened butter
• 65 grams (1/3 cup) sugar
• 75 grams (¾ cup) almond flour
• 10 grams (1 tablespoon) flour
• 1 egg
• 1 yolk
• Zest of 1 orange
• 28 grams (2 tablespoons) of maple syrup

For one 10 inch tart. Preheat oven to 325 F.

Divide your chilled tart dough in half. (Reserve the other half in the freezer for a future tart).

Roll out your dough to ¼ inch in thickness and line your tart mould (save scraps in freezer for future tart).

Place mould in refrigerator while you make the filling.

Wash rhubarb and cut to the size of your tart. (You'll want strips of different sizes to cover the entire tart).

Bring the water to a boil and add cut rhubarb and 300 grams (1 ½ cups) of sugar to the pot.

Bring back to a boil and strain the rhubarb right away.

In a mixer fitted with paddle attachment, cream the butter then add 65 grams (1/3 cup) of sugar, ground almonds and flour.

Add eggs one by one and mix until all ingredients are well incorporated.

Stir in the grated zest and maple syrup.

Fill ¾ of tart shells with mixture and place strips of rhubarb on top.

Bake for about 30 minutes.

Cool down and sprinkle with confectionary sugar.