Tag Archives: granulated maple sugar
Maple Sugar Blueberry Pie
August in Vermont means blueberry season! What better to do with blueberries than toss them with maple sugar and nestle them into a buttery crust? Baked until bubbly and topped with vanilla ice cream, you can enjoy one of life’s most delicious desserts. The blueberry filling recipe comes from my mother in law, Nancy Menard, who makes the most unbelievably delicious pies! The tapioca acts as a perfect thickening agent.
Begin by preheating the oven to 400 degrees. You’ll need a 9 inch pie pan.
For the blueberry filling:
1 tablespoon Minute Tapioca
1/4 c flour
6 cups blueberries
Mix the dry ingredients and then add the blueberries. Squish about a third of them with your spoon or fork. Let them sit while you prepare the crust.
For an all butter crust:
2 1/2 cups all purpose flour.
2 teaspoons Couching Lion Maple Sugar
1 teaspoon salt
1 cup chilled, unsalted butter
1/2 cup ice water
Mix together the dry ingredients in a bowl or food processor. Add chilled butter and pulse the food processor or cut with a pastry cutter until butter resembles small peas. Drizzle in 2 tablespoons at a time of ice water. Pulse or stir the mixture after each addition. Continue adding ice water until a ball begins to form. Divide ball in two and store one half in the refrigerator.
Roll out the other half on a floured surface until it is slightly larger than the pie pan. Place in pan and add the blueberry mixture. Using the second half of pie crust, roll out the top on a floured surface. Either roll the top into a circle or experiment with slicing strips of pie dough to create a lattice. Press the edges firmly all around the pie.
Sprinkle a little extra Couching Lion Maple Sugar on top and place in the preheated oven. Place a cookie sheet on the rack below to catch drips. Bake at 400 degrees for 10 minutes and then reduce to 375 degrees. Bake for another 30-35 minutes until the crust is nicely brown and the filling is bubbly. Remove from oven and let sit for 30 minutes to cool. Serve with vanilla ice cream.
Blueberry Maple Sugar Sauce
Mix 1 cup Couching Lion Maple Sugar with 2 cups fresh or frozen blueberries. Add 1/2 cup water and bring to a boil. Mash blueberries with a fork and simmer for 10 minutes. Strain mixture through a fine sieve and collect the liquid. Reserve the solids for use in a smoothie or spoon over ice cream. Store sauce in the refrigerator for up to a week. Enjoy!
Blueberry Gin Fizz: Mix 3 tablespoons Blueberry Maple Sugar Sauce with 2 oz gin and a squeeze of fresh lime juice. Shake with ice and strain into a glass. Top with seltzer.
It’s May in Vermont and the stores are packed with strawberries. Our own local strawberries won’t be available until June, but it’s hard to resist buying this delicious little fruit as soon as it becomes available. This sauce can be used in a myriad of ways. Try it over cheesecake, ice cream or Greek yogurt. It’s also a fantastic addition to savory dishes. Serve it alongside a roasted pork loin or on a cheese platter.» Read more about: Maple Sugar Strawberry Sauce »
This recipe is based on the classic Parker House Roll, yet uses granulated maple sugar instead of white sugar. The result is mildly sweet, flaky and simply delicious!Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup granulated maple sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs,» Read more about: Maple Sugar Parker House Rolls »
Three years ago I planted a couple of peach trees near our house in Vermont. I wasn’t sure they would fruit as we’re at 1500 feet and winters up here can be brutal. These were rated for zone 4, the absolute top of what I can safely plant. They hung on for the last few years,» Read more about: Maple Sugar Peach Cobbler »
We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!» Read more about: Peaches in maple whiskey syrup »
Delicata Squash with Maple Sugar and Butter
Delicata squash is in season in September and October in Vermont. It is a small winter squash with very delicate skin, making that part edible. It’s easy to grow, and also readily available at farmstands and grocery stores.
Preheat the oven to 350. Slice two delicata in half, lengthwise, and scoop out the seeds. Slice each half into 1 inch pieces.» Read more about: Delicata Squash with Maple Sugar and Butter »
This was our New Year’s Eve dessert. There’s really not much to say, but that 2019 was off to a great start!
- ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
- ¾ cup plus 2 Tbsp. granulated maple sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
- 2 tablespoon vegetable oil
- 6 large eggs
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- Preheat oven to 350°.