Maple Balsamic Roasted Squash Wedges

Sweet and tangy, these get a little caramelized on the outside with the maple syrup.

2-3 lbs smallish roundish winter squash
3-4 Tbsp Maple Balsamic Vinaigrette

Preheat oven to 400 degrees.

Slice the squash in half from top to bottom and scoop out the seeds. Cut into wedges approximately 1 inch wide in the middle.

Arrange squash wedges on a rimmed baking sheet. Make sure they have plenty of room and do not overlap. Brush liberally with the maple balsamic vinaigrette, both sides.

Bake for approximately 30 minutes, until squash is tender. Turn over once if desired (not required).

Serves 4-6.

Maple Balsamic Vinaigrette

This recipe comes from my mother-in-law, Jean. It's simple and delicious. I especially like it on New England Spinach Salad.

Combine in equal parts:

Maple syrup
Balsamic vinegar
Olive oil

Shake or stir vigorously to combine.

This will keep for a good long while in the pantry.

Ginger Maple Roasted Parsnips

Parsnips take really well to dry heat cooking, which brings out their natural sweetness. They pair well with sweet spices and seasonings. If you want to get fancy with the presentation here, you could serve these topped with a sprinkling of fleur de sel. Regardless, do add salt - it works well against the sweetness of the syrup, which gives the parsnips a nice candied texture around the edges.

2 lbs parsnips
1 Tbsp maple syrup
1 1/2 Tbsp walnut or canola oil
1/2 tsp ground ginger
Salt to taste

Preheat the oven to 375 degrees.

Peel the parsnips and cut out woody cores, then cut into cubes or spears. Toss them in a bowl with the maple syrup, oil, ginger, and a sprinkling of salt. When well coated, spread on a rimmed baking sheet (you may want to use parchment paper or foil to prevent a sticky cleanup job). Roast for 20-25 minutes, turning once, until the parsnips are tender and nicely golden brown.

Serves 3-4.

Maple Cinnamon Grilled Parsnips

Spring dug parsnips are here! Enjoy these suddenly warm days and pop some on the grill. Don't rush the grilling - stick to low-medium heat, stir often, and let them take their time. You will be rewarded with some nice burnt sugar crispiness on the outside with tender, sweet insides.

3 lbs spring-dug parsnips
1 Tbsp walnut or canola oil
1 Tbsp maple syrup
Dash of cinnamon
Dash of salt

Cut the parsnips in half or into 2-inch lengths so you can see where the core is. Slice the outside part off the core (which is woody and hard to eat on spring dug parsnips). Slice the outside parts into lengths of 2 inches or so, with the slices no more than 1/4-inch thick. Place all the slices in a large bowl.

In a small bowl, combine all other ingredients and mix well. Pour over the parsnips and toss until they are all thoroughly coated.

Place the parsnips in the grill basket and grill over medium heat for at least 25 minutes, stirring periodically to keep the ones on the bottom from burning.

Serves about 4.

Maple Walnut Parsnips and Sweet Potatoes

This is a simple and easy roasting treatment that brings out the natural sweetness and nuttiness in parsnips and sweet potatoes. Parsnips are generally best in the early spring when they've overwintered in the ground, turning their starch into sugar - but when harvested after several good freezes, they are also worth buying in the late fall.

1 1/2 lbs parsnips, peeled and cubed (cut out woody cores if needed)

1 1/2 - 2 lbs sweet potatoes, peeled and cubed

1-2 Tbsp walnut oil

1 Tbsp maple syrup, as dark a grade as possible

Salt to taste

Preheat the oven to 400 degrees.

Toss the parsnips and sweet potatoes in a bowl with the oil and syrup, then add salt to taste. Spread out in a single layer (or nearly) on a baking sheet and roast until tender, about 30 minutes (may be longer if you like big cubes).

Serves 4-6.

Maple Baked Squash Halves

This is a classic New England preparation of winter squash. Everyone gets to scoop squash flesh out of their own half, which makes for an attractive presentation as well as fun for kids.

2 or more 'personal sized' winter squashes - delicata, acorn, buttercup, etc
Canola oil
1/2 tsp maple syrup per squash half (the darker grade the better)
Salt

Preheat the oven to 400 degrees.

Cut the squashes in half vertically and scoop out the seeds. Place the halves in a baking pan, cut side up. Drizzle each one with 1/2 tsp maple syrup, then spray or brush lightly with a little canola oil. Sprinkle with a pinch of salt.

Ready to bake

Bake the squash for 40-50 minutes, until the flesh is tender when pierced with a fork.  Serve hot, giving eat diner 1-2 halves.

Maple Mustard Glaze for Ham

We had our usual holiday ham for Christmas, from Hager's this year.  My sister and I put together this glaze, which was delicious.  Sweet but not too sweet, tempered by tangy vinegar and mustard.  This would also work well to toss with cubed squash or sweet potatoes for roasting.

1/3 cup maple syrup, preferably grade B (dark)
2 Tbsp cider vinegar
1-2 Tbsp spicy brown mustard
Salt and pepper to taste

Combine all ingredients in a small saucepan and cook over medium heat, whisking until smooth.  Simmer until somewhat reduced, then refrigerate until ready to use.

Makes enough for one 10+ pound ham.

Peaches and Cream

There's a reason peaches and cream are a classic pairing.  You can keep it utterly simple with sliced peaches drizzled with local heavy cream, or you can dress it up just a tiny bit as described below.

6 ripe peaches, diced
2-3 Tbsp maple syrup (divided)
1 cup heavy cream
1/2 tsp vanilla extract (optional)

Toss the peaches in a bowl with 1 Tbsp maple syrup and set aside (refrigerate if not serving immediately).

Add the remaining maple syrup and vanilla extract to the cream and whip it to desired consistency.  For this dessert I like it on the softer side, so that it's notably thickened but doesn't quite reach the soft peaks stage.  You can do it even softer than that if you like.

Serve the peaches into bowls and top generously with the whipped cream.

Serves 4-6.

Maple Cream Scones II

I posted a recipe for Maple Cream Scones back in 2008, but I think I like this one a little better. It's also a little simpler. The texture here is as perfectly light as a cream scone should be, and they hold their shape a little better than the others. You could easily add some blueberries to this dough as well.

2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/4 cup maple syrup (preferably grade B)

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Add cream and maple syrup and stir until just combined. Drop by spoonfuls onto a baking sheet (I use a baking stone). Bake for about 15 minutes, until golden brown on top. Makes about 12 scones.

Variation: For a more formal presentation, add a little more flour so the dough is not too sticky. Turn out of the bowl onto a floured surface and knead a few times, then roll out to 3/4-inch thick and cut into rounds or wedges. Sprinkle with sugar if desired. Bake as directed above.

Maple Pumpkin Muffins

With this recipe, there will be no more winter squash or pumpkin until the fall - this marks the end of my supply. The maple and pumpkin flavors play well together here with neither dominating.

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
Pinch of cinnamon (optional)
1 egg, beaten
3 Tbsp canola oil
1 cup pureed cooked pumpkin or winter squash
1/4 cup milk
1/4 cup maple syrup (preferably grade B)

Preheat the oven to 400 degrees. Grease tins for 12 standard or 18 smallish muffins.

Combine the flour, salt, baking powder, and cinnamon (if using) in a large bowl. In a smaller bowl, combine the egg, oil, pumpkin or squash, milk, and maple syrup. Pour the wet ingredients into the dry ingredients and mix well.

Spoon the batter into the muffin tins, filling each one about 2/3 full. Bake for 20-25 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean.

Makes 12-18 muffins.

Maple Squash Pudding

A winter squash (or pumpkin)-based treat for warmer weather, or any time you like pudding. This is quick to make, especially if the squash is already cooked, but needs time to chill. For a richer pudding, substitute cream for a bit of the milk. Serve topped with whipped cream and/or a little pinch of cinnamon if you want to jazz it up.

3 eggs, beaten
2 1/2 cups milk (whole is best, but use what you like)
2 cups pureed cooked winter squash or pumpkin
1/3 cup maple syrup (grade B is best)
1 tsp vanilla extract (optional but good)
Pinch of salt
1/3 cup all-purpose flour
1 Tbsp butter

Combine the eggs, milk, squash, maple syrup, vanilla extract, and salt in a large bowl and whisk until smooth.

Place the flour in a Dutch oven and put it on the stove. Turn on the heat and whisk in the squash mixture. Continue to whisk constantly over medium heat until all lumps are gone. Continue to cook, stirring constantly, for about 10 minutes, until the mixture thickens.

Pour the pudding into the serving dish or dishes of your choice (one large or else individual). Cover and refrigerate until chilled. If you want to avoid a skin forming on the top, place plastic wrap directly on the surface of the pudding.

Serves about 6.

Maple Cinnamon Rice Muffins

Rice is never going to be local in Western Massachusetts, but it's one of those items I'm not ready to give up (and probably won't ever be). But most of the other ingredients in these muffins can be local - from the whole wheat pastry flour to the milk, eggs, and maple syrup. This is a nice way to use up leftover rice, and these muffins work well both in the morning and with lunch or dinner--serve them in the same types of contexts in which you would serve cornbread.

1 cup cold cooked rice (white or brown)
1 cup milk
2 large eggs, beaten
1/4 cup vegetable oil
1 tsp vanilla extract (optional but nice)
1/4 cup maple syrup (preferably grade B)
1 1/2 cups whole wheat pastry flour
1 Tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

Preheat the oven to 400 degrees and grease tins for 18 medium or 12 large muffins.

Combine the rice and milk in a medium bowl and let sit for 5 minutes. Add the eggs, oil, vanilla extract, and maple syrup and mix well.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Stir the dry ingredients into the wet ingredients.

Spoon the batter into muffin tins. Bake for 20-22 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean.

Makes 12 large or 18 medium muffins.

Maple Roasted Root Vegetables

This is an update on a recipe I posted about a year ago for Maple Roasted Sweet Potatoes and Parsnips. It turns out this works well with any root vegetable that is on the sweet side - so not just parsnips and sweet potatoes, but also carrots, turnips, and rutabagas. It might even be good with roasted potatoes (you'd probably need to adjust the times), but I haven't tried that yet.

If you like the flavor combination, this could also serve as a glaze for roasted winter squash.

New England Spinach Salad

Still away for the holidays - this recipe comes from my mother-in-law Jean. If you happen on some local spinach (scarce but not unheard of at this time of year, when it is being grown strictly in unheated greenhouses), try this.

Use quantities that please you.

Spinach
Sharp cheddar, in 1/2-inch cubes
Tart apple, in 1/2-inch chunks
Toasted walnuts (optional)
Hard-boiled egg, cubed (optional)

For the dressing, combine equal parts balsamic vinegar, maple syrup, and olive oil. Really yummy.

Baked French Toast

This is an easy but festive breakfast/brunch meal to serve a crowd. Make the most of our local milk and eggs! To make the morning assembly easy, slice the bread and combine the other ingredients in a bowl the night before and store in the fridge.

This is fantastic with blueberry-strawberry sauce, but also great with maple syrup. This recipe is adapted from on in Didi Emmons's Vegetarian Planet.

Update, 9/15/12: I have made this with other types of bread with great success.  Any moderately soft loaf will do, and whole grain bread works fine.  I made this once with whole wheat cranberry walnut bread and it was fantastic.  Oatmeal bread is good too, as is buttermilk wheat.  Feel free to experiment, especially if you prefer something with some whole grain in it.

5 eggs, beaten
4 cups milk (I used a combination of whole and skim, but use whatever you have)
1/4 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 baguette in 1-inch slices (about 24 slices), preferably slightly stale

Butter a 10x15-inch baking pan and preheat the oven to 350 degrees.

Combine the eggs, milk, sugar, cinnamon, nutmeg, and ginger in a bowl.

Lay the bread slices out in the baking pan, overlapping slightly. Pour the custard mixture over it. If you have time, let it soak for 30 minutes or so before baking. Bake for about 35 minutes, until custard is set.

Serve with maple syrup, butter, and/or fruit sauce.

Serves about 6.

Thanksgiving Pie Ideas

Pie for Thanksgiving is a big deal in my family, especially on my husband's side. Not only does there need to be plenty for the big day, with family sticking around all weekend, there needs to be plenty of leftovers! Apple and pumpkin are non-negotiable necessities and not to be messed with, but we always do at least a couple other kinds as well and there is always room for a little creativity. Peach, blueberry, and cherry are all frequent additions to the table. Last year I made a triple cranberry meringue pie (I think I found the recipe on the New York Times website), which was quite tasty but involved too many steps to make again for a holiday where food prep time is at a premium. Here are some other ideas to jazz things up without straying too far from tradition:

1. For apple pie, add a handful of cranberries
2. For pumpkin pie, add minced candied ginger or substitute maple syrup for some or all of the sugar
3. For peach pie, add some minced fresh or candied ginger
4. For peach, cherry, or berry pies, top with streusel topping instead of pastry crust
5. Mix apple and pear in a pie, or apple, pear, and poached quince
6. Mix different berries in one pie (e.g. blueberry, strawberry, and blackberry)
7. For berry, cherry, or peach pie, add a teaspoon of almond or hazelnut extract to the pastry dough
8. Combine peaches with blueberries or blackberries

And, of course, don't forget to have plenty of Snow's or Bart's ice cream on hand for the a la mode part. Vanilla is classic, of course, but we have found that Snow's ginger goes really well with most fruit pies - skeptical relatives have been converted!

Blueberry Maple Cornbread

This you must try.

I used Whole Milk Maple yogurt from Sidehill Farm, which you also must try if you live in the Pioneer Valley and have somehow missed it so far. I also used a mix of ground sweet corn and regular cornmeal, which is lovely, but all regular cornmeal is good, too.

Butter for the pan
1 cup cornmeal
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup maple yogurt
1/4 cup maple syrup (ideally grade B for best flavor)
3 Tbsp vegetable oil
1 egg, beaten
1 cup frozen blueberries

Preheat the oven to 350 degrees. Butter an 8x8-inch baking pan.

Combine the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt in a medium bowl. Combine the yogurt, maple syrup, oil, and egg in a smallish bowl. Stir the wet ingredients into the dry ingredients, then gently stir in the blueberries. Scrape the batter into the greased pan and smooth out as best you can.

Bake for 20-30 minutes, until golden on top and cooked through in the middle. The end result will be moist.

Serves 5-6.

Variations:
1. Just blueberry: use plain or vanilla yogurt in place of maple yogurt and substitute sugar or honey for the maple syrup.
2. Just maple: leave out the blueberries.

Maple Roasted Sweet Potatoes and Parsnips

This recipe, which I adapted from one my mother-in-law gave me, is absolutely delicious.  Pick up some Red Fire Farm sweet potatoes and/or some locally grown parsnips and enjoy!  (Normally I prefer to eat parsnips in the spring, as their flavor is better after being in the ground for the winter--but this year we had such a long cold snap before the ground warmed up again that they should be pretty good now, too.)

2 1/2 lbs sweet potatoes and/or parsnips, peeled and cut into chunky spears

2 tsp olive oil (1 tsp + 1 tsp)

1/2 tsp salt (coarse if possible)

1/8 tsp cayenne or chili powder

1/4 cup maple syrup

1 Tbsp cider vinegar

Preheat the oven to 425 degrees.  

Combine 1 tsp olive oil, the salt, and cayenne or chili powder, and toss it with the sweet potatoes and parsnips.  Spread on a baking sheet and roast for about 25 minutes.

Whisk together the maple syrup, cider vinegar, and remaining 1 tsp olive oil.  Brush it on the sweet potatoes and parsnips and roast for 10 more minutes, or longer if you'd like the veggies a little crispy around the edges.

Serves 4-6.

Maple Cream Scones

Yesterday morning, while Donovan took a nap with Nate, I made myself a cup of tea and prepared to sit down with a book for some (rare! precious!) time to myself. But I had a hankering for a little something to go with the tea, and I had a cup or so of heavy cream sitting in the fridge that I knew needed to be used ASAP or it would go bad. So I concocted these scones and was very pleased with the result.

We always use Mapleline Farms cream (available at Green Fields Market and probably other places, too). In addition to being local, it's way better than anything you'll get from Hood or the like (a few months back I needed some and the co-op was out so we picked up some major-brand cream; it was very disappointing). I used Sidehill Farm yogurt and grade B maple syrup from Shoestring Farm (available at Green Fields Market and also the Greenfield farmers market).

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/3 cup Whole Milk Maple yogurt
1/4 cup maple syrup

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Add cream, yogurt and maple syrup and stir until just combined. Drop by large spoonfuls onto a baking sheet (I use a baking stone). Bake for about 20 minutes, until golden brown on top. Makes about 8-10 scones.