Maple recipes!

Image by Jennifer Shelby

Check out the following recipes for Maple baked brie, Maple Scones, Maple baked beans,  and Maple butter tarts!

For even more local maple recipes, order your copy of Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes ($8)  at www.albertcountymuseum.com/cookbook 

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Maple butter tarts
David Briggs says his family uses maple syrup “everywhere we can and substitute it wherever possible instead of white sugar.” He is part of a six-generation maple-producing family that has been tapping trees since the early 1700 and 1800s. His ancestors that have made maple products include the Kellys, Colpitts and the Steeves.

¼ cup butter, softened
½ cup packed brown sugar
2 eggs
1 tsp vanilla
½ tsp lemon juice
Pinch grated nutmeg
1 cup maple syrup
1 cup raisins
18 tart shells, unbaked

Cream together butter and sugar. Beat in eggs, vanilla, lemon juice and nutmeg; blend in maple syrup. Stir in raisins. Pour into shells. Bake at 375°F for 20 minutes or until pastry is golden and filling has set. Makes 18 tarts.
David Briggs, Rocky Mountain Maples/Briggs Maples




Maple scones
​“Growing up in a family who makes maple syrup, I have come to appreciate all the work that goes into making it,” says Bev Stevens. “The Steeves' sugar camp is presently located on my father’s property in Lower Cape, NB. This tradition was passed down to him from his father.”
“Family and friends get together at the sugar camp during the season to gather the sap, all with buckets. The boiling down of the sap begins with lots of card games and conversations happening during these long hours. One of our favourite recipes is the maple scones, made with our own maple syrup. They are best served warm right out of the oven. Hope you enjoy as much as we do.”
 
 3½ cups flour
 1 cup chopped walnuts
 4 tsp baking powder
 1 tsp salt
2/3 cup softened butter
1 cup milk
½ cup maple syrup
 
Combine flour, chopped walnuts, baking powder and salt. Cut butter into dry ingredients. Stir in milk and maple syrup.
Knead 4-5 times on floured surface. Roll out ½-inch thick and cut into triangles. Bake at 425°F for approximately 15 minutes.
Bev Stevens
 
Maple baked brie
1 package brie cheese
1 cup maple syrup
2 apples, finely sliced
½ cup brown sugar
1 tsp cinnamon
1 bag tortilla chips
 
Remove rind from top of brie (for easier dipping).
Make slices into the brie and insert apples. Top with brown sugar, cinnamon, maple syrup and apple as desired.
Bake at 350°F for 10-15 minutes.
David Briggs, Rocky Mountain Maples ltd./Briggs Maples Ltd.

 Maple syrup baked beans
2 cups dry beans
½ lb salt pork or bacon, cut in small pieces
1 medium onion, chopped
½ cup molasses
¼ cup maple syrup
2 tsp dry mustard
½ tsp salt
¼ tsp black pepper
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Cover beans with cold water and let soak overnight. In the morning, drain, add more water. Cook over low heat (checking frequently to ensure they don’t dry out) until the skins break if you blow on then (~2 hours). Drain the beans, reserving the liquid.
Alternate layers of beans, pork and onion in a crockpot. Mix remaining ingredients together with 2 cups of reserved bean liquid. Pour mixture over the beans, cover and bake at 300°F for 5-6 hours. Halfway through, check consistency. Add more water or bean liquid if they appear dry. Uncover for last hour of baking to brown nicely.
Deborah Carr

This project is funded in part by the Government of Canada. Ce projet est financé en partie par le gouvernement du Canada.