4 Fall Recipes Made Fantastic with Pure Maple Syrup

Ingredients:

• 6 sweet potatoes
• 1/2 c. cream cheese, softened
• 1/4 c. sour cream
• 2 t. cinnamon, divided
• 2 t. nutmeg, divided
• 2 t. ground ginger, divided
• 2 c. chopped walnuts or pecans
• 3 T. butter, softened
• 1/4 c. brown sugar, packed
• Garnish: warm maple syrup, additional nuts

INSTRUCTIONS:

• Pierce potatoes with a fork.
• Bake at 400 degrees or microwave on high setting until tender; cool.
• Slice each potato in half lengthwise; scoop out baked insides, keeping skins intact.
• Place potato skins on an ungreased baking sheet.
• Mash baked potato in a bowl until smooth.
• Add cream cheese, sour cream and one teaspoon each of spices.
• Mix well and spoon into potato skins.
• In a bowl, mix nuts, butter, brown sugar, and remaining spices, and sprinkle over top.
• Bake at 400 degrees for 15 minutes.
• Drizzle with warm maple syrup; garnish as desired.
• Makes one dozen.

Ingredients:

The pork:

• 2 teaspoons ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 pork tenderloins, each about 12 ounces, silver skin removed
• 1 tablespoon vegetable oil
• Kosher salt
• Freshly ground black pepper

The sauce:

• 1/4 cup pure maple syrup
• 2 tablespoons sherry vinegar
• 2 teaspoons chipotle chile hot sauce
• 1/2 teaspoon kosher salt

Instructions:

1. Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub them all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (A thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
2. Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
3. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
4. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
5. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed. (Chef’s note: Be sure to remove the silver skin before cooking the tenderloin; otherwise, the meat will curl.)

Ingredients:

• 1 1/2 pounds whole thin rainbow carrots
• 1 1/2 pounds sweet potatoes peeled and chopped into 1-inch cubes
• 2 small red onions cut into thick chunks
• 1/2-pound rutabagas peeled and diced
• 1 1/2 pounds parsnips peeled and sliced thinly
• 1/3 cup olive oil
• 2 tsp sea salt
• 2 tsp black pepper
• 1 tsp fresh chopped rosemary
• 1 1/2 tbsp dry herb de Provence
• 1 cup maple syrup
• 1/4 cup balsamic vinegar

Instructions:

• Preheat the oven to 350 degrees F.
• In a large bowl combine all the vegetables. Add the oil, salt, pepper, herbs, and rosemary and toss to coat well.
• Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
• Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
• When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
• Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
• Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
• Serve warm or store in the refrigerator until ready to use.

Ingredients:

For the cupcakes:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 sticks butter softened
• 4 eggs, room temp
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 teaspoon cinnamon
• 3 tablespoons maple syrup
• 1/3 cup bacon crumbled

For the frosting:

• 2 sticks butter softened
• 1 1/4 cups confectioners’ sugar
• 1 teaspoon maple extract
• 1/2 cup bacon cooked and crumbled

Instructions:

For the cupcakes:

• Preheat oven to 350 degrees.
• Prepare 24 muffin cups with liners or non-stick spray.
• In a large bowl use a whisk to combine the flour, salt, baking powder and cinnamon.
• In a medium bowl using hand mixer, or bowl of stand mixer, beat together the butter, sugar, vanilla, and maple syrup until fluffy.
• Add eggs to butter mixer one at a time, beating after each addition.
• With mixer on low, add the dry ingredients to the butter mixture slowly.
• Add the milk with mixer still running, continue to mix just until combined.
• Fold in the crumbled bacon.
• Scoop the cupcake batter into your muffin tins so that each cup is 3/4 full.
• Bake for 18-25 minutes, until slightly golden.

For the frosting:

• In a large bowl beat together the softened butter, confectioners’ sugar, and maple extract until smooth and fluffy. 
• Pipe onto cooled cupcakes and top with bacon as desired.