Lincoln County Reserve Maple Syrup

100% Pure Artisan

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Baked Acorn Squash with Blueberry-Walnut Filling

Baked Acorn Squash with Blueberry-Walnut Filling

Ingredients

  • 2 medium acorn squash
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium apple, chopped
  • 1 tablespoon lime juice
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup Lincoln County Reserve 100% Pure Maple Syrup

Directions

  1. Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.
  2. For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

Tips

If blueberries aren’t in season, you can substitute almost any fresh berry.

Nutrition Facts

1 filled squash half: 378 calories, 16g fat (5g saturated fat), 15mg cholesterol, 354mg sodium, 62g carbohydrate (28g sugars, 8g fiber), 5g protein.

Source: Taste of Home

Apple Pecan Spring Greens with Maple Dijon Vinaigrette

Apple Pecan Spring Greens with Maple Dijon Vinaigrette

Ingredients

  • 12 ounces mixed spring greens
  • 2 tablespoons olive oil
  • 3 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher or sea salt and a few grinds of the pepper mill
  • 1 Granny Smith apple, cored and thinly sliced
  • 1/2 cup candied or spiced pecans
  • 1/3 cup blue cheese, crumbled
  • 1/4 of a red onion, slivered
  • 1/4 cup dried cranberries

Directions

  1. In a small bowl or jar, combine the olive oil, maple syrup, vinegar, Dijon, salt and pepper. Mix well. The dressing can be made in advance and will keep several weeks in the refrigerator. Bring to room temperature, and shake well before using.
  2. In a large salad bowl, add the greens, sliced apple, pecans, blue cheese, red onion, and dried cranberries. Drizzle with a few tablespoons of the vinaigrette just before serving and toss well.

Notes

A simple trick to assemble the salad in advance but keep the apples from browning is the following: Place the sliced apples on the bottom of the salad bowl and toss with enough vinaigrette to lightly coat. Place the greens and all the remaining ingredients except the pecans on top of the apples but do not toss. Store in refrigerator, lightly covered with a damp paper towel. When ready to serve, toss with a little extra vinaigrette and sprinkle with the pecans.

Source: Fountain Avenue Kitchen

Cinnamon Roll Casserole

Cinnamon Roll Casserole

Ingredients

  • 2 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing, cut into quarters
  • 1/2 cup chopped toasted pecans, divided
  • 1/2 cup miniature semisweet chocolate chips, divided
  • 1/2 cup evaporated milk
  • 3 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup cold butter, cubed

Directions

  1. Place half the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with 1 packet of icing.
  2. For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove insert to a cooling rack and top with remaining icing. Serve warm.

Nutrition Facts

1 serving: 492 calories, 25g fat (11g saturated fat), 28mg cholesterol, 638mg sodium, 65g carbohydrate (36g sugars, 2g fiber), 5g protein.

Source: Taste of Home

Sweet & Savory Pumpkin Soup with Maple Syrup

Sweet & Savory Pumpkin Soup with Maple Syrup
PHOTO: © PHOEBE LAPINE

Ingredients

  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 1 quart vegetable stock
  • 1 tablespoon (plus more for garnish) Lincoln County Reserve 100% Pure Maple Syrup
  • 2 teaspoons salt
  • 1/4 teaspoon fresh nutmeg
  • 1/4 cup heavy cream

Directions

  1. Heat the butter in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and continue to cook until fragrant, about 2 minutes.
  2. Carefully stir in the pumpkin, stock, maple sugar, salt and nutmeg. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  3. Serve the soup in bowls and garnish with maple sugar.
Source: Food & Wine

Skillet Apple Charlotte

Skillet Apple Charlotte
PHOTO: © LUCY SCHAEFFER

Ingredients

  • 3 Granny Smith apples (about 1 1/2 pounds)—peeled, cored and cut into sixths
  • 2 tablespoons Lincoln County Reserve 100% Pure maple Syrup
  • 1 tablespoon honey
  • 3 tablespoons unsalted butter
  • 4 slices of white sandwich bread, crusts removed
  • 1 teaspoon sugar
  • 3 tablespoons apricot preserves
  • Sour cream for serving

Directions

  1. Preheat the oven to 400°. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, 7 minutes.
  2. Arrange the bread slices in a square on a work surface. Trim the corners of the slices to form a round the size of the skillet. Spread the bread with the remaining 1 tablespoon of butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.
  3. In a heatproof bowl, melt the apricot preserves in a microwave oven for 30 seconds. Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.
Source: Food & Wine