Lincoln County Reserve Maple Syrup

100% Pure Artisan

kendra

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

Maple-Glazed Chicken Breasts with Mustard Jus

PHOTO: © QUENTIN BACON

Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup fresh bread crumbs
  • 1 tablespoon chopped parsley
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 6-ounce boneless chicken breast halves, with skin
  • 2 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
  • 1 tablespoon sherry vinegar
  • 1/2 cup chicken stock
  • 2 tablespoons Dijon mustard

Directions

  1. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
  2. Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
  3. Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.
Source: Food & Wine

Twice-Baked Sweet Potatoes with Toasted Marshmallows

Twice-Baked Sweet Potatoes with Toasted Marshmallows
© DAVID MALOSH

Ingredients

  • 9 sweet potatoes, about 12 ounces each
  • 1 tablespoon canola or vegetable oil
  • 1 stick (8 tablespoons) unsalted butter, cut into tablespoons
  • 1/3 cup Lincoln County Reserve 100% Pure Maple Syrup
  • 3/4 teaspoon ground cinnamon
  • Salt
  • Cayenne pepper
  • 3 cups mini marshmallows

Directions

  1. Preheat the oven to 350° and set a sheet of foil in the bottom. Rub the sweet potatoes with the oil and prick each one all over with a fork 5 or 6 times. Roast the potatoes directly on the oven rack for about 1 hour, until tender. Let cool slightly.
  2. Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining 6 skin halves). Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about 5 minutes. Add the butter, maple syrup and cinnamon. Season the mixture with salt and cayenne, whisking until it is smooth and hot.
  3. Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes, until heated through. Turn on the broiler and broil for about 1 minute, until the mini marshmallows are toasted. Alternatively, brown the marshmallows using a kitchen blowtorch. Serve the twice-baked potatoes right away.

Make Ahead

The filled potatoes can be covered and refrigerated overnight. Return to room temperature and top with marshmallows just before heating.

Source: Food & Wine

Sweet Breakfast Quinoa

Sweet Breakfast Quinoa
PHOTO: © TINA RUPP

Ingredients

  • 1 cup red quinoa, rinsed
  • 2 cups water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup slivered almonds
  • 1/2 cup dried apricots, cut into 1/2-inch pieces
  • 2 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon cinnamon
  • 1/4 cup fresh ricotta

Directions

  1. In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
  2. In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
  3. Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.

Make Ahead

The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.

Source: Food & Wine