email this pageMaple Vinaigrette
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Sweet but with a little snap to it and the indefinable note of pure maple, this is wonderful over a salad of mesclun greens tossed with a little slivered purple cabbage and a finely diced crisp tart apple, such as a Winesap.
Ingredients
Ingredients
1/3 cup chopped green onions
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
1/2 cup mild vegetable oil, such as canola
Instructions
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
1/2 cup mild vegetable oil, such as canola
1. Combine all ingredients except oil in blender or food processor. Pulse to chop onion.
2. With machine running, drizzle in oil, process until well blended. Store the dressing, refrigerated, in a glass bottle, and shake before using. Yield: 1 cup.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Nutritional Information
2. With machine running, drizzle in oil, process until well blended. Store the dressing, refrigerated, in a glass bottle, and shake before using. Yield: 1 cup.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Per serving (1 tablespoon): 76 calories, 7g fat, 0g prot., 4g carbs., 0g fiber, 78mg sodium.
Maple Custard Walnut Pie
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This recipe combines the comfort of a custard pie with the gooey sweetness of a pecan pie. You can find maple sugar in specialty food stores.
Ingredients
Ingredients
1 (9-inch) piecrust, unbaked
2 eggs
1/4 cup all-purpose white flour
2/3 cup maple syrup
1/4 cup granulated maple sugar or light brown sugar
2 teaspoons vanilla extract
1 1/3 cups light sour cream
Dash salt
1/4 teaspoon nutmeg, preferably freshly grated
3/4 cup walnut pieces
Instructions
2 eggs
1/4 cup all-purpose white flour
2/3 cup maple syrup
1/4 cup granulated maple sugar or light brown sugar
2 teaspoons vanilla extract
1 1/3 cups light sour cream
Dash salt
1/4 teaspoon nutmeg, preferably freshly grated
3/4 cup walnut pieces
1. Preheat oven to 375F.
2. Combine eggs, flour, syrup, sugar, vanilla, sour cream, salt and nutmeg in the bowl of an electric mixer, beat well. Stir in walnuts.
3. Lower heat to 350F. Pour filling into piecrust. Place filled crust on a cookie sheet (to catch spills).
4. Bake about 40 to 45 minutes, or until the top is a deep, shiny golden brown and the filling is set around the edges (it should wobble a bit in the middle, though).
5. Let cool to room temperature before slicing. Serve either chilled or at room temperature. Serves 10.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Nutritional Information
2. Combine eggs, flour, syrup, sugar, vanilla, sour cream, salt and nutmeg in the bowl of an electric mixer, beat well. Stir in walnuts.
3. Lower heat to 350F. Pour filling into piecrust. Place filled crust on a cookie sheet (to catch spills).
4. Bake about 40 to 45 minutes, or until the top is a deep, shiny golden brown and the filling is set around the edges (it should wobble a bit in the middle, though).
5. Let cool to room temperature before slicing. Serve either chilled or at room temperature. Serves 10.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Per serving: 267 calories, 14g fat, 5.5g prot., 31g carbs., 1g fiber, 119mg sodium.
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