Square Deal Farm

Substituting Maple Syrup for
Granular Sugar

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Instead of 1 cup of granulated sugar in recipes, use maple syrup in an equal amount. However, when baking, reduce the liquid by 2-4 tablespoons per 1 cup maple syrup used, add 1/4 tsp baking soda and reduce the oven temperature by 25 degrees.

Sugarmakers’s Beans
Maple Baked Beans

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• 2 pounds Soldier or Jacob’s Cattle beans soaked overnight
• 1 pound GOOD smoked bacon cut into 1″ squares
• 1 pint Square Deal Farm Dark Amber Maple Syrup
• 1 entire bulb of high powered rambocole garlic minced
• 2 large onions minced
• 1 heaping teaspoon dry mustard

1. Put all in a crockpot, mix and cover, but just with water.
2. Let cook on low setting for 8 or more hours. Do not stir, but check occasionally that there is enough liquid to prevent burning.
3. Add more water if necessary.
4. If you use the right bacon, these are so good you’ll be licking the pot!
5. Makes a great side dish for summer barbecues

Maple Crème Brulee

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Ingredients

• 1 quart heavy cream
• 1 vanilla bean
• 1/2 cup sugar
• 9 egg yolks
• 1/2 cup SDF Maple Syrup
• Maple sugar for topping

Preparation

1. Heat cream with vanilla bean and sugar on medium heat stir until sugar dissolves. Do not boil.
2. Remove from heat and remove vanilla bean.
3. Whisk egg yolks and maple syrup together.
4. Slowly add cream to the egg mixture.
5. Pour equal amounts of custard mixture into 8 individual ramekins.
6. Place ramekins side by side in a roasting pan and fill with warm water half way up the sides of ramekins.
7. Bake in preheated 350ºF oven for 45minutes, until custard is set. Cool in refrigerator until serving time.
8. Before serving, sprinkle top of each custard dish evenly with maple sugar and run under broiler until sugar caramelizes. (You can also use a blowtorch to caramelize the sugar topping.)
9. Remove and serve.

Maple Roast Turkey and Gravy

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Ingredients

• 2 cups apple cider
• 1/3 cup real maple syrup
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh marjoram
• 2 1/2 teaspoons grated lemon zest
• 3/4 cup butter
• salt and ground black pepper to taste
• 14 pounds whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup coarsely chopped carrots
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons apple brandy (optional)

Directions

1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Maple Glazed Sweet Potatoes

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Ingredients

• 3 sweet potatoes
• 3 tablespoons butter
• 1/4 cup maple syrup
• 2 tablespoons brown sugar
• 1/3 cup chopped walnuts (optional)
• sea salt

1. Place sweet potatoes in a large saucepan with water to cover them. Bring water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Grease a 8×8 inch baking pan.
4. When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared pan.
5. In a small saucepan, melt butter, syrup, and brown sugar over a low heat. Cook for 3 to 5 minutes, stirring constantly.
6. Sprinkle syrup mixture over sweet potatoes. Top mixture with nuts. Sprinkle lightly with sea salt.
7. Bake 5 to 7 minutes, or until top is lightly browned.

Tarte au Sirop D’érable
Quebec Style Maple Pie

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• 1 9″ Pre-cooked pie crust
• 3 Eggs
• 1 1/2 Cups Square Deal Farm Dark Amber Maple Syrup
• 1/2 Cup Heavy Cream
• 1/3 Cup Butter
• 1 Tablespoon Flour

1. Pre-heat oven to 325 degrees.
2. In a heavy saucepan, combine syrup and cream until it comes to a boil. Remove from heat.
3. Melt the butter in the syrup mixture, add flour and mix well.
4. Slightly beat eggs then add.
5. Add mixture to pie shell, then bake in a 325 degree oven for about 20 minutes, or until center of pie is set.