Maple Season is Coming, Sweeten Up Your Table with New Recipes

French Toast with Peaches and Pecans French Toast With Peach, Spiced Pecan and Smoked Maple Bourbon Compote
Makes 4-6 Servings

Ingredients: French Toast:
6 eggs
1 cup heavy cream or ½ & ½ (soy or rice milk can be subbed as well)
2 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon mace
12 thick slices Challah bread or egg bread
1 teaspoon Kosher salt
Butter for frying

Beat the eggs, cream or ½&½, spices and salt together. Soak the slices of bread into the egg mix. Melt a pat of butter in a large skillet over medium to medium-high heat. Add the soaked slices of bread and fry until golden brown on both sides.

Ingredients: Apple, Spiced Pecan and Smoked Maple Bourbon Compote
1 1/2 cups light brown sugar
1 cup Knob Creek Smoked Maple Bourbon
1/2 cup water
½ teaspoon Kosher salt
½ cup Spiced Pecans
6 ripe peaches cut into small chunks, frozen may be used as well, just defrost and drain most of the liquid off (about the equivalent of a 2 cups of diced fruit)

You can make the compote as you fry up your French Toast, but it’s just as easy to make ahead of time and warm lightly on the stove or microwave before service.
In a saucepan, bring the sugar, bourbon and water to a boil over high heat.
Turn the heat down to a simmer, add the diced peaches and let the mixture cook gently and reduce down until your reach a syrup like consistency and the peaches are tender, about 4-5 minutes. Add in the spiced pecans right before serving.

Top the French Toast with the peach bourbon compote and a spring of mint. Sweetened bourbon whipped cream also makes a nice addition to this dish.

Ingredients: Spiced Pecans
2 egg whites, lightly beaten
1 tablespoon water
3 cups pecan halves
½ cup light brown sugar
½ teaspoon Kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
For a little variety (and it’s actually great on sweet dishes) add in a little bit of smoked paprika and chipotle powder.

Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil.
In a small bowl beat the egg whites with the water. Stir in the pecans, toss until well moistened.
In an additional bowl, mix together brown sugar, Kosher salt, cinnamon, cloves and nutmeg. Sprinkle over the egg white tossed nuts. Spread nuts on prepared pan and bake for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts, so check the oven every few minutes past the 25 minute mark.

Sweet Potato and Maple Chiffon PieSweet Potato and Maple Chiffon Pie
Makes 2 Pies

Ingredients: Filling
2 tbsp. unflavored powdered gelatin
1/2 cup hot water
2 cups Pure Maple syrup, grade B is recommended
2/3 tea. Kosher salt
2/3 tea. ground cinnamon
2/3 tea. ground nutmeg
2/3 tea. ground ginger
6 eggs, separated.
3 cups pureed cooked sweet potato, if using fresh sweet potatoes make sure they are well pureed and drained of excess liquid, canned sweet potatoes work very well just drain off the excess liquid.
1 cup heavy cream, whipped until stiff peaks form.
Whipped cream and candied ginger for garnish

Ingredients: Crust
12 Tbsp. butter
2 ½ cups graham cracker crumbs
½ tea. ground ginger
4 tbsp. maple sugar

Crust: Melt the butter, stir in the other ingredients, press mixture into greased pie plates, chill until set.

Filling: Dissolve the gelatin in water in hot water. Place egg yolks, syrup, salt and spices in a double boiler. Add the dissolved gelatin; cook until thickened, stir in the sweet potato puree, and cook on low (still in the DB) until the mixture appears lumpy. Cool slightly, fold in the whipped cream, beat the egg whites until stiff peaks form, fold into the sweet potato mixture. Pour into pie shells and chill until firm.

Garnish with whipped cream and chopped candied ginger bits.

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