In March we have maple on our minds in Vermont. Oh and mud too, it;s definitely mud season. However, I am going to keep on with the maple theme. I have created a Maple theme dinner all month. Last weekend, I tried a maple mousse recipe from a foodie friend in the Philly area. She is always sending me great recipes and this one is over the top fabulous. Try not to think about the calories in this. Just commit to a walk, run & 100 sit-ups for the next 5 days and you’ll be fine!
Allison’s Maple Mousse
1/4 cup water
2 tsp plain gelatin ( 1 packet)
1 cup pure maple syrup
4 large egg yolks
2 Tbsp of coffee liqueur( I used maple liqueur)
1/2 tsp vanilla extract
1 1/2 cup chilled whipping cream
Crushed gingersnap cookies & fresh raspberries (garnish)
Place 1/4 cup of water in a small saucepan. Sprinkle gelatin over. Let stand 10 minutes. stir over low heat until gelatin dissolves. Remove from heat. Whisk syrup, yolks, liqueur and vanilla in top of double boiler. Set over simmering water and whisk until a candy thermometer registers 160, about 4 minutes. Remove from water, whisk gelatin mixture into maple mixture. Set the bowl over a bowl filled with ice. Stir until the mixture is cool. Then remove it from over the water.
Beat the whip cream in a large bowl to stiff peaks. Fold 1/3 into syrup mixture. The fold syrup mixture into remaining whipped cream. I spooned the mixture into clear glass goblets & topped it with gingersnap crumbs & a few fresh raspberries. Since it is so rich, 4 oz of this is a perfect amount.
It can be refrigerated overnight or let it set for at least 4 hours in the refrigerator.
Makes 8 larger portions or 12 smaller, depending on your glassware.
As a long time subscriber to Cooks magazine, I have devoured every issue from its beautiful front cover to the last page of food illustrations, worthy of framing.
I have cooked numerous recipes over the years and know that these recipes have been proven to be perfect as long as you follow the directions. I love reading each article which describes why something would not turn out right. It makes it so easy to not mess up when you know the chemistry behind the variables.
So this past weekend, my husband had a hankering for pancakes. I had just purchased a 10 lb bag of freshly ground whole wheat flour from the Knitty Gritty Grain company. If you haven’t hear of them, they are a small company in Vermont that grows their own corn & wheat organically. Their items are then ground & packaged in smaller quantities for the home cook or wholesale for businesses. We sell their Cornmeal products here at the inn along with several grades of maple syrup.
My husband made up a batch of buttermilk whole wheat pancakes from Cooks magazine while I tended to the bacon. Now if you have tried to make a loaf of whole wheat bread & it turned out to be a 5 lb brick, you realize whole wheat flour has little gluten. Not great for bread making but fabulous for pancakes. It’s almost hard to believe that a whole wheat pancake could be lighter than one made with white flour but that is the truth. They were too good to be true and that’s why I am sharing this recipe with you. So enjoy without guilt. They are good for you. Of course a lump of sweet butter & some Vermont maple syrup make the perfect breakfast stack.
Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour ( 11oz)
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
2 1/4 cups of buttermilk
5 tbsp vegetable oil or coconut oil
2 large eggs
Whisk flour, baking powder, sugar ,soda & salt together. In a separate bowl whisk buttermilk, oil & eggs together. Make a well in the flour mixture & add the wet mixture. Whisk until smooth. Mixture will be thick.
Heat oil on a grill pan. I also use a tab of butter as it gives the pancakes more flavor . Gently ladel out a 1/4 cup batter into a 5 inch round. Cook until bubbles appear on the surface of the pancake. Flip.
Do not press the pancake down with a flipper as it will deflate the fluffy texture. Recipe makes about 15 pancakes.
The 4th of July weekend at Abbott’s Glen is always one of our busiest. Naturist flock to the resort to enjoy Live Blues music, great BBQ and a great fireworks display. We served up some juicy pork ribs & organic raised chicken was mopped up with a Maple BBQ sauce & grilled until sweet & sticky. A big pot of Bourbon beans simmered on the stove with chopped peaches & a good swoop of Kentucky Bourbon. We always make a huge bowl of Slaw dressed with a Maple Dressing & sun dried cranberries. A big basket of Corn muffins flecked with sliced green onions & a touch of honey, always end up being the favorite item that everyone goes back for more. A crock of honey laced cinnamon butter accompanies the muffins and by then there is no more room on your big ole plate! Dessert comes later in the evening after we have danced off some calories to our 6 piece Blues Band, called The Reprobates.