Cooking with Maple: Recipes from NECI
By Ryan Frisch
Enjoy these four mouth-watering maple syrup recipes from the New England Culinary Institute.
Maple Sugar Tarts
- Tart Shells
- 1 lb butter, room temperature
- ½ cup sugar
- 1 egg
- Pinch salt
- ¼ tsp vanilla extract
- 2½ cups flour
- ¼ tsp baking powder
- In a stand mixer with paddle attachment, cream butter and sugar until light and fluffy.
- Add egg, salt, and vanilla. Blend to mix, scraping bowl.
- Add flour and baking powder all at once and mix just until a dough forms. DO NOT OVERMIX.
- Wrap dough in plastic wrap and chill until firm, at least 2 hours.
- Roll out dough on a lightly floured surface to 1/8-inch thickness.
- Line tart shells with dough. Chill until cold.
- To prebake the tart shells: Line inside of each tart shell with aluminum foil or parchment paper. Fill with dried beans or uncooked rice.
- Place in 350° oven. Bake 15 to 20 minutes, pulling back the edge of foil or parchment to check crust color. Bake until shells are evenly golden brown.
- Remove from oven, let cool 10 minutes, then carefully remove foil or parchment and dried beans or rice. Cool thoroughly.
- 1½ cups maple sugar
- 7 Tbsp flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 1¼ cup heavy cream
- 3 Tbsp butter, melted
- Have prebaked tart shells ready on a small cookie sheet.
- For filling: whisk together maple sugar, flour, salt, vanilla, heavy cream, and melted butter.
- Pour into prebaked tart shells, dividing equally.
- Bake at 350° until set in center and speckled with dark golden patches, about 25 minutes or longer.
Yields four to six 1-cup ramekins.
For soufflé ramekins:
- 1 Tbsp unsalted butter
- ¼ cup sugar
To prepare the ramekins, butter the interiors and rims. Sprinkle with sugar and invert to remove excess. Place on small cookie sheet and set aside.
- 1/3 cup all-purpose flour
- Pinch salt
- 1/3 cup milk
- 1/3 cup maple sugar
- 1 tsp vanilla extract
- 4 eggs, separated
- ¼ cup dark rum
- Preheat oven to 350°.
- In a bowl, combine the flour and salt.
- Heat milk, maple sugar, and vanilla extract in a saucepan over medium heat until the milk scalds.
- Remove from heat and whisk into flour mixture.
- Return mixture to saucepan and cook over medium heat, whisking constantly until mixture thickens.
- Whisk in yolks, whisking constantly until mixture is thick.
- Remove from heat and transfer to a mixing bowl. Stir in rum. This is the soufflé base.
- Whip egg whites to soft peaks. Carefully fold 1/3 of the whites into the soufflé base to lighten it, then fold in the remaining whites.
- Divide the mixture evenly among the ramekins. Bake until soufflés rise and are golden brown, 15 to 25 minutes.
- Dust with confectioners’ sugar and serve immediately.
- 4 oz (one stick) butter, softened
- ¼ cup granulated sugar
- ½ tsp salt
- 2 Tbsp maple syrup (preferably grade B)
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- Lightly grease an 8-inch round cake pan, then place in the freezer to chill while making dough.
- In a stand mixer with paddle attachment, cream together butter, sugar, and salt until light in color.
- Add maple syrup and vanilla, stirring to blend.
- Add flour, mixing only until a dough forms.
- Pat dough into the chilled pan, pressing with your fingertips to even it out. Return to freezer for five minutes.
- Remove from freezer and prick with a fork all over.
- Bake at 350° until the edges begin to brown and dough is firm, approximately 20 to 25 minutes.
- Cool until slightly warm and cut into wedges. Let cool completely before removing shortbread from pan.
Makes 6 to 8 servings
- ¼ cup cold water
- 1 Tbsp granulated gelatin
- 1¼ cups maple syrup
- 1 vanilla bean, split (optional)
- 6 egg yolks
- 2 cups heavy cream, cold
- Pour the cold water into a small bowl, then sprinkle granulated gelatin over the top and set aside (the gelatin will absorb the water and look gummy).
- In a medium saucepan, combine the maple syrup and vanilla bean if using. Cook to 240° on a candy thermometer.
- While the maple syrup is cooking, begin to whip the yolks in a stand mixer on medium speed using the whip attachment.
- When the maple syrup has reached 240°, turn the heat off, remove the vanilla bean using a fork, and slowly pour the hot syrup down the sides of the bowl into the whipping yolks. Continue whipping.
- While the yolk/syrup mixture is whipping, scrape the gelatin into the pan left from heating the maple syrup. Over low heat, stir the gelatin to melt it into a liquid.
- Once melted, stream the gelatin mixture into the whipping yolks. Continue to whip until the mixture triples in volume and the mixing bowl is cool to the touch.
- In a separate bowl, whip the heavy cream to soft peaks. Carefully fold the whipped cream into the mousse. Use 1/3 of the whipped cream to lighten the yolk mixture, then fold in the remaining whipped cream to aerate the mousse.
- Serve however you’d like: spooned into a glass or bowl or individual serving dishes.