The Rural Voice, 1996-03, Page 36MAPLE CHEESECAKE
1/4 cup (50mL) butter, melted
2 tbsp (25 mL) maple syrup
1 1/4 cups (300 mL) graham wafer
crumbs
1 pkg (375 g) cream cheese,
softened
3/4 cup (175 mL) maple syrup
3 eggs
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) maple syrup
Lightly grease in a 9 inch (23 cm)
springform pan; set aside.
Combine melted butter and 2 tbsp
(25 mL) maple syrup; stir in graham
crumbs. Press firmly into bottom of
springform pan. Bake at 350° F
(180°C) about 5 minutes.
Beat cheese until creamy;
gradually beat in 3/4 cup (175 mL)
maple syrup. Blend in eggs, then
flour. Pour into pan. Bake at 350°F
(180°C) for about 35 minutes, or
until set. Cool, then chill at least four
hours. Drizzle top of cheesecake with
remaining maple syrup.
MAPLE BARBECUED RIBS
3 pounds (1.5 kg) pork spareribs
or back ribs
Cut ribs into portions of 2 or 3 ribs
each. In large saucepan cover ribs
with salted water and simmer until
tender, about 45 minutes. Drain and
place in single layer in baking pan.
Maple Barbecue Sauce
1 cup (250 mL) maple syrup
1/4 cup (50 mL) brown sugar
32 THE RURAL VOICE
Recipes
1/2 cup (125 mL) ketchup
2 tbsp (25 mL) cider vinegar
2 tbsp (25 mL) Worcestershire
sauce
1 tsp (5 mL) dry mustard
1 tsp (5 mL) salt
In saucepan combine all
ingredients. Bring to boil, stirring to
dissolve sugar. Pour over ribs.
Marinate for about 2 hours in
refrigerator.
To oven bake: Bake in 400 °F
(200°C) oven for about 30 minutes,
turning and basting ribs occasionally.
To grill: Remove ribs from sauce.
Grill over medium-high heat on
barbecue for about 20 minutes,
turning and basting with sauce
several times.
MAPLE TERIYAKI CHICKEN
2 pounds (1 kg) chicken pieces
1/4 cup (50 mL) Hoisin sauce
1/4 cup (50 mL) soya sauce
1/4 cup (50 mL) rice vinegar
1/4 cup (50 mL) maple syrup
2 cloves garlic, minced
2 tsp (10 mL) minced fresh
gingeroot
Place chicken pieces in large
bowl. Combine remaining
ingredients; pour over chicken and
turn to coat all sides. Marinate for 2
to 6 hours in refrigerator. Arrange
chicken pieces in singles layer in
nonstick or greased baking pan;
reserve marinade. Bake in 375°F
(190°C) oven for 45 to 60 minutes
(depending on size of pieces), until
well browned and cooked through.
Brush with reserved marinade several
limes during cooking.
MAPLE -ORANGE GLAZED
VEGETABLES
4 Targe sweet potatoes, or
equivalent carrots or parsnips (or
mixture)
1 tbsp (15 mL) butter
1/4 cup (50 mL) maple syrup
2 tbsp (25 mL) frozen orange juice
concentrate
pinch of slat
pinch of nutmeg (optional)
Peel vegetables and cut into thick
slices of fairly equal size. Cook in
saucepan of boiling water (or
microwave) until tender but still firm.
In large skillet over medium-high
heat, melt butter. Stir in maple syrup,
orange juice, salt and nutmeg. Add
drained vegetables and sur until
glazed, about 2 minutes.
MAPLE MUSTARD
1/2 cup (125 mL) dry mustard
1/4 cup (50 mL) brown sugar
2 tsp (10 mL) all-purpose flour
pinch of salt
1/2 cup (125 mL) maple syrup
1/4 cup (50 mL) white vinegar
In small, heavy saucepan mix
together mustard, sugar, flour and
salt. Stir in maple syrup and vinegar.
Cook over medium-high heat, stirring
with wire whisk, until mixture comes
to a boil and thickens slightly.
Reduce heat and boil gently for 2
minutes, stirring constantly. Let cool.
Pour into jar, cover tightly, and store
in refrigerator (mustard will thicken
more).
PEAR AND MAPLE BREAD
PUDDING
4 firm, ripe pears
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) butter
1/3 cup (75 mL) maple syrup
3 cups (750 mL) stale white bread
cubes
2 eggs
2 egg yolks
1 3/4 cups (425 mL) milk
1 tsp (5 mL) vanilla
Peel, core and slice pears; toss
with lemon juice to prevent
browning. In skillet, melt butter over
medium-high heat; cook pears and 2
tbsp (25 mL) of the maple syrup,
stirring occasionally, for 7 to 10
minutes or until pears are tender and
liquid has evaporated. Stir in bread
cubes. Spread pear mixture in 8 inch