Creamy Maple Fondue From Quebec Food

CREAMY MAPLE FONDUE FROM QUEBEC

Steps:

• In a big casserole with thick bottom, bring to boil the maple syrup. Reduce heat and let simmer 5 minutes.
• Meanwhile, in a bowl, dilute cornstarch in water. Add heavy cream and mix. Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened. Remove the casserole from the heat. Add rum and stir. Serve with fresh fruits.

MAPLE FONDUE

Steps:

• Mix butter and flour to make kneaded butter, then set aside.
• Bring maple syrup and cream to a boil in a saucepan. Add cream cheese and kneaded butter. Simmer gently 2-3 minutes.
• When ready to serve, add almonds. Accompany with fruit.

QUEBEC MAPLE SUGAR PIE

Steps:

• On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim and trim flush with rim. Chill shell until firm, about 30 minutes.
• Preheat oven to 425°F.
• Lightly prick bottom of shell all over with a fork and line shell with foil. Fill foil with pie weights or rice and bake shell in middle of oven 15 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 8 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
• Reduce temperature to 350°F.
• In a bowl whisk together maple sugar and flour. Add cream and whisk until smooth. Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set. Cool pie to warm in pan on rack and remove rim.
• Serve pie warm or at room temperature with whipped cream.

QUEBECOIS MAPLE CREAM PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
• Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
• Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
• Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

QUEBEC CITY'S FONDUE PARMESAN

Steps:

• In a sauce pan on the stovetop, melt butter and Add flour and milk stirring until creamy over medium heat.
• Add egg yolks, one at a time.
• Stir well.
• Remove from burner.
• Add cheese and seasonings.
• Spread mixture into a 9" x 9" well-greased pan.
• Freeze until stiff enough to cut into squares.
• When ready to serve: Beat egg whites; dip squares in egg and then in breadcrumbs and deep fry until golden.

MAPLE FONDUE

Steps:

• Combine brown sugar, butter, and cinnamon in a saucepan.
• Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
• Add maple syrup and 1 cup cream; whisk until smooth.
• Return to a boil.
• Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
• Return to a boil; reduce heat and simmer 3 minutes, stirring often.
• NOTE: The fondue may be made up to 2 days ahead.
• Refrigerate in covered container.
• Reheat in microwave or over low heat before serving.
• Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".