Homemade Maple Yogurt Food

INDIVIDUAL PEAR CRUMBLES WITH MAPLE YOGURT

Steps:

• Preheat the oven to 375 degrees F.
• For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates.
• Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears.
• Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes.
• For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed.
• Serve the warm crumbles with a dollop of the maple yogurt.

MAPLE YOGURT RECIPE

Steps:

• Mix together and enjoy!

APPLESAUCE GRANITA WITH MAPLE YOGURT

Steps:

• For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
• For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
• Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

MAPLE ROASTED SWEET POTATOES WITH YOGURT AND HORSERADISH

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins.
• Adjust the oven temperature to 450 degrees F.
• Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable.
• Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes.
• Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside.
• Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture.
• Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter.

CHARRED MAPLE CARROTS AND SUMAC YOGURT

Steps:

• Preheat the oven to 400 degrees F.
• For the spice rub: Combine the coriander, cumin and fennel seeds in a small skillet over medium-high heat and toast until aromatic, about 3 minutes. Let cool. Use a spice grinder or a mortar and pestle to grind the seeds. If using a spice grinder, transfer the ground spices to a small bowl. Mix in the smoked paprika, sweet paprika, celery salt and pepper.
• For the carrots: Drizzle the carrots with 2 tablespoons olive oil, sprinkle with 2 tablespoons of the spice rub and toss to combine.
• Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Sear the carrots on all sides until charred, about 2 minutes per side. Transfer the skillet to the oven and roast until just tender, about 20 minutes. Remove the carrots from the oven, add the maple syrup and gently toss to coat the carrots. Roast until the carrots are just caramelized, about 5 minutes longer.
• For the yogurt: Whisk together the yogurt, sumac, salt, pepper, buttermilk, and lemon juice in a medium bowl until smooth.
• To finish: Spoon a few tablespoons of the sumac yogurt onto a serving platter and spread to make an even layer. Place the carrots over the yogurt and top with the pistachios, a pinch of sumac, mint leaves, dill, lemon zest and the reserved carrot tops. Serve with sumac yogurt on the side.

MAPLE YOGURT

Steps:

• Line a colander with paper towels or cheesecloth and spoon the yogurt in so all the whey strains off into a bowl. Leave it in the fridge overnight (or for at least 8 hours or so).
• Discard the whey and put the blob of strained yogurt into a mixing bowl. Add the vanilla and syrup.
• Whip it up with an electric mixer to beat all the air bubbles out, thoroughly beating all the ingredients together.
• Makes about 3-4 servings depending on how it's portioned. Doesn't last more than 2 or 3 servings in this house! Doubles nicely in bigger colanders, too!

MAPLE YOGURT

Steps:

• In a bowl whisk together the yogurt and maple syrup. Taste for sweetness. Serve with fruit or chopped pecans.

MAPLE WALNUT YOGURT MUFFINS

Steps:

• Combined all dry ingredients.
• Beat together egg, maple syrup, oil and yogurt.
• Stir in the dry ingredients, just enough to moisten. Fold in nuts and spoon into well greased muffin tins, filling 2/3 full.
• Bake in 400F oven for 15-20 minutes or until browned.

BAKED APPLE WITH MAPLE YOGURT SAUCE

Steps:

• A large, firm, tart apple is best.
• Use Ida Red or Northern Spy.
• A Cortland can be used.
• However, if you use a McIntosh, you must shorten the cooking time.
• Core apples and remove top inch of peel.
• Make a shallow out through skin around centre of each apple to prevent skin from bursting.
• Place apples upright in baking dish or pie plate.
• In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
• Spoon into centres of each apple.
• Add water to cover bottom of dish.
• Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
• Combine the yogurt and maple syrup to make the sauce.
• Pour over the baked apples.