Vermont Maple Float Food

WHOLE-WHEAT MAPLE-CRANBERRY SCONES

Steps:

• Instructions Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of milk, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, and, with well-floured hands, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.
• Instructions Meanwhile, in a small bowl, make the glaze: Whisk together the powdered sugar, water, and maple syrup until smooth. Let the scones cool until barely warm; then drizzle with Maple Glaze. Serve with butter, jam, or whipped cream.
• Instructions Preheat your oven to 375° and set a rack to the lowest position. Sprinkle the pork all over with 2 teaspoons of salt and let it sit 10 minutes. Now make the glaze: In a medium-size bowl, stir together the maple syrup, mustard, cider vinegar, rum, cinnamon, pepper, and remaining 1 1/4 teaspoons of salt until blended. Place the pork, fat side down, in a 9x13-inch roasting pan, and pour the glaze over the meat. Transfer to the oven and cook 30 minutes, basting halfway through. Remove the meat from the oven, turn it fat side up, baste, and return it to the oven. Cook, basting every 15 minutes, until the meat reaches 150° when an instant-read thermometer is inserted into the center, 30 to 40 minutes more. Remove the meat from the oven and let it rest 10 to 15 minutes. Slice and serve with additional glaze on the side.
• Instructions First, make the salad: Layer the spinach, grapes, feta, and walnuts in a large salad bowl. Set aside. Additional Notes: To make quick work of halving grapes, cherry tomatoes, or other small fruit, place a handful between two deli container lids (rims facing each other); run a sharp knife carefully between the rims, and voilà! Several grapes halved with just one cut.
• Instructions Now make the dressing: In a mason jar or other canister with a tightly fitting lid, combine the maple syrup, soy sauce, vinegars, shallot, and mustard. Shake well. Add the oil and shake until blended. Add salt and pepper to taste. Drizzle the salad with about a third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired.
• Instructions Place all ingredients into a medium-size saucepan over medium-high heat and bring to a simmer. Reduce heat and keep hot (but below a simmer) 12 minutes. Remove from the heat and let cool 5 minutes. Strain the syrup and enjoy.
• Instructions Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.

VERMONT MAPLE FLOAT

Steps:

• Pour milk into a tall glass and stir in maple syrup.
• Mix well, and top with a scoop of ice cream.

VERMONT MAPLE FLOAT

Steps:

• Pour milk into tall glass, stir in maple syrup. Mix well, and top with a scoop of ice cream.n

VERMONT MAPLE FLOAT

Steps:

• Pour milk into tall glass, stir in maple syrup. Mix well, and top with a scoop of ice cream.n

VERMONT MAPLE SUGAR PIE

Steps:

• To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork.
• Cut in shortening with a pastry cutter.
• In a small bowl, beat together water, egg yolk and vinegar.
• Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky).
• Using your hands, shape dough into a disc and refrigerate at least 1 hour.
• Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick.
• Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan.
• Fold under and crimp edge with fingers to make a high fluted border.
• Chill at least 30 minutes.
• To make filling: In a large bowl, whisk together all filling ingredients until smooth.
• Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly.
• Cool to room temperature on a wire rack.
• Serve with ice cream or whipped cream.