Recipes

Click on a recipe name on the left to view details.

Lizzie's Granola

This modified recipe was given to us by Lizzie Levitt Sadoff, daughter of the wonderful couple who left maple syrup taps in the cabin when we purchased the land.

• 5 cups of oats (not instant)
• 1 cup of raw pumpkin (pepita) seeds
• 1 cup of raw sunflower seeds
• Chopped pecans or walnts, if desired
• 1/3 cup of vegetable oil
• 2/3 cup of Somerskogen maple syrup (preferably Grade B)
• 1 cup shredded coconut
• 1 cup raisins

Preheat oven to 350 degrees. spray a half-sheet pan with cooking spray. Two 9 x 13 pans will probably work just fine.

Combine the oats, coconut, pumpkin seeds, sunflower seeds (and any other desired nuts) in a large bowl. In a measuring cup, combine the vegetable oil and maple syrup and add to the dry ingredients, mixing until everything is moistened.

Spread in pan and roast in the oven for approximately 25- 35 minutes, stirring mixture after 20 minutes. Granola is done when oats and coconut begin to crisp up and are toasty brown. (not burned).

After cooling, raisins and anything else you desire. Store granola in an airtight container.

Note: All amounts are quite inexact. Feel free to experiment to suit your tastes.

Enjoy the granola with yogurt or on top of ice cream.

Baked Eggs in Maple Toast Cups

• 3 tablespoons butter, plus more for greasing muffin cups
• 3 tablespoons maple syrup
• 6 slices sandwich bread, crusts removed
• 3 slices bacon, cooked until crisp, crumbled
• 6 large eggs
• Salt and Pepper

Preheat oven to 400 degrees. Butter 6 large muffins cups. in a small saucepan, melt butter and add syrup. Flatten bread with a rolling pin. Brush it with syrup mixture and pat slices into prepared muffin cups. Sprinkle bacon bits into bottom of each bread-lined cup. Break an egg into each cup, add salt and pepper to taste and bake for approximately 15 minutes, or until eggs are set. Run a knife around sides of muffin cups to loosen bread and gently lift out toast cups. Serve immediately.

SERVES 3 to 6

Maple Whiskey Sours

Maple syrup mellows the harshness of the liquor and fruit juice better than white sugar does. The result is smooth, fruity, yet not overly sweet. For best results, use freshly squeezed fruit juice.

• 4 jiggers ( 8 oz.) bourbon whiskey
• 1 jigger (2 oz.) orange juice
• 1 jigger ( 2 oz.) grapefruit juice
• 1 jigger (2 oz.) lemon juice
• 1 jigger (2 oz.) maple syrup
• Ice

Combine all ingredients except ice in a cocktail shaker. Dividing evenly, pout into two ice-filled glasses.

MAKES 2 LARGE DRINKS

Maple Teriyaki Salmon (or Chicken)

• 1/3 cup maple syrup
• 1/3 cup dry-white wine
• 3 tablespoons soy sauce
• 1 small onion, minced
• cloves garlic, minced
• Freshly ground black pepper
• 4 salmon steaks, about 1 inch thick

To make teriyaki: Combine maple syrup, white wine, soy sauce, onion, garlic and black pepper in a shallow non-aluminum bowl large enough to hold steaks.

To prepare salmon: Marinate salmon steaks for 1 to 3 hours in the refrigerator (overnight is too long). About 1/2 hour before grilling or broiling, remove salmon from marinade and let salmon come to room temperature. Grill over hot coals or broil, basting with the marinade, until done, about 5 minutes per side.

Serves 4

Maple Syrup & Balsamic Vinegar Dressing

(Balsamic vinegar and fruity olive oil are ideal complements to the sweetness of maple)

• 1 teaspoon dry mustard
• 1/2 teaspoon dried basil
• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper

In a small bowl, combine mustard and basil. Whisk in vinegar, maple syrup, lemon juice and garlic. Whisk in olive oil, and continue whisking until the dressing is emulsified. Taste and season with salt and pepper. (The dressing will keep, covered, in the refrigerator for several weeks.)

Makes 1 1/4 cups

Maple-Apple Upside-Down Cake

• 7 tablespoons butter, softened
• 1/2 cup maple syrup
• 2 medium apples, cored, unpeeled and cut into 1/2-inch slices
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• /4 cup sugar
• 2 large eggs, separated
• 1/2 cup milk
• Whipped ream (optional)

Preheat oven to 350 degrees F. Melt 3 tablespoons butter in an 8 or 9 inch square baking pan. Pour maple syrup over butter and remove from heat. Arrange apples in the pan. In a medium bowl, sift together flour, baking powder and salt. In a large bowl, cream remaining 4 tablespoons butter with 1/2 cup sugar and egg yolks until fluffy. Add dry ingredients and milk, alternating, to butter mixture. Beat egg whites until stiff; beat in remaining 1/4 cup sugar. Fold whites gently into batter and spread batter over apples. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove cake from pan by inverting it over a serving plate. Serve warm with whipped cream, if desired.

Serves 6

Maple Caramel Popcorn & Nuts

• 3 tablespoons vegetable oil
• 1/3 cup raw popcorn
• 1 cup roasted salted peanuts or mixture of peanuts and pecans
• 1 cup maple syrup
• 1 cup sugar
• 1/2 teaspoon white vinegar
• 2 tablespoons butter

Heat oil in a large, heavy skillet over medium-high heat until 1 kernel placed in oil pops. Add popcorn, cover skillet and heat, shaking pan, until all corn is popped. Place popcorn in a large buttered roasting pan, add nuts and toss.

Preheat oven to 200 degrees F.

In a heavy-bottomed medium saucepan, bring maple syrup, sugar and vinegar to a boil, stirring to dissolve sugar. Cook, without stirring, washing any crystals down sides of pan with a brush dipped in cold water, until a bit of syrup dropped into cold water forms a long thread, 240 degrees on a candy thermometer. Stir in butter until melted. Pour caramel mixture over popcorn and mix gently. Bake for 1 hour. Cool and break apart into chunks.

Maple Taffy (Sugar on Snow)

• 2 cups light-grade maple syrup (Fancy, Light-Amber Light or Extra-Light)

In a heavy-bottomed 4 quart pot, boil maple syrup on medium-high heat to 235 to 236 degrees F (to the higher temperature on a sunny day), stirring the surface occasionally to keep it from boiling over.

Immediately pour onto a mound of pristine, freshly fallen snow packed into a bowl or bowls and serve immediately, or pour into a freezer container and freeze for up to 1 year.

This maple confection can be poured over a mound of fresh, clean snow, where it immediately stiffens and can be peeled off and eaten with forks or fingers. Traditional accompaniments are doughnuts and dill pickle spears to cut the sweetness.

The Maple Leaf Cocktail

• 2 oz Bourbon
• .5 oz maple syrup
• .75 oz fresh lemon juice

Combine all ingredients in sharker tin, short shake hard, strain onto rocks, garnish with 1 dash angostura bitters and a lemon peel expressed.

Minnesota Maple Gin Fizz

• 2 oz J Carver Barrel Gin
• .75 oz maple syrup
• .75 oz fresh lemon juice
• 1 egg white
• 1 oz heavy cream

Combine all ingredients in shaker tins and dry shake without ice to combine. Add ice and shake hard and long. Strain into chilled collins glass. Top with 1 oz soda. Garnish with orange peel expressed.

High-Protein Pancakes

• 1 cup cottage cheese
• 1/2 cup milk
• 1/2 cup flour
• 1/4 cup vegetable oil
• 4 eggs
• 1/2 tsp. vanilla
• 1/4 tsp. salt/li>

Blend in blender. Grill as you like. These pancakes are thin, like Swedish pancakes and are sustaining.

Enjoy! We often double the recipe.

Nicola's Granola

• 5 cups whole rolled oats ( not quick-cooking)
• 1 cup chopped walnuts
• 1 cup raw pumpkin seeds
• 1/3 cup canola oil
• 1/3 cup olive oil
• 1 cup dried cranberries
• 2/3 cup Somerskogen Maple Syrup

Preheat oven to 300 degrees F. Combine oats, walnuts, pumpkin seeds, both oils, maple syrup and salt in a large bowl. Use a large spoon and fold ingredients together to combine well. Make sure all of the oats are coated in the oil/maple.

Spread evenly on a sheet pan w/sides, lined with parchment paper. (Sometimes I use to two sheet pans because it bakes more evenly).

Bake for 30 minutes, then using a spatula, flip granola. Bake for another 15 minutes and repeat 1-2x until granola is golden brown (15 minuet increments). * Watch the edges of the sheet pan - that's the area that likes to brown the quickest.

When granola is a deep brown throughout, remove from the oven. Allow to cool for 20-30 minutes.

When the granola is cool, add in the dried cranberries.

Enjoy with yogurt and berries, or as a quick snack on the road!