Maple Bourbon Creme Brulee

Hooray for Creme Brulee!

INGREDIENTS:

• 4 egg yolks

• 3/4 cup heavy cream

• 1/3 cup bourbon barrel aged maple syrup

• 1 Teaspoon bourbon

• 2 teaspoons white sugar

DIRECTIONS:

• Preheat oven to 350 degrees F, and put about 4 cups of water on to boil.

• In a medium glass bowl combine all 4 egg yolks. Mix until smooth, but be careful not to over-whisk, a little will do.

• Scald heavy cream over the stove. Bring it up to 180 degrees, or until bubbles just begin forming around the outside of your pan. Immediately remove from heat.

• Add maple and bourbon to heated cream, stir until well blended.

• Gently mix cream into egg yolk mixture, try to get it well blended without creating too many bubbles.

• Run mixture through a cheese cloth make sure you have a perfectly smooth consistency.

• Place ramekins in a brownie pan, or other oven-safe dish with high walls.

• Pour cream mixture into ramekins. It should fill one 6 oz ramekin, or two 3 oz ramekins.

• Fill brownie pan about half way with boiled water, and place the whole pan (carefully) in the oven— don’t let water splash into your creme brulee!

• Bake at 350 for 45-50 minutes, and then let cool in the water bath before refrigerating.

• Refrigerate for 8 hours (or overnight) then remove from fridge and let it warm up for about 30 minutes.

• Sprinkle with white sugar, making sure it it spread evenly.

• Torch it! Use kitchen torch on low to caramelize the sugars, rotating the dish as needed to get a uniform finish. Let cool for a minute, then crack and enjoy!

B&E's Maple Ginger Cookies

This recipe is our new holiday favorite! Quick heads up— the recipe turns out way better when dough is chilled for at least 2 hours before cooking, so leave yourself plenty of time!

Ingredients:

• 2 1/3 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons powdered ginger

• 1 teaspoon cinnamon

• 1/2 teaspoon ground clove

• 1/2 cup butter, softened

• 1 cup brown sugar, packed

• 1 egg

• 1/3 cup bourbon barrel aged maple syrup

• 1 teaspoon vanilla

Icing:

• 2 tablespoons butter

• 1/3 cup bourbon barrel aged maple syrup

• 1 cup powdered sugar

• 1/2 teaspoon salt

• 1 1/2 teaspoons lemon juice

Directions:

In a medium sized bowl sift together flour, baking soda, salt, ginger, cinnamon and clove. Set aside.

In a large bowl cream together butter and sugar. Once well combined add egg, maple and vanilla. Beat until creamy.

Slowly add dry ingredients to butter mixture, beating on low until fully combined.

Refrigerate for 2 hours.

Preheat oven to 350 degrees F. Roll dough into balls roughly 1.5 inches, and baking on cookie sheet for 10-12 minutes. Cookies should be golden brown and slightly crackled on the top and sides, but still very soft in the center when removed from the oven. Let sit on hot cookie sheet for 5 minutes before transferring to a cooling rack. Once completely cooled, drizzle with the icing (directions below)

Icing: Over low heat, melt the butter and maple syrup together, stirring occasionally. When butter has melted, remove from heat and sift in powdered sugar, stirring until combined. Once sugar is fully integrated, add salt and lemon juice and fold in to frosting. Icing hardens quickly, so don’t make until you’re ready to frost your cookies.

Maple Pumpkin Muffins

Ingredients:

• 1 stick butter, melted

• 1 ½ cups all-purpose flour

• 2 tsp ground cinnamon

• 1 ½ tsp baking soda

• 2 tsp kosher salt

• 1 cup granulated sugar

• 2 eggs

• 1 (15 oz) can pure pumpkin puree

• ½ cup plain yogurt

• ½ cup bourbon barrel aged maple syrup

• 2 tsp pure vanilla extract

Directions:

1. Preheat the oven to 325°F. Put liners into muffin tin.

2. Sift together the flour, cinnamon, baking soda, and salt in a bowl.

3. Mix sugar and melted butter in a separate bowl. Crack the eggs into the bowl and beat until smooth.

4. Add in the pumpkin puree, yogurt, maple syrup, and vanilla extract to the sugar + butter mixture.

5. Slowly mix in dry ingredients, stirring until smooth.

6. Pour the batter into muffin tin. Bake for 30-35 minutes.

7. Remove the foil and allow the pumpkin muffins to fully cool in the pan. Serve with butter and a drizzle of maple syrup.

Buttermilk Maple Cupcakes + Bourbon Maple Frosting

Ingredients:

Cupcakes:

• 1/2 cup butter softened and chopped into cubes

• 3/4 cup maple syrup

• 1/4 cup dark brown sugar

• 1 egg

• 2 teaspoons bourbon

• 1 1/3 cup flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup buttermilk

• optional 3 tablespoons bourbon barrel aged maple syrup + 1 tablespoon bourbon for glaze

Frosting:

• 8 ounces cream cheese (softened)

• 1/2 cup butter softened and chopped into cubes

• 2 tablespoons buttermilk

• 1/4 cup bourbon barrel aged maple syrup

• 4 cups powdered sugar  

• 1 teaspoon bourbon

• 1/4 teaspoon salt

Directions:

Cupcakes

• Preheat your oven to 350 F

• Mix butter, maple syrup and brown sugar in the bowl and beat on medium-high speed until butter is evenly dispersed.  It won't form the usual fluffy batter at this stage because of the syrup, the syrup "settles out" of the mixture a bit.

• Add the egg and bourbon, mix well.

• In a separate bowl, sift together flour, baking soda, baking powder, and salt.

• To the butter-sugar mixture, slowly add and stir in the dry ingredients and buttermilk, alternating dry ingredients and buttermilk until it is a smooth batter.  

• Fill cupcake liners 2/3 of the way with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and edges are a perfect golden brown.

• Allow cupcakes to cool completely in pans before frosting.

• **optional** If you're aiming for absolute decadence (and honestly, if you're making bourbon maple cupcakes, absolute decadence should be the goal) combine the additional 3 tablespoons of bourbon barrel aged maple and 1 tablespoon of bourbon in a small bowl.  Paint lightly over the top of the cupcakes with a pastry brush and allow to soak in fully before frosting.

Frosting

• In a stand mixer or large bowl with electric mixer beat together softened cream cheese and butter until well-combined.

• Add bourbon, buttermilk, salt and bourbon barrel aged maple syrup, mixing on medium until fully combined.

• Gradually add powdered sugar until completely combined.  

• Spread over your cupcakes and enjoy! 

Pre-frosting, the buttermilk maple cupcake is moist and delicious with golden edges

Frosted with the Bourbon + Buttermilk maple frosting, this cupcake is a perfect balance of rich maple sweetness and tangy buttermilk

Maple Brushed Sweet Corn

Maple brushed sweet corn:

1/4 C maple

2 Tbsp melted butter

1/8 tsp salt

Pinch pepper

Pinch cayenne, if you're wild and crazy

6 ears of super fresh sweetcorn 

Whisk together maple, butter, spices

Preheat grill to medium

Place corn cobs on the grill whole, husk on.  There is no need to detassle the cobs,  the tassels loosen on the grill and come off easily.

Grill 8-9 minutes, turning once or twice. 

Remove from grill, brush with maple butter.  Eat hot!

Bourbon Barrel Aged Maple Mop Sauce:

Ingredients:

1c. raw apple cider vinegar

2T butter

1T red chili flakes (more or less to taste - this makes it medium hot.)

1T coarse ground peppercorns

1t coarse ground mustard seed (or, 1/2t. fine ground mustard is fine but I used a mortar and pestle on whole yellow mustard seed)

1/2t garlic powder

1/2c. B&E's Trees Bourbon Barrel Aged Maple Syrup

Directions:

Add all ingredients except maple syrup to sauce pan and heat until butter is melted, whisking well to incorporate. Simmer for 5 minutes. Remove from heat. Add maple syrup. Cool completely before using as a marinade.

Uses: works well as a marinade (1 hour up to 2 days depending on cut of meat), as a mop sauce during grilling or smoking, or added as a bbq sauce to pulled pork or chicken. Flavors pair well with the rich, smoky flavors of grilled or smoked beef, pork, or chicken legs and thighs

Serve your bbq masterpieces with our Summertime Maple Slaw!

Sweet Ginger & Maple Salmon

Ingredients:

4 small fillets of salmon
1 Tablespoon olive oil
1 Teaspoon salt
4 Tablespoons Bourbon Barrel Aged Maple Syrup
2 Tablespoons Soy Sauce
2 Tablespoons freshly minced Ginger
Juice from 1/2 a Lime
2 Teaspoons Sesame Seeds

Directions:

Mix maple syrup, soy sauce, ginger, lime and sesame seeds in a small bowl or jar. Shake or stir until well blended.
Preheat pan with olive oil until shimmery, then add lightly salted salmon, skin side down (for best results, make sure salmon has been out of refrigeration for 10-15 minutes before cooking, and that any additional moisture has been patted away) cook over medium high heat for around 4 minutes— slightly more or less depending on thickness of salmon. Flip and cook for additional 3 minutes. Remove from heat and immediately coat salmon fillets with maple ginger sauce.

Best served over a green salad featuring goat cheese, craisins, and a tangy ginger sesame dressing.

Salted Maple Sweet Potato Streusel

Salted Maple Sweet Potato Streusel

Sweet Potatoes

·       4 medium sweet potatoes

·       ¼ cup Bourbon Barrel Aged Maple Syrup

·       2 tsp bourbon

·       2 tsp vanilla

·       2 tsp cinnamon

·       ¼ cup heavy cream

·       4 tbsp. butter, melted

·       2 eggs

Streusel topping

·       ½ cup all-purpose flour

·       ¼  cup Bourbon Barrel Aged Maple Syrup

·       ½ cup brown sugar

·       1 cup pecans, chopped

·       1 tsp cinnamon

·       6 tbsp. cold butter, cubed

·       1 tsp sea salt

For serving

·       2 tbsp. butter, melted

·       ¼ cup Bourbon Barrel Aged Maple Syrup

·       6 oz sour cream

1. Preheat your oven to 400 degrees F.  Poke holes in sweet potatoes, and bake for an hour or until soft.  Reduce oven temperature to 350 degrees F.  Let the sweet potatoes cool, then peel away skins and mash sweet potatoes in a large bowl with Bourbon Barrel Aged Maple Syrup, vanilla, bourbon, cinnamon, heavy cream, butter and eggs.

2. In a separate bowl combine streusel ingredients: flour, Bourbon Barrel Aged Maple Syrup, brown sugar, sea salt and butter.  Mix until a crumble texture is formed, then add pecans.

3. Grease a 9x13 dish.  Pour half the sweet potatoes into the prepared dish. Sprinkle with 1/3 of the streusel. Spread the remaining sweet potatoes over top and sprinkle the remaining streusel evenly over the top of the sweet potatoes. Bake for 30-40 minutes or until the top is dark golden. 

4. Before serving, melt the final 2 tbsp. of butter and mix with Bourbon Barrel Aged Maple Syrup.  Serve sweet potato streusel warm with a dollop of sour cream and drizzled with browned maple butter.

Inspired by Tieghan at halfbakedharvest.com