Fall is just around the corner and we are getting ready with some yummy recipes made with Runamok Maple!
French Toast Milkshake
- 1/2 cup Runamok Whiskey-barrel aged maple syrup
- 3 large scoops of vanilla ice cream
- 1/2 cup milk
- 1 teaspoon cinnamon (with an additional sprinkle for garnishing)
- whipped topping (for garnish)
In a blender, combine maple syrup, vanilla ice cream, milk, and cinnamon. Blend until smooth on medium speed. Pour contents into a freezer-safe cup (I would recommend something plastic). Place freezer-safe cup in the freezer for 15-20 minutes until mixture thickens – stir after removing. Top milkshake with whipped topping and garnish with additional cinnamon. Enjoy!
- Vegetable oil cooking spray
- Powdered sugar, for dusting
- 2 tablespoons unflavored gelatin
- ¾ cup Bourbon, rye or rum barrel-aged maple syrup
- 1-1/2 cups granulated sugar
- Lindt bittersweet chocolate
- Chocolate sauce
- graham crackers
Line a 9 x 13 baking dish with parchment paper or foil. Coat lightly with cooking spray and dust with powdered sugar.
Add the gelatin to 1/2 cup warm water in a small bowl. Stir until dissolved
In a saucepan over medium-high heat, combine the maple syrup, and the granulated sugar. Bring to a boil and cook, stirring often, until the mixture registers 240 degrees on a candy thermometer. Choose a pot that is fairly deep to prevent boiling over.
Remove from the heat, pour into the bowl of a standing mixer and add the dissolved gelatin. Using the paddle attachment, beat until stiff peaks form, about 15 minutes. Pour into the prepared dish scraping out the last bits with a rubber spatula and spread in an even layer. Let cool at room temperature until firm, about 4 hours.
Pull the marshmallow out of the pan using the lining or a spatula. Cut into squares of desired size. You can dust the squares with extra confectioners’ sugar to keep them dry.
Place a square or two of graham cracker on a dessert plate. Put a marshmallow on top, add a piece of chocolate and then top with a little extra chocolate sauce. Place another graham cracker on top to make a sandwich.
Butternut Squash Soup with Sautéed Shitakes, Pepitas and Pecan Wood Smoked Maple Cream
- 1 onion, peeled and diced
- vegetable oil
- 3 cloves garlic, peeled and chopped
- 1 medium butternut squash that has been peeled, seeded and diced (about 4 cups)
- 1 apple, peeled, cored and diced
- 1 qt chicken stock
- Salt and pepper
- ½ cup heavy cream
- 2 Tbsp Runamok Pecan Wood Smoked Maple Syrup
- 4 or 5 fresh shiitake mushrooms, stemmed and sliced
- A few Tbsp salted pepitas
In a large pot, heat about 2 Tbsp. oil and add the onions. Let the onions sauté in the pan until just turning brown. Add the garlic and cook a few minutes more. Add the squash, apple and chicken stock. Bring to a boil then reduce heat to a simmer. Let the soup cook until the squash is very tender. Let cool a bit then put in a blender until smooth (you may need to add some water if it is too thick). Taste for seasoning and add salt and pepper accordingly.
In a separate small skillet, heat about 1 Tbsp oil and add sliced shiitakes. Cook until nicely browned and then season with salt.
In a small sauce pan, heat the cream. Bring to a boil and then lower to a simmer. Let the cream reduce by half. Remove from the heat and add the Smoked Maple Syrup and a pinch of salt. Stir to blend.
When ready to serve, heat the soup and then ladle into a soup bowl. Make a generous swirl of the maple cream then garnish with shitakes and pepitas.
- 3 Tbsp milk
- 3 eggs
- 1 tsp vanilla
- 1 ½ cup cake flour
- ¾ cup sugar
- 1 tsp baking powder
- Pinch of salt
- 13 Tbsp butter, softened
- Maple syrup
Preheat oven to 350 F. Grease and flour either a loaf pan or a small bundt pan (6 cup).
In a large mixing bowl or standing mixer, put all of the dry ingredients. Cut the butter into slices and add it, incorporating with beaters or your fingers. Blend the milk, eggs and vanilla in a separate bowl. Add it slowly, blending with beaters or a large spoon. Pour into the pan and put in the oven. The cake is done when it is slightly brown on top and a fork comes out clean when pressed in the middle.
When ready to serve, slice a piece of the pound cake and put on a plate. Pour about ½ cup maple syrup (pure or infused) and one tablespoon of butter in a small pot and gently heat until the butter is melted. Serve on the side.