Fruit and Vegatable Recipes

Maple Butternut Squash

in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup, A little cinnamon, salt and pepper

Bake at 300 F about one hour or until the squash is soft when a fork is inserted.

Maple Fruit Crisp

1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds

Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended. Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. Serves 6.

Maple-Glazed Plantains

3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting

Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.

Maple-Ginger Glazed Carrots

2 pounds carrots, peeled and cut into 1/4 inch-thick rounds 1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maple syrup, 2 tablespoons firmly packed brown sugar

In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.

Broiled Grapefruit with Maple Syrup

1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter

Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.

Maple Glazed Carrots with Cumin and Mint

1 1/2 lbs small carrots or larger carrots (peeled, quartered & cut into 3 inch slices), 1 tbsp extra virgin olive oil,
juice of one lime, 1 tbsp of pure maple syrup or more to taste, 1 tsp cumin seeds (crushed), pinched red pepper flakes,
salt and freshly ground black pepper to taste, 1 to 2 tsp chopped fresh mint, to taste for garnish

In a large heavy skillet set over medium high heat, saute the carrots in oil, turning until softened and slightly browned, about 5 minutes.
Add the lime juice to taste, cover, lower the heat and continue cooking until the carrots are just tender, another 5 minutes.
Remoe the lid, drizzle in the pure maple syrup, stir to coat the carrots, and toss in the cumin, red pepper, and the salt and pepper to taste.
Cook another minute or two until the carrots are nicely glazed.Serve with mint sprinkled on top.