By Ginger Isham
Final season – final recipes
Yup! Mother Nature fooled us but I am not surprised, as she has let the whole country down this past year! We made a little less than the normal amount of maple syrup this season. We will ration it as sugar was during WWII.
Maple Marinated Berry Dessert
4 cups strawberries (you can use raspberries, blueberries and/or mix)
½ cup Grand Marnier liqueur
3 egg yolks
¼ cup sugar
¼ cup maple syrup
¼ cup white wine
Place berries in a bowl and drizzle with Grand Marnier. Spoon into heatproof custard cups. Whisk egg yolks and sugar in a heatproof bowl until foamy and pale. Set in pan of simmering water. Whisk all the time you are adding maple syrup and wine until mixture is thickened and fluffy. Spoon sauce over berries and place under broiler just until golden in color – about one to two minutes. Serve with mint leaf on the side.
Maple Walnut Coconut Oatmeal Cookies
¾ cup oil (I use a scant less)
1 teaspoon vanilla
½ cup sugar (I use ¼ cup)
¾ cup maple syrup – dark grade
Mix all together and add following:
3 cups oatmeal
1 cup flour
Pinch of salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup chopped nuts
¾ cup unsweetened coconut flakes (you can get at health food store)
Mix well and drop by teaspoon on oiled or aluminum foil cookie sheets. Bake 350 degrees for 10-12 minutes. Cookies will spread some.
No-Cook Apricot Cookies with Maple
¾ cup Grape-Nuts cereal
¾ cup graham cracker crumbs
¾ cup dried apricots, cut up very fine
½ cup powdered sugar
¼ cup light maple syrup
1 tablespoon orange juice or water
Combine all ingredients and shape into balls with lightly greased hands. Roll in powdered sugar.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.