Maple Leaf Rag Sundae Recipes

MAPLE LEAF RAG SUNDAE

Steps:

• Combine the walnuts and maple syrup in a container, adding more syrup if needed to cover the nuts. Place the lid on the container and refrigerate overnight to allow the walnuts to absorb the syrup. The walnut dressing can be stored for at least two days; eventually the nuts will lose their crunch.
• Mince the pineapple, then crush with a potato masher or a wooden spoon. If not using immediately, sprinkle with a little lemon juice and sugar to prevent browning and refrigerate up to two days.
• In a mixer fitted with a whisk attachment, whip the cream until it forms soft, billowy peaks, then whip in the confectioner's sugar. (If you have a whipped cream dispenser, use it instead.) To make one large sundae, thinly cover the bottom of a small bowl, preferably a cut-glass parfait dish, with maple syrup. Add four scoops of ice cream. Dress the top with 1/4 cup maple-walnut dressing, then 1/4 cup crushed pineapple. Decorate the top with whipped cream, in a maple leaf pattern if you are using a dispenser.

WHISKEY MAPLE SUNDAES WITH CANDIED BACON

Steps:

• For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce has reduced and thickened, about 25 minutes. (The sauce should bubble slightly as it's cooking). Stir in the whiskey and take off the heat.
• Pour into a container and let cool to room temperature, then refrigerate until completely chilled, about 2 hours.
• For the candied bacon: Preheat the oven to 350 degrees F.
• Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar together in a small bowl until just melted, 15 to 20 seconds, then stir or whisk to combine. Brush the mixture on both sides of the bacon.
• Bake, rotating the pan halfway through, until crisp, about 15 minutes. Remove and let the bacon cool on the rack for a few minutes, then gently lift the bacon off the rack and set it back down. (Doing this will ensure it doesn't stick to the rack when it cools.)
• For the sundae: Using a 2-ounce scoop, put 3 scoops of ice cream in a dish. Drizzle some of the chilled maple whiskey sauce over the ice cream. Cut a slice of bacon in half and arrange in the dish. Top with the chopped toffee bars. Repeat 5 more times and enjoy!

MAPLE LEAF

Steps:

• Add the pear puree, bourbon, cognac, lime juice, maple syrup and pimento dram to a mixing glass, add ice and shake vigorously in a cocktail shaker. Double-strain into a rocks glass over fresh ice, garnish and serve.

MAPLE WALNUT ICE CREAM SUNDAE

Steps:

• Heat maple syrup in microwave for 15 seconds, or on top of stove until warm.
• Toast walnuts in toaster oven or in dry skillet on top of stove, 2-3 minutes.
• Put vanilla ice cream in dish.
• Top with maple syrup and walnuts.
• Enjoy!

MAPLE WALNUT SUNDAE SAUCE

Steps:

• Combine the toasted walnuts and the maple syrup. Heat if desired.
• Spoon over icecream or frozen yoghurt.