Maplefondue Recipes

MAPLE FONDUE

Steps:

• Mix butter and flour to make kneaded butter, then set aside.
• Bring maple syrup and cream to a boil in a saucepan. Add cream cheese and kneaded butter. Simmer gently 2-3 minutes.
• When ready to serve, add almonds. Accompany with fruit.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

CREAMY MAPLE FONDUE FROM QUEBEC

Steps:

• In a big casserole with thick bottom, bring to boil the maple syrup. Reduce heat and let simmer 5 minutes.
• Meanwhile, in a bowl, dilute cornstarch in water. Add heavy cream and mix. Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened. Remove the casserole from the heat. Add rum and stir. Serve with fresh fruits.

MARVELOUS MAPLE FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

MAPLE FONDUE

Steps:

• Combine brown sugar, butter, and cinnamon in a saucepan.
• Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
• Add maple syrup and 1 cup cream; whisk until smooth.
• Return to a boil.
• Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
• Return to a boil; reduce heat and simmer 3 minutes, stirring often.
• NOTE: The fondue may be made up to 2 days ahead.
• Refrigerate in covered container.
• Reheat in microwave or over low heat before serving.
• Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".