Vermont Maple Dogs Recipes

WHOLE-WHEAT MAPLE-CRANBERRY SCONES

Steps:

• Instructions Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of milk, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, and, with well-floured hands, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.
• Instructions Meanwhile, in a small bowl, make the glaze: Whisk together the powdered sugar, water, and maple syrup until smooth. Let the scones cool until barely warm; then drizzle with Maple Glaze. Serve with butter, jam, or whipped cream.
• Instructions Preheat your oven to 375° and set a rack to the lowest position. Sprinkle the pork all over with 2 teaspoons of salt and let it sit 10 minutes. Now make the glaze: In a medium-size bowl, stir together the maple syrup, mustard, cider vinegar, rum, cinnamon, pepper, and remaining 1 1/4 teaspoons of salt until blended. Place the pork, fat side down, in a 9x13-inch roasting pan, and pour the glaze over the meat. Transfer to the oven and cook 30 minutes, basting halfway through. Remove the meat from the oven, turn it fat side up, baste, and return it to the oven. Cook, basting every 15 minutes, until the meat reaches 150° when an instant-read thermometer is inserted into the center, 30 to 40 minutes more. Remove the meat from the oven and let it rest 10 to 15 minutes. Slice and serve with additional glaze on the side.
• Instructions First, make the salad: Layer the spinach, grapes, feta, and walnuts in a large salad bowl. Set aside. Additional Notes: To make quick work of halving grapes, cherry tomatoes, or other small fruit, place a handful between two deli container lids (rims facing each other); run a sharp knife carefully between the rims, and voilà! Several grapes halved with just one cut.
• Instructions Now make the dressing: In a mason jar or other canister with a tightly fitting lid, combine the maple syrup, soy sauce, vinegars, shallot, and mustard. Shake well. Add the oil and shake until blended. Add salt and pepper to taste. Drizzle the salad with about a third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired.
• Instructions Place all ingredients into a medium-size saucepan over medium-high heat and bring to a simmer. Reduce heat and keep hot (but below a simmer) 12 minutes. Remove from the heat and let cool 5 minutes. Strain the syrup and enjoy.
• Instructions Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.

MAC AND CHEESE PANCAKES (WITH OPTIONAL HOT DOG)

Steps:

• Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
• Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style).
• Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more.
• Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours.
• Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper.

VERMONT MAPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

VERMONT MAPLE DOGS

Steps:

• In a deep, non-stick frying pan, combine the syrup, butter, and soy sauce; heat to a simmer.
• Score the hot dogs and add to the simmering sauce, turning them to coat well.
• Simmer the hot dogs until the sauce is dark and slightly thick and the hot dogs are cooked through, about 10-15 minutes.
• Place hot dogs in toasted buns and serve immediately with honey mustard and relish.

VERMONT MAPLE STOUT BAKED BEANS

Steps:

• Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
• Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
• Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
• Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
• Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
• Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.

VERMONT MAPLE MULLED CIDER

Steps:

• Combine cider, syrup, cinnamon and cloves in a pot and heat thoroughly; DO NOT BOIL!
• Remove cloves and cinnamon stick and serve hot, garnished with a half lemon slice.