Buckwheat Cakes

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Buckwheat Cakes:
From the kitchen of Ginny and Bob A.

 1  yeast (cake or equivalent)
1 cup warm water
2 cups buttermilk
2 1/2 cups buckwheat flour
1/2 tsp salt

Dissolve yeast in warm water.  Add all in a bowl and mix.
Cover with a dish towel and set overnight.

When ready to use:  Add 1 small tsp baking soda and stir well.
Cook on hot, lightly greased griddle.

Retain some of the batch as a starter.  For next batch use the starter instead of the yeast and warm water.  I find the first batch is not as good as subsequent batches.  Sometimes when I start a batch in the fall, I do not use it but just use it as a big starter.  This with real maple syrup is wonderful.  Keep the starter cool so it does not work much.

We hope you enjoy buckwheat cakes as we do.  After you have them a couple of times you may develop a taste for them as we did and nothing else quite matches them.

Submitted by Ginny and Bob A.

Audrey’s Granola

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Audrey’s Granola

Combine dry ingredients:
7 cups rolled oats
1 cup wheat germ
½ cup coconut
1 cup nuts (I prefer sliced almonds)
½ tsp. salt

Combine wet ingredients:
½ cup maple syrup, preferably a darker grade
½ cup oil
½ cup boiling water
½ tsp. vanilla (optional)

Mix dry and wet ingredients well.
Bake in 325 oven about one hour, or until golden brown. Stir a few times.

May be doubled or tripled.

Carley's Pancakes

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From the kitchen of Carly

Carly’s notes:
On the left: my dad’s 1:1:1 “pancake skeleton” ie he always would add other things, but those were the essentials.

On the right: a good overnight oat soak (mix the wet ingredients the night before with the oats, then in the morning mix the dry and add soaked oat mixture and more milk or yogurt if needed).

Daylight Savings Breakfast

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MTL’s Granola
From the kitchen of Maple Trout Lilli

3 cups old-fashioned rolled oats
1 cup unsweetened shredded or flaked coconut
¼ cup toasted wheat germ
2 tablespoons olive oil
½ teaspoon coarse salt
½ Cup maple syrup
¼ teaspoon ground cinnamon
1 large egg white
1 ½ cups dried cherries or other dried fruit, diced if large pieces

Preheat oven to 300 degrees. 
Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly.
Whisk egg white in a small bowl until frothy. Stir into granola mixture, distributing it throughout.
Spread it in a single layer on a parchment-lined baking sheet. Bake for 45-50 minutes.

About halfway through the baking time, use a large spatula to turn over sections of the granola, carefully breaking them up as little as possible. Rotate pan if granola is baking unevenly. When evenly browned and feels dry to touch, transfer the pan from the oven to cooling rack.

Cool completely. Sprinkle on dried fruit.

Keeps at room temp. in airtight container for 2 weeks, or freezer for even longer if you’re a stockpiler.

Seared Grapefruit with Ginger Maple Syrup

They’re kind of like fruit pancakes. No batter here, just ruby red grapefruit rounds, served with maple syrup spiked with a little grated ginger….soooo good.

2 Grapefruits, preferably ruby red
2-4 tablespoons maple syrup
1 tablespoon butter
½ tsp. fresh grated ginger root (or to taste)
Cranberry or Pomegranate seeds for garnish

Step 1: Cut away ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds.

Step 2: Grate fresh ginger and mix with maple syrup. Alternately, you can buy a ginger juice, that works too.   Heat both together.

Step 3: Heat butter over medium high heat and sear grapefruit slices for no more than 20 seconds on each side and remove to a plate. Drizzle with ginger maple syrup, garnish with pomegranate seeds or dried cranberries and serve at once while grapefruit is still warm.

-MTL

BOSTOCK: The Best French Toast You’ve Never Heard Of

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BOSTOCK: The Best French Toast You’ve Never Heard Of
From the kitchen of Maple Trout Lilli

French Toast gets a makeover.  What to do with stale bread?  You take that stale, old bread (preferably Challah or Brioche), soak it in a simple syrup made with, well you guessed it, maple syrup, as well as other ingredients listed below, top it with frangipane – sweetened, buttery almond paste – and bake it until the syrup forms a crisp, lightly carmelized sheen.  It’s moist and rich inside, like bread pudding you can hold, but only so much better because anything  made with maple syrup and topped with frangipane has got to be this good.

To my mind, it’s the ultimate french toast replacement — no more batter and soggy bread; no more burning slices.. as you try and feed a table full of starving breakfasters.  My reaction after sampling for the first time was to question whether Bostock is in fact a breakfast food.   Something this delicious will definitely give your taste buds a jump start in the morning.  Dessert for breakfast anyone?

INGREDIENTS
*Stale Brioche or Challah Bread
*Simple Maple Syrup
1 Cup Maple Sugar
1 Cup Water
Pinch of Salt
Bring everything to a boil and let cool.  Will keep in the fridge for weeks… that’s it
*Frangipane
6 Tablespoons Unsalted Butter, Softened
1/2 Cup Maple Sugar
1 Large Egg
3/4 Cup Toasted Almonds, Ground Fine
1 teaspoon Almond Extract
1 Tablespoon Amaretto
1 Tablespoon Flour
Cream butter and sugar, beat in the egg, almonds, extract, amaretto and flour… that’s it!

ASSEMBLY
1. Preheat oven to 375 degrees
2.  Lightly grease a baking sheet
3.  Cut bread into 1.5 inch slices.  Don’t stress over the precision… but do it right
4.  Dunk slices of bread in warm syrup and squeeze out like a sponge. Place two inches apart on your pan.  Bread really needs to be stale or it will turn to mush right about now.
5.  Spread frangipane from edge to edge at about the same thickness as a peanut butter sandwich
6.  Sprinkle slivered almonds on top and bake for about 15-20 minutes,  just enough to set the frangipane.
Serve with pureed strawberries if you dare…. That’s it.  It takes hardly any time and even less effort and it’s so good you might be persuaded to have it every Sunday…. Happy Easter
—Maple Trout Lilli 

Roasted Maple Bacon

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When You’re Frying It Up It Sounds Like Applause

In time for the weekend

ROASTED MAPLE BACON
From the kitchen of Maple Trout Lilli

“Everything tastes better with a little bit of bacon.”  Serving bacon, coated with pure maple syrup and baked until crisp,, completes just about anything you put it on.  A maple-bacon BLT…come on, it’s amazing; or crunch up a few slices and serve atop your oatmeal, just like Gramma Wiltz used to make.  With just two ingredients, it’s ooh-so-easy and oh-so-delicious.  Heard a comedian recently comment on the wonders of bacon…it went something like this:  :”When you’re frying it up it sounds like applause….”yeah bacon.”  Here’s to a perfect combination.

Ingredients:
-Thick cut bacon
-Pure maple syrup

Directions:
Preheat oven to 400 degreesPlace baking rack on a sheet pan and arrange the bacon in one layer on the baking rack. Bake for 15-20 minutes, or until the bacon begins to brown.  Remove the pan carefully from the oven; there will be hot grease in the pan!  Brush the bacon slices with Pure Maple Syrup and bake for another 3-5 minutes, flip over w/ tongs and lather up the other side for another 3-5 minutes or until the bacon is warm golden brown…Longer if you like crispier bacon.  Transfer to a plate w/ paper towel and serve.

—MTL.  Recipe courtesy of Ina Garten.