Category: maple

Toasted walnut maple cupcakes… with a maple rye whiskey butter glaze.

Toasted walnut maple cupcakes! With a maple rye whiskey glaze!

For some reason, I always associate the maple-y flavors with fall. Maybe because that’s when maple syrup is tapped? Maybe because it goes great with pumpkin & cinnamon & nutmeg- all fall/winter flavors. Who knows. And even though it isn’t “fall” yet, the kids are back at school, the stores are shoving Halloween & Thanksgiving stuff in your face, and- like me- you probably have baking season fever. It’s a real thing, I swear.

So… here’s a cure.

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Triple berry maple bourbon jam.

Triple berry maple bourbon jam!

Boy, berries can be messy.

I forget this from year to year, until I have some & I’m making jam & it splatters everywhere & it looks like I’ve been doing illegal surgeries in my kitchen sink.They’re so pretty though. So I forgive them their trespasses, for they know not what they do. And they’re summery, so it stands to reason I’m ready to start using them.

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Haulin’ oats.

Use steel-cut oats to make an easy 'overnight oats' recipe flavored with maple pumpkin butter.

Bad pun. Sorry. For those of you born after the early 90’s, I was making a pun referring to Hall & Oates, a 1970’s/1980’s duo who’s songs “Maneater”, “Kiss On My List” & “Private Eyes” are insanely well-known. But yeah. It was a bad pun.

On the plus side? This is a great idea.

I first saw it on This Homemade Life & I thought it was genius. Problem is, I don’t like oatmeal. I like oatmeal cookies… but not oatmeal. But I still wanted to try it anyway. Jay loves oatmeal, my parents love oatmeal, the whole world loves oatmeal. I was starting to feel like a leper. Truth be told, I’m not a breakfast person. If I’m away on vacation, I can maybe get in the mood for a breakfast or two. Especially on the road at an awesome Mom & Pop style diner. Otherwise, nope. I mean, I love breakfast foods. I’ve been known to have a bowl of cereal or two, & I do enjoy a good breakfast-for-dinner now & then. But I don’t want oatmeal when I’m having it- I want a big ol’ stack of buttermilk pancakes or waffles with butter & maple syrup. And don’t forget: lots of crispy bacon.

So to avoid the stigma of being the only person alive who doesn’t like oatmeal, I thought I’d do my own, more seasonal spin on the “overnight oats” in a jar: maple pumpkin oats.

An easy way to make maple pumpkin overnight oats using maple pumpkin butter.

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Maple apple walnut crisp, celebrating fall.

Autumn in NY: fall leaves

The word “crisp” always reminds me of fall. In all of it’s meanings, it applies to autumn: the weather is (usually) crisp, apples are crisp when you bite into them, the leaves are crisp- they crunch under your feet, and of course, you can bake things like crisps without your face melting off.

It’s nice to be able to put the oven on & have the windows open… instead of cranking the A/C higher to compensate.

Beautiful, shiny fall apples... just waiting to be baked!

Well, here in New York, anyway.

And it’s about time. I shouldn’t really complain: we didn’t have ONE day over 90° in August this year, and September was relatively pleasant. A bit humid & muggy at times, but all in all it was mostly very cool, sunny days & nice breezes (and some positively cold evenings). October started off HORRIBLE with 86° weather & humidity like crazy, but it evened out into nicer “fall like” temperatures. And lately it’s been really nice… not too cold, sunny, and… wait for it… crisp. I have to say it always dismays me when the weather skips past fall & goes right from sweltering to freezing. Ya gotta give me a little crisp fall weather, Mama Nature!

I say that knowing tonight it’s supposed to dip down to 37 degrees.

A delicious maple apple walnut crisp recipe!

Anyway, can we talk about “crisps”? No, not the U.K. version of a crisp. The baked, dessert-y, fruity, sugary cobbler-like version.

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Maple-whiskey pickles; version 2.0.

The Pickle Sisters, c. 1920’s, image courtesy of Retronaut

A safe assumption here would be that you’re a new reader who doesn’t remember the previous version of these I created. That would be not only the safest assumption, but the most logical, seeing as how I’m sure the majority of people who are googling “whiskey maple pickles” or some variation of that haven’t been reading my blog (although THEY SHOULD HAVE BEEN). Because let’s face it, if they were, they’d have known about the previous incarnation of this recipe & they wouldn’t need to be Googling it. But I am not naive nor conceited enough to think everyone in the world knows about/reads my blog.

So here’s a little recap: last year I made pickles. In those pickles, there was not only the usual suspects: dill, pickling spices, salt, vinegar, etc… but also maple syrup & bourbon.

Seriously.

They were pretty awesome, and I don’t even like pickles (!). I do, however, make them for other people’s enjoyment. And Jay loves him some pickles.

Maple Whiskey pickles made with Cabin Fever whiskey!

If you’re too lazy to click a link, then here’s a little more in-depth copy + paste for ya from the original post:

… Maple-bourbon pickles. Inspired by the Brooklyn Brine Company’s Whiskey Sour pickles, which I first saw in Williams-Sonoma. I decided to make a jar or two of these for Jay. I’m not cheap, far from it, but paying $12.95 for 24 oz. of pickles seemed a bit… over-indulgent. Especially when I figured I could make them myself. At first he wasn’t sure how he’d feel about them, but then he had one of their pickles when he played a show at the St. Vitus Bar & raved about it, so I thought “Why not make one teensy jar of them & see?” It seemed unique enough. How bad could it be? It’s pickles + whiskey. That’s a pretty rock star pickle.

In case you’re wondering, [a Pickleback] is an actual thing you can order in some bars. That name for it originated at The Bushwick Country Club in Williamsburg, Brooklyn in 2007. It’s a shot of whiskey (from what I’ve read, it’s usually Jameson, but at The Bushwick Country Club they use Old Crow) with a pickle juice, or brine, chaser (they use McClure’s [pickles]). The brine neutralizes the burn of the alcohol & the taste of the whiskey. Once I learned that, through a NYT article from almost 2 years ago, I thought the whiskey pickle idea was even more interesting.

I had high hopes back then that my versions of these two insanely genius pickles would be pretty awesome, if not perfectly awesome. And Jay confirmed that they were, noting that his favorite of the two (between the plain bourbon pickles & the maple-bourbon) was indeed the batch with maple syrup.

Jay is a big pickle guy, but he said those were probably his favorites of all the ones I made (until he had the hop pickles- but that’s another story). Anyway, he had a bunch of pickles open in the fridge and then Superstorm Sandy hit & knocked out the power FOR YEARS & YEARS. Or a few weeks. Whatever. And then after weeks of sitting in a refrigerator that wasn’t on, all those pickle jars had to be thrown away, whether they were almost empty or practically full. It was very sad to see all that work tossed in the garbage- especially since I only had a few unopened jars of pickles left and none of them were the bourbon pickles. *insert long sigh*

Maple whiskey pickle prep

But alas… the story continues. You see, a friend of Jay’s owns a bar in Brooklyn called The Monro Pub. And through him Jay discovered this whiskey called Cabin Fever, which is essentially Grade B dark maple syrup blended with 80 proof whiskey.

For real. This is a thing.

Cabin Fever maple whiskey pickles

And upon hearing of such a wondrous thing, and then tasting such a wondrous thing, I decided that the only thing left to do would be to remake those maple-whiskey pickles using this delectable & convenient whiskey product. Not to mention the fact that now I have a better camera, so I can take nicer pictures of these lovely little pickles.

I know, it’s not really pickling season yet. But like I said last week about those strawberry jam cakes… sometimes you just gotta do what you gotta do.

MARILLA’S SUPER AWESOME MAPLE-WHISKEY PICKLES WITH CABIN FEVER WHISKEY

Makes about 2 pints, recipe can be doubled or tripled

Ingredients:

  • 4-5 small pickling cucumbers (about 1- 1 1/2 pounds), or regular cucumbers if you’re going to slice them into chips… I usually use Kirby’s myself (just don’t use the large waxed ones! Persian cucumbers are okay, not perfect but they’ll work)
  • 1/2 cup white vinegar
  • 2 tablespoons apple cider vinegar
  • 1 cup water
  • 6 tablespoons Cabin Fever maple whiskey
  • 1 tablespoon pickling salt
  • 2 heads fresh dill, or 2 sprigs of fresh dill PLUS 1/2 heaping teaspoon dill seeds, divided
  • 1 teaspoon pickling spice
  • 1/4 teaspoon mustard seed
  • a dash of freshly ground black pepper
  • pinch of hot pepper flakes or one half of a small Serrano chili pepper, finely diced
  • dash of chili powder- OPTIONAL
  • 2 small cloves garlic
  • a few slices of onions (“rings”)- OPTIONAL

Directions:

  1. Cut a thin slice from the ends of each cucumber. This prevents a “mushy” pickle, as the ends of cucumbers contain an enzyme that makes them mushy. Then slice cucumbers as you like- slices, spears or sandwich-size; or leave them whole. Place jars in canner to sterilize them and place lids in hot water to soften seal.
  2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Remove hot jars from canner. Pour 3 tablespoons Cabin Fever maple whiskey in each jar. Place 1 head fresh dill or 1 heaping teaspoon dill seeds, onion (if using), 1/4 teaspoon pickling spice, the mustard seed, black pepper, onions, hot pepper flakes and 1 minced clove of garlic into each jar; pack in cucumbers tightly.
  3. Pour boiling vinegar/water mixture over cucumbers to within ½ inch of rim (head space). Place lids & bands. Process 10 minutes for pint jars and 15 minutes for quart jars.
  4. Allow jars to sit for at least one week before opening for optimal flavor, but no one will kill you if you crack one open early.

Maple whiskey pickle jar... ready for cucumbers & brine!

Cabin Fever is definitely the whiskey to use for this. It makes it easier, kills two birds with one stone, whatever cliche you want to use. It takes the guesswork out of finding both a good quality maple syrup & a good whiskey (especially if you’re whiskey-stupid like I am). I usually depend on Jay to tell me what’s whiskey, what’s bourbon, what’s rye & what just plain sucks. But then there’s always the problem of making sure you’ve got a nice maple syrup that isn’t just 90% high-fructose corn syrup colored brown. This way, I know I can use this and it’ll work out just fine and not taste like gasoline pickles.

If you’re interested in the original recipe (using bourbon & maple syrup), then follow your nose here. Included in that post is also a recipe for plain bourbon pickles, and whiskey can definitely be substituted as you see fit.

Speaking of whiskey- I found a new favorite blog: Pork & Whisk(e)y.

Maple whiskey pickles!

Note: please follow all the appropriate canning procedures when creating your pickles. I will not be held responsible for your botulism related medical issues and/or death. Make sure you know what you’re doing before attempting to jar any shelf-stable food products. Alternately, make them according to the recipe and as soon as the jars are cooled, place them in the refrigerator.

Pickles made with Cabin Fever maple whiskey! on Punk Domestics

A four-day weekend: it’s like buttah.

So this is what I do two days after Thanksgiving: I make maple-pumpkin butter. Thanks Marisa.

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It’s been a maple-y kinda holiday for me I guess, between these little things & this sauce, and now this recipe. But when you’ve got a lot of delicious, quality maple syrup and you’re taunted with amazing recipes and you’ve got all this pumpkin…! I can’t really resist. Plus, this time of year is when there’s more pumpkin than you can ever eat at once- whether it’s canned pumpkin, or it’s whole pumpkins. So why not make something like this that’s freezable. That way you can enjoy a little taste of fall in the winter, or even spring.

If it lasts that long.

Are you Americans enjoying your 4-day weekend (if you get one, unlike Jay)? Did you have any “projects” this weekend, like my pumpkin butter?

Maple + pumpkin + bourbon = happiness!

Yeah, you read that right. Motherjumpin’ MAPLE PUMPKIN. And do you know what the maple & pumpkin have done with themselves in this particular instance? They’ve put themselves into little maple pumpkin pastries, or pasties. And yes- it looks as good as it sounds. And it’s all really easy!

See, it all started like this: I had a load of pumpkin in my freezer that I had to use up before Christmas kicks in & everything becomes peppermint-y and not so much pumpkin-y. But I was stumped. Cupcakes, been there done that. Bread? That, too. However, randomly, while looking for something else, I found something that gave me an idea: orange ramekins. I know, you’re thinking, “What do ramekins have to do with anything?” Well, see, I had forgotten all about them. I bought them last year and never used them. I shoved them in a cabinet and forgot all about ‘em. But when I saw them this year I immediately thought of pumpkins… and I was originally going to come up with a pumpkin spice pudding, or a pumpkin-y bread pudding. But then… to add to my excitement over having ideas again… I saw this.

How the hell was I supposed to ignore a recipe that has both pumpkin and maple in the title?

However, while custard tastes delicious, it doesn’t look all that delicious, especially pumpkin custard. Pumpkin custard resembles something wonky that babies do when sick. It tastes amazing, but does not photograph well; unless of course, you’re working for Bon Appétit & have professional lighting & backdrops & such at your disposal. I do not. I live in a house, not a photography studio. My life is not ruled by food photography. I do not have professional lights & reflectors set up just so my custard photographs well. So I made the custard, and it was eaten up super quickly, but the photos left a lot to be desired. And that’s when I decided to hell with it. I’m going back to an old standby- mini pies.

Or pasties.

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Are they an “old standby” at this point? I don’t know, but somewhere between my Nutella pop-tarts and my mini-apple pies, I came to love the portable pie. And it became a fall-back for me when regular pies hate me, or, apparently, when custard doesn’t look appetizing. I had all this pumpkin left & I didn’t want to do a pumpkin pie, ’cause that’s boring. So I made little pies. This time, though, they look more like pastries, or pasties, more so than miniature pies… so I’ll just dub them maple pumpkin pasties (Harry Potter, anyone?). You can call them mini pies, or pumpkin pop-tarts, or pumpkin littles, or whatever cutesy name you like. They’re pie crust, cut into circles, filled with a maple pumpkin filling, folded over, brushed with egg… and then baked. When done, they’re a hand-held heavenly little cluster of amazeballsness. Or a pasty.

And before you go off thinking I’m talking about those little items strippers use, get your minds out of the gutter:

A pasty (play /ˈpæsti/, Cornish: Hogen; Pasti), (sometimes known as a pastie or British pasty in the United States)[1] is a baked pastry associated in particular with Cornwall in Great Britain. It is made by placing uncooked filling on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular end-product.

The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe,[2] is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall, it is regarded as the national dish, and it accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.

-Wikipedia

So a pasty is just like a hand-held pie. Cute, easy, convenient,  and so much better than a regular ol’ pumpkin pie, especially with the addition of maple. But you might be wondering where the bourbon comes in. That part is the perfect example of how I can’t leave well enough alone. I thought some bourbon whipped cream (thanks for the excellent idea, Tanglewood Baked Goods) would be amazing with this. And I was right. As usual (kidding). But seriously, the bourbon whipped cream really gives it something. It elevates it, makes it more grown-up.

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 MAPLE PUMPKIN PASTIES (adapted extremely generously from a recipe by Joy the Baker & from these)

Ingredients:

  • 1 double pie crust recipe of your choice; made, chilled, rolled out to 1/4″ thickness & ready to cut
  • 3/4 cup pureed pumpkin
  • 1 large egg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon flour
  • cinnamon sugar (just mix together 2 parts sugar to 1 part cinnamon in a little bowl), optional (I didn’t do it)

Directions:

  1. Preheat your oven to 350° F.
  2. Prepare the filling: whisk together in a small saucepan the pumpkin puree, maple syrup and spices, then, on medium-low heat, heat the mixture just until it’s fragrant. Remove from the heat. Add the egg & flour, whisking quickly. Set aside in the fridge to cool.
  3. Cut your pie crust into whatever shapes you want. I used fairly large circles that I then folded over in half to create half moons/crescents. You can also do rectangles, or do squares and fold them over in half to make little triangles, or make smaller circles and use two to mimic a teeny pie (like thus). Do as thou wilt, just know the bigger the shape, the less pasties you’ll get.
  4. Make sure you poke holes or slice little cuts in the top half of the dough; meaning whether it’s folded over or it’s a separate piece of dough, it has to have airholes to release moisture, gases & heat. You don’t want these little ones bursting open in your oven after all your hard work. Assemble your pasties by spooning the filling in, sealing them, and creating a crust with a floured fork. DON’T OVER-FILL THEM! They most definitely will burst open if you do. I definitely got a little over-zealous & had a few messes to clean up.
  5.  Place them on the baking sheet, leaving some space in between. Let them breathe! If this takes you a while and you notice that the dough is getting super soft, chill the pasties you already have made until it’s time to bake them. It’ll help them keep their shape.
  6. Brush the pasties with either a whole egg beaten, or just egg white, to create a nice brown crust. sprinkle with some cinnamon sugar, if desired. Bake for 30 minutes, or until golden brown.
  7. Remove from the oven and let sit for 10 minutes before transferring to a wire rack to cool completely. Serve with bourbon whipped cream.

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 I know, they’re so messy. I don’t even know why none of my mini-pies ever come out even. I just can’t do anything 100% perfect, it always looks a little off and uneven. As a matter of fact, I gave up measuring my dough with rulers & shit, because it just never works out! But whatever they look like, I don’t care, they taste good. Isn’t that what’s important, anyway? It isn’t important how perfect they look, or how beautifully they’re shaped. What matters is if they’re edible, delicious, and if people love eating them.

And that, my friends, is exactly the case with these.

You can use any size cookie cutter you want, or you can make a larger calzone-sized pasty by using a cereal bowl as your shape. It all depends on what you plan on doing with them or how you want to serve ‘em.

BOURBON WHIPPED CREAM

Ingredients:

  • 1/2 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • 1-2 teaspoons good quality bourbon

Directions:

  1. In the bowl of a stand mixer, whip the three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or bourbon as needed, by the 1/4 teaspoon.
  2. Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get bourbon butter!

You can also save the whipped cream overnight, but you’ll definitely have to re-whip it before you eat it again. It kind of re-softens and loses it’s whipped character the longer it sits. Remember- this is fresh whipped cream, not store-bought. There are no preservatives! It has to be re-whipped after it sits for any lengthy period of time. Also, just as an FYI- this would work with any liquor of the following: brandy, bourbon, whiskey, and vodka. Which wouldn’t really give it much of a flavor, unless you used flavored vodka. Which might be interesting.

Major thanks to both my orange ramekins & that maple pumpkin custard recipe (which really is delicious, and I highly recommend it) for inspiring me to create these. Maple & pumpkin, & bourbon. Nom nom. Although… I do think it might be time for me to make a full-size pie again. Soon.

And I hope you have a happy Thanksgiving! I can’t believe it’s only 3 days away. Time is flying…