Thanks to Pat McGovern for these ideas on a Localvore Thanksgiving!
Lilac Deli Maple Cornbread - From Upper Valley Food Co-op
Preheat oven to 400 degrees F.3 cups local whole wheat bread flour(I prefer half of the flour to be pastry flour)2 cups local cornmeal2 T. baking powder1 tsp. salt2 local eggs 1 1/2 cups local milk (one and one half cups milk)1/2 cup maple syrup (one half cup maple syrup)8 T. melted local butterIn one bowl whisk together dry ingredients.. In another bowl whisk wet ingredients. Add wet to dry and mix until just blended. Butter 2 9-inch pie pans or cake pans. Spread batter evenly. Bake for 20-25 minutes. Vermont Cranberry Sauce Using a ratio of 1 cup VT cranberries to 1/4 cup water and 1/4 cup maple syrup. (Multiply as needed.) Cook carefully for about 5 minutes, stirring occasionally, until the cranberries”pop”. Cool to room temperature and serve.
Maple Pumpkin Pie
From "The Official Vermont Maple Cookbook,"published by the Vermont Maple Foundation1-1/3 cups cooked, mashed local pumpkin or squash 3/4 cup Pure Vermont Maple Syrup (preferably Grade B )1-1/2 cups local milk 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 unbaked pie shell 2 local eggs 1 Tablespoon local flour 1 teaspoon salt 1/8 teaspoon ginger1 unbaked pie shell Directions: Beat or blend all ingredients thoroughly together. Pour into unbaked pie shell. Bake in 350 degree oven 45 minutes or just until firm in the middle. Delicious served with whipped local cream sweetened with maple syrup. (Can be baked as a pudding.) If you like spiciness, add more of the spices!)
Maple Apple Pie
6 cups peeled, sliced local apples 2-5 T Vermont maple syrup (riper apples require less syrup) 3 T flour 1 tsp cinnamon 1/4 tsp. salt 1/4 cup local apple cider 1 T local butter 2 uncooked 9" pie crusts Directions: Mix together apples, flour, cinnamon, and salt and fill bottom shell. Drizzle syrup over the top, add cider, dot with butter, and cover with second pastry shell. Cut several slashes in top crust. Bake in preheated oven at 425º F for 10 minutes. Reduce heat to 375º and bake about 35 minutes. Delicious served with Strafford Creamery Smooth Maple ice cream!
Baked Stuffed Squash
(Adapted from Moosewood Cookbook)
2 medium winter squash, halved and pre-baked2T. local butter (or oil)1 C. minced onion1 large clove garlic, minced1 stalk celery or 1/4 c. local celeriac, minced1/2 tsp. saltlots of black pepper1/2 tsp. sage1/2 tsp. thyme1/2 tsp. nutmeg1/2 T local cider vinegar1/2 cup local butternuts, chopped (or use walnuts as a wildcard)1/2 c. cranberries, chopped (optional)2 c. good bread crumbs (homemade or Trukenbrod whole wheat?)1 c. grated local cheddar cheese, packed (optional) Saute onions in butter 5 minutes. Add garlic, celery and seasonings and saute about 10 min.Stir in remaining ingredients and mix well. Taste to correct seasonings. Fill the squash halves and bake, covered, at 350 F until heated through. (20-30 minutes. Triple the recipe if using a big blue hubbard squash; fill one half and whip the other half with butter for a side dish.