Enjoy some of Justamere’s favorite recipes, using pure maple syrup, maple cream and maple sugar from our farm.

Butternut Bisque

• 4 tbsp. Butter
• 4 cups pared and seeded butternut squash cut into 1-inch cubes
• 2 medium carrots, chopped
• 1 medium leek, white and pale green parts only coarsely chopped
• 2 garlic cloves minced
• 1 bay leaf
• 1 cup dry white wine such as Chardonnay
• 2 cups half and half
• 1/2 cup pure Maple Syrup from Justamere (dark amber Grade A or Grade B)
• a few gratings fresh nutmeg
• salt and freshly ground pepper, to taste

1. Heat the butter in a large pot over medium heat. Add the squash, carrots, and leek, and cook, stirring often, until the leek is wilted (about 5 minutes). Add the garlic and bay leaf and cook, stirring often until the garlic is fragrant, about 1 minute. Stir in the wine and bring to a boil over high heat. Cook, uncovered, until the wine is almost completely evaporated (about 10 minutes). Stir in 4 cups of water and return to the boil. Reduce the heat to medium low and simmer until the squash is very tender (about 30 minutes).
2. In batches, puree the soup in a food processor or blender. Return to the pot. Stir in the half-and half, maple syrup, and nutmeg. Cook over low heat, stirring constantly, just until the soup is piping hot. Season with the salt and pepper.
3. Serve hot. Makes 8 servings.

Maple Walnut Jam Cookies

• 1 cup walnuts
• 1 cup oats
• 1 cup whole wheat pastry flour
• 1/2 cup canola oil
• 1/2 cup Maple Syrup(Dark Amber or B Grade best from Justamere)
• 1/2 tsp. Salt
• 1/8 tsp. Cinnamon

1. Grind walnuts and oats together in a food processor. Mix oil and syrup in measuring cup. Stir all ingredients into a mixing bowl. Make balls, press thumb in middle, and fill cavity with jam. Raspberry and Apricot work well. Bake in preheated oven for 10-15 minutes.

Maple Carrot Cake

• 1 cup Maple Syrup or 2/3 cup of maple sugar from Justamere
• 1/2 cup vegetable oil
• 4 large eggs
• 2 cups flour
• 2 tsp. Baking powder
• 2 tsp. Baking soda
• 1/2 tsp. Cinnamon
• 1/4 tsp. Ground ginger
• 3 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins

1. Whisk together maple syrup, sugar and vegetable oil. Add eggs one at a time to liquid. Gradually add to liquid all purpose flour baking powder, baking soda, cinnamon and ground ginger. Stir in carrots, walnuts, and raisins. Pour into 2-8 inch greased and floured pans. Cool and frost.
2. Preheat oven to 350 degrees and Bake for 45 minutes.

Maple Cream Frosting

• 1 8oz. Jar Maple Cream from Justamere
• 1 stick butter
• 1 package cream cheese
• 1 cup powdered sugar (sifted to remove lumps)
• 4 oz. unsweetened chocolate

1. Melt chocolate in top of double boiler (can omit chocolate).
2. Mix all ingredients together untill smooth and creamy. Enough frosting for a layer cake.
3. Can use more powdered sugar if want sweeter. Can vary chocolate as well according to taste.

Maple Pumpkin Pie

• 3 cups pumpkin puree
• 3/4 cup Maple Syrup (Grade B or Grade A dark amber from Justamere)
• 2 tbsp. Molasses
• 1/4 tsp. Powdered cloves
• 3 tsp. Cinnamon
• 1 1/2 tsp. Ginger
• 1 tsp. Salt
• 4 eggs slightly beaten
• 2 cups scalded milk

1. Preheat oven 375 degrees.
2. Mix in order given. Pour into pie shell.
3. Bake 30 minutes or until solid.
4. Variation- omit pie shell and bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream with maple syrup added.

Maple Walnut Pie

• 1 unbaked 9 inch pie shell
• 4 large eggs
• 3/4 cup Maple Syrup (dark amber or grade B from Justamere)
• a few squirts fresh lemon juice
• dash of cinnamon
• 1/4 cup melted butter
• 1/2 tsp. vanilla
• 1/2 tsp. Salt
• 2 cups walnut pieces

1. Preheat oven 375 degrees.
2. Beat together everything except walnuts. You can use a blender, wire whisk, or electric mixer. Beat until light and smooth.
3. Spread walnuts into unbaked crust and pour batter over nuts.
4. Bake 30 minutes or until solid. Serve warm or cold with ice cream or whip cream sweeten with maple sugar or maple syrup.

Blueberry syrup

• 1 cup Maple Sugar from Justamere
• 2 tbsp. Cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries
• 1 tsp. Lemon juice

1. Mix maple sugar and cornstarch and gradually add water.
2. Stir in blueberries and lemon juice. Heat to boiling stirring constantly. Boil and stir about 1 min. Serve warm over pancakes, ice cream, waffles, etc.

Maple Custard

• 2 1/2 cups Maple Syrup (Grade B or Grade A dark amber from Justamere)
• 4 eggs
• 1/2 tsp. Vanilla extract
• 1/4 tsp. Nutmeg (optional)
• 1/8 tsp. Salt

1. Preheat oven to 325 degrees.
2. Beat all ingredients together, saving a pinch of nutmeg to sprinkle on the top.
3. Pour into a greased baking or casserole dish. Place dish in a pan of hot water and bake until firm 40-60 minutes.

Maple Mustard Salmon

• 2 tbsp. Maple Syrup Grade B or Grade A dark amber from Justamere
• 2 tbsp. White wine
• 1 1/2 tsp. Grated peeled fresh ginger
• 1 1/2 tsp. Dijon mustard
• 1/8 tsp. Salt
• 2-6oz. Salmon fillets
• olive oil (or cooking spray)

1. Preheat boiler.
2. Combine first six ingredients in a small bowl and stir with a whisk.
3. Place salmon on a broiler pan coated with olive oil or cooking spray.
4. Brush salmon with half the maple syrup mixture. Broil until the fish flakes easily when tested with fork, about 10 min.
5. Baste frequently with remaining mixture while broiling.

Maple Whipped Cream

• 2 cups heavy cream
• 1/4 to 1/2 cup Justameres Maple Syrup(Grade B) or 1/2 to 1 cup of pure Maple Sugar. (to preferred taste)

1. Whip cream and fold in Maple.

Coconut Rice Pudding

• 2 14-oz. cans coconut milk
• 1 cup Arborio rice
• 2/3 cup Justameres pure Maple Sugar
• 1/2 tsp. Salt
• 1 cup unsweetened coconut flakes
• 2 tsp. Vanilla extract
• 1 mango, peeled and sliced, for garnish

1. Combine the coconut milk with 2 1/2 cups water, rice, sugar, and salt in a medium-sized pot. Bring to a boil, then reduce heat to low and simmer for 40 minutes, stirring occasionally to prevent from sticking.
2. When rice is done cooking, remove from heat, and stir in vanilla extract. Cool completely and chill two to three hours.
3. Spread the coconut flakes on a sheet pan and toast in 350 degrees oven untill golden brown and fragrant (about 5 minutes) and set aside until ready to serve dessert.
4. Spoon the pudding into individual cups, sprinkle with toasted coconut and serve with sliced mango.
5. Serves 6 to 8.

Maple Vinaigrette dressing

• 3/4 cup-1 cup olive oil
• 1/4 cup balsamic vinegar or red wine vinegar
• 1/4 cup Maple Syrup (Darker grade syrup best)
• 1-2 tsp. Dijon mustard
• 2 cloves fresh garlic minced
• Salt and pepper to taste
• Add fresh squeezed lemon juice if desired

1. Mix together all ingredients except olive oil. Whisk in oil until dressing is emulsified and add salt and pepper to taste.