FRESH HERB WALNUT SAUCE Raw herbs blended with roasted peppers, walnuts, extra virgin olive oil, garlic, citrus and maple syrup! Served over asparagus with fresh ginger and vegan parmesan or macaroni, asparagus, ginger and parm!! You can take this to the bank!! Makes 2-1/2 cups
Tag Archives: MAPLE SYRUP
Smoky Berry Walnut Yams
SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8
Poached Pears And Beets Àla Creme
POACHED PEARS AND BEETS ÀLA CREME Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce! Serves 6 or more
AFC Coral Horseradish Sauce
AFC CORAL HORSERADISH SAUCE Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce! Makes 4-1/2 cups
Bourbon Barbecue Apple Shortcake
Bourbon Barbecue Apple Shortcake Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake! Makes 3 servings
STRAWBERRY CRUMPETS
STRAWBERRY CRUMPETS A fresh strawberry shortcake using a crumpet for the biscuit. Topped with strawberries flavored with maple syrup and orange zest. Instead of the traditional whipped cream, we top with Jif Whip chocolate peanut butter whipped further with a high fat coconut milk! Garnished with fresh basil! Serves 4-6
MAPLE MUSTARD MAYO SALAD DRESSING
MAPLE MUSTARD MAYO SALAD DRESSING A deliciously simple, creamy dressing for green salads! Makes 3/4 cup
HILLARY CLINTON COOKIES
HILLARY CLINTON COOKIES Hazelnut coconut cookies with maple syrup. Topped with maple icing! Makes 45 cookies
FRESH BASIL GARLIC SALAD DRESSING
FRESH BASIL GARLIC SALAD DRESSING with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar! Makes 2 cups
ESCAROLE MAPLE WALNUT SALAD
ESCAROLE MAPLE WALNUT SALAD Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts! Serves 6
FRENCH TOFU EGGS
FRENCH TOFU EGGS Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you sayContinue reading “FRENCH TOFU EGGS”
ORANGE BLUEBERRY SAUCE
ORANGE BLUEBERRY SAUCE Flavored with maple syrup, brown sugar and cinnamon! Makes 3 cups
BOTTOMLESS DEEP DISH PEACH PIE
BOTTOMLESS DEEP DISH PEACH PIE Topped with a sweet dough pastry. Sprinkled with walnut crumbles and drizzled with maple syrup. Baked till bubbly and crisp! Serves 6-9
APPLE RAISIN BOTTOMLESS PIE
APPLE RAISIN BOTTOMLESS PIE Apples and raisins baked in a Cream Sherry wine sauce, topped with brown sugar cookie dough, baked till hot and bubbly, then drizzled with maple syrup, Cream Sherry sauce and sprinkled with cinnamon sugar! Makes 12 servings
MAPLE APPLE PIE
MAPLE APPLE PIE Golden delicious apples with maple syrup and brown sugar! Topped with a little melted margarine and more maple syrup after baking! Serves 6
GINGER MAPLE PEACH PIE
GINGER MAPLE PEACH PIE Ginger flavored fresh peaches with brown sugar and maple syrup baked in a butter-flavored pie crust till golden. No need to peel the peaches in this pie. This pie is special! Serves 6-8
RAINBOW FRUIT DESSERT
RAINBOW FRUIT DESSERT Tender sweet kiwi fruit, sliced banana and fresh sliced strawberries arranged on dessert plates, then covered with a sauce of maple syrup, rum and lime! Vivid color presentation! Serves 4
APRICOTS AND BANANAS
APRICOTS AND BANANAS Apricot halves topped with sliced banana. Sprinkled with cinnamon, topped with powdered sugar, then drizzled with agave nectar! Serves 6
CARAMELIZED APPLE TART
CARAMELIZED APPLE TART Golden delicious apples cooked in Port wine, brown sugar, cinnamon and maple syrup. Poured in a pastry shell. Refrigerated till set, then drizzled with more maple syrup and broiled till bubbly before serving! Serves 8
SCRAMBLED TOFU EGG TORTILLAS
SCRAMBLED TOFU EGG TORTILLAS Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4
BLACK PEPPER ‘BACON’ COOKIES
BLACK PEPPER ‘BACON’ COOKIES Dark cocoa, brown sugar, apple smoke flavor, maple syrup, allspice, sage and ginger with black pepper and soy bacon bits. If the dairy people can make bacon flavored ice-cream, I can make ‘bacon’ cookies. Whoa, texture and flavor down perfect. Crispy, chewy, a little oily, salty, sweet, hot, smokey. Yup, it’sContinue reading “BLACK PEPPER ‘BACON’ COOKIES”
MAPLE PINTO BEANS
MAPLE PINTO BEANS Sauteed onion and canned pinto beans cooked with maple syrup, Balsamic vinegar and tarragon. These wonderfully light, sweet, richly flavorful beans are waiting to impress! Serves 4
WALNUT MAPLE COOKIES
WALNUT MAPLE COOKIES A perfect cookie for fancy or casual occasions. Light, mild, satisfying and somewhat addicting. Eat alone or as accompaniment to coffee, tea or your favorite soy ice-cream! Makes approx. 8-1/2 dozen
MAPLE WALNUT CRULLERS
MAPLE WALNUT BUTTER Peanut butter replacement for kids and adults! Walnuts processed till smooth, then combined with Grade B maple syrup and Silk Coconut Milk. Creamy delicious! No artificial ingredients! Makes 2-3/4 cups
SPLIT PEA AND LENTIL SOUP
SPLIT PEA AND LENTIL SOUP Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully.Continue reading “SPLIT PEA AND LENTIL SOUP”
