Sue Clark’s Maple French Dressing
½ cup dark maple syrup
½ cup catsup
2 tablespoons chopped onion
½ cup olive oil or canola oil
¼ cup vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 teaspoon celery seed.
Combine all ingredients in a blender or food processor. Blend and refrigerate.
Courtesy of Wilson and Sue Clark
¾ pound sliced smoked bacon
1 cup finely chopped onion
3 cloves garlic, peeled and chopped
¼ cup milk
¼ cup sour cream or plain yogurt
2 large eggs
1 tablespoon dry mustard
2 teaspoons kosher salt
¾ teaspoon dried thyme
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground pepper
Dash of hot pepper sauce
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup crushed saltines
1/3 cup finely chopped parsley
¼ cup maple syrup
2 tablespoons Dijon mustard.
Chop ¼ pound bacon and sauté until browned but not crisp, about 8 minutes. Transfer cooked bacon to paper towels to drain. Add onion and garlic to pan. Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat, and set aside.
Heat oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce.
In a large bowl, combine beef, pork, veal, cooked bacon, onion mixture and milk mixture. Using your hands, toss lightly to mix. Add saltines and parsley, and toss lightly again until thoroughly combined. Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12. Drape remaining strips of bacon lengthwise over loaf to completely cover.
In a small bowl, combine maple syrup and Dijon mustard. Paint a thick coat over bacon. Bake uncovered, until a thermometer inserted into center registers 165 degrees, 1¼ to 1½ hours. If desired, baste occasionally with remaining maple syrup mixture. Let meatloaf rest about 10 minutes before slicing and serving. Serves six to eight.
From “Jimtown Store Cookbook,” by Carrie Brown, John Werner and Michael McLaughlin
1 cup whole wheat flour
1 cup white flour (more as needed)
2 tablespoons (packed) brown sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ pound (1 stick) chilled butter
½ cup chopped toasted walnuts or cooked wheat berries
1/3 cup maple syrup
1 large egg
2 tablespoons milk, or as needed
Vegetable oil or nonstick spray for greasing baking sheet.
Heat oven to 400 degrees. In a large bowl, combine whole wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.
Yield: 8 servings.
Adapted by the New York Times from the Samuel Sewall Inn, Brookline, Mass.
Maple-Glazed Ham with Cider-Raisin Sauce
One 8- to 10-pound bone-in fresh ham (half a leg), skin on
1 cup maple syrup
One 1-liter bottle hard apple cider (or substitute regular cider)
Kosher salt and black pepper to taste
1½ cups dark raisins
½ cup dark rum
for the spice paste:
1 cup packed dark brown sugar
2/3 cup fresh sage leaves
4 teaspoons dry mustard
4 teaspoons finely grated lemon zest, yellow part only (about 2 lemons)
8 cloves garlic, peeled
4 teaspoons kosher salt
4 teaspoons black peppercorns
Preheat oven to 500 degrees.
In a small bowl, combine the raisins and the rum, setting aside to soak at least two hours.
Make the spice paste by placing all ingredients in a food processor or blender and processing until smooth.
Using a sharp knife, score the entire surface of the ham in a cross-hatch pattern, just cutting through the skin. Rub the ham all over with the spice paste, pressing it gently into the cross-hatch cuts.
Place the roast on a rack and cook for 20 minutes. Reduce heat to 300 degrees. After another 40 minutes, begin painting the ham every 15 minutes or so with the maple syrup. Continue roasting 2 hours for medium or 2½ hours for medium-well. A reading of 134 on a meat thermometer is medium, and a reading of 150 is medium-well.
While the ham is cooking, put the cider in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-high and simmer vigorously until reduced by half, about 20 minutes.
When the ham is done, remove it from the roasting pan, cover loosely with foil and allow it to rest for at least 20 minutes.
Tip the roasting pan so you can spoon the fat off the juices and place on the stove over two burners set at medium-high heat. Add the reduced cider and bring to a simmer, scraping the bottom of the pan to dissolve any browned bits. Skim any film off the surface and season as needed with salt and pepper. Add the rum-soaked raisins and stir to combine.
Pour the sauce into a gravy boat. Slice the ham thickly and drizzle the slices with the sauce. Serves 10 to 12.
From “How to Cook Meat” by Chris Schlesinger and John Willoughby.