22 April 2011

Maple Pan Popovers

The first time I made these my oldest daughter said, "Mommy, I love these more pancakes." I wondered really, really she liked these more than pancakes, so I asked, "how 'bout more than crepes?" "More than crepes," she responded, "and more than ice cream, maple syrup, and chocolate." Coming from her that's saying something.

She's right, these do make a pretty exceptional breakfast - especially when topped with maple mixed berries and maple whipped cream. They're simple-  flour, eggs, a little sugar and milk and less than 5 minutes prep time. Then in to the oven for another 20 or so. Viola, the perfect breakfast.

Pan Popovers
1 Cup Flour
4 Eggs
1 Cup Milk
2 Tbsp Granulated Maple Sugar
2 Tbsp butter
Preheat oven to 450 degrees. Place four small (4" cast iron pans) on medium heat with a 1/2 tbsp of butter in each pan. Alternatively you could cook the popovers in two batches or use two larger 8" to 10" pans. 

Mix flour, eggs, milk and sugar in a mixing bowl until smooth. When pans are hot, pour 1/4 of the batter into each pan and swirl. Then place pans in preheated oven. 

Cook for ~20 minutes or until the popovers are golden and puffy.

Maple Berries
1/2 Cup Granulated Maple Sugar
12 oz Frozen Mixed Berries (use fresh if in season)
Place mixed berries in a sauce pan with granulated maple sugar. Stir occasionally. Remove from heat when berries are thawed and juices has reached a slightly syrupy state. 

Maple Whipped Cream 
1 Cup Heavy Whipping Cream 
1/8 to 1/4 Cup Granulated Maple Sugar

Beat maple sugar and whipping cream together until it forms stiff peaks. 
Top pan popovers with berries, and then with whipped cream and serve.

07 April 2011

Maple Sugar Cake

Robust maple flavor, a crackly maple sugar candy like crust and super moist...It's a great cake. Typically gone in a matter of minutes after coming out of the oven. I'll admit is that it's not the prettiest of cakes, but really does it matter if the cake doesn't last until it's even cool. If you could keep around longer than I've been able to, you might just get a chance to add some maple butter cream frosting and create the truly ultimate maple cake.

Maple Sugar Cake

1/2 Cup Butter
3/4 - 1 Cup Granulated Maple Sugar
1/2 Cup White Sugar
3 Large Eggs, separated
1/2 Tablespoon Vanilla
1 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Cup Buttermilk

Line the bottom of a round cake pan with parchment paper, then sprinkle 1/4 to 1/2 cup granulated maple sugar on to the parchment paper. Set cake pan aside.

Pre-heat oven to 350 degrees.

In a small bowl combine flour and baking soda. Set aside.

In the bowl of a stand mixer beat 1/2 cup butter until fluffy. Gradually add 1/2 cup granulated maple sugar and 1/2 cup white sugar. Beat well. Add egg yolks one at a time, beating until blended. Add vanilla and mix. Alternate adding the flour mixture with the buttermilk. Begin and end with the flour mixture. 

In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into cake batter, making sure not to over mix. 

Pour cake batter on top of the granulated maple sugar in cake pan and bake or 25 minutes or until done at 350 degrees.

Remove from oven and let cool in pans for 10 minutes. Invert cake onto serving dish. 

Serve with maple whipped cream or vanilla ice cream.