Wood's Artisan Maple Syrup Cookbook: Liquid Gold Recipes

By Albert Wood

Wood's Artisan Maple Syrup Cookbook is the first in the Liquid Gold Recipe Series — A collection of traditional and new creations made with Wood's Artisan Vermont Maple Syrup that will have your family fighting for a seat at the dinner table. Sweet and savory, these recipes will tickle your tastebuds and bring joy to your kitchen as you prepare dishes made from Mother Nature's time-honored liquid gold.

• Language: English
• Publisher: Albert Wood
• Release date: Sep 18, 2023
• ISBN: 9798987791806

Book preview

Breakfast Dishes

BLUEBERRY MUFFINS

Blueberry muffins cooling on a wire rack.

Ingredients:

1 egg

1½ cups milk

¼ cup vegetable oil

2 cups all- purpose flour

½ cup Wood's Blueberry Crush Maple Syrup

3 teaspoons baking powder

½ teaspoon salt

1 cup frozen or fresh blueberries

Instructions:

Preheat oven to 395-400° F

Using a whisk, mix egg, milk, and oil.

Add dry ingredients and whisk together.

Add blueberries and Wood's Blueberry Crush Maple Syrup.

Grease a 12-cup muffin pan and, using an ice cream scoop, fill each cup ⅔ full.

Bake in the preheated oven for 20-25 minutes (temps may vary)

CHALLAH FRENCH TOAST BREAKFAST SANDWICH

Challah French Toast Sandwich cut diagonally and stacked.

Ingredients:

Bread dough —

4 to 4¼ cups (480g to 510g) flour

¾ cup (170g) water, lukewarm

6 tablespoons (74g) softened unsalted butter

½ cup Wood's Maple Syrup

4 eggs

1½ teaspoons (9g) salt

4 teaspoons (12g) instant yeast

Sandwich —

Egg (one for the french toast and one per sandwich)

1 tablespoon milk

1 teaspoon vanilla

1 teaspoon cinnamon

A pinch of salt

¼ cup Wood's Maple Syrup (you choose)

Cheese of choice

Instructions:

Bread —

Make your starter by combining the water, Wood's Maple Syrup, and yeast in a large bowl. Combine by wishing gently.

After 10 minutes, add 2 cups of flour and mix together.

Add the butter and eggs, and mix them together.

Mix in the remaining flour.

Move the dough to a clean surface and knead the dough for 7 minutes.

Divide dough in half, cover, and let rest for 15 minutes.

Divide the dough in half once more so that you have 4 pieces of dough.

Roll out each piece until about ¾ of an inch thick and 1½ feet long.

Line up the four pieces, then braid them.

Place braided dough in bread pan, cover, and let proof for 1-2 hours, or until puffy. Preheat oven to 350° F.

Brush the dough with a milk and egg wash.

Put bread in the oven for 30-45 minutes until golden brown.

Once cooked, pull the bread and let it cool.

Sandwich —

For the breakfast sandwich, stir together an egg, a splash of milk, a teaspoon of vanilla, a teaspoon of cinnamon, a pinch of salt, and ¼ cup Wood's Maple Syrup.

Dip bread in the mixture then cook in a pan until toasted on both sides.

Add cheese to each piece and put it to the side.

Fry your eggs in the pan.

Put eggs on bread, cover, and cut in half.

CORNMEAL STUFFING WAFFLES

Cornmeal Stuffing Waffle topped with chicken and drizzled with Wood’s Cranberry Squeeze Maple Syrup on a white square late with a bottle of Cranberry Squeeze Syrup next to it.

Ingredients:

1½ cups flour

1½ cups yellow cornmeal

1 tablespoon baking powder

1 tablespoon Wood's Cranberry Squeeze Maple Syrup 

Pinch of salt

2 cups of 1% milk (or whole milk, 2% milk)

3 tablespoons vegetable oil

2 eggs beaten

Instructions:

Mix the dry ingredients in a medium bowl. Whisk in the milk, oil, eggs, and cranberry maple syrup.

Add 1½ cups of prepared Stove Top stuffing Mix.

Optional: Add Dried cranberries and/or walnuts.

Pour ¾ cup of batter into the center of a preheated waffle grid (Determined by the size of your waffle maker).

Cook waffle until golden brown.

Serve and top