The 2011 National Maple Syrup Festival Sweet Victory Challenge Contest Winners

The National Maple Syrup Festival Sweet Victory Challenge Contest

Congratulations to the winners of the 2011 Sweet Victory Challenge held at the National Maple Syrup Festival in Medora, Indiana. Contestants created a recipe using Pure Maple Syrup and King Arthur Flour for one of the following categories: Breakfast, Dessert, or Savory (Main Dish). Here are the 2011 Winners:

Adult division:

Breakfast

First Place
Elinor Ives, Fiskdale, Mass.
Maple-Glazed Breakfast Bread
Second Place
Cecelia K. Ellis, Columbus, Ind.
Sublime Peanut Butter & Banana Yeast Rolls With Maple Icing

Savory/Main Dish

First Place
Jeanne Holt, Mendota Heights, Minn.
Tuscan Maple Tarragon Chicken
Second Place
Bill Naids, Germantown, Tenn.
The Ultimate Maple Cheeseburger

Dessert

First Place
Don M. Alameda, Houston, Texas
Maple Sweet Potato Toffee Cheesecake
Second Place
Loanne Chiu, Fort Worth, Texas
Indonesian Coconut Maple Syrup Dumplings

Youth division:

Breakfast

First Place
Elijah Batz, Williams, Ind.
Native American Maple Meatball
Second Place
Margalit Mermelstein, Raleigh, NC
Tropical Breakfast Pizzas
 

Savory/Main Dish

First Place
Miriam Carter, Lincoln, Ill.
Marvelous Maple Scallop-Bacon Puffs
Second Place
Allison Cohen, Owings Mills, Md.
Seared Trout with Maple-Pear Chutney

Dessert

First Place
Amanda Stanley, Stilwell, KS
Rustic Maple Apple Bacon Pastry
Second Place
David Carter, Lincoln, Ill.
Maple Pistachio Delights
Pure Vermont Maple Syrup - Author	
Dvortygirl - licensed under the terms of the GNU Free Documentation License

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Maple-Glazed Breakfast Bread

This hearty breakfast bread is a wonderful combination of sweet and savory. The bacon adds a richness that is enhanced by the cheddar cheese, while the sweet maple glaze is a delicate complement. On top of being satisfying and delicious, it’s incredibly easy to make and keeps very well for subsequent meals.

Bread

2 tablespoons butter
3/4 cup milk
3 teaspoons active dry yeast
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoon pure maple syrup
1 teaspoon baking soda
1 1/2 cups shredded cheddar cheese
1 cup cooked bacon, crumbled
1/4 cup minced chives

Glaze

6 tablespoons confectioners’ sugar 2 tablespoons pure maple syrup

Melt the butter in a medium saucepan over low heat. Add the milk and heat to 110°F. Pour the mixture into the bowl of a stand mixer and sprinkle the yeast on top. Stir and let stand for 5 minutes; then whisk in the eggs.

Pour the flour, maple syrup, and baking soda into the egg mixture and beat on low until you have a stiff batter. Stir in the cheddar cheese, bacon, and chives.

Grease a 9-inch cake pan and spread the batter into it. Cover and let rise for about 30-40 minutes. Meanwhile, preheat the oven to 375°F. Bake the loaf for 20-25 minutes or until golden brown. Turn the loaf out onto a wire rack to cool.

While the bread is cooling, make the glaze. In a small bowl, combine the Confectioners’ sugar and the maple syrup until smooth. Pour the maple glaze over the cooled loaf.

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Sublime Peanut Butter & Banana Yeast Rolls With Maple Icing

Rolls
1 package active dry yeast
1/4 cup warm water
1/4 cup brown sugar
1/3 cup + 1 tablespoon peanut butter
1/3 cup + 1 tablespoon mashed bananas
3/4 teaspoon salt
1 medium-size egg
1/2 cup lukewarm milk
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons white sugar
1 tablespoon ground cinnamon

Icing
3 tablespoons softened butter
4 ounces cream cheese
1 cup confectioners’ sugar
1/2 cup pure maple syrup

To make bread: In a small bowl, gently stir the yeast into the warm water and stir until dissolved. Add a teaspoon of the brown sugar to the yeast mixture and stir gently just to mix evenly. Allow yeast mixture to set about 10 minutes or until bubbles form on top of the liquid.

While the yeast is setting, in a large mixer bowl cream together the remaining brown sugar, peanut butter, bananas, and egg. Slowly add the salt and lukewarm milk.

Using a large wooden spoon or large mixing spoon, gently add the yeast mixture to the peanut butter mixture. Add the flour, one cup at a time, to the peanut butter mixture. Stir after each addition of flour. Stir until a soft dough is formed. Additional flour can be added if the dough is too sticky.

Turn dough onto a floured surface and knead until a smooth, elastic ball of dough is formed. Turn dough into a large greased bowl. Turn dough once to grease top. Put bowl of dough in a warm place to rise until about doubled in bulk, around 45 minutes to an hour.

Turn dough onto floured surface and knead gently about ten times. Roll dough into a rectangle shape about 14 x 8 inches. Spread softened butter across surface of dough and sprinkle sugar and cinnamon evenly on top of butter.

Using hands, roll flat dough into a jelly roll shape, then slice into 12 even pieces. Place the pieces into a greased 9 x 13-inch baking pan. Place pan in a warm place and allow rolls to rise about 40 minutes.

Preheat the oven to 350°F.

Bake rolls about 25 minutes or until firm and slightly browned. Allow to cool before icing.

To make icing:
In the bowl of your mixer, cream the butter and cream cheese. Add confectioners’ sugar and maple syrup and mix until well blended. Spread onto top of rolls and serve.

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Tuscan Maple Tarragon Chicken

By Jeanne Holt, Mendota Heights, Minn.

Golden-crusted chicken breasts are topped with an orange and tarragon scented cherry-maple sauce. A final sprinkle of pistachio nuts adds extra color and crunch.

Sauce

1/4 cup cherry juice (or a cherry juice blend)
1 1/2 tablespoons balsamic vinegar
2 tablespoons cornstarch
2/3 cup pure maple syrup
2/3 cup frozen unsweetened tart cherries, thawed & drained well
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely grated orange zest

2/3 cup King Arthur Unbleached All-Purpose Flour
1/4 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg white
1 teaspoon finely grated orange zest
1 teaspoon finely minced fresh tarragon
4 boneless, skinless chicken breast halves (4-6 ounces each)
4 tablespoons canola oil
1/3 cup chopped pistachio nuts

Stir first 3 sauce ingredients together in a 1-quart saucepan. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in remaining sauce ingredients. Bring to a boil. Cover and keep warm.

In a pie plate, stir flour, cornstarch, salt, and pepper together. In another pie plate, whisk egg white with zest and tarragon until white is foamy. Dip each chicken breast in egg, coating both sides well, then dredge in flour mixture, again coating both sides.

In a large skillet over medium heat, fry chicken in hot oil 5 minutes per side or until golden brown and cooked through (160°F). Serve each chicken breast topped with a spoonful of sauce and a sprinkling of pistachio nuts. Pour extra sauce in a bowl; top with remaining pistachios and serve on the side.

Yield: 4 servings

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The Ultimate Maple Cheeseburger

Maple Aioli

2/3 cup mayonnaise
1 large clove garlic, finely minced
1 tablespoon pure maple syrup

Spicy Maple-Glazed Bacon

1/4 cup pure maple syrup
Large pinch ground cayenne
12 thin slices bacon

Fried Pickles

1/2 cup vegetable oil
3/4 cup King Arthur Unbleached All-Purpose Flour
3/4 cup yellow cornmeal
1 egg
1 tablespoon water
16 dill pickle slices
Kosher salt

Patties

1 1/2 pounds 80/20 ground beef
1/4 teaspoon finely chopped fresh rosemary leaves
2 teaspoons pure maple syrup
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

4 slices smoked cheddar cheese (preferably maple smoked)
4 potato buns, toasted

To make aioli: Combine mayonnaise, garlic, and maple syrup in a small mixing bowl.

To make bacon: In a small bowl, combine maple syrup and cayenne. Heat a large nonstick skillet over medium heat. Add bacon and cook for 3 minutes. Glaze top of bacon with maple syrup mixture, flip, and cook for 1 minute. Glaze, flip, and cook until crispy, about 1 minute. Transfer to a plate.

To make fried pickles: Set out two shallow dishes. Heat oil in a large fireproof skillet over high heat. In the first dish, combine flour and cornmeal. In the second dish, combine eggs and water. Dip the pickles in the flour mixture; shake off any excess. Dip the pickles in the egg mixture; shake off any excess. Then re-dip the pickles in the flour mixture; shake off any excess. When the oil just begins to smoke (or when it reaches 350 to 365°F), add 1/2 of the pickles and cook for 1-2 minutes until coating is crisp, turning occasionally. Remove pickles and drain on paper towels. Lightly season with salt. When oil once again just begins to start smoking again, add remaining pickles and repeat.

To make patties: Place beef, rosemary, maple syrup, salt, and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

Heat a heavy skillet (preferably cast-iron) over high heat. When very hot, add the patties and cook for 2 1/2 minutes. Flip and top with cheese. Tent with aluminum foil to help cheese melt. Cook for 2 to 2 1/2 minutes for medium-rare doneness.

To assemble: spread a generous amount of maple aioli on the cut sides of the buns. On each bun bottom, place two slices of bacon, a cheese-topped patty, and four fried pickles. Add the bun tops and serve.

Makes 4 burgers.

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Maple Sweet Potato Toffee Cheesecake

Crust

1 cup crushed vanilla wafer cookie crumbs
1 cup crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted

Maple Bourbon Butter Layer

3 ounces butterscotch chips
6 tablespoons butter
1 (14-ounces) can sweetened condensed milk
1/2 cup sugar
2 large eggs
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 cup bourbon
1 tablespoon pure vanilla extract
1 tablespoon pure maple syrup

Toffee Layer

1 (8-ounce) package toffee bits
1 cup chopped pecans

Cheesecake Layer

1/2 cup Bourbon Maple Sauce (see recipe below)
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 cup sour cream
3 small sweet potatoes, roasted, cooled, and peeled
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Topping

4 ounces toffee chips Fresh Bourbon Whipped Cream (see recipe below)

Preheat the oven to 300°F.

To make the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

To make the maple bourbon butter layer: Using a double boiler, melt the butterscotch chips with the butter (or microwave on high in 30-second intervals, stirring after each, until the mixture is melted and smooth, about 1 1/2 minutes total). Whisk in the sweetened condensed milk, eggs, and flour until just combined. Add maple syrup, bourbon, and vanilla. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

To make the toffee layer: Sprinkle 6-8 ounces toffee bits and chopped pecans over the maple bourbon butter layer after it has cooled.

To make the cheesecake layer: Spread half of the Bourbon Maple Sauce evenly over the toffee/pecan layer. In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the extracts and flour until just combined. Stir in the sour cream.

Mash the cooled sweet potatoes and pass through a sieve until smooth, leaving no strings. To the sweet potatoes, add one egg, 1 tablespoon evaporated milk, 1/4 teaspoon freshly ground nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, 1/2 teaspoon of pure vanilla extract, and 1/4 cup of light brown sugar. Blend well until silky smooth. Add more evaporated milk if needed. Set aside.

Pour half the cheesecake mixture into the crust, followed by the sweet potato mixture and finally the remaining cheesecake mixture. With a knife, swirl the cheesecake and sweet potato mixtures together.

Bake for 1 hour or until the top is set. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely, preferably overnight.

Garnish with toffee bits and Fresh Bourbon Whipped Cream. Drizzle with Bourbon Maple Sauce.

8 servings

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Indonesian Coconut Maple Syrup Dumplings

1 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 tablespoons baking powder
1/4 cup tapioca starch
1 1/4 teaspoons salt, divided
1 cup water, divided
1 1/2 cups pure maple syrup
13 1/2 ounces coconut milk + 2 tablespoons for garnish
1 teaspoon finely grated gingerroot
6 fresh mint leaves

8 cups water

In a large bowl whisk flour, baking powder, starch, and 1/4 teaspoon salt. Add 3/4 cup water and knead until you have a stiff dough. If dough appears too dry, add 1 tablespoon water at a time. Wrap dough and let rest for an hour.

Meanwhile, in a 3-quart saucepan, bring syrup, coconut milk, ginger and 1 teaspoon salt to a simmer. Bring 8 cups water to a boil in a Dutch oven.

Roll dough out into a long rope, about 1/2-inch diameter. Cut rope at 1-inch intervals diagonally.

Boil dumplings in boiling water about 15 minutes or until dumplings are cooked. Take dumplings out with a slotted spoon and divide over 6 bowls.

Ladle syrup over dumplings. Garnish each with 1 tablespoon coconut milk and one mint leaf.

6 servings

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Native American Maple Meatball

1/2 pound ground buffalo (bison) meat
1/2 pound sausage
1 egg
1/4 cup milk
1/2 cup King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion, sauteed (optional)
1/4 cup pure maple syrup

Combine ingredients with fork or mix by hand in a large bowl. Divide into walnut shaped balls, making 20-24, and place on an ungreased cookie sheet. Cook at 350°F for 15 minutes.

For white gravy:

2 tablespoons coconut oil or butter
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk or half and half
1/3 cup pure maple syrup

In a saucepan combine fat, flour, salt, and pepper. Add milk or half and half, stirring constantly until thickened. Stir in maple syrup. Pour over cooked meatballs and serve with biscuits, pancakes, or other bread OR alone on toothpicks with the gravy for a quick snack.

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Tropical Breakfast Pizzas

Makes 4 individual pizzas

Granola

1 1/2 cups oats
1/4 cup chopped roasted unsalted cashews
1/4 cup chopped roasted unsalted almonds
1/4 cup sweetened shredded coconut
1 tablespoon brown sugar
1/8 teaspoon salt
3 tablespoons pure maple syrup
1 tablespoon vegetable oil
1/4 cup diced dried pineapple
2 tablespoons diced dried mango
2 tablespoons chopped crystallized ginger

Pizza Crust

2 1/4 teaspoons active dry yeast
1 teaspoon pure maple syrup
1 cup warm water, divided
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon kosher salt
3 tablespoons vegetable oil, divided

Topping

1 (8-ounce) package cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
2 bananas, sliced

To make granola: Preheat the oven to 300°F. line a baking sheet or shallow roasting pan with parchment paper. In a large bowl, mix together the oats, nuts, coconut, brown sugar, and salt. Pour the syrup and oil over the mixture and toss to coat well. Place on prepared baking sheet and bake until golden, stirring frequently, about 40 minutes. Be careful not to let the mixture burn. Let cool in pan. Stir to break up chunks, then add pineapple, mango, and ginger. Can be made ahead. To make crust: In a small bowl, dissolve the yeast and maple syrup in 1/4 cup of warm water. In the bowl of your mixer, combine the flour, salt 1 tablespoon oil, and remaining water and mix on low speed, using the dough hook, until the dough clears the sides of the bowl, about 5 minutes. Turn the dough onto a lightly floured work surface and knead until smooth, about 2-3 minutes. Place in a lightly oiled bowl, cover with a clean towel, and let rise 30 minutes.

Divide the dough into four portions. Form each portion into a ball and roll under your palm until the dough firms up, about 1 minutes. Place on a baking sheet, cover with plastic wrap, and let rest 20 minutes.

Place a pizza stone in the oven and preheat to 500°F. Stretch each ball of dough into an 8-inch round and brush with some of the remaining oil. Transfer dough to oven using a peel and bake, in batches if necessary, 10-12 minutes or until golden brown. Remove from oven and let cool on rack.

To make topping: Beat together all ingredients together until light and fluffy.

To assemble pizzas: Spread each crust with 1/4 of the topping. Arranged sliced bananas on top. Sprinkle with granola. Serve slightly warm or at room temperature.

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Marvelous Maple Scallop-Bacon Puffs

Cream puffs

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup King Arthur Unbleached All-Purpose Flour
4 eggs

Scallops

4 strips bacon
4 tablespoons butter
2 cloves garlic, minced
16 ounces frozen bay scallops, thawed and drained
1/2 cup pure maple syrup
1/2 teaspoon dried parsley
2 teaspoons creamy horseradish sauce
Small cream puffs
Sea salt

To make the cream puffs: Preheat oven to 425°F.

Heat water, butter, sugar and salt to a full rolling boil in a large saucepan.

Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves sides of pan clean (about 1 minute). Remove from heat; cool slightly.

Add eggs, one at a time, beating well after each addition until paste is shiny-smooth. Paste will separate as you add each egg, but with continued beating it will smooth out.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. Makes about 35 puffs.

To make the scallops: In a frying pan, cook the bacon until crispy; drain bacon on paper towel. Pour bacon grease out of pan.

In the same pan, melt butter and sauté the garlic briefly. Add scallops and sauté for a couple of minutes, until they look cooked through. Remove scallops from pan and set aside, leaving any remaining scallop juices.

Pour maple syrup into pan, and add parsley and horseradish. Cook until thicker and bubbly. Crumble bacon and stir into sauce along with scallops.

To assemble: Cut tops off cream puffs and spoon about a tablespoon of the scallop-bacon mixture into them. Put the tops back on and drizzle with remaining maple sauce. Sprinkle with sea salt. Serve immediately. Makes about 2 dozen puffs.

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Maple-Pear Chutney

1/2 cup pure maple syrup
1 cup peeled, diced pear
1/4 cup finely minced red onion
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Water
Salt and pepper, to taste

Trout

Salt
Freshly ground black pepper
1 cup King Arthur Unbleached All-Purpose Flour
4 trout filets (1 to 1 1/2 pounds total)
2 tablespoons vegetable oil
2 tablespoons unsalted butter, cut into 4 pieces
1/2 tablespoon finely chopped fresh mint leaves
Lemon wedges, for garnish
Mint sprigs, for garnish

Preheat oven to 400°F.

To make chutney: In a small saucepan, combine maple syrup, pear, red onion, lemon juice, and mustard. Cover mixture with water and bring to a boil. While frequently stirring, continue cooking until all of the water has evaporated, about 10-15 minutes. Season to taste with salt and pepper. To make trout: Place flour on a plate. Season trout with salt and pepper. Dredge trout in flour; shake off excess. Heat oil in a large oven-proof skillet over medium-high heat. When oil is hot, add trout and cook for 2 minutes per side. Top trout with butter. Transfer skillet to oven and cook for 3-5 minutes or until just barely cooked through.

Top trout with Maple-Pear Chutney and sprinkle with mint leaves. Garnish with lemon wedges and mint sprigs. Makes 4 servings.

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Rustic Maple Apple Bacon Pastry

Serves 4-6 people

Pastry Dough

1-1/2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cut in 1/2-inch pieces
2 to 4 tablespoons ice water

Filling

1/3 cup sugar
1/4 teaspoon cinnamon
3-4 medium tart apples, peeled and thinly sliced
5 slices bacon
3 tablespoons pure maple syrup
1 tablespoon bacon fat

Reduction

1/2 cup pure maple syrup
3 tablespoons balsamic vinegar

Preheat oven to 400°F.

For the pastry: In the bowl of a food processor, place flour, sugar, and salt; pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. Sprinkle a couple tablespoons of ice water over mixture and pulse a few times. The mixture should begin to hold together. Continue to add small amounts of water, pulsing between additions, until the dough comes together. Remove from food processor and shape into a disk. Wrap in plastic wrap and place in the refrigerator.

For the filling: Chop the bacon into small pieces and cook until crispy. Remove the bacon from the pan and drain on paper towels. Place drained bacon in a small saucepan and add 3 tablespoon maple syrup. Cook over medium heat until the mixture begins to simmer. Remove pan from heat.

Remove pastry dough from the refrigerator. On a lightly floured surface, roll out the dough to approximately 13 inches diameter. Transfer dough to a parchment lined baking sheet. Combine the sugar and cinnamon and spread evenly over the dough, leaving a one inch margin along the outside edge.

Arrange the apple slices over the sugar mixture. Top the apples with the maple bacon and drizzle with any remaining syrup. Fold the edges of the dough over the apples. Brush the dough border with bacon fat.

Bake for 35-45 minutes. The crust should be golden brown and the apples tender. About 15 minutes prior to removing the pastry from the oven, prepare your reduction. In a small saucepan over medium heat, combine 1/2 cup maple syrup and 3 tablespoons balsamic vinegar. Stir constantly until reduced by half, approximately 10 minutes. Drizzle the finished pastry with the reduction once it has been removed from the oven. Place on rack to cool before serving.

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Maple Pistachio Delights

1 cup butter
2 1/4 cups sugar
1 (14-ounce) can sweetened condensed milk
1 cup pure maple syrup
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon maple extract
1 cup pistachios, chopped

Grease a 9" x 13" pan; set aside.

Melt butter in a medium saucepan. Add sugar, milk, salt, and syrup. Heat until boiling, then reduce to medium heat and stir constantly until it reaches the firm ball stage (245°F). Stir in flavorings and pistachios. Pour into prepared pan. Let stand until completely cool. Cut into 1" squares, wrap in parchment paper to store. Eat and enjoy!