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Yeany’s Maple Recipe of the Week: Maple Glazed Biscotti
Divani Chocolatier, Foxburg
Haller’s Store, Tionesta
Visitors Center, Tionesta
The Little Store, East Hickory
Leeper Market, Leeper
Country Farm Supply, Knox
Hirsch’s Meats, Kossuth
Tom’s Meats, Brookville
Thoma’s Meats, Saxonburg
Pajer’s Farm Market, Sarver
Clarion River Organics, Sligo
The Pittsburgh Public Market
Farm Truck Foods, Beaver
Trax Farms, Finleyville
O’Neil’s, Clarion River Hill
Giant Eagle Market District, Pittsburgh
Maple Glazed Biscotti
6 tablespoon unsalted butter
2/3 pure cane sugar
¼ teaspoon salt
1 teaspoon vanilla
1 ½ teaspoon baking powder
2 cups flour
4 oz. white chocolate, chopped
1 cup powdered sugar
5 tablespoons milk
2 tablespoons Yeany’s Maple Syrup
~Preheat oven to 350.
~Line a baking sheet with parchment paper and set aside.
~In a mixing bowl, combine butter, sugar, salt, vanilla, and baking powder until creamy. Beat in eggs one at a time. Carefully stir in flour, beating until mixture is smooth. Stir in chopped chocolate.
~Transfer your dough onto your baking sheet ands shape dough in a log about 14 inches long and about 2 inches wide. Bake for 25 minutes. Remove from the oven and let stand for about 15 to 25 minutes. 5 minutes prior to cutting, gently sprinkle with water, taking care to reach all sides of the biscotti.
~Reduce oven temperature to 325. Wait another 5 minutes and slice biscotti into 3/4 inch slices. Stand biscotti upright and bake for 25 more minutes. Remove and let cool on baking sheet.
~For the glaze add milk to powdered sugar in a small bowl. Stir with a whisk until smooth. Stir in Yeany’s Maple Syrup.
~With a fork, drizzle glaze over cooled biscotti.
Cooking With Maple Products by Dave Yeany
Cooking with Maple Syrup
Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.
To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.
When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.
There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.
To replace brown sugar, do the following:
1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.
Maple Sugar can be substituted for granulated sugar, cup for cup.
1 cup granulated sugar = 1 cup of maple sugar
Maple Sugar can also be used in place of brown sugar.
1 cup loose brown sugar = 1 cup maple sugar
If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:
¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar
I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.
About Yeany’s Maple:
Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.
- Golden Maple Syrup – with a delicate taste
- Amber Maple Syrup – with a rich taste
- Dark Maple Syrup – with a robust taste
- Very Dark Maple Syrup – with a strong taste
For more information on Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.
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