Mon

23

Feb

2015

Snow, snow, snow!

Fresh layer of snow at Sugar Moon.
Fresh layer of snow at Sugar Moon.

7:35am

How do we deal?  

Maple Chocolate Pudding of course!

It's been awesome for snowshoeing customers at the farm but it's been a real challenge for Scott to get the repairs done in the sugar woods.  His largest snowshoes weren't even keeping him up very well when we had all that powder. Our sugar woods is pretty rugged and steep - send good thoughts his way as he gets things ready for the pending sugar season!

When does the season begin?  

When the trees wake up, begin to thaw and the first sap runs, and that's typically around the end of February.  Looking at the long range, it appears that we may not have warm enough temperatures until well into March.  

 But don't worry - we still have lots of delicious maple syrup to get us all through this lean time!  

Meanwhile, to get through this snowy February, Samara and I have been making maple chocolate pudding almost every week.  We have become seriously addicted!  We even eat it for breakfast.  Personally, I think it's a great healthy start to our day.  For a more decadent dessert you could top it with pure maple whipped cream.  Here's the recipe, a "maplefied" Martha Stewart version: 

 

Sugar Moon Maple Chocolate Pudding with Maple Whipped Cream

 

Ingredients:

1/4 cup cornstarch

1/4 teaspoon salt

1/3 cup unsweetened organic fair trade cocoa

2 1/2 cups milk

4 egg yolks

a little less than 2/3 cup Sugar Moon maple syrup

2 tablespoons butter, cut into pieces

1 teaspoon pure vanilla extract

 

Method:

Sift into medium saucepan, off heat:

1/4 cup cornstarch

1/3 cup unsweetened organic fair trade cocoa

1/4 tsp salt

 

Gradually whisk in 2 1/2 cups milk until smooth.   Take care to dissolve the cornstarch.  Whisk in egg yolks and then maple syrup.

 

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low, still whisking, cook 1 minute.  Stir in butter and vanilla.

 

Pour into ramekins or other little serving dishes.  Refrigerate for around 3 - 4 hours.  Serve with pure maple whipped cream swirled on top.  Yields around 6 ramekins - enough for a couple of days around our house.

 

Maple Whipped Cream:  

250 ml heavy cream

1 oz maple syrup

Beat until whipped and fluffy.  You'll never go back to sugar and vanilla and whipping cream again.


Comments: 1
  • #1

    Mari Ann Stiles (Tuesday, 17 March 2015 13:34)

    Good afternoon!
    Thank you Quita for suggesting I post my recipe for Maple Meringue Cookies using left over egg whites. This is perfect for those making your Maple Chocolate Pudding recipe. Enjoy! http://www.hubnow.ca/index.php/living/item/839-for-the-love-of-food

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