Alex On The Go: Alex Denis Visits Crown Maple And Madava Farms
DOVER PLAINS, N.Y. (CBSNewYork) - How sweet it is!
CBS 2's Alex Denis got to go syrup sampling at Crown Maple and Madava Farms in Dover Plains.
In addition to a tour of the facility and an explanation of how the syrup is made, which you can watch above, you can also check out some recipes they provided. Make sure you check out another video below!
Click here for printable versions of these recipes (.pdf)
Recipes by Chef Jacob Griffin, Crown Maple
Crown Maple Candied Pumpkin Muffin
Candied Pumpkin Topping:
3.5 cups Raw chopped pumpkin (small chop, peeled and seeded)
1 cup Crown Maple Medium Amber
1 cup Water
½ cup Granulated Sugar
- Place raw and chopped pumpkin into a medium sauce pot with Crown Maple Medium Amber, water and sugar and bring to a boil.
- Reduce temperature to a simmer and cook for 20-25 minutes until pumpkin is fully saturated with sugar. Stir every few minutes to keep pumpkin from sticking on the bottom.
- Stain pumpkin from cooking liquid with a metal strainer and let cool over a parchment lined sheet tray.
- Store for up to 6 months refrigerated in an air tight container.
Pumpkin Muffin
(Makes 20 muffins)
3 cups + 2 tbsp All-purpose flour
½ teaspoon Baking powder
1.5 teaspoons Baking soda
½ teaspoon Granulated salt
½ teaspoon Ground cinnamon
2 cups Crown Maple Sugar (about 12-oz)
2 each Whole large eggs
½ cup Vegetable Oil
1.5 cups Apple Cider
2.5 cups Pumpkin Puree
2 cups Candied Pumpkin (See recipe above- you may substitute with dried cranberries, dried cherries, or raisins)
- Combine dry ingredient and mix well: flour, baking powder, baking soda, salt, cinnamon and Crown Maple Sugar)
- Separately, combine wet ingredients and whisk together: eggs, vegetable oil, cider and pumpkin puree)
- Gently fold together wet and dry ingredients, then fold in candied pumpkin
- Bake at 350 degrees F for 20-30 minutes until a toothpick inserted in the center of a muffin comes out clean.
Crown Maple Butternut & Apple Puree
(Makes 4 Servings)
4 cups Chopped raw butternut squash
to taste Salt & Pepper
Light drizzle Olive Oil
1 tablespoon Crown Maple Dark Amber
1/2 cup Carrots, Chopped
1/2 cup Celery, Chopped
1 cups Onions, Chopped
2 each New York Apples
2.5 cups Chicken Stock
1 teaspoons Granulated Salt
1.5 tablespoons Crown Maple Dark Amber
- Place chopped butternut squash on a parchment lined sheet tray and lightly season to taste with salt and pepper. Drizzle olive oil and Crown Maple Dark Amber to lightly coat.
- Roast at 350 degrees F for 15-20 minutes or until butternut is tender.
- While butternut is roasting, over medium heat, cook onions, carrots, celery and apples in a large stockpot until tender.
- Remove from heat and add butternut and chicken stock. Puree with an immersion blender or food processor.
- Return puree to stockpot, add salt and Crown Maple and bring to a simmer. Serve immediately.
Crown Maple Breakfast Parfait
(Makes two)
1 each Muffin (your choosing)
1 each New York apple (bananas and berries are great substitutes too!)
½ cup Granola
1 cup Plain Greek Yogurt
3 tablespoon Crown Maple Dark Amber
- Chop or break muffin into two parfait cups
- Chop apple (washed and cored), then layer equally into each of the parfait cups.
- Place ¼ cup of granola into each cup
- Place ½ cup of Greek yogurt into each cup
- Drizzle Crown Maple Dark Amber on top of each.
Enjoy!