Maple Cinnamon Sage Brown Butter Recipes

MAPLE SUGAR BROWN BUTTER TART

Steps:

• Note: Flan shell can be either pie dough or sweet crust
• Preheat oven to 350 degrees F.
• Combine maple syrup, corn syrup, brown sugar, and maple sugar and mix lightly.
• Add whole eggs, egg yolks, and browned butter. Mix until well incorporated. Pour into shell and bake until set for 25 to 35 minutes

MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• Melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves.
• Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown.
• Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
• When the bubbles subside, the sauce is done.

SWEET AND HOT MAPLE-CINNAMON COMPOUND BUTTER

Steps:

• In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
• Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform. Spread on toast if desired.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• Preheat the oven to 425ºF.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
• While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.