Maple Leaf Rag Sundae Recipes

MAPLE LEAF RAG SUNDAE

Steps:

• Combine the walnuts and maple syrup in a container, adding more syrup if needed to cover the nuts. Place the lid on the container and refrigerate overnight to allow the walnuts to absorb the syrup. The walnut dressing can be stored for at least two days; eventually the nuts will lose their crunch.
• Mince the pineapple, then crush with a potato masher or a wooden spoon. If not using immediately, sprinkle with a little lemon juice and sugar to prevent browning and refrigerate up to two days.
• In a mixer fitted with a whisk attachment, whip the cream until it forms soft, billowy peaks, then whip in the confectioner's sugar. (If you have a whipped cream dispenser, use it instead.) To make one large sundae, thinly cover the bottom of a small bowl, preferably a cut-glass parfait dish, with maple syrup. Add four scoops of ice cream. Dress the top with 1/4 cup maple-walnut dressing, then 1/4 cup crushed pineapple. Decorate the top with whipped cream, in a maple leaf pattern if you are using a dispenser.

ICE CREAM SUNDAES WITH MAPLE BUTTER RUM SAUCE AND WALNUTS

Steps:

• In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
• In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.