Vermont Maple Dogs Recipes

MAC AND CHEESE PANCAKES (WITH OPTIONAL HOT DOG)

Steps:

• Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
• Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style).
• Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more.
• Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours.
• Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper.

VERMONT MAPLE SUGAR PIE

Steps:

• To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork.
• Cut in shortening with a pastry cutter.
• In a small bowl, beat together water, egg yolk and vinegar.
• Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky).
• Using your hands, shape dough into a disc and refrigerate at least 1 hour.
• Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick.
• Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan.
• Fold under and crimp edge with fingers to make a high fluted border.
• Chill at least 30 minutes.
• To make filling: In a large bowl, whisk together all filling ingredients until smooth.
• Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly.
• Cool to room temperature on a wire rack.
• Serve with ice cream or whipped cream.

MAPLE-GLAZED SMOKED VERMONT HAM

Steps:

• Preheat oven to 350 degrees. Place ham on a roasting rack in a large roasting pan. Cover tightly with foil. Bake, rotating pan halfway through, 4 hours.
• Meanwhile, make glaze: In a small saucepan, heat jam until liquefied. Strain through a fine sieve into a small bowl; discard solids. Stir in mustard, maple syrup, rum, and garlic.
• After 4 hours, remove ham from the oven, and brush with glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140 degrees, about 1 hour more. Remove from oven, and transfer to a carving board or platter. Garnish ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.

VERMONT MAPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.