When the practically 40-year-old Maine Maple Sunday weekend needed to be cancelled final March due to the coronavirus pandemic, the organizers pivoted (excuse that now-overworked verb), to a fall event. A recipe contest was among the many actions scheduled for the rejiggered mask-wearing, socially distant Maine Maple Producers celebration earlier this month.
A Maple Julep, made by Ned Wight of Portland, not by the way the founding father of and distiller at New England Distilling, took first place within the beverage class. Kathrine Vaillancourt of Georgetown gained the entrée class and the general recipe contest along with her Maine Maple Haddock. And within the dessert class, Jason Candelora, of Hollis, swept to the highest with an unconventional candy, Maple Bourbon Candied Bacon.
Listed below are the successful recipes.
Profitable recipe from Ned Wight.
Yields 1 drink
2 oz Tidewalker Straight Bourbon Whiskey
¼ oz Dunn Household Maple’s Whiskey Barrel-Aged Maple Syrup
Combine the bourbon, syrup and a couple of sprigs of mint collectively in a shaker with ice. Shake for 20 seconds. Pressure into a glass full of crushed ice. Garnish with a recent mint sprig.
MAINE MAPLE HADDOCK
Profitable recipe from Kathrine Vaillancourt.
2 lbs recent haddock fillets
½ stick (4 tablespoons) margarine
2 quick sleeves of Ritz crackers (or 1 massive sleeve)
½ cup Maine Maple Butter
½ cup milk
Salt and pepper
Butter 4 particular person baking dishes. Preheat the oven to 425 levels F.
Divide the haddock into serving dimension and lay in buttered dishes.
Crush the crackers and distribute evenly over fish. Dot with the remaining margarine and drizzle with Maine Maple Butter. Add milk to every dish to the extent of fillets and season with salt and pepper.
Bake within the preheated oven for 20-25 minutes till tops are golden.
MAPLE BOURBON CANDIED BACON
Profitable recipe from Jason Candelora.
1 cup maple syrup
1/3 cup bourbon
1 teaspoon salt
½ teaspoon nutmeg
½ pound thick-cut bacon
1 cup brown sugar
1 teaspoon cinnamon
Add the maple syrup and bourbon to a saucepan and produce to a simmer over medium warmth. Add the salt and nutmeg and let the combination cut back to half the quantity, about 10 minutes. Let cool.
Prepare the bacon in a shallow baking dish and pour the syrup combination over. Let the bacon stand in fridge for 30-60 minutes.
Preheat the oven to 350 levels F.
Combine the brown sugar and cinnamon in a small bowl. Prepare the bacon on a lined cookie sheet and sprinkle with the brown sugar combination. Bake till bacon at desired doneness, basting it with the brown sugar combination each jiffy. Take pleasure in!