Roasted Brussels Sprouts With Maple-Gochujang Brown Butter

I need to have guests present to serve Brussels sprouts in my house because there are not many fans in my immediate family. They are always part of my Thanksgiving meal! I served them with roasted rainbow carrots and roasted cauliflower and chickpeas with mustard viniagrette.

This recipe was adapted from Bon Appétit, contributed by Peter Som. I modified the method and proportions. The sauce was amazing!

The original recipe notes that if you can’t find gochujang, Sriracha can be substituted, to taste.

Yield: 4 to 6 Servings

• 1 1/2 lbs Brussels sprouts (from 1 stalk), trimmed, halved if large
• 1 T extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup coarsely chopped walnuts (optional) (I omitted them)
• 3 T unsalted butter
• 2 T gochujang (Korean hot pepper paste)
• 1 T pure maple syrup
• 2 scallions, thinly sliced, divided
• zest of half a lemon
• Flaky sea salt

1. Set a rimmed baking sheet in the center of the oven; preheat oven to 500°. I set my oven to convection roast.
2. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheet will be hot!) spread out in a single layer; reserve bowl.
3. Roast until brussels sprouts are charred in spots and tender, 12 minutes in a convection oven or up to 16–18 minutes in a standard oven.
4. Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
5. Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
6. Combine Brussels sprouts, half of walnuts (if using), and half of scallions in reserved bowl; add brown butter mixture and toss to coat.
7. Transfer to a platter or serving bowl and scatter (remaining walnuts) and scallions over the top.
8. Finely grate lemon zest on top; sprinkle with sea salt. (I used Fleur de Sel.)

Apple Cider Margarita

I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂

The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.

For the Cinnamon-Sugar Rim:

• 1 tablespoon turbinado sugar 
• 1/4 teaspoon cinnamon
• A lime wedge

For the Margarita:

• 1.5 oz tequila
• 0.5 oz Cointreau 
• 0.5 oz freshly squeezed lime juice, or more, to taste
• 2 oz apple cider
• 0.5 oz (1 T) pure maple syrup
• small dash cinnamon, optional
• 1-2 dashes orange bitters
• ice cubes
• apple and/or lime slices, for garnish, optional

To Make the Rim:

1. Combine the turbinado sugar and cinnamon on a small plate.
2. Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.

To Make the Margarita:

1. Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch. 
2. Pour into a margarita glass (or another glass of choice) over ice.
3. Garnish with an apple and/or lime slice, if desired, and enjoy!

Pumpkin Cupcakes with Maple-Cream Cheese Frosting

In the fall, my daughter would love to eat some sort of “pumpkin spice” item every day to celebrate the season. 😉 She loved these cupcakes!

These super moist cupcakes were delicious but it was the maple-cream cheese frosting that really put them over the top. The frosting was fabulously creamy with the perfect amount of sweetness.

The recipe was adapted from David Leite via smittenkitchen.com. I modified the method and used fine sea salt.

Yield: 18 cupcakes (with leftover frosting)

For the Cupcakes:

• 1 stick unsalted butter, room temperature
• 1 cup firmly packed dark-brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda, sifted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 1/8 to 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups canned solid-pack pumpkin

For the Frosting:

• Two (8-ounce) packages cream cheese, softened
• 1 stick unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 4 T (1/4 cup) pure maple syrup
• pinch fine sea salt

To Make the Cupcakes:

1. Heat oven to 350° (175°C), preferably on convection. Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
3. Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
4. Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
5. Combine the buttermilk and vanilla extract in a liquid measuring cup.
6. Alternate adding the flour and buttermilk mixtures to the mixer, beginning and ending with the flour.
7. Beat in the pumpkin until smooth.
8. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. (I used a cookie scoop.)
9. Bake the cupcakes until a toothpick inserted into the center comes out clean, rotating halfway through the baking time, about 19 to 20 minutes on convection or up to 20 to 25 minutes in a standard oven.
10. Cool the cupcakes on racks completely before topping with the frosting.

To Make the Frosting:

1. In a stand mixer, beat the cream cheese and butter to combine.
2. Add all of the additional ingredients and continue to beat on medium speed until fluffy.
3. Frost the tops of each cupcake, swirling decoratively. (I used a pastry bag and decorative piping tip.)
4. Refrigerate cupcakes for 30 minutes to set up frosting prior to serving.

Maple Layer Cake with Maple-Vanilla Buttercream

This maple variation of the “All-Occasion Downy Yellow Butter Cake” from the famed Cake Bible by Rose Levy Beranbaum may quite possibly be the best cake I’ve ever made. My son chose it to celebrate his 16th birthday. 🙂 His favorite flavor profile usually incorporates vanilla and/or cream soda so this maple cake was a definitely a good choice.

I adapted the recipe to bake the cake in 8-inch cake pans. I also used fine sea salt and substituted vanilla extract for maple extract. It was very moist and rich. Fabulous.

I served this cake after an indulgent meal made to order for my birthday boy. He requested penne alla vodka, chicken parmesan, garlic bread, and Caesar salad. No one argued- all family favorites. 🙂

Yield: One 8-inch layer cake, about 12 to 14 servings

For the Cake: (all ingredients at room temperature)

• 6 large egg yolks (3.5 fl oz/4 oz/112 g)
• 1 liquid cup (8.5 oz/242 g) milk (I used 2% milk)
• 2 1/4 tsp (9 g) pure vanilla extract (can substitute 3/4 tsp vanilla extract + 1 tsp maple extract)
• 300 g (3 cups/10.5 oz) cake flour, sifted
• 300 g (2 cups/10.5 oz) maple sugar, sifted (from Whole Foods)
• 19.5 g (1 T + 1 tsp) baking powder
• 5 g (3/4 tsp) fine sea salt
• 12 T (6 oz/170 g) unsalted butter, softened

1. Butter two 8-inch (2-in deep) cake pans. Line the bottoms with parchment paper and butter the paper. Dust bottom and sides with flour, tap out excess. Set aside. (The layers can alternatively be baked in 9-inch cake pans that are 1 1/2-in deep.)
2. Position an oven rack in the center position. Preheat the oven to 350 degrees, preferably on convection.
3. In a medium bowl, lightly combine the yolks, 1/4 cup of the milk, and vanilla. (I used a 2 cup measuring cup.)
4. In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend.
5. Add the butter and remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
6. Gradually add the egg-milk mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
7. Scrape the batter into the prepared cake pans. (I weigh them to distribute the batter evenly.) The pans should be about 1/2 full.
8. Bake 25 to 35 minutes, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. (I baked mine for 27 minutes.) *The cakes should start to shrink from the sides of the pans only after removal from the oven.
9. Let the cakes cool in the pans on racks for 10 minutes.
10. Loosen the sides with a small metal spatula and invert onto wire racks. To prevent splitting, reinvert so that the tops are up. Let cool completely before frosting or storing.

Note: The unfrosted layers can be wrapped tightly and stored for 2 days at room temperature, 5 days refrigerated, and 2 months frozen. The frosted cake should be stored in the refrigerator.

For the Neoclassic Maple-Vanilla Buttercream: (all ingredients at room temperature)

Yield: 4 cups, enough to fill and frost two 8-inch layers

• 6 large egg yolks (3.5 fl oz/4 oz/112 g)
• 150 g (3/4 cup/5.25 oz) granulated sugar
• 164 g (1/2 liquid cup/5.75 oz) pure maple syrup
• 1 pound (4 sticks/2 cups/454 g) unsalted butter, softened and cut into tablespoons
• 2 tsp pure vanilla extract or maple extract

1. Grease a 1-cup heatproof measuring cup. Set aside.
2. Place the egg yolks in a medium bowl. (I used a stainless steel bowl.) Using a hand mixer, beat the egg yolks until light in color.
3. Combine the sugar and maple syrup in a small saucepan. Heat, stirring constantly, until the sugar dissolves and the syrup comes to a full rolling boil. (The entire surface will be covered with large bubbles- see note.) Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
4. Using a hand mixer, beat the syrup into the egg yolks in a steady stream. Don’t allow the syrup to fall on the beaters. Use a rubber scraper to remove any syrup remaining in the measuring cup.
5. Continue beating until the mixture is completely cool.
6. Gradually beat in the butter. (I incorporated 1 stick at a time.)
7. Beat in the vanilla extract.
8. Use immediately, or store in an airtight bowl in the refrigerator. (If stored, bring to room temperature before using.)

Note: The syrup must come to a rolling boil or the finished buttercream will be too thin.

Rosemary-Mustard Pork Tenderloin with Maple-Onion Jam

I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.

This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.

Yield: Serves 4

For the Maple-Onion Jam:

• 2 T unsalted butter
• 1 T olive oil
• 1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
• Kosher salt
• 1/3 cup pure maple syrup
• 1/4 cup fresh apple cider or bourbon
• 1/2 tsp freshly ground black pepper

For the Rosemary-Mustard Pork Tenderloin:

• 4 to 8 large garlic cloves, thinly sliced
• Kosher salt
• 2 T grainy or creamy Dijon mustard
• 1 T plus 1 tsp finely chopped fresh rosemary
• freshly ground black pepper
• 1 T plus 2 tsp olive oil, divided
• 2 (1 to 1 1/4-pound) pork tenderloins
• 1 T unsalted butter

To Make the Maple-Onion Jam:

1. In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
2. Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
3. Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
4. Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
5. Serve warm or at room temperature.

Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.

To Make the Rosemary-Mustard Pork Tenderloin:

1. While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
2. Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
3. With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
4. Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
5. With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
6. In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
7. Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
8. Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
9. Transfer to a cutting board and let rest for 10 minutes.
10. Cut the pork into thick slices and serve with the onion jam.

Sour Cream Maple Cake with Maple Buttercream Frosting

We have enjoyed this wonderful “snack” cake on a couple of occasions this fall. It is dangerously easy to make and was incredibly moist and very tasty. I forgot to drizzle the top with maple syrup on both occasions. Not necessary!

The recipe was adapted from Bake from Scratch magazine, via the Washington Post. The frosting is a little bit salty- which we liked- but the salt level can be adjusted to taste. We ate it chilled. Great.

Yield: One 9×9-inch cake, about 16 pieces

For the Cake:

• cooking spray or unsalted butter, softened, for greasing the pan
• 2 1/2 cups (344 grams) all-purpose flour, plus more for dusting the pan
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (240 milliliters) pure maple syrup, preferably dark grade (I used grade A amber)
• 1/2 cup (120 milliliters) canola oil
• 1/2 cup (120 milliliters) whole milk, at room temperature
• 2 large eggs, at room temperature and lightly beaten
• 1/4 cup (50 grams) firmly packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (60 grams) sour cream, at room temperature
• 1 teaspoon vanilla extract

For the Frosting:

• 8 tablespoons (1 stick/113 grams) unsalted butter, softened
• 2 cups (200 grams) confectioners’ sugar
• 3 tablespoons sour cream, at room temperature
• 2 tablespoons pure maple syrup, preferably dark grade, plus more for drizzling
• 1/4 to 1/2 teaspoon kosher salt (to taste)

To Make the Cake:

1. Preheat the oven to 350 degrees, preferably on convection, with the rack in the middle.
2. Butter a 9-inch square baking pan. (I used cooking oil spray.) Line the pan with parchment paper, letting excess extend over the sides of the pan (the overhang will give you handles to lift the cake out after it’s baked). Lightly spray (or butter) the parchment.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
4. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in the batter; this is okay.)
5. Pour the batter into the prepared pan. Tap the pan on the counter eight times to release air bubbles.
6. Bake 30 to 35 minutes, until deep golden and a cake tester or toothpick inserted in the center comes out clean, covering with foil after 20 minutes to prevent excessive browning. (It may dip in the middle, don’t worry.)(I baked mine for 30 minutes but would add 2 to 3 minutes next time to decrease the amount of dipping.)
7. Let cool in the pan for 5 minutes. Using the parchment overhang as handles, remove from the pan, and let cool completely on a wire rack.

To Make the Frosting:

1. In the same (cleaned-out) bowl you used to make the cake, beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. (You can do this in a stand mixer with the paddle attachment, if you prefer.)
2. Gradually add the confectioners’ sugar, beating until combined.
3. Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. Do not overbeat. (Add 1/4 tsp salt, taste and add the additional 1/4 tsp, to taste.)
4. Spread the frosting onto the cooled cake. Drizzle with additional maple syrup, if desired, and serve. (I preferred to serve it slightly chilled.)

Maple-Blueberry Scones

These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.

This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.

Yield: 18 scones

For the Scones:

• 1 ⅔ cups/240 grams whole-wheat flour
• 1 cup/130 grams all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
• ½ cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
• ½ cup/120 milliliters pure maple syrup
• 5 tablespoons/⅓ cup/80 milliliters buttermilk, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup/125 grams fresh blueberries

For the Maple Glaze:

• ½ cup/60 grams confectioners’ sugar
• 4 to 5 tablespoons maple syrup

1. In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
2. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
3. Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
4. In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
5. Stir in the blueberries.
6. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
7. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
8. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
9. Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
10. Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
11. Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
12. While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
13. Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
14. Using a spoon, drizzle with maple glaze. Serve.