It's Maple Month! Tap Into These Delicious Maple Syrup-Inspired Recipes

It is Maple Month in Wisconsin! The beginning of spring brings many exciting things, such as the vernal equinox, the full Worm Moon, the return of Daylight Saving Time and, of course, warmer weather that brings with it renewed inspiration to make delicious seasonal recipes. The tapping of the maple trees begins soon, so enjoy a few maple syrup-inspired recipes from our innkeepers.

Enjoy spring!

Maple Pecan Scones

Recipe from Katherine Holle House, Watertown

Ingredients:
1 cup heavy cream
8 tablespoons butter
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans

For the glaze:
2 tablespoons maple syrup
2 tablespoons butter
2-3 tablespoons heavy cream
2 tablespoons dark brown sugar
3/4 cup confectioners' sugar

Instructions:
Preheat the oven to 400 degrees. Mix together flour, baking powder, sugar, salt and pecans in large bowl. Cut in cubes of butter until the mixture is coarse and crumbly. Add cream and vanilla to dry ingredients and stir until all flour is incorporated. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour, then pat into a 6-inch circle. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.

While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium sized microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling. Remove from microwave and add powdered sugar to make a think, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream. Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Farro Porridge

Recipe from the Innkeeper Archives:

Ingredients:
2 cups cooked farro
Cream
Maple Syrup, to taste
2 apples, pears, or fruit of choice, in season
Fresh blueberries or cranberries
Roasted walnuts or pecans

Instructions:
Add enough cream to the cooked farro to make a nice creamy consistency. Add syrup to taste. Slice, peel and core fresh fruit of choice and saute with butter, sugar, and cinnamon. Add fresh blueberries or cranberries to the sauteing fruit and serve with the farro porridge. Top with toasted walnuts or pecans.

Maple Walnut Muffins

Recipe from the Innkeeper Archives:

Ingredients:
1-1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup firmly packed brown sugar
1 cup walnuts, chopped
1 cup sour cream
5 tablespoons butter, softened
2 eggs
1/2 cup maple syrup

Instructions:
Preheat oven to 375 degrees and coat 12 medium muffin cups with non-stick cooking spray. In a large bowl, combine the flour, salt, baking powder, brown sugar, and walnuts. In a separate bowl, combine the flour mixture and combine. Scoop the batter into the prepared muffin cups, filling about 2/3 of the way. Bake 20-30 minutes. Let stand 10 minutes before removing from the tin.

You can find more delicious spring recipes on our recipes page!

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