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Ashley RondeauAshley Rondeau of Holyoke, Mass.
Pioneer Valley Maple Crème Brulee Rondeau attends Dean Technical High School, where she is on the Student Council and the staff of the yearbook and newspaper. She participates in the Pioneer Junior Chapter of Chefs, and volunteers at the Holyoke Soldiers Home. Her recipe was originally submitted in the Taste of the States category. Candied Cranberries Ingredients 8 ounces maple syrup 16 ounces water 1 package cranberries Method of Preparation 1. Combine maple syrup and water into a small saucepan, bring to a boil 2. Add cranberries and simmer for 10 minutes 3. Take cranberries out of liquid and put them in the refrigerator. Place on the plate when you are ready to serve. Baked Crème Brulée Ingredients 16 ounces heavy cream 2 ounces maple syrup 5 egg yolks Maple sugar as needed Method of Preparation 1. Heat the cream in a saucepan over medium heat until little bubbles appear along the sides. 2. Quickly whisk the syrup into the egg yolks. 3. When cream is hot, slowly pour it in to the yolk mixture. Whisk until fully combined. 4. Strain the mixture through a fine sieve into a mixing bowl. 5. Preheat oven to 325 degrees. Arrange the ramekins in a 2-inch deep hotel pan. Pour the filling into the ramekin. Set ramekins into the oven and slowly pour water two-thirds of the way up the ramekins. Bake until set, about 10-15 minutes. 6. When the custards, are done set them in a refrigerator for a little while. 7. At service, put the maple sugar on top and caramelize sugar with a blowtorch. Yield: 5…3 ounce servings Poached Pears and Maple Reduction Sauce Ingredients 2 quarts water 1 and 1/2 cups maple syrup 1 cup maple sugar 1 cup white sugar 4 Baby Bartlett pears 2 cinnamon sticks 4 and 1/2 ounces William Pear Brandy 4 ounces pear nectar 16 chocolate chips Arrowroot as needed Method of Preparation 1. Put water in small saucepan and mix in sugars. Let boil. 2. Cut pears in half; leave one side with the stem. 3. Add the pears and cinnamon sticks to the liquid and let simmer for 8 to 10 minutes. 4. Take out only six pieces of pears. Leave two pieces in the liquid. Take the six halves and place on a wire rack over a sheet pan and put in the refrigerator and cool. 5. Mash up the two remaining halves in the liquid. Let sauce reduce by half. Add arrowroot if the sauce is not thick enough. Add brandy and pear nectar. 6. Melt chocolate chips in double boiler. Take your pears out of the refrigerator and coat half in chocolate. 7. Take the sauce and strain it through a sieve. Place some sauce on your plate and place a chocolate covered pear on the plate. |
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