Maple syrup chef extraordinaire Katie Webster is bringing two dishes from her new cookbook Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup to Tuesday's Vermont Edition: smoky and sweet turkey chili and maple apple almond torte with maple cinnamon glaze.
We're sharing them here so you can try your hand at them.
Smoky and Sweet Turkey Chili
"The famed New York Times food writer Craig Claiborne once said that chili con carne, not? apple pie, might be America’s favorite dish. It certainly seems like it to me. My friends ask for chili recommendations more than any other recipe. So I knew this cookbook wouldn’t be complete without a maple-spiked chili!"
Makes 4 2-cup servings | Active time: 30 minutes | Total time: 40 minutes
Gluten-free
- 2 tablespoons avocado oil or organic canola oil, divided
- 1 pound lean ground turkey
- ?1 large Spanish onion, diced
- ?1 tablespoon finely chopped garlic
- 1?2 teaspoon salt
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground dried chipotle, or to taste
- 41?2 teaspoons red wine vinegar
- 1 cup water
- 1 28-ounce can crushed tomatoes, preferably fire roasted
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1/3 cup dark pure maple syrup 1 avocado, diced
- 1?4 cup chopped cilantro 1?4 cup toasted pepitas
1. Heat 1 tablespoon of the oil in a large heavy-bottomed?soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
2. Return pot to medium-high heat and add remaining 1 table- spoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
5. Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
6. Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
7. Serve topped with avocado, cilantro, and pepitas.
Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Maple Apple Almond Torte with Maple Cinnamon Glaze
"A lot of baked goods, especially those with whole grains, grow slowly stale and unpalatable with time. But this torte is even moister and more delicious the day after it’s baked. It’s special enough to serve for a holiday table or humble enough to enjoy with a cup of coffee for breakfast."
Makes 10 servings | Active time: 25 minutes | Total time: 3 hours
Torte
- 1 cup whole raw unsalted almonds
- 1 cup all-purpose flour
- ?1?2 cup white whole wheat flour
- 1 teaspoon baking soda, sifted
- 1?2 teaspoon salt
- 2 large eggs
- 1 cup dark pure maple syrup
- 8 tablespoons unsalted butter, melted and cooled to room temperature
- 2 large yellow apples, such as Ginger Gold or Mutsu, peeled and diced
Glaze
- 1 cup confectioners’ sugar, sifted?
- 3 tablespoons dark pure maple syrup
- 1 teaspoon apple cider vinegar
- 1?2 teaspoon ground cinnamon
1. Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick cooking spray.
2. In a food processor fitted with a steel blade attachment, process nuts for 20 to 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.
3. In a large bowl, beat eggs and syrup until smooth. Gradually beat in butter. Stir in almond mixture followed by apples. Transfer to the prepared pan and bake for 44 to 48 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs attached. Cool on a wire rack completely.
5. Make glaze: In a small bowl, stir sugar, syrup, vinegar, and cinnamon.
6. Run a knife along the edge of the pan. Remove sides and spread glaze over torte. Slice and serve.
Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
