My brave Vermont quest to bring together food-love and mom-life.

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Maple-Ginger-Bacon Blondies for the Maple Cook-Off

Posted on March 29, 2010 by crankycheryl

UVM decided to host a cook-off to celebrate the launch of their library’s new Maple Research Website and, what the heck – I hadn’t entered any contests since last year so I thought I’d give it a whirl.

The categories were Savory, Sweet & Judges’ Choice, and the criteria were simple: Appearance (25%), Taste (50%), and Use of Maple (25%).  I liked the straight-forwardness, and think it’s a nicely democratic approach that encourages all sorts of folks to participate.  There was music and Island Ice Cream and a cool tasting table set up where you could try your hand at identifying the mineral content of the soil upon which various saps were grown.  (I didn’t try, though I was geekily tantalized by a geological thrust on the terroir of maple syrup – why is Vermont’s product so good?  Maybe it’s because of our dirt’s mineral content.)

The competition was good-natured but serious.  There were around 30 entries, a few from UVM students, from local restaurants and bakers, and from local folks and families.  The mix was a great snapshot of the food-world of Vermont, with beautiful, sculptural entries like individual Maple Cheesecakes with Maple-Caramel Glaze alongside traditional humble fare like Maple Baked Beans and Butternut Cake with Maple Meringue frosting.  My personal favorite was a pork tenderloin with maple-habanero glaze.

I’m sorry I didn’t get more pictures, but you can imagine the stampede when they let guests help themselves after the judges had been through.  Here were some of the entries I was able to snap before we hordes descended with forks.

The music played, the judges sampled, E. & Z. ended up sticky and covered with frosting and finally sat staring into space, unsure how they had been allowed to consume so many sweet treats.  Then the winning entries were announced: Maple Pulled-Pork Sliders, excellent looking wraps with meat and root vegetables called The Beef Explosion (long gone before I could get one), Maple Baked Beans, and Maple Bars (didn’t get one of these either).

It was an opportunity to teach the boys about how to act when we lose.  After I coached them on applauding and congratulation, Z. told me, “Mommy, when we lose I’m just going to say, ‘phooey,’ quietly like this: phooey.”

Yeah, phooey, but yum.

Maple-Ginger Blondies with Maple Glaze, Nuts & Crispy Bacon

2 dozen

Butter 9 x 13 pan and set aside.

Melt together in a saucepan over low heat, stirring until nicely blended:

  • 3/4 cup unsalted butter
  • 3/4 c. maple syrup
  • 1 1/2 c. brown sugar


Let cool for a few minutes then beat in until well-combined:

  • 3 eggs
  • 1 tablespoon vanilla
  • 1/3 c. pumpkin puree


Sift in:

  • 1 1/2 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1 t. salt
  • 1/2 t. powdered ginger

Put into prepared pan.  Bake for 25 minutes, then cool on rack completely

In the meantime, prepare the glaze and topping:

Cook until crisp then crumble and place aside:

  • 6 slices thick cut bacon

Very coarsely chop:

  • 1/2 c. maple-roasted or salted nuts

Make glaze. Sift:

  • 2 cups confectioners sugar

Beat in on high speed:

  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 T. maple syrup
  • 1 T. milk

Adjust by adding more confectioners sugar, or milk, until thick but pourable. Once blondies have cooled, spread with glaze, top with nuts and bacon and serve.


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  • Allen and Toni

    Thanks for your nod to our pork tenderloin recipe. The recipe will be included in the library’s collection of the day’s entries, and we hope you’ll give it a try. We were just talking to our neighbor about your dish. It was excellent! Allen also feels a little “phooey” about not winning, but it means a lot to know it was enjoyed by the crowd.

  • http://crankycakes.com crankycheryl

    I loved your dish and haven’t stopped talking about it! I hope our food paths will cross again.


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