Recipe: Frozen Maple Mousse, Maple Olive-Oil Pecan Granola, Maple-Spiced Glazed Nuts and more

Serves 8 to 10.

Note: This rich and easy dessert has the creaminess of a well-churned ice cream, but no machine is required. For best results, use Grade A syrup that is labeled "amber color and rich flavor." The base needs to be chilled for at least 1 hour. The mousse needs to be frozen for at least 6 to 8 hours, and up to 2 weeks. (For long-term storage, place a piece of wax paper or plastic wrap directly on the surface of the mousse in its sealed container.) Adapted from "Edible: A Celebration of Local Foods," by Tracey Ryder and Carole Topalian.

• 1 c. pure maple syrup, plus more for drizzling (see Note)

• 4 egg yolks

• 2 c. heavy cream

• Toasted slivered almonds, for garnish, optional

Directions

Whisk the egg yolks in a separate heatproof bowl. Gradually add 2 tablespoons of the hot maple syrup, whisking, then add the tempered egg mixture to the rest of the maple syrup and whisk to incorporate.

Return the maple-syrup bowl (with egg yolks blended in) over the saucepan. Cook for 15 to 20 minutes, whisking, to form a thick and smooth base mixture. Remove from the heat.

Place a piece of parchment paper directly on the surface of this custard (to keep a surface skin from forming), then refrigerate for at least 1 hour, until completely chilled.

Beat the heavy cream in the bowl of a stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer on medium speed until stiff peaks form (but be careful not to overbeat). Stir 3 heaping spoonfuls of the whipped cream into the cooled maple base. Gently fold in one-third of the remaining whipped cream, and repeat 2 more times to incorporate all the whipped cream. No streaks of white should remain, but there should be some lightness and volume to the mousse.

Divide among individual ramekins or pour into a freezer-safe serving dish. Cover with plastic wrap and freeze for at least 6 to 8 hours. For easy scooping, let the mousse sit at room temperature for 10 minutes before serving.

Nutrition information per each of 10 servings:

Calories270Fat19 gSodium25 mg

Carbohydrates23 gSaturated fat12 gTotal sugars23 g

Protein2 gCholesterol140 mgDietary fiber0 g

Serves 12.

• 6 c. rolled oats (do not use quick-cooking or instant)

• 1 c. slivered almonds

• 1/2 c. hulled, raw pumpkin seeds (pepitas)

• 1/2 c. raw, unsalted sunflower seeds

• 2 c. pecan halves, broken by hand into bite-size pieces

• 1/2 c. olive oil

• 1 tbsp. ground cinnamon

• 1 tbsp. vanilla extract

• 2 tsp. kosher salt

• 1 1/2 c. golden raisins, optional

Directions

Position oven racks in the upper and lower thirds of the oven. Preheat to 325 degrees. Line 2 baking sheets with parchment paper.

Stir together the oats, almonds, pumpkin and sunflower seeds and pecans in a large mixing bowl. Add the maple syrup, oil, cinnamon, vanilla extract and salt; toss well to coat.

Spread evenly between the 2 baking sheets; bake on the upper and lower racks for 15 minutes, rotating the sheets top to bottom and front to back halfway through.

Remove from the oven and immediately divide the golden raisins and dried cherries between the 2 baking sheets, if using, stirring them in well so the hot granola plumps the fruit. Cool thoroughly before storing in an airtight container.

Calories250Fat17 gSodium95 mg

Carbohydrates21 gSaturated fat2 gTotal sugars6 g

Protein6 gCholesterol0 mgDietary fiber4 g

Serves 4.

Note: Toss these on the grill — or in a grill pan — for a meatless main or as a sweet-smoky ingredient for your favorite salad. The mushrooms need to marinate in the refrigerator for 1 to 6 hours. Adapted from "Dishing Up Vermont: 145 Authentic Recipes From the Green Mountain State," by Tracey Medeiros.

• 1/3 c. low-sodium soy sauce

• 1/3 c. maple vinegar, apple cider vinegar or plain rice vinegar

• 4 large portobello mushrooms, stems and gills removed

• Kosher salt

• Freshly ground black pepper

Whisk together the maple syrup, soy sauce and vinegar in a liquid measuring cup, then pour into a large zip-top bag. Add the mushrooms and press air out of the bag, then seal and massage to coat. Refrigerate for at least 1 hour, and up to 6 hours.

When ready to grill, preheat a gas grill to medium-high (350 degrees, direct heat). If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames.

Remove the mushrooms from the marinade and pat them dry with paper towels; season them lightly with salt and pepper. Reserve the marinade in the bag (for basting). Arrange them on the grill; cover and cook for a total of 8 to 10 minutes (the latter for thicker caps), turning and basting them with some of the reserved marinade, as needed. Serve warm or at room temperature.

Nutrition information per serving:

Calories30Fat0 gSodium190 mg

Protein2 gCholesterol0 mgDietary fiber1 g

Makes about 2 1/2 cups.

Note: This is zippy and rich-tasting, with bits of onion and the chipotle giving it a nice texture. The sauce goes particularly well with grilled pork tenderloin. The sauce can be refrigerated for up to 5 days, or frozen for up to 1 month. Defrost in the refrigerator overnight and stir before using. Adapted from "Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining," by Diane Phillips.

• 2 tbsp. grapeseed or canola oil

• 1/2 medium onion, finely chopped (about 1/2 c.)

• 1/2 c. pure maple syrup

• 1 c. bottled chili sauce (such as Heinz brand)

• 1 c. no-salt-added chicken broth (or substitute vegetable broth)

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and chiles; cook for about 5 minutes, until the onion begins to soften, then add the maple syrup, chili sauce and broth. Once the mixture begins to bubble, reduce the heat to medium-low and cook for about 30 minutes, or until thickened a bit. Let cool before serving or storing.

Calories50Fat2 gSodium200 mg

Carbohydrates9 gSaturated fat0 gTotal sugars8 g

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 6 (makes about 2/3 cup).

Note: Spread this one on whole-wheat toast for breakfast or on a slice of pumpkin bread at teatime. The butter can be refrigerated, tightly covered, for up to 3 days in advance; or wrap it tightly in plastic wrap, then seal inside a freezer zip-top bag and freeze for up to 1 month. Toast the pecans in a small, dry skillet over medium-low heat for a few minutes, shaking the pan as needed to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before chopping. Adapted from "Sarabeth's Good Morning Cookbook: Breakfast, Brunch, and Baking," by Sarabeth Levine with Genevieve Ko.

• 2 tbsp. maple syrup

• 1/2 oz. unsalted pecan halves, toasted and finely chopped (see Note)

• Flaked sea salt, for garnish, optional

Directions

Mash together the butter and maple syrup in a medium bowl until well combined and smooth.

Just before serving, sprinkle with the sea salt, if desired.

Nutrition information per serving:

Calories170Fat17 gSodium0 mg

Carbohydrates5 gSaturated fat10 gAdded sugars5 g

Protein0 gCholesterol40 mgDietary fiber0 g

Note: These maple-glazed nuts, with their warming hints of cinnamon and cayenne, are not only scrumptious eaten out of hand, but they can instantly elevate a cheese plate, salad, roasted vegetables and a simple bowl of yogurt. The nuts can be refrigerated in an airtight container for up to 2 weeks. From cookbook author Ellie Krieger.

• 3 tbsp. maple syrup

• 1/4 tsp. salt

• 1/8 tsp. ground cayenne pepper

• 1/8 tsp. ground cinnamon

Directions

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Stir together the maple syrup, salt, cayenne pepper and cinnamon in a medium bowl until well blended, then stir in the nuts so they are evenly coated. Spread the nuts on the baking sheet in a single layer, drizzling over them anything that's left in the bowl.

Roast on the middle rack for 8 to 10 minutes, stirring them every 2 to 3 minutes, until browned, shiny and fragrant. (If you don't stir them, they will burn.) Let cool completely; they will crisp up as they cool.

Nutrition information per each of 8 servings of pecans:

Carbohydrates 8 gSaturated fat1 gTotal sugars6 g