MAPLE MOUSSE

MAPLE MOUSSE

Makes at least 6 generous servings.

Note: You will need some type of double boiler to prepare this. This consists of two pots that fit together. The lower pot holds simmering water that gently heats the food in the upper pot. If you don't have a double boiler, a good substitute is a metal bowl in a larger pot of simmering water. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).

• 7 egg yolks

• 1 c. real maple syrup

• Dash salt

• 2 c. heavy cream

Directions

In a double boiler (see Note above)-- but not on the burner yet -- whisk egg yolks lightly. Gradually whisk in maple syrup and salt.

Put double boiler on burner over medium heat. Cook maple syrup mixture until it has thickened and lightened in color, about 20 minutes, whisking frequently. Do not increase the heat or flecks of cooked egg will appear in the mixture (and you don't want that in the finished product).

When syrup mixture has thickened, remove the pot from the heat and cool mixture, either by transferring it to a bowl and refrigerating it, or by putting the pan on top of a bowlful of ice cubes. As the mixture cools, stir occasionally to cool it faster. The syrup needs to be entirely cool before it is mixed with the whipped cream. (Can be made a day in advance to this point.)

Whip the cream until very stiff, and fold the cooled maple mixture into the whipped cream. Portion the finished mousse into serving dishes, cover with plastic wrap, and refrigerate until ready to serve. The dessert will hold at least 8 hours in the refrigerator. Garnish with a small cookie.

Calories450Fat30 gSodium103 mgSaturated fat17 g

Carbohydrates41 gCalcium117 mg

Protein5 gCholesterol330 mgDietary fiber0 g

Diabetic exchanges per serving: 2 1/2 other carb, 1 medium-fat meat, 5 fat.

MAPLE BARBECUED SPARERIBS

From "Country Cooking," editors of Harrowsmith magazine (Firefly Books, 608 pages, $29.95)

• 3 lb. spareribs

• 1 c. maple syrup

• 1 tbsp. chili sauce

• 1 tbsp. vinegar

• 1 onion, finely chopped

• 1/2 tsp. salt

• 1/4 tsp. dry mustard

• Dash pepper

Directions

In a saucepan, combine maple syrup, chili sauce, vinegar, Worcestershire sauce, onion, salt, dry mustard and pepper.

Pour over ribs and bake, uncovered, at 375 degrees for 1 hour, basting occasionally and turning ribs after 30 minutes.

Nutrition information per serving:

Calories760Fat40 gSodium526 mgSaturated fat15 g

Carbohydrates58 gCalcium129 mg

Diabetic exchanges per serving: 4 other carb, 5 high-fat meat.

MAPLE SYRUP BARS

Makes 60 (11/2-inch bars).

From "The Fannie Farmer Baking Book," by Marion Cunningham.

• 11/2 c. sugar, divided

• 2 c. flour

• 1 egg yolk plus 2 whole eggs

• 1/2 c. real maple syrup

• 11/2 c. pecans, chopped coarsely

Directions

Put 1 cup of the sugar and the butter in a mixing bowl. Stir briskly to blend. Add the flour and mix with a spoon until combined. Stir in the yolk and mix to blend.

Turn the cookie dough into the prepared pan and pat evenly over the pan. Set aside.

Put the 2 eggs in a bowl and beat until a little foamy. Add the remaining 1/2 cup sugar and the maple syrup, and beat (a rotary beater is handy for this) for about 1 minute. Pour the syrup mixture over the dough and sprinkle the pecans evenly over the top.

Bake for 40 to 45 minutes. The bars should look caramel-colored, and to make sure they are not soggy in the center, press with your fingers. They won't be hard, but they shouldn't be sticky. These become firm when cool.

Remove from the oven and cut into 11/2-inch squares while warm. Let cool completely in the pan.

Calories74Fat5 gSodium24 mgSaturated fat2 g

Carbohydrates7 gCalcium6 mg

Protein1 gCholesterol19 mgDietary fiber0 g